KitchenDaily http://main.kitchendaily.com KitchenDaily http://main.kitchendaily.com/media/feedlogo.gif KitchenDaily http://main.kitchendaily.com en-us Copyright 2013 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Katie Workman's Fork-In-The-Road Butterscotch Puddinghttp://main.kitchendaily.com/2011/11/10/fork-in-the-road-butterscotch-pudding/http://main.kitchendaily.com/2011/11/10/fork-in-the-road-butterscotch-pudding/http://main.kitchendaily.com/2011/11/10/fork-in-the-road-butterscotch-pudding/#comments

What's a fork-in-the-road dish? This is the idea that you can separate out some of whatever you are making and make a simpler version for picky eaters, then continue on your merry way and gussy up the rest of the dish with gutsier ingredients, herbs, seasonings, etc. to give it more oomph for the grownups and adventurous eaters.

There are certain foods and certain flavors that we all seem to forget about for a while. Pudding is one of those foods, and butterscotch is one of those flavors. But a friend requested this dessert somewhat recently, and once we ate it we all experienced that "where have you been all this time?" feeling. It's like seeing an old friend who you loved but inadvertently lost touch with, and wondering why you ever let so much time go by between visits. This is a lot of significance to put upon such a homely dessert, but I think it's warranted.

The Fork-In-The-Road part here is the booze. ButterSCOTCH, right? And maybe the nuts. A splash of the hooch really turns this nursery food into something grown up, with additional warmth at the back of your throat. You may choose to skip the whipped cream, but I wouldn't advise that. If you want to dress this up, use a vegetable peeler and shave a bit of dark chocolate on top.

Fork-In-The-Road Butterscotch Pudding

Serves 6

For the pudding
6 tablespoons unsalted butter
1 1/4 cups firmly packed dark brown sugar
3 cups whole milk
1/4 cup cornstarch
3/4 teaspoon kosher salt
3 large egg yolks, lightly beaten
1/2 teaspoons vanilla extract
1/4 to 1/2 cup chopped pecans (optional)
1 tablespoon Scotch or other whiskey (optional)

For the whipped cream
1 1/2 cups cold heavy cream
2 tablespoons confectioners' or superfine sugar
1/2 teaspoon vanilla extract

1. Melt the butter in a large saucepan over medium heat. Whisk in the brown sugar until melted. Whisk in 2 1/2 cups of the milk, raise the heat to medium-high, and whisk frequently until little bubbles appear around the edges of the liquid in the pan.

2. In a small bowl, whisk together the cornstarch and salt with the remaining 1/2 cup of the milk until smooth. Whisk in the egg yolks.

3. Very slowly, whisking all the while, pour about 1/2 cup of the hot liquid into the egg mixture. When combined, slowly pour the warmed egg mixture back into the pot with the rest of the liquid, whisking continuously until combined. Continue to whisk until the mixture thickens, about 3 minutes. Stir in the vanilla. Stir in the 1/2 cup nuts if you want them to all have nuts, or save them for only some of the portions.

At this point, ladle out as many portions as you want to be non-alcoholic, pouring them into little ramekins or small bowls. Then stir the whiskey, and the nuts if desired, into the remaining pudding in the pot. The tablespoon of whiskey and 1/4 cup of chopped pecans assumes that 3 of the 6 portions will be non-alcoholic and nut-free, but adjust the amount of whiskey up or down by about a teaspoon per portion for every cup you want to be whiskey-flavored, and the nuts as you see fit.

4. Chill before serving (or if you like your pudding a bit runny and a little warm, let it sit out at room temperature for an hour to firm up).

5. To make the whipped cream, pour the cream into a large chilled bowl, preferably metal (either the bowl of a standing mixer, or a mixing bowl with a hand mixer). Beat at high speed until it starts to thicken, then add the vanilla and confectioners' or superfine sugar, and continue to beat until soft peaks form. Dollop on the pudding before serving.

Katie Workman is the author of the upcoming The Mom 100 Cookbook (May 2012), and the founding editor in chief of Cookstr.com.

More Fork-In-The-Road Recipes
Butternut Squash Soup
Pan-Fried Chicken
Marinated Chicken Kebabs
Burgers With a Kick
Creole Shrimp
Deviled Eggs
Farmers' Market Frittata]]>feature-kitchen-fundamentalsKatie Workman2011-11-10T08:00:00ZKatie Workman's Fork-In-The-Road Asian Chicken Breastshttp://main.kitchendaily.com/2011/10/27/katie-workman-s-fork-in-the-road-asian-chicken-breasts/http://main.kitchendaily.com/2011/10/27/katie-workman-s-fork-in-the-road-asian-chicken-breasts/http://main.kitchendaily.com/2011/10/27/katie-workman-s-fork-in-the-road-asian-chicken-breasts/#comments
What's a fork-in-the-road dish? This is the idea that you can separate out some of whatever you are making and make a simpler version for picky eaters, then continue on your merry way and gussy up the rest of the dish with gutsier ingredients, herbs, seasonings, etc. to give it more oomph for the grownups and adventurous eaters.

Once you figure out a handful of basic cooking methods, and get them firmly under your belt, your impromptu dinner options expand dramatically. Put more practically, once you get comfortable with the idea of pan sautéing a piece of chicken (or fish or meat or ...), transferring the cooked chicken to the side, and making a quick pan sauce, you will become dependent on this cooking technique to get dinner on the table any night of the week. The best part is that you can make a pan sauce out of any number of ingredients, so the same technique gets you to an Asian meal, a Mediterranean dinner, a French dish, etc.

The most basic technique is this: heat some oil or butter in a pan, and sauté a boneless piece of protein. When the protein is cooked through, or almost cooked through, take it out and set it to the side. In the same pan, add some seasonings -- anything from spices to onion/shallots/garlic to chopped veggies. Sauté them for a bit, then deglaze the pan with the liquid of your choice (this means to add some liquid to the pan and then allow the heat and the liquid to loosen up all of the bits and pieces that are getting nicely browned on the bottom of the skillet). You can add other flavors at this time, and maybe some more liquid if you're looking for more copious amounts of sauce. Then you can pour this pan sauce over the meat, or return the meat back to the pan for a last bit of cooking. And that's that.

