Eats

See this at: level99comic.com| Added on 06/23/08

It's that time of the year again! That time when you fuel capitalism, and the bellies of florists everywhere! It's easy to get stuff for girls; you just get a box of Whitman's from your local drug store, slap on a sticky note on it, and she's all... See more

It's that time of the year again! That time when you fuel capitalism, and the bellies of florists everywhere! It's easy to get stuff for girls; you just get a box of Whitman's from your local drug store, slap on a sticky note on it, and she's all over you like oatmeal on cholesterol. We're saps like that. Even with all the seemingly endless lists of gift ideas, however, every year I still have trouble getting coming up with something romantic yet original for the love of my life. What do you get a nerdy, geeky, techy boy that loves video games and has an obsession for collecting roms backups? I don't want to get him computer parts again. Well, this year it hit me. My boy loves video games. My boy also loves cupcakes with home-made frosting. Why not combine the two?! That's right, folks. Those are super mushroom, 1-up mushroom, and goomba mother-effing cupcakes. Now, I'm sure I'm not the first to come up with this idea, but I'm quite proud of it, still. (You can learn how to make your... See less

See this at: mollyfn.typepad.com| Added on 06/23/08

The Moster Cake was unbelievable, like a cartoon that was stopped in mid chaos.

The Moster Cake was unbelievable, like a cartoon that was stopped in mid chaos. See less

See this at: tartelette.blogspot....| Added on 08/01/08

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: deliaonline.com| Added on 08/01/08

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 blenders and processors, the risk is not as large as it used to be with hand whisking over hot water. It... See more

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 blenders and processors, the risk is not as large as it used to be with hand whisking over hot water. It has to be said that a blender is best, but a processor works well, too. My own problem has always been how to keep it warm, as I always like to make it in advance, and overheating will make it curdle. There are two possible answers for this: either use a wide-necked Thermos flask rinsed with boiling water, or to make a lighter, more stable version, try Foaming Hollandaise. Either version of this supremely wonderful sauce can be used for serving with asparagus or artichokes, or with any kind of grilled or poached fish. And served with Eggs Benedict, it's a positive star. See less

See this at: tartelette.blogspot....| Added on 08/01/08

- as Heidi suggests, it is best to do them the day you plan on eating them and not too early. - remove them from the oven before you think they are done, they will continue to bake a little. - make sure the holes in the middle are cut out pretty big... See more

- as Heidi suggests, it is best to do them the day you plan on eating them and not too early. - remove them from the oven before you think they are done, they will continue to bake a little. - make sure the holes in the middle are cut out pretty big as the donuts contine to rise as they bake and tend to swallow them back. - you can make your dough, roll and cut out the donuts the night before and let them do their second rising in the fridge, covered. Set them out on the countertop an hour before baking so the yeast can wake up again....and you by the same time. P.S: Last month I woke up to an early Christmas present: a nice lady named Tammy Wood emailed me with a beautiful collage of my pictures as a banner/header for my blog. She took pity on my attempts at spiffying the blog and "just made it one night"....Turns out she had come here via a common acquaintance, Aimee from Under The High Chair. I was beaming, fidgeting, amazed at her generosity. She is a professional who took the time... See less

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

* 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 slice off the protruding center of the opposite side of the cap to create a flat surface. * In another... See more

* 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 slice off the protruding center of the opposite side of the cap to create a flat surface. * In another fry pan, melt some butter and lightly sautee the mushroom caps. * Remove the mushrooms to a shallow baking dish, stem-side up. * Remove the onions, etc. in (1) to a side dish. * Using the same fry pan, lighly sear the surimi chicken balls. (A splash of Tio Pepe or other Sherry at the end under a tight-fitting lid will provide a nice, savory finish.) Remove. * Place a small dollop of blue cheese in each cap, then cover that with a surimi ball. * Drizzle the onions and black olives from (1) over the top of the stuffed mushrooms, then grill for 15 minutes. * Remove to a serving dish, then pour the liquid for the baking dish over the top. * Sprinkle with parmesan cheese and serve immediately. See less

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

Tzatziki is a typical Greek appetizer which is served with pita bread or meats * peel and deseed the cucumbers * chop them in very small pieces or grate them then season with salt let them leave for some minutes * crush the garlic cloves * mix the... See more

