background preloader

A Year of Slow Cooking

A Year of Slow Cooking
I'd like to preface this post with the following disclaimer: I love my family. This is just a story. Let's just say that your husband coaches soccer for 10 twelve-year-old girls. And let's just say that due to some rather inclement weather, soccer practice has been cancelled and awful lot lately. And let's just say that somehow your house has been offered up to have soccer "practice" -- which really means that 10 hungry twelve-year-olds are going to be in your home between the hours of 4:30 and 6pm.

Dairy Queen Blizzard I originally shared this recipe for my column on Serious Eats. If you’d like more details and photos, check out my article, In the Hall of the Dairy Queen. When it comes to the Blizzard, Oreo is hands down my favorite flavor. But if you have another variety you’d like to see me tackle, tweet me up @thebravetart. The nature of a Copy Cat recipe is that it takes a lot of subtle factors to re-create a taste we all know and love; if you substitute or deviate from the recipe, it just won’t turn out the same. But because I hate when people tell me what to do without telling me why I’ll explain some of the basic points behind this recipe.

Vintage Recipe: Warm Fudgy Pudding Cake Recipes from The Kitchn This is not the demure individually-portioned dessert served in restaurants with white tablecloths. No, ma'am. According to my mother, my grandma would make this for the kids when a special treat was merited. This messy, sticky, cocoa-rich affair is more like a self-saucing brownie than anything else. Thai Beef Lettuce Wraps In the last grass-fed meat box we got from Meadowhaven Farms there was a large chuck roast. Notoriously grass-fed chuck roasts can be tough and fatty. The meat is amazing but it’s usually so marbled with fat that it’s hard to actually make a roast out of. So we often use our KitchenAid grinder attachment and simply make extra ground beef with it since it’s a perfect mix of fat and meat. This time, however, I decided to crockpot the hell out of this roast and shred the beef to make lettuce wraps. And since I had some shredded cabbage in the fridge, I decided to make a Thai slaw and season the meat with an Asian flair to compliment the slaw.

Red Velvet Cake Recipe Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside. Flourless Chocolate Brownie easy & so good!! I know it’s hot out and the last thing you want to do is turn on your oven. I get it! But for these little gems I think it’s worth it. These flourless cookies popped up on my radar this past spring when I was really at the height of my low carb experiment. I found them over at Recipe Girl and added them to my long list of recipes to try. The fact that they didn’t have flour intrigued me, and their texture just makes them look ooey gooey good, right? Desserts With Benefits If I told you how many times I’ve made Homemade Nutella recently, I’m not sure if you’d give me a high five or a punch in the arm… it’s quite a shocking number. I maayybe use it a little too much. Are you going to (virtually) punch me? Well, I hope not, because my total overuse of the stuff has brought delicious homemade chocolate chips into my life, and soon to be yours. No no, this isn’t any old recipe, this is a necessity. You must have it.

World's best breakfasts Food & Drinks Curious what other people have for breakfast? Here is a top 50 best breakfasts from all over the world. Check this website for all recipes. English breakfast: Iranian breakfast: Bún Chay (Vietnamese Vegetarian Noodle Salad) Think of this more as inspiration and guide than a recipe. We like serving bún with deep fried tofu, which is quick and easy to cook, and the crispy texture is a nice contrast to the other salad ingredients. However, you could also use marinated tofu to add more flavor, baked tofu for a healthier version, or beef, pork, or shrimp for a non-vegetarian version. Feel free to include more lettuce, omit the cucumber, add a shredded carrot, use the herbs you like and have on hand. Most of all, enjoy your escape! A note on the sauce: Traditionally, bún is served with a sauce called nuoc cham, which includes nuoc mam, or fish sauce.

Perfect Mashed Potatoes Recipe Print Photography Credit: Elise Bauer Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water to the mashed potatoes for extra starch. Oven Roasted Chickpeas with Moroccan Spices When hunger strikes, do you grab the first food you see? Unfortunately it isn’t always the healthiest snack choice. Well you’re not alone! 12 Homemade Holiday Gifts (that aren’t cookies!) Admit it. When you think of “making” or “baking” some type of holiday gift you think of cookies. Or maybe candy. No matter what it is I guarantee it’s full of sugar, and collectively there’s just too much of that going around this time of year (in my opinion)! I personally think there are many other little holiday gift ideas that are more exciting – and more original – than cookies, and since I like to play by my own rules here’s some of what I will be giving out this year…

List of Good Eats episodes This is a list of all Good Eats episodes. Episodes[edit] Season 1[edit] Season 2[edit] EatingAsia: Kuala Lumpur and Klang Valley A classic Hainanese coffeeshop breakfast: coffee and charcoal-grilled toast with butter and kaya,usually accompanied by a soft-boiled egg About eighteen months ago Dave and I were approached by the editor of a new Dutch food magazine called Sabor. Would we be interested in doing a feature story on the topic of our choice for the inaugural issue, he wondered? In fact, for years we'd wanted to write and photograph a story on Malaysia's curious culinary mish-mash known as "Hainanese food". So in late 2010 we spent some time in Kuala Lumpur and on Fraser's Hill researching the story for Sabor. Sabor published its first issue last August.

Beef Taquitos This photo originally appeared in FamilyFun Magazine Like tacos, only neater to eat, taquitos have plenty of kid appeal. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges.

Related:  slow cooker