Friday, January 31, 2014
Ginger Pear Cranberry Sauce – Making Your Holidays More Difficult One Condiment at a Time
After posting the tease picture for this lovely ginger, pear, cranberry sauce, I received a bunch of comments and emails with the same basic message, “please don’t, you’re confusing us.”
Evidently, some people like our past cranberry sauce recipes so much, that they don’t know if they should stick with them, or try a new version. It’s causing quite the dilemma. Do you go with the one you know you love, and that garnered so many compliments, or do you try something new and risk it all?
Sorry, I really can’t help you decide, but at least let me make an already tough call, even tougher. This gingery, pear-studded cranberry sauce was simply amazing. I’ve been wanting to try pear in a cranberry sauce forever, and this was so fantastic that I’m a little upset I waited this long.
Anyway, I hope your Thanksgiving menu is shaping up nicely, and that tomorrow will bring a table full of fabulous food. Whether you use this cranberry sauce, or an older version, or heaven help us, one from another blog, I hope you and your family have a great holiday. Enjoy!
Ingredients for about 2 cups:
12 oz fresh whole cranberries
12 oz fresh whole cranberries
1 large bosc pear, peeled, diced
2 oz candied ginger, minced
zest of 1 large orange
1 cup fresh orange juice
1/4 cup water
1 cup sugar
1 whole star anise
1 cinnamon stick
1/2 tsp garam masala (an Indian-style curry spice blend)
1/4 tsp salt
View the complete recipe
View the complete recipe
Kara Boondi Recipe
.JPG) |
| Kara Boondhi |
Besan flour - 1 cup
Rice flour - 1/4 cup
Cooking soda - two pinch
Salt to taste
Hing - pinch
Garlic clove crushed - 2 to 3nos
Curry leaves - few
Peanuts - handful
Oil to deep fry
Water required
.JPG) |
| Diwali Snacks |
1. In a bowl combine besan flour, rice flour, cooking soda, required salt and water to form thin bajji like batter.
2. Heat oil in kadai, when oil is hot take a small cup full of batter and pour it through slotted ladel( jalli karandi). The batter will fall like small pearls in oil.
3. Cook boondhi until golden and crisp. Using another slotted ladel scoop out the cooked boondhi and drain it on paper towel.
4. In another pan heat 1 tbsp, roast peanuts, curry leaves, crushed garlic cloves and hing. Remove pan from heat and add red chilli powder. Add the fried boondhi to the pan and give nice stir so masala is coated on boondhi.
Store in airtight container.
.JPG) |
| Boondhi |
Make sure the batter is not watery or thick. If the batter is watery boondhi will be flat and stick to the bottom of kadai. If thick boondhi will not be crunchy.
Caprese Salad
Caprese salad with ripe Roma tomatoes, fresh mozzarella, and pesto made from basil, Romano cheese, pine nuts, walnuts, extra virgin olive oil, butter, salt, and freshly ground pepper. (See sidebar for recipe.)
Thursday, January 30, 2014
Margherita Pizza
Carrabbas Margherita Pizza
Copycat Pizza
Makes 1 Pie
store bought pizza dough
semolina, cornmeal or whole wheat flour for the pizza peel
extra-virgin olive oil for brushing
5 ounces fresh whole milk mozzarella, thinly sliced and cut into 2-inch pieces
1½ ripe plum (Roma) tomatoes, cut lengthwise into ¼-inch slices
8 to 10 fresh basil leaves, torn or coarsely chopped
freshly ground black pepper (optional)
Position a rack in the bottom third of the oven. Place baking stone on the rack and preheat the oven to 550°F, allowing at least 30 minutes to reach this temperature. Evenly sprinkle a pizza peel with semolina.
Shape the dough into a 12-inch round. Transfer to the pizza peel. Brush the dough with olive oil. Arrange the mozzarella and tomatoes evenly over the dough, leaving a 1-inch border around the perimeter
Slide the pizza off the peel onto the stone. Close the door immediately and bake until the crust and the underside is browned (use the peel to lift the pizza and check), 8 to 10 minutes. Use the peel to remove the pizza from the oven and transfer to a carving board. Sprinkle with the basil. Let stand for 3 minutes Season with the pepper, if desired. Using a pizza wheel, cut the dough into wedges and serve hot.
Hi Tea Masala Fish
Hi Tea Masala Fish
Ingredients
- Fish fillet ½ kg
- Lemon juice 2 tbsp
- Onion chopped 1
- Ginger garlic paste 1 tbsp
- Green chilies chopped 2 – 3
- Coriander leaves 2 tbsp
- Salt to taste
- Flour ½ cup
- Egg 2
- Chili powder 1 tsp
- Crushed red pepper 1 tsp
- Rice flour 2 tbsp
- Oil for fry
Method
- Cut the fish fillet into pieces , sprinkle salt and lemon juiceIn a bowl add 1 chopped onion,1tbsp ginger garlic paste, 2tbspfinely chopped coriander, 2-3 finely chopped green chilies, ½ cup flour,2tbsp rice flour,1tsp red chili crushed, 1tsp red chili powderBeat2 eggs and mix into the batterSprinkle flour into the batter and in the fish pieces.Deep fry the fish until golden brown and serve.