Tzatziki is a typical Greek appetizer which is served with pita bread or meats * peel and deseed the cucumbers * chop them in very small pieces or grate them then season with salt let them leave for some minutes * crush the garlic cloves * mix the yogurt with the garlic and cucumber * add a generous serving of olive oil and 3 to 4 spoons of vinegar or lemon juice * add the chopped dill and if you wish the other herbs mentioned above * taste the Tzatziki and season with a bit more salt and pepper * serve cold See less

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

* Mariande: * Combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a zip lock plastic bag - shake and let sit for 15 - 30 mins. * Stir in chicken, marinate in refrigerator 1 hour or more. * Thread chicken onto... See more

* Mariande: * Combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a zip lock plastic bag - shake and let sit for 15 - 30 mins. * Stir in chicken, marinate in refrigerator 1 hour or more. * Thread chicken onto skewers (or place in grill pan) and grill until done. * Melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; cook 1 minute. * Stir in coriander, cumin, paprika, garam masala and salt. * Stir in tomato sauce, simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes. * Add grilled chicken to sauce and simmer until chicken is heated. * Serve over basmati rice or naan (or roti, or chapati, or tortilla, or other flatbread). See less

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

* Preheat the oven to 375 degrees F (190 degrees C). * Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic. * Lay the chicken... See more

* Preheat the oven to 375 degrees F (190 degrees C). * Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic. * Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish. * Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon. See less

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

1. Bring a large pot of water to a boil. Add the eggs, lower the heat and simmer for 12 minutes. Remove the eggs, run cold water over them, then cover with ice-cold water for 10 minutes, cracking each shell lightly to let some water in. Drain and... See more

1. Bring a large pot of water to a boil. Add the eggs, lower the heat and simmer for 12 minutes. Remove the eggs, run cold water over them, then cover with ice-cold water for 10 minutes, cracking each shell lightly to let some water in. Drain and peel. 2. Halve the eggs lengthwise. Remove the yolks to a bowl, mash with a fork, then stir in the mustard, mayonnaise and lemon juice. Add the jalapeños, onion and celery and season to taste with salt and pepper. 3. Mound the egg-white halves with the filling and sprinkle with paprika. See less

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

Oh, boy. Ohhhhhhhhhhh, boy. Oh, boy again. And again. And again. As you can see, this macaroni and cheese leaves me speechless. Speechless and satisfied and satiated…and fat. But it’s a good kind of fat—the kind of fat that comes from knowing you’ve... See more

Oh, boy. Ohhhhhhhhhhh, boy. Oh, boy again. And again. And again. As you can see, this macaroni and cheese leaves me speechless. Speechless and satisfied and satiated…and fat. But it’s a good kind of fat—the kind of fat that comes from knowing you’ve just ingested one of life’s real pleasures: this flavorful, spicy macaroni and cheese adorned with onions, peppers, corn…and delicious creamy Pepper Jack cheese. It’s such a perfect, versatile dish, too—it’s delicious on its own, or next to a juicy steak, or topped with yummy grilled shrimp. It’ll make your knees go weak…and it’ll make your guests never want to leave your house. And it’ll make you all fat. But if you’re okay with that, so am I! The Cast of Characters: Macaroni (or Cavatappi, my favorite), red onion, jalapeno, red bell pepper, canned chopped chilies, frozen corn, Pepper Jack cheese, cream, garlic (oh, and olive oil, butter, salt and pepper won’t hurt.) Begin by boiling a pot of water and throwing in the pasta. Cook until al... See less

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

…at least that’s what my friend Adam says! I’d baked it, along with a Carrot Cake, for a baby shower thrown for Adam and his wife Andrea last weekend. The Carrot Cake was a must as it had been requested by the mother-to-be, but I wanted to bring... See more

