See this at: ilovemilkandcookies....| Added on 04/24/08

There's been a chill in the air of late. Autumn is well and truly here and although summer may well be done and dusted, some of it's late harvest has decided to stick around for a farewell party. Yes, stone fruits are something to look forward to... See more

There's been a chill in the air of late. Autumn is well and truly here and although summer may well be done and dusted, some of it's late harvest has decided to stick around for a farewell party. Yes, stone fruits are something to look forward to come summer, but there's always enough left behind to tide you over till the beginning of autumn. In a last ditch effort to relive summer days, I suggest getting stoned. Of course I'm not talking about sparking up a doobie and getting fried, but rather enjoying the last that summer has to offer in its stone fruits. I'm having summer weather withdrawals right now, seeing that we never really got to have a proper one on the east coast. So this was my way of sparking up some lost memories of summer. And really, what's a summer without a peach? The quintessential image of biting into a ripe one, its juice dripping from the corners of your mouth, can make up for all the lucklustre weather we have had for months. They said it was going to last till... See less

See this at: glutenfreegirl.blogs...| Added on 04/24/08

One of the gifts of going gluten-free, continuously, is discovering foods I never knew existed. This strange paradox strikes me, nearly every day: when I thought I could eat everything, my diet was fairly limited. I ate the same twelve or fourteen... See more

One of the gifts of going gluten-free, continuously, is discovering foods I never knew existed. This strange paradox strikes me, nearly every day: when I thought I could eat everything, my diet was fairly limited. I ate the same twelve or fourteen meals, in some semblance of order, over and over. Restaurant experiences provided me tastes that puzzled my mouth until I figured out what they were. But that's where adventurous eating stayed: restaurants and visits to other countries, occasionally. At home, I ate tentatively, safely. (I never felt well enough to dance in the kitchen.) Now, knowing that I cannot eat any gluten, I reach out my hands for foods I may never have seen before. If I know a food does not have gluten, I'm trying it. And how my world has broadened. Sometimes people write to me and say, "Your recipes sound lovely. But sometimes they just seem so...exotic. And extravagant. Why do I need all those extra ingredients?" Well, you don't need ume plum vinegar or teff flour or... See less

See this at: glutenfreegirl.blogs...| Added on 04/24/08

Do you remember the last flying dream you had? The green cliffs far below you, the ocean only a faint roar, and the air blowing through your hair. Everything is slow, and just the right speed. There is no fear. That’s how I feel these days, being... See more

Do you remember the last flying dream you had? The green cliffs far below you, the ocean only a faint roar, and the air blowing through your hair. Everything is slow, and just the right speed. There is no fear. That’s how I feel these days, being pregnant. Except, instead of flying, I feel as though I am swimming in warm, still waters. The way is clear, but I can’t see the point at which I will surface. I don’t want to know it yet. Being under the water, and moving my arms and legs like a guppy, I’m smiling in a primal state, deep inside myself. There’s someone else inside myself. Someone is swimming with me, and I am trying to bring us to shore, slowly. Life has become much quieter these days. Oh, I am teaching cooking classes, sometimes with the Chef, nearly every week. Standing in front of people, asking them to share their stories while I demonstrate how to make gluten-free bread, leaves me happy, and exhausted. I have days that leave me on the town for hours, meeting people for... See less

See this at: castsugar.blogspot.c...| Added on 04/24/08

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: 101cookbooks.com| Added on 03/17/08

Dried pasta, garlic powder, olive oil, and Parmesan cheese - the ingredients that made up the backbone of my sister's college pantry. Toss hot, cooked...

See this at: 101cookbooks.com| Added on 03/17/08

Vibrant flecks of chopped spinach and lemon zest, toasted almond slices and oozy, bubbly cheese all enveloping sturdy little pasta shells. Spurred on...

