Wednesday, May 21, 2014
Green Eggs and Ham Breakfast for Dinner!
There are only three chapters in this book, you go straight into the Main Dishes after a page of introduction and a double page about ingredients called Getting Started. Many of the recipes also have variations listed as More to try.
Main Dishes includes: Steak Eggs Benedict, Italian Style Stuffed French Toast, Egg & Chorizo Burritos, Cornflake-Crusted Tenders, Huevos Rancheros Tacos, Green Pea Carbonara, Savoury Lentil and Carrot Stuffed Crepes, Polenta Cakes with Shitake Mushrooms, Pizza Over Easy and those gorgeous Sunny-Side-Up Burgers.
Sides and Starters includes: Maple-Glazed Pork Meatballs, Root Vegetable Latkes, Bacon Jam (I am definitely going to make this), Habanero-Cheddar Bread Pudding, Espresso Baked Beans, Mini Zucchini and Pesto Quiches and Bloody Mary Tomato Soup.
Drinks and Desserts includes: Maple Bacon Cupcakes, Mocha Ice Cream Pie with Biscotti Crust, Blood Orange Mimosa Sorbet, Frozen Sunrise Margaritas, Granola Cookies, Chocolate Brownie Waffles with Blackberry Sauce, Earl Grey Panna Cotta, Doughnut Fudge Sundaes and Mint Choc Chip Pancakes.
This is not an exhaustive list of the recipes just the ones that jumped out at me.
Who is it for? Most people would find something in this book that they enjoy, on the whole if you like cooking and eating comfort food, youll enjoy the recipes in Breakfast for Dinner.
Pros
- The book is clearly laid out with excellent photographs and there is almost every recipe.
- There are some step-by-step photo tutorials e.g. Perfectly Poached Eggs, How to Make Ravioli.
- Bacon does seem to feature quite prominently in this book but there are a number of excellent non-meat recipes too.
- Although this book is originally published in the USA, there is an excellent Metric Conversion Chart at the back.
- Lindsay Landis and Taylor Hackbarth also have their own website/blog Love and Olive Oil
Cons
- There are some healthy recipes but on the whole, breakfasting like a King at dinner time is for treats rather than every day!
- Most of the main dishes and desserts appealed to me but not so sure about some of the sides and drinks, okay for entertaining but not something I would make regularly.
Green Pea Carbonara
Makes 4 servings
Time 40 minutes
1 1/2 cups frozen peas, thawed
1 large egg*
2 large egg yolks
1 oz (1/4 cup) Parmesan cheese, grated plus more for serving
1/4 cup heavy (double) cream
1/4 tsp salt
1/2 tsp freshly ground black pepper
4 oz pancetta or bacon, cubed
1 medium onion, chopped
1 pound rigatoni (I used half this amount of pasta as I would normally allow 2oz per person)
1. In a blender or food processor, blend peas, egg, egg yolks, cheese and cream on high speed until smooth, about 30 seconds. Add salt and pepper.
2. In a large skillet over medium heat, cook pancetta until browned, 6 to 8 minutes (if using bacon, cook for slightly longer or until beginning to crisp then drain excess fat from pan). Add onions and cook until softened, another 5 minutes.
3. Cook pasta according to package direction until just tender and still firm to the bite. Drain, reserving 1/2 cup of the pasta water. Add pasta to skillet and toss with onions and pancetta for 1 to 2 minutes. Remove skillet from heat, stir in pea mixture, working swiftly and vigorously so egg does not scramble. If sauce is too thick, mix in reserved pasta water, a little at a time. Transfer to serving bowls and top with more Parmesan Cheese. Serve.
*Do note that the eggs in this recipe are not fully cooked; we recommend using farm-fresh eggs from a trusted source. Or buy parteurised eggs if you are worried about bacteria.
I made this recipe on my return from the Marmalade Awards, it was quick and easy to make, tasted delicious and my mother-in-law commented that it was different! She will generally eat whatever I put in front of her, I think it was a compliment, perhaps the colour was not what she was expecting.
