Rau Cau (Coconut, Mocha, Pandan flavored Vietnamese Jello Cake Rau câu is a Vietnamese jello cake that is made out of agar agar, which is a seaweed by product similar to gelatin. It's made out of coconut milk, condensed milk and layers of your favorite flavorings like mocha, vanilla, coconut, banana, chocolate and durian (if you're adventurous!).. It has the same texture of pana cotta. It's a great alternative for vegetarians who do not want to use animal (usually pork) gelatin in desserts. Ingredients Yields: 6 servings 2 (0.88-ounce) package agar agar powder6 cups coconut milk2 1/3 cup superfine sugar, to taste7 1/3 cups cold water3/4 cup Sweetened Condensed Milk1 Tbs pandan paste, to taste1 Tbs mocha paste, to taste Directions Dissolve the agar agar in water. In a different pot, heat the coconut milk, then combine with the agar agar liquid. Brush each mold with cold water. Refrigerate for at least 2 hours or overnight. Bon appétit Tips I use the Longevity Brand Sweetened Condensed Milk, the one with the picture of a white long-bearded old man.
cauliflower and caramelized onion tart I realize that — short of admitting that I dislike most flourless chocolate cakes and hamburgers generally don’t do it for me — this is going to be one of the most ridiculous things I have ever said but here it goes anyway: sometimes I forget to taste all of this delicious food. I get busy, you see. Sometimes it’s because I’m bringing it to a party and it gets decimated upon arrival, before I even get a bite or a photo. (See also: S’more Pie.) Sometimes it doesn’t finish cooking until it’s really late and night and I’m full from dinner and forget about it until the next morning and it’s really not breakfast food. (See also: Coq au Vin) But most of the time these days I’m juggling baby while trying to edit photos and jot down notes while willing the baked good to cool so I can cut into it and sometimes, the star of the show ends up hanging out lonely on the counter, wondering if everyone up and left for the party without it. This tart is lush, luxe and lovely. Yields 8 servings
Pepperoni Pizza Puffs If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. I guess I have an affection for it too, but we don't indulge too often. If I had to choose a favorite pizza, it would be the Hawaiian, but no one else in my household appreciates its flavors like I do, too bad for them. So when my kids came home from school and I had this afternoon snack waiting for them, they were pretty excited to be having pizza at 3 PM. These are the simplest, yummiest little bites. If you have a mini muffin pan you are good to go. Preheat oven to 375o. Stir the batter and divide among the mini-muffin cups. Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Print Recipe Ingredients Directions Preheat oven to 375 degrees F.
King Cake One of my childhood favorite, a galette des rois is a golden circle of buttery puff pastry filled with almond frangipane, and it is as simple as it is delicious. Inside the cake is a tiny figure or charm called la fève ; the person who gets the charm in his slice is crowned king, or queen, for the day. Of course, i was crowned King – one of the perks you get when you selfishly eat the whole galette while hiding from intruders in the closet. The tradition of the galette des rois in France dates back to the middle ages. His Royal Highness won’t get into the hows and whys of making puff pastry from scratch today since it deserves a post of its own which His Highness will tackle one of these days but you can of course find some excellent tutorials online, like this one. The frangipane can be made in the food processor in seconds. Enjoy. Tags: Cake, Dessert Tuesday, January 4th, 2011Cake, Dessert
Italian Sausage Lasagna Stuffed Pizza… Good Thursday to you. Here is a simple yet completely satisfying pizza night extravaganza. I’ve added a second option of doing cute little heart lasagna calzones if you find them adorable like I do! The kids went nuts for these and I just bet yours will too :) Oodles of cheeses and Italian Sausage Marinara tucked inside whole wheat pizza crust, YUM! Trader Joes has my favorite pizza dough, it’s just a little over a buck. Here are most of the ingredients you’ll need. Brown the sausage and add your pasta sauce!! Prepare the ricotta cheese filling…parmesan, mozzarella and a pizza seasoning pictured below. This is a great seasoning, I use it in all kinds of Italian dishes. 2 options with your dough, either press it into a pizza pan or see the pics below for some little heart calzones! Roll and cut Fill, top with another heart of dough and press edges. mmmmm, love these and these! Here is the other option…stuffed personal pan pizzas, picked up the cute pans at William Sonoma last year. 1. 2. 3.
