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string(5342) "I don't know what came first in this recipe...the potato or the truffle?<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2779860321/" title="pink eye baby potatoes© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3265/2779860321_52fdb46432_o.jpg" alt="pink eye baby potatoes© by Haalo," height="672" width="450" /></a></center><br />The potatoes in question are these adorable baby pink eyes - pink eyes are best boiled, steamed or baked.<br /><br /><br /><center><a href="http://www.flickr.com/photos/haalo/2779860115/" title="white truffle cream© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3113/2779860115_cef25bf88c_o.jpg" alt="white truffle cream© by Haalo" height="672" width="450" /></a></center><br />The truffle comes in the form of this White Truffle Cream which unlike many "White Truffle Oils" actually contains real white truffle rather than the chemical 2,4-dithiapentane. It's a simple blend of porcini, olive oil, salt and white truffle.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2780718676/" title="white truffle cream© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3087/2780718676_078d9571f8_o.jpg" width="450" height="672" alt="white truffle cream© by Haalo" /></a></center><br /><br />To test how good the truffle cream was, I got Paalo to close his eyes and then waved the open jar under his nose. I don't think I've ever seen him move so quickly or look more happy. Indeed I had to pry the jar from his hands since he just couldn't stop sniffing it!<br /><br />I have mentioned it before but <a href="http://cookalmostanything.blogspot.com/2007/11/weekend-herb-blogging-107.html">white truffles</a> unlike their black relatives, shouldn't really be cooked and are best used shaved over a dish. For this recipe, a small spoonful is stirred through the finished dish where the heat does it job to release and infuse the ingredients with white truffle goodness.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2779860977/" title="truffled pink eye potatoes with shimeji mushrooms© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3123/2779860977_869a3fb715_o.jpg" width="450" height="672" alt="truffled pink eye potatoes with shimeji mushrooms© by Haalo" /></a></center><br /><center><br /><span style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: rgb(153, 0, 0);">Truffled Pink Eye Potatoes with Sautéed Shimeji Mushrooms</span></span></span><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: rgb(153, 0, 0);"><br /></span></span><br />baby pink eye potatoes, scrubbed well, skin left on<br />shimeji mushrooms<br /><a href="http://www.lafavoritalive.com/prodotti.php?IdPro=18">Crema Tartuffon</a> - White Truffle Cream</center><br /><br />Choose potatoes that are all roughly the same size to even out cooking time. Steam until just tender. Cut them in half when ready to assemble the dish.<br /><br />Heat a little oil and a knob of butter in a skillet over a medium heat and when the butter is melted and sizzling, add in the shimeji. Cook quickly until lightly golden. Remove the shimeji from the pan and add in the halved potatoes - cut side down. Flip when golden and return the shimeji to the pan. Toss for a minute to ensure even colouring before removing the ingredients to a bowl.<br /><br />Take a small spoonful of Truffle Cream and stir through the hot potato/shimeji mixture. It will dissolve in the retained heat. Once mixed through, place in a dish and serve.<br /><br />This is one side dish that I can pretty much guaranteed will disappear as soon as it's placed on the table!<br /><br />Note:<br />I have included a link to the manufacturer's product page but if you are in Melbourne, you can find this at Oliveria (Chapel Street, Prahran)<div class="feedflare">
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string(5342) "I don't know what came first in this recipe...the potato or the truffle?<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2779860321/" title="pink eye baby potatoes© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3265/2779860321_52fdb46432_o.jpg" alt="pink eye baby potatoes© by Haalo," height="672" width="450" /></a></center><br />The potatoes in question are these adorable baby pink eyes - pink eyes are best boiled, steamed or baked.<br /><br /><br /><center><a href="http://www.flickr.com/photos/haalo/2779860115/" title="white truffle cream© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3113/2779860115_cef25bf88c_o.jpg" alt="white truffle cream© by Haalo" height="672" width="450" /></a></center><br />The truffle comes in the form of this White Truffle Cream which unlike many "White Truffle Oils" actually contains real white truffle rather than the chemical 2,4-dithiapentane. It's a simple blend of porcini, olive oil, salt and white truffle.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2780718676/" title="white truffle cream© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3087/2780718676_078d9571f8_o.jpg" width="450" height="672" alt="white truffle cream© by Haalo" /></a></center><br /><br />To test how good the truffle cream was, I got Paalo to close his eyes and then waved the open jar under his nose. I don't think I've ever seen him move so quickly or look more happy. Indeed I had to pry the jar from his hands since he just couldn't stop sniffing it!<br /><br />I have mentioned it before but <a href="http://cookalmostanything.blogspot.com/2007/11/weekend-herb-blogging-107.html">white truffles</a> unlike their black relatives, shouldn't really be cooked and are best used shaved over a dish. For this recipe, a small spoonful is stirred through the finished dish where the heat does it job to release and infuse the ingredients with white truffle goodness.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2779860977/" title="truffled pink eye potatoes with shimeji mushrooms© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3123/2779860977_869a3fb715_o.jpg" width="450" height="672" alt="truffled pink eye potatoes with shimeji mushrooms© by Haalo" /></a></center><br /><center><br /><span style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: rgb(153, 0, 0);">Truffled Pink Eye Potatoes with Sautéed Shimeji Mushrooms</span></span></span><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: rgb(153, 0, 0);"><br /></span></span><br />baby pink eye potatoes, scrubbed well, skin left on<br />shimeji mushrooms<br /><a href="http://www.lafavoritalive.com/prodotti.php?IdPro=18">Crema Tartuffon</a> - White Truffle Cream</center><br /><br />Choose potatoes that are all roughly the same size to even out cooking time. Steam until just tender. Cut them in half when ready to assemble the dish.<br /><br />Heat a little oil and a knob of butter in a skillet over a medium heat and when the butter is melted and sizzling, add in the shimeji. Cook quickly until lightly golden. Remove the shimeji from the pan and add in the halved potatoes - cut side down. Flip when golden and return the shimeji to the pan. Toss for a minute to ensure even colouring before removing the ingredients to a bowl.<br /><br />Take a small spoonful of Truffle Cream and stir through the hot potato/shimeji mixture. It will dissolve in the retained heat. Once mixed through, place in a dish and serve.<br /><br />This is one side dish that I can pretty much guaranteed will disappear as soon as it's placed on the table!<br /><br />Note:<br />I have included a link to the manufacturer's product page but if you are in Melbourne, you can find this at Oliveria (Chapel Street, Prahran)<div class="feedflare">