Breakfast for Dinner
Lindsay Landis and Taylor Hackbarth
Published by Quirk Books, distributed in UK by PGUK
RRP: £12.99
Online bookstore: £8.96
Previously reviewed books by this author: The Cookie Dough Lovers Cookbook by Lindsay Landis
Jan at A Glug of Oil is running a giveaway, so if you fancy your chances of winning a copy of Breakfast for Dinner, hop over to her site and enter.
I received a copy of Breakfast for Dinner to review, I was not paid for this review and all opinions are my own.
Monday, April 14, 2014
Fresh Peach Chutney – A Sunny Sauce for Summer
Tuesday, April 8, 2014
Perfect recipe for cooler days beef and pork Stuffed Cabbage of rolls
As we head in the automatically enjoy the delicious food I think autumn, but not on hot days make conjures up. Its just something about 100 + degree days, which makes you want to make quick meals. But the cooler days arrived, I love brings I my cooler (note you I not say call, cool or cold) days see recipe This cabbage rolls are one of them. The combination of beef and pork make rolling the special. Try comfort soon for a real old fashion meal.
RIND-AND PORK STUFFED CABBAGE ROLLS
1 medium to large head of cabbage
1 lb lean beef
1 lb. lean ground pork
3/4 Cup rice, uncooked
2 small onions or 1 medium onion, chopped
Salt to taste
Pepper to the taste
1 El dill
1/2 Pint sour cream
3 TBSP flour
1 small can tomato paste
1 Teaspoon salt
2 TBSP sugar *.
Remove the core of the cabbage; Place the cabbage in a large saucepan with boiling water. Parboil Kohl, the leaves out one at a time can Shell to you. Place the leaves on a paper towel or clean towel to drain.
Mix the minced beef, ground pork, rice, onions, salt and pepper. Placing some of the mixture on each of the enough the leaves leaving Savoy cabbage, herb leaf, it rolls over the mixture, cover mode; secure with toothpicks.
Place the cabbage rolls in a large pan and boiling water. Add the dill to the water and bring the water back to the boil. Cook roles for 1 hour. Remove roles from the pan with a skimmer. Stir sour cream, flour, tomato paste, 1 TEASPOON salt and sugar in a medium-sized bowl together. So is this mixture in the Pan, from which you removed the cabbage rolls. After the mixture in is well mixed, add the cabbage for about 10 minutes to the Pan and heat rolled back.
Diabetics can enjoy this recipe by replacing sugar with 2 tablespoons SPLENDA Granular.
Enjoy!
Visit her blog at http://grandmasvintagerecipes.for more of Lindas old fashion recipe collection
Visit for more of their recipes and diabetic information http://diabeticenjoyingfood.squarespace.com
Looking for Lebanese
Saturday, April 5, 2014
3 Homemade candy recipes for Christmas gifts
When it comes to give homemade food as holiday gifts, I think we will all agree that candy is at the top of the list. All three of these recipe-s are easy to prepare and takes less than 15 minutes to make (not including set up time).
You can the sweets and package you then in cellophane food-safe bags, metal cookie/candy tins or decorative holiday plastic containers.
You can secure these recipe-s make up to 1 week before you plan by you you as a gift.
Holiday marble bark
Crochet 6 squares semi-sweet baking chocolate
White crochet 6 squares premium baking chocolate
1 Cup crushed peppermint candy
With 2 of different microwave safe container, melt you the semi-sweet and white chocolate in separate bowls. Use the high power setting, move the chocolates at intervals of 30 seconds, until you are melted. I find that with a nonstick silicone spatula for this task works best.
1/2 Cup stir in Peppermint sweets in each container. Alternately melted spoon chocolates on wax paper of lined cookie sheet. Swirl chocolate with the spatula to give it one Tubenose effect. Refrigerate for 1 1/2 hours or until firm. Break into bite-sized pieces.
