Video: Making Vanilla Panna Cotta with Marea's Heather Bertinetti on 'The Dairy Show'
Vegetarian. Japanese. Small Plates: Four Easy Japanese Izakaya Dishes | Serious Eats : Cocoon: A Fruit Basket and Herb Planter in One! | Apartment Ther. Cook the Book: Octopus and Celery. [Photograph: Caroline Russock] There's something to be said about a dish that changes your outlook about a specific ingredient, most notably when that change is a positive one, and Octopus and Celery antipasto did just that. Celery has never been a vegetable that I've had an affinity for—not crunched on raw or slathered with peanut butter. I've always found it stringy, fibrous, and bitter in a way that was unappealing. But the first few bites of this dish—the sweet celery hearts mixed with tender octopus, lightly dressed with olive oil and vinegar—opened my eyes to celery's potential.
Who would have thought that it would take a cephalopod to help me learn to love celery? In this recipe adapted from Molto Gusto by Mario Batali and Mark Ladner octopus is slowly simmered with aromatic vegetables and herbs until tender. Win Molto Gusto As always with our Cook the Book feature, we have five (5) copies of Molto Gusto to give away this week. Dinner Tonight: Spicy, Sweet and Vinegary Noodles (Bibim Guksu) [Photograph: Nick Kindelsperger] When I dream of kimchi I think of great bowls of pork-laden stew and excessively large tables of Korean barbecue, which comfort me during the depths of winter. But as we're heading into spring, I wanted something that wouldn't make me think of three feet of snow, but a nice 70 degree day.
Essentially, I'd need a cold dish that would embrace kimchi's acidity above all else. This recipe for bibim guksu from My Korean Kitchen is the perfect spring transition dish. The lettuce, cabbage, carrot, and cucumber all provide a cooling crunch. The sauce is bracing and spicy, but it's balanced with both honey and brown sugar, and the soba acts as a nice base for all these flavors. About the author: Nick Kindelsperger is a freelance writer in Chicago and the co-founder of The Paupered Chef.
Dinner Tonight: Tortilla Soup. [Photograph: Blake Royer] The real pleasures of tortilla soup come with the garnishes: the smooth coolness of avocado, the smoky chew of dried chiles, the burst of cilantro, the crunch of cabbage. Add all that to a golden, chickeny broth, tinged with tomatoes and the mellow heat of toasted chiles, and you have a restorative meal to last through these remaining weeks of winter doldrums. Though my standby has long been Rick Bayless's simple tortilla soup that's already appeared in this column, I'm always on the lookout for ideas. I adapted this from a little cookbook called Great Greens, which fulfills its promise here by adding spinach to finish the soup.
(For a vegetarian version, add more spinach, remove the chicken, and switch to vegetable broth.) This recipe is less spicy and more textural that Bayless's. Tortilla Soup About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. Cook the Book: Octopus and Celery. Majestic Muffins: 6 Recipes for an Extra Special Brunch! | Apart. Light and Healthy Recipe Resource: Planet Green | Apartment Ther. Merry & Modern Chocolate Peppermint Molten Cakes Holiday Guest P. In the past few years, our family has 'modernized' our Christmas feast. The whole turkey, potatoes and pie menu seems tired following on the coattails of Thanksgiving, so we try to make it more fun.
This year we're doing grilled pizzas (I realize this is a blessing that comes with living on the Southern West Coast) and I'm experimenting with a few different treats. Serving individual desserts feels personal, as though I am passing on an edible gift to the loved ones at my table. These molten cakes are the perfect size and the crushed candy cane brightens their presentation. I typically keep things lighter, and on the Mediterranean side, in my kitchen, but chocolate desserts are the exception.
Adding peppermint to a rich chocolate dessert seems to lighten up the flavor. Try something different this holiday; it inspires conversation and allows everyone to contribute what they like. Chocolate Peppermint Molten Cakes Makes 4 Preheat oven at 450°F 1. Thank you so much for sharing, Sara! New york cheesecake. New Yorkers have a reputation for being pushy and over-the-top — these are things you learn when you leave the city for a weekend, and a ticketing agent at the airport in Tulsa, for example, informs you that you’re so much more polite than she thought a New Yorker would be.
