March 2014 | All Source

Monday, March 31, 2014

Homemade Rub Pork Ribs and a Rhetorical Question

Is there any greater pleasure than eating perfectly barbecued, melt-in-your-mouth, pork spareribs, sitting on top of a fresh, cold, and crunchy coleslaw? These ribs were generously sprinkled with dry rub, cooked for 8 hours over very slowly-burning mesquite charcoal, and finally, glazed with a thick wash of homemade Kansas City-style barbecue sauce.

Click on the photo to enlarge. Warning: May cause uncontrollable salivation and intense barbecue cravings.

FRUIT CRUMB BARS

This is one of those wonderfully versatile recipes that is just as good with apple filling, as it is with cherry filling, or blueberry; whatever your family likes the best.

The crumb crust/topping goes together in just a couple minutes with the food processor and if you can wait long enough for the bars to cool down to room temperature, they cut beautifully. We (obviously) couldnt wait that long (in the photo below).

CRUMB CRUST/TOPPING
3 cups all purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup COLD butter (cubed)
1 egg, beaten

Put the flour, sugar, baking powder salt and cubed butter into the food processor and pulse until well mixed. If you dont have a food processor, do it with a pastry cutter and work it until the butter is well mixed. Add egg and mix well (it will look like coarse sand).

Press HALF of this mixture into a greased 9" x 13" baking dish. Top with fruit filling and top with the other half of the crumb mixture.

Bake at 375° if you are using a metal baking pan or 350° if you are using glass, for 40 minutes or until top crumbs are light golden.

If you cool the bars completely before you cut them,

they will cut very neatly (it is not necessary, but it

makes for a prettier presentation.

CHERRY FRUIT FILLING (or use your favorite filling)
(2) 14 ounce cans tart pie cherries packed in water
1 1/2 cups sugar (DIVIDED)
4 tablespoons + 2 teaspoon cornstarch
pinch of salt
1/2 teaspoon almond extract (do not leave out)

Drain the cherries, but save the juice. Put one cup of the juice in a saucepan and add HALF of the sugar, the cornstarch and salt. Bring to a boil and cook until nice and thick.

Remove from heat and stir in the OTHER HALF of the sugar, the cherries and the almond extract.

Glaze (optional)
2 tablespoon butter melted
2 cups powdered sugar
3-4 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (do not leave out)

While bars are still a little warm, mix 2 tablespoons melted butter with 2 cups powdered sugar, about 3 or 4 tablespoons of milk and 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract. Whisk until smooth and drizzle over fruit bars.

Arabi paratha

Arabi paratha

Ingredients for paratha

Flour 1 ½ cup
Wheat flour ½ cup
Salt ½ tsp
Sugar 1 tsp
Ghee for frying

Ingredients for filling

Mince ½ kg
Chili powder 1 tsp
Ginger garlic 1 tsp
Chopped onion 1 cup
Green chilies chopped 4
Tomato 1 chopped
Eggs 2 to 3
Allspice 1 tsp
Spring onion chopped ½ cup
Coriander leaves chopped 2 tbsp

Method for mince

Boil mince with onion, chili powder, salt, ginger garlic paste till it water dries completely, add chopped green chilies, mint, spring onion, tomatoes and keep aside, make small balls of the dough, roll to a quarter plate size. Spread with ghee, sprinkle flour, again cut and roll to form a ball then roll into dinner plate size roti, do the same with another ball, sprinkle prepared mince on one roti, chopped vegetable, allspice, beat one egg and pour over the roti evenly, put the second roti on top, turn the four corners of the roti so it looks like a square, shallow fry in frying pan by turning up and down the egg could get cook, serve hot.

Sunday, March 30, 2014

Every day is a winding road

The view toward Abiquiu.

The house deal fell apart due to a particularly sticky wicket of disclosure. A long neglected well contaminated with fecal bacteria started the oozing slide into disaster. Not to mention the fantastical estimate to fix the invisible enemy.

And then there was the former semi-owner cum neighbor [possessed by her own dark brew of ancient familial entitlement and alcohol infused paranoia] who wielded her pork-greased pans and patchy dogs and shotgun, and controlled the gates of the irrigation ditches with grim satisfaction and a smile the color of tobacco. Her warnings and stories of feuds with every neighbor were shouted along a sudden rising wind that lifted my jean jacket like wings under a sky that turned as dark as the shadow beneath a priests mud spattered vestments. Maleleche, I thought as I listened to her words.

No milagros and bean fields here.

So the search begins again. And I for one am glad. A month of dreaming in one direction has eclipsed other avenues. So I pay attention now as a big striped butterfly arcs above me in the middle of a traffic jam on six-laned Cerrillos. Orange against a bright cloudless sky. And I turn to my husband and ask, Did you see that? See what? he asks, dreaming his own dreams of where to navigate next. And I say only, The sign.

