tag:blogger.com,1999:blog-41199310766414915372024-03-17T23:03:54.628-04:00Hippocrene Cooks!Hippocrene Cooks! is the food and cooking blog of Hippocrene Books, Inc. We share author news and events, recipes, and our latest cookbooks!Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.comBlogger147125tag:blogger.com,1999:blog-4119931076641491537.post-15790943607964818582015-11-16T14:45:00.001-05:002015-11-17T14:18:22.560-05:002015 Holiday Gift Guide: 10 Cookbooks for the Global Gourmand<div class="separator" style="clear: both; text-align: center;">
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These unique international cookbooks are sure to please
foodies, travelers, and adventurous home chefs alike! Pin to save for your shopping list, and read more details below:</div>
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These ten cookbooks span the globe and would be a welcome addition to any kitchen shelf!<br />
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Paperback, $19.95</span></b></td></tr>
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1. <b><a href="http://www.amazon.com/The-Ghana-Cookbook-Fran-Osseo-Asare/dp/0781813433" target="_blank">The Ghana Cookbook</a> </b><br />
<span style="font-size: x-small;"> Fran Osseo-Asare and Barbara Baëta</span><br />
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<i>“ . . . destined to become an African culinary classic.”</i><br />
—Jessica B. Harris, author of <i>The Africa Cookbook</i><br />
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Ghana’s cuisine is vibrant, healthful and eminently appealing, with plenty of gluten-free and vegetarian options too. Ghana is becoming a popular travel destination and its cuisine has caught the attention of celebrity chefs and food writers from Anthony Bourdain to Tim Carman. These 140 recipes cover the best of Ghana’s culinary offerings—from Jollof Rice to Palm Nut Soup loaded with seafood, meat and vegetables—and feature “African superfoods” such as dried hibiscus flowers, tamarind, red palm oil and egusi melon seeds. <br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Hardcover, $22.50</b></span></td></tr>
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2. <a href="http://www.amazon.com/Latin-Twist-Traditional-Modern-Cocktails/dp/0781813425" target="_blank"><b>Latin Twist: </b></a><br />
<a href="http://www.amazon.com/Latin-Twist-Traditional-Modern-Cocktails/dp/0781813425" target="_blank"><b>Traditional & Modern Cocktails</b></a><br />
<span style="font-size: x-small;">Yvette Marquez-Sharpnack and Vianney Rodriguez</span><br />
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<i><b>New from the co-author of </b></i><a href="http://amzn.to/NIKDES" target="_blank"><b>Muy Bueno</b></a><i><b>!</b></i><br />
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For the mixologist or party planner on your list, this is the only cocktail book that celebrates the signature drinks of all 18 Latin American countries and Spain. There is a drink in this book for every occasion--and season! Try holiday favorites like creamy Coquito, Mexican Christmas Punch, or warming Canelazo from Ecuador. Bookmark the luscious Passion Fruit Caipirinha from Brazil, Chile's fruity Borgoña, or a Mezcal Paloma for warm weather. Clear instructions and gorgeous color photos make it easy to mix up a glass or pitcher of crowd-pleasing cocktails.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Paperback, $22.50</b></span></td></tr>
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3. <a href="http://www.amazon.com/Kerala-Kitchen-Recollections-Christians-Hippocrene/dp/0781813441/ref=sr_1_1?ie=UTF8&qid=1447702462&sr=8-1&keywords=kerala+kitchen" target="_blank"><b>The Kerala Kitchen</b></a><br />
<span style="font-size: x-small;">Lathika George</span><br />
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If you’re looking for a different kind of Indian cookbook, this distinctive cookbook-memoir gives you a taste of one of India’s most celebrated cuisines. Once Kerala lured seafarers and spice traders. Today ayurvedic massage resorts and backwater cruises make Kerala a top tourist destination, but spices still draw both travelers and gourmands to its rich culinary heritage. Kerala native Lathika George captures the flavors of the Syrian Christian community in Kerala through 150 delectable recipes and the unforgettable stories that accompany them.<br />
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Paperback, $18.95</span></b></td></tr>
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4. <a href="http://www.amazon.com/Estonian-Tastes-Traditions-Karin-K%C3%A4rner/dp/078181345X/ref=sr_1_1?ie=UTF8&qid=1447702510&sr=8-1&keywords=estonian+taste" target="_blank"><b>Estonian Tastes and Traditions</b></a><br />
<span style="font-size: x-small;">Karin Annus Karner</span><br />
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The simple, satisfying cuisine of Estonia, the northernmost of the Baltic nations, is waiting to be discovered. At its heart are staples such as potatoes, pork, preserved fish, and dark bread. Sauces are made from milk, sour cream, or cottage cheese and the main flavorings are salt and pepper, onions, and fresh herbs. Estonians still observe the old culinary traditions. Christmas Eve (Jõululaupäev) is still celebrated with roast pork (seapraad), blood sausage (verivorstid), sweetbreads (magussaiad), and gingersnap cookies (piparkoogid). With numerous recipes for hearty breads, pancakes, sauces and satisfying stews and entrees, this cookbook brings the best of the Baltic to your table!<br />
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<tr><td style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmyxzPXIgW7nRuTgmugmcSXAN_Zd8TIi7dMpxn6V99SyHhVqtkoKYJCBUyiVRp8m-3VlOmcBgRfBukCO3qSR3hpb_FxSeCbHntSvjjySzmD0xnZzYgOaFNIE7az5Vquz6daUir9qH628/s1600/muy-bueno-cookbook-RGB.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOmyxzPXIgW7nRuTgmugmcSXAN_Zd8TIi7dMpxn6V99SyHhVqtkoKYJCBUyiVRp8m-3VlOmcBgRfBukCO3qSR3hpb_FxSeCbHntSvjjySzmD0xnZzYgOaFNIE7az5Vquz6daUir9qH628/s320/muy-bueno-cookbook-RGB.jpg" width="258" /></a></b></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Hardcover, $35 | Paperback, $22.50</b></span></td><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span></td><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span></td></tr>
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5. <a href="http://www.amazon.com/Muy-Bueno-Generations-Authentic-Mexican/dp/0781813263/ref=sr_1_2?ie=UTF8&qid=1447701951&sr=8-2&keywords=muy+bueno" target="_blank"><b>Muy Bueno: </b></a><br />
<a href="http://www.amazon.com/Muy-Bueno-Generations-Authentic-Mexican/dp/0781813263/ref=sr_1_2?ie=UTF8&qid=1447701951&sr=8-2&keywords=muy+bueno" target="_blank"><b>Three Generations of Authentic Mexican Flavor</b></a><br />
<span style="font-size: x-small;">Yvette Marquez-Sharpnack, Veronica Gonzalez, Evangelina Soza</span><br />
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<i><b>Celebrate family and heritage with this bestselling Hippocrene cookbook! </b></i><br />
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<i>"Siéntate a comer, esta muy bueno!</i> Sit down and eat, it’s very good!"<br />
This was how Jesusita Mendias-Soza always welcomed guests to her table. The same words served as inspiration for her daughter Evangelina and granddaughters Yvette and Veronica, who wanted to honor her memory and preserve their family's recipes and stories for their children. <br />
Fans of the <a href="http://www.muybuenocookbook.com/" target="_blank">Muy Bueno Cookbook</a> blog will enjoy this collection of flavorful Mexican recipes, heartwarming family stories, and beautiful photography. Spanning three generations, <i>Muy Bueno</i> offers over 100 recipes:
traditional old-world northern Mexican recipes from Jesusita's kitchen;
comforting south of the border home-style dishes from Evangelina; and
innovative Latin fusion recipes from Yvette and Veronica. Also includes a
chile glossary with photos and guide to the Mexican pantry. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOtBAFmd9kXgvSZhpDaCRw990zPWz9aC0Fm2MkyAESgSzschqnbhEvgpy5NGEDqO1CKm1JylW-EHM7RpHEi2S6NMu-gW03PItMYCizQbxMI-6YBt-m2lgjcR8q7w5ffDhRcuXD5GALbk/s1600/9780781813327.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOtBAFmd9kXgvSZhpDaCRw990zPWz9aC0Fm2MkyAESgSzschqnbhEvgpy5NGEDqO1CKm1JylW-EHM7RpHEi2S6NMu-gW03PItMYCizQbxMI-6YBt-m2lgjcR8q7w5ffDhRcuXD5GALbk/s200/9780781813327.jpg" width="162" /></a><a href="http://amzn.to/1vcJmLw" target="_blank"><b>**Also available in Spanish!* </b></a></div>
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Hardcover, $35</span></b></td></tr>
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<span style="text-indent: -0.25in;">6. <a href="http://www.amazon.com/Healthy-South-Indian-Cooking-Expanded/dp/0781811899/ref=sr_1_1?ie=UTF8&qid=1447705004&sr=8-1&keywords=healthy+south+indian" target="_blank"><b>Healthy South Indian Cooking</b></a></span><br />
<span style="font-size: x-small;">Alamelu Vairavan and Particia Marquardt</span><br />
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<b><i>A must-have for fans of Alamelu's cooking show!</i></b><br />
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Want to cook Indian food at home, but feel overwhelmed by the spices and ingredients? Fans of Alamelu Vairavan’s PBS cooking show “Healthful Indian Flavors with Alamelu” have already discovered that Indian recipes are healthier and easier to prepare than they ever dreamed. And in her signature cookbook, Alamelu breaks it down for beginners—demystifying ingredients and offering simple recipes for delicious, flavorful and nutritious Indian foods, including plenty of vegetables, dals (legumes), and rice dishes from her native South India. This is the perfect book to begin your Indian cooking journey!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2V-Eqe59rbmtAwuao8wNAilYVp44BTb8kcauMIp8bqBqnE-sP0_6oO0a-7bkMScWJ8EIC-_7kTMoRXKph0AgtmRXccvMBJa3LTQymfSg3Oil4UbX9ZUEZXwv3SPmKh3y9ulBNadVFAk/s1600/SicilianFeasts13cover.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2V-Eqe59rbmtAwuao8wNAilYVp44BTb8kcauMIp8bqBqnE-sP0_6oO0a-7bkMScWJ8EIC-_7kTMoRXKph0AgtmRXccvMBJa3LTQymfSg3Oil4UbX9ZUEZXwv3SPmKh3y9ulBNadVFAk/s320/SicilianFeasts13cover.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Hardcover</span>, $24.95</b></span></td></tr>
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7. <a href="http://amzn.to/1vFWsW8" target="_blank"><b>Sicilian Feasts: <i>Expanded Edition</i></b></a><br />
<span style="font-size: x-small;">Giovann Bella La Marca</span><br />
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<i><b>Giovanna La Marca is everyone’s favorite Sicilian grandmother, passing down classic recipes from her family to yours! </b></i><br />
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<i>Sicilian Feasts </i>was born out of her love for her native Sicily. La Marca uses simple methods and readily available ingredients to teach the straightforward and delectable everyday cooking of Sicily. The history, customs, and folklore, as well as the flavorful and varied cuisine of her beautiful Mediterranean island are well represented in these recipes and stories.<br />
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Hardcover, $35</span></b></td></tr>
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8. <a href="http://amzn.to/1hkJoIy" target="_blank"><b>Spices & Seasons: Simple, Sustainable Indian Flavors</b></a><br />
<span style="font-size: x-small;">Rinku Bhattacharya</span><b> </b><br />
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<b><i>For the gardener or farmer’s market enthusiast on your list!</i></b><br />
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Author Rinku Bhattacharya combines her two great loves-- Indian cooking and sustainable living--to give readers a simple, accessible way to cook seasonally, locally, and flavorfully. Inspired by the bounty of local produce, mostly from her own backyard, Rinku set out to create recipes for busy, time-strapped home cooks who want to blend Indian flavors into nutritious family meals. Arranged in chapters from appetizers through desserts, the cookbook includes everything from small bites, soups, seafood, meat and poultry, and vegetables, to condiments, breads, and sweets. You'll find recipes for tempting fare like Mango and Goat Cheese Mini Crisps, Roasted Red Pepper Chutney, Crisped Okra with Dry Spice Rub, Smoky Roasted Eggplant and Tomato Puree, and Red Harvest Masala Cornish Hens, to name a few. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpUL2wER1ZLuMni4m_9YX41xrB2nlPH8Akk3K9pj604fzVrtUN81O6zGIhtMF_bX3j6Elhs7xy4LbEsNeuUYuqWGNpE3b92a0dE2ZKIpTxryRhdlLPJaaO8zF-iNjOTa7NV13nn32jA_4/s1600/9780781812870.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpUL2wER1ZLuMni4m_9YX41xrB2nlPH8Akk3K9pj604fzVrtUN81O6zGIhtMF_bX3j6Elhs7xy4LbEsNeuUYuqWGNpE3b92a0dE2ZKIpTxryRhdlLPJaaO8zF-iNjOTa7NV13nn32jA_4/s320/9780781812870.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Hardcover, $29.95</span></b></td></tr>
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9. <a href="http://www.amazon.com/Ukrainian-Cookbook-Annette-Ogrodnik-Corona/dp/0781812879/ref=sr_1_1?s=books&ie=UTF8&qid=1447705033&sr=1-1&keywords=new+ukrainian+cookbook" target="_blank"><b>The New Ukrainian Cookbook</b></a><br />
<span style="font-size: x-small;">Annette Ogrodnik Corona</span><br />
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<b><i>Hearty, satisfying classics with a few modern twists!</i></b><br />
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This Gourmand Award-winning cookbook introduces readers to the fresh foods, exquisite tastes, hospitality and generous spirit of the Ukrainian table. From classics like regional varieties of Ukrainian Borshch (red beet soup), Chicken Kyiv, and Holubtsi (stuffed cabbage rolls), to lesser-known specialties like Crispy-Fried Quail with Orange Rind and Honey, and Crimean Fish Cakes, there is something for every palate. The author explores the cuisine of her ancestors, delving into its origins and history and continuing the story into present-day Ukraine. Scattered amongst the recipes are quotes, poems, historical facts, folklore, and illustrations, creating a unique culinary exploration.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMZhvWAsNKtQofypLrK_D4d7YPMQ84yMHJX3BRagGwCQa-ntPAY_qpbTNGzLSBimUi6xP7RiG1fPoEzlK5da5zVCcrASQ7Ail-QFVY-hnVPWG1lGW2Lrzfv3ElHhj1ucpc84VrC_Lgi4/s1600/9780781812504.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMZhvWAsNKtQofypLrK_D4d7YPMQ84yMHJX3BRagGwCQa-ntPAY_qpbTNGzLSBimUi6xP7RiG1fPoEzlK5da5zVCcrASQ7Ail-QFVY-hnVPWG1lGW2Lrzfv3ElHhj1ucpc84VrC_Lgi4/s320/9780781812504.jpg" width="224" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Paperback, $19.95</span></b><i><b><br /></b></i></td></tr>
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10. <a href="http://www.amazon.com/Sweet-Hands-Island-Cooking-Trinidad/dp/078181250X/ref=sr_1_1?ie=UTF8&qid=1447703086&sr=8-1&keywords=sweet+hands" target="_blank"><b>Sweet Hands: </b></a><br />
<a href="http://www.amazon.com/Sweet-Hands-Island-Cooking-Trinidad/dp/078181250X/ref=sr_1_1?ie=UTF8&qid=1447703086&sr=8-1&keywords=sweet+hands" target="_blank"><b>Island Cooking from Trinidad & Tobago</b></a><br />
<span style="font-size: x-small;">Ramin Ganeshram</span><br />
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Callalloo and Buss Up Shut, Mother-in-Law and Kuchela, Chip Chip and Doubles. The verbiage of Trinidad's cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. A British colony from 1779 until 1962, during those years Trinidad & Tobago's population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callalloo (a soup of West African origin), and fried rice are all among the national dishes. Recipes for these dishes can be found, along with many others, such as Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. <br />
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Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-43125444104152210732015-06-16T11:50:00.000-04:002015-06-16T11:55:18.287-04:00Latin Twist Book Tour + News<h2 style="text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfkzygmQbzywTwWNWrim6OLQi7XFV3Tj4jSYbgVDwQFFbZnpbCtIHvHk_3E-EVZqvE-sX7rdQqrWHXob-AgDS7c60HKg1c-ag3vTxVkP7mZv3LdPQ2ACe_-8zzyYO32hby4ZrGpNNgLg/s1600/Latin+Twist+Sweet+Life+Duo+with+books.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfkzygmQbzywTwWNWrim6OLQi7XFV3Tj4jSYbgVDwQFFbZnpbCtIHvHk_3E-EVZqvE-sX7rdQqrWHXob-AgDS7c60HKg1c-ag3vTxVkP7mZv3LdPQ2ACe_-8zzyYO32hby4ZrGpNNgLg/s640/Latin+Twist+Sweet+Life+Duo+with+books.jpeg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vianney and Yvette having fun before their first signing. Photo: @sweetlifebake/instagram</td></tr>
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Thanks to everyone in San Antonio and Houston for showing your support and of course love of cocktails! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPENgqy_IFoedmOJfy5O8FlITsPqKP8yUzgm3prhbV1J3rC6Aq-xBBAlcYHcfB-KCDXM_A2gvAJ03wNEQyobcG2IEcMaDgjm3Smsb5J9TqPDtDoYdwPFXZcoxRbzTIZkg4b4IiiyBCOI/s1600/Latin+Twist+Herdeztraditions+book+signing.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPENgqy_IFoedmOJfy5O8FlITsPqKP8yUzgm3prhbV1J3rC6Aq-xBBAlcYHcfB-KCDXM_A2gvAJ03wNEQyobcG2IEcMaDgjm3Smsb5J9TqPDtDoYdwPFXZcoxRbzTIZkg4b4IiiyBCOI/s400/Latin+Twist+Herdeztraditions+book+signing.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of Herdez Traditions/Instagram </td></tr>
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Here's a behind the scenes look at a private party sponsored by Imperial Sugar at Paloma Blanca. With fresh and delicious cocktails in hand the ladies mingled with readers, foodies, reviewers, and friends. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzUDd4AbArSwQEuy8TypmaVuRufXDkffHckSdj2jGCaqo1y72C_tV8yEPqGv6V1giMSzBa5Q_MmgrNMh867CnQOXoJaj4OCr-kdaiq_0Haghf9dN8ASpbDas7IIcjXAvt5ll90VRcBLA/s1600/Latin+Twist+Melissa+Guerra.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzUDd4AbArSwQEuy8TypmaVuRufXDkffHckSdj2jGCaqo1y72C_tV8yEPqGv6V1giMSzBa5Q_MmgrNMh867CnQOXoJaj4OCr-kdaiq_0Haghf9dN8ASpbDas7IIcjXAvt5ll90VRcBLA/s320/Latin+Twist+Melissa+Guerra.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">at Melissa Guerra Latin Kitchen Market<br />
Photo courtesy of @ediblesa/Instagram </td></tr>
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On Saturday morning Yvette and Vianney went over to the historic Pearl Brewery Center. Farmers and vendors were there in the early hours setting up for the Pearl Farmers Market and our authors set up for their book signing. Fellow Latin Kitchen contributor <a href="http://www.melissaguerra.com/" target="_blank">Melissa Guerra</a> hosted Vianney and Yvette at her store, Latin Kitchen Market, where they enjoyed meeting their fans and signing books.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoaMEPluJ5S2fuv_t2Tb8yndtkJTE80-_O4C2nYXsjPMG-chVvjU0BNRFsDfI5ik_AV5BD-VsOg4RLPOyBff7iJ457ESEkhwGKGABnLebg80SNKjy8ViB5kOeek3BUW0oteWgVowqE8Hk/s1600/Latin+Twist+words+gathering.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoaMEPluJ5S2fuv_t2Tb8yndtkJTE80-_O4C2nYXsjPMG-chVvjU0BNRFsDfI5ik_AV5BD-VsOg4RLPOyBff7iJ457ESEkhwGKGABnLebg80SNKjy8ViB5kOeek3BUW0oteWgVowqE8Hk/s400/Latin+Twist+words+gathering.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our authors at Thinking Girls Boutique in Houston</td></tr>
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Then, our dedicated authors hopped in the car and headed to Houston for their next stops: <a href="http://www.thinkinggirlsboutique.com/" target="_blank">Thinking Girls Boutique</a> and <a href="http://www.sweetsbybelen.com/" target="_blank">Sweets by Belen</a>. Thank you to host Alicia at Thinking Girls Boutique, Sweets by Belen, Juan from <a href="http://t.co/hkywMxXFq4" target="_blank">Juan of Words</a>, and everyone who came by.<br />
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Subscribe to Vianny's blog, <a href="http://sweetlifebake.com/#axzz3dEcntYrp" target="_blank">Sweet Life</a>, for lively recipes and follow her <a href="https://instagram.com/sweetlifebake/" target="_blank">Instagram </a>for more behind the scenes insights. Keep up with Yvette by subscribing to her blog, <a href="http://www.muybuenocookbook.com/" target="_blank">Muy Bueno</a>, and learn about traditional Mexican cuisine. Also, check out her <a href="https://www.youtube.com/user/ayvettem1/featured" target="_blank">YouTube</a> channel for great how-to videos. </div>
