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Pastry:2 cups sifted flour1/2 tsp salt1 cup butter or vegetable shortening or combination2-4 tbsp ice waterFilling:1 cup ripe plantain, peeled and cut up1/4 cup sugar1/2 tsp nutmeg1/4 tsp cinnamon 1 tbsp butter1 tbsp vanillapinch of salt red food colouring (optional)MethodPre-heat oven to 350ºFTo make pastry Put the flour and salt in a mixing bowl. With fingers, work half the butter into the flour
Brasato di manzo simply means braised beef in Italian. Nothing can be more comforting or satisfying than a delicious piece of meat that has slowly tenderized after hours of simmering. This is the perfect meal to enjoy on a chilly winter day, or any time you have a need for rustic cuisine. When I prepare this dish, I like to braise the meat for about 3 hours, until it is perfectly tender and de
Last week was brutal. Our little one was ill and out of school Monday-Wednesday, and then Friday was a half day in anticipation of a 4-day weekend, which meant he went to school, oh, about 8 hours in the course of 11 days. Don't get me wrong, I love spending time with my kids...but, I have reached that point in parenting when I've come to anticipate that my children will be in school at least from
The Sunset Grill900 North Main Street(Highway 191, north end of town)Moab, Utah 84532Phone: 435-259-7146Website: http://www.sunsetgrillmoab.com/index.htmlThe Sunset Grill is the former home of Charlie Steen, who put Moab, Utah on the map when he found uranium. The restaurant opened in 1993, serving casual fine dining to locals and tourists alike. To reach the restaurant itself, p
Ingredients:For the Crepes:¾ cup all purpose flour – siftedResift with:1 tsp. baking powder2 tablespoons powdered sugarAdd and beat:2/3 cups milk1/3 cup water½ tsp vanillaMake a well in the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes. If the batter is too thick add a little more milk until it falls nicely from the ladle.For the Stuffing:9 oz. box of
New for Spring from Physicians Formula are two beautiful Cashmere Wear Ultra Smoothing Blushes ($12.95). So soft, smooth and luxurious that they are supposed to feel like cashmere. I don’t know about all that, but they are pretty. These Cashmere Wear Blushes come in brown felted square boxes that open like a book. I love that they have magnetic closures so they stay closed tight when not
Congee is something that I've recently had the chance to taste. I had never had it before but after some recommendation (from the same colleague who recommended Dehli-O-Deli) I decided to try it out at Yamamori Oriental Cafe in Dublin. I ordered the Mushroom (oyster mushroom) Congee soup. While it was quite nice and the mushrooms really complemented very well, I didn't like the amount of oil t
What’s better than tiramisu? Why, chocolate tiramisu, of course! This is Giada de Laurentiis recipe as seen on her show, I forgot which because she has several shows, it’s one of my favorite recipes. I made this for Valentine’s last week - I divided the recipe into 3 containers, gave the 2 small [...]
The love for pork is universal. How many countries revel on pork and munch on crispy pork skin like popcorn? Pork is the most preferred meat of the Filipinos. The number one pork dish is the whole roast pig called lechon_yes, speared in a bamboo stick, spit-roasted whole from the snout to the tail. Fantastic! Next favourite is roasted or fried pig parts. Crispy pata is a firm favourite
Did you know February 23rd is National Banana Bread Day? I didn’t either until yesterday when I read it on tastespotting! Well, perfect timing I thought to myself, I have very black, overripe bananas in my kitchen. To make my bread … Continue reading →
Ash Wednesday is here, Mardi Gras 2012 is over, and now it's time to get prepped for Jazzfest! We managed to catch a glimpse of Bacchus 2012 before melting with exhaustion from the rain-soaked Endymion parade. Here are a few snapshots from the long weekend of Mardi Grasing with friends. brunch at Riccobono's Bacchus 2012, Will Ferrell snacks at American Sector Zulu in the Treme the end:
It never fails to make me giggle when I say I haven't made something before and people have a bloody hernia. This has happened twice to me in as many weeks. This most recent one was about how I had never made quiche. What? Has everybody in the world made quiche at some point before me? How could I possibly be so out of the loop? I jest with love, of course. In fact, I had one dear friend
Last night I went to the Food Swap Barnaby event, it was also their first event ever. I had lots of fun and swapped a lot of goodies. The Food Swap Burnaby is an event where you can swap home made food such as jams, baked goods, preserves, etc. with what other people brought. It read more »
I love fun recipes. This one fits the bill because it's baked in a Pepperidge Farm cookie tin. The bread is oh so delicious warm from the oven. And the very best thing about the whole process, it requires no kneading.... none... nada.... zero. Hooray!!!Ingredients:1-3/4 cups flour1 package yeast1/4 cup water1/4 cup milk1/4 cup vegetable oil1/8 cup granulated sugar1/2 teaspoon salt1 large eggD
Not many gluten-free travelers realize that celiacs exist in Italy too. The boot-shaped peninsula seems like the last place where you'd enjoy a gluten-free meal, what with all the pasta, pizza, bread, focaccia, salumi and other Italian specialties and staples. But celiacs in Italy can enjoy a large variety of gluten-free foods at every meal. For example, mornings can have a sunny start with
Today I made a perfect cake: layersof butter spongecake filled with homemade strawberry jam and homemade dulcede leche cream, covered with fresh Chantilly, and decorated with, of course, one sugar rose.As you may note, I have a passion forflowers. From the heirloom species to the simplest one, all of them are capableto incite the most beautiful felling on me. When I was working on this post Ireali
Baking cupcakes earlier this week inspired me to bake their [breakfast] cousins – the muffins. I was craving something light and fluffy that could get me through the rest of the week with a big muffin top smile. Nothing too sweet, but more of a ‘melt in your mouth’ biscuit-type muffin. Having been recently introduced [...]