Wednesday, January 29, 2014
COLD OVEN POUND CAKE
Ive been making this cold oven pound cake for over 25 years and it has never failed me. It is a wonderful old recipe that you start baking in a COLD oven. An hour and five minutes later, you have perfection in taste, texture, sweetness, moisture and shape.
This recipe calls for 1 pound of powdered sugar, but that was an inconvenient measurement for me, so I got out my new handy-dandy kitchen scale and (fluffed, scooped, leveled) it was exactly 4 cups.
DO NOT PREHEAT OVEN. Cream the room temperature butter and the powdered sugar together with electric mixer until it is very fluffy (this will take 2-3 minutes). Beat in eggs one at a time, scraping the sides of the bowl between eggs (to make sure it gets mixed well).
In separate bowl, measure out 3 cups of flour and stir in the baking powder. NOTE: to measure each cup of flour, sift it into a cup and level off the top with a straight edge. If you just dip your measuring cup into the flour, you will be getting too much flour.
Add the flour mixture to the butter mixture, alternately, with the warm water. I usually do this in thirds. Stir in extracts. The final flavor of the cake has a very mild lemon flavor, you wont really taste the coconut extract, but it really adds something to the overall flavor of the cake.
Pour cake batter into a well greased and floured 10" bundt pan (I use a cooking spray with flour in it). Shake the pan just a little to eliminate any small air pockets in the batter.
Put pan into COLD oven. Turn the oven to 350°F and set the timer for 1 hour and 5 minutes. Remove cake from oven and let it sit in the pan (on a rack) for 10 minutes, then turn it out.
Wrap the HOT cake tightly with plastic wrap (I do this to all of my cakes) and let it cool to room temperature before frosting.
This is the perfect cake for strawberry shortcake, petit fours, or just snacking!!
Read More..
1 pound powdered sugar (4 cups, see note)
1/2 pound of butter (room temperature)
4 large eggs
3 cups all purpose flour (see note)
1 cup warm water
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon coconut extract
This recipe calls for 1 pound of powdered sugar, but that was an inconvenient measurement for me, so I got out my new handy-dandy kitchen scale and (fluffed, scooped, leveled) it was exactly 4 cups.
DO NOT PREHEAT OVEN. Cream the room temperature butter and the powdered sugar together with electric mixer until it is very fluffy (this will take 2-3 minutes). Beat in eggs one at a time, scraping the sides of the bowl between eggs (to make sure it gets mixed well).
In separate bowl, measure out 3 cups of flour and stir in the baking powder. NOTE: to measure each cup of flour, sift it into a cup and level off the top with a straight edge. If you just dip your measuring cup into the flour, you will be getting too much flour.
Add the flour mixture to the butter mixture, alternately, with the warm water. I usually do this in thirds. Stir in extracts. The final flavor of the cake has a very mild lemon flavor, you wont really taste the coconut extract, but it really adds something to the overall flavor of the cake.
Pour cake batter into a well greased and floured 10" bundt pan (I use a cooking spray with flour in it). Shake the pan just a little to eliminate any small air pockets in the batter.
This is the perfect cake for strawberry shortcake, petit fours, or just snacking!!
Blauer Herbst Radish
Blue?! Not really, but an unusual mauve, and look at the size! Thats a standard red Cherry Belle radish with the Blauer Herbst radishes, and not a small one either.
Like Ostergruss Rosa, these are long, carrot-like radishes and a traditional German variety. The name means Blue Autumn, and they really are a radish for fall planting and winter storage. I planted some this spring, and they have done well in the cool, fairly rainy weather we have had up until recently. I also planted some last fall, and a few got left in the ground along with other varieties of radishes. The Blauer Herbst were the only ones to survive the winter in the ground, although I would not say they were particularly edible in the spring.
Perhaps because I have mostly been growing them out of season - but perhaps because they are meant for winter storage - these have been mighty intense in flavour. Downright hot. Nice, but best approached in thin slices as an accompaniment with something else. Bread and butter maybe, or very finely diced into your salad. Of course, if you cook them they lose their bite and become quite sweet and mild. Mind you, I think that even raw these are positively delicate and refined when compared to Black Spanish radishes, which are the standard winter storage radish around here.
In Germany, these would ordinarily be served with beer. I have to say that sounds like a terrible idea to me; a recipe for gassy indigestion if I ever heard one. But maybe thats just me. The flesh is white and crisp but unusually dense. I find in hot weather they get hard and woody quickly.
