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I love pie. Love it. LOVE it. For flavor, it can't be beat, in my opinion.
Poach the pears: In a large saucepan, combine the pears, wine, sugar, cloves, star anise, cardamom, and cinnamon and poach for 30 minutes over low heat Take the pears out of the liquid and set aside to cool. Add 2 ½ cups (500 ml) water to the poaching liquid and boil to reduce the liquid by half. Let cool Make the cake: Preheat the oven to 350°F (170°C) Using a hand mixer, beat the butter and sugar in a large bowl until creamy. Beat in the eggs one at the time. Don’t add a new egg until the previous one is incorporated Sift the flour, cardamom, and salt over the batter and fold it in Grease a 9-by-5-inch (1.5 l) loaf pan and line it with parchment paper.
Directions 1. Preheat oven to 325 degrees F. In a heavy 10-inch skillet, cook the 1/2 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to melt evenly. Do not stir. When sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all sugar is melted and golden brown, stirring with a wooden spoon.
[Photo: Blake Royer] I'm not sure I'll ever quite tire of the magical combination of garlic and chile—when a recipe begins with a little olive oil and garlic and a pinch of crushed red pepper flakes, I know we're off to a good start. I'm even more inclined when the involved recipe requires about 10 minutes of cooking and hardly any chopping to boot. I pulled this one from So Easy by Ellie Kreiger, which is full of health-conscious recipes that pack a lot of flavor. Healthy it might have been, but more importantly, delicious .
We’ve been on a “No Reservations” kick lately and in this household, anything Anthony Bourdain says, goes. For a couple who doesn’t even own a television, we seem to be watching an awful lot of the Emmy award-winning show. Well, I’ve got newsflash for all you Netflix members out there, Anthony Bourdain: No Reservations is on instant view for your computer! That’s our little secret to keeping up with the globe-trotting, fellow Manhattanite Travel Channel host. Albeit, we’re about 5 years trailing behind the band wagon but trust me, we are all caught up now.
Carne asada shown wrapped up in a flour tortilla with pico de gallo and avocado Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. It is also commonly served as is, with rice and beans on the side.
OK, Folks. No joke, these are the best ribs ever!! I always look at reader reviews when I choose a recipe.
B eef Bulgogi sounds very foreign and exotic, but actually it's simply marinated beef wrapped in lettuce leaves. The Culinary Institute of America's Chef John J. Nihoff shows us how to make this authentic Korean recipe—thinly sliced sweet and savory sirloin, served with rice and a variety of condiments. Commonly called Korean barbecue in the U.S., "bulgogi" translates to "fire meat" in English. The term "refers to the way the meat is cooked, first marinated, then grilled over hot coals or an open fire," explains Jenny Kwak in Dok Suni: Recipes from My Mother's Korean Kitchen . Bulgogi can also easily be cooked in a pan, as Chef Nihoff demonstrates in the videos.
Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs.
Easy to make savory rustic tart with Granny Smith apples, walnuts, maple syrup, thyme and gorgonzola cheese Puff pastry mini-turnovers with a filling of apples, walnuts, Gorgonzola cheese, honey, and thyme. Creamy artichoke dip made with artichoke hearts, Parmesan cheese, lemon, parsley, garlic, and cream cheese. Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs. Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese. Arugula salad with beets, goat cheese, walnuts and a simple vinaigrette.
I was facing a major challenge, a catch 22 almost: I wanted to create a vegetarian pumpkin recipe for Kayotic Kitchen. But here’s the catch: my guy hates pumpkin. No, he doesn’t just dislike it, he hates it with a passion.
A bit of garlic and lemon juice—along with plenty of fresh mint—turns yogurt into a delicious, healthful salad dressing in a matter of minutes. You can also use Yogurt Mint Salad Dressing as a dip, or drizzle it on fresh veggies, such as cucumbers. Prep Time: 10 minutes
I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here . (Note: There are lots of little charts like this online, but these are my favorites).