See this at: thepioneerwoman.com| Added on 11/05/09

I started by whisking together the dry ingredients: flour, sugar, baking powder, and salt. Then, according to Fig’s directions, I dumped in—get this—3 cups of grated colby/jack cheese! That’s just a heckuva lot of cheese, man. But hey—I’m not... See more

I started by whisking together the dry ingredients: flour, sugar, baking powder, and salt. Then, according to Fig’s directions, I dumped in—get this—3 cups of grated colby/jack cheese! That’s just a heckuva lot of cheese, man. But hey—I’m not complaining. I gave the mixture a quick stir, just to combine. Next, I mixed the wet ingredients: egg, milk, and melted butter. I made sure the butter wasn’t too hot before I poured it in. Then I added the wet ingredients to the flour/cheese mixture. Stirring it together, I noticed how incredibly sticky it was! And the cheese, I saw, was definitely the chief ingredient in the batter. Because I’m morally against buttering and flouring pans (not really—I’m just lazy) I sprayed the muffin tin generously with baking spray (the stuff in the blue can). Then I spooned in the batter so it fit equally into the twelve cups of the tin. Then I popped ‘em into the oven for 20 minutes. When I pulled them out, I stuck a fork into one of them and took a bite. I... See less

See this at: thepioneerwoman.com| Added on 11/05/09

Now for the stir fry sauce. Grab some oyster sauce. It’s sold in the Asian aisle of my little smalltown grocery store, which means you can get it anywhere. The recipe calls for Chinese Black Vinegar, which is most certainly NOT found at my smalltown... See more

Now for the stir fry sauce. Grab some oyster sauce. It’s sold in the Asian aisle of my little smalltown grocery store, which means you can get it anywhere. The recipe calls for Chinese Black Vinegar, which is most certainly NOT found at my smalltown grocery store. So I just used balsamic. Jaden said it was okay! Combine those two ingredients in a bowl with some rice wine. Okay! First thing we’re gonna do is steam the broccoli. In a wok or large sauté pan, add 1 inch of water and bring it to a boil. Throw in the broccoli… And place the lid on the pan. Steam for three minutes… Set the broccoli aside. Pour off the water and dry the pan, then heat it and pour in some high heat oil. I used peanut oil. Swirl the pan to coat with oil… Then throw in the garlic… Stir it around for about 30 seconds, Then add the meat in a single layer. Let them cook for 30 seconds without disturbing them, then flip ‘em over to the other side. I did the meat in two batches. I didn’t want to crowd it in there.... See less

See this at: thepioneerwoman.com| Added on 11/03/09

Generously coat the pan with some olive oil…or some good ol’ cooking spray. Now place the frozen rolls in the pan, leaving plenty of rising room around each one. I got about seven in this pan; I wouldn’t want it any more crowded than this since the... See more

Generously coat the pan with some olive oil…or some good ol’ cooking spray. Now place the frozen rolls in the pan, leaving plenty of rising room around each one. I got about seven in this pan; I wouldn’t want it any more crowded than this since the rolls will probably double in size by the time they’re finished rising. Now cover them with plastic wrap or a dish towel… And put them in a non-drafty spot in your kitchen. Walk away for a good three hours (check the directions on the package) and allow them to rise. (Obviously, you’ll need to start these earlier in the day if you want to serve them for dinner.) Wow—look at what happened! See less

See this at: thepioneerwoman.com| Added on 10/24/09

This is basically Jacques Pepin’s recipe, and I’ve been cooking these for years. My family loves them and they are very easy to produce. This recipe is elegant with any kind of meat and is delicious!

This is basically Jacques Pepin’s recipe, and I’ve been cooking these for years. My family loves them and they are very easy to produce. This recipe is elegant with any kind of meat and is delicious! See less

See this at: thepioneerwoman.com| Added on 10/23/09

Here’s where you’ll do something that seems wrong. After your fish has been seared over high-heat for 2 minutes, transfer the pan into the 375 degree oven WITHOUT FLIPPING THE FISH OVER. I know this seems strange, but trust me. This is the way of... See more

