tag:blogger.com,1999:blog-41628135751666474472024-03-13T04:57:43.336-07:00Design and DishesA design and food blog on a mission to showcase beautiful things.Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-4162813575166647447.post-62679336843052523482012-03-14T10:54:00.000-07:002012-03-14T10:54:03.462-07:00Design | JourneyI will be the first to admit that I have been l...a...z...y... when it comes to keeping this blog alive over the past couple of months. So much has happened in my personal life that it's hard to even know where to begin. Changes with family, keeping up with friends, starting an amazing new job with a <a href="http://www.charactersf.com/">design studio</a> I love and respect, traveling, and making time for my health and well-being all while maintaining a busy freelance career... I've been tired y'all! 2012 has only just begun but it feels like I've crammed an entire years worth of activities into January, February and March. Now that I'm getting into more of a routine it feels like an appropriate time to share the things I love once more.<br />
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This particular post is a bit outside of my norm. Video games were a hobby of mine when I was younger but somewhere along the line, when games started getting almost too realistic, I started losing interest. It's funny being a graphic designer because I'm constantly interacting with new forms of technology, but with my video games I want it old school. I miss the days of Donkey Kong, Zelda, and Mario Kart. I miss my Gameboy and Super Nintendo!<br />
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I came across <a href="http://games.yahoo.com/blogs/plugged-in/artful-journey-stuns-critics-184647753.html">this article</a> on Yahoo this morning and thought to myself, "I want to play this game like yesterday!"<br />
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Created by acclaimed independent developer <a href="http://thatgamecompany.com/">thatgamecompany</a>, Journey is an exploratory adventure that sees players wandering across a massive desert as they slowly make their way to a beacon of light atop a faraway mountain. They'll come across other online players along the way, but in what's considered a significant breach of gamer protocol, no talking is allowed, forcing players to find other ways to communicate with one another.<br />
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<iframe frameborder="0" height="338" src="http://d.yimg.com/nl/ygames/site/player.html#lang=en-US&startScreenCarouselUI=hide&browseCarouselUI=hide&shareUrl=http%3A%2F%2Fgames.yahoo.com%2Fvideo%2Fblogs-25803537%2Fjourney-launch-trailer-28589170.html&vid=28589170&repeat=0" width="600"></iframe><br />
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Even though I don't keep up with video games and reviews I will say that Journey is receiving some of the highest praise and is being considered, "The most beautiful game of its time," according to <a href="http://ps3.ign.com/articles/121/1219641p1.html">IGN</a>.<br />
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Rainy days like today make me want to go home and whip up a pot of chicken meatball minestrone in my crock pot, bust out my roommates' PS3 and download Journey.</div>Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com0tag:blogger.com,1999:blog-4162813575166647447.post-80994764899148411932012-01-24T08:00:00.001-08:002012-01-24T11:38:10.433-08:00Dessert | Poppy Seed, Bourbon & Butterscotch Bread Pudding<div class="separator" style="clear: both; text-align: center;">
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I have a whole list of great excuses for not posting lately, but I'm just going to say Happy New Year!!! 2011 wasn't my favorite to say the least, but 2012 feels good so far. Really damn good!<br />
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I've made this recipe 3 times in less then a month. I don't know if that's something I should be admitting seeing as my roommates already voice their concerns about the amount of heavy whipping cream and eggs I've been keeping in the fridge. It's just <i>sooo</i> good. Really damn good! This dessert couldn't be easier to make and will literally have friends drooling and/or squealing like children with the first bite. And just when I go and get (even more) hooked on bread pudding, I find out that someone is opening a bread pudding bakery in my neighborhood. Rumor has it that there will be 108 flavors. I just, can't!<br />
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This magical recipe comes from the 2011 November issue of <a href="http://www.bonappetit.com/">Bon Appétit</a>. "Based on a dessert that Anita Lo serves at Anissa, this custardy bread pudding is shot through with poppy seeds for a stunning visual and textural effect." Seriously, MAKE THIS, you can't mess it up and you won't regret it.<br />
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PECAN, BOURBON & BUTTERSCOTCH BREAD PUDDING | Recipe inspired by Chef Anita Lo of Anissa<br />
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Butterscotch Sauce <br />
1 cup (packed) light brown sugar <br />
1/2 cup light corn syrup <br />
3 tablespoons unsalted butter <br />
1 1/2 teaspoons kosher salt <br />
1/2 cup heavy cream <br />
1 tablespoon bourbon <br />
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Pudding <br />
1 pound day-old rustic white bread, crusts removed, cut into 1/2” cubes (12 cups) <br />
1/2 cup (1 stick) unsalted butter, melted <br />
2 tablespoons plus 1 1/2 cups sugar <br />
5 large eggs <br />
4 cups heavy cream <br />
1 1/2 tablespoons poppy seeds <br />
Pinch of kosher salt <br />
3 tablespoons bourbon <br />
1/2 vanilla bean, split lengthwise <br />
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Butterscotch Sauce <br />
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1 | Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/2 cups, about 3 minutes.<br />
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2 | Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool. Let cool completely, cover, and chill. Rewarm before serving.<br />
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Pudding <br />
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1 | Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside.<br />
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2
| Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in
another large bowl until pale yellow and fluffy, about 3 minutes. Add
cream, poppy seeds, and salt; beat to blend.<br />
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3 | Place
bourbon in a small bowl; scrape in seeds from vanilla bean (reserve bean
for another use). Whisk to distribute seeds, then add to egg mixture,
whisking to blend well. Pour egg mixture over bread mixture in bowl.
