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Michael Ruhlman - Translating the chef's craft for every kitchen

Michael Ruhlman - Translating the chef's craft for every kitchen

Cultured Young Coconut Yogurt A few months ago I decided I wanted to make my own yogurt. Real, cultured yogurt. Of course making it traditionally with animal milk was out of the question, so into the world of milk alternatives I went. Recipe Index Cranberry Sauce Cranberry Compote Ideas Kale Salad With Figs and Feta Melon Salad with Chili and Lime Whole Roasted Sriracha Chicken Grilled Halibut with Spicy Yogurt Raita (A recipe from David Tanis, A Platter of Figs) Taste Buddies - A Sydney Food Blog Week four into the pastry module and I am well and truly on a butter high. Not exactly great for the cholesterol but I’ve only got two weeks left until the end of term. One of our recent lessons included making sweet paste, also known as “pate sucree”. Sweet paste is used for tart bases or shortbread cookies. There are several methods in which to make it with the ‘creaming’ or ‘rub in’ method resulting in a lighter and crumblier end product.

anissa's blog Yesterday I was taken to buy saffron by my wonderful friend, Maryam Abdallah, Qatar’s first TV chef and a wonderful cook and educator. On the way, she gave me a wonderful tip on how to make sure I am buying real saffron which I thought I would pass on. Now, you probably don’t need to know this if you are buying saffron pre-packed by the gram but you better know it if you are going to buy saffron in industrial quantities the way they do in the souk. Soft-Serve Frozen Yogurt You guys must think that all I eat these days is ice cream. Well, that’s not true, I still eat my green salad everyday and a few other things, but for some reason every recipe I create for the blog turns into an ice-cream. I hope you are enjoying the ice cream spiral I’m on. Today’s ice cream is soft-serve frozen yogurt, destined to cool you off.

Good Morning Sunshine Bars I have some really exciting news, folks. Set your TiVos to “awesome”, because I am going be on Anderson Cooper Live on Thursday, February 28th! Three competitors were chosen to face off in Anderson’s Chocolate Chip Cookie Challenge, where I will be force feeding Mr. Cooper cookie after cookie. It’ll be just like that episode of The Simpsons where Homer goes to hell for eating the Forbidden Doughnut, and they hook him up to that machine that feeds him a million doughnuts and he still asks for more. I hope that you will all watch as I embarrass myself on national television.

Two Tweaks on the Cosmo, Mandarin style . . . Mandarin Cosmo Jelly Shot (front, pictured with Mango Cosmo Jelly Shot), garnished with a small wedge of mandarin orange Mango Cosmo Jelly Shot, garnished with a small wedge of fresh mango A reader inquired if Jelly Shot Test Kitchen had any recipes featuring mandarin vodka, his wife's favorite liquor. Raw Food Life - the Science of Raw Food! Would you like to live in a world without war or poverty ... where everyone respects the lives, liberty and property of everyone else? Would you like to see justice, equality and freedom for all become a reality? Learn about how to form "Octologues" -- groups that use consensus (vs. majority rule) and an ethical code of behavior to increase our power and ability to get things done. Together we can restore our freedoms locally and create a non-coercive model to replace our corrupt political institutions. Click this button to learn about the recipe for peace, prosperity and freedom. WELCOME The Science of Raw Food

Homemade Peanut Butter Once you make peanut butter at home, it will be very difficult to get excited about storebought peanut butter ever again. Not that eating peanut butter of any kind would ever be a chore because I love it so, but homemade peanut butter is a delicacy. And a nearly effortless delicacy at that. It’s akin to savoring a piece of high-end dark chocolate that’s rich and pure, uncomplicated by fillers, additives, or ingredients that have no place being in chocolate; and then grabbing a milk chocolate bar in the checkout line at the grocery store, which is likely a combination of tasteless, grainy, and waxy.

We Like It Raw - Raw Food Goodness I’ve just gotten back to Utah from Eugene, Oregon and WOW what a trip it was! I was so blessed to be able to spend some quality time with my son Erik who is a vegan chef in Eugene hiking and site seeing. Eugene is literally a MECA of vegan cafes! They are everywhere! He told me it’s harder to find meat in Eugene than it is vegan food.