[null, {"document_url": "http://whatimadeyesterday.blogspot.com/2008/11/", "unformatted_src": "http://3.bp.blogspot.com/_IUwshg_aLN4/SSlXO96AIjI/AAAAAAAABZs/N6wyGeyU8WU/s320/cream+of+wheat.jpg", "src": "http://3.bp.blogspot.com/_IUwshg_aLN4/SSlXO96AIjI/AAAAAAAABZs/N6wyGeyU8WU/s320/cream+of+wheat.jpg", "formatted_filename": "cream of wheat"}, null, null, null, null, {"document_url": "http://whatimadeyesterday.blogspot.com/2008/11/", "unformatted_src": "http://4.bp.blogspot.com/_IUwshg_aLN4/SSlsRZhLvCI/AAAAAAAABaU/bSWr0xfgwQQ/s320/anniversary+flowers.jpg", "src": "http://4.bp.blogspot.com/_IUwshg_aLN4/SSlsRZhLvCI/AAAAAAAABaU/bSWr0xfgwQQ/s320/anniversary+flowers.jpg", "formatted_filename": "anniversary flowers"}, null, null, {"document_url": "http://whatimadeyesterday.blogspot.com/2008/11/", "unformatted_src": "http://4.bp.blogspot.com/_IUwshg_aLN4/SSlRVpzu22I/AAAAAAAABY0/WXoOrvgv4H8/s320/sign.jpg", "src": "http://4.bp.blogspot.com/_IUwshg_aLN4/SSlRVpzu22I/AAAAAAAABY0/WXoOrvgv4H8/s320/sign.jpg", "formatted_filename": "sign"}, null, {"document_url": "http://whatimadeyesterday.blogspot.com/2008/11/", "unformatted_src": "http://3.bp.blogspot.com/_IUwshg_aLN4/SSlRWUVqOgI/AAAAAAAABY8/cp7naOoWtAI/s320/water+carve.jpg", "src": "http://3.bp.blogspot.com/_IUwshg_aLN4/SSlRWUVqOgI/AAAAAAAABY8/cp7naOoWtAI/s320/water+carve.jpg", "formatted_filename": "water carve"}, null, {"document_url": "http://whatimadeyesterday.blogspot.com/2008/11/", "unformatted_src": "http://4.bp.blogspot.com/_IUwshg_aLN4/SSlRXUBDARI/AAAAAAAABZg/aOJnvzJhbcs/s320/bridge.jpg", "src": "http://4.bp.blogspot.com/_IUwshg_aLN4/SSlRXUBDARI/AAAAAAAABZg/aOJnvzJhbcs/s320/bridge.jpg", "formatted_filename": "bridge"}, null, {"document_url": "http://whatimadeyesterday.blogspot.com/2008/11/", "unformatted_src": "http://1.bp.blogspot.com/_IUwshg_aLN4/SSlRW7pGCGI/AAAAAAAABZI/WoKH9BBJRmg/s320/dam.JPG", "src": "http://1.bp.blogspot.com/_IUwshg_aLN4/SSlRW7pGCGI/AAAAAAAABZI/WoKH9BBJRmg/s320/dam.JPG", "formatted_filename": "dam"}, null, {"document_url": "http://whatimadeyesterday.blogspot.com/2008/11/", "unformatted_src": "http://4.bp.blogspot.com/_IUwshg_aLN4/SSlRXAnA8zI/AAAAAAAABZU/G_3zKosAb0Y/s320/tree.jpg", "src": "http://4.bp.blogspot.com/_IUwshg_aLN4/SSlRXAnA8zI/AAAAAAAABZU/G_3zKosAb0Y/s320/tree.jpg", "formatted_filename": "tree"}, null, null, {"document_url": "http://whatimadeyesterday.blogspot.com/2008/11/", "unformatted_src": "http://1.bp.blogspot.com/_IUwshg_aLN4/SRJCWheugFI/AAAAAAAABW0/aiIuspEeknY/s320/burgundy+beans+2+uncooked.jpg", "src": "http://1.bp.blogspot.com/_IUwshg_aLN4/SRJCWheugFI/AAAAAAAABW0/aiIuspEeknY/s320/burgundy+beans+2+uncooked.jpg", "formatted_filename": "burgundy beans   uncooked"}, null, {"document_url": "http://whatimadeyesterday.blogspot.com/2008/11/", "unformatted_src": "http://1.bp.blogspot.com/_IUwshg_aLN4/SRJCW0K15AI/AAAAAAAABW8/QODFSJei53U/s320/burgundy+beans+2+cooked.jpg", "src": "http://1.bp.blogspot.com/_IUwshg_aLN4/SRJCW0K15AI/AAAAAAAABW8/QODFSJei53U/s320/burgundy+beans+2+cooked.jpg", "formatted_filename": "burgundy