Chile-Ginger-Mint Jellies Recipe at Epicurious
Bring 2 1/2 cups water, ginger, sugar, and chiles to a boil in a 2-quart saucepan, stirring until sugar is dissolved. Reduce heat and briskly simmer for 10 minutes. Stir in mint, then remove pan from heat. Cover pan with a lid and let stand for 15 minutes. Strain ginger-mint tea through a fine-mesh sieve into a large liquid measuring cup or bowl. Sprinkle gelatin over remaining 1/2 cup water in cleaned saucepan and let stand for 1 minute to soften. Measure liquid, and if it's less than 2 1/2 cups, add more water. Beat cream with sugar in a bowl with an electric mixer until it just holds soft peaks. Cooks' notes: •Because the ginger contributes heat in addition to the chile, some members of the staff found the greater amount of chile a tad too spicy.
Eggs in Avocado Slices for a Festive Holiday Breakfast | Apron Strings
digg Eggs in Avocado Slices for a Festive Breakfast to Remember Holidays are a time for indulgence. A time to relax with a leisurely breakfast shared with friends and family. So. Eggs in Bell Pepper Rings So, I decided to try my luck using an avocado slice. It was very recently that I discovered that avocados are delicious when gently cooked. Make these part of your Christmas morning this year – or your next Saturday breakfast for friends. I saw this idea on an episode of The Next Iron Chef, where heavy hitter Geoffrey Zakarian made eggs and avocados, so I decided to try this at home. There isn’t a “recipe,” really, all you do is this: Heat a non-stick skillet to low heat. NOte: this post was just made party of a link party for California Avocados on Cookin Canuck. Then, just sit back and wait for the oohs and ahhs! Breakfast is a good way to get the uber-healthy green fruit into our diets.
Pumpkin Soup with Chocolate & Chipotle
Pumpkin soup in May. I know what you’re thinking: she’s finally lost that last (lonely) marble. But hear me out: I realized yesterday that June is nearly upon us; and with June comes the first onslaught of seasonal produce. My CSA will start, and with it kale, chard, cabbage and all those gorgeous Spring greens. So, in the category of “taking my own advice” (something I so rarely do), I took stock of the situation in the chest freezer yesterday. To that end: pumpkin soup. Oh, happy was the day when I decided to clean out the freezer, because if I wasn’t focused on maximum freezer clean-out, I may never have invented this soup, and that would have been sad indeed, my friends, because it is outstanding. For those of you who don’t have (or can’t fit) a chest freezer in your digs, or who didn’t squirrel away any pumpkin last Fall: I’m sorry. Adapted from Pumpkin Soup with Crispy Sage Garnish in Homegrown: Pure and Simple by Michel Nischan Pumpkin Soup with Chocolate & Chipotle Serves 8 – 10.
Tea-Scented Pumpkin Soup
In these last few days before The Election, I have been trying to ease my political anxiety through food. When I catch up on my Google Reader and NYTimes in the morning, I find myself reaching out for snack. A chocolate bar to gnaw on, a cookie to hold on to, a tub of ice cream to drown oneself in. I don't think this is healthy. It's resembling how many women try to ease first date jitters or calm oneself after a devastating break-up. I have also been cooking nonstop. And like most people using cooking as anxiety distraction, I have taken a step back from experimentations to attend to my comfort food needs, mainly soups, noodle soups, and cookies.
tomato sauce with onion and butter
I could no longer resist this sauce, and frankly, I don’t know why I even tried to: food bloggers obsess over it, and they’re not a bad lot to base a recipe selection upon. Adam of Amateur Gourmet fell for it five years ago. Molly at Orangette raved about it over two years ago, with a bonus approval marking from Luisa at Wednesday Chef. So what is it with this sauce that it moves people to essays over it, tossing about exclamations like “brilliant!” Butter and the juice of stewed onion is all it apparently takes to transform a two-pound can of tomatoes to something velvety and lush. One year ago: Clementine Cake and Mushroom BourguignonTwo years ago: Chicken Caesar SaladThree years ago: Cauliflower and Brussels Salad and Leek and Mushroom Quiche Tomato Sauce with Butter and Onions Adapted from Marcela Hazan’s Essentials of Italian Cooking Another thing that blew my mind about this sauce: I, for one, am a grated parmesan junkie.
