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Salted Butter Caramel Ice Cream Recipe

Salted Butter Caramel Ice Cream Recipe
When I was finalizing the recipes in The Perfect Scoop, I was conflicted about something sweet. Even more so than I usually am. Some might call it a character flaw, but for me it’s normale. I wrote too many recipes and I needed to make room for all the sumptuous photography. Then I got a desperate message from a clever friend asking about Salted Butter Caramel Ice Cream, asking if I had a recipe as good as the one at Berthillon in Paris. Before I go on, here’s a tip from someone who’s pretty in-the-know around these parts: True Caramel Ice Cream fans, like me, go for Berthillon’s normal glace Caramel rather than their glace Caramel-Buerre-Salé, which to me has a slightly peculiar flavor. So here I’m presenting my very own recipe for Salted Butter Caramel Ice Cream which I guarantee is better than anything you can get anywhere, including…gasp…the glace Caramel at the venerable Berthillon: It’s so good, I can unconditionally make that claim. Quelle Dommage. Related:  One recipe only!

Cakespy: Pie Fries [Photographs and original illustrations: Cakespy] Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt. When it comes to pie, my mantra is "I must increase my crust." I came across this idea from Seattle piemaker Dani Cone, whom I suspect is a genius, and whose High 5 Pie offerings have been rated some of the best in the country. The concept is simple behind these pie fries: simply put your pie scraps on a baking sheet, slice them into fry-sized pieces, brush with butter, cinnamon and sugar, and bake until crispy. About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website.

Chai Snickerdoodles Tuesday, September 6, 2011 Chai Snickerdoodles* When I got married, no one told me that Jorge and I would eventually be able to have an entire conversation without opening our mouths. That instead, all we would have to do is look at each other and an entire conversation can take place. I also had no idea how little a guy could care about my hair. Before Jorge, my boyfriends always commented on my hair. Something else no one warned me about? In preparation for tomorrow, Jorge’s big day back to work (YAY!! Chai Snickerdoodle Cookies Yield: 16-18 large cookies Ingredients:for the snickerdoodles: 2 1/3 cups all purpose flour 1 teaspoon baking soda 2 teaspoons cream of tartar 1/2 teaspoon salt 1 cup unsalted butter (2 sticks), room temperature 1 1/2 cup sugar 2 eggs for the chai sugar: 5 tablespoons sugar 3/4 teaspoon cinnamon 3/4 teaspoon cardamom 1/4 teaspoon ginger 1/8 teaspoon cloves 1/8 teaspoon nutmegDirections:Preheat oven to 350 degrees.

Restaurant Style Orange Chicken Alright you guys, seriously, this orange chicken tastes exactly like the best orange chicken you’ve ever had at any restaurant. I was very, very, very skeptical at first because I’ve never fried meat before and I was afraid it would turn out terribly. Kramer was adamant about having me make orange chicken that would remind me him Chinese take-out, though, and I couldn’t let him down! I honestly can’t emphasize how good this orange chicken is. Your ingredients. Mix together the chicken, egg, salt, pepper, and 1 tablespoon of canola or vegetable oil, then add in 1/2 cup of cornstarch and 1/4 cup all-purpose flour. Heat enough vegetable or canola oil in a pot or a wok (about an inch deep in the pot) for about 5 minutes over high heat. Turn the heat to medium-high and fry the chicken in small batches so it cooks evenly. Remove the chicken from the oil with a slotted spoon and allow to drain on a paper towel until ready to use. In one more bowl, zest your orange. Restaurant Style Orange Chicken

Julia Child’s Perfect Chocolate Mousse Recipe My search for the perfect, most luscious and chocolaty mousse au chocolat brought me right back home to America, to Julia Child’s recipe. Although I have a few other versions in my repertoire, her recipe is a classic and has that perfect slightly-gummy texture, backed up by a wallop of pure dark chocolate flavor. This recipe requires a vigorous bit of whipping. So if you’ve ever wanted to really know why French women don’t get fat even though they eat all those luscious desserts, well…once you make this mousse, you’ll soon learn the answer. And because the recipe is classic French, it uses raw eggs. Speaking of top-quality, since the flavor of the mousse depends on good chocolate, feel free to splurge on a good brand; you won’t regret it. Bon Appétit! Chocolate Mousse Six to eight servings Adapted from Mastering the Art of French Cooking (Knopf) by Julia Child. I tried to reduce the amount of butter in the recipe and found it wasn’t nearly as good. 1. 2. 3. 3. 4. 5. 6.

