tag:blogger.com,1999:blog-66783135205513154152024-03-05T17:28:42.745-05:00Hoboken CupcakeThis is a blog about food, cooking and baking, brought to you from the east coast and the west coast.Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-6678313520551315415.post-29786603021041417242012-04-13T20:20:00.004-04:002012-04-13T20:53:58.392-04:00Homemade Classic Chicken Soup<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOvuHHoWwDTKpOZ8kuO2XjNlJ6I4jRUEarSifO5KBic_L4Da_7zIfScHTbYflOyeJZa9zaza9B19fIr7u1v0mbMdKkcWHVzIocvziwc29oYDN32rvciFkW3QblfLNTKx97q6dV61-Uze4/s1600/rainyday.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
<img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOvuHHoWwDTKpOZ8kuO2XjNlJ6I4jRUEarSifO5KBic_L4Da_7zIfScHTbYflOyeJZa9zaza9B19fIr7u1v0mbMdKkcWHVzIocvziwc29oYDN32rvciFkW3QblfLNTKx97q6dV61-Uze4/s400/rainyday.JPG" width="400" /></a></div><div class="" style="clear: both; text-align: center;"><div style="text-align: left;">When it looks like this outside the last thing I want to do is venture outside the confines of my warm apartment. Early this morning I decided to make one trip out into the deluge. Inspired by the cold I picked up the following items:</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyDL7hptpusDbQybWSlK4QOY2ldN_TE729qtvdw8ePN2pM_xvB8sxp3p5WEVIPpmtxZeuM1g9GHTmVpS8w_QLsO_SVmO79KGG8Tpgs1e0lZiLaiBN-RpfIG0Xc2U-NYXCsL7HGecEuK4M/s1600/groceriesx.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyDL7hptpusDbQybWSlK4QOY2ldN_TE729qtvdw8ePN2pM_xvB8sxp3p5WEVIPpmtxZeuM1g9GHTmVpS8w_QLsO_SVmO79KGG8Tpgs1e0lZiLaiBN-RpfIG0Xc2U-NYXCsL7HGecEuK4M/s400/groceriesx.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It's really (almost) this simple. This recipe tastes better than, and costs less than Progresso Chicken Noodle Soup, with less fat and sodium! Since it was rainy all day and I didn't really have any excuse to leave my house I picked up a whole chicken and slow roasted it all morning. This takes several hours so if you prefer, just use a ready-made rotisserie chicken (typically $7-$10 at your local supermarket). If you roast your own chicken do so an hour in advance to give it time to cool before you dig in and make sure it's well done and moist so the meat falls right off the bone.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Chicken Noodle Soup</div><div class="separator" style="clear: both; text-align: left;">Prep Time: 20 minutes</div><div class="separator" style="clear: both; text-align: left;">Cook Time: 1 hr</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5 cloves of garlic</div><div class="separator" style="clear: both; text-align: left;">2 large carrots</div><div class="separator" style="clear: both; text-align: left;">3 celery stalks</div><div class="separator" style="clear: both; text-align: left;">1.5 white onions</div><div class="separator" style="clear: both; text-align: left;">1 whole chicken</div><div class="separator" style="clear: both; text-align: left;">1 qt + 1 can chicken broth</div><div class="separator" style="clear: both; text-align: left;">1 bag egg noodles</div><div class="separator" style="clear: both; text-align: left;">1 bunch parsley</div><div class="separator" style="clear: both; text-align: left;">sea salt</div><div class="separator" style="clear: both; text-align: left;">pepper</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Start by sautéing your chopped soup base (onion, carrot, celery, garlic) in a pan for 5-7 minutes or until the carrots start to soften and the onions are almost translucent. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lXhj_F2AxX4LnAdBxPqrOR4kI9ur0oqaV-tdUHErA6DCWgkkmmmb6OZhpwd6lnt62IBkn8Aeh1K6EOrEHpAROgRAfvb4Vek9PdZMn5J4smmTWu4Un4RZ_DDbwRgtdvouQYvHuULUebEz/s1600/cookin+veggies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lXhj_F2AxX4LnAdBxPqrOR4kI9ur0oqaV-tdUHErA6DCWgkkmmmb6OZhpwd6lnt62IBkn8Aeh1K6EOrEHpAROgRAfvb4Vek9PdZMn5J4smmTWu4Un4RZ_DDbwRgtdvouQYvHuULUebEz/s400/cookin+veggies.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Transfer the cooked veggies into your large soup pot, cover them in chicken stock and one cup of water, add a dash of black pepper and bring them to a boil over medium heat. Once the liquid boils reduce to low heat and let the veggies simmer in the chicken stock while you take care of your chicken.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhovRkY0IeOnAwo7Z5M73dsMBXTryuM_lsH9LS78te8YYuZBFSLzVz9D49Jv2xZxBe3uCRNsT2Y3nqSYJivyiJ29QyAXtJIdTyY2fQ_e8-1EVl6Y2ED0B40vOCdTbUHdwvLtS7KYXajeJoG/s1600/soupveggies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhovRkY0IeOnAwo7Z5M73dsMBXTryuM_lsH9LS78te8YYuZBFSLzVz9D49Jv2xZxBe3uCRNsT2Y3nqSYJivyiJ29QyAXtJIdTyY2fQ_e8-1EVl6Y2ED0B40vOCdTbUHdwvLtS7KYXajeJoG/s400/soupveggies.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> While the stock heats up begin removing the chicken from the bones. This is a pretty messy job so don't be afraid to get your hands dirty. One chicken should provide over a pound of meat. Chop the chicken so that the pieces are less than an inch wide then add it to your simmering veggie mix.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVH3kOy47cWxSh3CBT89GfIobjBD4FumrVjJyWc4I8m72iHWls_nj48dtJ5RYgpbsxOeVOh_Q1H8oDwGiTA1W5J2X4iwMH-0NX_7Kgx5viAsmL_oMqVPB5GUi8jizqMIMXwld1CMNC2Us/s1600/choppedchicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVH3kOy47cWxSh3CBT89GfIobjBD4FumrVjJyWc4I8m72iHWls_nj48dtJ5RYgpbsxOeVOh_Q1H8oDwGiTA1W5J2X4iwMH-0NX_7Kgx5viAsmL_oMqVPB5GUi8jizqMIMXwld1CMNC2Us/s400/choppedchicken.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">By the time you add the chicken your soup pot will probably be pretty full. Top the liquid off by adding water until level it covers both the meat and veggies an inch of liquid. Turn the heat up and bring the whole thing to a boil. Once you reach a boil fill the rest of the pot with egg noodles and stir the soup to combine them with the rest of the ingredients. Reduce the heat and let it simmer for 30 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Get cozy, crank up Netflix and enjoy your warm, delicious, homemade chicken soup! </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Los Feliz Burritohttp://www.blogger.com/profile/07025006982954429025noreply@blogger.com0Los Feliz, Los Angeles, CA, USA34.1063307 -118.284819934.0919812 -118.3063704 34.1206802 -118.2632694tag:blogger.com,1999:blog-6678313520551315415.post-67987917029026412132012-04-06T14:33:00.002-04:002012-04-06T14:37:31.405-04:00(Im)Patiently Waiting for Summer - Summer Squash Pasta Salad Time!<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy63e2zLKiH_hUghRTucZMkWlt3RPmmx1eblaEYjcqzeL5Ov0o4S4pd3EVFTDWANNl0PQKlS0gughYEkNikYe68Spcbm2bx-bmu8R26wG67M-60kyHKfGf8t_NqCjF0bmhTxYcvqmRaAqK/s1600/squashpasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy63e2zLKiH_hUghRTucZMkWlt3RPmmx1eblaEYjcqzeL5Ov0o4S4pd3EVFTDWANNl0PQKlS0gughYEkNikYe68Spcbm2bx-bmu8R26wG67M-60kyHKfGf8t_NqCjF0bmhTxYcvqmRaAqK/s320/squashpasta.JPG" width="213" /></a></div>With spring in the air a new host of fresh vegetables and herbs is available. Here in Los Feliz the neighbors have taken to landscaping with a friendly mix of herbs, fruits and vegetables. Rather than spend a fortune on rosemary, chives, citrus…etc. We take a stroll down Finley Ave to chat with the neighbors and return home with our hands full!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBId-kWwOBs2zvRmtPK23nvc4gdkbnjnNh5lCsE5iBcvMZWy8U08Im6ocWiK4Ft9VdgCeFWswW4f1KLYurCCx1kK0EnVojmkFnBgXqiFod2pugfBPOXPdnqjxcOiL-SgSEUjF-zluAWm_/s1600/herbs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfBId-kWwOBs2zvRmtPK23nvc4gdkbnjnNh5lCsE5iBcvMZWy8U08Im6ocWiK4Ft9VdgCeFWswW4f1KLYurCCx1kK0EnVojmkFnBgXqiFod2pugfBPOXPdnqjxcOiL-SgSEUjF-zluAWm_/s320/herbs.JPG" width="320" /></a></div><div class="MsoNormal">To make good use of our fresh finds I whipped up an inviting summer salad and herb infused grilled flat bread (more on that later). <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>Zucchini and Pasta Salad<o:p></o:p></u></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Prep: 10 minutes<o:p></o:p></div><div class="MsoNormal">Cooking: 20 minutes<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 or 3 medium sized Zucchini<o:p></o:p></div><div class="MsoNormal">1 Yellow Squash<o:p></o:p></div><div class="MsoNormal">1 White Italian Squash<o:p></o:p></div><div class="MsoNormal">1 yellow onion, diced<o:p></o:p></div><div class="MsoNormal">4 cloves garlic, minced<o:p></o:p></div><div class="MsoNormal">½ package of cherub tomatoes, halved<o:p></o:p></div><div class="MsoNormal">½ cup fresh grated parmesan<o:p></o:p></div><div class="MsoNormal">olive oil<o:p></o:p></div><div class="MsoNormal">½ cup white wine<o:p></o:p></div><div class="MsoNormal">2 tbl honey<o:p></o:p></div><div class="MsoNormal">3 springs fresh rosemary<o:p></o:p></div><div class="MsoNormal">pasta or egg noodles<o:p></o:p></div><div class="MsoNormal">Sea Salt/Pepper</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Large salad/mixing bowl<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cook your noodles first so you can strain and let them cool a little bit before adding them to your salad.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cook the onions garlic and rosemary in a healthy amount of olive oil until the onions begin to wilt. Once things are really sizzling add the white wine and honey. Let this mixture cook for a few minutes until the onions are translucent and take on a really rich flavor from the wine and honey. Pour the onion/garlic mixture into your salad bowl, leaving some of the liquid in your pan to cook the squash. Add some black pepper to the onions and let them rest uncovered. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"> Next, add the squash to your hot, oiled pan. Squash should be cut into ½ pieces. If the pan is too dry, add some oil to keep things from sticking, not too much though as you want your squash to brown a little bit, not drown in oil. Hopefully you were able to reserve a decent amount of the liquid from the onions to cook your squash so they will pick up some of the rich flavor from the honey/wine mixture.<o:p></o:p></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLLqqBxPrkJY7c7iy8nCtwPxjsAmWibWgODA3uRmY6csWQ-Suc7PcxUD9O1p4spUQUAi8vEUXQArU8mur63SOXpPSmgAgjfy8dT5sqEpnBQHoln77mYhGnnRi-J6t86-L7pfkxWhw7yJX/s1600/squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLLqqBxPrkJY7c7iy8nCtwPxjsAmWibWgODA3uRmY6csWQ-Suc7PcxUD9O1p4spUQUAi8vEUXQArU8mur63SOXpPSmgAgjfy8dT5sqEpnBQHoln77mYhGnnRi-J6t86-L7pfkxWhw7yJX/s320/squash.jpg" width="320" /></a></div><div class="MsoNormal">Once the squash are fully cooked add them to your resting onions, add your tomatoes and Parmesan and then toss the veggies together before adding your noodles. Stir the noodles in with a wooden spoon to keep from breaking them apart. Wait until the last step to add your salt as you might find that the combination of tomatoes cheese and wine does the trick!<o:p></o:p></div><br />
<div class="MsoNormal">This recipe is delicious served both hot and cold. I like to refrigerate it for a couple of hours to let the flavors really come together. <o:p></o:p></div><div class="MsoNormal"><br />
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</div></div>Los Feliz Burritohttp://www.blogger.com/profile/07025006982954429025noreply@blogger.com0tag:blogger.com,1999:blog-6678313520551315415.post-84667928259518822272012-03-27T21:53:00.003-04:002012-03-28T21:43:32.266-04:00Chocolate & Pear Tart: A Stay-cation Indulgence<br />
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<a href="http://1.bp.blogspot.com/-UCkg-lOgk1A/T2fbw1w4FiI/AAAAAAAAMh8/H_JVBbUKfJI/s1600/IMG_6949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br class="Apple-interchange-newline" /><img alt="" border="0" src="http://1.bp.blogspot.com/-UCkg-lOgk1A/T2fbw1w4FiI/AAAAAAAAMh8/H_JVBbUKfJI/s400/IMG_6949.JPG" title="Chocolate Pear Tart" /></a></div>
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I called Aaron at work the other day. I was bored; it was just 3 days before my last day at work and the beginning of our two week staycation. I was hoping he would be willing to take a short break and entertain me - just for a few minutes. </div>
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me: Hi! What's going on... just three more days!!!!</div>
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Aaron: Honey, I'm really busy, I can't talk right now. </div>
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*click*</div>
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Grrr... not exactly the reaction that I hoped for. I picked up the phone and dialed again. </div>
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Aaron: What? I told you, I am swamped. </div>
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me: I'm making a pear tart this weekend.</div>
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Aaron: Whatever, I have to go. </div>
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<img alt="" src="http://1.bp.blogspot.com/-HvYZ-zU7lvY/T2fcLnuVEmI/AAAAAAAAMiI/Tk1QO1IIBLk/s400/chocolatepeartart3.jpg" title="Chocolate Pear Tart" /> </div>
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<span style="text-align: -webkit-auto;">Usually the threat of decadent, indulgent baked goods gets him to listen, sometimes because he is looking forward to eating them, but usually because he tries to put the kibosh on future fattening concoctions showing up in the kitchen. His brush off meant that I would be making a tart that evening! </span> </div>
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I raced home from the office and started whipping up a crust so that the tart would be well underway by the time that Aaron got home. Mission accomplished! The crust was complete before Aaron arrived, and I was halfway through the filling before he realized what was taking place in our kitchen.</div>
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<img alt="" src="http://2.bp.blogspot.com/-d3iPbV2I4CM/T2fba8c5ztI/AAAAAAAAMhw/LjljHeIqK5s/s400/IMG_6944.JPG" title="Chocolate Pear Tart" /> </div>
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<a href="http://1.bp.blogspot.com/-UCkg-lOgk1A/T2fbw1w4FiI/AAAAAAAAMh8/H_JVBbUKfJI/s1600/IMG_6949.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://1.bp.blogspot.com/-UCkg-lOgk1A/T2fbw1w4FiI/AAAAAAAAMh8/H_JVBbUKfJI/s1600/IMG_6949.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><br />
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Recipe after the jump!<br />
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<span style="font-size: large;">Chocolate and Pear Tart</span><br />
adapted from this <a href="http://www.juliegoodwin.com.au/recipe-pear-tart.html">recipe</a></div>
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<span style="background-color: white; color: #333333; font-family: inherit; font-size: 13px; line-height: 18px;"><br /></span><br />
<span style="background-color: white; color: #333333; font-family: inherit; font-size: 13px; line-height: 18px;"><u>Crust</u></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;">5 oz flour</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 13px; line-height: 18px;">.6 oz almond</span></span><br />
<span style="background-color: white; color: #333333; font-family: inherit; font-size: 13px; line-height: 18px;">2.8 oz sugar</span><br />
<span style="background-color: white; color: #333333; font-family: inherit; font-size: 13px; line-height: 18px;">tiny pinch of salt</span><br />
<span style="background-color: white; color: #333333; font-family: inherit; font-size: 13px; line-height: 18px;">2.8 oz butter</span><br />
<span style="background-color: white; color: #333333; font-family: inherit; font-size: 13px; line-height: 18px;">1 egg</span><br />
<span style="background-color: white; color: #333333; font-family: inherit; font-size: 13px; line-height: 18px;"><br /></span><br />
<span style="background-color: white; color: #333333; font-family: inherit; font-size: 13px; line-height: 18px;">Preheat over to 350F. Mix all ingredients together in a food processor until it resembles a fine meal. Turn onto a floured surface and knead until the dough comes together. Pat the dough into a disk, wrap it in saran wrap and refrigerate it for at least an hour. Remove the dough from the fridge and roll it out. Press it into a 7x11 tart pan. Pierce it all over with a fork, cover it in foil and fill it with pastry weights. Bake for 10 minutes, then remove the foil and weights and bake for 10 more minutes. Remove from oven and chill in the fridge. </span><br />
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<span style="background-color: white; color: #333333; font-family: inherit; font-size: 13px; line-height: 18px;"><u>Filling</u></span><br />
<span style="background-color: white; color: #333333; font-family: inherit; font-size: 13px; line-height: 18px;">9.5 oz dark chocolate</span><br />
<span style="background-color: white; color: #333333; font-family: inherit; font-size: 13px; line-height: 18px;">2.1 oz butter</span><br />
<span style="background-color: white; color: #333333; font-family: inherit; font-size: 13px; line-height: 18px;">1 1/4 cups heavy cream</span><br />
<span style="background-color: white; color: #333333; font-family: inherit; font-size: 13px; line-height: 18px;">4 eggs, beaten</span><br />
<span style="background-color: white; color: #333333; font-family: inherit; font-size: 13px; line-height: 18px;">2 ripe pears, pealed, cored and cut into quarters</span><br />
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<span style="background-color: white; color: #333333; font-family: inherit; font-size: 13px; line-height: 18px;">Chop the chocolate and butter and combine in a bowl. Boil the cream and pour it over the chocolate and butter, mixing until the chocolate is melted and smooth. Mix in the eggs. Arrange the pear quarters in the bottom of the crust. Pour the chocolate mixture into the crust. Bake at 325F for 25 minutes. </span><br />
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<span style="background-color: white; color: #333333; font-family: inherit; font-size: 13px; line-height: 18px;">Serve with whipped cream or ice cream. </span></div>Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com0tag:blogger.com,1999:blog-6678313520551315415.post-49591742912575040682012-03-08T11:53:00.002-05:002012-03-08T11:53:23.001-05:00Farm to Table isn't as cool as Garden to Table!<div style="margin: 0px auto 10px; text-align: center;">
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Since moving to the Hudson River Valley, we have decided to fully embrace the farm-to-table movement, eating local and shopping at the farmers market, and even the actual farm when we can. The mild winter and seed displays at the local nursery have inspired me to try growing my own tiny vegetable supply. <br />
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Living where the suburbs meets the country has left me with the illusion that I have a green thumb. I had some success in Hoboken with flowers and herbs, but really only fool-proof stuff like basil and hydrangeas. Despite multiple attempts, I was never able to coax an actual vegetable out of a plant. I keep telling myself that this time will be different. Right.<br />
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Our backyard looks like it could be a film set for Bambi in the summer, which does not bode well for my potential harvest. I am not willing to fight the bunnies and groundhogs for my produce, so my mini-farm will be limited to what I can fit in pots on the deck.<br />
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I started small, ordering only green zebra tomatoes (why not go big with heirlooms on the first try), sugar-baby watermelon and zinnias from the <a href="http://www.landrethseeds.com/">Landreth Seed Catalog</a> to get started. Apparently I am not the first person out here to feel inspired by the area - the local nursery had an entire display of seed germinating kits for dummies at the front of the store. They do everything but actually plant and water the seeds for you. If this doesn't work, I am truly pathetic.<br />
