Tramezzini (Venetian Tea Sandwiches) Recipe Enlarge Credit: Todd Coleman SERVES 4 Ingredients 12 slices white sandwich bread3/4 cup mayonnaiseKosher salt and freshly ground black pepper, to taste5 oz. canned tuna in olive oil, drained and flaked1/3 cup pitted black olives, halved2 tsp. capers, rinsed6 asparagus spears, blanched and halved lengthwise2 hard-boiled eggs, sliced1 medium tomato, cored, sliced6 oz. thinly sliced bresaola2 oz. thinly shaved Parmesan1 cup baby arugula leaves Instructions Remove crusts from bread and spread 1 tbsp. mayonnaise over each slice; season with salt and pepper.
Watermelonade Recipe at Epicurious.com photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered. Cake Batter Pancakes I’m fairly convinced that the world would be a better place if more sprinkles were involved. I know. I just made pancakes. It seems I have an unnatural obsession with cake batter. When I develop recipes, I try to make all of them for a purpose. Case in point: it isn’t anyone’s birthday. But I don’t need an excuse to eat cake and sprinkles. And because pancakes always need some sort of topping, I went with a sprinkled glaze. Because nothing goes better with cake than more sugar! These are just plain fun. Sure, they would be best for a special occasion like a birthday, but they also work on a random Saturday in January when it’s -2 degrees outside and all you want to see is some sunshine. That wasn’t me. And yes, this means you will have an open box of cake mix, just like you did with the cake batter bark. Cake Batter Pancakes makes about 12 pancakes 1 1/2 cups all purpose flour 2/3 cup yellow cake mix 1 tablespoon sugar 3/4 teaspoon baking powder pinch of salt 2 eggs 1 teaspoon vanilla extract
Pies and Pastries: Chorizo and Red Pepper Quiche Recipe Chorizo and Red Pepper Quiche This is one of my first creations for my restaurant La Gamella in Madrid. I like it because is combines tastes of Spain in a new format. It is great as an appetizer or luncheon course. Yield: 8 servings 8 1/2 ounces unsweetened pie dough (pate brisee)17 1/2 ounces fresh chorizo2 large red bell peppers7 ounces milk7 ounces heavy cream5 eggssaltwhite pepper Line a 12-inch loose bottom mold with pie dough. Remove from oven, take out weights and tinfoil. While the crust is baking, chop the chorizo and bell peppers into small pieces and fry together in a heavy frying pan until the peppers are soft. In a large bowl, beat three whole eggs and two yolks with the milk and cream. When the pastry mold is baked, remove from oven and fill with the drained chorizo and pepper mixture. Serve warm in slices or, if using for appetizers, cut into bit-sized squares. Please review this recipe below!
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven.
chocolate banana crepes This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. Friends gathered from all around the city with chips and salsa and salads and popcorn and laughter and stories to share. The fire pit was aflame. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. 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. Read more Read more Read more Happy day, friends!
Outback Steakhouse Bloomin Onion - Recipelink.com Menu Description: "An Outback Ab-original from Russell's Marina Bay" If you go to an Outback Steakhouse expecting exotic Aussie prairie food that someone like Crocodile Dundee would have enjoyed, you're gonna be a bit disappointed, mate. Except for a little Australia- themed paraphernalia on the walls, like boomerangs and pictures of kangaroos, the restaurant chain is about as "down under" as McDonald's is Irish. The three founders, Tim Gannon, Chris Sullivan, and Bob Basham, are all U.S. boys. And the menu, which is about 60 per- cent beef, contains mainly American fare with cute Australian names like The Melbourne, Jackeroo Chops, and Chicken on the Barbie. The founders say they chose the Aussie theme because "Most Australians are fun-loving and gregarious people and very casual people. Although the restaurant uses a special device to make the slicing process easier, you can make the incisions with a sharp knife.
Sourdough english muffins I used some of my starter that would have been discarded last night during refreshment to make some english muffins. I found this recipe about 3 years ago on the KAF Baking Circle. It was submitted by a user going by the name chard. It makes great english muffins! The texture is similar to Wolfermans, not big "nooks and crannies", but a little meatier. Sourdough English Muffins Makes about 12 1/2 C starter (mine is a 100% hydration white starter) 1 C milk 2-3/4 C AP flour 1 TBSP sugar 3/4 tsp salt 1 tsp baking soda Semolina or cornmeal, for dusting Combine starter, 2 C of flour and milk in a large bowl. After the overnight rest, add remaining flour (I didn't add any), sugar, salt and baking soda and mix well. Spray griddle or skillet lightly with spray oil. Split with a fork and enjoy with your favorite topping! Enjoy!
Cinnamon Toast&Rolls The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe
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. 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 I would like to add on a personal note, I LOVE steak au poivre. As far as the recipe goes, I would recommend spooning off all but a tablespoon of fat from the pan, before deglazing with the cognac.