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<channel>
	<title>Charles E. Brown</title>
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	<link>http://charlesebrown.net</link>
	<description>Music, Technology, Cooking,  Thoughts on Life</description>
	<lastBuildDate>Wed, 17 Apr 2013 12:04:22 +0000</lastBuildDate>
	<language>en-US</language>
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		<item>
		<title>A Discovered Recording</title>
		<link>http://charlesebrown.net/2013/04/17/a-discovered-recording/</link>
		<comments>http://charlesebrown.net/2013/04/17/a-discovered-recording/#comments</comments>
		<pubDate>Wed, 17 Apr 2013 12:04:22 +0000</pubDate>
		<dc:creator>Charles E. Brown</dc:creator>
				<category><![CDATA[Music]]></category>
		<category><![CDATA[Recordings]]></category>
		<category><![CDATA[Anton Webern]]></category>
		<category><![CDATA[Arnold Schoenberg]]></category>
		<category><![CDATA[Cleveland Symphony]]></category>
		<category><![CDATA[Mitsuko Uchida]]></category>
		<category><![CDATA[Pierre Boulez]]></category>
		<category><![CDATA[Schoenberg Piano Concerto]]></category>
		<category><![CDATA[Schoenberg Three Piano Pieces]]></category>
		<category><![CDATA[Sechs Kleine Kalvierstucke]]></category>
		<category><![CDATA[Webern Piano Variations]]></category>

		<guid isPermaLink="false">http://charlesebrown.net/?p=151</guid>
		<description><![CDATA[I just discovered a wonderful recording by Mitsuko Uchida that puts her in a whole new light. On April 18th I will be hearing pianist Mitsuko Uchida in recital at Carnegie Hall. When a program is part of a subscription series I often do not look up the works being played until a few days [...]]]></description>
				<content:encoded><![CDATA[<p>I just discovered a wonderful recording by Mitsuko Uchida that puts her in a whole new light.</p>
<p><span id="more-151"></span></p>
<p>On April 18th I will be hearing pianist Mitsuko Uchida in recital at Carnegie Hall. When a program is part of a subscription series I often do not look up the works being played until a few days before the performance. I was quite surprised that she is not playing her usual Mozart and company repertoire. Instead, she is two Preludes and Fugues from Book II of Bach&#8217;s Well Tempered Clavier, Schoenberg&#8217;s Six Little Piano Pieces Opus 19 and three works by Schumann:&nbsp;<i>Waldszenen,&nbsp;Sonata No. 2 in G Minor </i>and&nbsp;Fünf Gesänge der Frühe.</p>
<p>I have to confess that I did not know the Schoenberg works at all and, in researching them, discovered that in 2001 Uchida recorded them among other works of the Second Viennese School. What an incredible recording.&nbsp;</p>
<p>It begins with a performance of the Schoenberg Concerto for Piano and Orchestra, Opus 42. Pierre Boulez is conducting the Cleveland Symphony Orchestra.&nbsp;</p>
<p>My only reference recording of this work is the one by Alfred Brendel; which I always found a bit clinical and cold. Uchida&#8217;s interpretation is deeply personal which, given Schoenberg&#8217;s notes, makes sense. While the movements are marked Adante, Molto Allegro, Adagio and Giocoso, Schoenberg&#8217;s notes name them &#8220;Life was so easy&#8221;, &#8220;Suddenly hatred broke out&#8221;, &#8220;A grave situation&#8221;, &#8220;But life goes on&#8221;. I was stunned by the vehemence Uchida brings out in the 2nd movement.&nbsp;</p>
<p>For the remainder of the recording she plays an intensely rhythmic Piano Variations, Opus 21:1, by Anton Webern, Three Piano Pieces, Opus 11:1 by Schoenberg and the Six Small Piano Pieces I will be hearing her play at Carnegie Hall.&nbsp;</p>
<p>If you associate Mitsuko Uchida with only only Mozart this recording is a revelation.&nbsp;</p>
<p>Highly recommended!</p>
]]></content:encoded>
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		<item>
		<title>Easter Lamb</title>
		<link>http://charlesebrown.net/2013/03/25/easter-lamb/</link>
		<comments>http://charlesebrown.net/2013/03/25/easter-lamb/#comments</comments>
		<pubDate>Mon, 25 Mar 2013 12:04:31 +0000</pubDate>
		<dc:creator>Charles E. Brown</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Easter dinner]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[leg of lamb]]></category>

		<guid isPermaLink="false">http://charlesebrown.net/?p=144</guid>
		<description><![CDATA[Each year I try to prepare a great lamb recipe for Easter dinner. Here is a relatively simple one adapted from Cooks Illustrated magazine]]></description>
				<content:encoded><![CDATA[<p>Each year I try to prepare a great lamb recipe for Easter dinner. Here is a relatively simple one adapted from Cooks Illustrated magazine</p>
<p><span id="more-144"></span></p>
    <div class="hrecipe blog-yumprint-recipe blog-yumprint-standard " yumprintrecipe="oHK" itemscope itemtype="http://schema.org/Recipe">	<div class="fn blog-yumprint-recipe-title" itemprop="name">Roast Butterflied Leg of Lamb</div>	<div class="published blog-yumprint-recipe-published" itemprop="datePublished">2013-03-25 06:03:04</div>    <div class="summary blog-yumprint-recipe-summary" itemprop="description">A great and simple leg of lamb recipe with very subtle flavors</div>	<div class="blog-yumprint-header">		<div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#bfbfbf" highlightcolor="#d9d9d9" emptycolor="#666666" rating="0" count="0">
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		</div>		<div class="blog-yumprint-save blog-yumprint-action">Save Recipe</div>		<div class="blog-yumprint-print blog-yumprint-action">Print</div>	</div>	<div class="blog-yumprint-spacer"></div>	<div class="blog-yumprint-recipe-contents">		<div class="blog-yumprint-ingredient-section" yumprintsection="0">			<div class="blog-yumprint-subheader">Lamb</div>			<div class='ingredients'>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">6 - 8 pound butterflied leg of lamb trimmed with a fat cap of 1/4 inch and pounded to about 1-inch thickness</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1/3 cup of a good quality olive oil</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">3 shallots slicked thinly</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">4 cloves of garlic, peeled and smashed</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1 inch piece of ginger, sliced into 1/2-inch rounds and smashed</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">1 tablespoon coriander seeds</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">1 tablespoon cumin seeds</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">1 tablespoon mustard seeds</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">3 bay leaves</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">2 2-inch strips lemon zest</div>			</div>