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<span style="color: #a64d79;"><a href="http://www.eventbrite.com/e/meet-the-authors-of-latin-twist-traditional-modern-cocktails-tickets-16978114999" target="_blank">Next up - this Saturday at Barnes in El Paso!</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgZG5lsFY4aa6Z8RUV-yNhLFXze0If_5fFvH5GN6GZNHEvKsc_ZIoZmQiPXA-SWLw6SwVADG8x4eI63HkbuFKS-6XLcYXpTlDKqwhRDUgNptXnLKeyUQptZGN32cmW8cKKo5qpn-gT5I/s1600/Latin+Twist+Front+Cover+FINAL3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgZG5lsFY4aa6Z8RUV-yNhLFXze0If_5fFvH5GN6GZNHEvKsc_ZIoZmQiPXA-SWLw6SwVADG8x4eI63HkbuFKS-6XLcYXpTlDKqwhRDUgNptXnLKeyUQptZGN32cmW8cKKo5qpn-gT5I/s320/Latin+Twist+Front+Cover+FINAL3.jpg" width="213" /></a></div>
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<i><a href="http://www.amazon.com/Latin-Twist-Traditional-Modern-Cocktails/dp/0781813425/ref=sr_1_1?ie=UTF8&qid=1434470097&sr=8-1&keywords=latin+twist" target="_blank">Latin Twist</a> </i> is the first book to celebrate signature cocktails of 18 Latin American countries and Spain in one volume.<br />
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Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-60789880712361643762015-03-31T12:49:00.000-04:002015-03-31T12:49:33.244-04:00Celebrate Easter Sicilian-Style on Pasquetta<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;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_fB3YutTrtHjzkX8TY_tsswRru9LaQYwPigk_eeycqIJWIfF8h9kheRWJABrI-zDsiaR03BPhyZD62k_NGvkxqXwV_j7EQI_kNiAia-4o_ltQwbRmH8-EWzEdDTKkKfFn_ktrWItL4Q/s1600/roll4.png" height="320" style="margin-left: auto; margin-right: auto;" width="240" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Georgia, Times New Roman, serif;">Author Gi</span>ovanna with her finished scaccia.</i></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-style: italic;">This year, take a Sicilian approach to your spring or Easter celebrations with a recipe by</span><b style="font-style: italic;"> <i>Sicilian Feasts</i></b><span style="font-style: italic;"> author, Giovanna Bellia La Marca. Her </span><b style="font-style: italic;">Sausage and Ricotta Roll</b><span style="font-style: italic;"> is certain to satisfy appetites after a day filled with Easter egg hunting!</span></span></div>
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<i style="font-family: Georgia, 'Times New Roman', serif;">Pasquetta</i><span style="font-family: Georgia, 'Times New Roman', serif;"> ("<span style="font-family: Georgia, 'Times New Roman', serif;">l</span>ittle Easter") is celebrated on the Monday after Easter which extends the Easter holiday in
Italy. This Sausage and Ricotta Roll is a filled bread recipe made for </span><i style="font-family: Georgia, 'Times New Roman', serif;">Pasquetta,</i><span style="font-family: Georgia, 'Times New Roman', serif;"> a special day when
families and friends gather in their summer houses or plan a picnic to share
delicious food that everybody prepares and brings for the occasion. <span style="font-family: Georgia, 'Times New Roman', serif;">Slices of th<span style="font-family: Georgia, 'Times New Roman', serif;">is scaccia <span style="font-family: Georgia, 'Times New Roman', serif;">are filling <span style="font-family: Georgia, 'Times New Roman', serif;">finger food, and equally deli<span style="font-family: Georgia, 'Times New Roman', serif;">cious hot or cold. </span></span></span></span></span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">This is admittedly a rich dish and is traditionally made with lard in the dough and filling, as a sort of reward after weeks of fasting during the Lenten period. <span style="font-family: Georgia, 'Times New Roman', serif;">Alt</span>hough Crisco is used here you can choose the more traditional method if you celebrated Lent, or if you just want to enjoy a very hearty meal! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b style="font-style: italic;">Scaccia cu' ricotta e sausizza </b></span>
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<span style="font-family: Georgia, Times New Roman, serif;">4 tsps KA Bread Improver</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 ozs Butter Flavored Crisco</span></div>
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<u><span style="font-family: Georgia, Times New Roman, serif;">Assemble the </span>roll:</u><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Risen dough (above)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 lbs fresh Italian Deli ricotta</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 lbs Italian sausage</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 egg, beaten for glazing</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Giovanna rolls out the dough.</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Place a tsp of King Arthur bread improver in each measuring cup, fill with flour, even out the top and place in the food processor. Add the yeast, salt, and shortening, and process until the shortening breaks down and mixes into the </span><span style="font-family: Georgia, 'Times New Roman', serif;">flour. Add the water and process until the dough forms. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Remove to a counter, shape into a ball, coat with a few </span><span style="font-family: Georgia, 'Times New Roman', serif;">drops of olive oil, cover with an inverted bowl and let rise </span><span style="font-family: Georgia, 'Times New Roman', serif;">until doubled in bulk.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Roll out the dough into a long rectangle. Spread the lard on the surface, dot with ricotta and sausage in a checker board pattern along the center length of the rectangle.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wVR7wY8-Zbb-AO9adKGGrP0NPkxXxpGoJdp-EzwWlojMEgjNHs4HYtknIWU_u4S7nqCO-0ynTtKZq50sDCzwXbrno0NRgcvFpcOgOBJBH0w8KoL0oux3Fm2GlWWRxhXHybuD6Hq4Wss/s1600/roll2.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wVR7wY8-Zbb-AO9adKGGrP0NPkxXxpGoJdp-EzwWlojMEgjNHs4HYtknIWU_u4S7nqCO-0ynTtKZq50sDCzwXbrno0NRgcvFpcOgOBJBH0w8KoL0oux3Fm2GlWWRxhXHybuD6Hq4Wss/s1600/roll2.png" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Filled and ready to start folding!</span></td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;"></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"></span>
<span style="font-family: Georgia, Times New Roman, serif;">Fold the two short ends over the filling, then fold one of the long sides towards the center, brush with beaten egg, and fold the second side over the first.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cover the filling with one side, brush with egg, fold the other side over the first. Shape into a horse shoe, place in a baking pan seam side down. Then brush with beaten egg, prick the surface with a fork along the two sides, and bake in a preheated 375º oven for 50 minutes, cover loosely with aluminum foil and bake another 10 minutes.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Y5MOxICTsYMdZ01j_mdVRpDNTjRXqBfUAyxdNuCynBi5FDytD7YPScNuJN9nNhRTiiSH5ZAy4WpGQrKy6ZeyFe8u4NYj449YjpaZleOrHrHPLxDPs5fY9g0fWY7VHDWmsnge0OInwgE/s1600/roll3.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Y5MOxICTsYMdZ01j_mdVRpDNTjRXqBfUAyxdNuCynBi5FDytD7YPScNuJN9nNhRTiiSH5ZAy4WpGQrKy6ZeyFe8u4NYj449YjpaZleOrHrHPLxDPs5fY9g0fWY7VHDWmsnge0OInwgE/s1600/roll3.png" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Remove from the oven, cover with a towel and let cool for 30 minutes before cutting and serving.</span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
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<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<i><span style="font-family: Georgia, Times New Roman, serif;"><b>Buona Pasqua!</b></span></i><br />
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</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYOOC1TgKIpmX_MQJe-m6cqoSQfOFVfbG7dzu6q822P-O6oRgMm6vxFiDblSS3JfbyBhfWeLh6wM-KRSVzz-BnAAK-y_94zbhjLe3Wyty1yvakmF9d2TaG9JlE4b9CqbcVTYvSbAmZH0/s1600/Sicilian+Feasts+Cover.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYOOC1TgKIpmX_MQJe-m6cqoSQfOFVfbG7dzu6q822P-O6oRgMm6vxFiDblSS3JfbyBhfWeLh6wM-KRSVzz-BnAAK-y_94zbhjLe3Wyty1yvakmF9d2TaG9JlE4b9CqbcVTYvSbAmZH0/s1600/Sicilian+Feasts+Cover.jpg" height="320" width="212" /></a><span style="font-family: Georgia, 'Times New Roman', serif;">For more recipes like this one, purchase </span><i style="font-family: Georgia, 'Times New Roman', serif;">Sicilian Feasts</i><span style="font-family: Georgia, 'Times New Roman', serif;"> on our </span><a href="http://hippocrenebooks.com/book.aspx?id=1082" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">website</a><span style="font-family: Georgia, 'Times New Roman', serif;">, or <span style="font-family: Georgia, 'Times New Roman', serif;">your local bookstore</span>.
For updates on upcoming cookbook releases, as well as recipes and
information on our current catalog connect with Hippocrene Books on</span><a href="https://www.facebook.com/pages/Hippocrene-Books-Inc/129993534671" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank"> Facebook</a><span style="font-family: Georgia, 'Times New Roman', serif;">, </span><a href="https://twitter.com/hippocrenebooks" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">Twitter</a><span style="font-family: Georgia, 'Times New Roman', serif;">, and </span><a href="https://www.pinterest.com/hippocrenebooks/" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">Pinterest</a><span style="font-family: Georgia, 'Times New Roman', serif;">. </span><br />
<b style="font-family: Georgia, 'Times New Roman', serif;"><br /></b>
<b style="font-family: Georgia, 'Times New Roman', serif;">Giovanna Bellia La Marca</b><span style="font-family: Georgia, 'Times New Roman', serif;"> was born in R</span><span style="font-family: Georgia, 'Times New Roman', serif;">a</span><span style="font-family: Georgia, 'Times New Roman', serif;">gusa, Sicil</span><span style="font-family: Georgia, 'Times New Roman', serif;">y. She came to the United States at the age of 10, and has since then kept alive her love of the island with frequent trips there. Retired after a career as an art and Italian teacher, she now teaches cooking classes at the Institute of Culinary Education in New York City and leads culinary tours of Arthur Avenue in the Bronx. La Marca is author of<i><a href="http://hippocrenebooks.com/book.aspx?id=1543" target="_blank"> Language and Travel Guide to Sicily</a></i> and <i><a href="http://hippocrenebooks.com/book.aspx?id=1696" target="_blank">The Cooking of Emilia-Romagna</a></i>, both published by Hippocrene Books. She resides in Cliffside Park, New Jersey. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">For a Sicilian dessert for your Easter or spring celebrations, find Giovanna's recipe for a sweet and colorful <i><a href="http://hippocrenecooks.blogspot.com/2010/12/cassata-siciliana-by-author-giovanna.html" target="_blank">Cassata Siciliana. </a></i></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<b style="font-family: Georgia, 'Times New Roman', serif;">Learn Sicilian!</b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Here are a few terms in the Sicilian dialect. </span><br />
<br />
<br />
<div style="text-align: left;">
<table style="width: 50%;">
<tbody>
<tr>
<td><b>Buona Pasqua!</b></td>
<td>Happy Easter!</td>
</tr>
<tr>
<td><b>formaggio</b></td>
<td>cheese</td>
</tr>
<tr>
<td><b>pane</b></td>
<td>bread</td>
</tr>
<tr>
<td><b>pasta ri pani</b></td>
<td>bread dough</td>
</tr>
<tr>
<td><b>Pasquetta</b></td>
<td>little Easter</td>
</tr>
<tr>
<td><b>primavera</b></td>
<td>spring</td>
</tr>
<tr>
<td><b>sausizza</b></td>
<td>sausage</td>
</tr>
</tbody></table>
<br /></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxIO_2IsaBugnROglhwpDtib2SBewCBW5fwNJ5hNnst9M8s_qZqScc-zUXiLoiGaQrLRyrZwOQtwxyqhv4IOn6fmZpVekzhyphenhyphenJb2myU3IhcV1l_-u_JaSB3yaaNUOb3qXJ0HPc8HrHtzdk/s1600/latin-twist-pre-order-giveaway.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxIO_2IsaBugnROglhwpDtib2SBewCBW5fwNJ5hNnst9M8s_qZqScc-zUXiLoiGaQrLRyrZwOQtwxyqhv4IOn6fmZpVekzhyphenhyphenJb2myU3IhcV1l_-u_JaSB3yaaNUOb3qXJ0HPc8HrHtzdk/s1600/latin-twist-pre-order-giveaway.jpg" /></a></div>
<br />
Spring is finally in the air, and warm weather means cool drinks. We are very excited that <i>Latin Twist</i>, our first ever cocktail book, is available for pre-order! <a href="http://www.amazon.com/Latin-Twist-Traditional-Modern-Cocktails/dp/0781813425/ref=sr_1_1?s=books&ie=UTF8&qid=1426525214&sr=1-1" target="_blank"><b><i>Latin Twist</i>: <i>Traditional & Modern Cocktails</i></b></a> was written by Yvette Marquez-Sharpnack (who co-authored our delicious Mexican cookbook <i><a href="http://hippocrenebooks.com/book.aspx?id=1727" target="_blank">Muy Bueno</a></i>) and Vianney Rodriguez of the <a href="http://sweetlifebake.com/#axzz3UYpxPxsx" target="_blank">Sweet Life</a> blog. It explores the national drinks of 18 Latin American countries and Spain, from beloved classics like the Mojito and Sangria to exotic specialties like Passion Fruit Caipirinha and Rosa de Jamaica Cooler. <br />
<br />
As a thank you for preordering <i>Latin Twist</i>, you'll be entered to win a prize pack filled with goodies perfect for your next event! We'll also send you a special "sneak peek" including four recipes to keep your thirst quenched and your taste buds refreshed until your beautiful hard copy of <i>Latin Twist</i> arrives! The prize pack includes:<br />
<ul>
<li>Le Creuset <b>8-Quart Stock Pot</b> <i>in your choice of color</i></li>
<li>Princess House <b>Beverage Dispenser with Stand</b></li>
<ul>
<li><u><i>Plus</i></u> <b>Matching Set of 8 Footed Glasses</b></li>
</ul>
</ul>
<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;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRv4dQTWx2L_ak4ZPeHfQdnLxoG7vzuZ-re3_885y9HXe99B8aCNKPKcUYVro7SPKmMQ5eHz2q9Mx6banzVfdw5CQnVb8rC-6Y3Ejy6gNcH822GUC77CcAiSIZx2-s4XQIaxd8FIaYXw/s1600/Princess-House-Beverage-Dispenser-Moderna-Glasses.jpg" height="400" style="margin-left: auto; margin-right: auto;" width="341" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fill the infuser center with ice or colorful fresh fruit.</td></tr>
</tbody></table>
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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;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4bFA_WqTF6SoJVviSg63EpowV0HOSHqB09Ykj_tNtkVSkkCJDGDH_eKkptfv1Bxtq4FThR1g9s6H0ys38uv0IoNkaKgUHVgKSfuc4Wo_fCJr5kBDi6MfeSFR5JeOTmAb3oKiSui3Cbso/s1600/Le-Creuset-stock-pot.jpg" height="310" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Le Creuset stock pot can be used for hot punches and homemade infusions.</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SK_HrryIM6E8aAWn5urzY-29dasMrs8xVdYzC8epbEtLGSlZfa3DlkJxFUozJc0nGEuj4LwXLZUsQtmz_zjSCETMzmkwasRIp4CpX_JSLrX2061ctd3-NeItRMwGd_1O1huEa6nqeDs/s1600/Latin+Twist+Cover+72dpi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SK_HrryIM6E8aAWn5urzY-29dasMrs8xVdYzC8epbEtLGSlZfa3DlkJxFUozJc0nGEuj4LwXLZUsQtmz_zjSCETMzmkwasRIp4CpX_JSLrX2061ctd3-NeItRMwGd_1O1huEa6nqeDs/s1600/Latin+Twist+Cover+72dpi.jpg" height="320" width="216" /></a></div>
<b>Preorder Latin Twist on <a href="http://www.amazon.com/Latin-Twist-Traditional-Modern-Cocktails/dp/0781813425">Amazon.com</a> before midnight March 22nd. </b>If the price drops between now and publication, you'll receive the lowest price. Save your order number to enter the giveaway. </div>
<div>
<br />
<b>Already ordered? <a href="https://www.rafflecopter.com/rafl/display/e542ecac10/" target="_blank">Enter the giveaway</a>!</b></div>
<div>
<br /></div>
<div>
<i>Salud!</i></div>
Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-13566183671787437842014-06-23T15:30:00.000-04:002014-06-24T12:19:20.603-04:00Brazilian Game Day Bites<!--[if gte mso 9]><xml>
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</xml><![endif]-->We are still reeling from last night's down-to-the-wire play and subsequent tie score (USAvPOR, 2-2)! Inspired by the FIFA World Cup, our intern, Tayler, has provided us with three delicious hand-held bites that offer a sampling of Brazilian cuisine. Here’s Tayler on how to make them:<br />
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<![endif]--><i>The World Cup is an immensely diverse sporting competition
that encourages viewers to learn about cultures that are generally unfamiliar
or different from their own. The best way to do that is, of course, through
food! Brazil
is this year’s host country of the World Cup and the buzz is on them as many
people are getting the opportunity to learn traditions and customs about this unique
country, and you can too. Foodies and sports fanatics alike, get cultured this
Thursday while watching USA
vs. Germany
and bite down on some seriously savory and sweet Brazilian treats that are
perfect for game day!</i><br />
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<u><span style="font-size: large;"><b><span style="color: #6aa84f;">Cheese Pastel</span></b></span></u><span style="font-size: large;"><b><span style="color: #6aa84f;"> </span></b></span></div>
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<span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hl02jRHoYIIEEeNMDYO0XowftZ0R4zuTMJiITXB5ODy8S9h9o3BemVk_f1uSM413viY3EVemutU2mu581nCApNs7mfzkaHobTpElnPRnau2W92DxWAn6qetYWQrZebRP4UJEesl2mb4/s1600/250px-Brazilian_pastel.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hl02jRHoYIIEEeNMDYO0XowftZ0R4zuTMJiITXB5ODy8S9h9o3BemVk_f1uSM413viY3EVemutU2mu581nCApNs7mfzkaHobTpElnPRnau2W92DxWAn6qetYWQrZebRP4UJEesl2mb4/s1600/250px-Brazilian_pastel.jpg" /></a></b></span></div>
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1 pack Goya frozen dough discs</div>
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1 pound mozzarella cheese, cut into cubes<br />
Canola oil</div>
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1. Defrost dough. Once defrosted, coat dough lightly in flour.<br />
<div class="MsoNormal">
2. Place mozzarella in one half of the inside of the dough. Fold dough over like a half moon and close tightly with fingers. Then, press down the edges to seal the dough.<br />
3. Fill a deep pan with canola oil halfway and heat until it bubbles lightly.</div>
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4. Fry pastels on each side until golden brown. Drain on paper towels and serve warm.</div>
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<br />
Note: Brazilian <i>pastels</i> can contain a variety of other fillings, including minced meat, chicken, or shrimp.<br />
<br /></div>
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<span style="color: #6aa84f;">
</span><br />
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<span style="color: #6aa84f;"><span style="font-size: large;"><b><u>Coxinhas</u> <span style="font-size: small;"><i>(co - shin - yas)</i></span></b></span></span></div>
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<span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTc9a3KO6NyW9IGCSGLFWf0L_dpYVEOVnqWPo20dXFAMI6wX2RraBA8121uecnH69dJ_asjeTGdOi34x4Ay-XTNDKqyH2ZWW01nTVFkCD_S3YH6uYG4luwaCfpL-Gh98UzGZLivVvKQk/s1600/1024px-Coxinhassemfritar.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTc9a3KO6NyW9IGCSGLFWf0L_dpYVEOVnqWPo20dXFAMI6wX2RraBA8121uecnH69dJ_asjeTGdOi34x4Ay-XTNDKqyH2ZWW01nTVFkCD_S3YH6uYG4luwaCfpL-Gh98UzGZLivVvKQk/s1600/1024px-Coxinhassemfritar.jpg" height="240" width="320" /></a></b></span></div>
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1 cooked rotisserie chicken, cut into strips or cubes</div>
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4-5 potatoes, peeled and cubed<br />
1/2 onion, diced<br />
2 Tbsp olive oil<br />
2 eggs, beaten<br />
1 cup flour<br />
1 cup breadcrumbs<br />
Salt<br />
Pepper<br />
1/4 tsp. paprika<br />
6 black olives, diced<i><br />
</i><br />
<br />
1. Boil potatoes in pot of salted water on high heat (about 30 minutes or until
soft). Drain water and mash potatoes in a ricer.<br />
2. Fry the diced onions in a pan with oil until light brown. Add salt, pepper,
