Classic Rack of Lamb Recipe I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. So when my father sent me on a mission to make rack of lamb (what? Beneath the recipe I’ve included links to rack of lamb recipes from other food bloggers, and a recipe for a breaded herb crusted version from chef Gordon Ramsay that my father likes. The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Ingredients 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/2 to 2 pounds for each rack, figure each rack feeds 2-3 people) For each rib rack: 2 teaspoons chopped fresh rosemary 1 teaspoon chopped fresh thyme 2 cloves garlic, minced Salt Pepper 2 Tbsp olive oil *Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. Method 1 Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. 4 Roast at 400°F for 7 minutes, then lower the heat to 300°F.
Thirsty For Tea Smoked Salmon Macarons Every time I think I’ve made my last set of macarons, I come up with some new and interesting flavor that I can’t resist experimenting with. This is probably a good thing, because when it comes to macaron making it’s always a good idea to keep your skills up. It took me months to create my first normal looking macarons and the last thing I want to do is forget all those skills I worked so hard to build! Smoked Salmon Macarons are an unexpected twist on this classic French sandwich cookie. These macarons are perfect for an afternoon tea, bridal shower, or even as a fancy starter for a dinner party. If you are a person who loves the combination of sweet and salty these are the treat for you. Just when you thought you’d tasted the most unique flavors of French Macarons, here’s one more to try that you probably won’t spot in the pastry case of your local pâtisserie! Smoked Salmon French Macarons Makes 35 macaron sandwiches. Ingredients: {Macaron Shells} dried chives or dill {Filling} Equipment:
Beef, Barley And Vegetable Soup Recipe Step 1 Heat half the oil in a large saucepan over high heat. Add the beef and cook, stirring often, for 2-3 minutes or until browned. Transfer to a plate. Step 2 Add remaining oil to the pan. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Source Australian Good Taste - July 2009 , Page 64 Recipe by Chrissy Freer Photography by Steve Brown Shopping tip: For equally great results, use any beef cuts suitable for slow cooking, such as chuck steak or gravy beef. Recipes from The Nest Ingredients: 3–4 medium baking potatoes (2 lb | 1 kg), skin on, well washed 1 small shallot, peeled and diced very finely 1 tsp | 5 mL salt 1/4 tsp | 1 mL black pepper 1 Tbsp | 15 mL olive oil 4 cups | 1 L vegetable stock 1 cup | 250 mL half-and-half 3/4 cup | 175 mL 2% milk 2 Tbsp | 30 mL all-purpose flour 4 oz | 125 mL grated cheddar cheese 3 Tbsp | 45 mL light sour cream 3–4 large green onions (scallions), thinly sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350°f (180°c) oven. Sauté the shallot, salt and pepper in olive oil for 5 to 8 minutes over medium heat. In a bowl, whisk together the half-and-half, milk and flour. Garnish each bowl of soup with grated cheddar cheese, sour cream and sliced green onion, or any other potato toppings that you enjoy. Recipe excerpted from Soup (Whitecap Books) by Pam ReissAmazon.com Soup Photos By: Photo by Chris Freeland, food styling by Claire Stubbs Search recipes by keyword:
Food - Recipes : Thai beef and mango salad Thirsty For Tea French Tea Gummies Artfully blended and bold, a good cup of French tea is the most decadent treat. Today’s recipe for French Tea Gummies is inspired by the gorgeous black and hot pink tin of tea that’s been hiding in the back of my tea cabinet since I bought it in Paris last year. Fauchon’s Raspberry Macaron Blend has a perfume-like quality that makes it ideal for using as a base in simple and sweet food items like candies. I became enamored by fleur di lys (literally translated as “flower of the lily”), a classic symbol of all things French, when I visited Quebec a few years ago. I hate to tell you this, but Fauchon’s Raspberry Macaron Blend isn’t available in the US. Adding milk into tea is a tradition in French tea-drinking. Instead of using corn syrup, which is typical for gummy snacks, I’ve used a combination of honey and stevia in this recipe. The black tea is steeped with triple strength here, so that it’s flavor is noticeable and shines through. French Tea Gummies Makes 2 cups of gummy candies. 1.)
