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sQ1=new Array();sQ1[1]=new Array("http://www.urbanvivant.com/","Urban Vivant - Gourmet food, philosophy and urban living","","In Season Delicate and delightful, sorrel takes front stage. "They can also be lightly sautéed, though the leaves will lose their leafy nature and succumb to a saucy consistency. "   Food Philosophy There is more than umami to mushrooms. "Wood ear mushrooms have a firm, gelatinous texture that are a far cry from the gentle give of a button mushroom."   Culinary Spotlight An interview with Chef Carrie Nahabedian of Chicago-based Naha. "The benefits of cooking with local ingredients is ...the richness of the soil, the sunlight and natural wholesomeness of the product."   Ask Chef Caring for cast iron. "Properly seasoned pans turn darker with age, and a well-seasoned cast iron piece can certainly last multiple generations"   Featured Recipes Appetizer: Parmesan Cheese Twists Salad: Celery Root Salad Main Dish: Fettucine Alfredo with Mushrooms Vegetable: Roasted Broccoli with Lemon and Parmesan Dessert: Panna Cotta with Berries   Featured Website White on Rice Couple Todd and Diane share adventures in home cooking, garden and travel, all beautifully illustrated with their own professional photography. "Open to feeding both inside and outside our cultural comfort zones, we believe food holds few boundaries; so long as we understand and give respect/recognition to it’s origins. "    About Us Contact Us Site Map   ");sQ1[2]=new Array("http://www.urbanvivant.com/inseason.html","In Season - Sorrel","","In Season  Photo: Carolyn Tang Sorrel 03.21.09, Carolyn Tang Sorrel, also known as spinach dock or narrow-leaved dock, is a perennial herb with a palate-filling, lemon-like taste.  It is a slender plant with deep roots, juicy stems and edible leaves.  With oblong leaves and slender stems, sorrel greatly resembles spinach. From a nutritional standpoint, sorrel has a good bit of vitamin A and C, and like spinach, has moderate levels of potassium, calcium and magnesium. Sorrel is also quite delicate, so is often harvested by hand and thus almost impossible to find in the average grocery store.  Also, because the herb is so delicate, it will only keep about three days in the refrigerator.  However, if you do come upon a bunch in a farmer’s market, the know that the leaves are easily pureed in soups our causes, and are a lovely addition to salads. They can also be lightly sautéed, though the leaves will lose their leafy nature and succumb to a saucy consistency. John Evelyn, an English writer and gardener, thought sorrel lended “so grateful a quickness to the salad that it should never be left out.”  In 1720, he wrote: 'Sorrel sharpens the appetite, assuages heat, cools the liver and strengthens the heart; is an antiscorbutic, resisting putrefaction and in the making of sallets imparts a grateful quickness to the rest as supplying the want of oranges and lemons. Together with salt, it gives both the name and the relish to sallets from the sapidity, which renders not plants and herbs only, but men themselves pleasant and agreeable." Sorrel does not dry well, so if you are looking to use it regularly, puree the leaves and store them in the freezer for future use. Use younger leaves for salads, and the larger leaves for cooking.  Finally, when adding sorrel, reduce the amount of lemon and vinegar in the recipe, as sorrel’s natural flavor yields a bit of both. .taste    About Us Contact Us Site Map   ");sQ1[3]=new Array("http://www.urbanvivant.com/philosophy.html","Philosophy - Umami Memories","","Food Philosophy  image: Carolyn Tang Umami Memories 03.24.10, Carolyn Tang Being Chinese, I was brought up on bowls of rice and various stir fried dishes. The technique was always more or less the same, hot oil with ginger and/or garlic; thinly sliced meat marinated in soy sauce and corn starch; and perfectly sliced vegetables. What made each dish unique and special was the texture. One of very favorite dishes is sliced pork with bamboo and wood ear mushrooms. Every ingredient is cut to about the same size, so each and every bite is a soft and meaty combination, with a satisfying crunch from the mushrooms. "Mushrooms crunch?" you might ask. Why yes, they do. Wood ear mushrooms have a firm, gelatinous texture that are a far cry from the gentle give of a button mushroom. They come dried, little black and gray slivers sealed in a pouch. Soak them in a bath of water for a few minutes, and they're good as new. Or I've also found them moist, black and fresh at Asian grocery stores. On the other end of the spectrum is the shitake mushroom. As a child, I often took advantage of my seeming innocence and fished out the best parts of a stew. On special occassions, my family would go for a "hot pot," which is a huge clay pot brimming with broth, vegetables, tofu, fish, bean thread noodles, you name it. Something about the hot steam, the smell, instant comfort food. In this pot, if you fish around enough and luck is on your side, you'll reel in a shitake dripping with juices. Now these mushrooms, which also come dried or fresh, have a completely different texture than the wood ear mushroom. They're chewier, meatier, and they impart a wonderful, belly-filling umami essence to the hot pot. There usually aren't that many shitakes thrown in a hot pot, perhaps that's what made finding them such a childhood pleasure. These days, I'm more likely to place the morsel on my loved one's plate, the satisfaction of seeing them savor the bite is almost as fulfilling as eating it myself. Almost.  About Us Contact Us Site Map   ");sQ1[4]=new Array("http://www.urbanvivant.com/spotlight.html","Culinary Spotlight - Michael Bottigliero","","Culinary Spotlight  Photo: James Beard Foundation NAHA: Chef Carrie Nahabedian 3.20.10 Carolyn Tang Chef Carrie Nahabedian is the co-founder and executive chef of Chicago-based NAHA restaurant. Her career spans more than 24 years, and includes a roll-call of reputable establishments including the Ritz-Carlton, Le Perroquet, Le Francais, Sinclair's and the Four Seasons Hotel. Chef Nahabedian's dedication to the clean flavors of perfectly in-season, local produce earned her the 2008 James Beard Foundation Award for best chef in the Great Lakes region. She took a moment to share her thoughts with Urban Vivant. UV: What are the benefits of cooking with locally grown ingredients? Nahabedian: The benefits of cooking with local ingredients and sourcing local ingredients are many...it means you are getting the freshest product possible in season, you are supporting like-minded individuals who share the same philosophy, focus and vision as yourself. You are supporting the local economy and you are supporting the stewardship of the land for future generations. You would be surprised to learn that just a few years ago there were a great many people who had no idea how many farmers there were in the Midwest who don't just grown grain, soybeans and corn for commercial use. But, that has changed since the public now has a better understanding via the media, the farmer's markets, the Green City Market and community programs. The benefits of cooking with local ingredients is in the taste. You can taste the richness of the soil, the sunlight and natural wholesomeness of the product. These are farmers who are growing using centuries old techniques that have been modernized by progress in the areas of pest control and fertilization. Farmers are much more interested in the long term viability of their farms and land then ever before. With the whole country in an economic tailspin, more and more people are looking to their own backyard for their next great meal for their family. UV: What are some key philosophies you use when designing a menu? Nahabedian: The key philosophy I use when designing a menu is of course quality ingredients prepared well. I like a menu that flows and reflects the season and style of the restaurant. My interpretation of Mediterranean cuisine is different from the next person because of my personal influence on the cooking and style. I utilize the entire region including North African, the Greek Islands and Middle East. The style of menu writing is very personal and distinctive to the restaurant. UV: Could you share with us a couple of your favorite recipes? Nahabedian: Of course. The first is a coddled organic farm egg, which makes a great "breakfast for dinner" dish, and it an be substituted with anything you like based on availability and preference. The second is for diver scallops scented with vanilla bean. Coddled Organic Farm Egg serves eight 1 ½ C white corn meal 4 cups water 4 oz. soft butter ½ c. heavy cream 8 oz. Sofia goat cheese or similar salt, cracked black pepper 8 whole farm eggs, ramekins 1lb. watercress ½ lb. La Quercia Prosciutto, sliced thin 16 pc. Ramps extra virgin olive oil red wine vinegar Pre-heat the oven to 350° F. Mix the corn meal with 2 cups of cold water. Bring the other 2 cups of water to a boil, add ½ of the butter and season with salt and pepper. Add in the white corn meal. Stir, stir and stir! This dish requires a good amount of energy and love! Make sure you use a heavy wooden spoon or a wooden spoon with a blade flat end so you can reach all corners of the pot. Cook over medium heat for about 20 minutes. Then add the cream. Add ½ of the goat cheese. If necessary, you can make the polenta richer and add more butter. Taste again and adjust seasoning. Keep warm with a buttered piece of wax paper on top. Clean the Ramps (wild leeks) by trimming the base of the ramp, root end and wash thoroughly. Pat dry. Drizzle with extra virgin olive oil and roast quickly, approximately 5 minutes in the oven. Reserve and keep warm. For the eggs…butter the ramekin you will be cooking the egg in. If you have nice egg dishes, you can serve the egg in the dish and adjust the presentation with everything else. Line the buttered egg ramekin with a slice of proscuitto , a small piece of goat cheese and then crack the egg on top. Season lightly with salt and cracked black pepper. Bake in a water bath until the egg is soft-cooked, “coddled”, this will take approx. 6 minutes. While the eggs are cooking, make a nice simple salad of shaved radishes and watercress that you bought hopefully from a local farmer! Season with a drizzle of EVOO, chopped parsley and a splash of red wine vinegar. Place a spoon of the polenta on the plate, spoon the egg carefully from the ramekin and top with the delicious and crisp salad. Diver Sea Scallops scented with Vanilla Bean, Citrus and Spices serves eight 16 fresh diver sea scallops citrus/vanilla powder 4 heads Belgian endive, core removed & leaves julienned 3 T olive oil 3 T butter 2 bunches mache 2 ruby red grapefruits, supremed(only the sections), juice reserved salt &  pepper 1 t sugar beurre blanc (see recipe below) Season scallops with salt and cracked black pepper. Sear in a hot pan with the olive oil until golden on one side. Before turning over, sprinkle generously with the citrus powder on each side. Cook until medium rare. Set aside to keep warm. Heat butter until bubbling in separate pan. Add endive, season with salt and pepper. Cook over high heat until wilted. Add teaspoon of sugar and sauté until caramelized. In 8 bowls, evenly distribute endive. Place 2 scallops in each bowl with a few grapefruit sections. Garnish with chiffonade of mint, a small bouquet of Mache and a generous spoonful of beurre blanc. Beurre Blanc 2 T grapefruit juice 2 T white wine 1t minced shallot 2 T heavy cream ½ lb soft butter Reduce grapefruit & wine in small saucepot with shallots until 1T. of liquid remains. Add heavy cream and bring to boil. Remove fron heat and slowly whisk in soft butter until sauce is emulsified. Season to taste with salt and white pepper. For more information about NAHA and Chef Carrie Nahabedian, be sure to visit their website. Archives: Culinary Spotlight    About Us Contact Us Site Map   ");sQ1[5]=new Array("http://www.urbanvivant.com/recipes.html","Urban Vivant - Recipes","","Recipes  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Every recipe featured here has been thoroughly tested in the Urban Vivant kitchen using the freshest ingredients. We encourage all chefs to first try the recipes as provided, then experiment with variations in ingredients and proportions. We welcome any and all suggestions! appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks       About Us Contact Us Site Map   ");sQ1[6]=new Array("http://www.urbanvivant.com/askchef.html","Ask Chef - How to season cast iron cookware","","Ask Chef   Q: Chef, what are the benefits of seasoning my cast iron pan, and how do I go about doing so? A: Seasoning a cast iron pan helps seal the surface, which enhances non-stick qualities and protects against rust. Cast iron pots and pans vary, so definitely take your time choosing the one with the smoothest surface, as this also minimizes the potential for rust and helps ensure even seasoning. The seasoning process basically involves coating your cast iron cookware with grease and popping it in the oven. This "melts" the grease into the pores of the cast iron, providing a smoother, non-stick coating on the surface. 1. Preheat the oven to 300° F. 2. Make sure the pan is completely dry. Then, using a paper towel, coat the pan with lard or bacon grease. Avoid using vegetable oil, as it generally leaves a sticky surface and wears off quickly. 3. Bake the pan for 15 minutes, then carefully remove it and pour out any excess grease. Place the pan back in the oven and bake it for an additional two hours. 4. Turn off the oven and let the pan cool. Remove the pan from the oven, wipe off any excess grease, and it's ready to use. For best results, use the pan to prepare high-fat, low water dishes for the first few uses, as this helps set the cure. To maintain the cure on your pan, you should wash the seasoned pan quickly with mild soapy water after each use, as too much scrubbing or hot water can diminish the effects. Re-season the pan following the same process when you notice rust, or if food starts sticking to it. Additionally, it is good to note that properly seasoned pans turn darker with age, and a well-seasoned cast iron piece can certainly last multiple generations. Have a question for Chef? Shoot an email to chef@urbanvivant.com! We'd love to hear from you.  About Us Contact Us Site Map   ");sQ1[7]=new Array("http://www.urbanvivant.com/archives.html","Urban Vivant - Archives","","Urban Vivant Archives  In Season avocado honey leek turnip Food Philosophy a farewell cup of tea provocative scents from the street the cardoon as femme fatale the sensuality of food Culinary Spotlight alliance bakery: peter rios capriole goat cheese: judith schad eno: michael bottigliero mellow monk green tea: paul kotta Ask Chef brown sugar fresh v. dried herbs salt: qualities and varieties wood v.s plastic chopping boards          About Us Contact Us Site Map   ");sQ1[8]=new Array("http://www.urbanvivant.com/recipes/appetizers/cheesetwists.html","Recipes - Parmesan Cheese Twists","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Parmesan Cheese Twists ingredients 1/2 package puff pastry (1 sheet) 1 egg 1 T water 1/4 C grated parmesan 1 T fresh parsley, chopped 1/2 t dried oregano, crushed directions Thaw pastry at room temperature, about 30 minutes Preheat oven to 400° F. In one bowl, beat together egg and water. In another bowl, combine cheese, parsley and oregano. Unfold pastry on a floured surface. Roll into a 14" x 10" rectangle. Cut sheet in half. Brush both halves with egg. Spread cheese mixture evenly over one sheet, and top with the other pastry half, egg side down. Roll gently with rolling pin to seal. Cut into 24 or 28 strips. Twist strips and lay them on a greased baking sheet, pressing down ends to keep the shape. Brush twists with egg and bake 10 minutes.            About Us Contact Us Site Map   ");sQ1[9]=new Array("http://www.urbanvivant.com/recipes/soupssalads/celeryrootsalad.html","Recipes - Celery Root Salad","","Recipes - Soups & Salads  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Celery Root Salad ingredients 1 celery root, julienned 1/2 green apple, julienned 1/2 T mayonnaise 1 t black truffle oil 1 t white miso salt and pepper directions Mix the miso with the mayonnaise until well blended. Toss with celery root and green apple. Drizzle with truffle oil. Salt and freshly ground pepper to taste.     About Us Contact Us Site Map   ");sQ1[10]=new Array("http://www.urbanvivant.com/recipes/pasta/mushroomalfredo.html","Recipes - Fettucine Alfredo with Mushrooms","","Recipes - Pasta  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Fettucine Alfredo with Mushrooms ingredients 1/2 lb Di Cecco fettucine 1/4 C butter 1 pint heavy cream 1/2 C finely grated parmesan, plus extra for serving 1/4 lb assorted fresh mushrooms, sliced salt and pepper to taste directions Boil the fettucine according to package directions. In a separate pot, melt the butter over medium heat. When the butter is melted, add the mushrooms and salt and saute until the mushrooms are tender and cooked through. Reduce heat and add cream. Let simmer for about five minutes, then stir in parmesan. When the fettucine is cooked through, drain, then add to the pot with alfredo sauce. Toss and serve immediately. notes We used a mix of bella, shitake and oyster mushrooms in the test kitchen, and it was a lovely combination of earthy, hearty flavor and a wonderful texture.     About Us Contact Us Site Map   ");sQ1[11]=new Array("http://www.urbanvivant.com/recipes/vegetables/roastedbroccoli.html","Recipes - Roasted Broccoli with Lemon and Parmesan","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Roasted Broccoli with Lemon and Parmesan ingredients 2 broccoli crowns 1/2 T red pepper flakes olive oil salt and pepper zest of 1/2 a lemon juice from 1/2 a lemon 1/3 c parmesan cheese, grated directions Preheat oven to 425 ° F. Cut the broccoli florets from the stalks and toss with olive oil, red pepper flakes, salt and pepper. Spread broccoli florets flat on a sheet pan and bake for 25 minutes. Remove from oven, drizzle with a little more olive oil and toss with lemon juice. Plate, then garnish with lemon zest and parmesan cheese.     About Us Contact Us Site Map   ");sQ1[12]=new Array("http://www.urbanvivant.com/recipes/desserts/pannacotta.html","Recipes - Panna Cotta with Berries","","Recipes - Desserts & Drinks  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Panna Cotta with Berries ingredients 2 3/4 C whole milk 3 1/2 t unflavored gelatin 1/3 C whipping cream 1/4 C honey 1/4 t almond extract mixed berries fruit preserve directions Put milk in a medium saucepan, sprinkle gelatin over milk and let stand for 10 minutes. Whisk milk mixture over medium-heat for 5 minutes, or until gelatin dissolves. Remove from heat and let cool for 10 minutes. Whisk in cream, 1/4 cup honey and almon extract. Pour mixture into a glass bowl and set over an ice bath. Stir mixture until it's cold and a little thickened. Divide equally among six 6-oz. dessert cups. Cover and refrigerate at least 4 hours. Melt preserves over low heat. Top panna cotta with melted preserves and fresh berries. notes To loosen panna cotta from cups, put each cup in a bowl of hot water and run a knife around the edges.   About Us Contact Us Site Map   ");sQ1[13]=new Array("http://www.urbanvivant.com/aboutus.html","Urban Vivant - Gourmet food, philosophy and urban living","","About Us  The Urban Vivant was founded in 2007 to serve the needs and interests of cosmopolitan foodies all over the world. Our goal is to cultivate an appreciation of food that goes beyond its role as physical nourishment. To the Urban Vivant, every ingredient has the potential to inspire not only the palate, but also art, culture and philosophy. Please join us every month we will explore a variety of culinary trends and tradition! best, Carolyn Tang Editor-in-Chief, urbanvivant.com          About Us Contact Us Site Map   ");sQ1[14]=new Array("http://www.urbanvivant.com/contact.html","Urban Vivant - Contact Us","","Contact Us  We love hearing from our readers! If you have feedback, recipe suggestions or questions for Chef, definitely let us know: Urban Vivant 5445 N. Sheridan Rd. Chicago, IL 60640 chef@urbanvivant.com      About Us Contact Us Site Map   ");sQ1[15]=new Array("http://www.urbanvivant.com/sitemap.html","Urban Epicurean - Site Map","","Site Map  In Season Highlights a single, seasonal ingredient and provides a bit of history and a variety of uses. Food Philosophy Showcases the role of food in art, culture and society. Culinary Spotlight Interviews with chefs, connosieurs and other luminaries in the culinary world. Recipes Collection of recipes tested and approved by the Urban Epicurean kitchens.      -  Appetizers      -  Soups & Salads      -  Pasta      -  Poultry & Seafood      -  Meat      -  Vegetables      -  Bread & Breakfast      -  Desserts & Drinks Ask Chef Kitchen tips and answers to reader-submitted questions. Marketplace Links to popular culinary shopping sites. Archives Previously published Urban Epicurean articles. About Us How the Urban Epicurean got started and where we'd like to go. Contact Us Pleasure to meet you! We'd love to hear your comments.        