tag:blogger.com,1999:blog-65782948938981720922024-03-13T09:51:59.007-04:00A la cuisine!Iron Chef Moo takes on Blogathon 2007 to raise funds for the National Kidney Foundation.Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-6578294893898172092.post-36244672754432321382007-07-29T09:00:00.000-04:002007-07-29T09:00:58.102-04:00Turn the lights off when you leave...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_G1K3XzCKWPE/RqyPexjroQI/AAAAAAAAAJ8/4JZgC_JrQNI/s1600-h/blogathonsm.gif"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_G1K3XzCKWPE/RqyPexjroQI/AAAAAAAAAJ8/4JZgC_JrQNI/s320/blogathonsm.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5092603037511033090" /></a>It's done. Twenty-four hours. Sixteen dishes based on four theme ingredients. A tidy little pile of money raised for a very worthy cause.<br /><br />I'm tired, y'all. So. Very. Tired. It's worth it, every minute of it.<br /><br />Readers, sponsors, commenters - all of you - to you I offer my humble thanks. I wouldn't have made it without you.<br /><br />Good morning and good night. Iron Chef Moo has left the building.Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com3tag:blogger.com,1999:blog-6578294893898172092.post-3552171946369223852007-07-29T08:29:00.000-04:002007-07-29T08:26:30.925-04:00For David<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_G1K3XzCKWPE/RqyGMRjroPI/AAAAAAAAAJ0/p1zk5FbqHBY/s1600-h/Blogathonsheep1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_G1K3XzCKWPE/RqyGMRjroPI/AAAAAAAAAJ0/p1zk5FbqHBY/s320/Blogathonsheep1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092592824078803186" /></a>So here we are at the end of another Blogathon. It was different this time. <br /><br />The anxiety from previous years was not present this time. It was replaced with something far, far better. Relief. Happiness. I don't have to worry quite so much about you now, what with you being all super-duper technologically enhanced and all that, now. Isn't modern medicine grand?<br /><br />We've been friends for nearly ten years now. And thanks to modern medicine, you'll be around for me to pester for many, many more. That makes me feel a whole lot better about being in this world - it's always better when you've got your dearest friend to ward off the Bad Guys.<br /><br />Happy Brand New Life, David. You take care of that new-fangled kidney thing, OK?Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com2tag:blogger.com,1999:blog-6578294893898172092.post-48267295847215633042007-07-29T08:00:00.000-04:002007-07-29T08:03:13.014-04:00I did this...why, again?Three years running now, I've stayed up all night like a hyperactive little kid to rustle up some funds for the <a href="http://www.kidney.org">National Kidney Foundation</a>. Why?<br /><br />Because they do important work.<br /><br />The National Kidney Foundation works to provide eduction not just to kidney transplants and their families, but to the general public as well. They help fund research that may find a CURE for chronic kidney disorders like Alport Syndrome, offer free screenings for patients to determine if they have a chronic kidney disorder and provide emergency funding for pre- and post-transplant patients to provide for their basic needs as well as transportation to and from their treatments.<br /><br />Chronic kidney disorders are dreadfully common in the US - 1 in 9 Americans suffers from a CKD. Eleven patients die every dy while waiting for a kidney - there just aren't enough donors to go around. <br /><br />If you haven't sponsored yet, please consider it. Sponsorships don't close until Tuesday night. The NKF needs your help if CKDs are to be stomped out and invasive transplants are to be made obsolete. Give 'em a hand.Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com1tag:blogger.com,1999:blog-6578294893898172092.post-40825119295755347852007-07-29T07:29:00.000-04:002007-07-29T07:27:51.114-04:00Nearly thereWe're done with the cooking, the eating, the nibbling here and there. Neither Alex nor I can even consider the idea of food right now - we've both hit that icky part of the morning where your tummy is just off and cranky and in the mood to tell you where to go. We're both going to sleep like babies, without a doubt.