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15 Minutes to Fame – Gnocchi for Beginners. And for Braggarts.

15 Minutes to Fame – Gnocchi for Beginners. And for Braggarts.
May 19th, 2009 I just don’t know where to start. Sometimes a proper introduction to a recipe is so far out of reach & the spark just won’t catch – not so today. First things first, and most importantly: These gnocchi are heaven in a bowl… velvet-like cushions to your bite… a revelation to your tongue… I could go on and on and on. This is why I chose this recipe for a little cooking get-together in our kitchen two weeks ago, my ulterior motive: could I convince my friend Ulrike to take home this recipe and give it a shot herself? Armed with a new serving of confidence I called my friend Hande in Rome the other day. Meanwhile she and her husband not only called to report back – Hande was totally delighted with her gnocchi results and couldn’t stop raving – she made them in less then 10 (!) Hande on these gnocchi and the perfect wine: Oh, Nicky makes it sound as if it was a piece of cake selling me the idea of making my own gnocchi – you should know: I don’t do doughs. Ingredients (for 2):

Sweet Potato Gnocchi with Balsamic-Sage Brown Butter | Aida Mollenkamp It’s been a disconcerting week to say the least. While I’ve been fortunate enough to not have been directly affected by Sandy’s devastation, the stories, the news, and the updates from friends have been a reminder of how delicate everything really is. Not to mention that my 917-based phone has been on the fritz ever since the start of this week, so every time I go to dial, it’s proof that the east coast is still getting back on its feet. It’s times like this that I look upon my affected friends and family and wish there wasn’t so many thousands of miles separating us. Comfort food preferences are as personal as it gets as they’re deep rooted in our past and, largely connected to our family’s heritage. I didn’t grow up eating this style of gnocchi — we were quite the traditionalists — but for the last few years this Sweet Potato Gnocchi with Balsamic-Brown Butter Sauce has been a cold weather staple.

Thai Food and Travel - Deep Knowledge The Web’s Best Grilled Cheese Sandwiches If we had to choose one simple comfort food to eat for the rest of our lives, it would be grilled cheese. Sure we would eventually have to pay for two airline seats and purchase a Neti Pot to keep our nostrils clear, but you know what, it’d be worth it. If you’re in the same boat, here are The Web’s Best Grilled Cheese Sandwiches that you can cook up and enjoy too. Sweet Hot Mustard and Jarlsberg Grilled Cheese If you haven’t swam in the delicious waters of sweet hot mustard before, it’s high time you got your feet wet. Caramelized Cheese Covered Grilled Cheese The only thing better than cheese is more cheese (see: Stuffed Crust Pizza). Shiitake Mushroom and Chipotle Grilled Cheese Any recipe that ends with, “Serve with a cold beer,” is good in our book. Roasted Beet and Chevre Grilled Cheese The name of this sandwich sounds far fancier than the amount of work you’ll put in making it. Brown Butter Grilled Cheese Sandwich Bacon Guacamole Grilled Cheese Sandwich The Flatiron Curveball!

Patty Melts Who doesn’t love a patty melt? Well, besides vegetarians, people who don’t like rye bread, people who don’t eat onions, or anyone observing a low-fat diet. Which begs the question: Why can I never begin a cooking post like a normal person? Okay, I’ll just put it a different way: I love patty melts. Absolutely, positively to die for. To start, violently grab an onion. Whack it in half… Then cut off one end, peel off the skin… And slice them up! Grab a tablespoon of butter… Throw it into a skillet over medium-low heat… And throw in the onions, honey baby! Stir them around, then let them cook slowly while you get everything else ready. (Name that movie.) Grab some ground beef. Sprinkle in salt… Pepper… And several dashes of Worcestershire sauce! Smush it all together with your hands until it’s all combined… Then form the meat into patties. Real quick-like: stir the onions! Then throw another tablespoon of butter into a separate skillet… And cook the patties over medium to medium-high heat. Amen. Ingredients

Crab Mac and Cheese Casserole Crab and Gnocchi Gratin This fancy-fied mac and cheese casserole makes a lovely dinner party dish or Thanksgiving side dish. It’s an amalgamation of a classic gnocchi gratin and crab mac and cheese, offering a bit of cozy luxury. Several months ago I had the opportunity to visit San Francisco. I adored walking the hills, observing the intricate architecture, breathing in the ocean air, and visiting quirky shops and galleries. Other than the ocean air, it reminded me of a larger Asheville and I felt right at home. Of all the wonderful things I saw and experienced in San Francisco, the thing that stuck out to me the most was the incredible food culture. Everywhere I looked wonderful things were being grown, caught, baked, churned, crafted and cured. Just know, there was a lot of cheese, chocolate, sourdough bread, and an episode with salami in a cone. I can, however, fully describe the dish that was the most memorable, Crab Mac and Cheese. Elegant Old Luxembourg Dishes from Villeroy & Boch. Print

