Homemade Potato Chips! - m's belly. Worth the hassle! My dad is a shameless potato chip junkie. Unfortunately for him, my mom is perpetually dieting (even though she looks just fine to me) and refuses to keep tempting chips in her pantry. My poor father is forever in search of his next bag of chips. Sour cream, plain or ruffled, it makes no difference; unlike his martini olives, Dad is not a picky chip junkie, he’ll take what he can get.
Enter my eldest bro’s wife, JP, a keeper of chips. JP: “Hi! I watched as he happily ambled to the sofa to watch Tiger’s baseball, bag of chips in hand, leaving her kitchen unscathed (sometimes he likes to “help”), and JP unburdened to finish her final food prep tasks. Me + dad + chips = love A few weeks ago, we learned the lovely couple who created the blog www.loveandoliveoil.com live down the hall from us. Thankfully, we did not have cause to use it, and he’s just being silly with the “action stance” here. Just like cutting the deck in euchre; THIN TO WIN! Line ‘em up! Draining chippies 1. Mozzarella in Carozza (Fried Mozzarella Sandwiches) Enlarge Credit: Todd Coleman SERVES 4 Ingredients Canola oil, for frying6 oz. sliced mozzarella8 slices white sandwich breadKosher salt and freshly ground black pepper, to taste½ cup flour2 eggs, lightly beaten1 cup plain bread crumbs Instructions Pour oil to a depth of 2″ in a 6-qt.
Dutch oven; heat over medium-high heat until a deep-fry thermometer reads 350°. Divide mozzarella slices among 4 slices bread; season with salt and pepper, and cover with remaining slices to make 4 sandwiches. Trim crusts; halve sandwiches diagonally. Jennie Cook's Zucchini Butter recipe on Food52.com. Author Notes: Whenever you come home a bundle of squash, this is the best, purest way you can distill it. (And then in about a month, when we're overrun, it will still be a happy way to dispense with lots of them at once.)
It turns out zucchini wants to be butter. Grated fine, it cooks down quickly, pooling into a soft, freckly green pile. Spread it on toast in place of actual butter. Cake a thick layer in a sandwich with salted tomatoes or soft cheese. Makes about 2 cups 2 pounds zucchini or assorted summer squash (feel free to use less or add extra -- cooking times will vary) 1/4 cup olive oil or butter 2 minced shallots, garlic, or combination of both Salt and pepper Coarsely grate the zucchini. This recipe is a Community Pick! Popular on Food52 and Provisions. Zucchini parmesan crisps. Sometimes, I think the internet is trying to tell me something. Well, most days, many things, such as why nobody should ever, ever click on a certain VMA performance (which is like begging me to click, only for me to run away with my hands over my eyes.
Why would you do that to me, internet?!) , why this lady should be all of our new heroes, the effect of mirrors in grocery carts and also maybe where tiramisu comes from? So much stuff, people. But sometimes, the message is a little more pointed, such as the time a few weeks ago I was checking out a tres leches cake recipe for research on a likeminded popsicle and the sidebar suggested that maybe I might consider making zucchini crisps instead?
I was suspicious — ever-mushy and damp zucchini? I hope it goes without saying that we all need some crunchy, slightly salty chips from time to time. Crunch, crunch. Zucchini Parmesan Crisps Adapted from Ellie Krieger Heat oven to 450 degrees. Keep at room temperature until needed. Strawberry & Chocolate Nachos | Our Best BitesOur Best Bites. I’ve said it once and I’ll say it again: sometimes the best creations are the ones you don’t set out to create! This might be my new favorite thing. It’s the perfect easy, throw-together, family style dessert for summer. I did a local tv segment this week and made my Baked Cinnamon Chips and Fruit Salsa. When I got home I had a bag full of cinnamon chips left over and started snacking. Then my boys walked in from the back yard with handfuls of strawberries from our garden and I started thinking about how chocolate covered strawberries sounded so good right then because my first thought when I see any sort of food product is how it would taste covered in chocolate.
So I chopped up those berries and let them sit in a spoonful of sugar for a bit. Then I sprinkled them all over those crispy cinnamon-sugar coated chips. I grabbed some chocolate chips, and ate a few. Adding just a touch of vegetable oil or shortening to your chocolate makes it nice and smooth for drizzling. Holy Frijoles. Five Minute, No-Bake Vegan Granola Bars recipe on Food52.com. Nanaimo Bars. It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: Lillie Auld from Butter Me up Brooklyn makes a classic no-bake, triple-layered confection from Canada. If you grew up in Canada or in the Pacific Northwest, you may be familiar with the Nanaimo Bar, a no-bake, triple-layered confection that gets its name from Nanaimo, a city on Vancouver Island in British Columbia.