Here’s where you’ll do something that seems wrong. After your fish has been seared over high-heat for 2 minutes, transfer the pan into the 375 degree oven WITHOUT FLIPPING THE FISH OVER. I know this seems strange, but trust me. This is the way of everlasting. Set the timer on the oven to 8 minutes. Once your fish has been transferred from the stovetop to the oven, we can begin making our Lemon Shallot Butter sauce. Start things off by melting the 3 tablespoons of butter over a medium-high heat. After your butter has melted, add in the minced shallot and lemon zest. Cook over medium-high for a couple of minutes. When the shallots have become a little softer, squeeze in both halves of the lemon. I’m using a small strainer to catch any runaway lemon seeds. Whisk these ingredients together and reduce the heat to medium until you’ve got an incredible-smelling sauce. You can even skip the shallots in this process and just make a super-simple lemon butter sauce. Once the fish has been in the... See less

See this at: chefinyou.com| Added on 10/20/09

We are not who you could call as cereal eaters. Our breakfast mostly is made up of toasts, pancakes, typical Indian breakfast items etc. The only reason I actually do buy cereals is for baking purposes. The nutrition in all these fortified cereals... See more

We are not who you could call as cereal eaters. Our breakfast mostly is made up of toasts, pancakes, typical Indian breakfast items etc. The only reason I actually do buy cereals is for baking purposes. The nutrition in all these fortified cereals now a days available in the market is simply mind boggling and it seems an utter waste to me not consuming them in more ways than just one. Recently while on such a research spree, I came across this Grape Nuts Cereal. Brimming with the goodness of wheat and barley, it caught my eye along with the fact that it was called as Grape Nuts. I have read quite a few story variations for the origin of the name and this is one from cookbook author Diana Shaw whose recipe is what I have showcased today. She gives a snippet for the origin of the name which I have re produced below: See less

See this at: thepioneerwoman.com| Added on 10/19/09

Pound the chicken with the smooth side of a mallet. You want them to be very thin–about 1/8 to 1/4″ thick. Add the flour to a large plate. Season with salt (mine’s kosher)… And pepper. Stir flour mixture together. Season one side of the chicken with... See more

Pound the chicken with the smooth side of a mallet. You want them to be very thin–about 1/8 to 1/4″ thick. Add the flour to a large plate. Season with salt (mine’s kosher)… And pepper. Stir flour mixture together. Season one side of the chicken with salt and pepper, then place that side down on top of the flour mixture. Then season the other side. The raw chicken is almost over. I promise. Once it’s seasoned and dredged in flour, place on a plate while you repeat with the rest of the chicken. Now it’s ready to cook! Heat a large skillet over medium heat, then add olive oil. And butter. The small amount of butter will help the chicken turn a nice golden brown without totally smoking up the place. When everything’s nice and heated, add the chicken to the pan. Cook on the first side until the edges start getting golden brown… Then flip over to the other side and cook another couple of minutes. You want the chicken to be nice and golden and crisp. Place the chicken on a plate and keep... See less

See this at: thepioneerwoman.com| Added on 10/11/09

So here’s the deal: new potatoes, garlic, olive oil, and wine. They’re good together. They’re really, really good together. Now comes the salt—plenty of the kosher stuff. Be generous, baby. Potatoes need salt. Then add plenty of freshly ground black... See more

So here’s the deal: new potatoes, garlic, olive oil, and wine. They’re good together. They’re really, really good together. Now comes the salt—plenty of the kosher stuff. Be generous, baby. Potatoes need salt. Then add plenty of freshly ground black pepper. It’s the right thing to do. Mmmm. This looks so good. Toss around the potatoes to coat, then cover the pan tightly with foil and throw it into the oven for 45 minutes. We want to bake them covered for awhile so they’ll steam and start to get tender. After 45 minutes, remove the foil. The potatoes are nice and tender, but the garlic needs a little more time to roast and get nice and caramelized. Return the pan to the oven, uncovered, for another 20 minutes or so. See less

See this at: thepioneerwoman.com| Added on 09/26/09

Start by cooking noodles. Japanese noodles, linguine, angel hair…or thin spaghetti, which is all I had in the house. Drain them and keep warm. Chop up 3 to 4 cloves of garlic. Now add 3 tablespoons white sugar to the soy sauce. Sweet and savory. It’s... See more

