Project Food Blog Entry: Classic Kung Pao Fankhauser's Cheese Page Here is an abbreviated (roughly) alphabetized table of recipes on this site. Note that some are homesteading recipes beyond cheese: Links? News flash: Culinary Institute of America Kids website features Fankhauser's Neufchatel recipe here. Here is a new page for beginning cheese makers which lists a series of cheese making projects starting with the simplest to the more challenging. I have been making cheese since the early 1970s when my wife, Jill and I began "homesteading" on a little farm in SW Ohio. Here are recipes for cheese and other fermented food products, and milk-related information pages, all alphabetical except for the first and newest additions. Alphabetical listing of Recipes and Topics. Links to other Cheesemaking sites, Discussion Groups, etc. Here are some links that I have participated in over the years. If you are interested in an email-based discussion group, try "Cheesemakers List - Artisansrus.com". Send Email to:
Whisk Kid Antoshkowe Smaczki White chocolate mousse and brandy snap baskets 10th September 2010By SusiePhotography by Adam White chocolate mousse has always been a firm favourite of mine – I generally make it at Christmas and serve it up with brandy snaps. Mousse and brandy snaps were not the first thing that came to mind when thinking of things to cook for this month’s theme, but I soon realised that a hot and cold version would make an interesting twist For a bit of fun I decided to make the brandy snaps into cylinders and dip them in dark chocolate so they could hold the mousse and be moved around. I also topped them in fresh raspberries which resulted in my own little sweet woodland of brandy snap trees. Serves 6-8 Mousse 320g white chocolate 4 eggs (separated) 1 ½ cups cream 1 tsp gelatine Cylinders 50g butter 50g caster sugar 2 tbsp golden syrup ½ tsp ground ginger 50g plain flour Mousse 1.
Gorgonzola Tart with Cranberry Orange Ginger Chutney & Candied Pecans By now, the combination of marbled blue cheese with cranberries and pecans is nearly cliché. But it’s a flavor profile I never tire of, and one that is not in risk of going out of fashion, at least not any time soon. (I hope.) The first time I tasted this trio of savory goodness, I had just moved to California and was working in a sleepy town outside of San Francisco, in Marin. It just goes to show you: you never know where you might find good food. Down the street from my office was a little deli. I wanted to channel this salad into a savory tart. And whipping up a fragrant Gorgonzola-Crème Fraîche-Cranberry filling. I topped it off with a brilliant Cranberry Orange Ginger Chutney that was a dinner party favor from Lisa at Authentic Suburban Gourmet. Finally, for some crunch, I crowned the tarts with candied pecans. And then I inhaled a tart. I am not ashamed. Special thanks to Lisa (Authentic Suburban Gourmet) for her amazing chutney and to Monika for her help in developing this recipe!
Momofuku Milk Bar Crack Pie Recipe February 27, 2010 Momofuku Milk Bar Crack Pie Recipe I’ve never tried crack before, but after having this pie, I don’t feel I ever need to. Feelings of euphoria? Check. Oh boy, is there a craving for more. Don’t worry, that didn’t happen. The smell of the pie baking is pleasantly sweet, but it doesn’t drive you into a frenzy the way that first bite will. Don’t make my mistake: make two pies. Hours later with Crack Pie just a fuzzy memory, I was feeling slow, lethargic, and depressed. I’ve now made Crack Pie three times, in three different incarnations: Crack Tart, Crack Pie Pops, and good old fashioned Crack Pie. Mike: Did you know Crack Pie is $44 a bite? For all of you who don’t live in NYC and don’t want to buy a $44 pie, here’s the Crack Pie recipe from the LA Times. Crack Pie Recipe Oatmeal Cookie for Crust Directions 1. Crust Ingredients Crumbled cookie for crust 1/4 cup butter 1 1/2 tablespoons brown sugar 1/8 teaspoon salt Filling 2 prepared crusts Powdered sugar to garnish
Zielenina dimply plum cake « one cake two cake I can’t really get behind the saying that one shouldn’t judge a book by its cover. I’ve spent hours wandering bookstores, mired in indecision, and the only thing that finally jolts me out of it is getting distracted by a pretty cover, and then just buying that one out of desperation. How should I know if it’s a good book until I’ve read it? Isn’t this what covers are for? By the same token, my ever-wandering attention was captured by this recipe mainly because of the name: Dimply plum cake! Charming, no? And I was glad I did, because it was a success. Dimply Plum Cake – from Dorie Greenspan 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon ground cardamom 5 tablespoons unsalted butter, at room temperature 3/4 cup light brown sugar 2 large eggs 1/3 cup flavorless oil, such as canola or sunflower Grated zest of 1 orange 1 1/2 teaspoons pure vanilla extract 8 purple or red plums, halved and pitted Preheat oven to 350°F. Like this: Like Loading...
Recipe: Edamame Beans, Chickpeas, Shiitake Mushrooms and Spinach High protein Edamame beans and nutrient dense spinach make make up the bulk of this high fiber nutritious hot salad. It’s been FAR too long since we shared a new recipe with everyone and we’re sure you missed us. This is the first of what I hope will be 2 new recipes each month as once a week was too much to keep up with in our busy lives. I’m sure you can all relate. We love color in our foods and varied textures as well. Edamame beans are green beans in large pods commonly known as Soy Beans. Adding to that the fact that 1 cup of chickpeas has 12 grams of fiber – and this dish packs a punch most people are lacking these days. 3 Tbsp coconut oil 1 onion, diced 1 tsp fine sea salt 1 cup shiitake mushrooms, stems removed and thinly sliced 1 Tbsp grated fresh ginger 1 cup shelled edamame beans (thawed) 1 Tbsp dulse flakes (dulse is a red seaweed and can be found in most stores in dried flakes. Saute the onion in the oil on medium heat until it starts to turn translucent.
Baking with Basil Weganizm w kuchni Better-Than-Crack Brownies (Treats For Co-Irkers) Sometimes you come across a recipe that demands your immediate attention. Maybe you're sitting in rehab somewhere trying to find a substitute for crack. Maybe you're a suburban housewife who just needs a jolt of chocolate and peanut butter. I'm not even going to post the recipe here because I flagrantly and unabashedly stole it from Jessica at How Sweet It Is. You may be able to practice some self restraint but I knew IMMEDIATELY that my will power was non existent, so I'll be shuffling these goodies off to work with hubby tomorrow. Thanks Jessica for sharing such a great recipe!