See this at: nytimes.com| Added on 03/01/08

It’s no longer safe to assume that the winter will be cold, but February Sundays still have a cozy dreariness that carbon emissions have yet to thaw. What nicer day to spend the afternoon simmering a meaty ragù that will taste even better the... See more

It’s no longer safe to assume that the winter will be cold, but February Sundays still have a cozy dreariness that carbon emissions have yet to thaw. What nicer day to spend the afternoon simmering a meaty ragù that will taste even better the following week? It will also freeze beautifully for that freak blizzard in April. See less

See this at: 101cookbooks.com| Added on 03/01/08

Today's chickpea hot pot recipe was inspired by a small burst of early spring cleaning. I have a certain shelf in a certain cupboard in my kitchen...

See this at: glutenfreegirl.blogs...| Added on 03/01/08

There is almost nothing I enjoy more than feeding the people I love. Oh, certainly, there are many joys in life: driving with a full tank of gas sniffing dried oregano with that darling nephew paying the bills on time and having some money left over... See more

There is almost nothing I enjoy more than feeding the people I love. Oh, certainly, there are many joys in life: driving with a full tank of gas sniffing dried oregano with that darling nephew paying the bills on time and having some money left over walking along the lakeside on a cold clear day with a dear friend watching the first episode of a television show that will be invading my brain soon waking up without an alarm clock next to my love’s warm body tapping my fingers on this keyboard Ask me to make a list of joys, and we’ll be here for days. But really, the gorgeous chance to feed people I love? There’s nothing else like it. (Except, perhaps, writing this site.) The warm smells mingling, the knives chopping a singsong rhythm, the oven heating up in the corner, the sauce bubbling on the stove — these are the senses of love. Tomatoes slowly squishing between my fingers, chunks of avocado slivering beneath the knife, corn tortillas browning, ground beef sizzling in a hot pan —... See less

See this at: ilovemilkandcookies....| Added on 03/01/08

Hello... It's been a while, hasn't it. They say it takes a village to raise a child but I think the same applies to many other things. Like how the past couple of weeks has taught me that it does indeed take a village and a half to get your friends... See more

Hello... It's been a while, hasn't it. They say it takes a village to raise a child but I think the same applies to many other things. Like how the past couple of weeks has taught me that it does indeed take a village and a half to get your friends married off successfully. I will think again, very carefully, before I play match-maker and set up two friends lest I endure the back-breaking labour of being a bridesmaid all over again. Of course, I only quip about the taxing effort that goes into helping a friend plan a wedding, it's no doubt laborious but being a bridesmaid for a precious friend is always a barrel of laughs and I wouldn't trade all the tuile and chiffon in the world for it. But now that all the festivities are done and dusted, all that is left to do is catch up on much needed sleep and get back into the routine of normal life- with say normal thngs like blogging. Yes, the fact that I had a blog completely eluded me all this time while I was up to my knees in questions... See less

See this at: marthastewart.com| Added on 02/21/08

* Preheat oven to 200 degrees with two racks centered. Line four baking sheets with parchment paper. Fill a medium saucepan 1/4 full with water. Set...

See this at: howaboutorange.blogs...| Added on 02/10/08

I give it two thumbs up. What you need: 2 eggs 3/4 cup half-and-half 1 tsp. vanilla 1/2 tsp. salt 1 Tbsp. granulated sugar 1/2 cup flour 1 Tbsp. butter 3 medium granny smith apples peeled, cored, and cut into 1/4 inch slices 1/4 cup packed brown... See more

I give it two thumbs up. What you need: 2 eggs 3/4 cup half-and-half 1 tsp. vanilla 1/2 tsp. salt 1 Tbsp. granulated sugar 1/2 cup flour 1 Tbsp. butter 3 medium granny smith apples peeled, cored, and cut into 1/4 inch slices 1/4 cup packed brown sugar 2 Tbsp. powdered sugar What to do: Put oven rack in the middle position and preheat to 500º. Combine eggs, half-and-half, vanilla, salt, and granulated sugar in a food processor or blender and process until well mixed, about 15 seconds. Add the flour and process until lump free, about 30 seconds; set the batter aside. Add the butter to a 10-inch ovenproof nonstick skillet and cook over medium-high heat until the butter foams. Add the apples and sprinkle them with the brown sugar. Cook for 9 or 10 minutes, stirring occasionally, until the apples are golden brown. Remove pan from heat. Quickly pour the batter around the edge of the pan, then over apples; place pan in the oven. Reduce heat to 425º and bake until browned and puffed, 16 to 17... See less