So this whole thought is clearly conducive to the Fork-In-The-Road concept, as you can remove some of what you are sautéing while it's still quite plain, then make a sauce that is as sophisticated or spicy as you like, and dress up the rest of the portions.

You can make the kid version of this chicken very, very plain, basically seasoned with a bit of soy sauce and oil. Or in many cases, kids will enjoy the simple ginger, scallion and garlic pan sauce. You can use regular boneless skinless chicken breasts, and cook them for about 5 minutes on each side, and then when everything is done cut them into slices to serve. But if you can find the thinly sliced cutlets, or slice the thicker breasts in half horizontally yourself, the whole preparation becomes a little more elegant. One thin cutlet is good for a kid, and two is good for most grown-ups.

Serve this with mounds of hot cooked rice.

Asian Chicken Breasts

Serves 4

1 pound boneless, skinless chicken think-sliced cutlets (about 6 pieces)
1/4 cup low-sodium soy sauce
3 tablespoons canola or vegetable oil, divided
Freshly ground pepper to taste
1 teaspoon finely minced garlic
1 tablespoon minced peeled fresh ginger
1/3 cup thinly sliced scallions
1/2 cup chicken broth
1 tablespoon freshly squeezed lemon juice
Hot cooked rice to serve

1. In a shallow dish whisk together the soy sauce, 2 tablespoons of the oil, and the pepper. Add the chicken pieces, turn to coat them well, and let marinate at room temperature for 15 minutes or in the fridge for 1/2 hour.

2. Pat the chicken dry, reserving the marinade. In a large skillet, heat about 1 teaspoon of the remaining oil over medium-high heat. Add as many of the chicken pieces as will fit without crowding and sauté for 2 minutes on each side, until golden brown, but not cooked throughout. Remove the cooked chicken to a plate, and repeat with another 1 teaspoon of oil and the rest of the chicken pieces. Add the second batch of the chicken to the first. (If you want to serve some of the chicken pieces without the pan sauce, allow those pieces to cook for 3 to 4 minutes on each side, and put those fully cooked pieces on a separate plate.)

3. Return the pan to medium heat, add the remaining teaspoon of oil, then add the garlic, ginger and scallions, and sauté until tender and starting to color, about 2 minutes. Stir in half of the reserved marinade and the chicken broth, and stir to scrape up any caramelized pieces from the bottom of the pan. Simmer for 2 to 3 minutes, until slightly reduced, then return the mostly-cooked chicken to the pan along with any juices that may have accumulated, and turn to coat with the sauce. Simmer for 3 more minutes, moving them around so they cook evenly, until cooked through.

4. Transfer the chicken to a serving platter, stir the lemon juice into the sauce, pour over the chicken and serve over or with the hot rice.

Katie Workman is the author of the upcoming The Mom 100 Cookbook (May 2012), and the founding editor in chief of Cookstr.com.

More Fork-In-The-Road Recipes
Butternut Squash Soup
Pan-Fried Chicken
Marinated Chicken Kebabs
Burgers With a Kick
Creole Shrimp
Deviled Eggs
Farmers' Market Frittata]]>feature-kitchen-fundamentalsKatie Workman2011-10-27T08:00:00ZKatie Workman's Fork-In-The-Road Recipe: Butternut Squash Souphttp://main.kitchendaily.com/2011/10/13/katie-workmans-fork-in-the-road-recipe-butternut-squash-soup/http://main.kitchendaily.com/2011/10/13/katie-workmans-fork-in-the-road-recipe-butternut-squash-soup/http://main.kitchendaily.com/2011/10/13/katie-workmans-fork-in-the-road-recipe-butternut-squash-soup/#comments

What's a fork-in-the-road dish? This is the idea that you can separate out some of whatever you are making and make a simpler version for picky eaters, then continue on your merry way and gussy up the rest of the dish with gutsier ingredients, herbs, seasonings, etc. to give it more oomph for the grownups and adventurous eaters.

Butternut squash is a family-friendly food -- naturally sweet so it appeals to kids (there's a reason pureed squash is one of the first vegetables babies eat), pretty to look at, and full of those all-important vitamins, minerals and fiber. It also takes brilliantly to all kinds of seasonings; from Italian to Indian, to you-name-it. And since we're heading into soup weather, for looks alone it's hard to beat a bowl of creamy, orangey-ochre butternut squash soup. The Fork-In-The-Road part here comes from a smattering of pantry spices that you can add for a slightly Indian-ish moment (and yes, I know there is nothing authentically Indian about this soup).

If you can bear an extra two-minute step, there is a serious advantage to heating the spices first in the pan, to enhance their flavor and give everything a slightly smoky/toasty quality. The smell of your kitchen is almost reward enough. If you can't wrap your mind around one more step, skip it, and just add the spices at the end -- you will still have a much more flavorful and interesting soup with the quick addition of a few pinches of everyday spices. Fresh ginger adds a cleaner burst of flavor, but you will still get the tingly warmth using dried ginger (see Spicing Options Note below).

Fork-in-the-Road Butternut Squash Soup

Serves 6 to 8

1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon ground cayenne
1/2 teaspoon ground ginger or 1 teaspoon minced fresh ginger
3 tablespoons unsalted butter
1 cup chopped onion
1 butternut squash (2 1/2 to 3 pounds), peeled, seeded and cut into 1-inch chunks
1 clove garlic, finely minced
4 cups chicken or vegetable broth
Kosher salt and freshly ground black pepper to taste
1/3 cup half and half, light cream or heavy cream (optional)
About 3/4 cup sour cream or crème fraiche to serve (optional)

1. If you are toasting the spices, simply dump them (the dried or fresh ginger, coriander, cumin and cayenne) into the large pot you will be using to make the soup. The size of the pot is overkill, but it saves you from washing another pan. Place the pot over medium heat and stir the spices frequently for about 2 minutes, just until you can smell them getting toasty. Remove from the heat immediately; transfer them to a little plate, set aside and wipe out the pot with a paper towel.

2. Melt the butter in a same pot over medium heat. Add the onion and squash, stirring frequently until the onion starts to turn golden, about 6 minutes. Add the garlic and stir until it becomes fragrant, about 1 minute. Add the broth, bring to a simmer over high heat, then reduce the heat to medium and keep the liquid at a low simmer, partially covered, for about 20 minutes, until the squash is tender. Stir occasionally.