Pizza Recipe : Recipes for Pizzas Book Review People are spending hours and days glued to their TVs listening to horrific news and looking at videos and images that can make any heart cry. Bad news after bad news coming from Japan have moved everyone. My roommate for four years and a long time friend lives in Tokyo and the moment I got the news about the disaster, my very first thought was ,"gosh, is she ok?!" It is also the moment that makes you realize that what's actually true is today and now! I made a "not so traditional" version of Chicken Tikka Masala. Whatever be the story, I know that it is one of the most popular Indian dishes and the kind of Chicken Tikka Masala a restaurant serves determines the quality of a restaurant and a chef in my book. Ingredients: For Chicken Tikka: 4 boneless skinless chicken thighs (cut into cubes) 1 tsp Kashmiri red pepper powder (This is a red pepper which is not very hot but gives a beautiful color. Method: For the Masala: Pour oil in a thick bottom pan. For Cumin Scented Green Pea Pulao:
Malai Kofta/Cheese Dumplings Simmered in a Creamy Sauce Malai Kofta is a another classic dish from the northern parts of India. The food in this part of the country is greatly influenced by the myriad invasions we have had: the Aryans, Mughals, Greeks, Persians, Huns, Turks, Arabs, Afghans, the Portuguese, Dutch, French and the English – have all made their made their contributions in various ways. The cuisine in north India reflects the wonderful fusion of Indian, Middle Eastern and Persian styles of cooking and is characterized by its fragrant rich sauces, aromatic herbs and spices, saffron, milk and fresh cream, yogurt, cottage cheese, ghee (clarified butter), dry fruits and nuts. The ingredients combine to create rich, regal dishes, an elaborate feast to all senses. A dish for special occasions, Malai Kofta is delightful vegetarian alternative to meatballs (Malai = Fresh Cream; Kofta=Dumplings made from homemade cheese here). Serve with flatbreads, pulav, jeera rice. Related Posts: Dal Makhani/Lentils Simmered in Creamy Tomato Sauce
Kelsey's Favorite Homemade Pizza Recipe : Directions Make the dough: In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. In a stand mixer fitted with a dough hook, combine the flour and salt. Pour in the oil and, when absorbed, scrape in the dissolved yeast. Add the remaining 1/2 cup water and knead on low speed about 5 minutes. Turn the dough out onto a floured board and knead 2 or 3 minutes longer. Divide the dough into 4 balls, about 6 ounces each. Place a pizza stone in the oven and preheat it to 450 degrees F. Heat a large skillet over high heat and cook the eggplant and artichoke hearts separately in 1 tablespoon olive oil, adding more oil if necessary. To prepare each pizza, place a ball of dough on a lightly floured surface. Place dough on a pizza paddle or a cutting board and brush it with olive oil. Remove carefully, cut into 6 slices, and sprinkle with basil.
