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The Cook Abides.

The Cook Abides.
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10 ingredients to fancy up your meals Sure, you can follow a recipe and whip up something elaborate when you want to show off. But you don’t do that every day. We don't do that every day. Nobody does that every day. We all look at what in the stores on the way home, or check out the sagging vegetables in the crisper and improvise. That's what professional chefs do, too – when they don't order take-out. Here are 10 things that you can keep around the house to make those dinners you whip up on the fly seem more like restaurant dishes.Sherry vinegar Sometime in the '80s, Americans discovered balsamic vinegar, the sweet and syrupy condiment that Italians had been enjoying for centuries. Pimentón Another Spanish import, pimentón is paprika – but not that tasteless, dusty stuff your mother sprinkled all over the chicken. Smoked sea salt Food geeks are in love with fancy salts: pink sea salt from Hawaiian beaches, hand-gathered grey salt from Brittany. Pancetta Shallots Miso Fish sauce Dried porcini mushrooms Dry vermouth

Check out my cool home design on Autodesk Homestyler! © 2013 Autodesk, Inc. All rights reserved. Use of the service is subject to the Homestyler Terms of Use. Trademarks Autodesk is a registered trademarks or trademarks of Autodesk, Inc., and/or its subsidiaries and/or affiliates. All other brand names, product names or trademarks belong to their respective holders. Third-Party Software Credits and Attributions Apache Ant, Apache HTTP Server Project, Apache Struts, Apache Tomcat, Enunciate and Jets3t are licensed under the Apache License, Version 2.0 (the "License"); you may not use this file except in compliance with the License. Unless required by applicable law or agreed to in writing, software distributed under the License is distributed on an "AS IS" BASIS, WITHOUT WARRANTIES OR CONDITIONS OF ANY KIND, either express or implied. AS2 revision copyright 2004, Richard Wright [wisolutions2002@shaw.ca] JS original copyright 2003, John Haggerty [

Romancing the Stove - StumbleUpon Moroccan/Mediterranean Lamb Chops w/ Roasted Veggies | sportsglutton Sportsglutton is feeling a little under the weather today, so I, Liz-aka Craftyglutton, will be posting this Wednesday’s food recipe. We celebrated a belated Christmas with Sportsglutton’s family this year with some fabulously delicious (and easy) rack of lamb. This recipe is a Moroccan/Mediterranean twist on roasted lamb chops. Feel free to spice it up by adding some red pepper flakes or subbing hot paprika for the mild. Enjoy and be sure to check back in tomorrow for another edition Thirsty Thursday! The Necessities: For Rack of Lamb 1 rack of lamb (about 6 bones), trimmed of excess fat (leave a thin layer) ½ tbsp sea salt ¼ tbsp pepper ½ tbsp ground cumin ½ tbsp mild sweet paprika Leaves from 2 sprigs of mint, torn 3 cloves of garlic, crushed Juice from 2-3 small lemons 2 tbsp olive oil For Roasted Veggies Directions: Place the trimmed rack of lamb in a baking dish. Mix together the remaining ingredients for the lamb. Pour the marinade over the lamb. Like this: Like Loading...

The Traveler's Lunchbox - Journal Infographic: A Cheat Sheet For Grilling Out It’s surprisingly easy to cook a single piece of meat perfectly every time. If you can’t eyeball it, you can simply use a thermometer. But what can get quite a bit more difficult is juggling a few different proteins--bone-in chicken breasts, brats, and burgers--on a jam-packed grill for a bunch of friends. Click to enlarge. Luckily, this infographic by Column Five Media makes grilling as easy as looking at infographics. Rather than focusing on temperatures, it lists your favorite grillables by heat and cook times. But where it gets interesting is in the graphic’s simplicity of quick comparison. Now I know, you’re a big-time grill master. [Image: Joel Gustaffson/Shutterstock]

Symmetric Alphabet Symmetric Alphabet Love it! Would love it even more if I could link to the artist/creator. Update: It’s made by Scott Kim. Thanks @rbrockerhoff 31st of July 2012 Probably Related François Baranger i love typography The way of the crocodile … Love Cocktail Travel Status Back home since 51 days Currently in: Switzerland Oh dear, do you realise how old your browser is? The Web's Best Recipes With Bacon Seeing as how just about every recipe you come across these days includes bacon in one way or another, composing this list was a bit of a challenge. An awesomely delicious challenge, but still a challenge. After lots of searching, cooking and sampling, we can proudly say that these are The Web’s Best Recipes With Bacon: The Manwich First off, make sure you buy some solid bread when you’re making The Manwich. Some cheap soft bread and this sandwich will be all over the floor and you’ll be on your hands and knees eating it, and that’s just embarrassing. Bacon Brittle, Bourbon-Caramel, Chocolate Fudge Brownies What these brownies lack in snappy naming they make up for in sheer deliciousness. Portobello and Bacon Gnocchi Alfredo Despite strong competition from the likes of pappardelle and tortellini, we’d have to say gnocchi is our favorite pasta. Boozy Bacon Jam If you’re looking to bacon-ify your next party – and really, why wouldn’t you be? Bacon and Maple Chicken Nibbles Bacon Hash Browns