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I can do this! Two weeks later, I have a plethora of zinnia sprouts, but only two anemic looking little tomato plants peeking out of the soil. Watermelon seeds will be planted this evening. Stay tuned for updates on how this experiment progresses. Will this be my first and only foray into starting with seedlings, or will I be so successful that a greenhouse is in order to start the variety of seeds I will want next summer?<br />
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Los Angeles is the land of sunshine, beautiful people and opportunity. It’s a melting pot of cultures and attitudes. To expect delicious worldly cuisine here goes without saying. <br />
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For those of you that are unfamiliar with <a href="http://en.wikipedia.org/wiki/Los_Feliz,_Los_Angeles">Los Feliz</a>, it’s a culturally vibrant, creative hotspot adjacent to Hollywood. My one-room studio apartment overlooks the Griffith Observatory and the Hollywood Hills. There is plenty of natural light and a modest kitchen. The all-white kitchen is replete with fridge (a luxury here in the world of Los Angeles rentals), Gas Cooktop, <a href="http://www.buckeyeappliance.com/stoves-More.htm">Gas Match-light Oven</a> (affectionately referred to as "vintage"), Sink (also "vintage"), and one power outlet. There is no microwave, nothing is reheated, and all the food is fresh. <br />
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What we lack in luxury and fine technology we make up for with creativity and flavor. Even if you find yourself in a tiny space in an expensive city, there is no reason to settle for so-so food and no excuse for not eating fresh, homemade, and in season. <br />
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On this particular Thursday night we whipped up one of our favorite take-out specialties. We made drunken noodles with shrimp and steamed shrimp dumplings. Drunken noodles or Pad Kee Mao is a traditionally spicy, Chinese inspired dish that one would find in a Laotian or Thai kitchen. If you find yourself without the means to visit our friends in the East you can pick up a delicious interpretation at <a href="http://pattayathaila.com/">Pattaya Bay</a> on Vermont Ave. or try your hand at this simple recipe! <br />
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<u>Steamed Shrimp Dumplings</u><br />
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Dumpling Wrappers (found in the refrigerated section of your local grocer) <br />
½ small head of Green Cabbage <br />
½ lb Shrimp <br />
6 cloves Garlic <br />
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2 tablespoons chopped Ginger Root <br />
Sesame Oil (a bit pricey but worth it. If you must, cut it 50/50 with a cheaper oil) <br />
Black Pepper <br />
Green Onions <br />
1 Egg <br />
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You cannot have too much fresh ginger or garlic in a steamed dumpling, so don’t hold back. We cooked the fresh ginger, garlic, green onion, cabbage and shrimp in a generous amount of sesame oil. After it was done cooking we tried chopping it to get the fine consistency that you normally find in a dumpling, but this proved to be very messy. A whirl in the food processor is a better bet.<br />
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The key to successful dumpling folding is raw egg. Crack your egg into a cup or bowl. Every time you reach for a fresh dumpling wrap, use your fingers to coat the inside of it with raw egg; it’s like delicious dumpling glue! <br />
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If you don’t have a steamer try this: strainer on top of a soup pot with a lid! Make sure you coat the strainer with a generous amount of oil or cooking spray. Otherwise the dumplings will stick and you will find yourself with yet another delicious mess. Also dumplings will stick together so unless you oil your dumplings avoid letting them touch in the steamer, or risk messy, ugly, albeit delicious dumplings. <br />
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<u>Drunken Noodles with Shrimp</u><br />
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Jalapeno Pepper <br />
Serrano Chili Pepper <br />
Thai Chili Pepper <br />
Basically any spicy pepper you can get your hands on <br />
Large Red Bell Pepper <br />
Sweet Onion <br />
Thai Basil (or regular basil) <br />
Shrimp <br />
A ton of Garlic (about 10 cloves for one pack noodles) <br />
Fresh Ginger <br />
Soy Sauce<br />
Fish Sauce (WARNING: Do NOT smell the fish sauce) <br />
Brown Sugar <br />
Wide Flat Rice Noodles<br />
1 Egg</div>
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Sauce: For one pack of wide flat rice noodles we use less than ¼ cup fish sauce, 1.5 tablespoons brown sugar and about 1/4 cup of soy sauce. <br />
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It's important that you do not boil and strain your wide flat rice noodles. Place the noodles in a large pot or bowl, pour hot water over them and let them soak for about 30-minutes. Stir occasionally so they don’t stick together.<br />
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Cook your peppers, onion, garlic, and ginger in a generous amount of oil. Once they are about ¾ of the way cooked, add your brown sugar, basil, soy sauces, and fish sauce. WARNING: fish sauce smells TERRIBLE my cat wouldn’t even eat it. When you smell the fish sauce don’t fret, your food is not ruined. Like strong vinegar, when you reduce the sauce the pungency cooks out and it’s delish.<o:p></o:p></div>
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Once your noodles are soft enough, drain the water and toss them in with the egg and the rest of your ingredients. Serve the searing hot mixture over a bed of lettuce or cabbage.<o:p></o:p></div>
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</div>Los Feliz Burritohttp://www.blogger.com/profile/07025006982954429025noreply@blogger.com2tag:blogger.com,1999:blog-6678313520551315415.post-86981236710516791582012-02-27T13:07:00.000-05:002012-03-01T14:00:52.522-05:00Lazy Sunday Lunch: Mushroom & Pesto Paninis<div style="margin: 0px auto 10px; text-align: center;">
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Saying that it has been a crazy year is perhaps the understatement of the decade around my house. Since I have been gone, life has completely changed. We moved from a city apartment to a country house, changed jobs, and most significantly, had a baby. In the midst of all that we dealt with hurricanes, blizzards, lay-offs, among other things related to relocating and having kids. This past weekend was the first time in a long time that Aaron and I were able to sit back, relax, and enjoy a few serene and peaceful days. This meant that rather than quickly reheating leftovers for lunch between errands on Sunday, we actually had the time and energy to make something. </div>
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One of our favorite things about living in the Hudson River Valley is that we are really able to indulge in true farm-to-table cooking. We shop almost exclusively at our local farmers market, when we are not visiting the farms themselves. While we do enjoy taking locavor-ism to an extreme, it isn't without challenges during northeastern winters, as the selection becomes, well, pretty limited. After weeks and weeks of all variety of squash, Aaron couldn't take it anymore and demanded a change. So...<br />
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We moved on to mushrooms! Not very exciting, but at least something a bit of a deviation from the endless kabocha and butternut we had been eating through the dark days of winter. Fortunately I did have a container of homemade pesto tucked away in the back of the freezer waiting for that moment that comes towards the end of every winter when you are desperate for even the smallest taste of summer.<br />
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In 2011, this blog wasn't the only thing to go on hiatus. I also took an unfortunate break from bread making and am only slowly starting to get back into my former loaf-a-weekend groove. I have an enormous lack of trust in my oven - somehow I seem to burn everything - and fear of failure has made me apprehensive about getting started again. Though I dreamed of ciabatta for the panini, a simple white sandwich loaf was about all I could muster. <br />
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Add some creamy fresh mozzarella from the Italian dude at the market, and lunch is ready!<br />
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<span style="color: #0b5394;"><b>Mushroom & Pesto Paninis</b></span></div>
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5 medium portobello mushrooms, thinly sliced</div>
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1 large sweet yellow onion, thinly sliced</div>
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3 cloves garlic, finely chopped</div>
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1/2 cup basil pesto</div>
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1 lb fresh mozzarella, thinly sliced</div>
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olive oil</div>
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splash of white balsamic vinegar</div>
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1 small loaf white sandwich bread</div>
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Heat olive oil in a skillet on medium heat. Cook garlic in oil until it begins to turn golden and has infused flavor into the oil. Add the mushrooms and onions and saute until the onions are translucent. Add a splash of white balsamic and let it cook down for a moment or two. Remove from heat. </div>
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Spread about a half tablespoon of pesto on a slice of bread. Place a slice of mozzarella on the bread. Spoon some of the onion and mushroom mixture on top of the cheese. Add one more slice of mozzarella and then top with a second slice of bread spread with pesto. </div>
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Grill sandwich on a griddle or grill pan on medium heat with a panini press. Flip when bottom slice of bread begins to brown and the cheese begins to melt - probably cooking for a total of two minutes on each side depending on heat of your grill. </div>
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<a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: transparent none repeat scroll 0% 50%; border: 0px none; padding: 0px;" /></a></div>Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com0tag:blogger.com,1999:blog-6678313520551315415.post-61042367358737482392012-02-24T12:47:00.000-05:002012-02-24T12:48:37.286-05:00It's been a little quiet around here...Might be time to get this thing cranked back up. I never intended to go dark for so long, but a lot has happened. A move, a baby, a new job...<br />
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Hoboken Cupcake is in Hoboken no more. We picked up and moved to Northern Westchester county, just above New York City, where I hope to take advantage of all of the farm-to-table goodness that the Hudson Valley has to offer.<br />
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In addition, my sister, the Los Feliz Burrito will be contributing from the west coast. I'm hoping she can keep things exciting in the darkest months of winter when there is nothing but turnips and potatoes for me to write about.<br />
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Stay tuned for a blog facelift and some new content.<br />
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Cheers!Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com0tag:blogger.com,1999:blog-6678313520551315415.post-91390408382829678812010-12-21T11:05:00.000-05:002010-12-21T11:05:59.645-05:00I am currently away from the computer...It is with much sadness that I put up this away message, signaling that Hoboken Cupcake is on temporary hiatus. Aaron and I are in the progress of boxing up our home so that we can eventually move to a new home, hopefully with a full gourmet kitchen that gets bathed in natural light!<br />
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I will likely post sporadic updates, including news from our February vacation to South America. Otherwise, I hope to pick things back up as soon as our home sells. Hopefully, that will be sooner rather than later.<br />
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Cheers!Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com1tag:blogger.com,1999:blog-6678313520551315415.post-15295695673266484892010-11-28T15:33:00.000-05:002010-11-28T15:33:09.544-05:00Thanksgiving - we pulled it off.<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TO8cJxqTLvI/AAAAAAAAI6M/IRmGpvtYbPQ/s1600/IMG_4677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://4.bp.blogspot.com/_8tEHWDdtMn8/TO8cNAM4VJI/AAAAAAAAI6Q/b6sMDAMAWzE/s1600/IMG_4687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_8tEHWDdtMn8/TO8cNAM4VJI/AAAAAAAAI6Q/b6sMDAMAWzE/s400/IMG_4687.JPG" width="398" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The last dish has been washed and put away, and now my family is sprawled out in the living room groaning silently. It is Thanksgiving. In typical fashion, Aaron and I went completely overboard and managed to organize a true day of gluttony. Despite my failed macarons and general "mehs" during the planning process, dinner was successful and surprisingly stress free. Quick planning and organization allowed us to pull off the meal in our tiny kitchen while engaging with our families - at least a little bit. That being said, now more than ever, it is clear that we need to move to a house. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_8tEHWDdtMn8/TO8dJ2i64yI/AAAAAAAAI7M/2X6u8uPPz24/s1600/IMG_4712.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/_8tEHWDdtMn8/TO8dJ2i64yI/AAAAAAAAI7M/2X6u8uPPz24/s400/IMG_4712.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pinot noir to go with the turkey. </td></tr>
</tbody></table><div style="text-align: left;">Here is the menu: </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><i>Thanksgiving 2010</i></b></div><div class="separator" style="clear: both; text-align: center;"><i>Winter squash soup with gruyere cheese</i></div><div class="separator" style="clear: both; text-align: center;"><i>Pear and pomegranate salad</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><i>Semolina bread</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><i><a href="http://www.epicurious.com/recipes/food/views/Cider-Brined-and-Glazed-Turkey-233148">Apple cider brined turkey</a></i></div><div class="separator" style="clear: both; text-align: center;"><i><a href="http://www.epicurious.com/recipes/food/views/Apple-Sausage-and-Parsnip-Stuffing-with-Fresh-Sage-233154">Apple, parsnip and sausage stuffing</a></i></div><div class="separator" style="clear: both; text-align: center;"><i>Roasted acorn squash</i></div><div class="separator" style="clear: both; text-align: center;"><i>Sauteed brussel sprouts</i></div><div class="separator" style="clear: both; text-align: center;"><i>Roasted broccolini</i></div><div class="separator" style="clear: both; text-align: center;"><i>Root vegetable puree</i></div><div class="separator" style="clear: both; text-align: center;"><i>Cranberry sauce with persimmons</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><i>Spiced pear and cranberry sorbet</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><i>Pumpkin semifreddo</i></div><div class="separator" style="clear: both; text-align: center;"><i><a href="http://hobokencupcake.blogspot.com/2010/11/prepping-for-thanksgiving-maple-pecan.html">Maple pecan tart</a></i></div><div class="separator" style="clear: both; text-align: center;"><i>Vanilla, cinnamon and orange ice cream</i></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TO8chTCSF5I/AAAAAAAAI6g/MFJ8X59bpBw/s1600/IMG_4721.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TO8chTCSF5I/AAAAAAAAI6g/MFJ8X59bpBw/s400/IMG_4721.JPG" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Winter squash soup with gruyere cheese</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_8tEHWDdtMn8/TO8m-6rCKxI/AAAAAAAAI7k/usNGPHi3KY4/s1600/IMG_4727.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="398" src="http://4.bp.blogspot.com/_8tEHWDdtMn8/TO8m-6rCKxI/AAAAAAAAI7k/usNGPHi3KY4/s400/IMG_4727.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pear and pomegranate salad</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pulling together the dinner was simple, but time-consuming. The most challenging part of it was not the cooking, but the size of our kitchen. Only two people at a time can fit in our tiny apartment kitchen, so when we have to cook for guests, they usually have to wait in the living room awkwardly while Aaron and I get things ready. This is merely exacerbated when you have guests staying with you or are cooking a large feast, as much of the cooking must be done while the guests are there. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Though we have already put the plans in motion to move, this weekend made it clear that we can't get to an actual house soon enough. Friends know that I have long dreamed of escaping urban apartment living for a home with windows on four sides. Entertaining my family for Thanksgiving simply revealed that more space might be even more important than natural light!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TO8cJxqTLvI/AAAAAAAAI6M/IRmGpvtYbPQ/s1600/IMG_4677.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="398" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TO8cJxqTLvI/AAAAAAAAI6M/IRmGpvtYbPQ/s400/IMG_4677.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Semolina bread</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TO8dRtF6VhI/AAAAAAAAI7U/_I-82C_jfxQ/s1600/IMG_4718.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TO8dRtF6VhI/AAAAAAAAI7U/_I-82C_jfxQ/s400/IMG_4718.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The bird!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_8tEHWDdtMn8/TO8ccuoUebI/AAAAAAAAI6c/yp-49n7wAiY/s1600/IMG_4710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Anyway, back to the meal. This is what my plan of attack looked like:<br />
<b><br />
</b><br />
<b>Saturday: </b>Made squash soup to freeze, made macaron shells<br />
<b>Sunday: </b>Made cranberries, filled macarons, made ice cream and sorbet<br />
<b>Monday: </b>Made pumpkin semifreddo<br />
<b>Tuesday: </b>Trimmed brussel sprouts, deconstructed the pomegranates, brined turkey, made bread dough<br />
<b>Wednesday: </b>Assembled and baked tart, assembled root vegetable puree, made whipped cream, shaped the bread, removed turkey from brine<br />
<b>Thursday: </b>In order, Baked bread, roasted squash, roasted turkey, made salad, made and roasted stuffing, sauteed brussel sprouts, roasted root vegetable puree and broccolini, reheated and broiled soup.<br />
<br />
