See this at: eatingoutloud.com| Added on 07/24/09

* Welcome! I am a Vancouver based food writer. This site is a place to share my personal experiences in trying new ingredients, recipes and flavors....

See this at: deliaonline.com| Added on 05/23/08

This great classic butter sauce from France can be tricky if it gets too much heat, so great care is in order here. However, since the advent of...

See this at: foodnetwork.com| Added on 09/07/08

Our Southwestern-inspired Turkey Sweet Potato Hash is a satisfying and flavorful recipe for turkey leftovers. This one skillet meal has 56 percent...

See this at: foodnetwork.com| Added on 09/07/08

2 teaspoons olive oil 1 medium onion, diced (about 1 cup) 1 teaspoon chopped fresh thyme leaves 2 sweet potatoes, baked for 40 minutes at 400 degrees...

See this at: williams-sonoma.com| Added on 05/23/08

1 lb. bulk pork sausage 1 tart green apple, peeled, cored and grated 1/4 cup fine dried bread crumbs 2 Tbs. heavy cream 1 egg yolk 1/2 tsp. coarse salt 1/4 tsp. freshly ground pepper Canola oil for cooking In a bowl, combine the sausage, apple, bread... See more

1 lb. bulk pork sausage 1 tart green apple, peeled, cored and grated 1/4 cup fine dried bread crumbs 2 Tbs. heavy cream 1 egg yolk 1/2 tsp. coarse salt 1/4 tsp. freshly ground pepper Canola oil for cooking In a bowl, combine the sausage, apple, bread crumbs, cream and egg yolk and stir until well blended. Stir in the salt and pepper. Divide the mixture into 12 equal portions and shape each portion into a patty 2 inches in diameter and 1/4 inch thick. Arrange the patties on a rimmed baking sheet or tray and refrigerate for 15 minutes, or cover tightly with plastic wrap and refrigerate overnight. Bring to room temperature before cooking. Preheat an oven to 200ºF. Place a large fry pan over medium-low heat and lightly brush it with canola oil. Place 4 of the patties in the pan and fry until browned on one side, about 3 minutes. Carefully flip the patties and fry until browned on the other side and cooked through, about 4 minutes more. Transfer the patties to an ovenproof dish and keep... See less

See this at: recipes.lightandtast...| Added on 05/23/08

In a large resealable plastic bag, combine the broth, oil, vinegar, soy sauce Worcestershire sauce, herbs and pepper; add the sausage, peppers, onion and mushrooms. Seal bag and turn to coat; refrigerate for at least 2 hours. Drain marinade,... See more

In a large resealable plastic bag, combine the broth, oil, vinegar, soy sauce Worcestershire sauce, herbs and pepper; add the sausage, peppers, onion and mushrooms. Seal bag and turn to coat; refrigerate for at least 2 hours. Drain marinade, reserving 1/2 cup. In a large nonstick skillet, cook sausage and vegetables in reserved marinade for 9-11 minutes or until sausage is heated through and vegetables are tender. Spoon sausage mixture over half of each tortilla; top with sour cream and tomato. Fold over. Yield: 4 servings. See less

See this at: allrecipes.com| Added on 05/23/08

* Preheat oven to 375 F. Separate crescent rolls into sixteen triangles. Place in two ungreased 12 inch rimmed pizza pans with points toward the...

See this at: breakfastblogger.com| Added on 05/23/08

This entry was posted on Sunday, December 16th, 2007 at 9:44 pm and is filed under Breakfasts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

This entry was posted on Sunday, December 16th, 2007 at 9:44 pm and is filed under Breakfasts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. See less

See this at: burghilicious.com| Added on 05/23/08

Even though I get my CSA delivery on Wednesday, after a weekend of eating fast food I felt compelled to amass green things for my fridge at the store last night. It is sooooo close to being vegetable season in Pittsburgh it's hard for me to brave the... See more

Even though I get my CSA delivery on Wednesday, after a weekend of eating fast food I felt compelled to amass green things for my fridge at the store last night. It is sooooo close to being vegetable season in Pittsburgh it's hard for me to brave the burgeoning produce section of the grocery store, lest I be tempted with foreign delicacies from Mexico and South America. Unfortunately, with the exceptions of salad greens and mushrooms, there's not yet a single piece of Pennsylvania produce in sight. So for now, and for a least another week or two, California has me... which means asparagus and peas and artichokes and today's muse, leeks! The leeks at Whole Foods this week were these massive kelly-green Lawn Jarts. They exploded out of the produce bag as thick as my wrist, begging to be used as an assault weapon. These were mafioso-quality leeks, as fit for banging in someone's kneecaps as they were for this savory tart. Owing to a failed asparagus quiche attempt* last week, I had a... See less

See this at: tartelette.blogspot....| Added on 05/23/08

I know...I am evil to make apple and cider beignets, to take their pictures and put them here while some of you have made food related New Year's resolutions. I guess now you know that I don't make any...! No, seriously, I do make "adjustments", not... See more