See this at: armellejewelry.blogs...| Added on 02/10/08

Subscribe in a reader Blog Archive * February 2008 (6) * January 2008 (28) * December 2007 (19) * November 2007 (17) * October 2007 (17) * September 2007 (16) * August 2007 (22) * July 2007 (25) * June 2007 (32) * May 2007 (32) * April 2007 (18) *... See more

Subscribe in a reader Blog Archive * February 2008 (6) * January 2008 (28) * December 2007 (19) * November 2007 (17) * October 2007 (17) * September 2007 (16) * August 2007 (22) * July 2007 (25) * June 2007 (32) * May 2007 (32) * April 2007 (18) * March 2007 (20) * February 2007 (1) Copyright Stuff please feel free to link to my blog! please be sure not to take any of my original designs, or ideas for commericial use without asking permission. but, please have a ball making any of the projects for your personal use, and be sure to link back to me as the source! thanks!! .. and have fun creating! See less

See this at: marthastewart.com| Added on 02/01/08

Makes 24 * 2 3/4 cups all-purpose flour, plus more for dusting * 1/2 cup cocoa powder * 2 1/2 teaspoons baking powder * 1/4 teaspoon salt * 12...

See this at: diynamite.com| Added on 02/01/08

I can’t think of the word, but there’s something to describe a meat dish that’s basically a giant pile of leftovers. You can throw just about anything in there and it’s good. That word (?) describes this vegetarian miso soup. It tastes good with... See more

I can’t think of the word, but there’s something to describe a meat dish that’s basically a giant pile of leftovers. You can throw just about anything in there and it’s good. That word (?) describes this vegetarian miso soup. It tastes good with nearly anything that you have on hand but best of all is super quick. You should change the ingredients liberally based on what’s in your cupboard. The miso is the only constant. Miso is INCREDIBLY healthy and you should seriously think about putting this into your soups (instead of animal broth). See less

See this at: asweetfantasy.blogsp...| Added on 02/01/08

Here at my house, we are big time lovers for pop-tarts. We eats pop-tarts like we breath air. Thank god that we have fast metabolisms, for if we didn't, we'd be bigger than an obese elaphant! So very thankful for that. I came across this recipe for... See more

Here at my house, we are big time lovers for pop-tarts. We eats pop-tarts like we breath air. Thank god that we have fast metabolisms, for if we didn't, we'd be bigger than an obese elaphant! So very thankful for that. I came across this recipe for homemade pop-tarts awhile back when I was browsing threw Peabody's recipe index. When I found it, I knew right away that I wanted to make it. But, I'd never gotten to it. It just kind of sat there in my memories. Till now. It was actually really easy to make, it didn't take much effort. I made it with two different flavors; Strawberry and Blueberry. There were more Strawberry than Blueberry though... I would have make more blueberry pop-tarts rather than strawberry; because I'm a huge fan for blueberries, But, large majority of people in my family don't like blueberries to much and prefer strawberries much more than blueberries. I thought the blueberry ones were better ;] See less

See this at: thekitchn.com| Added on 02/01/08

Not to be confused with breakfast coffee cake, our Coffee Cake with Coffee Glaze is a fluffy, moist, and coffee-scented dessert with a sweet, creamy...

See this at: thekitchn.com| Added on 02/01/08

Another tempting muffin for our morning coffee! Chocolate is a classic pairing with coffee, of course, but we go on the record for loving orange...