I managed to space the work out over enough days that when my family did arrive on Tuesday night, I had time to go out to dinner, and then on Wednesday I was free enough to take them into the city for a leisurely lunch. Sure, Aaron spent much of the day in the kitchen on Thursday, but he was the one that demanded the turkey. I'm not sure there is a way to make turkey simple unless it is catered.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_8tEHWDdtMn8/TO8cRjpnDnI/AAAAAAAAI6U/gEpvJ0u7jcc/s1600/IMG_4699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_8tEHWDdtMn8/TO8cRjpnDnI/AAAAAAAAI6U/gEpvJ0u7jcc/s400/IMG_4699.JPG" width="398" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4m7seKaaw7FhJ-7Meg9YmdEuhzuom7Uc9cq7-RVW1YXVDv4EAsMh9mVrWlCuKID2BCYWRSaL2-DSDgfG5sP0KmpmtNnmTxTFSc8rhFvfBOOjPGKpHRl42EnhfE2x9G616Zx1YTKrUL18/s1600/IMG_4731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4m7seKaaw7FhJ-7Meg9YmdEuhzuom7Uc9cq7-RVW1YXVDv4EAsMh9mVrWlCuKID2BCYWRSaL2-DSDgfG5sP0KmpmtNnmTxTFSc8rhFvfBOOjPGKpHRl42EnhfE2x9G616Zx1YTKrUL18/s400/IMG_4731.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"></div>It was well-planned and successful, but not without a few disasters. Let's just say that so-called "brining bags" are not strong enough to withstand the pressure of a 12 pound turkey and a few liters of liquid. Since I took care of most everything else, as mentioned above, I left Aaron in charge of the turkey. It was mostly for him, after all. I had put forth numerous other meat options... crown roast of pork, cornish hens, standing rib roast... etc. NO, he wanted his traditional Thanksgiving turkey. Fine. I can deal with turkey but I don't want to be responsible for putting it in the oven at the crack of dawn and keeping it basted all day.<br />
<div style="text-align: right;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_8tEHWDdtMn8/TO8cX2Kiw6I/AAAAAAAAI6Y/diSu_hZEw9I/s1600/IMG_4708.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/_8tEHWDdtMn8/TO8cX2Kiw6I/AAAAAAAAI6Y/diSu_hZEw9I/s400/IMG_4708.JPG" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Root vegetable puree</td></tr>
</tbody></table><br />
He didn't complain about the assignment, instead eagerly diving into the task. I sent him a few recipes to check out and he settled on a brined turkey. Neither one of us had ever brined a turkey before (or really knew what brine was!), so this was going to be interesting. Aaron finished preparing the brine just as my family arrived. I left Aaron home alone for a little while so I could escort them to their hotel. They were staying in the new W that had opened down the street.<br />
<br />
Not five minutes after greeting them in their hotel room my phone rings. It is Aaron, frantically yelling that turkey brining bags don't work. I get a startled look on my face and slowly ask if the turkey is okay, which sends my father into a fit of laughter. Nothing like a little turkey mayhem to entertain the 'rents. Apparently, Aaron poured the brining liquid into the bag, added the turkey and sealed the bag. When he lifted the bag to put it into the fridge, it burst sending germ-infested turkey brine spraying all over the kitchen and the refrigerator. Gross. He was a hero and managed to get it all cleaned up before I got back from the hotel, but not without getting sticky brine in the hinges of the refrigerator doors, which proceeded to groan every time they were opened for the rest of the weekend.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_8tEHWDdtMn8/TO8c5eQWwHI/AAAAAAAAI60/bQRjE6w-5LA/s1600/IMG_4734.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="398" src="http://3.bp.blogspot.com/_8tEHWDdtMn8/TO8c5eQWwHI/AAAAAAAAI60/bQRjE6w-5LA/s400/IMG_4734.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Broccolini</td></tr>
</tbody></table>Furthermore, when the bird was finally in the oven it was impossible to tell when the stupid bird was ready. Internet research indicated that it should take about four hours for the bird to cook. On hour five, Aaron and I still weren't sure that we had reached the salmonella safety zone; a thermometer stuck in the thigh registered 163 degrees. Refusing to believe the first thermometer, we stuck a few more in various places, each reading a temperature just below what the USDA recommends. Nuts. After another 20 minutes, the temperature was still too low and folks were starting to get hungry and anxious.<br />
<br />
Dad: Hey Jen, is the turkey done?<br />
Me: No. The thermometer says we could still get salmonella.<br />
Dad: (laughing) We're not going to get salmonella.<br />
Me: Hmm... okay, if you say so. I guess the turkey is done then.<br />
<br />
For some reason his assertion was enough for me to ignore everything I had ever learned about bacteria and food safety. At least if we got sick maybe Aaron would never make us cook a turkey again. Aaron pulled the bird out of the oven and dinner was served shortly thereafter. Dad was right and nobody had to go to the hospital. Aaron still wants turkey for dinner next year.<br />
<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_8tEHWDdtMn8/TO8cuFmU5JI/AAAAAAAAI6s/Ab-2fQpJPfE/s1600/IMG_4730.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/_8tEHWDdtMn8/TO8cuFmU5JI/AAAAAAAAI6s/Ab-2fQpJPfE/s400/IMG_4730.JPG" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cranberry with persimmons</td></tr>
</tbody></table>Needless to say, I can guarantee that <i>I </i>will never again be dealing with turkey. I am so over it. Unless Aaron is cooking the turkey, our household will make a tradition out of an alternative meat. I'm open to suggestions, as long as it is low effort and it is easy to tell when it is done.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_8tEHWDdtMn8/TO8dDeM5-BI/AAAAAAAAI7A/DmN6a62fwxQ/s1600/IMG_4751.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/_8tEHWDdtMn8/TO8dDeM5-BI/AAAAAAAAI7A/DmN6a62fwxQ/s400/IMG_4751.JPG" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spiced pear and cranberry sorbet</td></tr>
</tbody></table><br />
I closed the meal with a Maple Pecan Tart and Pumpkin Semifreddo. Both were carefully chosen as "lighter" options to end the heavy meal. Though the pecan tart was not exactly light, using a tart pan instead of a pie plate helped with portion control as the tart pieces were thinner than pie pieces would have been. The semifreddo served as the perfect closer - icey cold and refreshing, with a light airy texture. It served as a nice contrast to the butter laden food from dinner. With that, Thanksgiving 2010 drew to a successful close. Time to start thinking about next year!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_8tEHWDdtMn8/TO8xrXUICBI/AAAAAAAAI7o/dVUvSAE5Bvc/s1600/IMG_4756.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/_8tEHWDdtMn8/TO8xrXUICBI/AAAAAAAAI7o/dVUvSAE5Bvc/s400/IMG_4756.JPG" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin semifreddo topped with whipped cream and homemade granola</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_8tEHWDdtMn8/TO8xwuh5dGI/AAAAAAAAI7s/_Lmg8lQ20gw/s1600/IMG_4759.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/_8tEHWDdtMn8/TO8xwuh5dGI/AAAAAAAAI7s/_Lmg8lQ20gw/s400/IMG_4759.JPG" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maple pecan tart</td></tr>
</tbody></table>Just writing up two of the simpler recipes this week. You can find them after the jump. Enjoy!<br />
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<b>Pear and Pomegranate Salad</b><br />
<b><br />
</b><br />
Mesclun mix<br />
1/2 red onion, diced small<br />
3 oz goat cheese<br />
1 cup walnuts, chopped<br />
3 medium ripe pears<br />
1 pomegranate<br />
<br />
Mix ingredients together and serve. Drizzle individual servings with dressing (dressing the entire salad will make leftovers inedible after a day or so). I like to use a homemade vinaigrette recipe that includes dijon mustard, olive oil and champagne vinegar.<br />
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<b>Brussel Sprouts</b><br />
<br />
<br />
6 cups brussel sprouts, trimmed<br />
3 tbsps rendered bacon fat<br />
1 shallot, diced<br />
3 tbsps white wine vinegar<br />
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<a href="http://www.finecooking.com/videos/how-to-trim-brussels-sprouts.aspx">This </a>is a good video with instructions on how to trim brussel sprouts. Once trimmed, cut each sprout in half, vertically. In a large skillet, heat 3 tablespoons of rendered bacon fat over medium heat until liquid. Add shallots and brussel sprout. Cook the vegetables, stirring occasionally until the sprouts start to brown. Then, add the white wine vinegar and raise the heat to medium high so that the vinegar boils off. Enjoy!<br />
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</div>Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com0tag:blogger.com,1999:blog-6678313520551315415.post-19349635319867343692010-11-21T22:20:00.001-05:002010-11-25T22:52:17.950-05:00Prepping for Thanksgiving: Maple Pecan Pie<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_8tEHWDdtMn8/TNi8pzxlbBI/AAAAAAAAI44/pJmjr3IFYnE/s1600/IMG_4622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_8tEHWDdtMn8/TNi8pzxlbBI/AAAAAAAAI44/pJmjr3IFYnE/s320/IMG_4622.JPG" width="319" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I feel like I have lost my holiday hosting mojo. Usually at this time of year, I would have my full menu planned, complete with a shopping list and VERY detailed plan of attack. While Aaron and I are very thrilled to be hosting our second Thanksgiving, I just can't seem to get it together. Lethargy seems to be a trend with me at the moment, as I have neglected this blog for nearly a month!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">On Thursday night last week, I finally decided that it was time for some serious menu planning. Now I know that this might be standard operating procedure for most people, but anyone who knows me would be shocked that I hadn't planned Turkey Day 2010 back in 2009. Moreover, the menu is, dare I say it, quite modest - no hors d'oeuvres, just one pie, and appropriately measured serving sizes. Maybe I am ill? I just hope my family isn't disappointed. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_8tEHWDdtMn8/TNi8t7XjukI/AAAAAAAAI48/t7otBEO7DoY/s1600/IMG_4651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_8tEHWDdtMn8/TNi8t7XjukI/AAAAAAAAI48/t7otBEO7DoY/s320/IMG_4651.JPG" width="319" /></a></div><br />
Here is a sneak peak of one of the recipes I am planning to make. I have never made pecan pie before, so I thought I would give it a trial-run before I force it on my family. I made a few alterations, but otherwise the recipe was a success and will be added to my Thanksgiving menu. I like the tart format as it yields smaller pieces than a normal pie. This is important with pecan pie as it is literally death on a plate! And that is really all I have to say about that as the lethargy sets in again.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_8tEHWDdtMn8/TNi8zW2l4dI/AAAAAAAAI5A/_VCofDYzS-g/s1600/IMG_4667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_8tEHWDdtMn8/TNi8zW2l4dI/AAAAAAAAI5A/_VCofDYzS-g/s320/IMG_4667.JPG" width="319" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Over the weekend I managed to pull off a bunch of prep work. Squash soup? Done. Palette cleansing pear and cranberry sorbet? Check. Cinnamon vanilla ice cream to accompany my tart? Finished and in the freezer. I also baked up a failed batch of macarons which are now in the garbage. I am undecided as to whether or not I will try to make a new batch. I guess at a minimum, I should feel relieved that even if I burn the turkey, there will be soup and sweets! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Hopefully I will be able to get my act together again and post my menu and some photos after the big day. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Recipe after the jump!</div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="font-size: 10px;"><b><br />
</b></span></span></div><ul class="ingredientsList" style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b>Maple Pecan Tart</b></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Adapted from<a href="http://www.epicurious.com/recipes/food/views/Maple-Pecan-Tart-240422"> Epicurious</a></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b>Crust</b></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 ounces unsalted butter, room temperature and chopped into small pieces</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup sugar</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 large egg yolk</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/8 teaspoon salt</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup unbleached all purpose flour</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup ground pecans </li>
</ul><br />
<strong>Filling:</strong><br />
<ul class="ingredientsList" style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 large eggs</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup (packed) golden brown sugar</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup pure maple syrup</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup dark corn syrup</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup (1/2 stick) unsalted butter, melted</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/8 teaspoon salt</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 tsp cinnamon</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 tsp allspice</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 tsp nutmeg</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 tsp clove</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Zest of one orange</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 1/2 cups coarsely chopped pecans</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Whipped cream or vanilla ice cream</li>
</ul><br />
Add the butter, sugar, egg yolk and salt to the bowl of a mixer and beat until fluffy. Slowly mix in the flower and pecans and then beat the mixture until it comes together. When it is ready, it won't really stick to the sides of the bowl. Scoop your dough out, quickly mold it into a disk and set it on a surface for rolling. I like to roll between two silpats to avoid a mess. Roll the dough out until it is large enough to fit into a 9 inch tart pan. Press the dough into the tart pan and put it in the freezer for 30 minutes.<br />
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<div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, cinnamon, nutmeg, allspice, cloves, zest and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.<br />
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</div><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. DO AHEAD:<i> Can be made 1 day ahead. Tent loosely with foil and let stand at room temperature.</i><br />
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</i></div><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cut tart into wedges and serve with whipped cream or ice cream.</div>Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com1tag:blogger.com,1999:blog-6678313520551315415.post-12060695290098846642010-10-31T12:29:00.003-04:002010-10-31T12:33:17.069-04:00October 2010 Daring Baker's Challenge: Doughnuts!<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><i>The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious</i></b>.</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_8tEHWDdtMn8/TM2QZhff3VI/AAAAAAAAI3M/oeF9B3DcRv4/s1600/doughnuts1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_8tEHWDdtMn8/TM2QZhff3VI/AAAAAAAAI3M/oeF9B3DcRv4/s320/doughnuts1.jpg" width="318" /></a></div><br />
I used to be so on top of the Daring Bakers challenges, so I am a little disappointed with myself for waiting until the 31st of the month to make, let alone post, my challenge results. It was only with mild excitement that I greeted the announcement that doughnuts were the monthly assignment. I had made them once before and found that between the rising and the frying, it could be a laborious effort. It also pretty much guarantees a huge mess in the kitchen.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TM2RBpg0bYI/AAAAAAAAI30/p4s7fBF5ciE/s1600/IMG_4605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TM2RBpg0bYI/AAAAAAAAI30/p4s7fBF5ciE/s320/IMG_4605.JPG" width="320" /></a></div><br />
I started with a grand plan of making pumpkin doughnuts with a variety of different glazes. As the month quickly passed, I downgraded my plans to plain yeasted doughnuts with maple glaze or a dusting of sugar. On the last day of the month, I decided to settle for cake doughnuts in powdered sugar and very low levels of enthusiasm. The Daring Bakers were kind enough to present 4 different recipes for us to choose from. I settled on the "Old Fashioned Buttermilk Doughnuts", or cake doughnuts by Nancy Silverton.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TM2RML0s6oI/AAAAAAAAI38/yWTgqRCkseU/s1600/IMG_4607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TM2RML0s6oI/AAAAAAAAI38/yWTgqRCkseU/s320/IMG_4607.JPG" width="318" /></a></div><br />
I had only been exposed to Silverton's bread recipes, and was quite shocked to see that she dabbled in doughnuts as well. Her bread recipes are very fussy, to say the least. I am sure if followed properly, they yield some of the most delicious bread you can bake, but who has time or patience to monitor changes of 1 to 2 degrees in temperature in your dough... or to precisely adjust the rising time to the temperature in your kitchen? A friend gifted me a copy of her La Brea bread book which looked like an exercise in masochism for the home baker. I am just not convinced that I would really be able to detect the differences between a loaf I baked with my own short cuts and a loaf I baked with her perfect execution. Go ahead, call me a fraud.<br />