(Pronounced Na-NYE-mo.) I originally made these bars -- many moons ago -- to thank my supervisors upon the completion of my first college internship, but I had completely forgotten about them until I found the recipe in an old journal while cleaning out my childhood bedroom. The no-bake bar begins with a base made from melted butter, chocolate, crushed graham cracker crumbs, shredded coconut, and nuts. Nanaimo Bars Adapted from the Seattle Times Makes one 8 x 8 pan Butter an 8 × 8 pan and line with foil. Photos by Lillie Auld. Oven-Dried Apple Chips {Two Ways!} | Our Best BitesOur Best Bites. Raise your hand if you hear the phrase “Mom I’m huuuungry” about 437 times a day. How children with such tiny tummies, who seemingly eat all day long can be in a constant state of hunger is beyond me.
And I even cook for a living! The one thing that fortunately never lacks in our house is food, yet they seem to always need a snack. One thing I care a lot about is having healthy snacks around, for both the kiddos and the grown-ups, because we are definitely a family of snackers. These are pretty darn easy, and although they do take quite a bit of time to cook, the actual work you have to put in is less than 5 minutes. You’ll need these thinly sliced, and it’s also helpful to have then evenly sliced. You don’t have to put a darn thing on them- they’re great baked up plain, but a little sprinkle of cinnamon is great too. Just use clean hands and run your finger around each one, it goes super quick. My kids’ favorite, however, are fruity apples! And I don’t blame them!
Yotam Ottolenghi & Sami Tamimi's Basic Hummus recipe on Food52.com. Pain au Chocolat (Chocolate Croissant) Enlarge Credit: Todd Coleman MAKES 18 CROISSANTS 1 tbsp. yeast½ cup milk⅓ cup sugar1½ cups plus 2 tbsp. unsalted butter, barely softened, plus 3 tbsp., melted and cooled1 tbsp. powdered milk1 tbsp. kosher salt4 cups flour18 ½"-wide x 3"-long bittersweet chocolate bars1 egg mixed with 1 tbsp. water, for egg wash 1. Stir together yeast and ½ cup water heated to 115° together in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Stir in milk, sugar, 3 tbsp. melted butter, powdered milk, and salt; add flour. Mix on medium speed until a stiff dough forms, about 5 minutes.
Transfer to a work surface and form into a thick square; wrap in plastic wrap and refrigerate for 2 hours. 2. 3. 4. See all 150 classic recipes featured in our 150th issue » Brown Butter Baked Doughnuts. I’m really just thinking about the future. This weekend I bought a doughnut baking pan. I’d always thought baking doughnuts was for the birds… literally.
For some reason, lately I’ve been daydreaming about future doughnuts: pumpkin with maple glaze, chocolate with peppermint frosting, and candy bar cupcakes for Halloween (because yes, I’m that crazy). It’s just a bit too early to dive into Fall flavors, so I thought I’d break in ye olde doughnut baking pan with some browned butter. This is the most natural way to make doughnuts… on my desk with boards and napkins, a big camera, a tripod, and sprinkles everywhere. It’s amazing how easy it is to make baked doughnuts. All we need is flour, sugar, leavening, egg, buttermilk, brown butter and nutmeg. I love recipes that come together with a bowl and large soon. Would you judge me if I told you that this is also my cereal bowl? All in the dang bowl. This doughnut batter is just about right. Also… pastry bags are not fun to clean. 1 large egg.
Blondies. How to Make Homemade Tortilla Chips. Fried Tortilla Chips 1 The tortilla chips will fry better if they are a bit dried out first. Either leave the whole tortillas out overnight, exposed to air so they are stale the next day, or dry them out a bit in the oven or microwave. To dry them in the oven, lay them out in a single layer on a baking sheet and put them in a 350°F for 5 minutes or a 200°F oven for 10 minutes. Or lay them out in a single layer (working in batches) on a paper towel in a microwave oven and microwave them for 20 to 60 seconds, depending on how strong your microwave is and how many tortillas you are drying.
You don't want them crisp at this point, just as dry as they would be if you left them out overnight. 2 Cut each tortilla into 6 triangle shaped wedges. 3 Pour oil into a medium skillet to a depth of 1/8 to 1/4 of an inch. Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F. Comes in handy!) Baked Tortilla Chips 1 Pre-heat oven to 350°F. Cinnamon Churros Recipe.