About Us Contact Us Site Map   ");sQ1[16]=new Array("http://www.urbanvivant.com/recipes/meat/porkandturnips.html","Recipes - Braised Pork with Turnip","","Recipes - Meat  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Braised Pork with Turnip ingredients 1 T canola oil 1 T butter 1 1/2 lb pork shoulder, cubed 1 1/2 lb turnips, cubed 3/4 C white wine or stock 2 T fresh celery leaves, minced salt and pepper directions Melt butter and oil in a sauce pan on medium-high heat until foam subsides. Add the pork and turn heat to high. Cook for about 5 minutes, undisturbed, until the pork is nicely browned on one side. Turn each piece, return the heat to medium-high and cook about 3 minutes more. Add the turnip chunks and shake the skillet so pork and turnips are settled in one layer. Cook 3-4 more minutes until the turnips begin to brown. Add the liquid and stir 1 to 2 times. Add salt and pepper to taste and 1/2 the celery leaves.Turn heat to medium-low and cover the skillet. Cook, stirring every 10 minutes, until pork is quite tender, about 30 minutes. Remove cover, raise heat to medium-high and reduce liquid to a glaze. notes In the final step, can also mix glaze with a little bit of sour cream to make dish creamier.            About Us Contact Us Site Map   ");sQ1[17]=new Array("http://www.urbanvivant.com/recipes/meat/porkandwoodear.html","Recipes - Stir-fried Pork with Bamboo and Wood Ear Mushrooms","","Recipes - Poultry & Seafood  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Stir-fried Pork with Bamboo and Wood Ear Mushrooms ingredients 1/4 lb. ground pork 1 can sliced bamboo 1/8 c. dried wood ear mushrooms 1 green onion, julienned 1/2 t. corn starch 1 T soy sauce 1 T canola oil salt directions In a bowl, mix pork with corn starch and soy sauce. Heat oil in pan over medium heat. When oil is hot, add pork and saute until lightly browned. Add bamboo, mushrooms, onion and salt, and saute until combined. notes Can be served warm or cold.   About Us Contact Us Site Map   ");sQ1[18]=new Array("http://www.urbanvivant.com/recipes/appetizers/appetizers.html","Recipes - Appetizers","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Chicken Liver Pate Chicken Potstickers Classic Swiss Fondue Crepes Crispy Tofu Crustless Quiche Falafel Sauce Feta Custard in Phyllo Cups Leek and Chive Custard Marinated Goat Cheese Melitzanosalata Nachos Onion Dip Parmesan Cheese Twists Parmesan Souffle with Heirloom Tomatoes Pepe Ronata all Italiana Pico de Gallo Quiche Spinach Artichoke Dip Vegetable Dip           About Us Contact Us Site Map   ");sQ1[19]=new Array("http://www.urbanvivant.com/recipes/soupssalads/soupssalads.html","Recipes - Soups and Salads","","Recipes - Soups & Salads  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Alero Salad Andouille Corn Chowder Basic Congee Blue Cheese Soup Celery Root Salad Classic Caesar Salad Corn and Fingerling Potato Chowder Cream of Artichoke Soup Cream of Asparagus Soup Creamy Spinach Soup Lentil Soup Mushroom and Celery Salad Tomato Soup Roasted Pumpkin Soup Sweet Potato Soup Vegetable Soup           About Us Contact Us Site Map   ");sQ1[20]=new Array("http://www.urbanvivant.com/recipes/pasta/pasta.html","Recipes - Pasta","","Recipes - Pasta  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Chap Chae with Lion's Head Meatballs Chicken and Cheese Macaroni Casserole Fettucine Alfredo with Mushrooms Longevity Noodles Macaronia me Kima Orzo with Asparagus and Cheddar Pasta Carbonara Pesto Spaghetti with Browned Butter Spaghetti with Spaghetti Squash Truffled Macaroni and Cheese           About Us Contact Us Site Map   ");sQ1[21]=new Array("http://www.urbanvivant.com/recipes/poultryseafood/poultryandseafood.html","Recipes - Poultry and Seafood","","Recipes - Poultry & Seafood  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Ahi Poke Cajun Salmon Cakes with Lemon Garlic Aioli Chicken and Cheese Enchiladas Chicken Breast Stuffed with Chipotle Chili and Cheese Chicken, Onions and Orzo Chicken Paprikas Chicken Parmigiana Chicken Salad Chicken Stroganoff Chilaquiles Cilantro Chicken Burgers Crab-Stuffed Salmon Roulade with Citrus Buerre Blanc Crawfish/Shrimp Etoufee Curried Chicken Salad Diver Sea Scallops Scented with Vanilla Bean Citrus and Spices Fish Tacos with Lime Cilantro Crema Fried Catfish Grilled Trout with Lemon and Herbs Jellyfish - Chinese Style Parmesan and Paprika Tilapia Roast Chicken with Golden Beets and Vidalia Onions Roasted Cornish Hen Salmon with Red Curry Sauce Salmon with Sorrel Sauce Shrimp and Grits Shrimp Scampi           About Us Contact Us Site Map   ");sQ1[22]=new Array("http://www.urbanvivant.com/recipes/meat/meat.html","Recipes - Meat","","Recipes - Meat  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Beef Alambra Braised Pork with Turnip Chicago Chili Mac Eggplant Moussaka Grilled Veal Scallopini with Olive-Artichoke Relish Herb Crusted Rack of Lamb Ma Po Tofu Pork Chops - Chinese Style Pork Chops with Country Gravy Rib Rub Spareribs and Sauerkraut Steak Marinade Steamed Pork with Ground Rice Stir-fried Pork with Bamboo and Wood Ear Mushrooms           About Us Contact Us Site Map   ");sQ1[23]=new Array("http://www.urbanvivant.com/recipes/vegetables/vegetables.html","Recipes - Vegetables","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Asparagus with Miso Butter Baked Potatoes Baked Zucchini Fries Braised Stuffed Bitter Melon Broccoli Cheese Casserole Cauliflower Gratin Corn Pudding Creamed Spinach Eggplant Parmesan Green Bean Casserole Green Beans with Sesame Oil Kabocha Squash Simmered in Mirin Kale Chips Parmesan Corn Polenta Potato Latkes Quinoa with Red Pepper and Parmesan Roasted Broccoli with Lemon and Parmesan Roasted Brussels Sprouts Sauteed Broccolini Sauteed Fava Beans Turnip Parsnip Gratin Turnips Sauteed in Butter Vegetarian Lasagna Zucchini and Mushroom Pancakes           About Us Contact Us Site Map   ");sQ1[24]=new Array("http://www.urbanvivant.com/recipes/bread/bread.html","Recipes - Vegetables","","Recipes - Bread & Breakfast  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Coddled Eggs with Prosciutto, Ramps and Polenta Eggs Masala Firehouse Cornbread Frittata with Spinach, Potatoes and Leeks Pancakes Pumpkin Bread Sausage and Egg Casserole Scotch Eggs           About Us Contact Us Site Map   ");sQ1[25]=new Array("http://www.urbanvivant.com/recipes/desserts/desserts.html","Recipes - Desserts","","Recipes - Desserts & Drinks  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Blueberry Galette Butterscotch Haystacks Caramel Pretzel Turtles Carrot Cake Chocolate Chip Cookies Chocolate-Dipped Strawberries Chocolate Truffles Cinnamon Apple Chips Fruit Filled Pastry Hearts Kolacky Low-Sugar Chocolate Bundt Cake Lemon-Lime Smoothie Mochi Panna Cotta with Berries Pastry Cream Peanut Butter Jammies Peach Crumble Sangria I Sangria II Vanilla Cupcakes           About Us Contact Us Site Map   ");sQ1[26]=new Array("http://www.urbanvivant.com/inseason/100107_inseason.html","In Season - Avocado","","In Season  The Avocado 10.01.07, Carolyn Tang Photo: Ralph Dupoux For years I harbored an affair with the avocado. On certain cool, sunny mornings, I sigh deeply, enjoying the feel of my knife snapping through the rough outer shell and slicing cleanly through to the pit. The fruit yields so satisfyingly to a smart twist, easily giving up a gradient of green and gold flesh. When I'm sure no one is watching, I'll close my eyes and run my tongue along the smooth brown nut, savoring the slick roundness of seed. There is something absolutely delicious about that sensation. Even the derivation of the fruit's name is seductive. Avocado, from the Aztec ahuacatl, meaning "testicle." The Aztecs not only named the fruit for its likeness in shape, but also believed it had aphrodisiac qualities. But its the avocado's buttery flesh that lures me in, rich in monounstaturated fat and more potassium than a banana. Perhaps I can blame my mother for an early introduction. As a child growing up in California (where 95% of the United States avocado are farmed), my mother would sometimes reward me with a post-dinner treat, half an avocado diced into a bit of milk. I loved the refreshing lightness of the dessert, but even then I thought the milk was too light to hold its own against the avocado. In later years, I realized the preparation was actually the result of slimming down a more traditional Asian dessert, avocado with condensed milk. While I understand the motivation, skim milk is simply no substitute for condensed creamy goodness. On the savory side, and just as simple, grilled avocado. I have yet to meet a diner who hasn't uttered some sort of gutteral appreciation upon first bite. So minimal, this dish. Simply slice the avocado in half, remove the pit and place flesh side down on a heated grill. With its high fat content, the avocado even eliminates, the need to oil the grill in advance. Let the avocado sit for about four minutes, then rotate each half 45° to achieve that always appealing cross-hatch. Pull them off the grill, plate them on a clean white dish, drizzle with extra virgin olive oil and a few twists of cracked black pepper and there you go. The result is wonderful simply spread on a baguette, but is more often hastily devoured with a spoon. .taste avocado and condensed milk avocado and jack cheese omlette guacamole grilled avocado salad of avocado, red onion and palm hearts      About Us Contact Us Site Map   ");sQ1[27]=new Array("http://www.urbanvivant.com/inseason/111208_inseason.html","In Season - Honey","","In Season  Photo: Phil Beard Honey 1.31.09, Carolyn Tang These days, a simple drizzle of honey takes on so much more significance, as researchers are still no closer to knowing why honey bee colonies across the United States are mysteriously vanishing. Known as Colony Collapse Disorder (CCD), the issue is evidenced by eerily deserted colonies. There are no bee carcasses, there are no adult bees. And while food stores remain, the abandoned resources are seemingly unthreatened by poachers such as other bees or hive pests. What has happened to our beloved honey bee? The average price of honey has certainly responded to such a drastic decrease in supply. According to the U.S. Department of Agriculture, from 1980-2002, U.S. honey production averaged around 200 million pounds per year. Then in 2007, it dropped to 148 million pounds. To further illustrate, the average price for a pound of honey in 2004 was $3.76. In 2007, it was $4.13, a 10% increase. By contrast, the price of milk decreased 8% over the same time period, from $3.57 in 2004 to $3.27 in 2007. Regardless, honey continues to be a sticky treat...drizzled over thick, creamy yogurt; swirled into hot tea, slathered with peanut butter over a thick slice of white bread. There are over 300 varietals of honey, all of which differ depending on the kind of blossoms visited by honey bees. The most common might be clover and orange blossom, but there is also purple sage, snowberry, cranberry and tupelo. Alfalfa: Major floral source for honey produced in most of hte western states. Alfalfa honey is white or very faintly amber in color with a mild flavor. Buckwheat: Darker honey with a rich, full-bodied taste. Buckwheat prefers the Northeast climate, thriving in Minnesota, New York, Ohio, Pennsylvania and Wisconsin. Clovers: The predominant honey plant in the United States and especially important to the Dakotas. Depending on the location and the type of clover, this honey varies in color from white to extra light amber and has a mild, delicate flavor. Orange Blossom: Light taste kissed with citrus. Hails from the sunny climates of Florida, Texas, Arizona and California and is either water white in color or extra light amber. Tulip Poplar: Produced from southern New England to southern Michigan and south to the gulf states east of the Mississippi. This honey is dark amber in color. Honey can also be enjoyed in several forms. Comb honey is the edible wax comb built by bees. Liquid honey is free of visible crystals, and is extracted from comb honey via centrifugal force, gravity or straining. Spun honey is finely crystallized, all the better for even spreading over peanut butter. When storing honey, it's best to keep the plastic bear at room temperature. Refrigeration speeds up crystalization, resulting in chunky, uneven honey. However, if the honey does happen to crystalize, simply remove the lid from the container and place in warm water until the crystals dissolve. If that doesn't work, microwave the honey a cup at a time in a microwave-safe container on high for 2 to 3 minutes, or until crystals dissolve, stirring every 30 seconds. .taste broiled bananas with honey chocolate truffles honey mayonnaise fruit dip oatmeal pie panna cotta with berries   About Us Contact Us Site Map   ");sQ1[28]=new Array("http://www.urbanvivant.com/inseason/021108_inseason.html","In Season - Turnip","","In Season  Photo: Alistair Williamson The Leek 06.11.08, Carolyn Tang Dating back more than 4,000 years to Mesopotamian times, the sturdy leek is perhaps the most overlooked member of the allium family, which includes the ubiquitous onion and garlic. This may be because the flavor of the leek is subdued and delicate, which seems to contradict its statuesque and tightly bound physical apperance. Unlike onions and garlic, leeks do not possess a bulbuous root. Instead, their leaves grow cylindrically with only the slightest buldge at the end. The above-ground leaves take in the sun and become woody and fibrous, while the underground bit of veg remains tender in its sheltered state. To maximize the tender white and light green bits at the root end, farmers mound dirt around the sprouting plant, tricking the leek into an endless, Sisyphean journey through topsoil. The leek gets its post-harvest revenge, however, as prep chefs must meticulously wash each leek to rid them of excess dirt caught between tight layers. While there are not many marketing campaigns out there promoting the lowly leek, it does appear as a symbol of Wales on British one pound coins minted in 1985 and 1990. (Rather amusing that the national emblem of the United States is a spread wing eagle, while that of Wales is tasty yet homely vegetable.) However, the leek plays a proud role in Welsh wartime history. According to legend, King Cadwaller had his soliders distinguish themselves from invading Saxons by wearing the vegetable on their helmets. Rather inspired strategy, as the battle took place in a leek field. Wales applied leeks in warfare. France applied leeks in tureens. One of the most popular uses of leeks is in a vichyssoise, which is a fancy French name for a simple potato leek soup. Leeks can also be enjoyed raw, their crunchy leaves serve well on a crudite platter, and add beautiful color and crunch when sliced thin and added to salads. When selecting leeks, look for firm, straight specimens with dark green leaves and white, unblemished necks. Larger, more mature leeks are generally more fibrous in texture, so the best eating comes from leeks that are smaller than 1.5 inches in diameter. Fresh leeks can be kept up to two weeks in the crisper drawer, however cooked leeks perish quickly, so any dishes containing them should be consumed within two days of preparation. To maximize the edible portion of the leek, cut the dark greens off at a diagonal to create, in essence, a "leek spear." This technique preserves more of the tender center. Then, slice the leek in half lengthwise and run water between each layer to remove any trapped dirt. .taste braised leeks fritatta with spinach, potatoes and leeks leek and chive custard leek tart potato leek soup    About Us Contact Us Site Map   ");sQ1[29]=new Array("http://www.urbanvivant.com/inseason/012308_inseason.html","In Season - Turnip","","In Season  Photo: Supreet Vaid The Turnip 01.23.08, Carolyn Tang Who knew the turnip was part of the cabbage family! For many years, I blissfully ate the bulbous root with little regard for the green nubbins protruding off the top. Come to think of it, most times I pick my turnips from a basket, and they're rolling around topless on their own accord. As it happens, this happy little sphere of goodness is related to one of my favorite leafy greens, the napa cabbage. Turns out, I've been missing some pretty tasty adventures. Turnip greens soup, turnip greens and bacon, turnip green sandwiches! Ah, but I still return to the sweetly plump root. The most common turnip is white on bottom, and purple on top, evidence of a sunkissed life. And, while most turnips you would find at the local chain grocery store yield white flesh, the meat of baby turnips can be found in yellow, orange and red hues. Also called, "neeps," (which is derived from the Latin word for turnips, napus) turnips are versatile enough to be boiled, fried, roasted, mashed and baked. They can also be used interchangeably with other root vegetables such as rutabagas, and add a firmer texture when used in combination with potato dishes. Because of the turnip's versatility, Pliny the Elder, an ancient Roman naturalist, declared the root to be one of the most important vegetables in existence. From fodder for farm animals to preventing famine, the turnip played a significant role in ancient times. Faust playwright Goethe quite enjoyed his turnips when mixed with chestnuts. So passionate was he for the humble vegetable, that when he moved to Weimar to serve as privy counsillor on Duke Karl August's court, he asked his friend, composer Friedrich Zelter, for regular shipments. Then, as proper etiquette dictates, Goethe penned a thank you letter. Dated September 28, 1807, the letter reads, "...the delicious Turnips strike me firstly, to forget them would be very hard since they, once again, stand deliciously upon the table..." With such strong, credible references, it would be a shame to pass though life without experimenting with turnips. When perusing the market for your tubers, be sure look for bulbs no larger than three inches in diameter, as smaller and younger turnips tend to have a sweeter flavor. Skins should be smooth and unblemished, and if the greens are attached, they should be green and perky. .taste braised pork with turnip turnip and turnip greens soup turnip gruyere gratin turnips sauteed in butter      About Us Contact Us Site Map   ");sQ1[30]=new Array("http://www.urbanvivant.com/philosophy/013109_philosophy.html","Philosophy - The Cardoon as Femme Fatale","","Food Philosophy  image: Bobbi Dombrowski A Farewell Cup of Tea 01.31.09, Carolyn Tang A good friend of mine unexpectedly passed away right before Christmas. He was my circumstantial confidante, my philosophical friend and perhaps even, my alter ego. Dealing with his death remains one of the greatest emotional challenges I have ever faced. Two days after his passing, good friends and family gathered at his parents' home. His mother, who is laughter incarnate, was sobbing harshly, mindless of the tears hitting her simply white sari. I cried in his father's arms, as he said, 'We lost him, Carolyn. We lost him." The hurt of departure ran so deep, I, who view food as comfort and love, felt absolutely zero desire to eat. After the funeral, we gathered again. Aunties bustled about, warming a variety of casseroles and feeding the masses. The kitchen smelled of a warm, earthy curry and hesitant laughter was had as stories of his life were shared. Still lost, I found my way into the kitchen, where the women of the family congregated and comforted. I only knew one of them, but was quickly pulled into the fold and shown how to make chai. Tea was pinched, water was boiled, simmered...milk was added, or not added, I can't even remember...and then poured into small cups to be offered first to the grieving parents, and then to family and guests. I have always wanted to learn how to make traditional chai, but all I remember is the chatter, the smiles, the warmth and the smell. I remember taking a sip and tasting nothing but tears. But even that was healing. From everything I've read, grief has multiple stages: denial, anger, bargaining, depression and acceptance. I was never angry at him for leaving. Maybe it was the chai that got me past the anger, or maybe it was the unconditional love of his family.   About Us Contact Us Site Map   ");sQ1[31]=new Array("http://www.urbanvivant.com/philosophy/012008_philosophy.html","Philosophy - Foodie Street Cred","","Food Philosophy  image: Joan Ho Foodie Street Cred 06.13.08, Carolyn Tang My earliest memory of street food was pushing through a crowded night market in Hong Kong, holding tightly onto my dad's hand. The sensation was one of being 100% enveloped in the sweet-salty smell of roast pork, noodle soup and a variety of dim sum. But there was one smell in particular that my dad was sniffing out, that of stinky tofu. It is, most certainly, an acquired taste. The smell is instantly repulsive. It is earthy, fermented, inedible, repugnant and distasteful, and it has a way of sinking into the depths of your olfactory glands in a way that is unforgettable. It can easily be likened to the odor left behind on the sole of one's shoe, post canine fecal matter encounter. However, once you overcome that initial hurdle, you're rewarded with a greasy wax paper bag of deep fried cubes of tender tofu smothered in chili sauce. You eat it with toothpicks, and the tears initially brought on by that godawful smell are forgotten. Stinky tofu is wonderful. In fact, in all my travels, I have yet to meet a taste or smell that has deterred me from at least a single nibble. Sure, there are the valid concerns of hygiene and cleanliness, but what's a little discomfort in the name of culinary adventure? In contrast to the stinky tofu is the fragrant, delicate lázeňské oplatky of Czech origin. From a block away, you can smell the warm vanilla scent of these crisp wafers in the making. Each wafer is only a few millimeters thick, but as big around as a dinner plate. I can still remember the distinct sound of the first bite of a freshly made oplatky, and the mouth-happy sensation of tiny granules of ground hazelnut and sugar dust dancing lightly on my tongue after the oplatky itself dissolved away. However, it is not foreign mystique that makes street food so irresistable. Personally, I have always had a weakness for hot dogs. Not the chargrilled ones, but the ones that have spent many an hour hot tubbing in a street vendor's pushcart. I actually experience irrational pleasure hearing the sound of stainless steel tongs briskly rapping aginst the side of the cart, a vendor's habitual motion to rid the weiner of excess moisture. Slid into a perfectly fresh, warm bun, and topped with yellow mustard and onions, and I'm in heaven. Chicago, DC, New York, all street dogs have a place in my heart. So while some gourmands may turn up their nose and sniff, "Uncouth!", this foodie is perfectly happy slummin' it in the streets.  