Toss to coat well. Transfer mixture to a 13x9x2” glass or ceramic baking
dish, spreading out in an even layer. Cover with plastic wrap and chill
overnight. <br />
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4 | Preheat oven to 325°F. Remove plastic wrap
and bake until top is browned in spots and a tester inserted into center
comes out clean, 1 1/4–1 1/2 hours. Serve bread pudding with
butterscotch sauce.<br />
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I was never able to get a good picture of the actual baked bread pudding. It always ended up being eaten as soon as it came out of the oven. No joke.Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com3tag:blogger.com,1999:blog-4162813575166647447.post-13097000941695359362012-01-24T08:00:00.000-08:002012-01-24T11:30:30.749-08:00Design | Bartholomäus Traubeck: Years<iframe allowfullscreen="" frameborder="0" height="338" mozallowfullscreen="" src="http://player.vimeo.com/video/30501143?title=0&byline=0&portrait=0&color=ffffff" webkitallowfullscreen="" width="601"></iframe><br />
<a href="http://vimeo.com/30501143">YEARS</a> from <a href="http://vimeo.com/traubeck">Bartholomäus Traubeck</a> on <a href="http://vimeo.com/">Vimeo</a>.<br />
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This music - which sounds like a moody piano soundtrack for a
existentialist movie about a rainy day - is made by slicing a tree in
cross-section, sticking it on a turntable, and dropping a tone-arm with a
PlayStation Eye Camera in the head, and processing its output through
Ableton Live. It’s called Years, and it was created by Bartholomäus
Traubeck.<br />
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via <a href="http://boingboing.net/2012/01/19/cross-section-of-a-tree-played.html">BoingBoing</a>Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com1tag:blogger.com,1999:blog-4162813575166647447.post-35026291538162843062011-12-30T17:29:00.000-08:002011-12-30T17:30:39.781-08:00Design | Elio Di Luca<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-YBcGyDRPDDw/Tv5j6a4zI2I/AAAAAAAAA9I/OdB_Dfj_xdU/s1600/eliodiluca.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-YBcGyDRPDDw/Tv5j6a4zI2I/AAAAAAAAA9I/OdB_Dfj_xdU/s1600/eliodiluca.jpg" /></a></div>
From Spanish studio <a href="http://www.puigdemontroca.com/es/proyectos/packaging/elio-di-luca">Puigdemont Roca</a> comes packaging design for Elio Di Luca chocolate. Project description from Puigdemont Roca: In a hyper-competitive market, standing out from the competition is crucial. To this end, we decided to show the basic ingredient of each flavour of premium chocolate with a fresh perspective, shooting the images from a zenith angle. In this way, we managed to convey the concept of ‘top end’, and in turn raise a range of emotions in the consumer.<br />
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via <a href="http://lovelypackage.com/">Lovely Package</a>.Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com0tag:blogger.com,1999:blog-4162813575166647447.post-49643797254792052532011-12-14T08:00:00.000-08:002011-12-14T09:18:07.002-08:00Dessert | Pear Tarts With Peach Glaze<div class="separator" style="clear: both; text-align: left;">
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Sorry! To anyone that reads this blog... I have been beyond busy. My life recently took a turn for the awesome and I am happy to report that I have an amazing new job that I love. Love! I've been waking up excited to go to the office since the day I started. Freelancing on top of quitting my previous job to start a new one the very next day - literally - has definitely put my blog on the back burner. Not by choice! I guess the excuse can be the holidays seeing as I haven't posted since Thanksgiving. I'm easing back in to it with a delightful and super easy pear tart recipe I saw on <a href="http://www.tastespotting.com/">Taste Spotting</a> recently. </div>
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PEAR TARTS WITH PEACH GLAZE</div>
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6 rectangular puff pastry sheets measuring roughly 3"x4"</div>
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1 egg, beaten</div>
<div style="text-align: left;">
1 tablespoon butter, melted</div>
<div style="text-align: left;">
2 pears, skin removed, thinly sliced<br />
2 teaspoons sugar<br />
1 tablespoon fresh lemon juice<br />
2 tablespoons peach jam<br />
2 tablespoons water</div>
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1 | Preheat the oven to 350°F. Toss the pear slices in the lemon juice and sugar. Add more sugar if needed. Set aside.<br />
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2 | Prepare a baking sheet with parchment paper. Lightly grease the paper with butter. Place one pastry rectangle on the baking tray. With a sharp knife, lightly slice the tops - do not slice all the way through on the pastry sheet - about 1/2" away from the four edges, creating a kind of 'frame' on the pastry. Brush the insides of the frame with the butter: the space where you will be placing the nectarine slices. <br />
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3 | Arrange the slices on top. Repeat with the remaining pastry rectangles or until your pear slices have been used up. Brush the sides of the pastries with the egg wash. Bake for about 15 minutes or until golden brown.<br />
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4 | While the tarts are baking, prepare the glaze by bringing the jam and water to a boil. Run the mixture through a sieve and allow to cool. When the tarts are out of the oven, lightly brush the tops of the pears with the glaze.</div>
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</div>Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com0tag:blogger.com,1999:blog-4162813575166647447.post-77220826822874306532011-11-27T10:29:00.001-08:002011-11-28T18:39:56.813-08:00D&D | Thanksgiving<br />
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I am beyond happy and kind of shocked to report that this is my 100th post! And what better way to celebrate than Thanksgiving! I was thinking about sharing stories of past Thanksgivings... a group of nearly 30 family members and friends all gathered at someone's house (usually my parents). Snacking and drinking all morning in preparation to eat that special dinner you only get once a year. <i>Once a year!?</i> I have so many stories from yesteryear, but this year was my turn, and it felt like the right time to stay at home with friends and make my own memories... and recipes! With the stresses of my current life and the holidays approaching, I viewed Thanksgiving day as an opportunity to remember that I can slow down and enjoy myself in my own home with people I care about. <br />
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The recipes I'm featuring are from all over. The turkey was my creation (I forgot to take a photo of the final bird - SO mad at myself - but it was great!), the stuffing recipe came from a family friend, and the rest was a combination of <a href="http://www.bonappetit.com/">Bon Appétit</a> and <a href="http://www.epicurious.com/">Epicurious</a> finds.<br />
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CIDER-BRINED TURKEY WITH BUTTER & APPLE GLAZE<br />
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Brine<br />
3 quarts apple cider, divided <br />
1 1/2 cups kosher salt <br />
1/4 cup whole allspice <br />
8 bay leaves <br />
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1/2 cup (packed) light brown sugar <br />
16 whole black peppercorns <br />
6 garlic cloves, smashed <br />
2 3”-4” cinnamon sticks plus more for garnish <br />
4 quarts cold water </div>
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2 Granny Smith apples, cut into sixths <br />
Melted unsalted butter (for basting)
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1 14-16 pound turkey (neck and gizzard removed)<br />
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1 | Bring 2 quarts cider, 1 1/2 cups salt, and the next 6 ingredients to a boil in a very large pot, stirring to dissolve salt and sugar. Let cool to room temperature. Stir in 4 quarts cold water. Add turkey to brine and press down to submerge. Cover; refrigerate overnight. <br />
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2 | Remove turkey from brine and pat dry with paper towels; discard brine. Season lightly inside and out with salt and pepper. Place turkey, breast side up, on a rack set in a large heavy roasting pan and tie legs together with kitchen twine. Let stand at room temperature for 1 hour. <br />
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3 | Preheat oven to 375°F. Combine the remaining 1 cup of cider and 3 cups water in roasting pan. Scatter apples around. Brush turkey with butter. Flip breast side down. <br />
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4 | Roast turkey, breast side down, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 1 1/2 - 2 hours longer. Transfer turkey to a platter. Let rest for at least 20 minutes before carving.<br />
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KALE & BRUSSELS SPROUT SALAD<br />
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1/4 cup fresh lemon juice<br />
2 tablespoons Dijon mustard<br />
1 tablespoon minced shallot<br />
1 small garlic clove, finely grated<br />
1/4 teaspoon kosher salt plus more for seasoning<br />
Freshly ground black pepper<br />
2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced<br />
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife<br />
