The Pastry Affair - Home - Garlic Parmesan Pull-Apart Bread I once made the driest pancake in the world. I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? But this is the truth, my friends. Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool. It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves. Thus, the world's driest pancake was born. And to think I took a bite... Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry. One Year Ago: Chocolate Orange Miniature Cakes Garlic Parmesan Pull-Apart Bread Yields 1 loaf Punch down the dough.
Celebrates National Grilled Cheese Sandwich Month - 10 Best Grilled Cheese Sandwich Creations EVER! April is National Grilled Cheese Sandwich Month. That’s right: Someone (somewhere) has proclaimed this popular comfort food worthy of a monthlong celebration. Beloved and reinvented by even the most celebrated chefs, the grilled cheese has long-since outgrown its white bread and processed cheese days. Below, find a roundup of the best tributes to this American staple. The $15 Grilled Cheese This stacked creation was born out of Ontario-based chef Randy Feltis’s adoration for exotic cheeses and thick-cut bread. Croque Madame A delectable grilled cheese sandwich coupled with cured meats and topped with a fried egg is one of the many appetizing creations on the menu at Campanile in Los Angeles as part of its weekly Grilled Cheese Night. Honey-Basil Grilled Cheese YumSugar, the savvy food column on the Sugar Network, made this delicious sandwich in honor of National Grilled Cheese Month. Grilled Caprese Grilled Portobello and Cheese Stuffed Grilled Cheese Pretzel Gruyère with Caramelized Onions
lovefood La recepta del 15 nos proponía para este mes de Septiembre atrevernos con el escabeche. Aunque con un poco de retraso, no he querido dejar de participar con una receta de tradición familiar. El escabeche es un fondo de cocción o forma de conservación de los alimentos a base de vinagre, especias y sal. Lo descubrimos de manos de los sarracenos, aprovechando de nuestras ricas tierras el vino que se convertía fácilmente en vinagre. Nuestro recetario no hace distinciones entre carnes, pescados, mariscos y verduras a la hora de aplicar este fondo de conservación, aunque en Cataluña los más típicos son los de pescado azul y las sardinas, los boquerones, la caballa, el bacalao y el atún, los más recomendados para escabechar. En casa siempre se ha preparado verat en escabeche así que me resulta inevitable no relacionarla con el escabeche. Os dejo ingredientes y preparación para 4 personas. .ingredientes. 4 verats (caballa) sin cabeza ni tripas 1 taza de café de aceite de oliva 2 hojas de laurel sal
Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. After they’re stuffed with butter and Parmigiano-Reggiano, you want to bake them at 400ºF for about 45 minutes to an hour. When they’re done baking, you’re still a few minutes away from cheesy gloriousness! They’ll come out looking all cheesy and inviting.
evil chef mom: cheese fritters with balsamic sun-dried tomato dipping sauce Don't these look better than fried mozzarella sticks that you get at T.G.I. McFuglies? Come on they have fresh thyme sprinkled all over the top. And while I am writing about these make sure you use whole milk ricotta. Make sure to do this assembly line style. Then dip the cheese balls (teehee, I am well aware I have the mentality of a 12 year old boy) into flour. Then into the egg. Then have them take a roll in the panko crumbs. Viola! cheese fritters: adapted from everyday italian 1 1/2 cups fresh whole milk ricotta 1 1/2 cups shredded mozzarella 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups panko (Japanese bread crumbs) 3 large eggs 3/4 cup all-purpose flour vegetable oil, for frying a few sprigs of thyme lemon In a small bowl combine the ricotta, mozzarella, salt, and pepper. Scoop a 1 1/2 tablespoon ball (between the size of a ping pong bowl and a golf bowl) of the cheese mixture into the flour and roll to coat. Sprinkle fritters with thyme and salt. ShareThis
LaSaGnA TiMpAnO I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music?" Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up. After baking. The flip is always a scary moment. Unveiling. A thing of beauty. Cutting is another tense event. Glorious!