3. Puree the soup using a food processor, blender, or immersion blender (see Pureeing Options Note below). Return the pureed soup to the pot if necessary and stir in the cream over medium heat. Season with salt and pepper. Allow the soup to heat through, but not to boil.

4. At this point you may take out any servings you want to serve plain, and then add the spices, either toasted or not, to the remaining soup in the pot. The amount of spices called for assumes you are taking our two or three mugs or small bowls of plain soup, and spicing up the rest. Adjust the amount of spices proportionately if you have more or fewer people craving plain or seasoned, and don't worry about exact amounts. Serve each portion with a dollop of sour cream or crème fraiche, if desired.

Notes
Spicing options: One more thought; lots of kids won't mind the hint of ginger, but the other spices may be too exotic -- if your kids like ginger, add that to the whole pot, ladle out their portions, then keep going with the other spices at the end.

Pureeing options: You can transfer the soup in two batches into a food processor or blender (make sure to leave ample headroom at the top of the container, about 3 inches, and cover any opening with a dishtowel, rather than sealing it completely, so that the hot liquid doesn't splatter). This will entail you using another pot, to transfer the pureed soup into. Yes, I know. If you do have an immersion blender, this is the perfect moment to whip it out, and you can puree the soup right in the pot. If you don't have one, consider buying one. They are very useful tools to have, especially if you are a soup/sauce person.

Katie Workman is the author of the upcoming The Mom 100 Cookbook (May 2012), and the founding editor in chief of Cookstr.com.

More Fork-In-The-Road Recipes
Pan-Fried Chicken
Marinated Chicken Kebabs
Burgers With a Kick
Creole Shrimp
Deviled Eggs
Farmers' Market Frittata

]]>feature-kitchen-fundamentalsKatie Workman2011-10-13T07:00:00ZKatie Workman's Fork-In-The-Road Recipe: Pan-Fried Chickenhttp://main.kitchendaily.com/2011/09/29/katie-workmans-fork-in-the-road-recipe-pan-fried-chicken/http://main.kitchendaily.com/2011/09/29/katie-workmans-fork-in-the-road-recipe-pan-fried-chicken/http://main.kitchendaily.com/2011/09/29/katie-workmans-fork-in-the-road-recipe-pan-fried-chicken/#comments
What's a fork-in-the-road dish? This is the idea that you can separate out some of whatever you are making and make a simpler version for picky eaters, then continue on your merry way and gussy up the rest of the dish with gutsier ingredients, herbs, seasonings, etc. to give it more oomph for the grownups and adventurous eaters.

Many would argue that marinating chicken in buttermilk overnight is the way to go for tender, juicy fried chicken, and I am not arguing that point here. (In fact, arguing about fried foods in general seems a waste of time, when you could in fact be making and/or eating fried foods.) However, the other night the craving for fried chicken struck, and the notion of waiting 24 hours for said craving to be satisfied wasn't being greeted with a lot of enthusiasm. And the dinner hour was pulling into the station.

The answer: boneless, skinless chicken thighs. Juiciness from the dark meat meets fast cooking time from the absence of the bone, and immediate gratification is within sight. The Fork-In-The-Road part comes in with the level of spicy heat you choose to add to the coating. If your kids, or anyone else you're feeding, are not into the spicy thing, then you'll fry up a few pieces with a simple paprika-salt-pepper-flour coating. After that, you can slap in as much additional heat and flavor as you want to the rest of the flour mixture. You can pick your level, from medium-hot (which is where this recipe stands) to masochistic (add more of the hot things). Just make sure to fry the less-seasoned pieces first, because the spices will flavor the cooking oil a bit, and may add unwanted heat to the plainer chicken.

This chicken is getting not one but two dips in the flour coating -- one after a dunk in milk, and then another after a dunk in beaten eggs. This creates a serious batter coating. If this feels like more fry than you are interested in, you may be a communist. No, no ... kidding. If this feels like too much "fried" for you, then you can choose either the milk or the eggs, and dunk once, and then give the chicken one roll in the flour mixture. You will still get a really delicious, really crisp piece of fried chicken. Victory is yours.

Fork-in-the-Road Pan-Fried Chicken
Serves 6 to 10

2 1/2 pounds boneless, skinless chicken thighs (about 10 large-ish pieces)
Canola oil for frying
1 cup milk or buttermilk
4 large eggs
1 1/2 cup all-purpose flour
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 tablespoon sweet paprika, or 1 teaspoon smoked paprika
1 1/2 teaspoons cayenne pepper
1 tablespoon chili powder
1 teaspoon dried ground mustard

1. Trim the fat from the chicken thighs and set them aside. Pour enough oil into a large (12- to 13-inch) skillet to come up about half an inch up the sides.

2. Pour the milk or buttermilk into a medium-sized bowl. In another medium-sized bowl, beat the eggs. In yet another medium-sized bowl, stir together the flour, salt, pepper and paprika with a fork, until blended.

3. Heat the oil over medium-high heat until is it hot and slightly shimmering.

4. Meanwhile, start coating half of the chicken thighs in the plainer mixture. Dip each piece into the milk first, then dredge it with the flour, coating both sides. Then, dip the floured pieces into the beaten eggs, making sure they are evenly coated. Allow the excess egg to drip back into the bowl. Dip the pieces into the flour mixture again, coating them well, and giving them a little shake so the excess flour falls back into the bowl.

5. Place the first batch of plainly seasoned thighs into the hot oil and cook for about 12 minutes in total, turning them as they brown on the bottom, and making sure the oil is at a nice crackling simmer, but not too hot. You will want to turn the breasts a few times to get an evenly browned, crisp coating on all sides. When they are cooked through, remove the chicken from the pan and let drain on a paper towel-lined plate. Leave the pan with the oil over medium-high heat.

6. While the first batch is cooking, stir the cayenne, chili powder and dried mustard into the rest of the flour mixture. Repeat the process above: milk, flour, egg, flour. Add these coated pieces to the oil, and cook as above, turning the pieces until they are evenly browned and crispy, watching the temperature of the oil. Then, remove these to drain on another paper towel-lined plate. Serve hot, warm, or at room temperature.

Katie Workman is the author of the upcoming The Mom 100 Cookbook (May 2012), and the founding editor in chief of Cookstr.com.

