Watermelon Lime Sorbet Slices A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. The type of heat where when you step outside the door and your skin is wet before the door swings shut behind you. When your simple syrup is cool and watermelon chunked, blend them together in a food processor or blender until smooth. Cool the liquid completely in the refrigerator for a few hours. This then goes into the freezer. There’s nothing like a slice of watermelon on a warm summer day, especially when your slice happens to be sorbet. Truly, nothing. A few tips if you want to make slices: Use a small, personal size watermelon.Freeze only long enough for the sorbet to set, or if you freeze longer, give it a good amount of time on the counter to soften up.Dip your knife (I used a large chef’s knife) in warm water in between each cut, and try to cut 2″-3″-thick slices off the watermelon.
Homemade Snickers Bars | How Sweet It Is - StumbleUpon Insanity. That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? Well… in that case you should make some homemade snickers bars. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. But now Nikki is like my bestest friend ever. nougat layer
Spicy Oven Baked Potatoes Recipe - How to Bake Potatoes in Oven — COOKING & MEALS » MEALS — Eatwell101 Are you fed up with bland water cooked or steamed potatoes? If so, you really should read the following recipe because these baked potatoes are so easy to do. Not too fat, easy, quick to prepare … You can easily modify the selection of spices, the potatoes flavor will be very different.Update: after trying this recipe, I encourage you to check these cheesy and spicy potato wedges! Ingredients: oven baked potatoes Potatoes :)1 tablespoon oil2 teaspoons herbes de Provence (dried thyme, rosemary, oregano…)1 teaspoon paprikaA pinch of 4 spices mix (4 different varieties of pepper)Salt and pepper Cooking instructions: oven baked potatoes Preheat oven to 390°F (200°c). Clean the potatoes carefully with running water, you don’t have to peel them because skin plays a big role for the final taste! In an airtight container (or a freezer bag), put the potatoes, oil and spices. Arrange the potatoes on a baking sheet lined with parchment paper (or a good silicon baking mat, just like this one).
eat make read April 29th, 2011 It’s Friday, it’s sunny, it’s time for margaritas! This week I was inspired by those slices of mango that we eat in the summer that are sprinkled with spicy salt and are basically the simplest, best thing ever. So cheers! mango margarita with spicy saltmakes 1 drink 1 1/2 oz mango juice 1/2 oz fresh squeezed lime juice 1/4 oz agave syrup 1 1/2 oz 100% agave tequila lime slice to garnish 1 Tablespoon salt 1/8 teaspoon cayenne pepper 1 Combine salt and cayenne and spread in an even layer on a plate. Design Crush & Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted.
Weekday Vegetarian: Chilled Guacamole Soup Jaymi's Notes: These little pancakes are crispy and delicious, and make excellent appetizers or a side dish for brunches. Made with just a few basic ingredients, these can be whipped up in a matter of minutes. There are a couple aioli recipes I thought could pair well with these, including lemon and basil aioli and roasted garlic and lemon aioli. You could certainly play around with different dips and sauces that would work with these flavorful fried goodies. This recipe made far more than I could eat, so I saved a few cooked pancakes in the refrigerator. More on The Cooking Project. Kelly's Recipe: Staying with the theme of quick appetizers for entertaining which I introduced yesterday, here is another recipe that you can make quickly from the contents of your refrigerator. Zucchini Pancakes 2 small zucchini, grated1 small onion, grated1 egg1 tbsp fresh dill, or 1 tsp driedSalt and pepper to taste1/2 cup (or more if necessary) bread crumbsoil for fryingyogurt or sour cream for garnish 1. 2.
The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Now, press plastic wrap down onto the top of the dough, being sure it is completely covered, and refrigerate for a minimum of 24 hours. Author: The Crepes of Wrath
Warm Potato Salad with Bacon | Bumbles & Light I’d never had purple potatoes before until recently, and I feel just a little like I’m late to the party and that someone has been keeping this incredible secret from me all this time. Not only are they such a pretty colour both on the outside and inside of the potato, but they have a sort of earthy, nutty flavour and have more antioxidants than regular potatoes. Now that I’m in on the secret I’m going to be hunting them out every week at the farmer’s market or our local grocery store this summer for certain. This isn’t really a usual sort of potato salad, there’s no mayonnaise for one thing, although I certainly wouldn’t claim it to be a healthy alternative (you’ll see when you get to the recipe). This recipe is originally from one of my Nigella Lawson cookbooks, Nigella Express, the pages are tatty and well-thumbed with the amount of times I’ve flipped through it for recipes and inspiration. Warm Potato Salad with Bacon
The Curious Cook: More Kitchen Science & Lore - Curious Cook In this book, a sequel to the first edition of my book On Food & Cooking, I brought the scientific method into my home kitchen to take a closer look at a number of common foods and cooking methods. The first group of experimental chapters answers such questions as: Why do lettuces, avocados, and basil leaves turn brown, and how can you retain the green in salads, guacamole, and pesto? How do you keep tender meats from becoming tough by the end of the braise? Is it preferable to clean mushrooms with a moist cloth instead of rinsing them? In a second group of chapters, I mused on the fact that although many of us are eating better and more variously than ever before, we're also more anxious that our eating habits will do us in. Table of Contents: Reviews "Some works are so original they defy classification. "The Curious Cook is an indispensable kitchen companion to conventional teaspoon-of-this, dash-of-that cooking volumes." "A thoroughly charming and extremely useful new book."
About Harold McGee - Curious Cook I write about the chemistry of food and cooking. I took up this odd vocation after studies at the California Institute of Technology and at Yale University, where I wrote a doctoral thesis with the prophetic title "Keats and the Progress of Taste." After several years as a literature and writing instructor at Yale, I decided to practice what I'd been teaching, and write a book: a book about the science of everyday life. The result was the publication in 1984 of a 680-page compendium, On Food & Cooking: The Science & Lore of the Kitchen. My timing was lucky: America and Britain were awakening to the pleasures of good food and to the diversity of world cuisines, and On Food & Cooking helped satisfy the growing hunger for information about ingredients and techniques. Six years after On Food & Cooking, in 1990, I published a shorter and more personal book, The Curious Cook: More Kitchen Science and Lore. You can contact me via email at harold at curiouscook.com.
Thai Panang Curry with Beef When I requested my friends at TX Bar Organics, North Cal for their most suitable cuts of organic grass fed beef to showcase my Thai beef Panang curry post, they instantly delivered several choices, all beautifully vacuumed-packed in an ice box, and distinctively labeled. After careful deliberation, I decided on chuck roast (click on the picture gallery above), which by the way is excellent not just for Panang curry, but any braising recipe as well. Coming in close was a tender juicy piece of top sirloin, which I can’t wait to share with you in my next beef recipe post. The name of the curry – Panang/Phanaeng, originates from my hometown, the beautiful island of Penang on the west coast of Malaysia. The last time I cook Panang was with chicken, and I kept it simple using a can of off-the-shelf Panang curry paste. By the way, I am excited to inform everyone on an upcoming organic grass fed beef giveaway sponsored by my good friends at TX Bar Organics.