resepi brownies mudah | resepi brownies coklat mudah | kek brownies mudah | cara masak pork chop | resepi pumpkin cheesecake | resepi sos salsa | brownies sedap | resepi brownies coklat
Login

Login to cooktime24 in order to save your favorite recipes

If you have not registered yet, register now!

Forgot Password?

Recently I discovered (and shared on Twitter) that there were 243 cookbooks in my apartment. The number has since risen to 245. I was both proud and horrified by the number. It is a lot of books. It is especially a lot of books for a small, one-bedroom apartment. Poor Bryan . At least a hundred of them are in piles around the house, so my new years resolution is to find a storage solution for all of these books. Wish me luck. One of the two recent additions to the collection was Piece of Cake: Home Baking Made Simple by David Muniz, David Lesniak and Rachel Allen (published in the UK as Baked in America- which is a much better title). It is a book from the two guys who own Outsider Tart bakery in London. The bakery sells American baked goods (whoopie pies, cupcakes, layer cakes, etc) to Brits, and apparently is popular. I didn’t know much about the bakery, and somehow missed the US release of the book back in the Autumn. I honestly have no idea why I bought this cookbook. Why do we buy most things? Boredom? I read a thing? I was hungry? Anyway, I added another general baking book to the dozens that I own and depleted even more of my expendable income. Bad idea, right? Wrong! I am here to say, it is a great cookbook. I read so many of these things that I have become skilled at recognizing the real deal. It is the real deal, the recipes are great. I have baked two cakes, both of which we loved, and now these cookies. These insane rainbow-sprinkled cookies that I was afraid I would be disappointed by. Not liking chocolate, I have eaten a lot of sugar cookies in my day. They are almost always bad—too chewy, too sweet, too eggy, too vanilla-y. I expected these to fall into one of those categories, but I was feeling self-destrucive and baked them anyway. They defied all of the categories of failure (and my expectations!) and are probably the best sugar cookie I have ever eaten. Seriously. They have a crisp edge and a soft center—soft, not chewy. Chewy would be bad. Soft, almost like a cake. Anyway, I am crazy about this recipe. And also, obviously, sprinkles! Sprinkles are just cool. I don’t care what Alice Waters says. Also, I actually believe I like the flavor of rainbow sprinkles. I don’t know if it is the Red 40 or food wax or what, but I think they taste really good. Sorry. So anyway, this book, which I expected to be disappointed by, is on its way to becoming one of favorite baking books. Oh, life! You’ll see from the pictures that I also made a classy (I hate that word!) version with white sprinkles. Forget it. Use rainbow. They taste better. The recipe suggests making GIANT cookies. I respectfully disagree. I like smaller cookies, because the crisp edge is my favorite part. I used a 2 oz ice cream scoop. You should do what you like! Also, the recipe can easily be halved. And if you don’t want to roll in rainbow sprinkles, you can top with sugar or glaze….but I can’t vouch for either of those options. Sugar Saucers (from Piece of Cake: Home Baking Made Simple by David Muniz, David Lesniak and Rachel Allen)  4 cups (600g) all-purpose flour 1 teaspoon baking soda 3/4 teaspoon kosher salt 1 1/2 cups (340g) unsalted butter, at room temperature 1/2 cup (120ml) canola oil 1 cup (225g) granulated sugar 1 cup (200g) confectioners’ sugar 2 large eggs 4 teaspoons vanilla extract rainbow sprinkles, for decorating In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer, cream the butter on medium speed for about a minute. With the mixer on low, slowly pour in the oil, and then add the two sugars, the eggs, and the vanilla. Make sure to stir well after each of the additions. Slowly add the flour mixture, about a quarter at a time. Mix just until the flour disappears. The dough will be soft. Refrigerate for at least an hour before proceeding (up to 3 days). Preheat the oven to 350°F. Line two baking sheets with parchment. Using a 2-ounce ice cream scoop (or up to a 5 oz scoop), divide the dough into balls. Roll each ball in rainbow sprinkles until thoroughly coated.  Place them on baking sheets with enough room for them to spread (if you are making giant cookies you will probably only get 4 per sheet). Use your fingers to flatten each ball slightly. Bake for 12-20 minutes, depending on the size. Bake until the edges start to turn golden. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely. Permalink to Sugar Saucers | 59 comments so far

