Added on 11/11/08

To make crepe batter, sift flour and salt into a bowl. In another bowl, beat together milk and eggs, add butter. Pour mixture over the flour, beat until smooth; let stand for 1 hour. To make crepes, use a little oil in a 8" skillet, place over... See more

To make crepe batter, sift flour and salt into a bowl. In another bowl, beat together milk and eggs, add butter. Pour mixture over the flour, beat until smooth; let stand for 1 hour. To make crepes, use a little oil in a 8" skillet, place over medium-high heat. Ladle in 3 tablespoons batter. Tilt skillet so batter coats entire bottom of skillet. Cook crepe until set and lightly browned on 1 side; turn crepe over to brown other side. Remove and keep warm while cooking the remaining crepes. To make filling, gently fold 2 cups of berries into whipped topping. To assemble place 1/4 cup filling down center of each crepe and gently roll up to enclose filling. Place 1-2 crepes on each individual dessert plate. Sprinkle with remaining berries, dividing equally. Dust with powdered sugar; garnish with mint sprigs Please refer to the Chocolate Fondue Sauce recipe under the dessert category, for topping. Makes 8 crepes. See less

Added on 03/29/09

Aleta Meadowlark enjoys both omming and nomming. Omnomicon is updated, faithfully, on Wednesday nights with original recipes. It is somewhat less faithfully updated on Sunday nights with other recipes. Is there something you'd like to see me try? Zip... See more

Aleta Meadowlark enjoys both omming and nomming. Omnomicon is updated, faithfully, on Wednesday nights with original recipes. It is somewhat less faithfully updated on Sunday nights with other recipes. Is there something you'd like to see me try? Zip me an email—I'd love to hear from you: aleta at omnomicon dot com Omnomicon is officially socially-networked: twitter (click!) facebook (click!) See less

Added on 03/15/09

Fresh orange sections are topped with a thick chocolate mousse for a unique presentation. The mild bitterness of orange rind and bittersweet chocolate temper the sweetness of this easy dish. You can prepare the dessert up to a day ahead.

Fresh orange sections are topped with a thick chocolate mousse for a unique presentation. The mild bitterness of orange rind and bittersweet chocolate temper the sweetness of this easy dish. You can prepare the dessert up to a day ahead. See less

Added on 03/19/09

I'm on a bit of a savoury scone kick today. These Gruyere and Pecan scones are a lovely treat and would be perfect for a wine and cheese party or just for a savoury treat any time. These freeze well, so it's easy to make up a batch, freeze, re-heat... See more

I'm on a bit of a savoury scone kick today. These Gruyere and Pecan scones are a lovely treat and would be perfect for a wine and cheese party or just for a savoury treat any time. These freeze well, so it's easy to make up a batch, freeze, re-heat and enjoy. You can change up this recipe by substituting Emmenthal or Asiago cheese and/or using different nuts (walnuts, hazelnuts etc.). See less

Added on 07/26/08

champagne punch pimento cheese toasts ambrosia braised-pork hash creamy stone-ground grits lowcountry breakfast shrimp eggs with cream, spinach,...

Added on 07/24/08

I may be 36 now but my mother still seems to think she knows me better than me. Like she always tells me I’m not a Democrat(because they raised me to be republican). She tells me what food I do and do not like(she bases this off of when I was like 5... See more

I may be 36 now but my mother still seems to think she knows me better than me. Like she always tells me I’m not a Democrat(because they raised me to be republican). She tells me what food I do and do not like(she bases this off of when I was like 5 years old). And she loves to tell what I do not hate. “Oh you do not hate the 4th of July, you just don’t like the things associated with it.” Nope I pretty much hate the forth of July. There are a myriad of reasons all of which I will spew off to you. Reason number 1, 4th of July has became just another holiday to drink. Except to make this one better we give drunk people explosives to set off(more on that). Seems wise. Just like Cinco De Mayo, the people of the United States seem to find the need to drink excessively, but they want to do it with the excuse that it is a holiday. Now unlike Cinco De Mayo, most people actually know what the holiday is for(most people think Cinco De Mayo is Mexico’s Independence Day…it is not). However, other... See less

Added on 07/22/08

Maybe it's an issue of wanting what I can't have. It could be that I'm working on a retail schedule here in my kitchen. I'm a veritable Fashion Week over here: always working a season ahead. I am the one making soups with kale and sausage when its 90... See more