1/2 cup extra-virgin olive oil, divided<br />
1/3 cup almonds with skins, coarsely chopped<br />
1 cup finely grated Pecorino<br />
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1 | Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl. <br />
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2 | Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt. <br />
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3 | Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature. <br />
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4 | Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.<br />
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SPICED GLAZED CARROTS WITH SHERRY AND CITRUS<br />
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2 bunches of thin carrots (2 lb.), cut into 1" pieces (about 4 cups) <br />
2 tablespoons (1/4 stick) unsalted butter <br />
1/2 teaspoon kosher salt plus more for seasoning <br />
12 whole black peppercorns <br />
1 bay leaf <br />
1 tablespoon fresh clementine juice or orange juice <br />
2 tablespoons Sherry or sweet vermouth, divided <br />
2 pinches ground cloves <br />
1 tablespoon fresh tarragon leaves <br />
1/4 teaspoon freshly grated clementine zest or orange zest <br />
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1 | Bring carrots, butter, 1/2 tsp. salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7–8 minutes. Using a slotted spoon, transfer carrots to a medium bowl. <br />
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2 | Add clementine juice, 1 Tbsp. Sherry, and ground cloves to skillet and cook until glaze forms, 7–8 minutes. Stir in carrots and remaining 1 Tbsp. Sherry. Season carrots to taste with salt. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry. Transfer to a serving plate. Garnish with tarragon and celementine zest.<br />
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HERB-INFUSED MASHED POTATOES<br />
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4 pounds russet potatoes <br />
1 pound Yukon Gold potatoes <br />
3 tablespoons kosher salt plus more to finish <br />
1 cup whole milk <br />
1/2 cup heavy cream <br />
8 whole black peppercorns <br />
3 sprigs thyme or 1 sprig rosemary <br />
2 bay leaves <br />
1/2 cup (1 stick) chilled unsalted butter, cubed <br />
Freshly ground black pepper <br />
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Special equipment <br />
Using a food mill keeps spuds light and airy. If you have a ricer, that will work, too. <br />
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1 | Fill a large pot halfway with cold water. Peel potatoes and cut into 2" pieces, adding to pot as they are cut. Add cold water to cover by 1" if needed. Stir in kosher salt. Bring to a boil, then reduce heat to medium-low and gently simmer until tender, 10–15 minutes. Drain potatoes and transfer to a baking sheet. Let dry, 5–10 minutes. <br />
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2 | Meanwhile, heat whole milk, heavy cream, peppercorns, thyme or rosemary, and bay leaves in a small saucepan over medium heat, stirring occasionally, until mixture is very hot but not boiling, about 10 minutes. Remove from heat and let mixture infuse for 20 minutes; strain. This will add herbal flavor without coloring the liquid. <br />
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3 | Pass potatoes through the smallest disk of a food mill along with butter into a large bowl. Stir in the hot cream mixture. Season generously to taste with kosher salt and freshly ground black pepper. To hold, press plastic wrap directly against the surface and set bowl over (not in) a large pot of simmering water for up to 2 hours.<br />
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CRISPY CAULIFLOWER WITH CAPERS, RAISINS & BREADCRUMBS<br />
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1 large head of cauliflower (2 pounds), cut into 2” florets <br />
6 tablespoons olive oil, divided <br />
Kosher salt and freshly ground black pepper <br />
3 garlic cloves, thinly sliced <br />
2 tablespoons salt-packed capers, soaked, rinsed, patted dry <br />
3/4 cup fresh coarse breadcrumbs <br />
1/2 cup low-salt chicken broth <br />
1 teaspoon anchovy paste (optional) <br />
1/3 cup golden raisins <br />
1 tablespoon white wine vinegar or Champagne vinegar <br />
2 tablespoons chopped flat-leaf parsley <br />
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1 | Preheat oven to 425°F. Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes. DO AHEAD: Cauliflower can be made 4 hours ahead. Let stand at room temperature. Reheat before using. <br />
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2 | Meanwhile, heat remaining 3 Tbsp. olive oil in a small saucepan over medium-low heat. Add garlic and cook, stirring occasionally, until just golden, 5–6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, 2–3 minutes; transfer breadcrumb mixture to a plate and set aside. <br />
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3 | Add chicken broth and anchovy paste (if using) to same saucepan. Bring to a boil. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside. Do ahead: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture mixture before continuing. <br />
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4 | Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.<br />
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CORN BREAD STUFFING WITH SAUSAGE, APPLES & HERBS<br />
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1 9x9 pan of corn bread, cut into 1 inch cubes<br />
6 stalks celery, rough chopped<br />
1 yellow onion, rough chopped<br />
1 green bell pepper, seeded, rough chopped<br />
1 jalapeno, seeded, minced<br />
2 sweet apples peeled and diced<br />
1 lb Italian sausage cooked<br />
1/4 cup fresh sage chopped <br />
2 tablespoons fresh thyme chopped<br />
1/4 cup chopped fresh parsley <br />
4 cups of stock (chicken or turkey)<br />
2 shallots chopped<br />
2 eggs beaten<br />
Salt and pepper to taste<br />
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1 | In a large non-stick skillet heat 2 tablespoons butter over medium-high heat. Add celery, onion, apple, and peppers; saute until just soft. Meanwhile, heat 1 tablespoon olive oil over medium heat. Add sausage and cook until done. <br />
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2 | Mix the veggies together with cornbread, sausage, and herbs. Add eggs and stock and give it a good mix with your hands. Pour mixture into a buttered pan and bake in a 350°F degree oven for 45 minutes.<br />
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PEAR & APPLE CRISP<br />
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You can find the recipe for this dessert <a href="http://designanddishes.blogspot.com/2011/11/dessert-pear-apple-crisp.html">right here</a> on Design & Dishes. I made it last week but it was such a hit that I felt it would be perfect for Thanksgiving.<br />
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All-in-all a fantastic meal spent with fantastic people.Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com1tag:blogger.com,1999:blog-4162813575166647447.post-33727710886772888482011-11-22T11:54:00.001-08:002011-11-22T12:21:07.023-08:00Design | John & John Potato Crisps<div class="separator" style="clear: both; text-align: left;">
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I came across this project on <a href="http://www.thedieline.com/blog/2011/11/22/john-john-potato-crisps.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+TheDieline+%28TheDieline.com+-+Blog+-+World%27s+%231+Package+Design+Website%29">The Dieline</a> but turns out they found it on <a href="http://pinterest.com/TheDieline/" target="_blank">Pinterest</a>, one of my favorite new resources and websites for sharing and storing images/inspiration. <a href="http://www.john-crisps.com/" target="_blank">John & John Potato Crisps</a> is a hard company to find information on, particularly the studio or person responsible for the look & feel of the brand and their products. The website is bold and contemporary and the packaging is insanely stylish, but all I really know is that they're distributed by <a href="http://www.market-grounds.com/" target="_blank">Market Grounds</a>, a company that develops and produces food and beverage products, so perhaps they designed them in-house. </div>
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<span class="full-image-block ssNonEditable"><span></span></span>Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com1tag:blogger.com,1999:blog-4162813575166647447.post-63632336778739211722011-11-20T15:06:00.001-08:002011-11-20T15:24:41.035-08:00Design | Saul Bass: Iconic Title SequencesThe legacy of legendary graphic designer <a href="http://en.wikipedia.org/wiki/Saul_Bass" rel="nofollow" target="_blank">Saul Bass</a> and his iconic title sequences remains tangible to this day.<em><a href="http://www.amazon.com/gp/product/1856697525/ref=as_li_qf_sp_asin_tl?ie=UTF8&tag=artofthetitle-20&linkCode=as2&camp=217145&creative=399373&creativeASIN=1856697525" rel="nofollow" target="_blank"> Saul Bass: A Life In Film & Design</a></em>,
a tome dedicated to his many cultural contributions, has finally seen
the light of day, and is available for purchase through Amazon.<br />
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To celebrate, <a href="http://www.artofthetitle.com/2011/11/12/the-title-design-of-saul-bass/" rel="nofollow" target="_blank">Art of the Title</a> has compiled a short homage to some of Bass’s better known works.