		</div>		<div class="blog-yumprint-ingredient-section" yumprintsection="1">			<div class="blog-yumprint-subheader">Sauce</div>			<div class='ingredients'>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1/3 cup chopped fresh mint</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1/3 cup chopped fresh cilantro</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1 shallot, minced</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">2 tablespoons fresh lemon juice</div>			</div>
		</div>		<div class="blog-yumprint-method-section" yumprintsection="2">			<div class="blog-yumprint-subheader">Instructions</div>			<div class="instructions" itemprop="recipeInstructions">				<div class="blog-yumprint-method-item" yumprintitem="0">1. Cut slits into the fat cap, spaced 1/2 inch apart, in a crosshatch pattern. DO NOT cut into the meat.</div>				<div class="blog-yumprint-method-item" yumprintitem="1">2. Rub 2 tablespoons of kosher salt over the whole lamb and into the slits.</div>				<div class="blog-yumprint-method-item" yumprintitem="2">3. Let stand 1 - 2 hours at room temperature</div>				<div class="blog-yumprint-method-item" yumprintitem="3">4. Heat oven to 250 degrees (lower if using convection).</div>				<div class="blog-yumprint-method-item" yumprintitem="4">5. Stir together the oil, shallots, garlic, ginger, coriander seeds, cumin seeds, mustard seeds, bay leaves, and lemon zest.</div>				<div class="blog-yumprint-method-item" yumprintitem="5">6. Put the mixture on a rimmed baking sheet and bake on a lower-middle rack until the spices are softened and fragrant and shallots and garlic turn golden. This should take about 1 hour.</div>				<div class="blog-yumprint-method-item" yumprintitem="6">7. Remove the sheet from the oven and discard the bay leaves</div>				<div class="blog-yumprint-method-item" yumprintitem="7">8. Pat the lamb dry and transfer fat side up, to sheet on top of spices.</div>				<div class="blog-yumprint-method-item" yumprintitem="8">9. Roast on the same rack until the lamb registers 120 (130 for medium). This should take 30 - 40 minutes.</div>				<div class="blog-yumprint-method-item" yumprintitem="9">10. Transfer the baking sheet to an upper-rack and broil until the lamb registers 125 degrees (135 for medium). This should only take 3 - 8 minutes. Don't worry if the lamb is slightly charred in spots.</div>				<div class="blog-yumprint-method-item" yumprintitem="10">11. Transfer the meat to a cutting board and tent loosely with foil for about 20 minutes.</div>				<div class="blog-yumprint-method-item" yumprintitem="11">12. Pour the pan juices and spices into a fine-mesh strainer and press heavily to extract as much juice as possible into a medium bowl.</div>				<div class="blog-yumprint-method-item" yumprintitem="12">13. Discard the remaining solids</div>				<div class="blog-yumprint-method-item" yumprintitem="13">14. Stir in the mint, cilantro, shallot, and lemon juice.</div>				<div class="blog-yumprint-method-item" yumprintitem="14">15. After the 20 minutes stir in any accumulated lamb juices from the cutting board</div>				<div class="blog-yumprint-method-item" yumprintitem="15">16. Cut the lamb with the grain into 3 equal pieces then cut against the grain into 1/4 inch slices.</div>				<div class="blog-yumprint-method-item" yumprintitem="16">17. If sauce has cooled and thickened reheat in the microwave.</div>			</div>
		</div>    <div class="author blog-yumprint-author" itemprop="author">By Charles E. Brown</div>    <div class="blog-yumprint-adapted">
    Adapted from    Cooks Illustrated    </div>        <div class="blog-yumprint-adapted-print">
        Adapted from Cooks Illustrated
        </div>    <div class="blog-yumprint-recipe-source">Charles E. Brown http://charlesebrown.net/</div>	<div class="blog-yumprint-brand"><a href="http://wordpress.org/extend/plugins/recipe-card/">Wordpress Recipe Plugin</a> by <a href="http://yumprint.com/recipecard">Recipe Card</a></div>		</div>
	</div>
]]></content:encoded>
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		<item>
		<title>Digital Disruption</title>
		<link>http://charlesebrown.net/2013/03/18/digital-disruption/</link>
		<comments>http://charlesebrown.net/2013/03/18/digital-disruption/#comments</comments>
		<pubDate>Mon, 18 Mar 2013 14:44:12 +0000</pubDate>
		<dc:creator>Charles E. Brown</dc:creator>
				<category><![CDATA[Book Review]]></category>
		<category><![CDATA[book review]]></category>
		<category><![CDATA[Digital Disruption]]></category>
		<category><![CDATA[entrepreneurs]]></category>
		<category><![CDATA[innovation]]></category>
		<category><![CDATA[James McQuivey]]></category>
		<category><![CDATA[new business model]]></category>

		<guid isPermaLink="false">http://charlesebrown.net/?p=138</guid>
		<description><![CDATA[A new book takes a look at what may be the future business model and it isn&#8217;t the large corporation. &#8220;Digital Disruption&#8221; by James McQuivey is a small 150-page book that asks a huge question: &#8220;Is the age of the big corporation over?&#8221; Technology has enabled young entrepreneurs to start businesses, some of them quite [...]]]></description>
				<content:encoded><![CDATA[<p>A new book takes a look at what may be the future business model and it isn&#8217;t the large corporation.</p>
<p><span id="more-138"></span></p>
<p>&#8220;Digital Disruption&#8221; by James McQuivey is a small 150-page book that asks a huge question: &#8220;Is the age of the big corporation over?&#8221; Technology has enabled young entrepreneurs to start businesses, some of them quite profitable, without a labor force, a lot of capital, or much of an infrastructure.&nbsp;</p>
<p>McQuivey, an executive of Forrester Research (a company that advices startup businesses), calls these &#8220;disposable companies&#8221; in that</p>
<blockquote><p>&#8220;they exist solely to accomplish a particular task and can rapidly scale up, drawing on mercenary employees with whom they will have no permanent relationship. They can also assemble to serve a particular need, serve that need, and then dispose of the company.&#8221;</p></blockquote>
