23 Insanely Clever Ways To Eat Cauliflower Instead of Carbs.
Recipes | french. Buttermilk Biscuits - The Cooking Bride | The Cooking Bride. Taking the Biscuit I realized after writing this that I just did a post on biscuits and gravy back in April. My knee jerk reaction was to totally rearrange my entire line-up and come up with something else to fill in that gap. But after I thought about it, I decided no, I would do another post. In the last four months I have actually made some changes to my biscuit making technique – for the better, I think. And thanks to a lot of effort on my part to improve my photography skills in addition to sites like Tastespotting and Foodgawker, I have more readers than I did at the time of the original post. So here we go again. I’m gonna go out on a limb here and toot my own horn. I make good biscuits.
No, I make DAMN good biscuits. I didn’t always. Then one Saturday morning I had my heart set on biscuits and realized I was out of Bisquick. It did involve more than throwing a couple cups of mix and some milk into a bowl, but really it was very easy. 1. 2. 3. 4. Buttermilk Biscuits.
Recipes | pies. Food | Greek. Fava Bean Dip with Goat Cheese and Garlic Recipe. Method 1 Remove the outer shell from the fava beans. The easiest way to do this is to work over a large bowl, bend the fava bean pod near one of the beans, squeeze the bean with your fingers, to have it shoot out into the bowl when the bean snaps. Keep squeezing, pinching and snapping, until you've de-beaned all the pods. 2 Bring 2 quarts of water to a boil. Add 1 tablespoon salt. Add the shelled beans, simmer for 5 minutes. 3 In a small skillet, heat 1 tablespoon of olive oil on medium. 4 Place shelled and peeled beans in a food processor with softened green garlic, lemon zest, lemon juice, and water. 5 Scrape mixture out of food processor into a bowl. Serve with sliced cucumbers or jicama. Potato Galette. Cook's Illustrated (April 2011) One of our favorite potato recipes -- actually, one of our favorite dishes in general -- was a Crispy Potato Roast we made last year.
Golden and roasted on the outside, warm and buttery on the inside, it's a knockout of a dish -- and how often can you say that about potatoes? Since we wrote about it last January, we've heard from several Bitten Word readers that it's become an instant fave around their dinner tables, too. So the bar was high when we spied this Potato Galette in the April Cook's Illustrated. Could this newcomer hold its own against the heavyweight Crispy Potato Roast? Time for a potato-off! If you're not already subscribing to Cook's Illustrated, we think it's worth picking up this issue to read about the process of developing this recipe. Then, after tossing them with butter and cornstarch, it's time to layer them in a dish. The dense galette forms thanks to weights placed on top of the pan for half of the baking time.
Serves 6 to 8.
Recipes | gluten free. Recipes. Homemade Goat Cheese Recipe. My kids love cheese (who doesn’t). In fact, despite my regular efforts to put a wide variety of food on their plates each day, I’m pretty sure they would both exist entirely on cheese and fruit if given the opportunity. This is something I struggle with as a parent because on one hand, cheese is a good source of protein and calcium, but on the other, it is high in fat and sodium and I’d like to expose them to a wider variety of foods. Lately I’ve been serving more flavorful cheeses in smaller quantities. Goat cheese, or Chèvre, for example has a pretty strong cheese flavor and so a little bit goes a long way. It spreads easily on crackers or toast and can be sprinkled on everything from frittatas to salads to roasted vegetables imparting the food with an awesome cheesy flavor. Enough talking, it’s time to make some chèvre.
Here’s what you will need: Materials: large non-reactive stockpot, thermometer, whisk, plastic colander, glass bowl Goats Milk – $6.98 Chèvre Culture – $0.60.
Recipes | salads. Recipes - Page 1. Vegetables. Bread. Fish. Biscotti. Tofu. Almond. Farro. Wheatberries. Shrimp. Apples. Recipe: Homemade ricotta. The keys to crisp French fries at home - Eyewitness Cook. French fries — like roast chicken, macarons and about half a dozen different ways to cook eggs — fall into the category of foods I like to call, “Things anyone can make and a handful of borderline-crazy people will spend their lives trying to perfect.” I’ll have to work on a shorter version of that; it looks terrible in a spreadsheet. Anyway, I am that borderline-crazy person when it comes to omelets and scrambled eggs, but with French fries, I take a saner, middle-ground approach. I use the old-school technique, one that is a tiny bit more work than just tossing potatoes into hot oil and a lot less work than the fabulous nutjobs who shoot their ducks to render fat for the grease and triple-cook the potatoes after freeze-drying them or whatever.