Were going to be all right, I murmur to the beat of a Coldplay song. And we turn at the light to go look at an apartment to rent in the Santa Fe hills.

Prize Winning Carrot Cake

This recipe again comes from my mother-in-law. It earned its title from when Jeremys aunt entered into the county fair baking contest and it won first prize. :) It really is very delicious. I had never been a huge carrot cake fan but every time Ive made this it has been fantastic and Ive loved every bite. In the past Ive made it in a 9x13 pan, but for Easter I made it in two 9" rounds and it worked great! Either way is delicious.

Carrot Cake

1 c. oil
3 eggs
2 1/4 c. sugar
2 c. grated carrots
1 20 oz. can crushed pineapple
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 c. chopped walnuts or pecans (plus more for the topping if you like)

Mix together oil, eggs, sugar, carrots, pineapple and vanilla. Add the rest of the ingredients. Pour into a 9x13 pan or two 9" round cake pans that have been rubbed with butter and dusted with flour. Bake in 350 degree oven for about an hour for 9x13 or 40-45 minutes for 2 rounds. Cool before icing.

Icing
1 cube butter (1/2 cup)
1 8 oz. package cream cheese
1 lb. powdered sugar
1 tsp. vanilla
Few drops of milk until correct consistency

Mix until smooth and creamy and spread after cake cools. Sprinkle cinnamon on top or put some nuts on the top, if desired. Also spread in between the two layers if youre doing 2 rounds. This will make a ton so youll probably have some leftover.

Also, you can double the cake recipe and bake it in a jelly roll pan. There will be no need to double the icing however, because it makes plenty!

2010 Food Wine Classic in Aspen Top Ten Highlights Parts 1 5

Aspen

Choosing just ten highlights from Food & Wine Classic in Aspen is no easy task. Unless youve attended this event before, or been lucky enough to cover it, its hard to fathom the variety of foods, wines, spirits, and culinary personalities youll experience.

Having said that, heres part one of my top ten most memorable experiences. The final five highlights will be posted tomorrow. Enjoy!

The Voltaggio Brothers and the BLT - Past, Present, Future

Aspen

Aspen

Liquid nitrogen has become as ubiquitous on Top Chef as sleeve tattoos, so it was no surprise that last years winner, Michael Voltaggio, used it to help create this unusual offering for the Food & Wine Classics opening reception at the St. Regis.

Paired at the same table with his reserved, but no less talented brother, Bryan, their menu was billed as BLT - Past, Present, Future. Bryans version was delicious, albeit relatively traditional; crisp pork belly roulade, thin slice of tomato gelee, garlic scape mayo and baby greens, served on a soft bun. This bite clearly had the longest line waiting to try it, which once again proves my theory that, well, you know, bacon.

Aspen

Aspen

I assume this was the "past, present" part of the program, because as I moved towards his little brothers side of the station, it was clear wed been transported into the future. Inside the clear shot glass was a tomato "gumdrop" on a stick, topped with bacon "dippin dots," and micro greens.

This isnt food you eat, its food you experience, and what an experience it was. Impossibly cold, the smoky spheres stuck to the sticky cube of sweet tomato jell, and together they melted on the palate in perfect harmony.

Jose Andres Pork Communion

Aspen

Aspen

Imagine a pig roast set-up alongside a gorgeous mountain stream. Picture a whos who of star chefs sipping the finest Spanish wines alongside the biggest names in food publishing, press, and public relations, as thin wisps of sweet, pork-scented smoke float by.

Aspen

Aspen

This was the scene at the annual Wines from Spain barbecue hosted by Jose Andres. As the giddy crowd mingled around platters of chorizo, blood sausage, and savory pig parts from snout to tail (literally), the always jovial Spanish chef performed what can only be described as "pork communion."

Aspen

Aspen

Using the preamble, "this is the pig of God," he would lovingly place a crispy wafer of mustard-dipped pork skin, or juicy slice of medium-rare skirt steak on someones tongue. Dear God, it was good. Sacrilege you say? More like sacrilicious!

Food & Wines Best New Chefs Dinner

While I enjoy the parties, celebrities, and limitless libations as much as the next reporter, Im in Aspen to cover the food, so for me it doesnt get any better than Food & Wines Best New Chefs

Aspen

Aspen

Ten of the countrys best and brightest culinary stars are brought together to show off their skills and cutting edge cuisine in a head-to-head battle royal. Im sure these chefs always try to put out great tasting food, but knowing that nine of their peers are pulling out all the stops to be named, "Best New Chef," would certainly raise anyones game.

