I couldn't resist. I had to try the bake method again to see if it really works. I thought I would try something less refined and more like crew meal. By far my favorite risotto. It will stand up to a big red but likes fruity whites too. Crusty bread is a must. If you don't like peeling tomatoes try grating them on a box grater. Cut them in half and put your palm on the skin side of the tomato and grate. The skin flattens like a pancake and you get all the juice and pulp marketing promotion.

Serves 4 to 6

2 tablespoons olive oil
2 onions, sliced thin, about 1 1/2 cups
3 tablespoons fresh garlic, sliced
1 cup picholine and kalamata olives, pitted
1 cup salami, diced
1 1/4 cups carnaroli rice
1/2 cup dry white wine
3 cups chicken stock, hot
3 tomatoes, cut in half and grated on the large wholes of a box grater, should have 1 cup of pulp
3 cups manchego cheese grated
1/2 cup green onion, sliced into thin rings

Preheat the oven to 400 degrees.

Place a 12 inch nonstick skillet over medium high heat and add the olive oil. Add the onion and cook until it starts to carmelize. You want the onions to be deep brown but not burnt.

Turn the heat to high and add the garlic, olives and salami. Saute for a couple of minutes to blend the flavors.

Add the rice and stir to coat the grains with oil. Add the wine and let the alcohol burn off Chinese SEO.

Add the stock, bring to a boil and cover tightly with a lid and place in the oven. Set your timer for 15 minutes.

When the timer goes off remove the risotto from the oven and place it back on the stove over medium heat. Add the tomato, stir and then add the cheese and stir until blended. Ladle into bowls and top with green onion. Serve immediately with plenty of extra grated cheese seo公司.

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Author Notes: I fell in love with making homemade marshmallows a couple years ago. It took only one batch to realize how easy they are to make and that most people are very surprised to learn marshmallows can be made at home (one of many reasons I like giving them as gifts). After finding a no-fail recipe in Gourmet, I've felt much more comfortable tweaking elements to create my own. These are perfect for the winter - a vanilla-infused marshmallow that's been swirled with chocolate and sealed in a cinnamon-cocoa powder coat. For the chocolate, I like to go dark (here, I used a bar with 75% cacao to offset the sweetness of the rest of the square).

If you've never made marshmallows you should try these -- we had a ball with this recipe! You pour hot sugar syrup into gelatin and then let the mixer work its magic, whipping up the marshmallow until it fluffs and gets bouncy. Once the marshmallow is shaped and set Dream beauty pro, you snip it into whatever size or shape marshmallows you want. For a child's treat, notlazy.rustic.'s marshmallows have an adult touch -- they're scented with chocolate and cinnamon, and not too much of either. You'll probably eat all of them plain, but you might also try dropping a few into hot chocolate.

Serves 1 9x9 square

chocolate swirl marshmallow

2.5 ounces dark chocolate, broken into pieces
1 cup water, divided
3 packets (.25 ounces each) unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1 large pinch kosher salt
1 tablespoon vanilla extract

cocoa powder-cinnamon coating

1 cup confectioners' sugar
1 tablespoon cocoa powder
1 1/2 teaspoons ground cinnamon

Lightly grease a 9x9-inch metal baking pan with cooking spray or oil; set aside.

In mini food processor, chop chocolate 45 seconds, or until the chocolate is the size of tiny pebbles; you could also use a knife or spice grinder for this. Set aside.

Place 1/2 cup water in bowl of electric mixer; sprinkle gelatin over water, distributing well. Let stand while you prepare the syrup.

In medium saucepot, combine remaining water Dream beauty pro hard sell, sugar, corn syrup and salt; cook over low heat, stirring constantly, until sugar has dissolved. Increase heat to medium; bring to a boil without stirring. Add candy thermometer; cook, without stirring, but brushing down sides with a pastry brush dipped in cold water, until the mixture registers 240?F (soft-ball stage). Let sit 1 minute.

Turn electric mixer on, on low speed. Carefully pour hot sugar mixture in a stream into mixer bowl; once the mixture is incorporated, gradually increase speed to high. Beat 12-14 minutes, or until mixture is opaque and very thick. Turn mixer off. Add vanilla extract; beat 30 seconds. Add chopped chocolate and beat 15-20 seconds more, or until just melted and swirled through, but not completely combined.