Source: lottieanddoof.com

Ladies Home Journal loves us! Read up on why Rachel, Nichelle and I are ladies. *grin* Ladies We Love: Rachel, Nichelle and Stacie of Cupcakes Take the Cake Written on October 14, 2009 at 12:20 pm, by sharmon Rachel Kramer Bussel, Nichelle Stephens (pictured at right) and Stacie Joy are the women behind one of the sweetest blogs we know, Cupcakes Take the Cake . Now you may be wondering when the whole cupcake fad is going to blow over, but these ladies have been blogging since 2004 and they’re convinced that cupcakes are here to stay. Cupcake lovers come to CTTC for recipes, decorating ideas, event listings—you can even find a cupcake shop in your area. So give their blog a look, and we totally don’t blame you for stopping by a bakery on your way home! Rachel Kramer Bussel What makes me a lady: I write thank you notes (and send snail mail), I’m a good friend and I try to think outside of the box. Favorite guilty pleasure: Tabloid magazines. (Love ‘em and read way too many of them.) Three things on my life list : Become a mom, cook a fabulous meal for someone special and get published in The New York Times . If I could have a superpower, it would be: Mind reading. Ladies I admire: Jeannette Walls, Martha Stewart, Michelle Obama, Anna Quindlen, Mary Lou Lord, Guinevere Turner, Christina Hendricks, Madonna, Virginia Postrel, Molly Crabapple, Samara O’Shea, Hollis Gillespie and Mary Pols. Nichelle Stephens What makes me a lady: I enjoy hosting events, making introductions and connecting people. Hopefully my efforts make New York City seem more like a friendly small town than a big scary city. Favorite guilty pleasure: Cupcakes. Three things on my life list: Owning my own home, meeting Oprah Winfrey and visiting Hong Kong. If I could have a superpower, it would be: To teleport myself down to Atlanta whenever my Dad makes his famous chili. Ladies I admire: My mom (Regina Stephens), Santigold (recording artist) and First Lady Michelle Obama. Stacie Joy What makes me a lady: I’m a hard-working, driven, empathetic, well-mannered, witty and amusing woman. I’m also a lady because I was raised to be one—manners are important to me, even as they become less-important to those around me. I am a lady because I remain old-fashioned when it isn’t politically correct, and maternal, even though I have no children. You can also call me a lady because I am a mass of contradictions, a work in progress, and devoted and loyal to those I love. Favorite guilty pleasure: Cupcaking, for sure. Three things on my life list: Around-the-world travel (still so many places I have yet to see!), making a difference and leaving a legacy. If I could have a superpower, it would be: Invisibility. Ladies I admire: The list is very long…Michelle Obama, Hillary Clinton, Ruth Bader Ginsburg, Sandra Day O’Connor, Sojourner Truth, Margaret Sanger, Rosa Parks, Virginia Woolf, Marilyn Monroe, Mother Teresa, Diane Arbus. Alice Waters, Bettie Page, Janis Joplin, Lily Tomlin, Julia Child, Drew Barrymore, J.K. Rowling, Tina Fey, Gypsy Rose Lee, Margaret Cho, Erica Jong, Donna Jean Godchaux, Billie Holiday, Cleopatra, Nancy Pelosi, Anne Frank, Frida Kahlo, Isabel Allende, Maya Angelou, Sally Ride, Ann Corio, Joni Mitchell, and Susan Faludi. (I am sure I am forgetting so many!) Thank you, Ladies Home Journal!