<p>As an example, the book cites the tale of 12-year old Thomas Suarez who builds smartphone apps when he isn&#8217;t in school. How about a company, Ferrokin BioSciences, which sells molecules that address blood disorders? It has no physical office, only uses wireless phones and internet connections, and has employees some of who have never been met. &nbsp;Mr. McQuivey calls these people &#8220;disruptive innovators.&#8221;</p>
<blockquote><p>&#8220;Economists talk about trends that reduce barriers to entry. The force of digital disruption doesn&#8217;t just reduce barriers to entry, it&nbsp;<em>obliterates them</em>.&#8221;</p></blockquote>
<p>This book builds on a 1997 book by Harvard Professor Clayton Christensen. The book, called &#8220;The Innovator&#8217;s Dilemma&#8221;, argues that large, well-run companies can be destroyed by &#8220;disruptive innovators.&#8221; However, while Christensen focused only on a very well-defined set of circumstances, McQuivey now sees this as a universal norm.&nbsp;</p>
<blockquote><p>&#8220;Digital tools allow digital disruptors to come at you from all directions &#8211; and from all ages, backgrounds and nationalities. They are equipped with a better mindset and better tools. Thousands of these disruptors are ready to do better whatever it is that your company does.&#8221;</p></blockquote>
<p>In other words, a completely new business model that large corporations may not be equipped to handle or fight.&nbsp;</p>
<p>Is there a defense? Yes!!!</p>
<p>Mr. McQuivey argues that large corporations need to start thinking like these digital disruptors. &nbsp;Companies MUST make this priority one. He says corporations must give up the metrics like return on investment and, instead, focus on return on disruption (ROD).&nbsp;</p>
<p>While McQuivey focuses in on the technology industry I see this as having some real applications for the arts where, sadly today, creativity and innovation is strangely lacking.&nbsp;</p>
]]></content:encoded>
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		<title>Barbecue Meat Loaf</title>
		<link>http://charlesebrown.net/2013/03/13/barbecue-meat-loaf/</link>
		<comments>http://charlesebrown.net/2013/03/13/barbecue-meat-loaf/#comments</comments>
		<pubDate>Wed, 13 Mar 2013 14:38:49 +0000</pubDate>
		<dc:creator>Charles E. Brown</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[barbecue meatloaf]]></category>
		<category><![CDATA[meatloaf]]></category>

		<guid isPermaLink="false">http://charlesebrown.net/?p=126</guid>
		<description><![CDATA[Here is an adaptation of a Paula Deen recipe that I tried last night. It came out REALLY good and is very quick and easy to make.&#160;]]></description>
				<content:encoded><![CDATA[<p>Here is an adaptation of a Paula Deen recipe that I tried last night. It came out REALLY good and is very quick and easy to make.&nbsp;</p>
<p><span id="more-126"></span></p>
    <div class="hrecipe blog-yumprint-recipe blog-yumprint-standard " yumprintrecipe="ngS" itemscope itemtype="http://schema.org/Recipe">	<div class="fn blog-yumprint-recipe-title" itemprop="name">Barbecue Meatloaf</div>	<div class="published blog-yumprint-recipe-published" itemprop="datePublished">2013-03-13 08:37:15</div>    <div class="blog-yumprint-serves">Serves 6</div>	<div class="blog-yumprint-header">		<div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#bfbfbf" highlightcolor="#d9d9d9" emptycolor="#666666" rating="0" count="0">
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			<div class="blog-yumprint-infobar-section-data prepTime" itemprop="prepTime" datetime="PT20M">20 min <span class="value-title" title="PT20M"></span></div>
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			<div class="blog-yumprint-infobar-section-data cookTime" itemprop="cookTime" datetime="PT1H">1 hr <span class="value-title" title="PT1H"></span></div>
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			<div class="duration blog-yumprint-infobox-section-data prepTime" itemprop="prepTime" dateTime="PT20M">20 min <span class="value-title" title="PT20M"></span></div>
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			<div class="duration blog-yumprint-infobox-section-data cookTime" itemprop="cookTime" dateTime="PT1H">1 hr <span class="value-title" title="PT1H"></span></div>
		</div>	</div>		<div class="blog-yumprint-ingredient-section" yumprintsection="0">                <div class="blog-yumprint-subheader">Ingredients</div>			<div class='ingredients'>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1 1/2 pounds of ground sirloin</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1 cup of whole wheat bread crumbs</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1 onion diced</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1 egg lightly beaten</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">2 8-ounce cans of no-salt added tomato sauce</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">3 tablespoons of vinegar</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">3 tablespoons of brown sugar</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">2 tablespoons of Dijon mustard</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">2 tablespoons of Worcestershire sauce</div>			</div>
		</div>		<div class="blog-yumprint-method-section" yumprintsection="1">			<div class="blog-yumprint-subheader">Instructions</div>			<div class="instructions" itemprop="recipeInstructions">				<div class="blog-yumprint-method-item" yumprintitem="0">1. Mix the beef, onion, egg, bread crumbs, 1/2 cup of tomato sauce,  and salt and pepper to taste. Make sure you mix it thoroughly so that the bread crumbs are completely absorbed.</div>				<div class="blog-yumprint-method-item" yumprintitem="1">2. Form the mixture into a loaf in a shallow baking pan (I used a Pyrex glass sheet).</div>				<div class="blog-yumprint-method-item" yumprintitem="2">3. Mix the rest of the tomato sauce, vinegar, brown sugar, mustard and Worcestershire sauce.</div>				<div class="blog-yumprint-method-item" yumprintitem="3">4. Pour over the meatloaf.</div>				<div class="blog-yumprint-method-item" yumprintitem="4">5. Bake in an oven preheated to 350-degrees for one hour. Baste the meat with the pan juices every 15 minutes or so.</div>			</div>