We apparently like things bolder and taller and shinier and more intense and while I’m not sure if this really applies to your average straphanger commuting from walk-up to cubicle and back again everyday, I am absolutely certain that it applies to our cheesecakes. (No, the other kind, silly.) How is a New York Cheesecake unlike any other cheesecake? To begin, it’s very very tall. Most cheesecakes — like my Bourbon Pumpkin, Cappuccino Fudge, Key Lime and a Brownie Mosaic riff — use 3 bricks of cream cheese; this uses 5. Most cheesecakes are cut or lightened with sour cream; not here, where firm and intense is the goal. Often they’re scented with a bit of lemon; nobody knows why, only that it tastes good. But this. Mexican Lime and Tortilla Soup Delicious links for 4.13.2010 | A. Jamie Oliver's Chicken in Milk Recipe The Ultimate Chicken? | Ap. A few years ago, I came across a chicken recipe that was so good, so notable, that I considered shoving the rest of the classic chicken dishes I love aside in favor of this poultry paragon.
Was I guilty of gushing overstatement? Probably, but humor me for a moment. Four years on, I still think this is pretty much the best chicken recipe of all time. Let's take a closer look, shall we? We'll indulge in hyperbole together. The Recipe A few years ago I noticed this rather odd recipe on Jamie Oliver's site. Here's the basic process: Brown a whole chicken in copious amounts of olive oil or butter. I've now made this many times, and the first thing in its favor is the speed and ease of preparation. Oliver says to throw away all that extra fat; you won't need it. Here's another easy way to make chicken. Error loading player: No playable sources found Error: Error loading playlist: No playable sources found To Cover or Not to Cover?
An hour later it hit me: was that called for in the recipe? How To Make Lasagna Home Hacks | Apartment Therapy The Kitchn. This recipe is a hybrid of a full-on, totally from scratch lasagna recipe and one that uses pre-made components. I do make my own sauce and cook the meat, but I use dried pasta instead of fresh, homemade pasta. You can definitely make lasagna quicker than this, if you use jarred sauce. But if I am going to the trouble of making a lasagna in the first place, I really like to make my own sauce. This is a serious lasagna. It's extra-deep (you will need a deep pan!) What You Need Ingredients Pasta1 pound dried lasagna noodlesOlive oil Salt Meat Sauce1 1/4 pound (1 package) uncooked spicy pork or chicken sausage1 pound ground beef1 large onion, chopped 4 cloves garlic, mincedOne 28-ounce can plum tomatoes, with their juiceOne 12-ounce can tomato pasteOne 28-ounce can tomato sauce1/2 teaspoon freshly ground black pepperLarge pinch of red pepper flakes (optional)2 teaspoons salt, divided EquipmentExtra-deep 13x9-inch baking dish (should be at least 3 inches deep!)
Instructions 1. 2. 3. 4. 5. 6. 7. Sunday Brunch: Chai Tea Cupcakes. [Photo: Robin Bellinger] I know it is probably sacrilegious to talk about Valentine's Day on the morning of that big football game—but this time next week, it will be almost too late to make something special. And how many other days can you get away with cupcakes at brunch? Actually, you can skip the icing, call them spice muffins, and enjoy these chai tea cupcakes any time, as far as I'm concerned. The recipe was written for mini-muffin tins, and if you do use the icing, you'll get the best ratio with the mini version. I have standard-size tins only, but I was still very happy with my cakelets.
Buttercreams are usually too buttery for me, but I liked this silky condensed-milk icing—which is meant to mimic the sweetener in traditional chai—and I look forward to trying it on other cakes. Chai tea cupcakes would make a lovely dessert for any winter brunch or a super-indulgent breakfast in bed on a lovey-dovey day. Vegetarian Jap Chae - A Guest Recipe by Alice of Savory Sweet Li. Welcome to Herbivoracious! If this is your first visit, please start here. Vegetarian Jap Chae (Korean Glass Noodle Stir-Fry) [Today's post is by my friend Alice of Savory Sweet Life. Alice's blog is a celebration of everyday cooking and baking. When a friend and well respected blogger like Michael Natkin invites you to guest post for his amazing food blog, it’s a big deal and great honor.
Growing up my mother would often prepare a big pan of jap chae (also spelled japchae or chapchae) full of vegetables with vibrant colors, stir-fried with glass-looking sweet potato starch noodles (dangmyeon), and seasoned with sesame oil, soy sauce, salt and pepper, and a touch of sugar. My mother taught me the importance of making sure to stir-fry each ingredient individually. Vegetarian Jap Chae Vegetarian, vegan, and gluten-free if you use gluten-free soy sauce (San-J makes one) Serves 2-3 as a main dish Serves 4-6 as a side dish.
Deserts. Cupcake.