Note: French version of this post is here on La cuisine de BabethImportant: don't forget to check: Help beat sarcomaMy dear friends it's time to find a way to beat hoar frost. It's not really the time for fresh salads or citrus desserts but not at all, it's time for comfort food. Mister Potato came right into my plate to comfort and rescue me (yes I must admit I'm a chilly person). To reproduce at home you will need very few ingredients and it's totally safe. Pick a chubby potato , as big as your fist, some slices of raclette cheese, crème fraîche, scallions and sprouts. Since we are just among us let me unveil my secret and magic recipe which you could right away add to your kitchen black book.Ingredients: (for on comforting mister Potato)- 1 large potato- 2 tablespoons of crème fraîche- 2 slices of raclette cheese- 1 scallion, chopped- sprouts- kosher saltDirections:1- Let bake the potato in a large saucepan filled with salty water. Check with the tip of a knife if it's cooked.
Beautiful Cookies Party Favors Easter Certified Organic, all natural, no preservatives. Rich vanilla sugar cookies, baked fresh to order. If you're looking for a party favor idea for your Easter party, look no further. Easter party favor cookies will make your gathering memorable. Decorated by hand in traditional Easter shapes bunnies, eggs, ducklings will be the hit of the party. Hand baked and decorated by trained pastry chefs. - Click Order This
Welcome to your Morning Cuppa for February 1st, 2008
Today is National National Baked Alaska Day
Who would have thought that there would be a day attributed to a dish that lies to you with its very name. Go figure.
Today in Food History:
(sorry for the lack of quips today, folks. I’m still feeling a bit under the [...]
Welcome to your Morning Cuppa for February 1st, 2008
Today is National National Baked Alaska Day
Who would have thought that there would be a day attributed to a dish that lies to you with its very name. Go figure.
Today in Food History:
(sorry for the lack of quips today, folks. I’m still feeling a bit under the [...]
Mrs. Beasley’s Valentine 8 Cupcakes Indulge your sweetheart with best selling Valentines gift eight of delectably moist and flavorful hand-decorated cupcakes baked fresh for the occasion, then hand-iced with our incredible frosting. Delivered in a floating heart keepsake box that holds the memories long after the goodies are gone. Requires special shipping and handling. - Click to Order
Mrs. Beasley’s Sweetheart Cupcakes, 12 Cupcake the same old bouquet of flowers is no match for our handmade vanilla and chocolate cupcakes. Smothered in white and chocolate frosting and topped with special Valentine's Day Messages, they're baked with only the finest gourmet ingredients. Treat your sweetie to the same cupcakes enjoyed by America Ferrera, Victoria Beckham, Paris Hilton and other Hollywood celebrities. Baked fresh, shipped with dry ice. - Click to Order
1 Rye or Pumpernickel Bread, Round1 lb. shredded cheddar cheese7 green onions, chopped1 can artichoke hearts, chopped1 16 oz. sour cream1 8 oz. whipped cream cheese1 tbsp. prepared chopped garlic, 4 garlic cloves, chopped1. Preheat oven to 350.2. Cut medium size hole on top of bread. Remove inside of bread to hollow it out.3. In small saute pan cook onions and garlic in 1 tbsp. butter.4. In medium bowl combine all ingredients and blend well. Add in the onionsand garlic mixture and blend well.5. Scoop into bread mixture.6. Place top of bread back on.7. Cover bread completely in aluminum foil and bake for 60 minutes.8. Serve with the pulled out bread or other breads or crackers.
1 can biscuits1 can artichoke hearts, chopped1 tsp. cayenne pepper1 cup cheddar cheese, shredded1 green onion, chopped1 tsp. garlic powder1/4 tsp. oregano1. Preheat oven as indicated on biscuit can.2. Combine all ingredients in bowl.3. Separate biscuits with fingers to make a pocket and stuff with mixture.4. Bake for 10 minutes and serve.
