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New kid on the block - Fujifilm X-T4 with it's incredible in body image stabilization.
DIY (too) strong diffusion filter + Night Mood custom recipe by Paul Armstrong.
* Lay meat so skin side is up.
* Slather skin with melted fresh butter.
* Broil for 45 minutes or until skin turns fire engine red and begins to crack.
* Drown skin with fresh garlic juice.
* Broil for another 60 minutes or until done.
* Call Fire Department to serve.
Beans, red sauce, and pasta. Details: Tongues of Fire beans from Kalustyan’s, marinara by Michael’s of Brooklyn, orichiette from Piemonte Ravioli on Grand Street in Manhattan’s Little Italy
Happy Thanksgiving to my American friends! I found two new recipes for today's dessert--November 24, 2016.
Created by Creative Elegance Catering
creativeelegancecatering.blogspot.com/2024/11/garden-vege...
Garden Vegetable Terrine ~ It's Thanksgiving Time!
If you want to lighten up your Thanksgiving fare, try this light and tasty terrine packed with delicious vegetables and herbs, from tomatoes and squash to eggplant and basil. Consider serving this elegant terrine on grilled garlic toast, topped with crumbled goat cheese or sliced alongside a fresh tomato sauce.
Garden Vegetable Terrine
Serves 10
Makes one terrine
Recipe Ingredients
1 teaspoon fine sea salt, divided, plus more for water
2 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
2 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
4 red and yellow bell peppers, cored and quartered
2 large carrots, cut diagonally into (1/4-inch-thick) slices
1/2 medium eggplant (about 1/2 pound), cut into (1/3-inch-thick) rounds
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 1/2 teaspoon sugar
1 teaspoon finely chopped fresh thyme
1 small shallot, finely chopped
1/4 teaspoon ground black pepper
1 1/4 teaspoon unflavored powdered gelatin
1 cup low-sodium vegetable broth, divided
1/2 cup grape tomatoes, halved
8 large fresh basil leaves, divided
Preparation
Bring a large pot of salted water to a boil.
Boil vegetables 1 variety at a time, in the order listed, until softened and easily sliceable (squash and zucchini, 4 to 5 minutes. Peppers, 12 to 13 minutes. Carrots, 7 to 8 minutes. Eggplant, 3 to 4 minutes).
As vegetables are cooked, transfer to a paper towel-lined sheet tray and set aside.
In a 9 x 13-inch dish, whisk together oil, vinegar, mustard, sugar, thyme, shallot, 1/2 teaspoon of the salt and black pepper.
Add vegetables 1 at a time, coating well and arranging them in groups in the dish. Cover and set aside at room temperature for 1 hour.
Line an 8-inch loaf pan with plastic wrap, allowing extra to hang generously over the long sides.
Sprinkle gelatin over 1/4 cup of the broth in a medium bowl and set aside for 5 minutes.
Meanwhile, in a small pot, bring remaining 3/4 cup broth and remaining 1/2 teaspoon salt to a boil.
Pour hot broth over gelatin mixture and stir until dissolved.
Pour 1/4 cup of the broth mixture into the empty lined pan.
Arrange tomatoes in the bottom, cut sides down, and top with half of the basil.
In layers, arrange half of the squash, zucchini, peppers and carrots, allowing each vegetable to make a complete layer, and spooning some of the gelatin mixture generously over the top of each layer
Arrange all of the eggplant and remaining basil over the top to make 2 more layers and then repeat with remaining vegetables.
Pour any remaining broth mixture over the top and gently shake and tap the pan to distribute.
Fold over plastic wrap to cover terrine, and arrange in a shallow dish to catch any drips.
Add a few small, evenly distributed weights to the top to gently press down on the vegetables (a rectangular plate with 2 cans on top, for instance).
Chill until firm, about 8 hours or overnight.
Gently loosen edges of terrine with a small knife and then carefully invert onto a platter; remove and discard the plastic wrap.
Using a very sharp knife, cut into slices and serve with toasted garlic toast and top with crumbled goat cheese (feta would be wonderful here) if you like.