Start by cooking noodles. Japanese noodles, linguine, angel hair…or thin spaghetti, which is all I had in the house. Drain them and keep warm. Chop up 3 to 4 cloves of garlic. Now add 3 tablespoons white sugar to the soy sauce. Sweet and savory. It’s my favorite combination. Throw in the garlic. Rice vinegar. You can get it anywhere! Add about 2 tablespoons. Next comes sesame oil, which is one of my top ten favorite culinary scents of all time. It’s seriously up there with rosemary, cilantro, and baking bread. Sesame oil makes everything delicious. Add 2 to 3 tablespoons. It’s a strong flavor, so you might start with 2, then work your way up from there. Next comes hot chili oil, sold in the Asian aisle of supermarkets. Why I didn’t take a photo of the bottle or my adding the 1/2 teaspoon of the stuff, I’ll never know. But trust me. It’s there. See less

See this at: thepioneerwoman.com| Added on 09/22/09

I make a similar version with heavy cream, Gruyere and blue cheese. Only 3 of the 6 of us like potatoes gratin, so I end up just using 1 large potato in 6 muffin cups… I love anything that you can do individually!

I make a similar version with heavy cream, Gruyere and blue cheese. Only 3 of the 6 of us like potatoes gratin, so I end up just using 1 large potato in 6 muffin cups… I love anything that you can do individually! See less

See this at: bravotv.com| Added on 09/06/09

1. Score slab of bacon creating cross-cut squares on the surface of the skin. 2. Sear the bacon scored side down in sesame oil until brown. Flip over and add vegetables. 3. Add water and ½ the amount of ginger powder. 4. Cover with foil and place in... See more

1. Score slab of bacon creating cross-cut squares on the surface of the skin. 2. Sear the bacon scored side down in sesame oil until brown. Flip over and add vegetables. 3. Add water and ½ the amount of ginger powder. 4. Cover with foil and place in 275-degree oven for 2 hours. 5. Meanwhile, mix soy sauce, mustards, honey, mango chutney, remaining ginger power, and ½ quart water in a small pot. Bring to a simmer and reduce liquid for 20 minutes. 6. Use cornstarch mixture to thicken glaze to desired consistency (may not use all of it). 7. Remove bacon from the braising liquid. Brush with glaze. Slice. See less

See this at: bravotv.com| Added on 09/06/09

1. Season pork shoulders with salt and pepper. Sear in a large pot with oil until deep brown. Transfer pork shoulders to a roasting pan to collect meat juices. 2. Caramelize vegetables in the same pot until deep golden. Place pork shoulders back on... See more

1. Season pork shoulders with salt and pepper. Sear in a large pot with oil until deep brown. Transfer pork shoulders to a roasting pan to collect meat juices. 2. Caramelize vegetables in the same pot until deep golden. Place pork shoulders back on top of vegetables and add in remaining ingredients. Mix well and cover. 3. Braise covered for about 2 ½ hours until very tender. Remove pork from braising liquid and shred. See less

See this at: thepioneerwoman.com| Added on 09/04/09

Heat it all up… And stir it gently as it cooks. Slowly the white cream will take on the color of the caramelized onions and your soul will sing. You want to cook it for 3 to 5 minutes, or until the sauce thickens and reduces by about half. If it gets... See more

Heat it all up… And stir it gently as it cooks. Slowly the white cream will take on the color of the caramelized onions and your soul will sing. You want to cook it for 3 to 5 minutes, or until the sauce thickens and reduces by about half. If it gets too thick (it shouldn’t), you can splash in a little beef broth. Ahhh. Perfect. But I’m about to go one better. Dump in 1/2 cup crumbled blue cheese. See less

See this at: thepioneerwoman.com| Added on 08/26/09

Now, here’s the key: bake this low and slow—325 degrees for 2 hours. You want the beans to be very, very cooked, the bacon very, very brown, and no soupiness to the dish whasoever. You won’t believe how delicious these are.

Now, here’s the key: bake this low and slow—325 degrees for 2 hours. You want the beans to be very, very cooked, the bacon very, very brown, and no soupiness to the dish whasoever. You won’t believe how delicious these are. See less

See this at: thepioneerwoman.com| Added on 08/25/09

Next comes 3 tablespoons garlic powder… And 3 tablespoons black pepper. Finally, add 1 1/2 teaspoons table salt. Add the salt to the bowl… And mix it together. And there’s the rub, baby! Now, add 9 tablespoons Dijon mustard to a separate bowl. Next,... See more

