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Eat Your Books - A search engine for your cookbooks!

Eat Your Books - A search engine for your cookbooks!
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Home - They Draw & Cook Slow Roasted Tomatoes I have had a bumper crop of Roma Tomatoes this year. A dream come true. I have bottled whole tomatoes, salsa and tomato jam. I went out to my garden to find MORE tomatoes. This is what I decided to use: 12-14 ripe Tomatoes (any variety will work, even cherry tomatoes) Fresh basil (used after roasting) Wash and core the tomatoes. Cut the tomato in half length wise. Drizzle a baking sheet with extra-virgin olive oil. Arrange the quarters on a baking sheet. Drizzle tomato wedges with more olive oil. Sprinkle with Kosher salt. Crushed red pepper flakes (optional) Dot the tomatoes with a clove of garlic every now and then. Place the tomatoes in a preheated 175 degree oven. Bake for 10 hours. After 10 hours your tomatoes will look a bit shriveled and dried. Remove the tomatoes from the oven. At this point the skins can be removed very easily. I layer the tomatoes with a nice olive oil, fresh basil, and the garlic that was in the oven with the tomatoes. Add the roasted tomatoes. Slow Roasted Tomatoes

Cooking Issues — The French Culinary Institute's Tech'N Stuff Blog Features This salad is so good, but it is not a salad you make for yourself. This is a salad you make for ten people because the amount of washing, peeling, chopping, and otherwise prepping it requires is not worth it for one person. Unless, of course you make the salad for one person who will eat it at every meal for three days straight, making that almost the equivalent of ten people. I might (or might not) have or might have done that… [click to continue…] Happy National Medjool Date Day! If we’re dedicating an entire day to Medjool Dates, then we may as well be eating them at every meal (and in between meals, too). We have been cooking our way through the first cookbook in a very long time that has moved us this much, and when challenged with the project of cooking with dates, we didn’t have to stray one page from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. For National Medjool Date Day, I got to baking this weekend. Apologies…

Educated Palate — Giuliano & Lael Hazan's Blog April 15th would have been Marcella Hazan’s 90th birthday. To celebrate her life and continue her legacy, we are proposing a “group hug” and asking those who wish to be included to make one of Marcella’s recipes. The recipe we’ve chosen is Pasta alla Busara, from Marcella Cucina. The International Culinary Center in New York (the ICC) has established a scholarship to provide financial assistance for aspiring cooks who wish to enroll in ICC’s Italian Culinary Experience. We wish everyone a buon appetito and raise our glasses to Marcella. Lael and Giuliano Pasta Alla Busara reprinted by permission of Victor Hazan, from Marcella Cucina page 184 The portion of the Italian coast that, in the northeast, curves over the uppermost tip of the Adriatic Sea, is part of a region known as Friuli-Venezia Giulia. Of the many superb varieties of seafood native to those waters–the crabs, shrimp, mussels, clams–the most famous is the crustacean called scampi. [click to continue…]

Brown Eyed Baker | Sweet. Savory. Sinful. 2012 NPR cookbook roundup AND additional shortlist recommendations « cookbooks for dinner Hold on to your hats! The NPR holiday cookbook roundup, my go-to guide for the overlooked gems, rightfully-hyped showstoppers, and perfect steals of the cookbook world is now out! In addition to the top 10 I chose for NPR, you’ll find here all the ones that I loved for one reason or another but couldn’t fit in the top ten. It’s a glorious jumble, and there’s something for every cook on your list. (If you want to learn more about how these books are chosen, you can check out the 7-point rating system.) The 2012 NPR top 10 (in no particular order):1. …and now, it’s on to THE SHORTLIST. Best Cookbook for After the End of CivilizationThe America’s Test Kitchen D.I.Y. Best Travelogue CookbookBurma: Rivers of Flavor by Naomi Duguid Best Ambitious Kitchen PrimerKeys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook by Aida Mollenkamp Best Gift for Your Most Intrepid Food FriendsSalumi: The Craft of Italian Dry Curing by Michael Ruhlman and Brian Polcyn

cheesecake Daring Bakers first: The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge. I was really excited by this month's challenge. We were given a basic cheesecake recipe and allowed to do whatever we wanted to it. Triple Lemon Cheesecakeadapted from Abbey's Infamous Cheesecake crust:2 cups Keebler Sandies Simply Shortbread crumbs1 stick butter, melted (I would probably cut down the butter next time, although the crust was delicious; the cookies are so buttery already that I don't think you need all the extra butter)2 Tablespoons sugar1 teaspoon vanilla extract Mix together and press into the bottom of a 9" springform pan. cheesecake:3 sticks cream cheese, 8 oz each, at room temperature1 cup sugar3 large eggs1 cup heavy cream3 Tablespoons fresh lemon juice1 Tablespoon lemon zest1 vanilla bean1 recipe lemon curd (recipe follows) Preheat oven to 350 degrees. Whisk together all ingredients except butter in a nonreactive saucepan.