Mollie Katzen Online From The Heart of the Plate: Vegetarian Recipes for a New Generation 6 servings Let your rice and beans put on their Christmas outfit, and you can serve this fun arrangement at your bigger holiday feasts and/or to keep the spirit going for lighter suppers in between. • There are several kinds of whole grain red rice available in natural groceries and gourmet shops—and online. •Wehani rice is a ruddy basmati iteration, developed by the Lundberg family; named for brothers Wendell, Eldon, Homer, Albert, and Harlan Lundberg. • Bhutanese red rice is exported from Bhutan in the Himalayas. • Cranberries need to be sweetened, even if just minimally, in order to be palatable. • The large skillet might seem oversized at first, when you are cooking just the onion and cranberries, but you will need the space to accommodate the cooked rice. • Not only is it okay to make this rice ahead and reheat it, it’s actually better that way.

Baked Egg Boat recipe Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1. The 50 Best Cookie Recipes on the Internet - Restless Chipotle Food Advertising by « Buffalo Chicken Dip for Super Bowl Snacking Old Fashioned Molasses Crinkles » Print this Post The 50 Best Cookie Recipes on the Internet Categories: 50 Best Recipes, Cookies by Marye Audet Looking for the best cookie recipes ever? Hey if you like this, please consider adding the new address to Digg or stumble…thanks. Gotta admit…I know my cookie dough. 50 Best Cookie Recipes on the Internet or ANYWHERE 1. 2 Double Chocolate Toffee Cookies 3 Old Fashioned Hoosier Peanut Bars 4. 5 Ranger cookies 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19 Malted milk ball cookies 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41 Brown eyed susans 42. 43. 44. 45 Chewy M & Ms cookies 46. 47. 48. 49. 50. and there you have it. Cool Cookie Stuff (Affiliate Links) Need some new cookie sheets or a cookie scoop? www.simplesharebuttons.comPlease share this post How To Scramble An Egg Without Breaking The Shell 20 Pinterest Appetizers You'll Never Be Able to Replicate

Homemade bagel recipe. Make great handrolled water bagels, it's as easy as baking a loaf of bread! I've made a lot of bagels in my time. I owned a bagel restaurant for years, and you would find me every bleary eyed morning kneading the dough and hand rolling all the fresh bagels for the day. I've since gotten out of the bagel game (Yay sleep!) People think that making outstanding bagels at home is really difficult, but it's really no harder than making a loaf of bread...and can be done within about an hour. Don't be discouraged if your bagels look at bit funny at first, you'll get the hang of it in no time, and those curiously shaped bagels will still beat supermarket bagels hands down. What makes a bagel different from other breads is the two stage cooking process. Homemade bagel recipe 4 cups bread flour 1 Tbls sugar 1 1/2 tsps salt 1 Tbls vegetable oil 2 tsps instant yeast 1-1/4- 1-1/2 cups of warm water. Mix all the ingredients in a bowl. Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth. Pre heat your oven to 425.

Cream Cheese Frosting I’m not going to try to avoid the question on this one, I’ll just start with the honest truth: I’ve made ONE traditional cake from scratch. Once. That’s it. It was some time ago, and I don’t remember it being that amazing. But what alternatives do you have to canned frosting? Once you’ve made your own, you’ll never go back. I had some Red Velvet Cake Mix just begging to be used. The ingredients are simple: cream cheese, butter, powdered sugar, and vanilla extract. Make sure that your cream cheese and butter are nice and soft. Beat those two together until they are well-mixed. Then beat in the vanilla and powdered sugar. Now you’re talking. Isn’t it just gorgeous? If you plan to do any fancy decorations with the frosting (though my decorations do not even come close to fancy!!) This recipe really is pretty versatile, as you could also change the extract flavor to suit your taste, or add food coloring to jazz it up. 1 8 oz package cream cheese, softened 1/2 cup butter, softened

Bake or Break | Recipe Index <div class="no-js-alert"> Please enable JavaScript to view this website. </div> Subscribe Search Recipe Index Stay connected Thanks for visiting Bake or Break! Subscribe for free today to keep up with the latest recipes and my monthly newsletter. And you can keep up with BoB through your favorite social media: Download my first cookbook today! Bake or Break Volume 1: Cookies, Brownies, and Bars contains more than 30 original recipes with a full-page, color photograph for each. A few of my favorite blogs BakerellaBakers RoyaleBaking BitesCookie MadnessDessert FirstGo Bold with ButterJoe Pastry Joy the BakerPinch My SaltTarteletteThe Baker ChickThe National Baking SocietyVanilla Sugar

Cheesecake Stuffed Strawberries Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!! I stored my stuffed strawberries in the fridge although I find they taste best the day,or second after, they are made.

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