Salt and Vinegar Potatoes with Rosemary There are a million versions of these smashed potatoes all over the place. However, I love the idea of making these a little tangy. I love those thick-cut salt and vinegar chips, which is where the inspiration for this recipe came from. By dousing these potatoes with cider vinegar after they come out of the oven, you are indeed in for a tasty and tangy treat. Serve along side your favorite main dish and enjoy. Place potatoes in salted water and bring to a boil; cook until fork tender. Place the cooked potatoes on a well-oiled baking sheet and press down gently on each potato with a potato masher. Brush the top of each potato with olive oil…be generous. Serve on the side with just about anything!! Print Recipe Ingredients 2 lbs Small potatoes, new or fingerlings work wellOlive oilKosher salt Fresh ground pepperFresh rosemary, finely choppedCider vinegar Directions Place potatoes in salted water and bring to a boil; cook until fork tender.
untitled XEquivalents and Conversions I love the fact that the site is a global community, but of course it does raise issues and problems, sourcing products is one (and see Sources & Stockists) and another thorny area is weights and measures. Obviously, when you move from one system of measurement to another, you are obliged to round up or down, so it's always going to be an approximation, but here is a table of conversions and equivalents, which should at least help! Equivalents As we welcome such an international audience to this site you may not recognise some of the ingredients listed in the recipes section. Please note that these are approximations Print Version
Caramelized Onion Dip recipe from food52 Author Notes: This recipe is very simple and so delicious. You will never go back to pre-made onion dip after you have this. I prefer to eat this with potato chips, but would be great with veggies as well. It is amazing how much sweetness is created through the natural caramelization of the onions. - ADRIENE (less)Author Notes: This recipe is very simple and so delicious. Food52 Review: Patience pays off here -- take your time caramelizing the onions. Serves 6-8 5 pounds Spanish onions 8 ounces cream cheese 16 ounces sour cream zest and juice of 1 lemon 1 bunch chives 4 tablespoons olive oil salt & pepper Peel and cut the onions in a small dice. Your Best Dip Contest Finalist! Popular on Food52 and Provisions Tags: dips, onion Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted.
recipe: sweet & sour chicken I was ridiculously excited when I came across this recipe for homemade sweet and sour chicken. You guys, it is SO GOOD. It’s a little involved with several steps (coating chicken, frying a little bit, then baking) but it is all worth it. Trust me. Start with a plate of chicken breast, cut into chunks. Mix up your sauce: ketchup, sugar, vinegar, soy sauce, and garlic powder. Dip the chicken into cornstarch and then in beaten egg. Transfer the chicken to a baking dish and coat all the pieces with the sauce. Bake that for about an hour, turning the pieces once or twice. Serve it all together and enjoy! Sweet and Sour ChickenIngredients 3-4 boneless, skinless chicken breasts Salt and pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oilFor the sauce (1 batch) 2/3 cup sugar 1/2 cup ketchup 1 cup vinegar 2 tablespoon soy sauce 1 teaspoon garlic powderPreparation Cut boneless chicken breasts into chunks, season with salt and pepper.
Simple Sundays | Lemon Curd Today’s post comes by way of a special request from a reader comment when I published my recipe for No Bake Lemon Curd Cheesecake Bars a few weeks ago. When I made the bars, I used the convenient (yet divine) lemon curd from Trader Joe’s. However, we don’t all have a Trader Joe’s nearby, and the truth is, Lemon Curd is really very simple to make. Thanks to Stef the request! Lemon curd – I could eat it by the spoonful. I must confess, as simple as it is to make, I usually buy it. But, it really is so easy to make; store bought lemon curd isn’t exactly time saving. Simply put, lemon curd is a custard, but take a look at all the recipes in the books and online, and you will see that there can be quite a variation when it comes to the critical ingredient (other than the lemon, of course) and the methodology. Have 15 minutes? Yield: Makes 1 cup. Leave a Comment
apple nachos On Friday night, I finished season six of Mad Men. At 2am. About a week after starting the season. On Netflix. On my wifi tv, my phone, my elliptical, and of course on my laptop (in just about every room of the house). I mean, I don’t even blink an eye nowadays when a friend asks what show they should “start” next in April. Well, to harken back to the good ol’ days when Don Draper and his family would have sat together around a “set” to watch a show, at a designated time each week, no computer in the house, but perhaps with an Old Fashioned in hand, I made a simple shrimp saute to share with you today inspired by the classic cocktail. Read more This week has been one of those perfectly normal weeks that makes me adore life. Meals shared with friends every day of the week. Lest I ever forget, most often it’s those normal things are the best things. Wishing you a weekend ahead full of the best of things. :) Read more (Yes, only a food blogger compares bourbon to cookies…) Read more You guys.