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string(26) "Cheese - Maleny Le Blochon"
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string(4655) "Our intention in attending Sunday's <a href="http://eatalmostanything.com/2008/08/2008-melbourne-specialist-cheese-show.html">Melbourne Specialist Cheese Show</a> was to seek out new cheese-makers and/or cheese and this next offering certainly qualifies.<br /><br />Maleny Cheese is a family concern which sees a merging of Swiss cheese makers with third generation dairy farmers. Located in Maleny, Queensland they opened in 2004.<br /><br />The cheese featured in this post, is a highly aromatic washed rind called <span style="font-weight: bold;">Le Blochon</span>.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2778079126/" title="maleny le blochon© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3150/2778079126_28fffea38d_o.jpg" alt="maleny le blochon© by Haalo" height="672" width="450" /></a></center><br /><br /><div style="text-align: center;">Cheese Maker: Maleny Cheese<br />Cheese Name: Le Blochon<br />Location: 1 Clifford St, Maleny, Queensland<br />Web: <a href="http://www.malenycheese.com.au/">www.malenycheese.com.au<br /></a></div><br /><br />The first thing you notice when you approach this cheese is undoubtably its aroma. That "farm fresh" scent fills the air and can't help but put a smile on your face. Once you handle the cheese you'll then notice just how soft and malleable it feels<br /><br /><br /><center><a href="http://www.flickr.com/photos/haalo/2778079344/" title="maleny le blochon© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3103/2778079344_f3ef94dc1a_o.jpg" alt="maleny le blochon© by Haalo" height="672" width="450" /></a></center><br />Once unwrapped you can enjoy its wrinkled tan skin. Much like the <a href="http://en.wikipedia.org/wiki/Reblochon">Reblouchon</a> on which it is based, it is made using the milk from the second milking.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2777221933/" title="maleny le blochon© by Haalo, on Flickr"><img src="http://farm3.static.flickr.com/2235/2777221933_3bae2b6c5b_o.jpg" alt="maleny le blochon© by Haalo" height="672" width="450" /></a></center><br /><br />This photo shows the appearance when cut not long after removing it from the fridge - there are signs of its lovely unctuous character but it does need to come up to temperature<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2778079788/" title="maleny le blochon© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3149/2778079788_3ae74db5d5_o.jpg" alt="maleny le blochon© by Haalo" height="600" width="450" /></a></center><br /><br />The skin is well defined and certainly edible - there's no bitterness or overpowering ammonia scent that can be found in other cheese.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2777222413/" title="maleny le blochon© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3045/2777222413_254b8a8b20_o.jpg" alt="maleny le blochon© by Haalo" height="672" width="450" /></a></center><br /><br />Taste wise, it's a sweet and somewhat nutty flavoured cheese, combined with a wonderful creamy mouth feel. For washed rind novices, I urge you to look past its aroma - you will be more than rewarded by this excellent cheese.<div class="feedflare">
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string(35) ""Chef" Jasper J. Mirabile Jr. PWNED"
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string(10793) "I find it apt to begin with the words of Sir Walter Scott<br /><br /><blockquote>Oh what a tangled web we weave,<br />When first we practise to deceive! </blockquote><br />I probably would not have taken this route if not for the following line in a supposed "apology" directed to Pim after "Chef" Jasper J. Mirabile Jr. was caught having stolen Pim's delightful photo of her homemade <a href="http://www.chezpim.com/blogs/2008/08/meet-chef-jaspe.html">pop tarts</a>.<br /><br />To quote:<br /><blockquote>"Whenever I use a cartoon, recipe etc...I always give credit and I NEVER THOUGHT anything about this before."</blockquote><br />Oh Really?<br /><br />Perhaps "Chef" Jasper J. Mirabile Jr. has forgotten about this photo<br /><br /><center><a href="http://www.flickr.com/photos/haalo/310871815/" title="panforte© by Haalo, on Flickr"><img src="http://farm1.static.flickr.com/110/310871815_9bab16809d.jpg" alt="panforte© by haalo" height="450" width="450" /></a></center><br /><br />it's a <a href="http://cookalmostanything.blogspot.com/2006/12/panforte.html">panforte</a> I made back in December 2006<br /><br />that apparently is the spitting image of one "Chef" Jasper J. Mirabile Jr. "made" in December 2007<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_WWkbVldof7M/SKqcNqfzSkI/AAAAAAAAArc/pjheQCcgdb0/s1600-h/chefjasper.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_WWkbVldof7M/SKqcNqfzSkI/AAAAAAAAArc/pjheQCcgdb0/s320/chefjasper.jpg" alt="" id="BLOGGER_PHOTO_ID_5236169275331529282" border="0" /></a>http://jaspermirabileDOTblogspotDOTcom/2007/12/today-is-national-fruitcake-day-so-here.html<br /><br />Time to recall "Chef" Jasper J. Mirabile Jr.'s "apology"<div><br /><blockquote>"I always give credit and I NEVER THOUGHT anything about this before."</blockquote><br /></div>Well, "Chef" Jasper J. Mirabile Jr. you do not give credit and you have indeed, done it before.<br /><br />Not only is this an issue of copyright infringement, this is also an issue of fraud - he is passing off this photo not only as his own work but as an example of what his "original" recipe would look like.<br /><br />In case there are apologists (or alter ego's) out there that want to claim that this is a <strike>one</strike> two-off perhaps you'd like to explain the following acts of photo misappropriation and fraud found in about 5 minutes:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_WWkbVldof7M/SKqm4b7XdfI/AAAAAAAAArk/ZILx-0fGFxc/s1600-h/shrimp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_WWkbVldof7M/SKqm4b7XdfI/AAAAAAAAArk/ZILx-0fGFxc/s320/shrimp.jpg" alt="" id="BLOGGER_PHOTO_ID_5236181005271266802" border="0" /></a><br />http://jaspermirabileDOTblogspotDOTcom/2008/08/new-orleans-recipes.html<br />"Chef" Jasper J. Mirabile Jr. claims that he was inspired to make this dish in New Orleans.