About Us Contact Us Site Map   ");sQ1[32]=new Array("http://www.urbanvivant.com/philosophy/122407_philosophy.html","Philosophy - The Cardoon as Femme Fatale","","Food Philosophy  image: Wikipedia The Cardoon as Femme Fatale 12.24.07, Carolyn Tang I have never seen a cardoon so beautiful as the one depicted in Juan Sánchez Cotán's "Still Life with Game Fowl, Vegetables and Fruits." (c. 1602) The rustic, stalky vegetable reclines itself in a sultry manner along a window ledge, naked against an ink black background.  It is an intense, stark naturalism that draws the viewer closer into an almost uncomfortable intimacy. Root end thrust aggressively into the foreground, dirtied stalks harsh in the white light, Sánchez Cotán's cardoon is reminiscent of a 1950s femme fatale. "Still Life with Game Fowl, Vegetables and Fruits" is a perfect example of bodegón, a Spanish still life derived from the term bodega, i.e pantry or kitchen.  Works of this style focus on unplated, unprepared fruits, vegetables or baked goods, with zero or limited inclusion of human artifacts.  These raw foods are set against an dark background, “enabling sensations of spatial timelessness to intersect with the contradictory impressions of temporal brevity."1 Such portraiture is meant to convey a transience of beauty and a “notion of perishability.”  The bodegón is humility. image: Wikipedia Now, contrast Sánchez Cotán's cardoon to Abraham van Beyeren's languid lobster in "Banquet Still Life with a Mouse." (c. 1660) Van Beyeren was a Dutch painter best known for his lavish displays of sumptuous feasts replete with fine china and delectable tidbits. Unlike the stark cardoon, Van Beyeren's lobster sprawls atop rich table linens, bathed in soft, gentle light. Additionally, while Sánchez Cotán portrays his cardoon with three suspended lemons and a selection of dead fowl, Van Beyeren surrounds his lobster with shelled oysters; a half-peeled, seemingly discarded lemon; and two goblets of wine. On the surface, it would appear as though the two artists are engaging in predictable rich-kid/poor-kid behavior. However, Van Beyeren in fact was practicing vanitas, a symbolic style of painting that actually strived to convey a fatalistic point of view and the futility of pleasure. Closer inspection of paintings typical of this genre often reveal skulls or rotting fruit, illustrating the transience of life. Consider the painting above, "Banquet Still Life with a Mouse." The over-ripe musk melon can be seen to symbolize the inevitability of aging, while the mouse perched on the silver plate is clearly ready to scamper off with its share of the bountiful meal. The vanitas is luxury, but with a moralistic slant. Nevertheless, whether it be earthy, raw vegetables or beautifully plated crustaceans, food in either the bodegón or vanitas style is presented as more than just substance. Food becomes a vehicle of morality. Chew on that the next time you reach for a Big Mac. 1. Spanish Painting from El Greco to Picasso: Time, Truth and History. Guggenheim Museum Exhibition, November 17, 2006-March 28, 2007.        About Us Contact Us Site Map   ");sQ1[33]=new Array("http://www.urbanvivant.com/philosophy/042007_philosophy.html","Philosophy - The Sensuality of Food","","Food Philosophy  The Sensuality of Food 04.20.07, Carolyn Tang Cooking is perhaps the only artform that entices all five senses. Taste and touch are simultaneously engaged with the first bite. Sweet, savory, bitter, a spectrum of flavors stroke the tongue, while temperature and texture evoke other observations. The presentation of a dish entertains the eyes. Subtle garnishes not only enhance flavor, but provide a visual hint of what is to come. Even t he plate participates in the experience. A delicate, ceramic rice bowl versus a classic diner plate. And of course, the aromas! Five minutes before any dish is served, and your nose is already salivating. Food is also very sensual. How seductive to bring something to your mouth that was touched by Chef just moments before? Recall the classic Japanese movie Tampopo. In one captivating scene, an egg yolk was passed from the mouth of one lover to other. The act is surprisingly mesmerizing. But food isn't just about sensuality. Food is also comfort. Dishes common in American cuisine such as meatloaf and mashed potatoes, macaroni and cheese, and green bean casserole summon to mind thoughts of family and friends. Love through nourishment, etc. Proust's almond madelines in Swann's Way, the Peking duck dinner in A Christmas Story. Further, unlike other artforms, food actively engages the participant. You don't merely observe food. You digest it. It physically becomes a part of you. Regardless of whether or not the dish was a complete success or utter failure, food evokes a response. Pair food with wine, with music, with decor, with events even (think Super Bowl Sunday spreads and the significance of a wedding cake)...whatever the pairing, food serves to bring people together. The ultimate goal of Urban Epicurean is to inspire the everyday chef to strive for just a little bit more. To add a dash of spice when none is called for, and to celebrate success and learn from failure. This column in particular, aims to showcase the role of food in art, culture and society. Manger heureux!            About Us Contact Us Site Map   ");sQ1[34]=new Array("http://www.urbanvivant.com/spotlight/100108_spotlight.html","Culinary Spotlight - Peter Rios","","Culinary Spotlight  Photo: Alliance Bakery Alliance Bakery: Peter Rios 10.01.08, Carolyn Tang Chef Peter Rios is the mastermind behind Chicago-based Alliance Bakery & Café, a haven of fine European pastries and desserts created using only the best ingredients, 82% butter, cream, seasonal fruits and premium chocolates. Alliance Bakery also takes a very green approach to baking by limiting waste and the use of unnecessary products like plastic, aerosols and other harmful products. Rios, who also served as executive pastry chef at both the Fairmont Hotel Chicago and \\Sofitel Hotel Chicago, took a moment to share his thoughts with Urban Vivant. UE: What drew you to pastry? Rios: My mom was a very good cook and our family always enjoyed her desserts. I would say she laid a solid foundation to good taste. We did travel every summer and I would always look forward to dining in good restaurants and eating out. I began cooking when I was 10 years old. I remember experimenting with tapioca puddings, cinnamon oatmeal and scrambled eggs with hot dogs. I was not serious about cooking, it was just sometime I wanted to try, plus I was hungry. I also thought it was easy and not a big deal. It wasn't until much later when I began to care about making something good to eat. My first career as a Field Service Engineer, I had the opportunity to travel for the first 2 years . I tried the cuisines of New Orleans, New York, Texas and San Francisco. I was hooked and I had to learn how to make everything I was tasting. I began with a few cookbooks and started to make the dishes I had enjoyed. After 6 to8 months it felt second nature to me. I was able to absorb the concept of taste, balance and texture. I understood recipes and even began to alter recipes to make them better. For every meal I made I always tried a dessert. Art and Science being my 2 favorite subjects I always tackled a dessert as a tasty Art and Science project. Soon I was making dishes and desserts for friends and family. I would host parties and be the cook at parties. I was always the “grill guy” for every cook-out. Being an Art and Science buff, I was always drawn to perfecting the dessert I was making. Desserts and Pastries are much more of a Science. Cooking is more instinctive. I loved to cook, but Desserts were more of a challenge. I also was at that time getting requests for desserts and cakes. I soon began to loose interest as a Service Engineer and in computers. I decided to enroll at Kendall College and get formal training. UE: How do you think pastry has evolved in the past ten years? Rios: Unfortunately pastry in American has not evolved at the same rate as savory cuisine has. We are all more educated in Organic produce, Whole grains and flours and Ethnic foods. But the level of knowledge in desserts, pastries and chocolates pales in comparison to that of Europe, Asia and other developed countries. The typical American consumer does not know the difference between a Mousse or moussiline, a butter Croissant or a shortening Croissant or even the difference between a bittersweet or semisweet chocolate. The good news is that more and more quality Dessert Shops and bakeries are being opened by qualified Pastry Chefs. UE: What are the key elements that contribute to successful dessert? Rios: Taste, texture, balance and look. UE: Would you be willing to share one of your favorite recipes? Rios: Of course. Lemon Chiboust with Blueberry Pinot Noir Compote and Hazelnut Ice Cream Lemon Chiboust 10 oz heavy cream                      4.5oz lemon juice                                                                                   6 egg yolks 4.2oz sugar                                    2.5T corn starch    11 egg whites                                             11oz sugar                                   3oz water In a sauce pot, combine cream, lemon juice and 1/2 the sugar. Cook to a boil. In a bowl, whisk yolks, corn starch and the remainder of the sugar. Temper the liquid into the yolks and return to the sauce pot. Cook to a boil, remove from heat. Place egg whites in a mixing bowl with a whisk attachment. Combine sugar and water, cook to 238° F. Add to egg whites, whip at high speed for two to three minutes. Combine meringue with lemon cream. Blueberry Pinot Noir Compote 1 lb blueberries                         4.5oz pinot noir                            4.5oz sugar                                    1/2 fresh lemon, juiced                     2oz corn starch 2 turns of fresh black pepper In a sauce pot, combine blueberries, lemon juice and sugar. Cook to a simmer. Mix pinot noir and corn starch, add to blueberries, add wine. Cook to a boil, reduce heat, simmer for 3-5 minutes. Remove from heat, add black pepper and lemon juice. Let cool. Hazelnut Ice Cream 1c. Vanilla Ice Cream 2oz. Nutella 1oz Roasted Hazelnuts, chopped pinch of salt Fold in the Nutella, salt and chopped Hazelnuts into your Ice cream. Assembly Spoon cooled Blueberries onto bottom of a shallow soup bowl. Cover top with Lemon Chiboust. Sprinkle 2 tsp of granulated sugar over top. Caramelize with a torch.( Optional) Top with Hazelnut Ice cream. For more information about Alliance Bakery and Peter Rios, be sure to visit their website. Archives: Culinary Spotlight    About Us Contact Us Site Map   ");sQ1[35]=new Array("http://www.urbanvivant.com/spotlight/061708_spotlight.html","Culinary Spotlight - Michael Bottigliero","","Culinary Spotlight  Photo: Nicole Maas Eno: Michael Bottigliero 06.17.08, Carolyn Tang Michael Bottigliero is a wine sommalier at Eno in Chicago, a 42-seat urban oasis that features a 5,000-bottle cellar and a world-class selection of cheese and chocolate to compliment your beverage of choice. He is also the voice behind the Windy City Wine Guy blog. Bottigliero, a lifelong foodie and wine connoisseur, took a moment to share his thoughts with Urban Epicurean. UE: How did you develop an interest in wine, was there a moment in your life where it just “clicked,” or was it something you grew up with? Bottigliero: I have always had an interest in wine.  Ever since a fiasco of chianti was placed on the table when I was young the beverage has astounded me. My interests really began to peak when I helped open the Blue Water Grill in Chicago. A couple of very skilled sommeliers worked there and just by being introduced to an entire world of wine shocked me. All the varietals, styles, geography, and history amazed me - I really wanted to know more! UE: What are some current trends in the wine industry now? Any hot varietals? Bottigliero: I would have to say there is a lot going on right now. It seems like a wine region gets some pub and really takes off. I would use Spain and South America for this example. You could really buy some great bargains from any of these countries years ago, but the publicity and prices have risen - the secret is out! I believe some hot varietals now include Spanish Albarino taking the torch from Gruner Veltliner for whites; while Syrah/Shiraz, Grenache and Tempranillo are all hot right now. It is hard to steal the thunder from Cabernet Sauvignon and "Sideways" favorite Pinot Noir. UE: Are there any common misconceptions about wine? Bottigliero: I believe the most common misconception about wine is that they all taste the same. Most people who say this are swiggers in my opinion - they are used to choking down a beer without taking the time out to enjoy it. Much is required to truly enjoy a wine. If you take the proper steps you will be rewarded greatly! UE: Can you name a few of your favorite pairings? Bottigliero: Some of my favorite pairings include Falanghina with seafood or anipasti, and California Zinfandel with grilled meats, just to name a couple. UE: Could you list a couple of your favorite wines under $20? Bottigliero: For a few of my favorite wines under $20 I will include Fiano di Avellino by Terredora, Ojai Viognier, Seghesio Zinfandel, and a big secret is Tamarack Cellars Firehouse Red- you have to try this blend! For more information about Eno, be sure to visit their website. Archives: Culinary Spotlight    About Us Contact Us Site Map   ");sQ1[36]=new Array("http://www.urbanvivant.com/spotlight/112807_spotlight.html","Urban Epicurean - Culinary Spotlight","","Culinary Spotlight  Photo: Meghan Anderson-Colangelo Mellow Monk Green Tea: Paul Kotta 11.28.07, Carolyn Tang Paul Kotta is a co-founder of MellowMonk.com, an eco-friendly purveyor of natural green tea. The company imports their tea directly from family-owned and -operated tea farms in the Aso region of Japan. The region is located in the center of Kyushu, the southernmost of Japan's four main islands, and is known for its natural bounty and for farmers who stubbornly stick to the old way of doing things. Paul took a few moments with Urban Epicurean to tell us more about the culinary benefits of green tea. UE: What are some benefits of green tea? Kotta: There are so many! Research has shown green tea to be helpful against cancer, rheumatoid arthritis, high cholesterol levels, cariovascular disease, infection, and impaired immune function, just to name a few. EGCG, an antioxidant found only in green tea, has recently been shown to inhibit the growth of breast cancer cells. You can read more about the health benefits of green tea here. UE: Do eco-friendly farming practices have an impact on the taste of the harvested tea? Kotta: Most definitely! For instance, letting the tea plants grow naturally (instead of speeding growth with fertilizer and whatnot) lets all of the natural flavor-enhancing compounds develop to their fullest. Our growers water their tea groves with only rainwater from the sky, which avoids "diluting" the tea leaves in the same way we've all experienced firsthand in hydroponically grown grapes. Also, at harvest time, our growers harvest only what they can process right away. This stops oxidation and fermentation, locking in the flavor (and all the healthy antioxidants). On huge corporate farms, harvested tea sits around fermenting in huge piles before being processed. UE: What are some other culinary uses for green tea? Kotta: We've got quite a few recipes on our blog. Or you might also try this salmon recipe from the Seattle Times: Pan-Seared Salmon with Green Tea Rice 2 T wasabi paste 2 T soy sauce 1 T rice vinegar 2 4-ounce portions salmon 1/2 C sushi rice 1 C water 1 1/2 T loose-leaf green tea salt and pepper To prepare salmon, combine wasabi, soy sauce and rice vinegar into a paste. Spread on salmon. Heat a skillet over mezdium-high heat and place the fish, paste side down, in the pan. Sear for two to three minutes, then flip and cook another two or three minutes, depending on desired level of doneness. To prepare rice, bring water, rice and tea leaves to a simmer and cook for 20 minutes. Season. For more information about Mellow Monk Green Tea, be sure to visit their website. Archives: Culinary Spotlight    About Us Contact Us Site Map   ");sQ1[37]=new Array("http://www.urbanvivant.com/askchef/022308_askchef.html","Ask Chef - Brown Sugar","","Ask Chef  Photo: Paul Laird Q: Chef. My brown sugar constantly hardens into unusable chunks. What's going on? A: Brown sugar is composed of sugar crystals combined with specially prepared molasses syrup. The molasses not only contributes color, but also moisture. So when this moisture evaporates, all those sugar crystals cling to each other, causing the brown sugar to harden into chunks. To stop your brown sugar from chunking up, store it in a way that doesn't allow the moisture to evaporate. One way is to transfer the brown sugar to an airtight container, and storing it in a cool, dry place. Another technique is to store the brown sugar tightly sealed in its original plastic container in the freezer. Then everytime you need it, simply let the brown sugar thaw for a couple hours. However, all is not lost if your brown sugar is already rock solid. Adding a bit of moisture can easily revive your brown sugar chunks. One approach is to place an open bag of brown sugar in the microwave, along with a cup of water. Microwave on high for 2-3 minutes. Rotate the bag after each minute if the microwave doesn't have a carousel. Alternately, transfer the brown sugar rocks to a microwave-safe container and cover loosely with a moist (not wet) paper towel. Microwave on high, checking the sugar every 30 seconds with a fork. It's important to note that microwaving brown sugar is not a permanent solution, the sugar will harden again. However, you can repeat the process each time you need the sugar. Or, if you have more time and no microwave, never fear. Place the hardened brown sugar in a rust-proof container. Place a sheet of foil or plastic wrap over the sugar. Add a moist (again, not wet) paper twol on top and tightly cover the whole contraption. After a couple days, the brown sugar will have absorbed enough moisture to return to it's manipulable state. Have a question for Chef? Shoot an email to chef@urbanvivant.com! We'd love to hear from you.   About Us Contact Us Site Map   ");sQ1[38]=new Array("http://www.urbanvivant.com/askchef/013008_askchef.html","Ask Chef - Salt","","Ask Chef  Photo: Kristian Birchall Q: Chef. Just how many different types of salt are out there, and which one is best for cooking? A: Salt basically comes from two sources, land deposits and the ocean. It is harvested by evaporating moisture from brine or seawater, and leaving behind sodium and chloride ions. Those ions form lovely crystals of salt. In general, there are three types of salt: table, kosher and sea. Each of these types of salt has its own unique benefits, so their individual characteristics may make one type better suited for certain cooking methods than others. However, it's not as complicated as it might initially seem. Table salt: This is what you find in most salt shakers. Uniform crystals and pure white. This is because most of the natural minerals are processed out during harvest. Iodized salt is a table salt with iodine added. This practice originated in the mid-1920s in an attempt to curb a U.S.