Thick and robustly tangy, my all-time favorite condiment is good old-fashioned “Haws Ketchup”. Made from the bright crimson berries of the Hawthorn tree (which you can find a stone̵…
Philadelphia is blessed with some of the best Vietnamese food in America. Here are five essential stops along South Philly's 'Pho Row.'
My mother-in-law makes this stew almost every Shabbat because it is my sister-in-law's favorite! Whenever I buy quinces, I have to hide them because my children love to eat them raw! This fruit is not really meant to be eaten raw…it is meant for jams and stews. I guess my kids must be "hard-core" Persians! The quince tree originates from Iran and Caucasus. The Romans used its oil for perfume, while the Greeks enjoyed it cooked.
Since we are practically in October and the nights are getting a distinct chill to them, I felt like it was finally time to get down to sharing some cozy comfort food. Because when the kids roll home exhausted and starving from a full afternoon of activities on top of their school days, it is …
dampfnudel au thermomix , une brioche au lait gonflée à la vapeur pour votre dessert, Si simple à préparer, voila la recette thermomix pour réaliser le dampfnudel. INGRÉDIENTS: Pour la pâte: 540 g farine 20 cl de lait 40 g de sucre 40 g beurre 2 œufs 20 g de levure boulangère fraîche - 1/2 cube 1/2 c.à.c de sel Pour la cuisson: 20 cl de lait 45 g beurre 30 g sucre PRÉPARATION: Mettez d'abord le lait, œufs, beurre, sucre et sel dans le bol de votre thermomix et programmez pour 2 minutes - 60° - vitesse 2.Ensuite ajoutez la farine et levure et mixez pendant 3 minutes - épi et laissez reposer dans le bol pendant 25 minutes.Mixez 5 secondes - épi puis formez 8 boules avec votre pâte, mettez-les sur une plaque couvrez-les et laissez reposer 25 minutes.Versez le lait dans une grande casserole - ou marmite - ajoutez le beurre et sucre puis mettez-la à feu moyen pour 5 minutes en remuant.Ensuite déposez dedans vos boules de pâtes, couvrez-la et laissez cuire 25 minutes.Enfin servez vos brioches avec une crème vanille ou chocolat.
Make and share this Steak Pizzaiola recipe from Food.com.
Penang hawker Madam Cheah Siew Mooi share her family's recipe.
parsley sage green garlic scallions lettuce leek spinach borage mints primroses violets “porrettes” (green onions, scallions, & young leeks) fenneland garden cress rosemary purslane vinaigrette of your choice (original recipe asks for vinegar, oil, and a pinch of salt) Toss the greens all together with a vinaigrette and garnish with violets. Inn at the Crossroads A Song of Ice and Fire
Patience and impeccable ingredients are all it takes to make consommé, the canonical—and most elegant—French soup
“May, queen of blossoms, and fulfilling flowers, what pretty music Shall we charm the hours? Wilt thou have pipe and reed, Blown in the open mead? Or to the lute give heed, in the green bowe…
Liverpool-based Becca is the writer of the food blog Amuse Your Bouche, and specialises in simple vegetarian recipes that anyone can create, regardless of their cooking ability. She loves anything with cheese, vegetables, and a bit more cheese. She runs her blog alongside her day job as a Primary School teacher.
Explore the varied flavors and sumptuous fragrance of wild roses in this five course tasting menu!
A few weeks ago we had a big storm here in Médoc. After days of glorious sunshine the weather hit us around midnight with torrential rain and ferocious winds. Soon after the electricity left us. We…
Photo by Yam Magazine: Gather’s Wild Spring Salad. Today I drove up to the University of Victoria Community Garden to check out what was growing. I’m giving a walk there in March focusi…
Mango desserts 🥭
Upgrade your quesadilla game with this unique and spicy twist by adding kimchi and gooey cheese.
Kudzu is a green, blossoming vine native to Japan and China. In 1876, farmers brought kudzu to America to feed livestock and prevent soil erosion. Kudzu took root so well in the Southeastern U.S. that the U.S. Department of Agriculture now considers it a weed.
A delicious recipe found on LostPastRememdered Deana Sidney who run lostpastremembered writes: I am a NYC based production designer who started blogging about food with a history garnish…
These savory rice balls are as beautiful as they are delicious, thanks to tasty wafer paper butterflies and naturally blue rice! Fill them with flavorful fillings made from leftovers or pantry staples to make room in your fridge and cupboards for spring’s upcoming bounty.