More Fork-In-The-Road Recipes
Marinated Chicken Kebabs
Burgers With a Kick
Creole Shrimp
Deviled Eggs
Farmers' Market Frittata]]>feature-kitchen-fundamentalsKatie Workman2011-09-29T08:00:00ZKatie Workman's Fork-In-The-Road Recipe: Deviled Eggshttp://main.kitchendaily.com/2011/09/15/katie-workmans-fork-in-the-road-recipe-deviled-eggs/http://main.kitchendaily.com/2011/09/15/katie-workmans-fork-in-the-road-recipe-deviled-eggs/http://main.kitchendaily.com/2011/09/15/katie-workmans-fork-in-the-road-recipe-deviled-eggs/#comments
Katie Workman

What a fine and cheery little appetizer deviled eggs are. Sunny yolks are blended up with either the simplest of seasonings, or infused with any number of flavors. They look fun, they taste fun, they are easy to make, and I don't care how sophisticated you are, you want one and you know it.

Right now our country seems to be chest deep into a love affair with chipotle peppers. Granted too much of anything is too much, but from the fanciest restaurants to the eponymous Mexican food chain, the smoky flavor of chipotle peppers is certainly enjoying its moment in the sun. The peppers can be used dried or fresh, and are very readily found canned in adobo sauce. Dump the contents of a can into a mini food processor, whirl it up, and place the contents into a plastic container with a lid and put it in the fridge. You now have a one-stop-shopping ingredient that can transform dishes into little parties. And it keeps for months.

It's very easy to control the heat that infuses this puree; a little gives dishes a gentle lift, while more makes things spicy. You can put the two versions of these deviled eggs on two different plates, or garnish the spicier ones with a cilantro leaf to signal that these pack a bit of a wallop. If you want to make the whole batch spicy, double the amount of the chipotle paste, garlic powder, and scallions and blend up all the yolks with all of the seasonings.

Fork-In-The-Road Deviled Eggs

Makes 24 stuffed halves

1 dozen hard-boiled large eggs, peeled (see Note)
2 to 3 teaspoons pureed canned chipotle in adobo sauce
1/4 teaspoon garlic powder
1/4 cup minced scallions
1/3 cup mayonnaise
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher or coarse salt
Freshly ground black pepper to taste
1/4 teaspoon paprika, plus more for sprinkling
Cilantro leaves to garnish (optional)

1. Slice the eggs in half lengthwise and carefully remove the yolks, placing them in a medium-sized bowl. In a small bowl with a fork blend together 2 teaspoons of the pureed chipotles, garlic powder and scallions. Set aside.

2. Add the mayonnaise, lemon juice, salt, pepper and paprika to the yolks, and use a fork to blend well, smashing up the yolks until the mixture is creamy. Fill half of the hard-boiled egg whites with a tablespoon of the yolk mixture (or use a pastry bag to pipe in the filling).

3. Add the chipotle mixture to the rest of the yolk mixture and stir to blend well. Taste and add more chipotle puree if you like a hotter mixture. Fill the rest of the egg whites with tablespoons of the chipotle filling. Lightly cover the eggs with plastic wrap and refrigerate for 1 to 8 hours. Sprinkle with additional paprika and garnish with cilantro leaves, if desired, just before serving.

Note: For perfect hard-boiled eggs -- without that unattractive circle of green around the yolk -- gently place the eggs in the bottom of a large saucepan. Fill the pot with water to cover the eggs. Bring to a boil over high heat. Reduce the temperature to medium, and simmer the eggs for one minute. Then remove the pot from the heat, and let stand with the pot covered for 10 minutes. Immediately drain the hot water, fill the pot with cool water, and let sit. Change the water every two minutes or so, as the water warms up from the hot eggs. After about three changes of water, drain the eggs and let cool. Peel them.

Katie Workman is the author of the upcoming The Mom 100 Cookbook (May 2012), and the founding editor in chief of Cookstr.com.

More Fork-In-The-Road Recipes
Marinated Chicken Kebabs
Burgers With a Kick
Creole Shrimp
Farmers' Market Frittata]]>feature-kitchen-fundamentalsKatie Workman2011-09-15T09:44:00ZKatie Workman's Fork-In-The-Road Recipe: Farmers' Market Frittatahttp://main.kitchendaily.com/2011/09/01/katie-workman-s-fork-in-the-road-recipe-frittata/http://main.kitchendaily.com/2011/09/01/katie-workman-s-fork-in-the-road-recipe-frittata/http://main.kitchendaily.com/2011/09/01/katie-workman-s-fork-in-the-road-recipe-frittata/#comments
Katie Workman

What's a fork-in-the-road dish? This is the idea that you can separate out some of whatever you are making and make a simpler version for picky eaters, then continue on your merry way and gussy up the rest of the dish with gutsier ingredients, herbs, seasonings, etc. to give it more oomph for the grownups and adventurous eaters.

A frittata is essentially an Italian omelet, but one in which all of the other ingredients are blended with eggs, and then cooked in a skillet until set, and usually finished under the broiler. Sometimes some of the ingredients are strewn over the top of the frittata, and it is this step that allows you to create a fork-in-the-road frittata, one that has varying degrees of flavor for varying palates.

Like pasta, frittatas are a great conduit for using up odds and ends, or in this case providing a vehicle for one of those overzealous trips to the farmers' market, the ones that result in you staring at piles of pretty produce, wondering where you lost all control. A tub of fresh creamy goat cheese, some fat little cipollini onions, and a pint of the sweetest cherry tomatoes were the impetus for this frittata, and a cup of leftover cold rice and a few lingering sprigs of fresh basil gave the base of the frittata gentle flavor and texture. The goat cheese and tomatoes are segregated to one side, providing happiness to half of our group, and not turning off the others. If you want to cover the whole frittata with the tomatoes and goat cheese, use the larger amounts. This is a template: at this time of year, you'll be bedazzled with choices for creating your own fork-in-the-road frittata. (Baby eggplants, sweet peppers, new potatoes, early fall mushrooms ...)