Mini Butterfinger Cheesecakes Mini Butterfinger Cheesecakes ~ Small in size, big in flavor, this no-bake cheesecake is flecked with gold and is likely to produce to euphoric food high. Okay, I lie. It’s flecked with a sweet and salty combination of crushed Butterfingers and pretzels throughout the peanut butter cheesecake portion and is bottomed-out with a crust made of the same crushed combo. Butterfinger No-bake Cheesecake Remember when I was on a run of these no-bake cheesecakes a year ago? So while these may not produce a euphoric high, they will tempt your taste buds towards having seconds. Anyhow, this request brought me back to my love for all things mini and decorated. A few notes: To make this recipe as mini cheesecakes I used this pan by Chicago Metallic. Butterfinger No-bake Cheesecake Makes 10 two inch cheesecakes or one 8 inch cheesecake. Ingredients: Crust: 9 oz mini size butterfingers (about 24 mini size Butterfingers)3 oz pretzels Cheesecake: Chocolate Pouring Glaze: Peanut Butter Cream Cheese Frosting: 1. 1.

Holiday Cookbook Giveaway! Christmas time's a-coming and in the spirit of holiday giving I'm wrapping up some of my favorite cookbooks for YOU! Decorating Cookies is written by cookie-making guru Bridget of Bake at 350. It's such a beautiful book with big, glossy images. You'll have no trouble creating cookie masterpieces with her clear instructions and tips for success! I'm seriously in love with those mushroom cookies on the cover! Desserts in Jars. I am a huge fan of this! Sugarlicious is by Meahgan Mountford who writes The Decorated Cookie. The Cookie Dough Lover's Cookbook! Lindsay Landis of Love and Olive Oil has created the ultimate guide to making your cookie dough dreams come true! From the first time I laid hands on the puffy cover, I've been thoroughly smitten with Shauna Sever's Marshmallow Madness book. The Essential James Beard Cookbook is a compilation of James Beard's essential recipes- in every category. SprinkleBakes: Dessert Recipes to Inspire Your Inner Artist! My book! !

Zuppa inglese (Italian Trifle) | Memorie di Angelina Zuppa inglese, literally “English soup”, is actually neither English nor a soup. It is a classic Italian dessert, but the name is apt nevertheless. Its texture is very reminiscent of the bread-thickened soups so typical of the cookery of central Italy, only sweet and cool rather than savory and hot—a kind of cousin to the more familiar tiramisù and an even closer cousin to the much less known Tuscan zuccotto. It is actually quite simple to make, but makes a great impression, especially when served in a large glass trifle bowl. Ingredients Makes enough for a crowd For the crema pasticcera: 8 egg yolks750g (3 cups) sugar75g (1/2 cup) flour1 liter (4 cups) milkGrated zest of 1/2 a lemon75g (1/2 cup) unsweetened cocoa (or equivalent in chocolate, broken up)2-3 spoonfuls of sugar (optional)Milk, q.b.1 kilo (2 lbs.) sponge cake or pound cake (or ladyfingers)Alchermes or other liqueur(s), q.b. For the topping (optional): BerriesSour cherries (amarene)Sliced almonds Directions Notes Ingredients

About :: Cannelle et Vanille I am Aran, a Basque ex-pat living in the US since 1998, and this is Cannelle Et Vanille, my baby, my blank canvas for creating anything and everything sweet that comes out of my heart. Why the name Cannelle Et Vanille? Because those are the smells and tastes of my childhood and this blog is very much filled with nostalgia. I am a mother of a boy and a girl who keep me busy and a freelance food writer, stylist and photographer. My first cookbook “Small Plates and Sweet Treats” was published by Little, Brown & Company on October 23, 2012. I love comments and feedback so please don’t hesitate to contact me at aran@arangoyoaga.com. After responding so many emails about the same topics, I thought it would be a good idea to add a FAQ section. I am looking to buy a new camera and I like your photography. I think which camera to use depends on many things, mainly how you will be using it, what you are trying to achieve with it and of course, your budget. Where do you get all those lovely props?

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