paprika and olives. Pour onion mix on the mashed potatoes and combine the two.</div>
<div class="MsoNormal">
3. Get a spoonful of the mashed potato and place a bit of chicken inside the spoonful. Close up
into a crescent-like shape (as large as desired).<br />
4. Dip in flour, egg and breadcrumb, and then fry until golden brown.</div>
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5. Serve warm or room temperature.<br />
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Note: <i>Coxinha</i> translates to "little chicken thigh," which is why they are commonly molded into a shape that resembles the leg of a chicken.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZv6mvEu9nxrnVDF6MLdLkq2wfBknOM1iCcXQWG-H9AeJhD4buTQ27DMY9yJu0eI7rNoK6LUgN3PnlVDiPfEOcR_b2TqrrA7UrnTLLr7mf4qtPuT3GOrDgcNs2MIKlbLPwNqeKC7_jWDo/s1600/1280px-Brigadeiro.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZv6mvEu9nxrnVDF6MLdLkq2wfBknOM1iCcXQWG-H9AeJhD4buTQ27DMY9yJu0eI7rNoK6LUgN3PnlVDiPfEOcR_b2TqrrA7UrnTLLr7mf4qtPuT3GOrDgcNs2MIKlbLPwNqeKC7_jWDo/s1600/1280px-Brigadeiro.jpg" height="240" width="320" /></a><u><span style="color: #6aa84f;"><span style="font-size: large;"><b>Brigadeiros</b></span></span></u><i> <span style="font-size: small;"><b><span style="color: #6aa84f;">(bri - ga - der - oos)</span></b></span></i><br />
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1 can sweetened condensed milk<br />
2 Tbsp. unsalted butter <br />
2 Tbsp. cocoa powder<br />
Chocolate sprinkles<br />
1 pack of mini cupcake cups (optional)<br />
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1. Melt contents of condensed milk, butter and cocoa on low to medium flame. Stir
constantly until mixture thickens; approximately 25 minutes.<br />
2. Let cool and place in fridge overnight.<br />
3. Roll a spoonful of the cold, hardened mixture into a ball, then roll the balls on to a plate full of sprinkles.<br />
4. Once fully coated, place the balls into mini cupcake cups for decoration and serve. <br />
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Note: <i>Brigadeiros</i> are a popular dessert at birthday parties. They are commonly served cold or room temperature when eaten by hand, however you can serve them warm and eat them with a spoon if desired.</div>
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If you'd like to discover more about Brazilian culture, check out our post on our <a href="http://hippocrenebooks.blogspot.com/">Language & Travel blog </a>on how to <a href="http://hippocrenebooks.blogspot.com/2014/06/fifa-world-cup-2014-learn-brazilian.html">learn Brazilian Portuguese! </a>Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-81760925996560842572014-06-02T14:17:00.000-04:002014-06-03T14:34:14.900-04:00SPICES & SEASONS Blog Cookoff, Week #3<a href="https://www.blogger.com/blogger.g?blogID=4119931076641491537" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>It's finally here--week #3, giveaway week! We know you've been itching for a chance to get your hands on your very own copy of SPICES & SEASONS. Now you have 7 ways to win!<br />
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<a href="https://www.blogger.com/blogger.g?blogID=4119931076641491537" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjztGFzLPXn2A3RFiS-YCG_6kFf48MzwYxDGtH98-VJn3xwse3R_b7bpLVrv3ybIewjZMO8pC3c4S1AW61EUyZGEWB4xjPrETD5_jElhoUxHiMVVcNWNGrJKLlsv_ni06m2v4qLsvm0i9o/s1600/Slow+Cooker+Chickpeas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjztGFzLPXn2A3RFiS-YCG_6kFf48MzwYxDGtH98-VJn3xwse3R_b7bpLVrv3ybIewjZMO8pC3c4S1AW61EUyZGEWB4xjPrETD5_jElhoUxHiMVVcNWNGrJKLlsv_ni06m2v4qLsvm0i9o/s1600/Slow+Cooker+Chickpeas.jpg" height="320" width="319" /></a></div>
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See each blog for details on how to enter, and don't forget to do the extra entries! Best of luck and happy cooking.<br />
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1. Susan, <a href="http://www.thewimpyvegetarian.com/">The Wimpy Vegetarian </a><br />
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2. Helene, <a href="http://www.lacuisinehelene.com/">La Cuisine d'Helene</a> </div>
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3. Joi, <a href="http://www.buttermilkpress.com/blog/stir-fried-asparagus-recipe/">Get Cooking</a> </div>
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4. Susan, <a href="http://www.createamazingmeals.com/2014/05/blog-cook-off-spices-seasons-by-rinku.html">Create Amazing Meals</a></div>
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5. Laura, <a href="http://www.thespicedlife.com/">The Spiced Life</a></div>
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6. Felice, <a href="http://allthatsleftarethecrumbs.blogspot.com/">All That's Left Are the Crumbs</a></div>
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7. Trish, <a href="http://www.infinebalance.com/" style="font-family: Cambria; font-size: 16px;">In Fine Balance</a></div>
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You can find all the recipes in one place if you follow our <a href="http://www.pinterest.com/hippocrenebooks/spices-seasons-blog-cook-off/">Pinterest board</a>! You can find more information about Rinku Bhattacharya on her blog <a href="http://cookinginwestchester.com/">cookinginwestchester.com</a>, and see our <a href="https://www.facebook.com/pages/Hippocrene-Books-Inc/129993534671?sk=events">Facebook page</a> for her event schedule in the Hudson Valley area.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHR8qWjqyIA31OQoH7FaP1FjJNR68SB5QJimArL7N1JgU1-xlals6rIZQ_Acqb5coOo_uDj9xYarr4jVFD-2-oC9HWiU1qKAuUPv3KyQ36gXAcZBas0E-815Qv9m3v7-oMQABWY8q6ymY/s1600/BlogCookoffweek2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHR8qWjqyIA31OQoH7FaP1FjJNR68SB5QJimArL7N1JgU1-xlals6rIZQ_Acqb5coOo_uDj9xYarr4jVFD-2-oC9HWiU1qKAuUPv3KyQ36gXAcZBas0E-815Qv9m3v7-oMQABWY8q6ymY/s1600/BlogCookoffweek2.jpg" height="250" width="640" /></a></div>
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If you missed last week (week #2), each blogger picked a recipe to try. Such a great selection!<br />
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1. <a href="http://thewimpyvegetarian.com/2014/05/blog-cookoff-well-seasoned-potato-and-mint-salad/"><b>Well-Seasoned Potato and Mint Salad</b></a> <br />
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2. <a href="http://www.buttermilkpress.com/blog/stir-fried-asparagus-recipe/"><b>Stir-fried Asparagus with Garlic and Sesame Seeds</b></a> </div>
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3. <a href="http://www.createamazingmeals.com/2014/05/blog-cook-off-spices-seasons-by-rinku_19.html"><b>Shrimp in a Mango Basil Sauce</b></a> </div>
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4. <b><a href="http://www.thespicedlife.com/2014/05/pasta-spice-infused-ground-lamb-green-peas-review-spices-and-seasons.html">Pasta with Spice-Infused Ground Lamb and Green Peas</a> </b> <br />
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5. <a href="http://allthatsleftarethecrumbs.blogspot.com/2014/05/fresh-ginger-apple-chai-cake.html?spref=fb"><b>Fresh Ginger Apple Chai Cake</b></a> <br />
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6. <a href="http://infinebalance.com/zucchini-flatbread/"><b>Zucchini, Lemon Thyme and Onion Flatbreads</b></a> </div>
<br />
In week # 1, the bloggers all tried an Indian restaurant staple: <span style="color: #38761d;">Classic Green Mint Chutney</span>. <a href="http://hippocrenecooks.blogspot.com/2014/05/spices-seasons-food-blog-cook-off.html">See post</a>...<br />
<br />
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<br />Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-1863380779171921122014-05-21T16:19:00.000-04:002014-06-03T14:26:39.945-04:00SPICES & SEASONS Blog Cook-Off, Week 2<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/AVvXsEgmdhpZT5uToHDrmYKKDve7hE-_QN99Tbuk91F8qLrjCG6IxMWDiEtwzJHvOOm4Ch7bzRpNLjJRF2buL2HaXj2cadm3stur-9x6yP4M4kAKm34bEjQY7-9ioYGg5WXpD-p46P0JF00E890/s1600/Spices+&+Seasons+cover.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdhpZT5uToHDrmYKKDve7hE-_QN99Tbuk91F8qLrjCG6IxMWDiEtwzJHvOOm4Ch7bzRpNLjJRF2buL2HaXj2cadm3stur-9x6yP4M4kAKm34bEjQY7-9ioYGg5WXpD-p46P0JF00E890/s1600/Spices+&+Seasons+cover.jpg" height="320" width="257" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You could win a copy!</td></tr>
</tbody></table>
<a href="https://www.blogger.com/blogger.g?blogID=4119931076641491537" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<br />
We're continuing the SPICES & SEASONS Blog Cook-Off and for week #2, each blogger will be cooking up a recipe of their choice. Next week (week #3), each foodie will share their review of <i><a href="http://amzn.to/1hkJoIy">Spices & Seasons</a></i>. Plus all of the participating bloggers will be doing a giveaway! See individual blogs on how to enter.<br />
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<a href="https://www.blogger.com/blogger.g?blogID=4119931076641491537" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJcTL-_hmBIp-HlK3Cu_Qp6dSeE-T3d5f6SL_55szoPlzyco5LcVidVB3Qo09WYOxS2k2oUrAJB27BuHA2vfOUo0QHdfWNEXsP4Il4wc3o09I1AgLdoXfmn3_WRhGjYhVO3I3bPAQl0s/s1600/BlogCookoffweek2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJcTL-_hmBIp-HlK3Cu_Qp6dSeE-T3d5f6SL_55szoPlzyco5LcVidVB3Qo09WYOxS2k2oUrAJB27BuHA2vfOUo0QHdfWNEXsP4Il4wc3o09I1AgLdoXfmn3_WRhGjYhVO3I3bPAQl0s/s1600/BlogCookoffweek2.jpg" height="250" width="640" /></a></div>
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<a href="https://www.blogger.com/blogger.g?blogID=4119931076641491537" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Here are the bloggers, and their dishes for this week:<br />
<i>(links will be updated along the way) </i><br />
<br />
1. <a href="http://thewimpyvegetarian.com/2014/05/blog-cookoff-well-seasoned-potato-and-mint-salad/"><b>Well-Seasoned Potato and Mint Salad</b></a> - Susan, <a href="http://www.thewimpyvegetarian.com/">The Wimpy Vegetarian </a><br />
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2. * - Helene, <a href="http://www.lacuisinehelene.com/">La Cuisine d'Helene</a> </div>
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3. <a href="http://www.buttermilkpress.com/blog/stir-fried-asparagus-recipe/"><b>Stir-fried Asparagus with Garlic and Sesame Seeds</b></a> - Joi, <a href="http://www.buttermilkpress.com/blog/stir-fried-asparagus-recipe/">Get Cooking</a> </div>
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4. <a href="http://www.createamazingmeals.com/2014/05/blog-cook-off-spices-seasons-by-rinku_19.html"><b>Shrimp in a Mango Basil Sauce</b></a> - Susan, <a href="http://www.createamazingmeals.com/2014/05/blog-cook-off-spices-seasons-by-rinku.html">Create Amazing Meals</a></div>
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5. <b><a href="http://www.thespicedlife.com/2014/05/pasta-spice-infused-ground-lamb-green-peas-review-spices-and-seasons.html">Pasta with Spice-Infused Ground Lamb and Green Peas</a> </b> - Laura, <a href="http://www.thespicedlife.com/">The Spiced Life</a></div>
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6. <a href="http://allthatsleftarethecrumbs.blogspot.com/2014/05/fresh-ginger-apple-chai-cake.html?spref=fb"><b>Fresh Ginger Apple Chai Cake</b></a> - Felice, <a href="http://allthatsleftarethecrumbs.blogspot.com/">All That's Left Are the Crumbs</a></div>
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7. <a href="http://infinebalance.com/zucchini-flatbread/"><b>Zucchini, Lemon Thyme and Onion Flatbreads</b></a> - Trish, <a href="http://www.infinebalance.com/" style="font-family: Cambria; font-size: 16px;">In Fine Balance</a></div>
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You can find all the recipes in one place if you follow our <a href="http://www.pinterest.com/hippocrenebooks/spices-seasons-blog-cook-off/">Pinterest board</a>! You can find more information about Rinku Bhattacharya on her blog <a href="http://cookinginwestchester.com/">cookinginwestchester.com</a>, and her event schedule for this summer. <br />
<br />
If you missed last week (week #1), the bloggers all tried an Indian restaurant staple: <span style="color: #38761d;">Classic Green Mint Chutney</span>. <a href="http://hippocrenecooks.blogspot.com/2014/05/spices-seasons-food-blog-cook-off.html">See post</a>...<br />
<br />Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-77269124401556303792014-05-13T12:29:00.000-04:002014-05-20T16:54:58.022-04:00SPICES & SEASONS Food Blog Cook-offWe're excited to share that Hippocrene Books is sponsoring a food blog cook-off for <i><a href="http://amzn.to/1hkJoIy">Spices & Seasons: Simple Sustainable Indian Flavors</a> </i>by Rinku Bhattacharya! The cookbook spotlights for <i><a href="http://www.pinterest.com/girlichef/muy-bueno-cookbook-spotlight-cook-off-muybuenocook/">Muy Bueno</a></i> and <i><a href="http://www.pinterest.com/girlichef/the-new-southwest-by-meagan-micozzi-cookbookspotli/">The New Southwest</a> </i>were so much fun--we had to do another!<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdaSymqX9EORt_x7JN0zVYPryqAsS377fj6ngb8cgefSfo6VSKtm27s9_6Kebd0qE39NnY4PY4IPjTA_LuIykYQMzRDj7sjUZsWBQ949dEHZ_ZxYO7qBtgkwQTnt6XW7r-imIq3TEEILA/s1600/Mint.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdaSymqX9EORt_x7JN0zVYPryqAsS377fj6ngb8cgefSfo6VSKtm27s9_6Kebd0qE39NnY4PY4IPjTA_LuIykYQMzRDj7sjUZsWBQ949dEHZ_ZxYO7qBtgkwQTnt6XW7r-imIq3TEEILA/s1600/Mint.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mint from the author's garden.</td></tr>
</tbody></table>
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This week, (week #1), the bloggers will all try <span style="color: #38761d;">Classic Green Mint Chutney</span>. You've probably enjoyed it at Indian restaurants and you'll see it's simple to make. Susan at <a href="http://www.createamazingmeals.com/2014/05/blog-cook-off-spices-seasons-by-rinku.html">Create Amazing Meals</a> has already posted <a href="http://www.createamazingmeals.com/2014/05/blog-cook-off-spices-seasons-by-rinku.html">her take</a> with a surprising pairing--watermelon!<br />
<br />
Week #2, each blogger has the chance to try out a recipe of their choice. In week #3, each blogger will share their review of <i><a href="http://amzn.to/1hkJoIy">Spices & Seasons</a></i>. At the end of the cook-off, all of the participating bloggers will be doing a giveaway!<br />
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Here are the participating bloggers:<br />
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1. Susan -- <a href="http://www.thewimpyvegetarian.com/">The Wimpy Vegetarian</a><br />
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2. Helene -- <a href="http://www.lacuisinehelene.com/">La Cuisine d'Helene</a> </div>
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3. Joi -- <a href="http://www.buttermilkpress.com/blog">Get Cooking</a> </div>
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4. Susan -- <a href="http://www.createamazingmeals.com/2014/05/blog-cook-off-spices-seasons-by-rinku.html">Create Amazing Meals</a></div>
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5. Laura -- <a href="http://www.thespicedlife.com/">The Spiced Life</a> </div>
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6. Felice -- <a href="http://allthatsleftarethecrumbs.blogspot.com/2014/05/classic-green-mint-chutney.html">All That's Left Are the Crumbs</a> </div>
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7. Trish -- <a href="http://infinebalance.com/classic-green-chutney-spices-seasons/" style="font-family: Cambria; font-size: 16px;">In Fine Balance</a></div>
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The cook-off is already underway, so be sure to check back to find links to individual posts from each blogger, and for a chance to win your own copy of <i>Spices & Seasons</i>! You can find more information about Rinku Bhattacharya on her blog <a href="http://cookinginwestchester.com/">cookinginwestchester.com</a>.Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-66306002576444813392014-04-21T17:16:00.004-04:002014-04-21T17:19:44.803-04:00New cookbook: SPICES & SEASONS by Rinku Bhattacharya<div style="text-align: center;">
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<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/vPrb5CWM4kM" width="560"></iframe><br /></div>
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"<i> . . . beautifully combines the time-tested traditions of the Indian
kitchen with a practical, modern approach . . </i>."<br />
--SUVIR SARAN, author
of <i>Masala Farm</i> and <i>Indian Home Cooking</i><br />
<br />
<i>"</i>Spices & Seasons<i> awakened my sleepy palate the moment I
opened it! What gorgeous, beguiling recipes and such wise words about so
much, especially about children and vegetables. I am off to my kitchen,
book in tow and with great anticipation of many wonderful meals." </i><br />
<i>--</i>DEBORAH MADISON, author of <i><i>Vegetable Literacy</i> </i>and <i><i>The New Vegetarian Cooking for Everyone</i><br /><br />"Whether
you're shopping in supermarkets or farmers markets or cooking from CSA
boxes and farm stands, Rinku has ideas and recipes for you. Whether you
are a confident, seasoned cook, or curious about the kitchen, whether
you know and love India's vibrant spices and culinary traditions or
whether you are more curious than confident, Rinku welcomes you with
this splendid and practical book. Teacher, coach, and passionate,
smiling guide, she's exactly the presence I want in my kitchen this
year, for all the spices and all the seasons." </i><br />
<i>--</i>NANCIE MCDERMOTT, author of<i> <i>Quick & Easy Thai</i> </i>and <i><i>Southern Pies</i><br /> </i> <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguc2-32eHFu1eDJtxgeM9mja64GZP7vfdg8Uz7SkrOGyuRfPoMLOTOwyGl9SFIfyu1OYbt_gCtJEq6xB2VjE-LQiJFTPkG7yVhX1nuZy6BRTQfeCa_7qWb0OARQUrpllZv30TRk6msiPE/s1600/Spices+&+Seasons+cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguc2-32eHFu1eDJtxgeM9mja64GZP7vfdg8Uz7SkrOGyuRfPoMLOTOwyGl9SFIfyu1OYbt_gCtJEq6xB2VjE-LQiJFTPkG7yVhX1nuZy6BRTQfeCa_7qWb0OARQUrpllZv30TRk6msiPE/s1600/Spices+&+Seasons+cover.jpg" height="400" width="321" /></a></div>
<br />
We're excited to announce a new cookbook that will be out next month! <i>Spices & Seasons: Simple, Sustainable Indian Flavors </i>by Gourmand Award-winning author Rinku Bhattacharya is a fresh take on Indian cuisine inspired by the bounty of local produce. You'll learn how to turn enticing farmstands full of fruits and vegetables into healthy, flavorful meals. Rinku not only teaches readers how to prepare meals with ingredients from the backyard, but she also shares advice on cooking with Indian spices, using a pressure cooker, and "green tips" for making your kitchen eco-friendly.<br />
<br />
With more than 150 easy-to-follow recipes--many of them vegan,
vegetarian, or gluten-free--<i>Spices & Seasons</i> is ideal for the busy home cook who wants to bring Indian flavor to their table. Savor dishes such as "Mango and Goat Cheese Mini Crisps," "Seared
Scallops in a Blueberry Ginger Sauce," "Fresh Ginger Apple Chai Cake,"
and much more! A beautiful photo accompanies each recipe in this hardcover volume.<br />
<br />
<div style="text-align: center;">
<i><b>Stay tuned for details about our blog tour and giveaways! </b></i></div>
<br />
<u>About the author:</u><br />
<br />
<b>Rinku Bhattacharya</b> is a native of Kolkata, India, currently
living in a house with a vibrant backyard in Hudson Valley, New York
with her husband and two young children. Rinku's practical, sustainable
approach to Indian cooking is showcased on her blog, <a href="http://www.cookinginwestchester.com/" target="_blank">Cooking in Westchester</a>, and her <a href="http://www.lohud.com/story/entertainment/dining/small-bites/2014/04/15/hearty-slow-cooker-lamb-curry/7739381/" target="_blank"><i>Journal News</i> column</a> Spices and Seasons. Rinku has
been teaching recreational cooking classes for the past nine years and
also partners with the local Down Home Markets to offer seasonal Indian
cooking demos. She is author of <a href="http://www.hippocrenebooks.com/" target="_blank"><i>The Bengali Five Spice Chronicles</i></a> (Hippocrene Books, 2012). Rinku has also written for the <i>Poughkeepsie Journal</i> and several online sites, and appeared on CT Style television a few times.
Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com1tag:blogger.com,1999:blog-4119931076641491537.post-29356896134637546182013-11-26T15:44:00.004-05:002013-11-26T16:42:16.188-05:00Thanksgiving with "The New Southwest"<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></div>
<div style="text-align: left;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3N5miPfzMZSaZCsORFI-a_QHwfXaCMSgnwUCk-blU3U29A_DXljoFpoS_ppqPYRo8j4UXeI2nES8W1URfdGJfRfedBtO4ckeH3L-w8DY4iiTt_AFq9XmMnW8rrRk6-3O4-j0CYN057U/s1600/thanksgiving+table.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3N5miPfzMZSaZCsORFI-a_QHwfXaCMSgnwUCk-blU3U29A_DXljoFpoS_ppqPYRo8j4UXeI2nES8W1URfdGJfRfedBtO4ckeH3L-w8DY4iiTt_AFq9XmMnW8rrRk6-3O4-j0CYN057U/s320/thanksgiving+table.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Thanksgiving is all about tradition. Buying a turkey, watching the parade or the big game, preparing the same dishes, and eating as much food as possible. This year we hope to inspire you to mix it up! <i>The New Southwest</i> by Meagan Micozzi (of <a href="http://www.scarlettabakes.com/" target="_blank">Scarlettabakes.com</a> fame) has some great variations for iconic Thanksgiving dishes. Here's what we think you might enjoy </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">this year:</span></span><br />
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span id="goog_901888857"></span><span id="goog_901888858"></span><br /></span></span></div>
<div style="text-align: center;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Vinegar Biscuits</b></u></span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div>
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<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">This recipe adds a little twist to your average biscuits. The vinegar makes the biscuit extremely moist, and pairs well with the buttermilk. Ideal for not just Thanksgiving dinners, but also great with breakfast </span></span></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">and </span></span></span></span></span></span></span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">leftovers </span></span></span></span></span></span></span></span>on Friday!</span></span></span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivaCqtfF-YWkFS1e6nHKFHRwO0KRkFbCv3JiTBNeXlzTyLCnqmUkkud82XNJhs5EEoCwI6nu6kEbf_nkHABUqQ9k1tmScvzmKJ3d1V2yDcc34CWrZJogqyubcZIRjpqtURgnp7GtlJpSM/s1600/IMG_5241.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivaCqtfF-YWkFS1e6nHKFHRwO0KRkFbCv3JiTBNeXlzTyLCnqmUkkud82XNJhs5EEoCwI6nu6kEbf_nkHABUqQ9k1tmScvzmKJ3d1V2yDcc34CWrZJogqyubcZIRjpqtURgnp7GtlJpSM/s320/IMG_5241.JPG" width="291" /></a><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2 cups all-purpose flour plus more
for dusting</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon baking powder</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 teaspoon baking soda</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon salt</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">3 tablespoons unsalted butter,
chilled, cubed</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">3 teaspoons vegetable shortening</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">3/4 cup chilled buttermilk</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/4 cup distilled white vinegar</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Note: The key to yielding the best
biscuit here has everything to do with the way you handle the dough. Actually,
it has most to do with how <i>little</i> you handle the dough. I strongly
recommend cutting your butter and shortening in by hand, eschewing a rolling
pin, and cutting straight down with your cutter so as to avoid sealing the
edges of each biscuit and preventing a complete rise.</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1. Preheat oven to 450°F.</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2. Whisk the flour, baking powder,
baking soda, and salt together in a large bowl. Working as quickly as possible
and using clean hands, cut the chilled butter and vegetable shortening into the
dry ingredients, mixing the fats into the flour mixture until you have a
coarse, chunky meal. Pour in the buttermilk and vinegar, and again using clean
hands, mix the ingredients together until you have a solid mass of dough.</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">3. Turn the dough out onto a lightly
floured work surface and pat into a flat disk approximately ½-inch thick. Using
a 2-inch cutter, press straight down into the dough to cut out each biscuit
(keep your biscuit cutting as tight as possible so as to avoid residual
scraps). </span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">4. Remove cut biscuits to a parchment-lined baking sheet—I find that
these biscuits bake better when they are arranged in rows with their edges just
touching each other. Pat remaining scraps together and cut out additional
biscuits. Once all biscuits have been cut out, bake for approximately 12 to 15
minutes, until they are puffed and golden brown on the tops and bottoms. Remove
from oven and serve immediately.</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: left;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">YIELD:
approximately 24 to 26 biscuits</span></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br clear="all" style="page-break-before: always;" />
</span></span><br />
<br />
<div style="text-align: center;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Fried Sage Mashed Potatoes</b></u></span></span></div>
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><u><b><br /></b></u></span></span>
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<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GifUQGjS-kF0N-QM38YF6WIJxCm-Y1il33C_q67hD4ycrWVEgBc7kK7pqsv2rKsF2RZu5f29-4fZflN93makn1i4h6yNCM3KegL0cKI3na57JKYbjk1XDebs2W0k7y-8WmY1TyCFLz0/s1600/IMG_5276.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GifUQGjS-kF0N-QM38YF6WIJxCm-Y1il33C_q67hD4ycrWVEgBc7kK7pqsv2rKsF2RZu5f29-4fZflN93makn1i4h6yNCM3KegL0cKI3na57JKYbjk1XDebs2W0k7y-8WmY1TyCFLz0/s320/IMG_5276.JPG" width="298" /></a></span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> A family favorite amongst many households, mashed potatoes are a dish that can be served up in a variety of styles. These mashed potatoes offer an exciting mouthful of crispy flavor. Who doesn't like a new spin on a classic potato recipe?</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2 pounds small red potatoes</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2 cups peanut oil* </span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">6 large sage leaves</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cup ricotta cheese</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1/2 cup whole milk</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2 tablespoons butter, softened</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2 teaspoons garlic powder</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">salt to taste</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">freshly ground black pepper to taste</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">*Canola or vegetable oil may be
substituted here, but I find that, especially when working with ingredients as
delicate as sage leaves, peanut oil is the best for heating and frying evenly.</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">1. Place the potatoes in a
heavy-bottomed stockpot with enough water to cover. Bring the water to a boil
and cook until potatoes are fork-tender, approximately 20 to 30 minutes. </span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">2. Drain
the potatoes in a large colander and set aside to cool.</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">3. Meanwhile, heat the peanut oil over
high heat in a large heavy-bottomed pan. Once the oil is shimmering, add the
sage leaves (the leaves should bubble immediately on contact with the oil) and
fry until crispy, approximately 10 to 15 seconds. Carefully remove the fried
leaves with a slotted spoon and place on a papertowel-lined surface to drain. </span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">4. While the sage leaves drain, stir
the ricotta cheese, milk, butter, and garlic powder together in a medium bowl
and set aside.</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">5. Place the cooled cooked potatoes in
a large bowl and using a potato masher smash to a chunky consistency, taking
care not to overwork your potatoes. Once the potatoes have been mashed but are
still quite chunky, stir in the ricotta mixture. Season with salt and pepper to
taste, then crumble the fried sage leaves over top and gently fold into the
potatoes. Serve immediately.</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">YIELD:
approximately 4 to 6 servings</span></span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white; text-align: center;">
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><u><b>Grilled Caramel Apple Pie </b></u></span></span></div>
<br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">See the recipe for <a href="http://hippocrenecooks.blogspot.com/2013/11/celebrate-day-of-dead-with-some-of.html">Grilled Apple Pie</a><b> </b>on a previous post!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">If you'd like to purchase <b><i>The New Southwest</i></b>, check it out on <a href="http://www.amazon.com/The-New-Southwest-Classic-Flavors/dp/0781813158/ref=sr_1_1?ie=UTF8&qid=1385486286&sr=8-1&keywords=the+new+southwest" target="_blank">Amazon</a>, <a href="http://www.barnesandnoble.com/w/the-new-southwest-meagan-micozzi/1115696705?ean=9780781813150" target="_blank">Barnes & Noble</a>, or <a href="http://www.indiebound.org/book/9780781813150" target="_blank">IndieBound</a>!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Happy Thanksgiving from Hippocrene Books! </span></span><br />
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Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com1tag:blogger.com,1999:blog-4119931076641491537.post-11513613484309785682013-11-06T15:59:00.000-05:002013-11-07T12:20:34.522-05:00Get Ready for Diwali 2013<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;"><img alt="Diwali 2013" border="0" height="640" src="http://s1.ibtimes.com/sites/www.ibtimes.com/files/styles/v2_article_large/public/2013/11/01/diwali-2013_6.jpg" style="margin-left: auto; margin-right: auto;" title="Diwali 2013" width="432" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;">
<span class="slide-caption" style="font-size: small;">Light decorations before upcoming Diwali
celebrations are pictured in Kuala Lumpur October 27, 2013. </span><span style="font-size: small;">
<span class="slide-credit">
Reuters via <i>International Business Times.</i></span></span></div>
</td></tr>
</tbody></table>
<span style="font-size: small;">We hope you are enjoying "the festival of lights" known as Diwali or Deepavalli!</span><br />
<span style="font-size: small;"></span><br />
<br />
<span style="font-size: small;">If you're not familiar with the holiday, this explanation from <i><a href="http://www.amazon.com/India-Culinary-Journey-Hippocrene-Cookbook/dp/0781812631/ref=sr_1_1?ie=UTF8&qid=1360788987&sr=8-1&keywords=india+a+culinary+journey">India: A Culinary Journey</a> </i>by Prem Souri Kishore may illuminate:</span><br />
<br />
<i><span style="font-size: small;">The festival of lights, called </span></i><span style="font-size: small;">Deepavalli</span><i><span style="font-size: small;"> in the South of India and </span></i><span style="font-size: small;">Diwali</span><i><span style="font-size: small;"> in the North, is perhaps the most widely celebrated festival in India and marks the return of Lord Rama, the hero of the epic </span></i><span style="font-size: small;">Ramayana</span><i><span style="font-size: small;">, to Ayodhya after a fourteen-year exile in the forest. The name of the festival is derived from the Sanskrit word "</span></i><span style="font-size: small;">deepavalli</span><i><span style="font-size: small;">" which means a row of lamps. Thousands of lights illumine every city and village across India in the month of November. Fireworks are set off to guide Lord Rama home. There is much feasting, card games are played, gifts are exchanged, new clothes are worn, and gold is bought. Residents renovate, paint, remodel, or buy new property, while business houses give every employee a special bonus; and the day is regarded as the beginning of the financial year. It is almost like New Year. This festival is noted for the preparation of every kind of sweet dish. Sweet shops sell or give away sweets to customers. Every household delights in making specific </span></i><span style="font-size: small;">Deepavalli </span><i><span style="font-size: small;">sweet preparations, while every woman firmly believes that buying new clothes and jewelry during this time is auspicious. </span></i><br />
<br />
<span style="font-size: small;">Hippocrene Books publishes many cookbooks that celebrate the Diwali holiday. Here are just a few recipes you could use in your feast this year. </span><br />
<span style="font-size: small;"></span><br />
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<span style="font-size: small;"><b>Fish in Ginger-Garlic Sauce from <a href="http://www.amazon.com/Inspired-Gluten-Free-Cooking-Alamelu-Vairavan/dp/0781813069/ref=sr_1_1?ie=UTF8&qid=1369242982&sr=8-1&keywords=Indian+Inspired+Gluten-Free+Cooking"><i>Indian Inspired Gluten-Free Cooking</i></a></b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;"><i>Most types of fish lend themselves beautifully to Indian spices. Here
the flavors of garlic, chili, ginger, and a range of spices make the fish
irresistible. Use any firm fish such as halibut, red snapper, striped bass,
catfish, haddock, pollock, salmon, tilapia, or whitefish.</i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJXyY8Je9tFHCK9wnEu74HDDwehgpjKe7MgiRTwhb3Hz7KH7024K-8Ymsqjxi6COJiClTRDrb02zfkI2xYWbIb9FGYnoJphsP5Un1IM32mkhhuo-xKUmnjCF_v2Q_77-dwTnpViyyAWE/s1600/079.CW.011.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJXyY8Je9tFHCK9wnEu74HDDwehgpjKe7MgiRTwhb3Hz7KH7024K-8Ymsqjxi6COJiClTRDrb02zfkI2xYWbIb9FGYnoJphsP5Un1IM32mkhhuo-xKUmnjCF_v2Q_77-dwTnpViyyAWE/s400/079.CW.011.jpg" width="265" /></a>2 tablespoons oil</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">1/2 teaspoon fennel seeds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">1/2 teaspoon cumin seeds</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">1/2 cup chopped onion</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">1/4 cup chopped tomato</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">6 garlic cloves, quartered</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">1/2 fresh green chili pepper,
chopped (more or less to taste)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">1/2 teaspoon ground turmeric</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">1/4 teaspoon cayenne pepper
(more or less to taste)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">1 teaspoon ground cumin</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">1/2 teaspoon garam masala</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">1/2 teaspoon Black Pepper Cumin
Powder (page XX)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">1/4 teaspoon salt (more or less
to taste)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">1 cup no-salt-added tomato
sauce</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">1/2 cup warm water</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: small;">2 tablespoons grated fresh
ginger</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: small;">1/2 pound boneless skinless
fish fillets, cut into pieces</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: small;">1 tablespoon chopped fresh
cilantro </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-size: small;">1. Heat oil
in a skillet over medium-high heat (the oil should be hot but not smoking). Add
fennel seeds and cumin seeds and stir until seeds change color from light brown
to semi-dark brown.</span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-size: small;">2. Add
onion, tomato, garlic, chili pepper, and turmeric. Cook for 1 to 2 minutes
while stirring.</span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-size: small;">3. Add
cayenne pepper, ground cumin, garam masala, Black Pepper Cumin Powder, and
salt. Add tomato sauce and warm water. Bring to a boil and then reduce to a
simmer. Add ginger. Cook, uncovered, for 5 minutes. </span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-size: small;">4. Add fish
pieces and cook over medium-low heat, spooning sauce over fish occasionally,
until fish is opaque in the center, about 5 to 7 minutes. </span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-size: small;">5. Serve
garnished with cilantro. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">Yield: 3
cups</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">Serving size: 3/4 cup</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">Nutrition per serving:</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">310 calories</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">17 g fat</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">2 g saturated fat</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">55 mg cholesterol</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">376 mg sodium</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">17 g carbohydrate</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">4 g fiber</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">26 g protein</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">976 mg potassium</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-align: center;">
<br />
<span style="font-size: small;"><b>Roasted Vegetables from <a href="http://www.amazon.com/Inspired-Gluten-Free-Cooking-Alamelu-Vairavan/dp/0781813069/ref=sr_1_1?ie=UTF8&qid=1369242982&sr=8-1&keywords=Indian+Inspired+Gluten-Free+Cooking"><i>Indian Inspired Gluten-Free Cooking </i></a></b></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkfa3lm_UCUvNf-f3lgQ2kzBegH8duG_cI65IIcYODFLJ-btzFFbHxcgBlNouu7mMspMRKKZDgoXCsVJdOx3qP8e55YxQfJ5CUfYg65rHTjAaq8lNMB0xJlFF7qyXFBLv0tXwIlgSBdc/s1600/063.CW.033.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlkfa3lm_UCUvNf-f3lgQ2kzBegH8duG_cI65IIcYODFLJ-btzFFbHxcgBlNouu7mMspMRKKZDgoXCsVJdOx3qP8e55YxQfJ5CUfYg65rHTjAaq8lNMB0xJlFF7qyXFBLv0tXwIlgSBdc/s400/063.CW.033.jpg" width="265" /></a></span></div>
<span style="font-size: small;">
</span>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;"><i>Nothing beats the simple appeal of a colorful
blend of roasted vegetables in a light seasoning.</i></span></div>
<span style="font-size: small;">
</span>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
<span style="font-size: small;">
</span>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">4 tablespoons oil</span></div>
<span style="font-size: small;">
</span>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">1 teaspoon ground cumin</span></div>
<span style="font-size: small;">
</span>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">1/2 teaspoon ground coriander</span></div>
<span style="font-size: small;">
</span>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">1/4 teaspoon cayenne pepper
(more or less to taste)</span></div>
<span style="font-size: small;">
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
1/4 teaspoon salt (more or less
to taste)</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
5 cups raw vegetables, cut into
pieces, such as:</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-indent: 0.5in;">
1 cup broccoli
florets, cut in half</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-indent: 0.5in;">
1 cup
cauliflower florets, cut in half</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-indent: 0.5in;">
1 cup brussels
sprouts, stem ends sliced off and cut in half</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-indent: 0.5in;">
1 small sweet
potato, peeled and cut in cubes (about 1 cup)</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in; text-indent: 0.5in;">
1 cup peeled
and cubed butternut squash</div>
</span><br />
<span style="font-size: small;">
</span>
<br />
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-size: small;">1. Preheat
oven to 425°F.</span></div>
<span style="font-size: small;">
</span>
<span style="font-size: small;">
</span>
<br />
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-size: small;">2. In large
bowl, combine oil, cumin, coriander, cayenne pepper, and salt. </span></div>
<span style="font-size: small;">
</span>
<span style="font-size: small;">
</span>
<br />
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-size: small;">3. Add
vegetables and toss to coat. Spread out in a single layer on a dark baking
sheet. If they are too close to each other, they will steam instead of
roasting. Dark baking sheets work best to brown vegetables. </span></div>
<span style="font-size: small;">
</span>
<span style="font-size: small;">
</span>
<br />
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-size: small;">4. Place in
oven and roast 10 minutes. Check to see if they are starting to brown. If not,
return to oven for 5 minutes. When edges are browned, stir and bake 10 minutes
longer or until vegetables reach desired softness. Cooking time will vary based
on your individual oven and how well done you like your vegetables.</span></div>
<span style="font-size: small;">
</span>
<span style="font-size: small;">
</span>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">Yield: 3 1/2
cups</span></div>
<span style="font-size: small;">
</span>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">Serving size: 1/2 cup</span></div>
<span style="font-size: small;">
</span>
<span style="font-size: small;">
</span>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">Nutrition per serving:</span></div>
<span style="font-size: small;">
</span>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">120 calories</span></div>
<span style="font-size: small;">
</span>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">8 g fat</span></div>
<span style="font-size: small;">
</span>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
<span style="font-size: small;">0.5 g saturated fat</span></div>
<span style="font-size: small;">
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
0 mg cholesterol</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
110 mg sodium</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
10 g carbohydrate</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
3 g fiber</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
2 g protein</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
266 mg potassium</div>
</span><br />
<br />
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<br />
<div style="text-align: center;">
<u><b><span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;"> <i>Soan Papdi </i>(</span><span style="font-family: "Times New Roman"; line-height: 115%;"><span style="font-family: "Times New Roman"; line-height: 115%;">Flaky Sweet Squares) from <i>India: A Culinary Journey</i></span></span></span></b></u></div>
<br />
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;"><i><span style="font-family: "Times New Roman"; line-height: 115%;">These treats are boxed in Indian stores everywhere and are perfect gifts for the festival. </span></i> </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1 1/4 cups gram flour</span></span><br />
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1 1/4 cups <i>maida </i>(fine white flour)</span></span><br />
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1/2 pound ghee</span></span><br />
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">2 1/2 cups sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1 1/2 cups water</span></span><br />
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">2 tablespoons milk</span></span><br />
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1/2 teaspoon ground cardamom </span></span><br />
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1. Sift flours together. Heat ghee in deep pan. Add flour mixture and roast on low heat until golden brown. Set aside, stirring occasionally. </span></span><br />
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">2. Mix sugar, water, and milk together in a saucepan and cook over low heat, stirring constantly, until it forms a syrup, about 10 minutes.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">3. Pour syrup onto flour mixture. Beat well with fork until you get threadlike flakes. Pour onto greased surface and roll to one-ince thickness.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">4. Sprinkle ground cardamom on top and press down with palm. Coll and cut into one-inch squares. </span></span><br />
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<div style="text-align: center;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;"><u><b><i>Kueh Tat</i> Pineapple Tarts from <a href="http://www.amazon.com/Flavors-Malaysia-Traditions-Hippocrene-Cookbook/dp/0781812496"><i>Flavors of Malaysia</i></a></b></u></span></span></div>
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<span id="goog_1456923255"></span><span id="goog_1456923256"></span><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqm__oL-cSiyhxnEesMmDWxCIPtYwajYkR2o-JQQYMz4vTISDS86spU7vnnibxHj3BfrSRqsrYTr_ZuxSswkgSrZOhsktIJ9Z6PxjvZxQRfope7l-dVd4PWqCTKDfgXFp8fqNee8fx4Kc/s320/14a-pineapple+tarts.JPG" width="320" /></div>
<div style="text-align: left;">
<u><span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">For the Pastry</span></span></u></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1 1/2 cups all-purpose flour</span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1/4 teaspoon salt</span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">6 tablespoons unsalted chilled butter</span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1 egg, beaten</span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1 tablespoon lemon juice</span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1 teaspoon vanilla extract</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;"><u>For the Pineapple Jam Filling</u></span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1/4 to 1/3 cup (<i>depending on desired sweetness</i>) firmly packed light or dark brown sugar</span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1/2 to 3/4 cup (<i>depending on desired sweetness</i>) white granulated sugar</span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1/8 to 1/4 teaspoon ground nutmeg, or 1-inch cinnamon stick</span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1/8 to 1/4 teaspoon ground cloves, or 3 to 4 whole cloves</span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1/8 to 1/4 teaspoon ground star anise or 4 segments of whole stare anise</span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">3 cups (about 1 pound) canned pineapple chunks, drained, or fresh pineapple chunks</span></span></div>