		</div>    <div class="author blog-yumprint-author" itemprop="author">By Charles E. Brown</div>    <div class="blog-yumprint-recipe-source">Charles E. Brown http://charlesebrown.net/</div>	<div class="blog-yumprint-brand"><a href="http://wordpress.org/extend/plugins/recipe-card/">Wordpress Recipe Plugin</a> by <a href="http://yumprint.com/recipecard">Recipe Card</a></div>		</div>
	</div>
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		<title>Irish Cream Cheesecake</title>
		<link>http://charlesebrown.net/2013/03/08/irish-cream-cheesecake/</link>
		<comments>http://charlesebrown.net/2013/03/08/irish-cream-cheesecake/#comments</comments>
		<pubDate>Fri, 08 Mar 2013 13:37:41 +0000</pubDate>
		<dc:creator>Charles E. Brown</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cheesecake]]></category>
		<category><![CDATA[irish cream]]></category>
		<category><![CDATA[irish cream cheesecake]]></category>
		<category><![CDATA[st. patrick's day recipes]]></category>

		<guid isPermaLink="false">http://charlesebrown.net/?p=119</guid>
		<description><![CDATA[With St. Patrick&#8217;s Day coming up one of my favorite desserts is to make an Irish Cream Cheesecake. This recipe does take some time to make and, if you follow the steps below, you should end up with no cracks. Let me know how it goes:]]></description>
				<content:encoded><![CDATA[<p>With St. Patrick&#8217;s Day coming up one of my favorite desserts is to make an Irish Cream Cheesecake. This recipe does take some time to make and, if you follow the steps below, you should end up with no cracks.</p>
<p><span id="more-119"></span></p>
<p>Let me know how it goes:</p>
    <div class="hrecipe blog-yumprint-recipe blog-yumprint-standard " yumprintrecipe="mSg" itemscope itemtype="http://schema.org/Recipe">	<div class="fn blog-yumprint-recipe-title" itemprop="name">Irish Cream Cheesecake</div>	<div class="published blog-yumprint-recipe-published" itemprop="datePublished">2013-03-08 06:33:27</div>	<div class="blog-yumprint-header">		<div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#bfbfbf" highlightcolor="#d9d9d9" emptycolor="#666666" rating="0" count="0">
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		</div>		<div class="blog-yumprint-save blog-yumprint-action">Save Recipe</div>		<div class="blog-yumprint-print blog-yumprint-action">Print</div>	</div>	<div class="blog-yumprint-spacer"></div>	<div class="blog-yumprint-recipe-contents">		<div class="blog-yumprint-ingredient-section" yumprintsection="0">			<div class="blog-yumprint-subheader">Sponge Cake Crust</div>			<div class='ingredients'>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1/3 cup of cake flour</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">3/4 teaspoon baking powder</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">pinch of salt</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">2 extra large eggs separated</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1/3 cup sugar</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">1 teaspoon pure vanilla extract</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">2 drops pure lemon extract</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">2 tablespoons of unsalted butter melted</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">2-ounces of bittersweet chocolate melted and slightly cooled</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">1/4 teaspoon of cream of tartar</div>			</div>
		</div>		<div class="blog-yumprint-ingredient-section" yumprintsection="1">			<div class="blog-yumprint-subheader">Cheesecake</div>			<div class='ingredients'>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">10-ounces of semisweet chocolate</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">Four 8-ounce packages of full fat cream cheese at room temperature</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1 2/3 cups of sugar</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1/3 cup of cornstarch</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1 tablespoon of pure vanilla extract</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">2 extra large eggs</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">3/4 cup of Bailey's Irish Cream (If you want to use less, make up the difference with heavy cream)</div>			</div>
		</div>		<div class="blog-yumprint-ingredient-section" yumprintsection="2">			<div class="blog-yumprint-subheader">Fudge Topping</div>			<div class='ingredients'>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1/2 cup of a good fudge ice cream topping</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1 teaspoon of light corn syrup</div>			</div>
		</div>		<div class="blog-yumprint-method-section" yumprintsection="3">			<div class="blog-yumprint-subheader">Making the sponge base</div>			<div class="instructions" itemprop="recipeInstructions">				<div class="blog-yumprint-method-item" yumprintitem="0">1. Preheat the oven to 350 degrees (if you use convection, set it to 25 - 50 degrees lower)</div>				<div class="blog-yumprint-method-item" yumprintitem="1">2. Spray a 9-inch springform pan with a no-stick butter spray and wrap the bottom with foil if necessary</div>				<div class="blog-yumprint-method-item" yumprintitem="2">3. Sift together the flour, baking powder and salt into a bowl</div>				<div class="blog-yumprint-method-item" yumprintitem="3">4. In another bowl beat the egg yolks on high for 3-minutes.</div>				<div class="blog-yumprint-method-item" yumprintitem="4">5. Keep the mixer running slowly add 2-tablespoons of sugar and beat an additional 5-minutes</div>				<div class="blog-yumprint-method-item" yumprintitem="5">6. Beat in the lemon and vanilla extracts</div>				<div class="blog-yumprint-method-item" yumprintitem="6">7. Beat in the melted chocolate</div>				<div class="blog-yumprint-method-item" yumprintitem="7">8. Sift the flour mixture into the batter and stir by hand until no more white appears.</div>				<div class="blog-yumprint-method-item" yumprintitem="8">9. Stir in the butter.</div>				<div class="blog-yumprint-method-item" yumprintitem="9">10. Wash the mixer beaters well and use a clean bowl.</div>				<div class="blog-yumprint-method-item" yumprintitem="10">11. Beat the egg whites and cream of tartar on high until frothy</div>				<div class="blog-yumprint-method-item" yumprintitem="11">12. Gradually add the sugar and continue beating until stiff peaks form</div>				<div class="blog-yumprint-method-item" yumprintitem="12">13. Fold about 1/3 of the egg whites into the batter. Mix by hand until completely blended in.</div>				<div class="blog-yumprint-method-item" yumprintitem="13">14. Do the same with the rest of the egg whites.</div>				<div class="blog-yumprint-method-item" yumprintitem="14">15. Spread the batter over the bottom of the springform pan and bake for about 10-minutes. It should be just set and golden. Check to see that it springs back from the touch. Do not let it brown.</div>				<div class="blog-yumprint-method-item" yumprintitem="15">16. Let it cool.</div>				<div class="blog-yumprint-method-item" yumprintitem="16">You will use the oven at the same temperature for the cake. So keep it on.</div>			</div>
