The Pastry Affair - Home - Garlic Parmesan Pull-Apart Bread. I once made the driest pancake in the world. I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? But this is the truth, my friends. I really did make the driest pancake in the world. Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool.
It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves. Thus, the world's driest pancake was born. And to think I took a bite... Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry. One Year Ago: Chocolate Orange Miniature Cakes Garlic Parmesan Pull-Apart Bread Yields 1 loaf. Bloomin' Onion Bread. My husband and I waited tables at Outback Steakhouse while we were in college and ate our share of Bloomin’ Onions. But the funny thing is we never actually ordered them. If a table ordered a Bloomin’ Onion and canceled the order, the onion would sit in the window until another table ordered one which was usually just a matter of minutes.
But every once in a while there would be a lull where no orders would come in and the “Bloom” was pronounced “dead”, meaning it would not be served to customers, and all the servers got to eat it. For some reason we always came to work starving so when this happened we ate our little hearts out. I don’t know if there are other servers out there but I still have reoccurring nightmares where I’m in the weeds with all of my table – everyone needs a drink refill and all of my orders are wrong. This naughty Bloomin’ Onion Bread has cheese stuffed in every crack and is cut just like the Bloomin’ Onion from Outback. Ingredients Instructions Notes. Deep Dish Spinach Pie. My kid and husband are big fans of Ina Garten’s Spinach in Puff Pastry recipe. We’ve made it many times making little adjustments along the way. This time turned it into a deep dish pie and my kid went wild.
The birthday boy was pretty pleased as well. I think part of the kid appeal of this dish is sprinkling out flour and using the rolling pin. After we finished rolling, I turned my back for one minute and turned around again to find that my kid had spelled his name in the flour. This made me melt. We made the spinach mixture and then piled it up on top of the puff pastry in a square baking pan. After topping it off with another sheet of pastry, we painted it with an eggwash, popped it in the oven and watched it puff right up. Deep Dish Spinach Pie Recipe Adapted from Barefoot in Paris: Easy French Food You Can Make at Home Prep Time: 15 mins Cooking Time: 30 to 40 mins Preheat the oven to 375 degrees. Scoop the spinach mixture on top of the pastry in the baking dish.
Homemade Stuffed Pizza Crust Recipe | Fresh Tomato & Arugula Pizza. I think there are very few who can vouch and say that they DON'T like Pizza! Its not the healthiest thing to be munching around all the time, but then on occasion when you enjoy it, nothing competes the heartiness and deliciousness of a yummy pizza! I have had my share of pizzas and am at a stage when I can look at a Pizza and not go Ga-ga over it. There is no more salivating or uncontrollable drooling over a dominoes pizza crust. But sometimes on those rare occasions that it does - I need to devour a pizza right then and there. I cannot wait for those 45-60 minutes for the pizza man to arrive!
Few ready made ingredients from the local store can make it possible for you to prepare one right in the comfort of your home and in less that those dratted 60 minutes of the delivery time! But since I hadn't gone shopping, I had very few ingredients on hand. You can use any topping of your own. Basic Information Prep Time: Under 30 min Cook Time: Under 30 min Serves: 2 people Method. Artichoke bottoms with pasta and shrimp. This dish (concocted at the spur of the moment) reminded me of a conversation I had with a foodie friend in Beirut; we were discussing artichokes and that exquisite Lebanese dish of stuffed artichoke bottoms with minced lamb and yogurt; I mentioned I used frozen bottoms imported from Egypt.
His reaction was: “What? You are supposed to get fresh artichokes and (slave over) peel them and clean them up and then get their bottoms” is what he said. Yeah, right! I will do that when I have a kitchen helper 24/7. (Kitchen help is widely available in Lebanon) You can save yourselves a lot of time and grief and buy them frozen at the Middle-Eastern store; they are produced in Egypt and are just fine! Prep the shrimps (peeling and deveining) and sprinkle with the spices; add a little olive oil and let the shrimp marinate, covered, in the fridge.Boil 8 cups of water in a pot and drop the fava beans (either shelled or in their husks) and boil for 5 minutes until soft. Greek Pizza and Freschetta Giveaway. This is a Sponsored post written by me on behalf of FRESCHETTA® for SocialSpark. I am being compensated for my efforts; all opinions are 100% mine.
We make homemade pizza on a pretty regular basis around here. Though my husband and I like to get super creative with our toppings, I have to say that my kids’ favorite is a pretty basic pie with great sauce and fresh mozzarella cheese. The other day, though, I talked my kids into trying something a little different: a Greek pizza. I’d made the pita bread dough earlier in the week and kept it in the refrigerator (I used this recipe), so all I needed to do was let it come to room temperature and roll it out. For the vegetables, I started by chopping 1/2 zucchini, 1 red pepper, and 1 red onion, which I combined with 1/2 pint tiny grape tomatoes, some chopped kalamata olives, and some minced parsley on a sheet pan.
