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For the Love of Cooking

For the Love of Cooking

How to: Strawberries You may have seen these in the produce section of the grocery store and thought “NO WAY”! Well guess what? They’re delicious! These fiddlehead ferns are also very nutritious. What ever you do, don’t just pop one in your mouth raw. Step 1. Fill a bowl with cold water and submerge the fiddleheads. (I stuck them in a colander first and then put the whole colander in the bowl of water.) Lift the fiddleheads out of the sink and let them drain. With a paring knife trim off the end. Step 2. DO NOT SKIP THIS STEP. Put the fiddleheads in a pot and cover them completely with cold water. As they come to a boil they will float to the surface. Boil them for 6-8 minutes. Step 3. Drain the fiddleheads in a colander. Heat 1 Tablespoon of olive oil in a frying pan over medium- high and add one clove of crushed garlic… …. and the fiddleheads. Sauté for approximately 1 minute. Add some fresh cracked black pepper… …a sprinkle of salt… …and a squeeze of lemon juice. Stir is all together.. …and the fiddleheads are ready!

Some things of which I am ashamed. - 5 second rule I buy canned broth. I do. I make my own stock in the winter when I'm feeling especially homesteady, but I also buy cartons and cans. Sorry. BPA and everything, and the environment. Plus, Mother Earth. I don't make my own bacon, and I do occasionally, well, EAT bacon, so that's kind of a dual mea culpa right there. On the plus side, I make my own energy bars. The Middle Eastern market near me has all kinds of treasures, and each time I wander in there I find more stuff. So I made more energy bars. Go to your nearest Middle Eastern market. Recipe for Chocolate Date Energy Bars If you have a food processor, these come together very quickly. My inspiration for this version came from both Shutterbean and Foodie with Family. Makes 16 to 20, depending on how big you cut them Line a 9" square baking pan with enough wax paper so it hangs over the left and right edges. Topple all ingredients into a sturdy, full-size food processor fitted with the metal blade. printable pdf

Korean Cuisine Panfried Smashed Potatoes | The Teacher Cooks I love potatoes any way they are prepared. Growing up my mother took us every Wednesday after school to visit my grandparents. My grandmother was such a good cook and I loved her boiled new potatoes with butter and black pepper. This is a great change from pan fried potatoes that I usually make as a side dish. I loved the flavor of the potatoes in the olive oil with the sprinkle of Parmigiano-Reggiano cheese. Panfried Smashed Potatoes from Gourmet Serves 4 8 medium red potatoes (about 2 inches long)1/2 cup extra-virgin olive oil ( I used 1/3 cup with no problem)1/2 cup rated Parmigiano-Reggiano cheeseGenerously cover potatoes with cold water in a 3-to 4- quart pot and add 1 tablespoon salt.Boil until almost tender, 10 to 15 minutes. The Teacher Cooks Like this: Like Loading...

homemades Bleu Cheese Stuffed Figs Figs are one of my favorite foods ever. I think I like them so much because fig season is incredibly short and they’re nearly impossible to find fresh out of season. So when they are in season I go a little crazy and eat them almost everyday! Bleu Cheese Stuffed Figs Makes 16 Ingredients:16 black missing figs, cleaned and stems removed4 ounces bleu cheese2 ounces prosciutto, thinly sliced and gently torn into 16 strips¼ cup marcona almonds, roughly chopped3 tablespoons honeywhite pepper to taste Directions: 1. Food Wishes Video Recipes Portobello Fries Not sure if you all recall, but a few months ago a reporter asked Kate Moss what one of her favorite quotes was. She replied with: “Nothing tastes as good as skinny feels.” Umm…isn’t that hilarious…and sorta sad? I mean, I’m grateful for her honesty. Thank heavens she’s not that skinny while scarfing down hamburgers and fries on a daily basis. I’m glad she came clean about depriving herself of all things awesome.When I’m really super bored, I sometimes dream about what I would feed her. Print this recipe!

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