…at least that’s what my friend Adam says! I’d baked it, along with a Carrot Cake, for a baby shower thrown for Adam and his wife Andrea last weekend. The Carrot Cake was a must as it had been requested by the mother-to-be, but I wanted to bring something else as well that would taste a little of winter and a little of spring and be appropriate for a Sunday at 2 p.m. kind of affair. Recently I picked up a copy of Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens by Susanna Short. I’ve always loved a good bundt cake: they’re easy to make, travel well, and tend to please many palettes. History break*: The Bundt Cake is a relatively new to the cake-scene. Along with her husband, Dotty Dalquist (who wrote the foreword to Bundt Cake Bliss), developed the Bundt pan for their NordicWare company at the request of two fundraising women looking for a pan similar to that used to bake the German coffeecake “bundkuchen.” With the help of an engineer, they designed the bundt pan we know and... See less

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

fantastic dish, i am curious to know waht you did with all those mussells you had left? did you chuck some chips in a frier and have the traditional moules frite while they tucked into cleverly disguised moule veloute! awesome work btw, thanks for... See more

fantastic dish, i am curious to know waht you did with all those mussells you had left? did you chuck some chips in a frier and have the traditional moules frite while they tucked into cleverly disguised moule veloute! awesome work btw, thanks for teh book reccomendation, i am sure its going to help emulate some of the fantastic stuff ive been eating out in northern france when i get back home in 6 weeks! * on 06 May 2008 at 12:06 pm2nina Oh yes, this is a beautiful dish - for me, full of spring flavors…. * on 06 May 2008 at 2:03 pm3Shari Your halibut looks delicious. I love how your chives decorate the top and the mussel is perched on top. Beautiful. I’ll have to check out that cookbook! Thanks for the tip. * on 06 May 2008 at 2:04 pm4Anticiplate This looks restaurant quality. I love the idea of using the mussel liquid as the “stock” for the sauce. Great dish. Now I know what moule veloute is:) * on 06 May 2008 at 4:45 pm5michelle @ TNS that’s a beautiful springtime plate - i love the... See less

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

Patricia Furtado is a Lisbon based freelance webdesigner, and this is her portfolio and personal webpage

Patricia Furtado is a Lisbon based freelance webdesigner, and this is her portfolio and personal webpage See less

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

By Michelle | May 1, 2008 Like any human being my personality and behaviour are marked with idiosyncrasies. One of them is when I was a child I used to love growing herbs. Lots of them; from lemon balm to sage. You see, herbs aren’t just any plants.... See more

By Michelle | May 1, 2008 Like any human being my personality and behaviour are marked with idiosyncrasies. One of them is when I was a child I used to love growing herbs. Lots of them; from lemon balm to sage. You see, herbs aren’t just any plants. They don’t just stand there looking pretty with a flower or two, but actually have a purpose – good for cooking and your health – and that gave me a great kick. Did I cook? No. Did I eat them? No. Did I water them? Not really, so if our gardener didn’t do it they died, which they all eventually did. It took me a while to learn responsibility to take care of plants. Now my problem is moderation. When I plant seeds, I won’t just plant five of one type, but twenty. All twenty come up and what do I do then? You can only eat thyme for so many days in a row before you start wishing you didn’t plant any in the first place. I end up feeling really guilty for wasting so much. *sigh* Moderation. It’s not just food I have a problem with but life in... See less

See this at: weevaliciousrecipes....| Added on 08/01/08

I've been to tea parties before, but lately I've had a strong craving to host my own. The boyo thinks I'm silly, but I've a tea set that's yet to be used and a desire to bake lots of little edibles. In fact, when I saw Jen's petit four post from Use... See more

I've been to tea parties before, but lately I've had a strong craving to host my own. The boyo thinks I'm silly, but I've a tea set that's yet to be used and a desire to bake lots of little edibles. In fact, when I saw Jen's petit four post from Use Real Butter, I couldn't wait any longer. Raspberries were on sale and I had a couple of days off from work -- it was perfect timing. I'm just considering it practice! Jen's recipe is for higher altitudes, but since I'm at sea level and already having various problems adapting my baking to the climate, I decided to piece together some well-known recipes for my own version. I was expecting to have ~30 petit fours, but I ended up with over 100. Luckily, the boyo's coworkers were gratifyingly appreciative so there weren't leftovers to worry about, but you should scale the recipe accordingly if you're not feeding a small army. Raspberry Lime Petit Fours * 2 recipes Hot Milk Sponge (recipe below) * 1 recipe Raspberry Jam (recipe below) * 1 recipe... See less

