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The 78 (St. Germaine, champagne, grapefruit juice - our version of the oft-riffed French 75) The Bramble (Lemon, gin, flavored gelatin, blackberry liqueur) Bushwacker (2 kinds of rum, ice cream, Kahlua liqueur, Bailys, crème de cacao)
Cupid’s arrow often points me in the direction of Valentine’s Day catastrophe. I will spare you the gory details of my many V-day disasters, but think messy break-ups, dislocated knees, stomach viruses, and an overwhelming heap of steaming disappointment, and you won’t be surprised to hear that Valentine’s Day has never been my favorite holiday. However, this year I have high hopes for Valentine’s Day, because I’ll make no frills about it besides using it as an excuse to indulge in far too much food, wine, and Netflix movies. The saying goes “the way to a man’s heart is through his stomach,” and I have no problem with that. As long as I get a plate piled up with goodness, too, I can boost your affections through food. You’ll bump yourself up a few notches in my book if you volunteer to do the dishes afterward.
Written by geek on 08 June 2007 I’ve been toying with macaron recipes for some time now. In my recipes, there always seems like there is something that can go wrong.
Posted: February 2, 2013 7:36 pm Recipe type: Raw Food Cuisine: Italian Author: Tarah
So on Saturday I made myself raw fettuccine alfredo for dinner, which was delicious. I make it quite often, actually, but never really bother to keep track of how much of what I put in the recipe. I finally got around to writing down the ratios though, so now I'm posting it! This is one of my favorite raw summer recipes - it's creamy and light, and can be whipped up in no time.
Preheat the oven to 400 degrees F. Place the butter in a large saute pan and place in the oven to melt. Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.
When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA , a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home.
Several years ago, tipped off by my sister, I tried a magical little kitchen trick for the first time. I froze chunks of raw banana, then buzzed them in my food processor. Suddenly, out of nowhere, these gritty frozen pieces of fruit turned into ice cream . One-ingredient banana ice cream — it's kind of magic, isn't it? Have you ever tried it?
dragon noodles $2.04 recipe / $1.02 serving Ooooh lawdie. This is my new favorite quick fix!
Do you remember the feeling of being just old enough to get yourself places and feeling like you owned the world? For me, it was when my friends and I got old enough to walk down the street to the shops a few blocks away to rent a movie and buy snacks all by ourselves. No parents, no older siblings.
February 27, 2010 Momofuku Milk Bar Crack Pie Recipe I’ve never tried crack before, but after having this pie, I don’t feel I ever need to. Feelings of euphoria?
"We are the worllllld, We love Nutella" Everybody sing! It's WORLD NUTELLA DAY! All over the internet today, there will be Nutella inspired goodies created and Blogged and Facebooked and Tweeted and Flash video'd for the sharing.
Last year, for World Nutella Day, I made 3 cocktails . It was only fitting that I continued the theme of adult Nutella consumption. However, although the name sounds adult, the entire family can enjoy and fight over this pie (you may want to change the name to "Eat It All Up Nutella Pie" for the kids.)
I was at dinner the other night, speaking about food while we were eating, when Janette told us that her husband had been trying to make aioli sauce . He had first tried to make it in a blender, but had given up in frustration, but after watching an episode of Anthony Bourdain’s ‘No Reservations’ in Provence, France, he saw that the traditional method uses a mortar and pestle. While watching the old French woman making the aioli, Anthony says “It’s very gentle, the process…You gotta be careful.