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<iframe src="http://player.vimeo.com/video/31992143?title=0&byline=0&portrait=0&color=ffffff" width="601" height="338" frameborder="0" webkitAllowFullScreen mozallowfullscreen allowFullScreen></iframe><p><a href="/31992143">The Title Design of Saul Bass</a> from <a href="/ianalbinson">Ian Albinson</a> on <a href="/">Vimeo</a>.</p>Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com0tag:blogger.com,1999:blog-4162813575166647447.post-78588163967322119022011-11-18T13:56:00.001-08:002011-11-18T15:02:52.421-08:00Dessert | Pear & Apple Crisp<div class="separator" style="clear: both; text-align: center;">
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Do you guys ever get <i>too</i> much sleep? I know it sounds silly, but I think I've gotten so used to sleeping lightly and being woken up by traffic and city noise that I rarely get truly deep sleep anymore. I live in a pretty central area of the city and for as much as I love my apartment and location, the one thing I would change would be the noise. It might sound like I'm exaggerating but my apartment is basically next to a freeway off-ramp so the noise is 24 hours a day and will often include semi trucks gearing up for a big uphill climb which can result in my entire building shaking to the point that you think "the big earthquake" has arrived. In short, it's terrifying and makes for a pretty poor night sleep.<br />
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It's not until you visit somewhere quiet that you realize just how bad your situation actually is/can be. This week I had the opportunity to have a 2 night staycation (aka
house-sitting) in San Francisco with my best friends Henry and Taylor. Sleeping in a totally quiet space and in an incredibly comfortable king size bed makes for a remarkably relaxing experience! Who knew!?<br />
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Amongst wining and dining in our "new" neighborhood we found time to just zone out and relax to our favorite HGTV and Food Network programs, including <a href="http://www.foodnetwork.com/barefoot-contessa/index.html">The Barefoot Contessa</a> (my personal favorite). With my mind and body totally relaxed I figured it would be a great time to make a beautiful dinner for Ryan and I. In the episode I watched, I caught a glimpse of Ina Garten's pear, apple & cranberry crisp, a hearty dessert that seemed just perfect for this time of year. I'm happy to say that Ina and her crisp did not disappoint. The original recipe included cranberries but I honestly didn't miss them. <br />
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PEAR & APPLE CRISP | Recipe inspired by Ina Garten: The Barefoot Contessa<br />
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2 pounds ripe Bosc pears (4 pears) <br />2 pounds firm Macoun apples (6 apples) <br />3/4 cup dried cranberries <br />1 teaspoon grated orange zest <br />1 teaspoon grated lemon zest <br />2 tablespoons freshly squeezed orange juice <br />2 tablespoons freshly squeezed lemon juice <br />1/2 cup granulated sugar <br />1/4 cup all-purpose flour <br />1 teaspoon ground cinnamon <br />1/2 teaspoon ground nutmeg <br /> <br /> For the topping: <br />1 1/2 cups all-purpose flour <br />3/4 cup granulated sugar <br />3/4 cup light brown sugar, lightly packed <br />1/2 teaspoon kosher salt <br />1 cup old-fashioned oatmeal <br />1/2 pound (2 sticks) cold unsalted butter, diced<br />
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1 | Preheat the oven to 350°F. Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour mixture into ramekins. <br />
<br /> 2 | Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. <br /><br /> 3 | Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm. <br />
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<br />Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com1tag:blogger.com,1999:blog-4162813575166647447.post-25404246071247772012011-11-18T13:43:00.001-08:002011-11-18T13:50:44.678-08:00Design | Helios<div class="separator" style="clear: both; text-align: center;">
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Helios has since 1969 provided organic and environmentally friendly
products to the Norwegian market. The products have traditionally been
sold purely through specialty shops for organic products. Now the Helios
brand is being launched to the people.
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<br />
<a href="http://www.uniform.no/">Uniform</a> won the pitch to reposition the Helios
eco-brand last year. The challenge was to transform the Helios brand
from being a brand just for the typical eco-consumer, to become a brand
for the regular retail customer.<br />
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Uniform has developed a new brand-positioning platform and redesigned
the identity and packaging of over 100 varieties. The feedback from the
supermarket chains has exceeded all expectations.<br />
<br />
In the design process it was important to retain the historical
foundation. Helios has a unique position and credibility in the eco
segment with many loyal customers. The past few years, new players have
entered the market, but not many producers have an equally strong
history as Helios.<br />
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Through focus groups, it became clear that the name Helios had the
highest recognition and was thus the most important item to keep. This
gave the project freedom to rethink other aspects of the identity.
Uniform redesigned the logo and gave it a prominent place on all
packages in order to create a strong recognition in a chaotic grocery
store. The logo underpins the importance of the name Helios – the sun
god. As the packages will be placed next to well known brands it is
important that Helios is evident in the shelves. With a strong and clear
logo on all packages we created easy recognition across all product
groups.<br />
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Different hand-drawn patterns were developed for all product lines. The
patterns are based on the shape of a seed, giving associations to leaves
and seeds, which supports Helios´ core values of care and naturalness.
In addition fresh colors give the packages a modern look.<br />
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Common for all the products from Helios is the strong focus on
ingredients and flavors. To underpin this, the ingredients will be
visible in the packages where possible. Helios puts great efforts into
high standards on the raw materials of their products. Together with
their long history, this provides confidence and credibility with the
customer. It was essential that this very focus and concern on quality
was easily recognizable in the package designs.<br />
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via <a href="http://lovelypackage.com/">Lovely Package</a> Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com0tag:blogger.com,1999:blog-4162813575166647447.post-85713206609509980592011-11-16T15:47:00.001-08:002011-11-16T16:08:37.708-08:00Dish | Open-Face Prosciutto, Arugula, Red Onion Marmalade & Ricotta Sandwich<br /><div class="separator" style="clear: both; text-align: center;">
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I just love sandwiches. When I'm older - much much older - and set in my ways, no less then 3 days a week I will still crave a turkey sandwich on dutch crunch, with bacon, avocado, red onion, provolone cheese, tomato, lettuce and just a hint of mayonnaise and cranberry mustard. I guess you could call this MY sandwich seeing as I get it so often. I got to thinking that maybe I could make this sandwich at home for once but honestly I just didn't feel like buying all of that stuff for a sandwich I get at the Whole Foods in Noe Valley for way cheaper. So... the idea of trying something new crossed my mind. This flavorful open-face sandwich comes from the December 2007 <a href="http://www.epicurious.com/recipesmenus/bonappetit/recipes">Bon Appétit</a>. The original version didn't include arugula or olive bread, but I definitely can't take credit for the red onion marmalade... it takes the sandwich to another level. This was so quick and easy and way cheaper then spending $50 on groceries to make MY sandwich. Here's to trying new things! <br />
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OPEN-FACE PROSCIUTTO, ARUGULA, RED ONION MARMALADE & RICOTTA SANDWICH | Recipe inspire by Bon Appétit December 2007<br />
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2 tablespoons olive oil, divided<br />
1 cup thinly sliced red onions<br />1/2 tablespoon golden brown sugar<br />1/8 cup balsamic vinegar<br />Pinch of dried crushed red pepper<br />4 1/2-inch-thick slices olive bread<br />4 thin slices prosciutto<br />Fresh ricotta cheese<br />
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1/2 cup baby arugula<br />
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1 | Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 15 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 minute. Season marmalade generously to taste with salt and pepper. <br /><br /> 2 | Preheat oven to 425°F. Arrange bread on baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with salt. Bake until crusty, about 8 minutes. <br /><br /> 3 | Spread ricotta cheese on each toast. Overlap 2 prosciutto slices on each toast. Top with marmalade. Garnish with baby arugula and freshly ground black pepper.<br />
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I've been under the weather this week with an ongoing flu that has been straight-up kicking my ass. Each night I go to bed thinking, "I'm gonna feel great tomorrow!" which has definitely not been the case. After 3 days of eating the huge pot of chicken noodle soup I had made, my taste-buds (which were barely working) started craving something else. I saw this recipe on <a href="http://www.foodess.com/">Foodess</a> and instantly forced myself to get out of bed and take my sniffly and sick self to the grocery store. That turned out to be slightly painful as it was way too early for me to be out and about, but it paid off in the most delicious way when this bubbly and cheesy butternut squash lasagna came out of the oven. Definitely a keeper!<br />
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ROASTED SQUASH LASAGNA | Recipe inspired by Foodess<br />
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2 medium butternut squash (about 3 lbs), peeled and diced into 1/2″ cubes<br />3 tbsp olive oil<br />1 shallot, finely sliced<br />2 tbsp minced fresh sage leaves (or 2 tsp dried)<br />Salt and pepper <br />1/4 cup butter<br />1 shallot, minced<br />1/4 cup flour<br />4 cups milk <br />1/8 tsp ground nutmeg (or more to taste)<br />Salt and pepper to taste <br /> 1 box of no-boil lasagna noodles<br />2 cups grated mozzarella<br />2 cups ricotta cheese<br />1/2 cup grated fresh parmesan<br />
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1 | To make roasted squash: Toss first 5 ingredients together and spread on a baking sheet. Bake at 400°F for about 35 minutes, until squash is tender and browned, and shallots are caramelized. Set aside. Reduce oven temperature to 350°F. <br /><br />2 | To make sauce: Melt butter in a saucepan over medium heat. Add shallot and saute 2 minutes. Add flour and whisk to combine; cook 1 minute. Slowly whisk in milk. Cook, stirring regularly, until thickened – about 5 minutes. Add nutmeg, and season well with salt and pepper. Reduce heat to low, and continue to stir occasionally as you prepare the lasagna. <br /><br />
3 | Spread about 3/4 cup of white sauce in the bottom of a 9×12″ baking dish. Top with lasagna noodles, then another 3/4 cup (approximately) of sauce. Sprinkle with half of the roasted squash and one-third of the mozzarella, then another layer of noodles. Top second layer of noodles with white sauce and the ricotta cheese. Add another layer of noodles, white sauce, the remaining squash, and another third of the mozzarella. Top with a final layer of noodles, white sauce, the remaining mozzarella and the parmesan cheese. Bake 30 minutes or until cheese is bubbling and golden brown.<br />
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No, your eyes are not deceiving you - the waters have indeed parted!