<br /><br />Actually, the photo has been ripped from the site: <a href="http://sseichinger.blogspot.com/2007/03/saveur-shrimp.html">Eat with Me</a><br />You'll notice that the photo has been cropped and saturated to alter the colour - something that "Chef" Jasper J. Mirabile Jr. claimed to Pim that he doesn't do.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_WWkbVldof7M/SKqnvP5SuuI/AAAAAAAAAr8/k1LFAW_Dv24/s1600-h/tart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_WWkbVldof7M/SKqnvP5SuuI/AAAAAAAAAr8/k1LFAW_Dv24/s320/tart.jpg" alt="" id="BLOGGER_PHOTO_ID_5236181946934147810" border="0" /></a><br />http://jaspermirabileDOTblogspotDOTcom/2008/07/day-6-of-6-days-of-heirloom-tomatoes.html<br />This is supposed to be a <span style="font-weight: bold;">sweet</span> tart "Chef" Jasper J. Mirabile Jr whipped up for his sold out class at The Culinary Center Of Overland Park.<br /><br />It too was shamelessly stolen from the site: <a href="http://www.lastnightsdinner.net/2007/07/31/tarted-up/">Last Night's Dinner</a><br />It's actually a photo of a goat cheese and tomato tart - certainly not a sweet tart.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_WWkbVldof7M/SKqnTjQko-I/AAAAAAAAArs/391INXJTGTo/s1600-h/pudding.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_WWkbVldof7M/SKqnTjQko-I/AAAAAAAAArs/391INXJTGTo/s320/pudding.jpg" alt="" id="BLOGGER_PHOTO_ID_5236181471095727074" border="0" /></a><br />http://jaspermirabileDOTblogspotDOTcom/2008/07/heirloom-tomato-bread-pudding-6-days-of.html<br />"Chef" Jasper J. Mirabile Jr. claims he "made" this <span style="font-weight: bold;">sweet</span> tomato bread pudding at his Heirloom Tomato Seminar .<br /><br />Sorry to disappoint, it's actually a very <span style="font-weight: bold;">savoury</span> tomato, spinach bread pudding from the site: <a href="http://www.beansandgreens.net/index.php?/archives/119-Tomato-Spinach-Bread-Pudding.html">Beans and Greens</a><br /><br /><br />One more for good measure and this surely should give you a laugh<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_WWkbVldof7M/SKqng8bVVFI/AAAAAAAAAr0/4mUdh5n9zgE/s1600-h/salsa.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_WWkbVldof7M/SKqng8bVVFI/AAAAAAAAAr0/4mUdh5n9zgE/s320/salsa.jpg" alt="" id="BLOGGER_PHOTO_ID_5236181701190046802" border="0" /></a><br /><br />http://jaspermirabileDOTblogspotDOTcom/2008/05/happy-cinco-de-mayo.html<br />The photo is claimed to be that of "My wife Lisa's Salsa recipe"<br /><br />Perhaps there are questions on the identity of "Chef" Jasper J. Mirabile Jr.'s spouse - I know I wouldn't be admitting to it - the photo actually comes from the site: <a href="http://www.stainlesssteeldroppings.com/?p=228">Stainless Steel Droppings</a><br /><br />5 minutes browsing and 4 more cases where copyright has been infringed, images misappropriated and fraud committed.<br /><br /><br />So what can we do - I can only repeat the advice of <a href="http://www.chezpim.com/blogs/2008/08/meet-chef-jaspe.html">Pim</a><br /><br /><blockquote>"By the way, these thieves don't usually strike just once, so you might want to check his archives and see if he's stolen from you too."</blockquote><br /><br />UDPATE:<br />Thank you to all the support shown by fellow bloggers and the general public on this issue - do check out <a href="http://www.lastnightsdinner.net/2008/08/19/all-rights-reserved/">Jen's</a> and <a href="http://www.columbusfoodie.com/2008/08/19/chef-jasper-j-mirabile-jr-content-thief-extraordinaire/">Columbus Foodies</a> posting on the matter.<br /><br />"Chef" Jasper. J. Mirabile Jr has indeed closed his blog off as an invite only blog - no wonder really, if you look at the comments in the space of 15 minutes two more incidents of plagerism were found. <div><br /><br />I notice that the sockpuppets are still active on Pim's post so this next one is for them<br /><br />The following is a post "Chef" Jasper J. Mirabile Jr. WROTE for the August Issue of <a href="http://www.435southmagazine.com/">435 South - The Magazine of the South Johnson County</a>. It is all about his experience at a local blackberry farm.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_WWkbVldof7M/SKuFYb9ZCOI/AAAAAAAAAsE/McqZ2mws3WE/s1600-h/jasper+-+blackberry.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_WWkbVldof7M/SKuFYb9ZCOI/AAAAAAAAAsE/McqZ2mws3WE/s320/jasper+-+blackberry.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5236425646616938722" /></a><br /><br />All good and well, except the text has mostly been taken from this site: <a href="http://picktnproducts.org/news/07012006.html">Picktnproducts</a><br /><br />The quotes he attributes to Cy and Dee were in fact spoken by Tammy Algood, "food expert and spokesperson for the statewide Pick Tennessee Products campaign"<br /><br />Geography isn't my best subject but I'm sure that Kansas and Tennessee are two different states.<br /><br />Please remember this is an article he <span class="Apple-style-span" style="font-weight: bold;">wrote for a magazine</span> that was lifted from The Tennessee Department of Agriculture - to truly highlight how much was lifted - the yellow text indicates all the lifted content, the normal text is what "Chef" Jasper J. Mirabile Jr actually wrote.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_WWkbVldof7M/SKuH1hjW0rI/AAAAAAAAAsM/iE2o6cilAhY/s1600-h/blackberry+text.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_WWkbVldof7M/SKuH1hjW0rI/AAAAAAAAAsM/iE2o6cilAhY/s320/blackberry+text.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5236428345357816498" /></a></div><div><br /></div><div class="feedflare">
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string(29) "2008-08-17T21:57:00.004+10:00"
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string(29) "2008-08-17T23:08:40.132+10:00"
["title"]=>
string(26) "Weekend Herb Blogging #145"
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string(6233) "Marija from <a href="http://palachinka.blogspot.com/">Palachinka</a> is hosting <a href="http://kalynskitchen.blogspot.com/2005/10/weekend-herb-blogging-recaps-third-year.html">Weekend Herb Blogging</a> and this week I have Blood Oranges.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2767658774/" title="blood oranges© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3240/2767658774_4cc4d9fbec_o.jpg" alt="blood oranges© by Haalo" height="672" width="450" /></a></center><br />While Blood Oranges do <a href="http://cookalmostanything.blogspot.com/2006/09/blood-orange-cordial.html">vary</a> in the intensity of their colour, these were all marked with an intense deep red flesh.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2767658620/" title="blood oranges© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3071/2767658620_a71818c4d9_o.jpg" alt="blood oranges© by Haalo" height="450" width="450" /></a></center><br />This red colour is due to two pigments, Anthocyanin and Carotenoid, both of which are anti-oxidants. Nutritionally, you'll find they contain Vitamins A, B6 and C, Niacin, Riboflavin and Thiamin as well as Calcium, Copper, Folate, Iron, Magnesium, Panthothenic Acid and Potassium.