beans   cooked"}, null, null, {"document_url": "http://whatimadeyesterday.blogspot.com/2008/11/", "unformatted_src": "http://1.bp.blogspot.com/_IUwshg_aLN4/SR7iEmem-8I/AAAAAAAABYs/jTLMUZMFWN8/s320/penne+ala+vodka.jpg", "src": "http://1.bp.blogspot.com/_IUwshg_aLN4/SR7iEmem-8I/AAAAAAAABYs/jTLMUZMFWN8/s320/penne+ala+vodka.jpg", "formatted_filename": "penne ala vodka"}, null, null, null, {"document_url": "http://whatimadeyesterday.blogspot.com/2008/11/", "unformatted_src": "http://1.bp.blogspot.com/_IUwshg_aLN4/SRJAN_e19cI/AAAAAAAABWU/Q_gyyDNZ-KA/s320/hairpin+signs.jpg", "src": "http://1.bp.blogspot.com/_IUwshg_aLN4/SRJAN_e19cI/AAAAAAAABWU/Q_gyyDNZ-KA/s320/hairpin+signs.jpg", "formatted_filename": "hairpin signs"}, {"document_url": "http://whatimadeyesterday.blogspot.com/2008/11/", "unformatted_src": "http://2.bp.blogspot.com/_IUwshg_aLN4/SRJAN8EeDlI/AAAAAAAABWc/ltzCuF7epzA/s320/hairpin+sky.jpg", "src": "http://2.bp.blogspot.com/_IUwshg_aLN4/SRJAN8EeDlI/AAAAAAAABWc/ltzCuF7epzA/s320/hairpin+sky.jpg", "formatted_filename": "hairpin sky"}, {"document_url": "http://whatimadeyesterday.blogspot.com/2008/11/", "unformatted_src": "http://4.bp.blogspot.com/_IUwshg_aLN4/SRJAOdjSzbI/AAAAAAAABWk/flH_cSyC1gU/s320/hairpin+john.jpg", "src": "http://4.bp.blogspot.com/_IUwshg_aLN4/SRJAOdjSzbI/AAAAAAAABWk/flH_cSyC1gU/s320/hairpin+john.jpg", "formatted_filename": "hairpin john"}, null, null, {"document_url": "http://whatimadeyesterday.blogspot.com/2008/11/", "unformatted_src": "http://2.bp.blogspot.com/_IUwshg_aLN4/SRI-HhKfEqI/AAAAAAAABWE/u_1GJbyKqZQ/s320/almond+chicken.jpg", "src": "http://2.bp.blogspot.com/_IUwshg_aLN4/SRI-HhKfEqI/AAAAAAAABWE/u_1GJbyKqZQ/s320/almond+chicken.jpg", "formatted_filename": "almond chicken"}, null, null, {"document_url": "http://whatimadeyesterday.blogspot.com/2008/11/", "unformatted_src": "http://4.bp.blogspot.com/_IUwshg_aLN4/SRI8_BFjyGI/AAAAAAAABV8/UYMoPI5qvZY/s320/DSC01506.JPG", "src": "http://4.bp.blogspot.com/_IUwshg_aLN4/SRI8_BFjyGI/AAAAAAAABV8/UYMoPI5qvZY/s320/DSC01506.JPG", "formatted_filename": "DSC"}, null, null, {"document_url": "http://whatimadeyesterday.blogspot.com/2008/11/", "unformatted_src": "http://1.bp.blogspot.com/_IUwshg_aLN4/SQeWi_w0yLI/AAAAAAAABVg/DDEOhqPW4iE/s320/filet+mignon.jpg", "src": "http://1.bp.blogspot.com/_IUwshg_aLN4/SQeWi_w0yLI/AAAAAAAABVg/DDEOhqPW4iE/s320/filet+mignon.jpg", "formatted_filename": "filet mignon"}, null, null, {"document_url": "http://whatimadeyesterday.blogspot.com/2008/11/", "unformatted_src": "http://3.bp.blogspot.com/_IUwshg_aLN4/SQeUD1P6NfI/AAAAAAAABVY/nhg0ByPV3Nk/s320/borscht.jpg", "src": "http://3.bp.blogspot.com/_IUwshg_aLN4/SQeUD1P6NfI/AAAAAAAABVY/nhg0ByPV3Nk/s320/borscht.jpg", "formatted_filename": "borscht"}, null, null, null, null, null, null, null, null, null, null, null, null]


