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How to make flavored salts “A flavoured salt is one of the simplest and most basic ways of finishing a dish – it’s so easy and tasty, yet hardly anyone does it”– Jamie Oliver My fascination with flavoured salts began after reading about it in Jamie’s Kitchen. And boy was I in awe of salt when I learned about the different varieties. Now I look at salt with a lot more reverence. Many of these expensive flavoured salts that are all the rage right now can easily be mixed up at home at a much lower cost and they are so much fun to play around with! And, if you want to get gourmet-ish you can make combinations like smoked paprika, tomato and squid-ink with the salt. Onion, garlic and celery are the most common flavoured salts but you can make some very wonderfully fragrant, wicked salt flavours with a little experimentation. I got myself some pretty bottles, flavoured some sea salt, and now I have a year’s supply to sprinkle on every other thing! Jamie Oliver’s Flavoured SaltsFrom Jamie’s Kitchen
How to make Sundried tomatoes at home Until now I’ve had sun dried tomatoes from a jar and only after making these cute little babies did I realize what I’d been missing out on – über concentration of flavour. They are the same as sun-dried tomatoes, except that it doesn’t sound as fancy and the job gets done a lot quicker! While I was at the market last week, I was introduced to these seasonal tomatoes that appear for just two months in a year, so I bought myself a kilo of them. The seller extolled their flavour and when I sat to think of how to use these best, I was sure I didn’t want these tomatoes to get lost as a part of a greater dish, but be the main focus. That’s when I thought of drying them up in the oven to concentrate their flavour. I can say for certain that this has got to be the best thing best savory thing I’ve put in my mouth in a while (the fig tart and honey roasted almonds are so good, people!). Oven dried tomatoes Tagged as: appetizer, dried tomato, tomato
Homemade Chicken Nuggets These homemade chicken nuggets had the right texture, flavor and consistency of a standard McDonald’s Chicken McNugget. However, it still tasted leaner (healthier) probably because I trimmed all the fat off the chicken pieces. Scroll to the end of this post for the printable recipe. I used a mixture of chicken breast meat and thigh meat, hoping the thigh meat would add some extra richness, flavor and moistness after frying. It was easier than I thought it would be. Homemade Chicken Nuggets (approx. 30 nuggets) adapted from For The Love Of Food Ingredients: 2 lbs. Directions: 1) Heat oil in a heavy-duty skillet (like a cast iron skillet) on medium-high heat while preparing the chicken nuggets â it should be ready to work with once half of your nuggets are ready to go in. 2) Cube chicken and place in a food processor. 3) Combine 1 tsp. salt and flour on a plate and have your beaten eggs in a small bowl ready to work with. 5) Roll chicken ball in flour, then in egg, and then in flour again.
Sense to Save » Recipe Cost Calculator This free calculator will determine the cost for each ingredient (up to seven ingredients total) and the final cost of a recipe. Directions: 1. Stuck? Finding the cost of tacos for two people: 1 lb. ground beef (from a 3-lb. roll at $2.97) [Enter 2.97 in "price per package" field; enter "3" in the "servings per package" field; enter "1" in "servings prepared" field]1 pack taco seasoning $0.27 [Enter .27 in "price per package" field; enter "1" in "servings per package" field; enter "1" in "servings prepared" field]10-pack tortillas $0.89 (at 10 servings per pack, we’re using 4 tortillas, or 4 “servings”) [Enter .89 in "price per package"; enter "10" in servings per package"; enter "4" in "servings prepared"]16 oz. container of sour cream at $1 (estimated using 2 oz.) Your final cost with this example equals $2.47 if you input those numbers. Want more?
chocolate whiskey and beer cupcakes Folklore says that if you order an Irish Car Bomb in an Irish bar, you’ll either be greeted with a smile and a drink or a black eye, so proceed at your own risk. The way the drink is made (I figure the black eye is self-explanatory) is that a shot glass with a mix of Baileys Irish Cream and Jameson’s Irish whiskey is dropped into a three-quarters full pint of Guinness and the insane person who brought this upon themselves it must chug this whole foaming mess down quickly. Before it curdles. How exactly this cocktail came to pass in baked good form was that I was finally going to get to meet my friend Jocelyn’s cross-country fiance at her New Year’s Eve party last month and to give him a proper introduction to the Smitten Kitchen, I asked her what he liked. Yes, I made these on New Years Eve. Two years ago: Asparagus, Artichoke and Shiitake Risotto Chocolate Whiskey and Beer Cupcakes The Baileys frosting recipe makes a smallish amount of frosting — enough to just cover the cupcakes.