Source: cupcakestakethecake.blogspot.com

Tweet #pin-wrapper > a {background-image:none !important;} Spring is finally here! Have a wonderful weekend. From the kitchen of One Perfect Bite... I made a quantity of apricot jam this week, and, when you have a lots of it on hand, it becomes imperative to find ways in which to use it. This simple recipe is at the top of my list. It was developed by Alice Waters 40 years ago and it is as good today as it was them. Now, I'm perfectly willing to admit that only a fool would try to capture the airy quality of a souffle with a point and shoot camera, but I'm a very slow learner, so I proceeded anyway. I did some advance planning and today's pictures represent my best effort to date. Plans and good intentions aside, my souffle began to deflate as soon as it was taken from the oven and, even moving on the wings of eagles, mine had lost an inch of its height before I could snap its picture. I hope you'll trust me when I tell you that this is a luscious dessert. It may only be gorgeous for a minute, but the wonderful flavor of the souffle saves the day, and only your pride will be hurt should you decide to try it. It is important to use a really good apricot jam when you make this. The recipe is basically jam and beaten egg whites and when so few ingredients are used it's really important to use the best you can find. I hope you try this. It's not hard to do and the result, while a bit homely, is delicious. Here's the recipe. Apricot Souffle ...from the kitchen of One Perfect Bite, courtesy of Alice Waters Ingredients: 1/2 cup strained good quality apricot jam 2 egg yolks 1 tablespoon amaretto, kirsch, or orange liqueur 6 egg whites Finely chopped almonds 8 ramekins with 1/2 cup capacity each, or a 1 quart souffle dish Directions: 1) Preheat the oven to 400 F. Butter and and coat a 1-quart souffle dish or 8 (1/2-cup) ramekins with sugar. Set aside. 2) Combine jam with egg yolks and liqueur in a large bowl. If jam is very thick, pour it into a saucepan and gently warm it until it melts. Cool slightly, then stir in egg yolks and liqueur. 3) Beat egg whites until stiff but not dry. 4) Working in three parts, gently fold egg whites into jam/yolk base. 5) Pour mixture into prepared dish(es). For best visual effect, fill dish(es) all the way to the top. Sprinkle top with almonds. 6) Place ramekins or souffle dish into oven, or place on a baking sheet to catch drips. 7) Reduce oven temperature to 375 F. For a large dish, bake for 20-25 minutes (until risen and golden on top). For the small ramekins, bake for 10-12 minutes (until risen and golden on top). Yield: 8 servings. You might also like these recipes: Cold Lime Souffle - One Perfect Bite Cranberry Souffle - One Perfect Bite Crock-Pot Dried Apricot Jam - One Perfect Bite This post is being linked to: Pink Saturday , sponsored by Beverly at How Sweet the Sound.

Source: oneperfectbite.blogspot.com

Tweet #pin-wrapper > a {background-image:none !important;} From the kitchen of One Perfect Bite... Despite a forecast of bad weather, we're heading to the coast for the holiday. Bob and I both love the sea and, strange as it might seem, we love it most when it's raging and buried in drifts of fog. This has the makings of our kind of weekend. Pounding waves and screeching gulls will be music to our ears. While we'll do some eating out, provisions for Easter dinner will come with us. The traveling larder will include gravlaxs, double-cut lamb chops and the fixing for soy glazed potatoes and this lovely vegetable ragout. Dessert will probably be a simple lemon pudding with apricot sauce. The ragout comes from Alice Waters, who does simple better than the legions who try to imitate her. I absolutely love this recipe and the bright shot of green it puts on any table. Three basic ingredients are quickly cooked in what becomes a light butter sauce. If not overcooked the ragout would be fit for Lucullus. The downside of this is the amount of chopping required to bring the dish to the table. That is the only downside. The beautiful ragout, especially if made with the very freshest of vegetables, will bring Spring to your table. Here's the recipe. Spring Vegetable Ragout ...from the kitchen of One Perfect Bite, courtesy Of Alice Waters Ingredients: 3/4 pounds fresh green peas (See Cook's Note) 3/4 pound asparagus 3 spring onions (about 3/4 cup sliced) 3 tablespoons butter, divided use 1/2 cup water 1 tablespoon chopped parsley or chervil Salt and pepper to taste Directions: 1) Shell fresh peas or thaw 1 cup frozen petite peas under cold running water. Set aside. Snap tough ends from asparagus. Discard. Slice stalks into diagonal slices 1/4-inch thick. Cut tips into 1-1/2-inch pieces. Set aside. Trim and thinly slice spring onions. 2) Melt 2 tablespoons butter in a large heavy bottomed skillet. Add onions and cook over medium heat until soft, about 4 to 5 minutes. Add asparagus and peas; stir to combine. Add water and cook until vegetables are just tender, about 4 to 5 minutes. Add reserved 1 tablespoon butter and parsley or chervil. Add salt and pepper to taste. Serve hot. Yield: 4 servings. Cook's Note: If fresh peas are not available, substitute 1 cup best quality thawed frozen peas. You might also enjoy these recipes: Moroccan Carrots - One Perfect Bite Sugar Snap Peas with Sesame - One Perfect Bite Green Beans with Sesame Miso Sauce - One Perfect Bite