Immediately transfer marshmallow to the greased pan (use a greased spatula to transfer any that sticks to the bowl). Lightly wet your hands and smooth top of marshmallow. Set aside, uncovered, until firm (about 2 hours).

Meanwhile, in bowl, whisk together confectioners' sugar, cocoa powder and ground cinnamon.

Using scissors dipped in confectioners' sugar mixture, cut marshmallow into squares, tossing in powder and dusting off excess as you go. (They will be incredibly sticky Dream beauty pro hard sell, but as soon as you toss them in the sugar-cocoa powder mixture, they will be easy to package.) Package in an airtight box or plastic gift bag that is tied very well.

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Author Notes: I created this version of the classic Bellini cocktail to serve at a dinner party celebrating my parents' 40th anniversary. My dad's a chef, so I really wanted every element of the meal to be unique. Made with seasonal fruits, this is a perfect cocktail to serve at a late-summer party. It's colorful and festive, plus you can prep each part of the cocktail in advance.

WHO: Sandy Smith is a recipe developer, food writer, editor, and professional baker from New York's Hudson Valley.
WHAT: A show-stopping summer cocktail.
HOW: You whip up a honeyed peach sorbet, boil some raspberry simple syrup, and combine it all with some prosecco.
WHY WE LOVE IT: Each element of this cocktail can stand on its own: the wonderful honeyed peach sorbet, the raspberry syrup, the prosecco. But when they're all mixed together, you get something special -- something unforgettable.

Serves 6 to 8

Honeyed Peach Sorbet

3/4 cup granulated sugar
3/4 cup water
1/2-inch pieces fresh gingerroot, peeled and thinly sliced
1/4 cup mild-flavored honey
2 pounds ripe peaches, washed, pitted, and cubed (but not peeled)
3 tablespoons freshly squeezed lemon juice

Raspberry Simple Syrup

1/2 cup granulated sugar
1/2 cup water
1 cup fresh or frozen raspberries
1 bottle Prosecco or other sparkling white wine

To make Honeyed Peach Sorbet: In a small saucepan, combine sugar, water, fresh ginger, and honey. Place over medium heat until boiling, stirring to dissolve sugar; let boil for 1 minute. Take saucepan off heat and remove and discard ginger slices. Place saucepan in an ice-water bath or refrigerate till cool.
While the honey syrup is cooling, prepare the peaches. Once cubed, toss them with the lemon juice. When the honey syrup is completely cooled, place cubed peaches in a food processor with the chopping blade attachment and pour cooled syrup over them; puree until smooth.
Pour sorbet base into ice-cream machine and process according to manufacturer's directions. Place in freezer for at least 3 hours prior to serving.
To make Raspberry Simple Syrup: Place sugar and water in a small saucepan and bring to boil over medium heat, stirring until all the sugar is dissolved. Add raspberries and let boil for 1 minute, stirring occasionally.
Pour the raspberry syrup mixture through a chinois or sieve, into a bowl. Use a spatula or the back of a spoon to press the raspberries through the chinois, removing the seeds. Cool syrup in an ice-water bath or in refrigerator. When cool, pour into a container with a tight-fitting lid and refrigerate until ready to use.
To assemble Bellinis: For each serving, place 1 scoop of Honeyed Peach Sorbet in a champagne flute or small wineglass. Drizzle with a tablespoon of Raspberry Simple Syrup and pour Prosecco or other sparkling white wine over. Serve immediately.

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simply adore popovers study in hong kong, which are perfect for breakfast, brunch, lunch, or dinner. They're so easy but they look so impressive. Always serve warm. - erinmcdowell

Makes 6 large popovers

1 cup all-purpose flour
1 teaspoon salt
3/4 cup whole milk
4 eggs
2 tablespoons unsalted butter, melted, plus more for greasing the pan

Preheat the oven to 425o F. Brush the cups of a popover pan with melted butter and place in the oven while it preheats.

In a large bowl, whisk the flour and salt to combine. In a large liquid measuring cup, whisk the milk and eggs to combine. Add the milk mixture to the flour while whisking constantly until a smooth, very liquidy batter forms.
Gradually whisk in the melted butter gift ideas for men, mixing just until fully incorporated. Transfer the batter to a large liquid measuring cup (or other spouted vessel).
Remove the hot pan from the oven, and pour the batter into the cavities of the pan. Fill each cavity just over halfway full.

