Guinness Braised Shortribs The rest of this great meal was Guinness braised short ribs, and potato-celery root horseradish mash. These 3 components went amazingly well together, tied with guinness, thyme and balsamic. This was a classic meat and potatoes, but it was elevated to steakhouse quality with simple tweaks and flavors. 1 pound of short ribs per person is a good amount. Pat them dry, salt and pepper nice, then dust with flour. This is the beginning of the braising liquid. The pan needs to be super hot to brown all the sides. It was a can of Guinness, half cup of balsamic, and half cup of beef broth. Brown all sides, all SIX sides. Get all that goodness in the pot. This thing is ugly. And hard to peel. The celery floats, the potatoes sink. Butter, garlic and horseradish in the potato mixing bowl. After we took the beef out of the braising liquid, we removed everything else and reduced the liquid until it became thicker and more flavorful. No more words........... make this.
- StumbleUpon There’s a thing in my house that when you have ripe ol bananas either you make banana bread or banana fritters. These delicious tasty treats can be eaten morning, noon, or night, as a snack or as dessert. These fritters are so easy to make and will satisfy any craving you may have. So if you have a few of these bananas lying around your hose… don’t toss them, put them to GREAT use! Enjoy! Peel and mash the ripe bananas. Beat egg, sugar, vanilla, cinnamon, and nutmeg. Next, blend egg mixture with mashed bananas. Make sure it is all incorporated. Then sift flour and baking powder into the banana/egg mixture. Mix it all together. If the batter seems to be too thick add a little milk… I added about 1/4 cup to 1/2 cup of milk. Add oil to a frying pan and place on medium high heat. Drop spoonfuls of the banana fritter batter into the hot oiled frying pan. Flip when you see the edges starting to get brown and golden. Lastly, combine cinnamon and sugar together to create your cinnamon sugar. Ingredients
Chocolate Chip Lava Cookies | Kevin & Amanda - StumbleUpon I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! Let’s make some right now :) All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Heaven help me. Mama mia. 1. 2. 3.
Recipe Index Here are the recipes, the outcome of my explorations, and our journey. “Cooking is an art and patience a virtue… Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing – love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist – not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love.” ― Keith Floyd “Life itself is the proper binge.” ― Julia Child It is time for you to begin your journey… “I am not a glutton – I am an explorer of food”. ― Erma Bombeck They make their way out of my kitchen to the world, only after they are tested and approved by family and friends. “You can’t just eat good food. See them as a framework on which you can create your own. “Tomatoes and oregano make it Italian; wine and tarragon make it French. and finally…
Tifa Kerbal Chomps Your Face - Blog - Missing Morocco When you mention Morocco people think of Humphrey Bogart, Arabian Nights, exotic markets, romantic getaways, tiles, fairy tales. I think of food. Lots and lots of food. In fact, every time my family and I visit, there are so many people to see. I’ve been cooking more Moroccan meals at home recently. The recipe itself is very basic, but there are quite a few steps involved.It will behoove you not to rush it. Ingredients:2 cups flour2 cups fine semolinaA dash of salt1/4 teaspoon yeast1 cup warm water to combine the dough (Add more if needed) For folding and cooking:Olive oilVery soft butterSemolina Put all your dry ingredients in your mixer and with the dough hook just mix them up until everything is pretty incorporated. Divide the dough into small balls and cover with plastic wrap to rest for 15 minutes. After the dough has rested get some olive oil on your hands, take one of the balls and flatten it out into a long, thin rectangle. Biss’ha!
Baked Egg Boat recipe - StumbleUpon Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1.