<br /><br />For this weeks recipe I've decided to focus on showing off the colour and also provide something to brighten up a winter's breakfast. As toast is a favoured way to start the day, some Blood Orange Marmalade certainly won't go astray.<br /><br />As these are sweetly flavoured, I've opted to cut the oranges into thick slices so give a more generous flavour hit in each bite.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2769776655/" title="blood orange marmalade© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3268/2769776655_cf3037a18c_o.jpg" alt="blood orange marmalade© by Haalo" height="672" width="450" /></a></center><br /><br /><center><span style="color: rgb(102, 0, 0);font-size:130%;" ><span style="font-weight: bold;">Blood Orange Marmalade</span></span><br /><br />500 grams Blood Oranges<br />water<br />3 cups sugar, approximate</center><br /><br /><br />Slice the tops and bottoms off each orange and discard, then slice into quarters. Cut each quarter into thick slices.<br /><br />Place the slices, any juice and all the seeds into a non-reactive saucepan and pour over enough water to cover the orange pieces.<br /><br />Note: if you have the time you can place the sliced oranges and water into a bowl and let it sit overnight in the fridge. This will help to release the natural pectin into the water and lessen the time taken in the next stage to soften the peel.<br /><br />Over a gentle heat, slowly simmer the oranges until the skin has softened. It's important that you make sure the skin is to your liking as once as you add the sugar, the skin will set and will not get any softer. You'll notice a type of scum rising to the surface as it boils, just skim this off and discard.<br /><br />Once the skin has softened, measure out your remaining mixture - in this case I had a total of 4 cups left (this is the volume of the water and the orange pieces). This measurement decides how much sugar is needed.<br /><br />As the fruit is sweet, I used 3 cups of sugar - the general rule of thumb when making marmalade is a 1:1 ratio.<br /><br />Return the oranges and liquid to a clean non-reactive saucepan and place over a gentle heat, add the sugar and stir until the sugar has dissolved. You'll notice that the liquid becomes quite clear and the orange seeds will float to the surface. You can now remove the seeds as they come into view - they have done their part in adding pectin.<br /><br />Turn the heat up until the mixture is simmering and cook until it reaches around 105°C/220°F on a candy thermometer.<br /><br />Once ready, let it sit in the pan for a few minutes to allow the marmalade to begin setting - this will help ensure an even distribution of the orange pieces.<br /><br />Pour into sterilised jars and seal.<br /><br /><br /><center><a href="http://www.flickr.com/photos/haalo/2770622842/" title="Blood Orange Marmalade© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3245/2770622842_ffe706eec5_o.jpg" alt="Blood Orange Marmalade© by Haalo" height="672" width="450" /></a></center><br />A gorgeously thick marmalade swathed in a deep crimson jelly - it seriously demands that you indulge with a large spoonful.<br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">Other Blood Orange recipes:</span><br /><a href="http://cookalmostanything.blogspot.com/2006/09/blood-orange-cordial.html">Blood Orange Cordial</a><br /><a href="http://cookalmostanything.blogspot.com/2006/11/vin-dorange.html">Vin d'Orange</a><br /></span><div class="feedflare">
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string(35) "Leek, Asparagus and Goat Feta Tarts"
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string(6460) "Johanna from <a href="http://thepassionatecook.typepad.com/thepassionatecook/">The Passionate Cook</a> is hosting this edition of "<span style="font-weight: bold;">Waiter, There's something in my...</span>" and the something is <a href="http://thepassionatecook.typepad.com/thepassionatecook/2008/07/wtsim-the-summe.html">picnic food</a>.<br /><br />It's not quite picnic weather here - you'd need a waterproof blanket and several large umbrellas to even begin to attempt it but you can always get into the spirit of things.<br /><br />When making picnic food you don't want anything too fussy or time consuming and as I've decided to make small savoury tarts, rather than going the home-made pastry route, Filo (or Phyllo) pastry makes a handy substitute.<br /><br />The filling has been kept simple - a mix of leek, new season asparagus and this lovely local Goat Feta<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2764468281/" title="meredith dairy goat feta© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3233/2764468281_55a55eac0a_o.jpg" alt="meredith dairy goat feta© by Haalo" height="550" width="450" /></a></center><br />It's then topped with a basic creamy egg mixture and baked until golden.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2764468833/" title="leek,asparagus and goat feta tarts© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3185/2764468833_a0472d0fb0_o.jpg" alt="leek,asparagus and goat feta tarts© by Haalo" height="550" width="450" /></a></center><br /><br /><center><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" >Leek, Asparagus and Goat Feta Tarts</span><br /><br />Filo pastry<br />melted butter<br />grated Parmesan<br /><br /><span style="font-weight: bold;">Filling:</span><br />2 leeks, whites only, quartered, sliced<br />1 bunch asparagus, sliced diagonally<br />Meredith Dairy Goat Feta (or your favourite Feta)<br />2 eggs<br />½ cup cream<br />½ cup milk</center><br /><br /><br /><span style="font-weight: bold;">Make the filling:</span><br />Heat a little oil and a knob of butter in a pan and when the butter has melted add the leek. Sauté gently until just softened before adding the asparagus. Stir them through and cook for a couple of minutes or until the asparagus has just started to change colour. Season with freshly ground white pepper and then let it cool before using.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2764468453/" title="leek and aspargus filling© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3088/2764468453_a0776bcf9f_o.jpg" alt="leek and aspargus filling© by Haalo" height="550" width="450" /></a></center><br /><br /><span style="font-weight: bold;">Make the filo cases:</span><br />The filling will be sufficient to make 4 x 10cm/4 inch tarts.<br /><br />Each tart case uses 6 layers of filo.<br /><br />Butter the filo and lightly sprinkle it with a little finely grated parmesan. Place the next sheet over it and repeat the process until all 6 sheets are used - ending with a plain sheet. Place the assembled sheets into the tart tin and then mould it into shape.