And I’m perfectly happy — thrilled, really — with the results I get: hot, crisp and salty, giving away to tender, fluffy insides and a mild, earthy sweetness. The key to this technique is frying the potatoes twice. French fries Ingredients. Irish Oatmeal Scones. Irish Oatmeal Scones Yield: 8 scones 1/2 cup currantswater to cover1-1/4 cups flour1 teaspoon baking powder1/4 teaspoon salt1/4 cup sugar1/2 teaspoon baking soda1 stick butter1 cup oatmeal1/3 cup buttermilkmelted butter and coarse-grained sugar Preheat oven to 375 degrees F. Combine currants and water in Pyrex measuring cup. Microwave to boiling point, cover, and let stand. Combine first 5 dry ingredients in large mixing bowl or Cuisinart bowl.
Cut in butter with pastry knife, or pulse in Cuisinart until it resembles coarse meal. Turn dough onto floured board and knead 6 to 8 times. This recipe can be doubled and divided into 3 circles with 6 wedges each. Please review this recipe below! Chicken Saltimbocca. The truth is. I have to tell you something sort of unpleasant today, but somehow, I don’t think you’re going to be surprised: I have not been doing much cooking lately. I was hoping to be able to avoid the topic, but I can’t. There is a lot going on over here, and you can see it as clearly as I can, so there’s no point in trying to fool anyone. The truth is, for the past week, we’ve been living on a pot of pinto beans spiked with Tapatio, four steamed artichokes, a few pans of scrambled eggs, a quart of ice cream, one bag of Cool Ranch Doritos, and one bag of Blazin’ Buffalo & Ranch Doritos.
I am not too proud to admit it. I am also not too proud to blame Delancey. Not as great a something, though, as the roasted asparagus with walnut crema that I made for dinner a few hours later. I found the recipe in A16: Food + Wine, by Nate Appleman and Shelley Lindgren, executive chef and wine director, respectively, of the restaurant A16. To make the walnut crema, bring a pot of salted water to a boil. The Minimalist - Things to Prepare Before the Turkey Goes in the Oven. Healthy Homemade Fritos | Healthy and Green Living. I noticed that January 29th is National Corn Chip day (this is the kind of thing I notice) and it got me thinking, where in the world did corn chips come from in the first place?
I found the answer on NPR in a segment called The Birth of the Frito. And you know what? The history of Fritos is great! To make a long story short, a 1930s corn-loving confectionery owner in Texas, Charles Elmer Doolin, was looking for a savory snack to serve, when he came across a man making a beach food staple from Mexico called fritos, “little fried things.” He perfected the recipe for the extruded and fried corn chips made from masa and began selling them in little bags. Doolin was an innovator and soon started mass-producing the chips, he eventually went national. The ironic part is that Doolin, essentially the founder of convenience snack food, was a close follower of Dr. So, in honor of C.E. 1. 2. 3. Makes approximately 2 dozen chips. Something called sauce gribiche. About five years ago, I think it was, I went out to dinner with my friend Keaton and ate something called sauce gribiche.
I had never heard of it before, but it was a kind of coarse vinaigrette, with chopped cornichons and capers and hard-boiled eggs, and it was served over asparagus. I don’t know why I remember it so clearly, aside from the fact that I dripped some of it onto my pants, but ever since, I’ve thought about it sometimes, usually when I’m supposed to be thinking about more important things, and I’ve wanted to try making it. It took me a while, as you can see, but yesterday, I finally did. Twice. The thing is, as I learned while tearing my hair out, there is no one sauce gribiche. Its origins are almost certainly French, but from there, it gets tricky. Anyway, I don’t know what a proper sauce gribiche is, if there even is one, but I can tell you that I have now made two different sauces that go by that name. When the egg is cool, crack and scrape it into a medium bowl. The Minimalist - Made by Hand - Burgers Worth the Grind. Chocolate Guinness Cake Recipe. Get in the mood for St. Patrick’s Day with this rich, chocolatey, moist, out-of-this-world chocolate guinness cake from Simply Recipes contributor Garrett McCord.
And for more ideas, see our St. Patrick’s Day recipes section. ~Elise I’m not a big chocolate person. The two ingredients have a lot of dark, husky flavor notes in common and combined with a bit of flour, sugar, and sour cream they blend into a rich as old money dessert that’s perfect for any St. This recipe is a riff on the classic Nigella Lawson recipe, but with some of the white refined sugar replaced with dark brown sugar which brings out some of the malty, twangy flavors of the beer; and a bit of salt added to highlight the chocolate. Ingredients Method 1 Preheat the oven to 350°F. 2 In a large saucepan place the beer and butter. 3 In another bowl beat together the sour cream, eggs, and vanilla extract until very, very well combined. 4 In another bowl whisk together the flour, baking soda, and salt.