Bake the popovers—without opening or adjusting the oven—until they are golden brown and very tall, 20 to 25 minutes.

When you remove the popovers from the oven, puncture each on the top and/or the side with a sharp paring knife to release some of the steam inside Enterprise Firewall. Serve the popovers warm, immediately.

Leftover popovers should be stored in an airtight container for 1 to 2 days, and re-warmed in the oven for the best effect.

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I have been traveling a lot recently, and while I have always thought of travel as a great culinary experience, I've come to realize it can also be the complete opposite. It can be stuck on the tarmac in a snow-delayed flight with 2 screaming infants and no breakfast in sight, it can be hours of driving across wasteland where even fast food is hard to find , it can be places so unsanitary you are taking your life in your hands by eating.



Schwarma stands are ubiquitous in the Middle East, tall cones of fat and meat dripping and glistening in the light, eaten after a late night of drinking or as a quick meal. I've never been super-excited about schwarma (also called a gyro), but this past week a good schwarma stand was the most exciting part of my week, which was otherwise dominated by hours of work fortified by Cliff bars.

Restaurant-style schwarma is not something to be made at home (it involves layering chunks of fat, marinated meat, and seasoning on a giant stick and cooking it on a rotating spit). However, many Arab cooks make a homestyle version of schwarma made with thinly sliced lamb or beef broiled in the oven. It makes a great sandwich, and I can picture making a large batch of this and having sandwiches everyday for lunch. I like mine with tomatoes, mint, lettuce and tahini sauce Next Generation Firewall.



Home-Style Schwarma
The meat will appear very greasy when you take it out of the oven- that's exactly how it should be. Adapted from Maria Khalife.

2 lb sirloin steak, cut into julianne strips
1/4 tsp ground mastic (optional, available at Middle Eastern shops)
1/8 tsp each cardamom, cloves, nutmeg, allspice, and black pepper
1/4 tsp cinnamon
1 tsp salt
zest of 1 lemon
1/4 cup fresh lemon juice
1/4 cup olive oil
4 tbl finely minced fat (optional)
2 garlic cloves, minced

for sandwiches: flatbreads, tomatoes, shredded lettuce, mint, tahini sauce

1. Combine all ingredients except minced fat book hotel hong kong, cover, and marinate overnight.
2. Preheat oven to 400 F. Place meat and marinade into a baking dish, add fat if using, bake for 30 minutes until most of the excess liquid is evaporated and the meat is nicely browned. Serve warm.

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tpF or decades, New England was considered the Eden of our national cuisine. The "traditional" (read: New England–style) Thanksgiving meal was offered as evidence that American cuisine sprang from an exchange between New England's corn-eating, chowder-making, bird-hunting Wampanoag and the Puritan settlers who tried to "civilize" the same ingredients by cooking them with British influences to create a harvest feast at Plimouth Plantation, circa 1620. Alas, history rarely accommodates the human desire for a simple story. Spanish explorers most likely prepared the first "thanksgiving" in St. Augustine, Florida, in 1503, although French and British settlers in other regions, namely Jamestown, all make legitimate claims to having made the first of the annual harvest meals.

And, as with theories of Thanksgiving's origin, there's never been a single universal menu for Thanksgiving dinner. Rather, the meal, like most of American cooking, is alive, a constantly shifting feast. Generation after generation, immigrants are pulled between their children's desire to be like everyone else and the yearning to re-create the family feasts of their own past.

This can result in a global table, with new traditions such as the tamale-stuffed turkey; garlic stir-fried Brussels sprouts; sweet-and-sour carrots; herbed-roasted onions; and potato pancakes stuffed with bacon, mushrooms, and onion offered here. However, the road from creating a new dish to embracing it as a family tradition is not always smooth. Traveling around the country collecting food stories and recipes for my book One Big Table: A Portrait of American Cooking, for instance, I found that Thanksgiving stories were often tales of the twin urges to forget the past and to honor it.

Pech Khunn, a pianist and music teacher whose parents fled Cambodia and settled in Montana, says that the lack of a roasted turkey on her family's Thanksgiving table was a source of shame for her.