The Culinary Chase tomato sauce with onion and butter I could no longer resist this sauce, and frankly, I don’t know why I even tried to: food bloggers obsess over it, and they’re not a bad lot to base a recipe selection upon. Adam of Amateur Gourmet fell for it five years ago. Molly at Orangette raved about it over two years ago, with a bonus approval marking from Luisa at Wednesday Chef. Then Rachel Eats fawned over it too, and Rachel, you see, she lives in Rome right now — I want to be in Rome right now — Rome, where you can get authentic, perfect tomato sauce a zillion places every single day. And yet she stayed in and made this one. That sealed the deal. So what is it with this sauce that it moves people to essays over it, tossing about exclamations like “brilliant!” Butter and the juice of stewed onion is all it apparently takes to transform a two-pound can of tomatoes to something velvety and lush. Tomato Sauce with Butter and Onions Adapted from Marcela Hazan’s Essentials of Italian Cooking

Milk and Honey recipe from food52 Author Notes: If I’m trying to relax, a nice mug of warm milk always seems to do the trick. So does liquor, but this is a more virtuous non-alcoholic option, for when I’m looking to keep my virtue intact. Inspired by Amanda’s Chai recipe, I quickly found myself addicted to the stuff, (thanks Amanda) and thought it might be just as nice without the tea. (less)Author Notes: If I’m trying to relax, a nice mug of warm milk always seems to do the trick. So does liquor, but this is a more virtuous non-alcoholic option, for whe (…more) - mrslarkin Serves 1 1 green cardamom pod 3/4 cups milk, or a mug-full 4 - 5 strips of orange zest 2 or more teaspoons honey 1 shot of Meyers's Jamaican Rum, for when you are feeling wicked-naughty (optional) Remove seeds from the cardamom pod. Popular on Food52 and Provisions Tags: dinner for one

French Onion Pot Roast (Slow Cooker) Recipe French Onion Pot Roast (Slow Cooker) I love my slow cooker. Lately it’s been my most favorite appliance because it’s so nice to come home with dinner almost ready. On really busy nights and nights I work late, the slow cooker is my friend. This french onion pot roast recipe is something I have been making for at least a couple of years now. This is what a California roast looks like. Cover the roast in flour, salt and pepper and then brown in a pan 2-4 minutes on each side at medium to medium high heat. Place the roast in the slow cooker and add the french onion soup along with water. I’m a huge fan of comfort food, can you tell? Yield: 6 Prep Time: 15 min Cook Time: 5 hours Total Time: 5 hours 15 min Ingredients: Directions: Mix flour, salt and pepper together in a small bowl. Trim any fat on the sides off the roast and rinse with water. Heat 1-2 Tbsp of oil in a non-stick or cast iron skillet on medium to medium high heat for 3-4 minutes. Disclosure: Dandy Fresh is a sponsor of mine.

Duck a l'Orange Recipe at Epicurious Roast duck: Put oven rack in middle position and preheat oven to 475°F. Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges. Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside. Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes. Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Make sauce: While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat.

Chicken Thigh Recipes A hearty West African-inspired stew of chicken thighs and legs, sweet potatoes and peanuts that is perfect for a chilly day. Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger. Served with hot rice. Chicken thighs with onions, browned in butter and braised in dark beer and chicken stock, for a rich, savory stew. Chicken pieces browned then baked in casserole with mushrooms, onions, garlic, rice, stock, cream, and sour cream. A classic spicy chicken and andouille sausage gumbo with okra. Chicken pieces coated with Parmesan and bread crumbs, fried and covered with a tomato basil marinara sauce, and topped with melted Mozzarella. A simple, light Chinese soup with chicken thighs, shiitake mushrooms and ginger. Roasted chicken thighs served with a sweet sour mango chutney sauce with fresh mangos, onion, garlic, vinegar, sugar, ginger, mustard seeds, and red pepper flakes. Easy baked chicken recipe. Mango and chicken are a power combo.

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