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Based on my knowledge of her through that book, doughnuts just seemed a little sloppy for her; the recipe looked too simple and friendly. It also yielded some of the softest, fluffiest, most flavorful doughnuts I have ever tasted. The secret ingredients seem to be a bit of yeast, which produces more rise than baking powder and baking soda alone, as well as fresh nutmeg which adds some depth to the flavor.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_8tEHWDdtMn8/TM2RWYnoWJI/AAAAAAAAI4E/0DSythwPM_g/s1600/IMG_4610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_8tEHWDdtMn8/TM2RWYnoWJI/AAAAAAAAI4E/0DSythwPM_g/s320/IMG_4610.JPG" width="318" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I waited until after I had made the dough and cut it into rings before I began to heat the oil. I just didn't believe that I would be able to finish mixing the batter and shaping the doughnuts before the oil reached the proper temperature. This was a big mistake! Apparently it can take almost half an hour for oil to become hot enough for deep frying while it only takes about 15 minutes to prepare the dough. So my doughnuts sat on the counter, rising slowly, while Aaron complained impatiently about how they were rapidly becoming more of a lunch than breakfast. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TM2Ri0i6RVI/AAAAAAAAI4Q/rs92LveYWJA/s1600/IMG_4613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TM2Ri0i6RVI/AAAAAAAAI4Q/rs92LveYWJA/s320/IMG_4613.JPG" width="318" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Once in the oil, it took no time for them to cook. The soft dough froze in shape the instant I dropped it into the pot, turning to a golden brown within about 30 to 40 seconds. I allowed them to cool for a few minutes on a baking rack covered in paper towels and then dredged them in a mixture of powdered sugar and cinnamon, moving quickly to ensure they were still warm when served. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">All in all, the recipe was pretty simple and I think I will be making these again! If I had realized just how simple and flavorful they would be, my attitude towards this challenge probably would have been quite different. Next time I am hoping that with a little planning I might have time to try some different flavors and glazes to spice things up... if I ever get around to it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Recipe after the jump! </div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="" style="clear: both; text-align: left;"><b>Old-Fashioned Buttermilk Cake Doughnuts</b></div><div class="" style="clear: both; text-align: left;"><i>Preparation time:</i></div><div class="" style="clear: both; text-align: left;"><i>Hands on prep time - 25 minutes</i></div><div class="" style="clear: both; text-align: left;"><i>Cooking time - 12 minutes</i></div><div class="" style="clear: both; text-align: left;"><i>Yield: About 15 doughnuts & 15 doughnut holes, depending on size</i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: left;">1/4 cup plain yogurt </div><div class="" style="clear: both; text-align: left;">3 1/4 cups all purpose flour (plus extra for dusting)</div><div class="" style="clear: both; text-align: left;">3/4 cup white granulated sugar </div><div class="" style="clear: both; text-align: left;">1/2 tsp baking soda </div><div class="" style="clear: both; text-align: left;">1 tsp baking powder</div><div class="" style="clear: both; text-align: left;">1 tsp kosher salt</div><div class="" style="clear: both; text-align: left;">1 1/2 grated nutmeg</div><div class="" style="clear: both; text-align: left;">1 1/8 tsp dry yeast </div><div class="" style="clear: both; text-align: left;">3/4 cup + 2 tbsp buttermilk </div><div class="" style="clear: both; text-align: left;">1 large egg</div><div class="" style="clear: both; text-align: left;">2 large egg yolks</div><div class="" style="clear: both; text-align: left;">1 tbsp vanilla extract</div><div class="" style="clear: both; text-align: left;">1 tbsp maple syrup</div><div class="" style="clear: both; text-align: left;">1/2 cup powdered sugar + 1 tbsp cinnamon for dredging the finished doughnuts</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_8tEHWDdtMn8/TM2Qe-wC3DI/AAAAAAAAI3Q/a3PtF_c7xtk/s1600/IMG_4595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_8tEHWDdtMn8/TM2Qe-wC3DI/AAAAAAAAI3Q/a3PtF_c7xtk/s320/IMG_4595.JPG" width="318" /></a></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">1. In a small stainless-steel bowl set over a pot of gently simmering water, heat the sour cream until just warm.</div><div class="" style="clear: both; text-align: left;">2. Heat the oil to 375°F/190°C.</div><div class="" style="clear: both; text-align: left;">3. Over a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, salt, nutmeg; make a large well in the center. Place the yeast in the well; pour the sour cream over it. Allow it to soften (if using packed fresh yeast), about 1 minute.</div><div class="" style="clear: both; text-align: left;">4. Pour the buttermilk, whole egg, egg yolks, maple syrup, and vanilla extract into the well. Using one hand, gradually draw in the dry ingredients. The mixture should be fairly smooth before you draw in more flour. Mix until it is completely incorporated. The dough will be very sticky. Wash and dry your hands and dust them with flour.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_8tEHWDdtMn8/TM2Qk3eN9lI/AAAAAAAAI3U/o7V2CZv9q6o/s1600/IMG_4597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="http://4.bp.blogspot.com/_8tEHWDdtMn8/TM2Qk3eN9lI/AAAAAAAAI3U/o7V2CZv9q6o/s320/IMG_4597.JPG" width="320" /></a></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">5. Sift an even layer of flour onto a work surface. Don’t be afraid to use a lot of flour. You don’t want the doughnuts sticking to your counter. Scrape dough out of bowl onto the surface; sift another layer of flour over dough. Working quickly, pat dough into an even 1/2-inch (12.5 mm) thickness. Dip cutter in flour and, cutting as closely together as possible, cut out the doughnuts and holes. Place holes and doughnuts on a floured surface. Working quickly, gather scraps of dough together, pat into 1/2-inch (12.5 mm) thickness, and cut out remaining doughnuts and holes.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_8tEHWDdtMn8/TM2Qn9QrhhI/AAAAAAAAI3Y/d5idB3bAc6I/s1600/IMG_4598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_8tEHWDdtMn8/TM2Qn9QrhhI/AAAAAAAAI3Y/d5idB3bAc6I/s320/IMG_4598.JPG" width="318" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="" style="clear: both; text-align: left;">6. Drop three to four doughnuts at a time into the hot oil. Once they turn golden brown, turn them and cook the other side. Cooking times may vary, but with my oil at 375 °F/190°C, I found they only took about 20 to 30 seconds per side.</div><div class="" style="clear: both; text-align: left;">7. Once cooked, place on a baking sheet covered with paper towels to drain.</div><div class="" style="clear: both; text-align: left;">8. Sift powdered sugar over doughnuts and serve.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TM2RngkoEbI/AAAAAAAAI4Y/WAKgeHz5tiA/s1600/IMG_4616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TM2RngkoEbI/AAAAAAAAI4Y/WAKgeHz5tiA/s320/IMG_4616.JPG" width="318" /></a></div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<ol style="line-height: 14px; list-style-type: decimal; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-left: 2em;"></ol>Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com3tag:blogger.com,1999:blog-6678313520551315415.post-71824305603884114672010-10-24T22:50:00.000-04:002010-10-24T22:50:44.304-04:00Pumpkin Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TMTmn1wDtmI/AAAAAAAAI2Y/L7v0D5FW9IQ/s1600/IMG_4583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TMTmn1wDtmI/AAAAAAAAI2Y/L7v0D5FW9IQ/s320/IMG_4583.JPG" width="319" /></a></div><br />
An hour has passed and Aaron is still cleaning up the kitchen. We had a friend over for dinner tonight and it looks like a tornado has hit. So that the boys could enjoy an afternoon of football, I offered to handle dinner on my own. For most people, that wouldn't have been that big of a deal, but I just can't do things halfway. Homemade pappardelle, veal ragu and a batch of cupcakes had taken their toll on the kitchen. I even managed to splatter pomegranate juice on the fridge - don't ask.<br />
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I thought about posting photos of the mayhem here (friends might enjoy imagining the horrified expression on Aaron's face when he saw the destruction). I also considered writing step by step instructions for homemade pasta. Nope - that will be saved for another day. For once, I'm going to stick to the original theme of this blog. The cupcakes were outstanding.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TMTmuhc8n_I/AAAAAAAAI2g/YsXeQ73Ktno/s1600/IMG_4587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TMTmuhc8n_I/AAAAAAAAI2g/YsXeQ73Ktno/s320/IMG_4587.JPG" width="319" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I have had pumpkin on the brain ever since my company offsite a few weeks ago. Our Q3 "day of fun" was at one of those "pick your own" produce farms in central New Jersey. After a few hours of presentations, we were released into the fields to pick apples and pumpkins. Let me just say, I take these things VERY seriously, as I planned for my pumpkin to be more than a jack-o-lantern. Ever since I learned about the plans for the offsite, I had been dreaming of making my own pumpkin puree for pancakes, cupcakes, bread, pie... you get the idea. I scoured the patch and managed to pluck an enormous, yet very perfect pumpkin to take home. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I hauled the pumpkin home and left it in the corner of my dining room. Then I got busy. The pumpkin sat there for a few weeks... and then it molded and I was devastated. Into the garbage it went and I was pumpkin-less. Unfortunately, all of my day-dreaming about pumpkin dessert meant that I wasn't giving up until I had a chance to test a few of them. On our next trip to the grocery store, I picked up two cans of pumpkin and waited semi-patiently for an excuse to use them. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TMTmylRg6gI/AAAAAAAAI2k/TZw-1dSOo9c/s1600/IMG_4589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TMTmylRg6gI/AAAAAAAAI2k/TZw-1dSOo9c/s320/IMG_4589.JPG" width="319" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">One can of pumpkin was finished off with pumpkin pancakes for breakfast. This evening's company meant I would have an excuse to try a recipe for pumpkin cupcakes that I had been eying. Aaron begged me to skip dessert and respect the fatwa. Seriously? How could I skip dessert? I think that at this point it is all but expected from our guests. Moreover, I needed to get the pumpkin obsession out of my system. As a compromise, I halved the recipe and made just 8 cupcakes. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The melted butter (as opposed to room temperature, creamed butter) and pumpkin yield a very moist but very dense cake. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Recipe after the jump!</div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: left;"><b>Pumpkin Cupcakes with Browned Butter</b></div><div class="separator" style="clear: both; text-align: left;"><i>yield: 8 cupcakes</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;">Giving credit where credit is due, I found the base recipe for these cupcakes at <a href="http://www.bakedperfection.com/2010/01/brown-butter-pumpkin-cupcakes-with.html">this blog</a>. Below is my slightly adjusted and halved version. </div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oyNf4KzaUqgjygkm9xagDuq6f4cVy6eJea789tFiF1ZO1ib7560kPhj0EdP6jT3KcTuFSNKjG5u5hJOIAr3tokkZ3DxKSLgoGU8KSHTiNp7a0_AiHtWapAhcXxV5UqyQf0EimNgi5KU/s1600/IMG_4580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oyNf4KzaUqgjygkm9xagDuq6f4cVy6eJea789tFiF1ZO1ib7560kPhj0EdP6jT3KcTuFSNKjG5u5hJOIAr3tokkZ3DxKSLgoGU8KSHTiNp7a0_AiHtWapAhcXxV5UqyQf0EimNgi5KU/s320/IMG_4580.JPG" width="320" /></a></div><br />
3 oz butter<br />
2/3 cup flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
3/4 tsp cinnamon<br />
1/4 tsp nutmeg<br />
1/4 tsp cloves<br />
1/4 tsp allspice<br />
1 tsp vanilla extract<br />
1/2 cup pumpkin<br />
1/2 brown sugar<br />
1/4 cup sugar<br />
1 egg<br />
1/2 cup cinnamon chips<br />
<br />
Preheat oven to 325F. In a small saucepan, heat the butter over medium heat until it turns a golden brown. The butter will foam and some sediment will form at the bottom of the dish. When the butter is brown, remove it from heat and pour the golden liquid into a separate bowl to stop the cooking process. If you use hold a spoon in front of the foam and pour slowly, you should be able to get just liquid and leave the foam and sediment behind.<br />
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In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, cloves and allspice. In a separate bowl, whisk together the vanilla, pumpkin, sugars, eggs and browned butter until they are combined. Next, fold the sugar/butter mixture gently into the flour mixture until just combined.<br />
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Spoon the batter into a lined cupcake pan, filling each paper about 3/4s of the way. The original instructions say to bake the cakes for about 20 minutes, but it took about 25 for mine to finish.<br />
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When the cupcakes are finished, allow them to cool in the pan for about 10 minutes and then turn them out onto a rack to cool completely.<br />
<br />
<b>Cream Cheese Frosting</b><br />
4 oz butter room temperature<br />
4 oz cream cheese room temperature<br />
Seeds from 1/2 vanilla bean<br />
Splash vanilla extract<br />
2-4 cups powdered sugar<br />
<br />
Cream 4 oz of butter in the bowl of a mixture, beating it on medium until soft and fluffy. Beat in the cream cheese until combined. Add the extract and vanilla bean seeds. Next, with the mixer on low/medium speed, gradually add powdered sugar until you reach the desired sweetness and thickness. Scoop the frosting into a pastry bag and pipe onto your cupcakes.Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com0tag:blogger.com,1999:blog-6678313520551315415.post-46221359358280942082010-09-29T22:43:00.000-04:002010-09-29T22:43:10.317-04:00The Daring Baker's Challenge, September 2010: Decorated Sugar Cookies<span class="Apple-style-span" style="line-height: 14px;"><b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">The September 2010 Daring Bakers’ challenge was hosted by Mandy of “</span></i></b></span><span class="Apple-style-span" style="line-height: 14px;"><a href="http://www.mandymortimer.com/" style="text-decoration: none;"><b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;">What the Fruitcake?!</span></span></i></b></a></span><span class="Apple-style-span" style="line-height: 14px;"><b><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.</span></i></b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJ9FU9SiDsI/AAAAAAAAI10/IecLaipOAQk/s1600/sugarcookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJ9FU9SiDsI/AAAAAAAAI10/IecLaipOAQk/s400/sugarcookie.jpg" width="398" /></a></div><span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 11px; line-height: 14px;"><br />
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<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">A few months ago Ms. Kumquat sent me a note requesting my favorite sugar cookie recipe. She thought that as her baking-est friend, surely I must have something I could send her. Embarrassingly I had nothing. Despite all of the baking I do, sugar cookies are something I had avoided. While I love other varieties of homemade cookies, homemade sugar cookies have always hit a flat note with me. They are usually too hard, with a hint of cardboard flavoring. Several failed attempts and I swore them off forever. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJ9EfmojZEI/AAAAAAAAI1c/f27WTTBKetw/s1600/IMG_4505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJ9EfmojZEI/AAAAAAAAI1c/f27WTTBKetw/s400/IMG_4505.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As such, it was with much curiosity that I greeted this month's Daring Baker's challenge. I had taken a pass on the challenges over the past few months as my new job and our vacation kept me more than occupied. Who knew that a sugar cookie challenge would bring me back? Decorated sugar cookies were something that I had always wanted to try and this was the perfect opportunity. I just needed to figure out what I would do with all of the cookies. </div><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_8tEHWDdtMn8/TJ9Emw4s6uI/AAAAAAAAI1o/sCSVuE-o8l4/s1600/IMG_4507.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/_8tEHWDdtMn8/TJ9Emw4s6uI/AAAAAAAAI1o/sCSVuE-o8l4/s400/IMG_4507.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I made just one elephant. For some reason the thought of decorating an entire batch of elephants seemed overwhelming,</td></tr>
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At first I thought Aaron could just take them to work. Maybe I could decorate the cookies with little dollar signs or something equally ridiculous but appropriate for his office... perhaps a few elephants. A sole elephant cutter is the only non-round cookie cutter I have. Aaron didn't seem completely thrilled about having to tote a bunch of "cute" cookies into his office. Fortunately a friend freed him from that duty by planning a small party - the perfect venue for disposing of a batch of baked goods.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJ9EvAA1JrI/AAAAAAAAI1s/Z8ZNIR1iOhE/s1600/IMG_4512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJ9EvAA1JrI/AAAAAAAAI1s/Z8ZNIR1iOhE/s320/IMG_4512.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To say the cookies, themselves, were easy to make is an understatement. It might have been the easiest recipe I have ever tried... except for the part that said to add "any flavorings you are using". For some reason I interpreted that to mean "pick a random flavor and add it", so I accidentally dumped in a TON of cinnamon. Oops. Fortunately I don't think anyone at the party noticed, as the cookies disappeared quickly and nobody complained about the flavor. Maybe they were being nice? </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_8tEHWDdtMn8/TJ9E2NwYhKI/AAAAAAAAI1w/BS_bdP9g6o4/s1600/IMG_4514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/_8tEHWDdtMn8/TJ9E2NwYhKI/AAAAAAAAI1w/BS_bdP9g6o4/s320/IMG_4514.JPG" width="320" /></a></div><br />
I found the icing to be a little more challenging. It was my first time working with royal icing and I was totally unprepared. For some reason I assumed that decorating would be a piece of cake - the icing would come out of the tip smoothly and slowly. Of course the opposite was true. I found the icing to be runny and difficult to manage. It drizzled out of the tip and ran over the edges of the cookies once applied. My photos are misleading because I only took photos of the best ones.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_8tEHWDdtMn8/TJ9FXn91JOI/AAAAAAAAI14/ruwBFq3hrSM/s1600/sugarcookie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_8tEHWDdtMn8/TJ9FXn91JOI/AAAAAAAAI14/ruwBFq3hrSM/s320/sugarcookie2.jpg" width="319" /></a></div><span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;"><br />
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<span class="Apple-style-span" style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 11px; line-height: 14px;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: medium; line-height: normal;">Despite the mishaps, this was one of the more enjoyable challenges I have undertaken. I would call my first attempt at decorated sugar cookies an almost success, and certainly something I will repeat. </span> </span><br />
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<div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong>Basic Sugar Cookies:</strong><br />
Makes Approximately 36x 10cm / 4" Cookies</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature<br />
400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour<br />
200g / 7oz / 1 cup Caster Sugar / Superfine Sugar<br />
1 Large Egg, lightly beaten<br />
5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong>Directions</strong><br />
• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming<br />
creamy in texture.<br />
• <em>Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during<br />
baking, losing their shape.</em><br />
• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.<br />
Add the sifted flour and mix on low until a non sticky dough forms.<br />
• <em>Tip: I don’t have a stand mixer so I find it easier to switch to dough hooks at this stage to avoid<br />
flour flying everywhere.</em><br />
• Knead into a ball and divide into 2 or 3 pieces.<br />
• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)<br />
• Refrigerate for a minimum of 30mins.<br />
• <em>Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an<br />
hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and<br />
then it’s also been rolled out while still soft making it easier and quicker.</em><br />
• Once chilled, peel off parchment and place dough on a lightly floured surface.<br />
• Cut out shapes with cookie cutters or a sharp knife.<br />
• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVVBOdH52Q2Qk2HE-R0kAZNb4W_ggl8CBHf0dnOLT7tdD4e4QNPiLOMjrVL3kGAVRiWYO4hyTnCD6wUvvfGkxrJGG71jkSV-Hfz0hwFxtUPFHrH4Ps7KD9We4cJDkiOaAXFe9ACgcKGI/s1600/IMG_4498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVVBOdH52Q2Qk2HE-R0kAZNb4W_ggl8CBHf0dnOLT7tdD4e4QNPiLOMjrVL3kGAVRiWYO4hyTnCD6wUvvfGkxrJGG71jkSV-Hfz0hwFxtUPFHrH4Ps7KD9We4cJDkiOaAXFe9ACgcKGI/s320/IMG_4498.JPG" width="320" /></a></div><br />
•<em> Tip: It’s very important you chill them again otherwise they’ll spread while baking.</em><br />
• Re-roll scraps and follow the above process until all scraps are used up.<br />
• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.<br />
• Bake until golden around the edges, about 8-15mins depending on the size of the cookies.<br />
• <em>Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in<br />
some cookies being baked before others are done.</em><br />
• <em>Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.</em><br />
• Leave to cool on cooling racks.<br />
• Once completely cooled, decorate as desired.<br />
• <em>Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated<br />
cookies can last up to a month.</em></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><i><span class="Apple-style-span" style="font-style: normal;"></span></i></div><i></i><br />