This years title went to Jonathon Sawyer, chef at the Greenhouse Tavern in Cleveland, Ohio. Chef Sawyer (who also won for "best beard") served a fromage blanc raviolini on stewed tomatoes, topped with herbs and crispy crumbs. It was delicious, and perfectly executed.

Aspen

Aspen

Another standout was an impossibly light, yet strangely satisfying scrambled egg mousse with salmon roe and birch syrup, served by John Shields, chef at Town House in Chilhowie, Virginia. I admitted to the chef that this one had me worried when I read it on the menu, but it was stellar. I never get tired of being wrong.

Aspen

Aspen

Street food legend, Roy Choi, mastermind of the famously successful Kogi BBQ trucks in Los Angeles, offered up a "chego" meatball, served with polenta, sesame, cilantro, peppers, glazed with a sweet and spicy sauce. Apparently "chego" is a Korean exclamation meaning something to the effect of, "Holy [expletive deleted], thats unbelievably delicious!" If it doesnt, it should, because it was.

Kudos to all ten of the Best New Chefs for an amazing evening of edible improvisation. If youd like to see all ten dishes, check out this captioned photo gallery.

The Thomas Keller Preservation Society

Aspen

Aspen

Arguably Americas top chef, Thomas Keller is known for creating some of the most beautiful, forward-thinking, innovative food in the country. So Ill admit to being just a little bit disappointed to find out his demo in Aspen was called, Worlds Best Preserves. When I think preserves, I picture dusty mason jars in the back of a cupboard.

Having said that, if the demo was titled, "Thomas Keller Reads from the Aspen Yellow Pages," Id have still been the first one in line. In fact, to give you a better idea, I missed an event called "Fat is Phat" to see him. As it turns out, not only wasnt I disappointed, I was completely enthralled.

Aspen

Aspen

Charming, witty, and sternly professorial all at the same time, this "chefs chef" took the audience through three easy-to-make, multi-functional preserves. We learned how to do cured lemons, mushroom conserva, and olive tapenade, all of which were from his critically acclaimed Ad Hoc at Home cookbook.

In addition to learning how to make the preserves, Chef Keller offered lots of ideas on how to use these "life savers," as he calls them. It was a fun, informative lecture, and Ill be posting recipes from it soon, so stay tuned!

Tim Love Love

Aspen

Aspen

If I had to choose just one chef from the impressive collection in Aspen to drive cross-country with, it would be Tim Love. And thats before I saw his epic High Steaks Grilling demo. This is a man who knows how to have a good time, as well as grill a damn fine steak.

Aspen

Aspen

Ive been to many educational cooking lessons, and Ive been to many entertaining cooking lessons, but very rare is the occasion where both meld into one perfectly pleasurable presentation. This was maybe the single most enjoyable cooking demo Ive every attended.

In additional to being hilarious, and laser-fast with the one-liners, Love is a natural born teacher with a ton of great grilling knowledge. He had the large audience in the palm of his hand from the moment he poured his first glass of white wine, which by the way, is what he suggests you drink while you grill.

Aspen

Aspen

Next week Ill be doing an in-depth grilling tips and tricks post with all the information I collected. I think youll be very surprised at some of Loves somewhat controversial theories and practices. Ill also be posting a short, but priceless video clip of something called "oil shot roulette." In anticipation, you can read this blog post I did at last years Classic for a little tease.

Be sure to check back tomorrow for the final five highlights from the 2010 Food & Wine Classic in Aspen.

Saturday, March 29, 2014

Adobo Spicy Chicken

Adobo Spicy Chicken

Ingredients

Chicken breast ½ kg
Tomato 1
Bay leaf 1
Chicken cubes 1
Green chilies 3
Dry Kashmiri chilies 3 – 4
Cloves 4 – 5
Garlic 3 – 4 cloves
Whole black pepper 1 tsp
Cinnamon 1 piece
Oregano ½ tsp
Thyme ½ tsp
Vinegar 3 tbsp
Whole cumin seeds ½ tsp
Oil 3 – 4 tbsp
Salt to taste
Aluminum foil as required

Method

Cut each chicken breast into two, flatten with hammer.Boil 3 – 4 dry Kashmiri red chilies, put boiled chilies in blender with 3 green chilies, ½ tsp thyme, ½ tsp oregano, 3 – 4 cloves of garlic, 1 tomato, 1 chicken cube and 3 tbsp vinegar.
Blend well till smooth paste is formed. Add a little water if required.Grind together 1 tsp whole black pepper, 1 cinnamon stick, 4 – 5 cloves, ½ tsp cumin seeds and 1 bay leaf. Grind finely and add to the tomatoes chilies mixture. Also add salt to taste and mix well.
Marinate chicken with prepared marination very well. Now fry in a grill pan with a little oil till golden brown from both sides.Now wrap chicken in aluminum foil and bake in a preheated oven on 200 degrees for 8 – 10 minutes.Serve with bread or boiled rice.

