Let me get this out of the way from the get-go: I cannot believe I’m discussing scrambled eggs today. I like to think of myself as somewhat particular in vetting out what I think is worthy or not worthy of your humble click over here, and I can’t say that scrambled eggs would normally make the cut. In fact, if you are happy with your scrambles, if you’re pretty sure you’ve got that whole moving the egg around the pan thing down pat, I won’t even be offended if you come back next time, when I figure out what to do with the four pounds of strawberries in my fridge. Or last time, when we made rhubarb tarts . But this is for the rest of us, myself even, who do not let anyone else, not restaurant, not short-order griddle guy at the bodega, nobody, make our scrambled eggs. Because they are, almost without fail, terrible: dry, stiff and overcooked with a telltale brown spot where they stuck to the pan, forgotten.
For those of you who are fans of the chickpea-based veggie burger I did in Super Natural Cooking , you might want to try this vegetarian lentil burger recipe - it's a twist on the one from my book. This version is a tasty, hearty lentil "burger" slathered with saffron yogurt and stuffed with avocado, lettuce, and onions. As I mentioned in SNC I finally figured out how to make a veggie burger that I actually enjoy - but it took an ah-ha moment for me to get there. I've always felt that when you put a veggie burger patty on a bun you end up with a burger experience that is too dry and bready. It finally dawned on me to turn the patty into the bun by splitting it in half and then stuffing that with all sorts of deliciousness - avocados, greens, tomatoes, onions, spreads, whatever. This lentil burger uses the same approach.
Efter vi så opskriften på den jordbærsala t som Maria fra smagsløjer havde lavet, ville vi prøve at lave en hurtigst muligt! Smagsløjer er iøvrigt en blog vi synes i skal kigge forbi hvis I ikke allerede kender den - super lækker mad og lækre billeder! Vi havde en del jordbær tilovers fra rugklapperne med brie og jordbær , som skulle bruges - derfor var det jo perfekt at lave en jordbærsalat.
Introduction You can vary the spice mixture used in this recipe to suit your own taste and it can also be brushed over raw slices of squash or aubergine and grilled in the same way. Preparation notes Serves: 4 Ingredients 2 large pink sweet potatoes, peeled and left whole 2tbsp olive oil ½tsp ground coriander ½tsp ground cumin ¼tsp ground cardomom seeds sea salt to taste
Cinnamon Roll Waffles I’ve had a tough time forgetting about those Cinnamon Roll Pancakes that I posted a few weeks ago. So much so that I started wondering what else I could do to replicate the Cinnamon Roll. “Why not waffles, too?”
I don’t know if you’ve noticed, but I’ve rarely made dishes that require multiple steps. The main reason is simply that I hate washing dishes. For this cake, however, I’d wash all the dishes and scrub the kitchen floor, because it’s worth it. A simple sponge cake is prepared in advance, split in half, then gets reassembled with a mixture of mascapone cheese and cream. Fresh strawberries are used here, because they’re in season, but you can use any fresh firm-flesh fruit (say that five times fast). The cream filling is soft, fluffy, and delicate.
I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. I’m done looking. This is the brownie recipe that I’ll use from now on.
November 13, 2008 by joejhorn A few weeks ago I started a quest for some good mac and cheese. Nancy makes a killer mac-n-cheese but I wanted my own.
October 18th, 2008 by katie I love this recipe. It is so fast and easy yet so filling and rich. It is a company worthy dish on a weeknight time budget.
1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes.
I have been experimenting with different mug cakes every since I heard about them about a year ago. None of them have been winners. They were either too chewy, too dry, or not sweet enough.
Little bit of a mouthful there. But it’s like a cookie on top of another cookie! Yeah.
“Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes , I knew we were going to become fast friends.