Cream of Wheat, How I Love Thee

It was John that introduced me to cream of wheat, after he excitedly ordered it at this cute outdoor Union Square restaurant with horrific service. Since then, it has become a cold weather breakfast treat for us, and I have almost figured out when to remove the pan from the heat in order to achieve the perfect not-too-thick consistency.

I insist upon making my cream of wheat using only milk (no water), and have started experimenting with some additional ingredients (not that it lacks anything on its own!). Most recently, we have been topping our cream of wheat with mixed berries (these guys were frozen...it's not exactly berry season here), and just a tiny bit of some wonderful local maple syrup. LOVE IT. 

Pork Mango Picadillo

I came across this recipe for Pork Mango Picadillo a long time ago, and was drawn in by both the photo and the ingredients. I had never heard of picadillo before, and it seemed like this Latin American dish could be considered somewhat healthy, especially as it incorporated vegetables and fruit and could easily be modified. Basically, picadillo consists of ground meat spiced with cloves and cinnamon, mixed with various other ingredients (tomatoes, onions, almonds...). It can be served with rice (brown rice, in the case of our dinner) or as a filling for tacos. Mmmm...this would be very good in a taco.

I really liked this recipe, but for the sake of comparison I have since printed out a number of picadillo recipes. I am amazed at the regional variability (such as the addition of olives and raisins) from one recipe to another. I am looking forward to making this simple dish again soon, and may try it with ground turkey to lighten it up a bit. 

11-11: Anniversary No.2 Posted by Erin Murphy at 9:41 AM No comments: Links to this post 
Natural Bridge State Park

The path upon which we ran through the park: The water carved a valley beneath us: There were areas for picnicking and leaf-peeping, too: Labels: Berkshire County, Travel and Entertainment


Burgundy Beans, Revisited

I have been meaning for a while to post my experience with these bizarre purple beans that I had bought at the North Adams farmer's market over the summer. When the farmer saw my excitement at their burgundy-ness, she let me down easy, telling me that they turn green — like any other bean — when they are cooked. I had to put it to the test.

Here are the lovely raw beans — look how they are green inside! Here are those same beans, microwaved in a casserole dish with a little water, a pat of butter, a couple of cloves of crushed garlic and some salt — so easy and good! She was right! (I suppose they tasted the same as regular ol' green beans, too!)
Posted by Erin Murphy at 8:00 AM 2 comments: Links to this post 

Penne ala...

I first started watching the Food Network sometime in 2001. Although I hate to admit this (because she is just not the same person she was then), it was largely due to Rachel Ray. One of the first things she ever made on 30 Minute Meals was Penne ala Vodka (which she unfortunately felt the need to call You Won't Be Single For Long Vodka Cream Pasta.

A friend of mine had made her family's version of this dish for me about 5 years before I watched this episode. It was one of the most delicious things I had ever eaten, and when I tried to create her recipe, it didn't even compare. (Not sure what went wrong there, MJ!)

So, when I saw that RR had a few slightly different ingredients, I gave it a try and it came out just great. It was the first successful dish I had ever cooked, and though it is so easy for me now, it was a major challenge then. Completely unsure of myself in the kitchen, I even counted out the 20 leaves of basil!

This was also the first meal I made for my husband (before he was my husband) — I guess I wasn't single for long? Since he doesn't drink, I learned that making this sauce without the vodka is no big deal at all (and it makes the meal a bit more affordable, too).

When I made this the other night, it was a breeze — makes me realize how far I have come! Posted by Erin Murphy at 9:35 AM No comments: Links to this post 

Hairpin Turn Labels: Berkshire County, Photography, Travel and Entertainment


Almond-Crusted Chicken Fingers

I have a great pecan chicken recipe that I found on the internet when the web was a very new thing. I'll be sure to make it soon and post it on the ol' blog.

Right now, though, we are on an almond kick. They sell surprisingly inexpensive bulk almonds at our food co-op, and we always have some on hand. Also, I really prefer to make chicken recipes that do not involve cutting the chicken in any way. The potential spread of salmonella seems, in my mind, to multiply like crazy when you involve a cutting board and a knife. So, I'm all about the package-to-pan method of cooking chicken. Of course, this recipe involved an additional step, so it's really a package-to-coating-to-pan recipe — and it was very good and nutritious! Anyone else hate the new Food Network website?
Posted by Erin Murphy at 8:00 AM No comments: Links to this post 

We Voted! I am very jealous of her sticker. I had even looked for them at the polling place. Oh, well...2012...
Posted by Erin Murphy at 7:36 PM No comments: Links to this post 

Filet Mignon

Below is a horrible, hastily-taken photo of one of the best steaks I have ever eaten. I have wanted for some time to apply the techniques I learned in the Tender at the Bone (aka Meat) Class that I took last year to make us a meal featuring filet mignon.

I have tried to make filet mignon twice before, using a recipe that claimed a hot sear for 3 minutes on each side would produce a medium-rare steak. It does not. Filet mignon is a thick little steak, and both times I attempted that recipe I had to return the steak to the pan several times. But not this time.

A technique suggested in an issue of Cook's Illustrated involves cooking the meat in the oven to a specific internal temperature (using a probe thermometer), then removing it from the oven and searing it on all sides. While the meat rests on a plate, a pan sauce can be made (which I then mixed with some mushrooms that I had sauteed throughout the process.) Despite the ugly photo (we were in a hurry to eat it!), this was definitely one of the best things I have ever cooked. And, cooking filet mignon yourself not only saves tons of money, but ensures that your steak is actually cooked to your liking.