Favorite Pricey Restaurants - Beverly Hills. Musso & Frank Grill - Hollywood - Los Angeles. Billingsley's - West Los Angeles - Los Angeles. Fresh Pie! - Piewacket - Thursday Three: 3 Holiday Foodie Finds. A fantastic gift ideal (and thank you Ai & family for giving it to me!) Is this luscious Braswell's Select Preserves, packaged in a reusable "european drinkware". It came paired with the lovely spoon and dotted napkin.
Oh and they are based here in Georgia! These brown sugar shortbread cookies from Star Provisions are really good all year round and my personal favorite. I think a few of these in a vintage decorative tin would make a perfect hostess gift. Don't live in Atlanta? These pumpkin soufflés from Trader Joe's are like a little pumpkin pie without the crust. All photos & content © Lara Rossignol center image photographed with the Leica D-Lux 5. Wine Jelly. "Love is what's in the room with you at Christmas if you stop opening your presents and listen. " This is a good one. It's incredibly easy, and simple. And quite unique. I've given this as gifts for years, and it is well received by wine lovers. I will be making homemade cheese crackers to give with this jelly. It's also a super easy recipe for those who are new to canning. If you do choose to can it, meaning preserve it using the water bath method, of course you can keep it at room temperature for years.
This recipe is quite unique in that it is not really cooked. Wine Jelly makes 6 or 7, 8 oz. jars Ingredients 4 cups red wine, Burgundy is a good choice, or any red wine really. (a standard bottle of wine is 3 cups, I keep the little bottles around to cook with, so I used the standard bottle plus the little bottle.) 6 cups sugar 2 pouches, 6 oz. total, liquid pectin 1/2 teaspoon butter (this prevents foaming) In a large pot, combine sugar, wine and butter on medium heat.
If not preserving- Fans of Guy Fieri. Matthew Kang (ScoopsWestside) Sweet News: Scoops Westside is Open - LAist. (Photo by Javier Cabral/used with permission) By Javier Cabral/Special to LAist The sweet suspense is finally over….Scoops Westside is now open! After a couple of pesky delays, the indie ice cream boutique opened its doors to the Overland Ave. masses last week. And already…it has had to close down early for running out of the uniquely flavored frozen goodness! The West L.A extension was made possible by Blogger-turned-Proprietor, Matthew Kang, a long time fan of the flagship shop near L.A.C.C. I got a chance to make the cross-town drive on a nippy Monday night and the place was fairly cracking with a steady flow of friends and family, as well as curious locals. After a tour of flavors that included stuff like a subtly-tart Ume-Yuzu and a remarkable, rich Pecan Tiramisu flavor. But I was soon to be in a happier place as Kang went on to brew a mighty fine cup of coffee for me.
Javier Cabral blogs at Teenage Glutster. Roasted Pork Tamales. I know I talk about how much I miss Mexican food a lot, but I really, really miss it. It simply isn't the same here in New York City. I suppose that I could have predicted this, but when I moved here, I thought that there would be the best of the best from every culture.
While there is some delicious Latin food available, it just isn't the same delicious Sonoran Mexican food that Kramer and I crave on an almost daily basis. Can you blame us? You always want what you can't have. Scratch that. I can have it. Start by cutting the tops off of your chiles and shaking out as many seeds as you can. Roast the chiles for 5-8 minutes, until they are just beginning to blacken. After roasting, shake out any remaining seeds and place the chiles in large bowl. Remove the chiles from the bowl, and set the water they were soaking in aside. Puree until smooth. Now for the pork. Cut your pork into chunks and place them in a large sealable bag.
That's the stuff. Now it's time to make your salsa. 1. 2. 3. 4. Lovin' From the Oven: Day 1: Chewy Flourless Chocolate Cookies. Day 1: Chewy Flourless Chocolate Cookies … and my 12 days of cookies start now! Be excited, cause I sure am! If you’ve been following my blog for a while, you know that I do a twelve days of cookies every December to celebrate the holidays. This year is no different. Day 1 of my 12 Days of Cookies: Chewy Flourless Chocolate Cookies. I read through the ingredient list numerous times, trying to figure out how I could remake this cookie at home.
Perfect. 1¾ cups powdered sugar ½ cup Dutch process cocoa (made with alkali) 2 teaspoons cornstarch ¼ teaspoon salt 2 egg whites 1 cup coarsely chopped pecans or walnuts, toasted 1. Old-Fashioned Molasses Cookies Recipe from Betty Crocker. Molasses Sugar Cookies Recipe. Elliptical Viewing Machine - I am mommy: Banana Nut Muffins Foster. Quite a name huh? I was up pretty early this morning and thought I should make something special for the kids. Banana nut muffins! So I searched and searched for a good recipe and finally stumbled upon this one from HubPages. Worlds Best (and Easiest!) Banana Nut Muffins (I am going to list the instructions just as they have them...