Spinach, Feta & Kalamata Olive Stromboli I should start by saying that I’d never actually eaten stromboli before making this recipe. After seeing a rendition on TV, I set out to make one in the style of Stuff Yer Face in New Brunswick, New Jersey. Where most versions seem to be rolled into a pinwheel-like log, this version is more like a burrito — er, Hot Pocket. Not quite a pizza, almost like a calzone, stromboli seemed like a perfect hand-held version of one of my favorite foods. Then again, I’m the kind of person who likes to fold my pizza slices in half before biting into them — there’s just something so satisfying about biting into gooey cheese surrounded by crisp then chewy dough. Sure enough, the ‘boli satisfied this particular craving. This recipe uses a your classic Italian-American, New York-style pizza sauce. For the Pizza Sauce: For the Stromboli Make the sauce: Place all of the sauce ingredients in a food processor and blend until well incorporated. Makes 4 Stromboli
Sticky Balsamic Ribs OK, Folks. No joke, these are the best ribs ever!! I always look at reader reviews when I choose a recipe. Begin with some fresh rosemary. Finely chop 2 tablespoons worth & put it in a mixing bowl. 2 tablespoons of balsamic vinegar & 1 teaspoon of cayenne pepper {I cut back on this a bit, as I was serving this to kids}. Next, peel 8 cloves of garlic. Mince them up & add 1 teaspoon of kosher salt {right on top of the garlic}. Add this to the mixing bowl, along with a 1/2 tablespoon of kosher salt & 1/2 teaspoon pepper and stir everything up. Next, you will need 4 racks of baby back pork ribs. Preheat the oven to 425 degrees. Cover tightly with foil & roast the ribs until the meat is very tender, about 1 3/4 hours. Add 1 cup of water to the pan & using a wooden spoon, scrape up all the brown bits. Brush the ribs with some more glaze & serve.Adapted from Gourmet magazine, July 2009Serves 4-5
Homemade Thin Crust Pizza | Apartment Therapy The Kitchn Since we're keeping the crust on the thinner side, this dough doesn't actually require time to rise. You roll it out after kneading it briefly and let it rest on the counter while you prepare the toppings. When it goes in the oven, the heat gives the bread a quick burst of rising so it will still have some chew when you bite into it. This said, letting the dough rise a little or even refrigerating it overnight gives the dough even more depth of flavor and a crackling crust. Once you've finished kneading, let it rise until doubled, divide it in two, and store the balls of dough in separate containers. When you're ready to make your pizza, take the dough out of the fridge and let it warm up a bit while you prepare the toppings—ten minutes or so should do it. Homemade Thin Crust Pizza Makes two 10-inch pizzas For the dough:3/4 cups (6 ounces) lukewarm water1 teaspoon active-dry or instant yeast2 cups (10 ounces) unbleached all-purpose flour1 1/2 teaspoons salt
Colorful Spiral Cookies Just try to be in a bad mood around one of these. Impossible! I was naturally drawn to these because of the bright, eye-catching swirl, not to mention the jumbo sprinkles-encrusted edges! If anything, these should be the SB mascot, because they are everything I love. Bright, happy, buttery and delicious. Also versatile! Another thing I love about these is that they are SLICE and BAKE. I won't go much into preparation here, because that's all in the recipe, but here are some pictures to give you an idea of the process. I wanted to make my dough even on all sides, so I trimmed some away to make an even roll. I used Wilton's rose gel food coloring. You'll then encrust the dough with jumbo (or other) sprinkles. Speaking of ham... Some of you may wonder why there are so many pictures of my dog, Biscuit, included in my posts. I'll say "Biiiissscuit...no-no!" ...and all my disciplinary plans fly out the window. EDIT: Laurie at Dalla Mia Cucina made them - check out her pretty version. Love,
Recipe: quinoa, black bean & sweet potato croquettes with pumpkin seed chipotle cream - Dreena Burton - Vegan Soccer Mom Black Bean, Sweet Potato and Quinoa Croquettes with Pumpkin Seed Chipotle Cream I recently asked my blog followers which of my recipes they’d like posted. I’ve been working my way through new recipes for my fourth cookbook. A few months ago, I posted a photo for these Black Bean, Sweet Potato and Quinoa Croquettes with Pumpkin Seed Chipotle Cream. This photo has teased you long enough… here it is, folks! These gluten-free patties are somewhat delicate and fragile, and so should be eaten with a fork as a patty or croquette, rather than on a bun as a burger. Black Bean, Quinoa, and Sweet Potato Spicy Croquettes In a skillet over medium-high heat, add the oil. Note: For kids, omit the chile in the sauté stage, and then before making patties, remove a portion for your children. Note: Cook the sweet potatoes in advance by baking whole. Recipe copyright 2010 Dreena Burton. Pumpkin Seed Chipotle Cream Using a hand blender or blender, combine all ingredients.