A Night Owl Blog - Picky Palate - Original Family Style Recipes for Even Your Pickiest Eaters. Tartelette. I love reading other people's reflections and thoughts on their year gone by. With less time to read blogs and updates as often as before, end of the year recaps allow me to catch up on their milestones, wishes and achievements. In 2012, my inner wish for myself and others was: Live fully.
Play hard. Leap and take chances. Tiny or big. Do what makes you truly happy. Here is a little recap of the year passed. Winter 2012 started off kind of rough with the loss of my grandfather and uncle within a few weeks of each other. I shot a really fun book, Marmalades that winter as well as worked with some really different clients such as One Kings Lane for which I shot Heirloom Book Company Tastemaker Tag Sale. I was giddy to have Lana Restaurant and Heirloom Book Co both ask for over a dozen of my photographs to go up as exhibits of fine art food photography in their respective establishments. Spring 2012 was definitely one of many preparations. “Be Bold In The Dreams You Wish For Yourself”. Cook Your Dream. There's nothing better than real home prepared food. Even the simplest dish, when prepared with good quality fresh local and seasonal ingredients, can taste like a dream.
That being said, all food taste best when enjoyed in the company of friends and family. I love meeting my friends and family, and sharing food with them. Cooking together, laughing together. Food connects people. Today is Jamie Oliver's Food Revolution Day and some of my blogger friends suggested to contribute to this amazing event by organising a potluck dinner and bringing delicious home made food. We have all decided to cook some delicious meals using local, seasonal and sustainable ingredients. I added some crunchy caramelised almonds for an extra texture. Here's the menu for our virtual potluck. Rhubarb and almond panna cottaServes 6-7 300ml double cream 300ml milk 1/4 cup honey 7 gelatine leaves 500g greek yogurt 50g whole almonds, halved lengthwise 1tbsp honey 1tsp demerara sugar 1tsp hot water. SAVEUR.com - Authentic Recipes, Food, Drinks and Travel. Yotam Ottolenghi recipes.
Nigella Lawson. Dessert Recipes. Red Velvet Black and White Cookies. I’ve been feeling pretty nostalgic lately. I’ve been feeling like there are some really awesome recipes living on this blog that might suffer from a bit of neglect. It’s just the neglect of time, really. A few weeks ago I brought my Creamy Pumpkin Pie Bars back to life with the aggressive use of pecans and oat streusel. This week I’m feeling out these Red Velvet Black and White Cookies. I first made these four years ago and I totally think it’s time for a re-do. Oh, and if you’re going to try and tell me that all things red velvet are soooo 2009… well, you might be right but I’m going to stick my fingers in my ears and hum loudly so I can’t hear you.
Sorry. These cookies are cakey tender, as festive as the day is long, and happily smeared with vanilla cream cheese frosting and dark chocolate glaze. First things first: cookies. Butter and sugar are beaten on medium speed until light and fluffy. Cookie batter is dolloped by the heaping tablespoonful. This cookie recipe is for you. Jamie Oliver | Official site for recipes, books, tv, restaurants and food revolution. Honey & jam | recipes + photos.
Three years and a cake. It was just about three years ago that we started Green Kitchen Stories. I remember the process we went through to register the domain name. GreenKitchen was already taken. So was OurGreenKitchen. We talked about how we wanted a short personal story to go with each recipe. “Hey, let’s try Green Kitchen Stories.” This was intended to be some sort of playground for us.
So much has happened in three years. Three years have passed, three more will come. Now let’s have cake! If you look in the ingredient list you will notice how this cake is filled with middle eastern flavors like saffron, honey, figs, dates and roasted nuts. Hazelnut cake with Frozen Saffron Yogurt and Honey Drizzled Figs Crust2 1/2 cups (350 g) raw hazelnuts (save a handful for the topping) 1/2 tsp sea salt 15 fresh medjool-like dates, pitted 2 tbsp virgin coconut oil 1 tbsp water Preparing the crust: Toast the hazelnuts on a baking tray on 180°C (350°F) in the oven, for 10 – 15 minutes or until skin cracks.
