Scalloped Hasselback Potatoes | Tasty Kitchen Blog - StumbleUpon “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description
Live Green - Top 5 Reasons Why Cast Iron Is The Greenest Choice For Non-Stick Cooking - StumbleUpon Dependable, that’s what cast iron is. It will last for centuries if properly cared for, and it has a natural non-stick surface that’s eco-friendly. Dependable, that’s what cast iron is. It will last for centuries if properly cared for, and it has a natural non-stick surface that’s eco-friendly. When I was a bride, my Granny gave me two of her cast iron skillets. Cast iron has been around for hundreds of years. If you don’t already have a cast iron skillet, here are a few reasons to go to your nearest resale shop or garage sale and begin looking for one. Top 5 Reasons Why Cast Iron Cookware Is So Green... Eco-easy clean up. It’s good for you. How To Properly Season Cast Iron Cookware First, wash your cast iron cookware. Heating the cookware creates the oxidation that prevents rust and makes the surface non-stick. Newly seasoned cast iron will take on a dark brown coating. How do I re-season a used cast iron piece? Caring For Your Cast Iron Cookware
Tomato Bread Soup I made this soup yesterday. It was a weird, kind of grumpy day. I had to make two batches of this banana sweet potato bread I am going to share in the next couple days, (because I forgot like half the ingredients the first time.) While I was looking for my lost camera card, I found an unpaid parking ticket from like 6 months ago. That can’t be good. I watched myself on tv and thought “what the hell happened to my hair!?” And if you are not already depressed by me- check out this weather. But then little Coco-bean walked through the door after her first haircut with her grandma. Oh yeah, this soup. I was going to make a big batch of minestrone. Then I realized I didn’t have any basil, so I went to the store to get it. 1) In a large pot, melt the butter over medium heat and add the onions and a sprinkle of salt. 2) Let the onions sweat until soft and tender, about 5 minutes. 3) Add the garlic and cook until soft. 4) Add the tomatoes and stir everything together.
Yammies Noshery: Broccoli Cheese Soup: Panera Bread Copycat Recipe - StumbleUpon On Wednesday my sister and I volunteered to make the soup supper to go with the Advent service at church. Before you go thinking I'm some kind of charitable, goodhearted soul, I must tell you that the only reason that I do it is because I LOVE COOKING. In case you hadn't figured that out yet. Okay, so I was like, "Whadaya think, Nemo? Well, it would have, except everybody had to try a huge bowl of BOTH kinds of soup AND meatballs. Barbequed meatballs in broccoli soup. I had to leave the room. Anyways, we ran out of soup after about ten minutes of serving. So during church I had a sudden inspiration (um, Pastor, if you're reading this, that was a typo. Anways, I burst out of church and ran up to my friend screaming, "Hey guess what!! Yeah. I mean it would be like getting paid to have fun. My friend laughed at me when I told her. Okay. And so is this soup. I don't even know if this was as good as Panera Bread's because I'm usually mostly paying attention to the sourdough bread bowls.
Pupusa & Exequy's Blog A pupusa is a traditional Salvadoran dish made of thick, hand-made corn tortilla (made using masa de maíz, a maize flour dough used in Latin American cuisine) that is usually filled with a blend of the following: cheese (queso) (usually a soft cheese called Quesillo found in all Central America), cooked pork meat ground to a paste consistency (called chicharrón, not to be confused with fried pork rind, which is also known as chicharrón in some other countries), refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America). The two most common pupusas are the pupusa de queso (cheese) and more popular pupusa revuelta with mixed ingredients of queso (cheese), frijoles (beans), and chicharrón. Pupusas are typically served with curtido (lightly fermented cabbage slaw with red chilies and vinegar) and a watery tomato salsa. Pupusas are similar to the South American arepa. History There are many local folklore tales surrounding the dish. Economy
Tea Party Recipes, Afternoon Tea Recipes, English Tea Recipes, High Tea... Tea Etiquette In order for one not to spill the hot liquid onto oneself, the proper way to hold the vessel of a cup with no handle is to place one’s thumb at the six o'clock position and one’s index and middle fingers at the twelve o'clock position, while gently raising one’s pinkie up for balance. Tea cups with a handle are held by placing one’s fingers to the front and back of the handle with one’s pinkie up again allows balance. Do not stir your tea, with your tea spoon, in sweeping circular motions. Milk is served with tea, not cream. When serving lemon with tea, lemon slices are preferable, not wedges.
