Sea Salt and Pepper Crackers « Lemons and Anchovies. In preparation for a last minute get-together with friends last week, my husband and I dashed to our neighborhood grocery store for a whirlwind shopping trip. There was no time for homemade appetizers. Some wine, cheese, olives, salami, hummus and crackers would have to do. Of course, I couldn’t help myself; I doctored up the hummus as a compromise for not serving my usual homemade version. The dressed-up hummus earned the praise of our friends but my husband and I were especially pleased with the crackers we purchased. They were simply seasoned with salt and cracked pepper but at $6.00 for a mini package, I was motivated to make my own. I’ve had my mind on homemade crackers all week. On one hand, I was excited at the prospect of making something that, one year ago, I would never have thought to try. I consulted a few recipes for my maiden cracker voyage.
I didn’t realize how easy crackers are to make. The key is to roll out the dough paper thin. This is a good basic recipe. ANOTHER PARIS MOMENT pain au cinnamon raisin. SLOW COOKER THAI PEANUT PORK. » Raised Doughnuts, V3.0 || Lara Ferroni (Food Photographer & Writer, Seattle, Washington) Raised Doughnuts, V3.0 2 Mar 2011 It seems that I can never quite be done with a recipe. A recent reader comment prompted me to dig deeper into why homemade doughnuts go stale so quickly, when the commercial variety can hang out at least for a day, if not more without becoming tough.
My immediate thought: chemicals. Who knows what sorts of preservatives you can find going into the doughnuts of the big chain stores. Who knows? Well, in fact, you can know quite easily. Yep, there they are. Well, look a bit closer, and you'll see another sneaky ingredient in there: soy flour. To try this, add 5 to 8 grams (a little less than 2 tablespoons) of soy flour (I used Bob's Red Mill) along with the 300-400g of bread flour in the recipe*.
The big test was ahead: Did I just make icky bean flavored doughnuts? Oh, my. Update: An hour later - and the pastry is still soft. Update: For last night's late night snack, Cam and I munched down a couple. Leite's Culinaria | A Food Blog of Recipes, Food Writing, and Cooking. ROASTED CHICKPEAS. Wonton Soup. This soup changed my life. Okay, that might be a slight exaggeration, but it did change my feelings regarding the soupy area of Chinese food. For many years I’d been operating under the belief that I liked these soups, only to order them at my local Chinese place to discover that I, in fact, do not like them. They’d always end up tasting too fishy or too bland. This was a very disappointing cycle. Much like how I always think I’m going to find a million cute things in Forever 21 and never fail to emerge cranky and empty-handed.
This pretty little dish was different. Thanks to a handful of simple ingredients—including a sprinkling of some very tasty sesame oil—that make up a yummy chicken broth base and a pork and shrimp wonton stuffing, this soup has all the flavor and none of the bad egg drop memories. When it came to the wontons, I took an even more expedient approach by pureeing the filling in a food processor, making it easier to measure out and handle. …and they were ready to go. Recipe: Sous Vide Ribeye Steak | Live To Feast. I have always been a bit of a gadget nerd. Well, you could probably argue that I have been an all-over nerd this whole time and that an appreciation of cool gadgetry is just part of the package. Either way, my love of new nerd-toys has definitely extended into my kitchen. As soon as I learned about Sous Vide cooking, I knew that I would eventually succumb and try to do this on my own. For those that are not familiar, Sous Vide (literally translated from French it means “under vacuum”) is the practice of submerging vacuum sealed food in a hot water bath at below-boiling temperatures for extended periods of time.
This allows you to completely cook the food while retaining moisture and flavors lost in traditional cooking methods. The results are shockingly tender and perfectly cooked food. The real magic in sous vide is the evenness of the cooking. The Sous Vide Supreme I chose option C, which is to combine a temperature regulator with a slow-cooker. Auber Sous Vide Cooking Controller. Recipe Index. Project Food Blog Entry: What?! A CHINESE dish?? Life, in recipes: Of Deutschland, edelweiss, and wurst. The second challenge for Project Food Blog is to recreate a classic dish from a culture other than our own – something with which we are relatively unfamiliar and that might be out of our comfort zone.
We are charged with being as authentic as possible, and we’re asked to explain how we reached our decision. For me, this story starts in high-school when, as freshmen, we had the opportunity to choose a foreign language. Most girls chose French, because it was pretty (and wouldn’t it be fun to study abroad in Paris!?). I chose German. I don’t really remember why I chose it, but for four years, I took German. I’ve traveled to Germany a number of times, falling in love with the country, its architecture, its history and its inherent order and cleanliness. I also have a classic symbol of German chivalry tattooed on my upper left shoulder. According to Alpine folklore, suitors proved their love by climbing high crags of the Alps in search of the flower…. Sauerkraut prep time – 10 minutes 6 eggs. Weight Watchers Recipes Points | Weight Watcher Online Diet Plan - Free Healthy Food Recipes – LaaLoosh.