There is nothing like cake to celebrate a special occasion and Imbolc is no exception. I think this round golden sponge cake is a wonderful addition to any Imbolc Feast! It’s kept gorgeously moist…
After completing four successful breads for the past months, the fifth bread of We Knead to Bake is Bialys. Bialys is nothing but a typical round bread more or less similar to a Bagel with a depressed center with savory onion filling and a soft chewy & floury crust. But this is the first time am tasting this delicious chewy rolls/bread that too all baked by me. Thanks to Aparna for giving us different and nice choices of bread and we thoroughly enjoy baking & eating these lovely bread every month and am really glad to be a part of this Great event. Baking Bialys is not a difficult task but to achieve the perfect floury crust with chewy & soft bread is really a challenging one. Over baking will give u a hard bread so keep an eye while baking and it doesn't need more than 12-15 minutes. For the savory filling along with spiced caramelized onions i added sliced fresh bell peppers and chopped cilantro for extra flavor and taste. It was so good and we loved the spicy toppy. For my kids i baked them plain with some mozzarella cheese and they loved the cheesy bread to the core. If u are looking for a easy & savory bread with simple ingredients n process then this is one of the best option and am sure u will love it. Now off to the recipe... Recipe source : Adapted from King Arthur Flour Makes About 8 large Bialys Ingredients All Purpose Flour 3 cups Instant yeast 1 tsp Sugar 1 tbsp Salt 1 tsp Water 1 and 1/4 cup Milk for brushing For Onion Filling Oil 1 tbsp or less Cumin seeds 1/2 tsp Onion 2 large (finely chopped) Garm Masala Powder 1/4 tsp Pepper Powder 1/4 tsp Salt a pinch Bell Pepper 1/4 cup (thinly sliced) Cilantro/Coriander leaves 2-3 tbsp(finely chopped) Method In a large mixing bowl add flour, yeast, sugar, salt and mix well. To this add water and combine everything together and set to rest for 10 minutes. After that add lil' more water and knead it to a soft, smooth and elastic dough but not sticky(see 2nd pic). Now on a oiled bowl keep the dough and cover the bowl using cling wrap/plastic wrap and set aside (in a warm place) to rise for about 2 hours(should double in size). Mean while prepare the savory filling, heat oil in a pan, add cumin seeds wait till it splutter then add onions, sprinkle little salt and saute for a minute. Then simmer for 3-4 minutes and lastly add garam masala powder and pepper powder, give a stir and allow this to cool completely. After 2 hours, the dough risen and doubled in its size, now punch down the air and knead the dough for few seconds and divide into 2 equal portion and then divide each single portion to 4, total 8 equal pieces and shape each one into a roll by flattening it and then pinching the ends together to form a smooth ball. (See this video for shaping rolls ) Place the rolls on a lightly greased baking sheet and cover them with a towel/plastic wrap. Let them rise for about one hour till pressing with a finger on the top leaves a dent. After that take one piece and keep the others covered so they don’t dry out. When the rolls are ready, pick them up one at a time and using your fingers, form the depression in the middle. Hold the roll like a steering wheel with your thumbs in the middle and your fingers around the edges. Pinch the dough between your thumb and fingers, rotating as you go and gradually making the depression wider without actually poking a hole through. Place the shaped dough on a parchment lined (or greased) baking tray leaving about 2 inches space between them. Place the caramelized onion filling in the depressions of each Bialy, add bell pepper and cilantro. Brush the outer dough circle with milk. Bake the Bialys at 450 degree Fahrenheit for about 15 minutes till they’re golden brown in color. Cool them on a rack. Serve slightly warm or at room temperature. Linking this to Aparna's We Knead to Bake # 5.
Ivan Orkin is a yakitori obsessive. Here are five of Orkin’s Tokyo favorites—places he himself eats after a night at his restaurant.
“Menolly had detoured to the Lower Caverns and shared with him the handful of meatrolls she’d cadged from the cooks.” -Dragonriders of Pern, by Anne McCaffrey Thoughts: These are …
Bartolomeo Scappi (1550-1577) To set the table for next Monday's post on Kate Quinn's The Serpent and the Pearl (A Novel of the Bor...
Happy Friday!I'm so excited to be sharing the first post in the "Introducing Macro Ingredients" Series today! For many of you new to macrobiotics, the list of unknown ingredients can be overwhelming. Trust me- when hubs and I first started on our macro adventure we didn't know what ANYTHING was...…
“A bomb of flavour. Pungent, piquant and powerful all at once.” – Hunter Angler Gardener Cook We’ve been eating kimchi (fermented vegetables) in our family forever. Derived from the Korean wo…
Yeah, I made up a drink about Quantum Leap. I dunno. It sounded like a good idea. It tastes like a good idea, too, so I'm giving it to me. It's sweet, quite sweet indeed, and easy to drink, with layers of banana, chocolate-orange, and almond cordial. The colors are inspired by the handlink used
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Explore by Beatricess' 5030 photos on Flickr!
Dampfnudel, a sweet or savory roll from Germany, can be eaten for a dessert with vanilla and caramel sauce or as a savory meal.
For many years, our family spent Christmas with my cousin Barbara Smith and her family in Milwaukee. The morning-after-Christmas breakfast was as sumptuous as the dinner the night before. Barbara often served these light and puffy oven-baked pancakes. This recipe is a tweak on our family favorite.
