The Daily Meal | Restaurants, Recipes, Chefs, Food Trends, Entertaining and Travel Guides. 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). I got down to making them immediately. Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. Crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides.
A Two Bite Breakfast: Bacon & Eggs in Toast Cups. * Updated post from archive: Originally posted March 29, 2009 If you where to ask me what is my favorite meal of the day without a thought my response would be breakfast! I love breakfast! I love brunch! I love bacon! I love breggs! These little goodies are all of the above in a little two bite package. The other day I was scanning through my copy of William & Sonoma’s: Tools and Techniques. And, they are crazy easy to make. Pre-heat the oven to 400 degrees. Trim the crust and the corners off the bread, making wonky looking circles. Line a sheet pan with parchment paper and lay the bacon strips on it. Shape the cooled bacon into the toast cups, with the meaty side out.
Also, if you aren’t a fan of creamy delicious runny eggs you can beat 4 eggs with a bit of milk, season and spoon into the cups. Lower the temperature of the oven down to 350 degrees. Run a knife along the edges and use a small spoon to pop them out. For the love of eggs, bacon and toast! Ingredients 6 slices of bread 6 eggs. Idaho sunrise (baked eggs and bacon in potato bowls) I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta.
And this pasta recipe is one of my all-time favs. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey.
Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more Read more Happy day, friends! Hasselback Potatoes. Fancy looking potatoes, aren’t they? You’d never think how incredibly easy they are to make. When I was leafing through Falling Cloudberries, I couldn’t help sticking a note against the recipe for Hasselback potatoes once I read the note from the author that said “Hasselback Potatoes are gorgeous: they have style and show up with beautiful crust and structure.”
And from experience, you and I can both vouch for our love for all things potato, and all things crispy on the outside and comfortingly tender on the inside. Its potatoes! Its oven roasted! And just as a bonus, you get to top it with hand pounded pesto! Okay, so my food processor bailed on me just when I wanted make the sauce, but just like all other things that result from accidents or improvisations, I’m really happy to have discovered the goodness of making chunky pesto sauce in my mortar and pestle.
Next time, I’m going to sprinkle on some bread crumbs and parmesan cheese before I put them into the oven. The Infamous Jacques Torres Chocolate Chip Cookies. Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure.
To begin, they use both cake flour and bread flour – that’s right, there is no all-purpose flour to be found in these beauties. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla.
Dzīve - Gâteau aux noix, Helene. Frančiem un viņu konditorejas izstrādājumiem ir viens fenomens – tie garšo ideāli neatkarīgi no tā, vai recepte ir tik viegla, ka pat ar aizvērtām acīm var uztaisīt, vai arī prasa divu dienu darbu. Šī ir viegla un dievīga, tiešām dievīga. Sastāvdaļas * 300 g brūnā cukura * 4 olas * 120 g sviesta, izkausēts * 250 g valriekstu, smalki sakapāti * 50 g augstākā labuma kviešu miltu * 1 1/2 tējk. cepamā pulvera Reklāma * šķipsniņa sāls. Pagatavošana 1. 2. 3. Recepte: Helene Morizur, www.cetrassezonas.lvTrauki un aksesuāri: The Pier Vairāk labu recepšu - www.cetrassezonas.llv! Treats: Meyer Lemon Bars. Being a Californian means you get really spoiled when it comes to the abundance of amazing fruits offered here year round. When I'm hankering for something citrus-y I love to make meyer lemon bars.
Lucky for me both of my brothers and my parents have meyer lemon trees on their property that are never in want of fruit. Buttery, crisp shortbread topped with refreshing and subtly-sweet curd filling....absolutely delicious! You don't have to use meyer lemons for this recipe but if you can find them you won't regret it. The sweetness of the meyer variety is a nice change from the lip-puckering tartness that you'd find with a regular lemon.
Most recipes have you pour a concoction of lemon juice, eggs and sugar over a warm, partially-baked crust. If you like citrus you can't go wrong with these meyer lemon bars. Meyer Lemon Bars (adapted from Baking Illustrated) 1 1/4 cups all-purpose flour 1/2 cup powdered sugar, plus more to sprinkle on the finished bars pinch of salt 7 large egg yolks 2 large eggs. Bacon and Cheddar Macaroni & Cheese.