<br /><br />It's not important to be too fussy when moulding as the rustic look is very appealing. Place these in the fridge until ready to use.<br /><br /><span style="font-weight: bold;">Assemble the tarts:</span><br /><br />Divide the filling amongst the tart cases - crumble small pieces of feta over the tart. Don't be tempted to add to much as it is salty.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2765314292/" title="leek, asparagus and goat feta tarts© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3096/2765314292_ba3b06bb8f_o.jpg" alt="leek, asparagus and goat feta tarts© by Haalo" height="550" width="450" /></a></center><br /><br />Place the eggs, cream and milk into a jug and whisk until combined.<br /><br />Place the tarts onto a baking tray and then pour the egg mixture evenly amongst the cases.<br /><br />Bake in a preheated 180°C/350°F oven for about 30 minutes or until puffed, golden and cooked through.<br /><br />Let them sit 5 minutes before moving them to cool on a wire rack.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2765314690/" title="leek, asparagus and goat feta tarts© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3165/2765314690_6eeee7e1d1_o.jpg" alt="leek, asparagus and goat feta tarts© by Haalo" height="672" width="450" /></a></center><br /><br />For easy transportation, as these are perfectly edible cold, place the tarts back in their tins - this should protect them from any damage and arrive at your picnic spot in pristine condition.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2764468727/" title="leek, asparagus and goat feta tarts© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3132/2764468727_bac190a100_o.jpg" alt="leek, asparagus and goat feta tarts© by Haalo," height="550" width="450" /></a></center><div class="feedflare">
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string(39) "Truffled Potatoes with Shimeji Mushroom"
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string(5342) "I don't know what came first in this recipe...the potato or the truffle?<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2779860321/" title="pink eye baby potatoes© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3265/2779860321_52fdb46432_o.jpg" alt="pink eye baby potatoes© by Haalo," height="672" width="450" /></a></center><br />The potatoes in question are these adorable baby pink eyes - pink eyes are best boiled, steamed or baked.<br /><br /><br /><center><a href="http://www.flickr.com/photos/haalo/2779860115/" title="white truffle cream© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3113/2779860115_cef25bf88c_o.jpg" alt="white truffle cream© by Haalo" height="672" width="450" /></a></center><br />The truffle comes in the form of this White Truffle Cream which unlike many "White Truffle Oils" actually contains real white truffle rather than the chemical 2,4-dithiapentane. It's a simple blend of porcini, olive oil, salt and white truffle.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2780718676/" title="white truffle cream© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3087/2780718676_078d9571f8_o.jpg" width="450" height="672" alt="white truffle cream© by Haalo" /></a></center><br /><br />To test how good the truffle cream was, I got Paalo to close his eyes and then waved the open jar under his nose. I don't think I've ever seen him move so quickly or look more happy. Indeed I had to pry the jar from his hands since he just couldn't stop sniffing it!<br /><br />I have mentioned it before but <a href="http://cookalmostanything.blogspot.com/2007/11/weekend-herb-blogging-107.html">white truffles</a> unlike their black relatives, shouldn't really be cooked and are best used shaved over a dish. For this recipe, a small spoonful is stirred through the finished dish where the heat does it job to release and infuse the ingredients with white truffle goodness.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2779860977/" title="truffled pink eye potatoes with shimeji mushrooms© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3123/2779860977_869a3fb715_o.jpg" width="450" height="672" alt="truffled pink eye potatoes with shimeji mushrooms© by Haalo" /></a></center><br /><center><br /><span style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: rgb(153, 0, 0);">Truffled Pink Eye Potatoes with Sautéed Shimeji Mushrooms</span></span></span><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: rgb(153, 0, 0);"><br /></span></span><br />baby pink eye potatoes, scrubbed well, skin left on<br />shimeji mushrooms<br /><a href="http://www.lafavoritalive.com/prodotti.php?IdPro=18">Crema Tartuffon</a> - White Truffle Cream</center><br /><br />Choose potatoes that are all roughly the same size to even out cooking time. Steam until just tender. Cut them in half when ready to assemble the dish.<br /><br />Heat a little oil and a knob of butter in a skillet over a medium heat and when the butter is melted and sizzling, add in the shimeji. Cook quickly until lightly golden. Remove the shimeji from the pan and add in the halved potatoes - cut side down. Flip when golden and return the shimeji to the pan. Toss for a minute to ensure even colouring before removing the ingredients to a bowl.<br /><br />Take a small spoonful of Truffle Cream and stir through the hot potato/shimeji mixture. It will dissolve in the retained heat. Once mixed through, place in a dish and serve.<br /><br />This is one side dish that I can pretty much guaranteed will disappear as soon as it's placed on the table!<br /><br />Note:<br />I have included a link to the manufacturer's product page but if you are in Melbourne, you can find this at Oliveria (Chapel Street, Prahran)<div class="feedflare">
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string(26) "Cheese - Maleny Le Blochon"
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string(4655) "Our intention in attending Sunday's <a href="http://eatalmostanything.com/2008/08/2008-melbourne-specialist-cheese-show.html">Melbourne Specialist Cheese Show</a> was to seek out new cheese-makers and/or cheese and this next offering certainly qualifies.<br /><br />Maleny Cheese is a family concern which sees a merging of Swiss cheese makers with third generation dairy farmers. Located in Maleny, Queensland they opened in 2004.<br /><br />The cheese featured in this post, is a highly aromatic washed rind called <span style="font-weight: bold;">Le Blochon</span>.