How to Make Homemade Peanut Butter - Breakfast Recipes Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: Nut butter is too easy not to make at home. Not keeping some sort of nut butter in your fridge is like not keeping olive oil in your pantry, by which I mean that without it you might not feel like a fully functional human. More: Here's a recipe for that peanut sauce you are now jonesing for. And yes, we all have our plastic jar allegiances: Skippy, Peter Pan, Teddie (what’s up New England!) At its core, making peanut or almond or whatever butter just requires blitzing some nuts and little else -- but once you realize how easy it is, you will excite yourself into a frenzy of adaptation, and I won’t stop you. Here’s how to make any nut butter -- as crazy or as plain as you like -- without a recipe: 1. 2. 3. 4. Tell us: What's your favorite type of homemade nut butter? Photos by James Ransom
How to Make Queso Fresco, the World's Easiest Cheese [Photographs: Jennifer Latham] Let's face it, there are some skills that are just cool to have. Being able to weld things, very cool. Ability to moonwalk? Some cheeses are more complicated than others. Make That Milk a Cheese To get started, let's take a minute to talk milk. Curds and whey Turning milk into cheese is a matter of changing the properties of those proteins, causing the caseins to coagulate into deliciously soft, milky curds and leaving behind the cloudy, watery byproduct known as whey. Acid-set cheeses require nothing more than a pot, some milk, a thermometer, cheesecloth, and an acid source, such as lemon juice or vinegar. But how, you ask, does it all happen? Normally, caseins and whey are suspended throughout liquid milk. Even better, almost any kind of milk will make cheese, except for ultra-pasteurized. How It's Done So let's actually do this thing! When the milk has reached anywhere from 165°F to 185°F, I take it off the heat. Next, I add my acid.
La vraie recette italienne des pâtes à la carbonara Temps de lecture: 7 min La blogueuse Floriana nous a donné sa bénédiction italienne pour republier la recette de la vraie carbonara, légèrement remaniée pour s'attaquer aux affronts français tel que l'ajout d'olives, cornichons et quenelles (!). Je me sens investie d’une mission particulière. La sauvegarde du patrimoine gastronomique italien en France. Rien que ça. C’est-à-dire que lorsqu’on aime la cuisine italienne, parce qu’elle est simple, authentique, pleine d’amour, il y a de quoi vouloir commettre des meurtres lorsqu’on voit comme tu la massacres méthodiquement. Oui, toi là. A bas la Carbo, vive la Carbonara Déjà, tu cesses immédiatement de l’appeler «Carbo», ça nous énerve (moi, et l’Italie). C’est «Carbonara», et tu le dis en chantant, parce que ce plat vient de Roma et il vaut bien que tu lui chantes une sérénade, un genou à terre. Je ne sais pas par quel infâme mystère ce plat absolument fabuleux est devenu dans tes mains une espèce de bouillie de lardons revenue dans la crème.
Cold Brewed Iced Tea | DAILY NIBBLES This tea will change your life. Okay, maybe not your life….but it will change how you think about tea. {And this is coming from a coffee aficionado.} I first had it at the Borough Market. They told me, get this, it’s on their blog. C’est perfect! It’s cold-brewed, infused with lemon and mint, and you will love it. Like cold brewed coffee, you simply add the tea {I used Early Grey} and some water. I happen to adore this method, since I’m pretty much a goof when it comes to making tea. Ah, tea brewing failure, I am. But this one is really fool-proof. Once the tea is brewed and strained, make a lemon simple syrup. I also made mint ice cubes. Oh, ice, how I missed you. Mint cubes, tea, more mint. It’s summer, so I’m all for taking it outdoors. Cold Brewed Iced Tea Slightly adapted from Ceylon1 I decreased the sugar from the original recipe, but it didn’t sacrifice any taste. Ingredients Directions Add the tea to the bottom of a 2 1/2 quart pitcher. Like this: Like Loading...
Compound Butters - Album on Imgur Detox Smoothie « Drinks Yep, that’s a healthy green smoothie? I realize things like these are rather scarce over here, at this little place of mine. But before you start wondering whether I’ve overcome a head injury recently, let me explain what’s going on… I made this smoothie yesterday. Then I did three (3) sit-ups. I was feeling amazing. A new person was born. Today I made a batch of cookies and had two glasses of wine. So everything is back to normal. The new person has grown up rather quickly, it seems. Still I wonder what made me feel better, the alkalizing smoothie or the lovely wine. Need to think it all through. Here’s what you need to prepare this healthy beverage. 1. 2. Minus the seeds. 3. They have rather mild flavor so they won’t affect the final taste of your drink substantially. 4. 5. Fresh ginger is beyond healthy but very flavorful. A little goes a long way. We need just about 1/4 teaspoon. 6. 7. This super detox smoothie is great for alkalizing your system. Enjoy, dear friends.