Pesto Sauce

PESTO SAUCE
Carrabba’s Italian Grill Copycat Recipe

Makes about 1 1/2 Cups

4 tablespoons walnuts
2 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic cloves, peeled
1 tablespoon softened butter
3/4 cup firmly packed fresh basil, leaves only
1/4 cup firmly packed Italian parsley, leaves only
1/2 cup extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Pecorino-Romano

Place all of the ingredients in a blender or food processor, except the cheeses and olive oil. With the motor running, add the olive oil in a slow, steady stream and pulse for a few seconds, until will blended but not liquefied. Remove the pesto from the food processor to a mixing bowl and stir in the Parmigiano-Reggiano and Romano.

Store in a glass jar or airtight container. Pesto will keep well in the refrigerator for 1 month for 4-6 months in the freezer. Make sure the pesto is covered with at least 1/4-inch of olive oil to prevent the surface from turning brown.

Chocolate Snap Bars with New Zealand Manuka Honey

Have you tried Manuka Honey? The New Zealand Honey Co asked me to try their 100% pure Manuka honey with the addition of lemon and root ginger, two new exciting honey options that are great for cooking.

The first thing I would say is that the additional flavours are completely natural, the lemon tastes fresh like freshly squeezed lemon, with the added bonus of being packed full of Vitamin C. There are little pieces of ginger in the Manuka Honey and Root Ginger, the flavour makes it ideal for marinades and salad dressings.

New Zealand Honey Co have created their own range of recipes, which you can find on their website along with all the information about the digestive health and healing properties of the honey at www.newzealandhoneyco.com.

New Zealand Honey Co.’s new Manuka ‘Plus’ range is available in Morrisons stores nationwide the Manuka Honey and Lemon and Manuka Honey and Ginger are both RRP £9.99

I have also been creating with Manuka Honey, the first recipe Im going to show you is a simple no-bake treat using Rice Krispies.

I dont often make these kind of bars and was pleasantly surprised to find a recipe on the Kellogs website for Chocolate Snap Bars using honey in the base mix, here is my version:

Chocolate Snap Bars

100g butter
40g Manuka Honey with Ginger
1tbsp (10g) sugar
150g rice krispies
200g chocolate/chocolate chips or buttons

1. Cook the sugar, manuka honey with ginger and butter over a medium heat in a saucepan. Stir frequently, and once the sugar dissolves simply boil the mixture for five minutes, stirring all the time. Be carefule that it doesnt burn, I had to throw my first batch out.
2. Next remove the pan from heat and add the rice krispies, coating them thoroughly. Press the mixture into a greased tin.
3. Put chocolate in a bowl over a saucepan of water over low heat, stirring constantly. When its melted, spread it evenly over cereal mixture.
4. Then simply leave to set, and cut into squares or bars when cool.

Id have to say that the rice krispies dont stick together as well as with golden syrup or marshmallows, but the flavour of the honey is really good and the hint of ginger makes them a little bit more grown up. More Manuka Honey recipes coming soon.

Im entering these Chocolate Snap Bars into the new challenge at Maison Cupcake called Zero Baking Required anything goes as long as it hasnt seen the inside of an oven.

Disclaimer: I was supplied with Manuka Honey from the New Zealand Honey Co.. I was not required to write a positive review and any opinion expressed is my own..

Friday, March 28, 2014

SANDRAS PAN SEARED SCALLOPS with an ASIAN DIPPING SAUCE

My absolute favorite
method in which to guarantee the most
succulently flavored scallops every time...

Servings: (4)
Prep: 10 min. |
Sear: 2 to 4 mins.

INGREDIENTS

***Scallops
- 1 lb. fresh bay scallops (or quarter larger sea scallops)
- kosher salt and freshly ground pepper (to taste)
- 1 tablespoon peanut oil (as this has high smoking point)

***Dipping Sauce
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 garlic cloves, grated
- 1 green onion, minced
- 1 teaspoon dried cilantro
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons olive oil

METHOD

In a small bowl, add all the sauce ingredients; whisking them together. Pour into a decorative dipping sauce serving bowl, and place in the center of your serving platter, and set aside.

Pat down the top and bottom of each scallop with a paper towel (they will not sear properly if moist). Season scallops with kosher salt and ground pepper.

In a large non-stick skillet, (I prefer to use a seasoned cast iron skillet) heat to medium-high heat, add peanut oil by placing it on a paper towel folded in quarters, and wiping down skillet. Add scallops, not touching, and sear for approximately 1 to 2 minutes per side, just until golden brown (please do not poke or move around scallops or they will not sear properly). Also, cooking might slightly vary depending on size of scallops.

