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I had never had chicken paprikash before but I found a big tub of sour cream on sale for a dollar and had no excuse not to make it :) This is the last of it - man it was good.
realfoodmyway.blogspot.com/2009/04/waiter-there-is-too-mu...
Also featured today is homemade chicken liver pate and homemade nutella. Oh yeah, it was a busy weekend with the food processor :) The pate is a good pate, turns out I'm just not all that fond of chicken livers :) I'm getting through it though, I promise.
The nutella is a smashing success. 1 3/4 cups mixed nuts (hazelnuts, almonds and pumpkin seeds), 1/2 cup cocoa powder, coconut oil and honey/sugar/agave to taste all thrown in the foodprocessor and ground into a paste. So, so good :) And mostly good for you too! Coconut oil is a wonderful, wonderful thing. MMm... nutella.
I saw Anna Olson make butter in a food processor at a food show and have always wondered if it was that easy to make. It is! Let me show you: www.suziethefoodie.com/diy-butter-it-is-so-easy-to-make/
Kalamata olives being blended with oil and other ingredients in a food processor to make a rustic tapenade.
The recipe said to finely dice the onion, but I hate the texture of onions, so it got pretty much liquefied.
hey! homemade mayonnaise. science project & magic trick. always works. above included a weebit2 much garlic... but sooo good. recipe forthwith. we decided that the last egg inthehouse should workfora living::: so we whipped up chipotle mayonnaise.
Chipotle Mayonnaise (food processor)
1 tsp chipotle in adobo
1 tsp cider vinegar
1 tsp lemon juice (or lime)
1 tsp dijon mustard
1 egg (the last one)**
3/4 to 1 cup canola oil (this measure is so variable)
"method" ::: this is so easy. you will like what you produce (even if it isn't 'mayonnaise'). process all ingredients (except oil) until they are a combined liquid. pour oil in a THIN stream through feed tube with machine running::: it becomes mayonnaise in seconds, or it becomes 'something else' that's still perfectly edible.
**many trad recipes require 2 egg yolks::: the last egg only has one, so use whole egg.
I resisted buying a food processor for the longest time, thinking it'd be one of those kitchen contraptions I'd own but never use.
Finally, I'd watched enough cooking shows, and done enough actual cooking, to be convinced that it was a justifiable investment. Now the Cuisinart and I, we are as one. The first time we made mayonnaise together, I knew that what we had between us was magical. Guacamole, hummus, aioli, salsa, jam, homemade peanut butter, shredded cabbage and cheese and sliced potatoes... This love affair has only just begun.
Adapted slightly from a recipe in The Flying Brownie by Shirley Fan, these cheese crackers are laced with chili pepper, black pepper and oregano. They're delicious with Watermelon or Crabapple Jelly!
Cuisinart makes their high end food processors from cheap plastic parts, which are poorly engineered at obvious stress points. This failure occurred within six months of purchase.
i don't know why i never thought of doing this before.
homemade hummus is 5 trillion times better than the shite you buy in the supermarket.
but BEWARE: if you don't want to smell like a fat pile of garlic, omit it. otherwise you will reek for the next 24 hours, easily.
Made this little bag using vintage 30's and 40's reproduction fabric for all the little gizmos and attachments that came with my new food processor.
I used ayumills' tutorial, but I didn't make my little bag using the patchwork method. I used my favorite ribbon in light, green, polka-dot for the casing and recycled blue, ribbon I had on hand. Now, all I need are the fresh veggies from the garden. Come on Spring.
Did I mention how much I love my new red appliance? LOVE it.
Also, I rearranged my kitchen counter space because of my new coffee maker. This picture doesn't show the change.
Food photography is a still life photography genre used to create attractive still life photographs of food. It is a specialization of commercial photography, the products of which are used in advertisements, magazines, packaging, menus or cookbooks. Professional food photography is a collaborative effort, usually involving an art director, a photographer, a food stylist, a prop stylist and their assistants.In advertising, food photography is often – and sometimes controversially – used to exaggerate the attractiveness or size of the advertised food, notably fast food.
Great Western Malting Co. plant in Vancouver, Washington - © 2018 David Oppenheimer - Performance Impressions photography archives - www.performanceimpressions.com
Fudgy, smooth chocolate and a kiss of sea salt is what this surprisingly healthy, vegan, gluten free candy is all about! I won't judge if you eat the mixture out of the food processor instead of pressing and chilling it... I did!
Homemade Pasta Sauce with Vegetarian Italian Sausage.
On Saturday, I made my own vegetarian sausage pasta from scratch... partly for a healthy alternative, partly for my vegetarian roommate, but mostly for the very large, empty cans that I wanted to store my Microns and Sharpies in.
Ingredients:
-Package of Italian Sausage Tofurkey
-Big ass can of crushed tomatoes
-1/2 a big ass can of tomato sauce
-1 can of tomato paste
-2 tablespoons of brown sugar
-Literal pinch of salt
-Crushed red pepper flakes
-Dash of Cholula hot sauce
-Tablespoon of pepper
-Tablespoon of dried basil
-Tablespoon of parsley
-Teaspoon of oregano
-1 whole onion
-Dash of nutmeg
-A few dashes of grated parmesan
-2 cloves of garlic
Finely mince the onions and garlic (I used a food processor because I'm impatient). In a large pan, sautee the onions and garlic with an entire package of Italian sausage Tofurkey. Mash that fake meat up good with a spatula.
In a large, non-reactive (meaning, not coated) pot, add all the tomato products and the faux-sausage mixture and stir well. Heat on medium. Add the dry spices, herbs, sugar and cheese and combine. Cover the pot, turn the heat very low, and let it simmer for an entire hour. Stir occasionally.
Use the sauce for pasta, pizza, whatever. With the leftover sauce, let the sauce cool to room temperature and store in the fridge.