Crème Brûlée Secrets: It’s All About The Rolling “R’s” | Honest Cooking. Sarah Kenney sends her husband to the hardware store, and then goes about making the perfect Crème Brûlée.Text And Photo By Sarah Kenney Creme Brulee Isn’t everyone always intimidated by the thought of making crème brulée at home? Or, even saying the name with the adept rolling of the “r’s” ? C”rrrrrr”ème B”rrrrrr” ulée. There. Doesn’t that just make an already perfect dessert even more haute cuisine? When I see this on a restaurant menu, there is no doubt what my dessert order will be.
Let me begin by unraveling this dreamy journey and perhaps some of you out there will delight yourselves and some lucky guests with this creamy, luscious, sensational dessert. Now, on to the addition of the beloved vanilla bean. This dessert is amazingly simple and elegant. Torch is the best method for caramelizing the top of the brulee Just before serving, sprinkle each pot de creme with sugar, torch the tops (right there in front of your guests!!)
So, I sent Patrick off to Lowe’s. Here it is… “zee flame”… Fresh avocado spring rolls « Rice wraps are so weird. Seriously, you start off with a thin piece of translucent paper that does not look edible in any way or form. You soak the rice paper in hot water for about 10 seconds and it becomes sticky and membrane-like. It still does not look edible. But alas, if you can overcome the bizarreness and cocoon qualities of the rice wrap, you will be rewarded. Your reward? Fresh avocado spring rolls. Basic fact: avocado makes everything better. Sunday night dinner: a random combination of dishes, but delicious nonetheless In hindsight, I probably should have chopped one of my spring rolls in half so you could see the innards of my dinner. Also contained within was a healthy dose of fresh coriander (I sucked up my hatred for it) and chopped mint leaves.
Et voila! In large bowl, cover noodles with boiling water; let stand until softened, about 10 minutes. Fill 9-inch pie plate with hot water. Onto centre of each wrapper, spoon 1/4 cup noodle mixture; form into log shape. Like this: Mother's Day Sweets: Home Made Pop Tarts. You know what’s coming up on Sunday? Mother’s Day. Hi, Mom, I know you’re reading this, and I’m your chronically un-prepared child who lives in her own little online world. This is one place where my mom and I differ. My mom plans for holidays. I seem to forget that they exist. I suppose if your mom doesn’t have a sweet tooth, you could fill these with more savory fillings and make samosas or empanadas.
Related posts: Tagged as: home made, mother's day, sweets. Grilled Corn Summer Salad | I love that warm weather means an abundance of summer fruits and vegetables. I get really excited when I start to see corn being sold at the grocery store and farmers market. It’s my favorite vegetable during the summer months. I love corn, especially after it’s been slightly charred on the grill. Yum. My favorite way to eat corn, albeit it’s not the most efficient process, is to pick off each individual kernel while I watch TV. It’s better than a bowl of popcorn or plate of nachos. What’s your favorite way of enjoying corn?
Grilled Corn Summer Salad 3 ears of white corn, shucked, husked, and cleaned 3 yellow squash, cut in half lengthwise and seeded 2 roma tomatoes, seeded, and chopped 1 small red onion, finely chopped 1/3 cup basil, chopped 3 tablespoons pomegranate vinegar 3 tablespoons extra virgin olive oil, plus extra for drizzling vegetables 1/2 teaspoon honey (optional) Salt and pepper, to taste Preheat outdoor grill to high heat and lightly coat grill grates with oil. Like this: A Homemade Kitchen: Peanut Butter Cups | Handle the Heat. Walnut Chocolate Rolls with White Filling. Empanadas! Okay, how cute are these little fellas? If it were possible to have a crush on a food item, empanadas would be mine. I find these pockets of goodness so captivating. Crisp and golden on the outside and filled with something delicious (the question is what!)
On the inside. Is it just me, or are you crushing now too? I topped each mini empanada with thin slice of tomato before baking to give you a little something extra to feast your eyes on. You can bake on a thin slice of veggie, fruit or even some fresh herbs to go with whatever they’re filled with. My dear friends and biz partners, Andy and Janelle of, black bean deli, taught me everything I need to know about the art of making empanadas. SO, the cool thing about empanadas is that they’re the kind of thing you can eat anytime of the day.