-based epidemic of hyperthyroidism, a hormonal condition that is linked to low iodine levels. While the epidemic itself is no longer, iodized salt is still widely available. Table salt is very fine and small grained, making it easy to measure and dissolve. These characteristics make it a fine choice for baking. Kosher salt: Unlike the name suggests, kosher salt is not literally kosher. Its name is derived from its utility, as it was originally developed for the preparation of kosher meats in accordance with Jewish law. Unlike table salt, it is coarser. This is because each grain of kosher salt is a collection of multiple salt crystals. This structure makes it better suited for pickling, because the large crystals enable it to draw out more moisture from meats and other food as compared to smaller grained salts. Additionally, kosher salt is less dense and lighter than table salt, which is why it so easily clings to the lip of a margarita glass. Finally, the larger grains are also more tactile, and thus easier for chefs to "pinch." Sea salt: Sea salt is harvested by evaporating seawater. Because it is minimally processed, sea salt retains minerals that were present in the water it was harvested from. These minerals impart a variety of colors and flavors to sea salt. For example, salts that have a pink hue likely contain calcium, magnesium, potassium, copper, iron or even carotene from salt-tolerant algae. On the other hand, black salts might get their coloring from sulfurous compounds, iron, charcoal or even lava. In recent years, sea salt has gained quite a bit of attention in the kitchen. It does tend to dissolve quickly, so chefs commonly add it after the actual cooking process. This not only lends visual appeal, but also creates a nice contrast of textures. Consider the light crunch of a sea salt sprinkled atop a smooth slice of sashimi, for example. During your quest for salty new adventures, you might also come across smoked sea salts. These are wonderful when used on grilled or roasted foods. Have a question for Chef? Shoot an email to chef@urbanvivant.com! We'd love to hear from you.  About Us Contact Us Site Map   ");sQ1[39]=new Array("http://www.urbanvivant.com/askchef/120107_askchef.html","Ask Chef - Chopping Boards","","Ask Chef  Photo: Kilián Zsuzsanna Q: Chef. I'm looking for a new chopping board, and when I started looking around, I was overwhelmed by the selection. Could you please explain the difference between wood and plastic cutting boards? A: Certainly. Wood has long been the traditional choice for chopping boards. It's warm, beautiful, and doesn't dull the edge of the knife as quickly as a plastic cutting board. However, wood is porous. So if you place a wooden cutting board in the dishwasher, it is likely to absorb water and expand. Then as it dries, the wood contracts, causing the board to warp over time. To help keep wood chopping boards in top condition, be sure to oil them regularly with whatever cooking oil you have on hand. My personal favorite is a bamboo cutting board. These are especially beautiful, and do not absorb moisture like other hardwood chopping boards. Thus, a bamboo cutting board is less likely to warp. Bamboo is also 16% harder than maple, so it is not as prone to showing knife marks, and is not hard on the knife's edge. Furthermore, I've found that a good quality bamboo chopping board can be put through the dishwasher. That said, the most popular material for chopping boards is plastic. It is lightweight, inexpensive and dishwasher safe. However, it is harsher on knives. One variation of the plastic cutting board is very thin, so that after knifework, the cook can pick up the board, fold it, and transfer the chopped ingredients directly to pot or pan. Unfortunately, this benefit also comes with disadvantages. First, because the plastic is so lightweight, it has a tendency to move all over the counter during knifework. Second, the heat of the dishwasher is likely to warp the plastic over time. There are also cutting boards made out of thicker plastic. These are sturdier than the thin version, but like their counterpart, they have a tendency to slide all over the counter while you chop. Easy solution, slip a damp paper towel between the counter and the board, no more runaway chopping boards. All in all, it's really just a matter of finding the right material to suit your personal preferences. Perhaps purchase a plastic one for meat, and a wooden one for vegetables and cheese. This way, you'll be able to experience both worlds! Have a question for Chef? Shoot an email to chef@urbanvivant.com! We'd love to hear from you.   About Us Contact Us Site Map   ");sQ1[40]=new Array("http://www.urbanvivant.com/recipes/appetizers/chicken_liver_pate.html","Recipes - Chicken Liver Pate","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Chicken Liver Pate ingredients 3 + 3 + 10 T butter 1/2 C finely chopped onion 2 T chopped shallots 1/4 C chopped green apple 3 T butter 1 lb chicken livers 1/4 C calvados or apple jack 2-4 T heavy cream 1 t lemon juice 1/4 t freshly ground pepper directions Set 10 T of butter aside to soften at room temperature. Clean chicken livers, removing any brown or green spots and fat. Wash slippery livers quickly under cold water. Blot dry and cut in halves. In a large saute pan, melt 3 T butter. Add chopped onions and shallots and cooke 5-7 minutes, or until onions are soft and translucent. Add apples and cook an additional 3-4 minutes until apples are soft and easily mashed with a spoon. Transfer mixture to blender. Using the same pan, melt another 3 T butter. Add chicken livers, turning with a wooden spoon about 3-4 minutes or until lightly browned on all sides, but still pink on the inside. Flame with the calvados or apple jack and add mixture to the blender. Add heavy cream and blend until smooth, adding extra cream if the blender clogs. Push mixture through a sieve and let cool. Cream 10 T butter and hand beat into the liver mixture. Add lemon juice, salt and pepper. Pack into terrines and refrigerate 3-4 hours. notes Don't be overcautious with the salt, cold deadens flavor. Can fold in shaved black truffle along with the lemon juice, salt and pepper. If freezing, top terrine with clarified butter.           About Us Contact Us Site Map   ");sQ1[41]=new Array("http://www.urbanvivant.com/recipes/appetizers/chickenpotstickers.html","Recipes - Chicken Potstickers","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Chicken Potstickers ingredients 1 T soy sauce 1 t sesame oil canola oil 2 scallions, chopped 1 clove garlic, minced 1-1/2 C finely chopped napa cabbage 1/4 lb ground chicken 1/3 C chopped chives 1/2 C water 1 t corn starch wonton skins salt and pepper directions Chop and wash cabbage. Blanch cabbage by pouring boiling water over cabbage. Squeeze out excess water and put cabbage in a blender or food processor. Add chicken, chives, corn starch, soy sauce, scallions, sesame oil, salt and pepper. Pulse until well blended. Assemble potstickers using a bit of corn starch and water as a binding element. Add canola oil to pan over medium heat. Brown potstickers, then add 1/2 C water and steam until potsticker skins are lightly transluscent. Create a dipping sauce from soy sauce, sesame oil, garlic and green onions.           About Us Contact Us Site Map   ");sQ1[42]=new Array("http://www.urbanvivant.com/recipes/appetizers/cheesefondue.html","Recipes - Classic Swiss Fondue","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Classic Swiss Fondue ingredients 1 garlic clove, peeled and cut in half 1 C dry white wine 1 t lemon juice 1/2 lb. gruyere, shredded (about two cups) 1/2 lb. swiss, shredded (about two cups) 2 T corn starch 2 T water pinch of nutmeg directions Rub down the sides of a 2.5 quart non-stick pot with the garlic halves. Add wine and lemon juice, and cook over medium-low heat until bubbly. Turn heat to low. Using a wooden spoon, gradually stir in cheese, one handful at a time.  In a small bowl, blend corn starch and water, then drizzle into cheese. Continue to stir until fondue is thick and smooth, making sure not to let fondue come to a boil. Season with a pinch of nutmeg and serve with bread cubes and/or anything else that can convey cheese from pot to mouth. (A spoon, perhaps?)     About Us Contact Us Site Map   ");sQ1[43]=new Array("http://www.urbanvivant.com/recipes/appetizers/crepes.html","Recipes - Crepes","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Crepes ingredients 3/4 C skim milk 1 large egg 1/2 C flour 1 T melted margarine directions Combine all ingredients and chill for 20 minutes. Spray a non-stick pan with cooking spray and heat pan on medium-high heat for 1 minute. Ladle batter into pan, swirling pan to evenly distribute the batter. Let sit until batter bubbles lightly and crepe releases itself from pan. Flip and let cook through. notes Nutella makes a great sweet filling, ham and swiss or brie make for a lovely, savory filling.           About Us Contact Us Site Map   ");sQ1[44]=new Array("http://www.urbanvivant.com/recipes/appetizers/crispytofu.html","Recipes - Crispy Tofu","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Crispy Tofu ingredients 1 package firm tofu, cut into 2 dozen pieces 1 T sesame oil 1 T toasted sesame seeds 1/4 t salt green onions to garnish soy sauce directions Preheat over to 400° F. Press tofu by lining a baking sheet with a double layer of paper towels, putting tofu on top in a single layer. Lay another double layer of paper towels on top. Cover with another baking sheet and weight down with heavy cans for about 30 minutes. Put tofu in a medium bowl and add remaining ingredients. Toss to combine. Arrange tofu in a single layer on baking sheet and bake 15 minutes, or until golden brown. Flip tofu and bake another 10 minutes. Garnish with green onions and serve with soy sauce.            About Us Contact Us Site Map   ");sQ1[45]=new Array("http://www.urbanvivant.com/recipes/appetizers/crustlessquiche.html","Recipes - Crustless Quiche","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Crustless Quiche ingredients 1 can corn 3/4 C shredded cheese 4 oz. fat free cream cheese 1/4 C green onions 1/2 t chile pepper 1/2 t salt 11/2 C reduced-fat Bisquick 1 C skim milk 2 eggs directions Preheat oven to 375° F. Mix first six ingredients (corn through salt). Spray pie plate with non-stick cooking spray. Spread mixture on bottom. Beat remaining ingredients together and pour over pie. Bake 40-45 minutes.           About Us Contact Us Site Map   ");sQ1[46]=new Array("http://www.urbanvivant.com/recipes/appetizers/falafelsauce.html","Recipes - Falafel Sauce","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Falafel Sauce ingredients 8 garlic cloves, minced 1 t olive oil 1¼ C water, separated (½ C and ¾ C) salt 1 C tahini juice of one lemon directions In small pot, simmer garlic, olive oil, ½ cup of water and a pinch of salt for 10 minutes with the lid on. Remove from heat and let cool. In a blender, combine tahini, juice of one lemon, ¾ cup of water and about a teaspoon of salt to taste. When garlic mixture has cooled, add to blender and combine with tahini.  About Us Contact Us Site Map   ");sQ1[47]=new Array("http://www.urbanvivant.com/recipes/appetizers/fetacustard.html","Recipes - Feta Custard in Phyllo Cups","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Feta Custard in Phyllo Cups ingredients 30 1-3/4" mini phyllo shells 1 4-oz. package crumbled feta 1 3-oz. package cream cheese, softened 1 egg 2 t lemon juice 1 t flour 1/3 C pitted kalamata olives, sliced 1/2 t dried oregano 1/4 t balsamic vinegar 1 garlic clove, minced dash ground red pepper directions Preheat over to 325° F. Place phyllo shells on a large baking sheet. Prepare custard: in a large mixing bowl, combine feta, cream cheese, egg, lemon juice and flour. Beat with an electric mixer until nearly smooth. Spoon mixture into phyllo cups, about 2 teaspoons per shell. Bake 15-17 minutes. Combine olives, oregano, olive oil, balsamic vinegar, garlic and red pepper. Sprinkle mixture evenly over cooked phyllo cups.           About Us Contact Us Site Map   ");sQ1[48]=new Array("http://www.urbanvivant.com/recipes/appetizers/leekchivecustard.html","Recipes - Leek and Chive Custard","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Leek and Chive Custard ingredients 2 T butter 2 leeks, white and tender green part only 1 C chopped chives 1 t salt 1 C milk 2 T sour cream 3 eggs 2 oz goat cheese directions Preheat over to 350° F. Grease 4 ramekins. Melt butter in a skillet over medium heat. Add leeks and cook until soft, about 8-10 minutes. Turn off heat. Add chives, salt, milk and sour cream. Beat together eggs and goat cheese. Stir egg mixture into leeks. Divide mixture among the ramekins. Prepare water bath by putting custards on a cake rack set in a roasting pan. Fill pan with hot water up to the middle of the ramekins. Bake until custard is set, but still quivery in the middle, about 30-35 minutes. notes Can substitute shallots or scallions for leeks, mint or sorrel mushrooms for chives.           About Us Contact Us Site Map   ");sQ1[49]=new Array("http://www.urbanvivant.com/recipes/appetizers/marinatedgoatcheese.html","Recipes - Marinated Goat Cheese","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Marinated Goat Cheese ingredients 1 C good quality olive oil 2 bay leaves 6 black peppercorns, crushed 1 T dried thyme 1 T dried basil 4 garlic cloves, minced 2 logs of goat cheese crostini directions Slice the goat cheese logs into fifths and place in an oval gratin dish (or other rimmed dish). Combine the olive oil, bay leaves, peppercorns, thyme, basil and garlic in a small saucepan and set over medium heat. Cook through, stirring occasionally until fragrant and hot. Pour the hot oil over the goat cheese and let cool to room temperature. Cover with plastic wrap and refrigerate at least 4 hours before serving. Serve with crostini. notes Slice goat cheese easily with a length of dental floss. Finished dish can be stored up to one week in the oil marinade.     About Us Contact Us Site Map   ");sQ1[50]=new Array("http://www.urbanvivant.com/recipes/appetizers/melitzanosalata.html","Recipes - Melitzanosalata","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Melitzanosalata ingredients 2-3 medium eggplants 3 garlic cloves 1/4-1/2 C extra virgin olive oil 2-3 T red wine vinegar 1 t sugar salt directions Preheat over to 375° F. Wash eggplant, pat dry, and puncture skin in several places with a fork. Place eggplants on a cookie sheet lined with ungreased aluminum foil and roast for 1 hour, until skin is shriveled and soft to the touch. While eggplant is still hot, cut off the stem and cut each in half lengthwise. Remove and discard seeds. Put garlic and eggplant in a food processor. Pulse slowly, adding olive oil, red wine vinegar, sugar and salt to taste. Refrigerate until ready to serve. notes Garlic will be sharp until melitzanosalata is chilled.           About Us Contact Us Site Map   ");sQ1[51]=new Array("http://www.urbanvivant.com/recipes/appetizers/nachos.html","Recipes - Crispy Tofu","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Nachos ingredients 1 lb ground chuck 1/2 white onion, chopped 2 t cumin 1 t chipotle chile powder 1 (15.5-oz) can pinto beans with jalepenos, drained 1 (15.5-oz) can black beans, drained 1 (16-oz) bag tortilla chips 1 (8-oz) package shredded monterrey jack cheese 1 (8-oz) package shredded sharp cheddar to top: green onions, jalapenos, tomatoes, avocados, sour cream directions Preheat over to 400° F. In a large skillet, brown ground chuck and onion over medium heat, until meat crumbles apart. Add in cumin and chile powder. Remove meat mixture from pan and set aside. Add beans to the same skillet and cook 6-8 minutes, stirring and mashing. Put tortilla chips in a large casserole dish. Top with meat, beans and cheese. Bake 10-15 minutes. Top with toppings and serve. notes If omitting meat, reduce cumin to 1 teaspoon.            About Us Contact Us Site Map   ");sQ1[52]=new Array("http://www.urbanvivant.com/recipes/appetizers/oniondip.html","Recipes - Onion Dip","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Onion Dip ingredients 4 onions, coarsely chopped 1/2 t salt 2 T oil 2 t snipped fresh sage 1/3 C sour cream 2 T grated parmesan chips directions In a large skillet over medium-low heat, saute onions with salt in oil until brown and soft, about 20 minutes. Stir occasionally. Add sage, and cook 1 minute longer. Remove from heat and stir in parmesan and sour cream. Serve immediately with chips. .           About Us Contact Us Site Map   ");sQ1[53]=new Array("http://www.urbanvivant.com/recipes/appetizers/parmesansouffle.html","Recipes - Parmesan Souffle with Heirloom Tomatoes","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Parmesan Souffle with Heirloom Tomatoes ingredients 3 T flour 1 C milk 4 egg whites and 2 eggs, lightly beaten 1 C finely grated parmesan 1 heirloom tomato, diced 8 leaves of basil chiffonade dash of salt and pepper directions Preheat oven to 375° F. Grease four ramekins. Put flour in a medium-sized mixing bowl and gradually whisk in milk. Add eggs and stir until mixture is smooth. Add cheese, salt and pepper and fold to blend. Divide mixture evenly among ramekins. Set ramekins in a baking dish. Pour hot water into the dish, until water level comes up to about half the height of the ramekins. Bake for 25 minutes, or until puffy. After removing from the oven, slide a knife around the edge of each ramekin and invert over a dish. Garnish with tomatoes and basil. Serve immediately.     About Us Contact Us Site Map   ");sQ1[54]=new Array("http://www.urbanvivant.com/recipes/appetizers/pepe_ronata.html","Recipes - Pepe Ronata","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Pepe Ronata all' Italiana ingredients 8 large red peppers 8 cloves garlic 1 Vidalia onion 1 tomato capers parsley extra virgin olive oil 2 T red wine vinegar 1 T water sugar salt and pepper directions Coarsely chop onion and garlic. Heat olive oil in a stockpot, add onion and garlic and saute until tender. Core and slice red peppers. Add to stockpot with more oil if necessary. Toss, cooking over low heat until all ingredients are evenly coated in oil. Add parsley and capers. Pour red wine vinegar and water into a bowl, and add sugar until it tastes sweet and not too "forte." Add vinegar mixture to stockpot. Add salt and black pepper to taste. Continue cooking until peppers are soft. Serve as antipasti or over freshly cooked pasta. notes From Mama Formularo, who related this to me entirely in Italian on July 1, 2003.           About Us Contact Us Site Map   ");sQ1[55]=new Array("http://www.urbanvivant.com/recipes/appetizers/picodegallo.html","Recipes - Pico de Gallo","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Pico de Gallo ingredients 3 tomatos (red, yellow and orange) 1 serrano pepper, without seeds 3 green chile peppers, with seeds 1 white onion cilantro 1/2 lemon 3 cloves garlic salt and pepper directions Dice all ingredients except for lemon, combine and toss. Squeeze the juice from half a lemon over the whole mess and serve.            About Us Contact Us Site Map   ");sQ1[56]=new Array("http://www.urbanvivant.com/recipes/appetizers/quiche.html","Recipes - Quiche","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Quiche ingredients 2 eggs 2 egg yolks 1 C half-and-half 1 C whipping cream veggies and/or cheese 1-1/2 T butter salt and pepper pie crust directions Preheat oven to 350° F. Lightly saute vegetables in butter. Beat together eggs, half-and-half and whipping cream. Salt and pepper egg mixture. Cover bottom of pie crust with sauted vegetables, then pour egg mixture on top. Top with cheese. Bake 40 minutes, or until set. .           About Us Contact Us Site Map   ");sQ1[57]=new Array("http://www.urbanvivant.com/recipes/appetizers/spinach_artichoke_dip.html","Recipes - Spinach Artichoke Dip","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Spinach Artichoke Dip ingredients 1 can artichoke hearts 1/2 C mayonnaise 1/2 C sour cream 1/2 C grated parmesan/romano cheese 10 oz. frozen spinach panko bread crumbs salt and pepper to taste directions Preheat oven to 350° F. Defrost and drain spinach, squeezing out any excess water. Mix all ingredients in a medium-sized bowl. Season with salt and pepper. Transfer mixture to a casserole dish and top with panko bread crumbs. Bake until heated through, about 30 minutes. Makes 2 cups.           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Makes 5 cups. notes Great with radishes, baby carrots, celery, etc.           About Us Contact Us Site Map   ");sQ1[59]=new Array("http://www.urbanvivant.com/recipes/soupssalads/alerosalad.html","Recipes - Alero Salad","","Recipes - Soups & Salads  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Alero Salad ingredients 2 C chopped romaine lettuce 1/2 avocado, cubed 1/4 red onion, chopped 1/4 C chopped palm hearts directions Toss it all and top with grilled chicken breast if desired. Dressing is unnecessary as the avocado adds just the right amount of creaminess. notes This recipe was inspired by a salad I had from the Cleveland Park Alero in Washington DC.           About Us Contact Us Site Map   ");sQ1[60]=new Array("http://www.urbanvivant.com/recipes/soupssalads/andouillecornchowder.html","Recipes - Andouille Corn Chowder","","Recipes - Soups & Salads  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Andouille Corn Chowder ingredients 1 stick unsalted butter 1 small yellow onion, diced 1 carrot, diced 1 celery stalk, diced 1 clove garlic, minced 1/2 C flour 3 cups white corn kernels, thawed 3 C chicken stock 2 C milk 2 links of andouille sausage 1 T chipote chile powder Tabasco sauce salt and pepper directions Combine corn and chicken broth in a 4-quart pot and bring to a boil. Reduce heat, add andouille sausage, and simmer for 10 minutes. In a stockpot, melt the butter and add the carrot, onion, celery and garlic, and saute until soft. Add the flour and stir to make a roux. Cook until bubbly and light brown. Turn off heat and allow to cool slightly. Start tempering the roux with the broth mixture. After all the broth is added, add the milk, chipotle chile powder, Tabasco, salt and pepper to taste. notes For a less spicy version, omit the andouille, chile powder and tabasco. Can also use grated cheddar, crab, chicken or bacon.           