"I started feeling sick in October when all the magazines started having these gorgeous big roasted turkeys on the cover," she says. "Cambodians like to poach poultry in a fragrant broth. My grandmother, who was the cook in our home, refused to roast turkey; she poached it. I loathed and despised poached poultry—I dreamed of the day that I could give my children a real Thanksgiving turkey."

I heard similar accounts involving turkey mole; Cantonese salt-baked turkey; Senegalese stewed turkey; a spiced, tandoori-style turkey; and a turkey stuffed with cardamom-scented Persian pilaf. Such international recipes might delight those suffering Pilgrim fatigue, but they saddened those who wanted to look, dress, and eat like faithful descendants of the shiny-shoe-buckle and knee-pants set.

Other variations on the classic theme, such as the lasagna that Ramin Ganeshram's Trinidadian mother served as a Thanksgiving side dish, were based on a misreading. "She thought that lasagna was an all-American dish because she had it for the first time in America and saw it at every potluck she attended, on every restaurant menu, and in every carry-out store she visited in America. So there it was, every year, roasted turkey with Neapolitan lasagna on the side," says Ganeshram.

Indeed, the Thanksgiving dishes that end up being passed from first- to second- and third-generation Americans tend to be riffs on the "classic" themes. Using homemade tamale mixture instead of bread crumbs to stuff turkey was, says Steve Pope, an idea that developed between Mexican ranch hands and the daughter of German settlers in west Texas. "I got [the recipe] from the granddaughter of a German settler, who said that her grandmother began fixing turkey this way in the early 1900s," says Pope.

And just as tamale made more sense than bread crumbs to at least one ranch family in Texas, spicy roasted onions made perfect sense to Lan Pham, a Vietnamese-born immigrant whose family moved to Baltimore when she was 2 years old.

"Cooking the onions in herbs brings out their sweetness just as cooking them in heavy cream does," she says, "and most Asians are not big on dairy, and would always choose rich flavor and aroma over rich cream." The slow-fired spice of these onions is a perfect companion to roasted bird—sweet and faintly smoky.

Annie Lau took a similar nondairy approach to Brussels sprouts. Ethnically Chinese, Ms. Lau was born in Malaysia and like her husband who is also ethnically Chinese but born in Hawaii, she had never seen a Brussels sprout until they moved to San Jose, California, in the 1990s. Passionate cooks, the Laus treat their kitchen as a laboratory where ethnic influences meet local ingredients. With some experimentation, they devised a recipe to coax the nutty sweetness from the little cabbages they discovered at their farmers' market. The dish has since become a mainstay of their Thanksgiving table and is so simple, Ms. Lau calls it "an experiment in laziness." But she does point out that with great ingredients, "the less you do, the better."

Sometimes first-generation cooks give up trying to pass along family recipes to their children. The writer Julia Alvarez's mother, for example, found that her son-in-law was far more interested in her culinary legacy than was her own daughter. In fact, she insists her son-in-law's iteration of her Dominican sweet-and-sour carrots is superior to her own. The slight, unexpected tanginess of the carrots, a counterpoint to the vegetable's natural sweetness, has made them a fixture of the family's Thanksgiving table in Middlebury, Vermont (and, for nearly a decade, of my own nouveau Pilgrim Feast, in New York, as well).

Other times, the exuberance of the cook and the addictive appeal of one of their dishes transcends all national borders and threatens the sovereignty of long-established elements of Thanksgiving. Were they placed next to a platter of Cecylia Roznowska's Potato Pancakes Stuffed with Bacon, Mushrooms, and Onion, for instance, mashed potatoes would surely question their future. A Polish-born dancer and choreographer who immigrated to Chicago in 1984, Ms. Roznowska is the founder of the Northwest Center of Traditional Polish Dancing and the Polonia Ensemble, a youth folk dance company that performs at festivals, parades, and weddings. Dance is one way she honors her heritage; her stuffed potato pancakes are another.

"They are as full of memories as they are calories," she says. From the very first Thanksgiving she prepared in this country, stuffed potato cakes have always been part of Ms. Roznowska's family feast. Like mashed potatoes, they can be made ahead of time; unlike humble mashed potatoes, the more festive pancakes scream special occasion and celebration.