Double peanut clusters
2 Cups peanut butter morsels
1 Tablespoon of vegetable shortening
2 Cups salted peanuts
Melting you hot peanut butter bites and shortening in the top of a double boiler, not boiling water. Carefully stir in peanuts until you are well covered by mixing. Line a baking sheet with waxed or greaseproof paper. Delete mixture by the teaspoon on the baking sheet. Cool until firm.
Pecan Pralines
1 kg bag brown sugar
2 Tablespoons butter
1 Cup whipping cream
1 Teaspoon vanilla extract
1 Cup whole pecan halves
Combine with a medium saucepan, brown sugar with the cream. This mixture over low 10 minutes you simmer, stirring with a nonstick silicone spatula. Remove from heat and stir the butter, vanilla extract and pecan halves. Beat this mix by hand for 3 minutes. Line a baking sheet with waxed or drop vellum, paper and the mixture on the arc rounded tablespoon. Cool until firm.
Shelly Hill works since 1989 home and is a Manager with Tupperware. Shelly loves cooking and baking for your family and friends and new recipes to try. Visit Shelly online at http://www.workathomebusinessoptions.com or at http://wahmshelly. for additional free recipes and cooking tips.
Thursday, April 3, 2014
Youre a Viewer and Have a Choice Please Vote for Chef John in the Tasty Awards!
One problem Ive always wanted is not being able to keep track of which online awards Im up for, and which contests I should be asking people to vote in. Well, my wish has come true.As many of you may know, I was nominated for a 2011 Tasty Award in the "Home Chef in a Series" category, but I forgot to inform everyone that there is also a Viewers Choice Award, which quite frankly is my best shot at heading down to Hollywood and taking home a trophy. So, if you would like to help make my Tasty dreams come true, please click here to vote! Its the fifth category. Thank you so much!
Tuesday, April 1, 2014
Heading to Atlanta for the 1st Annual Atlanta Food Wine Festival!
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| Photo (c) Flickr User jbudlo2 |
Tuesday, March 25, 2014
Slow Food Nations Food for Thought Panel Discussion
Thanks to FORA.tv and Slow Food Nation, the panel discussion I attended during the SFN08 event has been made available online. This panel is a whos who of the slow food movement, and I found the discussion to be fascinating on several levels.The passion of the speakers is undeniable, their dedication to the mission is unquestioned, but beneath it all is a nagging frustration at not being able to fully answer the skeptics charges about how this "good, clean, and fair" food revolution will really take hold.
I left the lecture with almost as many questions as answers, but I also left with a smile, wondering how long it would be before food changes us, instead of the other way around.
This was a long discussion, so FORA.tv broke the video into two parts. This is part one. Enjoy!
Thursday, March 20, 2014
And the Winner for Best Home Chef in a Series is… Food Wishes! smattering of polite applause
We did it! Im proud to announce that Ive returned from Hollywood, Tasty Awards trophy in hand! It was a very long, short two-day trip, so Im going to keep this brief. I cant thank you all enough for taking the time to vote.Every single time Ive asked for support with a contest or award, you faithful foodwishers come through like champs. Its one of the oldest clichés in the business, but its so true, without the audience, there is no show.
I met some amazing new people, and got to visit some dear old friends. Speaking of friends, I have to give a big shout out to my buddy Sara (aka Average Betty), who won the 2010 Home Chef award, and was nominated in more categories this year than any other show. Unfortunately, she was robbed, but it was an impressive showing nonetheless.
Los Angeles was a lot of fun, but Im excited to be back and cooking in chilly, not-quite-as-glamorous San Francisco. Thanks again, and stay tuned for a bunch of new videos airing soon!
Sunday, March 16, 2014
More recipes for your camping adventures
Learn more about some of the best, easiest, camping recipe-s which exist, and you can make a bit more palatable without much unnecessary trouble your vacation trip. You want something simple, when it comes to cooking in your outdoor holiday, but some delicious would not too nice? Now if you love you can cook, actually like a King in the middle of the forest food.