Radishes in general prefer cool, moist weather. Plant them in the early spring or late summer for a fall crop. These are slower than most smaller salad radishes, taking 60 to 70 days to reach maturity, so August 15th is about the right time to plant for a fall crop. They like a light, loose soil, but with a little richness to it. They are surprisingly attractive to bugs when you consider how hot they are. Flea beetles love the leaves but do mostly cosmetic damage. We have had no trouble with flea beetles (knock wood) but some trouble with little worms or grubs getting into the roots. Im hoping our nematode army will improve that situation. On the other hand, radishes are pretty disease-free. These big radishes have leaves in proportion to their large roots, so give them plenty of space.
“Ultimate” Ranch Dressing – The Ultimate “Ultimate”
It’s been ages since I made homemade ranch dressing, and I’d forgotten how much better it is than the bottled stuff. Don’t get me wrong; I like high-fructose corn syrup, artificial flavorings, and preservatives as much as the next low-information voter, but this really is significantly more delicious.
As you’ll see, I used some crème fraiche (which we showed you how to make in this video), but relax, sour cream will work perfectly. However, I do believe the buttermilk is crucial. That some of my peers are calling their ranch dressings “ultimate” without using buttermilk, really makes me question their grasp of the word “ultimate.”
Anyway, hyperbole aside, this really is the best ranch dressing I’ve ever had, and I hope you give it a try soon. Enjoy!
Ingredients for about 2 cups Ranch Dressing:
1 1/3 cup real mayonnaise
1/3 cup sour cream or crème fraiche
1/3 cup buttermilk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
pinch of cayenne
pinch of salt
1/2 teaspoon dried dill weed
1/4 teaspoon dried tarragon
2 teaspoons sliced fresh chives
1 tablespoon minced fresh Italian parsley
2 drops Worcestershire sauce
View the complete recipe
View the complete recipe
Tuesday, January 28, 2014
Apple Snickers treat
Snickers Salad.
Come here to get recipe. We tried this and loved it.
Come here to get recipe. We tried this and loved it.
Gazpacho with Traditional Cucumber or With Zucchini
I made this gazpacho with zucchini, and it was very successfull, although I hear a rumour it can be made with cucumber instead. Of course I never touch the stuff.
Unfortunately, for some reason my tomatoes, although ripe, were not all that red once they were peeled and so the gazpacho was not as bright as I would have liked. It was very tasty and refreshing though - just the thing for this hot, muggy weather weve been having.
Speaking of which... Oh, how I wish it would rain a respectable amount of rain! Weve had barely an inch in the last month, and barely 3 inches in the last 2 months. I water, and water, and water, but the poor garden is so dry.
4 servings
15 minutes prep time
1 medium mild red onion
1 clove garlic
1 medium zucchini OR cucumber
1 small mild pepper (I used sweet banana)
1 or 2 stalks of celery
3 cups diced tomatoes
2 tablespoons white wine vinegar or 4 of verjus
1/4 teaspoon salt
2 tablespoons sunflower seed oil
Peel the onion and garlic, and chop them roughly. Wash and trim the zucchini or cucumber and chop them roughly. Stem, core and chop the pepper. Wash and trim the celery and chop roughly.
Put a pot of water on to boil, and blanch the tomatoes in it for 1 minute. Cool under cold water, and peel and chop them roughly. I think it is also helpful to blanch the onion, garlic and zucchini (but not cucumber) for a minute as well, and cool them at once under cold water, at least if onions or garlic ever cause digestive problems.
Put the prepared vegetables into a blender or food processor, with the vinegar, salt and oil. Process until evenly and finely chopped, and soupy in texture. You will need to stop and scrape down the sides several times. It should not, however, be perfectly smooth when done; there should be some texture to the vegetables. Taste and adjust the seasonings. Serve chilled.
Last year at this time I made Torshi Lift.
Read More..
Unfortunately, for some reason my tomatoes, although ripe, were not all that red once they were peeled and so the gazpacho was not as bright as I would have liked. It was very tasty and refreshing though - just the thing for this hot, muggy weather weve been having.
Speaking of which... Oh, how I wish it would rain a respectable amount of rain! Weve had barely an inch in the last month, and barely 3 inches in the last 2 months. I water, and water, and water, but the poor garden is so dry.
4 servings
15 minutes prep time
1 medium mild red onion
1 clove garlic
1 medium zucchini OR cucumber
1 small mild pepper (I used sweet banana)
1 or 2 stalks of celery
3 cups diced tomatoes
2 tablespoons white wine vinegar or 4 of verjus
1/4 teaspoon salt
2 tablespoons sunflower seed oil
Peel the onion and garlic, and chop them roughly. Wash and trim the zucchini or cucumber and chop them roughly. Stem, core and chop the pepper. Wash and trim the celery and chop roughly.
Put a pot of water on to boil, and blanch the tomatoes in it for 1 minute. Cool under cold water, and peel and chop them roughly. I think it is also helpful to blanch the onion, garlic and zucchini (but not cucumber) for a minute as well, and cool them at once under cold water, at least if onions or garlic ever cause digestive problems.