Gourmet Magazine: gourmet.com. Sign Up. Dorie Greenspan. Donna Hay - Home Page. Delicious:days. Cannelle et Vanille :: food, life and photography. 101 Cookbooks - Healthy Recipe Journal. Cauliflower-feta fritters with pomegranate. I know what you’re thinking; you don’t even need to say it: It’s time for a fritter intervention. A frittervention? Here, I’ll go first: My name is Deb Perelman and I have a fritter problem. And I really do. I pretty much want to fritter all the things, all the time — broccoli, zucchini, apples, parsnips, an Indian medley, leeks (here), and potatoes, potatoes, potatoes, I actually have to hold myself back, and try to evenly space my fritter episodes throughout the year, so not to pique your concern about my fritter consumption.
It’s not easy because no matter how many times I talk it out in a circle of understanding peers, I fear I will still think that fritters are the answer to most food dilemmas, most of the time. They’re the ideal toddler vegetable delivery method. In my defense, I hadn’t frittered in nearly six months before I slipped. Nevertheless, they want to go to a party with you and I think you should let them.
Cauliflower-Feta Fritters with Smoky Yogurt, Pomegranate. How to Make Your Own Infused Vodka" Flavored vodkas have become all the rage in the past few years. Vanilla, blueberry, raspberry—you name it, it's everywhere. But you don't have to buy it by the bottle. Instead make smaller quantities of fresh infused vodka from organic providers. Infusing your own vodka is much greener because you can use what? S seasonally available to make your eco-cocktail truly shine.
And infused vodkas make it unnecessary to use sugary mixers and other junk that just add calories and eco-impact to your drink (more stuff = more impact on the planet, generally speaking). Organic vodkas are also much easier on the planet because they typically use rye that's not treated with any chemicals and pesticides. Making Infused Vodka: The Method The basic method is to cut up your chosen infusion (local, season farmers' market bounty) and add it to a liter bottle of organic vodka for a few weeks.
Homemade Infused Vodka Suggestions Blueberry Mint infused vodka. SPROUTED KITCHEN - A Tastier Take on Whole Foods. It was funny how similar in sentiment Hugh and my Valentine's cards were. They essentially said "I don't know how the hell we are going to pull all of this off, but I have you, and that's the only reason I believe we're capable and I won't die in the next few months. " We get the keys to our house tomorrow and it's safe to say both of us are equal parts scared and excited. This apartment, my first home with Hugh, is tough to leave.
I'll miss the excessive pantry space here and my favorite routine beach walk. "We think the point is to pass the test or to overcome the problem, but the truth is that things don't really get solved. Because this week will mostly be between places, moving and cleaning and painting and such, I tried to stock the fridge with foods that can be assembled in five minutes. It may be a little snoozy around here for the next couple weeks as we get things up and running in a new kitchen but we're excited to emerge on the other side.
POWER GREEN SALAD // Serves 4. Gulab. A dica de hoje é para ajudar a decorar a cozinha, a ideia da é bem divertida. São imãs grandes que cobrem a geladeira inteira, e não são permanentes como os adesivos. Ou seja, não atrapalha a limpeza, e se enjoar é só retirar. Há modelos estilosos na loja divididos por temas, os que mais gostei são da seção de Ilustração. Você também pode fazer o upload do seu próprio desenho ou foto, e mais: a loja entrega no Brasil. + www.kudumagnets.com Sábado à noite, leblon, chuva, friozinho, vinho e amigos, tem coisa melhor? Começamos com a básica (tomate italiano, mussarella de búfala e pesto de manjericão) e depois passamos para a minha preferida até então: . Também aprovamos a de (com tapenade e mussarella de búfala), (com pesto de manjericão e grana padano) e . Fiquei apaixonada pelo lugar. : Aproveitem que a filial de São Conrado está participando desta edição do Restaurant Week , que vai até o dia 04 de Novembro.
Rua Rainha Guilhermina, 95 – Loja C Leblon, Rio de Janeiro www.primab.com.br. HALF A DREAM | Cooking Blog. Easy Ice Cream Cake. Little upside-down cake. Tasty Kitchen: A Happy Recipe Community!