This incredible “sunken” bridge located in the Netherlands is giving
visitors a unique way to access a beautiful <a href="http://inhabitat.com/16th-century-tower-converted-to-residence-with-3-storey-wooden-parasite/" target="_blank">17th Century Dutch fort</a>. Designed by <a href="http://www.ro-ad.org/" target="_blank">RO & AD Architects</a>,
the Moses Bridge literally parts the waters that surround the fort,
allowing pedestrians to pass through. The bridge is made from
sustainable Accsys Technologies <a href="http://www.accoya.com/" target="_blank">Accoya wood</a>, which is both <a href="http://inhabitat.com/low-impact-pinus-house-takes-flight-in-a-brazilian-pine-forest/" target="_blank">FSC and PEFC certified</a>.<br />
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A series of moats and fortresses were built over the <a href="http://en.wikipedia.org/wiki/Defence_lines_of_the_Netherlands" target="_blank">West Brabant Water Line</a>
region of the Netherlands during the 17th century in order to provide
protection from invasion by France and Spain. Fort de Roovere was
surrounded with a shallow moat that was too deep to march across, and
too shallow for boats. In turn the <a href="http://inhabitat.com/casa-leon-low-impact-home-mimics-the-spanish-mountains-with-a-sloping-greef-roof/" target="_blank">earthen fort</a> had remained protected –until now.<br />
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From afar, the Moses Bridge is invisible to the eye. The flow of the
moat appears continuous, as the water level remains at the same level,
reflecting the surrounding foliage. As visitors approach the fort, the
bridge appears as a break in the water with its sloping walls containing
it.<br />
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First lying flush with the earth, the bridge then descends deeper
into the ground. Lined with wood sheet piling for walls, the deck and
stairs sit between. The bridge and its components have been made from
sustainable hardwood that is <a href="http://inhabitat.com/three-johns-carve-incredibly-detailed-wood-panels-in-spain/" target="_blank">Cradle to Cradle</a>
Gold certified. The Accoya wood is also treated with a nontoxic
coating, protecting it from fungal decay and increasing its durability —
an ideal <a href="http://inhabitat.com/fantastic-woodland-eco-workspaces-now-available-for-rent-in-england/" target="_blank">material</a>
for a sunken bridge. Like a dam, the walls of the bridge hold the
waters of the moat back, and like Moses, the bridge parts the waters so
that <a href="http://inhabitat.com/bagley-pedestrian-bridge-in-detroit-provides-safe-access-to-canada/" target="_blank">pedestrians may pass</a>.<br />
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The Moses Bridge gives visitors a unique opportunity to pass through
parted waters, to eventually meet a historic fortress of defense.<br />
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via <a href="http://inhabitat.com/">Inhabitat</a>Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com1tag:blogger.com,1999:blog-4162813575166647447.post-71300107109467774742011-11-12T12:35:00.001-08:002011-11-12T13:25:21.655-08:00Dish | Pear Upside-Down Cake<div class="separator" style="clear: both; text-align: center;">
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My best friend of 8 years - and incredible chef - Jared came to visit me for Halloween. Seeing as he lives in Seattle, we rarely get to cook together so I was (really) happy when he suggested a dinner at home. I called "dibs" on the main course and side dish while Jared took responsibility for dessert. I've said it on here before, but I'm not a skilled baker, and the idea of making a cake from scratch is somewhat intimidating so I was <i>more</i> then okay when Jared said he wanted to make a cake he had seen in the newest issue of <a href="http://www.epicurious.com/recipesmenus/bonappetit/recipes">Bon Appétit. </a><br />
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Jared and I could flip through the pages of Bon Appétit for hours. We'll even go as far as calling it our "food bible". I've basically learned how to cook from reading Bon Appétit but when he flipped to a page with the most beautiful Pear Upside-Down Cake by Karen DeMasco, my jaw nearly hit the floor. I thought, "There's no way he can make this in my sad little kitchen!" But even without an electric mixer, he proved me wrong. I have to admit that the cake I am featuring in this post is not the cake Jared made (my pictures didn't turn out well from that night), but one that I made with the confidence I got from watching him work.<br />
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PEAR UPSIDE-DOWN CAKE | Recipe inspired by Karen DeMasco/Jared You.<br />
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9 tablespoons unsalted butter, room temperature, divided, plus more<br />3/4 cup plus 3 tablespoons unbleached all-purpose flour<br />3 tablespoons coarse yellow cornmeal or polenta<br />1 1/2 teaspoons baking powder<br />1/4 teaspoon kosher salt<br />1 cup sugar, divided<br />2 medium pears (about 1 pound)<br />1 teaspoon vanilla extract<br />2 large eggs, separated<br />1/2 cup whole milk<br />Whipped cream or caramel gelato (optional)<br />
<a href="http://www.epicurious.com/recipes/food/views/Pear-Upside-Down-Cake-368299#ixzz1dWpgbk00"><br /></a><br />
1 | Preheat oven to 350° F. Butter pan; line bottom with a parchment-paper round. Whisk flour, cornmeal, baking powder, and salt in a small bowl. Stir 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Boil syrup without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns dark amber, 8-10 minutes. Remove pan from heat; add 1 tablespoon butter (caramel will bubble vigorously) and whisk until smooth. Pour caramel into prepared cake pan and swirl to coat bottom. <br /><br /> 2 | Peel, halve, and core the pears. Place flat on a work surface and cut lengthwise into 1/8"-thick slices. Layer slices over caramel, flat side down, overlapping as needed. <br /><br /> 3 | Mix remaining 3/4 cup sugar, 8 tablespoons butter, and vanilla in a large bowl. Using an electric mixer, beat on medium speed until light and fluffy, about 3 minutes. Add yolks one at a time, beating to blend between additions and occasionally scraping bowl. Beat in flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. <br /><br /> 4 | Using clean, dry beaters, beat egg whites on low speed in a medium bowl until frothy. Increase the speed to medium and continue to beat until whites form soft peaks. Fold about 1/4 of the whites into cake batter. Add in remaining whites; gently fold just to blend. Pour batter over pears in pan; smooth top. <br /><br /> 5 | Bake cake, rotating pan halfway through, until top is golden brown and a tester inserted into the center comes out with a few small moist crumbs attached, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a thin knife around inside of pan to release cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature. Invert cake onto a plate; remove parchment paper. Serve warm or at room temperature with whipped cream or caramel gelato, if desired.<br />