Place seared scallops on platter around dipping sauce bowl, and serve immediately - enjoy!

~~~~~~~~~~~~~~~~~~~~~

Tip: I serve mine with a small container of toothpicks for dipping scallops into sauce.

Also, this is wonderful to serve as a surf-n-turf meal with grilled steak, or with steamed rice and fresh veggies, or just as an appetizer is simply divine.

Orange Fiesta

Orange Fiesta

Ingredients:

Orange Juice 1 glass
Soda Water 1 cup
Ice Cubes 1 cup
Mint Leaves 2 tbsp
Black Salt ½ tsp
Black pepper a pinch
Lemon Juice 2 tbsp

Method:

Take 1 glass orange tang, 1 cup soda water, 1 cup ice cubes, 2 tbsp mint leaves, ½ tsp black salt, a pinch black pepper and 2 tbsp lemon juice in a blender and blend everything. Orange fiesta is ready to serve.

Thursday, March 27, 2014

Hazelnut Macaroons

Heres a quick and easy recipe just in case you need to make some Christmas cookies at the last moment. Of course, you will then be left with the egg yolks. Maybe you could make Eggnog Shorties with them, unless there is call for them elsewhere.

Im going to step away from the computer for a while since Christmas is indeed just about upon us. Hope everyone has a great holiday, and a happy new year. And best of all, todays the day: from here on, the days get longer and the nights get shorter!

24 cookies
40 minutes - 20 minutes prep time PLUS overnight

Hazelnut Macaroons

Hazelnut Macaroons

2 extra-large egg whites
1 cup icing sugar
1 cup ground hazelnuts
2 teaspoons lemon juice
1 teaspoon almond extract

Line a large cookie sheet with parchment paper.

Beat the egg whites until very foamy. Continue beating, and add the icing sugar, about a quarter at at time, until it is well amalgamated and the egg whites form stiff peaks. Fold in the ground nuts, lemon juice, and almond extract.

Scoop out with a melon baller and place on a the prepared cookie sheet. Let the cookies stand overnight in a cool spot (not the fridge) to dry. Preheat the oven to 350°F and bake the cookies for 15 to 20 minutes.

Last year at this time I made Dried Tomato Pesto.

LOVE CALCULATOR I know this is not recipe but I loved it you can try too

Good Food Recipes

Good Food Recipes

Strawberry Choco Chips Muffins

Strawberry picking season has begun!! Last weekend we went for strawberry picking and wanted to do something with all the strawberries, seriously these strawberries were so fresh, juicy and craved to bake something right away after returning from picking. So last Saturday evening after picking baked these Delicious Muffins!!

Strawberry and Choco Chips go so well in muffins. They tasted so yummy where the strawberries made the muffins moist and the chocolate chips gave sweet taste. We loved these Muffins!!

Ingredients:

All Purpose flour – ½ cup

Strawberries Fresh Chopped – 1 cup

Choco Chips – ½ cup

Sugar – ½ cup

Baking powder – 1 ½ tsp

Milk – ½ cup

Egg – 1 no

Olive Oil – ½ cup

Salt – ½ tsp

Preparation

In a mixing bowl take baking powder and salt and mix well.
Add all-purpose flour, sugar and mix well
Now add milk, egg and beat well until very thing mixes well.
Now add Oilve Oil and mix well until light and fluffy.
Now add strawberries and mix well
Lastly add choco chips and mix.
Preheat oven to 400F.

Put the Put paper liners in 12 muffin tins and fill them to ¾ with batter.
Bake for 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Transfer muffins and let them cool.

Sending this to Spotlight - Summer Fruits hosted by Indrani

Wednesday, March 26, 2014

BROWN STEW IRISH STEW WITH DUMPLINGS

½ kg beef or mutton cut into medium pieces
2 cups mixed chopped vegetables such as carrots, potatoes, cauliflower etc
2 green chilies slit lengthwise
2 medium size tomatoes chopped
2 big onions sliced
1 teaspoon ginger paste
1 teaspoon garlic paste
2 cloves,
2 pieces of cinnamon,
6 or7 pepper corns
2 teaspoon chopped mint leaves
Salt to taste
2 tablespoons oil
2 tablespoons coconut paste (optional)
2 tablespoons flour
Wash the meat and vegetables and cook them all together with the peppercorns, green chilies, tomatoes ginger garlic paste, salt, cinnamon, cloves, mint, salt, coconut, and sufficient water till the meat is cooked. Make a thin paste of the flour and about ¼-cup of water. In another pan heat the oil and fry the onions till golden brown. Add the flour paste and fry along with the onions for some time. Add the cooked meat and vegetables and simmer for 5 minutes. Serve hot with bread or hoppers.
Make dumplings as follows and add along with the meat and vegetables while cooking.
To make the dumplings, you will need 1 cup of flour, 1 teaspoon butter and a pinch of salt. Mix all together with a little water to form soft dough. Form into small balls and flatten slightly. Add to the stew while cooking.

Want to star in a Jamie Oliver TV show

