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No one realized that they've had tofu for dessert :). We made a non-traditional Thanksgiving dessert ~ a crustless no bake chocolate tofu cheesecake.
Topped with fresh raspberries and shaved chocolate.
Here's the recipe:
1 packet unflavored gelatine
1 1/4lb silken (soft) tofu
8 oz soy cream cheese
4 oz caster (superfine) sugar
2 tsp vanilla extract
8 oz Bakers Dark Chocolate, melted and cooled
8 oz fresh strawberries or raspberries
1. Grease a 9" springform pan and line the base with parchment paper.
2. Melt the chocolate over a double boiler (place a heat-proof bowl set over a pan of simmering water). Once chocolate is melted, set aside and cool.
3. Sprinkle the gelatine over 1/4 cup warm water in a small bowl, leave until the gelatine is spongy - DO NOT STIR. Bring a small saucepan of water to a boil, remove from heat and place the bowl with gelatine in the pan. The water should come halfway up the side of the bowl. Now stir the gelatine until clear and dissolved.
4. Place the tofu, soy cream cheese, sugar, extract, melted chocolate and gelatine in a food processor or blender and blend until smooth. Pour the filling into the prepared pan and refrigerate for a minimum of 6 hours or overnight until set.
5. Garnish with fresh berries and shaved chocolate.
Enjoy!
I didn't actually cook this, my husband did. But he knows how I like it. Bloody.
To cook:
Let meat sit on the counter and reach room temp. Rinse, pat as dry as you can with paper towels, salt on one side.
Heat the grill. We have a gas grill with three burners, so we turn them all on and let the whole thing get very hot. Lightly oil surface of the grill, turn off middle burner, and throw the steak on, salted side down. Sear 1min-3 mins, hood closed, depending on how thick the steak is and how burnt you like it. Salt raw side, turn off a different burner, and flip onto that side. Turn on the burner in the center again. Close hood, let it go 3-7 mins, again depending on how thick the steak is. Cook longer for medium and well done steaks, but in my humble opinion, you're just ruining good meat if you're not licking bloody juices off your plate by the end of it all.
Very important: LET THE STEAK REST FOR AT LEAST FIVE MINUTES AFTER TAKING IT OFF THE HEAT. Why ruin that perfectly cooked meat by cutting into it prematurely? Let the juices settle. I know you want to dig right in, but it will be worth it, I promise.
By the way, when we cook this inside, we do it this way:
Put cast iron skillet in oven. Heat oven to 500 degrees F. When it gets there, turn a range burner on full blast, take the skillet out of the oven (please use oven mitts) and onto the burner. If it's not smoking, heat the sucker til it is. Prep the meat as above, and sear both sides similarly. Timing may differ, and I've found it actually depends on your stove and equipment, so it takes some practice to nail it. After you've flipped the steak and the 2nd side is seared, stick the whole thing back into the oven for maybe four minutes (again, depends on how you like it). Again, let it rest before eating.
For this recipe for Elderflower Cordial see my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2008/05/31/elderflowe...
Mrs. Devlin's cucumber sandwiches....as recorded by my mother in her little handwritten recipe book.
It was a sweeter time.
Recipes of Italian Cuisine have made famous Italian Chefs all over the world. Unique Italian dessert recipes just fascinate all lovers of sweets.
By the way, do you know about the roots of a word “dessert”? In French “dessert” means a final of the meal. And final tasty “chord” must be very specia...
foodnchef.com/ravioli-recipe-with-strawberries-and-mascar...
Recipe for Success Foundation honored founding board members and agents of change at their annual Blue Plate Special Café Harvest Market & Awards Luncheon on November 18. Photo credit: Kim Coffman
DESCRIPTION
No cookie cutters needed for these clever cookies! Just turn a few balls of Pillsbury® Create 'n Bake™ cookie dough into tasty treats.
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup fluffy white frosting
Decorating icing or gel
Assorted small candies or decors
DIRECTIONS
1.Heat oven to 350°F. Cut cookie dough into 16 slices; cut 8 of the slices in half down the center. To make 1 rabbit cookie, place 1 whole slice on ungreased cookie sheet for head; place
2 halves on top, slightly overlapping on whole slice, for ears. Repeat to make 7 more rabbit cookies, placing 2 inches apart.