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<br />Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com0tag:blogger.com,1999:blog-4162813575166647447.post-35451205786148284362011-11-11T13:54:00.001-08:002011-11-11T13:58:30.157-08:00Design | JC Dark Lager<div class="separator" style="clear: both; text-align: center;">
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<a href="http://tomatdesign.ru/old/">Tomat Design</a> developed the name, logo and packaging design for a limited
and personalized edition of beer brewed specially for an SPI Group
company event with the participation of famous French wine-maker Jean
Claude. This honored guest is a fan of yachting so Tomat decided to take
this into consideration when developing the design.<br />
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via <a href="http://lovelypackage.com/">Lovely Package</a>.Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com0tag:blogger.com,1999:blog-4162813575166647447.post-25518064556165352072011-11-07T13:37:00.000-08:002011-11-12T13:25:50.567-08:00Dish | Prosciutto-Wrapped Pork Loin with Roasted Apples<div class="separator" style="clear: both; text-align: center;">
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The recipe on the cover of Bon Appétit's recent <a href="http://www.bonappetit.com/magazine/toc/october-2011-toc">October issue</a> caught my attention the second I spotted it peaking out from the never ending pile of mail that sits by our door. I mean, a Prosciutto-Wrapped Pork Loin with Roasted Apples... c'mon!!! I'm pretty sure I stood at the bottom of my stairs and read the entire magazine before making my way to my apartment. How can it not catch your eye?! I don't typically enjoy many pork dishes - besides bacon - and even I couldn't keep this dish off my mind. For the past 6 weeks I have been trying to find the right time to make a meal this special. So yesterday, a random Sunday, finally felt like the perfect time to get over my fear of making a pork loin and I am so happy I did. I am confident in saying that this is one of the best things I have ever made, and minus a few minor adjustments, I owe it all to Bon Appétit!<br />
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PROSCIUTTO-WRAPPED PORK LOIN WITH ROASTED APPLES | Recipe inspired by Bon Appétit October 2011<br />
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Filling: <br />
1 cup oyster mushrooms, chopped<br />
3/4 cup Fuji apples, chopped<br />
1 pound kale, bottom stems trimmed<br />
2 teaspoons kosher salt plus more<br />
2 tablespoons unsalted butter<br />
1 cup minced onion<br />
1 tablespoon finely minced garlic<br />
1 1/2 teaspoons dried thyme<br />
1 1/2 teaspoons dried rosemary<br />
2 tablespoons rye bourbon<br />
1/2 teaspoon freshly ground black pepper<br />
1 pound ground pork <br />
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Pork: <br />
1 (trimmed) 2 1/2–3 pound pork loin<br />
1 teaspoon kosher salt plus more for seasoning<br />
1/2 teaspoon freshly ground black pepper plus more for seasoning<br />
3 ounces thinly sliced prosciutto<br />
5 sprigs rosemary<br />
4 medium Fuji apples, halved<br />
3 tablespoons unsalted butter, divided<br />
2 tablespoons extra-virgin olive oil<br />
1 cup dry hard cider<br />
1/2 cup low-salt chicken stock<br />
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For filling:<br />
1 | Place mushrooms and apples in separate small bowls. Meanwhile, blanch kale in boiling salted water just until wilted, about 1 minute. Using tongs, transfer kale to a rimmed baking sheet. Refrigerate until cool. Remove any large, tough ribs. <br />
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2 | Melt butter in a large skillet over medium heat. Add onion; cook, stirring often, until soft and lightly golden, about 8 minutes. Add mushrooms and apples; cook, stirring occasionally, until flavors meld, about 5 minutes. Stir in garlic, thyme, and rosemary; cook for 1 minute. Add bourbon and cook until liquid is absorbed, about 1 minute. Stir in 2 teaspoons salt and 1/2 teaspoon pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well. <br />
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For pork:<br />
1 | To butterfly, put pork loin on a work surface with short end facing you. Holding a long, thin sharp knife parallel to work surface and beginning along one long side, cut 1/2" above underside of roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet, pound to an even thickness. <br />
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2 | Uncover pork. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Place kale leaves on top of loin in an even layer, overlapping as needed and leaving a 1" border. Spread filling on top of kale. Roll pork into a tight cylinder. Wrap one layer of prosciutto around roast. Tie roast securely with kitchen twine in 1" intervals. Tuck rosemary sprigs under twine, spacing apart. DO AHEAD: Pork roast can be made 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour before continuing. <br />
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3 | Preheat oven to 400°F. Place apples in a roasting pan. Melt 1 tablespoon butter with oil in a large skillet. Brown pork on all sides, about 5 minutes total, then set on top of apples in pan. Add cider and 1/2 cup water to skillet and bring to a boil, scraping up browned bits. Pour mixture into roasting pan. Roast pork until an instant-read thermometer inserted into center of loin registers 140°F (it will be cooked medium but still slightly pink), about 1 hour 40 minutes. Let roast rest for at least 20 minutes and up to 2 hours.<br />
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<a href="http://1.bp.blogspot.com/-LC5RpHb6zLM/TrhKsWyiceI/AAAAAAAAAug/7TVLyJA_xHw/s1600/porkloin8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LC5RpHb6zLM/TrhKsWyiceI/AAAAAAAAAug/7TVLyJA_xHw/s1600/porkloin8.jpg" /></a></div>Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com4tag:blogger.com,1999:blog-4162813575166647447.post-75816848102696126732011-11-05T16:03:00.000-07:002011-11-05T16:59:46.248-07:00Design | Mary & Matt: Chocolate Editions<div class="separator" style="clear: both; text-align: left;">
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Mary Matson and Matt Even are Mary & Matt. They met in high school
and began a lifelong artistic collaboration. While studying painting,
they developed a love for design, food and the culinary arts. Mary
worked in design and pastry, Matt in advertising. Then they began to
make things they felt were missing in their life. They believe in
modernism with a smile.</div>
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<a href="http://www.chocolate-editions.com/">Chocolate Editions</a> by Mary & Matt is a celebration of the candy bar as a
perfect pop object. Launched in their home kitchen as gifts for friends
and family, it quickly grew into a full line that draws its inspiration
from an eclectic array of favorites -- rugby shirts, works by Sol LeWitt
and David Hockney, and Neapolitan ice cream have all been reimagined as
deliciously artful candies. Mary & Matt use the highest quality
ingredients and craft their chocolate bars in small, handmade batches.