Maybe it's an issue of wanting what I can't have. It could be that I'm working on a retail schedule here in my kitchen. I'm a veritable Fashion Week over here: always working a season ahead. I am the one making soups with kale and sausage when its 90 degrees outside. By the time a food season comes around, I'm over it and on to the next thing. I wonder why? Whatever the reason, I have been on a serious spring and summer flavor kick. I'm thrilled with my lighter eating that I've been doing this year...and with that naturally comes some of the craving for brighter, more flavorful foods. Almost everything I've wanted to cook has plenty of produce in it...and most of it is not "seasonally correct". Tomatoes are the big one for me. I could eat them every day. This time of year, tomatoes are usually pretty dismal. I have been able to find some on-the-vine versions that have pretty good tomato taste, all things considered. I came across this recipe in a cheap little cookbook that I found at... See less

Added on 07/22/08

Food and love, the real spices of life « It was probably the accent Reserve...

Added on 07/22/08

I’m in a puff pastry phase. Not a major one. I’m not obsessed. But the three packages of puff pastry I’ve gone through in the past couple of months probably number more than I’ve used in my entire life (used, not eaten). So, I like the stuff.... See more

I’m in a puff pastry phase. Not a major one. I’m not obsessed. But the three packages of puff pastry I’ve gone through in the past couple of months probably number more than I’ve used in my entire life (used, not eaten). So, I like the stuff. Turnovers with soft, fluffy puff pastry dough any day, over baklava with thin, crispy phyllo dough! I also like how puff pastry dough turns me quickly into the hostess with the mostess. You can top or fill puff pastry dough with just about anything and have an instant dessert or appetizer – great for unexpected guests! (I don’t have any of those, though, unless you count the stray cats that invite themselves in my back door, and they’re helping themselves to Science Diet for fat cats.) So, I don’t make the dough myself! It's frozen. Big deal. Homemade is time consuming, and I couldn’t do any better than the frozen stuff, any way. Oh, and these caramelized onion and goat cheese puffs are really good; I just got hungry uploading these pictures! See less

Added on 07/22/08

Mark Manguerra a currently jobless but never out-of-work physician, designer, and food-lover in Manila. Working, studying, and eating his way to new adventures. That is a picture of me on my favorite adventure. View my complete profile

Mark Manguerra a currently jobless but never out-of-work physician, designer, and food-lover in Manila. Working, studying, and eating his way to new adventures. That is a picture of me on my favorite adventure. View my complete profile See less

Added on 07/22/08

Ricotta pancakes / hotcakes are puffier and thicker than normal pancakes, which is why I like it. I like my pancakes thick, yet light. Pppfff.. 1.Mix...

Added on 07/22/08

* Sprinkle bacon and ricotta cheese inside the rolls * Crack 1 egg carefully into each roll * Sprinkle with oregano and pepper * Bake at 180 celcius...

Added on 07/21/08

If you love someone...don't set them free...make these. If the worshiping of "you" is what you crave...make these. If you are able to endure endless...

Added on 07/22/08

* with a mallet, pound the chicken fillets until nice and flat. season with salt & pepper. * prepare the cream cheese filling by combining all...

Added on 04/23/09

Now, how elegant is this?! A French bagel! Actually, in Paris there is a huge Jewish community (more than half of all of France’s 500,000+ Jews live in Paris) and the MOST famous bagel restaurant-deli is that of Jo Goldenberg at 7 rue de Rosiers.... See more

Now, how elegant is this?! A French bagel! Actually, in Paris there is a huge Jewish community (more than half of all of France’s 500,000+ Jews live in Paris) and the MOST famous bagel restaurant-deli is that of Jo Goldenberg at 7 rue de Rosiers. It’s a Paris institution less than a mile from the famous Cathedral of Notre Dame. Our listener Caryn started all of this (be sure to check out her picture – and her bagels’ picture - on the “Look at Us” page – menu at left) and the subject proved so interesting that the recipe is our feature this week. It turns out to be lots of fun to make bagels – and not difficult at all. To make things even easier, the making-a-rope technique for shaping bagels, used by professional bakers, is NOT the one we’re using here. It’s very difficult to make that rope of dough perfectly even in thickness, as it wraps around the baker’s open hand, being rolled back and forth expertly. For the home baker, this recipe simply calls for making a ball of dough, then... See less

Added on 03/30/09

Posted by aleta under recipe+fusion, savouries for sharing Just like your half-Polish, half-Italian grandmother used to make! Everyone who’s ever had pierogies loves them. Unless they don’t like potato, cheese, pasta or butter, in which case they are... See more

