Making Crepes. Making crepes is not hard.
If you can make pancakes, you can make crepes. Before we start, I have a few tips: Don't worry about getting the thinnest possible crepes. I have had people tell me that when they make crepes, they aren't thin enough. Crepes don't need to be perfectly thin, and they often aren't. When I ate crepes from a street vendor in Paris, they were about the same thickness as the ones I make, and they were not thin as paper.
It is no problem to make a half-batch or a double-batch. Note: You can click on any of the pictures to see a larger version. Making the Crepe Batter. Garlicky Baked Fries. I’m never going to make garlic potato fries any other way.
These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). Crusty Bread. I must begin by saying where the recipe originated, if in fact it originated anywhere...really.
I think bread has been baked for centuries using flour, salt, water, and yeast or other form of leavening. As far as I know the recipe for "No-Knead" bread dough was printed in the New York times. I don't know what month, day, or year. The originator is Jim Lahey of Sullivan Street Bakery. That's all I know. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Whisk the flour, salt and yeast together. Add 1 1/2 cups water. Mix in the water. That's it!
Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. After 12 hours the dough will look like this. Meet my blue Le Creuset. Holy cow! Parsley, Chili, Garlic, And Lemon Hasselback Potatoes. One of my favorite ways to roast whole potatoes is the Hasselback method.
I think many of you would agree, right? Anyway, if you are like me, do try making this Parsley, Chili, Garlic, and Lemon Hasselback Potatoes next time. :-)Parsley, Chili, Garlic, And Lemon Hasselback Potatoes Ingredients 6 Medium Yukon Gold Potatoes, scrubbed3 to 4 Tbsp Parsley, Chili, Garlic, and Lemon Butter, softened at room temperatureSea SaltFreshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Tabela de conversão de alimentos – chávena, colher, mililitros, centilitros ... Para uma receita ser bem-sucedida, e isto aplica-se religiosamente às receitas de doces e não às restantes receitas, é necessário que as medidas sejam as mais exatas possíveis.
Muitas receitas levam chávenas e colheres como medidas, e cada uma tem uma correspondência em mililitros, centilitros, etc… Para não se preocupar com as medidas exatas de cada receita, use sempre a mesma chávena e a mesma colher na receita. Outra forma será comprar as colheres medidoras que existem à venda em qualquer loja de produtos de cozinha. Desta forma evitará o uso da balança, na maioria dos casos. Crepes crespelle. Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited.
If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved. Anna Maria's Open Kitchen Site Map. Crash Hot Potatoes. Man, do I love Australia.
First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin? Massa de malagueta. Pizza Braid. French Fries: The No-Guilt Version. There’s nothing like a french fried potato.
The taste, the texture, the dip-ability; it’s probably one of my favorite go-to comfort foods. However, I don’t need the fat of an actual deep fried potato, and I certainly do not favor processed french fries that come from the frozen food section of the grocery store. Enter: Healthy French Fries* Step 1: Peel your ‘taters. This isn’t necessary, though, but if you decide you want the skin on make sure you scrub-wash them first. Step 2: Cut them into strips. Step 3: Place potatoes in colander and rinse the starch off of them. Step 4: Pat down the potatoes. Step 5: Drizzle Olive Oil over potatoes. Step 6: Salt those babies up. Step 7: Mix them up so they all get coated with the olive oil and salt. Step 8: Arrange them, on a baking sheet, in a single layer Step 9: Add anything else you like. Step 10: Place the potatoes into your preheated oven for 20 minutes.
Step 11: Flip and continue to bake for 5-10 minutes.