http://www.onceuponaplate1.com/2008/12/olive-penguins.html
Episode 1 - Pan-Roasted Shrimp with Wisconsin Aged Parmesan Servings: 4-6 Ingredients: 2 shallots, minced (about 2 tablespoons)1 clove garlic, mincedKosher salt and ground black pepperJuice of 2 lemons1/2 cup (4 ounces) extra virgin olive oil plus 1 tablespoon for shrimp1/2 cup grape tomatoes, halved1 cup freshly cooked or canned white beans, such as cannellini1 cup (about 4 ounces) Wisconsin Parmesan Cheese, cut in small dice1/4 cup fresh dill, chopped1 pound large shrimp, peeled and deveined Cooking Directions: Place shallots and garlic in mixing bowl.
Two Ways to Use Up Leftover Risotto: Riso al Salto and Arancini di Riso Quick notes: If your leftover risotto is very cold from being refrigerated, let it sit out a few minutes to allow it to come closer to room temperature. This will help ensure that the final product will be heated all the way through and it will be little easier to handle. It is best to use risotto that is free of large chunks. If your risotto has large chunks of meat or vegetables, remove the largest chunks before making either of the following. 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)
DIY Projects: Stained Glass Bottles It’s time for our monthly DIY contributor post from the lovely of the creative design blog . This months project is so fun and simple, it’ll have you saying, duh, why didn’t I think of that! Plus it’s perfect for both weddings, and can translate to any other type of fun summer event. Imagine multiple bottles on a table with flowers in them.
A plum assignment: Yotam Ottolenghi's recipe for set cheesecake with greengage compote, plus apricot, walnut and lavender cake You'd never catch me having fruit at the end of a great meal. Fruit in a cake or trifle, maybe. Sweet pears to accompany a grand cheese, quite possibly. But plain fruit, or even a fruit salad, don't put a proper full stop to a series of savoury delights. Give me half a bar of dark chocolate any day. The exception to this rule came at my one and only visit to Chez Panisse, the Californian mecca of a restaurant run by Alice Waters.
10 Gourmet Meals For $10 or Less photo: 10buckdinners.com Eating cheap is easy. Given $10 to buy ingredients for a meal for four, even the most hopeless home cook could whip up grilled cheese and tomato soup or a simple spaghetti-and-meatballs combo. But putting together a gourmet dinner for under $10 is more challenging. A Kitchen In Brooklyn: SashaInTheKitchen I'm a big fan of anything Parisian these days. I've wanted to explore Parisian pastries for a long time, because they are so lovely, pretty and delicate and also delicious. I had tried making macarons about a year and a half ago, but was not very pleased with the results. Kitchen Helpers I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?!
Choosing Indian tipi (teepee, tepee) styles, sizes, and fabrics CHOOSING THE RIGHT TIPI - Choosing the Right Fabric Choice of fabric is one of the most important choices you will make as you set specifications for your own personal lodge. The number one pick of fabric experts is marine treated, pre-shrunk army duck (a type of canvas). The minimum recommended weight (gauge) for a tipi cover is 10.38 oz. Spring Flower Lollipops Happy first day of spring! To celebrate I've made a special treat for you with colorful spring flowers. I've been enamored with edible flowers ever since making candied rose petals earlier this year. By doing a little research (that includes taste-testing) I've found that just because a flower is non-poisonous, doesn't mean it is also yummy. 25 Vintage Baking Tips: Timeless Wisdom I’ve collected these snippets of baking tips from vintage cookbooks and magazines dating from the 1940′s through the 1950′s…the Timeless Wisdom collection is a regular feature on Tipnut where I organize and share all kinds of tips from the past. Vintage Rolling Pin, Eggs & Flour Butter and sugar can be creamed easily when butter is hard by warming the sugar slightly.Light-colored molasses can be darkened to make dark gingerbread by adding a teaspoonful of melted chocolate to each cup of molasses.Cream which is hard to whip will whip quickly by adding a few drops of lemon juice.Molasses can be prevented from sticking to the measuring cup if the cup is first greased with butter or lard.Shortening can be measured exactly.
Main Dish « A Recipe A Day That’s right ~ a new Gooseberry Patch cookbook giveaway! This giveaway is for the new Gooseberry Patch cookbook ~ Weeknight Dinners This cookbook has a great set-up. Each chapter is a day of the week and each day is a different type of meals with corresponding recipes: Monday ~ Meatless Monday Tuesday ~ Tex-Mex Night Wednesday ~ Italian Thursday ~ Comfort Food Friday ~ Just for Fun If you win, you can look for the recipe that I have in this cookbook! The giveaway will run from today to February 14 at midnight. Fab Find: Vintage Window Seating Charts! Posted by Michelle Vintage weddings are all the rage right now and these antique windows transformed into seating charts perfectly fit into that mood and aesthetic. What a genius idea!