Sticky Balsamic Ribs OK, Folks. No joke, these are the best ribs ever!! I always look at reader reviews when I choose a recipe. They help me decide whether a recipe is worth it, or not. Well, this one had rave reviews...many calling the ribs award-worthy, contest winning, etc. Those words were the truth. Begin with some fresh rosemary. Finely chop 2 tablespoons worth & put it in a mixing bowl. 2 tablespoons of balsamic vinegar & 1 teaspoon of cayenne pepper {I cut back on this a bit, as I was serving this to kids}. Next, peel 8 cloves of garlic. Mince them up & add 1 teaspoon of kosher salt {right on top of the garlic}. Add this to the mixing bowl, along with a 1/2 tablespoon of kosher salt & 1/2 teaspoon pepper and stir everything up. Next, you will need 4 racks of baby back pork ribs. Preheat the oven to 425 degrees. Cover tightly with foil & roast the ribs until the meat is very tender, about 1 3/4 hours. Add 1 cup of water to the pan & using a wooden spoon, scrape up all the brown bits.
Mighty Meaty Nachos (with homemade tortilla chips!) Homemade tortilla chips = Yum. Yum yum yum yum yum. Homemade tortilla chips that are this delicious need a dipping sauce that is equally extraordinary – something that can step up to the plate and match the taste “WOW factor” – bite for bite. That’s where Mighty Meaty Nachos come in… The ingredients: 1 lb breakfast sausage (can use regular or hot), 1 lb hamburger meat, 1 small jar of salsa, 1 can Rotel tomatoes and green chiles (can use mild or regular… if you can handle the heat ;)), 1 can cream of mushroom soup and 32 oz velveeta cheese. For the tortilla chips: small, “fajita sized” tortillas (about 6″ in diameter), 3-4 cups vegetable oil & kosher salt About 2 hours before serving time, slice the Velveeta cheese and place in a crock pot that has been sprayed with Pam. Turn the crock pot to Low and put the lid back on. Now it’s time to get serious. Note to all the mushroom haters out there: Yes, you can leave the cream of mushroom soup out. Ok YAY! Mighty Meaty Nachos
How to Make Bagels: A User's Manual at Epicurious While making bagels may seem challenging to home cooks, it's actually not as complicated as you might think. But before we get into the specific recipe and bagel-making process, let's explore a few urban myths: Do You Need a Special Type of Flour to Make Bagels? No. Is Barley Malt Syrup Essential to That Distinctive Bagel Taste? Yes and no. Barley malt syrup is available at most supermarkets, but if you can't find it, use brown rice syrup, honey, or agave. Can You Make Good Bagels in One Day? While not a difficult or labor-intensive process, bagel making is a two-day affair. The other reason for bagels' tight crumb is the fact that the dough is usually not given a first rise or fermentation, but is instead shaped immediately after it's mixed and then placed in a cool place such as a refrigerator or proofing box (anywhere that's about 40°F or colder) to slowly ferment overnight. Must True Bagels Be Boiled or Can They Be Steamed?
Real Food Fast: Easy Pepperoni Pizza Dip! At a party over the holidays my friend served pizza dip. I know it’s been around for a while, but I had never made it before. So, when I had people coming over the other night for a quick party I decided to make my own version as an appetizer. It was so easy and fun to do I can’t believe I had never done it before! I served it with toasted pita chips because I figured that would taste the most like pizza crust and, I kid you not, the dip was gone in just a few minutes. Pepperoni Pizza Dip 8 ounces cream cheese, room temperature 1/4 teaspoon garlic powder ½ teaspoon dried Italian season 1 cup shredded mozzarella 1 cup Parmesan cheese 1 cup pizza sauce 2 ounces pepperoni 1. 2. 3.
Lemon Curd Mousse Cake Recipe at Epicurious photo by Tina Rupp yield Makes 10 to 12 servings To make the shortbread cookie crumbs for the crust, seal the cookies in a heavy plastic bag and use a rolling pin to crush them into fine crumbs. Curd 2 1/3 cups sugar 4 teaspoons cornstarch 1 cup fresh lemon juice 4 large eggs 4 large egg yolks 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes Crust Nonstick vegetable oil spray 2 cups shortbread cookie crumbs (about 7 1/2 ounces) 1/4 cup (1/2 stick) unsalted butter, melted Mousse 5 tablespoons water 4 teaspoons unflavored gelatin Preparation For curd: Mix sugar and cornstarch in heavy large saucepan. Press plastic wrap onto surface of curd and keep chilled.) For crust: Preheat oven to 350°F. For mousse: Pour 5 tablespoons water into small saucepan. Meanwhile, place 1 3/4 cups lemon curd in large bowl. Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Using long thin knife, cut around cake to loosen.
Creamy Avocado Dip and Baked Taco Potato Chips My favorite color is blue the color of seafoam. Then again, I like green the color of seafoam, too. I suppose, then, my favorite color is seafoam and I should stop trying to crunch it into a crayon color because it’s perfect, just the way it is. Seafoam is a color we used to have around until we up & moved to a new house 3 years ago and I got a wild hair and bought a red couch. You won't believe how easy this potato chip dip is, or how entirely impossible it is to stop eating. You can find the recipe for the Taco Baked Chips right here. Cinnamon Rolls 101 Hey! I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts? Growing up, my mom always made them for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. A warning. Let’s start by making the dough. Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan. When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together. After an hour, the dough will look like this. Now add 1 more cup of flour… 1 heaping teaspoon baking powder… And 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt. Stir mixture together. Let’s do that, shall we? Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Oh, by the way?