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2778079126/" title="maleny le blochon© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3150/2778079126_28fffea38d_o.jpg" alt="maleny le blochon© by Haalo" height="672" width="450" /></a></center><br /><br /><div style="text-align: center;">Cheese Maker: Maleny Cheese<br />Cheese Name: Le Blochon<br />Location: 1 Clifford St, Maleny, Queensland<br />Web: <a href="http://www.malenycheese.com.au/">www.malenycheese.com.au<br /></a></div><br /><br />The first thing you notice when you approach this cheese is undoubtably its aroma. That "farm fresh" scent fills the air and can't help but put a smile on your face. Once you handle the cheese you'll then notice just how soft and malleable it feels<br /><br /><br /><center><a href="http://www.flickr.com/photos/haalo/2778079344/" title="maleny le blochon© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3103/2778079344_f3ef94dc1a_o.jpg" alt="maleny le blochon© by Haalo" height="672" width="450" /></a></center><br />Once unwrapped you can enjoy its wrinkled tan skin. Much like the <a href="http://en.wikipedia.org/wiki/Reblochon">Reblouchon</a> on which it is based, it is made using the milk from the second milking.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2777221933/" title="maleny le blochon© by Haalo, on Flickr"><img src="http://farm3.static.flickr.com/2235/2777221933_3bae2b6c5b_o.jpg" alt="maleny le blochon© by Haalo" height="672" width="450" /></a></center><br /><br />This photo shows the appearance when cut not long after removing it from the fridge - there are signs of its lovely unctuous character but it does need to come up to temperature<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2778079788/" title="maleny le blochon© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3149/2778079788_3ae74db5d5_o.jpg" alt="maleny le blochon© by Haalo" height="600" width="450" /></a></center><br /><br />The skin is well defined and certainly edible - there's no bitterness or overpowering ammonia scent that can be found in other cheese.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2777222413/" title="maleny le blochon© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3045/2777222413_254b8a8b20_o.jpg" alt="maleny le blochon© by Haalo" height="672" width="450" /></a></center><br /><br />Taste wise, it's a sweet and somewhat nutty flavoured cheese, combined with a wonderful creamy mouth feel. For washed rind novices, I urge you to look past its aroma - you will be more than rewarded by this excellent cheese.<div class="feedflare">
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string(35) ""Chef" Jasper J. Mirabile Jr. PWNED"
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string(10793) "I find it apt to begin with the words of Sir Walter Scott<br /><br /><blockquote>Oh what a tangled web we weave,<br />When first we practise to deceive! </blockquote><br />I probably would not have taken this route if not for the following line in a supposed "apology" directed to Pim after "Chef" Jasper J. Mirabile Jr. was caught having stolen Pim's delightful photo of her homemade <a href="http://www.chezpim.com/blogs/2008/08/meet-chef-jaspe.html">pop tarts</a>.<br /><br />To quote:<br /><blockquote>"Whenever I use a cartoon, recipe etc...I always give credit and I NEVER THOUGHT anything about this before."</blockquote><br />Oh Really?<br /><br />Perhaps "Chef" Jasper J. Mirabile Jr. has forgotten about this photo<br /><br /><center><a href="http://www.flickr.com/photos/haalo/310871815/" title="panforte© by Haalo, on Flickr"><img src="http://farm1.static.flickr.com/110/310871815_9bab16809d.jpg" alt="panforte© by haalo" height="450" width="450" /></a></center><br /><br />it's a <a href="http://cookalmostanything.blogspot.com/2006/12/panforte.html">panforte</a> I made back in December 2006<br /><br />that apparently is the spitting image of one "Chef" Jasper J. Mirabile Jr. "made" in December 2007<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_WWkbVldof7M/SKqcNqfzSkI/AAAAAAAAArc/pjheQCcgdb0/s1600-h/chefjasper.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_WWkbVldof7M/SKqcNqfzSkI/AAAAAAAAArc/pjheQCcgdb0/s320/chefjasper.jpg" alt="" id="BLOGGER_PHOTO_ID_5236169275331529282" border="0" /></a>http://jaspermirabileDOTblogspotDOTcom/2007/12/today-is-national-fruitcake-day-so-here.html<br /><br />Time to recall "Chef" Jasper J. Mirabile Jr.'s "apology"<div><br /><blockquote>"I always give credit and I NEVER THOUGHT anything about this before."</blockquote><br /></div>Well, "Chef" Jasper J. Mirabile Jr. you do not give credit and you have indeed, done it before.<br /><br />Not only is this an issue of copyright infringement, this is also an issue of fraud - he is passing off this photo not only as his own work but as an example of what his "original" recipe would look like.<br /><br />In case there are apologists (or alter ego's) out there that want to claim that this is a <strike>one</strike> two-off perhaps you'd like to explain the following acts of photo misappropriation and fraud found in about 5 minutes:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_WWkbVldof7M/SKqm4b7XdfI/AAAAAAAAArk/ZILx-0fGFxc/s1600-h/shrimp.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_WWkbVldof7M/SKqm4b7XdfI/AAAAAAAAArk/ZILx-0fGFxc/s320/shrimp.jpg" alt="" id="BLOGGER_PHOTO_ID_5236181005271266802" border="0" /></a><br />http://jaspermirabileDOTblogspotDOTcom/2008/08/new-orleans-recipes.html<br />"Chef" Jasper J. Mirabile Jr. claims that he was inspired to make this dish in New Orleans.<br /><br />Actually, the photo has been ripped from the site: <a href="http://sseichinger.blogspot.com/2007/03/saveur-shrimp.html">Eat with Me</a><br />You'll notice that the photo has been cropped and saturated to alter the colour - something that "Chef" Jasper J. Mirabile Jr. claimed to Pim that he doesn't do.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_WWkbVldof7M/SKqnvP5SuuI/AAAAAAAAAr8/k1LFAW_Dv24/s1600-h/tart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_WWkbVldof7M/SKqnvP5SuuI/AAAAAAAAAr8/k1LFAW_Dv24/s320/tart.jpg" alt="" id="BLOGGER_PHOTO_ID_5236181946934147810" border="0" /></a><br />http://jaspermirabileDOTblogspotDOTcom/2008/07/day-6-of-6-days-of-heirloom-tomatoes.html<br />This is supposed to be a <span style="font-weight: bold;">sweet</span> tart "Chef" Jasper J. Mirabile Jr whipped up for his sold out class at The Culinary Center Of Overland Park.<br /><br />It too was shamelessly stolen from the site: <a href="http://www.lastnightsdinner.net/2007/07/31/tarted-up/">Last Night's Dinner</a><br />It's actually a photo of a goat cheese and tomato tart - certainly not a sweet tart.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_WWkbVldof7M/SKqnTjQko-I/AAAAAAAAArs/391INXJTGTo/s1600-h/pudding.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_WWkbVldof7M/SKqnTjQko-I/AAAAAAAAArs/391INXJTGTo/s320/pudding.jpg" alt="" id="BLOGGER_PHOTO_ID_5236181471095727074" border="0" /></a><br />http://jaspermirabileDOTblogspotDOTcom/2008/07/heirloom-tomato-bread-pudding-6-days-of.html<br />"Chef" Jasper J. Mirabile Jr. claims he "made" this <span style="font-weight: bold;">sweet</span> tomato bread pudding at his Heirloom Tomato Seminar .<br /><br />Sorry to disappoint, it's actually a very <span style="font-weight: bold;">savoury</span> tomato, spinach bread pudding from the site: <a href="http://www.beansandgreens.net/index.php?