I was able to actually follow them, and for me-a terrible recipe reader- that is awesome!) The ingredients are divided into "wet" and "dry" -- the wet goes into one bowl, the dry into the other bowl: WET ingredients (2 cups total): 1 or 2 ripe bananas (no, they don't need to be dark though if they're over-ripe, that's okay, too) one egg 1/3 cup MELTED butter 1 1/2 tsp. vanilla 2 tbsp. strong coffee (if you don't have leftover coffee, you can use water) milk or buttermilk -- enough to make 2 cups TOTAL of wet ingredients (if you use 3 bananas you may only need a few tablespoons; if you use one banana, you may need to add 2/3s cup or more) DRY Ingredients: 3/4 cup sugar.
Isaac Mizrahi. 5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. At sundown, Hanukkah, the eight-day festival of lights, officially began. Over the next seven days, Jewish families will commemorate the holiday by feasting on the likes of latkes and sufganiyot (or jelly doughnuts), among other dishes. And over the next month, up until New Year's, friends and families everywhere will be gathering around the table to stuff themselves silly to celebrate the season. But before you invite the whole lot of 'em over, a few dinner party ground rules from a man who knows a thing or two about throwing a party with style and grace.
Isaac Mizrahi is the internationally acclaimed fashion designer and co-host of Bravo's "The Fashion Show: Ultimate Collection," which airs every Tuesday at 10 p.m. Five Rules on Having a Good Dinner Party: Isaac Mizrahi1. 2. 3. 4. 5. Is there someone you'd like to see in the hot seat? Nobody knows the truffles I’ve seen… Chocolate and cream make magic. | King Arthur Flour - King Arthur Flour – Baking Banter. “Handmade chocolate truffle, darling?” “Yes, thank you, darling.” “Another handmade chocolate truffle, dearest?” “Absolutely, my little snugglebunny.” “Generic lump of chocolate flavored candy confection from Sprawl-Mart, sweetness?” Why, oh why should we buy tasteless truffles and bland bon-bons when making them at home is so fast and so very easy? Let’s make Truffles. First, choose some really good chocolate. Our Merckens dark chocolate bar (back), Belcolade disks (l) and Peter’s Burgundy Chunks (r) are all excellent for truffle making.
Put the chocolate in 8” or 9”” round cake pans. Measure equal amounts BY WEIGHT of chocolate and cream for each batch you intend to make. This applies to dark and milk chocolates. Heat your cream on the stovetop or in the microwave. Pour the hot cream over the chocolate and allow it to sit for 1 to 2 minutes to soften. Stir the cream and chocolate mixture (now known as ganache) until it’s smooth and creamy. Place the pans in the fridge to firm up the ganache. Obama Foodorama. Mini Lattice Top Apple Pies (plus a giveaway!) In addition to this delicious apple pie recipe, this post contains a compensated review by BlogHer and Intel, as well as a $250 Best Buy Gift Card giveaway! This is the time of year that things start to get a little crazy, isn’t it? It certainly feel that way, especially as this is our first full winter and holiday season in New York! I can’t believe that it’s almost been a year since we got married, picked up, and moved out to the city.
Some days it feels like we’ve lived here for years, and other days it feels like we just moved out here last week. It’s been quite an adventure, though, and I wouldn’t trade it for anything, even if Kramer and I are both busy beyond belief. You see, my schedule is a bit hectic. Thankfully, I have been very lucky recently and I have won a new Toshiba laptop computer from BlogHer, powered by the The Intel® Core™ i5 processor! On top of that, don't forget to come back next week for a chance to win a $250 gift card from Best Buy! Fill each cup with apples. It is called toast. Thank you for the many cheers and kind words about our anniversaries. You are so good to us! We went to Bellingham to celebrate over the weekend - which, in our world, means Monday and Tuesday, the days when Delancey is closed - and I regret to report that the dinosaur graffiti has been painted over.
There’s a cafe there, and they put in some outdoor seating, so I guess they wanted to spruce the place up. The only good news is that the graffiti was painted over badly, with white paint, so if you squint, you can still make out the curving neck of the brontosaurus. Shine on, dinosaurs! I should also report that I have made a discovery, and it is called toast. I understand that most people discover toast as teething babies, and that this makes me about 31 years late to the party. It’s not that I had never eaten toast before. But then. The world doesn’t really need a recipe for toast, and I’m not going to try to give you one. The best breads for toasting are dense and damp-crumbed. Consider it. I like to think of this space as my personal treasure chest of sorts.
