Episode 6 - The Yo Burger with Wisconsin Fontina | Favorite Foods with Chef Michael Symon. Servings: 4 Ingredients: For the pickled red onions: (Recipe from Michael Symon’s Live to Cook, page 117)2 pounds red onions, slicedWaterWhite wine vinegarSugarKosher salt2 teaspoons mustard seeds1 tablespoon crushed red pepper flakes2 tablespoons coriander seeds2 tablespoons black peppercorns4 whole garlic cloves2 bay leaves For the spicy ketchup: (Recipe from Michael Symon’s Live to Cook, page 133)1 small yellow onion, minced3 garlic cloves, choppedKosher salt1 tablespoon olive oil5 Fresno chilies, seeded and minced1 ancho chile, seeded and minced1/4 teaspoon crushed red pepper flakes2 tablespoons dark brown sugar1 tablespoon cumin seeds1 cinnamon stick1 6-ounce can tomato paste2 tablespoons cider vinegar3 cups water Cooking Directions: Make the pickled red onions: Pack onion slices into two 1-quart jars.
Make the spicy ketchup: “Sweat” onion and garlic with a 3-finger pinch of salt in olive oil over medium heat in nonreactive 2-quart saucepan until translucent, about 2 minutes. Mozilla Firefox. Cheesecake Bars. I was in the mood for something cold and lip-smackingly sweet. Something I could sink my teeth into. Something to maintain my weight. So I made this treat with a few of my favorite things. Cheesecake. Chocolate. And these cookies. If you ever fly Delta, then you’ve probably had them before. They’re a crunchy, no-frills, sans chocolate type of cookie. So I thought they would be great to use for the cheesecake crust. Throw the cookies into a food processor and chop them up into beautiful golden brown cookie powder.
About 1 1/2 cups worth. Then add 3 tablespoons of brown sugar. Don’t you love how packed brown sugar looks? To make the crust, mix the cookie crumbs and brown sugar together. Mix up the cheescake ingredients and pour it on the crust. Oh yeah! Then bake it at 325 degrees for about 45 minutes. And let it cool. And try not to eat it. Then whip up some chocolate ganache to pour on top. Oh yeah. Spread the chocolate evenly on top of the cheesecake and then refrigerate overnight.
Food. Mee Siam (Malaysian Dry Version) If you like fried bee hoon (rice vermicelli), you would probably like this Mee Siam dish. It's spicy and packed with flavour, and is a nice change from the regular-style fried bee hoon. I never knew there was this dry Mee Siam until I saw it at Rasa Malaysia. Since I had all the ingredients, I didn't hesitate to try it out. What I like about this dish is that you can make it vegetarian if you leave out the chicken and the shrimp.
Recipe(largely adapted from Rasa Malaysia) - 12 oz (340g) vermicelli (I used 200g)- 12 oz (340g) bean sprouts (I used about 2 handfuls ... don't think it amounted to 340g)- 12 shrimps, shelled and deveined (and marinated in a dash of soya sauce)- 3 pieces fried bean curd/firm tofu (I used 1/2 slab of tau kwa, cut into strips and fried till slightly golden)- 3 stalks Chinese chives, chopped into 1-inch length- 1 teaspoon sugar- Salt to taste (I didn't need any)- Soy sauce or fish sauce to taste (I didn't need any)- 3 tablespoons oil 1. 2. 3. 4.
Vietnamese Rice Paper Rolls « Next to its famous cousin, phở (Vietnamese rice noodles soup), the rice paper roll is probably one of the other more well-known Vietnamese favourites. In general, the spring roll-like combination of rice paper, salad, noodles, shrimp or pork is rather bland which I take it to mean – uber healthy! There’s not a single drop of oil used in this recipe, and everything in it is either boiled or steamed. All the yumminess lie in the dipping sauce – Nước chấm – which is generally a concoction of fish sauce, lime/lemon juice/vinegar, sugar and optional aromatics like garlic and chilli. Rice paper comes in stiff round sheets which is softened in a shallow dish of hot/warm water and then placed on a clean tea towel for some rolling action. The filling ingredients are kept simple and fresh. The internals are ready!
Leave sufficient space around the sides for folding or else it'd get tricky It’s a great entrée to serve at dinner parties, or as canapés or snacks. Ingredients for rice paper roll: Cookies & Cream Cupcakes – Fake Ginger. Cupcake Project: Tiramisu Cupcakes. Tiramisu cupcakes, because they are served cold, are a refreshing way to beat the end of summer heat. Making tiramisu cupcakes is not an original idea; many cupcake bloggers have made cupcake versions of tiramisu. The common way of making tiramisu cupcakes is to start with a basic yellow or white cupcake recipe, flavor it with some rum and coffee, and top it with mascarpone, whipped cream, and cocoa powder.
While I would never turn down tiramisu cupcakes made that way, they miss out on what is to me the key feature of tiramisu – the topping to cake ratio. Tiramisu has very little cake (ladyfingers) and LOTS of mascarpone and whipped cream topping. Tiramisu’s ladyfingers are like circus ringmasters: they keep everything together, but no one goes home talking about them. The rum, coffee, mascarpone, whipped cream, and chocolate are the clowns, elephants, contortionists, unicycle rider, and man flying out of a cannon.
Witness: Ready to make tiramisu cupcakes? Ingredients Instructions Notes. Raspberry Mascarpone Macarons « The Curvy Carrot. I did it. I made macarons, and I could not wait to post this. I originally had it scheduled a week from now, but I couldn’t wait. These were so good…they needed their spotlight immediately. Ever since seeing Annie’s excitement over these tiny little French desserts, I was intrigued. And then, when we met Helen of Tartelette in June, I realized that I had to attempt them as well. First things first….you need a kitchen scale to accurately weigh out the ingredients. Second….prep as many things as possible.
Be prepared to lose a few macarons in the process…some might stick to your Silpat and become hollow if you try to remove them from the mat. Raspberry Mascarpone Macarons Ingredients Makes approximately 12-15 macarons For the shells: Use the kitchen scale….it’s indispensable. For the filling: 1. 2. 3. 4. 5. 6.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. 7. Baking & Dessert Recipes & Pictures - Joyofbaking.com *Fully Tested Recipes* Food Network - Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos. Chocolate fudge cupcakes recipe. Foodgawker | feast your eyes. Over 13,000 recipes and cooking videos from Market Kitchen and celebrity chefs: Good Food Channel.
Visual Recipes - Free Recipes with Step-by-Step Pictures. Saint Germain Patisserie, Redfern | Eat My Shots!