Put the prepared vegetables into a blender or food processor, with the vinegar, salt and oil. Process until evenly and finely chopped, and soupy in texture. You will need to stop and scrape down the sides several times. It should not, however, be perfectly smooth when done; there should be some texture to the vegetables. Taste and adjust the seasonings. Serve chilled.
Last year at this time I made Torshi Lift.
Monday, January 27, 2014
Chicken Cordon Bleu wich – An Old Classic Gets Open Faced
Don’t get me wrong, I love the classic preparation, and will do my version one of these days, but for all that pounding, stuffing, rolling, pinning, breading, frying, and baking…I can deliver the same basic flavor and texture profile with significantly less time and effort.
Anyway, it’s been a while since I posted a sandwich video, and this, as the name would indicate, was certainly a blue ribbon winner. It made for a perfect lunch, but throw a poached egg on top, and you’ve got a stellar brunch item; or cut these up into quarters, and serve as finger food for the next big game. I hope you give these a try soon. Enjoy!
Ingredients for 4 portions:
*Note: topping can be made days ahead and baked whenever.
*Note: topping can be made days ahead and baked whenever.
2 tbsp butter
1/2 cup diced smoked ham
1/2 cup diced onion
1/4 tsp dried thyme
2 tbsp flour
1/2 cup plus 1 tbsp milk
3 oz shredded gruyere cheese, divided (save a little for the top)
1 rounded tsp Dijon mustard
pinch of nutmeg
1 cup diced cooked chicken
1/4 cup diced dill pickle
cayenne, salt and pepper to taste
2 tbsp bread crumbs mixed with 1 tsp melted butter for the top
View the complete recipe
View the complete recipe
Bumblebee Soup A Hearty Bacon Black Bean and Corn Chowder
No actual bees were harmed in the making of this delicious soup. Whenever I do a recipe thats going to have a long name, like Bacon, Black Bean and Corn Chowder, I try to come up with some short name that will fit in the videos subtitle frame. This time the yellow and black highlights inspired the bumblebee moniker.One great thing about this chowder is the thick, rich texture isnt dependent on any blender action. I always cringe when I read a recipe that has the reader pour the soup into a blender and "blend until
smooth." All I see is scalding hot liquid flying out the top of the blender at 500 RPM (been there, felt that).As youll see, this soup is thickened with a safe, simple, and gentle mashing in the pot, with a potato masher. The other great thing with this bumblebee soup is that it tastes like it was cooked for hours, but is actually relatively quick - perfect if youre busy as a, well, you know. So, make this for your honey, and enjoy!
4 strips bacon
1 onion, diced
2 cloves garlic, minced
1 quart chicken stock
1/2 tsp chipotle pepper
1/2 tsp oregano
2 (15-oz) cans black beans
2 cups frozen corn, thawed
salt and fresh ground black pepper to taste
Best Apple Pie recipe company Apple Pie recipe
If you need a classic Apple Pie recipe, this is it. Its easy and fun, homemade Apple Pie and this recipe is a favorite.
3/4 Cup white sugar
2 Tablespoons of flour
1 / 8 Teaspoon salt
1 Teaspoon ground cinnamon
1 / 4 Teaspoon ground nutmeg
6 tart apples, peeled, cored and sliced
2 Tablespoons butter
2 Tablespoons whiskey or vanilla extract
(9 Inch) unbaked pie crusts
Directions
Oven to 450 degrees.
Prepare pie crust and put 9 inch bottom layer of the Earths crust pie pan.
In a small bowl, mix flour, sugar, salt, cinnamon and Muskatnuss.Place type cut apples into a large bowl and the sugar mixture bestreuen.Werfen mixture, completely covered with you until apples are apples in the pie crust spoon.
Dot the apples with butter or margarine and sprinkle the Whiskey/vanilla to the Spitze.Setzen geschlossen.Machen top layer pie crust and crimp vent multiple slots in upper crust.
Bake you for 10 Minuten.niedrigere oven temperature to 350 degrees and bake for another 40 minutes.
= > homemade Apple Pie recipe: classic American Apple Pie
Americans love their Apple Pie, and this is a great recipe for each Gelegenheit.Es is served well, Diner style - warm with a bullet vanilla ice cream.
1/3 Cup of brown sugar packed
1/3 Cup white sugar
1 Tablespoon all-purpose flour
1 Teaspoon lemon juice
1 / 3 Teaspoon ground cinnamon
7 1/2 Cups apples, peeled, cored and sliced
1 Cup raisins
(9 Inch) unbaked pie crusts
1 Egg
Directions
Oven to 425 degrees.
Spray a pie pan of deep dish with cooking spray.
Combine in a bowl of white sugar, brown sugar, flour, lemon, cinnamon. Mix well. Add the apples and raisins.Stir until well coated.
Spoon apple mixture into the pie crust.Place the second layer of the Earths crust at the top of filling. Seal the edges.
Beat the egg and glaze top of the pie crust with egg mix easily.Sprinkle a little sugar on top.
Bake 35 to 40 minutes, until golden brown.Cool on wire rack for 30 minutes before serving.