We all live very busy lives these days it seems and today is no exception. After working a full day, coming home to children, homework, dog, and last night’s dirty dishes; who has time to cook or want to cook a gourmet meal? Oh and don’t forget I have to back to school tonight for a [...]
If you really wanna kick your grilled steak or chicken up a few notches, drizzle this delicious and super sexy concoction of herbal greatness over your dish and watch your tastebuds dance. When grilled meats meet chimichurri, it's a match made in culinary heaven. So delicious and super easy to make.
A bouillon cube or stock cube is dehydrated bouillon or stock formed into a small cube about 15mm wide. It is made by dehydrating vegetables, meat stock, a small portion of fat, salt and seasonings and shaping them into a small cube. Dehydrated broth is also available in granular form. Read More >>
Pin ItThis recipe is only for the Peanut Butter Frosting that's on these cupcakes, because the cupcakes themselves are just from a box mix. If you've followed my blog for any length of time you know that I live at about 5000 feet above sea level (which wrecks havoc on cookies and cakes and other baked goods), and I have yet to find a scratch chocolate cake recipe that makes a chocolate cake I like
Blood oranges are definitely the jewels of the citrus world. Their red vibrant red color makes them a standout, and they’re known for being very sweet, with floral and berry notes that you don’t find in other citrus varieties. I often eat them plain, as their color gets lost in most recipes that call for [...]
when someone contacts me about my book, i get slightly worried that they are calling or emailing me because they are unhappy with a recipe; it didn't work or it just wasn't any good. luckily, that hasn't happened and just about everyone i have heard from is happy and excited to have the book and the chance to bake the desserts they remember from the cafe. when joy mc-waitress extraordi
Zabaione is a typical Piedmontese treat. Years ago,while at school in Torino, Italy (a city in Piemonte), I had this for the first time. It is lightly sweet and oh so creamy. Add berries and you have a perfect treat for the whole family.It is also so easy to make that my son helped make most of it, with the exception of the whisking over the stove part, or course. Once he had a taste he was hooke
I have been hard at work with The MIY Kitchen, posting tutorials on How to Properly Measure Flour, How to Measure Brown Sugar and How to Make Homemade Brown Sugar. Now I think it is time to put these skills to good use, and have I got a great over-the-top recipe for you! My sister called the other day to tell me about a new variation on our good old Chocolate Chip Cookie recipe. We
The subject of this month's Five Star Makeover - hosted as ever by the talented duo of Natasha of 5 Star Foodie and Lazaro of Lazaro Cooks! - is beets, an ingredient with endless possibilities if ever there was one. In fact, so many ideas popped into my head for this month's challenge I had a tough time choosing which dish to make. Click here to read the rest of this post »
Doesn’t this look divine? Well, I may have intended this to be a completely different dessert. This was supposed to be Mississippi Mud Cake which didn’t turn out so well, so I improvised. I got all creative and stuff. You know what…It totally worked out for the best. This WAS divine! I may have even [...]
Do you have an unfounded fear of making Swiss meringue buttercream frosting? Please put that frobia to rest, because with a little stand-mixer stamina, it actually comes together quite beautifully.When I say that the frosting is beautiful, I mean, obviously, that it looks beautiful. However, I was slightly disappointed in the taste. As far as frostings are concerned, Swiss meringue buttercream is
The Masked L’Aperitivo is held at newly renovated and one of Melbourne institution, Grosvenor Wine Bar and Bistro in St Kilda East. The Grosvenor is celebrating what drives millions of visitors to Venice each year – L’apertivo and the Venetian Carnivale – by offering the finest Italian aperitifs, cocktails, wines and beers served alongside Italian-inspired [...]