		</div>		<div class="blog-yumprint-method-section" yumprintsection="4">			<div class="blog-yumprint-subheader">Cheesecake</div>			<div class="instructions" itemprop="recipeInstructions">				<div class="blog-yumprint-method-item" yumprintitem="0">1. Melt the chocolate in either a double boiler or your microwave (follow manufacturers directions)</div>				<div class="blog-yumprint-method-item" yumprintitem="1">2. Put one package of the cream cheese, 1/3-cup of sugar, and cornstarch in a mixing bowl and beat at a low speed for about 3-minutes.</div>				<div class="blog-yumprint-method-item" yumprintitem="2">3. Blend in the remaining cream cheese one package at a time and scraping down the bowl after each one.</div>				<div class="blog-yumprint-method-item" yumprintitem="3">4. At a medium speed, blend in the remaining sugar and and vanilla.</div>				<div class="blog-yumprint-method-item" yumprintitem="4">5. Beat in the chocolate and the Irish Cream until just blended.</div>				<div class="blog-yumprint-method-item" yumprintitem="5">6. Blend in the eggs one at a time and DO NOT beat any longer than 30 seconds each; preferably less. Beat just until the egg is blended in.</div>				<div class="blog-yumprint-method-item" yumprintitem="6">7. Put the springform pan into a larger pan and pour boiling water around the outside until it comes about halfway up the sides of the pan.</div>				<div class="blog-yumprint-method-item" yumprintitem="7">8. Gently spoon the batter of the top of the spongecake crust.</div>				<div class="blog-yumprint-method-item" yumprintitem="8">9. Put it into the oven and and bake about 1 1/4 hours.</div>				<div class="blog-yumprint-method-item" yumprintitem="9">10. Shut the oven off and just let it sit for 1-hour.</div>				<div class="blog-yumprint-method-item" yumprintitem="10">11. Remove the springform pan from the water bath and let it sit in a draft-free place for another hour.</div>				<div class="blog-yumprint-method-item" yumprintitem="11">12. Refrigerate at least 4 hours.</div>			</div>
		</div>		<div class="blog-yumprint-method-section" yumprintsection="5">			<div class="blog-yumprint-subheader">Topping</div>			<div class="instructions" itemprop="recipeInstructions">				<div class="blog-yumprint-method-item" yumprintitem="0">1. Transfer the cheesecake to the freezer for one hour. This makes it easier to work with.</div>				<div class="blog-yumprint-method-item" yumprintitem="1">2. Heat the fudge and the corn syrup in a sauce pan until it is just warm and spreadable.</div>				<div class="blog-yumprint-method-item" yumprintitem="2">3. Spread it over the top of the cake evenly and return the cake to the freezer for another hour to help it set. Then refrigerate cake until you serve.</div>				<div class="blog-yumprint-method-item" yumprintitem="3">4. Before serving, release the cake from the springform pan.</div>			</div>
		</div>    <div class="author blog-yumprint-author" itemprop="author">By Charles E. Brown</div>    <div class="blog-yumprint-recipe-source">Charles E. Brown http://charlesebrown.net/</div>	<div class="blog-yumprint-brand"><a href="http://wordpress.org/extend/plugins/recipe-card/">Wordpress Recipe Plugin</a> by <a href="http://yumprint.com/recipecard">Recipe Card</a></div>		</div>
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		<title>Corning Beef</title>
		<link>http://charlesebrown.net/2013/03/03/corning-beef/</link>
		<comments>http://charlesebrown.net/2013/03/03/corning-beef/#comments</comments>
		<pubDate>Sun, 03 Mar 2013 13:18:23 +0000</pubDate>
		<dc:creator>Charles E. Brown</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[brisket]]></category>
		<category><![CDATA[corned beef]]></category>
		<category><![CDATA[corning your own beef]]></category>
		<category><![CDATA[Irish]]></category>

		<guid isPermaLink="false">http://charlesebrown.net/?p=114</guid>
		<description><![CDATA[Corning your own beef for St. Patrick&#8217;s Day is easy and delicious 3-years ago I was in Boston on a business trip. One evening I decided to stop in a well-known Irish Pub close to my hotel and have the perennial favorite: Corned Beef and Cabbage. I have rarely been so disappointed. It was dry, [...]]]></description>
				<content:encoded><![CDATA[<p>Corning your own beef for St. Patrick&#8217;s Day is easy and delicious</p>
<p><span id="more-114"></span></p>
<p>3-years ago I was in Boston on a business trip. One evening I decided to stop in a well-known Irish Pub close to my hotel and have the perennial favorite: Corned Beef and Cabbage. I have rarely been so disappointed. It was dry, too salty and, other than the salt, had no taste.</p>
<p>That evening I was online and telling a friend, who is a Food Network chef, how awful it was. He &nbsp;was telling me that most commercially packaged corned beef uses nitrates to speed up the process and add to the color. &nbsp;He then gave me step-by-step directions for corning my own beef. I decided to try it.</p>
<p>After doing it just once I will never go back to commercially made corned beef again. Here are the directions.&nbsp;</p>
    <div class="hrecipe blog-yumprint-recipe blog-yumprint-standard " yumprintrecipe="mtl" itemscope itemtype="http://schema.org/Recipe">	<div class="fn blog-yumprint-recipe-title" itemprop="name">Corning Your Own Beef</div>	<div class="published blog-yumprint-recipe-published" itemprop="datePublished">2013-03-03 06:15:44</div>	<div class="blog-yumprint-header">		<div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#bfbfbf" highlightcolor="#d9d9d9" emptycolor="#666666" rating="0" count="0">
