Jersey Bites - Austrian Potato Salad I have to admit something to you. I am a potato salad flunky. Yes, it’s true. I’ve only attempted to make potato salad a handful of times for good reason. My version always ends up more like mashed potatoes than anything close to traditional potato salad. Until now. In my latest edition of Cook’s Illustrated Magazine (as you know my all time favorite publication) I came across an article on making Austrian Potato Salad. One of the discoveries that proved to be my saving grace and face in the world of potato salad is the addition of 1 Tablespoon of vinegar to the boiling liquid. Another bonus to this recipe is its creamy texture without the mayo. cooking liquid. One last note, the recipe calls for cornichons which are crisp, tart pickles made from tiny gherkin cucumbers. 2 pounds Yukon Gold potatoes (do not use any other kind. 1 cup low-sodium chicken broth 1 cup water Table salt 1 Tablespoon sugar 2 Tablespoons white wine vinegar 1 Tablespoon Dijon Mustard 1/4 cup vegetable oil 1. 2. 3.
Kitchen Hack: One-Minute Bread - Stepcase Lifehack Oven-fresh bread is one of life’s simple joys. Ciabatta, a crisp-crusted Italian bread with hints of sourdough and loads of crannies longing for butter, is one of the easiest breads to make at home. Why are we talking about baking bread on Lifehack? You may have heard of “no-knead” bread before. I wanted something very, very simple that delivered great results in 60 seconds of prep time or less. For your ciabatta you’ll need: 4 cups of all-purpose flour (do NOT pack the flour into the measuring cup)2 cups of warm water1 teaspoon of salt1/4 teaspoon of granulated yeast (or equivalent) For the gorgeous readers needing metric equivalents of this recipe, Toon left a comment with the following conversion: 500 grams of all-purpose flour4,7 deciliter of warm water4 grams of salt (= 1 teaspoon = 5 ml)1 gram of dry yeast (= 1/4 teaspoon = 1,25 ml) Have everything handy? 1. Pour the warm water into the medium-size mixing bowl and stir in the yeast with a spoon. 2. 3. Use a spoon. 4. 5. 6. 7. 8. 9.
Overnight Cinnamon Rolls Recipe : Alton Brown Directions For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Combine the brown sugar, cinnamon and salt in a medium bowl. Butter a 9 by 13-inch glass baking dish. Remove the rolls from the refrigerator and place in an oven that is turned off. Preheat the oven to 350 degrees F. When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes. While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Recipe courtesy Alton Brown, 2006
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eatathomecooks Cook Your Meat in a Beer Cooler: The World's Best (and Cheapest) Note: For a quick primer on the basics of sous-vide cooking, read our previous article here. Prepping a beer cooler for low-temp cooking [Photographs: J. Kenji Lopez-Alt] By this point, there is absolutely no question that the method of cooking foods at precise low-temperatures in vacuum-sealed pouches (commonly referred to as "sous-vide") has revolutionized fine-dining kitchens around the world. There is not a Michelin-starred chef who would part easily with their Polyscience circulators. The Sous-Vide Supreme, introduced last winter, and of which I am a big fan, is certainly a big step in the right direction. a beer cooler is just as good at keeping hot things hot as it is at keeping cold things cold Here's how it works: A beer cooler is designed to keep things cool. *FYI: The air in a plastic bag can be removed by slowly dipping the open bag with your food in it into the water, sealing it just before the water starts to pour inside. 1. Vegetables are an even bigger problem.
Puppy Chow Recipe | Muddy Buddies Recipe I LOVE LOVE LOVE when some of the most yummiest treats are also the most easiest to make. Ten years ago my friend Nancy gave each woman in our small group a beautifully packaged container of Puppy Chow aka Muddy Buddies. This was the first time I had ever had this “crazy good” treat. From the first bite I was hooked but also intrigued by what it was made of. When she told me how she made it I couldn’t believe it because it was such an easy recipe yet the combination of all the ingredients produced such a wonderful taste. **DISCLAIMER** Although this recipe is called “Puppy Chow” it’s not for doggie consumption – since chocolate is poisonous for dogs. Puppy Chow Recipe – Muddy Buddies Author: Savory Sweet Life Recipe type: Appetizer Prep time: Cook time: Total time: Serves: 9 cups Place cereal in a large bowl and set aside. *Several people have asked me where I got my snow flake pails I used to package these. Tagged as: Chocolate, gift, Holiday, Peanut Butter, treats
Blueberry Muffins Recipe : Alton Brown Prev Recipe Next Recipe Loading Video... Blueberry Muffins Recipe courtesy of Alton Brown Show: Good Eats Episode: The Muffin Man Blueberry Muffins 304 Reviews Save Recipe Level: Easy Total: 50 min Prep: 15 min Inactive: 10 min Cook: 25 min Yield: 12 muffins Share This Recipe View Shopping List Watch how to make this recipe. Preheat oven to 380 degrees F. Add a Note Categories: Easy Dessert Recipes Dessert Easy Breakfast Recipes Breakfast Easy Brunch Recipes Brunch Easy Baking Blueberry Muffin Blueberry Fruit More from: Comforting Desserts Healthy Highly Rated 5 Ingredients or Less Surprise Me Blueberry Muffins Cheesecake-Stuffed Blueberry Muffin Blueberry Coffee Cake Muffins The Best Blueberry Muffins Blueberry Crumble Blueberry Angelfood Muffins Double Blueberry Muffins Your Rating: Post Review Sort by Most recentOldestMost votedRatings AnonymousFebruary 1, 2021 Great recipe. 0 Comment AnonymousDecember 27, 2020 Amazing Trina M.December 22, 2020 +1 Comment Klumsy C.December 5, 2020 Amazing recipe!
WDAY | Fargo, ND Oven-baked Wild Mushroom Risotto - Risotto - Recipes - from Deli I've always loved real Italian risotto, a creamy mass with the rice grains al dente – but oh, the bother of all that stirring to make it. Then, one day, I was making a good old-fashioned rice pudding and I thought, why not try a risotto in the oven? Why not indeed – it works like a dream and leaves you in peace to enjoy the company of your friends while it's cooking. Serves 6 as a starter This recipe first appeared in Sainsbury’s Magazine (Nov 1993). First of all you need to soak the dried mushrooms and, to do this, you place them in a bowl and pour 1 pint (570 ml) of boiling water over them. When they have had their half-hour soak, place a sieve over a bowl, line the sieve with a double sheet of kitchen paper and strain the mushrooms, reserving the liquid. Now add the rice and stir it around to get a good coating of butter, then add the Madeira, followed by the strained mushroom soaking liquid. After that, gently stir in the grated Parmesan, turning the rice grains over.
Easy Brazilian Cheese Bread (Pão de Queijo) Recipe Print Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. I’ve made it several times, each time with different cheeses. There are several ways to make Pão de Queijo. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. The only weird ingredient is tapioca flour. The recipe as presented is fairly basic. Ingredients Special equipment recommended: One or two mini muffin tins. *It helps when baking with eggs to start with eggs at room temperature. Method Hide Photos 1 Preheat oven to 400°F. 2 Put all of the ingredients into a blender and pulse until smooth. Eat while warm or save to reheat later.