= > Dutch Apple Pie recipe: easy Dutch Apple Pie recipe
This homemade apple pie is sweet flavoured topping crumble rounded, that is oh so good.
1 (9-Inch) unbaked pie crust
Pie filling
2 1/2 Cups apples, peeled, cored and sliced
1/2 Cup sugar
3/4 Cup flour
1 / 2 Tsp Apple Pie spice
1 Oz unsalted butter, melted
1 Tablespoon lemon juice
Streusel topping
1 1/3 Tablespoons dry milk
2/3 Cup flour
1 / 2 Tsp Apple Pie spice
1 / 4 Pound brown sugar, packed easily
2 Tablespoons heavy butter
Directions
Preheat oven to 375 degrees.
Combine seasoning in a small bowl sugar, flour and Apple Pie. add dry mix apples to apples and toss to coat well.Add the melted butter and lemon juice;stir well.Spoon apple mixture in pie shell.
Combine so streusel topping dry milk, flour, Apple Pie spice and brown sugar in a bowl.Hard cut butter into mixture with a fork; mix until well mixed.Sprinkle topping over tortencreme until fully covered.
Bake 10 minutes.Reduce oven temperature to 300 degrees and additional 25 minutes backen.Servieren with ice cream or cheese.
= > fried pie-recipe: fried apple pie recipe
Forget these versions of fast food is the real Sache.Diese mini cakes are great to grab lunch.
2 Cups all-purpose flour
1/2 Cup shortening
1 Teaspoon salt
1/2 Cup cold water
2 Apples, peeled, cored and diced
1/3 Cup white sugar
1 / 2 Teaspoon ground cinnamon
1 Cup vegetable oil
Directions
Combine in a saucepan apples, sugar and zimt.Kochen you you apples, soft with weak Hitze.Kochen until you and zart.Maische with a fork to a thick to make applesauce.
In a bowl Sift flour and salt, sift zusammen.Schnitt in reducing. Add water and mix with a fork Einstechen.Erstellen you a ball dough and roll out to 1/8-inch thick on a floured Brett.Mit a cookie cutter, 4 round pieces cut out.
In the middle of each dough round, spoon 1 heaping tablespoon Apple Mischung.Befeuchten you the edges with cold water and Falten.Presse edges closed with a fork piercing.
In a large skillet cake of a few at a time for 2 to 3 minutes on each side heat heat oil on medium Hitze.Fry until they sprinkle goldbraun.Gosse cake on Papierhandtücher.Mit confectioners sugar.
= > Apple Pie recipe fill: fill anytime Apple Pie recipe
Here is to use basic Apple Pie if you need to make a delicious homemade dessert fill.
18 Cups cut apples into thin slices
3 Tablespoons lemon juice
4 1/2 Cups white sugar
1 Cup cornstarch
2 Teaspoons ground cinnamon
1 Teaspoon salt
1 / 4 Teaspoon ground nutmeg
10 Cups water
Directions
Throw apples with lemon juice in a large bowl and set aside make. you pour water in a
Dutch oven at medium Hitze.Kombinieren you sugar, corn starch, cinnamon, salt and nutmeg. Add water, stir well and cook bring you cook 2 minutes, stirring constantly.
Add reduce in the apples and returning the Kochen.Hitze pot, cover and Zino for 30 minutes simmer tender until the apples are (6 to 8 minutes).
Ladle placing in five freezer container 1/2 inch area at the top to verlassen.Cool at
Room temperature for 1 to 1 1/2 hours.
Seal containers and einfrieren.Pie fill can be stored in the freezer for up to 12 months.
Mmmm...where to find that yummy recipe?
Milkshakes, smoothies, Brownies, chili, casseroles and much more!
[http://www.best-free-cooking-recipes.com]
Sunday, January 26, 2014
Shahi tukry
Shahi tukry
Ingredients
- Thick bread slices 8 remove the crust
- Milk 2 ½ cup
- Sugar 2 cups
- Yellow color pinch
- Saffron ½ tsp
- Kewra water 1 tbsp
- Balai 1 cup
- Almonds and pistachio 2 tbsp each
- Ghee for frying bread
- Cardamom powder ½ tsp
- Water 1 cup
Method
- To make the sugar syrup cook sugar and water in a saucepan until the sugar dissolves.Heat ghee in a pan and add yellow colorFry bread slices in ghee, pour prepared sugar syrup in an oven tray
- Assemble bread slices in the syrup, top with milk and balai, saffron and kewraSprinkle almonds and pistachios .Cover and cook on low flame for 10 to 15 minutes till the mixture dries.
Grilled Spanish Mustard Beef Doesnt Have a Ring to It
When people ask me if Im ever afraid of running out of recipes to film, I usually joke that new recipes arent the problem, its running out of things to call them thats the real fear. Take this horribly named Spanish mustard beef for example. Least poetic name, ever.Despite the awkward name, this fast and user-friendly wet rub did a fine job flavoring some carne asada I grilled recently (yes, that was redundant). Im calling it Spanish mustard since I spiked the Dijon with a couple of my favorite ingredients of all time – smoked paprika and sherry vinegar.