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		</div>		<div class="blog-yumprint-save blog-yumprint-action">Save Recipe</div>		<div class="blog-yumprint-print blog-yumprint-action">Print</div>	</div>	<div class="blog-yumprint-spacer"></div>	<div class="blog-yumprint-recipe-contents">		<div class="blog-yumprint-ingredient-section" yumprintsection="0">                <div class="blog-yumprint-subheader">Ingredients</div>			<div class='ingredients'>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1 cup kosher salt</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1 cup dark brown sugar</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1 1/2 tablespoons whole coriander</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1 1/2 tablespoons whole mustard seeds</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1 1/2 tablespoons whole black peppercorns</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">1 1/2 tablespoons whole allspice</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">4 sprigs fresh marjoram</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">4 fresh thyme sprigs</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">2 bay leaves</div>			</div>
		</div>		<div class="blog-yumprint-method-section" yumprintsection="1">			<div class="blog-yumprint-subheader">Instructions</div>			<div class="instructions" itemprop="recipeInstructions">				<div class="blog-yumprint-method-item" yumprintitem="0">1. Mix all of the spices together</div>				<div class="blog-yumprint-method-item" yumprintitem="1">2. Rub the mixture into 2 1/2 - 3 pound brisket</div>				<div class="blog-yumprint-method-item" yumprintitem="2">3. Put the spice-covered meat into either a large non-reactive bowl or a large zip-lock bag. If necessary cut it into two pieces.</div>				<div class="blog-yumprint-method-item" yumprintitem="3">4. If you put the meat in a large bowl, weight it down with a small plate.</div>				<div class="blog-yumprint-method-item" yumprintitem="4">5. Add enough cold water so that the meat is completely covered.</div>				<div class="blog-yumprint-method-item" yumprintitem="5">6. Cover it a place it in the refrigerator for 7 - 10 days. If using a zip-lock bag, which I do, put the bag in a large bowl in case of any accidental leaks. I also shake the bag once or twice a day.</div>			</div>
		</div>		<div class="blog-yumprint-note-section" yumprintsection="2">			<div class="blog-yumprint-subheader">Notes</div>			<div class='notes'>				<div class="blog-yumprint-note-item" yumprintitem="0">If you are working with a brisket larger than 3 pounds you may need to adjust the proportions of the spices up.</div>			</div>
		</div>    <div class="author blog-yumprint-author" itemprop="author">By Charles E. Brown</div>    <div class="blog-yumprint-recipe-source">Charles E. Brown http://charlesebrown.net/</div>	<div class="blog-yumprint-brand"><a href="http://wordpress.org/extend/plugins/recipe-card/">Wordpress Recipe Plugin</a> by <a href="http://yumprint.com/recipecard">Recipe Card</a></div>		</div>
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		<title>Angela Hewitt and Bach</title>
		<link>http://charlesebrown.net/2013/02/27/angela-hewitt-and-bach/</link>
		<comments>http://charlesebrown.net/2013/02/27/angela-hewitt-and-bach/#comments</comments>
		<pubDate>Wed, 27 Feb 2013 13:02:13 +0000</pubDate>
		<dc:creator>Charles E. Brown</dc:creator>
				<category><![CDATA[Angela Hewitt]]></category>
		<category><![CDATA[Recordings]]></category>
		<category><![CDATA[Bach]]></category>
		<category><![CDATA[Chromatic Fantasia and Fugue]]></category>
		<category><![CDATA[Inventions]]></category>
		<category><![CDATA[Sinfonia]]></category>

		<guid isPermaLink="false">http://charlesebrown.net/?p=108</guid>
		<description><![CDATA[Pianist Angela Hewitt is one of the few musicians that gets Bach right and her recording of the Two Part Inventions proves it.&#160; Most performances of Bach are, to be blunt, wrong. They are either too slow or too legato. The legato, as we know it today, did not come into existence until Beethoven. Carl [...]]]></description>
				<content:encoded><![CDATA[<p>Pianist Angela Hewitt is one of the few musicians that gets Bach right and her recording of the Two Part Inventions proves it.&nbsp;</p>
<p><span id="more-108"></span></p>
<p>Most performances of Bach are, to be blunt, wrong. They are either too slow or too legato. The legato, as we know it today, did not come into existence until Beethoven. Carl Phillip Emmanuel Bach, writing about his father&#8217;s music, said:</p>
<blockquote><p>&#8220;The notes which are neither detached nor slurred nor to be sustained are held down as long as one quarter their value.&#8221;</p></blockquote>
<p>What was called a legato by Bach was simply a slurring of fast note values (as opposed to staccato).</p>
<p>I have always been a huge fan of Angela Hewitt&#8217;s Bach interpretations. She plays with very swift, dance-like tempi without sacrificing clarity and detail. Also, she does not try to make Bach a Romantic &nbsp;composer for the piano.&nbsp;</p>
<p>While driving home recently I heard her recording of the Bach Inventions and Sinfonia on XM-Sirius Radio. Like any pianist I have played these works since being child. However, this Hewitt recording made me feel like I was hearing them for the first time. &nbsp;</p>
<p>This recording ends with a performance of the monumental Chromatic Fantasy and Fugue and I have rarely heard it played so intelligently. She plays the subjects and answers in the fugue with remarkable uniformity without once letting go of the tension and excitement.&nbsp;</p>
<p>If you have not heard this remarkable Bach interpreter I strongly suggest that you start here and then quickly move to her other wonderful recordings.&nbsp;</p>
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		<title>The Future of e-Books</title>
		<link>http://charlesebrown.net/2013/02/26/the-future-of-e-books/</link>
		<comments>http://charlesebrown.net/2013/02/26/the-future-of-e-books/#comments</comments>
		<pubDate>Tue, 26 Feb 2013 13:52:24 +0000</pubDate>
		<dc:creator>Charles E. Brown</dc:creator>
				<category><![CDATA[iBook Author]]></category>
		<category><![CDATA[eBooks]]></category>