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<i><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong>Royal Icing:</strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">315g – 375g / 11oz – 13oz / 2½ - 3 cups Icing / Confectioner’s / Powdered Sugar, unsifted<br />
2 Large Egg Whites<br />
10ml / 2 tsp Lemon Juice<br />
5ml / 1 tsp Almond Extract, optional<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJ9F-gP-X_I/AAAAAAAAI18/jDckPk4S0m0/s1600/IMG_4497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJ9F-gP-X_I/AAAAAAAAI18/jDckPk4S0m0/s320/IMG_4497.JPG" width="320" /></a></div><br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;"><strong>Directions</strong></div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 10px; margin-top: 1em;">• Beat egg whites with lemon juice until combined.<br />
• <em>Tip: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and<br />
grease free.</em><br />
• Sift the icing sugar to remove lumps and add it to the egg whites.<br />
• <em>Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.</em><br />
• Beat on low until combined and smooth.<br />
• Use immediately or keep in an airtight container.<br />
• <em>Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.</em></div></i>Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com3tag:blogger.com,1999:blog-6678313520551315415.post-70679802842624814422010-09-25T22:53:00.000-04:002010-09-25T22:53:26.873-04:00The 2010 NYC Vendy Awards<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJ6nWFrcgvI/AAAAAAAAI0g/CBZt228QgME/s1600/IMG_4555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJ6nWFrcgvI/AAAAAAAAI0g/CBZt228QgME/s400/IMG_4555.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Aaron and I are sitting on the couch in a sort of food coma. For one of the first times in my life, the thought of eating seems totally and completely unappealing. Not another morsel of food shall pass my lips... at least for a few hours.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_8tEHWDdtMn8/TJ6ncEGMy4I/AAAAAAAAI0k/xBtyQjqsDcE/s1600/IMG_4557.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/_8tEHWDdtMn8/TJ6ncEGMy4I/AAAAAAAAI0k/xBtyQjqsDcE/s400/IMG_4557.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A falafel sandwich from the Vendy Cup AND People's Choice winner - The King of Falafel.</td></tr>
</tbody></table>Today we attended the annual Vendy Awards on Governors Island with our friends David and Jen. The Vendy Awards are sometimes referred to as the Oscars of the street food world and always understood to be a day of delicious gluttony. Each year, dozens of NY's best food trucks (as nominated by the people) come together to compete for the coveted Vendy Cup and People's Choice awards. The trucks assemble to serve attendees for a few hours, and then professionals select the winner while the hoi polloi vote for the People's Choice. For me, it was an exciting opportunity to sample trucks in NYC that I had not yet had a chance to try, such as the <a href="http://www.biggayicecreamtruck.com/">Big Gay Ice Cream Truc</a>k, while also enjoying some of my favorites, like the<a href="http://www.bistrotruck.com/"> Bistro Truck</a> (their merguez sandwich is a religious experience).<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_8tEHWDdtMn8/TJ6nhEqMroI/AAAAAAAAI0o/LMAozDszQSk/s1600/IMG_4559.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/_8tEHWDdtMn8/TJ6nhEqMroI/AAAAAAAAI0o/LMAozDszQSk/s400/IMG_4559.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Sides" from <a href="http://www.schnitzelandthings.com/">Schnitzels and Things</a> included potato salad, sauerkraut, beets and chickpeas. </td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_8tEHWDdtMn8/TJ6nnkUnQYI/AAAAAAAAI0s/kq0pz91E5Mg/s1600/IMG_4561.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/_8tEHWDdtMn8/TJ6nnkUnQYI/AAAAAAAAI0s/kq0pz91E5Mg/s400/IMG_4561.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They also had a number of sauces to add to your schnitzel. I took the spicy mayo. </td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_8tEHWDdtMn8/TJ6ntsf9lJI/AAAAAAAAI0w/Urbw6Bbv0wY/s1600/IMG_4562.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/_8tEHWDdtMn8/TJ6ntsf9lJI/AAAAAAAAI0w/Urbw6Bbv0wY/s400/IMG_4562.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">and finally... the schnitzel. </td></tr>
</tbody></table>The Vendy Awards was an event I had anxiously awaited for months. Those who know me (and perhaps those who read our updates from Southeast Asia) know that I have an unhealthy obsession with food trucks. In my opinion, one of the good side effects of the great recession has been the renaissance in American street food and the rise of the gourmet food trucks. The only thing I miss about working in Times Square is the absence of great street food near my office in suburban Jersey. Bland salads and boring sandwiches from the cafeteria seem so unappetizing when compared to the tacos and lamb over rice that I used to take for granted.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_8tEHWDdtMn8/TJ6mUXI_wkI/AAAAAAAAI0A/UXJmeEVF9S8/s1600/IMG_4525.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="http://1.bp.blogspot.com/_8tEHWDdtMn8/TJ6mUXI_wkI/AAAAAAAAI0A/UXJmeEVF9S8/s400/IMG_4525.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taiwanese pot stickers with two kinds of soup. </td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJ6msPBqzrI/AAAAAAAAI0I/CH2Q5qcEbHY/s1600/IMG_4537.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="286" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJ6msPBqzrI/AAAAAAAAI0I/CH2Q5qcEbHY/s400/IMG_4537.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Something delicious and Venezuelan. Don't remember the name but it was juicy pork sandwiched between fried plantains. </td></tr>
</tbody></table>My obsession with food trucks has actually started to verge on crazy. Since I no longer have easy access, I have discovered that I really look forward to finding my favorite trucks when I do get to go to the city. Discovering a great new truck is even better than finding an old favorite. When I notice a new truck down the block, my pace quickens and I can feel the anticipate of findings a new purveyor of grilled meat or cupcakes. Then the disappointment sets in when I realize the truck I saw was actually a mail truck, not a food truck. Yes, I have started seeing "mirages" of food trucks in NYC. It is bad. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJ6mxB0bWYI/AAAAAAAAI0M/LaiadtWM7S0/s1600/IMG_4541.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJ6mxB0bWYI/AAAAAAAAI0M/LaiadtWM7S0/s400/IMG_4541.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enchiladas and other Mexican goodies from El Rey del Sabor. </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">The weather in New York was perfect for the event. Though it looked like rain in the morning, but the time we got off the ferry on Governors Island it was sunny with cloudless skies, verging on a little hot. We had brought a quilt with us that we spread out under some trees to serve as home base. Then we split up to conquer the event, leaving one person on the quilt at all time while others fetched food. I had full intention of sampling the dishes at every truck, but after eating tacos, schnitzel, ice cream, bread pudding, panna cotta, pot stickers among other things (most inhaled too quickly for photos), I had to call it quits. I just could not stuff another thing in my stomach. Aaron fought through it and was the real champion of our group, as he managed to try something from almost every truck, save the souvlaki truck and the communist ice cream truck. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_8tEHWDdtMn8/TJ6nN5a6OSI/AAAAAAAAI0c/EvoMhlakpNs/s1600/IMG_4554.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://4.bp.blogspot.com/_8tEHWDdtMn8/TJ6nN5a6OSI/AAAAAAAAI0c/EvoMhlakpNs/s400/IMG_4554.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow food hot dogs with sauerkraut from one of the Philadelphia trucks.</td></tr>
</tbody></table> Of course the desserts were my favorite part. I was particularly excited to see both the Dessert Truck and The Big Gay Ice Cream Truck in attendance. I had wanted to try both for sometime, but neither parked close enough to my office when I worked in the city. The Dessert Truck brought their famous pudding and panna cotta, pictured below. The Big Gay Ice Cream Truck had a number of hand prepared soft serve treats, including vanilla with nilla wafers and dulce de leche sauce, and smaller samples of more off the wall flavors like curried coconut.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_8tEHWDdtMn8/TJ6m3gjV3hI/AAAAAAAAI0Q/GzRjAicsC7o/s1600/IMG_4548.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://1.bp.blogspot.com/_8tEHWDdtMn8/TJ6m3gjV3hI/AAAAAAAAI0Q/GzRjAicsC7o/s400/IMG_4548.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate bread pudding from <a href="http://dt-works.net/">The Dessert Truck.</a></td></tr>
</tbody></table>Perhaps the biggest surprise, however, where the slushies from <a href="http://kelvinslush.com/">Kelvin Slush</a>. The naturally flavored frozen concoctions were refreshing in the heat of the day and nice and light after all of the greasy food we had eaten. We slurped ours down too quickly for pictures (and then regretted the speedy consumption when we were hit with painful brain freeze!). The line at Kelvin Slush was more than one hour for most of the event, but folks couldn't get enough. Despite the wait, they managed to walk away with the dessert prize, which we felt was well earned.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLlHh-eP4H1mz9q5yzFol0cx2H1Li9dPgUuBUXffOGamsHm5T78iFAWMhuU7MJZ_ti0BFp9n0ADp6OCNS3qBKDAg87E7qvt7il695E9cUNS5rCldAnVRdjnKepDHjpNAhzNjKfeh4C-nk/s1600/IMG_4550.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLlHh-eP4H1mz9q5yzFol0cx2H1Li9dPgUuBUXffOGamsHm5T78iFAWMhuU7MJZ_ti0BFp9n0ADp6OCNS3qBKDAg87E7qvt7il695E9cUNS5rCldAnVRdjnKepDHjpNAhzNjKfeh4C-nk/s400/IMG_4550.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cassis Panna Cotta from <a href="http://dt-works.net/">The Dessert Truck.</a> </td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_8tEHWDdtMn8/TJ6ny7Og8aI/AAAAAAAAI00/_W7PK1T1qzI/s1600/IMG_4565.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="http://4.bp.blogspot.com/_8tEHWDdtMn8/TJ6ny7Og8aI/AAAAAAAAI00/_W7PK1T1qzI/s400/IMG_4565.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Samples of mixed berry ice cream from <a href="http://www.biggayicecreamtruck.com/">The Big Gay Ice Cream Truck. </a></td></tr>
</tbody></table>All in all, my first Vendy's experience far exceeded my expectations. Though I am stuffed now, I can honestly say I can't wait for my next NYC street food experience.Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com0tag:blogger.com,1999:blog-6678313520551315415.post-68028561680635118062010-09-20T21:40:00.000-04:002010-09-20T21:40:32.344-04:00Back to reality... *le sigh*: Heirloom Tomato Tart<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_8tEHWDdtMn8/TJVxcHcfU0I/AAAAAAAAIyY/D9FZk0YeoxE/s1600/tartslice2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_8tEHWDdtMn8/TJVxcHcfU0I/AAAAAAAAIyY/D9FZk0YeoxE/s400/tartslice2.jpg" width="393" /></a></div><br />
Well, we have been back for a little more than a week now. It is amazing how quickly you fall back into your old routine; it is almost like our trip didn't even happen. Seeing how little things changed over the six weeks we were gone just makes our trip seem even shorter. Aaron and I are already trying to dream up ways to take another extended vacation sooner rather than later.<br />
<br />
As a summer loving foodie, returning home at the start of the fall season has particularly punishing. Sure, I should be excited about the abundance of colorful produce at the market and the ability to grill outdoors without melting from the heat. I am just not finding anything particularly inspiring. Aaron and I often look at our weekend grocery shopping as an adventure - what kinds of surprises will greet us at the store... will we find that impossible to find chili pepper that we have been searching for since last spring... are there any new types of bread in the bakery that I should try to copy? **Sure, I can admit it, we are super geeky about food. Some people find it annoying - others just try to get on the barbecue invite list :).** I'm sorry to say, after all of the exotic things we tried during our travels, even the ripe heirloom tomatoes aren't doing it for me.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_8tEHWDdtMn8/TJVxkLKUtwI/AAAAAAAAIyg/aMFLELTeDvU/s1600/tomatotart1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_8tEHWDdtMn8/TJVxkLKUtwI/AAAAAAAAIyg/aMFLELTeDvU/s400/tomatotart1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Running errands on Friday, I decided I needed to snap out of it and stop whining. After all, one of the things that made our great adventure so precious was that it had to end some time. Moreover, I get about two or three (at the absolute most) more weeks of summer produce and if I don't take advantage I know I will regret it when I am on month two of eating parsnips and celery root with many more to go before warm weather arrives again. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">With that I ran to Union Square to explore what seasonal goodies were being hawked at the farmers market. We missed Hoboken's annual heirloom tomato festival, so I settled on a mixed bag of tomatoes at the very reasonable price of $3 a pound. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_8tEHWDdtMn8/TJVxocNIkSI/AAAAAAAAIyo/3EBQ1gmWi6g/s1600/tartslice1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/_8tEHWDdtMn8/TJVxocNIkSI/AAAAAAAAIyo/3EBQ1gmWi6g/s400/tartslice1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Aaron's only menu request was that I used at least most of the basil growing in the back yard; we have two flower boxes full that need to be emptied before it starts to get too cold. After some searching, I came across this Epicurious recipe for Heirloom Tomato Tart and thought I would give it a whirl. The recipe seemed a bit suspicious at first (a tart with RAW tomatoes???), but it called for heirloom tomatoes, basil and other ingredients I had on hand. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJVxr-2r1TI/AAAAAAAAIyw/DV3Gi5DIr-Y/s1600/tartslice3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJVxr-2r1TI/AAAAAAAAIyw/DV3Gi5DIr-Y/s400/tartslice3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Surprisingly the uncooked tomatoes, pesto and mozzarella paired nicely with the parmesan crust. I assembled the tart just before eating it, as I worried any sitting would result in a soggy tart. I might have worried too much about sogginess because the leftovers kept beautifully in the fridge over night. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It was a nice meal for our first real meal back at home. Farm fresh produce, western flavors... a last taste of summer... a return to reality. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><br />
Heirloom Tomato Tart<br />
<i>from <a href="http://www.epicurious.com/recipes/food/views/Heirloom-Tomato-Tart-105214">Epicurious.com</a></i><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">For black pepper parmesan pastry</span></span></strong></span></div><ul class="ingredientsList" style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/4 cups all-purpose flour</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tablespoons cold vegetable shortening</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tablespoons freshly grated parmesan</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 teaspoon black pepper</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 teaspoon salt</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 to 4 tablespoons ice water</span></span></li>
</ul><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><strong><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">For filling</span></span></strong><br />
<ul class="ingredientsList" style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3/4 lb fresh mozzarella (not unsalted), very thinly sliced</span></span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 cup </span></span><a href="http://www.epicurious.com/recipes/food/views/105234" style="color: #333333; font-weight: bold; text-decoration: none;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">pesto</span></span></a></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 lb mixed heirloom tomatoes, sliced 3/4 inch thick</span></span></li>
</ul><br />
<br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">For the tart crust, combine all ingredients except the water in a food processor and pulse until the mixture until it has the texture of a course meal. Add two tablespoons of water and pulse again. The mixture should come together into a dough. If it appears too dry, add additional water, one tablespoon at a time pulsing between each until the dough holds together. Remove the dough from the processor and gather it into a ball. Flatten the ball gently into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">Next, role the dough out into a flat disk and press it into the bottom of a 9inch tart pan. Dock the dough by pricking it all over with a fork, and then refrigerate the dough in the pie pan for 30 minutes. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;">Preheat your oven to 350F. Remove the pie crust from the refrigerator, cover it with foil and fill the foil with pie weights (or rice or beans). Bake for 20 minutes, then remove the foil and the weights and bake for 15 minutes more. When the edges of the crust begin to turn gold, the crust is finished cooking. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Remove the crust from the oven and allow it to cool. Once the crust has cooled, spread an even layer of pesto along the bottom. Arrange a layer of sliced mozzarella over the pesto so that it covers the crust. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJVxw8jjuQI/AAAAAAAAIy4/ZE0sr3YBWn4/s1600/tomatotart3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://2.bp.blogspot.com/_8tEHWDdtMn8/TJVxw8jjuQI/AAAAAAAAIy4/ZE0sr3YBWn4/s400/tomatotart3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread a layer of pesto on the bottom of the crust and then start layering the cheese on top. </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">Next, arrange a layer of tomatoes on top of the mozzarella. Coat the tomatoes in another layer of pesto, followed by more mozzarella and more tomatoes. Serve the tart immediately. If the tart is allowed to sit, it could become soggy from the tomato juice. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_8tEHWDdtMn8/TJVx1fzO44I/AAAAAAAAIzA/W6-kmdGlrWU/s1600/tomatotart2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/_8tEHWDdtMn8/TJVx1fzO44I/AAAAAAAAIzA/W6-kmdGlrWU/s400/tomatotart2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Once the layer of cheese is complete, start the layer of tomatoes. </td></tr>
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</div>Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com0tag:blogger.com,1999:blog-6678313520551315415.post-73443610553789470332010-09-07T06:42:00.000-04:002010-09-07T06:42:03.506-04:00All good things must come to an end...After hours of flying, we are finally back home, but not too happy about it. We thought that after nearly six weeks of traveling, both of us would be a little homesick and ready to stop living out of suitcases. Things couldn't be further from the truth - everything on our trip was so wonderful that both of us easily have about 6 more months of travel in us. Maybe we would not ever feel like going home? <div><br />
</div><div>At any rate, we are both getting ready for work as we speak which means the vacation is officially over. With that, this space will cease to be a travel blog (until our next trip anyway!) and return to its usual baking content with Ms. Cupcake at the keyboard. </div><div><br />