Source: oneperfectbite.blogspot.com

From the kitchen of One Perfect Bite... We've reached the third week of a challenge that explores the food and recipes of the women who made Gourmet's list of the 50 most influential women in the food industry. It might surprise some to know that Fannie Farmer, a name that becomes less familiar with the passage of time, garnered third place on the list. The first spot went to Julia Child for her cooking and the way it stimulated interest in food and how it is prepared. Alice Waters took second place for her part in the greening our kitchens, and her efforts to simplify and improve the quality of the food we eat by inspiring the use of fresh and local ingredients in its preparation. Fannie Merritt Farmer, closed ranks behind them and grabbed third place because of her recipes . The Fannie Farmer Cookbook, formally known as The Boston Cooking-School Cook Book , was the first cookbook to include standard, or exact, measures in its recipes. Her book was first published in 1896. A stroke at the age of 16 kept her at home for many years and she turned to cooking to help pass the time. She became an accomplished cook, and, as her health improved, she was able to formally study cooking at the prestigious Boston Cooking School. Her true interest, however, was in the science of food and nutrition and she wanted to share what she had learned with home cooks. Little Brown agreed to publish her first book, but they had so little faith in the possibility of its success, that she had to pay for the printing of the first edition herself. The arrangement proved to be fortuitous because it made her sole owner of the book's copyright. Her book has been continuously in print since its first publication, some 4,000,000 copies ago. Newer editions of the cookbook look nothing like the one that was first published and its recipes now follow a formula common to modern cookbooks. That's fine and prudent, but I wanted to follow a recipe as she had written it all those years ago. Call it whimsy. I finally settled on one I had found for rhubarb custard pie. It is an old fashioned delight. It will never replace the strawberry-rhubarb pie made in today's kitchens, but it's not half bad, and, sometimes, not half bad is good enough. Her original recipe for the pie appears below, courtesy of Bartlelby .com. I doubled the ingredients to produce the pie photographed for this post. Each category that is covered in the book begins with common instructions for all the recipes within that group. That is followed by a breakdown of ingredients needed for a specific recipe. The section on pies looks like this. Chapter XXVIII. PIES. PASTE for pies should be one-fourth inch thick and rolled a little larger than the plate to allow for shrinking. In dividing paste for pies, allow more for upper than under crusts. Always perforate upper crusts that steam may escape. Some make a design, others pierce with a large fork. Flat rims for pies should be cut in strips three-fourths inch wide. Under crusts should be brushed with cold water before putting on rims, and rims slightly fulled, otherwise they will shrink from edge of plate. The pastry- jagger , a simple device for cutting paste, makes rims with fluted edges. Pies requiring two crusts sometimes have a rim between the crusts. This is mostly confined to mince pieces, where there is little danger of juice escaping. Sometimes a rim is placed over upper crust. Where two pieces of paste are put together, the under piece should always be brushed with cold water, the upper piece placed over, and the two pressed lightly together; otherwise they will separate during baking. When juicy fruit is used for filling pies, some of the juices are apt to escape during baking. As a precaution, bind with a strip of cotton cloth wrung out of cold water and cut one inch wide and long enough to encircle the plate. Squash, pumpkin, and custard pies are much less care during baking when bound. Where cooked fruits are used for filling, it is desirable to bake crusts separately. This is best accomplished by covering an inverted deep pie plate with paste and baking for under crust. Prick with a fork before baking. Slip from plate, and fill. For upper crusts, roll a piece of paste a little larger than the pie plate, prick, and bake on a tin sheet. For baking pies, eight inch perforated tin plates are used. They may be bought shallow or deep. By the use of such plates the under crust is well cooked. Pastry should be thoroughly baked and well browned. Pies require from thirty-five to forty-five minutes for baking. Never grease a pie plate; good pastry greases its own tin. Slip pies, when slightly cooled, to earthen plates. Rhubarb Pie............ 1-1/2 cups rhubarb 1 egg 7/8 cup sugar 2 tablespoons flour Skin and cut stalks of rhubarb in half-inch pieces before measuring. Mix sugar, flour, and egg; add to rhubarb and bake between crusts. Many prefer to scald rhubarb before using; if so prepared, losing some of its acidity, less sugar is required. Additional recipes and tributes to Fannie Farmer can be found on these excellent blogs. Val - More Than Burnt Toast Joanne - Eats Well With Others Taryn - Have Kitchen Will Feed Susan - The Spice Garden Claudia - A Seasonal Cook in Turkey Heather - girlichef Everyone is welcome to participate. If you'd like to join us next Friday when we salute Martha Stewart let me know via email.

