The Guy that Cooks | Who said real men don't cook? Hasselback Potatoes These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
Mozzarella Sticks When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm. Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group. After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. Friday’s in my own kitchen. It might have been the alcohol, but the first batch was gone within a matter of seconds. With the right breadcrumbs, fragrant Italian spices and an organized assembly line for the essential double-dredging technique, perfect, scratch-made mozzarella sticks can be made at home in no time and with little effort. For the Mozzarella Sticks: Serves 4
Homemade Soft Pretzel Bites Homemade Soft Pretzel Bites On Fridays, I teach cooking classes to two kids in our neighborhood. They are pretty knowledgeable-so my job is easy:) I think it is fantastic that they want to learn how to cook at such a young age-they are in the 3rd and 4th grade. On Friday we made homemade soft pretzels,the traditional salty ones and cinnamon and sugar pretzels. For fun, we also made pretzel bites. everyone loved these. Is everyone ready for the big game? Buffalo Hot Wings-these are Josh’s all time favorite. My good friend Gaby, from What’s Gaby Cooking, made Pulled Pork Sliders for the big game. Homemade Soft Pretzel Bites Yield: A lot!
Easy Brazilian Cheese Bread (Pão de Queijo) Recipe Print Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. I’ve made it several times, each time with different cheeses. There are several ways to make Pão de Queijo. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. The only weird ingredient is tapioca flour. The recipe as presented is fairly basic. Ingredients 1 egg*1/3 cup olive oil2/3 cup milk1 1/2 cups (170 grams) tapioca flour1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer's cheese (if using fresh farmer's cheese, you may want to add another 1/2 teaspoon of salt)1 teaspoon of salt (or more to taste) Special equipment recommended:
evil chef mom: cheese fritters with balsamic sun-dried tomato dipping sauce Don't these look better than fried mozzarella sticks that you get at T.G.I. McFuglies? Come on they have fresh thyme sprinkled all over the top. That's called classing up the joint right there. And while I am writing about these make sure you use whole milk ricotta. Make sure to do this assembly line style. Then dip the cheese balls (teehee, I am well aware I have the mentality of a 12 year old boy) into flour. Then into the egg. Then have them take a roll in the panko crumbs. Viola! cheese fritters: adapted from everyday italian 1 1/2 cups fresh whole milk ricotta 1 1/2 cups shredded mozzarella 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups panko (Japanese bread crumbs) 3 large eggs 3/4 cup all-purpose flour vegetable oil, for frying a few sprigs of thyme lemon In a small bowl combine the ricotta, mozzarella, salt, and pepper. Scoop a 1 1/2 tablespoon ball (between the size of a ping pong bowl and a golf bowl) of the cheese mixture into the flour and roll to coat.
Baked Cream Cheese Jalapeno Wontons « Veggie and the Beast When all my siblings were still living at home, Chinese takeout night happened every now and then…and by that I mean like once a week. We’d devour our absurdly huge mounds of food, possibly watch a movie or play a game, and then wrap up the evening with a little brother-sister-sister argument over who would get the final wonton after the other eleven were gone (yes, we bought two orders of six…every time). Now that I’m a refined adult (yeah, that) wontons have sadly gone all-but missing from my life. Until recently, that is, when the boy and I found ourselves at a restaurant that served jalapeno cream cheese wontons. In all my childhood wonton-consuming years, I had never thought about mixing anything with that smooth dollop of cheese. I mean, that’s just crazy. My memory of these jalapeno wontons lovingly remains in the back of my mind always, but this week it catapulted to the front when the boy asked if we could make them for dinner. Crispy Baked Cream Cheese Jalapeno Wontons
Pepperoni Pizza Puffs Recipe TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;)
Homemade Cheese Crackers (for John) Several months ago, in a year that feels far, far away but couldn’t have been but one or two ago, my coworker John linked a recipe on our company chat program and asked me and sis blogging partner to make it. He’s not the only coworker of mine that is fond of asking us to make something for the benefit of my department at the office. I looked at the recipe and immediately was like, yeah, suuuuure. We’ll get right on that. Now, many, many promises later, we have made the recipe! John, these crackers are for you, dude. I actually bought the ingredients to make these just a couple of months ago, but the road paved with good cooking intentions often finds itself lit afire. You don’t need a whole lot of extras to make these. Lookit, the stage where the recipe looks like a horrible, messy mistake! We doubled the recipe, so we had two lumps of cheese to roll out. After rolling the dough to about an eighth of an inch thick, you get to play with that nifty fluted pastry cutter thingy! See?
Mother's Famous Chinese Egg Rolls Recipe Saturday, January 15, 2011 My Mother’s Famous Chinese Egg Rolls These are my Mom’s Famous Crispy Chinese Egg Rolls and a recipe that I published way back in 2007 but somehow got lost in the Internet void. Thank goodness that this recipe was part of my cookbook so I still had the text and photos. ~Jaden This is one of those recipes that is a little more time consuming to make, but one that’s my favorite because 1) it’s my Mom’s recipe 2) everyone who has tried them instantly declare they are the best they’ve ever had 3) you can make a big batch of them and freeze them. Ready? Mama’s Rule #1: Your egg roll filling ingredients must be drained of excess moisture and cooled before rolling. Mama’s Rule #2: Use the right kind of wrapper. Rule#2A. Mama’s Rule #3: Roll small and tight! Mama’s Rule #4: Lay the rolled egg rolls neatly with a piece of parchment, foil or wax paper in between each layer if you are stacking them on top of each other. Lay the wrapper on a clean, dry surface as shown.