</div><div>Cheers. </div>Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com1tag:blogger.com,1999:blog-6678313520551315415.post-61078079415288209622010-09-05T11:45:00.000-04:002010-09-05T11:45:14.303-04:00Champagne and Laksa?<table style="width: auto;"><tbody>
<tr><td><a href="http://picasaweb.google.com/lh/photo/qBxgbG-eBoKYVVL80j_JiHchWxU-10n0kS9XNFOt6Is?feat=embedwebsite"><img height="266" src="http://lh4.ggpht.com/_8tEHWDdtMn8/TIO5icdHUlI/AAAAAAAAIos/cZRH4YIQse0/s400/IMG_4447.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><br />
</td></tr>
</tbody></table>Ms. Cupcake, Ms. Kumquat, Mr. Ibu Oka and I are all sitting in our adjoined suite at the St. Regis right now drinking champagne, eating strawberries and macarons.<br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal">How in God’s name did this happen? </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We started this morning shedding tears as we left Bali. Looking out at the ocean as the sun rose this morning, it was dawning on all of us that our lovely days of vacation were coming to end. We had our last <i style="mso-bidi-font-style: normal;">lak lak </i>for breakfast, courtesy of the wonderful staff at the villa, and then departed for the airport. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We arrived in Singapore in the middle of the afternoon. Changi airport’s efficiency had us land and be in our hotel within 50 minutes. We enjoyed our free cocktails and canapés and head out to Singapore for our final food tour. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/DAQcQGFY99s3GbP2n4bp0XchWxU-10n0kS9XNFOt6Is?feat=embedwebsite"><img height="266" src="http://lh6.ggpht.com/_8tEHWDdtMn8/TIO5MfbNJ1I/AAAAAAAAIkg/4pLmb6bWcPk/s400/IMG_4411.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Laksa!</div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/y_6yXpRUuca9opot7OEtxnchWxU-10n0kS9XNFOt6Is?feat=embedwebsite"><img height="400" src="http://lh4.ggpht.com/_8tEHWDdtMn8/TIO5O1jNIYI/AAAAAAAAIlA/3pDs_jIvQrM/s400/IMG_4415.JPG" width="266" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Another temple, of course. </div></td></tr>
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</div><div class="MsoNormal">We hit up the Katong for the majority of the evening. The red light district is a food emporium and we loved it. We went to Katong Laksa and savored the delicious spicy coconut broth. We went to Larong 9 and ate two heaping mounds of beef noodles, fried carrot cake (not what you think) and downed it all with Tiger beers. Finally, we ended with some satay and pork buns at La Pu Sat.</div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/hmD_nIICf_cGvxa7p7UE5XchWxU-10n0kS9XNFOt6Is?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TIO5TaImSwI/AAAAAAAAIlw/kpWFUu3eDK0/s400/IMG_4422.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Beef Kway Teow, "wet" </div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/cvR-K2bRRnZnjyNenqCEN3chWxU-10n0kS9XNFOt6Is?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TIO5T1sYvMI/AAAAAAAAIl4/A-mciIKnyVw/s400/IMG_4423.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Beef Kway Teow, "dry" (we liked this one better, which apparently is "typical" for westerners according to our cabbie)</div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/Q6yRUmDmIf-S4nkDItqtTXchWxU-10n0kS9XNFOt6Is?feat=embedwebsite"><img height="286" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TIO5YxwYzOI/AAAAAAAAImo/MAr8ILJnR8Q/s400/IMG_4429.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Carrot cake. It is NOT sweet, but still tasty. </div></td></tr>
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</div><div class="MsoNormal">We were exhausted and dreaming of bed. Arriving back at the hotel, we went to say goodbye to our dear friend Andy. For the entire trip he has gone above and beyond to take extra special care of us and we felt really bad to be leaving him behind. In all of our travels, his service has certainly been amongst the best we have ever received. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/6pFxke2QiCfT73dEUJuXcXchWxU-10n0kS9XNFOt6Is?feat=embedwebsite"><img height="266" src="http://lh6.ggpht.com/_8tEHWDdtMn8/TIO5OKSeJ6I/AAAAAAAAIk4/FhSrRj-UG20/s400/IMG_4414.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Somebody get this restaurant some pig! </div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/dl5RTpPqOUAx-NvR0x3xcXchWxU-10n0kS9XNFOt6Is?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TIO5jNITBbI/AAAAAAAAIo0/u81xOWP9Ou4/s400/IMG_4448.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Our departure gift... bittersweet. </div></td></tr>
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</div><div class="MsoNormal">After saying our farewells, we clambered up to our rooms, depressed to be saying goodbye to vacation. </div><div class="MsoNormal">We arrived to two bottles of champagne, two dozen macarons, two plates of fresh berries and beautiful hand written notes from our Andy. Thanks a million, Andy. You have brought an incredible end to an incredible vacation. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Champagne started this vacation, and apparently it is going to end it. </div>Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com0tag:blogger.com,1999:blog-6678313520551315415.post-17675481434785495892010-09-04T09:31:00.000-04:002010-09-04T09:31:23.754-04:00Soap, Sand and Nasi Campur<table style="width: auto;"><tbody>
<tr><td><a href="http://picasaweb.google.com/lh/photo/_X2arpuaW502Q5TJnhVHZoT5Qlkn3DsCY-CVR5RsatU?feat=embedwebsite"><img height="266" src="http://lh5.ggpht.com/_8tEHWDdtMn8/TIIZxZpVjoI/AAAAAAAAIco/VWzcr-RVauc/s400/IMG_4349.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">The beach outside of the soap-maker's shop.</div></td></tr>
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<div class="MsoNormal">For our last day in Bali, and arguably our last real day of vacation, we decided that we needed to take it easy. The beautiful grounds and sea views from our villa were alluring enough that we really wanted to make that the focus of our day. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Nonetheless, there were a couple of last things that we needed to tend to, not the least of which was going to an ATM. We knew that the ATM pickings in East Bali were few, but we hoped this would not end up being an all morning endeavor. Indeed, it should not have been, but for whatever reason Mastercard and Cirrus were not working so we took a somewhat scenic (yes, really) tour fr Amlapura searching for an ATM that would work. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/fk7oFElnENcyVUweXBZP74T5Qlkn3DsCY-CVR5RsatU?feat=embedwebsite"><img height="266" src="http://lh5.ggpht.com/_8tEHWDdtMn8/TIIZh5cHhtI/AAAAAAAAIcY/2UXBxR74Sas/s400/IMG_4345.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Freshly made soap waiting to set.</div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/FUysSOi0al3Ey-Ykj85_ioT5Qlkn3DsCY-CVR5RsatU?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TIIaGHHI7fI/AAAAAAAAIc4/Mark_nRWD5Y/s400/IMG_4351.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">The "shop" was really just a shelf with a lot of soap on it. </div></td></tr>
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</div><div class="MsoNormal">Eventually, success. From there we set off to Jasri where we visited a natural soap maker. Both of us couples needed to buy some soap as gifts and, situated on a pristine black sand beach, there were certainly less desirable soap makers to visit. This particular soap maker produces the soap for a number of luxury resorts on the island. Next, we went to White Sand Beach, just south of Jasri, where we were promised virgin white sand and beautiful waters. The water was beautiful and I am not going to say that the sand turned tricks, but it was not quite what we were looking for. Pretty yes, spectacular no; moreover, with even just a few touts present, our villa presented a much more attractive option. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/9T51D2AWHplAT-y-gnxmbIT5Qlkn3DsCY-CVR5RsatU?feat=embedwebsite"><img height="266" src="http://lh4.ggpht.com/_8tEHWDdtMn8/TIIa1JwBtvI/AAAAAAAAId4/6KFCCtkTNyA/s400/IMG_4357.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">White Sand Beach - looks deserted, right? </div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/i-_NZoNFlMolbPTwEw3nnYT5Qlkn3DsCY-CVR5RsatU?feat=embedwebsite"><img height="266" src="http://lh6.ggpht.com/_8tEHWDdtMn8/TIIbPqYVpJI/AAAAAAAAIeQ/EH1B3tcHP0A/s400/IMG_4360.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Not so much. </div></td></tr>
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</div><div class="MsoNormal">One more stop: on the coastal road again, we headed down to Kusamba, where just past the Bat Cave temple, they are famed for their grilled fish and <i style="mso-bidi-font-style: normal;">nasi campur</i>, a dish consisting of two types of fish satay, a fish cake steamed in banana leaves, rice, fiery sambal, a spicy fish broth soup, nuts and snake beans. We ended up at Mertha Sari, a local favorite, and got set for our meal. We received no shortage of stares as the weird <i style="mso-bidi-font-style: normal;">farangs</i> visiting the local haunt – pilgrims had come straight from the Bat Cave for lunch and they were certainly looking a whole lot more presentable than we were. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/RVDVopc_khPPNTmtNbZ3kIT5Qlkn3DsCY-CVR5RsatU?feat=embedwebsite"><img height="266" src="http://lh6.ggpht.com/_8tEHWDdtMn8/TIIcEFP7jII/AAAAAAAAIfk/NQCigMk_RZ4/s400/IMG_4376.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Grilling fish satay.</div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/9LMkh7-KDf4OGLCqKJClaIT5Qlkn3DsCY-CVR5RsatU?feat=embedwebsite"><img height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-uSuU1wD7tzuEwQ3gYFcAVyFNSf8uI5idNZETwxGccOysvCmN5J86NRSz2tuK8Cm5ywKArRXbC_uoyKHaiOuTDIlPCQlvAMENo1QQFosaWxg0F1rRhNlnk3pS14vBeglLcxDj5UEpyA/s400/IMG_4361.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">All the pieces of lunch...</div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/afBRQOdlBRSL2AeOz_EQ3oT5Qlkn3DsCY-CVR5RsatU?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TIIbzBvsf-I/AAAAAAAAIfI/IgOM4EK2QIQ/s400/IMG_4373.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">What they look like dished up together - delicious! </div></td></tr>
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</div><div class="MsoNormal">Despite that fact, people were very nice. There is no menu there – just one dish – and it was served to us on our mat almost immediately. The dish had spice that literally lit your mouth on fire, but washed down with a Bintang, it seemed that nothing could be more delicious. I finished, tears in my eyes, wanting more. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/xAbd6gT_SXjlLFp3xebBXYT5Qlkn3DsCY-CVR5RsatU?feat=embedwebsite"><img height="266" src="http://lh6.ggpht.com/_8tEHWDdtMn8/TIIc9YAKrgI/AAAAAAAAIgo/y_0wl7U0K6A/s400/IMG_4383.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">The ocean view at the villa. </div></td></tr>
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After lunch, it was time to enjoy our last afternoon in our villa. Mr. Ibu Oka and I played “coconut”, our self-devised game of lawn bowling that involves, you guessed it, using a coconut, while Ms. Cupcake and Ms. Kumquat read and looked out at the water and Nusa Penida island in the distance. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">It was a great last day in Bali. </div>Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com0tag:blogger.com,1999:blog-6678313520551315415.post-68306604194197678722010-09-04T03:25:00.000-04:002010-09-04T03:25:44.300-04:00Road trip Bali<table style="width: auto;"><tbody>
<tr><td><a href="http://picasaweb.google.com/lh/photo/xE_f9EbkiI01Pml4YAjj88Q9CRdEcXw1m6Z95jghOII?feat=embedwebsite"><img height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnRKOipTQJ1Cx-BgxCvJWdvBQlNkHEzx-zXb2_qFFqM9ypkI3Lw5n1AedHVfbjwwlAayt7pKWFNkHbiNO9gLu6i9xXGS6ROCQ74z-KeiCUULtYo03QSp1MzX7nOm8RYq6UOqd0q2Y6Cw/s400/IMG_4261.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">The view from the van.</div></td></tr>
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<div class="MsoNormal">Today was another day to venture out. Ms. Kumquat, Mr. Ibu Oka, (names changed per request from a friend) Ms. Cupcake and I packed ourselves into the van for a day around Bali. We were to actually cover much of the island with the goal a late lunch at what was purportedly an excellent organic fusion restaurant up in Lovina, on Bali’s northern tip. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/K9QVbCNFGvEaa-Sd7sKF8cQ9CRdEcXw1m6Z95jghOII?feat=embedwebsite"><img height="266" src="http://lh4.ggpht.com/_8tEHWDdtMn8/TIGoNRFldcI/AAAAAAAAITA/WUORDnll0hU/s400/IMG_4273.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">More rice!</div></td></tr>
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</div><div class="MsoNormal">We set out early from Candidasa, our east coast town, up to Gunung Batur and Danau Batur. As we rose into the mountains, we noticed dozens of large tour buses flying down the road. At first we were disappointed that throngs of other tourists were already enjoying the clean, cool, fresh air of the mountain before we noticed that they were all full of Balinese. Turns out that it was a pilgrimage from Lovina to Bat Cave temple, a temple located about 15 minutes from our villa. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/H_UAZHJ1DCcvEggAVRxAY8Q9CRdEcXw1m6Z95jghOII?feat=embedwebsite"><img height="266" src="http://lh5.ggpht.com/_8tEHWDdtMn8/TIGmbWoufPI/AAAAAAAAIRo/aX0qTlJFgho/s400/IMG_4262.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">The unofficial mascot of Bali, according to me, anyway.</div></td></tr>
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</div><div class="MsoNormal">Bali is a fascinating place in that respect. Despite the zillions of tourists that seemingly come each year, it has steadfastly held on to its traditions. The arrival of western influence has not at all infringed on the practice of Bali’s traditional practice of Hinduism. You pass through many towns where men are adorned in sarongs and crisp white hats on their way to temple. We got stuck in more than one traffic jam due to processions for religious ceremonies along the road. This is not at all what I expected from Bali. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/fiXwV4vxaxPI8Isf0btMCsQ9CRdEcXw1m6Z95jghOII?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TIGk-32O3xI/AAAAAAAAIPQ/yvqyv915RBA/s400/IMG_4235.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Gunung Batur</div></td></tr>
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</div><div class="MsoNormal">When we arrived at the vista point for Gunung Batur and the lake, Bali looked almost like Switzerland. It was actually pretty chilly up there, but the lake shore looked very inviting. As we were reflecting on that, our driver explained that one of the villages along the lake, Trunyan, was actually not so inviting. They are the Bali Aga people, similar to those of Tenganan, but are not fans of tourists. They are very isolated and the only way to arrive in their village is by boat. One of their rarer traditions is to leave dead bodies to decompose under trees instead of burying them. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/W2U53BM3xL3oA9uIc8B03sQ9CRdEcXw1m6Z95jghOII?feat=embedwebsite"><img height="266" src="http://lh6.ggpht.com/_8tEHWDdtMn8/TIGoX_tRUII/AAAAAAAAITI/gO3FVXU7trg/s400/IMG_4274.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Just another gift shop.</div></td></tr>
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</div><div class="MsoNormal">From there we learned that Bali has essentially no roads that go across the island from east to west. Perhaps not the most efficient way of travel, but we did get to traverse more of the island this way! We went down south to Gunung Kawi, a temple and nine shrines hewn into a mountain side that is about 20 km from Ubud. You feel a bit like Indiana Jones descending the stairs into the valley of the mountain as a temple rises out of the jungle. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/C90vBk9c-bFutKU9hVwm9sQ9CRdEcXw1m6Z95jghOII?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TIGlZql7gqI/AAAAAAAAIP4/8RMLJCtqWjI/s400/IMG_4241.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Fruit stand on the road.</div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/9Sv_KN40kBHv2h_GWB3QbsQ9CRdEcXw1m6Z95jghOII?feat=embedwebsite"><img height="266" src="http://lh5.ggpht.com/_8tEHWDdtMn8/TIHsyaJatEI/AAAAAAAAIUU/rLG_iyjiawY/s400/IMG_4282.JPG" width="400" /></a></td></tr>
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</tbody></table>On the way back up to Lovina, we passed through Ubud (ugh) and then back up into the mountains. With mountains and farms surrounding us on all sides, we drove up the road through little towns and markets for more than an hour before we arrived at the turn off to go to the Jatiluwih rice fields. Lonely Planet describes these fields as “unimaginably green,” and there is little other way to say it. They spread out from every vantage point for almost as far as the eye can see, with the only break the mountains that rise above. It was stunning, and though it requires a journey along a rather challenging road to get there, it was well worth it.<br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/QI4o0rwxyLmE7kzLL6HNu8Q9CRdEcXw1m6Z95jghOII?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TIHxH36O-dI/AAAAAAAAIYY/jlOWFDLtA1Y/s400/IMG_4313.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Jatiluwih rice terraces. </div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/3Sdtg0AgN93B_c-rsUZDxMQ9CRdEcXw1m6Z95jghOII?feat=embedwebsite"><img height="266" src="http://lh5.ggpht.com/_8tEHWDdtMn8/TIHycZd2-AI/AAAAAAAAIZ8/50pIJM2yPcU/s400/IMG_4325.JPG" width="400" /></a></td></tr>
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</tbody></table>We then continued straight up the way to Lovina, after a brief stop at a strawberry shop to get some milk shakes and juice (the central mountains are excellent produce areas). We were going to lunch at Damai Lovina Resort – supposedly one of Bali’s best restaurants. The views from the hilltop out to the sea were beautiful. We ordered some delicious pork sandwiches, some fish tartar, bali vanilla shakes and green chicken curry. We were, indeed, impressed.</div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/SRrxGSwkBIBoc6vIun5V_sQ9CRdEcXw1m6Z95jghOII?feat=embedwebsite"><img height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZPLUtHTXOkrWBYME6KY0JX0ew0Y9vp1hOWxceUA54UARA3Y-XJtAFZLbYbpqWhdRvN0NENhNY4h31zF12U_rS8Goj0EqXsUUfrwBEDMidXzLEjfWiViBfE2l-Ycw7D0-pDLH_uSqdqI/s400/IMG_4338.JPG" width="400" /></a></td></tr>
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</tbody></table></div><div class="MsoNormal">Our relaxing lunch was followed by a meandering journey home all the way around the coast road. Throughout the whole journey, Bali’s magnificent sea views were to our left. We passed several beautiful temples, with ceremonies or processions in progress, and underneath massive Gunung Agung for almost half the ride. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Today we experienced the full beauty of Bali. Having now been to almost every part of the island though, I can say with certainty that East Bali is our favorite bit. </div>Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com1tag:blogger.com,1999:blog-6678313520551315415.post-4932131904186811002010-09-04T03:01:00.000-04:002010-09-04T03:01:44.933-04:00Boo Ubud<table style="width: auto;"><tbody>
<tr><td><a href="http://picasaweb.google.com/lh/photo/0fOYDztp2rIN57VurZTVz32ugvnj8eI0Ut6s4J-Bk44?feat=embedwebsite"><img height="266" src="http://lh5.ggpht.com/_8tEHWDdtMn8/TIGgwGvbUjI/AAAAAAAAIJk/F5H4ALfVQMQ/s400/IMG_4181.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">The saddest art gallery ever. </div></td></tr>