After the vegetables were done cooking, I scooped them onto the rolled out crust and added some crumbled feta cheese. Steak au Poivre - The Showstopper. I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. They mean to place them in a plate, and form a loose ‘covering’ of foil. This will simply trap some of the heat and allow it to remain warm, without trapping too much moisture. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se.
. - Never light alcohol while there is an open flame/heat source. . - Notice how in the OP, they remove the pan from the stove and then light. . - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach. Seven soups every Saturday: quinoa soup recipes - Soup Chick. Honestly, I don't know who we have to thank for quinoa's culinary ascent -- chefs, Whole Foods, gluten-free bloggers, or all of the above -- but I'm firmly in the quinoa camp now.
Grown primarily for its edible seed, quinoa is not really a grain; it's a green, from the same family of leafy greens (goosefoot) as spinach and Swiss chard. The quinoa seed, which is the part we eat, has a mild, somewhat nutty taste and texture, more substantial than couscous; when cooked, it acts like rice and tastes like barley, and that makes it perfect for soup. Seven quinoa soup recipes caught my eye this week: Quinoa soup with spinach and pumpkin, from A Mad Tea Party Sweet potato soup with quinoa and coconut milk, from A Veggie Venture Vegetarian avgolemono soup with quinoa, from The Well-Seasoned Cook Corn quinoa chipotle soup, from One Hot Stove Sopa de quinua con carne (quinoa soup with beef), from Laylita's Recipes Quinoa soup with avocado and corn, from Cheap Healthy Good.
Easy Vegan Recipes. Twenty for Twenty: Vegetarian Edition Article. 3 Ultra-Satisfying Vegetarian Fall Soup Recipes. Image via: Sneakerdog Every year, when it starts getting cold, I crave soups and stews packed with greens and garlic. To me, it’s the ultimate comfort food: hot, healthy, and vegetarian. I love to experiment with seasonal ingredients like apples and butternut squash, and add in favorites like spinach and hot spices. Here are three filling, unbelievably delicious meat-free soup recipes that will be in rotation in my soup pot this season.
Garlic, Chickpea and Spinach Soup By Sneakerdog 2 tablespoons olive oil 4 garlic cloves, crushed 1 onion, chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 5 cups vegetable stock 12 ounces potatoes, diced More after the jump! 15 ounces can chickpeas, drained and rinsed 1 tablespoon cornstarch 2/3 cup Silk(tm) cream (or other non-dairy cream) 2 tablespoons light tahini 7 ounces spinach, shredded cayenne pepper salt and pepper, to taste Heat the oil in a saucepan and cook the garlic and onions until soft and golden.
Makes 4 cups Serves 6 to 8. North Indian Vegetarian Recipes - North Indian Veg Dishes - North Indian Veg Curries And Cuisines. Top 10 vegetarian mains. Sweet Potato Gnocchi with Gouda Cheese Sauce. This morning I was looking at my home page and I realized that there is a lot of orange sweet potato and pumpkin going on. Considering the time of year I think it is very fitting. Maybe I should go red and green when Christmas comes around? Got any green and red recipes that I can try out for Christmas? In keeping with the autumn orange theme I got the idea to try a sweet potato gnocchi covered in gouda cheese sauce.
The idea was to do it in a stovetop mac and cheese kind of style. I have never made a potato gnocchi before. First and most important you need 1 pound of sweet potato. In the photos I as preparing a double recipe so that is why you see so many potatoes. Pierce the potatoes with a fork. Microwave the potato for 5-6 minutes on each side, until tender. Slice the potatoes in half and let cool. Scoop out the flesh of the potatoes and mash, you need 1 1/2 cups of mashed potato. Add Parmesan cheese, brown sugar, 1 teaspoons salt, and nutmeg; mash to blend. You have made a roux! Gnocchi. Pad Something-or-other (Thai rice noodles) | The Mom Food Project. Everyone in this family loves Thai food. We didn’t grow up with it, but we’re fortunate enough to have lots of it around to eat, both at restaurants and at home. It’s not hard to see why a girl like me, with a half-Italian mama, would love Thai food: think of all the noodles!
While my beloved Tom Kha soup was easy for me to recreate with a few glances at some recipes, I didn’t have much success cooking my own Thai noodles until I discovered Thai Foodcast, a great site with clear, charming instructional videos on how to make lots of Thai dishes. I’m not sure it’s still being updated, but this is where I learned to make Pad Thai, and it gave me the courage to branch out. Next, I made Pad See Ew (not sure whose recipe I used first—Pim’s (@chezpim) or Leela’s (@SheSimmers), but both are great). Today, while we were at the grocery store, the kid got it into her head that she wanted to make Pad Thai with me, but when we got home, we had forgotten the peanuts and the tamarind.
And tasty, too! 414 Crock Pot Recipes. Most favorited all-time - page 2. Baked Parmesan Tomatoes -EW.