I know...I am evil to make apple and cider beignets, to take their pictures and put them here while some of you have made food related New Year's resolutions. I guess now you know that I don't make any...! No, seriously, I do make "adjustments", not resolutions. Just the word puts too much pressure so I make a list of bad habits that I need to correct. Back to the beignets though. If you think about it, I am not really evil if you are tempted by these. Don't they say "an apple a day keeps the doctor away"? And that if you fry things at a high enough temperature, you don't get as much oil in the food? So you see....no evil. Alright, I might be trying to justify the fact that I enjoyed one too many of them tonight but sometimes life is too short to worry about two or three Apple And Cider Beignets. I am not pushing you to throw caution away to the wind but let's face it between two of these and two store bought ones, I know which one I am going for. First, they are made with fresh... See less

See this at: voodoolily.blogspot....| Added on 05/23/08

This morning I was craving pancakes something fierce. Tragically, I lacked buttermilk, so I sent Hubz to the store. "Pick up some sausage and heavy whipping cream, too!" I needed something major - Hubz and I quit smoking last Monday, so my attitude... See more

This morning I was craving pancakes something fierce. Tragically, I lacked buttermilk, so I sent Hubz to the store. "Pick up some sausage and heavy whipping cream, too!" I needed something major - Hubz and I quit smoking last Monday, so my attitude this week is "fuck a diet" and I'm being extra nice to myself. And needing to cook/eat comfort food affords me the opportunity to join in the Monthly Mingle hosted by What's For Lunch, Honey? We have a bunch of baby bananas that are getting brown, so I thought of making some spicy caramelized banana compote for some banana bread-type topping for the pancakes. It came out really yummeh! Banana bread pancakes Pancakes 1 1/2 c AP flour 3 tbsp sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3 tbsp unsalted butter, melted 2 eggs* 1 1/2 c buttermilk * Heat up a griddle if you have one, or a regular non-stick skillet works great too. Whisk together dry ingredients, then in a separate bowl whisk together wet ingredients. Add wet to... See less

See this at: castsugar.blogspot.c...| Added on 05/23/08

Cast sugar: (n.) Sugar that has been poured into molds and set. This technique produces sturdy pieces, and is almost always used for the base and structural elements of sugar showpieces. I'm exploring the world of cooking from my home in Middle... See more

Cast sugar: (n.) Sugar that has been poured into molds and set. This technique produces sturdy pieces, and is almost always used for the base and structural elements of sugar showpieces. I'm exploring the world of cooking from my home in Middle America, and from several aspects: baking, cooking, restaurant reviews, and notes on regional foods when I'm lucky enough to travel. My hope is for this blog to serve as a sturdy base for me to better develop cooking, baking, and foodie skills. See less

See this at: fooddiary.blogsome.c...| Added on 05/23/08

Another frequent breakfast dish I make on Sunday mornings, it’s much cuter than regular pancake and it’s called aebleskiver or Danish pancake balls. It’s also known in the Netherlands as poffertjes, though I think poffertjes recipe uses yeast. I try... See more

Another frequent breakfast dish I make on Sunday mornings, it’s much cuter than regular pancake and it’s called aebleskiver or Danish pancake balls. It’s also known in the Netherlands as poffertjes, though I think poffertjes recipe uses yeast. I try to make a variety of breakfast and generally I make something sweet and easy because we tend to sleep in on Sundays. Everybody loves pancake, I’m sure, they’re a hit in my family too. I’ve made one aebleskiver recipe before, which was posted on my Indonesian blog a few years back. One thing that’s bothering with me making the regular aebleskiver recipe is the separating the eggs and whipping the egg white separately. For me, it’s too cumbersome to do in the morning. I must find a recipe that’s easier to make, yields just enough pancake to eat that day, and contains simple ingredients found in my pantry. Upon looking at some recipes in the Internet I came upon this recipe from Sunset Magazine. It’s very similar to a regular pancake recipe... See less

See this at: abeautifulmosaic.wor...| Added on 05/23/08

golden ricotta pancakes Have you ever stumbled on a secret ingredient so wondrous and unexpected that you were simultaneously torn between telling everyone you know (or posting it on the internet) and taking your secret to the grave? It seems the... See more

golden ricotta pancakes Have you ever stumbled on a secret ingredient so wondrous and unexpected that you were simultaneously torn between telling everyone you know (or posting it on the internet) and taking your secret to the grave? It seems the former has won in my case - so pull up your chairs, folks. I have used my secret ingredient in cookies, breads and pancakes, all to sensational reviews. It transforms a banal banana nut bread to a stand-up-and-take-notice event. Last Thanksgiving, my mother was on her way over to our house for dinner when I called to ask her to pick up some flour for me since I was running low. She stopped at the Indian grocery store near my house and bought this flour: My mother’s English (especially in the written form) is not the greatest and this kind of mix up has occurred my entire life (imagine as a child for asking for Sugar Corn Pops cereal and getting corn flakes - close, but no cigar). I immediately shoved it in the back of my pantry and made do... See less

See this at: allrecipes.com| Added on 05/23/08

* Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners. * In a small bowl, combine oil, milk, and egg. Beat...

See this at: allrecipes.com| Added on 05/23/08

* Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. * Combine 1 1/2 cups flour, 3/4 cup sugar, salt and...