Posted by aleta under recipe+fusion, savouries for sharing Just like your half-Polish, half-Italian grandmother used to make! Everyone who’s ever had pierogies loves them. Unless they don’t like potato, cheese, pasta or butter, in which case they are clearly mad. I have yet to make pierogies, but I have a little ace up my sleeve called pierogi lasagna. It’s very easy, if time consuming. Recovering carbophiles may wish to avert their eyes, lest they become entangled in the enticing mesh of potatoes and pasta. On the other hand, this dish is relatively low fat (remember, the butter is being distributed among 12 servings, and I found that fat free cheddar did the trick quite adequately), and they sit like a brick in your stomach, so you’re not likely to want more than one piece of the stuff. We begin, predictably, with potatoes. These are some of the most beautiful reds I’ve seen in a long time. The skin was so lovely, in fact, that I left it on. That’s my usual preference anyway, though.... See less

Added on 07/22/08

Chilaquiles are my favorite Mexican-style breakfast food. It's not something you might order at a restaurant if you go simply by the description -...

Added on 03/21/09

When I was growing up in South Texas we had this neighbor who would, on Saturday afternoons, make her tortillas for the week. Believe me, I made friends with her children so I could make myself available for tortilla day. I think she enjoyed my... See more

When I was growing up in South Texas we had this neighbor who would, on Saturday afternoons, make her tortillas for the week. Believe me, I made friends with her children so I could make myself available for tortilla day. I think she enjoyed my enthusiasm and always had a few extra tortillas for me to take home. They were sublime! My family would fight over them, and no matter how many she sent home with me they were always gone before dinner. My mom asked for the recipe, yet no matter how my mother pleaded, or bartered with her own secret recipes, she refused to give up her recipe. Eventually we moved to North Texas and that ended my weekly tortilla gorge. It seemed I was destined to eat rubbery store-bought substitutes for the rest of my life. I survived on them until a few years ago when I was reminded, quite by accident at a local Tex-Mex place, of our neighbor and her delicious tortillas. I watched as the woman behind the counter rolled and cooked beautiful tortillas and I... See less

Added on 07/22/08

CREAM CHEESE STUFFED JALAPENO'S WRAPPED IN BACON! Mwwahhahhahah! If this is not the devil's food, then I don't know what is. I stumbled across this...

Added on 07/22/08

* In a small fry pan, sautee the onions, garlic and black olives in butter and olive oil. * Meanwhile, remove the stems from the mushrooms and then...

Added on 10/03/09

Alber Elbaz speaks about “lightness” during interviews before his collections. I think his summation of what women need seems pretty accurate. Yes, we need lightness/ease/mobility. I love the way Elbaz makes clothes. His Lanvin spring 2008 collection... See more

Alber Elbaz speaks about “lightness” during interviews before his collections. I think his summation of what women need seems pretty accurate. Yes, we need lightness/ease/mobility. I love the way Elbaz makes clothes. His Lanvin spring 2008 collection made me cry. I like lightness. He is rare, a genius, and I like that he is chubby. Pies should be light too. I don’t like big pies, with one flavor. I want to change everyday. I have internet, my iphone, and many choices. I’ve simply turned into a big ball of vacillation- going back and forth between a circle of different flavors/opportunities. This is why fashion blogs are so great. Mobility, I can access blog content from anywhere, magazines are heavy, they need to stay at home so my shoulder can rest. After I’ve had a little view on one person’s blog, I move onto the next and the next. All different. All fast, all immediate gratification. Pies, they need to be the same. I want a couple of bites, and I want to be done with it. I want to... See less

Added on 04/15/09

The dark-chocolate cake at the base is baked in ramekins. Two layers of plush, pillowy mousse -- bittersweet and milk chocolates -- are piped on top...

Added on 04/05/09

* Preheat broiler. * Trim the darker crusts of the cake away with a bread knife. Cut the pound cake crosswise into ½-inch slices. Cut each slice into ½-inch-thick sticks. * Spread the pound-cake sticks in a single layer on a sheet pan. Place under... See more

* Preheat broiler. * Trim the darker crusts of the cake away with a bread knife. Cut the pound cake crosswise into ½-inch slices. Cut each slice into ½-inch-thick sticks. * Spread the pound-cake sticks in a single layer on a sheet pan. Place under the broiler for 15 to 30 seconds until the tops are lightly toasted and golden brown. (Watch the pound cake carefully -- it burns easily. Turn the pound-cake sticks and repeat on each side until they are lightly toasted all over. * Arrange the pound-cake sticks on top of the frosted cake to resemble french fries. See less

Added on 03/30/09

Yes thats right. I said it. Homemade Snickers Everyone loves a snickers right. Well i know i sure do. Its a classic childhood candy with the right...