Christmas is THE ulitmate foodie fest, somehow food has become central to the festivities and although we understand the meaning of Christmas, in our increasingly secular world its the food and the gifts that are the focus rather than the religion.

So for many of us, getting the Christmas lunch or dinner right is very, very important and its when that pressure is applied that there just might be the chance that things dont quite go as planned.

Janice carving the Turkey in 2008

I am fortunate that I cant remember anything going horribly wrong at Christmas. I write out my lists, prepare as much in advance as possible and have the advantage of being brought up by a mother who was an excellent cook! Dont get me wrong, I have had my share of disasters but just not on Christmas Day!

Lunch Table 2008

While this might be good news for my family, it does rather rule me out of getting on TV as part of Jamie Olivers latest TV show...so if you have had a Christmas dinner disaster - it might be your lucky day!

Exciting new TV show wants to hear your funniest

Christmas dinner disasters!

In a seasonal food special, Jamie Oliver will tackle the nation’s most common yuletide blunders to guarantee a stress-free Christmas

Christmas dinner can often be a recipe for disaster. Botched Brussels, dropped desserts, scorched birds, food poisoned in-laws... most of us have had our share of kitchen calamities at Christmas!

Whatever the mishap, from the funny to the tragic, and the stressful to the very familiar – we want to hear your stories. And Jamie will help guide us through the worst of it, plying us with tips and tricks and lots of laughs along the way. This is the show to make your Christmas go with less of a BANG!

Tell us all about your funny festive flops TODAY for the chance to star in the show…

Email your story and contact details to: christmas2011@freshone.tv
Call on: 020 3375 5127 / 5099

Penne with Potatoes Green Beans and Pesto

A little taste of Italy in Santa Monica, California.

I love Italy. Ive only been there briefly, enjoying two romantic weeks in small Tuscan village. But Ill never forget it. I dont have to explain why, do I? Whats not to love about Italy? Fabulous food. Delicious wine. Olives. Garlic. Bakery fresh bread.

Must I go on?

Heres a quick and simple pasta dish my husband and I devoured one rainy afternoon during our stay. It conjures visions of love and romance.

Did I mention, we were on our honeymoon?

Gluten-Free Penne with Potatoes, Green Beans and Pesto

This is a gluten-free version of a classic Italian dish. I often add some rinsed, drained canned Northern (white) beans for added protein. Omnivores can add sliced cooked sausages.

Ingredients:

8 small red potatoes, washed and quartered

10-12 oz. fresh green beans, trimmed and cut

14-16 oz. brown rice penne

1/2 cup pesto- heres one of my faves

12 sweet grape or cherry tomatoes, washed, halved or quartered

1/4 cup pine nuts or slivered almonds

Parmesan, shavings or curls (I use a vegetable peeler)

Instructions:

Bring a large pot of salted water to a rolling boil. Cook the potatoes and green beans for 2 minutes. Add the GF pasta to the pot, stir and cook until the pasta is al dente and the potatoes are tender.

Drain it all in a colander, and pour the mixture into a large warmed serving bowl. Gently toss with the pesto.

Scatter the tomatoes, pine nuts and shavings of Parmesan on top and serve immediately.

Serves 4.

Notes:

When I am adding white beans to this dish I use a large non-stick skillet drizzled with a touch of olive oil to heat the white beans with some fresh minced garlic. When the pasta and veggies are done I pour the drained pasta and potato-green bean mix into the skillet and lightly toss to combine. I remove the skillet from the heat and add in the pesto and tomatoes, gently tossing everything to coat. Then I pour the mix into a warm serving dish and top with pine nuts and Parmesan shavings.

Recipe Source:

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Tuesday, March 25, 2014

Scone Home

Ive been waiting almost 3 years to work an E.T. reference into one of my blog post titles.

For whatever reason, Ive had quite a few requests lately for a scone recipe video. I should say at the outset, Ive never made scones before (or at least never remember making scones before), and Ive never been a big fan of eating them either.

Ive always found them so dry and crumbly that I just assumed some devious Scottish café owner invented them to increase sales, since most of the scones Ive tried take about five cups of coffee to wash down.

Then I thought, maybe Ive just never had a really good one. So I did what any social media savvy professional video recipe blogger would do; I asked my friends on Twitter for a recipe.