<br /><br />Alex is talking to friends on the other side of the world, pointing them to his favorite parts of the Blogathon day. He's happy, excited, exuberant.<br /><br />I'm listening to bellydance music, stretching, sliding, circling. I keep getting out of my chair to do the "three minute shimmy". Of course, people are sleeping, so I have to do it without benefit of a hip scarf. That's just not as satisfying as busting out of the char and laying down some mad hip work. *sigh* I shall, of course, cope. <br /><br />And I will amuse you by giving you <a href="http://www.zshare.net/audio/various-artists_desert-rose-vol-3_01_walk-like-an-egyptian-mp3.html">silly music</a>.Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com1tag:blogger.com,1999:blog-6578294893898172092.post-74282567538728678882007-07-29T07:00:00.000-04:002007-07-29T06:57:51.876-04:00Morning has broken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_G1K3XzCKWPE/Rqxs9RjroOI/AAAAAAAAAJs/jVQGIjYkhnI/s1600-h/morning.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_G1K3XzCKWPE/Rqxs9RjroOI/AAAAAAAAAJs/jVQGIjYkhnI/s320/morning.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092565078590071010" /></a><br /><br />My carriage light, with the morning glories creeping up. There's enough light to see by, but not enough to convince my carriage light to turn off.<br /><br />I've already been up for more than 24 hours, having not slept well Friday night and getting up early on Saturday morning. The sun is laughing at me, asking me what I'm still doing up at such an hour on the weekend.<br /><br />If he only knew...Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com2tag:blogger.com,1999:blog-6578294893898172092.post-64702829400107569312007-07-29T06:28:00.000-04:002007-07-29T06:27:29.965-04:00Pork with Gorgonzola SauceToodling around the Intertron, I find an intriguing dish from <a href="http://www.epicurious.com/recipes/recipe_views/views/104590">Epicurious</a>:<br /><br /><br />ingredients<br /><span style="font-weight:bold;">Pork<br />1/4 cup Dijon mustard<br />1 tablespoon olive oil<br />1 tablespoon dried thyme<br />2 3/4-pound pork tenderloins<br /><br />Gorgonzola sauce<br />1 tablespoon butter<br />1 tablespoon all purpose flour<br />1 cup whipping cream<br />1/4 cup dry white wine<br />1/4 cup canned low-salt chicken broth<br />1 cup crumbled Gorgonzola cheese (about 4 ounces)</span><br /><br />preparation<br />For pork: Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)<br /><br />Preheat oven to 425°F. Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.<br /><br />Meanwhile, prepare sauce: Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.<br /><br />Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com2tag:blogger.com,1999:blog-6578294893898172092.post-26079405724784517262007-07-29T06:00:00.000-04:002007-07-29T05:58:36.700-04:00TrivialitiesGeneral Mills developed Bisquick in 1931<br /><br />In 1941 M&M's Plain Chocolate Candies debuted in six colors; red, green, yellow, orange, brown and violet. Tan replaces the violet eight years later.<br /><br />Scott Lee founded his new baking company in Chicago during 1949, naming it after his 9 year-old daughter, Sara.<br /><br />Bon Appétit begins as a free promotional booklet distributed through liquor stores in 1955.Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com1tag:blogger.com,1999:blog-6578294893898172092.post-34970052188823573342007-07-29T05:26:00.000-04:002007-07-29T05:25:27.455-04:00You just can't get good help these days...We lost Ernie...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_G1K3XzCKWPE/RqxSpxjroMI/AAAAAAAAAJc/IZF7R7rCe9c/s1600-h/ernie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_G1K3XzCKWPE/RqxSpxjroMI/AAAAAAAAAJc/IZF7R7rCe9c/s320/ernie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092536156280299714" /></a><br /><br />...but Beelzebubba is still going strong...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_G1K3XzCKWPE/RqxSqRjroNI/AAAAAAAAAJk/GWzCT5miu_4/s1600-h/bubba.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_G1K3XzCKWPE/RqxSqRjroNI/AAAAAAAAAJk/GWzCT5miu_4/s320/bubba.