Be sure to go find the real stuff (that it comes from Spain is one clue). If your marinade is only going to have a couple ingredients, you better make sure youre using top shelf stuff. The other two keys to this recipe are as follows: only let the meat marinate for about an hour, otherwise it may start to "cook" in the acid; and be sure to build a very hot fire.Since this is a wet rub, we need the meat to sear and caramelize, not to steam in its own juices. After successfully grilling and slicing thin, against the grain, this can be eaten in hundreds of ways; all delicious. Youll see my tortilla delivery system, but everything from paper-thin rice paper wrappers to thick slices of grilled bread would be perfect.
This is also a fantastic marinade for thin-cut pork shoulder chops, or any of your favorite chicken parts. By the way, while youre grilling, sipping on a cold beer, or sangria, try and think of a better name. Enjoy!
Ingredients:
2 pounds thin sliced beef (any thin flap meat, skirt steak, flank steak, round steak, etc.
2 tablespoons Dijon
2 tablespoons smoked paprika
4 cloves minced, crushed garlic, optional
1/4 cup sherry vinegar
1/4 cup light olive oil
salt and freshly ground black pepper to tastes
Saturday, January 25, 2014
Stuffed Grape Leaves with Groundmeat Etli Yaprak Sarması
Sarma refers to a dish that can be prepared with grape, cabbage, or chard leaves. The term sarma derives from Turkish verb "sarmak," which means to wrap or to roll. It can be prepared with rice and spices (vegetarian) or with rice and ground meat. Both are delicious. Sometimes sarma is called dolma, too, yet on the western part of Turkey, rolled leaves are always called sarma.
makes 50-60 stuffed grape leaves
1/2 lb ground meat
1/3 cup white rice
2 medium size onions, grated or chopped finely in a processor
1 tsp black pepper
salt
1/2 cup chopped parsley
1/2 cup dill
1 tbsp tomato paste
3 tbsp olive oil or 1,5 tbsp olive oil + 2 tbsp butter
juice of 1/2 lemon
grape leaves
-If you have fresh grape leaves, boil water in a pot. Cook grape leaves ~1 minute in boiling water. Take out and let cool.
-If you are using jarred grape leaves, soak them in cold water for an hour; they tend to be salty.
-Put ground meat, rice, onion, black pepper, salt, parsley, dill, and 1,5 tbsp olive oil in a bowl.
-Dissolve 1 tbsp tomato paste with 3 tbsp hot water and pour this into the bowl.
-Mix all the ingredients.
-Save the broken, faulty leaves. Use them to cover the bottom of a pot with grape leaves to prevent them from burning.
-Take one leaf. Place it on a smooth surface the vein side up/shiny side down. Place a spoonful of stuffing at the bottom center of the leaf close to the stem. Fold in two sides first and then the bottom. Then roll it neatly like a cigar. Keep rolling until all the leaves are gone. If you still have stuffing, you can use it to stuff small bell peppers.
-Stack stuffed grape leaves in the pot tightly layer by layer.
-Add 1,5 tbsp olive oil or butter, juice of half lemon and water to barely cover the sarmas.
-Place a flat-ish plate on top of stuffed grape leaves so that they wont move around. Cover and cook on low for 35-45 minutes.
-Serve with crusty bread and yogurt.
Good Ole American Cheeseburger
I know I have said it before, but I am now certain, this is the final grilled burger of the season. This crazy and most unusual warm weather (Friday was 72 degrees) gave me the opportunity to extend grilling season until almost Thanksgiving! A notion that was previously unheard of!! In fact, many years passed we already had snow on the ground by this time. Back to reality though as the bottom is falling out today, by tomorrow it will only be in the 40s and snow is in the forecast for Thursday. So Ill take mother natures gift and squeeze in another double cheese topped, flamed grilled Friday night burger.
Friday, January 24, 2014
Vegan Banana Bundt Cake
A tasty dairy-free gluten-free banana cake.
Vegan (egg-free) baking is a mega-challenge at high altitude. Throw gluten-free and dairy-free into the equation (not to mention, soy-free, Darling- I can't even rely on tofu yogurt!) and trust me, it can be a major pain in the proverbial butt. I've dumped two previous egg-free incarnations of this recipe lickety-split into the trash. Today, however, I tweaked again. And guess what? We have a winner.
So- this one's for all you lovely celiacs, gluten-free vegans, multi-allergic sweethearts and autism spectrum angels out there (neurodiversity rocks, after all).
Big banana kisses xoxo!
Fig and Nut Boursin Croutes and a Giveaway
However, there is a new Boursin cheese which I have been asked to review: Boursin Fig and 3 Nuts or Figue et 3 Noix. This cheese is a combination of full tat soft cheese, fig nuggets, raisins, pecan nuts, walnuts and cashew nuts. Its not quite what I expected and took a little time and a few different tastings to work out whether I liked it or not. Its quite a sweet flavour, due to the figs and raisins, and I found it worked best on a sweetish wheaten cracker. It would also go well with a slice of apple.