About Us Contact Us Site Map   ");sQ1[61]=new Array("http://www.urbanvivant.com/recipes/soupssalads/congee.html","Recipes - Basic Congee","","Recipes - Soups & Salads  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Basic Congee ingredients 1/2 C uncooked rice 6 C water salt bok choy ham, diced directions Wash rice and put in pot with water. Bring to a boil, then reduce heat to low, cover and let simmer until mixture thickens. Stir occasionally to prevent rice from sticking to the sides of the pot. Season with salt, and add bok choy and diced ham.             About Us Contact Us Site Map   ");sQ1[62]=new Array("http://www.urbanvivant.com/recipes/soupssalads/bluecheesesoup.html","Recipes - Blue Cheese Soup","","Recipes - Soups & Salads  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Blue Cheese Soup ingredients 2 T butter 1/2 C each onion, celery and carrot 1 tsp garlic 1/3 C flour 2 t corn starch 3 C chicken stock 1/2 C each crumbled blue cheese and shredded cheddar 1/3 t baking soda 1 C milk 1/3 C white wine 1 bay leaf pinch of cayenne pepper salt and pepper directions Melt butter in a large stock pot, and add onion, celery, carrot and garlic and cook until tender. Stir in flour and corn starch, cooking until roux is bubbly, about 2 minutes. Add in stock, cheese, baking soda, cream and wine, stirring until soup is smooth and thickened. Add salt, cayenne, pepper, and bay leaf and bring soup to a boil. Reduce heat and let simmer 8-10 minutes. Remove bay leaf before serving. notes If soup is too thick, you can thin it out by adding more milk or wine.           About Us Contact Us Site Map   ");sQ1[63]=new Array("http://www.urbanvivant.com/recipes/soupssalads/caesarsalad.html","Recipes - Classic Caesar Salad","","Recipes - Soups & Salads  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Classic Caesar Salad ingredients 2 T anchovy filets (~ 12) 12 cloves garlic 1 egg 1/4 medium white onion, chopped 1/2 C grated parmesan 2 T red wine vinegar 1/2 C olive oil 1-1/2 T freshly ground black pepper romaine lettuce croutons directions Put everything except the romaine and croutons in a blender or food processor. Blend until thick and slightly chunky. Toss with the romaine, top with croutons and shredded parmesan. notes As easy as this recipe is, it's by far the very best caesar dressing I've ever had, bar none!           About Us Contact Us Site Map   ");sQ1[64]=new Array("http://www.urbanvivant.com/recipes/soupssalads/cornpotatochowder.html","Recipes - Corn and Fingerling Potato Chowder","","Recipes - Soups & Salads  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Corn and Fingerling Potato Chowder ingredients 1 medium onion, chopped 3 C fresh corn kernels (about 5 ears) 4 fingerling potatoes, cut into 1/8" rounds 1 t thyme 2 garlic cloves, minced 3 C chicken broth 1/2 C milk 1/2 C heavy whipping cream salt and freshly ground pepper 2 T olive oil directions Heat olive oil in stock pot. Add onions and saute until transparent. Add corn, thyme and garlic. Cook 30 seconds, stirring constantly. Add broth, milk, cream and potatoes and bring to a simmer, about 10 minutes. Cover and cook an additional 10 minutes, stirring occasionally. Transfer half the mixture to a blender. Remove center of blender lid to allow steam to escape. Place a clean towel over the opening and blend mixture until smooth. Return blended mixture to pot. Stir in salt and pepper and serve.      About Us Contact Us Site Map   ");sQ1[65]=new Array("http://www.urbanvivant.com/recipes/soupssalads/creamofartichoke.html","Recipes - Vegetable Soup","","Recipes - Soups & Salads  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Cream of Artichoke Soup ingredients 2 lb. frozen artichokes, thawed and roughly cut 4 T unsalted butter 2 C chicken broth 3 cloves of garlic, minced 1 C heavy cream 1/3 C corn startch salt and pepper to taste directions Put butter, garlic, chicken broth, salt and pepper in a 6-qt pot over medium heat. While the butter melts, puree half the artichoke hearts with two cups of water in a blender. Add mixture to stockpot and repeat the process with remaining artichoke hearts and an additional two cups of water. Raise heat to high and bring soup to a boil, then reduce heat to medium low and simmer, covered for about an hour. Then, in a small bowl, combine cornstarch with 1/2 cup of cold water. Stir to make a slurry. Add the slurry and the heavy cream to the soup and whisk briskly till the soup thickens, about five minutes. Makes approximately six servings. notes This recipe is based on a soup served at Duarte's Tavern in Pescadero, California. If you like, serve with lemon wedges. A squeeze on top of the soup lends a nice, bright acidity.     About Us Contact Us Site Map   ");sQ1[66]=new Array("http://www.urbanvivant.com/recipes/soupssalads/creamofasparagus.html","Recipes - Cream of Asparagus Soup","","Recipes - Soups & Salads  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Cream of Asparagus Soup ingredients 3 C asparagus (about 1 pound), chopped into 1/2" pieces 2 C chicken broth 1/2 + 1/4 t fresh thyme, divided 1 bay leaf 1 garlic clove, crushed 1 T flour 2 C milk Dash of ground nutmeg 2 t butter 3/4 t salt 1/4 t grated lemon rind directions Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer, covered, for about 10 minutes. Discard bay leaf. Use a submersion blender to puree asparagus mixture. Set aside. In a 4-qt stockpot, combine flour and milk, stirring with a whisk until blended. Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly so the soup doesn't boil over. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind. notes Can substitute 2 C of baby carrots for asparagus, eliminating the bay leaf. Can also use 3 C of sliced leeks instead of asparagus, substituting rosemary for thyme.           About Us Contact Us Site Map   ");sQ1[67]=new Array("http://www.urbanvivant.com/recipes/soupssalads/spinachsoup.html","Recipes - Creamy Spinach Soup","","Recipes - Soups & Salads  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Creamy Spinach Soup ingredients 2 C fresh spinach, roughly chopped 3 celery stalks, chopped 2 cans cream of mushroom soup 1/2 C milk 2 C chicken broth directions Combine all ingredients in a large pot over medium heat and bring to a low boil. Lower heat and let simmer for about 20 minutes. notes Just about any combination of cream of vegetable soup and chopped vegetables can be used. Add a dash of hot sauce when serving for an added kick.           About Us Contact Us Site Map   ");sQ1[68]=new Array("http://www.urbanvivant.com/recipes/soupssalads/lentilsoup.html","Recipes - Lentil Soup","","Recipes - Soups & Salads  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Lentil Soup ingredients 1/2 C olive oil 2 white onions, chopped 2 C dried, rinsed lentils 2 carrots, peeled and chopped 2 garlic cloves, minced 4-5 plum tomatoes, peeled and squeezed 1/4 C chopped parsley 6-8 C water 1 bay leaf 1/2 C red wine vinegar salt and pepper directions In a large pot, saute onions in olive oil. When transluscent, add carrots and lentils, and saute for 2-3 minutes stirring constantly. Add garlic, tomatoes, parsley, water, bay leaf, salt and pepper. Cover and bring to a boil, then reduce heat to low and simmer for 90 minutes. Add more water if necessary. Five minutes before taking soup off heat, add red wine vinegar. Serve topped with chopped raw onion and drizzle with olive oil if desired. notes Great with crumbled feta and crusty bread.           About Us Contact Us Site Map   ");sQ1[69]=new Array("http://www.urbanvivant.com/recipes/soupssalads/mushroomcelerysalad.html","Recipes - Mushroom and Celery Salad","","Recipes - Soups & Salads  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Mushroom and Celery Salad ingredients 5 C sliced mushrooms 4 stalks celery, sliced 1 oz. shredded parmesan 1 t black truffle oil 1/2 t grated lemon rind 2 T lemon juice (about half a lemon) 1/4 t each salt and pepper directions Combine truffle oil, lemon rind, lemon juice, salt and pepper in a small bowl. In a separate salad bowl, combine mushrooms and celery. Add dressing and toss. Top with parmesan and serve immediately.           About Us Contact Us Site Map   ");sQ1[70]=new Array("http://www.urbanvivant.com/recipes/soupssalads/tomatosoup.html","Recipes - Tomato Soup","","Recipes - Soups & Salads  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Tomato Soup ingredients 2 T olive oil 3 yellow onions, chopped 1 fennel bulb, chopped 3 garlic cloves, chopped 4 C chicken broth 1 (28 oz.) can diced tomatoes, undrained 1 t dried thyme salt and pepper avocado for garnish directions In a large Dutch oven over medium-high heat, saute onions in olive oil for about three minutes. Add fennel and garlic and saute until all vegetables are tender, about five minutes. Add broth, tomatoes and thyme to pot and bring mixture to a boil. Partially cover, reduce heat and let simmer for 35 minutes. Blend soup with an immersion blender. Stir in salt and pepper to taste. Garnish with diced avocado and serve hot. notes Makes 6 servings.           About Us Contact Us Site Map   ");sQ1[71]=new Array("http://www.urbanvivant.com/recipes/soupssalads/pumpkinsoup.html","Recipes - Roasted Pumpkin Soup","","Recipes - Soups & Salads  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Roasted Pumpkin Soup ingredients 1 medium pumpkin, ~4 lbs. 1 T butter 2 slices of bacon, sliced 1 large yellow onion, chopped 6 C chicken stock 1/2 C heavy cream pinch of nutmeg pinch of chipotle chile pepper salt and pepper black truffle oil directions Preheat over to 450° F. Halve pumpkin, and put face down on a baking sheet covered in aluminum foil. Roast for 40 minutes, or until pumpkin is easily skewered. Let cool, then remove seeds, scrape out and reserve pulp. Discard skin. Melt butter in a stock pot, add bacon and onion, stirring constantly until onions are soft and bacon is golden, about 7 minutes. Add pumpkin, stock and bring to a boil. Reduce heat and simmer until pumpkin falls apart, about 30 minutes. Let cool. Puree soup in blender in batches. Strain into a new pot, and add cream and nutmeg. Season with salt, pepper and chipotle. Drizzle with truffle oil right before serving. notes A great recipe to use up the leftover flesh from a jack-o-lantern, with roasted seeds as garnish. Can also substitute two cans of pure pumpkin puree for the pumpkin, in which case, straining is unnecessary.           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Reduce heat, bring to a simmer and add the sweet potatoes. Stir to blend. Simmer for 10 minutes, then blend with an immersion blender. Add cream and salt to taste. notes For a more savory soup, substitute bacon or andouille sausage for duck, and saute longer, about 5 to 6 minutes, before adding onion.     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Let simmer for 30-40 minutes, then season liberally to taste. Serve at will. notes This soup also taste great cold.      About Us Contact Us Site Map   ");sQ1[74]=new Array("http://www.urbanvivant.com/recipes/pasta/chapchae.html","Recipes - Chap Chae","","Recipes - Pasta  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Chap Chae with Lion's Head Meatballs ingredients 1 pkg chap chae noodles 6 C water 1 pkg soft tofu 1 lb ground pork 4 T soy sauce 2 T sesame oil 1 T xiao xing wine salt and pepper directions Set 4 C water to boil in a large stockpot. Put noodles in water and boil 5 minutes. Drain and rinse with cold water. Season with soy sauce and sesame oil to taste. Bring remaining 4 C water to a simmer. Mix ground pork with package of tofu. Add sesame oil, soy sauce, salt, pepper, and xiao xing wine. Thin mixture with enough water so that it balls together, but barely. Shape into meatballs the size of golf balls and lower gently into steaming water. Boil meatballs about 13 minutes. Serve meatballs on top of chap chae. notes Good with napa cabbage too.   About Us Contact Us Site Map   ");sQ1[75]=new Array("http://www.urbanvivant.com/recipes/pasta/chickencheesecasserole.html","Recipes - Chicken and Cheese Macaroni Casserole","","Recipes - Pasta  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Chicken and Cheese Macaroni Casserole ingredients 2 C cooked macaroni 2 C cooked chicken breast, chopped 2 cans condensed soup (cream of mushroom or cheddar cheese soup) 3/4 C chopped onion 2 C fat-free milk 8 oz. cheddar cheese, shredded salt and pepper directions Preheat over to 350° F. Combine all ingredients into a large casserole and mix well. Bake covered 35-45 minutes. Then uncover and bake for another 15 minutes. notes Can add green beans, corn, chili powder, mushrooms, broccoli, etc.         About Us Contact Us Site Map   ");sQ1[76]=new Array("http://www.urbanvivant.com/recipes/pasta/longevitynoodles.html","Recipes - Longevity Noodles","","Recipes - Pasta  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Longevity Noodles ingredients 1 T water 3 T soy sauce 1 t white pepper 1 t minced ginger 1/2 t corn starch 20 medium shrimp vegetable oil 2 C sliced fresh shitake mushrooms 1 C chopped carrot 8 oz cooked spaghetti 1 T white vinegar 3 green onions, sliced directions Combine first five ingredients (water through corn starch). Marinate shrimp in mixture for about 15 minutes. Heat oil over medium heat and saute shrimp 2-3 minutes. Add carrots and shitake mushrooms. Saute another 2 minutes. Add in pasta, green onions, vinegar and salt and cook an additional 2 minutes. notes Traditional Chinese New Year's dish.  About Us Contact Us Site Map   ");sQ1[77]=new Array("http://www.urbanvivant.com/recipes/pasta/macaroniamekima.html","Recipes - Macaronia me Kima","","Recipes - Pasta  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Macaronia me Kima ingredients 1 lb ground beef 2 medium white onions, chopped 3/4 C plum tomatoes, chopped 1 garlic clove, minced spaghetti 2 bay leaves 1 cinnamon stick 1/2 t sugar 6 whole cloves 1 t nutmeg 10-20 crushed peppercorn olive oil 3/4 C red wine salt and pepper grated kefalotyri directions Saute onions and garlic in olive oil until transluscent. Add meat and saute until brown. Add tomatoes, cinnamon, bay leaves, cloves, peppercorn and nutmeg. Lower heat and simmer 5-7 minutes. Add wine and simmer until liquid is absorbed, about 35-40 minutes. While meat mixture is simmering, cook spaghetti according to package directions. Season meat with salt and pepper, and serve over spaghetti with kefalotyri. notes If you can't find kefalotyri, you can substitute pecorino. Add a dash of Tabasco for extra kick.          About Us Contact Us Site Map   ");sQ1[78]=new Array("http://www.urbanvivant.com/recipes/pasta/asparagusorzo.html","Recipes - Orzo with Asapargus and Cheddar","","Recipes - Pasta  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Orzo with Asparagus and Cheddar ingredients 2 C chicken broth 2 C uncooked orzo 1 onion, chopped 1 can of asparagus spears or 1/2 bunch of asparagus chopped 2 C shredded cheddar salt and pepper olive oil directions In a saute pan, sweat the onions in olive oil and a bit of salt. When onions are transluscent, pour in chicken broth and bring mixture to a boil. Reduce heat, add orzo and let simmer gently until orzo absorbs almost all of the liquid, about 12 minutes. Add asparagus and freshly ground pepper and cook an additional 5 minutes. Remove from heat and stir in the shredded cheddar.   About Us Contact Us Site Map   ");sQ1[79]=new Array("http://www.urbanvivant.com/recipes/pasta/pastacarbonara.html","Recipes - Pasta Carbonara","","Recipes - Pasta  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Pasta Carbonara ingredients 1 lb Di Cecco spaghetti 4 eggs 1 C diced pancetta (or cooked center cut ham, see note) 1/4 C grated parmesan 2 T melted butter 1 T fresh rosemary 1/4 T dried sage 1/2 T freshly ground pepper salt to taste directions Boil the spaghetti according to package directions. Fry the pancetta, rosemary and sage until crispy but not overdone. (See note if you are using center cut ham.) In a separate small bowl, beat eggs and pepper together. In a large serving bowl, melt the butter in the microwave, then add cooked, drained pasta and toss. Add the beaten egg mixture to the serving bowl and toss till the pasta is coated and the eggs are lightly set. Add pancetta mixture and parmesan and toss. Garnish with fresh green herbs if desired and serve immediately. notes This recipe went through many iterations, till Chef Rexanne Mancini guided me away from heavy cream and toward Di Cecco pasta. Definitely be sure to check out her other recipes. Eggs cooked lightly by the heat of the pasta are perfectly creamy and delicious on their own. If you use center cut ham instead of pancetta, add 1/4 T of salt while you saute the ham. A garnish of fresh rosemary complements the peppery bite.     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About Us Contact Us Site Map   ");sQ1[82]=new Array("http://www.urbanvivant.com/recipes/pasta/spaghettiwithspaghettisquash.html","Recipes - Spaghetti with Spaghetti Squash","","Recipes - Pasta  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Spaghetti with Spaghetti Squash ingredients 1 spaghetti squash 1/4 C walnut pieces 1/4 C fresh parsley, chopped 1/2 red bell pepper, chopped 8 oz. spaghetti 3-4 garlic cloves 2 T lemon juice 6 T olive oil 1/2 t salt ground black pepper 2 T capers 1/2 C grated parmesan 2 C bread crumbs directions Preheat over to 375° F. With a knife, carefully split spaghetti squash in half, and pull out the seeds. Place the squash cut side up in a roasting pan. Spoon 2 T of olive oil over the squash, and season liberally with salt and pepper. Cover each squash half with foil, and bake for 1 hour. Let cool, about 10 minutes. While squash is cooking, cook spaghetti. Heat oil in skillet over medium heat. Add garlic, bread crumbs, and walnuts and cook until mixture is brown and toasted. Add mixture to cooked and drained spaghetti. Add spaghetti squash to spaghetti, along with parsley, lemon juice, capers, chopped red bell pepper, and 1/2 t salt. Stir in parmesan cheese, salt and pepper.          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Melt 6 tablespoons of butter in a large stock pot, and when the butter begins to bubble, add the flour and whisk over low heat for about two minutes. Add the hot milk, cream and sour cream and continue whisking until mixture is smooth. Remove from heat, add the gruyere, blue cheese, half the cheddar, portabellos, salt and whisk until sauce is thickened and smooth. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. Melt the remaining 2 tablespoons of butter, combine it with the panko, and sprinkle on top of the macaroni. Bake for 30 to 35 minutes or until the sauce is bubbly. Top with remaining cheddar and let bake for another 5 minutes, or until cheese melts. Remove from the oven, sprinkle with truffle oil and serve.  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Off the heat, add salsa, water and canned crushed tomatoes. Prep the bottom of a 6"x10" casserole dish with cooking spray. Take a tortilla, cover the bottom 2/3 of it with cheese and chicken, roll it up and place in casserole. Continue with remaining tortillas. Pour sauce on top of tortillas, ensuring that they are all covered. Top with remaining cheese and bake for 10 minutes, or until cheese melts. Garnish with sour cream, guacamole and cilantro.            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Sprinkle with shredded cheese and top with salsa verde.           About Us Contact Us Site Map   ");sQ1[88]=new Array("http://www.urbanvivant.com/recipes/poultryseafood/orzo.html","Recipes - Chicken, Onions and Orzo","","Recipes - Poultry & Seafood  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Chicken, Onions and Orzo ingredients 6 chicken drumsticks 2 white onions, chopped 2 green onions, chopped 1 pkg. onion soup mix 2 C water 1 C orzo olive oil directions Heat olive oil in a sauce pan and brown chicken. Remove chicken from pan. Add onions and saute until transluscent. Add soup mix and water and bring mixture to a boil. Reduce heat, add orzo and chicken, and simmer for 15 minutes, stirring occasionally.            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Add the corn starch mixture to the paprikas, and let simmer for an additional 15 minutes. Add sour cream and dumplings (see below), and let simmer for a final five minutes. Serve in bowls garnished with a dollop of sour cream and a sprinkle of paprika. dumpling ingredients 6 eggs 3 C flour water directions Fill a stockpot 3/4 full of water and bring to a boil. Equip an electric mixer with the hook attachment. Add flour and eggs to bowl, and mix until batter forms a ball. (Mixing by hand works, just takes a bit longer and perhaps a couple more eggs). Pat dough flat onto a plate or chopping board. As the water boils, break off pieces of the dough into the stockpot, and boil for 10 to 15 minutes, or until dumplings start to float. notes Adapted from a recipe passed down by the Kmet family.   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About Us Contact Us Site Map   ");sQ1[93]=new Array("http://www.urbanvivant.com/recipes/poultryseafood/chilaquiles.html","Recipes - Chilaquiles","","Recipes - Poultry & Seafood  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Chilaquiles ingredients 4 C tortilla chips 2 1/2 C Mexican tomato sauce 4 T green mole 1/2 C chicken broth 2 bay leaves 2 C grated manchego cheese 1/3 C crema chicken (optional) directions Preheat oven to 350 ° F. In a pot, bring tomato sauce, mole, chicken broth and bay leaves to a simmer. In a greased glass casserole, layer tortilla chips, cheese, sauce, crema and chicken. Continue layering, and top with sauce and cheese. Cover casserole with foil and bake 20 minutes.            