But, the fillings we’ve been working on are all but traditional. Like here, we did peanut butter and jelly! Then just bake them until they’re golden and crispy along the edges. You need: Directions. Sour Cream Twists. Sour cream twists, said to be of German origin, combine the flakiness of pastries with the flavor of yeast risen dough. These twists are covered in sugar and then baked until lightly golden. Perfect for afternoon tea! Sour Cream Twistsmakes three dozen large and four dozen small twists 3 1/2 to 4 cups all-purpose flour, approximately 1 tsp salt 1 package dry yeast 1 cup sour cream, room temperature 1 egg, room temperature 2 egg yolks, room temperature 1/2 cup (1 stick) butter, room temperature 1/2 cup margarine or other solid shortening 1 tsp vanilla extract 1 cup sugar Measure 2 cups flour into a mixing or mixer bowl and add the salt and yeast.
Using a flat beater, turn to medium speed and pour in the liquid. Remove the dough from the bowl and form into a ball. With a pizza cutter or knife, cut the rectangle into lengths- 1″ wide by 4″ long for the larger twist, and 1/2″ wide by 2″ long for the smaller ones. Cover the twists with parchment or wax paper and let rise 1 hour. Heather Christo Cooks » Spanikopita (and Greek Week begins!!) Spanikopita Until I met my husband, I had never really experienced Greek food, and certainly not authentic Greek food. While I have yet to go to Greece where he and his family are from (but we have a trip planned!) There is wonderful Greek food right here in our community. We are blessed to have a beautiful extended family of friends that Pete grew up with, even though all of his aunts and uncles are still in Greece.
And there are some incredible cooks among this family. They have all given me an important education in how special and delicious Greek food can be. It is one of those cuisines that is so closely linked to their culture and community, and you can taste it in every bite. And Tula, my mother in law, is amazing in the kitchen. She was so generous to come over the other day and let me observe her while she got to work on some of our family’s favorite Greek recipes. I know that of all the Greek dishes out there, spanikopita is probably one of the best known. 1 lb filo dough. Spiced Apple Cake for Passover. You’d think having a Jewish partner, I’d have been to a Passover Seder meal at least once. Nope. Every year I hope like a silly school boy in yarmulke that I’ll be invited to someone’s home for a Seder. Instead, I end up at a gym working out with the rest of the goyum and lapsed Jews. Some Jewish friends (non-observant today) have told me that having grown up with long Seder services with large gatherings of relatives—and some being the youngest child having had to read the Four Questions aloud in Hebrew from the Haggadah—they welcome the true intent of the holiday and relax as freed people (in this case from the annual family ritual).
Others do one night and some observe both and look forward to the tradition. Of course, it’s the food that fascinates me. As with every other part of the Seder meal and all food consumed during the eight days of the holiday, no leavening agent, such as yeast can be used (many traditions also ban baking soda and powder). Ingredients Directions 1. 2. 3. 4. Creamy horseradish potato salad. Carolyn Casner, my friend and co-worker from the EatingWell test kitchen, told me that she serves potato salad with her Easter ham every year, and I just fell in love with the idea. Because ham likes a little kick, I came up with this ultra-creamy version with a burst of horseradish.
I wanted it to be really creamy so I used thick and velvety non-fat Greek yogurt for the base of the dressing. To that I added only ¼ cup of full-fat mayonnaise, which gives it richness without too much added fat per serving. And the best part is (like the asparagus with tarragon vinaigrette) this can be made the day before. Here is the whole make-ahead Easter menu: Tangerine Mimosas, Tea and Coffee Maple Sugar Glazed Ham all sorts of mustards and home-made rhubarb chutney Horseradish Potato Salad Asparagus with Tarragon Vinaigrette (get the recipe here) Fresh Fruit Salad My mother in law is bringing something for dessert.