Consider the types of equipment you already have, portability you need and the types of food you want to eat on your vacation.Current camping technology and modern equipment for cooking and camping help big tent side meals to machen.Hier are a few of the possibilities, I did not mention that in other articles that are only as absolutely delicious and wonderful to look at.
To the right, pristine ingredients fuel for fun to start with a big breakfast activity and excitement, your outdoor adventures of the day up.Is one of the most traditional and (in my opinion) one of the delicious breakfasts meals a beautiful plate with biscuits and gravy.Yum.Und, of course, can serve cookies and sauce anytime of the day. breakfast for dinner after a day swimming in the Lake may something, everyone agrees to down around the campfire scarf.
You need the following to prepare for this recipe:
Can the store cookies, a half-pound ground, packed breakfast Wurst.Mehl, but only about 4 tablespoons for this recipe of course, you need. You need a quart of milk and of course, salt, pepper and other spices of your favorite. Needless to say, its always easier if you have to cook a recreational vehicle to store your ingredients. In contrast to pancake mix it are sometimes camping recipe-s, chilled or refrigerated elements require.
You need a Dutch oven, blankets and cooking your cookies. Greased and preheated the oven must Cook cookies for ten to fifteen minutes to a set temperature (which currently depend on your level). Heat of the litre milk.At the same time, add the sausage in a large skillet erhitzen.Dieser part (the sauce that is) CAN be made about temporary stoves or fireplaces. Coat the browned meat (FAT included) with flowers and continue cooking four minutes or so, before you begin, gradually add the hot milk. Not fluffy stop. Keep Cook until the sausage sauce is slightly thick - because (like recipe at many different-s) the sauce is thick, as it cools. If you Dutch oven dont have one, can always toast or something like this instead of freshly baked pastries.
There are after also recipe s ideal for camping, you can prepare before you leave, and that are easy to get ready for example, a long day hiking, swimming, fishing, or whatever.Sometimes (as much as you might love to cook) can the tent or motorhome hungry for a good meal, but without a great desire to cook the meal for forty minutes to zurückgeben.Bereiten spend the night before you go on your camping trip, your not frozen chicken. Wash the chicken and it dry with paper towels. Choose your favourite spices and create a rub around the outside of the chicken to cover. You need only the chicken and virtually no other ingredients. You need a can stout beer. In addition, if you choose can bring and could need spices or condiments, you think.
Save the bird in a freezer bag.Obviously, keeping in the freezer, your chicken not prepare to be thawed. Nevertheless, this is not usually a problem considering the fact that your bird pretty quickly on an excursion outdoor summer, fixing is not u think? still keep it in your Pocket as you travel. When the time comes to prepare this dinner, begin by burn up the grill and / or fire pit. Begin when the coals are very hot. First, remove the chicken from the bag.Place an opened can of beer on the grill and place the chicken on the beer so that the can literally within is beer birds cavity on the grill.Make sure that the wings do not burn the chicken be the faster than the rest kochen.Das beer is wet steam, because of the heat and to absorb the chicken as it cooks.
It is not a constant stirring, reflect no common, let your chicken rest on the grill and it to check if it seems to be ready.The meat will fall off of the bone when the bird is ready to eat.This is out the perfect kitchen for the first night.And remember to check to bring meat a meat thermometer, the chest.Although not strictly necessary, you do so, if you can uncooked chicken sick.
Are sick of hot dogs and trail mix, but you figure youll just need for it to your needs to begleichen.Allerdings not um.Dies is because you maybe dont know but it all kinds of great recipe s ideal for camping as well as for cooking may be just what you are looking außerhalb.Einige the following recipe-s for helping a burst extra flavor of your camping trip hinzufügen.Camping meals can same never sein.Und there are many great recipe-s simple are for your camping trips machen.Dies are recipe-s the bulk or visit - cooked even if your camping is restricted on the basis.
Anne Clarke writes numerous articles for Web sites on gardening, parenting, fashion and Wohnkultur.Ihr background includes: Spanish tuition, horticulture and Mode.Besuchen please for more of her articles on camping and lighting campinglanterns.net, supplier of high quality camping flashlights and camping lanterns.