See this at: breadworld.com| Added on 02/01/08

Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat water, milk and butter until very warm (120º to 130ºF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.... See more

Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat water, milk and butter until very warm (120º to 130ºF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour. Beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Divide dough in 12 equal pieces. Roll each into 15-inch rope and loosely coil. Pinch ends firmly to seal. Place rolls on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Make deep indentation in the center of rolls, fill with 1/2 teaspoon jam. Bake at 400ºF for 15 minutes or until done. Drizzle with Powdered Sugar Glaze, if desired. To make Powdered Sugar Glaze, combine powdered sugar and milk in a small bowl. Stir until smooth. See less

See this at: breadworld.com| Added on 02/01/08

MIX batter ingredients in a pre-sprayed 9-1/2-inch deep dish pie plate. | TOP batter with evenly spaced spoonfuls of hot fudge sauce. Using spoon, swirl fudge sauce into batter. | BAKE by placing in a COLD oven; set temperature to 350°F. Bake 25 to... See more

MIX batter ingredients in a pre-sprayed 9-1/2-inch deep dish pie plate. | TOP batter with evenly spaced spoonfuls of hot fudge sauce. Using spoon, swirl fudge sauce into batter. | BAKE by placing in a COLD oven; set temperature to 350°F. Bake 25 to 30 minutes, until lightly browned and firm in center. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake. See less

See this at: seriouseats.com| Added on 01/30/08

I’ve explored a few recipes from The Silver Spoon with varying degrees of success. The ricotta and spinach gnocchi were delicious, but a roast chicken with apples was a complete disaster. I’m not sure why I was trying these recipes, when what I... See more

I’ve explored a few recipes from The Silver Spoon with varying degrees of success. The ricotta and spinach gnocchi were delicious, but a roast chicken with apples was a complete disaster. I’m not sure why I was trying these recipes, when what I really wanted to do was rampage through the pasta section. That was, in fact, the main reason why I ever wanted the book. And what a section it is. It is stuffed with unique ideas, which seem at once exotic and also incredibly simple. That’s exactly where this recipe falls. The rosemary and tomato seemed harmless enough, but the addition of flour and water felt a little like cheating to add body. But is actually just the perfect vehicle to help that rosemary sauce cling to every single noodle. It makes what looks like a little bit of sauce stretch over an entire box of pasta. Scoring some great pasta to coat with that sauce also helps. I picked mine up at a local Italian importer and can’t see myself ever going back to the old pasta again. See less

See this at: seriouseats.com| Added on 01/30/08

There are always eggs in the fridge, but I often fail to notice them when I open it, hungry. 12 orbs of long-lasting, inexpensive protein just sitting there, and yet it rarely occurs to me that I should be making dinner out of them. It's not that... See more

There are always eggs in the fridge, but I often fail to notice them when I open it, hungry. 12 orbs of long-lasting, inexpensive protein just sitting there, and yet it rarely occurs to me that I should be making dinner out of them. It's not that they go sour; the eggs always get used eventually, when my girlfriend bakes or we scramble them on an especially roomy weekday morning. But my egg recipe repertoire is pretty lacking. Browsing around the sleek new Gourmet website, I came across this recipe for eggs baked in cream with spinach and ham; a little further research revealed that this recipe is a riff on Eggs in Cocotte, a French preparation named for the dish it's baked in. In search of my own little receptacle to hold it, I was astonished to discover that, in fact, I own one cocotte dish—it says so on the bottom. I happily prepared it with the knowledge of my accidental authenticity. The ham, simmered beforehand in the cream, perfumes the whole dish, while the spinach gives a... See less

See this at: seriouseats.com| Added on 01/20/08

I always think of pots de crème, or little pots of crème, as the French answer to our puddings. Really a baked custard, the crème can be created in just about any flavor combo. That uber-chef Daniel Boulud created them to be coffee-cardamom was a nod... See more

I always think of pots de crème, or little pots of crème, as the French answer to our puddings. Really a baked custard, the crème can be created in just about any flavor combo. That uber-chef Daniel Boulud created them to be coffee-cardamom was a nod to the way coffee is often drunk in the Middle East: through a cardamom pod held between one’s teeth. Of course, Daniel being Daniel (and thank goodness he is), he ups the ante a bit: he caramelizes the coffee beans and cardamom pods before he pours in milk and cream and steeps everything for a few minutes. Even though this dessert is made with big flavors—you can hardly call coffee or cardamom wallflower flavors—the caramelizing step makes the flavors even bigger and more intense. When these are baked in a professional kitchen, the custard cups, set in a roasting pan filled with water, are covered with a sheet of plastic wrap. The wrap doesn’t budge or burn because the temperature is low (of course, you’ve got to have an oven that keeps... See less