2.Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
3.Frost cookies with frosting; decorate with icing and candies.
High Altitude (3500-6500 ft): No change.
In Japanese cuisine, curry plays an important role. The dish is served as curry rice, curry bread, or curry udon. The former being the most common one and often referred to as curry.
Visit:
Just 4 ingredients in this quick dinner. This would be good as appetizers or afternoon snack as well. Fresh spinach, Jack cheese, cilantro and burrito wrapper. Sauted the spinach until just wilted. Sprinkle Jack cheese on half of the burrito warpper, layer with the spinach. Then top with cilantro and more cheese. Fold the burrito wrapper into half and press gently. Heat nonstick skillet over medium heat, then cook each quesadilla for 2-3 minutes on each side until cheese melts and wrappers are crisp, pressing gently with spatula as they cook. Cut each into wedges, serve immediately.
Enjoy!
View in Large.
They Draw & Cook, has created a 2012 calendar and it feature one of my illustrated recipes!It’s for sale now on their website.
A Christmas treat - the latest book by Nigel Slater, full of recipes & anecdotes. I read Kindle books most of the time, but love having "real" books for recipes.
365#18
Culver City, CA. 2024
Let's wrap up the X100V shots from 2024. A couple more to go...
Another straight out of camera Classic Negative recipe; no tweaking in Lightroom!
This soup is made with a homemade vegetable stock and lentils. Every week I always make either a vegetable or chicken stock so it's fast and easy to make up a soup with dinner. For my vegetable stock I use the basic stock recipe from Vegetarian Cooking for Everyone and the lentil soup is pretty much thrown together. Recipe: Ingredients:
5 cups vegetable stock
1 cup lentils
1 sweet onion
1 small clove garlic
1 or 2 tablespoons sesame oil
cumin (to taste)
coriander (to taste)
1 carrot finely diced
1 or 2 14 oz cans diced tomato (optional)
1 bunch fresh spinach
Parsley (to garnish)
Sea Salt to taste
Steps:
1. Cook the lentils in the stock for roughly 30 to 40 minutes. They should be soft but not falling apart.
2. Add the sesame oil to a saute pan and add garlic, cumin and coriander and heat until fragrant. Add the sweet onion and caramelize. Add onions to the cooked lentils.
3. Stir in diced tomato (optional) and carrot. Allow soup to simmer for a few minutes to cook carrot and blend flavors.
4. Just before serving.... briefly saute fresh spinach in the same pan used to cook the onion. Add to soup as a final step before serving.
5. Salt to taste and garnish with fresh parsley.
This is a YUMMY recipe! I hope some of you will try it! :>)
1 tablespoon olive oil
1 cups onions, finely chopped
1 cup celery, finely chopped
1 pound orange-fleshed sweet potatoes, washed, peeled and cut into 1-inch cubes
3 large cloves garlic, minced
1 teaspoon sea salt
Freshly ground black pepper, to taste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon red chili flakes
1 cups red lentils, rinsed
2 cups water
1 28-ounce can crushed tomatoes
1 15-ounce can black beans, rinsed and drained
2 bay leaves
3 tablespoons freshly squeezed lime juice
In a large pot over medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, chili powder, paprika, nutmeg, cumin, cinnamon and red chili flakes. Cover and cook for 6 to 8 minutes, stirring occasionally.
Add lentils, water, tomatoes, beans and bay leaves to pot. Stir, increase heat to high to bring to boil, then lower heat and simmer for 25 minutes or longer, stirring occasionally, until sweet potatoes and lentils are soft.
Stir in lime juice, season to taste with additional salt and pepper.
First of all, not everyone likes cabbage rolls and they are not Romanian by origin.
Cabbage rolls can be very good, or they can be awful. Like every other dish, it all depends on the cook, the quality of ingredients and the taster's palate.
Last November I put cabbage in a barrel with dill, horseradish root , pickling salt, some hot peppers and water. Soon I had Sauerkraut, the really good kind that does not have vinegar.