Chicken Lentil Soup — Dinner Recipes from The Kitchn For me, especially when I'm focusing on my health or losing weight, there is nothing more comforting than having many containers of this nourishing, delicious, filling lentil soup with chicken stashed away in the freezer. Lentil soup is actually the very first dish I learned to cook, and I am still amazed at how easy it is to make something so much better than you get from a can. I'm also sentimental about this soup, so it will probably always be among my favorite things to make. I do prefer using bacon fat here—I spend extra on premium bacon so I always strain and save the rendered fat for making this soup. For a vegetarian version, just leave out the chicken and bacon fat (use olive oil instead). Chicken Lentil Soup Serves 8 to 10 Melt the bacon fat or butter in the bottom of a large Dutch oven over medium-high heat and add the onion, celery, carrots, and garlic. Add the chicken stock and lentils and bring to a boil. Serve with cheese sprinkled over the top of the bowl. Recipe Note
Baked potato with baked eggs and bacon I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. 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. 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. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes With the right technique, regular flour tortillas make excellent thin-crust bar-style pizzas. [Photographs: J. Kenji Lopez-Alt] I've gotta tell you that in the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour tortilla-based pizzas ranked pretty low on my list. Well, I'm happy to tell you that all that has changed and I'm now going to take the position that given the proper technique, a couple of tricks, and the aid of a cast iron skillet, flour tortillas are actually the best way to make quick thin-and-crisp, bar-style pizza at home, producing results that are worlds better than any frozen product out there, and a good deal better than the majority of delivery options as well. In fact, I'd even go so far as to say that this technique compares pretty favorably against honest-to-goodness, 100% made-from-scratch bar pies, and that's saying a lot. Here's how to do it. What NOT to do: Use a Baking Stone First of all, there's the preheating time.
Thirsty For Tea Rosy Apple Tisane I gave up drinking diet sodas earlier this year, right before summer began, and haven’t looked back since. Early on, my go-to replacement when I was craving a diet soda was fruit-infused water— a bit of extra work but totally refreshing and satisfying. If you haven’t had them already, infused waters are created by taking fragrant fruits like strawberries, pineapple, or even cucumbers (preferably organic) and letting them sit and mingle with water. Consider this recipe the fall version of those refreshing summer steeps. Rose bud tea is picked when roses are still very small and haven’t bloomed yet. Tea blenders often add rose buds into black, green, or even oolong teas to perfume them with rosy fragrance. It’s important to note that calling rose bud tea a “tea” isn’t actually accurate. I actually like brewing this tisane several hours before I plan on having it. The final addition to this simple tisane is rose water. Rosy Apple Tea Serves 2. Ingredients: ¼ cup rose bud tea 1 apple, sliced
Pepperidge Farm® Puff Pastry - Recipe Detail - Puff Pastry-Wrapped Brie Three simple steps are all you'll need to make this simply delicious and elegant appetizer, featuring golden puff pastry oozing with melted Brie cheese. Thaw: 40 minutes Prep: 10 minutes Bake: 25 minutes Stand: 20 minutes Serves: 6 Ingredients 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions 1 (8-ounce) Brie cheese round 1 egg 1 tbsp. water Directions Heat the oven to 400°F. Food - Recipes : Mediterranean chicken with potatoes Thirsty For Tea Nori Grilled Cheese Sandwiches with Smokey Tomato Soup With the holiday season being so busy and hectic, you might be looking to enjoy a comforting meal without all the fuss. Nori Grilled Cheese Sandwiches with Smokey Tomato Soup is a simple but gourmet meal, one that takes less than 20 minutes to make. During these cold months, this recipe hits the spot. Surprisingly, nori and cheese make an exceptionally delicious pairing. I particularly love the combination of cheddar with nori. The creamy, soft texture of the melted cheese and the umami flavored, crispy nori are a rich and complex contrast of flavors…a must-try if you’re a grilled cheese lover! With all this talk of soup and sandwiches you might be wondering what this recipe has to do with tea. I like to cut these sandwiches into small rectangles, crustless, like tea sandwiches. Spoon the soup into large teacups for easy, utensil-free serving. Nori Grilled Cheese Sandwiches with Smokey Tomato Soup Makes 1 pot of soup & 4-6 servings of sandwiches. Ingredients: {Smokey Tomato Soup} Equipment:
Keep-me-warm curry soup Heat the oil in a large saucepan, add the onion and gently fry until soft. Add the curry paste and chilli flakes and fry for another 2 minutes before adding the grated carrots, lentils, coconut milk and stock. Season, then simmer for 15 minutes, or until the lentils are soft (squash one against the side of the pan to check). Whizz the soup with a stick blender until smooth, season to taste, then stir in the basmati rice. Freezing and defrosting guidelines Make the soup, then leave to cool at room temperature.