As you may have gathered, if you are a regular reader of my blog, I tend to like to make something with items Im sent to review and Ive been pondering the best way to present this sweet cheese. In the end I went for quite a retro 70s style canape, the sort of thing my Mum would have served at a party, along with the cheese and pineapple on sticks! The crunchy bread croute was a great foil for the sweet cheese and I could just see them going down well with a glass of chilled fino sherry or a dry Sauvignon blanc.
Boursin Croutes
The instructions for this recipe are not precise, much depends on the size you make your croutes and how much filling you want to add. Would also be nice to top with a slice of fresh fig, or sliced, red skinned apple dipped in lemon juice. The croutes will keep for a few days in an airtight tin or box.For the Croutes
Slices of white bread
Butter
1. Heat the oven to 180C
2. Cut the crusts off the bread, roll each slice flat with a rolling pin and, using cookie cutters, cut out circles of bread.
3. Melt the butter and brush both sides of each circle generously with the butter
4. Push down into tart tin. If the bread seems to be popping back out of the tin, roll up a piece of tin foil into a ball and push it on top of the bread.
5. Bake in the oven for about 15 minutes until golden brown (timing will vary depending on the thickness of your bread). Leave to cool.
For the filling
For every two croutes you will need:
1 tbsp Boursin Fig and 3 Nuts Cheese
1 tbsp low fat cream cheese
1/2 tsp lemon juice
2 pecan nuts
1. Beat the cream cheese and lemon juice until soft, add the Boursin Fig and 3 Nuts and mix through.
2. Using a Wilton 1M (large star) nozzle, fill a piping bag and pipe into the croutes.
3. Top each croute with a whole pecan nut.
Giveaway
If you would like to try Boursin Fig and 3 Nuts along with some of the other varieties of Boursin Cheese, the nice people at Boursin have a cool bag full of Boursin Cheeses to giveaway. Just follow the instructions below to enter:
a Rafflecopter giveaway
Win A Matter of Life and Death
Yesterday someone tweeted that they were fed up with looking at Christmas food already, so Im taking the opportunity to give you a little break from feasing your eyes and giving you the opportunity to win a little something to put in your own Christmas stocking. A good read to be enjoyed in those quiet moments after you have eaten all that food.
You may have heard about this book already as it was recently mentioned on Simon Mayos
The Book Club Review of the Year 2012 on BBC Radio 2
Read More..
You may have heard about this book already as it was recently mentioned on Simon Mayos
The Book Club Review of the Year 2012 on BBC Radio 2
WIN A SIGNED COPY!
BUYING THE PERFECT CHRISTMAS PRESENT DOESN’T HAVE TO BE…
A MATTER OF LIFE AND DEATH
If, by Christmas Day, you’ve had enough ‘festive cheer’ for one year, then fill your stockings with presents with a darker edge.
If woolly jumpers, over-indulgent hampers and a box of old-lady soaps are not your thing, then how does ‘A Matter of Life and Death’ sound?
This must-have debut novel by Paul Carroll is a satirical reflection of contemporary Britain. A witty, black comedy with a thought-provoking core.
Paul draws upon the age-old saying: “Everybody should be famous for fifteen minutes. After they die” and questions if society has gone too far.
Both entertaining and shocking, this book is a perfect present for those looking to add a bit of depth to this year’s Christmas stocking.
For a chance to win a signed copy of A Matter Of Life and Death, simply leave a comment telling me the name of the debut author and a contact email address:
a) Paul Carroll
b) Caroll Paul
c) Lewis Carol
For more information visit www.amolad.co.uk
Competition is open to UK residents and ends on 14th December, 2012 at 8pm
Thursday, January 23, 2014
Will You
In case the giant rock on my finger isn’t a dead giveaway, yes, I’m engaged!!!
Kyle popped the question last Friday and since I posted the picture on Instagram (follow me at cupcakesomg), many of you have been asking for the story of how it happened, but I figure unless youre a good friend of ours, youve either already heard it or are just interested in the ring, so heres the highlights:
- Kyle asked me at 6:30 in the morning, when I was fully dressed and ready for work
- I had no idea he was planning it
- Yes we had discussed marriage
- Yes, I cried. I cried big, black, Tammy Faye Baker tears
- Everyone (my parents, Kyles parents, our friends, my BOSS!) knew except for me!
At this point, we have made no decisions about the wedding as far as locale or exact date, so we’re allowing ourselves to just enjoy the next week or so before I get all Bridezilla up in here. Oh, and btw, I AM applying for Say Yes to the Dress (both versions!). No surprise to anyone, Im sure.