<div style="text-align: left;">
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<div style="text-align: left;">
<u><span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">Directions for Pastry: </span></span></u></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1. In a bowl, sift flour and add salt and mix well. Slice chilled butter into pieces and add to flour. Mix with fingers till dough has a crumbly texture.</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">2. In a small bowl, beat egg with lemon juice and vanilla. Ad this mixture to the crumbly dough and knead till dough gets soft and pliable. (Chill dough, if desired.)</span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">3. Roll on a floured board into 1/8-ince thickness.</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">4. Cut dough into 2-inch diameter circles using a cookie or tart cutter or mold. Shape the dough into cup-like forms, or place dough circles in greased mini cupcake pans, and flute edges with fork. Set aside or refrigerate till ready to use.</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u><span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">Directions for Filling:</span></span></u></div>
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<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1. In a small bowl, mix sugars and spices and mix well.</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">2. Grate or coarsely process pineapple chunks.</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">3. Place pineapple in a saucepan, add the sugar mixture and stir.</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">4. Cook for about 10 to 15 minutes over low heat, stirring constantly so mixture does not burn, till all the liquid evaporates and mixture thickens and becomes a golden brown color.</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">5. Remove whole spices if used. Cool of chill jam filling for about 30 minutes before filling pastry. (You can prepare pineapple jam filling ahead of time and keep refrigerated or frozen. When ready to use, add some water and blend the filling well before use.)</span></span></div>
<div style="text-align: left;">
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<div style="text-align: left;">
<u><span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;"> To Assemble Tarts:</span></span></u></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">1. Heat oven to 350 degrees F. Add about 1 heaping teaspoon pineapple filling in center of each pastry cup. Flute rims with fingers or fork.</span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">2. Optional: decorate or criss-cross top of filling with 2 or 3 strips of dough about 1/2 inch long and 1/8 inch wide, or roll tiny balls of dough and place one on top of filling.</span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">3. Brush top and sides of pastry with eggs whites before baking. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">4. Bake tarts at 350 F for 25-30 minutes, till crust turns golden. Cool before serving.</span></span></div>
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<div style="text-align: center;">
<b><span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;">Hippocrene titles to consider using in your Diwali prep!</span></span></b></div>
<span style="font-size: small;"><span style="font-family: "Times New Roman"; line-height: 115%;"></span></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.amazon.com/Healthy-South-Indian-Cooking-Expanded/dp/0781811899/ref=sr_1_1?ie=UTF8&qid=1383839626&sr=8-1&keywords=healthy+south+indian+cooking" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="http://www.amazon.com/Healthy-South-Indian-Cooking-Expanded/dp/0781811899/ref=sr_1_1?ie=UTF8&qid=1383839626&sr=8-1&keywords=healthy+south+indian+cooking" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fVKeKREQmlBcyW_iZMFazdUJjH4tK4IBIEOXT9Tdi3hM5x76Gq0a1z3gtW7P4T-K3sQxKGYHg-et3CBd9GTm-dL9hBMPql2I_TDoLJTqm8ZUNlFYDJA9WkWaz_qy_yq_JgRzGganrss/s200/Healthy+South+Indian+Cooking+Exp+Ed+cover.jpg" width="175" /></a><a href="http://www.amazon.com/Inspired-Gluten-Free-Cooking-Alamelu-Vairavan/dp/0781813069/ref=sr_1_1?ie=UTF8&qid=1383843008&sr=8-1&keywords=indian+inspired+gluten+free" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="http://www.amazon.com/Inspired-Gluten-Free-Cooking-Alamelu-Vairavan/dp/0781813069/ref=sr_1_1?ie=UTF8&qid=1383843008&sr=8-1&keywords=indian+inspired+gluten+free" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqCkosvfMCjL0qgXTYaSv5JGB5l_ayaTGo5kRsO5BpVjUaq3yNrbLa_W0aD1AXUHRjRyWYXqAnadt_2qYk02eiLqRAvcKiOEtLPOyINW8IjX6BJDmpMTofHKPjCPROPs4q3eWdFWhGuJQ/s200/Indian+Inspired+Gluten-Free+Cooking.jpg" width="160" /></a><a href="http://www.amazon.com/The-Bengali-Five-Spice-Chronicles/dp/0781813050/ref=sr_1_1?ie=UTF8&qid=1360773495&sr=8-1&keywords=bengali+five+spice" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="http://www.amazon.com/The-Bengali-Five-Spice-Chronicles/dp/0781813050/ref=sr_1_1?ie=UTF8&qid=1360773495&sr=8-1&keywords=bengali+five+spice" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKHimo588l-1urbFUJvxuZkslqE0v04DbFuC0nvzntzmboPMEZGwpdNA8_D9liLEdfv8n1CdvsTIwEZLKKg5MRUqFJde8q1Kav041eqtgN1dVBoAwNFGezZHlSLqrY4kggggoZ952gYkk/s200/Bengali+Five+Spice.jpg" width="133" /></a><a href="http://www.amazon.com/Flavors-Malaysia-Traditions-Hippocrene-Cookbook/dp/0781812496" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="http://www.amazon.com/Flavors-Malaysia-Traditions-Hippocrene-Cookbook/dp/0781812496" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrbQ6wIyovDgiyYw5-JEqmcs-_lLAWRQX3qQr7DwOTpzrDUNbFFqn9OhIATJtoqEsrUAXtINwHiaU8MtglRNTXhmw8n1GIfdiQ3vMuEVl4MKhC0Od92pZFJ2xBaFbNc1SsjyVCveTiceM/s200/Flavors+of+Malaysia.jpg" width="177" /></a><a href="http://www.amazon.com/India-Culinary-Journey-Hippocrene-Cookbook/dp/0781812631/ref=sr_1_1?ie=UTF8&qid=1360788987&sr=8-1&keywords=india+a+culinary+journey" style="margin-left: 1em; margin-right: 1em;"><img alt="http://www.amazon.com/India-Culinary-Journey-Hippocrene-Cookbook/dp/0781812631/ref=sr_1_1?ie=UTF8&qid=1360788987&sr=8-1&keywords=india+a+culinary+journey" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCG0CeKkqwXiDkW5BT_vX4YgUJxQ8KzF-ExzuZ5oVhK6_dhaDAi0jYTjGTR69jpbTKnWP0uCg4mKVWXSKU6XepRhBTeUp1AhtgSw82mI8XbM0s8OLmw5veXmWuDPq-DP3MXkf750n0cA/s200/India+A+Culinary+Journey.jpg" width="126" /></a></div>
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<div style="text-align: center;">
<span style="font-size: large;"> <span style="font-family: "Times New Roman"; line-height: 115%;"><b>Have a happy Diwali!</b></span>
<span style="font-family: "Times New Roman"; line-height: 115%;">
</span></span></div>
Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-43301809840395558722013-11-01T11:33:00.000-04:002013-11-04T11:37:12.357-05:00Celebrate Day of the Dead with some of these Fall Favorites!<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">Day of the Dead is upon us! For those who don't know, Day of the Dead (or <i>Dia de los Muertos</i>) is a time for family and friends to get together and remember lost loved ones. If you're looking for a couple of different fall recipes for your family and friends, try these Hippocrene Books favorites!</span></span><br />
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">The new hardcover edition of <i>Muy Bueno: Three Generations of Authentic Mexican Flavor </i>has much to choose from including the <i>La Llorona </i>and Tres Leches Pumpkin Flan. The <i>La Llorona </i>looks and tastes amazing. The dry ice effect is also one that coincides with the haunting, but spirtual element to the day. As for the Tres Leches, well, what can we say? Pumpkin and comfort food. It just makes sense.</span></span><br />
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<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">Learn more about the traditions of Day of the Dead with this beautiful video from Yvette of <i>Muy Bueno</i>: </span></span></div>
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<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="360" src="//www.youtube.com/embed/I3eur42RDv4" width="480"></iframe>
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTllUAMJkhAslkmjKAJ6mQftSjd30VwueGG0BqtrAu4462Orj48q2eIuRtcNWCofKoP6NgHlZ9Ag8P7wOAENBmLS7ZQQQeRrqZdDg6GGCu3DRCZelSdmZ3AGd-WGR-K4W2I0RvFA8ihOw/s1600/Muy-Bueno-La-Llorona.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTllUAMJkhAslkmjKAJ6mQftSjd30VwueGG0BqtrAu4462Orj48q2eIuRtcNWCofKoP6NgHlZ9Ag8P7wOAENBmLS7ZQQQeRrqZdDg6GGCu3DRCZelSdmZ3AGd-WGR-K4W2I0RvFA8ihOw/s400/Muy-Bueno-La-Llorona.jpg" width="265" /></a><b><span style="line-height: 200%;">La Llorona</span></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 200%;">Makes 1 drink</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 200%;">This intoxicating drink was inspired by a Halloween night when I was
using dry ice in a punch bowl. The eerie trail of wispy smoke created by the
dry ice looked like the long, flowing gown worn by <i>La Llorona</i>. <i>La Llorona</i>, according
to ancient Mexican folklore, was a beautiful woman who drowned her children to
be with a man and when he wanted nothing to do with her, she lost her mind. In
the afterlife, she walks up and down bodies of water, wailing and looking for
her children. It’s a conversation starter for a Halloween party, but you can
skip the dry ice for a yummy drink year-round. </span></span></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><b><span style="line-height: 200%;">Ingredients</span></b></span></span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 200%;">3 ounces Pisco Brandy</span></span></span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 200%;">1 ounce fresh lime juice</span></span></span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 200%;">1 ounce fresh lemon juice</span></span></span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 200%;">1½ tablespoons granulated sugar</span></span></span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 200%;">Crushed ice</span></span></span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 200%;">Dash of Angostoria bitters</span></span></span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 200%;">Dry ice (optional) (see note)</span></span></span></div>
<div class="MsoNormal" style="line-height: 200%;">
<br /></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><b><span style="line-height: 200%;">Directions</span></b></span></span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 200%;">In a cocktail shaker filled with crushed ice, combine brandy, juices,
and sugar. Cover, shake vigorously for 15 seconds, and strain into a cocktail
glass. Top with a few drops of bitters. Add some dry ice for a spooky effect.</span></span></span></div>
<div class="MsoNormal" style="line-height: 200%;">
<br /></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><b><span style="line-height: 200%;">Note:</span></b><span style="line-height: 200%;"> Dry ice is quite
safe to use in drinks, but you should not touch it. Wait for the ice to melt
before actually drinking it as it can burn your skin. </span></span></span></div>
<div class="MsoNormal" style="line-height: 200%;">
<br /></div>
<div class="MsoNormal" style="line-height: 200%;">
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<div class="MsoNormal" style="line-height: 200%;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vA96p9KiRvyANOh20iebUGH5600FG6G5O1SsQbKvNOBhGWmTDD0b4-eLceuqffP3sdi4OLiUvC0xsMSOoz2_Sws-oMYKmvN-38Vpz1vgiIBSg0Vcagr5dab_2P0iBnYOzGIfihjwLFM/s1600/MUYBUENO_pumpkin_flan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vA96p9KiRvyANOh20iebUGH5600FG6G5O1SsQbKvNOBhGWmTDD0b4-eLceuqffP3sdi4OLiUvC0xsMSOoz2_Sws-oMYKmvN-38Vpz1vgiIBSg0Vcagr5dab_2P0iBnYOzGIfihjwLFM/s400/MUYBUENO_pumpkin_flan.jpg" width="266" /></a><b><span style="line-height: 200%;">Tres Leches
Pumpkin Flan</span></b></span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: 200%;">
<span style="font-size: small;"><span style="line-height: 200%;">Flan de Calabaza y Tres Leches</span></span></div>
<span style="font-size: small;">
</span>
<div class="MsoNormal" style="line-height: 200%;">
<span style="font-size: small;"><br /></span></div>
<span style="font-size: small;">
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">8 to 10 Servings</span></div>
<div class="MsoNormal" style="line-height: 200%;">
</div>
<div class="MsoNormal" style="line-height: 200%;">
<b><span style="line-height: 200%;">Ingredients</span></b></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">½ cup granulated sugar</span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">8 ounces cream cheese, softened</span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">2 eggs, room temperature</span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">2 egg yolks, room temperature</span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">1 (14-ounce) can sweetened condensed milk</span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">1 (12-ounce) can evaporated milk</span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">1½ cups milk</span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">1 teaspoon pure vanilla extract</span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">¾ cup fresh pumpkin puree or organic pumpkin puree from a
can </span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">½ teaspoon ground cinnamon</span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">1/8 teaspoon ground cloves</span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">1/8 teaspoon ground ginger</span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">1/8 teaspoon ground nutmeg</span></div>
<div class="MsoNormal" style="line-height: 200%;">
<br /></div>
<div class="MsoNormal" style="line-height: 200%;">
<b><span style="line-height: 200%;">Directions</span></b></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">1. Preheat oven to 325 degrees F. Spray
a 10-inch bundt pan with cooking spray. </span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">2. Cook sugar in a saucepan over medium heat, stirring often, 5
to 7 minutes or until melted and medium-brown in color. Drizzle the sugar
mixture into the bundt pan and then swirl the caramelized sugar around to coat
the bottom of the pan. (Because of the temperature change when coating the
bundt pan, the sugar may harden quickly, don’t worry, once the flan is added
and baked it will liquefy into a beautiful golden syrup.) </span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">3. Beat cream cheese at medium speed
with an electric mixer in a large bowl for 1 minute. Reduce speed to low and
add eggs and egg yolks and beat until well blended. Slowly add all three milks
and the vanilla, and beat at low speed for 1 minute.</span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">4. Add pumpkin puree and spices and continue to mix for 1 to 2
minutes. Pour mixture into prepared bundt pan. (Mixture may be slightly lumpy.
If you want a smooth flan then strain the mixture before you pour it into the
bundt pan.)</span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">5. Place bundt pan in a roasting pan. Place roasting pan on the
center rack of oven and add hot water to the roasting pan to come halfway up
the sides of the bundt pan. Bake for 1 hour and 20 minutes or until edges are
set (the center will not be set). </span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">6. Remove roasting pan from oven and remove bundt pan from
water. Place on a wire rack and let cool completely for at least 1 hour.</span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">7. Transfer to the refrigerator and
chill for at least 8 hours or overnight. </span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">8. Carefully run a butter knife around
edges to loosen, and invert flan onto a serving platter. </span></div>
<div class="MsoNormal" style="line-height: 200%;">
<br /></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;">You can also try something from <i><a href="http://www.amazon.com/The-New-Southwest-Classic-Flavors/dp/0781813158/ref=sr_1_1?ie=UTF8&qid=1383582527&sr=8-1&keywords=the+new+southwest">The New Southwest</a> </i>by Meagan Micozzi. We recommend the Grilled Apple Pie. Between the grilled apples inside and the warm, flaky crust on the outside, this dish will have you come back for more.</span></div>
<div class="MsoNormal" style="line-height: 200%;">
<span style="line-height: 200%;"><br /></span></div>
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<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaP88uoVk5UA1_PUw5AET34VM_UJmXXoOX6KmdS9FawVGvnhBZHftnKSNbC41FS6ndFgQgVtW0hHlQ_0i8WApzHBnto-Pvwmrb-dPeF-k4YYXNO9z_psfmJcb2llgiUMQrHCUTf5khTNk/s1600/IMG_5726.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaP88uoVk5UA1_PUw5AET34VM_UJmXXoOX6KmdS9FawVGvnhBZHftnKSNbC41FS6ndFgQgVtW0hHlQ_0i8WApzHBnto-Pvwmrb-dPeF-k4YYXNO9z_psfmJcb2llgiUMQrHCUTf5khTNk/s400/IMG_5726.JPG" width="350" /></a><b><span style="color: #333333;">Grilled Apple Pie</span></b><span style="color: #333333;"></span></span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal">
<span style="font-size: small;"><br /></span></div>
<span style="font-size: small;">
</span>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="font-size: small;"><b><span style="color: #333333;">For the crust:</span></b></span></div>
<span style="font-size: small;">
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">1 1/2 cups all-purpose
flour, plus more for dusting</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">2 tablespoons
granulated white sugar</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">1/2 teaspoon salt</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">8 tablespoons unsalted
butter, chilled and cubed</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">4 tablespoons cold
water</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<b><span style="color: #333333;">For the filling:</span></b></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">1/2 cup light agave
nectar</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">1/2 cup firmly packed
light brown sugar</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">1 teaspoon ground
canela (cinnamon can be substituted)</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">1/2 teaspoon salt</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">4 large, tart apples,
such as Granny Smiths, peeled, cored and sliced into ½-inch thick rounds</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">1/4 cup freshly
squeezed lemon juice</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">1/4 cup canola oil</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">1. Preheat
the oven to 425°F and the grill to medium heat.</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">2. Line
a 9-inch pie plate with parchment paper and set aside.</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">3.</span><b><span style="color: #333333;"> To prepare the crust</span></b><span style="color: #333333;">, place the flour, sugar, and salt in
the bowl of a food processor fitted with a steel blade and pulse-process just
to combine. Add the cold pieces of butter and process to a coarse meal. With
the motor running, add the cold water through the feed tube and process just
until a solid mass of dough forms. Remove the dough, divide in two, and wrap
each piece tightly in wax or parchment paper. Refrigerate for 1 hour.</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">4. Meanwhile,
<b>to prepare the filling</b>, stir the
agave nectar, brown sugar, canela, and salt together in a large bowl and set
aside. Toss the apple slices with the lemon juice and oil in a separate bowl.
Grill the apple slices until just tender and lightly marked, turning once,
approximately 8 minutes total. Remove grilled apple slices to the large bowl
with the brown sugar mixture and immediately toss well to coat. Set aside to
macerate and cool slightly.</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">5. Once the dough has
chilled through, use a well-floured rolling pin to roll out one piece of the
dough on a well-floured surface to a thickness of approximately ¼ inch.
Carefully drape the rolled dough over the prepared pie plate, pressing it
gently into place and trimming the edges to fit the rim of the plate. Layer the
apple slices in the crust until all are used. Pour any remaining brown sugar
mixture in the bowl over the stacked apples. Roll out the second piece of dough
the same way and drape over the apples. Trim excess and pinch top and bottom
crust edges together, crimping as desired. Slash 6 small vents in the top of
the pie.</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">6. Bake for 30 minutes or
until the edges are deep golden brown and the filling is bubbling. Remove from
heat and set aside to cool slightly before serving. This pie is especially
delicious when served warm with cajeta generously ladled over top.</span></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<br /></div>
<div class="MsoNormal" style="background: none repeat scroll 0% 0% white;">
<span style="color: #333333;">YIELD:
approximately 8 servings</span><br />
<br />
<br /></div>
<b><span style="color: #333333;"><br clear="all" style="page-break-before: always;" />
</span></b></span><br />
<div class="MsoNormal" style="line-height: 200%;">
<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="line-height: 200%;">
</span></span></span></div>
Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-25107152929526190622013-10-29T15:47:00.002-04:002013-10-29T15:47:15.174-04:00The New Southwest: Cookbook Spotlight, Week 3<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk8O8fxOkysvpMqOMbFqP3bnXcGKWNcPAUzJMLO5pAgm1AxkJDNGcqH__P989OAnSTRKCsiSshl-66i5L-Xl_td6DmgupkruXY6-cyFjVoqY3skYg3f2I9F9UX-dpRWyh50aqNETJ_RNg/s1600/TNSW+cookbook+spotlight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk8O8fxOkysvpMqOMbFqP3bnXcGKWNcPAUzJMLO5pAgm1AxkJDNGcqH__P989OAnSTRKCsiSshl-66i5L-Xl_td6DmgupkruXY6-cyFjVoqY3skYg3f2I9F9UX-dpRWyh50aqNETJ_RNg/s400/TNSW+cookbook+spotlight.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Times, Times New Roman, serif;">The Cookbook Spotlight is wrapping up as the 15 bloggers submit their final word on <i><a href="http://www.amazon.com/The-New-Southwest-Classic-Flavors/dp/0781813158">The New Southwest</a> </i>by Meagan Micozzi<i>. </i>All of us at Hippocrene Books send our thanks to those bloggers for your thoughtful reviews and lovely photographs. A big thank you to Heather at <a href="http://www.girlichef.com/">Girlichef</a> for hosting another fabulous cookbook spotlight!</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span><span style="font-family: Times, Times New Roman, serif;">If you haven't done so already, visit the blogger's sites and see what they had to say about Meagan's modern take on Southwestern cuisine. Over a dozen different recipes were tested, and there's something for everyone. You can also find all the posts on <a href="http://www.pinterest.com/hippocrenebooks/the-new-southwest-cookbookspotlight-with-girlichef/" target="_blank">Pinterest</a>! Each blogger will be giving away a copy of <i><a href="http://www.amazon.com/New-Southwest-Classic-Flavors-Modern/dp/0781813158/ref=sr_1_1?s=books&ie=UTF8&qid=1383075997&sr=1-1&keywords=micozzi+meagan">The New Southwest</a>. </i></span><br />
<span style="font-family: Times, Times New Roman, serif;"><i><br /></i></span>
<br />
<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif;"><i><br /></i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b><u>Participating Bloggers:</u></b></span><br />
<span style="font-family: Times, Times New Roman, serif;"><b><u><br /></u></b></span></div>
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<a href="http://www.girlichef.com/2013/10/AdoboPotatoesGratin-TheNewSouthwest-CookbookReview.html">Girlichef </a></div>
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<a href="http://blueberriesandblessings.com/2013/10/28/new-southwest-megan-micozzi-review-giveaway-nsw-cookbook-spotlight/">Blueberries and Blessings</a></div>
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<a href="http://jcocina.com/the-new-southwest-by-meagan-micozzo-of-scarletta-bakes-a-review-giveaway/">Juanita's Cocina</a></div>
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<a href="http://www.thatskinnychickcanbake.com/2013/10/the-new-southwest-cookbook-review-giveaway.html">That Skinny Chick Can Bake</a></div>
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<a href="http://www.notsocheesykitchen.com/2013/10/savory-corn-cakes-dairyfree.html">The Not So Cheesy Kitchen</a></div>
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<a href="http://theviewfromgreatisland.com/2013/10/red-chile-sauce.html">The View from the Great Island</a></div>
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<a href="http://foodnessgracious.com/2013/10/honey-streusel-coffee-cake-the-new-southwest-cookbook-spotlight-and-a-giveaway/">Foodness Gracious</a></div>
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<div style="text-align: left;">
<a href="http://sweetlifebake.com/2013/10/28/adobo-potatoes-gratin-thenewsouthwest-cookbookspotlight-review-giveaway/#axzz2j7yvQDiq">Sweet Life</a></div>
</div>
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<div style="text-align: left;">
<a href="http://www.mykentuckyhome-kim.blogspot.com/2013/10/thenewsouthwest-cookbookspotlight.html">Stirring the Pot</a></div>
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<div style="text-align: left;">
<a href="http://peacefulcooking.blogspot.com/2013/10/sonoran-honey-streusel-coffee-cake-new.html">Cooking for My Peace of Mind</a></div>
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<div style="text-align: left;">
<a href="http://www.kahakaikitchen.blogspot.com/2013/10/texas-rose-cocktails-with-spiced-snack.html">Kahakai Kitchen</a></div>
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<div style="text-align: left;">
<a href="http://girlinthelittleredkitchen.com/2013/10/the-new-southwest-review-giveaway-cookbookspotlight/">Girl in the Little Red Kitchen</a></div>
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<div style="text-align: left;">
<a href="http://www.mycolombianrecipes.com/">My Colombian Recipes</a></div>
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<div style="text-align: left;">
<a href="http://steaknpotatoeskindagurl.blogspot.com/2013/10/the-new-southwest-cookbook-spotlight.html">SteakNPotatoesKindaGirl</a></div>
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<div style="text-align: left;">
<a href="http://joanne-eatswellwithothers.com/">Eats Well With Others</a></div>