Cipollini, Yellow Tomato and Fresh Goat Cheese Frittata
Serves 6

2 tablespoons unsalted butter
4 cipollini onions, about 2 inches across (about 1/2 pound) total, roughly chopped
10 large eggs
1/2 cup cold cooked rice
2 teaspoons chopped fresh basil
Kosher or coarse salt and freshly ground pepper to taste
1/4 to 1/2 cup soft goat cheese
3/4 to 1 1/2 cups cherry or grape tomatoes, halved

1. Preheat the broiler, with the rack set about 4 inches from the heat source.

2.In a medium (10-inch) broiler-proof skillet with a lid, heat one tablespoon butter over medium-low heat. Add the onion and season with salt and pepper. Sauté for 5 to 6 minutes until the onions are soft and starting to lightly caramelize.

3. Meanwhile, in a medium sized bowl, whisk together the eggs, 1/2 teaspoon salt, the basil, and the cold rice. When the onions are ready, add them to the egg mixture and quickly whisk to blend.

4. Return the skillet to the heat and add the remaining tablespoon of butter. When it is melted, pour the egg mixture into the skillet and cook over medium heat until the bottom is set; gently lift the edges of the frittata with a rubber spatula so that the uncooked eggs have the chance to run underneath the egg-rice mixture, moving all around the frittata. Do this every couple of minutes until the frittata is set on the bottom, but the top and middle are still a bit runny.

5. Sprinkle the goat cheese and the tomato halves (skin side up) over either half or the whole frittata, using the desired amounts. Place the skillet under the broiler and broil until the frittata is set and puffy around the edges, the cheese is melty, and the tomatoes are nicely roasted, 2 to 4 minutes. Remove from the oven and let sit for a minute or two, then run a spatula or knife around the edges of the skillet to loosen the frittata, and carefully slide the whole thing onto a serving plate, using a spatula to help guide the frittata out if needed. Cut into wedges. Or just cut it into wedges and serve it right from the pan. DON'T FORGET THAT THE HANDLE OF THE PAN IS HOT! You can leave a dishtowel draped over it to remind yourself.

Katie Workman is the author of the upcoming The Mom 100 Cookbook (May 2012), and the founding editor in chief of Cookstr.com.

More Fork-In-The-Road Recipes
Marinated Chicken Kebabs
Burgers With a Kick
Creole Shrimp]]>feature-kitchen-fundamentalsKatie Workman2011-09-01T08:00:00ZKatie Workman's Fork-In-The-Road Recipes: Creole Shrimphttp://main.kitchendaily.com/2011/08/18/katie-workmans-fork-in-the-road-recipes-creole-shrimp/http://main.kitchendaily.com/2011/08/18/katie-workmans-fork-in-the-road-recipes-creole-shrimp/http://main.kitchendaily.com/2011/08/18/katie-workmans-fork-in-the-road-recipes-creole-shrimp/#comments
Katie Workman

What's a fork-in-the-road dish? This is the idea that you can separate out some of whatever you are making and make a simpler version for picky eaters, then continue on your merry way and gussy up the rest of the dish with gutsier ingredients, herbs, seasonings, etc. to give it more oomph for the grownups and adventurous eaters.

This shrimp dish is New Orleans-inspired, the kind of saucy shrimp that is served at many a Big Easy restaurant, along with plenty of crusty bread for sopping up the sauce. Often times the shrimp is cooked and served in its shell, which is messy, but fun to eat ... unless you don't find peel-and-eat shrimp fun at all, but just messy. This version calls for peeling the shrimp, but leaving on the tails, which function as little handles. They also serve to call attention to how many shrimp you have eaten, so some of us (read: me) often have to hide some of the tails under a stray piece of salad or something to avoid looking gluttonous.

So, on to the Fork-in-the-Road element. A Creole-esque spice blend is made, with generous amounts of heat and flavor, and set to the side. Then the shrimp is sautéed up in a simple buttery sauce spiked with a bit of garlic, Worcestershire and lemon juice. The alcohol in the small amount of white wine burns off during cooking. At this point you can remove some of the shrimp and a bit of sauce, which should be plain enough for those with milder tastes. And then, pow right in the kisser, the spice blend is added to the rest, and both the shrimp and the sauce are infused with those I-won't-be-ignored seasonings that make Creole food so crazy appealing.

The quantities of the spice mix given below are intended for the whole 1 1/2 pounds shrimp. If you take out 1/2 pound of shrimp, add 2 tablespoons of the spice mix to the remaining pound of shrimp in the skillet, then taste and see if you want to add the rest of the blend. Leftover spice mix is great to toss into a soup, or to rub on a piece of chicken, steak, or fish for that Louisiana flavor.

Creole Shrimp

Serves 4

For the Creole Spice Mix:
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teasppon dried oregano
1/2 teaspoon cayenne pepper
1 teaspoon coarse or Kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste

For the Shrimp:
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons finely minced garlic
1 1/2 pounds extra large raw shrimp (26/30 count), peeled and deveined, but with the tails left on
1/3 cup dry white wine
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
Hot cooked white rice and hot crusty bread for serving


1. Combine the paprika, garlic powder, thyme, oregano, cayenne, salt and black pepper in a small bowl and set aside.

2. In a large skillet melt the butter over medium-low heat. Add the garlic and sauté for 1 minute until it is fragrant and beginning to color. Turn up the heat to medium-high, add the shrimp and sauté for about 2 minutes until the shrimp is starting to turn pink, then add the white wine and cook for another 1 to 2 minutes until the wine starts to reduce. Add the Worcestershire sauce and lemon juice and sauté until the shrimp is just barely cooked though, another minute or so. At this point you can take out 1/3 of the shrimp (about 1/2 pound) for those who like it plainer, transfer them to a small serving bowl, and cover to keep warm. Season those with salt and pepper to taste.

3. Sprinkle 2 tablespoons of the spice mix, or more to taste, over the remaining shrimp in the pan, (if you are seasoning all 1 1/2 pounds of the shrimp, use all of the spice mix). Stir until spices have dissolved themselves into the sauce and the shrimp is nicely coated with the sauce. Immediately transfer the shrimp and sauce to a shallow serving bowl, sprinkle with parsley, and serve with the hot rice and crusty bread. Serve the plain shrimp with some of the parsley, too, if desired.

Katie Workman is the author of the upcoming The Mom 100 Cookbook (May 2012), and the founding editor in chief of Cookstr.com.