I got many great suggestions for all kinds of wonderful sounding versions, but since Id never made them before, I decided to just make a plain, very traditional version to start off with. I figured Id get the basic recipe down before trying anything crazy.

This recipe is very slightly adapted from one by someone called "Friendlyfood" on All Recipes, who claims it was adapted from a version made at the Savoy hotel in London. I have to say, I am very impressed. It was light, tender, moist and very delicious.

By the way, a couple of my favorite foodies, Denise from ChezUs, and Jennifer from In Jennies Kitchen, may also be posting scone recipes soon, and when they do, I will share those with you as well (and believe me, they wont be as plain as this one!).

Another friend of mine, Tamar from Starving off the Land, pointed out the controversy regarding the correct pronunciation. While most Americans (and by most, I mean all) say it so it rhymes with "cone," the proper articulation is said to rhyme with "John."

As you know, Ive never been big on pronouncing things correctly, and Im not about to start now, but I wanted to point that out in case you find yourself in Scotland someday. Hey, you dont want to sound like a tourist, or worse, a Brit.

One last thing, youll see me add the currants along with the wet ingredients. I dont understand why recipes for cookies, muffins, etc., call for fruit, nuts, and/or chips to be stirred in after the wet ingredients are mixed in. These types of recipes suffer greatly from over mixing, so I say add the chunky bits when you combine the wet and dry. Having said that, Im not a baker, so maybe theres a reason for this common recipe instruction. Is there? Anyway, enjoy!

Ingredients:
8 ounces by weight all-purpose flour (about 1 3/4 cups)
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/3 cup dried currants
1/2 cup milk
1/4 cup sour cream
(and 1 egg plus 1 tablespoon milk for the wash)

Looking for something a little less traditional? Check out these other great looking scone recipes:
Oatmeal Raspberry Scones from Joy the Baker
Blueberry Scones with Lemon Glaze from Steamy Kitchen
Dreamy Cream Scones from Smitten Kitchen
White Chocolate & Sour Cherry Scones from David Lebovitz

BIHARI KABAB

BIHARI KABAB

Ingredients:

Pasanday 1 kg
Yogurt 100 gm
Papaya paste 2-3 tbsp
Fried and crushed onion 2-3 tbsp
Ginger garlic paste 2 tbsp
Roasted and crushed cumin seeds 1 tsp
Red chili flakes 1 tbsp
All spice powder 1 tsp
Turmeric powder ½ tsp
Roasted and crushed chick peas 4 tbsp
Mustard oil 4 tbsp
Salt to taste

For Paratha:
Flour ½ kg
Clarified butter 2 tbsp
Oil to fry
Salt to taste
Method:
Marinate pasanday in 2-3 tbsp papaya paste for 3-4 hours. Put the marinated pasanday in the pan along with fried and crushed onion, 100 gm yogurt, 2 tbsp ginger garlic paste, 4 tbsp mustard oil, ½ tsp turmeric, 1 tbsp all spice powder, 1 tbsp red chili flakes, 1 tsp roasted and crushed cumin seeds,4 tbsp roasted and crushed chick peas. Mix everything and leave it for an hour. Put them in the bbq sticks. Fry it or bake it in the oven.
To prepare parathas: take ½ kg flour, salt and 2 tbsp clarified butter in the mixing bowl. Mix it and make a dough. Make rotis out of it and cook them.

Monday, March 24, 2014

Pock Marked Old Lady Beancurd Ma Po Dou Fu

Pock Marked Old Lady Beancurd (Ma Po Dou Fu)

The genesis of Ma Po Dou fu (Pock-marked Old Lady Bean Curd) is well established, if not true: the story goes that the dish was invented by the wife of master chef living in the Qing dynasty—Chen Shen Fu—whose face was scarred by smallpox. True or not, it is one of the famous Sichuan dishes--even Cantonese restaurants list it in their menus.

Hua Jiao (lit: flower pepper), perhaps the most interesting ingredient used in Chinese cuisine, is an essential ingredient in this dish; known in English as Sichuan Peppercorn, and by it’s nickname “tongue numbing spice," hua jiao is not spicy hot like western black pepper, but rather aromatic, slightly astringent, and does indeed temporarily numb the tongue—it’s an acquired taste for many neophytes. In Sichuan, the seasoning is heaped upon Ma po dou fu and certain firey soups, in addition to being used as a dry rub and ingredient in dipping salt. Once one gets used to hua jiao, it is impossible to imagine the dish without it.

3 oz pork or beef minced and marinated in soy, wine, sugar and cornstarch
14 oz firm bean curd (dou fu), rinsed, drained and cut into 1/2” cubes
3 large cloves of garlic, minced
1” x 2” pc fresh ginger, minced
3-4 green onions, minced
2 tsp Chili paste mixed with 2 tsp sugar
Sauce:
6 fluid oz of chicken stock
3-4 Tab soy sauce
1 Tab dark soy
1 tsp Chingkiang vinegar
1 Tab Shao Xing wine
Cornstarch slurry (See "Thickening Sauces" on Technique Page)
Garnish:
Chopped cilantro with stems, or slivered green onion tops.
1 tsp Sichuan peppercorns, dry-roasted lightly to freshen, and ground
1 Tab sesame oil
Heat wok to medium high; add 3 – 4 Tab peanut oil, coat pan, then toss in the garlic, ginger and minced onion and stir-fry for 20 seconds; add minced pork or beef and stir-fry until slightly browned. Add chili bean paste/sugar mixture and stir-fry for 30 seconds. Add sauce ingredients, and when it boils, add dou fu cubes. Return to a boil, simmer for one minute. Add cornstarch or potato starch slurry and gently fold over the wok contents until sauce thickens—Note: the moisture in the dou fu will thin the sauce as the dish cools, so make sauce somewhat more viscous than usual.
Served the Ma Po Dou Fu in a shallow bowl or plate with sides to prevent spilling. Garnish with ground hua jiao, sesame oil, and cilantro or onion.

HARD BOILED EGGS FROM THE OVEN !!

There is nothing tricky about boiling eggs for Easter, but there are ALWAYS those eggs that crack as they boil, or the phone rings and you forget the eggs on the stove (and they overcook and get those green "rings" around the yolks, etc.) Not a big deal, but it can be a hassle when you are preparing for a crowd.

This oven method, of cooking eggs in the shell, is not only fool proof, but the eggs come out absolutely perfect and you can make a ba-jillion at once!!

Preheat your oven to 350 and place large size eggs in a mini-muffin pan (large end down). If you dont have a mini-muffin pan, you can use a regular cupcake pan (they they will just roll around a little more).

How long you bake the eggs depends on the size of eggs you use and how hot your oven runs. I used large grade A eggs and cooked them for 25 minutes. If you are concerned about it, just run a "test egg" to gauge how long to cook them.

When the eggs are done, use tongs to put the eggs into a bowl of ICE water (for 10 minutes) to stop further cooking.

NOTE: After the eggs are cooked, you MIGHT find SOME eggs that have brown speckles on them, but dont freak out; these little specks will dissolve when you put the eggs into the ice water. The next photo is before and after the ice water bath.

Not only is this a great way to cook Easter eggs in bulk, but the eggs are delicious!! The yolks are bright yellow and the whites are very tender (not rubbery like boiled eggs can produce).

Where has this cooking method been all my life!?!?

Cooking recipe camper fresh and tasty venison Goulash recipe

Some time ago I wanted to take, which seems to everyone in my family enjoy my family on an other camping trip. I wanted them to make because I know people with the same limited food choices get bored a little differently. So I decided to come up with an exciting camping recipe than usual.

If feel like something different to try the camping and a campfire going, here is a great dish for you. This venison Goulash recipe for your taste buds going.

The day to stop drawing and you have lit a bonfire. You prepare a meal in a Dutch oven or an earthenware pot and set to the glow from your campfire. This dish is very nutritious, full of vitamins, iron and minerals. It is also very rich and tasty.

The meat ingredient for this dish is game. Game has a strong meaty flavor who have no other meats you buy in stores. There is so much higher in vitamins, proteins and iron so much more than other meats. Another great advantage is no fat or very little of it.

INGREDIENTS - 4 persons

11 / 2 lb (700 grams) sliced saddle of venison into cubes
2 Tablespoons olive oil
3 medium onions, thinly sliced
2 Tablespoons paprika
Salt and pepper
1 large red bell pepper with Mark thinly sliced and seeds removed
2 Cloves garlic, minced
1 Bottle of red wine
4 large carrots, chopped
1 Pint water

METHOD

Heat the olive oil in a large skillet set and it. Add the rich game and sprinkle on salt and pepper to spice textured. Also, add the paprika to the little extra flavor.

Brown the meat in the goodness and flavour to seal. Add the onions and garlic. Roast until the onions are soft. Add the red wine and simmer for 10 minutes. This will give the meat additional wealth and taste.

Stream all content in a Dutch oven or an earthenware pot. Add the carrots and a pint of water. Bring your stove and pot the glow from your campfire and surround - the pot with fervor.

Not cover the pot, so you can examine the contents from time to time. Cook for about 1.5 hours, until the game is tender. Use a fork to test the meat.

This dish is traditionally served with wide noodles, but you may prefer mash potatoes or rice. Hopefully, this recipe has wetted your appetite. It is full of vitamins, iron and minerals really a delicious, good, healthy meal.

http://SuperFastProfit.com

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