Posted 4 hours ago by Creative Elegance Catering
Labels: brunch dinner light lunch side dish terrine Thanksgiving Vegetable terrine vegetables
2 1/4 cups Gold Medal® all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 cup milk
1/4 cup white crème de menthe*
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites
1 jar (12 oz) fudge topping
3 tablespoons white crème de menthe or crème de menthe-flavored syrup*
4 drops green food color
1 container (8 oz) frozen whipped topping, thawed (3 cups)
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. Beat flour, sugar, shortening, milk, 1/4 cup crème de menthe, the baking powder, salt and vanilla in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
2. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool completely.
3. Spread fudge topping over cake. Carefully fold 3 tablespoons crème de menthe and the food color into whipped topping; spread over cake. Store covered in refrigerator.
*Use 1/4 cup milk plus 1/2 teaspoon peppermint extract for the 1/4 cup crème de menthe. Use 3 tablepsoons milk plus 1/4 teaspoon peppermint extract for the 3 tablespoons crème de menthe.
Nutrition Information:
1 Serving: Calories 385 (Calories from Fat 145); Total Fat 16g (Saturated Fat 4g); Cholesterol 5mg; Sodium 330mg; Total Carbohydrate 57g (Dietary Fiber 1g); Protein 5g Percent Daily Value*: Iron 6% Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Find more recipes at www.bettycrocker.com
Recipe courtesy of: Campbell's Simply Delicious Recipes Cookbook
1 lb (450 g) ground beef or turkey
2 tsp (10 ml) chili powder
1 can Campbell's condensed tomato soup
1 cup (250 ml) chopped green pepper
1 cup (250 ml) whole kernel corn (sweet corn)
1/2 cup (125 ml) salsa or taco sauce
1/4 cup (50 ml) water
1 pkg (240-340 g) corn
(81/2- muffin mix
12 oz)
Preheat oven to 400ºF (200ºC). In 10-inch (25 cm)
skillet over medium heat, cook meat and chili powder
until meat is browned, stirring to separate meat.
Spoon off fat.
Stir in soup, pepper, corn, salsa and water. Heat to
boiling. Reduce heat to low. Cover; cook 5 minutes.
Pour into 2-quart (2 L) casserole. Prepare corn muffin
mix according to package directions; spoon evenly
over soup mixture.
Bake 25 minutes or until a wooden toothpick inserted
in center of muffin mixture comes out clean.
Makes 6 servings.
Here are some of the things that I've done to tweak this
recipe, for my taste.
I've diced up a Jalapeno and added half to the soup
mixture and half to the muffin mixture. If I'm feeling
in the need for some heat, I'll use an Habanero.
Instead of using green pepper, I use diced onion.
Grate some cheese into the muffin mixture.
I've found that using Jiffy Corn Bread mix, works the
best. It's cheap and a little sweet, I also use 2 boxes.
Seems to have better coverage over the soup mixture.
Enjoy
I made 2 recipes of fruitcake, this year. It was my first attempt & was the result of a discussion with folks I read to at an assisted living facility near my home, after sharing Truman Capote's "A Christmas Memory." Some had never tried fruitcake & some claimed to dislike it. Of the two recipes, this one was the better. It was a baked recipe. The other used a base of graham cracker crumbs & was no-bake. My mom made a similar one, each year at Christmas! Since folks have been kind enough to view this page more than 5, 000 times, I've included the recipe for the baked fruitcake, which was the one that came out tasting better. Enjoy! www.kingarthurflour.com/recipes/everyones-favorite-fruitc...
Christmas dinner.
Atlanta, Georgia, USA.
25 December 2019.
â–¶ Recipe: Minimalist Baker.
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Le livre de cuisine est :::::LA CUCINA DELLE NONNE....
Cuisine Authentique des Grands-Mères Italiennes...
C`est un livre de recette merveilleux,, édité en 2006,,, L`aspect vieillot le rend encore plus attirant,,,BONNE CHANCE POUR LE TROUVER À TRAVERS TOUS LES PAYS.
..,. MERCI pour vos chaleureux commentaires .
THANK YOU so much for sharing,,,,
I appreciate. LARGE SIZE IS BETTER .
Thank you Flickr!
Flickr Explore, October 29, 2024
inspired by Momofuku Bo Ssäm recipe from David Chang,
Sunday at home.
You can find and english translation of one of my recipe there :
dessertgirl.blogspot.com/2009/11/chocolate-cloud-cake-fro...