See this at: eggsonsunday.wordpre...| Added on 08/01/08

* 1. Kim | May 2, 2008 at 7:30 am Oh pizza night! I would like the butternut squash pizza you suggested. Have you ever made pizza on the grill, it is pretty good. * 2. RecipeGirl | May 2, 2008 at 8:15 am Spinach & artichoke dip on a pizza sounds like... See more

* 1. Kim | May 2, 2008 at 7:30 am Oh pizza night! I would like the butternut squash pizza you suggested. Have you ever made pizza on the grill, it is pretty good. * 2. RecipeGirl | May 2, 2008 at 8:15 am Spinach & artichoke dip on a pizza sounds like a good idea to me I love the stuff. I have lots of versions of the dip on my RecipeGirl website that are good but I can’t think of one in particular to recommend to you. * 3. Kristin at The Kitchen Sink | May 2, 2008 at 12:58 pm Oooh, this sounds so good. I’ve got a recipe on my site that uses Swiss chard instead of spinach and Greek yogurt in place of mayo (like you, I’m a little anti-mayo). I think it’d be great to work in the goat cheese you’ve used here. Here’s the link: http://ourkitchensink.wordpress.com/2008/02/07/defiling-a-classic/. * 4. brilynn | May 2, 2008 at 2:48 pm I love the Friday night pizza post, it always leaves me hungry! * 5. diva@theSugarBar | May 2, 2008 at 6:09 pm one of my mates recently made pizza 2 days ago,... See less

See this at: myhusbandcooks.wordp...| Added on 08/01/08

Yes, it’s been much longer than we promised, but I have a litany of excuses. (New York is distracting… Our baby is distracting… We are preoccupied by our jobs fighting international crime… The usual.) But I promise that what my husband has been... See more

Yes, it’s been much longer than we promised, but I have a litany of excuses. (New York is distracting… Our baby is distracting… We are preoccupied by our jobs fighting international crime… The usual.) But I promise that what my husband has been cooking will be worth the wait. First and foremost, he has an actual culinary degree. (Applause!) Yes, he has been trained by real, live fancy-pants chefs at the French Culinary Institute in New York City. Does this really make his cooking taste better? Actually, it kind of does. In fact, he is a better cook — if that’s possible. He has learned these things he calls “TEK-NEEKS” which he uses to prepare my increasingly delicious meals. And (bonus) he’s learned to cook more neatly — and to estimate dinner time more accurately. That’s right: As opposed to using every pot in the cupboard and telling me dinner would be at 7 p.m. (read: 7:45 p.m.), he actually keeps the kitchen tidy and puts dinner on the table at — dramatic pause — dinner time. Let’s... See less

See this at: slowlikehoney.net| Added on 08/01/08

If you are like me, you find the meals squished in the middle of the week kind of slacking. I mean, there is only so much you can do, right? Between working 8-9 hours in a cubicle, commuting to and from work for 30 minutes in traffic, and trying to... See more

If you are like me, you find the meals squished in the middle of the week kind of slacking. I mean, there is only so much you can do, right? Between working 8-9 hours in a cubicle, commuting to and from work for 30 minutes in traffic, and trying to maintain a positive demeanor no matter how many times your fellow coworkers say something rude, dinner is literally the last thing on my mind. Normally on these days, I come home moaning and groaning and my mid-week grumps kill any reasonable ideas for dinner. Instead, I dream of something sinfully inappropriate like ice cream or peanut butter for dinner. Straight out of the jar. With my fingers. Oops. But a girl’s got to eat dinner eventually, and on these days, a simple stir-fry just won’t do. Sometimes, it takes a monstrously cheesy meal filled with melted goodness to remind you of the finer things in life. Sometimes, you have to turn to Ms. Stewart, the queen of delicious dinners. I’m finally putting my newly purchased Martha Stewart... See less

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

* Wash and dry the salad greens. * In a small bowl, mix together the miso, vinegar, mirin, maple syrup and cayenne pepper. Set aside. * Chop the bacon into 1/2 inch lardons (I like to use kitchen shears). Cook the lardons in a small frying pan until... See more