Source: oneperfectbite.blogspot.com

From the kitchen of One Perfect Bite... Like it or not, Alice Waters is one of the people whose voice and ideas have changed the way American people think about food. Her emphasis on fresh ingredients, local farms and artisanal food have led critics within the food industry to label her a zealot and roundly refute her importance to the fresh food revolution in the United States. I must say, at least to the untrained eye, it appears that the industry creates culinary heroes for the sole purpose of tearing them down. Grandma's admonition to "give the devil his due" seems to have fallen on deaf or jealous ears. It's a shame, and, as an observer, I mind the lack of collegiality within the industry. There are children who go to bed at night with empty bellies. Why not address that problem before you eat your young or put your elders on ice flows. Fortunately, outside that small circle of detractors, Alice Waters seems to be doing very well, and while we don't know their names, we do know hers . I like to think of it as karmic justice. Her restaurant, Chez Panisse, is doing well and she is well-received at public appearances. She also grabbed the number two spot on Gourmet's list of the most influential women in the food industry. We could all use a zealot or two in our lives. There is a purity to thoughtful resistance that I find appealing. I may not bend, but I do listen. I'd also like to extend an invitation to you. A small group of food bloggers is using the Gourmet list of the 50 most influential women in food, found here , to expand their cooking repertoires. Each Friday, participants are free to select any recipe developed by the woman of the week. We'd love to have you join us. If you're interested send me an email and I'll get back to you with particulars. I was really happy to test the recipe that follows. The pasta is wonderful and I know you'll enjoy it. The Silver Fox loved it, though he ate two large servings without a pea making it into his mouth. That's my guy! I'm also including links to two other recipes developed by Alice Waters that have already appeared on my blog. They, too, are terrific. The following bloggers are participating this week's challenge. Be sure to pay these gals a visit. You won't be sorry. They all are great cooks and writers. Valli - More Than Burnt Toast Joanne - Eats Well With Others Taryn - Have Kitchen Will Feed Susan - The Spice Garden Linguine with Peas, Garlic and Ricotta Salata ...from the kitchen of One Perfect Bite courtesy of Alice Waters Ingredients: 1/2 cup extra-virgin olive oil 4 large garlic cloves, thinly sliced 1 cup fresh baby peas (1 pound unshelled) 1 pound linguine Salt and freshly ground pepper 1 tablespoon coarsely chopped marjoram 1/2 cup crumbled or shaved ricotta salata or feta cheese (about 2 ounces) Directions: 1) Heat olive oil in a medium skillet. Add garlic and cook over low heat, stirring, until very soft and golden, about 3 minutes. Remove from heat. 2) In a large saucepan of boiling salted water, blanch peas in a strainer until just tender, about 3 minutes. Transfer peas to a bowl. 3) Add the linguine to saucepan and boil until al dente. Drain linguine, reserving 1/4 cup of cooking water. Return pasta to saucepan and toss with garlic oil, peas and reserved pasta water. Season with salt and pepper and sprinkle with marjoram. Top with the cheese and serve at once. Yield: 4 servings. Spring Vegetable Ragout Apricot Souffle

