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Chiles Rellenos with Chicken. The Best Chocolate Mousse of Your Life Under 5 Minutes : Cafe Fernando – Food Blog - best chocolate mousse - best chocolate mousse recipe - chocolate chantilly - chocolate mousse recipe - herve this - Chocolate. December 22nd, 2010 | Category: Chocolate Two ingredients (seriously, only chocolate and water) and five minutes later, you will be eating The Best Chocolate Mousse of Your Life. I promise. And you don’t even need any fancy kitchen gadgets.

Patience and a bit of elbow grease are required, but we always need those in the kitchen, right? This amazing discovery was made by the famous French chemist, Hervé This, who is also known as the man who unboiled an egg. Since the recipe has only two ingredients, it all comes down to the quality of the chocolate you use. Don’t take this as a mousse recipe only. You can also flavor it with spices like cinnamon or cayenne pepper or add a tablespoon of liquor like Grand Marnier, Chartreuse or Tia Maria. Or boil the water first, take off heat, place a couple of Earl Grey tea bags, let infuse and then use it as your liquid. The most important part of the recipe is achieving the right consistency. Wishing everyone a Merry Christmas and a Happy New Year! Super-Bowl Recipe: Bacon-Cheddar Twice-Baked Potatoes.

My love for the twice-baked potato knows no bounds. I mean, we're basically talking about mashed potatoes mixed with cheese and other good things, stuffed inside a potato skin, and baked until crispy. How could that be bad? Answer: it can't. I'll eat these any old time and with all manner of fillings. But if you're headed to a Super Bowl Party next week, this bacon-cheddar version is a guaranteed hit. Whatever you do, get the best ingredients you can find for this recipe. With so few of them, their quality makes a big difference. You can also make these potatoes the day or morning before you want to serve them. Bacon-Cheddar Twice Baked Potatoes Makes 8 potato halves This recipe can easily be halved or doubled. 4 good-sized russet potatoes6 strips thick-cut bacon (or 8 strips thin-cut bacon), diced1 large yellow onion, diced small2 cloves garlic, minced1/2 cup sour cream1 cup sharp cheddar cheese, shreddedSalt (sea salt is great if you have it)PepperOlive oil Heat the oven to 425°F.

Vegetarian Recipe: Korean Dolsot Bibimbap. The best kind of bibimbap, in my opinion, is dolsot bibimbap, in which the ingredients are served in a heated dolsot, or stone pot. The heat from the pot makes the rice sizzle and turn crispy on the bottom. Here the egg can be added raw and it cooks as it's mixed into the hot bowl. Don't have a dolsot? No problem; it can also be made in a cast iron skillet. The toppings in this recipe are pretty basic and open to modification.

Vegetarian Korean Dolsot Bibimbap Makes 2 hearty portions or 4 regular portions 1/2 cucumber, juliennedSalt8 ounces firm tofuToasted sesame oil1 large carrot, julienned1 cup soybean sprouts5 cups spinach leavesToasted sesame seeds4 cups cooked rice1 egg1/2 sheet roasted seaweed (preferably Korean-style kim, but Japanese nori also works), cut into small strips with scissorsGochujang (red pepper paste) Cucumbers: Sprinkle cucumbers with salt and leave to drain in a colander for 20 minutes.

Tofu: Rinse and drain tofu. Carrots: Heat a tablespoon of sesame oil in a pan. Vegan & Gluten-Free Recipe: No-Bake Sunflower-Oat Bars. Healthy Snack Recipe: 4-Ingredient Banana Oat Bars. Bananas are an amazing fruit. All by themselves they can turn into creamy, delicious ice cream, and eaten alone they are a satisfying snack. But they also do wonders in baked goods: Bananas take the place of sugar, eggs and fat in these wondrously chewy, yummy snack bars.

These bars have no added sugar, you can whip them up in just a few minutes, and they'll take care of breakfast, after-school snacks, and dessert. Amazing? You bet. These bars come from my brilliant friend Ginger, who got the recipe from her friend, and she can now make these literally in her sleep. Her little boys love them, and they satisfy a mild craving for sweets with simple fruit and oats. • See Ginger's recipe: Banana-Oatmeal Bars at Friesen Cold. . • Ginger and her husband are also the creators of MealBaby, a great site for sharing meal sign-ups and registries - check it out! I added a few more things to Ginger's original four-ingredient recipe. They last beautifully and hold together in chewy, satisfying bars. Shirred Eggs with Toast Soldiers Six Ingredients (and Salt) Shirred eggs, or oeufs en cocotte as they are known in France, accompanied by toast soldiers (thinly-sliced sections of toast) are one of the most glamorous, velvety breakfast dishes around.

Once you go shirred, you'll never fry an egg again! Why make such a bold claim? Read on to find out. "Shirred" eggs are essentially baked eggs with the addition of cream, fresh herbs, and a little cheese. There are endless variations on additional ingredients, and you can modify the recipe with what you have on hand or prefer. The dish is simple to make, but will absolutely wow you with flavor, elegance and texture. The preparation requires a little forethought, and slightly more effort (although hardly!) Leave it to the British to deem thinly-sliced pieces of toast as "soldiers. " Shirred Eggs with Soldiersserves 2 2 eggs 2 tablespoons heavy cream 2 tablespoons shredded Gruyere cheese 2 teaspoons minced shallot a few sprigs of thyme 2 pieces of toast, cut into thin slices Preheat oven to 425°F. Scrambled Egg Toast from Deb of Smitten Kitchen Breakfast with a Blogger. What do our fellow bloggers, writers, and online friends eat, first thing in the morning?

This is a series Leela Cyd designed for us a couple years ago, and in honor of Breakfast Week we're bringing back five of our favorites! This morning Deb shares a recipe for scrambled eggs with chives and goat cheese on toast. It sounds simple, but as with all things wonderfully delicious, it's all in the details of this divine preparation of a breakfast classic. Deb talks us through in her usual writing style, full of wit and grace. Deb's blog, Smitten Kitchen, is an extraordinary exploration of classy recipes. Deb explains her home-spun dishes with a superb sense of humor and real-life tenderness, not to mention gorgeous photos. About this breakfast Deb says: Scrambled eggs are best made at home, and where their path from frying pan to plate to fork to your belly is as short as possible. I'm not surprised that Deb has shown me a better way to do something I thought I had down pat. Serves 1. Strawberry–Nutella Pop Tarts from Kasey of Turntable Kitchen Breakfast with a Blogger.

What do our fellow bloggers, writers, and online friends eat, first thing in the morning? We are asking some friends to share their favorite morning nourishment with us. I will cook and eat it too, and bring you their thoughts on what to eat first thing in the morning. Do the words "homemade pop tart" strike a chord within your soul? Kasey of Turntable Kitchen illuminates our minds and our bellies with this amazing recipe.

Kasey and her boyfriend Matthew are the authors of a really fun, San Francisco-based blog, Turntable Kitchen. About this breakfast Kasey says: To me, a weekend breakfast is like taking a little vacation. Now I've never met a toaster strudel I didn't enjoy for odd reasons I can't explain (shhh, don't tell anyone). Strawberry–Nutella Pop Tarts adapted from Macheesmo, makes about 8-10 Pop Tarts Combine the flour, salt and sugar in a food processor and pulse until mixed. Thanks Kasey for contributing to our Breakfast with a Blogger series! Egg in a Basket from Joy of Oh Joy! Breakfast with a Blogger. Baked Mac & Cheese.