Chicago Deep Dish Pizza I have been making pizzas quite a bit on the blog. My old roommate Mark asks me each time I post a pizza, when are you going to write about the Chicago style pizza you used to make back in college. Well Mark, this one is for you. Quite frankly I was scared to recreate this meal, as it contains over 5lbs of food. Granted I could only eat one slice, but come on, it is pizza. So here is my recipe for the Deep Dish. This one topped out at 5.5lbs. Deep Dish Pizza Dough 1 cup warm water – (110-115 degrees)1 package yeast2 1/2-3 cups bread flour1/2 cup cornmeal1/2 cup vegetable oil1 tsp salt Pizza Pie 1 dough – (Recipe Above)1 package fresh hot Italian sausage6oz pepperoni slices1 can whole peeled tomatoes1/2lb mozzarella cheese slices1 tbs fresh basil2-4 cloves garlic1/4 grated parmesan cheese Dough Time The first step is to make the dough. Dough ready to go Then roll it out onto a hard floured surface and knead until smooth. Place in a oiled bowl and let rise until doubled. Time for the sauce
Lazy Weekend Dutch Baby Pancakes There’s something to be said for a lazy pancake breakfast on the weekend, however it’s usually lazy for everyone except the cook! Which, in my family, means me… While everyone else in the family gets to lounge about, drinking tea and reading in bed, if there’s to be a pancake breakfast it means that I’m usually working at a flurried pace in the kitchen, trying to get everything ready before hungry stomachs decide that they can’t wait and reach for Friday night leftovers or toast instead… Dutch baby pancakes (also called German pancakes – though this is not the same as Apfelpfannkuchen), are very different to the fluffier, cakier pancakes that are common in Western cuisine. With no leavening agent and a very different flour : egg : milk ratio, the end result is denser and eggier, but that’s not to say that they’re any less delicious! Now, that’s definitely my idea of a lazy pancake breakfast! Dutch Baby Pancake (Slightly adapted from the recipe at About.com) 1. 2. 3. Serve however you wish!
Homemade Baked Mozzarella Sticks Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Make healthy, Baked Mozzarella Sticks! Here is a recipe I love, and your family will too. Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1. I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven. You May Also Like:
italian sodas June 30, 2011 | Sweet Recipes | Comments Growing up, these Italian sodas were my favorite!! My mom and I would always stop by a little coffee shack on our road trips to Oregon. I remember ordering the blueberry Italian soda in the summer instead of ice cream because they were so refreshing. I hadn’t had one of these since I was a kid, so I wanted to recreate the easy recipe. Photo Credit: Sugar and Charm Cafe Munchkin » Teeny Tiny Turon (Banana Spring Rolls) Teeny Tiny Turon (Banana Spring Rolls) Some days ago, we had bananas waiting so desperately to be eaten. Instead of taking my usual “save-the-bananas, bake-banana-muffins” route, I decided to make something that will give me a taste of home. Turon! 3 bananas cut into 1/4″ slices 3 tablespoons sugar 1/4 teaspoon cinnamon oil for deep frying powdered sugar for dusting 1. 2. Or, if you’re not going for the spring roll look anyway and want to get as much filling in there as possible, just fold the wonton wrappers as you would dumplings. 3. 4. You can also substitute the bananas with apple slices. Quick. oOo Believe it or not, I always got my fill of this snack from street vendors.
What Megan's Making & Potato Leek Soup Potato Leek Soup There is something about potato leek soup that is simple and comforting. It seems sort of rustic in a way, but that might just be because it was always something I’d heard about, but never eaten. That changed when I got a bunch of leeks in my CSA bag. Potato Leek Soup Yield: Serves 4Prep Time: 5 minutesCook Time: 30 minutes Ingredients:3 large leeks, cut lengthwise, separate, clean. Cheesy Garlic Potatoes | The Crepes of Wrath The weather has been beautiful for the past two days here in New York! We went to the park yesterday and did some shopping, and all I had to wear was a sweater. Who would have thought? Not that I’m quite ready for it to get really warm yet, but I’ll stick with the high 50s for now. This is a recipe that I tweaked a bit from Gourmet magazine. Your ingredients. Boil your potatoes until tender, about 15 minutes. Place the garlic in a small pot and add the olive oil. Remove the garlic from the oil and mash with a fork until as smooth as possible. Grate your cheese in a medium bowl. Combine the cheese with the garlic, mayonnaise, and basil. Hollow out the potato with a teaspoon, just enough to fill with the cheese mixture. Fill the potatoes with 2-3 teaspoons of the filling and sprinkle with paprika. Cheesy Garlic Potatoes Cook time: Total time: Place the potatoes in a large pot and cover them with water.