Caramelized Onion Dip Recipe This has been at the top of my list for nearly a year, a barely legible scratch of pencil on a half-sheet of printer paper: make onion dip. In my mind the task was straight-forward - do an onion dip make-over, a version that doesn't require ripping open a packet of soup mix. As a kid my grandma would often whip up bowl of onion dip before we would visit her house. She would serve it alongside a bowl of corn chips, and I suppose this is where my taste for it developed. I decided to do a grown-up version here by using lots of deeply caramelized onions along with a Greek yogurt and sour cream base. I used dehydrated onions to give my dip that signature onion dip flavor, and to counter-balance the sweetness of the caramelized onions. I can also imagine cutting back on the dairy (and bumping up the protein content), by pureeing some silken organic tofu in place of 1/3 to 1/2 of the sour cream/yogurt (before adding the onions). Makes about 2 cups. Print Recipe
The Pastry Affair - Home - Italian Breadstick Popcorn Did you know that popcorn has more protein than any other cereal grain, more iron than spinach, more phosphorous than pretzels, and almost as much fiber as bran flakes? Yeah, me neither. I already knew that popcorn was a healthy snack choice to make because it so low in calories, but wow! With impressive credentials like that, I am beginning to think I should eat popcorn more often. Like, every single day. I recently starting making my own popcorn on the stove top and it has made quite the difference. If you haven't tried cooking stove top popcorn, I suggest you give it a shot. This popcorn is incredibly addictive. Italian Breadstick Popcorn Adapted from Whirley Pop Recipes 1 tablespoon basil 1 tablespoon parsley 1/2 teaspoon garlic salt 1 teaspoon popcorn salt 2 tablespoons olive oil 8 cups popped popcorn, hot and fresh In a small bowl, mix together the basil, parsley, garlic salt, and popcorn salt. Immediately when the popcorn is finished popping, transfer it to a large bowl with a lid.
Pepperoni Pizza Muffins Recipe When I’m online looking for dinner inspiration, I often search for recipes that take something my family loves and make it into something new. Since pizza is one of my family’s favorite treat, I try to find new ways to incorporate it into our menu – kinda like I did with the Fried Pizza Bites. When I stumbled onto a recipe from the Noble Pig, I knew I had to try it out on my family! They absolutely loved it! The recipe was simple, only required a few ingredients and didn’t take long at all to prepare! So, go get you a big bowl and let’s get started in making this simple, yet tasty recipe. Grease a 12-cup muffin pan and carefully pour or spoon the mixture into each of the cups. Don’t those look absolutely yummy?!? Pepperoni Pizza Muffins Pepperoni Pizza in a muffin. Author: Crystal @ SimplyBeingMommy.com Recipe type: Entree Ingredients Instructions Preheat oven to 375 degrees. It's easy to share!
Soft Garlic Knots (but wait... it's Tuesday!) It's been raining all weekend. And you know what that does for meringue. Between that and my son's double ear infection, the lack of eggs in the house, and other excuses you've heard before, I have no floating islands for you to drool over today. Don't forget to check out the other bakers beautiful versions, though, and to try these rolls. Soft Garlic Knots For the dough:3 cups bread flour1 tbsp. sugar2 tsp. instant yeast1 ¼ tsp. salt2 tbsp. olive oil¼ cup milk1 cup + 2 tbsp. lukewarm water For the glaze:2 cloves garlic3 tbsp. melted butter1 tsp. herbes de provence (or Italian seasoning) Directions: To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Divide the dough into 12 equal pieces. To make the glaze, finely mince the garlic or press it through a garlic press.
Cruft: Lasagna Cupcakes When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. If you remembered to use olive oil, they should slide out easily with top crispy and the wrapper moist and tender. The small cupcake size works well for us.