They always have their eyes and taste buds open for new and surprising
inspirations.</div>
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<a href="http://2.bp.blogspot.com/-Zmh87fmlMNs/TrW8vAV8W5I/AAAAAAAAAtg/G5R4qxbmxMQ/s1600/marymatt5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Zmh87fmlMNs/TrW8vAV8W5I/AAAAAAAAAtg/G5R4qxbmxMQ/s1600/marymatt5.jpg" /></a> </div>Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com1tag:blogger.com,1999:blog-4162813575166647447.post-67271329156738147202011-10-29T13:44:00.000-07:002011-10-29T13:44:42.138-07:00Design | Peter Gronquist: The Evolution Will Be Fabulous<div class="separator" style="clear: both; text-align: center;">
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It was difficult finding information about this series of sculptures - <i>The Evolution Will Be Fabulous - by</i> artist <a href="http://gronquistevolution.blogspot.com/2011/08/nathan-stapley-same-gang.html">Peter Gronquist</a><i></i>, but based on the images and some of the reviews I found it looks and sounds like the pieces are huge, consisting of taxidermy, weapons and gilded iconic brands. <br />
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<br />Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com0tag:blogger.com,1999:blog-4162813575166647447.post-42407081785456198622011-10-25T10:21:00.000-07:002011-10-25T10:21:06.609-07:00Dessert | Vanilla & Nutmet Pot de Creme<div class="separator" style="clear: both; text-align: center;">
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I had a real day off to myself. No freelance projects to catch up on. No chores to finish. Just a day to relax and walk a little bit slower then I normally would. I figured it was a good opportunity to get some early morning sunshine and run a few errands so I could take advantage of the afternoon light and photograph a recipe I've been wanting to try out. You see, my kitchen is located in the back of our house and only gets morning light; and seeing how I work 5 days a week, it makes it nearly impossible to ever cook during the day. Most of my food posts are photographed in the evening when I get home from work, making it nearly impossible to photograph without setting up a huge lighting system. I know that my pictures aren't the best they could be, but I'm working on it.<br />
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This mind-blowing dessert comes from <a href="http://notwithoutsalt.com/">Not Without Salt,</a> a great blog out of Seattle. Of the dessert, they say, "This softly spiced custard is reminiscent of egg nog and is destined to become a new holiday tradition. It is lightly sweet, cool and creamy and can easily be transformed into Nutmeg Creme Brulee with the addition of a torched sugar crust." <br />
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VANILLA & NUTMEG POT DE CREME | Recipe inspired by Not Without Salt<br />
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2 cups heavy cream<br />
1 vanilla bean (or 2 tsp vanilla extract)<br />
1 ½ teaspoon nutmeg, freshly ground<br />
6 yolks<br />
½ cup dark brown sugar<br />
¼ teaspoon salt <br /><br />1 | Pre-heat your oven to 320°F. In a medium sauce pan add the cream, vanilla seeds and bean, and the nutmeg. Bring to a simmer then turn off the heat and let sit for 15 minutes. <br /><br />2 | In a medium bowl add the yolks, salt, and sugar. Whisk until lightened and well combined. Bring the cream back up to a simmer. Turn off the heat and slowly add hot cream to the yolk mixture, stirring while pouring. <br /><br />3 | Strain this mixture with a fine mesh sieve to remove vanilla bean and unwanted egg bits. Pour this into four oven-safe ramekins. Place these in a larger baking dish (I use a cake pan). Place this into the pre-heated oven then pour water into the baking dish holding the ramekins. Bake for 30-45 minutes until the center of the custards still jiggle slightly when gently shaken. Start checking at 30 minutes then check every 5 minutes or so, until done. The custards will continue to set once out of the oven. <br /><br />4 | Let cool slightly then place them in the fridge to set – about 2 hours. Just before serving sprinkle with a bit more freshly ground nutmeg and a pinch of sugar.<br />
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Do not be deceived by the thin crust on top. The second your spoon goes into this light and creamy custard... there are no words! It's just <i>that</i> good, and definitely something I will make throughout Autumn and Winter.<br />
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</div>Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com1tag:blogger.com,1999:blog-4162813575166647447.post-13682369833260828012011-10-24T09:33:00.000-07:002011-10-24T09:33:25.376-07:00Design | Sam Kittinger: Board GamesI love the type treatment and re-design of these classic Parker Brothers board games by Baltimore based student <a href="http://samkittinger.com/">Sam Kittinger</a>. Makes me wish the actual games looked like this!<br />
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Of the project, Sam says, “These re-designs of classic Parker Brothers board games stemmed from a
desire to de-construct the overdone packaging board games nowadays are
so known for. Drawing inspiration from vintage, modernist game box
designs, these re-inventions focus on simplistic imagery, experimental
typography, and limited color schemes.”<br />
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<a href="http://3.bp.blogspot.com/-mQvGuzLjyCo/TqWSwWZAndI/AAAAAAAAAqY/gTqhZprNly0/s1600/samkittinger6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-mQvGuzLjyCo/TqWSwWZAndI/AAAAAAAAAqY/gTqhZprNly0/s1600/samkittinger6.jpg" /></a></div>Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com0tag:blogger.com,1999:blog-4162813575166647447.post-83595215569036670382011-10-19T09:00:00.000-07:002011-10-19T09:00:03.956-07:00Dish | Baked Blueberry Oatmeal<div class="separator" style="clear: both; text-align: center;">
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I. AM. TIRED! Henry and I just got back from an impromptu one-night camping trip - near Lake Tahoe - in what truly had to be one of the most beautiful places I have ever seen in my 26 years on this planet. A magical place called Buckeye Hot Springs. You see, my friend Henry and I could be considered amateur hot springs enthusiasts... we only started checking out local hot springs once we moved to San Francisco. There are the trusty old spots like Harbin, Orr, and Mercey, but in deciding where we wanted to go we figured maybe it was time to check out something a little more adventurous! We wanted that open spaces/tons of nature/a million stars in the sky/might be woken up by a bear outside your tent kind of camping. It was the kind of camping trip that makes you think about your childhood. Maybe I've been in the city too long, other people go camping all the time, but it's a rare treat for me and this particular trip is one I will never forget. <br />
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For my part of the deal I said I would prepare all of the food for the trip. The night before we left I spent a few hours in the kitchen and busted out finished meals we could travel with/could be eaten warm or cold. We weren't even sure if we could have a fire until we got there so we didn't want to pack a bunch of cooking equipment for no reason. Dinner was a Broccoli & Pesto Orzo. Lunch, a Green Bean & Quinoa Salad. And last but (obviously) not least... breakfast! We had to borrow our neighbor's cast iron skillet to make it happen, but this Baked Blueberry Oatmeal turned out great, and was a perfect start to our 34°F morning.<br />
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BAKED BLUEBERRY OATMEAL | Recipe inspired by Heidi Swanson's <a href="http://www.amazon.com/Super-Natural-Every-Day-Well-loved/dp/1580082777/ref=sr_1_1?ie=UTF8&qid=1301668996&sr=8-1">"Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen"</a><br />
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2 cups rolled oats<br />
2 cups blueberries, or mixed berries<br />
1/3 cup maple syrup, plus more for serving<br />
1 teaspoon aluminum-free baking powder<br />
1 teaspoons ground cinnamon<br />
1/2 teaspoon fine-grain sea salt<br />
1 1/2 cups milk<br />
2 tablespoons unsalted butter, melted and cooled slightly<br />
2 teaspoons pure vanilla extract<br />
1 cup toasted chopped almonds<br />
1/4 cup Turbinado sugar<br />
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1 | Preheat the oven to 375°F. Butter an 8 inch baking dish. Place the berries in a layer at the bottom of the baking dish.<br />
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2 | Mix the oats, cinnamon, baking powder and salt in a bowl. Sprinkle the
dry mix on top of the blueberries.<br />