A Vegan Cream Substitute (That Tastes Better Than Cream)—Genius Recipes Every week—often with your help—Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: A brighter (and vegan) alternative to cream—for all your soups, sauces, and sides. Even if you love cream; even if you love it so much that you plunk it into gratins and soups in long, loose-wristed pours; even if you are a person who makes luxe frittatas like this one, which calls for an entire quart of heavy cream—even you are about to fall for this low-fat, vegan cream alternative. That's because this "cream," dreamed up by Grant Lee Crilly (the cofounder of ChefSteps, a James Beard Award-winning offshoot of the Modernist Cuisine world), is made out of little more than roasted onions, puréed until they puff up into a glossy cream-like substance. Onion purée is brighter and better, as promised—instead of obscuring flavors, it enhances them, like a well-made stock (or mirepoix or soffrito). ChefSteps' Onion Cream Adapted slightly from ChefSteps.com
Quick Kimchi Ramen With Shiitake Mushrooms and Soft-Cooked Egg When you're desperate for ramen, this recipe will deliver an unbelievably flavorful version on the table in no time. [Photographs: Daniel Gritzer] Making real-deal ramen is a lengthy project that requires planning in advance. Why This Recipe Works: Umami-rich ingredients like miso, shiitake mushrooms, soy sauce, and kimchi add layers of deep flavor without the need for long cookingA rich, gelatinous chicken stock yields a broth with lots of body.Cooking the pasta in water with baking soda creates noodles that seem ramen-like. Note: Ideally the stock should gel at least slightly when chilled.
Vitamin-Packed Mango and Coconut Milk Ice Pops Skip directly to primary article Skip directly to list of articles Food HomeVideoRecipesCookbooksCake of the DayBreakfast More Subscribe View on Instagram Follow Food Home Video Recipes Cookbooks Yahoo will use this information to send you a one time email. Sign up to get the best of Yahoo Food, delivered weekly to your inbox! Yahoo will use this information to send you a weekly email newsletter. Please enable Javascript Javascript needs to be enabled in your browser to use Yahoo Food. Here’s how to turn it on: Vitamin-Packed Mango and Coconut Milk Ice Pops Martha Stewart Now Watching Sharing is not available for this video. remaining time Options On Watch Later Added to Watch Later Menu Please sign in to use this feature. Yahoo Fireball Video Player Version : 5.192.0.1433745876 Page SpaceID : 1197784171 YVAP Acct. YVAP Play Context : bmprpreover Current Media Platform OS : linux Mobile : false Profile Social Sharing IconSharing My Stuff Settings Sharing Size
Grab-and-Go Omelette in a Baggie » The Lovely Bits So, Krista and I spent last week griping about how after celebrating the arrival of warm weather with BBQs and Margaritas, we should probably get on a clean eating plan so we can put on our bikinis this summer with confidence and strut around the beach feeling hot to trot. Doing an informal poll of our girlfriends, we found out that the number one concern is that dreaded tummy bloat. From past experience, we know that to get that flat belly and lose the bloat, we have to do low carb. Ugh. We aren’t going to go into everything you are and aren’t allowed to eat here because there is a ton of much better organized info already on the web. For many people who want to switch to a more whole foods focused diet, the biggest challenge is finding the time to cook everything from scratch. To make these truly a no-brainer in the morning, I suggest cutting up your veggies the night before. Crack 2 eggs and stir them up real quick. Grab and Go Omelette in a Baggie Serves 1 By Michele Murray Enjoy!!!
Cómo preparar una torta de mandarina en licuadora La receta de hoy es bien sencilla y perfecta para preparar rápidamente en una tarde. Siempre hay una amiga que pasa a visitarte y charlar un rato, ¡y qué mejor que esta torta de mandarina para recibirla! Mira el video exclusivo para aprender a prepararla y ponte a cocinar ¡Inténtalo! Ingredientes: 3 mandarinas2 huevos 2 tazas de harina1 taza de azúcar2 cdas al ras de almidón de maíz2 cdtas de polvo para hornear1/2 taza de aceite de maízPizca de sal Preparación: Tamiza la harina, el almidón de maíz, el polvo para hornear y la sal en un bol. Licua la cáscara de mandarina junto con la pulpa. Tip extra: procura quitar todas las semillas porque una vez procesadas, desprenden un sabor ácido muy fuerte que no querrás que arruine tu torta casera. No te pierdas: ¿cómo hacer una torta en taza? Incorpora el aceite, los huevos y el azúcar, y licua nuevamente. Forma un hueco en la preparación seca del bol y vierte la mezcla de la licuadora. Disfruta de esta delicia para compartir con amigas a la tarde.
Four Hour Vegetarian - Better than perogies