Over the winter many sauerkraut dishes were made though cabbage rolls were not as frequent as the others due to all the work necessary.
Now here is how I make cabbage rolls.
I grind the meat myself. Note: I never buy ground meat, because I've seen what happens behind the scenes at a grocery store's meat prep area. (You will find that they want you to cook ground meat well done, ALWAYS!)
Prep work, one day in advance: Buy a pork shoulder or some nice chops with about 15% fat.
I grind it and mix in a little coarse salt and allow it to macerate overnight in the refrigerator.
Ingredients
1.5 lb ground pork
1 large head of kraut
2 medium onions minced
4 tablespoons of cooking oil
3/4 cup rice
1 teaspoon paprika
1 cup water
3 tablespoon fresh minced dill
1 tablespoon Vegeta
1 tablespoon dry thyme
3 bay leaves
3/4 cup tomato sauce
1 tablespoon salt
1/3-1lb smoked meat
SARMALE - CRISTIAN'S STUFFED CABBAGE ROLLS RECIPE
Prep:
Rinse rice 3 times to remove excess starch.
Carefully exfoliate cabbage leaves.
De-vain Cabbage
Mince onions and saute until clear.
Add rice and cook 4 to 5 more minutes while stirring occasionally.
Remove from heat.
Stir in genuine hungarian paprika, (I prefer Kalocsa CSEMEGE FUSZERPAPRIKA-ORLEMNY)
Add 1 to 2 cups of water and simmer until the water is gone.
Allow to cool.
Mix or knead ground pork with rice.
Pack leaves, roll closed and push in the ends to seal.
Add the following ingredients to bottom of pot.
Dill
Thyme
Bay leaves
a few peppercorns
NOTE: If you do not have the bellow meats, a smoked and cut Turkey leg can be substituted.
Cut Smoked Ham-hock. (I get mine at Gartners Meats 7450 N.E. Killingsworth, Portland, Or. 97218)
A few slices of brine and smoke cured bacon. (Homemade)
A few brine and smoke cured pork ribs.(Homemade)
Add packed ROLLS
Cover with a few sauerkraut leaves.
Add a cup of tomato sauce and some salt.
Add water until all is covered plus one inch.
BOIL 2 and a half hours.
Enjoy with sour cream.
Cabbage Rolls Variations
Balandėliai (little pigeons) - Lithuania
Golubtsy - Russia
Gołąbki (little pigeons) - Poland
Halubcy - Belarus
Holishkes - Ashkenazi Jewish
Holubki - Czech Republic and Slovakia
Holubtsi - Ukraine
Kåldolmar - Sweden
Kaalikääryle - Finland
Kohlroulade and Krautwickel - Germany and Austria
Lahana dolması - Turkey
Λαχανοντολμάδες (Lahanodolmades) - Greece
Rouru kyabetsu (ロールキャベツ) - Japan
Sarma - the Balkans and Turkey
Sarmale - Romania
Töltött káposzta - Hungary
Malfoof - Syria (Middle East)
P.S. Going Green means using locally grown products, which will limit you to fruits and vegetables that are in season. There are very few vegetables available in the winter time as you get further away from the equator.
It seems to me, that these primitive dishes that use local ingredients which are in season or were naturally preserved are much healthier and more Earth friendly.
• Healthier because they do not contain chemical preservatives and additives.
Food additives are as the U. S. Food and Drug Administration says, "Safe for Most, Dangerous for Some".
Hard to believe, but you can look it up for yourself; www.cfsan.fda.gov/
• This cabbage was locally grown and not transported by truck, by ship, by train, by truck, by delivery truck to the local grocery store where it was thrown out if not sold.
This cabbage came from the local farm where I got it, in a car, using fossil fuels. But I saved that whole first part above.
On the Green Subject. One of the easiest to use sites on the web is www.thegreenguide.com/ brought to you by National Geographic.
7DOS old/new Sunday
The dairy book is the oldest recipe book I have, given to me when it was published in 1968. I got the book by Nigel Slater last Christmas.
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