/archives/119-Tomato-Spinach-Bread-Pudding.html">Beans and Greens</a><br /><br /><br />One more for good measure and this surely should give you a laugh<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_WWkbVldof7M/SKqng8bVVFI/AAAAAAAAAr0/4mUdh5n9zgE/s1600-h/salsa.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_WWkbVldof7M/SKqng8bVVFI/AAAAAAAAAr0/4mUdh5n9zgE/s320/salsa.jpg" alt="" id="BLOGGER_PHOTO_ID_5236181701190046802" border="0" /></a><br /><br />http://jaspermirabileDOTblogspotDOTcom/2008/05/happy-cinco-de-mayo.html<br />The photo is claimed to be that of "My wife Lisa's Salsa recipe"<br /><br />Perhaps there are questions on the identity of "Chef" Jasper J. Mirabile Jr.'s spouse - I know I wouldn't be admitting to it - the photo actually comes from the site: <a href="http://www.stainlesssteeldroppings.com/?p=228">Stainless Steel Droppings</a><br /><br />5 minutes browsing and 4 more cases where copyright has been infringed, images misappropriated and fraud committed.<br /><br /><br />So what can we do - I can only repeat the advice of <a href="http://www.chezpim.com/blogs/2008/08/meet-chef-jaspe.html">Pim</a><br /><br /><blockquote>"By the way, these thieves don't usually strike just once, so you might want to check his archives and see if he's stolen from you too."</blockquote><br /><br />UDPATE:<br />Thank you to all the support shown by fellow bloggers and the general public on this issue - do check out <a href="http://www.lastnightsdinner.net/2008/08/19/all-rights-reserved/">Jen's</a> and <a href="http://www.columbusfoodie.com/2008/08/19/chef-jasper-j-mirabile-jr-content-thief-extraordinaire/">Columbus Foodies</a> posting on the matter.<br /><br />"Chef" Jasper. J. Mirabile Jr has indeed closed his blog off as an invite only blog - no wonder really, if you look at the comments in the space of 15 minutes two more incidents of plagerism were found. <div><br /><br />I notice that the sockpuppets are still active on Pim's post so this next one is for them<br /><br />The following is a post "Chef" Jasper J. Mirabile Jr. WROTE for the August Issue of <a href="http://www.435southmagazine.com/">435 South - The Magazine of the South Johnson County</a>. It is all about his experience at a local blackberry farm.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_WWkbVldof7M/SKuFYb9ZCOI/AAAAAAAAAsE/McqZ2mws3WE/s1600-h/jasper+-+blackberry.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_WWkbVldof7M/SKuFYb9ZCOI/AAAAAAAAAsE/McqZ2mws3WE/s320/jasper+-+blackberry.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5236425646616938722" /></a><br /><br />All good and well, except the text has mostly been taken from this site: <a href="http://picktnproducts.org/news/07012006.html">Picktnproducts</a><br /><br />The quotes he attributes to Cy and Dee were in fact spoken by Tammy Algood, "food expert and spokesperson for the statewide Pick Tennessee Products campaign"<br /><br />Geography isn't my best subject but I'm sure that Kansas and Tennessee are two different states.<br /><br />Please remember this is an article he <span class="Apple-style-span" style="font-weight: bold;">wrote for a magazine</span> that was lifted from The Tennessee Department of Agriculture - to truly highlight how much was lifted - the yellow text indicates all the lifted content, the normal text is what "Chef" Jasper J. Mirabile Jr actually wrote.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_WWkbVldof7M/SKuH1hjW0rI/AAAAAAAAAsM/iE2o6cilAhY/s1600-h/blackberry+text.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_WWkbVldof7M/SKuH1hjW0rI/AAAAAAAAAsM/iE2o6cilAhY/s320/blackberry+text.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5236428345357816498" /></a></div><div><br /></div><div class="feedflare">
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string(29) "2008-08-17T21:57:00.004+10:00"
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string(29) "2008-08-17T23:08:40.132+10:00"
["title"]=>
string(26) "Weekend Herb Blogging #145"
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string(6233) "Marija from <a href="http://palachinka.blogspot.com/">Palachinka</a> is hosting <a href="http://kalynskitchen.blogspot.com/2005/10/weekend-herb-blogging-recaps-third-year.html">Weekend Herb Blogging</a> and this week I have Blood Oranges.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2767658774/" title="blood oranges© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3240/2767658774_4cc4d9fbec_o.jpg" alt="blood oranges© by Haalo" height="672" width="450" /></a></center><br />While Blood Oranges do <a href="http://cookalmostanything.blogspot.com/2006/09/blood-orange-cordial.html">vary</a> in the intensity of their colour, these were all marked with an intense deep red flesh.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2767658620/" title="blood oranges© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3071/2767658620_a71818c4d9_o.jpg" alt="blood oranges© by Haalo" height="450" width="450" /></a></center><br />This red colour is due to two pigments, Anthocyanin and Carotenoid, both of which are anti-oxidants. Nutritionally, you'll find they contain Vitamins A, B6 and C, Niacin, Riboflavin and Thiamin as well as Calcium, Copper, Folate, Iron, Magnesium, Panthothenic Acid and Potassium.<br /><br />For this weeks recipe I've decided to focus on showing off the colour and also provide something to brighten up a winter's breakfast. As toast is a favoured way to start the day, some Blood Orange Marmalade certainly won't go astray.<br /><br />As these are sweetly flavoured, I've opted to cut the oranges into thick slices so give a more generous flavour hit in each bite.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2769776655/" title="blood orange marmalade© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3268/2769776655_cf3037a18c_o.jpg" alt="blood orange marmalade© by Haalo" height="672" width="450" /></a></center><br /><br /><center><span style="color: rgb(102, 0, 0);font-size:130%;" ><span style="font-weight: bold;">Blood Orange Marmalade</span></span><br /><br />500 grams Blood Oranges<br />water<br />3 cups sugar, approximate</center><br /><br /><br />Slice the tops and bottoms off each orange and discard, then slice into quarters. Cut each quarter into thick slices.<br /><br />Place the slices, any juice and all the seeds into a non-reactive saucepan and pour over enough water to cover the orange pieces.<br /><br />Note: if you have the time you can place the sliced oranges and water into a bowl and let it sit overnight in the fridge. This will help to release the natural pectin into the water and lessen the time taken in the next stage to soften the peel.<br /><br />Over a gentle heat, slowly simmer the oranges until the skin has softened. It's important that you make sure the skin is to your liking as once as you add the sugar, the skin will set and will not get any softer. You'll notice a type of scum rising to the surface as it boils, just skim this off and discard.