Smoky Chipotle Parmesan French Fries | cooking on the weekends I truly appreciate your visiting my site! If this looks delicious to you, please subscribe for my occasional emails with more great recipes, to the right of this post. You can also follow what I’m cooking on Facebook, Google+, Pinterest and Twitter. One of my absolute favorite flavors in the world (right up there with Nutella and mangoes) is Chipotle Peppers in Adobo Sauce. Spicy, smoky, and oh-so-yummy! This french fry recipe is so flavorful that you really don’t need to dip them in anything. Smoky Chipotle Parmesan French Fries Recipe 3-1/2 tablespoons olive oil 1 tablespoon finely chopped chipotle peppers in adobo sauce 2 tablespoons finely grated Parmesan cheese 1 teaspoon smoked paprika 1/2 teaspoon lemon juice 1-1/2 teaspoons sea salt 1-1/3 -pounds Idaho Russet Potatoes Preheat the oven to 425 degrees F. Notes Exactly what are chipotle peppers in adobo sauce? Like avocados and french fries?
YO, COCINERA?? broccoli parmesan fritters Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case. Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. So, you know where this is going. And with that, I had them for lunch instead.
Homemade Irish Cream Liqueur Here is another really yummy treat, Homemade Irish Cream Liqueur! I love it added to a cup of coffee! Irish Cream Liqueur from Bon Appetit 1 – 14 ounce can sweetened condensed milk 1 cup Irish whiskey 1 tablespoon chocolate syrup 1 tablespoon vanilla extract 1 teaspoon instant coffee crystals 1 cup whipping cream 1 tablespoon canned sweetened cream of coconut (such as Coco Lopez Cream of Coconut ) My can was solid at the top, so I placed about 2 inches of water in a skillet and heated until the cream of coconut was liquid) Combine first 5 ingredients in blender; blend until coffee crystals dissolve, about 1 minute. You can pour chilled mixture over ice cubes, pour over chocolate or coffee ice cream too. I used 8oz tall skinny bottles from Germany (sorry). You could dress the bottles up even more with a hand painted bottle stopper! Don’t forget to check out other handmade gift ideas. Enjoy!
Pizza Swirl Bread I have good news and bad news. The good news is… I made you bread. It tastes like pizza. It’s swirled with piles of grated provolone and spicy pepperoni and a nice little mixture of Italian seasoning [...that came out of a tube]. Yeah. We all do it. The bad news is that it disappeared. Like… all of it. At best I could dig the foil out of the trash for you that enveloped this loaf for a full 13 minutes before complete domination took over. See, bread if my favorite thing to make. I want to dive headfirst into this pepperoni roll on steroids and doggy paddle through every cheesy swirl. Pizza Swirl Bread [adapted from martha stewart.com] makes one loaf 4 tablespoons butter 1/3 cup milk 1/4 cup warm water 2 1/4 teaspoons active dry yeast 1 teaspoon sugar 1 large egg 2 1/4 cups all-purpose flour 1/2 teaspoon salt 2 garlic cloves, minced 6 ounces provolone cheese, freshly grated 4 ounces grated parmesan cheese 20-30 slices pepperoni, or however much you would like 1/3 cup tomato sauce, or more if desired 1.
When French Toast Met Pancakes If you ever want me to like you, just make me a light, fluffy stack of pancakes. I’ll blush, I’ll smile a lot, I might propose–it’ll be weird and cute. Promise. Just when I thought pancakes couldn’t get any better, I stumbled upon this recipe by Tasty Kitchen member frecklesandsunshine. The title: When French Toast Met Pancakes…and Fell In Love totally made me giddy with butterflies in my stomach. I was in love way before the batch was whipped up. What makes this recipe so unusual (and delicious) is how the French toast is coated in a very thin pancake batter, creating an amazing crust around the bread. Let’s dive in, shall we? You’ll need some ingredients. I used brioche because I wanted something that would be able to take the heavy batter. In a large bowl, add the eggs and beat ‘em until they’re light and fluffy. Next, we’re just going to add all of the ingredients (minus the bread) one at a time. The baking powder … The vegetable oil … Vanilla extract (having fun yet?) Brown sugar …