Three Lily Soup A very long time ago, I worked next door to a gourmet food shop in Darien, CT, called the Good Food Store. Those of you from these parts will remember it, as it was quite popular. They had the best soups & I often bought my lunch from them. I remember one day seeing "three lily soup" on the menu & wondering what on earth it was. The salesperson explained to me that it was an onion soup, made with shallots & garlic...all vegetables from the lily family. I had to try it & remember that it was delicious.Since then, I have had that soup in the back of my mind...thinking someday I would find a recipe for it. To begin, you'll need 1/2 of a red onion, 1 {large} sweet onion, 10 ounces of shallots & 5 cloves of garlic. Preheat the oven to 425 degrees. Along with the garlic {peeled & left whole}. Add 2 tablespoons of olive oil to the bowl. Meanwhile, peel & coarsely chop 1 large Yukon Gold potato & chop 1 tablespoon of fresh thyme. Transfer the roasted vegetables to a medium stockpot.
Don't Make Dad Settle for Boring Potatoes: Hasselback Potatoes Dad’s going to remember exactly why he loves steak and potatoes when you serve him these. And you (along with the kids, fingers crossed!) will love them, too. So see you later, french fries! Looking for something fantastic to serve these with? Hasselback Potatoes medium sized potatoes (about 1 per person) 1 clove fresh garlic, very thinly sliced butter coarse salt (sea or kosher) pepper sour cream (optional) dill (optional) fresh chives (optional) 1. 2. 3. 3. 20 Salads Hearty Enough for Tonight’s Dinner10 Ways to Eat Breakfast for Pizza10 Recipes Everyone Should Know How to Make30 Crazy, Wacky, and Useless Kitchen Gadgets25 Healthiest Foods for Under $1
Baked Parmesan Zucchini Sticks I got kinda hooked on these this summer. I’ve always loved the zucchini sticks my parents served at their pizzeria and used to eat them often when I worked there. But let’s be real, though they are a “vegetable”… the deep fried part kinda trumps the veggie part don’t ya think? I started making these at home this summer…not sure why it’s taken me so long to put this zucchini recipe together. I love zucchini, but get kind of bored of the usual ways I cook it and am always on the lookout for new recipes for zucchini. These are so easy to make, just slice them into sticks, bread and bake. Baked Parmesan Zucchini Sticks Ingredients 3 large zucchini, sliced longways, halved and cut into sticks 2 eggs 1/2 cup plain bread crumbs 1/4 cup Parmesan cheese, grated 1 tsp dried oregano 1/2 tsp dried garlic powder Olive oil spray Instructions Preheat oven to 425 degrees. Tagged as: Appetizers, Side Dish, Vegetarian
How To Make Creamy Ice Cream with Just One Ingredient! | Apartment Therapy The Kitchn Yes, that's right; you heard us. Creamy, soft-serve style ice cream with just one ingredient — and no ice cream maker needed! What is this one magic ingredient that can be whipped into perfectly rich and silky ice cream, with no additional dairy, sweeteners, or ingredients needed whatsoever? If you guessed BANANA, congratulations! What? "That's the sort of thing you discover," she sighed, "when all your friends are vegan, gluten-free, dairy-allergic, and you're on a sugar-free diet." It turns out that frozen bananas are good for more than just dipping in chocolate. Some bananas, depending on their ripeness, have a bit of that green aftertaste. Have you ever tried frozen-banana ice cream? Want more detailed instructions and step-by-step photos? → Step-by-Step Instructions for One-Ingredient Ice Cream Now try more flavors... → Magic One-Ingredient Ice Cream 5 Ways: Peanut Butter, Nutella, and More (Images: Faith Durand)
Make-Ahead Muffin Melts This is another recipe from my mother’s recipe collection. It’s a make-ahead concoction meant to be spread on English muffins and broiled. And it’s just…it’s just… It’s divine. And here’s what you need. Sorry about the excessive bokeh. Start by peeling all the eggs… Then give ‘em a rough chop. Throw the bacon on a cutting board, trying not to eat it all in the process… Then chop it up into bits…trying not to eat it all in the process. Throw the eggs in a bowl… Then throw in the shredded cheddar. I’ve been grating cheese in my food processor lately and I have to say, I’ve never been happier in my life. Then comes the bacon and a cup of mayo. Now hear this! A good, heaping tablespoon of Dijon. Do not skip this ingredient or your life will spiral downward into a series of unfortunate events. I’m not even kidding. Next comes some garlic powder. You think I’m kidding, but I’m not. Finally, two or three good dashes of Worcestershire sauce. Again, don’t skip. You can make this the night before. *Burp*