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092536164870234322" /></a>Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com2tag:blogger.com,1999:blog-6578294893898172092.post-51568347604718569052007-07-29T04:58:00.000-04:002007-07-29T04:57:47.947-04:00Cooking with Vincent Price<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.julesong.com/misc/cooking/vincent02-small.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px;" src="http://www.julesong.com/misc/cooking/vincent02-small.jpg" border="0" alt="" /></a>I'll bet you didn't know Vincent Price was a gourmand. Listen to him talk about his recipes for <a href="http://www.daveamason.com/april/mp3/Price%5FMushrooms%2Emp3">mushrooms and stuffed eggs</a> and <a href="http://www.daveamason.com/april/mp3/Price%5FRoastPork%2Emp3">roast pork sirloin with prunes, onions & red wine</a>.<br /><br />Why don't I have any of his <a href="http://www.recipezaar.com/cookbook.php?bookid=30365">four cookbooks</a> on my shelf? Oh, that's right...if it's Vincent Price, I want it in AUDIOBOOK!Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com3tag:blogger.com,1999:blog-6578294893898172092.post-52017856186020199282007-07-29T04:31:00.000-04:002007-07-29T04:30:09.871-04:00Mah entertainment. Let me show you them.What's keeping me amused at 4:30AM? My critters.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_G1K3XzCKWPE/RqxHaBjroJI/AAAAAAAAAJE/1h1qdoOk4fQ/s1600-h/bailey.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_G1K3XzCKWPE/RqxHaBjroJI/AAAAAAAAAJE/1h1qdoOk4fQ/s320/bailey.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092523791069454482" /></a><br /><br />Yes, Bailey has a bald belly. It's because he's so fat, it sometimes drags.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_G1K3XzCKWPE/RqxHahjroKI/AAAAAAAAAJM/nBwJ6ta1EZQ/s1600-h/lulu.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_G1K3XzCKWPE/RqxHahjroKI/AAAAAAAAAJM/nBwJ6ta1EZQ/s320/lulu.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092523799659389090" /></a><br /><br />Miss Lulu is not inclined to hold us high in her esteem.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_G1K3XzCKWPE/RqxHaxjroLI/AAAAAAAAAJU/F5lBIm9k_gQ/s1600-h/jack.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_G1K3XzCKWPE/RqxHaxjroLI/AAAAAAAAAJU/F5lBIm9k_gQ/s320/jack.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092523803954356402" /></a><br /><br />Jack is very tired. So am I. It's hard to create interesting content when you're completely wiped outMissyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com3tag:blogger.com,1999:blog-6578294893898172092.post-10209034380866735262007-07-29T03:59:00.000-04:002007-07-29T03:58:34.839-04:00A brief tutorial<a href="http://www.blogger.com/profile/07370186977694009175">Mdevnich</a> says, about the Truffles:<br /><blockquote><span style="font-style:italic;"><br />If you haven't got every single post planned, do a post on the rolling technique for these-- my mental image for me doing them is that the result is blobby and fingerprinty.</span></blockquote><br /><br />Yup, that's about it. There's really no getting around the fingerprinty, blobby part. That's why we have coverture! But to get as close to gorgeous as dammit...<br /><br />-- Be certain the ganache is well chilled. If you're making a lot of truffles, work in small batches.<br />-- Use a small melonballer to get the shape started, then roll the ball quickly between your palms. You <span style="font-style:italic;">will</span> get meltage. It's OK, just don't over-handle them.<br />-- Fix divots by smoothing the ganache with the back of a spoon. Small ridges will be hidden by the coverture.Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com1tag:blogger.com,1999:blog-6578294893898172092.post-12896372690363903722007-07-29T03:30:00.000-04:002007-07-29T03:31:01.561-04:00Truffles are DONE!Place cocoa in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the cocoa. With your clean hand, cover the truffle with cocoa.<br /><br />Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_G1K3XzCKWPE/RqxB0xjroII/AAAAAAAAAI8/yM2_PhIx_9g/s1600-h/truffles.