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About Us Contact Us Site Map   ");sQ1[95]=new Array("http://www.urbanvivant.com/recipes/poultryseafood/salmonroulade.html","Recipes - Crab Stuffed Salmon Roulade with Citrus Beurre Blanc","","Recipes - Poultry & Seafood  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Crab-Stuffed Salmon Roulade with Citrus Beurre Blanc ingredients 1 salmon filet, skinned and butterflied 18 oz. lump crab meat 2 t dijon mustard 1/2 C panko bread crumbs 3 t mayonnaise 2 eggs pepper 1 shallot, minced 1 garlic clove, minced 2 T olive oil 1 lemon 1 C heavy cream 1/4 C white wine 1/4 lb. butter directions Preheat oven to 400°F. Make crab cake mixture by combining crab, mustard, panko bread crumbs, mayonnaise, eggs and pepper. Stuff butterflied salmon filet with crab mixture. Using wax paper, roll up salmon. Slice into wheels using sharp knife and arrange on a baking sheet. Bake for 10 minutes. For sauce, saute shallot and garlic in olive oil until transluscent. Add lemon, heavy creem and white wine and reduce to about 2/3. Add 1/4 butter and whisk until smooth. Serve over salmon roulade.      About Us Contact Us Site Map   ");sQ1[96]=new Array("http://www.urbanvivant.com/recipes/poultryseafood/etoufee.html","Recipes - Etoufee","","Recipes - Poultry & Seafood  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Crawfish/Shrimp Etoufee ingredients 2 lbs. crawfish and/or shrimp 1/4 lb. butter 1 C minced onion 1 C minced bell pepper 1 C minced celery 1 minced poblano pepper 1/4 C green onion 1/4 C chopped parsley 2 cloves garlic 2 T crawfish fat (or butter) 1 + 1/2 C cold water 1 t corn starch creole seasoning cayenne pepper thyme, oregano, bay leaf 1 dash worstershire 1 dash tabasco salt and pepper directions Season crawfish/shrimp with salt, pepper and cayenne. Heat butter in stock pot, and saute garlic, onion, poblano, bell pepper and celery until transluscent, about five minutes. Add crawfish fat and 1cup of water. Add creole seasoning, thyme, tabasco, worstershire, oregano, bay leaf and crawfish/shrimp. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Disolve the corn starch in the remaining 1/2 cup of water and add to the pot. Add green onions and parsley and cook for an additional 5 minutes. notes Serve over rice.           About Us Contact Us Site Map   ");sQ1[97]=new Array("http://www.urbanvivant.com/recipes/poultryseafood/curriedchickensalad.html","Recipes - Curried Chicken Salad","","Recipes - Poultry & Seafood  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Curried Chicken Salad ingredients 5 oz. can chicken, drained 1/4 red onion, chopped 4 T plain yogurt 2 t mayonnaise 1/2 t curry powder directions Mix it all together. Serve on a lettuce leaf or in a pita.           About Us Contact Us Site Map   ");sQ1[98]=new Array("http://www.urbanvivant.com/recipes/poultryseafood/vanillascallops.html","Recipes - Scallops Scented with Vanilla Bean","","Recipes - Poultry & Seafood  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Diver Sea Scallops Scented with Vanilla Bean, Citrus and Spices, Caramelized Belgian Endive, Ruby Red Grapefruit, Mache and Mint ingredients 16 fresh diver sea scallops citrus/vanilla powder (recipe below) 4 heads Belgian endive, core removed and leaves julienned 3 T olive oil 3 T butter 2 bunches mache 2 ruby red grapefruit, supremed, juice reserved salt and pepper 1 t sugar beurre blanc (recipe below) directions Season scallops with salt and cracked black pepper. Sear in a hot pan with the olive oil until golden on one side. Before turning over, sprinkle generously with the citrus powder on each side. Cook until medium rare. Set aside to keep warm. Heat butter until bubbling in separate pan. Add endive, season with salt and pepper. Cook over high heat until wilted. Add teaspoon of sugar and sauté until caramelized. In 8 bowls, evenly distribute endive. Place 2 scallops in each bowl with a few grapefruit sections. Garnish with chiffonade of mint, a small bouquet of mache and a generous spoonful of beurre blanc. Citrus Vanilla Powder ingredients 1 vanilla bean, split 2 star anise 1/4 t cardamom pods 1/8 t cayenne pepper 1/4 t fennel seeds peel (no pith) of: 2 grapefruit, 2 oranges, 2 lemons, 2 limes directions Place all items on cookie sheet with sides. Let dry for 2 days. Grind in spice grinder until a fine powder. Beurre Blanc ingredients 2 T grapefruit juice 2 T white wine 1 t minched shallot 2 T heavy cream 1/2 lb soft butter directions Reduce grapefruit & wine in small saucepot with shallots until 1tablespoon of liquid remains. Add heavy cream and bring to boil. Remove fron heat and slowly whisk in soft butter until sauce is emulsified. Season to taste with salt and white pepper. notes This recipe was provided to us by Chef Carrie Nahabedian, chef-owner of Chicago-based Naha restaurant and 2008 winner of the James Beard "Best Chef, Great Lakes" award. In 2009, Chef Nahabedian was inducted into the Chef's Hall of Fame.   About Us Contact Us Site Map   ");sQ1[99]=new Array("http://www.urbanvivant.com/recipes/poultryseafood/fishtacos.html","Recipes - Fish Tacos with Lime-Cilantro Crema","","Recipes - Poultry & Seafood  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Fish Tacos with Lime-Cilantro Crema ingredients 3 green onions, thinly sliced 1/4 C chopped fresh cilantro 3 T mayonnaise 3 T sour cream 1 t grated lime rind (about half a lime) juice of 1/2 a lime 1 garlic clove, minced salt 1 t ground cumin 1 t ground coriander 1/2 t paprika 1/2 t ground red pepper 1/8 t salt 1/8 t garlic powder 1 1/2 lb. red snapper filets corn tortillas shredded cabbage directions Preheat oven to 425°F. Make crema by combining first 8 ingredients (green onions through salt) in a small bowl. Combine next 6 ingredients (cumin through garlic powder) and sprinkle on both sides of fish. Bake 9 minutes, or until fish flakes easily. Place fish on plate and shred with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas, add cabbage and crema to taste. Makes 8-10 tacos. notes Can also make with shrimp. Great with salsa verde.   About Us Contact Us Site Map   ");sQ1[100]=new Array("http://www.urbanvivant.com/recipes/poultryseafood/friedcatfish.html","Recipes - Fried Catfish","","Recipes - Poultry & Seafood  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Fried Catfish ingredients vegetable oil for frying 2 C yellow cornmeal 1 1/3 C flour 1/3 C seasoned salt 2 T baking powder 1 T freshly ground black pepper 4 boneless, skinless catfish filets directions Heat oil in a deep fryer to 350° F. Combine all dry ingredients in a bowl: cornmeal, flour, seasoned salt, baking powder and pepper. Pat catfish down with a paper towel to remove excess moisture, then coat in cornmeal mixture. Fry catfish until golden brown and cooked through, about four or five minutes. notes Adapted from a recipe used by the Mississippi-based Carmack Fish House.            About Us Contact Us Site Map   ");sQ1[101]=new Array("http://www.urbanvivant.com/recipes/poultryseafood/grilledtrout.html","Recipes - Grilled Trout with Lemon and Herbs","","Recipes - Poultry & Seafood  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Grilled Trout with Lemon and Herbs ingredients 4 8-10 oz. whole trout or salmon 1 T olive oil 1/2 t salt 1/4 t ground pepper 2 lemons 2 T fresh oregano and thyme 2 cloves garlic 12 sprigs fresh oregano or thyme directions Rinse fish and pat dry with paper towels. Remove heads if desired. Rub both sides of fish lightly with olive oil. Sprinkle flesh with salt and pepper and set aside. Cut 1 of the lemons in half lengthwise, then cut each half into thin slices. Cut remaining lemon into wedges and set aside. Snip 2 tablespoons of oregano and thyme into a small bowl. Rub fish cavity with herb blend. Tuck lemon slices and herb sprgs evenly into center cavity of each fish. Squeeze one of the lemon wedges over the fish. Grill fish on the rack of an uncovered grill directly over medium coals for 8-12 minutes, or until fish flaskes easily. Serve with remaining lemon wedges.            About Us Contact Us Site Map   ");sQ1[102]=new Array("http://www.urbanvivant.com/recipes/poultryseafood/jellyfish.html","Recipes - Jellyfish","","Recipes - Poultry & Seafood  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Jellyfish - Chinese Style ingredients 1 14-oz. package of salted jellyfish 1 T soy sauce 1 T distilled white vinegar 1/2 T sesame oil directions Empty the package of jellyfish into a large bowl. Rinse jellyfish in water three times, then refill bowl, cover with plastic wrap and let sit in the refrigerator overnight. Drain jellyfish, add remaining ingredients and serve immediately. notes It is very important to rinse and soak the jellyfish overnight, as it is traditionally heavily salted for preservation.      About Us Contact Us Site Map   ");sQ1[103]=new Array("http://www.urbanvivant.com/recipes/poultryseafood/parmesanpaprikatilapia.html","Recipes - Parmesan and Paprika Tilapia","","Recipes - Poultry & Seafood  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Parmesan and Paprika Tilapia ingredients 1 lb. tilapia filets 8 T mayonnaise 1/2 C parmesan 1/2 t garlic 1/2 t paprika 1/3 C seasoned bread crumbs salt and pepper to taste directions Preheat oven to 350° F. Grease a baking dish and set aside. Place tilapia in baking dish. Stir together mayonnaise, parmesan, garlic, paprika, salt and pepper. Spread mixture evenly over top of tilapia. Sprinkle with breadcrumbs. Bake approximately 18 minutes, or until fish flakes easily with a fork.   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Stuff chicken with garlic cloves and shallots. Tie wings together, tuck legs under, and rest chicken on top of the vegetables in the roasting pan. Baste with rosemary-butter mixture and pop in the oven for 20 minutes. Meanwhile, melt the remaining butter in similar fashion to before. Pull the chicken from the oven taking care not to let much heat escape, and baste with second batch of butter, allowing the greasy goodness to spill onto the veg. Restore to oven and let roast, undisturbed for an additional hour. Inhale aroma, carve and serve. notes If desired, reserve the carcass and bones for stock. Simply dump remains into a stock pot, cover with water, bring to a boil, then reduce heat and let simmer for three or four hours, occasionally skimming off the bubbles.     About Us Contact Us Site Map   ");sQ1[105]=new Array("http://www.urbanvivant.com/recipes/poultryseafood/cornishhen.html","Recipes - Roasted Cornish Hen","","Recipes - Poultry & Seafood  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Roasted Cornish Hen ingredients 2 Cornish hens 1 bunch rosemary 2 T crushed garlic 2 T olive oil salt and pepper directions Preheat oven to 450° F. Stuff the cavity of each hen with half the bunch of rosemary. Tie legs together with butcher's twine. Place hens in a roasting tray. Using a paper towel, pat each hen down so the skin is dry. Rub hens with olive oil and garlic, then season with salt and pepper. Roast until just cooked through, about 35 minutes.   notes If serving sides, one hen will likely feed two people.      About Us Contact Us Site Map   ");sQ1[106]=new Array("http://www.urbanvivant.com/recipes/poultryseafood/salmoncurry.html","Recipes - Salmon with Red Curry Sauce","","Recipes - Poultry & Seafood  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Salmon with Red Curry Sauce ingredients 1 lb salmon filet, cubed vegetable oil 3 T red curry paste 1 can coconut cream 1 can green peas 1 T dried shrimp 1 t sugar 1 T fish sauce lime juice kaffir lime leaves sweet basil directions Crush dried shrimp using a mortar and pestle. Heat oil in a pan until hot. Add red curry paste and fry until fragrant, about 2 to 3 minutes. Add coconut cream and bring mixture to a boil, stirring constantly. Add dried shrimp, sugar and lime juice. add fish sauce and remove from heat. Add salmon, peas, basil and lime leaves.            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About Us Contact Us Site Map   ");sQ1[108]=new Array("http://www.urbanvivant.com/recipes/poultryseafood/shrimpandgrits.html","Recipes - Shrimp and Grits","","Recipes - Poultry & Seafood  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Shrimp and Grits ingredients 2 C milk 3/4 C chicken broth 1 C uncoocked quick-cooking grits 1/4 t salt 1/2 C shredded parmesan cheese 2 T butter, cubed 3 oz. cream cheese 2 large egg whites 1 lb. peeled and deveined shrimp, coarsely chopped cooking spray Tabasco sauce (optional) directions Preheat oven to 375° F. In a saucepan, combine milk and broth and bring to a boil. Lower heat, and gradually add grits and salt to pan, whisking constantly. Continue whisking for 5 minutes, or until mixture thickens. Remove from heat and stir in parmesan, butter and cream cheese. When mixture is combined, fold in shrimp. Spoon mixture into a greased 11x7 baking dish and bake for 25 minutes or until set. Serve with Tabasco if desired. notes Can substitute polenta for grits.   About Us Contact Us Site Map   ");sQ1[109]=new Array("http://www.urbanvivant.com/recipes/poultryseafood/shrimpscampi.html","Recipes - Shrimp Scampi","","Recipes - Poultry & Seafood  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Shrimp Scampi ingredients 2 lb. raw, peeled shrimp 3 T olive oil 2 T white wine 12 T unsalted butter, softened 4 cloves of garlic, minced 3 shallots, minced 3 T fresh parsley, finely chopped 1 t fresh rosemary, finely chopped 1 t crushed red pepper zest of one lemon 2 T lemon juice 1 egg yolk 2/3 C panko salt and pepper to taste directions Preheat oven to 425° F. Place shrimp in a mixing bowl and gently toss with olive oil, wine, salt and pepper. Set aside. In a small bowl, mash the butter with the garlic, shallots, parsley, rosemary, red pepper, lemon zest, lemon juice, egg yolk, panko and about 1 teaspoon of salt and pepper. Continue mashing butter until a smooth paste is formed. (Pop the mixture in the microwave at low heat for a few seconds to help the process along, but be careful not to let the butter completely melt.) Using a shallow gratin dish, line up all the shrimp in concentric rings in a single layer. It's easier to have all the tails pointing in the same direction, and work your way inward from the perimeter of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for approximately 12-13 minutes (shrimp should have just turned pink), plus one minute under the broiler to brown the top. notes Great served over lightly buttered spaghetti.     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About Us Contact Us Site Map   ");sQ1[111]=new Array("http://www.urbanvivant.com/recipes/meat/chilimac.html","Recipes - Chicago Chili Mac","","Recipes - Meat  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Chicago Chili Mac ingredients 1 lb. ground turkey 28 oz. diced tomatoes 3 garlic cloves, minced 1 t salt 1 T Worcestershire 2 T chili powder 1 T cayenne pepper 1 t cumin 1 t marjoram 2 T sugar 1 bay leaf 1-2 C tomato sauce 2 15.5 oz. cans red kidney beans Tabasco sauce 8 oz. macaroni toppings: sour cream, shredded cheddar, chopped onions, oyster crackers directions Brown turkey in a dutch oven. Add tomatoes, onions, garlic, salt, Worcestershire, chili, cayenne, marjoram, pepper, sugar, bay leaf and one cup of tomato sauce. Simmer for 25 minutes. Add beans, tabasco and more tomato sauce if needed, and let simmer 10 more minutes while preparng macaroni according to package directions. To serve, ladle chili over macaroni, stir in cheddar, top with sour cream, onions and oyster crackers.    About Us Contact Us Site Map   ");sQ1[112]=new Array("http://www.urbanvivant.com/recipes/meat/moussaka.html","Recipes - Eggplant Moussaka","","Recipes - Meat  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Eggplant Moussaka ingredients 3 medium eggplants 1 C flour 1/4 C oil 1 lb ground lamb (or beef) 2 tomatoes, seeded and roughly chopped 8 oz. tomato paste 2 cloves garlic, minced 1 t dried oregano 1/4 t cinnamon 1 t salt 1 C grated kefalotiri or parmesan cheese 4 T butter 4 T flour 2 C milk dash of nutmeg salt and pepper to taste 2 egg yolks directions Preheat oven to 375 ° F. Peel eggplants and slice into 1/4" thick rounds. Sprinkle both sides of each round with salt and let rest on paper towels to draw out the bitterness, about 30 minutes. Then dry thoroughly and dredge each round in flour. While the eggplant is resting, make the meat sauce. Heat 2 tablespoons of oil in a large saucepan and saute the onions until transparent. Add the lamb and brown, breaking up the meat as it cooks. Add tomatoes, tomato paste, garlic, oregano, cinnamon and salt. Let simmer, uncovered and reduce. Sauce is ready when tomatoes have broken down and aromas have conmingled. Set sauce aside and quickly wipedown pan. Add more oil to the pan. Add eggplant slices and clook until lightly golden on both sides. Cook in batches, adding oil as needed. Set aside. Finally, make the bechamel. To do this, melt butter in a small saucepan. Do not let butter bubble or brown. Add flour and whisk until blended and smooth, about 3 to 5 minuts. Slowly add milk, stirring continuously, until sauce is creamy and thick, about 7 minutes. Remove from heat, stir in salt, pepper and nutmeg. Let sauce cool a bit, then beat in egg yolks. Set aside. Grease a 9'x9' casserole dish. Cover the bottom of the dish with eggplant. Add a layer of cheese. Add the meat sauce and smooth. Add another layer of eggplant and another layer of cheese. Cover with the bechamel and top with remaining cheese. Bake for 45 minutes, or until top is lightly browned.   About Us Contact Us Site Map   ");sQ1[113]=new Array("http://www.urbanvivant.com/recipes/meat/vealscallopini.html","Recipes - Grilled Veal Scallopini with Olive-Artichoke Relish","","Recipes - Meat  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Grilled Veal Scallopini with Olive-Artichoke Relish ingredients 1 lb. veal scallops 1 C artichoke hearts, chopped 1/2 C roasted red pepper from a jar, chopped 3 T kalamata olives, chopped 2 T red onion, chopped 1 T lemon juice 1 t dried thyme 1/2 t salt 1/4 t pepper lemon wedges directions To make the relish, combine artichoke hearts, red pepper, olives, red onion and lemon juice. Set aside. Pound veal until 1/8" thick. Season with thyme, sale and pepper. Coat a pan with oil. When thoroughly heated, add the veal. Cook 2 minutes on one side, till brown and seared. Flip and cook the other side for about 1 minute. Serve topped with relish and a lemon wedge. notes Can substitute chicken breasts for veal.            About Us Contact Us Site Map   ");sQ1[114]=new Array("http://www.urbanvivant.com/recipes/meat/herbcrustedlamb.html","Recipes - Herb Crusted Rack of Lamb","","Recipes - Meat  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Herb Crusted Rack of Lamb ingredients 2 racks of lamb (~ 2 pounds) 1/4 C fresh parsley, minced 1/4 C fresh tarragon, minced 1/4 C fresh rosemary, minced 2 garlic cloves, minced 2 T fresh thyme, minced 1 C bread crumbs 2 T mustard 1/2 C olive oil salt and pepper directions Preheat oven to 450° F. Combine herbs, bread crumbs, garlic and 5 tablespoons olive oil. Season with salt and pepper and set aside. Use remaining olive oil to brown chops. Season chops with salt and pepper , place in pan, meaty side down, and cook until crispy brown. Remove from pan and brush with mustard. Pat on herb mixture. Place on oven roaster, meat side up. Cook about 15 minutes or until lightly pink. Remove from oven and let finish at room temperature. notes For the mustard, both yellow and dijon work fine. In place of herb mixture, can also use 1/2 t salt, 1/4 t cumin, 1/4 t coriander, 1/4 t pepper and no mustard.      About Us Contact Us Site Map   ");sQ1[115]=new Array("http://www.urbanvivant.com/recipes/meat/mapotofu.html","Recipes - Ma Po Tofu","","Recipes - Meat  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Ma Po Tofu ingredients 1 package soft tofu 2 oz ground pork 1 clove garlic, chopped 1 green onion, chopped 1 t ginger, chopped 1 T rice wine 1 C + 1 T water 1/2 t salt 3 T oil 1/2 T soy sauce 1 T hot bean paste 1 1/2 t corn starch directions Cut tofu into 1/2" cubes. Soak in hot water to soften. Heat frying pan with 3 T oil, add garlic, onion, ginger and ground pork. When 80% cooked, add rice wine, 1 cup water, salt, soy sauce and bean paste. Add tofu and stir until boiling. In a separate bowl, mix corn starch and 1 tablespoon of water. Add to pan and reduce. Tofu should be somewhat broken down and dish will have thickened.           About Us Contact Us Site Map   ");sQ1[116]=new Array("http://www.urbanvivant.com/recipes/meat/chineseporkchops.html","Recipes - Pork Chops Chinese Style","","Recipes - Meat  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Pork Chops - Chinese Style ingredients 4 center cut pork chops 1/2 C soy sauce 1/4 C xiao xing wine 4 cloves garlic, chopped 2 T sugar directions Marinate pork chops in soy sauce, xiao xing wine, sugar and garlic for 30 minutes to 4 hours. Preheat oven to 450° F. Place chops on broiler pan and bake 8 minutes on one side, and 8 minutes on the other. Let sit for a few minutes before serving.        