Gourmet Mom on-the-Go: Edible Chandelier While Big C was at school today, Little C and I cleaned the kitchen light fixtures (Mom, are you still breathing?). I also thought it might be fun to start teaching her basic sewing, so we combined everything to make an edible Chandelier Sculpture! Big C couldn't believe her eyes when she saw this luscious after-school snack! This would be a fun rainy-day afternoon project, I'm sure we'll do it again with everyone. Edible ChandelierIngredients:Light Fixture ;) Ribbon, String, Coat Hangers, or YarnDental FlossLarge Sewing NeedlesFruitMini-Doughnuts or Doughnut Holes Directions:Clean light fixture thoroughly. Cut pieces of Dental Floss according to your desired length (ours were about 18 inches)Using a Sterilized needle, thread several pieces of fruit on a dental floss string. Hang on your light (see video). Let the kiddos cut them down and enjoy!! I can't wait until Daddy gets home and when he asks what they did, they'll reply, "Not much, just ate some grapes off the chandelier....".
The Best Fudge Brownies Ever The folks at King Arthur Flour call these their “Best Fudge Brownies Ever”. Pretty big talk, don’t you think? As one who enjoys a good brownie I was definitely game to bake up a batch and see for myself. Did they live up to all the hype? Well, that depends on how you like your brownies. If you think brownies ought to be rich and chocolatey, dense and chewy… if a shiny, crackly surface that begs to be broken through with a deftly-wielded serrated knife (or just your eager mitts) is at all inviting to you… if the sight and feel of soft, melted pockets of semi-sweet chocolate cropping up intermittently like decadent little presents makes you stop whatever you’re doing to sit down and savor the goodness …and if, from a highly practical standpoint, you value the ability to remove all of this wonderfulness quickly and easily from its baking pan without any sticking at all…then YES, you will conclude, as I did, that these are, in fact, the BEST FUDGE BROWNIES EVER! Makes 2 dozen brownies
The Brownie Project Recipes all natural red velvet brownies You know the expression, “beat a dead horse?” I’d say it’s probably time I moved on from the all-natural red velvet cake thing, but a lot of you keep asking for brownies, so read on, my friends, and I’ll give you my recipe. But first, I want to turn your attention to the sidebar. Not too long ago, it read: “I’m Jaime, a single mom of three. I love the classics, French pastries, and British accents. I got married!!!! Meet Matt, my wonderful new husband. I met him last July while I was at an event in Salt Lake City signing my cookbook. Our relationship started slowly at first, and then there was no stopping it. Enough of that mushy stuff. apple and chestnut stuffing with herbes de provence Pepperidge farm provided me with a stipend for my time and materials to create this post. It’s been such a long time since I shared a stuffing recipe with you! I’d heard of lots of recipes for stuffing that use chestnuts, and I finally decided this was my year to use them.
Green Mac and Cheese Mac and cheese is the ultimate comfort meal for Mandi and me. We make it when it has been a rough day, or on a Sunday night to relax. It is very easy to make, super addicting when you eat it, and the best thing is there are always leftovers to bring in to work for lunch. We wanted to make some a few days ago so I looked at the site to see what Mac and cheeses I have done on here to make sure we made something different I would be able to post. I was surprised to find only 2 (full) mac and cheese recipes! Pretty basil flower. We are using the tops of broccoli in this meal, but don't toss out that beautiful stalk! This is some sausage I had in the freezer. A food processor would be better, but I was able to blend this up well after a few times of shutting it off and pressing everything down. Everything ready to go. Recently I had truffle mac and cheese as an appetizer at a restaurant and it was really tasty. Onions, Broc-stalk, salt, pepper, cayenne. Meanwhile, Mandi made some breadcrumbs.