Added on 03/27/09

Grind the Almonds Combine the almonds and 1 tablespoon of the flour in a food processor and grind to a fine powder. Set aside. Brown the Butter Using a paring knife, split the vanilla bean open and empty the tiny black seeds into a saucepan over... See more

Grind the Almonds Combine the almonds and 1 tablespoon of the flour in a food processor and grind to a fine powder. Set aside. Brown the Butter Using a paring knife, split the vanilla bean open and empty the tiny black seeds into a saucepan over medium-high heat. Add the vanilla bean and the butter and cook until the mixture caramelizes and emits a rich nutty vanilla aroma. Remove from heat, fish out the vanilla bean, dry it and save it for another use. (Veronica’s Note: the butter should reach about 250 °F. Brown bits start to appear on the butter’s foam and the color of the butter would have turned a golden yellow.) In the bowl of a bain-marie, whisk together the egg whites and the two sugars until the whites become warm to the touch and the granulated sugar has dissolved. Remove the bowl from the heat. Add the dry ingredients Slowly whisk the remaining ½ cup of flour, ground almonds, and salt into the egg whites. The mixture will become thick. Smooth it out with a few turns of the... See less

Added on 03/27/09

veron said... Hi Helen - I really need to remember the first rule in cooking school - read the recipe three times! Thanks Tanna - don't you just hate it when some instruction suddenly appear out of nowhere ;). Good idea about the rss...but i don't... See more

veron said... Hi Helen - I really need to remember the first rule in cooking school - read the recipe three times! Thanks Tanna - don't you just hate it when some instruction suddenly appear out of nowhere ;). Good idea about the rss...but i don't think it's going to stop me from checking out a book. Thanks big boys oven! Thanks Christine - matcha green tea seems all the rage in most patisseries nowadays. Hi Della - I've had some matcha clump on me - but most of it dissolves. Sifting does not even seem to help but makes a bigger mess. It's so hard to handle matcha because it is so fine. See less

Added on 03/22/09

Now that we’ve mastered the art of making Bakerella’s Cake Balls, we’re almost ready to go to the next step of making cute, decorated Cake Pops. But first! Put away your sticks for one more second. Here’s a quick and easy way to fancy up your cake... See more

Now that we’ve mastered the art of making Bakerella’s Cake Balls, we’re almost ready to go to the next step of making cute, decorated Cake Pops. But first! Put away your sticks for one more second. Here’s a quick and easy way to fancy up your cake balls: Bakerella’s darling Cupcake Bites. They’ve got a little bit less of a learning curve than the cake pops, and they’re pretty sweet—in more ways than one. This time, instead of dipping the cake balls into melted chocolate, squirt the melted chocolate into candy molds (found in any hobby or craft store), and just drop a cake ball right in. You’ll want to fill each candy cup a little less than half full… Because when you drop in the cake ball, you’ll want the candy to naturally come up and envelop the sides. And check it out. When the candy base sets, pop it loose from the mold and carefully hold it upside down… And dip it into a different color of melted candy. Pink is exceptionally cute. As Bakerella explained to my girl (above, dipping... See less

Added on 03/21/09

1. Preheat oven to 350 degrees. 2. Combine flours in a small bowl. 3. Using a mixer, cream the butter until smooth and add the sugar gradually until a mixture becomes fluffy. 4. Add eggs one at a time, beating well. 5. Add the dry ingredients in 3... See more

1. Preheat oven to 350 degrees. 2. Combine flours in a small bowl. 3. Using a mixer, cream the butter until smooth and add the sugar gradually until a mixture becomes fluffy. 4. Add eggs one at a time, beating well. 5. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. 6. With each addition, beat only until ingredients are incorporated. 7. Fill pans about 3/4 full and bake 12-15 minutes. 8. Make whipped cream by beating the heavy cream with the sugar until peaks begin to form. Refrigerate until you are ready to assembly. See less

Added on 07/22/08

In a bowl combine the milk and gelatin. Let it stand for 3-5 mins until the gelatin softens. Pour the milk mixture into a sauce pan and stir over...

Added on 08/04/08

Ck_dcr8r submitted this photo of cupcakes decorated as miniature cherry pies. We chose this as our final grand-prize winner in our first-ever Cutest...