{The ring is rose gold with diamonds all over the place!}
Kyle knows me so well (as does my friend Ashlee who offered him some helpful guidance)--I couldnt have imagined a more gorgeous ring. Its all I can do from being distracted every 20 seconds and starting at my hand!! I mean, I cant even finish this sentence withoutkjdjkasjgdigjtiouwekncv8937981#$..................
{Kyle and me enjoying the first day of our engagement at the Inn at Little Washington, another surprise!}
Not to get sappy and junk, but I feel so incredibly lucky to be engaged to the most amazing man Ive ever known and my best friend. I cant wait to see what life has in store for us. And my ring.
Contests and Awards Update!
You may have noticed over the course of the last year or so, Ive been much more aggressive in regards to entering, or asking for nominations in, various contests and competitions. While these awards are good for the ego, more importantly, theyre also great for generating new traffic. I want to thank you for all youve done to sustain these efforts, and for your continued support!
Next Food Network Star YouTube Challenge
The response to my entry has been stunning! My loyal, cult-like following of 56,000 subscribers on YouTube has basically taken over the Food Networks YT channel, where there have been over 1,000 comments of support. If were chosen as one of the 15 finalists, the voting will begin on August 2, so stay tuned for an update then!
On the Lamb
Our All-American Lamb Moussaka Burger has won the grand prize in the American Lamb Boards third annual “Get Your Grill On” video competition. The prize is two tickets to the New York City Wine & Food Festival’s “Blue Moon Burger Bash, hosted by Rachael Ray. Of course, wed have to fly to NYC and get a hotel to collect, but still.
Help Nominate Chef John for a 2011 Tasty Award!
The Annual Tasty Awards are the premier broadcast awards show to celebrate the best in food and fashion programs on TV, in Film, and Online. Last year, Food Wishes wasnt nominated for an award, but that was my own fault. I was so busy at the time the awards were announced, I never asked for a help getting nominated!
If youd like to help nominate me, please follow this link and cast your vote. Nominations are open through September 5th. I believe you can nominate the website in several categories, but "Best Food Program - Web" and Best "Home Chef in a Series" are the ones Im hoping to get. Thanks!
Read More..
Next Food Network Star YouTube Challenge
The response to my entry has been stunning! My loyal, cult-like following of 56,000 subscribers on YouTube has basically taken over the Food Networks YT channel, where there have been over 1,000 comments of support. If were chosen as one of the 15 finalists, the voting will begin on August 2, so stay tuned for an update then!
On the Lamb
Our All-American Lamb Moussaka Burger has won the grand prize in the American Lamb Boards third annual “Get Your Grill On” video competition. The prize is two tickets to the New York City Wine & Food Festival’s “Blue Moon Burger Bash, hosted by Rachael Ray. Of course, wed have to fly to NYC and get a hotel to collect, but still.
Help Nominate Chef John for a 2011 Tasty Award!
The Annual Tasty Awards are the premier broadcast awards show to celebrate the best in food and fashion programs on TV, in Film, and Online. Last year, Food Wishes wasnt nominated for an award, but that was my own fault. I was so busy at the time the awards were announced, I never asked for a help getting nominated!
If youd like to help nominate me, please follow this link and cast your vote. Nominations are open through September 5th. I believe you can nominate the website in several categories, but "Best Food Program - Web" and Best "Home Chef in a Series" are the ones Im hoping to get. Thanks!
Wednesday, January 22, 2014
Best Pumpkin Pie Ever – Come for the Pie Stay for the Dollop
However, it’s probably not a bad idea to hedge your bets and serve a pumpkin pie so tasty and texturally perfect that no matter what goes wrong, everyone will leave with a smile on their face, and a delicious memory in their heart. By the way, this is that pie.
After many years of experimentation, I’ve finally perfected what I think is the ideal formula. As I mention in the video, I’ve removed an egg white, and replaced it with some additional yolks. This results in a pie that’s not only richer, but also much less likely to crack.
Of course, you still need to not to overcook it. An extra 5 minutes in the oven is kryptonite to even the most brilliant pumpkin pie formulas. Use the knife test I demonstrated and you should be fine. Worst case, there’s always the whipped cream. Ah, the whipped cream.
Once the world sees the slow-mo magic that is the old, “twist, three-thrusts, and a pull,” I’m assuming she’ll be out of business in no time. That’s right, now anyone will be able to do magazine-quality dollops like a boss (and by boss, I mean overpaid food stylist).
Anyway, ruined careers aside, this really is a fantastic, and incredibly easy pumpkin pie recipe, and I sincerely hope you consider adding it to your holiday menu this year. Enjoy!
Ingredients for one pumpkin pie:
1 can (15 ounce) pumpkin
1 large egg
3 egg yolks
1 can (14 ounce) sweetened condensed milk
1/4 teaspoon freshly, and very finely ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 tsp Chinese 5-spice (or to sub: a small pinch each of ground star anise, ground cloves, and ground white pepper)
1/2 teaspoon fine salt
9-inch unbaked pie crust
View the complete recipe
9-inch unbaked pie crust
View the complete recipe
Subscribe to:
Posts (Atom)