We had friends over for dinner tonight and since one of our guests was a vegetarian, I decided to try to improve on that tofu recipe I had been working on for Lon. With just a few changes to the preparation and baking temperature (marinade staying the same), Lon loved the texture. Our guests seem to like it as well. It's not the most attractive looking tofu but it does taste good. My improved recipe is below the picture...Start with 1 Block (16-18oz) TofuMarinade3 tablespoons soy sauce3 tablespoons seasoned rice vinegar2 tablespoons mirin1 teaspoon sesame oil1/2 teaspoon granulated garlic1/4 teaspoon ground ginger1 shallot, minced1 pinch white pepperInstructionsPrepare as directed in the about.com method.Marinate overnight. Turning over once.Place tofu on a baking sheet covered with aluminum foil. Save marinade.Bake in a preheated 300 degree F oven for 30 minutes. Pour the remaining marinade over the tofu. Continue baking for another 30 minutes. Serve.In case you're curious about what
Rachael Ray Orange Enameled Cast Iron Oval Mini Covered Casserole these oval shaped mini casseroles are the perfect size for single-serving one-dish meals or baked side dishes for a small family. Cast Iron Construction provides even heating and superior heat retention. The colorful enamel surface means no pre-seasoning is required. Ideal for a multitude of uses from oven to table. - Buy Rachael Ray Set of 2 Enameled Cast Iron Oval Mini Covered Casserole, Orange
Lon is not a big fan of tofu but likes the texture of the tofu at City Bakery. He's not sure, but thinks it might be baked and then seared. I haven't tried it yet and decided to try baking some tofu to see if Lon likes it. We both really liked the result.First, make sure you use a good tofu. There is a huge difference between fresh tofu and packaged tofu. I like buying fresh tofu from a store on the corner of Bowery and Grand. They sell three blocks per box, each about 3.5"x3.5"x1.5".Press the tofu between two plates and put something heavy on top. Let the tofu drain for an hour, while pouring the liquid out every 20 minutes. While the tofu is draining, you can make the marinade by whisking ingredients together. Place the tofu in the marinade and refrigerate for three hours, turning blocks of tofu over once. I baked it in a 400 degree F oven for 25-30 minutes (with some marinade coating the bottom of a pan) because I was also making a roasted pork tenderloin. I've read that it is bet
Beautiful Cookies Christmas Traditional a beautiful Christmas table requires a unique party favor. Can also be made as an ornament for your tree. Try these delicious and artistic gourmet cookie favors decorated as a stocking, Christmas tree, silver bells, and more. Aside from being delicious, these large cookies will add that magical touch of decoration to your holiday that will make your Christmas special. Finest ingredients are used in gourmet cookie recipe and certified organic, all natural, no preservatives, a nut free facility. Organic beautiful cookies rich vanilla sugar cookies, baked fresh to order. Hand baked and decorated by trained pastry chefs. - Buy 10 Beautiful Cookies Party Favors Christmas Traditional
Baked Macaroni and Cheese is on my list of personal comfort foods. This is not the neon orange cheese food that comes in a box from Kraft (though I admit I love that as well), but rather a creamy concoction started on the stovetop, but finished to a crusty perfection in the oven. If you'd like something a little quicker you don't have to finish in the oven, but then you lose the combination of the crusty goodness along the edges and top mixed with the creaminess in the middle. I always use finely shredded sharp cheddar, but feel free to use your cheese of choice. For a sharper flavor, substitute a 1/2 cup of the cheddar for a 1/2 cup of blue cheese. This recipe is featured in one of my favorite cookbooks, the Ultimate Southern Living Cookbook, and made with little variation it's just that good. The only way to really mess this up is to use high instead of medium heat when using the saucepan. Ingredients assembledWhisk flour and melted butter until smoothAdd Milk and whisk until
On the menu today:
INGREDIENTS:
* 1 trout, ab. 1 kg
* 2 teaspoons salt
* lemon juice
* oven-proof foil
* 1 stick of butter
STUFFING:
* 4 tablespoons fresh herbs (dill, parsley,...
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Looking for fall gift ideas ? Organic Autumn Cookies try this lovely tin of gourmet sugar cookies. With 24 beautiful leaf cookies, sunflowers, and apples, this tin makes a great autumn gift. Elegantly packaged in silver gift tins and boxed with our beautiful custom packaging. Finest ingredients are used in gourmet cookie recipe and certified organic, all natural, no preservatives, a nut free facility. Organic beautiful cookies rich vanilla sugar cookies, baked fresh to order. Hand baked and decorated by trained pastry chefs. - Buy Beautiful Cookies Organic Autumn Cookies, 24 Cookies
Food manufacturers know eating healthier is tops on many people's list. In response, they've developed tons of better snack options for us to buy. But before you pat yourself on the back for reaching for baked chips over regular, have a look at the "savings" per one ounce serving: Potato Chips Regular: 150 calories, 10 grams of fat Baked: 110 calories, 1.5 grams of fat Crunchy cheese curls Regular: 160 calories, 10 grams of fat Baked: 130 calories, 5 grams of fat Nacho corn chips Regular: 140 calories, 8 grams of fat Baked: 120 calories, 3.5 grams of fat As you can see, baked is a lot better when it comes to the amount of fat, but not really all that different when it comes to calories. Bottom line, don't make the mistake of thinking you can eat more because they're baked. Serving size still matters. Can't eat just one ounce? Look for single-serving packages so you know when it's time to stop.
My little boy has been teething, which has ruined his appetite. I have been trying to get him to eat by making his favorite things. Tonight, I concocted this casserole because he will normally eat anything as long as it includes tomato sauce and cheese. That is my secret to get Jude [...]
I used to buy snapper when I lived near Brixton - but I'd never had one as big as this before. Simply baked with a few herbs and spices, it was a terrific feast...