More Fork-In-The-Road Recipes
Marinated Chicken Kebabs
Burgers With a Kick

]]>feature-kitchen-fundamentalsKatie Workman2011-08-18T08:00:00ZKatie Workman's Fork-In-The-Road Recipe: Marinated Chicken Kebabshttp://main.kitchendaily.com/2011/08/05/katie-workmans-fork-in-the-road-recipe-marinated-chicken-kebab/http://main.kitchendaily.com/2011/08/05/katie-workmans-fork-in-the-road-recipe-marinated-chicken-kebab/http://main.kitchendaily.com/2011/08/05/katie-workmans-fork-in-the-road-recipe-marinated-chicken-kebab/#comments
Katie Workman


What's a fork-in-the-road dish? This is the idea that you can separate out some of whatever you are making and make a simpler version for picky eaters, then continue on your merry way and gussy up the rest of the dish with gutsier ingredients, herbs, seasonings, etc. to give it more oomph for the grownups and adventurous eaters.

To celebrate summer, we've got a recipe for chicken kebabs that are soaked in a tenderizing lemon-spiked yogurt marinade, with the option of added cumin and oregano for those who are interested in a bolder flavor. Whip up a very simple marinade, separate it into two bowls, and add additional seasonings to one half of the batch. Add half of the chicken to each bowl, marinate, skewer them up on separate skewers, and there you go: one meal, two versions, and about 2 minutes of extra time to make it happen.

(If you want to season the entire batch of marinade, double the amounts to 1/3 cup minced fresh oregano and 1 1/2 teaspoons of cumin.)

Serve with orzo, rice or couscous. The tzatziki is by no means essential to the success of the dish, but adds extra interest and helps the chicken and any starch you serve it with co-mingle deliciously. The salting, rinsing and squeezing of the cucumber is an added step, and if you find it annoying, skip it. The tzatziki will be a bit thinner from the liquid in the cucumber, but other than that, no real harm done.

Lemony Yogurt Marinated Chicken Kebabs
Serves 6

2 large lemons, washed
1 cup low-fat plain Greek yogurt
2 tablespoons finely minced shallots
Coarse or kosher salt and freshly ground black pepper to taste
3 tablespoons minced fresh oregano
3/4 teaspoon ground cumin
1 1/2 pounds boneless skinless thighs or breasts, cut into 1 1/2-inch cubes

1. Cut one lemon in half, and each half into 6 wedges. Then cut the wedges crosswise so that you have 24 small pieces of lemon. Pick out any pits. Zest the other lemon and squeeze and strain the juice; you should have about 1 1/2 tablespoons juice.

2. In a medium-sized bowl, combine the yogurt, shallots, salt and pepper, and the lemon zest and juice. Transfer half the marinade into another medium-sized bowl. Add the oregano and cumin to one half of the marinade and stir to combine.

3. Place half of the chicken cubes into each of the bowls. Stir to coat the chicken well. Cover and marinate in the fridge for one hour.

4. Meanwhile, soak 6 12-inch wooden skewers in water to cover for at least 30 minutes, to prevent them from burning on the grill.

5. Skewer the more seasoned chicken, alternating two pieces of chicken with one piece of lemon, using 6 pieces of chicken and 3 pieces of lemon total on each skewer, using 3 of the 6 skewers. Skewer the plainly marinated chicken on the remaining skewers, adding the lemon wedges in the same fashion if desired, or skipping the lemon if you feel like that will be too much citrus for the kids.

6. Preheat the grill to medium (see Note below). Grill the kebabs for 4 minutes, covered, until browned on the bottom, then turn, and grill, covered, for about 4 minutes more for breasts, 6 more minutes for thighs. Cut into a piece to see if it is cooked thoroughly. Serve with the optional Tzatziki (below), and couscous, rice or orzo, if desired. You can eat the lemons, which caramelize during cooking, or not, as you like.

Tzatziki
If you salt the cumbers, the dip can be made up to 6 hours ahead -- give it a stir before serving. If you skip the salting/squeezing step, the dip should be used within an hour or so. Either way, tuck it in the fridge.

1 large cucumber, peeled, seeded and coarsely grated
1 teaspoon coarse or kosher salt, plus more to taste if necessary
1 1/3 cups low-fat plain Greek yogurt
2 garlic cloves, finely minced
2 tablespoons chopped fresh mint
2 teaspoons extra virgin olive oil
2 teaspoons red wine vinegar

1. Put the grated cucumber in a colander and sprinkle with a generous teaspoon of coarse or kosher salt. Let sit for 15 minutes, then rinse the cucumber with cold water and squeeze it as dry as possible using your hands.

2. Put the grated cucumber in a bowl, Add the yogurt and stir to blend. Add the garlic, mint, olive oil, and vinegar and mix well. Cover with plastic wrap and refrigerate until needed.

Note: If you don't have access to a grill, these can certainly be broiled.

Katie Workman is the author of the upcoming The Mom 100 Cookbook (May 2012), and the founding editor in chief of Cookstr.com.

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Fork-In-The-Road Recipes: Burgers With a Kick]]>feature-barbecue-and-grillingKatie Workman2011-08-05T08:00:00ZFork-In-The-Road Recipes: Burgers With a Kickhttp://main.kitchendaily.com/2011/07/21/fork-in-the-road-recipes-burgers-with-a-kick/http://main.kitchendaily.com/2011/07/21/fork-in-the-road-recipes-burgers-with-a-kick/http://main.kitchendaily.com/2011/07/21/fork-in-the-road-recipes-burgers-with-a-kick/#comments
Katie Workman

Whoo-wee, we love our burgers. They're grilled summertime bliss, all sizzled up. But after one or two straight-up burgers, many of us crave a little more somethin'-somethin' -- a little more pop and a little more pizzazz and a little more flavor. But sometimes our kids aren't on the same page; that regular old burger suits them just fine. Luckily, burgers are a perfect fork-in-the-road dish.

What's a fork-in-the-road dish? This is the idea that you can separate out some of whatever you are making and make a simpler version for picky eaters, then continue on your merry way and gussy up the rest of the dish with gutsier ingredients, herbs, seasonings, etc. to give it more oomph for the grownups and adventurous eaters.

In the case of burgers, you can make a spicy Cajun version for those who want more bang for their burger, and leave some plain for the kids, or the less spice-inclined. And, you can certainly use a smaller amount of the spice mix in some of the burgers -- maybe half a teaspoon or so per handful of meat, so that the burgers have more interest, but aren't so spicy that they cause kids to scrunch up their noses.