Source: oneperfectbite.blogspot.com

From the kitchen of One Perfect Bite... Despite a forecast of bad weather, we're heading to the coast for the holiday. Bob and I both love the sea and, strange as it might seem, we love it most when it's raging and buried in drifts of fog. This has the makings of our kind of weekend. Pounding waves and screeching gulls will be music to our ears. While we'll do some eating out, provisions for Easter dinner will come with us. The traveling larder will include gravlaxs, double-cut lamb chops and the fixing for soy glazed potatoes and this lovely vegetable ragout. Dessert will probably be a simple lemon pudding with apricot sauce. The ragout comes from Alice Waters, who does simple better than the legions who try to imitate her. I absolutely love this recipe and the bright shot of green it puts on any table. Three basic ingredients are quickly cooked in what becomes a light butter sauce. If not overcooked the ragout would be fit for Lucullus. The downside of this is the amount of chopping required to bring the dish to the table. That is the only downside. The beautiful ragout, especially if made with the very freshest of vegetables, will bring Spring to your table. Here's the recipe. Spring Vegetable Ragout ...from the kitchen of One Perfect Bite, courtesy Of Alice Waters Ingredients: 3/4 pounds fresh green peas (See Cook's Note) 3/4 pound asparagus 3 spring onions (about 3/4 cup sliced) 3 tablespoons butter, divided use 1/2 cup water 1 tablespoon chopped parsley or chervil Salt and pepper to taste Directions: 1) Shell fresh peas or thaw 1 cup frozen petite peas under cold running water. Set aside. Snap tough ends from asparagus. Discard. Slice stalks into diagonal slices 1/4-inch thick. Cut tips into 1-1/2-inch pieces. Set aside. Trim and thinly slice spring onions. 2) Melt 2 tablespoons butter in a large heavy bottomed skillet. Add onions and cook over medium heat until soft, about 4 to 5 minutes. Add asparagus and peas; stir to combine. Add water and cook until vegetables are just tender, about 4 to 5 minutes. Add reserved 1 tablespoon butter and parsley or chervil. Add salt and pepper to taste. Serve hot. Yield: 4 servings. Cook's Note: If fresh peas are not available, substitute 1 cup best quality thawed frozen peas. You might also enjoy these recipes: Moroccan Carrots - One Perfect Bite Sugar Snap Peas with Sesame - One Perfect Bite Green Beans with Sesame Miso Sauce - One Perfect Bite

Source: oneperfectbite.blogspot.com

1/4 cup olive oil 1 onion , peeled and diced 1 carrot , peeled and diced 1 teaspoon coriander seed , crushed 1 teaspoon cumin seed , crushed 1 teaspoon chili powder 1/4 teaspoon turmeric 1/4 teaspoon dried chili pepper flakes salt fresh ground black pepper 6 fresh cilantro stems , coarsely chopped 1 head cauliflower , trimmed of green leaves and coarsely chopped or 6 cups cauliflower 3 cups chicken broth 3 cups water 1 1. Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, chile flakes, salt, and pepper and cook, stirring often, over medium heat. 2 2. When very soft but not browned, add the cilantro sprigs, cauliflower, chicken broth, and water. Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes. 3 3. Stir vigorously with a spoon or whisk to coarsely purée the soup. You may need to add more broth or water to thin the soup if it is too thick. 4 4. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice. 5 VARIATIONS. 6 For a richer soup, use all chicken broth. 7 For a lighter, vegetarian soup, use all water.

Source: food.com

1/4 cup olive oil 1 onion , peeled and diced 1 carrot , peeled and diced 1 teaspoon coriander seed, crushed 1 teaspoon cumin seed , crushed 1 teaspoon chili powder 1/4 teaspoon turmeric 1/4 teaspoon dried chili pepper flakes salt fresh ground black pepper 6 fresh cilantro stems , coarsely chopped 1 head cauliflower , trimmed of green leaves and coarsely chopped or 6 cups cauliflower 3 cups chicken broth 3 cups water 1 1. Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, chile flakes, salt, and pepper and cook, stirring often, over medium heat. 2 2. When very soft but not browned, add the cilantro sprigs, cauliflower, chicken broth, and water. Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes. 3 3. Stir vigorously with a spoon or whisk to coarsely purée the soup. You may need to add more broth or water to thin the soup if it is too thick. 4 4. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice. 5 VARIATIONS. 6 For a richer soup, use all chicken broth. 7 For a lighter, vegetarian soup, use all water.

Source: food.com



A couple of weekends ago we had some friends over for lunch. We live on the top floor of a 100-year old building and during the summer it is hot. Turning on the oven is not an option when we are entertaining, so we tend to serve things that can be prepared in advance. In fact, I am developing quite a repertoire of recipes that can be prepared in advance and served cold or room temperature. This farmers market tabbouleh is being added to that ever-growing list. I was inspired by something I’d seen in the Morito cookbook, an assortment of tabbouleh that adapt to the seasons.