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3 | Mix the milk, butter, maple and vanilla together. Pour the liquid on top of the oats. Let it seep through to the bottom. Sprinkle a handful of fresh berries on top and
bake on the middle rack for 25-30 minutes until the liquid is
absorbed and the top is just browned. Sprinkle the top with the toasted almonds and Turbinado sugar.<br />
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We carried the hot skillet and a side of vanilla Greek yogurt down to the water to have our oatmeal next to the river - perched on a log - before taking a dip in the hot springs. AND I finally got to use mine and Ryan's pewter camping dishes! I'm sad the camping season is basically coming to a close, but I think we ended it on a pretty high note.<br />
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<br />Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com2tag:blogger.com,1999:blog-4162813575166647447.post-78632170401840595022011-10-14T12:52:00.000-07:002011-10-14T12:52:31.322-07:00Design | Faber Castell Single-Line PortraitsThis is just flat out amazing! Art Director and Designer <a href="http://www.behance.net/Hweechong">Hwee Chong</a> of Singapore recently updated his portfolio with his version of three (very) famous portraits: Girl with a Pearl Earring, Self Portrait, and Mona Lisa. And what makes these portraits so extraordinary? They were created using a single line of ink... <a href="http://www.fabercastell.com/14786/Welcome/index_ebene2.aspx">Faber Castell</a> ink to be clear.<br />
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Be sure to check out the video!<br />
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<iframe allowfullscreen="" frameborder="0" height="443" src="http://player.vimeo.com/video/27405001?title=0&byline=0&portrait=0&color=ffffff" webkitallowfullscreen="" width="601"></iframe><br />
<a href="http://vimeo.com/27405001">Faber Castell</a> from <a href="http://vimeo.com/user7934153">eric yeo</a> on <a href="http://vimeo.com/">Vimeo</a>.Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com0tag:blogger.com,1999:blog-4162813575166647447.post-42880254511460626492011-10-13T13:11:00.000-07:002011-10-13T13:11:08.147-07:00Dish | Acorn Squash & Sweet Potato SoupThis recipe comes from Virginia Willis' latest cookbook <a href="http://astore.amazon.com/tartelette-20/detail/1607740095">"Basic to Brilliant Y'all - 150 Refined Southern Recipes and Ways to Dress Them Up for Company"</a> which I found via <a href="http://www.tarteletteblog.com/">Tartelette</a>, an incredible blog I just discovered! Of the soup, Tartelette creator <a href="http://www.helenedujardin.com/">Helene Dujardin</a> says, "This Acorn Squash and Sweet Potato Soup
is one of those I want to have on repeat this Fall and Winter. Not only was it tasty, it was also the kind that does not need much else
but a nice piece of country bread smeared with a dab of butter and
sprinkle of grey salt."<br />
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... So that's exactly what we did!<br />
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ACORN SQUASH & SWEET POTATO SOUP | Recipe inspired by Virgina Willis/Tartelette<br />
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1 tablespoon olive oil<br />1/2 of a sweet onion, coarsely chopped<br />1 teaspoon curry powder<br />2 medium sweet potatoes, peeled and cubed<br />
1 mini acorn squash, peeled and cubes<br />
5 cups vegetable or chicken stock <br />1/4 cup maple syrup<br />3 sprigs of fresh thyme<br />1/8 teaspoon freshly grated nutmeg<br />
Coarse salt and freshly ground pepper<br />
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1 | Heat the oil in a large heavy soup pot set over medium high heat. Add the onion and curry powder and cook until the onion is almost translucent, about 4 minutes. Add the sweet potatoes, acorn squash, stock, maple syrup, thyme and nutmeg.<br />
<br />2 | Bring the soup to a boil, reduce the heat and simmer, uncovered, until the potatoes are tender, about 30 minutes. Remove the thyme sprigs. Let the soup cool a little.<br />
<br />3 | Puree the soup until smooth with an immersion blender or a blender/food processor. Reheat the soup before serving and adjust the seasoning with salt and pepper if necessary.<br />
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This couldn't be easier AND it's gluten free! This one's a keeper.<br /><br />
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</div>Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com0tag:blogger.com,1999:blog-4162813575166647447.post-71929602391613947932011-10-12T17:49:00.000-07:002011-10-12T17:49:12.488-07:00Design | Dwell: Greener PastureLike a little chapel on the prairie, architect Jean-Baptiste Barache’s simply elegant retreat in the tiny Normandy town of Auvillier is a modern play on centuries-old forms and technology.<br />
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Damp Upper Normandy, a workingman’s land of ragged rains and rapeseed fields, is not the first place that comes to mind for an exercise in off-the-grid living. This isn’t the Normandy of well-heeled Parisian weekenders and American cineasts who flock to nearby seaside resorts, with their saltwater spas, annual film festival, and champagne brunches. It’s a farming land dotted by modest prefab commuter clusters, rusty grain silos, and cows of the white, tawny, and Rorschach varieties. The climate is intemperate; winters are long, summers fickle. But it is exactly what Jean-Baptiste Barache was looking for to undertake this experiment: to elaborate on an architecture seeking to integrate us with, not isolate us from, the elements. <br /><br />“Constraints nourish a project,” he says. And if that’s the case, it’s been a feast for the architect, whose home forgoes electricity altogether. Read more at <a href="http://www.dwell.com/articles/greener-pasture.html">Dwell</a>. <br />
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<br />Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com0tag:blogger.com,1999:blog-4162813575166647447.post-4426084610333392012011-10-11T10:24:00.000-07:002011-10-11T10:24:54.742-07:00Dish | Stuffed Baked Apples + Autumn PizzasI am on a roll with all of this seasonal cooking lately! Ryan and I had a perfect day on Sunday: a trip to the hardware store, sandwiches at <a href="http://hazelskitchen.com/">Hazel's Kitchen</a>, redecorating our bathroom, and a final stop at the grocery store to pick up ingredients for a few Autumn inspired recipes I have been wanting to try. <br />
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BAKED APPLES STUFFED WITH NUTS, HONEY & GINGER<br />
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1/3 cup almonds, toasted, chopped<br />1/3 cup pecans, toasted, chopped <br />
1/4 cup brown sugar, packed<br />2 tablespoons honey<br />1 1/4 teaspoons finely grated orange zest<br />1 1/4 teaspoons ginger zest<br />1/2 cup whipping cream <br />
1 tablespoon chilled butter<br /> 4 large Fuji apples<br />1/4 cup apple juice <br />Vanilla Greek yogurt<br />
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1 | Toast almonds and pecans over medium-high heat for 2-4 minutes; allow to cool before chopping. Combine nuts, brown sugar, honey, orange and ginger zest in small bowl. Mix in whipping cream. Let sit until sugar dissolves and filling thickens, stirring occasionally, about 30 minutes. <br />
<br /> 2 | Preheat oven to 350°F. Using small sharp knife and starting at side of apple at center point, cut around each apple to make slit in skin to prevent bursting. Using small end of melon baller, scoop out core and all seeds to within 1/2 inch of bottom. Place apples upright in 8x8x2-inch glass baking dish. Spoon filling into hollow of each apple. Mound remaining filling on top of each apple. Pour apple juice around apples. I added a tablespoon of fresh orange juice too. Butter large sheet of foil. Loosely tent dish with foil, buttered side down. <br /><br /> 3 | Bake apples until barely tender, about 1 hour. Uncover and bake until apples are very tender and sauce is bubbling thickly, about 20 minutes longer. Transfer apples and sauce to bowls. Serve with yogurt.<br />
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Some of you might remember a post I did about <a href="http://designanddishes.blogspot.com/2011/05/dish-potato-red-onion-rosemary-pizza.html">pizzas</a> back in May (please refer to that post for directions). Pizza is a fun thing to make at home because it allows you to use whatever ingredients you want to experiment with. For this particular round of Autumn inspired pizzas, I went with a Caramelized Onion, Wild Mushroom & Rosemary Pizza with White Wine Sauce and Mozzarella + a Roasted Butternut Squash & Sage Pizza with Fontina. Sorry I'm not doing a full post about these guys, I just felt like sharing.<br />
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Kyle B Macyhttp://www.blogger.com/profile/07721957913128638613noreply@blogger.com0