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<div class="MsoNormal">I remember learning as a little kid that if you do not have a lot of nice things to say, it is best not to say them at all. Thus, today’s blog post will be short. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ubud sucks. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I felt it obligatory that we go, even after having been forewarned about just how touristy it is, but it was actually worse than expected. We set off this morning to go to Sidemen road and do some early morning trekking in the rice terraces. Unfortunately, it was difficult to locate a guide and it was pouring down ride. We took a beautiful ride, but, in the end, had to leave the Sidemen area without doing any trekking. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/t7EqOUDsxB7-Alm7_Il5D32ugvnj8eI0Ut6s4J-Bk44?feat=embedwebsite"><img height="266" src="http://lh5.ggpht.com/_8tEHWDdtMn8/TH-gEMelhbI/AAAAAAAAIF4/OWa4VKr5LLE/s400/IMG_4150.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">The start of the trek was a paved path, which we complained about until it turned into a busy road!</div></td></tr>
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</div><div class="MsoNormal">As a plan B, I figured we could go to Ubud early and do one of the treks around there. <i style="mso-bidi-font-style: normal;">Trek</i> is, I suppose, a loosely used word. Is it trekking if it is done on a road!?!?! We did an 8km loop around what is supposed to be some of the more beautiful scenery around Ubud and, especially compared to yesterday, were very unimpressed. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/xpy6JH80m7TD6gDHmOZbkH2ugvnj8eI0Ut6s4J-Bk44?feat=embedwebsite"><img height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidotHDWUsP0hp_pGWFs2KlSlCpYDnrwGaQhb41XogB3BFWnU19Dd0qq6ci70PjfuGdpIAHmwYeY8mIRqv7VJZHB4S8YbBNS4sal5mvyYU2PWCgPw48hYO6hE0CkGrL3ZyBHQLVOSxPcuY/s400/IMG_4157.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Okay, so there were a few spots that looked lovely. </div></td></tr>
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</div><div class="MsoNormal">We stopped in some temples and went to some outlying villages, but it was not even that it was too touristy as much as it simple wasn’t as nice. We longed to get out of there. So, we booked it back down to Ubud, visited the palace (where we were still fairly unimpressed) and then started to make our way out of there. </div><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/CxOvjBPF8F6jhHQ-Sdv3XH2ugvnj8eI0Ut6s4J-Bk44?feat=embedwebsite"><img height="266" src="http://lh6.ggpht.com/_8tEHWDdtMn8/TIGhPk66apI/AAAAAAAAIKg/zv1T6-3mKP8/s400/IMG_4189.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Ibu Oka warung.</div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/5NEx2vM-0JRilV-LuclJ1n2ugvnj8eI0Ut6s4J-Bk44?feat=embedwebsite"><img height="266" src="http://lh5.ggpht.com/_8tEHWDdtMn8/TIGhF-scAJI/AAAAAAAAIKM/Ccam5rVgnxQ/s400/IMG_4187.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Pig, pig and more pig. </div></td></tr>
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<div class="MsoNormal">However, there was one final stuff. Back to our sheer love of food and of Anthony Bourdain, we had to stop at Ibu Oka Babi Guleng. Babi Guleng is whole spit-roasted pig stuffed with ginger and several other Balinese spices. We indulged ourselves in delicious crispy flesh, fried face, blood sausage and some fantastic roast meat. It actually redeemed the rest of Ubud. <br />
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</div><div class="MsoNormal">On the way back to our section of East Bali we actually stopped for seconds of Babi Guleng at a warung in Gianyar famous for some of the best Babi Guleng in Bali. Making the comparison, Ibu Oka was better, but only marginally so. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Stuffed with enough pig fat for a life time, it was to the antique shop again to pick up our wares and then to the villa. Looking out at the ocean now in our tranquil spot, I wonder why we ever ventured out. </div>Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com0tag:blogger.com,1999:blog-6678313520551315415.post-57186358528008952392010-09-02T08:58:00.000-04:002010-09-02T08:58:35.635-04:00Rice terraces<table style="width: auto;"><tbody>
<tr><td><a href="http://picasaweb.google.com/lh/photo/-jFppkSATbSty2lUu0ZBedIUWEggTDOcInXh0Imnlxc?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TH9_xEIH8lI/AAAAAAAAH50/FeAC3ouhmso/s400/IMG_4046.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Rice terraces.</div></td></tr>
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S and I were supposed to wake up at 1am this morning to go trek to the summit of Gunung Agung, Bali’s highest and holiest volcano. Fortunately, we thought better of that and canceled last night.<br />
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</div><div class="MsoNormal">Overnight, it poured. It poured so badly that some of the other villas affiliated with ours flooded. Had we been trying to summit, well, let’s just say it would have been uncomfortable. We were so tired the night before that we decided to sleep in and do some more mild trekking later in the morning. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">After a great night’s sleep, we woke up refreshed and ready for a day out. We were up early and went out to enjoy the fresh air and the beach. S and L went snorkeling and though Ms. Cupcake and I tried, I am just not a great snorkeler. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/yc9ZX0NP5GJaGUetJcYec9IUWEggTDOcInXh0Imnlxc?feat=embedwebsite"><img height="400" src="http://lh4.ggpht.com/_8tEHWDdtMn8/TH97NyP1DTI/AAAAAAAAH1I/AIqoRqFfxa8/s400/IMG_4007.JPG" width="266" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Tenganan</div></td></tr>
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</div><div class="MsoNormal">From there, we were off to trek between Tenganan and Tirta Gangga. It was supposed to be one of the most beautiful treks in Bali and it certainly proved to be. Tenganan was a pretty, traditional village still seemingly clinging to some of its old ways despite the modernity of Bali. Though somewhat of a tourist attraction, it was still desserted. We walked through peacefully as the artisans (Tenganan is one of the more famous Bali craft villages) went about their business weaving double <i style="mso-bidi-font-style: normal;">ikat</i>, baskets, etc. From there, it was into the jungle. It was steamy, but more than anything, it was really, really wet. Most of the trail was essentially a stream (which was actually quite pleasant in the heat). </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/ujoe3aJCvF7WQav8vD8go9IUWEggTDOcInXh0Imnlxc?feat=embedwebsite"><img height="400" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TH983D1T6jI/AAAAAAAAH2o/UD2esCXl3lY/s400/IMG_4020.JPG" width="266" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">The trail through the jungle.</div></td></tr>
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</div><div class="MsoNormal">We arrived out of the jungle after about 30 minutes to an almost blinding green. The rice terraces went off at every angle into the ocean. Hiking along an irrigation channel, we continued in the rice terraces for well over an hour. At every turn the views were breathtaking. Ms. Cupcake commented over and over again that we were taking far too many pictures, but they were irresistible. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/R6vpHMR9cT50xIlBhInvA9IUWEggTDOcInXh0Imnlxc?feat=embedwebsite"><img height="266" src="http://lh6.ggpht.com/_8tEHWDdtMn8/TH9-TOIGw0I/AAAAAAAAH4Q/NLpwxyIKonI/s400/IMG_4035.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Terraces under Gunung Agung.</div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/bWLx9KA8VOAVhRuFr5QOktIUWEggTDOcInXh0Imnlxc?feat=embedwebsite"><img height="266" src="http://lh5.ggpht.com/_8tEHWDdtMn8/TH-BmhqvL5I/AAAAAAAAH7k/8LBNKFxOEjg/s400/IMG_4061.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Views of the ocean.</div></td></tr>
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</div><div class="MsoNormal">We arrived in Tirta Gangga after just under two hours where we then took a quick swim in the water palace to cool off in a bit of history. The bottom of the pool was slick with algae but the water was super refreshing. <br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/SXlo6Z7O5KYS26NW4CHfk9IUWEggTDOcInXh0Imnlxc?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TH-ZVUhaRsI/AAAAAAAAH-s/t9ez0hydtx4/s400/IMG_4089.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">The water palace. </div></td></tr>
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<tr><td><div class="separator" style="clear: both; text-align: center;"><a href="http://picasaweb.google.com/lh/photo/9Pw5iR_kEq9NiVX5nhSJvdIUWEggTDOcInXh0Imnlxc?feat=embedwebsite" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img height="266" src="http://lh5.ggpht.com/_8tEHWDdtMn8/TH-c-2ry0PI/AAAAAAAAICQ/Hi-Hyt5cn4Y/s400/IMG_4120.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="http://picasaweb.google.com/lh/photo/iXYFdWZK88VH1Yj6f5GE79IUWEggTDOcInXh0Imnlxc?feat=embedwebsite"><img height="400" src="http://lh4.ggpht.com/_8tEHWDdtMn8/TH-aRgX6BiI/AAAAAAAAH_c/UvIJUcqh25M/s400/IMG_4096.JPG" width="266" /></a></td></tr>
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</tbody></table>By that point, we were starving. We had booked lunch at Seraya Shores at our villa owners recommendation. It was down below Mt. Seraya, right on the coast along a pristine black sand beach. The waves pounded the shores just below our table. As soon as we arrived, nearly a dozen dishes showed up at the table – grilled calamari, grilled fish, grilled prawns, potato curry, mango salad – and many others. All were outstanding and we stuffed our faces silly for the next two hours. We finished our meal letting the soft, black sand massage the bottoms of our feet.</div><div class="MsoNormal"><br />
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<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Black sand beach.<a href="http://picasaweb.google.com/jrneuren/91Bali?authkey=Gv1sRgCNbRlNqF25jiqQE&feat=embedwebsite">i</a></div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/xvJ7j93lJn8RNJEUX7IyztIUWEggTDOcInXh0Imnlxc?feat=embedwebsite"><img height="266" src="http://lh4.ggpht.com/_8tEHWDdtMn8/TH-d2DFMmDI/AAAAAAAAIDA/7ySbhX6GeJ0/s400/IMG_4127.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Our table for lunch.</div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/AjK5UdldHcAt_kdPcBuql9IUWEggTDOcInXh0Imnlxc?feat=embedwebsite"><img height="266" src="http://lh5.ggpht.com/_8tEHWDdtMn8/TH-eWyuugDI/AAAAAAAAID0/y2NB1y1-vvU/s400/IMG_4133.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Mango salad.</div></td></tr>
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</div><div class="MsoNormal">On our way back, we noticed a small antique store off the road to Tanganan. The shop owner was not there, but she came down from Tenganan to show us around her shop. It was a veritable treasure trove of antique and quasi-antique Indonesian wares. We relished in sorting through the old wooden statues, bronze figures and double <i style="mso-bidi-font-style: normal;">ikat</i>’s. We felt as if we were in an undiscovered land.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Again, I know that Bali is one of the most touristed places on the planet, but, I am telling you, in East Bali, you wouldn’t know it. </div>Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com3tag:blogger.com,1999:blog-6678313520551315415.post-12783058945564787302010-09-02T05:07:00.001-04:002010-09-02T05:08:35.850-04:00A day of gluttony in East Bali<table style="width: auto;"><tbody>
<tr><td><a href="http://picasaweb.google.com/lh/photo/lgLKo21Z8qyu2_GlCqoJh_bCr41xn_s_L6HhBNJJprg?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TH5M44jp4bI/AAAAAAAAHfg/x4fMMGzVxow/s400/IMG_3778.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">East Bali from the water.</div></td></tr>
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<div class="MsoNormal">The truth is that we debated whether or not even to go to Bali. We had dinner several months ago with some friends that had just returned from their honeymoon there. They are also rather intrepid travelers so we were shocked that it was where they had chosen to go. They stayed for two weeks (combined with Lombok) and though they had a positively amazing time, were very clear to warn us that there would be a lot (A LOT) of other tourists. The romantic notion of having a far off tropical asian island to yourself would certainly, certainly not be the case. They told us that if we stood any chance of avoiding the throngs, we best head to East Bali. </div><div class="MsoNormal">So we did, and we thank them now. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In East Bali you actually do feel like you have this paradise to yourself. There are very few tourists over here because there is not a lot fancy in this part of Bali. Most people come to Bali and stay in Ubud or in the South where tons of bars and restaurants keep things interesting while the scenery is still beautiful. That is not what we were looking for. We were hoping beyond hope to find something a bit more authentic (understanding that many, many people also look for that), though understanding, after all, that Bali is like a tourist mecca. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We are staying a beautiful private villa with our pool, beautiful beach and incredible views. The only thing that you can hear at almost any time of day if the sound of the waves breaking on the shore. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We awoke to that noise at 5:30am this morning. Despite our later arrival, we had booked the day at Alila Manggis’s cooking class. I hated myself for making that booking when the alarm went off, but my view quickly changed. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/nEsgr3L8rkuailld0f04ZvbCr41xn_s_L6HhBNJJprg?feat=embedwebsite"><img height="266" src="http://lh6.ggpht.com/_8tEHWDdtMn8/TH5NQsqBWuI/AAAAAAAAHgM/1w1mAkCE39M/s400/IMG_3784.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Our fishing boat</div></td></tr>
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</div><div class="MsoNormal">After the quick 5 minute drive to Alila Manggis (one of two 5-star resorts in East Bali, the other being the Amankila), we quickly set off in the Alila fishing boat, looking back at the shore and the peak of Gunung Agung. We had to catch our lunch. We went about 30 minutes into the ocean before we dropped the line and hoped. Fortunately, fishing in these waters, as Ms. Cupcake likes to say, is like fishing in a rich man’s aquarium. You literally catch something about every 5 minutes – red snapper, trigger fish, crocodile fish, parrotfish, jackfish and others. The only problem, for us unfortunate novices, is that all we caught for the most part was little versions of the above – so little they had to be thrown back. Our stomachs lucked out, however, because the two fisherman with us caught two very large jackfish. Yay – LUNCH!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">After fishing, we had a lovely breakfast on Alila’s terrace looking out over the ocean. It was the perfect proper welcome to Bali now that we had woken up a bit. Alila’s property exuded a simple, understated elegance that is the essence of what I think people look for when they come to Bali. Our food, especially the banana juice, was just delicious. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/CBxpAO0FfltFn9-RvBEoFfbCr41xn_s_L6HhBNJJprg?feat=embedwebsite"><img height="266" src="http://lh5.ggpht.com/_8tEHWDdtMn8/TH5PfwsXbnI/AAAAAAAAHjA/ihVJq5SAGSI/s400/IMG_3810.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">An assortment of rice, beans and bird seed.</div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/in9Uq3FC2uKuNA0ygUnMsvbCr41xn_s_L6HhBNJJprg?feat=embedwebsite"><img height="266" src="http://lh6.ggpht.com/_8tEHWDdtMn8/TH5Qrs3BkqI/AAAAAAAAHk8/MkP_E2-kMsM/s400/IMG_3835.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Mangosteen - my new favorite fruit.</div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/OFdZGZFIn7O4uCM96YDafPbCr41xn_s_L6HhBNJJprg?feat=embedwebsite"><img height="266" src="http://lh5.ggpht.com/_8tEHWDdtMn8/TH5SIIUig8I/AAAAAAAAHnE/sgxTGvCWrZ0/s400/IMG_3865.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Flowers for sale.</div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/SDsaTIxmHOjEH8EL7p9RlPbCr41xn_s_L6HhBNJJprg?feat=embedwebsite"><img height="266" src="http://lh6.ggpht.com/_8tEHWDdtMn8/TH5O89JkWMI/AAAAAAAAHiI/9rVIrhda9bo/s400/IMG_3804.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><br />
</td></tr>
</tbody></table>We went to Klung Kung market after breakfast. About 20 minutes away, it was teeming with vendors despite the fact that we already missed the peak period. Every imaginable spice, produce item, type of egg, flower, livestock, etc. was available. We tried all sorts of delicious market food, including <i style="mso-bidi-font-style: normal;">Laklak</i>, rice flour pancakes with palm sugar and coconut, <i style="mso-bidi-font-style: normal;">daluman, </i>a leaf gel drink, and several indigenous fruits. We bought 4 kilos of mangosteens – after which Manggis is named – and some bananas.</div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/mmT3glbkuy3wj4guVOutBPbCr41xn_s_L6HhBNJJprg?feat=embedwebsite"><img height="266" src="http://lh5.ggpht.com/_8tEHWDdtMn8/TH5QaB5yJZI/AAAAAAAAHkg/W95ObmZXHps/s400/IMG_3831.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">LakLak</div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/Qd78GDU40Ei-cNUM9tNmjPbCr41xn_s_L6HhBNJJprg?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TH5TMTy7AbI/AAAAAAAAHok/NEaZZTYsgQQ/s400/IMG_3876.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><br />
</td></tr>
</tbody></table>After our thorough tour of the market, we set back towards to the hotel but took a turn before we arrived. We started up into the hills, towards the Alila organic garden. Alila grows almost all (or at least as much as they can) of the spices and produce they need for their restaurant at their organic garden set in beautiful rice terraces overlooking the ocean. The setting is surreal.</div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/UdLSAkS_iCFsaJpTtHoTrPbCr41xn_s_L6HhBNJJprg?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TH5U3axr4KI/AAAAAAAAHqg/l9EzuUytIWg/s400/IMG_3895.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">The view from the garden.</div></td></tr>
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</div><div class="MsoNormal">We received a tour of the garden, including explanations of the many local items that we couldn’t even attempt to grow at home. One of the great Alila staff up in the garden, a very nice older gentleman, offered to come to our villa to sell us his home grown vanilla beans and coffee. Alila’s head chef, Santika, was to be our teacher for the rest of the morning. For the next two hours, he took us through making 8 different dishes. We started with <i style="mso-bidi-font-style: normal;">bumbu bali</i>, the fundamental sauce that is the key element of Balinese cuisine. From there, we moved on to marinate our huge jackfish, make chicken satay, make a Balinese version of a tamale (ground chicken with coconut milk, <i style="mso-bidi-font-style: normal;">bumbu bali</i>, and other spices steamed in a banana leaf, <i style="mso-bidi-font-style: normal;">nasi goreng </i>and some excellent veggie accompaniments. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/fjkM0HAqDth7oTx48RINoPbCr41xn_s_L6HhBNJJprg?feat=embedwebsite"><img height="266" src="http://lh4.ggpht.com/_8tEHWDdtMn8/TH5V0GR1dWI/AAAAAAAAHrw/fGfkwY5WKsc/s400/IMG_3907.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Ingredients used - rice, beans, nuts, spices, veg, etc.</div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/ApArKIfMXbj_m8efL1p4EvbCr41xn_s_L6HhBNJJprg?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TH9lROR7GxI/AAAAAAAAHtc/e4aNafV_Ts8/s400/IMG_3923.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Jackfish marinated in Bumbu Bali</div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/p14PiMIevLzLKZ4YTBpEu_bCr41xn_s_L6HhBNJJprg?feat=embedwebsite"><img height="266" src="http://lh4.ggpht.com/_8tEHWDdtMn8/TH9l8Fzsj_I/AAAAAAAAHuo/gZqlABpylM4/s400/IMG_3935.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">I don't know what this is but it tasted good. </div></td></tr>