See this at: seriouseats.com| Added on 01/20/08

The January/February issue of Everyday Food is dedicated to "Light Done Right" dishes: main course salads, puréed vegetable soups, even brownies that use applesauce in place of butter. Since I just spent weeks stuffing myself with high-fat holiday... See more

The January/February issue of Everyday Food is dedicated to "Light Done Right" dishes: main course salads, puréed vegetable soups, even brownies that use applesauce in place of butter. Since I just spent weeks stuffing myself with high-fat holiday fare and guzzling festive cocktails, it couldn't have arrived in my mailbox at a better time. After perusing all the recipes, I decided to make the Light Turkey Meatballs from the issue and then turn them into Mini Barbeque Meatball Sliders. The recipe came together fairly quickly—basically, you throw all the ingredients together in a bowl and mash them up with a fork—but I did find two discrepancies. First, the yield is listed as 35 meatballs, each about 2 tablespoons in size. My meatballs were about half as big, and I came out with only 34. Second, the procedure calls for freezing the meatballs on a cookie sheet for one hour to set their shape, but I found mine needed two hours to really firm up. To make the sliders, I broiled the meatballs... See less

See this at: thekitchn.com| Added on 01/20/08

There's nothing like a hot, steaming muffin and a cup of tea to get us out of bed in the morning. Muffins are portable and endlessly flexible; nearly...

See this at: foodandpaper.blogspo...| Added on 01/20/08

Back in the late 70's, when I was 7 or 8 years old, my molars were taking a long time to come out. they'd get loose, but I couldn't extract them myself. so I bought a sugar daddy. I'd sink my teeth into it, wait a few seconds, and rip open my jaw! 9... See more

Back in the late 70's, when I was 7 or 8 years old, my molars were taking a long time to come out. they'd get loose, but I couldn't extract them myself. so I bought a sugar daddy. I'd sink my teeth into it, wait a few seconds, and rip open my jaw! 9 out of 10 times there'd be a tooth stuck to it. it would also gross out other kids (especially the girls). ironically, I'd use the money I got for my tooth to buy more sugar daddies! See less

See this at: neverbashfulwithbutt...| Added on 01/07/08

I know, I know. Late again. I should have been prepared and posted my picks for the best drinks to ring in the new year with WEEKS ago, back when people were planning their NYE parties and they could have made it to the grocery store in time to buy... See more

I know, I know. Late again. I should have been prepared and posted my picks for the best drinks to ring in the new year with WEEKS ago, back when people were planning their NYE parties and they could have made it to the grocery store in time to buy the ingredients to make these delicious things. Oops. My bad. So I guess instead of making these drinks for your New Years Eve party, you should just find some way to incorporate them into your usual mixed drink repertoire for the year 2008. Why? Because they're just that good. The Robot Graveyard Remember when you were a kid and you used to make "the graveyard" (where you mix ALL the sodas together.) with your fountain drinks? Yeah, its kind of like that, only with fruit juice and a little bit of soda and some alcohol. The robot graveyard- 2 parts- See less

See this at: gourmetgirl1.blogspo...| Added on 01/07/08

It seems like every year after Christmas, I am ready for winter to be over and Spring to begin. Unfortunately, that isn't the way it works and even though it's not exactly freezing outside, it is chilly and damp enough enough to remind me it is still... See more

It seems like every year after Christmas, I am ready for winter to be over and Spring to begin. Unfortunately, that isn't the way it works and even though it's not exactly freezing outside, it is chilly and damp enough enough to remind me it is still December and we at least have 3 more months of this. This is also the time of year I get more than a little restless and come down with a massive case of wanderlust- the root of this is that I really wish I was at the beach right now. So of course I am craving the foods I eat at the beach- my corn and tomato salad, but neither of the main ingredients is at it's prime right now so I will have to wait not only for the salad, but for the beach as well. Last night I was looking through all the magazines I haven't had a chance to go through for the last month. My favorite is Australian, Donna Hay, which really isn't helping matters at all since it is Summer in Australia and the magazine reflects it. So, this morning I compromised and decided to... See less