How to Make a Simple Curry "Anything" : Joe Grossberg In the course of cooking Indian food, I've found that many dishes have a great number of similarities. This is a distilled version of what they have in common. Since not every cook has every ingredient, and there's no accounting for taste, I've put an asterisk (*) next to the ingredients and steps that are required. The rest can be considered optional. Prep Time: 15 MinutesCooking Time: 15 Minutes Ingredients * 2 tbsp vegetable oil (canola works best) [1]1 tsp cumin seeds [2]* 1 medium red onion, chopped [3]* 2 cloves garlic, diced [4]* 1 inch piece of ginger, peeled and diced [5]1 or 2 green chiles, seeded and diced [6]* 1 tbsp cumin powder [7]* 1 tbsp corriander powder [8]1/2 tsp chile powder or cayenne pepper [9]* 1/2 tsp turmeric [10]* 1 can of petite-diced or crushed tomatoes [11]something else [12]2 tbsp fresh, chopped cilantro [13] Instructions Summary update Thanks for the link, Lifehacker! Ad: Below are three of my favorite books on Indian cooking (the fourth is out of print). Nitin: mx:
White Castle-like Sliders Long before Himself and children, my roommate Sara and I would make the trek to White Castle’s for some sliders or Gut Busters as we liked to call them. Piping hot and smelling so good we could down two or three before our brain knew what was happening and made us slow down. Kinda like Krispie Kreme Hot and Nows. Let’s start. Firmly pat 2 pounds of ground chuck over top of the onion flakes and sprinkle with your favorite seasoned salt. Bake for 25 minutes in a 400 degree oven. Cut the burger patty into 24 pieces. Slice open 24 party rolls and separate. Top each slider with a dill slice. Top off with bun lids and enjoy immediately. Look at the juicy layer of onions, a signature of White Castle Sliders. White Castle-like Sliders1/2 cup dried onion flakes2 pounds ground chuck- 80/20 ground beef 1/2 t. seasoned salt6 slices cheddar cheese24 small party rolls- I use Martin’s Potato Bread Party Rolls24 dill pickle slices Evenly spread the onions on the bottom of a 9×13 inch baking dish.
How to cook swiss chard Swiss chard has been such a regular in our farm share boxes that I expected to be tired of it by now. But once I’ve figured out the best way to cook it, we just can’t get enough of it. The secret to swiss chard is understanding that it’s really two vegetables in one. The sturdy stems (that can be found in all kinds of pretty colors) need time to get tender, while the green leafy part cooks almost instantly and gives the dish a lighter feel. I picked up this hint in Dorothy Kalins’ article about cooking in Paris with David Tanis, published in Saveur magazine (Nov. 2005). They offered a recipe for a handsome casserole of swiss chard, béchamel, and plenty of cheese. This recipe was begging for a trim (in both the number of pots and calories). Isn’t it great to know that butter, sweat and tears are not necessary to make a great dish? Serves 2 as a side dish (it will seem like a ton of swiss chard, but it shrinks a lot during cooking) Preheat the oven to 400F. Turn down the oven to 350F.
Stove-top Macaroni and Cheese | Evil Shenanigans - Baking & Cooking Blog Forget the boxes, the mixes, and don’t even think of waiting an hour for macaroni and cheese on a week night. I have the super-fast solution for homemade macaroni and cheese, and it is SO good. I have something of an addiction to macaroni and cheese. When I was a child I ate mac & cheese from the blue box at least once a week. My mom just did not always feel up to making homemade side dishes every night, and I never complained! The recipe I am about to share with you makes the creamiest macaroni and cheese I have ever made, and it is nearly as fast as making the stuff in the box. One thing I feel I must add is that you really should grate your cheese fresh. Also, if you are watching your figure, as so many of us are, you can use reduced-fat cheese (this you must grate yourself, reduced-fat ready-grated cheese will not work). Stove-top Macaroni and Cheese Author: Kelly Jaggers (Adapted from Cooks Illustrated) Prep time: Cook time: Total time: Serves: 6 Serve immediately.