Creamy horseradish potato salad To make ahead: Prepare up to 1 day in advance. Ingredients Notes. Individual Breakfast Pizzas. By Lauren Zembron, on March 31st, 2011 Yes, I know I posted a pizza recipe just last week… and yes, I know I have about a dozen pizzas on my recipes page. Here’s the deal. I enjoy making pizza. John and I love eating pizza. John provided the inspiration for this one; he requested a breakfast pizza and I was happy to oblige. It was a good call. Here’s something you won’t read on many other cooking blogs: you don’t need to make your own dough to make a great pizza! Don’t have a Whole Foods around you? As for what I topped the dough with, it was clearly all about breakfast foods. A bit of crisp crumbled breakfast sausage, a combination of sharp cheddar and part-skim mozzarella cheeses, fresh organic eggs, and bright green onions.
Baked to perfection… no pizza stone necessary! I swear by my method of baking the pizza on a baking sheet for most of the cooking time, and then finishing it off right on the oven rack for optimal crust crisping. Individual Breakfast Pizzas Printer-Friendly Recipe. Making Cheese. Experiments with goat cheese, discovering a source for raw milk, and guiding my class of budding culinarians through the production of lemon cheese, and I got carried awhey (sorry, I couldn't resist) with the idea of making cheese at home. Though I am an avid cheese eater, the only cheese I'd ever made myself was paneer (which, incidentally, is very similar to lemon cheese). So I thought it best to start with a fresh, uncultured cheese, if only for the simplicity and immediate gratification.
My goal is to work my way up to homemade chèvre and convince my husband to get me a goat. Herbed Lemon CheesePrintable Recipe 1 quart whole or 2% milk¼ cup freshly squeezed lemon juice¾ teaspoon minced fresh chives½ teaspoon minced Italian parsley¼ teaspoon minced fresh thyme1 clove garlic, gratedKosher saltFreshly ground black pepper Gently heat the milk to 180ºF. Transfer the cheese to a medium bowl, stir in the chives, parsley, thyme, and garlic and season to taste with salt and pepper. Thin Mint Cheesecake Cupcakes | Handle the Heat. Healthy Green Kitchen - Part 2. It’s been such a long winter around here…I am so glad it is officially over.
Now that it’s spring, I’ve got cleaning and organization on the brain. In my book One Simple Change , I wrote quite a bit about clearing out the clutter from your life. In this post, I’m going to excerpt some relevant content from the book; I also have a great giveaway to help you out with your pantry organization and storage needs! I feel anxious and unhappy when my mental and physical spaces are cluttered; the existence of clutter makes it hard for me to get things done.
Is the same true for you? It can feel so amazing to let go of the baggage that may be bogging down your mind (and I give some suggestions for how to do that in my book); focusing on ways you can clear the clutter from your home can do wonders for your well-being, too. Take a look around you: Open your closets and your drawers. One of the places in just about everyone’s home that can typically benefit from some clutter control is the pantry. . Cookie_praline_main. Paleo Tater Tots | Health-Bent. Shiitake and Morel Ravioli in Brodo with Gremolata - Recipe - Herbivoracious - Easy Vegetarian Recipes, Veggie Recipes, Meatless Recipes. Welcome to Herbivoracious! If this is your first visit, please start here. Shiitake and Morel Ravioli in Brodo Pacific Natural Foods invited me and four other bloggers to participate in their Everyday Chef Challenge. (The first challenge is over now, but I’d love to have your vote in the final round!) I love mushroom broths, so when I heard this was a broth challenge, I knew immediately which Pacific Natural product I would choose.
I made my own pasta for this dish, using two whole eggs and two extra yolks for a added richness. The filling is simple shiitake and morel duxelles, which is a fancy French word for mushrooms chopped up small and sauteed with garlic, butter, and sherry until they give up all of their liquid and taste amazing. I considered adding cheese to the filling, but the mushroom flavor is so deep I saw no reason to dilute it. The finishing touch is a pinch of gremolata, which is simply a mince of flat-leaf parsley, lemon zest and a bit of garlic. Maple-cinnamon-sugar-baked-donuts. Better-Than-Crack Brownies. I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz. Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it.
I wanted to make it while I was on vacation, but couldn’t drag myself up off the couch to do so. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish.
Mr.