Blini. Blini Blini are feathery light, wonderfully yeasty pancakes that hail from Russia but have found their way to Paris and beyond.
Served with red caviar, smoked salmon or simply sour cream and dill, they make a spectacular starter for a festive meal. This is not a typical Everyday French Chef recipe in the sense that it requires time and patience — not the sort of dish you can make at a moment’s notice. But the result is well worth it. You will have an easier time of it if you have a blini pan — a small, tempered pan for making perfectly round pancakes one at a time (see below). This recipe is adapted from The Vegetarian Epicure by Anna Thomas (Vintage Books, 1972). I find it takes about 2 minutes to make each pancake. The blini are best when served one at a time straight off the stove, but this is not always practical. Felicity Blinis Recipe. Pumpkin Muffin.
Bread. Pies. Making empanadas from scratch and memory - Guest Chef. “I’ll make the dough this year,” I tell Nelly on the phone.
I’m determined, though my talents flourish nowhere near the kitchen. “I like Nelly’s empanadas,” my daughter Olivia says when I hang up. “Don’t make them, Mom,” Sophia adds. In the morning we will drive two hours to Nelly’s house for Empanada Day, a self-declared holiday we’ve been celebrating the Sunday before Thanksgiving for 12 years. “Nelly always does everything. I start the dough making immediately. Pretzel Bites with Quick Cheddar Dip Recipe. Make Pretzel Dough: Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes.
(If mixture doesn't foam, start over with new yeast.) Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar. Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface.
Transfer dough to a lightly oiled large bowl and turn over to coat with oil. Alternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days). Punch down dough and divide into quarters. Bake Pretzels: Heat oven to 450°F with racks in upper and lower third. Smoked Gouda Gougeres. I picked up a copy of the Autumn edition of Food and Drink magazine the other day. As expected, the focus is on the fruits of the harvest and other foods that Canadians enjoy during the Fall. With cooler temperatures setting in, more substantial and warming foods are favored. The glossy images had me craving many foods at once and I'll be trying several recipes from this issue over the next few months.
One of the first recipes that caught my eye was for black pepper Gouda gougères. How to Make Paneer (Indian Cheese): 7 steps (with pictures) Edited by Shaiaqua, KnowItSome, Flickety, Maluniu and 38 others Paneer is a type of cheese first made in the Indian subcontinent.
It is called for in many Indian recipes and sometimes, may not be available at your supermarket. Fortunately, it is easy to make and since it does not require the use of rennet, it's completely vegetarian. Do you make your own paneer? Home >> Recipes Making your own paneer - the ubiquitous Indian fresh cheese - is easy and great fun.
See how it works! All you need to make your own paneer is milk, a lemon and a clean towel. When an Indian man explained me this the other day, I couldn't quite understand why I never tried it before. It's so damn easy. Homemade Paneer 4 liters/1 gallon full fat milk 1 lemon or 1 teaspoon vinegar A large pot A cheese cloth or clean towel or clean tee-shirt Gently warm the milk and squeeze a little lemon juice in it. Wash an already clean towel a couple more times under fresh water. Peanut Butter and Banana Stuffed French Toast. Cupcakes tout tomate & Îles flottantes au concombre et au chèvre. La semaine dernière, j’ai eu la chance d’être invitée par Tomates & Concombres de France à un atelier de cuisine animé par la pétillante Louise Denisot. Nous avons concocté les recettes qu’elle avait créé pour l’occasion en compagnie de plein de bloggeurs que j’adore (Pascale Weeks, Sandrine, Requia, Audrey, Dorian…).
Tomates et concombres gorgés de soleil et recettes bien fraîches, tout ce que j’aime en été ! Nous avons donc préparé des cupcakes tout tomates délicieux et des îles flottantes au concombre et au chèvre très rafraichissantes. J’avais organisé un petit brunch sur ma terrasse samedi, j’avais tellement adoré les cupcakes à la tomate de Louise que je les ai refaits pour l’occasion en mini cette fois.
IHM Carta Musica - Matzos.
I made this for dinner w/ friends - 2013/10/28. And again 2013/11/12, a rainy Tuesday night - Marco, JMB & SP. – mindshare2000
Olive Oil Matzo. Time: 30 minutes 2 cups flour 1/2 teaspoon salt 1/3 cup olive oil Sea salt, optional. 1. 2. 3.
Yield: 12 servings.