Thirsty For Tea Matcha Croissants Trips to the gym, calorie counting, eating plenty of veggies…before the new year officially begins, I thought I’d give you a final hoorah, something to cap off the holidays with a bang. There has to be a good reason for making croissants, as they certainly aren’t your everyday kind of bread roll. I make these babies once in a blue moon, and celebrating the end of 2014 is a good enough reason for me. Making croissants requires time, patience, and a gentle touch. And, as any baker who has made croissants before knows, the frigid December air makes the process that much easier. The first time I made croissants was in pastry school. There’s one simple addition that makes a croissant go from pale butter yellow to earthy leaf green, and that’s a good quality matcha powder. One full recipe of this dough makes 32 crispy, flakey mini matcha croissants. Matcha Croissants Makes 32 plain or 16 plain & 12 chocolate. Ingredients: {Dough- Dètrempe} 1/2 cup water, warm for activating yeast 1/3 cup sugar 1.)
Classic Rack of Lamb Recipe I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. So when my father sent me on a mission to make rack of lamb (what? Beneath the recipe I’ve included links to rack of lamb recipes from other food bloggers, and a recipe for a breaded herb crusted version from chef Gordon Ramsay that my father likes. The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Ingredients 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/2 to 2 pounds for each rack, figure each rack feeds 2-3 people) For each rib rack: 2 teaspoons chopped fresh rosemary 1 teaspoon chopped fresh thyme 2 cloves garlic, minced Salt Pepper 2 Tbsp olive oil *Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. Method 1 Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. 4 Roast at 400°F for 7 minutes, then lower the heat to 300°F.
Beef, Barley And Vegetable Soup Recipe Step 1 Heat half the oil in a large saucepan over high heat. Add the beef and cook, stirring often, for 2-3 minutes or until browned. Transfer to a plate. Step 2 Add remaining oil to the pan. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Source Australian Good Taste - July 2009 , Page 64 Recipe by Chrissy Freer Photography by Steve Brown Shopping tip: For equally great results, use any beef cuts suitable for slow cooking, such as chuck steak or gravy beef. Thirsty For Tea Dim Sum Recipe #8: Steamed BBQ Pork Buns (Char Siu Bao) The number 8 is a lucky one in Chinese culture. It’s used to indicate fortune, prosperity, and success. This is a good thing for me, because after much trial and error, I’m happy to bring you lucky Dim Sum Recipe #8 in my series on the highly coveted Chinese tea lunch…Steamed BBQ Pork Buns! For the longest time I wasn’t successful at making Chinese steamed buns. My steamed buns would often end up speckled, dimpled, or lopsided…just not right. With success finally comes the recognizable dim sum treat we know as Char Siu Bao–fluffy buns stuffed with a slightly salty, slightly sweet pork filling that’s always a crowd favorite. What I aimed to create in a recipe for Steamed BBQ Pork Buns was a supple bun dough where I could easily make baos in 2 ways–one with a perfectly smooth top and the other the traditional way, pleated and pinched with an open top for venting. I could really use some help with my pleating. Dim Sum Recipe #8: Steamed BBQ Pork Buns (Char Siu Bao) Makes 16 small buns. 1.)
Food - Recipes : Thai beef and mango salad Chicken Lentil Soup — Dinner Recipes from The Kitchn For me, especially when I'm focusing on my health or losing weight, there is nothing more comforting than having many containers of this nourishing, delicious, filling lentil soup with chicken stashed away in the freezer. Lentil soup is actually the very first dish I learned to cook, and I am still amazed at how easy it is to make something so much better than you get from a can. I'm also sentimental about this soup, so it will probably always be among my favorite things to make. I do prefer using bacon fat here—I spend extra on premium bacon so I always strain and save the rendered fat for making this soup. For a vegetarian version, just leave out the chicken and bacon fat (use olive oil instead). Chicken Lentil Soup Serves 8 to 10 Melt the bacon fat or butter in the bottom of a large Dutch oven over medium-high heat and add the onion, celery, carrots, and garlic. Add the chicken stock and lentils and bring to a boil. Serve with cheese sprinkled over the top of the bowl. Recipe Note
Thirsty For Tea Chinese Fold-Over Buns Chinese Fold-Over Buns are the naked version of those steamed pork buns that dim sum lovers can’t get enough of. Having a unique pocket-like shape, Chinese Fold-Over Buns eliminate the need for pre-stuffing buns, which is one of the more complicated steps in bun making. After a quick steam, these tender pillows are ready to serve with a cooked filling of your choice. If you want the texture and look of your buns to be similar to the kind you get at a Chinese restaurant, search for some bun flour, also called Hong Kong or bao flour, at your local Asian market. Hong Kong flour is a flour that’s lower in gluten than all-purpose (AP) flour. If you prefer to use all-purpose flour that you can find at a regular American grocery store that’s fine too. These Fold-Over Buns actually take to freezing very well. And while we are talking about having extra buns stashed in the freezer, here are some more ways that you could enjoy these tender, soft bun pockets: * Kalua Pork & Pickled Red Onions 1.)
Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes With the right technique, regular flour tortillas make excellent thin-crust bar-style pizzas. [Photographs: J. Kenji Lopez-Alt] I've gotta tell you that in the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour tortilla-based pizzas ranked pretty low on my list. Well, I'm happy to tell you that all that has changed and I'm now going to take the position that given the proper technique, a couple of tricks, and the aid of a cast iron skillet, flour tortillas are actually the best way to make quick thin-and-crisp, bar-style pizza at home, producing results that are worlds better than any frozen product out there, and a good deal better than the majority of delivery options as well. In fact, I'd even go so far as to say that this technique compares pretty favorably against honest-to-goodness, 100% made-from-scratch bar pies, and that's saying a lot. Here's how to do it. What NOT to do: Use a Baking Stone First of all, there's the preheating time.
Pepperidge Farm® Puff Pastry - Recipe Detail - Puff Pastry-Wrapped Brie Three simple steps are all you'll need to make this simply delicious and elegant appetizer, featuring golden puff pastry oozing with melted Brie cheese. Thaw: 40 minutes Prep: 10 minutes Bake: 25 minutes Stand: 20 minutes Serves: 6 Ingredients 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions 1 (8-ounce) Brie cheese round 1 egg 1 tbsp. water Directions Heat the oven to 400°F. Thirsty For Tea Turkey Cranberry Tea Sandwiches Are you in need of a break after all the Thanksgiving Day festivities? Turkey Cranberry Tea Sandwiches are a simple, elegant way to savor the last of your Turkey Day leftovers. Only a few simple ingredients here, but these tea sandwiches are satisfying, savory, and sweet! Although I took the lazy route of using some store-bought roasted turkey lunch meat myself, feel free to use regular roasted turkey to make these tea sandwiches, just make sure to slice the meat as thinly as possible. Another key ingredient of this recipe is a good-quality orange marmalade. There are many types of tea that will pair well with these sandwiches, but as fall comes to a close I’m drinking up as much of Celestial Seasoning’s Cinnamon Apple Spice Tea as I can. Take a well-deserved break after all that cooking and shopping and treat yourself to some of these finger sandwiches today. Turkey Cranberry Tea Sandwiches Makes 12 tea sandwiches. Ingredients: 8 slices whole wheat bread, frozen 3 Tbsp orange marmalade 1.)
Food - Recipes : Mediterranean chicken with potatoes Keep-me-warm curry soup Heat the oil in a large saucepan, add the onion and gently fry until soft. Add the curry paste and chilli flakes and fry for another 2 minutes before adding the grated carrots, lentils, coconut milk and stock. Season, then simmer for 15 minutes, or until the lentils are soft (squash one against the side of the pan to check). Whizz the soup with a stick blender until smooth, season to taste, then stir in the basmati rice. Freezing and defrosting guidelines Make the soup, then leave to cool at room temperature. Thirsty For Tea Hojicha Mochi Truffles Another trip to Costco this weekend…total chaos! On the bright side, I got my once-a-year box of decadent French chocolate truffles, the ones I can’t go though Christmas without. Hojicha Mochi Truffles are a delicious combination of flavors and textures. Chewy, sweet rice dough envelops a velvety chocolate truffle and a light dusting of cinnamon finishes each bite. What’s makes these extra special is Japanese roasted green tea, also known as bancha, or common tea. Hojicha is one of my favorite cold season teas. I use powdered Hojicha to flavor the mochi here, but you can also use the easier to find leaf form if that’s all you have. If you have time, tuck homemade chocolate truffles inside these treats instead of the store-bought ones. Hojicha Mochi Truffles Makes 15 truffles. Ingredients: 4 oz mochiko (sweet rice flour) 1 cup strongly brewed tea (using 1 1/2 Tbsp instant Hojicha granules, or 4 Hojicha tea bags, or 1 rounded Tbsp loose Hojicha 1/4 cup white sugar 1 1/2 tsp vanilla Equipment: 1.
Easy Roast Chicken Print Friendly Version Bookmark It! Print Friendly Version Log in to bookmark! Photo by: AlwaysButter.com Description This is what you do with that value pack :) Details Ingredients Related Tips 1 whole free-range or corn fed chicken, broken down into 8 pieces (or 8 of your favorite chicken pieces, skin on and bone- in preferable) 2 tbsp soy sauce 1 tbsp light brown sugar 2 tbsp red wine vinegar 3 tbsp olive oil 4 shallots, chopped 2 cloves of garlic, minced Handful of fresh parsley Salt and Pepper Directions 1. 2. 3. 4. submitted by AlwaysButter - much more here!