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_G1K3XzCKWPE/RqxB0xjroII/AAAAAAAAAI8/yM2_PhIx_9g/s320/truffles.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092517653561188482" /></a><br /><br />Try not to scarf 'em down all at once. All that butter and cream and chocolates is supposed to be bad for you!<br /><br />This concludes the Live Cooking portion of Iron Chef Moo. Sit back now, relax, and enjoy the recipes and trivia, rollin' on til 9AM.Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com3tag:blogger.com,1999:blog-6578294893898172092.post-67320757062192359082007-07-29T02:57:00.000-04:002007-07-29T02:57:20.230-04:00STOP! Truffle Time!Remember that ganache we made a couple posts ago?<br /><br />Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_G1K3XzCKWPE/Rqw6HxjroHI/AAAAAAAAAI0/xoDkRnwl2JY/s1600-h/trufflesbare.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_G1K3XzCKWPE/Rqw6HxjroHI/AAAAAAAAAI0/xoDkRnwl2JY/s320/trufflesbare.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092509183885680754" /></a><br /><br />Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com2tag:blogger.com,1999:blog-6578294893898172092.post-24443197968147175322007-07-29T02:28:00.000-04:002007-07-29T02:27:36.350-04:00Still not Truffle time!So, a holler out to Laci, my tireless Monitor, who has been cheerfully poking me all day long to make sure I'm awake and alive.<br /><br />Thanks, Laci, for taking on a tough job while running your own blog!Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com1tag:blogger.com,1999:blog-6578294893898172092.post-42255211801995982612007-07-29T02:00:00.000-04:002007-07-29T01:59:57.772-04:00It's still not Truffle time yet!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://upload.wikimedia.org/wikipedia/en/9/93/H%E1%BB%93_Ch%C3%AD_Minh_Official_Picture.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px;" src="http://upload.wikimedia.org/wikipedia/en/9/93/H%E1%BB%93_Ch%C3%AD_Minh_Official_Picture.jpg" border="0" alt="" /></a>But we have trivia to keep us busy!<br /><br />Did you know...<br /><br /><a href="http://www.time.com/time/magazine/article/0,9171,901394-4,00.html">Ho Chi Minh once worked as a pastry chef under the legendary French master Auguste Escoffier.</a>Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com1tag:blogger.com,1999:blog-6578294893898172092.post-1503688707119371762007-07-29T01:31:00.000-04:002007-07-29T01:37:29.811-04:00Let me sum up<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_G1K3XzCKWPE/RqwlohjroGI/AAAAAAAAAIs/-wx0q5s6ihk/s1600-h/iron+chefkaga_mug.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_G1K3XzCKWPE/RqwlohjroGI/AAAAAAAAAIs/-wx0q5s6ihk/s320/iron+chefkaga_mug.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092486656782213218" /></a>While we're waiting to get to the next step for the Truffles, let's have a look back at what we've made today. Recall that early sponsors voted to choose four theme ingredients. We also chose to include two bonus dishes, because there were ingredients we favored that did not make the cut .<br /><br />The dishes are:<br /><br /><span style="font-weight:bold;">Cheese</span><br /><br />Wasabi Tiramisu<br />Zucchini Blossoms stuffed with fresh Feta<br />Fondue Moutardiere<br />Cahill Porter Soup<br /><br /><span style="font-weight:bold;">Chocolate</span><br /><br />Chocolate Crepes with Chocolate Cream filling<br />Chocolate Chai Cheesecake<br />Chocolate Chestnut Ravioli<br />Classic Chocolate Truffles<br /><br /><span style="font-weight:bold;">Wine</span><br /><br />Wine Sorbet<br />Shrimp and Scallion Linguine with White Wine Sauce<br />Cold Wine Fondue<br /><br /><span style="font-weight:bold;">Garlic</span><br /><br />Smoked Garlic Chicken<br />Garlic Studded Bread<br />Garlic Confit<br /><br /><span style="font-weight:bold;">Bonus</span><br /><br />Bleu Cheese and Leek Quiche<br />Pumpkin Chocolate Souffles<br /><br />Sixteen dishes. Not a bad day, if I do say so myself. I can gurantee that I won't be cooking for a couple days, though!Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com4tag:blogger.com,1999:blog-6578294893898172092.post-3482137556981052862007-07-29T01:03:00.000-04:002007-07-29T01:03:16.513-04:00Chocolate TrufflesLast dish!!