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<span style="font-family: Times, 'Times New Roman', serif;">This c</span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 24px;">ontest is open to anybody with a shipping address in the USA. Submissions will be accepted via the rafflecopter widget through 11:59 pm ET on <b>Sunday, November 3, 2013</b>. Fourteen winners will be chosen by random draw, verified, and be notified by email (from Heather at girlichef) within 48 hours of the close of this contest. The winner should respond within 24 hours of notification, or a new winner will be drawn in their place. Good Luck!</span></div>
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Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-68538311782409242592013-10-28T10:54:00.000-04:002013-10-28T10:54:15.897-04:00Halloween: Just Treats!With Halloween right around the corner, we know some of you may be itching for a treat more tempting than your average candy bar. Here are some recipes from our cookbooks that are perfect for a Halloween party. Your guests will be licking their fingers--and not scattering wrappers all over your house!<br />
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<tr><td class="tr-caption" style="text-align: center;">These jack-o-lanterns are more stylish than scary, and can be used past Halloween</td></tr>
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From <i>The New Southwest</i>, you can try "Savory Baked Pumpkin <i>Flautas</i>." <i>Flautas</i> are stuffed rolled tortillas named for the musical instrument they closely resemble. This version is oven-baked, but doesn't skimp on rich flavor. Sweet pumpkin is paired with caramelized onions and creamy Oaxaca cheese, and stuffed inside flour tortillas for a seasonal twist on a Mexican favorite. Baked until crisp, melty, and irresistible, these <i>flautas </i>make perfect snacks or starters.<br />
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<b>Savory Baked Pumpkin <i>Flautas</i> </b><br />
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<b>1 tablespoon extra virgin olive + more for brushing</b><br />
<b>3/4 cup diced yellow onion</b><br />
<b>1 tablespoon minced fresh garlic</b><br />
<b>2 cups pumpkin puree (canned or fresh)</b><br />
<b>1 teaspoon salt </b><br />
<b>1 teaspoon ground cumin</b><br />
<b>1 teaspoon freshly ground black pepper</b><br />
<b>2 tablespoons buttermilk</b><br />
<b>1 1/2 cups shredded Oaxaca cheese (mozzarella cheese may be substituted)</b><br />
<b>12 or 13 small (5- to 6-inch) flour tortillas</b><br />
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1. Preheat oven to 425 F.<br />
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2. Heat the oil in a large, heavy-bottomed skillet over low-medium heat. Add the onion and saute slowly. The onion will slowly go from translucent, lightly colored, to deep golden brown, approximately 10 minutes. Once the onion is browned, add the garlic and cook for 2 minutes more. Set aside to cool slightly.<br />
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3. Meanwhile, place t he pumpkin, salt, cumin, black pepper, buttermilk, and shredded cheese in a large bowl and stir until well-blended. Fold in the cooled onion mixture.<br />
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4. Warm the tortillas an place on a flat surface to assemble. Top each tortilla with just 2 to 3 tablespoons of the pumpkin mixture, roll tightly into a cigar shape, and place. seam-side down, on a parchment-lined baking sheet.<br />
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5. Brush the top of each <i>flauta </i>lightly with oil and bake for approximately 20 minutes or until the <i>flautas </i>are golden brown on top and the tortillas are crisped. Cool slightly before serving.<br />
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Also from TNS, we have "Hello, Dolly! Bars." While the origin of the moniker for these bars is somewhat obscure, their appeal surely isn't. These bars consist of a thick graham cracker crust speckled with Mexican chocolate and ground ancho chiles, topped off with crunchy pumpkin seeds and pecans, and finished with chewy coconut and butterscotch chips.These super-satisfying dessert bars are a tasty way to use the seeds from your jack-o-lanterns and one of Meagan's personal favorites.<br />
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<b><i>Hello, Dolly!</i> Bars</b><br />
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<b>1 sleeve graham crackers (9 whole crackers)</b><br />
<b>1 disk (3.15 ounces) Mexican chocolate, chopped*</b><br />
<b>6 tablespoons unsalted butter, melted</b><br />
<b>1 teaspoon ground ancho chile</b><br />
<b>1 cup pecans</b><br />
<b>1/2 cup pumpkin seeds, hulled</b><br />
<b>1 cup shredded sweetened coconut</b><br />
<b>1 cup butterscotch chips </b><br />
<b>1 14-ounce can sweetened condensed milk</b><br />
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*Note: Especially if it has been sitting in your pantry for a while, Mexican chocolate can be quite hard. Strongly recommend taking a moment to chop it into smaller pieces before processing, just to reduce the workload of your food processor by a bit and ensure a more even finished product.<br />
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1. Preheat oven to 350 F.<br />
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2. Line a 9-inch square baking pan with parchment paper and set aside.<br />
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3. Break graham crackers into large pieces and place in the bowl of a food processor fitted with a steel blade. Add the Mexican chocolate pieces, melted butter, and ancho chile. Process the ingredients until they are the consistency of wet sand. Press firmly into the bottom of your prepared pan.<br />
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4. Coarsely chop the pecans, pumpkin seeds, and coconut and place in a large bowl. Add the butterscotch chips and condensed milk, stirring all ingredients together to coat evenly. Spread mixture in an even layer over the crust. Bake for 40 to 45 minutes. Finished bars will be deep golden brown and crisp at the edges. Remove from oven and set aside to cool and set in the pan for at least 30 minutes before cutting and serving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqnAIahA6zXJA52HGgoJkt5FSlIblvnl0tiSWXpxiLyiJqqyqkm2JxyTkI5377hFo4K11j9IXoo_MMkIyKNNXjjVVmsSfBY0r7PdpRZHfZhbgXq50HlFi1d-vUN3StT8MtpzqofKEZWM/s1600/603+Chestnut+Truffles.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqnAIahA6zXJA52HGgoJkt5FSlIblvnl0tiSWXpxiLyiJqqyqkm2JxyTkI5377hFo4K11j9IXoo_MMkIyKNNXjjVVmsSfBY0r7PdpRZHfZhbgXq50HlFi1d-vUN3StT8MtpzqofKEZWM/s320/603+Chestnut+Truffles.jpg" width="320" /></a><b>"Chestnut Truffles" from <i>Spoonfuls of Germany: German Regional Cuisine </i>by Nadia Hassani</b><br />
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While there is no shortage of store-bought candy at Halloween, it's a special "treat" to receive homemade candy. These yummy truffles will be enjoyed by trick-or-treaters of all ages, but are especially elegant on a platter for a spooky dinner party. Roll in orange sugar to add an extra festive touch.<br />
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<b>1/3 cup unpeeled raw almonds</b><br />
<b>4 cups peeled chestnuts (about 1 pound)</b><br />
<b>1/2 stick unsalted butter</b><br />
<b>1/2 cup sugar</b><br />
<b>2 (1-ounce) squares semi-sweet chocolate, grated</b><br />
<b>1 tablespoon finely diced candied lemon peel</b><br />
<b>1 tablespoon finely diced candied orange peel</b><br />
<b>1 to 2 tablespoons rum</b><br />
<b>Confectioners' sugar, unsweetened cocoa, or vanilla sugar for rolling</b><br />
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1. Toast the almonds in an ungreased skillet. Cool, then finely grind them in a food processor.<br />
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2. Steam the chestnuts over boiling water until they break apart when pierced with a knife. Cool and finely grind them in a food processor.<br />
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3. Melt the butter in a saucepan. Add the ground almonds, sugar, chocolate, lemon peel, and orange peel. Cook over very low heat until the chocolate is melted. Add the ground chestnuts and mix well Remove from the heat and stir in the rum. Cool.<br />
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4. Shape round walnut-size truffles with moistened hands. Store them in an airtight container in the refrigerator.<br />
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5. Just before serving, roll the truffles in confectioners' sugar, unsweetened cocoas, or vanilla sugar, and place in candy cups.<br />
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<b>"Sweet Black Rice with Cardamom and Coconut" from <i>Indian Inspired Gluten-Free Cooking </i>by Alamelu Vairavan and Margaret Pfeiffer</b><br />
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This dish has the potential to look creepy, but is actually healthful and delicious. It has satisfying sweetness, but is safe for gluten-free diets. Fun fact: in Ancient Chinese culture, black rice was known as "forbidden rice." It was such a fine grain that it was suitable for the Emperor to eat, but was deemed off-limits to the general public. A little sign saying "Forbidden Rice: Eat If You Dare!" would be a fun decoration. <br />
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<b>Sweet Black Rice with Cardamom and Coconut</b> <br />
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<b>2 cups water</b><br />
<b>1 cup of black rice</b><br />
<b>1/4 cup sugar</b><br />
<b>1/2 teaspoon ground cardamom</b><br />
<b>1/4 teaspoon ground cinnamon</b><br />
<b>1 tablespoon melted butter (ghee)</b><br />
<b>1/4 cup grated fresh coconut or unsweetened shredded dried coconut</b><br />
<b>Optional garnish: pineapple, banana, papaya, or mango</b><br />
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1. Bring 2 cups water to a boil. Add rice and cook for about 25 minutes or until soft and water is absorbed. (A pressure cooker can be used to cook rice quickly.)<br />
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2. Add sugar, cardamom, cinnamon, melted butter, and coconut to the rice. Mix well.<br />
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3. Serve at room temperature or cold. Garnish with fruit as desired.<br />
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<br />Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-74330843316430445162013-10-24T14:20:00.000-04:002013-10-28T10:01:21.516-04:00The New Southwest: Cookbook Spotlight, Week 2<br />
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It's week 2 of the <i>The New Southwest</i>: Cookbook Spotlight and we love what we're seeing so far. In case you missed Week 1, the bloggers made <a href="http://hippocrenecooks.blogspot.com/2013/10/the-new-southwest-cookbook-spotlight_14.html" target="_blank">Mushroom and Leek Migas</a>, a breakfast dish comprised of eggs with crispy tortilla strips. Unlike the first week, where multiple personalities inspire multiple adaptations of one dish, the second week is more of a free-for-all. Bloggers may choose any recipe from TNS they like! Here's some of what we've seen so far:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4JUBN0JckZEJe40H0ZdRYDe8zeHElpsS3U6mT7V6lihJvcEjcig5vMuzDfp_LPme2cbUBIVv_A9UxXYmhKlHuegf2aotN3RMPdqD8G5NE-Y20eX-l91ZPmuP8zY8OVeRgmg9ZkZ3nmM/s1600/Chia+Cupcakes+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4JUBN0JckZEJe40H0ZdRYDe8zeHElpsS3U6mT7V6lihJvcEjcig5vMuzDfp_LPme2cbUBIVv_A9UxXYmhKlHuegf2aotN3RMPdqD8G5NE-Y20eX-l91ZPmuP8zY8OVeRgmg9ZkZ3nmM/s400/Chia+Cupcakes+3.jpg" width="400" /></a></div>
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<i>Image Courtesy of girlichef</i>.<br />
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<i>Image courtesy of Eats Well With Others. </i></div>
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Here's what the bloggers have cooked up so far: <br />
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1. Girlichef -- <a href="http://www.girlichef.com/2013/10/ChiaCupcakes.html">Chia Cupcakes</a><br />
2. Eats Well With Others -- <a href="http://joanne-eatswellwithothers.com/2013/10/vegan-puffy-tacos-with-cumin-spiced-hummus-thenewsouthwest-cookbookspotlight.html">Vegan Puffy Tacos with Cumin-Spiced Hummus</a><br />
3. Blueberries and Blessings -- <a href="http://blueberriesandblessings.com/2013/10/22/fancified-frito-pie-new-southwest-cookbookspotlight/">Fancified Frito Pie</a><br />
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Below, are the other participating bloggers. Be sure to check them out by the end of the week for TNS recipes:<br />
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4. <a href="http://jcocina.com/">Juanita's Cocina</a><br />
5. <a href="http://foodnessgracious.com/">Foodness Gracious </a><br />
6. <a href="http://sweetlifebake.com/">Sweet Life</a><br />
7. <a href="http://www.mykentuckyhome-kim.blogspot.com/">Stirring the Pot</a><br />
8. <a href="http://www.thatskinnychickcanbake.com/">That Skinny Chick Can Bake </a><br />
9. <a href="http://peacefulcooking.blogspot.com/">Cooking for my Peace of Mind </a><br />
10. <a href="http://www.kahakaikitchen.blogspot.com/">Kahakai Kitchen</a> <br />
11. <a href="http://girlinthelittleredkitchen.com/">The Girl in the Little Red Kitchen</a> <br />
12. <a href="http://www.mycolombianrecipes.com/">SteakNPotatoesKindaGurl </a><br />
13. <a href="http://www.mycolombianrecipes.com/">My Columbian Recipes</a> <br />
14. <a href="http://theviewfromgreatisland.com/">The View from the Great Island</a><br />
15. <a href="http://www.notsocheesykitchen.com/">The Not So Cheesy Kitchen</a><br />
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You can find more information about author Meagan Micozzi and her upcoming events on her blog <a href="http://www.scarlettabakes.com/">Scarletta Bakes</a>.<br />
<br />Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-53369857311295623132013-10-14T16:18:00.000-04:002013-10-14T16:19:41.261-04:00The New Southwest: Cookbook Spotlight, Week 1<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dalTRnPVy8889sQU7O6eG_-cXxLAgwfiK8Eqmwp6hcJDKmcspbaFNT2zKqvaeYeDw0EdtshP_Y85_K3OY4RBzO7eO4ttbndWo6L86-bMIitRtKqAWlHcHpdK4JHuOdRxZZqGkkhY7AI/s1600/TNSW+cookbook+spotlight.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dalTRnPVy8889sQU7O6eG_-cXxLAgwfiK8Eqmwp6hcJDKmcspbaFNT2zKqvaeYeDw0EdtshP_Y85_K3OY4RBzO7eO4ttbndWo6L86-bMIitRtKqAWlHcHpdK4JHuOdRxZZqGkkhY7AI/s400/TNSW+cookbook+spotlight.jpg" height="335" width="400" /></a></div>
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We're so excited seeing the first posts of the cookbook spotlight! Make sure to follow us on <a href="https://twitter.com/hippocrenebooks">Twitter</a> and <a href="https://www.facebook.com/pages/Hippocrene-Books-Inc/129993534671">Facebook</a> to see all the posts. In
week one, the bloggers will be testing Mushroom and Leek Migas, chosen by Heather. Migas ("crumbs") is an egg dish made with crispy tortilla strips that is hearty and full of flavor. It's a great way to start the day and use up some leftover tortillas. So far we have some very delicious versions of the dish!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6xQyf4iOelVETq2OKsSlknmOyvL7V1aDroJT_Al2rmF488BeryEiXeCNqOg7GY75HAtU0jX2ZowcQn8cqeSbMpx-nIgxfzWLbrG0FHDHsqc7lYSM8XkvQ_tpT21Pm3oNcokBqP3Me8U/s1600/Mushroom+&+Leek+Migas+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6xQyf4iOelVETq2OKsSlknmOyvL7V1aDroJT_Al2rmF488BeryEiXeCNqOg7GY75HAtU0jX2ZowcQn8cqeSbMpx-nIgxfzWLbrG0FHDHsqc7lYSM8XkvQ_tpT21Pm3oNcokBqP3Me8U/s1600/Mushroom+&+Leek+Migas+2.jpg" height="266" width="400" /></a></div>
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<i>As a reminder, here's the schedule and list of food bloggers participating: </i><br />
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In
week one, the bloggers will test a recipe chosen by the hostess, Heather. Week
two, each blogger has the chance to try out a recipe of their choice. In
week three, each blogger will share their review of <a href="http://www.amazon.com/The-New-Southwest-Classic-Flavors/dp/0781813158/ref=sr_1_1?ie=UTF8&qid=1381781000&sr=8-1&keywords=the+new+southwest" target="_blank"><i>The New Southwest</i></a>. At the end of the cook-off, all of the participating bloggers will be doing a giveaway!<br />
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Here are the participating bloggers:<br />
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1. Heather -- <a href="http://www.girlichef.com/2013/10/MushroomLeekMigas.html">Girlichef</a><br />
2. Joanne -- <a href="http://joanne-eatswellwithothers.com/about">Eats Well With Others</a><br />
3. Beate -- <a href="http://www.notsocheesykitchen.com/">The Not So Cheesy Kitchen</a><br />
4. Jennifer -- <a href="http://jcocina.com/">Juanita's Cocina</a><br />
5. Gerry -- <a href="http://foodnessgracious.com/">Foodness Gracious</a><br />
6. Vianney -- <a href="http://sweetlifebake.com/">Sweet Life</a><br />
7. Kim -- <a href="http://www.mykentuckyhome-kim.blogspot.com/">Stirring the Pot</a><br />
8. Liz --<a href="http://www.thatskinnychickcanbake.com/">That Skinny Chick Can Bake</a><br />
9. Danielle -- <a href="http://peacefulcooking.blogspot.com/">Cooking for my Peace of Mind</a><br />
10. Deb -- <a href="http://www.kahakaikitchen.blogspot.com/">Kahakai Kitchen</a><br />
11. Susan -- <a href="http://girlinthelittleredkitchen.com/">The Girl in the Little Red Kitchen</a><br />
12. Desi -- <a href="http://steaknpotatoeskindagurl.blogspot.com/">SteakNPotatoesKindaGurl</a><br />
13. Erica -- <a href="http://www.mycolombianrecipes.com/">My Columbian Recipes</a><br />
14. Pam -- <a href="http://blueberriesandblessings.com/">Blueberries and Blessings</a><br />
15. Sue -- <a href="http://theviewfromgreatisland.com/">The View from the Great Island</a><br />
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You can find more information about author Meagan Micozzi and her upcoming events on her blog <a href="http://www.scarlettabakes.com/">Scarletta Bakes</a>.<br />
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<br />Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-42707472144808693582013-10-11T15:48:00.000-04:002013-10-14T15:49:31.239-04:00The New Southwest: Cookbook Spotlight and Cookoff<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dalTRnPVy8889sQU7O6eG_-cXxLAgwfiK8Eqmwp6hcJDKmcspbaFNT2zKqvaeYeDw0EdtshP_Y85_K3OY4RBzO7eO4ttbndWo6L86-bMIitRtKqAWlHcHpdK4JHuOdRxZZqGkkhY7AI/s1600/TNSW+cookbook+spotlight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dalTRnPVy8889sQU7O6eG_-cXxLAgwfiK8Eqmwp6hcJDKmcspbaFNT2zKqvaeYeDw0EdtshP_Y85_K3OY4RBzO7eO4ttbndWo6L86-bMIitRtKqAWlHcHpdK4JHuOdRxZZqGkkhY7AI/s400/TNSW+cookbook+spotlight.jpg" height="335" width="400" /></a></div>
We're pleased to announce that Hippocrene Books is sponsoring a food-blogger cook-off of <i>The New Southwest </i>by Meagan Micozzi. Some of you may remember Heather of <a href="http://www.girlichef.com/">Girlichef.com</a>, who hosted <i>Muy Bueno</i>'s cook-off last year. She was such a pleasure to work with that we decided to reach out to her again for <i>The New Southwest </i>cook-off. Alongside Heather, 14 other food-bloggers will explore this modern take on southwestern cuisine.<br />
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In week one, the bloggers will test one recipe chosen by Heather. Week two, each blogger has the chance to try out a recipe of their choice. In week three, each blogger will share their review of <i>The New Southwest</i>. At the end of the cook-off, all of the participating bloggers will be doing a giveaway!<br />
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Here are the participating bloggers:<br />
1. Heather -- <a href="http://www.girlichef.com/">Girlichef</a><br />
2. Joanne -- <a href="http://joanne-eatswellwithothers.com/about">Eats Well With Others</a><br />
3. Beate -- <a href="http://www.notsocheesykitchen.com/">The Not So Cheesy Kitchen</a><br />
4. Jennifer -- <a href="http://jcocina.com/">Juanita's Cocina</a><br />
5. Gerry -- <a href="http://foodnessgracious.com/">Foodness Gracious</a><br />
6. Vianney -- <a href="http://sweetlifebake.com/">Sweet Life</a><br />
7. Kim -- <a href="http://www.mykentuckyhome-kim.blogspot.com/">Stirring the Pot</a><br />
8. Liz --<a href="http://www.thatskinnychickcanbake.com/">That Skinny Chick Can Bake</a><br />
9. Danielle -- <a href="http://peacefulcooking.blogspot.com/">Cooking for my Peace of Mind</a><br />
10. Deb -- <a href="http://www.kahakaikitchen.blogspot.com/">Kahakai Kitchen</a><br />
11. Susan -- <a href="http://girlinthelittleredkitchen.com/">The Girl in the Little Red Kitchen</a><br />
12. Desi -- <a href="http://steaknpotatoeskindagurl.blogspot.com/">SteakNPotatoesKindaGurl</a><br />
13. Erica -- <a href="http://www.mycolombianrecipes.com/">My Columbian Recipes</a><br />
14. Pam -- <a href="http://blueberriesandblessings.com/">Blueberries and Blessings</a><br />
15. Sue -- <a href="http://theviewfromgreatisland.com/">The View from the Great Island</a><br />
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The fun starts next week, so be sure to check back weekly to find links to
individual posts from each blogger, and for a chance to win your own copy of <i>The New Southwest</i>! You can find more information about the author on her blog <a href="http://www.scarlettabakes.com/">Scarletta Bakes</a>.<br />
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<br />Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-17596112032685881672013-09-16T13:04:00.001-04:002013-09-16T14:00:32.470-04:00Hippocrene Cooks and Books: Five Cookbook authors trade cuisines for a dayToday we'll be sharing a fun blog swap from five of our cookbook authors! Each author will be reviewing a different type of cuisine and sharing a recipe from a fellow HB author's cookbook. Even better, they will each be giving away a copy the cookbook to their readers!<br />
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Here are the five authors:<br />
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<span style="color: #cc0000;">Rinku Bhattacharya</span><span class="Apple-tab-span"> </span> <span style="color: blue;"><i>The New Ukrainian Cookbook</i> by Annette Corona</span></div>
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<span style="color: #38761d;">Nadia Hassani</span><span class="Apple-tab-span"> </span> <span style="color: #cc0000;"><i>The Bengali Five Spice Chronicles</i> by Rinku Bhattacharya</span></div>
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<span style="color: blue;">Annette Corona</span><span class="Apple-tab-span"> </span> <span style="color: purple;"><i>Nile Style</i> by Amy Riolo</span></div>
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<span style="color: purple;">Amy Riolo</span><span class="Apple-tab-span"> </span> <span style="color: orange;"><i>Rice & Curry: Sri Lankan Home Cooking</i> by S.H. Fernando</span></div>
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<span style="color: orange;">S.H. Fernando</span><span class="Apple-tab-span"> </span> <span style="color: #38761d;"><i>Spoonfuls of Germany</i> by Nadia Hassani</span></div>
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You can find the authors online through their blogs and social media!</div>
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<span style="color: #cc0000;"><b>Rinku Bhattacharya</b></span><span class="Apple-tab-span"> </span> </div>
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<b>Blog:</b> <a href="http://www.cookinginwestchester.com/">www.cookinginwestchester.com</a></div>
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<b>Twitter:</b> <a href="https://twitter.com/Wchestermasala" target="_blank">@wchestermasala</a></div>
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<b>Facebook:</b> <a href="https://www.facebook.com/CookinginWestchester">CookinginWestchester</a></div>
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<b>Pinterest: </b><a href="http://www.pinterest.com/rinkub/" target="_blank">@rinkub</a></div>
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<b><span style="color: #38761d;">Nadia Hassani</span><span class="Apple-tab-span"> </span> </b> </div>
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<span style="font-family: 'Times New Roman'; font-size: 16px;"><b>Blog:</b> </span><a href="http://www.spoonfulsofgermany.com/" target="_blank">www.spoonfulsofgermany.com</a><br />
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<b>Facebook:</b> <a href="https://www.facebook.com/SpoonfulsofGermany" target="_blank">SpoonfulsofGermany</a></div>
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<b><span style="color: blue;">Annette Corona</span><span class="Apple-tab-span"> </span></b> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHbQnayQgX1UyIV18ZLsVb98GDX_T1Cy-yYQ0buLAo0jIrUBOqNhlW7qLxrB9waA5K57BtUr1SmPJvEp4tB84SAnmvleuWb5KxVYp3KQUdCYdUaXEIdko8NaOBbKIL5x_wNLUDZPCqu4/s1600/BookSigningLarge.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHbQnayQgX1UyIV18ZLsVb98GDX_T1Cy-yYQ0buLAo0jIrUBOqNhlW7qLxrB9waA5K57BtUr1SmPJvEp4tB84SAnmvleuWb5KxVYp3KQUdCYdUaXEIdko8NaOBbKIL5x_wNLUDZPCqu4/s1600/BookSigningLarge.jpg" width="256" /></a></div>
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<span style="font-family: 'Times New Roman'; font-size: 16px;"><b>Blog:</b> <a href="http://www.refuelingyourfork.com/2013/09/16/hippocrene-books-cooks-five-cookbook-authors-trade-cuisines-for-a-day-2/" target="_blank">www.refuelingyourfork.com</a></span></div>
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<b>Facebook: </b><a href="https://www.facebook.com/annette.corona.5?fref=ts" target="_blank">annette.corona</a></div>
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<span style="color: purple;"><b>Amy Riolo</b></span><span class="Apple-tab-span"> </span> </div>
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<span style="font-family: 'Times New Roman'; font-size: 16px;"><b>Blog:</b> </span><a href="http://www.amyriolo.blogspot.com/#!http://amyriolo.blogspot.com/2013/09/hippocrene-books-cooks-five-cookbook.html" style="color: purple; font-family: 'Times New Roman'; font-size: 16px;" target="_blank" title="blocked::http://www.amyriolo.blogspot.com/#!http://amyriolo.blogspot.com/2013/09/hippocrene-books-cooks-five-cookbook.html">http://www.amyriolo.blogspot.com</a><br />
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<b>Twitter:</b> <a href="http://twitter.com/amyriolo" target="_blank">@amyriolo</a></div>
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<span style="color: orange;"><b>S.H. Fernando</b></span><span class="Apple-tab-span"> </span> </div>
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<span style="font-family: 'Times New Roman'; font-size: 16px;"><b>Blog:</b> </span><a href="http://riceandcurry.wordpress.com/2013/09/16/hippocrene-books-cooks-five-cookbook-authors-trade-cuisines-for-a-day/" target="_blank">www.riceandcurry.wordpress.com</a><br />