Last night I ate one of the best pieces of chicken of my life, if not the best.When I came home from work, Jessica was standing over a freshly butchered chicken from D'Artagnan (as in ducks, not Dumas). We had never tried one of their items before, and we were eager to see if the organic aspect (no antibiotics, no growth hormones, no arsenicals and no artificial light) made a difference in the taste. I joked about deep frying the bird, but Jessica had a better idea.Using the Crispy Baked Chicken recipe from Karen Wingate on AllRecipes as inspiration, Jessica coated the chicken in one beaten egg (rather than milk) and baked the chicken, also excluding the melted butter from the recipe. It's a good thing too, this was one of the juiciest chickens either of us have eaten. To give credit where it's due, Jessica did a perfect job cooking it, and the recipe was a great recipe; but this bird played a big role.The meat had a wonderful texture and for once, the saying, "it tastes like chicken
In my opinion, fish is best cooked simply. Flavors should be added sparingly so that the delicate flavor of the meat comes through as its own statement, rather than being buried in herbs and spices or some overwhelming sauce. That doesn’t mean that fish should be boring, and this dish is anything but.
Tilapia is [...]
Menu Description: "A house specialty full of baked potatoes and topped with Cheddar cheese,bacon and green onions."The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup can be easilycloned with basic ingredients. This TSR version is thickened with a little flour, some half-andhalfand, most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes andaround 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbledbacon and green onions and you will have a home kitchen Tony Roma's recreation that willsurely impress.2 medium potatoes (about 2 cups chopped)3 tablespoons butter1 cup diced white onion2 tablespoons flour4 cups chicken stock2 cups water1/4 cup cornstarch1 1/2 cups instant mashed potatoes1 teaspoon salt3/4 teaspoon pepper1/2 teaspoon basil1/8 teaspoon thyme1 cup half and halfGarnish1/2 cup shredded cheddar cheese1/4 cup crumbled cooked bacon2 green onions, chopped (green part only)1. Preheat oven to 400 degrees
This was my first attempt at salmon cakes and I already have a few ideas to change it up a bit. They came out a little dry because I over cooked them in the broiler, can you tell from the picture?
Oh did I tell you the husband liked them! SHHhhhh I [...]
I never met a donut I didn’t like. Those fried yeasty rings of saccharine indulgence always seem to crush any sort of will power I may have to resist them. There’s no escape, but only to yield to the inexorable temptation that they put forward; and what they put forward sounds like a really good offer- yeasted dough fried up then coated in a sprinkling of sugar and spice, oh that sounds real nice! And having been introduced in 2003 to the beguiling and sinister powers of Krispy Kreme after they set up shop here in Oz; the donut has been given a new evil persona. You just know there is something so sinfully wrong about them, but it’s not until downing five consecutive Original Glazed™ that the shameful recognition of what you’ve done becomes apparent.What is it about the excessive consumption of donuts that brings so much shame? It certainly never stoped Homer Simpson, but neither does an all you can eat buffet until he has eaten all he can physically eat. But that aside, is i
It saddles on up next to your entree at this huge steakhouse chain, but it's not what it claimsto be. Sure, the menu says "baked sweet potato," but you're actually getting a sweet and tenderred-skinned yam underneath all that yummy melted butter and cinnamon/sugar. And don't justget any yam for this top secret clone. You want to use garnet yams, if you have a choice. Then be sure to cook them long enough that the sugar in the yams begins to squirt out and burn in acouple of spots. Each yam should be tender, but not mushy. The skin on the outside will turnfrom red to greyish-brown, and inside it will be a hearty shade of black.4 garnet yams3 tablespoons granulated sugar1 1/2 teaspoons cinnamon1/2 cup whipped butter1.Preheat oven to 400 degrees. Bake yams for 1 1/2 to 2 hours. When they are done, they will bevery soft in the center, and you will see liquid from the potato oozing out and charring. When thepotato is sliced open, the inside of the skin will be charred black from the caramel
One of the easiest recipes I’ve done lately was from Tamasin Day-Lewis’s Good Tempered Food. Roast some onion, sweet potato and cherry tomatoes with olive oil, sprigs of rosemary and thyme and when all weepy and carmelly good, you peel the sweet potatoes and bung the lot into a food processor with some hot chicken stock (that has been mixed with some brown sugar). Throw it back on the stove and boil, then taste and season. Really delicious. Very simple, but bold, flavours all coming together. I served it with a slice of roasted garlic-scraped sour dough toast.Now a word about the cookbook. I haven’t tried many things out of Day-Lewis’s book (Good Tempered Food) but I agree with Renz over at Little Bouffe that it’s a good book but there are problems with her recipes. There has to be a certain amount of Caveat emptor in creating a Day-Lewis dish as it rarely turns out as good as claimed or expected. But this gives you room to move about and swing your elbows a bit. Luckily for
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