		<category><![CDATA[iBooks]]></category>
		<category><![CDATA[Madeline Miller]]></category>
		<category><![CDATA[multimedia publishing]]></category>
		<category><![CDATA[National Geographic]]></category>
		<category><![CDATA[self-publishing]]></category>
		<category><![CDATA[Song of Achilles]]></category>
		<category><![CDATA[Zinio]]></category>

		<guid isPermaLink="false">http://charlesebrown.net/?p=103</guid>
		<description><![CDATA[Because of upcoming obligations I am now learning Apple&#8217;s free application: iBooks Author. What a fascinating learning experience. Like many people today I own an Amazon Kindle (or at least I use the Kindle application on my iPad). With travel and commuting I find it a convenient way to carry and read books. &#160; Right [...]]]></description>
				<content:encoded><![CDATA[<p>Because of upcoming obligations I am now learning Apple&#8217;s free application: iBooks Author. What a fascinating learning experience.</p>
<p><span id="more-103"></span></p>
<p>Like many people today I own an Amazon Kindle (or at least I use the Kindle application on my iPad). With travel and commuting I find it a convenient way to carry and read books. &nbsp;</p>
<p>Right after I got my first iPad I put a magazine subscription application called Zinio on it. The application came with a few sample magazines; including a complimentary copy of the then new multimedia version of National Geographic. It was, and remains, jaw dropping with videos, sound, 360-degree photographs, and animations. It took the world of National Geographic to whole new level.&nbsp;</p>
<p>Last year Apple announced a partnership with textbook publishers about making them available on the iPad. I thought it would just be the standard textbooks in e-Book format. I was wrong!!!!</p>
<p>Just to see what one looked like I bought and downloaded an Algebra textbook put out by Pearson. Again, I was tremendously surprised and impressed with the use of multimedia that make mathematical concepts come alive. Further, as errors are found or concepts need to be updated, the author can update the book with the user automatically getting the updates much like any app.&nbsp;</p>
<p>Recently a NY Times bestseller book, <em>Song of Achilles</em> by Madeline Miller, published a separate multimedia edition for eBook readers.&nbsp;</p>
<p>I was recently asked to be involved in a project that involves learning Apple&#8217;s iBook Author. As a result, I decided to do a Lynda.com course about it. I am now discovering how easy it is to assemble a book using multimedia resources. The program allows you to easily drag-and-drop videos, animations, and audio into the authoring environment. I wish I had this available when I authored the 12 books that I have done in technology.&nbsp;</p>
<p>Because of the way the environment works it will now be easier for self-authors to publish and promote their own works. As a matter of fact, I am considering coming out with a line of &nbsp;eBooks on technology.&nbsp;</p>
<p>Subscribe to this blog. I will be publishing videos about using programs like iBooks Author. I am also planning on some videos about using WordPress.&nbsp;</p>
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		<title>Liszt Organ Transcriptions</title>
		<link>http://charlesebrown.net/2013/02/25/liszt-organ-transcriptions/</link>
		<comments>http://charlesebrown.net/2013/02/25/liszt-organ-transcriptions/#comments</comments>
		<pubDate>Mon, 25 Feb 2013 12:45:00 +0000</pubDate>
		<dc:creator>Charles E. Brown</dc:creator>
				<category><![CDATA[Bach]]></category>
		<category><![CDATA[Liszt]]></category>
		<category><![CDATA[Music]]></category>
		<category><![CDATA[Bach Organ Works]]></category>
		<category><![CDATA[BWV 542]]></category>
		<category><![CDATA[BWV 543]]></category>
		<category><![CDATA[Franz Liszt]]></category>
		<category><![CDATA[J.S. Bach]]></category>
		<category><![CDATA[Piano Transcriptions]]></category>

		<guid isPermaLink="false">http://charlesebrown.net/?p=100</guid>
		<description><![CDATA[I have been playing the Bach Fantasia and Fugue in G-minor (BWV 542) and the Prelude and Fugue in A-minor (BWV 543) since I was a young student. However it took Franz Liszt to give me some new insights. Both works are among Bach&#8217;s greatest organ compositions. However, after hearing a recent performance, I decided [...]]]></description>
				<content:encoded><![CDATA[<p>I have been playing the Bach Fantasia and Fugue in G-minor (BWV 542) and the Prelude and Fugue in A-minor (BWV 543) since I was a young student. However it took Franz Liszt to give me some new insights.</p>
<p><span id="more-100"></span></p>
<p>Both works are among Bach&#8217;s greatest organ compositions. However, after hearing a recent performance, I decided to take a look at the piano transcriptions by Franz Liszt. &nbsp;</p>
<p>This has forced me, after all of these years, to take a fresh look at both works. As a result, I feel like I am learning them for the first time.&nbsp;</p>
<p>I was considering the transcriptions by Tivadar Szanto (1877 &#8211; 1934). However, in my opinion, Szanto takes too many liberties with Bach&#8217;s score (although, high-praise to Marc-Andre Hamelin for his performances of them).&nbsp;</p>
<p>The long pedal points in both works require a great deal of pedal which blends the bravura in the hands. This, in my opinion, adds to the Fantasia effect. In both cases the fugues gain a great deal with the nuances that can be brought out on the piano.&nbsp;</p>
<p>If you get a chance to hear or study the scores I strongly recommend the chance to do it. I am attaching the hyperlinks to free downloads of the scores to both.</p>
<p><a title="Bach BWV 542" href="http://javanese.imslp.info/files/imglnks/usimg/4/46/IMSLP05955-Liszt_-_S463ii_Orgel-Fantasie_und_Fuge_in_G-moll_second_version.pdf" target="_blank">Bach Fantasia and Fugue in G-minor (BWV 542)</a></p>
<p><a title="Bach BWV 543" href="http://javanese.imslp.info/files/imglnks/usimg/1/1b/IMSLP05949-Liszt_-_S462_Sechs_Pr__ludien_und_Fugen_von_J_S_Bach_No1.pdf" target="_blank">Bach Prelude and Fugue in A-minor (BWV 543)</a></p>
<p>Next up, I am going to attempt his piano transcriptions of his own organ works: The Prelude and Fugue on B-A-C-H and the Fantasia and Fugue on chorale Ad now ad salutaren undam.&nbsp;</p>