It’s a place to keep all my favorite odds and ends, my old dishes and etched spoons, my smudged and splattered recipe cards, the ones with rips and tears and dog ears. It’s my Official Repository of Good Stuff. Every week, I come here, into this warm white space, and deposit something I want to remember: a recipe, a story, maybe a photograph or two. Then, whenever I want, I can pull up a chair and look inside, pulling out ideas one by one, nibbling at crumbs, scheming and dreaming, making grocery lists and dinner plans. Of course, all this is contingent upon my remembering, from week to week, which things I wanted to deposit here. Consider it now deposited.
I’ve been warned that making my own breakfast cereal - and, what’s more, admitting to doing so - places me firmly within the category of Crazy Hippie, but I’m not afraid. I’ve written about a granola recipe before, about three years ago, in fact. Consider it done. I am sold. Meet Kim Boyce’s whole wheat chocolate chip cookie. This might be my favorite chocolate chip cookie, which is an absolutely insane thing to say, because until about a week ago, I thought that title belonged, forever and ever, to the New York Times chocolate chip cookie.
I don’t know what I think anymore. Let’s just call this my new favorite chocolate chip cookie and leave it at that. I first heard about this recipe from Luisa, and then Lecia mentioned it to me, too, and maybe Brian, and maybe you? However it got there, it’s been on my to-do list for a while, and last Friday, I decided that it was finally time to make a batch. Take my word for it. Whole Wheat Chocolate Chip CookiesAdapted from Good to the Grain, by Kim Boyce Without really planning to, I’ve played around quite a lot with this recipe. . - A friend who had made this recipe suggested that I try making it with white whole wheat flour, so I bought a fresh bag and used it in my first batch. Yield: about 20 cookies. Oh No They Didn't! - This year, Sandra Lee is thankful for Jell-O shots. Thanksgiving is about spending time with the family. It's about giving thanks.
And sure, eating turkey and stuffing is great, but Thanksgiving has always been missing that one key item that every epic party needs: Jell-O shots. Luckily, Sandra Lee, of Food Network Semi-Homemade Cooking fame and the creative mind that brought your Thanksgiving the sweet biscuit wreath (Sandra's recipe: Buy Pillsbury Grands. Follow instructions on back of packaging. Sprinkle with cinnamon. Ta da! Lee's cranberry molds recipe suggests that you simply follow the instructions for making Jell-O, add some vodka, pour into 4-ounce molds and refrigerate. I have to say, I'm generally anti-Sandra Lee, but I completely agree with her on this one. Of course, booze has always had a welcome seat at the Thanksgiving table. What's next, Sandra Lee? Source. The Pepperverse - LOL : Rachel Ray, bacon, and smartasses « The Million Word Year. Wendy's new fries keep skins, add sea salt - Business - Consumer news - Food Inc.
NEW YORK — With an eye toward appealing to foodies, Wendy's is remaking its fries with Russett potatoes, leaving the skin on and sprinkling sea salt on top. The fast-food chain has been changing its menu to focus on "real" ingredients to win more fans. The first move in the strategy was a new line of salads such as Apple Pecan Chicken in the summer. Now, the fries, which first appear on Thursday and roll out over the next two weeks. This is the first major overhaul of the 41-year-old company's fries, although it has adjusted the recipe in the past. The new fries are slightly slimmer than the old ones, and crispier because they're smaller.
They will have more salt, a medium size fry goes from 350 milligrams to 500 milligrams, and calories add 10 to 420. The selling price will not change, ranging from 99 cents to about $2. Wendy's is planning a marketing push, including national television ads airing later this month, to highlight the changes. A(+) is for apple pie. | King Arthur Flour - King Arthur Flour – Baking Banter. Is there any (non-chocolate) dessert so compelling as a slice of warm apple pie, topped with vanilla ice cream?
Is there any baking challenge so daunting, so fraught with anxiety, so filled with high expectations (and so liable to shipwreck on the rocky shores of failure) as apple pie? Methinks not. Mealsothinks fear of apple pie is totally unfounded. I admit, making pie crust isn’t nearly as simple as stirring together muffin batter or beating up cookie dough. The ultimate flaky, buttery pie crust is something I’ve been chasing for years. And haven’t yet captured. But after decades of baking pie at Thanksgiving and Christmas; after a trip to the orchard or the berry patch, or simply as the result of finding frozen peaches on sale, I’ve become an OK crust baker.
And OK homemade crust, IMHO, beats frozen supermarket crust hands-down – if not for ease of preparation, then certainly for the list of ingredients. Don’t like shortening? Thanksgiving’s coming. First, the apples. Next, the crust.