Now, everyone is eating burgers, harmony reigns throughout the land, and you still have only one meal to make. Go for freshly ground meat from the butcher counter, if that's at all possible, and check out the variation below if you're in a turkey-burger frame of mind.

Fork-In-The-Road Burgers

Makes 6 burgers

1 tablespoon chili powder
2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

1 1/2 pounds ground chuck (about 80% lean)
Sliced Monterey Jack or Provolone cheese (optional)
6 hamburger buns, to serve, toasted if desired
Condiments, sliced tomatoes, lettuce to serve (optional)

1. In a small bowl, combine the chili powder, paprika, dry mustard, cumin, coriander, oregano, salt, pepper and cayenne.

2. Place the ground beef in a large bowl. If you want all of the burgers to be seasoned with the spice mix, dump it all in and use your hands to combine it well.

If you want to take out some meat for plain burgers, take out the amount you want to be unseasoned and mix it up with salt and pepper to taste in a smaller bowl, using your hands. Keep in mind that you'll be making a total of six burgers. Remove 1 1/2 teaspoons of the seasoning mix from the little bowl for each of the burgers you're making plain, and save it in a small sealed container or zipper top baggie for another time (see Note). Combine the remaining seasoning with the remaining beef in the mixing bowl, using your hands.

3. Form all of the meat into six patties in total, and use your fingers to make an indentation in the middle of each patty; this helps the burgers end up relatively flat, as they will swell up during grilling. Without the indent, they can become quite fat in the middle, and the toppings slip and slide off.

4. Preheat a grill to medium-high. Grill the burgers for about 4 minutes on each side, or until they are cooked as you like them. Keep the unseasoned burgers to one side of the grill so you don't mix them up, though they will have a less reddish tone. The FDA recommends an internal temperature of 160°F for cooked ground meat, but you may decide differently. If you want cheeseburgers, place a slice of cheese on each of those burgers and cover for the last minute of cooking until the cheese is melted. Place each burger on a bun, pass the condiments, and let everyone top their own.

Variation: Not feeling so beefy? You can also use ground turkey. Just try to find turkey that is 85 or 90% lean -- not ultra lean, which will be too dry. Also, add a beaten raw egg to the turkey for extra moisture.

Note: What to do with leftover seasoning? Toss some cubes of beef, pork or chicken with the mix and kebab them up, or just rub it on pieces of the aforementioned meat and roast or grill. You could also use it to season a simple vegetable soup.

Katie Workman is the author of the upcoming The Mom 100 Cookbook (May 2012), and the founding editor in chief of Cookstr.com.

More from KitchenDaily: Our Top 20 Burger Recipes]]>feature-kitchen-kidsKatie Workman2011-07-21T08:00:00ZScrambling for Eggshttp://main.kitchendaily.com/2010/03/04/scrambling-for-eggs/http://main.kitchendaily.com/2010/03/04/scrambling-for-eggs/http://main.kitchendaily.com/2010/03/04/scrambling-for-eggs/#comments

Getty ImagesDo your kids like scrambled eggs? Chances are yes -- for whatever reason, most kids do. Don't worry about why; just use them as a vehicle for introducing new flavors and ingredients (pretty much every culture has eggs, so they're compatible with all kinds of different seasonings and spices).

This is a great place to let your kids get creative, too, in terms of making up their own recipes. Kids of all ages can crack eggs (yes, it can be messy, but that's how they learn) and stir them up; older kids can be supervised at the stove while they cook. In fact, it's a great first stove-top cooking lesson, since eggs require nothing more than some attentive stirring.

Need some pointers on basic scrambled eggs? No problem:
Crack the eggs (anywhere from 1 to 3 eggs per person) one at a time into a small cup, then adding them to the bowl, as insurance that one not-so-fresh egg won't spoil the bunch. Season lightly with salt and freshly ground pepper and beat with a whisk or a fork until fully blended and a little frothy.

Spray a large skillet with non-stick cooking spray if you have it (this just makes clean up easier) and heat over medium-high heat. Add some butter (about 1 teaspoon per 2 or 3 eggs) and swirl it around until skillet is coated. Pour in the eggs. Using a spatula or a flat wooden spoon, constantly spatula against the bottom of the pan, pausing every few pushes to let eggs set again. Break apart any very large pieces as they form, and keep tossing eggs so any runny parts hit the pan. Stop slightly before they are done to your liking and turn them on to the plates -- they'll continue to cook a bit off of the heat. Season with more salt and pepper to taste.