This is one of the few times you could find me at the farmers market actually being inspired (spontaneously!) by the season. I usually have a plan— lists, even! But there I was like a genuine Alice Waters-zombie creating this dish in my mind’s eye. Throwing vegetables in my bag like a real farm-to-table free spirit who woke up like this. You should do the same, because with this sort of recipe not much could go wrong. I used a bunch of early summer vegetables (asparagus, fava beans, sugar snap peas) and piles of fresh dill and parsley. You can use any vegetables you like, and I mean that. I normally hate when recipes tell me that I can do whatever I like (but I want you to tell me what I like) but in this case it is true. Cook each vegetable in a way that leaves it with some crunch. For instance, I very briefly blanched the favas and the peas the day before and kept them in the fridge overnight (I’d do the same with all peas/beans). I charred the asparagus in a cast iron skillet (I would probably char peppers and zucchini too). Chop the vegetables into bite-sized pieces and you are good to do. I prepared all of the vegetables the night before and kept them in the refrigerator so they were ready to go for lunch.

We served this with some marinated mozzarella and tomatoes and an eggplant puree. It was the perfect summer lunch.



Early Summer Tabbouleh (inspired by Morito) 1 cup of uncooked bulgur 1 garlic clove pinch of cinnamon 4 tablespoons freshly squeezed lemon juice 4 tablespoons extra virgin olive oil kosher salt and black pepper for seasoning vegetables of your choice, I used: asparagus, fava beans, sugar snap peas, and scallions (see photo above for the amount of each) cooked, if needed, and chopped into bite-size pieces a large bunch parsley, chopped a large bunch dill, chopped a small bunch of mint, chopped

Prepare the bulgur: This usually involves pouring boiling water over the grain and letting it sit until the mixture is absorbed. Then, run a fork through the bulgur to fluff it, like you would couscous. (I use this bulgur from Bob’s Red Mill and you pour 1 cup of boiling water over the 1 cup of bulgur.)

Make the dressing: Put the garlic, cinnamon, lemon juice, olive oil, salt and pepper in a small jar and shake to combine. Taste and adjust seasoning.

In a large bowl, combine the bulgur, vegetables, and chopped herbs and toss to combine them. Pour 3/4 of the prepared dressing over the salad, toss again, and taste for seasoning. You may need to add more dressing or salt. Serve at room temperature, or chilled. Serves 4-6.

Permalink to Tabbouleh | 25 comments so far

Source: lottieanddoof.com



You mean to tell me that I get to walk into a grocery store these days and choose between soft ripe peaches, juicy strawberries, big-ol raspberries AND fresh corn on the cob!? It’s just too good. Everything is like candy. Candy that I can char over an open flame and smash into savory pancakes.

I might need someone to hold my hand and tell me everything is going to be alright when summer fades and Winter tubers are all we have to get excited about.

Spoiled. Consider me spoiled.

Now let’s make some cakes!





These corn cakes could be a simple side dish to somethings delicious as Tracy’s Sticky Balsamic Ribs, or they can be paired with a few fried eggs for breakfast.

They’re simple and versatile. I’d say, if you have salted butter to slather on the warm and freshly-fried cakes… you’re totally in business. You won’t really even need a plate or chair. Formalities.



Fresh corn is charred over an open flame. I’m fancy and used my gas stove. For some reason this process sets off my fire alarm. My neighbor must think I’m the weirdest. For more corn charring goodness, see: Charred Corn with Pistachio Cilantro Lime Rub.

The base of these cakes are corn flour and all-purpose flour.

Now… corn flour is different from cornmeal. It’s much more fine than traditional cornmeal. I found cornflour in the bulk bins at Whole Foods, but you can also finely grind cornmeal in a small spice grinder.



Buttermilk and sweet charred corn to add tang summer flavor to our cakes.

I’m aggressive with the salt and pepper because cornflour can be a flavor-suck. I think chili powder is a nice addition as well.



Thick batter for tender and thick cakes.

It’s time to heat the skillet with butter and oil. We’re pan frying. No apologies.



Fried until golden brown on each side.

Now would be the best time to grab the butter and the sour cream and an extra pinch of salt. Sure, we’re going to plate these with diced and colorful vegetables, but that shouldn’t keep us from eating a few hot out of the pan!



Warm with diced peppers, extra charred corn, thinly sliced radishes, and any other colorfully diced ingredient you can muster from the fridge. I like to add extra black pepper and a few good pinches of chili powder.