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</div><div class="MsoNormal">The class was great because it was not a cooking demonstration – it was an actual interactive class. We chopped and stir-fried and stirred. It was great. Santika was a fantastic teacher and a pleasure to be around. He explained things slowly and made sure we got the Balinese mortar and pestle technique down. He joined us for lunch once we were done. We ate in a beautiful hut set in the garden that overlooked the terraces and the ocean. With enough food for a village set in front of us, an excellent morning behind us and a view fit for the gods we felt like we were in heaven. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/GxTGZLdaakjnezRPof1vlPbCr41xn_s_L6HhBNJJprg?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TH9m_NeLVFI/AAAAAAAAHwU/YxDMSyzFOhQ/s400/IMG_3949.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; font-size: medium;"><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: 11px;"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/6xkV9J3aqoGxEUwXrqlo6PbCr41xn_s_L6HhBNJJprg?feat=embedwebsite"><img height="266" src="http://lh4.ggpht.com/_8tEHWDdtMn8/TH9mlK7U1sI/AAAAAAAAHvs/xe1sHZrZmnY/s400/IMG_3944.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Balinese Nasi Goreng</div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/ov46rQzpOG_BOAhC4_-1TPbCr41xn_s_L6HhBNJJprg?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TH9nNgd1rsI/AAAAAAAAHw4/PsBrPLcMOcE/s400/IMG_3953.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Eggplant salsa for the fish.</div></td></tr>
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<tr><td><a href="http://picasaweb.google.com/lh/photo/RTFn-5YRlj1zvGD8hA5FmPbCr41xn_s_L6HhBNJJprg?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/TH9oHiNZdiI/AAAAAAAAHx0/TfDkJgxHhlE/s400/IMG_3962.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Laklak and sweet potato in coconut and palm sugar.</div><div style="text-align: center;"><br />
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</tbody></table></div><div class="MsoNormal">Conversations with Santika shifted to real estate. Not too unreasonable, especially in East Bali. Of course it was just our first day, but all we could talk about with S and L when we returned to the villa was how great the day was. We finished the day sipping some Bintang in our gazebo next to the ocean. It was as close to a perfect vacation day as you can imagine. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Thanks again for the advice, JP and A. </div>Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com0tag:blogger.com,1999:blog-6678313520551315415.post-8020604653672998992010-08-30T05:23:00.001-04:002010-08-30T05:25:03.382-04:00Temples...<table style="width: auto;"><tbody>
<tr><td><a href="http://picasaweb.google.com/lh/photo/KLfHcwG3wYrg_Yh6qbUoCaWdqzjIPVqwngSr4I8ANv4?feat=embedwebsite"><img height="266" src="http://lh4.ggpht.com/_8tEHWDdtMn8/THt2fBvkDSI/AAAAAAAAHSw/B196nDB2MEM/s400/IMG_3648.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><br />
</td></tr>
</tbody></table>It is hard to imagine a more stereotypical place for me to be writing this blog entry. I am currently sitting poolside at the Yogyakarta Sheraton, watching Ms. Cupcake and S who are sound asleep and L who is reading a book. We ate our lunch on those nifty seats in the pool that are next to the pool bar and are now lounging poolside for the rest of the day until our evening flight to Bali. The hotel was nice enough to let us keep the suite until 7pm, so we have plenty of time to enjoy the amenities all day.<br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/m3K8greE6qXB7rDph5GUh6WdqzjIPVqwngSr4I8ANv4?feat=embedwebsite"><img height="266" src="http://lh6.ggpht.com/_8tEHWDdtMn8/THt2pN5Sv3I/AAAAAAAAHU4/mu__uCc8K68/s400/IMG_3682.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><br />
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</tbody></table>We woke early today to arrive at Borobodur before sunrise. We watched the sun come up over Mt. Merapi, Java’s infamous volcano, from the top of the 1300 year old Buddhist temple. The views were wonderful, despite the cloudy day, and we enjoyed walking around and around the huge and beautiful temple. Our morning continued with tours of the surrounding temples, Prawan and Mundut, and then a journey through all of the nearby villages, where rice paddies and views of Mt. Merapi abound, to the Prambanan Hindu temple sights. Each of the temples was beautiful in its own special way. Borobodur had many tourists (relatively), but the other temples had almost none. They were peaceful and set for the most part in idyllic settings. Mundut had a Buddhist monastery adjoining the temple with the large original Buddha statue that typified the quiet, rural and agricultural life of this corner of Java.</div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/ytoED0LGhpd3b6oY10fGRaWdqzjIPVqwngSr4I8ANv4?feat=embedwebsite"><img height="286" src="http://lh6.ggpht.com/_8tEHWDdtMn8/THt27sDQhDI/AAAAAAAAHYI/nfFithIuYbg/s400/IMG_3717.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; font-size: medium;"><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: 11px;"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/1uZihufkzjV7DXm8E_i-cqWdqzjIPVqwngSr4I8ANv4?feat=embedwebsite"><img height="266" src="http://lh4.ggpht.com/_8tEHWDdtMn8/THt2wROryQI/AAAAAAAAHWM/sJzXZZLK0qc/s400/IMG_3697.JPG" width="400" /></a></td></tr>
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</tbody></table>Through the whole day (and for that matter whole night last night), the prayer calls from the Mosques have been sounding. The singing and chanting have certainly added to the mystique of certain sights we’ve visited, though it is incredible that the loudspeakers have been calling with such frequency. At dinner last night, all were sounding at once, to the point that it was almost impossible to hear any individual voice, but really just a muffled cacophony of piety. The day certainly had its irony in that we spent the whole morning in Buddhist and Hindu sights in the world’s most populous Muslim country.</div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/ilrGIqy_CdakriwXx-b4SKWdqzjIPVqwngSr4I8ANv4?feat=embedwebsite"><img height="266" src="http://lh6.ggpht.com/_8tEHWDdtMn8/THt3XArKSkI/AAAAAAAAHcA/OPeeoKf6anU/s400/IMG_3751.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; font-size: medium;"><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: 11px;"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/WBkEN_-AHm4yuZ4p0LV_E6WdqzjIPVqwngSr4I8ANv4?feat=embedwebsite"><img height="266" src="http://lh3.ggpht.com/_8tEHWDdtMn8/THt3SFi_fOI/AAAAAAAAHbM/3aUk6mpYO5Y/s400/IMG_3742.JPG" width="400" /></a></td></tr>
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</tbody></table>Borobodur was the main reason that we came to Yogyakarata and Java on this particular visit to Indonesia and we are very glad that we did. The temple itself and its beautiful surrounds were the perfect (early) start to what has been a solid day of vacation.</div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/IYCjEY0fvXrmFuxzb88vWKWdqzjIPVqwngSr4I8ANv4?feat=embedwebsite"><img height="266" src="http://lh5.ggpht.com/_8tEHWDdtMn8/THt3suuPTPI/AAAAAAAAHfA/BeDI4B4FhWU/s400/IMG_3776.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">The pool at the Sheraton.</div></td></tr>
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</div><div class="MsoNormal">Nothing too exciting is going to happen for the rest of the day, other than perhaps a few more games of “net ball” that S and I have created in the hotel pool, so I think I’ll leave the blog here for the day. <br />
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</div><div class="MsoNormal">Entries to continue from East Bali…</div><div class="MsoNormal"><br />
</div>Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com1tag:blogger.com,1999:blog-6678313520551315415.post-14693742350837181042010-08-30T04:43:00.000-04:002010-08-30T04:43:38.947-04:00Partaking in Ramadan (almost)<table style="width: auto;"><tbody>
<tr><td><a href="http://picasaweb.google.com/lh/photo/MPB3uG1oNRBnCZM3nl89RJ7B4wzt_fnyPUZD4w8PQaY?feat=embedwebsite"><img height="266" src="http://lh4.ggpht.com/_8tEHWDdtMn8/THtop80RjNI/AAAAAAAAHP4/vVHXw23QIL8/s400/IMG_3618.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Neighborhood around the water palace.</div></td></tr>
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<div class="MsoNormal">In the blazing sun, we followed Supri through the maze. At that point, we did not know his name, but for some reason he seemed quite intent on helping us. As we bobbed and weaved through the narrow alleyways consisting of people’s colorful and beautifully landscaped homes, we were literally melting in the heat. This now residential neighborhood used to be the sultan’s personal water palace about 300 years ago and we longed for a return to that age as we sweat straight through out clothes. It was 96 degrees, about 1:30pm and the sun was beating down. We had almost no idea where we were. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/oS_b9Dz_4H27vMHcZeBwmZ7B4wzt_fnyPUZD4w8PQaY?feat=embedwebsite"><img height="266" src="http://lh4.ggpht.com/_8tEHWDdtMn8/THtooFtYpuI/AAAAAAAAHPo/UZ8StkD_-o8/s400/IMG_3615.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Where the sultan kept his harems.</div></td></tr>
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<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Tunnel underneath the water palace.</div></td></tr>
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</div><div class="MsoNormal">We arrived in Yogyakarta , Indonesia, on the island of Java, a couple of hours before. We checked in to the magnificent Sheraton here that is just out town and then headed in to town to explore. Our first stop was the sultan’s neighborhood, including the Kraton, Water Palace (Taman Sari) and the network of roads in that area. Yogyakarta is known as the culture capital of Java – home of the famous puppet makers, dancers, batik painters, etc. It is a pretty town, but extremely difficult to navigate. The hotel had given us a map that made the town (and its outskirts) look like a postage stamp – it is not. In fact, town is quite large, and what looked like it was a hop, skip and a jump away, usually ended up about 2 kilometers away under the scorching sun. </div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/MjovJsHXgAIJHT-Vi8dB8Z7B4wzt_fnyPUZD4w8PQaY?feat=embedwebsite"><img height="266" src="http://lh4.ggpht.com/_8tEHWDdtMn8/THtoWfIfuFI/AAAAAAAAHM8/e5FGlM6drfk/s400/IMG_3588.JPG" width="400" /></a></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Nothing out of the ordinary - just kids playing with fire in the street.</div></td></tr>
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</div><div class="MsoNormal">Nonetheless, we braved the elements and with Supri’s gracious assistance (he literally started guiding us on the street and then we could not shake him), we ploughed through the important sights in the town. After exploring the sultan’s area, we made our way up to Marlioboro St., the major thoroughfare, on a horse drawn buggy (yes, that’s right), where we parted ways with Supri for a small tip. We explored some furniture and batik stores and then went over to Kota Gede, the silver-making village, to look for some silver and eat some dinner. </div><div class="MsoNormal"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span></div><div class="MsoNormal">Yogyakarta was full of people – everywhere – who moved seeming unmolested by the rapacious heat. Indonesia’s now skyrocketing middle class was certainly apparent here. Though poverty was visible, most people looked to be going about their business quite comfortably. Prices were cheap, with a 10 mile taxi ride only costing about US$ 3.50, but am sure that it is that low cost of living that is providing these Javanese with an excellent platform to grow their wealth. In speaking with some of the locals, like Supri and some of those at the Sheraton, they take a huge amount of pride in their town and the opportunities that are availed to them here. Indonesia, or, at the least, this part of Java, appears to definitely be on the way up. </div><div class="MsoNormal"><br />
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<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">The back gardens of the restaurant. </div></td></tr>
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</div><div class="MsoNormal">Nonetheless, the day seemed incredibly long. By the time we arrived at Oman Dhumur restaurant for dinner that evening, we thought we’d been gone for about 10 hours. It was only 4:55pm. The heat had been oppressive, we had no maps to guide us, and, most importantly of all, we were lied to over and over again all day. Every shopkeeper said the next shop was closed or that all of Kota Gede (yes, a town!) closed at 4pm due to Ramadan. It was extremely annoying and consequently exhausting. By the time we sat down in the old restored colonial that is the restaurant for dinner, we really needed a break. </div><div class="MsoNormal"><br />
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<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><div style="text-align: center;">Food... finally. </div></td></tr>
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</div><div class="MsoNormal">Oman Dhumer, Yogyakarta’s best restaurant, delivered. The setting was beautiful and though we ate dinner alongside about 40 geckos, the food was delicious. The mishap of the fact that both Ms. Cupcake and L were served completely raw chicken was almost fully overlooked since we were so relieved to be in such a nice setting. Moreover, none of us had eaten since an early breakfast. We had meant to get a small snack for lunch, but due to the terrible maps never quite managed to find anywhere. We ate before dawn and didn’t eat dinner till dusk so apart from drinking water, had actually complied with the Ramadan fasting for the day! Fortunately, the local fare for dinner, including delicious lamb and chicken fried rice, satay and red snapper in curry with steamed rice, hit the spot – and all, including several delicious spice infused coll beverages – for about US$ 10 per person!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">After our early dinner, we headed back to the sancutuary of our hotel. We have an early morning tomorrow (3am!) to catch sunrise at Borobodur, so we’re off to bed now after a brief and freezing cold dip in the indoor pool and beer at the club lounge. </div>Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com0tag:blogger.com,1999:blog-6678313520551315415.post-62518893806111244162010-08-30T04:23:00.000-04:002010-08-30T04:23:05.097-04:00Singapore food safari<table style="width: auto;"><tbody>
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<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; font-size: medium;"><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: 11px;"><br />
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</tbody></table><div class="MsoNormal">Succulent. Juicy. Spicy. Messy. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Oh, how the chili crab has changed my life. As I plunged my moist fingers deeper into the carcass of the 1.2 and 1.3 kilo crabs, respectively, I smiled at the fact we were in Singapore once more. Tonight was the night of our food safari of Singapore. Unfortunately, due to a bit of a late departure (my fault) and the fact that the chili crab process took longer than expected, there were only two stops, but they were delicious ones. </div><div class="MsoNormal"><br />
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</tbody></table>We met our friends S and L tonight at the St. Regis. They flew in from LA the night before and will be accompanying us on the rest of our trip. We have looked forward to their arrival all along after many great experiences traveling with them in the past, though the only sad part is that their arrival indicates the last 25% of our trip. Sad.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We said a sad goodbye to Danum Valley this morning. We woke up bright and early to watch the animals awake along the river and were rewarded with yet more Red Leaf monkeys. After breakfast we said goodbye to the wonderful staff and headed out on the 2 hour journey to the airport through the jungle. Even leaving, we saw wildlife – the bearded pig (along with about half a dozen piglets), monitor lizards and some tropical birds all crossed our path.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We headed straight to get Ms. Cupcake’s sari refit after arrival. I was obviously bored while this was getting done, but the owner of the sari shop, sensing both my boredom and hunger (as I was preparing for the food safari), ran out to Ananda Bhavan Vegitarian, on Selegie Road, to get me some samosas. Ms. Cupcake, utterly shocked at this, decided that the store policy must be buy a sari, get a samosa (or two in my case). These were indeed unlike any other samosas I had ever had. They were large, about the size of a person’s hand, and chock full of potatoes and peas in a delicious curry. It was both moister and crispier than any prior samosa experience. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">After thanking the gracious owner of Memsaab tailoring for both the samosas and the sari, we headed off to meet our friends and start the food safari. Andy, our absolute favorite St. Regis staff member, gave us some additional food tips before we set out. </div><div class="MsoNormal"><br />
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</td></tr>
</tbody></table>First stop, Bok Chor Mee at Hill Street Pork Noodles. The four of us are all huge Anthony Bourdain fans, so this was a must stop. He went here on his last Singapore episode and Bok Chor Mee sounded like a great dish anyway. It was. Fishballs, pork, dumplings, noodles, cooked in a spicy sauce and broth – it was delicious, even in the 90 degree heat. From there, we moved on to East Coast Park Seafood Center’s famous Long Beach Seafood – the creators (so they say) of Black Pepper Crab. S and I went and chose the victims – two medium sized suckers from their tanks, and sent them away for preparation as chili crab and black pepper crab, respectively.</div><div class="MsoNormal"><br />
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<tr><td><a href="http://picasaweb.google.com/lh/photo/qQOn-vWxplVRZZG2zog-KdYdI1xaym_wd2jh9FjlyEA?feat=embedwebsite"><img height="266" src="http://lh5.ggpht.com/_8tEHWDdtMn8/THpmB4KrYOI/AAAAAAAAHIM/CAp_tO1aEv4/s400/IMG_3534.JPG" width="400" /></a></td></tr>
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</tbody></table>Delicious. Despite the relatively terrible service at the restaurant, the crab was so good that it overshadowed all else. Washed down with some Tiger Beer, the crab was heavenly. The chili sauce was then mopped up diligently with the accompanying fried buns.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">We’re off again tomorrow to yet another new place, but it is funny that Singapore is really beginning to feel homey – a comfortable place with great food. </div>Hoboken Cupcakehttp://www.blogger.com/profile/05090761655415749442noreply@blogger.com0