<br /><br />Once the skin has softened, measure out your remaining mixture - in this case I had a total of 4 cups left (this is the volume of the water and the orange pieces). This measurement decides how much sugar is needed.<br /><br />As the fruit is sweet, I used 3 cups of sugar - the general rule of thumb when making marmalade is a 1:1 ratio.<br /><br />Return the oranges and liquid to a clean non-reactive saucepan and place over a gentle heat, add the sugar and stir until the sugar has dissolved. You'll notice that the liquid becomes quite clear and the orange seeds will float to the surface. You can now remove the seeds as they come into view - they have done their part in adding pectin.<br /><br />Turn the heat up until the mixture is simmering and cook until it reaches around 105°C/220°F on a candy thermometer.<br /><br />Once ready, let it sit in the pan for a few minutes to allow the marmalade to begin setting - this will help ensure an even distribution of the orange pieces.<br /><br />Pour into sterilised jars and seal.<br /><br /><br /><center><a href="http://www.flickr.com/photos/haalo/2770622842/" title="Blood Orange Marmalade© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3245/2770622842_ffe706eec5_o.jpg" alt="Blood Orange Marmalade© by Haalo" height="672" width="450" /></a></center><br />A gorgeously thick marmalade swathed in a deep crimson jelly - it seriously demands that you indulge with a large spoonful.<br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">Other Blood Orange recipes:</span><br /><a href="http://cookalmostanything.blogspot.com/2006/09/blood-orange-cordial.html">Blood Orange Cordial</a><br /><a href="http://cookalmostanything.blogspot.com/2006/11/vin-dorange.html">Vin d'Orange</a><br /></span><div class="feedflare">
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string(35) "Leek, Asparagus and Goat Feta Tarts"
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string(6460) "Johanna from <a href="http://thepassionatecook.typepad.com/thepassionatecook/">The Passionate Cook</a> is hosting this edition of "<span style="font-weight: bold;">Waiter, There's something in my...</span>" and the something is <a href="http://thepassionatecook.typepad.com/thepassionatecook/2008/07/wtsim-the-summe.html">picnic food</a>.<br /><br />It's not quite picnic weather here - you'd need a waterproof blanket and several large umbrellas to even begin to attempt it but you can always get into the spirit of things.<br /><br />When making picnic food you don't want anything too fussy or time consuming and as I've decided to make small savoury tarts, rather than going the home-made pastry route, Filo (or Phyllo) pastry makes a handy substitute.<br /><br />The filling has been kept simple - a mix of leek, new season asparagus and this lovely local Goat Feta<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2764468281/" title="meredith dairy goat feta© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3233/2764468281_55a55eac0a_o.jpg" alt="meredith dairy goat feta© by Haalo" height="550" width="450" /></a></center><br />It's then topped with a basic creamy egg mixture and baked until golden.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2764468833/" title="leek,asparagus and goat feta tarts© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3185/2764468833_a0472d0fb0_o.jpg" alt="leek,asparagus and goat feta tarts© by Haalo" height="550" width="450" /></a></center><br /><br /><center><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" >Leek, Asparagus and Goat Feta Tarts</span><br /><br />Filo pastry<br />melted butter<br />grated Parmesan<br /><br /><span style="font-weight: bold;">Filling:</span><br />2 leeks, whites only, quartered, sliced<br />1 bunch asparagus, sliced diagonally<br />Meredith Dairy Goat Feta (or your favourite Feta)<br />2 eggs<br />½ cup cream<br />½ cup milk</center><br /><br /><br /><span style="font-weight: bold;">Make the filling:</span><br />Heat a little oil and a knob of butter in a pan and when the butter has melted add the leek. Sauté gently until just softened before adding the asparagus. Stir them through and cook for a couple of minutes or until the asparagus has just started to change colour. Season with freshly ground white pepper and then let it cool before using.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2764468453/" title="leek and aspargus filling© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3088/2764468453_a0776bcf9f_o.jpg" alt="leek and aspargus filling© by Haalo" height="550" width="450" /></a></center><br /><br /><span style="font-weight: bold;">Make the filo cases:</span><br />The filling will be sufficient to make 4 x 10cm/4 inch tarts.<br /><br />Each tart case uses 6 layers of filo.<br /><br />Butter the filo and lightly sprinkle it with a little finely grated parmesan. Place the next sheet over it and repeat the process until all 6 sheets are used - ending with a plain sheet. Place the assembled sheets into the tart tin and then mould it into shape.<br /><br />It's not important to be too fussy when moulding as the rustic look is very appealing. Place these in the fridge until ready to use.<br /><br /><span style="font-weight: bold;">Assemble the tarts:</span><br /><br />Divide the filling amongst the tart cases - crumble small pieces of feta over the tart. Don't be tempted to add to much as it is salty.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2765314292/" title="leek, asparagus and goat feta tarts© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3096/2765314292_ba3b06bb8f_o.jpg" alt="leek, asparagus and goat feta tarts© by Haalo" height="550" width="450" /></a></center><br /><br />Place the eggs, cream and milk into a jug and whisk until combined.<br /><br />Place the tarts onto a baking tray and then pour the egg mixture evenly amongst the cases.<br /><br />Bake in a preheated 180°C/350°F oven for about 30 minutes or until puffed, golden and cooked through.<br /><br />Let them sit 5 minutes before moving them to cool on a wire rack.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2765314690/" title="leek, asparagus and goat feta tarts© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3165/2765314690_6eeee7e1d1_o.jpg" alt="leek, asparagus and goat feta tarts© by Haalo" height="672" width="450" /></a></center><br /><br />For easy transportation, as these are perfectly edible cold, place the tarts back in their tins - this should protect them from any damage and arrive at your picnic spot in pristine condition.<br /><br /><center><a href="http://www.flickr.com/photos/haalo/2764468727/" title="leek, asparagus and goat feta tarts© by Haalo, on Flickr"><img src="http://farm4.static.flickr.com/3132/2764468727_bac190a100_o.jpg" alt="leek, asparagus and goat feta tarts© by Haalo," height="550" width="450" /></a></center><div class="feedflare">
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