<br /><br /><span style="font-weight:bold;">1/2 cup heavy cream<br />2 tbs unsalted butter<br />1 tsp light corn syrup<br />8 oz. chopped, semi-sweet chocolate + 6 oz. for dipping<br />about 1/2 cup dark cocoa powder, sifted </span><br /><br />Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat. Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_G1K3XzCKWPE/RqwfLhjroEI/AAAAAAAAAIc/pofUuP2Bv-g/s1600-h/chunks.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_G1K3XzCKWPE/RqwfLhjroEI/AAAAAAAAAIc/pofUuP2Bv-g/s320/chunks.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092479561496240194" /></a><br /><br />After 5 minutes, whisk slowly to combine.<br /><br />Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_G1K3XzCKWPE/RqwfMBjroFI/AAAAAAAAAIk/Jdyrxpb4Ub4/s1600-h/ganache.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_G1K3XzCKWPE/RqwfMBjroFI/AAAAAAAAAIk/Jdyrxpb4Ub4/s320/ganache.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092479570086174802" /></a><br /><br />In the meantime, line baking sheets with parchment paper.<br /><br />After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.<br /><br />We'll come back to these in about an hour!Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com0tag:blogger.com,1999:blog-6578294893898172092.post-90929610559425049362007-07-29T00:21:00.001-04:002007-07-29T00:34:14.347-04:00Some Thanks are in order<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_G1K3XzCKWPE/RqwWJBjroDI/AAAAAAAAAIU/flCE4KWObfE/s1600-h/kamigoroshi-4.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_G1K3XzCKWPE/RqwWJBjroDI/AAAAAAAAAIU/flCE4KWObfE/s320/kamigoroshi-4.gif" border="0" alt=""id="BLOGGER_PHOTO_ID_5092469622941917234" /></a>Dear Sponsors, how awesome are you?? <span style="font-weight:bold;">$1,409.90</span> for the NKF so far! Thank you for supporting this great organization!<br /><br />More thanks to:<br /><br />Cat, for dreaming up Blogathon lo, these many years ago. Good job, lady!<br /><br />John and Erika Aylward, of <a href="http://www.boulevardmarket.com">The Boulevard Market and Four Corners Creamery</a>. I can always count on you to have exactly what I need, and as fresh as can be.<br /><br />Ed and Annie Gerten and the rest of the gang at <a href="http://www.pentamerewinery.com">Pentamere Winery</a>. When imagination fails me, I can always count on you for ideas. And BOOZE!<br /><br />Rebecca and Heidi at TGI. *heart* I'm so glad you came by to say Hi! It really means a lot. So much, in fact, that there WILL be Garlic Studded Bread at work.<br /><br />Tuna McDermott, because he's my big brother and I loves him.<br /><br />Maus, for running out for stuff and pimping the blog at the Vitamin Shoppe.<br /><br />And...the Monsters, for being great sous chefs in spite of being really tired and cranky.Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com3tag:blogger.com,1999:blog-6578294893898172092.post-67005129183880497062007-07-28T23:59:00.000-04:002007-07-28T23:59:18.334-04:00While the house cools...I took a minute to sit down with a souffle, and wow, did it hit the spot! I've only had time to nibble today, I'm really looking forward to having more than a few bites between running to and from the kitchen!<br /><br />There has been so much going on besides just cooking!<br /><br />Elizabeth at <a href="http://random-memory.net/">Another Random Memory</a> informs me that I won a sponsor prize - she entered everyone who sponsored her into a drawing for some small thing or other, and I won the choice between a keychain or $7.95 for the NKF. Naturally, I chose the $$ for the NKF!<br /><br />Elizabeth is blogging for <a href="http://www.anysoldier.com/">Any Soldier</a>. It's a terrific organization, so head on over to Elizabeth's and toss a couple bucks her way!<br /><br />Earlier this afternoon, I was interviewed by Lewis and Melissa at <a href="http://radio.blogexplosion.com">BlogExplosion Radio</a>! I had a terrific time and was happy to see that some fellow 'thonners heard me on the radio! Thanks for giving us a push, Lewis!Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com0tag:blogger.com,1999:blog-6578294893898172092.post-6581200316394690912007-07-28T23:27:00.000-04:002007-07-28T23:26:22.373-04:00VOILA!