Monday, March 10, 2014
SANDRAS METHOD FOR SAUTÉED FRESH GREEN BEANS
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| Brilliant green and fresh sauteed green beans...Yummm! |
Prep. and Cook, about 15 to 20 Mins.
Posted by Sandra
INGREDIENTS
½ lb. fresh green beans, trim ends, and cut into 1-1/2” pieces
¼ cup water
1 tablespoon light olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
Kosher salt and freshly ground pepper, to taste
METHOD
Place the cut fresh green beans in a microwave-safe bowl with water, cover with a damp paper towel, and par-steam in microwave on high for 5 minutes. Drain, and rinse in a colander under cold water to retain color and to stop the cooking process, and then pat dry (this can be done ahead of time). Place olive oil in a medium skillet over medium-high heat, when oil is hot add the par-cooked green beans and spices, and saute for 7 to 10 minutes, just until crisp-tender. – Enjoy!
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Tip: I have found that many like fresh green beans cooked longer until tender - not crisp, if so, you may choose to do so and continue sauteing for another 5 minutes.
Tuesday, March 4, 2014
Easy Irish Stew Luscious Lamb for Lonely Lads Looking for Lovely Lasses
This was originally posted last March, but since I dont have a new video to show today, I decided to rerun this great stew recipe in anticipation of St. Patricks Day. Enjoy!Hey guys, if your cooking dinner for that special someone on St. Patricks Day, Id go with this sexy stew over the more traditional corned beef and cabbage. I love both dishes, but boiled cabbage is more of a married couples thing.
Irish stew is a much more date-friendy recipe. You can sit and relax while this aromatic stew simmers, and wont have to worry about saying things like, "by the way, thats the cabbage."
Pay attention to the cut of lamb used in this video recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price.
They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but its a wait rewarded with tender, succulent chucks of lamb.
Id like to apologize to all the Irish dark beer fans that will undoubtedly be disappointed that I didnt add the obligatory bottle of Guinness. I kind of prefer my Irish stew without the stout, although I will admit it does add an interesting flavor component that many swear by. Also, since I dont drink dark beer, so I always feel bad breaking up a six-pack to just buy the one bottle. The cashier always gives me that, "whats this guys deal?" look. Yes, I have issues.
I received an email complaining that my corned beef video could have benefited from some Irish music, so I splurged and purchased a Chieftains medley called, O Murchu Hornpipe/Sliabh Geal gCua na Feile/The Wandering Minstrel. Whatever Irish folk music lacks in commercial viability, it totally makes up for in song title length. Enjoy!
Ingredients:
1 tbsp vegetable oil
salt and fresh ground black pepper to taste
3 lbs lamb shoulder
1 onion, chopped
2 rib celery, chopped
2 carrots, chopped
2 tbsp flour
1 tbsp butter
1/2 tsp dried rosemary
3 cups chicken stock (or sub 1 bottle dark beer plus 1 1/2 cups stock)
water as needed
1 1/2 lbs potatoes
1/4 cup chopped green onions
Monday, March 3, 2014
Its Time for Micheles Famous Christmas Gingerbread Cake
My wife Michele makes this great gingerbread cake every Christmas, and in addition to being quite delicious, its really simple and would be a perfect item to bring to any holiday party.It has a very simple lemon glaze on top, but also works nicely topped with lemon curd, whipped cream, or vanilla ice cream.
This has been posted previously, and here is the original post in case youd like some more information. Enjoy!
Click here for Gingerbread Cake with Lemon Glaze Recipe.
Photo (c) Flickr user terren in Virginia
Sunday, February 23, 2014
How I Would Wear It 7 For All Mankind Rachel Bellbottoms
Thursday, February 6, 2014
Three Birthdays One Tart Recipe for Baked Yogurt Berry Tart
Its lovely when a plan comes together perfectly. Aparna, Arundati, Arundhati, Arundathi (yes, they are three different girls with same name and different spellings) and me, started a little baking group to egg each other to bake and write about it, not that Aparna needs any egging on. Weve christened it The Sisterhood of The Traveling Cake Tins and each month we bake something together.
