My Own Sweet Thyme: Mushroom Coconut Soup Ever know two people you never thought of as having anything in common and yet find that they really hit it off and make a great couple or turn out to be the best of friends? That’s sort of the way I would have thought about mushrooms and coconut. Truth is, I love mushrooms. Coconut, on the other hand, has been more of an acquired taste. As a child I avoided the stringy little bits of shredded coconut that were found in Christmas cookies and on Ambrosia Salads or German Chocolate Cakes. Even so, as I was thumbing through cookbooks from my cookbook shelf recently, I found just such a recipe. I was so intrigued with the Mushroom Soup with Coconut recipe, I vowed to give it a try. Unfortunately I mixed up the dates and missed the deadline for the Vegetable Love round-up. While this soup was perfect for Valentine’s Day it is also a great spring recipe. Mushroom Coconut Soupadapted from a recipe in "Table for Two: French Recipes for Romantic Dining" Add the broth and heat to boiling.
Recipes | Soups | Berkeley Bowl Ingredients 8 slices bacon, diced 1 ½ cups diced leeks 1 cup diced white onion 1 cups diced celery ½ cup diced carrot ½ gallon clam juice 2 lbs peeled and cubed potatoes 2 tsp salt 1 tbl fresh dill 2 tbl fresh thyme Ground black pepper to taste ½ gallon half and half ½ lb butter ½ lb flour 2 lbs mined clams Directions Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add butter and melt, add onions, leeks, celery, and carrots, and cook 5 minutes. Cook potatoes in clam broth until slightly tender but not cooked through.
Mark Bittman Main Dish « A Recipe A Day That’s right ~ a new Gooseberry Patch cookbook giveaway! This giveaway is for the new Gooseberry Patch cookbook ~ Weeknight Dinners This cookbook has a great set-up. Each chapter is a day of the week and each day is a different type of meals with corresponding recipes: Monday ~ Meatless Monday Tuesday ~ Tex-Mex Night Wednesday ~ Italian Thursday ~ Comfort Food Friday ~ Just for Fun If you win, you can look for the recipe that I have in this cookbook! The giveaway will run from today to February 14 at midnight. I chose two recipes that go together from the Tex-Mex chapter. Mix-Your-Own Taco Spice 2 Tbsps chili powder 1 tbsps ground cumin 2 tsps salt 2 tsps pepper 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp oregano 1/2 tsp red pepper flakes Mix all ingredients together in a small bowl. COOK’S NOTE: I put the leftover mixture in a ziplock bag and put it in the freezer where I keep all my home-mixed rubs and spice mixtures. Fiesta Chicken Soft Tacos Makes 4-6 soft tacos
Stephanies Kitchen – Snickerdoodle Cupcakes w/Cinnamon Cream Cheese Frosting My kids have been running around the house like chickens with their heads cut off. Tornados really. I don’t know if it is because we got our usual winter snowstorm in early spring, or if they are just tired of being in the house. So what does a Mom do when her kids are running around screaming and beating each other with wooden spoons and spatulas? We love Snickerdoodle cookies at our house. Have an awesome week. Snickerdoodle Cupcakes w/Cinnamon Cream Cheese Frosting makes 18 cupcakes 1 1/2 cups cake flour (or add 1 tablespoon cornstarch per 1 cup all purpose flour to make your own cake flour) 1/2 tablespoon baking powder 1/4 teaspoon salt 1/2 tablespoon cinnamon 1/2 cup butter, at room temperature 1 cup sugar 2 eggs 1 teaspoon vanilla 2/3 cup milk In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Cinnamon Cream Cheese Frosting Cream the cream cheese and butter until creamy and smooth. Happy Baking! xoxo, Steph
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Joy the Baker — I feel like I’m grasping tight to the things around me these days. I’m probably the first to shrug off the change of season, the change of moving cities, and the change of traveling a ton as no big deal…. but it all adds up to matter and I have to admit I feel a little crazy in the brain. This season I’ve started a new workout routine. Since I’ve moved away from my beloved SoulCycle in California, I’ve started practicing Bikram Yoga in New Orleans. I’m terrible. I’ve also taken out my Tender cookbook (a Spring go-to) and am daydreaming my way through Donald Link’s Down South cookbook in an effort to acclimate myself to my new city and surroundings. Here are a few more Spring flings I’m into these days. 1•• I am very pale. 2•• I absolutely LOVE this Ellovi Body Butter. 3•• I’m thinking of sporting short fingernails with Blue Orchid Nail Polish as the weather gets warmer. 5•• When I was a teenager my mom told me that I had a ‘hat face’. 8•• Two Tone Sunnies. I love you!
Grilled Recipes The Grilled Recipes Kitchen (The home of grilled food) invites you to try Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce Recipe. Enjoy grilling and learn how to make Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce. A spicy North African-style pepper sauce amps up the flavor in these beef kebabs. Prepare the sauce up to one day ahead. Yield: 6 servings (serving size: 2 skewers, about 1 1/3 cups couscous mixture, and about 1/4 cup sauce)Total: 1 Hour, 11 Minutes Ingredients Pepper sauce: 4 red bell peppers 1/2 cup fresh cilantro leaves 1/4 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1/2 teaspoon kosher salt 1/2 teaspoon caraway seeds 1/2 teaspoon crushed red pepper Skewers: 1 1/2 pounds top sirloin steak, cut into 1-inch cubes 3/4 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt Preparation 1. 2. 3. 4. 5. 6.
pad thai recipe Recipe: pim’s pad thai Did you have as lovely a weekend as I did? I hope so! Even if you don’t celebrate the Fourth of July (let’s say, because you are British) I hope the weekend treated you well. even the yard had red (paintbrush), white (yarrow), and blue (blue flax) We hiked in the mountains, got a little work done, ran a few errands, ate some great food, and saw brilliant, spectacular, thrilling fireworks! boom! You can see more of the fireworks photographs on my photo blog. So I am finally posting about a recipe that took me years to tackle. rice noodles soaking in water salted turnip If I don’t have a knock-em-out recipe, then I feel like I’m wasting time making something I won’t be satisfied with. brown sugar, chili powder, tamarind concentrate, fish sauce the sauce and eggs It took me over two years to finally attempt Pim’s recipe even though I knew it was the winner just from reading it, just from the conviction in her writing. sautéing the chicken It was fan-freaking-tastic.
Chocolate Cupcakes with Flaming Strawberries Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees. Line muffin tin with cupcake papers and set aside. Hollow the strawberries carefully.
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