About Us Contact Us Site Map   ");sQ1[117]=new Array("http://www.urbanvivant.com/recipes/meat/porkchopsgravy.html","Recipes - Pork Chops with Country Gravy","","Recipes - Meat  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Pork Chops with Country Gravy ingredients 1/4 C all-purpose flour 3/4 t salt 1/4 t dried marjoram 1/4 t dried thyme 1/4 t dried sage 4 bone-in pork chops 1 T butter 1 1/2 C milk cooking spray directions Combine flour, salt, marjoram, thyme and sage in a shallow dish. Dredge pork in the mixture, turning to coat. Shake to remove excess. Melt butter in a large skillet coated with cooking spray over medium-high heat. Add chops to pan, and cook for 2 minutes on each side, or until browned. Reduce heat and cook 10 minutes more, turning once. Remove chops from pan. Whisk together milk with remaining flour mixture. Add to pan and bring to a boil over medium-high heat. Scrape pan to loosen browned bits. Reduce heat and simmer for 2 minutes to thicken, stirring constantly.      About Us Contact Us Site Map   ");sQ1[118]=new Array("http://www.urbanvivant.com/recipes/meat/ribrub.html","Recipes - Rib Rub","","Recipes - Meat  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Rib Rub ingredients 3 T salt 3 T brown sugar 1 T minced onions 1 T paprika 1 T chili powder 1 T garlic powder 1 T cinnamon directions Mix all ingredients together in a small bowl. Makes about 3 oz., or enough for liberally seasoning about 3 full racks. notes Chef Jeff Kmet uses this rub on his pork back ribs, quite possibly the most tender meat we've ever tasted.            About Us Contact Us Site Map   ");sQ1[119]=new Array("http://www.urbanvivant.com/recipes/meat/spareribsandkraut.html","Recipes - Spareribs and Sauerkraut","","Recipes - Meat  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Spareribs and Sauerkraut ingredients 3 country style pork ribs 1 white onion 1 bag sauerkraut salt and pepper oil 1 C water directions Heat oil in a pot. Add onions and saute until transparent. Add spareribs and brown on all sides. Add sauerkraut and 1 cup of water and bring to a boil. Reduce heat, cover and simmer for two hours.            About Us Contact Us Site Map   ");sQ1[120]=new Array("http://www.urbanvivant.com/recipes/meat/steakmarinade.html","Recipes - Steak Marinade","","Recipes - Meat  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Steak Marinade ingredients 1 C worstershire 1 C ketchup 1/4 C soy sauce 1/4 C brown sugar 1/4 C beer 1 t minced onion salt and pepper directions Simmer all ingredients over medium-low heat for 30 minutes and use as sauce or marinade.            About Us Contact Us Site Map   ");sQ1[121]=new Array("http://www.urbanvivant.com/recipes/meat/steamricepork.html","Recipes - Steamed Pork with Ground Rice","","Recipes - Meat  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Steamed Pork with Ground Rice ingredients 1 lb pork country ribs, cubed 4 T soy sauce 1 Tsweet bean paste 3 T chili bean paste 3 T xiao xing wine pinch of salt and sugar 1 box steam powder (1.76 oz.) directions In a glass bowl, marinate cubed pork in soy sauce, bean pastes, xiao xing wine, salt and sugar at least 3 hours. Toss with steam powder. Fill stock pot about a quarter of the way full with water. Place bowl in stock pot, sitting on a rack. Let steam over medium heat for at least 40 minutes.            About Us Contact Us Site Map   ");sQ1[122]=new Array("http://www.urbanvivant.com/recipes/vegetables/asparagusmiso.html","Recipes - Asparagus with Miso Butter","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Asparagus with Miso Butter ingredients 1 lb asparagus, trimmed and peeled salt and pepper 1/4 C white miso 1/4 C unsalted butter 1 t sherry vinegar directions Steam asparagus. Over low heat in a small saucepan, warm and whisk together miso and butter. Allow butter to soften, but not melt. Whick in vinegar and keep warm. When asparagus is done, lay miso butter down on a plate and top with asparagus spears.             About Us Contact Us Site Map   ");sQ1[123]=new Array("http://www.urbanvivant.com/recipes/vegetables/bakedpotato.html","Recipes - Baked Potato","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Baked Potatoes ingredients russet potatoes 2 T canola oil per potato garlic salt directions Preheat oven to 350° F. Wash and thoroughly dry potatoes. Prick potatoes all over with a fork, then lightly rub each potato with oil. Season with garlic salt and place in the oven, directly on a middle rack. Place a sheet of foil on a rack below the potatoes to catch any drippings. Bake for an hour and 20 minutes. notes Lots of ways to bake a potato, but this particular method has churned out consistently perfect, fluffy, delicious baked potatoes!         About Us Contact Us Site Map   ");sQ1[124]=new Array("http://www.urbanvivant.com/recipes/vegetables/zucchinifries.html","Recipes - Baked Zucchini Fries","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Baked Zucchini Fries ingredients 2 zucchini, each cut into 16 wedges 3 large egg whites 1/2 t salt directions Preheat oven to 500° F. In a large bowl, beat egg whites until stiff and frothy. Add the zucchini wedges and toss to coat. Let sit for 5 minutes. Arrange zucchini, cut side down, on a baking sheet covered in foil and sprayed with cooking spray. Bake the wedges for about 15 minutes. Let stand for about a minute before serving.     About Us Contact Us Site Map   ");sQ1[125]=new Array("http://www.urbanvivant.com/recipes/vegetables/stuffedbittermelon.html","Recipes - Braised Stuffed Bitter Melon","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Braised Stuffed Bitter Melon ingredients 1 T fermented black beans 1/2 lb. ground pork 2 scallions, chopped 1 garlic clove, minced 1 T soy sauce 2 + 1 T oil 2 t corn starch 1/2 t sugar 1/2 t each salt and pepper 2 bitter melons 1/2 C water directions Soak black beans in warm water. In a bowl, mix pork, scallions and garlic. Then add soy sauce, 1 T oil, corn starch, sugar, salt and pepper. Cut each bitter melon into 1 1/2" slices. Using a knife, remove the spongy pulp. Stuff each slice with pork mixture. Heat oil in a pan, and brown slices lightly on both sides. Remove from pan. Add black beans and 1/2 cup water to pan and bring to a boil. Return stuffed bitter melons to pan and bring back to a boil. Reduce heat and simmer, covered, for about 20 minutes or until bitter melon is tender.      About Us Contact Us Site Map   ");sQ1[126]=new Array("http://www.urbanvivant.com/recipes/vegetables/broccolicheese.html","Recipes - Broccoli Cheese Casserole","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Broccoli Cheese Casserole ingredients 1 lb broccoli florets, steamed 2 T butter 2 T flour 1.5 C milk 1 C sharp cheddar, shredded 2 T dry white wine salt and pepper to taste directions Preheat oven to 350° F. Grease a casserole dish and cover the bottom with the steamed broccoli. In medium saucepan melt the butter, then add flour and a pinch of salt and pepper. Cook until the roux is smooth and bubbly. Gradually add milk and bring to a boil. Reduce heat and add cheese and wine. Whisk constantly until cheese is melted and mixture is thick. Pour the sauce over the broccoli and bake approximately 15 minutes, or until the sauce bubbles. Let cool, then serve. notes A quick way to steam broccoli is to put the florets in a medium sized bowl, filled halfway with water. Cover with plastic wrap and pop it in the microwave for two minutes. Remove from the microwave, toss the broccoli, re-cover and nuke for another two minutes. Also, have fun experimenting with different cheeses and spices for a variety of flavor profiles. Gouda and parmesan work well for a nuttier taste. Paprika also works well. This recipe was originally provided by CJ Jedrziewski.       About Us Contact Us Site Map   ");sQ1[127]=new Array("http://www.urbanvivant.com/recipes/vegetables/cauliflowergratin.html","Recipes - Cauliflower Gratin","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Cauliflower Gratin ingredients 1 cauliflower, cut into bite-sized pieces 4 T unsalted butter 3 T flour 2 C hot milk 3/4 C gruyere cheese, grated 1/2 C parmesan cheese, grated 1/4 C panko bread crumbs 1/2 t pepper 1/4 t nutmeg salt directions Preheat oven to 375° F. In a large pot, boil the cauliflower in salted water until tender but still firm. Drain. Melt 2 tablespoons of butter in a medium pan over low heat. Add the flour, stirring constantly for about 2 minutes. Pour the hot milk into the pan and bring to a boil. Whisk milk mixture constantly until thickened, about 1 minute. Remove from heat and add 1 t salt, pepper, nutmeg, 1/2 cup of the gruyere and all the parmesan. In an 8"x11" casserole, pour one third of the sauce on the bottom. Cover with cauliflower, and top with remaining sauce. Combine panko with remaining gruyere and use to top casserole. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake uncovered for 25 to 30 minutes, until the top is browned.     About Us Contact Us Site Map   ");sQ1[128]=new Array("http://www.urbanvivant.com/recipes/vegetables/cornpudding.html","Recipes - Corn Pudding","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Corn Pudding ingredients 3 eggs 2 C whole kernel corn 1 1/2 T sugar 1/2 t salt 1 C bread crumbs 2 T melted butter 2 C milk 1/2 C cream directions Preheat oven to 350° F. Grease a 1 1/2 quart casserole dish. Beat eggs until light and fluffy. Stir in corn, sugar, bread crumbs and butter. add cream and milk, mixing well. Pour mixture into prepared casserole and place dish in roasting pan. Fill roasting pan with boiling water up to midway point of casserole. Bake 50 to 60 minutes, until set.             About Us Contact Us Site Map   ");sQ1[129]=new Array("http://www.urbanvivant.com/recipes/vegetables/creamedspinach.html","Recipes - Creamed Spinach","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Creamed Spinach ingredients 5 T butter, divided 1/4 cup flour 1/4 t salt 1/4 t black pepper 1 C cream 4 oz. cream cheese 1 onion, minced 3 cloves garlic, minced 20 oz. frozen chopped spinach, thawed 1/4 C water 1/2 C grated Parmesan cheese directions Melt 3 tablespoons of butter in a saucepan over medium-low heat. Stir in flour, salt and pepper to make a roux. Slowly whisk in cream and cream cheese. Increase heat to medium; continually whisking mixture until thick. Remove from heat and set aside. In a separate pan over medium-high heat, melt the remaining 2 tablespoons of butter. Saute onions and garlic, then add spinach and water into pan. Reduce heat to medium-low, cover and let simmer, stirring occasionally, for 8 minutes. Add spinach mixture to cream mixture, and fold in Parmesan. notes Recipe courtesy of Michelle Globerman.    About Us Contact Us Site Map   ");sQ1[130]=new Array("http://www.urbanvivant.com/recipes/vegetables/eggplantparmesan.html","Recipes - Eggplant Parmesan","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Eggplant Parmesan ingredients 1 eggplant 2 eggs 1 1/2 C vodka sauce 1/2 C bread crumbs 1 t Italian seasoning 1 T grated parmesan 1/4 t garlic powder 1 C shredded mozzarella directions Preheat oven to 350° F. Coat a baking dish with oil or butter and set aside. Combine bread crumbs, Italian seasoning, parmesan and garlic powder in a bowl. In a second bowl, beat eggs. Peel eggplant and slice into 1/2" rounds. Dip eggplant rounds into egg, then into bread crumb mixture. Place each round on a non-stick cookie tray. Bake eggplant about 20 minutes. Remove eggplant from oven and let cool slightly. Begin assembling eggplant parmesan by placing a layer of eggplant in the baking dish, followed by a 1/2 cup of vodka sauce, and a 1/4 cup of mozzarella. Repeat layers two more times, and adding an extra 1/4 cup of mozzarella to the top. Bake for an additional 10 to 12 minutes, or until cheese is melted and sauce is bubbling.   About Us Contact Us Site Map   ");sQ1[131]=new Array("http://www.urbanvivant.com/recipes/vegetables/greenbeancasserole.html","Recipes - Green Bean Casserole","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Green Bean Casserole ingredients 1 can condensed cream of mushroom soup 2 cans green beans 2 C french fried onions 4 slices of bacon, cooked and chopped 1 c shredded cheddar directions Preheat oven to 350° F. In a 9"x13" casserole, mix soup, green beans, 1 3/4 cup of french fried onions and bacon. Bake for 50 minutes. Top with remaining onions and cheese and bake an addition 10 minutes. Allow to rest for a few minutes before serving.             About Us Contact Us Site Map   ");sQ1[132]=new Array("http://www.urbanvivant.com/recipes/vegetables/sesamegreenbeans.html","Recipes - Green Beans with Sesame Oil","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Green Beans with Sesame Oil ingredients 1 1/2 lb. fresh green beans 3 T soy sauce 2 T canola oil 1 T sesame oil 1 t sugar 6 garlic cloves, minced directions Blanch beans in boiling water, about 4 to 5 minutes. Drain. Coat pan with canola oil and saute garlic until soft, about 30 seconds. Add green beans and toss to coat. Add sesame oil, soy sauce and sugar and saute until absorbed.             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While kabocha is cooking, preheat oven to 375 ° F. rinse seeds and spread out on a baking pan. Toss with salt and bake until lightly golden, about 10 minutes. Use to garnish kabocha.    About Us Contact Us Site Map   ");sQ1[134]=new Array("http://www.urbanvivant.com/recipes/vegetables/kalechips.html","Recipes - Kale Chips","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Kale Chips ingredients 8 leaves kale, stem removed and cut into bite sized pieces 2 T olive oil 1/2 T sesame oil 1 t Maggi seasoning directions Preheat oven to 400° F. In a large bowl, stir the olive oil, Maggi seasoning and sesame oil together. Add the kale and toss to coat. Cover a baking sheet with foil and spray with cooking spray. Arrange kale on baking sheet in an even layer. Bake for 12 minutes. notes Can vary the seasoning. Instead of the sesame oil and Maggi, try apple cider vinegar and/or various seasoning salts. Keep in mind that the baking concentrates the seasoning.     About Us Contact Us Site Map   ");sQ1[135]=new Array("http://www.urbanvivant.com/recipes/vegetables/parmesanpolenta.html","Recipes - Parmesan Corn Polenta","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Parmesan Corn Polenta ingredients 2 T olive oil 2 medium onions, chopped 4 C chicken broth 2 C fresh corn kernels (about 2 ears) 2 garlic cloves, minced 1 C instant dry polenta 1 C Parmesan cheese, grated salt and pepper directions Heat oil in a 3.5-quart pot over medium heat. Add onion and saute, occasionally stirring, until transparent and tender, about 8 minutes. Add broth, corn and garlic and bring to a boil. Cover, reduce to medium-low, and simmer an additional 5 minutes. Slowly add polenta, whisking until polenta thickens, about 10 minutes. Add cheese, stirring to melt. Add salt and pepper to taste (level of salt depends on broth). Serve immediately. notes Top with a handful of shredded cheese before serving. Both cheddar and crumbled blue cheese make excellent additions.       About Us Contact Us Site Map   ");sQ1[136]=new Array("http://www.urbanvivant.com/recipes/vegetables/latkes.html","Recipes - Potato Latkes","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Potato Latkes ingredients 4 large Idaho potatoes, unpeeled 1 yellow onion 2 eggs, lightly beaten 5 T matzo meal salt and pepper oil directions Using a food processor or hand grater, coarsely grate the potatoes and onion. In a large bowl, combine potatoes, onion, eggs, matzo meal and about 1 teaspoon each of salt and pepper. Use enough oil to coat the bottom of a pan. Place pan over medium-high heat. When you can feel the heat radiate off the pan, drop spoonfuls of latke batter and fry until well-browned on one side, about 2-3 minutes. Fip, and brown the other side. Place latkes on paper towels to drain, and serve with sour cream or applesauce.          About Us Contact Us Site Map   ");sQ1[137]=new Array("http://www.urbanvivant.com/recipes/vegetables/redpepperquinoa.html","Recipes - Quinoa with Red Pepper and Parmesan","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Quinoa with Red Pepper and Parmesan ingredients 2 C chicken broth 1 C quinoa 1 red pepper, diced 1/2 vidalia onion, diced 1/4 C fresh basil, chiffonade 4 garlic cloves, crushed 1/8 C parmesan salt and pepper directions Put first six ingredients (broth through garlic) in a large pot and bring mixture to a boil. Then reduce heat and let simmer for 15-20 minutes, or until quinoa has absorbed all the liquid. Remove quinoa off the heat and fluff with a fork. When done, the quina will have a spiral ring around each grain that is a result of the germ separating from the kernel. Mix in parmesan, salt and pepper to taste.             About Us Contact Us Site Map   ");sQ1[138]=new Array("http://www.urbanvivant.com/recipes/vegetables/brusselssprouts.html","Recipes - Roasted Brussels Sprouts","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Roasted Brussels Sprouts ingredients 1 lb brussels sprouts, stems and dark outer leaves removed, and halved 1/4 t thyme 1/2 T salt 2 T olive oil directions Preheat oven to 400° F. Toss the brussels sprouts with oil, thyme and salt. Spread the sprouts in an even layer on a baking sheet. Bake for 15 minutes, or until the leaves are brown and crisp, then flip for an additional 15 minutes.         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About Us Contact Us Site Map   ");sQ1[140]=new Array("http://www.urbanvivant.com/recipes/vegetables/favabeans.html","Recipes - Sauteed Fava Beans","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Sauteed Fava Beans ingredients 1 lb. of unshelled fava beans 1 shallot, minced 3 T butter grated parmesan, for garnish directions Shell the fava beans and throw away the shells. Make an ice bath and set it aside. Bring a pot of water to a boil, and add the favas. Let the beans boil until they rise to the top, about 8 minutes. Strain the beans, and put them directly into the ice bath. Next, pop each bean out of its waxy coat and they'll be ready to use. Melt the butter in a pan, add the shallot, saute for about a minute or until fragrant. Add fava beans and saute just a bit longer, enough to heat them through, about three minutes. Garnish with parmesan and serve immediately.      About Us Contact Us Site Map   ");sQ1[141]=new Array("http://www.urbanvivant.com/recipes/vegetables/turnipparsnipgratin.html","Recipes - Roasted Broccoli with Lemon and Parmesan","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Turnip Parsnip Gratin ingredients 3 turnips, sliced into 1/8" rounds 2 parsnips, sliced into 1/8" rounds 6 C water cooking spray 1 C heavy cream 1/3 C chicken broth 2 T flour 1 t salt 1/2 t freshly ground pepper 4 oz Gruyere, shredded 2 T butter 1/4 C panko directions Preheat oven to 400 ° F. Combine the first three ingredients in a large pot and bring to a boil. Reduce heat and simmer until tender, about 7 minutes. Drain and let stand for 5 minutes. Coat two 8" casserole dishes with cooking spray, and split the vegetable mixture between them, layering vegetables evenly. Combine milk, broth, flour, salt and pepper in a pot over medium-high heat and bring to a simmer. Cook 4 minutes, stirring constantly with a whisk until thick. Remove from heat, add cheese, stirring continuously until smooth. Pour sauce evenly over vegetables. Melt butter in a skillet over medium-high heat. Add panko, toast until brown. Sprinkle panko over cheese mixture. Bake for 15 minutes or until bubbly. Let stand for a few minutes before serving.   About Us Contact Us Site Map   ");sQ1[142]=new Array("http://www.urbanvivant.com/recipes/vegetables/butteredturnips.html","Recipes - Turnips Sauteed in Butter","","Recipes - Vegetables  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Turnips Sauteed in Butter ingredients 6 medium turnips 3 T butter salt and pepper directions Peel and cube turnips. Melt butter in pan over medium heat. Add turnip chunks. Cover and cook over medium heat, stirring occasionally until bottom of turnips are golden brown. Remove from heat, add salt and pepper to taste. Serve immediately.          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About Us Contact Us Site Map   ");sQ1[145]=new Array("http://www.urbanvivant.com/recipes/bread/coddledegg.html","Recipes - Coddled Egg with Prosciutto, Ramps and Polenta","","Recipes -Bread & Breakfast  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Coddled Egg with Prosciutto, Ramps and Polenta This is a great “breakfast for dinner” dish! It can be substituted with anything you like based on availability and preference. - Chef Carrie Nahabedian, Naha Restaurant ingredients 1 1/2 C white corn meal 4 C water 4 oz soft butter 1/2 C heavy cream 8 oz. Sofia goat cheese or similar salt and cracked black pepper 8 eggs 1 lb. watercress 1/2 lb. La Quercia prosciutto or similar, sliced thin 16 ramps extra virgin olive oil red wine vinegar 8 ramekins directions Preheat oven to 350° F. Mix the corn meal with 2 cups of cold water. Bring the other 2 cups of water to a boil, add ½ of the butter and season with salt and pepper. Add in the white corn meal. Stir Stir and Stir! This dish requires a good amount of energy and love! Make sure you use a heavy wooden spoon or a wooden spoon with a blade flat end so you can reach all corners of the pot. Cook over medium heat for about 20 minutes. Then add the cream. Add ½ of the goat cheese. If necessary, you can make the polenta richer and add more butter. Taste again and adjust seasoning. Keep warm with a buttered piece of wax paper on top. Clean the Ramps (wild leeks) by trimming the base of the ramp, root end and wash thoroughly. Pat dry. Drizzle with EVOO and roast quickly, approx. 