Croquetas de Setas (Mushroom Croquettes) During our trip to Spain last fall we gorged ourselves on researched many different types of tapas.
One very popular kind of tapas that you see everywhere is croquettes with various fillings. They are crispy on the outside and creamy on the inside and a great way to finish leftovers: simply mix with some béchamel (white sauce), allow to cool, shape into balls, bread, and deep fry. In Spanish bars they are usually warmed up in a microwave before serving, but of course they are even better when they are freshly fried and still crispy. They will be even more crispy if you use coarse breadcrumbs for the outer layer. You can easily make croquettes that are better than those of most bars in Spain by using more of the ‘expensive’ ingredient in the filling. Deep fried foods have a bad reputation that is not justified if you use fresh oil and control the temperature. Ingredients For 16 pieces 300 grams (.66 lb) fresh mushrooms of your choice, chopped 3 Tbsp butter 3 Tbsp olive oil. Savory Korean Pancake Recipe. A traditional Korean street food, fermented mung bean pancakes are typically served with a seasoned soy sauce for dipping.
Chef Sohui Kim from The Good Fork in Brooklyn treats them like blinis and tops them with shiso leaves and bright-tasting, pretty trout roe. Kim encourages experimentation—use as much or little kimchi and juice as you like, and leave the fermentation time as long or short as you like, “but I like the funk that develops after 3-4 days,” she says. She also notes that, in addition to being gluten-free, the batter can be made vegan if you use vegetarian kimchee. This recipe is adapted from The Good Fork Cookbook. Savory Fermented Mung Bean Pancakes A traditional Korean street food, fermented mung bean pancakes are typically served with a seasoned soy sauce for dipping. Sweet and Tangy Hummus Recipe. Cauliflower Melts recipe. Ruth Reichl’s Grilled Cheese is Genius, and Completely Out of Control.
Ruth Reichl has been publicly aligning herself with grilled cheese for a long time.
And we really should have paid attention sooner. Even before her days at the helm of Gourmet were over, in 2009 she was endorsing slivers of her grilled cheese as a party appetizer on PBS’s A Moveable Feast. Then in 2010, she wrote a definitive guide with some kooky ideas for since-departed Gilt Taste. Evidence of both of these versions has all but disappeared from the internet, but—lucky for us—she finally immortalized her recipe in her latest book, My Kitchen Year. If you read any reviews of the book last year, you’ve probably heard about her signature sandwich (or even watched her make it in Toronto)—it's called "The Diva of Grilled Cheese" and it’s the recipe everyone seems to gravitate toward, for good reason.
This grilled cheese is genius, and also completely out of control. Gougères gorgonzola/noix - C secrets gourmands. Zahav's Hummus Recipe is Genius—and the Creamiest Homemade Hummus. There's been a whole lot of talk about Zahav's hummus lately—ascribing to it the texture of buttercream, the phrase revelatory heights, and being both the creamiest and the dreamiest.
Bon Appétit named it their 2015 dish of the year. In Phyllis Grant's recent Piglet judgement, she wrote that the first chapter alone, with its seven types of hummus, should win a James Beard Award. But in all of these heaps of accolades, no one has said boo about the craziest and most genius part. Wait till you see it! The genius of this hummus is credited to all sorts of smart maneuvers in Chef Michael Solomonov's process: soaking the chickpeas in baking soda to raise the pH and soften their skins, his respect for the finest tahini to drive the flavor (he likes Soom Foods), intentionally overcooking the chickpeas until they're just shy of total mush, then whipping them longer than you think you should, till the hummus practically floats.
What's Cookin, Chicago?: Spanakopita Bites. Buttery, flaky phyllo appetizers are especially popular in my family.
I guess I can't blame them since who can resist buttery, flaky phyllo dough anyway?! My mother in law requested these Spanakopita Bites as an appetizer for the birthday party she was throwing for her husband. How to make the perfect kale crisps. If, 10 years ago, you had asked food writers to predict the hippest ingredients of the decade, I doubt kale, one of our most ancient vegetables, would have featured on many lists.
Coarse and chewy, but helpfully hardy, it was a staple of the peasant diet throughout Europe, and as such was hastily abandoned as soon as something better came along. Indeed, so unfashionable was it until recently that the cultivated variety doesn’t even get a mention in Jane Grigson’s excellent Vegetable Book. Now? Biscuits apéro à l'emmenthal - C secrets gourmands. Zahav's Hummus Tehina Recipe on Food52.
Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Biscuits apéro à l'emmenthal. Your personalized news reader app. Baked Butternut Squash Chips. For me, most cooking falls into two categories: quick-and-easy versus food projects.
Most of the time, we focus on the quick-and-easy (but still delicious and healthy!) Recipes. But sometimes you just want to slow down, enjoy the process, and end up with a delicious and unique treat. To us, food projects are things like homemade pasta or pickles – activities to pass the time on a weekend or evening with loved ones. Fried Feta with Honey and Sesame Seeds Recipe. Fried Feta with Honey and Sesame Seeds A mouthwatering veggie dish, that will amaze you!
An extraordinary combination of juicy, salty fried feta covered with crispy, golden-brown sesame seeds with sweet honey sauce! Potato Skins with Bacon and Cheese recipe. Extra-Crispy Herb-Roasted New Potatoes. Truffle Oil Popcorn with Rosemary and Garlic. Forget the microwave popcorn!
This recipe for truffle oil popcorn is cooked on the stovetop and drizzled with a rosemary and garlic infused olive oil. Perfect for a romantic movie night at home! Before Scott and I were married, our officiant asked us to read The Five Love Languages. It’s a great read, a book I highly recommend to anyone who is engaged or in a long term relationship. We learned a lot about how to communicate and make each other feel loved, two skills that are kinda important in marriage.
However, I distinctly remember being disappointed when I realized that my love language, food, was not included. Cooking delicious and nourishing food is one way I communicate love to the people I care about most. Food is also how I show love to myself. It breaks my heart to know how many people are afraid to love food.
Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Delicious, full-of-fat cheese puffs. It’s holiday entertaining season, so we say bring on the fat and carbs. After all, navigating the minefield of office parties and in-laws and dinner parties and cookie swaps (when you’d rather be on the couch with Netflix and a pint of ice cream) requires a bit of comfort food (not to mention a stiff drink, but that’s another recipe for another time).
Still, if you’re entertaining, you can’t totally slack off. Pork Chops With Balsamic Glaze. Without honey, the sauce in this recipe is a savory blend of balsamic vinegar and herbs with just enough red pepper flakes to give it a pop. With the honey, there’s an extra thickness to it and a little more sweet flavor to balance out the vinegar. It’s good either way – just pick whatever goes best with your dinner plans and have at it. Even if you don’t use the honey, boiling down the sauce a little gives you a slightly thicker texture than the standard vinegar-based marinade.
How To Make Whipped Feta. I don’t even know what to saaaay. This whipped feta is single-handedly changing my life. And I mean, like reallyreallyreally changing my life, in ways that include consuming (very small) portions of vegetables along with it because it’s that good. Not like in the when-I was-12-I-stood-outside-of-Limited-Too-in-a-mint-and-navy-flannel-pleated-plaid-skirt-being-a-“model” type of way.
That really didn’t take me… anywhere. Fortunately. Baked Butternut Squash Chips. Grilled Cheese Sandwich with Bacon and Fried Egg. Wasabi Deviled Egg Recipe - Pickled Plum. Recipe: Crostini with Fromage Forte. Fromage Forte This is the second recipe in the series of dishes we did at the recent Kavana Men Cook event. White Cheddar and Thyme Gougères with Smoked Sea Salt. Use Cream Cheese to Make The Creamiest Grilled Cheese Sandwich Ever. Lericettedibaccos. Il viaggio in Puglia è purtroppo terminato. How to make the perfect onion bhajis. Tomato and Avocado-Goat Cheese Crostini Recipe, How To Make Crostini, Appetizer Recipes, Tomato Recipes, Avocado Recipes. Food52. Grilled sesame prawn toast. This has to be one of the worst represented dishes on the Chinese takeaway menu. Grilled Flatbread With Olive Oil and Za'atar. Brussels and Almonds. Baked Croque Monsieur. Fried, Melted and Grated Cheese.
5 Secrets to Perfect Hummus – Healthy Turkish Recipes from Delicious Istanbul. I thought I was never going to write a post like this, but the more I read the more obliged I feel to. I am going to tell you about perfect hummus.