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Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-21730730448406427922013-07-19T14:04:00.000-04:002013-07-19T14:04:30.961-04:00Beat the Heat Day 5 Recipe - Egyptian-Style Key-LimeadeIt's Friday, which means we've made it through this week's heat wave!<br />
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Here's a drink we recommend for Day 5 of "Beat the Heat." You'll find this recipe in <i>Nile Style: Egyptian Cuisine and Culture </i>by Amy Riolo, now in an updated paperback edition. How could this frothy, tangy-sweet drink not be refreshing? Sounds like the perfect way to keep cool after a long week of hazy, humid heat.<br />
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<b>Egyptian-Style Key-Limeade</b><br />
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4 key limes, halved, or 2 lemons, juiced<br />
1/2 cup sugar, or to taste<br />
2 1/2 cups cold water<br />
1/2 cup milk <br />
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<b>Directions</b><br />
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Place key limes or lemon juice in a blender. Add sugar, water, and milk.<br />
<b> </b><br />
Blend on high for 3 minutes, or if using key limes, until they have completely disintegrated.<br />
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Strain the juice and pour into 4 tall glasses and let sit for a few minutes to allow the froth to rise to the top.<br />
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Now expanded with new recipes in a paperback edition, this unique cookbook is devoted to the multi-ethnic and multi-religious history of the Egyptian table. Twenty-five menus celebrate occasions such as the Ancient Nile Festival, Ramadan Breakfast, and Passover. Each menu includes a historical and anecdotal introduction along with the recipes. This cookbook offers something for every palate!<br />
<br />
Includes:<br />
<ul>
<li>More than 150 easy-to-follow recipes</li>
<li>Egyptian food history timelines</li>
<li>Glossary of Egyptian ingredients and “Where to Buy” Guide
</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyrChijUd6VaiPpuSMlsXMajyE1DQhcjCj21bS26KHIBQLpf7QOhWdScmXU_36hW3fmaeEnB-Fq3cC10k6GaOxkS0-h4IM85zMVdv3AOfKl2IfXKSStVk6p3Iw61TREHpwcVeHYnGYOt0/s1600/Riolo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyrChijUd6VaiPpuSMlsXMajyE1DQhcjCj21bS26KHIBQLpf7QOhWdScmXU_36hW3fmaeEnB-Fq3cC10k6GaOxkS0-h4IM85zMVdv3AOfKl2IfXKSStVk6p3Iw61TREHpwcVeHYnGYOt0/s1600/Riolo.jpg" /></a>Award-winning author, popular lecturer, cooking show host, restaurant consultant, and educator, <b>Amy Riolo</b>, is known for fusing the worlds of culture, cuisine, and history.<br />
<br />
Amy is the author of <i>Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula </i>(Capitol Books, 3007) and <i>The Mediterranean Diabetes Cookbook </i>(American Diabetes Association). She also wrote <i>Nile Style: Egyptian Cuisine and Culture</i>, which<i> </i>won the Gourmand Award for "Best Arab Cuisine Book" in the United States in 2009.<br />
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<u><b>Recipes from earlier this week:</b></u><br />
Day 4: <a href="http://hippocrenecooks.blogspot.com/2013/07/beat-heat-recipe-day-4-potato-and.html" target="_blank">Potato and Chickpea Salad</a> <br />
Day 3: <a href="http://hippocrenecooks.blogspot.com/2013/07/beat-heat-recipe-day-3-potato-and.html" target="_blank">Potato and Pomegranate Salad</a><br />
Day 2: <a href="http://www.girlichef.com/2013/06/Peach-CoconutPaletas.html" target="_blank">Peach Coconut Paletas</a><br />
Day 1: <a href="http://hippocrenecooks.blogspot.com/2013/07/beat-heat-recipe-day-1-shrimp-salad-on.html" target="_blank">Shrimp Salad on Mixed Green</a> Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com2tag:blogger.com,1999:blog-4119931076641491537.post-56064351411129340932013-07-18T12:46:00.001-04:002013-07-18T13:03:05.808-04:00Beat the Heat Recipe Day 4 - Potato and Chickpea Salad<span style="font-size: normal;">The week is almost over, and with it, the hot, sticky weather. In this kind of heat, 80 degree temperature forecasts for next week are a welcome sight! </span><br />
<span style="font-size: normal;"><br /></span>
<span style="font-size: normal;">We've got another recipe for this week's "Beat the Heat" collection. Today, we recommend Potato and Chickpea Salad from <i>The Bengali Five Spice Chronicles </i>by Rinku Bhattacharya. Don't let prep time disenchant you. We promise, the two-hour wait will be forgotten the second fork meets mouth. This recipe, like others from this week, have simple ingredients that can be found just about anywhere--even in your garden! You can find tamarind paste at Indian markets and specialty stores.</span><br />
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<span style="font-size: x-small;"><i>Image courtesy of Rinku Bhattacharya</i></span></div>
<b>POTATO AND CHICKPEA SALAD</b> (<i>Alu Kabuli</i>)<br />
<i>This simple recipe is symbolic of childhood and carefree times to a lot of Bengalis.</i><br />
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Prep Time: 2 hours (mostly to chill the salad) <br />
Yield: 6 servings <br />
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4 russet potatoes, boiled and peeled <br />
1 tablespoon tamarind paste <br />
Juice of 2 limes <br />
1 teaspoon black salt<br />
3⁄4 teaspoon cayenne pepper powder<br />
1 cup cooked chickpeas<br />
1 red onion, very finely chopped <br />
2 tablespoons chopped cilantro leaves <br />
1 or 2 green chilies, finely chopped<br />
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<b>Directions</b><br />
<br />
Slice the potatoes and place in a mixing bowl. In a separate small bowl mix the tamarind paste, lime juice, black salt, and cayenne pepper powder. Gently add the spice mixture to the potatoes. Add the chickpeas, red onions, cilantro, and green chilies and mix in lightly but evenly. <br />
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Chill for 1 1⁄2 hours. Serve as a light meal or as a salad with any other dish.<br />
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Bengal, located in eastern India, is famous for its cuisine, including a unique five-spice blend called panchphoron. Bengali cooking balances fresh, local ingredients and delicate spices to produce an array of mostly vegetarian, fish, and shellfish dishes. <br />
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Includes:<br />
<ul>
<li>A thorough introduction to Bengali culture and cooking</li>
<li>180 easy-to-follow traditional and contemporary recipes</li>
<li>Sections on spice pastes, spice blends, and essential tool</li>
<li>Sidebars with family anecdotes and historical and cultural information</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyRqqg2uyWagB2ny42upTswmsyhRAmqDR38BiJjhe_-O7RJi1M0BeccPYg5oRwiBSZq2o3SrfQe87JjnInaVUojERcalF2_HWFlj2uLXem3Qqveq7bIwufYJEoX7kmW1G-Zq82PSF1Gw/s1600/Rinku_headshot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyRqqg2uyWagB2ny42upTswmsyhRAmqDR38BiJjhe_-O7RJi1M0BeccPYg5oRwiBSZq2o3SrfQe87JjnInaVUojERcalF2_HWFlj2uLXem3Qqveq7bIwufYJEoX7kmW1G-Zq82PSF1Gw/s1600/Rinku_headshot.jpg" /></a><b> </b><br />
<b>Rinku Bhattacharya</b> was born in Kolkata, India and currently resides in Westchester, New York. She teaches cooking classes, maintains a popular food blog, Cooking in Westchester, and writes a weekly column, “Spices and Seasons,” for the Journal News website.<br />
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<u><b>Recipes from earlier this week:</b></u></div>
Day 3: <a href="http://hippocrenecooks.blogspot.com/2013/07/beat-heat-recipe-day-3-potato-and.html" target="_blank">Potato and Pomegranate Salad</a><br />
Day 2: <a href="http://www.girlichef.com/2013/06/Peach-CoconutPaletas.html" target="_blank">Peach Coconut Paletas</a><br />
Day 1: <a href="http://hippocrenecooks.blogspot.com/2013/07/beat-heat-recipe-day-1-shrimp-salad-on.html" target="_blank">Shrimp Salad on Mixed Green</a> <br />
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Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-27660414979050865642013-07-17T15:51:00.000-04:002013-07-18T12:59:29.528-04:00Beat the Heat Recipe Day 3 - Potato and Pomegranate SaladDay 3 of this blistering heat, and it's almost too hot to eat...<br />
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Almost.<br />
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Today's "Beat the Heat" recipe comes from <i>Indian Inspired Gluten-Free Cooking </i>by Alamelu Vairavan and Margaret Pfeiffer. We love this salad because it offers a cool, dynamic taste without the kitchen prep sweat. It's also very easy on
the eyes! Look for fruit and veggies at your local farmer's market to maximize freshness. <br />
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<i> </i><br />
<i> </i><b>Potato and Pomegranate Salad</b><br />
<i>A new twist on the classic potato salad--this one is enhanced with cucumbers, pomegranate seeds, and spices. Serve on a bed of wartercress or baby spinach for added color and crunch. </i><br />
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1 cup sliced potatoes (gold, red, and/or purple varieties)<br />
3/4 cup pomegranate seeds<br />
1/2 medium English cucumber, cut into 2-inch lengthwise pieces<br />
1/2 fresh green chili pepper, finely minced (more or less to taste)<br />
1/2 teaspoon ground cumin<br />
1/4 black sesame seeds<br />
1/2 teaspoon fresh lemon juice<br />
1/4 teaspoon salt (more or less to taste)<br />
<br />
Yields: 2 cups<br />
Serving size: 1/2 cup<br />
<br />
<b>Directions</b> <br />
<br />
1. Place potato slices in a glass bowl with a few tablespoons of water. Microwave for 5 minutes or until tender when pierced with a fork. (Alternatively, boil on stovetop.) Drain and cool.<br />
<br />
2. Place pomegranate seeds, cucumber, chili pepper, cumin, sesame seeds (if using), lemon juice, and salt in a bowl and stir. Add potatoes and gently toss to combine.<br />
<br />
3. Refrigerate for 1 hour before serving.<br />
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<div style="text-align: center;">
<u><b>More about <i>Indian Inspired Gluten-Free Cooking</i></b></u></div>
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<br />
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Celiac disease affects about 1% of all Americans (about 3
million people) and many are finding relief by following a gluten-free diet.
Most gluten-free diets are bland and restrictive, but Indian cuisine is a
perfect alternative as it relies heavily on flavorful spices, rice, vegetables,
dals and legumes. With inspired, nutritious recipes like “Mushroom and Green
Pea Quinoa with Pistachios,” “Chickpeas with Ginger and Mango,” and “Chicken in
Almond-Coconut Sauce,” this cookbook brings the rich flavors of Indian cooking
to your gluten-free table.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Includes:</div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">More
than 100 easy-to-follow <span style="mso-spacerun: yes;"></span>step-by-step recipes</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Helpful
FAQ on gluten-free foods</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Guide
to Indian spices, rice, grains and legumes used in the recipes</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Nutritional
analysis and diabetic exchanges for each recipe</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Beautiful
color photo for each recipe</li>
</ul>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89n0tEjh5ENZ4E5DDmNXsHX4KZvcZ_iX5zBcD5Z-tOeFIQI2Y9r9FyheRw7eIVxb_Q6hv0VxOo4Ihi3cSEJIohkSkmAjIHO96kidoFq9TkAaq7LHxGTMgXyBvO4ezP1v99PU8ksmCAm8/s1600/Alamelu+w+Margaret.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89n0tEjh5ENZ4E5DDmNXsHX4KZvcZ_iX5zBcD5Z-tOeFIQI2Y9r9FyheRw7eIVxb_Q6hv0VxOo4Ihi3cSEJIohkSkmAjIHO96kidoFq9TkAaq7LHxGTMgXyBvO4ezP1v99PU8ksmCAm8/s200/Alamelu+w+Margaret.jpeg" width="200" /></a> <b style="mso-bidi-font-weight: normal;">Alamelu Vairavan </b>is
host of the popular cooking show “Healthful Flavors with Alamelu,” produced by
Milwaukee Public Television and syndicated across the country on PBS. She is a
culinary instructor and author of two successful cookbooks, including <i style="mso-bidi-font-style: normal;">Healthy South Indian Cooking</i> (Hippocrene
Books, 2008). Alamelu holds a degree in Health Information Management from the University of Wisconsin—Milwaukee and has worked
for many years in healthcare. She resides in Milwaukee, Wisconsin.
Visit her at curryonwheels.com. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Margaret Pfeiffer</b>,
M.S., R.D., C.L.S. is a practicing cardiac nutritionist, a clinical lipid specialist
and registered dietitian. She earned a B.S. in Food and Nutrition at University
of Wisconsin—Stout and an M.S. from Boston
University. She has
taught many classes on healthy cooking and authored a book on heart-healthy
eating, <i style="mso-bidi-font-style: normal;">Smart 4 Your Heart</i> (King,
2009). <span style="mso-spacerun: yes;"> </span>She resides in Brookfield, Wisconsin.</div>
<div class="MsoNormal">
<br /></div>
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<![endif]--><u><b>Recipes from earlier this week:</b></u><br />
Day 2: <a href="http://www.girlichef.com/2013/06/Peach-CoconutPaletas.html" target="_blank">Peach Coconut Paletas</a><br />
Day 1: <a href="http://hippocrenecooks.blogspot.com/2013/07/beat-heat-recipe-day-1-shrimp-salad-on.html" target="_blank">Shrimp Salad on Mixed Greens</a> <br />
<br />Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-19268719705253914622013-07-15T15:39:00.001-04:002013-07-18T13:02:29.534-04:00Beat the Heat Recipe Day 1 - Shrimp Salad on Mixed Greens<span style="font-family: Times New Roman; font-size: small;"><span style="font-size: 12pt;"><span class="Apple-style-span">To survive</span> the horrible heat wave
hitting the nation this week, we're providing you with recipes to keep you cool
and refreshed! <span class="Apple-style-span">Every day this week
we'll share oven-free recipes and chilly treats to help you beat the
heat.</span></span></span><br />
<br />
<span style="font-family: Times New Roman; font-size: small;"><span style="font-size: 12pt;">Day 1's
recipe comes from <i><span style="font-style: italic;">Spoonfuls of Germany:
German Regional Cuisine </span></i>by Nadia Hassani. "Shrimp Salad on Mixed
Greens" is a great <span class="Apple-style-span">hassle-free
</span>summer recipe. <span class="Apple-style-span">You'll have a
delicious and light dinner without turning on the stove</span>. Steaming the
shrimp only takes a few minutes, and you can always chill them afterward if so
desired. Feel like skipping the steaming step? Most markets will steam the
shrimp for you so you can grab the bag and go!</span></span><br />
<br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQy8zxo5EZQhH1UWFiARjoqKNUE8NuGBiKqLzqxC8Pi_AatgIDvY-1KoVT0NtA039DPehIxO-jp2a8JeVH9Ypx82N5Er1OKpBrTBg2s5znSEQg-ZrS770XEvREkWAkpH2DD_fSu_RhHA4/s1600/shrimp-salad-on-mixed-greens1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQy8zxo5EZQhH1UWFiARjoqKNUE8NuGBiKqLzqxC8Pi_AatgIDvY-1KoVT0NtA039DPehIxO-jp2a8JeVH9Ypx82N5Er1OKpBrTBg2s5znSEQg-ZrS770XEvREkWAkpH2DD_fSu_RhHA4/s400/shrimp-salad-on-mixed-greens1.jpg" width="400" /></a><span style="font-size: x-small;"><i> </i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Image courtesy of Nadia Hassani</i></span></div>
<br />
<b> <span style="font-family: Times New Roman; font-size: small;"><span style="font-size: 12pt;">Shrimp Salad on Mixed
Greens</span></span></b><br />
<br />
1 lb. very small to miniature unshelled raw shrimp, or 1/2 lb. cooked, shelled, and deveined shrimp<br />
1/4 cup light mayonnaise<br />
2 teaspoons ketchup<br />
2 teaspoons brandy<br />
Salt and freshly milled black pepper<br />
1 tablespoon finely chopped fresh dill<br />
6 medium white mushrooms, cleaned, trimmed, and thinly sliced<br />
4 to 6 red-skin radishes, cleaned, trimmed, and thinly sliced<br />
1 hard-boiled egg, peeled and sliced<br />
4 cups (4 ounces) washed and dried mixed greens (mesclun mix), in bite-size pieces<br />
<br />
Yields: 4 to 6 servings<br />
<br />
<b>Directions</b><br />
<b> </b><br />
1. If using raw shrimp, bring a large pot of salted water to a boil. Drop the shrimp into the water, reduce the heat, and simmer for 2 to 2 minutes, or until pink. Drain, shell, devein the shrimp, and set aside.<br />
<br />
2. Mix the mayonnaise with the ketchup and brandy. Season with salt and pepper and stir in the dill.<br />
<br />
<br />
3. Combine the shrimp, mushrooms, radishes, and egg in a mixing bowl. Add the dressing and toss. Arrange the greens on a large serving platter and place the shrimp salad on top. Serve immediately with toasted bread or baguette slices. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9o3aGCELQfP2gNZBUJS_7-7P8EKsuNf6PH2h8cfGF2ITWbzvsbWwD577yhM6hyphenhyphenYO4hoOnpv5TosVeKktnL2CXDGegYlJU7cJWTDXXQsKfAKHas2jkQdn9VSnIp37wnGuKcISHY1Pnv_I/s1600/Spoonfuls+of+Germany+Expanded+Edition+cover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9o3aGCELQfP2gNZBUJS_7-7P8EKsuNf6PH2h8cfGF2ITWbzvsbWwD577yhM6hyphenhyphenYO4hoOnpv5TosVeKktnL2CXDGegYlJU7cJWTDXXQsKfAKHas2jkQdn9VSnIp37wnGuKcISHY1Pnv_I/s400/Spoonfuls+of+Germany+Expanded+Edition+cover.jpg" width="266" /></a></div>
<br />
<span style="font-size: 11.0pt;"><i><a href="http://www.amazon.com/Spoonfuls-Germany-Regional-Cuisine-Expanded/dp/0781813085/ref=sr_1_sc_2?s=books&ie=UTF8&qid=1369925004&sr=1-2-spell&keywords=spoonfuls+of+germanyu" target="_blank">Spoonfuls of Germany</a>, </i>now available in paperback,<i> </i>goes beyond the sauerkraut and
knackwurst stereotype to unveil the often-overlooked diversity of German
regional cuisine. Here you’ll find not only classic dishes such as <i>spaetzle </i>and
<i>sauerbraten</i>, but also forgotten delicacies like <i>Westphalian pumpernickel
pudding</i> and <i>Windmill cake </i>from Frisia. Fascinating sidebars profile
foods and the history and people behind them with anecdotes and lore that will
surprise and enchant readers. With 200 easy-to-follow recipes and 16 pages of
beautiful color photos, the heart of German cooking comes to life.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_W3P9s2OxkSga3fn574jndOlEgS2yOfq44VcT_Qi3q89Z9BG97mY7-QxpBvY5im9YHjPuJVhCwJ-KkeIP5G54NkycD4ltJm5qlS_8h2XyOilU93m2nIR5IolLHJuf1dzfY0NlP1G2aDs/s1600/SOG+Nadia+Author+Backcover+.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_W3P9s2OxkSga3fn574jndOlEgS2yOfq44VcT_Qi3q89Z9BG97mY7-QxpBvY5im9YHjPuJVhCwJ-KkeIP5G54NkycD4ltJm5qlS_8h2XyOilU93m2nIR5IolLHJuf1dzfY0NlP1G2aDs/s200/SOG+Nadia+Author+Backcover+.jpg" width="200" /></a></div>
<span style="font-size: 11.0pt;"> </span>
<br />
<div class="MsoNormal">
<span style="font-size: 11.0pt;"> <b>Nadia Hassani</b></span><span style="font-size: 11.0pt;"> immigrated to the United
States from her native Germany in 1998. She found herself
missing the foods of her childhood, which inspired her to write this cookbook.
Hassani works as a writer, editor, and translator, and in her free time is an
avid gardener. She lives near Allentown, Pennsylvania. </span></div>
Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-80189702811475248422013-05-22T15:11:00.003-04:002013-05-22T15:11:43.387-04:00Spice Up Memorial Day with Chicken Tikka Kebabs!<!--[if gte mso 9]><xml>
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</xml><![endif]--><span style="font-size: small;">With Memorial Day approaching, it's time to start thinking about which savory dish you'll bring to the feast. Yes, burgers<span style="font-size: small;">, </span>hot dogs, and <span style="font-size: small;">barbe<span style="font-size: small;">que</span></span> are American staples of <span style="font-size: small;">t<span style="font-size: small;">he </span>cookout, picnic, and BBQ, but <span style="font-size: small;">they've</span></span> been done every year and will most likely be the main dish again this year. <span style="font-size: small;">W</span>hat about the people who want to try something a little more healthful but e<span style="font-size: small;">qually </span>satisfying? What can you offer them? </span><br />
<br />
<span style="font-size: small;">We recommend you spice up the M<span style="font-size: small;">emor<span style="font-size: small;">ial Day menu with</span></span> Chicken Tikka Kebabs from our <a href="http://www.amazon.com/Inspired-Gluten-Free-Cooking-Alamelu-Vairavan/dp/0781813069/ref=sr_1_1?ie=UTF8&qid=1369242982&sr=8-1&keywords=Indian+Inspired+Gluten-Free+Cooking"><i>Indian Inspired Gluten-Free Cooking</i></a> by Alamelu Vairavan and Margaret Pfeiffer. <span style="font-size: small;">P<span style="font-size: small;">aired with <span style="font-size: small;">a </span>C<span style="font-size: small;">hickpea and Garli<span style="font-size: small;">c Chutney, these kebabs <span style="font-size: small;">are perfect <span style="font-size: small;">for <span style="font-size: small;">an<span style="font-size: small;">y outdoor <span style="font-size: small;">oc<span style="font-size: small;">casion<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> (<span style="font-size: small;">k</span></span>ids love them too<span style="font-size: small;">)!</span> <span style="font-size: small;"><span style="font-size: small;">This mouth-watering recipe is only one of 100+ featured in the new cookbook available in stores now<span style="font-size: small;">.</span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">We hope you enjoy them a<span style="font-size: small;">s much as we do!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
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<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1;">
<span style="font-size: small;"><b style="mso-bidi-font-weight: normal;">Chicken Tikka Kebabs</b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;"><i style="mso-bidi-font-style: normal;">These tender pieces of chicken,
marinated in a spice blend and broiled, taste great served with Chickpea and
Garlic Chutney (<b>see recipe below</b>).</i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;">4 boneless, skinless chicken thighs or breasts, patted dry with paper
towels</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1;">
<span style="font-size: small;"><b style="mso-bidi-font-weight: normal;">Marinade</b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;">1/2 teaspoon cayenne pepper </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;">1/4 teaspoon ground cardamom</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;">1/4 teaspoon dry fenugreek/methi leaves (optional)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;">1/4 teaspoon curry powder</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;">1/4 teaspoon salt (more or less to taste)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;">1 tablespoon fresh lemon juice</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;">1/2 tablespoon grated fresh ginger </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;">1/2 tablespoon minced garlic</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;">2 tablespoons plain low-fat yogurt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;"><b style="mso-bidi-font-weight: normal;">Equipment</b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;">8 (6-inch) wooden skewers, soaked in water for 30 minutes</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: small;">1. Cut the chicken into bite-size cubes.</span><br />
<br />
<span style="font-size: small;">2. Whisk the marinade ingredients in a glass bowl. Add the
cubed chicken, turning to coat. Cover and marinate for 1 hour in the
refrigerator, stirring several times.</span><br />
<br />
<span style="font-size: small;">3. Preheat broiler to 500°F. Line a baking sheet with foil.</span><br />
<br />
<span style="font-size: small;">4. Thread chicken cubes onto the soaked wooden skewers,
leaving about 1/4-inch space between pieces to allow for even cooking.</span><br />
<br />
<span style="font-size: small;">5. Place the skewers of chicken on the baking sheet. Spray
chicken lightly with oil.</span><br />
<br />
<span style="font-size: small;">6. Broil for 20 to 25 minutes, turning halfway through
cooking time. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 1;">
<span style="font-size: small;">Yield: 8 kebabs</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;">Serving size: 1 kebab</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: small;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qA1jkaDQafN56-IbdNMBtSoLTdYVZH-9v60s88mjfC0ijQ4Rc08LOjuWn20_hDuF-b7kMUczNM1BXjo3aEMeKW0x5IoH07vQTDr939mXoONRsMiyu1541OU7OCXCQV4L_yp1ljIohW0/s1600/011.CW.021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qA1jkaDQafN56-IbdNMBtSoLTdYVZH-9v60s88mjfC0ijQ4Rc08LOjuWn20_hDuF-b7kMUczNM1BXjo3aEMeKW0x5IoH07vQTDr939mXoONRsMiyu1541OU7OCXCQV4L_yp1ljIohW0/s320/011.CW.021.jpg" width="213" /></a></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<b><span style="font-size: small;">C</span>hickpea and Garlic Chutney</b></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
</div>
<span style="font-size: small;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><i>This chutney can also be served as a vegetable dip
or spread on gluten-free crackers.</i></span></div>
<span style="font-size: small;">
</span>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;"><br /></span></div>
<span style="font-size: small;">
</span>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-size: small;">1 cup canned chickpeas, drained
and rinsed</span></div>
<span style="font-size: small;">
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
3 cloves garlic</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
1/2 teaspoon cumin seeds</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
1 whole dried red chili pepper
(more or less to taste)</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
1/4 teaspoon cayenne pepper
powder (more or less to taste)</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
1 tablespoon grated fresh ginger</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
2 tablespoons fresh lemon juice</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
1/4 teaspoon salt (more or less
to taste)</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
1/2 cup low-fat buttermilk</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
1. Place chickpeas, garlic,
cumin seeds, chili pepper, cayenne pepper powder, ginger, lemon juice, salt,
and buttermilk in a blender or food processor; blend or process until a smooth
thick consistency. </div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
2. If the mixture is too thick,
add additional buttermilk or some water, a tablespoon at a time, to thin to
desired consistency.</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
3. Scrape into a bowl and
serve. As an option, garnish with finely chopped red onion and cilantro.