Oddly, this United Nations of dishes works as a menu. To complete the multiethnic feast, bake a holiday classic with an Italian accent: Apple Crostata with Cinnamon-Almond Topping or Amaretto-Almond Streusel Pumpkin Pie. As bold and distinct as each menu element is, none overpowers or contradicts another. They are riffs on tradition, embodiments of the great American belief that the best is yet to come—a characteristic that Karl Koster, an amateur historian who is obsessed with cooking historically accurate American meals, insists is the single thread that unites American cooking. He has little patience with the big bang theory of New World cuisine. There was, he says, no one first feast:

"Wherever water met land, people converged. They came from different places, they cooked for survival, they ate a lot of nasty things and most of the time they only had two things in common, purpose and hope. They all believed that the best was yet to come. They approached everything they did as the beginning of a great new world."

Happy Thanksgiving!

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One of the best ways to ensure that baked goods will come out of a pan, especially sweet treats that tend to have sticky edges, it to line a baking pan with aluminum foil. Bar cookies and brownies are very good candidates for baking in foil-lined pans. I recommend using the heaviest aluminum foil you can find as the flimsy stuff tears easily. Here’s how I do it:♥1. Find the pan that the recipe calls for. Tear off a sheet of aluminum foil that’s large enough, that it will allow for the foil to go up the sides and leave a good-sized overhang, enough to grab when the baked item is finished. So you can use the overhang as handles, to lift the baked item from the pan with. ♥2. Overturn the baking pan on the counter travel industry statistics. With the shiny side up (see Note, below), press the foil over the outside of the pan, gently smoothing it to contour it with the corners and edges of the pan. Sharp-edged pans tend to tear aluminum foil, so be especially careful not to tear it.♥3. Lift off the foil and turn the pan over. Carefully guarding the form of the foil, gently press the foil into the inside of the pan LED Dimmer, smoothing it into the corners and edges as well as smoothing any creases where batter can flow into and get caught.♥4. If the recipe calls for it, grease the inside of the pan with melted butter or nonstick spray. Use the pan as directed by the recipe.Notes♥Reynolds makes an aluminum foil lined with parchment paper, which gets good reviews, but I haven’t tried it.♥For more on the safety of using aluminum foil, check out articles from Real Simple, The Washington Post, and the National Institute of Health.♥If you don’t want to line pans with foil, brushing them with melted butter, or spraying them with nonstick spray, dusting them with flour, tapping out the excess, and lining the bottom with a sheet of parchment paper, will perform nearly the same function but may be a bit trickier to remove from the pan, depending on the recipe.♥Out of force of habit Information Security, I put the shiny side out when lining pans with aluminum foil, although America’s Test Kitchen and the Argon National Laboratory of scientists says it doesn’t matter much.

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Flour + Water opened five years ago in San Francisco's Mission District. It's nearly impossible to get a reservation at this deceptively low-key neighborhood spot: the lines are always long, the music loud, the kitchen partly open, and the stained glass partitions lend an intimate feeling to the dining atmosphere.

Before opening this unassuming pizza-meets-pasta spot with partners David Steele and David White, chef Thomas McNaughton was sous chef at two of San Francisco's great restaurants, Gary Danko and Quince, staged at Michelin-starred restaurants in France, Germany, and Italy, and worked at a pasta factory in Bologna.

As a result, at Flour + Water, McNaughton serves serious pizza--with toppings that include bone marrow, fresh horseradish, and caciocavallo cheese.

His menu combines Old World, Italian dough-making techniques with modern, Northern Californian innovations--the ricotta is made in-house, and the meats are butchered in-house, ingredients are sourced from local, small farms. And for those of us who don't live nearby, McNaughton has published a new cookbook.

"I hope this cookbook makes pasta production as approachable as possible," said McNaughton. "Any of these recipes would be a great addition to any dinner party. Bring friends over to be a part of the process and enjoy the food together!"
<img src="http://marlonnicholeblog.mee.nu/files/0211.jpg" />
We agree that McNaughton's recipes are more weekend projects than weeknight dinners, but this Homemade Squid Ink Pasta is worth the effort.

Any tips or tricks that you'd like to share?

"Don't be afraid to practice. The more you work with these pasta recipes, the more comfortable you will become."

What is your favorite kitchen appliance of tool?

"A heavy-weighted rolling pin is irreplaceable--from rolling out pasta dough to pounding chicken cutlets. This versatile tool will be with you for the rest of your life!"

What is your favorite spice or ingredient?

