Hasselback Potatoes These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
Mozzarella Sticks When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm. Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group. After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. Friday’s in my own kitchen. It might have been the alcohol, but the first batch was gone within a matter of seconds. With the right breadcrumbs, fragrant Italian spices and an organized assembly line for the essential double-dredging technique, perfect, scratch-made mozzarella sticks can be made at home in no time and with little effort. For the Mozzarella Sticks: Serves 4
Baked Cream Cheese Jalapeno Wontons « Veggie and the Beast When all my siblings were still living at home, Chinese takeout night happened every now and then…and by that I mean like once a week. We’d devour our absurdly huge mounds of food, possibly watch a movie or play a game, and then wrap up the evening with a little brother-sister-sister argument over who would get the final wonton after the other eleven were gone (yes, we bought two orders of six…every time). Now that I’m a refined adult (yeah, that) wontons have sadly gone all-but missing from my life. Until recently, that is, when the boy and I found ourselves at a restaurant that served jalapeno cream cheese wontons. In all my childhood wonton-consuming years, I had never thought about mixing anything with that smooth dollop of cheese. I mean, that’s just crazy. My memory of these jalapeno wontons lovingly remains in the back of my mind always, but this week it catapulted to the front when the boy asked if we could make them for dinner. Crispy Baked Cream Cheese Jalapeno Wontons
Homemade Cheese Crackers (for John) Several months ago, in a year that feels far, far away but couldn’t have been but one or two ago, my coworker John linked a recipe on our company chat program and asked me and sis blogging partner to make it. He’s not the only coworker of mine that is fond of asking us to make something for the benefit of my department at the office. I looked at the recipe and immediately was like, yeah, suuuuure. We’ll get right on that. Now, many, many promises later, we have made the recipe! John, these crackers are for you, dude. I actually bought the ingredients to make these just a couple of months ago, but the road paved with good cooking intentions often finds itself lit afire. You don’t need a whole lot of extras to make these. Lookit, the stage where the recipe looks like a horrible, messy mistake! We doubled the recipe, so we had two lumps of cheese to roll out. After rolling the dough to about an eighth of an inch thick, you get to play with that nifty fluted pastry cutter thingy! See?
How to Make American Cheese As our regular readers know, I’ll go to my grave defending processed, pasteurized American cheese. I understand your objections to this position. I’ve heard all of the arguments. It’s bland. It’s lowbrow. Heck, it’s not even technically cheese, but more of a sciency slurry of milk, whey, milkfat, artificial flavorings and oil, dyed orange and laid flat in individually-wrapped squares of cellophane. Why? To celebrate National Grilled Cheese Day today, we wanted to pay special tribute to processed cheese, the childhood classic that for many of us, formed the basis of our relationship to the grilled cheese sandwich. Ingredients 1 tablespoon water 1 1/2 teaspoons powdered gelatin 12 ounces Colby Jack cheese, finely shredded 1 tablespoon nonfat milk powder 1 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup plus 2 tablespoons whole milk Method Line a small 4×5 loaf pan (disposable pans work fine) with plastic wrap, letting the excess hang over the sides. Notes Copyright 2010-2013, FromAway.com
Homemade Fruit Roll Ups There are about a handful of things left in life that bring out my inner child, and one of them is fruit roll ups... Given the opportunity -- meaning the man of the house brings them home because he thinks it's funny to see me light up like a little kid -- I will eat an entire box in one sitting. So when I saw this recipe in September's Food Network Magazine, I knew I had to give it a try. There are several flavor options (check them out here) but I opted for Strawberry Banana and Raspberry Vanilla. While the raspberry had great color, in hindsight, I would stick to fruit with smaller/less seeds. See, this is what fruit roll ups do to me... Shopping List for Strawberry Banana (from Food Network Magazine) 3 cups strawberries, hulled and chopped 2 medium bananas, peeled 3/4 Cup sugar 1 to 2 tablespoons fresh lemon juice Non stick foil or a silicone mat Parchment paper Transfer the pureed fruit to a medium saucepan and bring to a simmer over medium-high heat.
Junk Food Makeover: Quinoa "Doritos" : BA Daily In our new column, Junk Food Makeover, we challenge culinary nutritionist Tricia Williams to recreate iconic snacks with a more wholesome, nutritious recipe. Williams’ Quinoa “Doritos” plated with the dehydrated onion and tomato they were made with. Photograph by Louis Chan The Challenge: Nacho Cheese Doritos Our memories of these nacho cheesiest of chips are fond ones: eating them out of the bag at sleepovers, pairing them with Coca-Cola on road trips, getting that greasy orange film on our fingers and happily licking it off. So we challenged nutritionist Tricia Williams to re-invent them as awholesome treat without compromising on the flavor. The Result: Althoughslightly more dense than the real thing, there’s a nice earthy spice toWilliams’ chips, and they have very nearly the same zing as Doritos inthe finish. Quinoa “Doritos” Chips: 1 1/2 cups quinoa flour3/4-1 cup water, lukewarm1 teaspoon sea salt For spice mix: Blend all ingredients together in a spice grinder or vitamix, set aside.
Pizza Cupcakes Tuesday, April 17, 2012 Pizza Cupcakes I made these on a whim this weekend and they were a huge hit with FH and my brother. I love how they look and they taste just as yummy. Technically it’s not really a cupcake. It’s a savory muffin with mini pepperonis and mozzarella cheese inside. I think these would make great party food. PrintSave Pizza cupcakes Yield: 12 Ingredients:1 1/2 cups all-purpose flour 2 tablespoons white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk (optional: additional 2 tbsp milk) 1 cup mini pepperonis 1 cup shredded mozzarella cheeseAdditional 1 cup of mozzarella cheese and 1 cup of mini pepperonis for toppingDirections:1.