</div>
</span><span style="font-size: small;"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
Yield: 1 1/2
cups</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
Serving size: 1/4 cup</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
</span><span style="font-size: small;">
<b>Alamelu Vairavan</b> is the host of a popular cooking show "Healthful Flavors with Alamelu," produced by Milwaukee Public Television and syndicated across the country on PBS. She is a culinary instructor and author of two successful cookbooks, including <i>Healthy South Indian Cooking </i>(Hippocrene Books, 2008). Alamelu holds a degree in Health Information Management from the University of Wisconsin--Milwaukee and has worked for many years in healthcare. She resides in Milwaukee, Wisconsin. Visit her at <a href="http://www.curryonwheels.com/">Curry on Wheels</a>.</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>Margaret Pfeiffer</b>, M.S., R.D., C.L.S. is a practicing cardiac nutritionist, a clinical lipid specialist and registered dietitian. She earned a B.S. in Food and Nutrition at University of Wisconsin--Stout and an M.S. from Boston University. She authored a book on heart-healthy eating, <i>Smart 4 Your Heart </i>(King, 2009). She resides in Brookfield, Wisconsin. </span></div>
Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-25313310391151867072013-04-24T13:42:00.000-04:002013-04-24T14:39:47.310-04:00Spotlight on New Spring 2013 Cookbooks!As our readers have already discovered, Hippocrene Books is known for its specialization in international cookbooks. This spring we're releasing one all-new cookbook, two expanded editions, and two paperback editions.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE0F0sYXWY9m0qCXcYBngoAxphWOoxQxtuPHWd6wtU88o-aHbiNCXKu3pQj-a4_JfLIBwTn74FWgEgesLxIZUl8M500Qn8dJ3CYjVVXhEdkoJOseS1Q0QlOe9Hc0j9E1Pm1LMDVEfPM_c/s1600/Indian+Inspired+Gluten-Free.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE0F0sYXWY9m0qCXcYBngoAxphWOoxQxtuPHWd6wtU88o-aHbiNCXKu3pQj-a4_JfLIBwTn74FWgEgesLxIZUl8M500Qn8dJ3CYjVVXhEdkoJOseS1Q0QlOe9Hc0j9E1Pm1LMDVEfPM_c/s320/Indian+Inspired+Gluten-Free.jpg" width="257" /></a></div>
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We're excited to share that our first gluten-free offering will be available June 15th: <i>Indian Inspired Gluten-Free Cooking</i> by Alamelu Vairavan and Margaret Pfeiffer! Celiac disease affects about 3 million people in America alone and many are able to find relief in a gluten-free diet. There's not much to a gluten-free diet in terms of flavor and variety, but adding Indian cuisine into the mix takes it to the next level. Indian cuisine is known for rich flavors and spices, incorporating different types of rice, dals (lentils), and legumes--all gluten-free. If you're gluten-intolerant or gluten-sensitive, <i>Indian Inspired Gluten-Free Cooking </i>will teach you how to expand your diet. Trust us, your taste buds will thank you!<br />
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Alamelu Vairavan is the host of the popular cooking show "Healthful Flavors with Alamelu," produced by Milwaukee Public Television and syndicated across the country on PBS. She is a culinary instructor and author of two successful cookbooks, including <i>Healthy South Indian Cooking</i> (Hippocrene Books, 2008).<br />
<br />
Margaret Pfeiffer, M.S., R.D., C.L.S. is a practicing cardiac nutritionist , a clinical lipid specialist and registered dietician. She's also taught many classes on healthy cooking and authored a book on heart-healthy eating, <i>Smart 4 Your Heart </i>(King, 2009).<br />
<br />
Check out <a href="http://well.blogs.nytimes.com/2013/02/04/gluten-free-whether-you-need-it-or-not/" target="_blank">this article</a> by the <i>New York Times</i> which talks about the benefits of a gluten-free diet even if you're not diagnosed as gluten-intolerant or gluten-sensitive. People with other diseases such as irritable bowel syndrome and arthritis show signs of alleviated symptoms by eliminating gluten from their diets.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwgHPqAWoj3z9sfb66OBSKATmCzWpyOriKuJFqtnhZCAYkP4gs19SJVUqZp8smKRAxTXhblV65fPrHiLx2Yx5gMpD-ZVsJRbKu0JNMUTsEiwS5CuornO2hkNXbPh4qnLgOC02Xjy7950/s1600/Taste+of+Nepal+pb+cover.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwgHPqAWoj3z9sfb66OBSKATmCzWpyOriKuJFqtnhZCAYkP4gs19SJVUqZp8smKRAxTXhblV65fPrHiLx2Yx5gMpD-ZVsJRbKu0JNMUTsEiwS5CuornO2hkNXbPh4qnLgOC02Xjy7950/s320/Taste+of+Nepal+pb+cover.jpg" width="212" /></a></div>
<a href="http://www.amazon.com/Taste-Nepal-Jyoti-Pathak/dp/0781813093/ref=sr_1_1_title_2_pap?s=books&ie=UTF8&qid=1366823725&sr=1-1&keywords=taste+of+nepal" target="_blank"><i>Taste of Nepal</i></a>
by Jyoti Pathak is now available in paperback! Winner of the Gourmand
Cookbook Award in 2007 for "Best Foreign Cuisine Cookbook," <i>Taste of Nepal </i>is
one of the few Nepali cookbooks available. The cuisine is surprisingly
diverse for such a small country, with
influences from Chinese and Indian culinary methods and tastes. Home
cooks who enjoy Asian cuisines will find new and unique dishes to add to
their repertoire. <br />
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The expanded edition of <i>Nile Style: Egyptian Cuisine and Culture</i> by Amy Riolo, which won the Gourmand World Cookbook Award in 2009 for "Best Arab Cuisine," will hit bookstore shelves in May. This paperback edition is the first of its kind to focus on the multi-ethnic and multi-religious influences in Egyptian cuisine. With two brand new chapters, 16 pages of color photographs, and more than 150 easy-to-follow recipes,<i> Nile Style </i>provides insight into Egypt's diversity for foodies and armchair travelers.<br />
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<i>Spoonfuls of Germany: German Regional Cuisine</i> by Nadia Hassani will be available in May. Filled with new recipes and photos, the new paperback edition explores the often-overlooked diversity of German regional cuisine. Hassani takes the reader on a flavor-filled ride with traditional dishes such as <i>spaetzle </i>and <i>sauerbraten</i>, and lesser-known specialties like "Westphalian pumpernickel pudding" and "Windmill Cake" from Frisia. You can also find Nadia on her blog <a href="http://spoonfulsofgermany.com/" target="_blank">Spoonfuls of Germany</a>. <br />
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The new paperback edition of <i>Sephardic Israeli Cuisine: A Mediterranean Mosaic </i>by Sheilah Kaufman will also be available in May. Sephardic cuisine is truly a mosaic of a variety of Mediterranean
influences. Typical ingredients include cinnamon, cloves, fenugreek,
saffron, almond essence, rose and orange flower water, tahini paste,
artichokes, fava beans, olives, fennel, couscous, semolina and bulgur. <br />
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Whether you're looking for more healthful cooking options or seeking a new culinary experience, each cookbook has something unique to offer. Pre-orders can be made on Amazon, otherwise watch your favorite bookstore shelves for the release of these new and updated titles. We hope you'll find something to satisfy your culinary cravings! <br />
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<br />Hippocrene Bookshttp://www.blogger.com/profile/08590109149246395809noreply@blogger.com0tag:blogger.com,1999:blog-4119931076641491537.post-2345362177432907092013-04-15T12:13:00.005-04:002013-04-15T13:19:58.348-04:00Bengali New Year with Rinku BhattacharyaWe haven't had an author guest post in a while, so we're very excited to have Rinku with us today! Rinku is the author of <a href="http://www.amazon.com/The-Bengali-Five-Spice-Chronicles/dp/0781813050/ref=sr_1_1?ie=UTF8&qid=1358351386&sr=8-1&keywords=the+bengali+five+spice+chronicles" target="_blank"><i>The Bengali Five Spice Chronicles</i></a> (Hippocrene, 2012), and also blogs on <a href="http://cookinginwestchester.com/" target="_blank">Cooking in Westchester</a> and contributes to LoHud.com with her column <a href="http://food.lohudblogs.com/tag/rinku-bhattacharya/" target="_blank">"Spices and Seasons."</a> Today is the Bengali New Year and Rinku shares the traditional holiday with us today:<br />
<br />
<br />
<div class="MsoNormal">
<i><span style="font-family: "Times New Roman"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">Spring has been reluctant this year, teasing us
with the sunshine and flowers but somehow falling short of the promise of
warmth. If you are in the New York area, you will
see the colorful tulips, yellow daffodils and the lovely white, blue and purple fragrant hyacinths all around. The good thing about spending time
working with food is that it works well any time of the year. It adds the
colors to your life and table in spring and summer, makes things festive in
fall, and is warm and satisfying on a cold and windy day.</span></i></div>
<i>
</i><br />
<div class="MsoNormal">
<i><span style="font-family: "Times New Roman"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">Spring in the Bengali calendar, much like the rest of
the world, is a time of freshness and renewal. I love the
idea of a second New Year, especially in the middle of the year as it offers me a second fresh start. Bengali New Year is less about drinking and
more about food. (Yes, I know, almost everything Bengali is more about food!) Yet with the New Year celebrations, there is a
prelude to the food. My mother made me start the day with taking a bath,
donning new clothes, and offering a simple prayer to God. She taught me to ask
forgiveness for the transgressions of the years past and blessings for a New Year
that would be satisfying and happy. A simple grounding exercise before we went
onto indulge in a riot of food.</span></i></div>
<i>
</i><br />
<div class="MsoNormal">
<i><span style="font-family: "Times New Roman"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">As with all things in my kitchen, it is
all about seasonal food, so I've decided to share a festive green pea stuffed
bread, or </span></i><span style="font-family: "Times New Roman"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">kachori</span><i><span style="font-family: "Times New Roman"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">. If you are willing to take a trip to your farmer’s market it can
be made with the new spring peas and if not, well this works just as
well with sweet frozen peas. These delectable puffed breads are usually enjoyed
with split pea lentils that are made with a touch of coconut and raisins.
The flavors of this meal are sweet and satisfying, layered with delicate touches
of anise and bay leaf. </span></i></div>
<i>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">This is where I say vegetarian flavors do not
have to be boring and ho hum, as with these recipes and countless others I have
shown you the many ways to love your veggies. However, Bengali festivities do
not stop with vegetables, we love our fish and meat and poultry, too! In fact,
if you stop by this guest post, <a href="http://smitachandra.com/blog/2013/4/7/guest-post-and-cookbook-giveaway-fragrant-shrimp-with-whole-spices-and-coconut" target="_blank">Fragrant Shrimp in a Delicate Coconut Sauce or </a></span></i><a href="http://smitachandra.com/blog/2013/4/7/guest-post-and-cookbook-giveaway-fragrant-shrimp-with-whole-spices-and-coconut" target="_blank"><span style="font-family: "Times New Roman"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Chringi Malaikari</span></a><i><span style="font-family: "Times New Roman"; font-size: 12.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">, you will find my recipe</span></i><span style="font-family: "Times New Roman"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;"><i> and you
can also try your luck at winning a copy of my cookbook. I hope you enjoy these recipes and give your life a fresh start this spring!</i></span><br />
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: junctionregular; mso-bidi-font-size: 13.0pt;">FRIED PUFFY BREADS WITH GREEN PEA FILLING</span></div>
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<i><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Italic; mso-bidi-font-size: 10.0pt;">Matarshutir Kachoris</span></i><br />
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">To understand the essentials of regional Indian cooking, the
devil, as they say, is</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">in the details. <i>Kachoris</i> are filled breads that puff when they
are deep fried. The</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">Bengali <i>kachori</i> differs slightly from the North Indian variety
in its texture. This</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;"><i>kachori</i> is meant to be softer as opposed to the slightly
crisper coating of its</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">Northern cousin. The green pea filling is also a unique
variation that is typical of</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">the Eastern regions. The pre-stuffed dough packets can actually
be prepared up</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">to two days in advance and kept in the refrigerator. If
prepared in advance, they</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">should be removed from the refrigerator and kept at room
temperature to</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">warm for about 30 minutes prior to rolling and frying.</span></div>
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<b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Bold; mso-bidi-font-size: 10.0pt;">Prep Time: </span></b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">1½ hours (includes time for dough to rest)</span></div>
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<b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Bold; mso-bidi-font-size: 10.0pt;">Cook Time: </span></b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">30 to 40 minutes | </span><b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Bold; mso-bidi-font-size: 10.0pt;">Makes: </span></b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">16</span></div>
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<b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Bold; mso-bidi-font-size: 10.0pt;">INGREDIENTS</span></b></div>
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<b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Bold; mso-bidi-font-size: 10.0pt;">Dough</span></b></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">3 cups all-purpose white flour, plus extra for rolling</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">1 teaspoon salt</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">2 tablespoons ghee or oil</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">¾ cup cold water</span></div>
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<b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Bold; mso-bidi-font-size: 10.0pt;">Filling</span></b></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">1 cup frozen peas, thawed</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">1 tablespoon oil</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">½ teaspoon nigella seeds</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">1 teaspoon fresh ginger paste (page 13)</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">½ teaspoon cayenne pepper powder</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">¾ teaspoon fennel seed powder</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">¾ teaspoon salt</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">1 teaspoon sugar</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">Oil
for frying</span></div>
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<b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Bold; mso-bidi-font-size: 10.0pt;">PREPARATION</span></b></div>
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<b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Bold; mso-bidi-font-size: 10.0pt;">Prepare dough:</span></b></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">Sift the flour and salt into a mixing bowl. Gently mix the ghee
or oil into the</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">flour, resulting in something that looks like a pie crust
dough. Gradually mix in</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">the cold water to form a smooth elastic dough. (The dough
should not feel</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">sticky and it should have a smooth pliable texture.) Set the
dough aside to rest.</span></div>
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<br /></div>
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<b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Bold; mso-bidi-font-size: 10.0pt;">Make the filling:</span></b></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">Place the peas in a food processor and process until smooth.
Heat the oil in a</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">wok or skillet, add the nigella seeds and wait for these to
sizzle. Add the ginger</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">paste, cayenne pepper powder, fennel seed powder, salt, and
sugar and mix</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">well. Add the pureed peas and cook for about 6 to 7 minutes,
stirring frequently,</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">until the mixture is cooked through and separating from the
sides of</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">the pan. Cool the mixture slightly.</span></div>
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<br /></div>
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<b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Bold; mso-bidi-font-size: 10.0pt;">Assemble and fry:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">Divide the dough into 16 portions. Shape a portion into a ball
and roll out,</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">using some flour, into a 3-inch disc. Place about 1½ teaspoons
of the filling</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">onto the center of the circle. Shape the circle into a round
package by covering</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">the filling with the dough, carefully ensuring that the dough
covers the filling</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">comfortably without any tears. Place the dough packet seal side
down on a</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">greased tray and continue with remaining dough portions. Keep
the dough</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">packets organized on the tray so you can roll them out in the
order they were</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">made.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">Place some oil in a wok and set the heat to medium high. Test
readiness by</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">dropping a breadcrumb in the oil; it should immediately come up
to the surface</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">if the oil is hot enough.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">Take a sealed dough packet and roll out on a floured surface to
a circle about 3</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">to 4 inches in diameter. It is critical to try to roll these
out as thin as possible</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">without tearing the dough. Gently place the rolled dough into
the hot oil and</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">wait until disc rises to the surface and then puffs up. Cook
briefly on the first</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">side for about a minute or so and then turn and cook for a
couple of minutes on the other side.The finished breads should be pale golden
and puffy. Use a</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">slotted spatula to lift it out and drain the oil on the side of
the wok. Continue</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">this
process with all the remaining dough packets. Serve hot.</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: junctionregular; mso-bidi-font-size: 13.0pt;">SWEET BENGALI GRAM LENTILS WITH COCONUT AND RAISINS</span></div>
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<i><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Italic; mso-bidi-font-size: 10.0pt;">Misti Cholar Dal</span></i></div>
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<br />
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">This is a festive recipe for special occasions, when you might
actually get a fresh</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">coconut and chop it yourself into tiny, delicate pieces. But I
must confess I often</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">make do with frozen shredded coconut, and in fact wrote this
recipe with the</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">frozen variety in mind. Either way it is up to you, but the
fresh coconut does</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">yield a nice crunchy sweet taste.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">I have on occasion made small <i>Matarshutir Kachoris</i> (Fried Puffy
Breads with</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">Green Pea Filling, page 59) and arranged then on an appetizer
platter to serve</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">with this dal. It is a modern twist on a very traditional
combination.</span></div>
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<b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Bold; mso-bidi-font-size: 10.0pt;">Prep Time: </span></b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">7 to 8 hours (to soak the lentils) | </span><b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Bold; mso-bidi-font-size: 10.0pt;">Cook Time: </span></b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">25 minutes in a</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">pressure cooker; 45 minutes in a saucepan | </span><b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Bold; mso-bidi-font-size: 10.0pt;">Makes: </span></b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">4 to 6 servings</span></div>
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<b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Bold; mso-bidi-font-size: 10.0pt;">INGREDIENTS</span></b></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">½ cup yellow Bengali gram lentils(cholar dal), soaked overnight</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">3 green chilies</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">½ teaspoon turmeric</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">½ teaspoon cayenne pepper powder</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">1 teaspoon salt</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">1½ teaspoons sugar</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">1 teaspoon raisins</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">½ cup finely shredded coconut</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">2 teaspoons ghee (clarified butter)</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">2 cloves</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">1-inch cinnamon stick, broken into pieces</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">2 cardamom pods</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">1 bay leaf</span></div>
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<b><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Bold; mso-bidi-font-size: 10.0pt;">PREPARATION</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">Put the lentils, chilies, turmeric, cayenne pepper powder,
salt, sugar, raisins, and</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">2 and 1/2 cups water in a pressure cooker or large saucepan,
you may need more water for the stove top.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">Cook till the lentils are very soft but still retain their
original shape, about 25 minutes under pressure or 45</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">minutes in pot on stove.</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">Gently toast the coconut in a small skillet (I do this without
oil, since the coconut</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; text-autospace: none;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">has quite a bit of oil). Stir the coconut into the lentil
mixture and taste for salt.</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">(It should have a creamy appearance and slightly sweet taste).</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">Heat the ghee in the small skillet and add the cloves, cinnamon
stick, cardamom</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">pods, and bay leaf and cook for 20 seconds. Pour over the
lentils and gently stir</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; line-height: 115%; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">in
and simmer for another 5 minutes before serving.</span><br />
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<span style="font-family: "Times New Roman"; font-size: x-small; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">Rinku Bhattacharya is the author of </span><span style="font-family: "Times New Roman"; font-size: x-small; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;"><i><span style="font-family: "Times New Roman"; font-size: x-small; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">Bengali Five Spice Chronicles</span></i> and the blog, <a href="http://cookinginwestchester.com/" target="_blank">Cooking in Westchester</a>, where she shares her life experiences and original recipes that combine Indian spices with produce from her backyard and local farmers markets. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. She has been teaching recreational cooking classes for the past six years, inspiring many with simple recipes from Eastern India. You can connect with her on <a href="https://www.facebook.com/rinku.cooking" target="_blank">Facebook</a>, <a href="https://twitter.com/Wchestermasala" target="_blank">Twitter</a>, and <a href="http://pinterest.com/rinkub/" target="_blank">Pinterest</a>. Rinku </span><span style="font-family: "Times New Roman"; font-size: x-small; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;"><span style="font-family: "Times New Roman"; font-size: x-small; mso-bidi-font-family: Frutiger-Light; mso-bidi-font-size: 10.0pt;">resides in New York, and </span>is currently working on her second cookbook expected in spring 2014. </span></div>
<i><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> </span></i>
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