Things I want to cook/bake/eat/stare at
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I asked him on the phone if he liked paneer and he said "Ugh! I have had so much paneer lately that I can't stand it anymore" and I went "oh! crap". This was one time during the courtship days before my husband and I were married. He later explained in 'great detail' how he has been eating paneer practically every day sometimes twice for the last two years of his bachelor lifestyle. In those days he was in Pune, India and always ate out and being a vegetarian and eating out you pretty much end up choosing something with paneer.
n popular demand in the form of a number of queries via comments and several emails, here I am with my very own recipe for Paneer. This should not come as a surprise as I believe I have made myself a reputation of sorts for my love of Paneer through the numerous paneer based dishes on my site. The idea of making any basic ingredient for me is exhilarating. It is such a rewarding and stress relieving experience. With my love for paneer, making my own has a special place in my heart and my kitchen. It is one of those beautiful things which you never really know until you actually do it.
Recipe by: Kairockz This is the treat my children love to make themselves after a good term at school or when they have a friend staying. One cake is big enough to share between 2 children if you can convince them of it!!! Ready in 13 minutes Saved as a favourite by 489 cook(s)
67K+ Pin It With Outrageously Rich Chocolate Indulgence Frosting. AKA The Mega. Extreme. Chocolate. Overdose.
Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent.
Recipe: chinese char siu bao (barbecue pork buns) Fork. Stick it to me. I am done.
Ingredients Filling: 1/2 pound medium shrimp, shelled and deveined 1/2 pound bay scallops 1/2 pound ground pork 2 tablespoons minced fresh ginger 2 tablespoons minced fresh cilantro leaves 2 tablespoons minced shallots 2 teaspoons rice wine vinegar 1 tablespoon sesame oil 2 egg white, whipped Sea salt and freshly ground black pepper 2 teaspoons cornstarch 1/2 lemon, juiced 1 (10-ounce) package round wonton wrappers (about 40 to 50 wrappers per package) 1 cup frozen peas Canola oil, for brushing the steamer Savoy cabbage, for lining the steamer, optional Minced green onions, for garnish Serving suggestion: soy sauce or dipping sauces of your choice Directions To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor. Season with salt and pepper, add the corn starch and lemon juice and pulse to combine-- I like my fillings to have a little texture.
Cheesecake Stuffed Strawberries Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! I’m serious.
Let me start off by saying that viewer discretion is advised for today’s post. OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life. Last Saturday Mrs. Zesty had a baby shower to attend and she was designated for a dessert/sweet treat for the girls. Last week was a bit of a zoo and I think I forgot about prepping this dessert until Friday afternoon at work. After work I did a quick scan for some ideas and came up with a chocolate caramel brownie .
Funky versions of America's simplest sandwich have been popping up at national restaurants and quick-service chains more and more in recent years. Problem is, when restaurants start to get creative, it usually spells trouble for your waistline. Au Bon Pain's Prosciutto Mozzarella Sandwich is a perfect example of this "more is more" mantra, where a few thin slices of cured ham and a mozzarella blanket turn a lunchtime bite into a sandwich that packs as much saturated fat as 5 scoops of Breyers vanilla ice cream. We're all for innovating, but if you're going to do it, do it right. The curious combination of sweet apples, smoky bacon, and sharp cheese isn't just delicious, it contains less than half the calories of most other grilled cheese sandwiches out there. You'll Need: 1 Tbsp butter 8 slices whole-grain bread (we love Martin's Whole Wheat) 1 Tbsp Dijon mustard 6 oz shredded sharp Cheddar cheese 1 Granny Smith apple, peeled, cored, and sliced 8 strips cooked bacon
I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: texture: chewy w. medium thickness --- everyone has their preference, and this is mine! chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite chips vs. chunks: chunks --- I like sizeable pieces of chocolate in my cookie. type of chocolate: bittersweet --- I like using Valrhona 61% extra bitter
Maple Jam Thumbprint Cookies Cookie season is upon us. The social calendar is quickly filling up with parties and other cookie-appropriate gatherings. Your kitchen is probably covered in a fine layer of powdered sugar by this point. In a sea of sugar-laden, overly-processed baked goods, sometimes you want to be able to bring something to the party you can actually feel good about eating.
Ingredients 1 loaf French bread (13 to 16 ounces) 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt Praline Topping, recipe follows Maple syrup Directions Slice French bread into 20 slices, 1-inch each.
September 23, 2011 | Print | E-mail | Filed under bread , pumpkin Monkey bread. It’s almost as much fun to say as it is to eat, and with the arrival of autumn, I couldn’t stop thinking about taking my usual recipe and kicking it up a notch with the addition of pumpkin – so, of course, I did. Making monkey bread has always brought with it feelings of nostalgia for me, which makes it one of my favorite sweets to share with family and friends. In fact, the day after I made it, I invited a good friend over so that I could share it with her, along with some apple cider – a lovely way to spend an autumn afternoon, if you ask me!
Every year, around the same time I dig out my winter sweaters and scarves, I always start craving butternut squash everything …especially if said squash happens to be wrapped in homemade pasta dough and drizzled with warm sage brown butter. Last weekend after spending the day decorating the Christmas tree and stringing the lights, I decided to break out the pasta maker and mix up dough from scratch. It was my first time making ravioli, and once the sheets of dough were made, it was really just a matter of scooping out the filling and sealing each little pillow of goodness shut. It wasn’t a 30-minute meal by any means, but with every mouthwatering bite, we were reminded that the process is so worth it.