Next comes 3 tablespoons garlic powder… And 3 tablespoons black pepper. Finally, add 1 1/2 teaspoons table salt. Add the salt to the bowl… And mix it together. And there’s the rub, baby! Now, add 9 tablespoons Dijon mustard to a separate bowl. Next, salt both sides of the ribs with salt. Then brush both sides of the ribs with some Dijon. Then go to town! Sprinkle the rub generously on both sides of the ribs. Once they’re all coated, you can let them sit and rest for just a little while…or you can put them right into the oven. And if you’ve got the guts, the nerve, and the cojones, you can put them right on the oven rack like Pam does. See less

See this at: tideandthyme.com| Added on 08/17/09

Whenever we order Chinese carry-out, I usually end up getting lo mein. When I saw this post on Annie’s site, it looked so delicious, I couldn’t wait to try it. Very glad I did! It was a delicious dinner that came together in a matter of minutes. Not... See more

Whenever we order Chinese carry-out, I usually end up getting lo mein. When I saw this post on Annie’s site, it looked so delicious, I couldn’t wait to try it. Very glad I did! It was a delicious dinner that came together in a matter of minutes. Not to mention, it’s pretty figure friendly! Any vegetables would be wonderful in this. I kind of used what I had on hand. Also, I cannot wait to try it with Chinese roasted pork (you know – the red tinted stuff?). I’ve seen it at my local grocer, have wanted to try it, but just wasn’t quite sure what to do with it. Now I know! I sort of had a hard time finding the lo mein noodles. Chances are you will find them in the International or Asian aisle of your supermarket. It seems to be hit or miss! You could use spaghetti noodles, but semolina pasta doesn’t absorb the sauce as well. I was shocked how much soy sauce goodness that these babies absorbed. It really was delicious! This was plenty for myself and my husband, with a small portion leftover... See less

See this at: citronetvanille.com| Added on 08/17/09

I love galettes, or pancakes, or anything that has vegetables in it and that looks like a flat crêpe. Spaghetti squash is a great vegetable to prepare yet not very popular. You can make so many different dishes and in so many different ways. Besides,... See more

I love galettes, or pancakes, or anything that has vegetables in it and that looks like a flat crêpe. Spaghetti squash is a great vegetable to prepare yet not very popular. You can make so many different dishes and in so many different ways. Besides, its texture and aspect are very interesting. I used to serve this squash as a vegetable dish, in its shell, then I got tired of it, and figured, it can be prepared like zucchini. Strangely enough, I have never seen it served in any restaurants…I don’t know why it’s not popular among chefs. Now I am wondering if chefs who own restaurants do come up with menus with specialties they really enjoy preparing or if the completely adapt their menus to the tastes of the local population. Probably a combination of both. Nevertheless, I think that especially in America, where people are more open to new flavors and cuisines due to its melting pot of nationalities, people can easily be “trained” to new flavors and concepts. It is more difficult in... See less

See this at: mycookinghut.com| Added on 08/17/09

Thai food is full of flavours and it’s a cuisine that I am familiar with. We get a lot of influence from Thai cooking, especially Southern Thai as there’s a small Thai community in my hometown. So, Thai food is always very easy to get hold with! I... See more

Thai food is full of flavours and it’s a cuisine that I am familiar with. We get a lot of influence from Thai cooking, especially Southern Thai as there’s a small Thai community in my hometown. So, Thai food is always very easy to get hold with! I previously cooked Garlic & Coriander Chicken, which is a very simple dish but full of flavours! This dish is pretty common in my hometown. There’s one Thai dish that has great Chinese influence, which is Thai stir-fry chicken with cashew nuts. Most people are very familiar with Kung Pao chicken (宮保鸡丁) or Kong Po chicken. Kong Pao chicken is a classic Sichuan cuisine. This dish is a very popular; wherever you go, you will see Kung Pao chicken on the menu. It looks like Kung Pao chicken has made itself onto Thai food menu too! In Thai, it’s called ไก่ผัดเม็ดมะม่วงหิมพานต์ (Gai Pat Met Mamuang Himmapaan), yes, quite a mouthful to pronounce! Sichuan Kung Pao chicken uses peanuts and Sichuan peppercorns. However, Thai version uses cashew nuts and... See less

See this at: thethriftygourmet.co...| Added on 08/17/09

Last year, I spent a great portion of my summer shuttling between Paris and San Sebastian. I was shooting mini video series on the restaurant scene of the Basque Country. It was a great experience that allowed me to dine at amazing restaurants and... See more