5 minutes in the oven. Reserve and keep warm. For the eggs… Butter the ramekin you will be cooking the egg in. If you have nice egg dishes, you can serve the egg in the dish and adjust the presentation with everything else. Line the buttered egg ramekin with a slice of proscuitto , a small piece of goat cheese and then crack the egg on top. Season lightly with salt and cracked black pepper. Bake in a water bath until the egg is soft-cooked, “coddled”, this will take approx. 6 minutes. While the eggs are cooking, make a nice simple salad of shaved radishes and watercress that you bought hopefully from a local farmer! Season with a drizzle of EVOO, chopped parsley and a splash of Red Wine Vinegar. Place a spoon of the polenta on the plate, spoon the egg carefully from the ramekin and top with the delicious and crisp salad. notes This recipe was provided to us by Chef Carrie Nahabedian, chef-owner of Chicago-based Naha restaurant and 2008 winner of the James Beard "Best Chef, Great Lakes" award. In 2009, Chef Nahabedian was inducted into the Chef's Hall of Fame.    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About Us Contact Us Site Map   ");sQ1[147]=new Array("http://www.urbanvivant.com/recipes/bread/cornbread.html","Recipes - Firehouse Cornbread","","Recipes - Bread & Breakfast  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Firehouse Cornbread ingredients 4 boxes corn muffin mix 4 eggs 2 cans corn 2 cans creamed corn 2 pints sour cream 4 sticks of butter green chilis 2 C cheddar cheese, shredded directions Mix all ingredients and bake in two greased, disposable roasting pans according to package directions.     About Us Contact Us Site Map   ");sQ1[148]=new Array("http://www.urbanvivant.com/recipes/bread/frittataspinachleek.html","Recipes - Frittata with Spinach, Potatoes and Leeks","","Recipes -Bread & Breakfast  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Frittata with Spinach, Potatoes and Leeks ingredients 4 eggs 4 egg whites 1 t butter 3/4 lb. red potatoes, cubed and cooked 2 leeks, thinly sliced, white and light green parts only 1 package fresh spinach (10 oz.) 1/3 C milk 2 T fresh basil, chopped 1 1/2 T panko bread crumbs 1/2 C provalone cheese, shredded 1/2 t salt 1/4 t pepper cooking spray directions Preheat oven to 350° F. Melt butter in a saute pan over medium heat. Add leek, saute for 4 minutes. Add spinach, saute 2 minutes. Remove mixture from heat and drain in a colander. Combine milk, basil, salt, pepper, eggs and egg whites, and whisk well. Add leak mixture and potato. Pour into a 10" round pie or tart plate coated with cooking spray. Sprinkle with panko and top with cheese. Bake for 25 minutes or until center is set.    About Us Contact Us Site Map   ");sQ1[149]=new Array("http://www.urbanvivant.com/recipes/bread/pancakes.html","Recipes - Pancakes","","Recipes - Bread & Breakfast  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Pancakes ingredients 3 1/2 C flour 1 T baking powder 1 t salt 1 C sugar 3 eggs 1 stick butter, melted and cooled 2 C milk oil for pan berries, chocolate chips, etc. directions Combine flour, baking powder, salt and sugar. In another bowl, beat eggs and whisk into flour mixture. Combine butter and milk and gradually mix into batter. Batter should be thick, but creamy. Heat griddle or pan. Grease bottom of pan and drop about 1/2 a ladle of batter, spreading batter to form pancake. Drop berries or chocolate chips in batter as it cooks. When bubbles begin to form, flip pancake.    About Us Contact Us Site Map   ");sQ1[150]=new Array("http://www.urbanvivant.com/recipes/bread/pumpkinbread.html","Recipes - Pumpkin Bread","","Recipes - Bread & Breakfast  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Pumpkin Bread ingredients 1 1/2 C flour 1/2 t salt 1 C sugar 1 t baking powder 1/4 t nutmeg 1/4 t cinnamon 1 T pumpkin spice 1 C pumpkin puree 1/2 C olive oil 1/4 C water 2 eggs directions Preheat oven to 350° F. In a large bowl, mix first seven ingredients together (flour through pumpkin spice). In a second bowl, roughly mix the next four ingredients (pumpkin puree through eggs). Gradually pour wet mixture into dry mixture. Pour batter into greased loaf pan and bake for about an hour.     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About Us Contact Us Site Map   ");sQ1[152]=new Array("http://www.urbanvivant.com/recipes/bread/scotch_eggs.html","Recipes - Scotch Eggs","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Scotch Eggs ingredients 1 sausage chub 7 eggs 1 handful bread crumbs directions Preheat oven to 350° F. Boil 6 eggs. Squeeze sausage out of plastic casing and mix remaining egg and breadcrumbs. Shell boiled eggs and encase each egg in sausage mixture. Bake approximately 45 minutes, or until sausage is cooked through. notes Can also add a thin slice of cheese to the boiled egg before encasing in sausage mixture. .           About Us Contact Us Site Map   ");sQ1[153]=new Array("http://www.urbanvivant.com/recipes/desserts/blueberrygalette.html","Recipes - Blueberry Galette","","Recipes - Desserts & Drinks  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Blueberry Galette ingredients 1 1/4 C flour 1/3 C sugar + 1/2 C sugar 1/4 C corn meal 1/4 t salt 1 stick of unsalted butter, cut into small dice 1/3 C milk 1 pint of blueberries directions In a large mixing bowl, mix the flour, sugar, corn meal and salt together. Using a pastry cutter, cut the butter into the flour until the mixture is crumbly. Add milk. Using a wooden spoon, work mixture into a dough. Place dough on a greased cookie sheet. Using your fingers, press dough out into a six-inch circle and chill in the refrigerator for about 30 minutes. While dough chills, make the filling by mixing blueberries and sugar. Preheat oven to 350° F. Remove dough from fridge and using fingers, press the dough into a larger circle, about 15″ across. Pile filling in the middle, leaving a two-inch border. Gently fold excess dough over filling, pinching and patching any large cracks that may form. Bake for about one hour, or until berries are tender and crust is golden.      About Us Contact Us Site Map   ");sQ1[154]=new Array("http://www.urbanvivant.com/recipes/desserts/haystacks.html","Recipes - Butterscotch Haystacks","","Recipes - Desserts & Drinks  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Butterscotch Haystacks ingredients 1 package of butterscotch chips 3 1/2 C chow mein noodles 1 C pecans directions Pour butterscotch chips into glass mixing bowl. Nuke at low power for 1 minute. Stir with a wooden spoon. Continue process until chips are melted. Stir in chow mein noodles and pecans. Crunch mix-ins to form candy. Shape into tablespoon sized haystacks and let cool.        About Us Contact Us Site Map   ");sQ1[155]=new Array("http://www.urbanvivant.com/recipes/desserts/pretzelturtles.html","Recipes - Caramel Pretzel Turtles","","Recipes - Desserts & Drinks  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Caramel Pretzel Turtles ingredients ~ 50 pretzel nuggets 1 bag of caramels (10 oz.) 1 bag of semi-sweet chocolate chips (12 oz.) 1/4 C finely chopped almonds directions Lay a sheet of waxed paper over a smooth surface. One by one, unwrap each caramel, reserving the wrapper. Place one caramel down on the waxed paper. Then, using the wrapper as a barrier between the candy and a rolling pin, roll the caramel out to a thin layer about 1/4" thick, and about 1" long. Wrap and smooth a layer of caramel around a pretzel nugget and set aside. Continue until all caramels have been used up. Pour the semi-sweet chocolate chips into a microwave safe bowl. Nuke chocolate chips for 40 seconds at medium-low heat. Stir chips. Repeat procedure until chocolate is smooth and evenly melted. Lay out several sheets of wax paper. Using a wooden skewer, dip each nugget into the chocolate to coat, tapping off any excess chocolate. Place chocolate covered pretzels onto the wax paper, sprinkle with finely chopped almonds, and let dry until chocolate is no longer shiny, about three hours.     About Us Contact Us Site Map   ");sQ1[156]=new Array("http://www.urbanvivant.com/recipes/desserts/carrotcake.html","Recipes - Carrot Cake","","Recipes - Desserts & Drinks  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Carrot Cake ingredients 2 C sugar 1 C vegetable oil 4 large eggs 3 C grated carrots 1 t cinnamon 1 t pure vanilla extract 2 C flour 1/2 t baking powder 1 t baking soda 1/2 t salt cream cheese frosting if desired, recipe included in note section directions Preheat oven to 350° F. Combine sugar and oil using an electric mixer. Add eggs, carrots, cinnamon and vanilla. Beat together until well mixed. Stir together flour, baking powder, baking soda and salt. Add dry mixture to wet misture in thirds, beating well after each addition. Pour batter into a greased 10" tube pan. Bake about 1 hour, or until a toothpick inserted into cake comes out clean. Let cool for 15 minutes in the pan. Remove from pan and let cool completely. Dust with confectioners sugar or cream cheese frosting, or, eat it just as it is. notes To make cream cheese frosting, beat 12 oz. cream cheese until smooth, and cream 6 tablespoons of butter into cream cheese. Continue beating and add 3 cups of confectioners sugar. Chill before using.   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About Us Contact Us Site Map   ");sQ1[158]=new Array("http://www.urbanvivant.com/recipes/desserts/chocolatestrawberries.html","Recipes - Chocolate Dipped Strawberries","","Recipes - Desserts & Drinks  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Chocolate-Dipped Strawberries ingredients 1 package of semi-sweet, white or dark chocolate chips 2 pints of strawberries directions Pour chocolate into glass mixing bowl. Nuke at low power for 1 minute. Stir with a wooden spoon. Continue process until chocolate is melted. Wash berries and pat completely dry. Lay out strips of wax paper. When chocolate is melted, dip strawberries in chocolate, wiping off excess on the sides of the bowl, and let cool on wax paper. notes Use melted white chocolate to draw designs, such as a tuxedo.      About Us Contact Us Site Map   ");sQ1[159]=new Array("http://www.urbanvivant.com/recipes/desserts/truffles.html","Recipes - Chocolate Truffles","","Recipes - Desserts & Drinks  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Chocolate Truffles ingredients 1 3/4 C heavy cream 1/4 C honey 1 lb. good quality bittersweet chocolate, chopped 7 T butter at room temperature 2 T dark rum (optional) toppings: unsweetened cocoa powder, chopped pistachios, hazelnuts, almonds, macadamia nuts, coconut, etc. directions Place cream and honey in a saucepan and bring to a boil, stirring occasionally. Place chocolate in another large mixing bowl. When cream mixture is ready, pour over chocolate. Cover, and let stand for 5 minutes. Whisk in butter, 1 tablespoon at a time, until smooth. Stir in the rum. Let mixture cool for 30 minutes, then refrigerate for 2 hours. Scoop out into 1" balls and place on cookie sheet covered with wax paper. Refrigerate about 5 hours. Add toppings as desired.       About Us Contact Us Site Map   ");sQ1[160]=new Array("http://www.urbanvivant.com/recipes/desserts/applechips.html","Recipes - Cinnamon Apple Chips","","Recipes - Desserts & Drinks  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Cinnamon Apple Chips ingredients 1/4 C confectioners' sugar 2 t ground cinnamon 4 large apples directions Preheat oven to 250° F. In a small bowl, combine the sugar and cinnamon. Using a serated knife or mandoline, slice the apples lengthwise into 1/8" rounds, discarding seeds and both ends. Line two baking sheets with waxed or parchment paper. Lay out the apple slices in a single layer and sprinkle lightly with cinnamon sugar mixture. Bake the apples, turning every 1/2 hour, until dry and crispy, about 1 1/2 to 2 hours. Remove and store in an airtight container. notes Spreading and patting down the cinnamon sugar instead of sprinkling it provides a fun contrast on the chip, dark brown on one side, light on the other. Great served atop vanilla ice cream for a fun take on apple pie a la mode.      About Us Contact Us Site Map   ");sQ1[161]=new Array("http://www.urbanvivant.com/recipes/desserts/fruithearts.html","Recipes - Fruit-Filled Pastry Hearts","","Recipes - Desserts & Drinks  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Fruit Filled Pastry Hearts ingredients 1 package frozen puff pastry (17.3 oz.) 1/3 C peach spreadable fruit or preserves 1 t grated lemon peel 2 C berries (blueberries and strawberries are great) 1 package of cream cheese, softened (8 oz.) 1/4 C packed brown sugar 1 t pure vanilla extract confectioners sugar directions Thaw puff pastry, about 30 minutes. Preheat oven to 375° F. On a lightly floured surface, unfold pastry . Using a floured cookie cutter, cut sheets into about 45 pieces. Bake cookies until puffed and golden, about 10-12 minutes. Let cool on a wire rack. In a small saucepan, combine fruit and lemon peel. Heat and stir until melted. Cool. In a large mixing bowl, mix berries, then add sauce and toss to coat. Beat cream cheese, brown sugar and vanilla with an electric mixer until fluffy. To assemble pastries, cut each in heart in half horizontally, spread bottom with cream cheese mixture, top with fruit and remaining pastry half. Lightly sprinkle with powdered sugar. notes Can pre-bake pastry halves up to 12 hours earlier.  About Us Contact Us Site Map   ");sQ1[162]=new Array("http://www.urbanvivant.com/recipes/desserts/kolacky.html","Recipes - Kolacky","","Recipes - Desserts & Drinks  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Kolacky ingredients 2 1/4 C flour 2 sticks of unsalted butter, softened 8 oz. neufchatel or cream cheese 2 eggs, beaten 1 can fruit pie filling directions Preheat oven to 375° F and grease two cookie sheets. Combine all ingredients except for filling in a large bowl. Use a pastry cutter to cut the butter into the dry ingredients, then knead with hands to form the dough into a ball. Wrap dough in plastic wrap and chill for 40 minutes. Roll dough out to about 1/8" thick. Cut into squares. Spoon filling diagonally, going from one corner to the next. Fold the other corners into the middle. Bake about 15 minutes, or until lightly brown. Let cool, then sprinkle with powdered sugar.      About Us Contact Us Site Map   ");sQ1[163]=new Array("http://www.urbanvivant.com/recipes/desserts/chocolatebundt.html","Recipes - Low Sugar Chocolate Bundt Cake","","Recipes - Desserts & Drinks  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Low-Sugar Chocolate Bundt Cake ingredients 1 3/4 C flour 1/2 C Splena for baking 1/2 C splenda brown sugar blend 3/4 C cocoa powder 1 1/2 t baking powder 1 12 t baking soda 1/2 t salt 1 1/4 C low-fat buttermilk 1/4 C vegetable oil 2 large eggs, lightly beaten 2 t vanilla extract 1 C hot strong black coffee directions Preheat oven to 350° F. Grease a 10 cup bundt pan with non-stick cooking spray and set aside. Combine all dry ingredients in a large mixing bowl: flour, both Splenda sweeteners, baking powder, baking soda cocoa powder and salt. Combine all wet ingredients in a mixing bowl: buttermilk, oil, eggs, vanilla extract and coffee. When combined, slowly add dry mixture and blend using an electric mixer on medium speed, until batter is smooth (about two minutes). Pour batter into bundt pan and bake for 30-35 minutes. notes Adapted from a Splenda recipe, this wonderful cake is great for folks who have to watch their sugar intake.   About Us Contact Us Site Map   ");sQ1[164]=new Array("http://www.urbanvivant.com/recipes/desserts/sunshinesmoothie.html","Recipes - Sunshine Lemon-Lime Smoothie","","Recipes - Desserts & Drinks  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Sunshine Lemon-Lime Smoothie ingredients 1/2 C skim milk 1/2 C honeydew melon chunks 1 C lowfat vanilla yogurt 1 C lowfat lime yogurt 1 t vanilla extract 1/2 C ice 1 C lemon sorbet directions Put all items in the blender and blend until smooth. notes Makes 2 servings.   About Us Contact Us Site Map   ");sQ1[165]=new Array("http://www.urbanvivant.com/recipes/desserts/mochi.html","Recipes - Mochi","","Recipes - Desserts & Drinks  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Mochi ingredients 1 box mochiko (sweet rice flour) 1 1/2 t baking powder 2 1/2 C sugar 1 can coconut milk 1 1/2 C water 1 t vanilla extract powdered sugar directions Preheat oven to 350° F. Grease a 9x13 pan, preferably metal to further reduce sticking. Mix dry ingredients (mochiko, baking powder and sugar) in a large bowl. In a separate bowl, mix wet ingredients (coconut milk, water and vanilla extract). Make a well in the dry ingredients, pour a small portion of the wet ingredients into the well, and fold in. Continue until batter has the consistency of pancake batter. Pour mixture into pan, cover with foil and bake for one hour. Allow to cool for 4 hours, then cut into pieces and dust with powdered sugar.      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Whisk constantly until thickened and glassy, about 30 seconds. Remove saucepan from heat and whisk in remaining butter and vanilla. Transfer cream to a medium bowl, cover with wax paper, and let chill 3-4 hours before using. notes Great for fruit tarts. Boil apple jelly and use as glaze.   About Us Contact Us Site Map   ");sQ1[167]=new Array("http://www.urbanvivant.com/recipes/desserts/jammies.html","Recipes - Peanut Butter Jammies","","Recipes - Desserts & Drinks  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Peanut Butter Jammies ingredients 1/3 C flour 3/4 C creamy peanut butter 3/4 C sugar 1 egg, lightly beaten cooking spray jam directions Requires 3 hours of chill time! Beat together peanut butter, sugar and egg in a bowl at medium speed. Add flour and stir well. Shape dough into 20 1" balls and place on greased cookie sheets. Leave about an inch between each cookie. Press thumb into the center of each cookie. Cover sheet with plastic wrap and chill for 3 hours. Preheat oven to 375° F. Bake cookies for about 12 minutes. Remove from oven and spoon a bit of jam into each crevice.      About Us Contact Us Site Map   ");sQ1[168]=new Array("http://www.urbanvivant.com/recipes/desserts/peachcrumble.html","Recipes - Peach Crumble","","Recipes - Desserts & Drinks  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Peach Crumble peach filling 7 ripe peaches, peeled and sliced 1/2 C sugar 1/2 C water crumble 1/2 C sugar 3/4 C flour 1/2 C unsalted butter (1 stick), chilled directions Preheat oven to 350° F. Grease an 8x8 casserole dish. Put peaches, half cup of sugar and water in a saucepan and bring to a boil. Reduce heat and let simmer for 10 minutes. Drain and set aside. While the filling cools, make the crumble by putting half cup of sugar and flour in a mixing bowl. Using the shredding plane, grate the butter into the flour mixture. This ensures an even crumb. Using a pastry cutter, work the mixture together until crumbs form. Put the drained fruit into the bottom of the greased casserole dish, top with the crumble mixture, and bake for 50 minutes or until the crumble is a light straw or golden color. Allow to cool for 10 minutes before serving. notes If you're in a hurry, skip boiling the peaches with the sugar. This step simply makes for a more tender bite.     About Us Contact Us Site Map   ");sQ1[169]=new Array("http://www.urbanvivant.com/recipes/desserts/sangria_1.html","Recipes - Sangria 1","","Recipes - Desserts & Drinks  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Sangria I ingredients 2 peaches 1 apple (gala or golden) 1 pear 1/2 C brandy 1/4 C sugar 2 bottles Spanish red wine orange juice directions Marinate fruit in brandy and sugar for 2-3 days. A few hours before serving, add wine, and orange juice to sweeten.            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Beat until smooth and creamy. Gradually add remaining confectioners sugar until it reaches a nice spreadable consistency, you may not use all 8 cups. Set aside until use, or store up to 3 days. notes Can add food coloring to icing, or turn into a layer cake.  About Us Contact Us Site Map   ");sQ1[172]=new Array("http://www.urbanvivant.com/recipes/appetizers/guacamole.html","Recipes - Guacamole","","Recipes - Appetizers  appetizers soups & salads pasta poultry & seafood meat vegetables bread & breakfast desserts & drinks Guacamole ingredients 3 avocados 1/4 white onion, diced fine 1 jalapeno pepper, diced fine fresh cilantro 1/2 tomato, diced 1 t salt directions In a large bowl, use a fork to mash jalapeno, cilantro, half the onion and salt till it forms a paste. Cut the three avocados in half, remove the pit, and scrape flesh into the bowl along with the paste. Mash the avocado into the paste, leaving some chunks. Add tomato, remaining onion, cilantro and salt to taste. notes Guacamole is traditionally made in a molcajete, a mortar fashioned from volcanic rock. The rough texture of the rock perfectly melds all flavors together.     About Us Contact Us Site Map   ");var sQb=0;var sQc=1;var sQd=2;var sQe=3;var sQf=4;var sQg=5;var sQh=6;var sQi=7;var sQj=8;var sQk;var sQdl;var sQm;var sQn; var sQ98 ; var sQB=true;var sQC=1;var sQE=2;var sQD=3;var sQF=4;var sQP=false;var sQQ=true;var sQ46=true;var sQ83=true;var sQ73=true;var sQ14=true;var sQ17=false;var sQ90=-1;var sQ45=0;var sQT;function SMPSetFocus() { document.formSearch.txtSearch.focus(); }
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//  End of Search Maker Pro script.