* Wash and dry the salad greens. * In a small bowl, mix together the miso, vinegar, mirin, maple syrup and cayenne pepper. Set aside. * Chop the bacon into 1/2 inch lardons (I like to use kitchen shears). Cook the lardons in a small frying pan until crispy. Remove the lardons leaving the bacon grease behind. * Add the miso mixture to the bacon grease and cook until thickened slightly (less than a minute). * Drizzle the dressing over the greens and toss to coat. Top with the lardons and eat. See less

Highlights: Average score: 5 / 5 No. of ratings: 2

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

I am not a fan of great gobs of frosting. So I cut the tops off overly puffed cupcakes - cut a little decor out of the middle, frosted the base and popped the top back on. Still tasty - and it impresses people like you’ve done a lot of work. When... See more

I am not a fan of great gobs of frosting. So I cut the tops off overly puffed cupcakes - cut a little decor out of the middle, frosted the base and popped the top back on. Still tasty - and it impresses people like you’ve done a lot of work. When really, you haven’t. cupcake ingredients 2 sticks butter, softened 2 cups granulated sugar 4 large eggs 2-3/4 cups all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup milk 2 Tablespoons lemon zest 2 Tablespoons freshly squeezed lemon juice - You will need confectioner’s sugar for dusting, later in the assembly Pink Lemon frosting 4 cupc confectioners sugar 1/2 cup butter - softened 2 Tablespoons freshly squeezed lemon juice. 1 teaspoon grated lemon zest 2 Tablespoons milk pink gel tint Preheat the oven to 325 degrees, and prep a cupcake pan with liners. I prefer using fresh lemon juice in all my baking. The best way to get juice from a lemon is to press and roll it on a counter. Then the pulp is all mushy and you have plenty of... See less

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

The humble pea. I could eat nothing but peas for an entire day, for the price of a single scallop. But they’re really not so different, the scallop and the pea. Sure, one is considerably more difficult to harvest than the other. Setting aside the... See more

The humble pea. I could eat nothing but peas for an entire day, for the price of a single scallop. But they’re really not so different, the scallop and the pea. Sure, one is considerably more difficult to harvest than the other. Setting aside the whole procurement issue, though, you have two foods that are considered savoury yet pack a surprisingly sugar-rich wallop. You don’t really think of scallops as being sweet, but the rawer you consume them, the more pointedly sugary they taste. Working garde manger in my cooking school days, I snacked on half a raw scallop for every five scallop ceviches I sent out. The preferred snack format was a thin cross section of the raw flesh spread over a crisp wafer of baguette stolen from the waiters’ bread basket, topped with Maldon salt flakes pinched from the hot appetiser station. Sweet and wobbly, the scallop could have been a slab of quince jelly. As for peas, they’re the gummy candies of the vegetable world, sweet and tender. But you’d never... See less

See this at: tartelette.blogspot....| Added on 08/01/08

Desserts Magazine #2 - Macarons 101 (click) To say that I love Vera, the editor for the digital Desserts Magazine is a small word! She asked me a while back if I wanted to contribute a picture and recipe for their first digital magazine (The Creme Au... See more

Desserts Magazine #2 - Macarons 101 (click) To say that I love Vera, the editor for the digital Desserts Magazine is a small word! She asked me a while back if I wanted to contribute a picture and recipe for their first digital magazine (The Creme Au Nutella) and we have been chatting almost daily via emails. When she asked me if I wanted to write a macarons tutorial for their second edition with step by step pictures, I immediately jumped on it given the numbers of emails and questions I kept getting from readers...and you know that nothing makes me happier than to give back the love and support you all show me day in and day out. They also included on their website a little page about my favorite pastry tools so you can check what I cannot live without!! Voila! It's out! A whole 8 pages (36-43) full of guidelines, tips and pictures to help you on your macaron quest! For the article I focused on the French meringue based macarons but my French buddy Mercotte wrote a wonderful tutorial... See less

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

Dinner was rather experimental but worked rather well, I'm pleased to say. I made clear chicken and vegetable broth the day before and had lots left. So yesterday I decided to make cream of chicken soup (for the first time; I've always made clear... See more

Dinner was rather experimental but worked rather well, I'm pleased to say. I made clear chicken and vegetable broth the day before and had lots left. So yesterday I decided to make cream of chicken soup (for the firs