Delicious! Charred Fresh Corn Cakes 2015-07-27 23:33:20 Write a review Save Recipe Print Prep Time 15 min Cook Time 15 min Prep Time 15 min Cook Time 15 min Ingredients 1 cup corn flour* 1/2 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 4 tablespoons unsalted butter, melted 1 cup buttermilk 2 tablespoons honey 2 large eggs 2 ears of fresh corn, charred over an open flame and sliced from the cob butter and olive oil for cooking sour cream, sliced peppers, scallions, black pepper, chili powder, and radishes for serving. Instructions Whisk together the corn flour, all-purpose flour, baking powder, baking soda, salt and black pepper in a large bowl. In a small bowl, whisk together melted butter, milk and honey. Whisk in the eggs. Add the wet ingredients all at once to the dry ingredients. Add the corn and stir to incorporate. The batter will be thick but spoonable. Heat some butter and olive oil in a skillet over medium heat. When hot, spoon batter in heaping 2-tablespoon mounds into the pan. Flatten with the back of a spoon if the batter is too rounded. Let the corn cakes cook until browned on the bottom and starting to bubble around the edges. Flip the corn cakes with a spatula and cook on the other side for about a minute, until lightly browned on the reverse side and cooked through. Remove from the pan. Slather with butter. Dollop with sour cream. Sprinkle with diced peppers, scallions, radishes and black pepper and chili powder. Notes *Corn flour is different from traditional cornmeal. It is much more fine. Corn flour can be found in bulk bins at many grocery stores, or can be make by grinding cornmeal until super fine in a spice grinder. By Joy the Baker Adapted from David Lebovitz and Alice Waters Adapted from David Lebovitz and Alice Waters Joy the Baker You Might Also Like:Charred Corn with Pistachio Cilantro Lime RubMalo’s Beef and Pickle TacosKitchen On The Move

Source: joythebaker.com

From the kitchen of One Perfect Bite... Ratatouille and I have a troubled past. I love the stuff, but hate the time and effort required to make classic versions of the dish. Until recently, I used Julia Child's recipe and while it makes a wonderful ratatouille, its assembly calls for separate browning of all the ingredients and that, quite frankly, is a bother. As it happened, I needed a vegan addition to my French-themed Christmas Eve menu. While ratatouille was a seamless fit, I had neither the time nor space for Julia's version, so I decided to give Alice Waters' take on the dish a try. Ratatouille originated in the area around present day Nice. The dish was first made to use the abundance of vegetables that were available at the end of summer. The vegetables were tossed and cooked in the heady olive oil of the region and eventually a formula of sorts codified preparation of the dish. Interestingly, the word ratatouille actually comes from the French term "touiller," which means to toss food. These days, the vegetables are available year round and serving ratatouille is no longer dependent on the season. It makes a great side dish, and when served with rice or polenta it becomes a terrific meatless entree. Alice Waters' version does not require separate browning of the vegetables and it comes together quite easily. If you have not already done so, I hope you will give this lighter, fresher version of the dish a try. The basil gives the dish a uniquely fresh flavor that I know you will enjoy. Here, thanks to Food52, is how her version of the stew is made. Alice Waters' Ratatouille ...from the kitchen of One Perfect Bite courtesy of Food52 Ingredients: 1 medium or 2 small eggplant, cut into 1/2-inch dice 4 tablespoons olive oil, divided, plus more to taste 2 medium onions, cut into 1/2-inch dice 4 to 6 garlic cloves, chopped 1/2 bunch of basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped Pinch of dried chili flakes 2 sweet peppers, cut into 1/2-inch dice 3 medium summer squash, cut into 1/2-inch dice 3 ripe medium tomatoes, cut into 1/2-inch dice Salt to taste Directions: 1) Toss eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes. 2) Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat eggplant dry, add to pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if eggplant absorbs all the oil and sticks to bottom of the pan. Remove the eggplant when done and set aside. 3) In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. 4) Add garlic, basil bouquet, dried chili flakes, and a bit more salt. Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes. 5) Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt. Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold. Serves 6 to 8. Older Posts One Year Ago Today: Two Years Ago Today: Irish Coffee Cheesecake Squares Menu for Week of 1-5-2014 Three Years Ago Today: Four Years Ago Today: SNAP Chicken Noodle Casserole Rum-Raisin Tea Biscuits

Source: oneperfectbite.blogspot.com

Copyright 2017 ® - Contact