Last year, I spent a great portion of my summer shuttling between Paris and San Sebastian. I was shooting mini video series on the restaurant scene of the Basque Country. It was a great experience that allowed me to dine at amazing restaurants and interview incredible chefs. If you’re foodie, then you know that San Sebastian’s culture is deeply rooted in gastronomy. From mom and pop’s shops to 3-star Michelin restaurants, the food is certain to blow your mind no matter where you eat. One of my favorite spots was a tiny little restaurant called Bar Nestor. It’s one of those places that you aren’t likely to read about in the guide books, but that all the local foodies know about. The restaurant is known around town for three things: the best heirloom tomato salad, the best Txuleta (bone-in steak) and the best tortilla de patatas (potato omelet). I swear I didn’t know eggs and potatoes could taste so delicious. Nestor only makes two tortillas per day. One for lunch and one for dinner. It... See less

See this at: thethriftygourmet.co...| Added on 08/17/09

Last year, I spent a great portion of my summer shuttling between Paris and San Sebastian. I was shooting mini video series on the restaurant scene of the Basque Country. It was a great experience that allowed me to dine at amazing restaurants and... See more

Last year, I spent a great portion of my summer shuttling between Paris and San Sebastian. I was shooting mini video series on the restaurant scene of the Basque Country. It was a great experience that allowed me to dine at amazing restaurants and interview incredible chefs. If you’re foodie, then you know that San Sebastian’s culture is deeply rooted in gastronomy. From mom and pop’s shops to 3-star Michelin restaurants, the food is certain to blow your mind no matter where you eat. One of my favorite spots was a tiny little restaurant called Bar Nestor. It’s one of those places that you aren’t likely to read about in the guide books, but that all the local foodies know about. The restaurant is known around town for three things: the best heirloom tomato salad, the best Txuleta (bone-in steak) and the best tortilla de patatas (potato omelet). I swear I didn’t know eggs and potatoes could taste so delicious. Nestor only makes two tortillas per day. One for lunch and one for dinner. It... See less

See this at: mikes-table.themulli...| Added on 08/17/09

* Teriyaki Chicken Burger (7) * Megan@Feasting on Art: What a delicious idea for a burger!! My partner loves pineapple as a topping, we will have to... * Crown Roast of Pork with Tart Tomato Stuffing and Juniper Pan Gravy (4) * sweetbird: I’ve just... See more

* Teriyaki Chicken Burger (7) * Megan@Feasting on Art: What a delicious idea for a burger!! My partner loves pineapple as a topping, we will have to... * Crown Roast of Pork with Tart Tomato Stuffing and Juniper Pan Gravy (4) * sweetbird: I’ve just found your website through Tastespotting and I’ve fallen in love. This, and... * Bellini Valli: This is a showstopper Mike!! * Chicken & Shrimp Jambalaya (8) * sweetbird: I was just in NOLA about a week and a half ago and, sadly, couldn’t find a decent plate of jambalaya... * Ginger Spiced Peach & Praline Ice Cream (6) * sweetbird: I just moved to North Carolina last week – I feel like I should make this too! This is such a unique... See less

See this at: foodgal.com| Added on 08/17/09

With long-awaited arrival of “Julie & Julia” in theaters this month, foodies can’t help but remember the one and only Julia Child, who inspired legions to cook with confidence and daring-do in their own kitchens. I haven’t had the pleasure yet of... See more

With long-awaited arrival of “Julie & Julia” in theaters this month, foodies can’t help but remember the one and only Julia Child, who inspired legions to cook with confidence and daring-do in their own kitchens. I haven’t had the pleasure yet of seeing the movie, though I was fortunate to get a quick peek at a preview clip at this year’s James Beard Awards Gala in New York. Of course, it only left me hungry for more. As a long-time food writer, I had the pleasure of interviewing Julia a number of times. She was always gracious and charming. It was a true pleasure to interact with her in any shape or form. That familiar lilting, bird-like voice never ceased to make me smile every time I heard it. I still have a couple of menus, souvenirs from lunches and dinners hosted in her honor. There’s the one from her 90th birthday party at the Fifth Floor in San Francisco, when illustrious chefs Laurent Gras and Ron Siegel cooked dishes such as “Corn Vichyssoise with Caviar” and “Duck A La Julia... See less

See this at: foodnetwork.com| Added on 08/17/09

* 2 cups enriched white rice * 1 tablespoon extra-virgin olive oil, once around the pan * 1 tablespoon butter * 1 pound boneless, skinless white or...