Tarragon Egg Salad Recipe Ingredients 10-12 hard boiled eggs*, peeled and chopped1/3 cup mayonnaise2 teaspoons Dijon mustard1/2 cup chopped fennel (about 1/2 of one large bulb)1/2 cup chopped red bell pepper1/2 cup chopped green onions, including the greens1/4 cup, packed, chopped fresh tarragon leaves2 teaspoons cider vinegarSalt and pepper to taste * To hard boil eggs, put eggs in a large pot, cover with 2 inches of water. Bring to a boil. Method Gently combine all of the ingredients. Serve alone, over lettuce, on toast, or on bread for a sandwich.
Food - Recipes : Basic pancakes with sugar and lemon monkey bread with cream cheese glaze A while back, knowing my love of any and all baked goods with awesome names, a reader tipped me off to something called monkey bread which turns out to be one of those doughy delights people have either known about their entire lives and cannot believe I have been deprived of or are 54 words into this post and still have no idea what I’m talking about. Don’t worry, prior to that, I’d been in the latter category too. I researched it briefly but it turned out to be one of those things that I’m sure I’d polish off in ten seconds flat if you placed it before me, but that I’d never make myself because it turns out people largely make it with canned biscuit dough and I knew I’d never be able to bring myself to. Or at least not when I make such damned fine biscuits without cans. But it came back on my radar a few weeks ago when my mother, Alex and I shared some, warm and gooey from the oven, at a local restaurant and all three of us have been obsessed since. Can you blame us? Which led to this.
Fluffy Strawberry and Champagne Pancakes | Veggie and the Beast I’m not a big New Year’s Eve person. My plans over the years have run the gamut, from staying in and doing nothing (and I mean ab-so-lutely nothing), to hanging out at a club (ha! not my scene), to renting a cabin with friends for a long weekend of lounging, day drinking, and card games. I tend to prefer the latter, as it feels social but also like it’s not a big deal. Give me champagne, give me people I enjoy, and give me a bedtime at around 12:30. This year we’re going to hang out at a friend’s house to watch the ball drop. A low-key NYE doesn’t not mean I won’t be enjoying some champagne. Whatever your plans might be, you should consider kicking off 2014 with a boozy breakfast, because why not keep the celebrations going and enjoy some fluffy pancakes? These pancakes were a distraction for me. Apart from the fact that champagne is delicious and decadent, the bubbles make for some fluffy, puffy, seriously perfect pancakes. Happy New Year! Strawberry and Champagne Pancakes Serves: 3
Blueberry Buttermilk Pancakes and Vanilla Cream Syrup Blueberry Buttermilk Pancakes have got to be one of the greatest foods known to mankind! They are definitely one of my favorite foods. Their taste is something unequivocal. They present feelings of comfort, relaxation and welcome. It doesn’t get much more homey than this. Blueberry Buttermilk Pancakes and Vanilla Cream Syrup Ingredients 1 1/4 cups oat flour* 1 1/4 cups all-purpose flour 2 Tbsp sugar 2 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 cups buttermilk 1/2 - 3/4 cup milk 2 eggs 2 Tbsp butter, melted 1 1/2 cups blueberries (fresh or frozen) Vanilla Cream Syrup 1/4 cup salted butter 1 cup granulated sugar 1/2 cup heavy cream 1/4 cup low-fat buttermilk 1 pinch salt 1/2 tsp baking soda 1 tsp vanilla extract Directions Preheat a non-stick griddle over medium heat. Melt butter in a large saucepan over medium heat.
ratatouille’s ratatouille Tell me I’m not alone in this: You saw Ratatouille, fell in love with Remy (though you still jumped a foot in the air when you saw a significantly less-charming rodent scamper across your path on the way home) and found yourself with a pressing craving, not for the heavy and too-often soggy traditional Provençal ratatouille, but that kaleidoscope of spiraled colors they served to the haughty and (spoiler!) soon-humbled restaurant critic. I can’t believe how well this worked out. I also can’t believe I cooked a cartoon dish created by an imaginary rat. We’re just getting to the point in the summer where all of the vegetables are readying themselves for their farmers’ market close-up, so the timing couldn’t be better. And here is where I will introduce you to d’oh! Ratatouille’s Ratatouille As envisioned by Smitten Kitchen Preheat oven to 375 degrees F. Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way.
Bacon and Corn Griddle Cakes We’re a banana-pancake kind of family. Rarely does a regular-old pancake grace a plate in the RecipeGirl house. Bananas are pretty much always sliced up and cooked right on in there with the batter. It’s the way we do our pancakes around here, plain and simple. These pancakes were stuffed with corn, crumbled bacon, onions, chives and Monterey Jack cheese. The truth was… I wasn’t exactly how these would go over either. As a true bacon lover does, I saved some extra crispy bacon to serve on top. And then I covered it all with a massive downpour of warm maple syrup. And then… we sampled. So what do you think… are you up for sampling some Griddle Cakes? Yield: Eight 4-inch griddle cakes Prep Time: 25 min Cook Time: 25 min Bacon and Corn Griddle Cakes These unique pancakes are stuffed with bacon, corn and cheese. Ingredients: Directions: 1. 2. 3. 4.
Show Me The Sugar: Bavarian Crepes Recipe By Chewy Not as difficult as you may think, you don't need a special crepe maker to achieve the desired result. This crepe makes an impressive looking finale to your meal. Let the batter sit for 30 minutes for the gluten to relax.Be sure your pan is really hot.Spray with cooking spray.Rub a tiny bit of butter in the pan.Add the batter with a 1/4 cup measure, swirling the pan as you add it.Hold the pan over the batter bowl so that any excess runs back into the bowl.Cook until the edges curl a little and you can pull the crepe out of the pan.Either fill and roll as you take them out of the pan or lay parchment between the crepes.Once made, the crêpes can be refrigerated for several days, or frozen for up to several months.CREPE BATTER: 2 eggs 1 cup buttermilk 3/4 cup flour 2 tablespoons sugar 2 tablespoons unsweetened cocoa powder 2 tablespoons butter, melted TO SERVE: 1 cup sour cream 1 oz. semisweet chocolate, grated In a medium bowl, beat eggs slightly.
Baked Spaghetti Squash Recipe Say hello to the spaghetti squash. I gotta say, big squash is intimidating. It’s heavy, hard to peel, hard to cut (hack saw anyone?) But how can you resist that sunshiney-happy-yellow? In reality, as intimidating as a squash looks, it’s strangely simple to cook. OR — you could just microwave the ENTIRE thing. But I like baking the best. Bake 375F for about an hour. Let it cool, then slice open and rake out the seeds. Then use your fork and scrape away….oooh lookie lookie at those pretty strands. One squash will feed lots of people. Loads of butter, loads of garlic. Loads of parsley or basil. Toss in the squash, season with salt. And loads of grated parmesan cheese. Perfecto! Baked Spaghetti Squash with Garlic and Butter Recipe I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. More Spaghetti Squash Recipes Microwave Spaghetti Squash with Tomatoes and Basil from Steamy Kitchen Spaghetti Squash with Pomodoro Sauce from Whipped