When we moved here from India, I was very surprised as well as shocked to find jars of ginger garlic paste on the shelves of the stores. Making fresh pastes at home is something so basic and such an everyday kind of thing, that it was almost an incomprehensible concept for me to see these [...]
This hearty main-course soup made with beef meatballs, cabbage and tomatoes has flavors reminiscent of Hungarian stuffed cabbage.
I am still searching for some inspiration to cook , click and post !! But when I paused the search and gave a quick glance around I was amazed by nature's creative senses!
My Mom was always a whiz at baking, able to whip up perfect cookies, squares, pies or tarts seemingly at the drop of a hat. As I've grown older I've lost most of my childhood sweet tooth, but I still occasionally like to try to recreate some of the flavors of my Mom's baking. One of these treats that I fondly recall is her lemon meringue pies — the intense tart and sweet "lemoniness" of th
Just in time for lent I have a super meaty, bold and totally vegan sandwich for you all. My Smoky Maple Seitan Sandwich has thick, juicy layers of homemade peppery mushroom-speckled seitan - sauteed in a splash of liquid smoke, maple syrup and zesty black pepper. The seitan is stacked tall on top of rustic multi grain toast, speckled with seeds. Add some Dijon, chipotle-infused Vegenaise, sliced r
Lemon Meringue Cookies
The Vegetarian Times presents this recipe as an entrée, but we enjoyed it as a very nice winter main meal. It was filling, warming and full of flavor. It was a quick and easy meal to prepare. We enjoyed it with a nice salad and whole grain bread. We found the recipe on the Vegetarian [...]
I love minimalist pasta sauces. Many classics in Italian cuisine, especially when it comes to pasta, depend on the excellence of one’s ingredients. Dishes such as aglio e olio, cacio e pepe and fettucine carbonara to name but three fully depend on having top-quality ingredients. The less you have, the greater the sum of all [...]
As a child, we ate south Indian food very occasionally and our knowledge of South Indian food was restricted to Dosa, Idly and Sambhar....These three things were all when we thought of Southern flavors....But as I grew up and came to Bangalore after my marriage, I realized that there is huge choice of food in the southern cuisine....Now South Indian cuisine has became one of my favo
I know there are a few ways to make pretty roses to place on cupcakes or cake. Fondant roses may not be as real looking as others but they're fun and easy to make. If I can make them any one can. Fondant comes in different colors I used pink fondant for my roses. No special tools are required only a zip lock baggy, and some Rolled Fondant. I used the Pink Rolled Fon
I just love eggplant! I love eggplant sandwiches, eggplant curry, eggplant and tofu stir fry. But, today I wanted to create something a bit different. So I made these delicious, coconutty, and crunchy eggplant fries. Reasons to love eggplant: It … Continue reading →
I had a box of Duncan Hines Red Velvet cake mix on hand but I really didn't want cake, so I went to their site in search of something else I could make with it. I found this recipe for cookies and added some chocolate chips to it. The recipe is too easy and the cookies are de-freaking-liscious!Also, I while I was checking out the Duncan Hines site, I found a new product!! Frosting Creations - a fr
I've never been to a blogger conference. I've read the good, the bad, and the giddy from bloggers who were at conferences. Are they worth it? I guess it depends on who you ask, and what the conference is. Last year, I really wasn't interested in going to a conference. But this year, well, I think it might be fun. It would be even more fun if someone wanted to help defray some expenses.
A couple of weekends ago, Kevin and I went to a chocolate and beer tasting at the Taza Chocolate factory store in Somerville . The event was put on by Taza Chocolate and Drink Craft Beer, and featured four beer and chocolate tastings, as well as many chocolate samples along the way. The event was open to the public, and all proceeds went to The Greater Boston Food Bank – I found it a pretty
We have a winner for the Cupcakes, Cookies & Pie, Oh, My! GIVEAWAYLucky #4 is Crazy for Crust. Everyone go over to her blog and say hi.Pin It
Stags are very much part of the culture here in Northwest Kansas. I'll never turn down an invite to a nut fry if I can help it. I happen to think that when properly prepared, offal can be just fantastic; however this time around we were treated to something a little more pedestrian, but tasty nonetheless. The Schoenchen Knights of Columbus use thinly sliced pork loin in lieu of beef testi
Last week was Kevin's daughter's 18th birthday. Ever since my kids were young they knew that on their birthday they got to request anything they wanted for dinner. What is funny (or somewhat annoying) is that with all of the meals I cook and the variety of food I work with doesn't seem to matter to them. You would think they would request something extravagant or gourmet. Nope, not