So, now you have the basic recipe down. What can you add? Here are some ideas. The amounts below are for 6 eggs, which usually feed 2 to 3 people. Because you're making scrambled eggs, and not an omelet, you can stir the following ingredients right into the beaten eggs before they're added to the pan. Feel free to mix and match -- the fun is in creating your own masterpiece, and kids will soon be ordering up their very own "eggs of the house," and digging in with pride.
1
Cheese, baby: Shredded mozzarella, cheddar, Montery Jack, goat cheese, feta, even American - all cheese works beautifully with eggs. You'll want to add about 2 tablespoons shredded or crumbled cheese for every three eggs.
2
Go green: If your kids are Dr. Seuss fans, they may be very open to the addition of some chopped cooked broccoli or spinach in their eggs, about ¼ cup for every three eggs. If you want to get really funky, let them add a couple of drops of green food coloring the eggs before you beat them. It won't affect the taste, and they really will be Green Eggs!
3
The herbs have it: This is especially great if you grow herbs in your home or garden; let the kids pick a sprig of the one that smells the best, and show them how to pick off the tiny leaves. A little bit will add a lot of flavor. You'll want about 1/2-1 teaspoon of minced fresh herbs for every three eggs, and if you are using dried, which work just fine, reduce that amount to 1/4 to 1/2 teaspoon. Some good options are oregano, thyme, and basil.
4
Put the side in the eggs: Instead of serving up bacon or ham on the side, why not crumble up the cooked bacon, or sliver up the ham, and stir them right into the eggs? You may want to watch the amount of salt you add, as the meat is already quite salty.
5
Garden scramble: Any vegetable is fair game, and the more the merrier. Chopped tomato, zucchini, summer squash, shredded carrot. A variety of veggies make a colorful scramble, and if you play with the name (Breakfast Garden or Confetti Eggs, for example), you may that your kids are quite game to try some new vegetables.
6
Fiesta scramble: Try a Mexican inspired medley of cheese, a pinch of chili powder, slivered scallions, a couple of tablespoons of kidney or black beans, and a bit of cooked corn. Top the cooked eggs with a spoonful of salsa and sour cream. You might even wrap up the whole thing in a tortilla and enjoy a breakfast burrito - kids love the idea of picking up scrambled eggs with their hands!
7
Italian scramble: beat together a mixture of fresh or dried basil, some chopped mozzarella and/or parmesan cheese, and some chopped fresh or sundried tomatoes. You can add a dollop of pasta sauce on the side of your eggs if you like!
8
Indian scramble: A pinch of curry powder, and cumin really add Eastern interest to eggs. Serve the scrambled eggs with a spoonful of chutney and plain yogurt or sour cream.
9
All-American scramble: some slivered ham, some shredded cheddar, and, for those who like their eggs old-school diner-style, some ketchup on the side.
10
Charlie's Olive Percenter: This is my younger son's invention from three years ago; it's scrambled eggs with sliced green pimento-filled olives mixed in, and after they are cooked up and put on the plate, they are covered with thinly sliced cool fresh cucumbers. The whole thing is a great medley of salty-refreshing, hot-cold, and we do eat it all the time. These are our house eggs!
]]>feature-cooking-with-kidsKatie Workman2010-03-04T17:49:00ZHalloween Recipes for Kid Chefshttp://main.kitchendaily.com/2010/02/22/halloween-recipes/http://main.kitchendaily.com/2010/02/22/halloween-recipes/http://main.kitchendaily.com/2010/02/22/halloween-recipes/#comments
Halloween Treats
CorbisAsk a bunch of kids what their favorite holiday of the year is, and it might be a tie between their birthdays and Halloween. Getting in costume, roaming the streets with their friends, staying up late, and coming home with a bag filled with candy? For a kid, life doesn't get much better than this.

But wait, there's more: You can kick off their Halloween festivities with a few treats of your own, for a school party, potluck, or Halloween celebration you host in your home. And there are plenty of opportunities to enlist the help of your kids. And while these treats are very kid-friendly, there's no question that grown ups will be reaching for them, too.

See below for 10 Halloween recipes kids can help make.


1
Better Homes and Gardens
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Wizard's Hat Cake

This hat is made from store-bought white cake mix, store-bought frosting, wooden skewers, and sugar cones -- it's a perfect project for a slightly older kid who's obsessed with architecture because it offers a chance to build. Younger siblings can help stick the candy decorations. And remember, perfection isn't the goal here...fun is!
Get the cake recipe.

2
Women's Day
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Bloodshot Eyeballs

"Eeeewww!" These eyeballs may elicit squeals but soon everyone will be popping them into their mouths. They're made from store-bought doughnut holes -- little ones can help pour over the warmed frosting and place the M&M on top for the pupil, older kids can help pipe on the jam to make he creepy "veins."
Get the eyeballs recipe.
3
TASTE
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Dark Chocolate and Granola-Coated Apples

A somewhat healthier riff on the traditional candy apples, these treats are great for a Halloween party. Help your kids push a wooden stick firmly into the stalk end of each apple. Enlist the help of the big kids to dip the apples into the chocolate, and let little ones dip into the granola. Let stand until the chocolate has hardened.
Get the apple recipe.
4
Kellogg's
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Kellogg's(R) Rice Krispies(R) Treats Monsters

No great Halloween is complete with a monster or two, and -- let's face it -- everyone loves Rice Krispies treats. Put out lots of different frostings, decorating gels and assorted candies and encourage the kids to let loose and come up with some very scary (or very silly) ghouls.
Get the treat recipe.
5
Better Homes and Gardens
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Gumdrop Pumpkins

This is a good no-bake Halloween treat that children of all ages can participate in making....think of it more like an arts and crafts project than cooking. All you need are green and orange gumdrops. They make sweet table ornaments, next to each place setting, for a Halloween meal.
Get the gumdrop recipe.

6
Better Homes and Gardens
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Halloween Snack Mix

Kids are typically really good at crushing things, so this snack mix should be right up their alley. You can get into the Halloween spirit early in October by sending kids off to school with some of this snack mix in their lunch bags -- and they'll be delighted when you tell them that tiger teeth, lizard gizzards, and bat wings are the crunchy bits in this mix.
 Get the snack recipe.

7
Black Cat Cafe & Bakery
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Black Cat Halloween Meringue Ghosts

These are the friendliest ghosts hanging out on Halloween night. If you've never made meringues, you'll be pleasantly surprised at how easy and kid-friendly they are. With supervision, kids of the right age can work the hand blender, and it's fun to see the egg whites start to form soft peaks. Then, scoop the mixture into a large zip-lock bag, and cut off one end and squeeze meringue out onto a cookie sheet to make each ghost. Melted chocolate chips dabbed on with a toothpick turn these light cookies into ghosts.
Get the ghostly recipe.
8
Frances Janisch
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Witches Cauldrons

Forget carrot sticks -- the pea purée in these cucumber cauldrons will definitely stir up excitement. (And if you can't say the word "pea" without kicking vegetable phobia into high gear, you can just call it "mystery brew.") Kids can scoop out the cucumber cups with a teaspoon, spoon in the purée, and finish with the "wooden" sticks.
Get the cauldron recipe.

9
Lauren Jepsen Mace
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Vampire and Werewolf Cupcakes

These are ideal for Halloween parties, obviously, but also a year-round hit with grown-up Twilight and True Blood fans. The vampires even have a red filling. Older kids can try their hand at piping frosting from a sealable plastic bag (mom or dad may have to help, depending on age and skill level), and younger ones can put on eyes and mouths.
Get the cupcake recipes.
10
Kraft
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Ghosts in the Graveyard

There's nothing to be afraid of in this graveyard -- you'll "dig in" when it's time to serve. It uses all store-bought ingredients so its a perfect last-minute Halloween activity, and it's a particularly suited to the younger set.
Get the graveyard recipe.
]]>halloweenholidays-and-parties-halloweenKatie Workman2010-02-22T11:24:00Z