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		<title>Moroccan Skirt Steak</title>
		<link>http://charlesebrown.net/2013/02/23/moroccan-skirt-steak/</link>
		<comments>http://charlesebrown.net/2013/02/23/moroccan-skirt-steak/#comments</comments>
		<pubDate>Sat, 23 Feb 2013 12:34:53 +0000</pubDate>
		<dc:creator>Charles E. Brown</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cast iron]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[couscous]]></category>
		<category><![CDATA[Moroccan food]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[red peppers]]></category>
		<category><![CDATA[skirt steak]]></category>
		<category><![CDATA[steak]]></category>

		<guid isPermaLink="false">http://charlesebrown.net/?p=91</guid>
		<description><![CDATA[I love my cast iron skillet. Cast iron cookware is very inexpensive compared to many of the designer brands available today and, if treated properly, will give you years of non-stick cooking without all of the non-stick chemicals.&#160; Here is a recipe I adapted from Eatingwell.com and absolutely love. &#160;]]></description>
				<content:encoded><![CDATA[<p>I love my cast iron skillet. Cast iron cookware is very inexpensive compared to many of the designer brands available today and, if treated properly, will give you years of non-stick cooking without all of the non-stick chemicals.&nbsp;</p>
<p><span id="more-91"></span></p>
<p>Here is a recipe I adapted from Eatingwell.com and absolutely love.</p>
<p>&nbsp;</p>
    <div class="hrecipe blog-yumprint-recipe blog-yumprint-standard " yumprintrecipe="lSL" itemscope itemtype="http://schema.org/Recipe">	<div class="fn blog-yumprint-recipe-title" itemprop="name">Moroccan Skirt Steak</div>	<div class="published blog-yumprint-recipe-published" itemprop="datePublished">2013-02-23 05:27:08</div>    <div class="blog-yumprint-serves">Serves 4</div>    <div class="summary blog-yumprint-recipe-summary" itemprop="description">An easy dish for busy weeknights with a lot of Moroccan spice and flavors</div>	<div class="blog-yumprint-header">		<div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#bfbfbf" highlightcolor="#d9d9d9" emptycolor="#666666" rating="0" count="0">
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			<div class="blog-yumprint-infobar-section-data totalTime" itemprop="totalTime" datetime="PT35M">35 min <span class="value-title" title="PT35M"></span></div>
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			<div class="duration blog-yumprint-infobox-section-data totalTime" itemprop="totalTime" datetime="PT35M">35 min <span class="value-title" title="PT35M"></span></div>
		</div>	</div>		<div class="blog-yumprint-ingredient-section" yumprintsection="0">                <div class="blog-yumprint-subheader">Ingredients</div>			<div class='ingredients'>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">2 medium bell peppers</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1 teaspoon ground cumin</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1 teaspoon ground coriander</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">pinch of salt</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1/2 teaspoon ground turmeric</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">1/2 teaspoon ground cinnamon</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">ground pepper to taste</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">2/3 cup couscous (preferably whole wheat if you can find it)</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">1 pound skirt steak.</div>				<div class="ingredient blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">2 tablespoons of chopped green olives</div>			</div>
		</div>		<div class="blog-yumprint-method-section" yumprintsection="1">			<div class="blog-yumprint-subheader">Instructions</div>			<div class="instructions" itemprop="recipeInstructions">				<div class="blog-yumprint-method-item" yumprintitem="0">1. Place the bell peppers on a baking sheet and under a broiler, skin side up, until charred or, if you have a grill, do it on a grill.</div>				<div class="blog-yumprint-method-item" yumprintitem="1">2. When charred, place them in a paper bag for about an hour until they cool and the skin starts to peel off.</div>				<div class="blog-yumprint-method-item" yumprintitem="2">3. Peel the skin off and chop them into bite-size pieces.</div>				<div class="blog-yumprint-method-item" yumprintitem="3">4. While the peppers are cooling, combine the cumin, coriander, salt, turmeric, cinnamon and pepper in a small bowl.</div>				<div class="blog-yumprint-method-item" yumprintitem="4">5. Grate about 1/2 teaspoon of lemon zest separately</div>				<div class="blog-yumprint-method-item" yumprintitem="5">6. Juice the rest of the lemon into a 1-cup measure and add enough water to make 1 cup.</div>				<div class="blog-yumprint-method-item" yumprintitem="6">7. Pour the liquid into a small saucepan and add the lemon zest, 1 teaspoon of the spice mixture and 1 teaspoon of olive oil.</div>				<div class="blog-yumprint-method-item" yumprintitem="7">8. Bring to a boil.</div>				<div class="blog-yumprint-method-item" yumprintitem="8">9. Stir in the couscous, cover, remove from heat and let stand.</div>				<div class="blog-yumprint-method-item" yumprintitem="9">10. Rub the steak with the remainder of the spice mixture.</div>				<div class="blog-yumprint-method-item" yumprintitem="10">11. Cook the steak in a cast iron skillet for about 3-minutes on each side for medium rare (adjust for your own preference).</div>				<div class="blog-yumprint-method-item" yumprintitem="11">12. Let the steak rest on a cutting board, covered with aluminum foil, for 5 minutes.</div>				<div class="blog-yumprint-method-item" yumprintitem="12">13. Stir olives and peppers into the couscous.</div>				<div class="blog-yumprint-method-item" yumprintitem="13">14. Thinly slice the steak and serve with the couscous.</div>			</div>
		</div>    <div class="author blog-yumprint-author" itemprop="author">By Charles E. Brown</div>    <div class="blog-yumprint-recipe-source">Charles E. Brown http://charlesebrown.net/</div>	<div class="blog-yumprint-brand"><a href="http://wordpress.org/extend/plugins/recipe-card/">Wordpress Recipe Plugin</a> by <a href="http://yumprint.com/recipecard">Recipe Card</a></div>		</div>
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