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_G1K3XzCKWPE/RqwHERjroBI/AAAAAAAAAIE/oakToGMY1m8/s1600-h/souffle.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_G1K3XzCKWPE/RqwHERjroBI/AAAAAAAAAIE/oakToGMY1m8/s320/souffle.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092453048663121938" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_G1K3XzCKWPE/RqwHExjroCI/AAAAAAAAAIM/3iXkmCeechk/s1600-h/sugared.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_G1K3XzCKWPE/RqwHExjroCI/AAAAAAAAAIM/3iXkmCeechk/s320/sugared.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092453057253056546" /></a><br /><br />We're going to get the house cooled off some before we reveal the final dish. Baby, it's HOT in here!<br /><br />Thanks for following along today. It's great to have your company! Stick around - we've got one more dish, recipes, trivia and more!Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com3tag:blogger.com,1999:blog-6578294893898172092.post-54913765622883613712007-07-28T22:58:00.000-04:002007-07-28T22:58:16.770-04:00Let's finish off those Souffles!!Souffle:<br />-preheat oven to 425 degrees F<br />- coat inside of ramekins with melted butter, then sugar<br />- in a large bowl, whip egg whites to stiff peaks, adding 1 oz sugar and cream of tartar partway through<br />- gently fold whites into base<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_G1K3XzCKWPE/RqwBqBjrn_I/AAAAAAAAAH0/S4UaloT1Ty0/s1600-h/foam.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_G1K3XzCKWPE/RqwBqBjrn_I/AAAAAAAAAH0/S4UaloT1Ty0/s320/foam.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092447100133416946" /></a><br /><br />- spoon mixture into ramekins<br />- place on baking sheet in oven<br />- bake ~13 minutes, until edges appear dry; do not touch<br />- sprinkle with powdered sugar and serve immediately<br /><br />QUICK, INTO THE OVEN!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_G1K3XzCKWPE/RqwBqhjroAI/AAAAAAAAAH8/Lh4B3wi7SlY/s1600-h/totheoven.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_G1K3XzCKWPE/RqwBqhjroAI/AAAAAAAAAH8/Lh4B3wi7SlY/s320/totheoven.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092447108723351554" /></a><br /><br />Everyone is banned from the kitchen for the next 15 minutes. Including the dog. ESPECIALLY the dog!Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com0tag:blogger.com,1999:blog-6578294893898172092.post-37206818054537363482007-07-28T22:32:00.000-04:002007-07-28T22:32:05.710-04:00Pumpkin-Chocolate SoufflesAdapted from <a href="http://benbakesacake.blogspot.com/2005/11/bens-pumpkin-souffle-recipe.html">Ben Bakes A Cake!</a><br /><br /><span style="font-weight:bold;">6 eggs, separated<br />2 oz plus 1 oz sugar<br />2 oz all-purpose flour<br />1 oz dark cocoa<br />3/4 cup cream <br />3/4 cup pumpkin <br />1 tsp cinnamon<br />1/2 tsp ginger<br />1/2 tsp nutmeg<br />1/4 tsp cloves<br />pinch of cream of tartar<br />melted butter and sugar to line ramekins<br />powdered sugar for decoration<br />6 or 7 ramekins</span><br /><br />Pumpkin Base:<br />- warm cream and pumpkin in a saucepan<br />- in a medium bowl, whisk 2oz sugar into yolks. Whisk in flour and cocoa, then warmed liquid mixture<br />- return to saucepan. cook over medium-low heat, stirring constantly, until thickened. do not boil<br />- remove from heat and stir in cinnamon, ginger, nutmeg, and cloves<br />- cover with plastic wrap<br />- let cool to room temp or refrigerate for later and bring to room temp before using<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_G1K3XzCKWPE/Rqv7gxjrn-I/AAAAAAAAAHs/YznoZLAtvhM/s1600-h/pumpkinchoc.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_G1K3XzCKWPE/Rqv7gxjrn-I/AAAAAAAAAHs/YznoZLAtvhM/s320/pumpkinchoc.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092440344149860322" /></a><br /><br />The base looks kind of gross...but it tastes FANTASTIC! We're going to give it a quick chill in the freezer to bring it to room temp fast, and we'll get these lovelies to the oven in the next post!Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com2tag:blogger.com,1999:blog-6578294893898172092.post-53492000938802864502007-07-28T21:59:00.000-04:002007-07-28T21:59:59.429-04:00WreckageReaders from last year will remember that I had no counter space for Blogathon - <a href="http://inthekitchenwithmoozie.blogspot.com/2006/07/moozies-kitchen.html">we made do with a 6 foot plastic table and a wooden kitchen cart</a>.<br /><br />This year we have space, but the joint is no less trashed. This is what we're catching up on before we do the last two dishes:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_G1K3XzCKWPE/RqvxjRjrn6I/AAAAAAAAAHM/NiCN_fJtw20/s1600-h/kitchen1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_G1K3XzCKWPE/RqvxjRjrn6I/AAAAAAAAAHM/NiCN_fJtw20/s320/kitchen1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092429391983255458" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_G1K3XzCKWPE/Rqvxjxjrn7I/AAAAAAAAAHU/mvDB7v7cZRI/s1600-h/kitchen2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_G1K3XzCKWPE/Rqvxjxjrn7I/AAAAAAAAAHU/mvDB7v7cZRI/s320/kitchen2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092429400573190066" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_G1K3XzCKWPE/RqvxkRjrn8I/AAAAAAAAAHc/9qlpHYyXJ-0/s1600-h/kitchen3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp1.blogger.com/_G1K3XzCKWPE/RqvxkRjrn8I/AAAAAAAAAHc/9qlpHYyXJ-0/s320/kitchen3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092429409163124674" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_G1K3XzCKWPE/Rqvxkhjrn9I/AAAAAAAAAHk/MZG1_TJog6c/s1600-h/kitchen4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_G1K3XzCKWPE/Rqvxkhjrn9I/AAAAAAAAAHk/MZG1_TJog6c/s320/kitchen4.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092429413458091986" /></a><br /><br />I need a butler!!<br /><br />Next post: a dish!Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com1tag:blogger.com,1999:blog-6578294893898172092.post-1194385474370228442007-07-28T21:29:00.000-04:002007-07-28T21:29:39.227-04:00To give my boss The Happy...Hey Rebecca? Looky here!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_G1K3XzCKWPE/RqvkLhjrn4I/AAAAAAAAAG8/A4GfxYGyuxw/s1600-h/garlic+bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_G1K3XzCKWPE/RqvkLhjrn4I/AAAAAAAAAG8/A4GfxYGyuxw/s320/garlic+bread.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092414690310201218" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_G1K3XzCKWPE/RqvkMBjrn5I/AAAAAAAAAHE/hIFyLr6K_L4/s1600-h/sliced.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_G1K3XzCKWPE/RqvkMBjrn5I/AAAAAAAAAHE/hIFyLr6K_L4/s320/sliced.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5092414698900135826" /></a><br /><br />Those nutty brown spots?<br /><br />That would be the garlic, happily roasted as the bread baked. We JUST sliced this, and it's divine.<br /><br />OK, dear readers, the cooking portion is nearly concluded. Two more dishes, both delectable desserts! Watch this space!Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com1tag:blogger.com,1999:blog-6578294893898172092.post-39443472553870815452007-07-28T21:00:00.000-04:002007-07-28T21:00:51.224-04:00We're halfway there<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.midnight-investigations.com/images/midnight1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px;" src="http://www.midnight-investigations.com/images/midnight1.jpg" border="0" alt="" /></a>We've been cooking <span style="font-weight:bold;">FOOLS</span> here at Iron Chef Moo for twelve hours now, and are we ever looking forward to hanging up the aprons for the night. We're covered in flour, powdered sugar, oil spatters, chocolate smudges, rum spatters, wine spatters...and we positively <span style="font-weight:bold;">REEK</span> of garlic.<br /><br />We're not quite finished cooking yet - we still have two spectacular surprises in store! We're going to take it easy for the next few posts, though, while we catch up the kitchen and get the last two dishes prepped and ready to go.<br /><br />Stick around. We've still got plenty of food love comin' atcha! If you haven't sponsored yet, what are you waiting for??Missyhttp://www.blogger.com/profile/14251697914587704486noreply@blogger.com4