Preserving Fruit Flavors in Alcohol: Homemade Liqueurs | Growing A Greener World - StumbleUpon When we discuss food preservation, we are usually talking about canning, dehydrating, freezing or fermenting. But did you know that you can also preserve fruit in alcohol, such as brandy or vodka? It is a way of preserving the flavor or essence of the fruit for later use. This method consists of steeping fresh or frozen fruit in alcohol for several weeks. Homemade Raspberry Liqueur: This little gem is versatile in the kitchen and so easy to make. Better than store bought and packed with flavor, these little liqueur gems are versatile in the kitchen and very easy to make. And guess what? Fruit: You can make liqueur from just about any fruit: apples, apricots, blackberries, blueberries, cherries, citrus, cranberries, peaches, pineapple, raspberries or even a mixture of fruit. Alcohol: I prefer to use vodka for most liqueurs because it allows the flavors and the colors of the fruit to really shine. Spices: Bottles: Basic Homemade Fruit Liqueur Recipe: Imagine that! About Theresa Loe

Caramelized Onion & Mushroom Brie Grilled Cheese Well, it’s time for another grilled cheese… Will they ever get old? I DON’T THINK SO! Since I only had one grilled cheese size portion of brie cheese left in my fridge, a vigil of sorts was necessary. To treat this last portion of cheese with the respect it deserves, a special grilled cheese was in order, one which ingredients would love to be draped in gooey brie. So without further ado I present to you the Caramelized Onion & Mushroom Brie Grilled Cheese. Caramelized Onion & Mushroom Brie Grilled Cheese 2 Slices French BreadBrie Cheese1 Yellow Onion1 Clove Garlic5 Mushrooms50-100ml Concentrated Beef BrothThymeFlourButterSalt & Pepper BEWARE! First things first, get a pan going on medium heat with 1-2 tablespoons of butter. After about twenty minutes, add in your mushrooms, garlic and more butter. Cut two slices of bread and spread butter on both sides of each slice. Enjoy, Bob

Buffalo Wild Wings Recipes I’m more of a classic buffalo sauce(Frank’s, butter, and vinegar) man myself, but I had these recipes for my favorite wings at Buffalo Wings Wings, so I thought I would share. Some of these may seem a little labor intensive, but they definitely taste a lot better with fresh ingredients. Enjoy. updated: November 21st, 2009 Parmesan Garlic 1/2 cup butter, melted1 teaspoon garlic powder1/2 teaspoon onion salt1/4 teaspoon black pepper, freshly ground1/2 cup parmesan cheese, grated Spicy Garlic 1 Cup Frank’s cayenne pepper sauce1/3 Cup vegetable oil1 Teaspoon granulated sugar1 Teaspoon garlic powder½ teaspoon course ground black pepper½ teaspoon cayenne pepper½ teaspoon Worcestershire sauce Medium Wing Sauce 1 cup Frank’s cayenne pepper sauce1/3 cup vegetable oil1 teaspoon granulated sugar1/2 teaspoon cayenne pepper1/2 teaspoon garlic powder1/2 teaspoon Worcestershire sauce1/8 teaspoon coarse ground black pepper Hot Wing Sauce Blazin’ Mango Habanero Asian Zing Carribean Jerk Cooking Instructions:

Modern Wall Decals Abstract - - Wall Decals and Wall Stickers It’s easy to give any space a cool, contemporary look with our modern wall decals, stickers and appliqués. This collection of wall decals is all about fun designs, vivid colors and bold images including baroque patterns, bubble clouds, funky trees, polka dots, swirly swirls, tattoo stars, urban scenes and more. It’s easy to give any room a new vibe with this modern wall art décor – just choose your favorite decals and stick them right onto the wall! From the home to the office, there are so many possibilities with this selection of modern wall decals. Our modern wall decals give any home or office a fun modern look. A Cozy Kitchen - StumbleUpon Honey Mustard Chicken with Bacon and Mushrooms | Everyday Home Cook - StumbleUpon “This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. Begin by making the marinade for the chicken. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet. Scrape out the pan, and toss in the mushrooms. Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Honey Mustard Chicken with Bacon and Mushrooms 1 to 1 1/2 pounds boneless skinless chicken breasts 1/4 cup Dijon mustard 1/4 cup honey 1 teaspoon lemon juice

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