Behind the beautiful posts, what you wont see is some frantic activity on our (secret) FB group page, where each of us spams recipe links, where to source ingredients, what to substitute, what to do when something seems to be going wrong and of course, pictures and commentary at every stage of the recipe. This time was no different. Also, seeing my post about this exciting group, Monika asked to be a part of it too and now we are six of us.
We decided to bake something to commemorate the legendary Julia Childs 100th birthday. In my early years of food blogging, I won the book My Life in France for showcasing the best marketplace, and this foodblogger shipped this book to me all the way from Switzerland. Ive read the book many times and its never failed to inspire me on how Julia found her lifes calling in her 40s, how she had never been interested in cooking until then, how she went on to write the most applauded cookbook of her times and went on to make the most watched cookery show of her time.
This is a simple recipe, by French cooking standards. I used a simple mix and press-into-tin and bake crust recipe over one that needs resting and rolling. The filling itself it extremely easy-just good yogurt, eggs, sugar, flour topped with fruit and nuts of your choice. I was telling my fellow group members how this makes a perfect breakfast recipe, minus the crust.
Coming to the other two birthdays, it is the husbands birthday today and we did a little cake cutting ceremony over our morning tea and had it for breakfast. It is also Indias 65th Independence Day which makes this dessert fit three special occasions beautifully.
Recipe for baked yogurt berry tart with oatmeal crust
Serves 12-16
For the oatmeal crust:
Adapted from here
1 cup all purpose flour
1 cup oatmeal flour (lightly roasted and powdered the oats)
1/2 cup packed light brown sugar
1/2 tsp baking powder
1/2 tsp salt
100 grams butter, melted and cooled (but still liquid)
1 egg beaten-to seal crust once nearly baked
Line a 9" pie tin with a detachable base or a regular pie tin lined with foil. Grease the foil.
In a large bowl, mix the flours, sugar, baking powder, salt till combined. Add melted butter and gently bring together everything. Tip this onto the pie tin and smoothen with fingers to line enter base and the side of the tin, pressing down with a flat bottomed cup to even it out and chill in the fridge or freezer for 10-15 minutes.
Preheat oven at 170 C (325 F).
Place a rack in middle of oven and bake this crust for 20 minutes, until nearly golden.
Remove and brush with beaten egg all through and bake again for 5-7 minutes. This prevents the crust from becoming soggy.
While the crust is baking, prepare the filling.
For the filling (adapted from Julia Childs recipe for Tarte Au Yogurt)
3/4 cup powdered sugar
3 eggs
2 cups yogurt (I used Danone-regular fat, after lightly tipping out any whey on the top, no need to drain)
2 tsp vanilla extract
3/4 cup all purpose flour
1.5 cups berries or sliced peaches or nectarines (I used dried wild blueberries and cranberries, rehydrated and drained)
1/3 cup chopped nuts (I used almonds)
In a large bowl, beat the eggs and sugar for 3-4 minutes till pale and thick. Lightly fold the yogurt and vanilla extract into this until mixed. Sieve the flour into this gently, folding it into the mix in batches. Once the crust is baked, pour the mix into it, it will reach almost to the top of the pan. Once you arrange the fruits in the center and nuts around the circumference, the tart is ready to go into the oven for 40 minutes at 170 C (325F), until lightly golden around the edges.
Unmould with the foil or from the detachable base and chill in the fridge for 2 hours or so. Peel off foil and place on a cake tray, slice into wedges. Once such tart will yield 16 slices.
PBS is celebrating Julia Child’s 100th birth anniversary with a “Cook For Julia” right through this week and you can join them by cooking any one of Julia Child’s recipes. The deadline to join the party is 15th August, Julia’s birthday.
Thursday, January 30, 2014
Mince Pies for Tea Time Treats