Galson Family Cookbook. Sustainable Table. Sustainable Agriculture - The Basics Sustainable agriculture provides healthy food for consumers while protecting the environment and human health, safeguarding animal welfare and supporting local communities. Questions to Ask Asking questions is the best way to ensure that you're purchasing sustainably raised, healthful foods and supporting sustainable farmers. Here are some questions to get you started. Handouts Help promote sustainable food and save family farms. Projects and Events The GRACE Food Program is proud to actively participate in the burgeoning food movement. Food Waste In the US, we throw away 40 percent of our food supply every year.
Edamame Salad - 175799 - Recipezaar. Both refreshing and rich: The beauty of buttermilk panna cotta - Francis Lam. I have barely any training in pastry and even less talent, so during my two years of culinary school I always felt an undertow of worry: Will I finish without knowing how to make even one decent dessert? Then came the news: I’d be on the pastry station in one of the school’s restaurants. Win! But: It’s the school’s “health conscious” restaurant. Epic fail! I mean, who wants to be able to cook the world’s best dinner party and then bring out granola for dessert?
But I became confused when I looked over the recipes I would have to make. Chef looked at me, eyes darting around to make sure we were alone. So I learned a lot on that station, and not just on how to cut microscopic portions. Which brings me to the panna cotta we served. But you can’t really rightly put cream in a glass and serve it in a “healthy” restaurant, no matter how small the glass. A note on how and why to use gelatin Anyway, she shared some ratios for how much gelatin to use for what kind of texture you’re looking for.
Our Best Bites: Single Serving Pie in a Jar. These are individual-sized pies made in little glass jars that can go straight from your freezer to your oven to your mouth. SO cute. You can make these with store-bought crust and canned filling or jazz it up with homemade like we do. And just for added cuteness we teamed up with crafting expert Lolly for some personalized tags. These are just about the best little gift from the kitchen you could share with someone! Pie in Jar This is the type of jar you’ll need. They’re half-pint jars, but short and squatty instead of tall and skinny (Ya know, like me as opposed to my mother. Step 1: Pie Dough The first thing you’ll need is dough. Step 2: Make a topper and line the jar Roll out a small handful of dough.
Use the rest of the dough to line the jars. Step 3: Fill ‘er up You’ll need about 1/2 C filling for each jar. Play around with it and come up with something yummy! When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T) Ready for this? You Call That Pudding, Grandma? The Best Holiday Cake | Healthy and Green Living. I bake all year long–from humble frumpy muffins to crazy-lady, six-layer, Dr. Seuss-ish birthday cakes for my kids. You name it, I’ll bake it. But I have to say, there is one thing that I bake that, yes, takes the cake: The very beloved Clementine Cake that I posted last year. This is the one thing I make that gets more recipe requests than anything else. The recipe is inspired by a similar one from Nigella Lawson in How to Eat (Wiley, 2002), and it is a soul soothing thing–both to bake and to eat. While I do find the simplicity of the recipe super seductive, there is something undeniably comforting about the process–which involves simmering whole clementines on the stove for two hours.
You can see the Clementine Cake recipe here. Persimmon Almond Cake 1 pound very ripe persimmons 6 eggs 1 cup plus 2 tablespoons sugar (or Sucanat, read about natural sweeteners) 2 1/3 cups ground almonds 1 teaspoon baking powder Preheat the oven to 375F. 1. 2. 3. 4. 5. Chocolate Pumpkin Bundt Cake | Healthy and Green Living. You don’t have to have pumpkin pie to still enjoy pumpkin and spice in a holiday dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic holiday flavors. For the Cake 1 cup all-purpose flour 3/4 cup whole-wheat pastry flour 1 cup granulated organic sugar 3/4 cup unsweetened cocoa powder (not Dutch-process) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon pumpkin pie spice 1/4 teaspoon salt 1 cup nonfat buttermilk 1 15-ounce can unsweetened pumpkin puree (or use fresh, here’s how) 3/4 cup dark brown sugar packed 1 large egg at room temperature 1 large egg white at room temperature 1/4 cup vegetable oil 1/4 cup light corn syrup 1 tablespoon vanilla extract For the Glaze & Garnish 1/2 cup packed organic confectioners’ sugar 1 tablespoon non-fat buttermilk 2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip) To prepare cake: 1.
Preheat oven to 350F. Lightly grease a 12-cup Bundt pan. 2. 3. 4. Half-the-Calories Deep Dish Apple Pie | Healthy and Green Living. Orange Zest Green Beans with Almonds | Healthy and Green Living. Acorn Squash with Citrus and Chile | Healthy and Green Living. Sweet Potato Cheesecake with Ginger Pecan Crust | Healthy and Green Living. Gingered Cranberry-Pear Cobbler | Healthy and Green Living. Maple Nut Granola | Healthy and Green Living. Tex-Mex Tofu Scramble | Healthy and Green Living. Healthy Kung Pao Tofu Recipe | Healthy and Green Living. Recipe of the Month - September. The Minimalist - North African-Inspired Chickpeas. Blackberry Lemon Clafouti.