"I love the combination of toasted fennel seed and chili flake. When used sparingly it brings spice and cooling anise to round out any dish."

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You may remember that I have been doing some spring cleaning, which already led to some lovely blondies. I found all sorts of ingredient odds and ends that have inspired me to make all sorts of things best travel tea mugs.

Next up in spring cleaning recipes is this wonderfully delicious quick bread. I took advantage of some partial bags of dried fruits, my constant supply of pecans, and my love of a crumb topping to make what is now a new favorite in the BoB kitchen.

While most of us are waiting for fresh local berries hong kong événement tourisme, this bread is a lovely way to enjoy some fruit flavors by using dried fruits. I used a combination of dried blueberries and strawberries. Of course, you can use whatever dried fruit or combination of fruits you like.

The crumb topping is just amazing. I have a weakness for crumb toppings, but this one is exceptionally good in combination with this bread. I really could not love this bread more. It’s sweet and nutty and pretty much perfect in my book china company formation.

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I have a good friend N, who loves everything Korean. She waxes enthusiastic on anything from K-pop, to digital perms, to where to get the most authentic Korean food in the city. Yes, she’s been to Korea and is going again next year. Yes, she knows the names of all those cutie Korean singers handmade jewelry. Yes, she refers to Korean dishes by their proper names and not by "the yummy grilled pork that’s kinda spicy and wrapped in leaves!” like I do.

She is also really good at karaoke. (Not that that has anything to do with Korea, because I think every country in Asia has its own karaoke culture. And if you live in the Philippines you *know* that we are the masters Woohoo! Challenge accepted!)

Also, she hates vegetables.

This is for N. Hopefully, a spoonful of Korean will help the vegetables go down

Spicy Korean Cucumber Salad
(adapted from TheKitchn)

2 teaspoons rice vinegar
1-2 teaspoons gochujang (Korean red chili pepper paste)
1 teaspoon sesame oil
1 teaspoon sesame seeds
1/2 teaspoon salt
1 teaspoon sugar
3-4 stalks green onion, white and light green parts only, sliced
2 medium sized or 1 large cucumber, peeled and sliced


- Whisk together all the ingredients except for the cucumber. When the dressing is well-combined and the chili paste dissolved, add the cucumbers and toss to coat.
- Serve chilled or at room temperature.

I had actually bookmarked this recipe a while back because, well, because I like anything chili-flecked and pickley. So onto my Pinterest Crave board it went (if you’d like to see what else I’m pinning feel free to follow my boards here). I hemmed and hawed because I didn’t have any gochugaru (Korean red pepper powder) and had yet to buy some. Finally, with a lone cucumber lamenting its sorry state in my crisper, I realized I had to make do with what I had on hand. And what I did have on hand was gochujang (Korean red chili pepper paste). Hmmm. Can do. I whipped up the dressing above the rest was history data centre hk. We had this with some five-spice fried chicken and, between C and I, this was finished in no time flat. The contrast between the cucumber’s cool crunch and the spiciness of the dressing is what makes this salad a winner. I imagine this will work wonderfully with any grilled meat or fish…from Gogi Gui (Korean barbecue) to our own local Pinoy pork barbecue.

Next week I promise you another round-up of links, but since we are on the topic of Korean food, here is my favorite Korean food blog. If you are interested at all about Korean cooking, Eating and Living is a definite must-click.

N and I are planning a Korean barbecue soon. I’ll bring this salad and some marinated kalbi (beef ribs). N with bring the pork and the music. We’ll rustle up some soju. Suggestions for other dishes are welcome! It’s the weekend folks…let’s party theradome reviews!

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Yesterday, we showed you how making foil packets can make cooking a breeze, but parchment paper is also a terrific kitchen tool. Its non-stick surface and easy cleanup has made it a longtime favorite of chefs, bakers, and home cooks. Here are eight ideas for how to use parchment paper in the kitchen, plus delicious recipes to try with each tip.

Make no-fuss cupcake liners. Simply press a square of parchment paper into each cup of your muffin/cupcake pan. Recipe to try: Chocolate Peanut Butter Pretzel Cupcakes


Slide cookies off of baking sheets without a struggle. Lining baking sheets with parchment paper keeps cookies and other baked goods from sticking to the bottom of bakeware. Recipe to try: Buttery Sugar Cookies


Keep leftover cookies from sticking to each other. Layer cookies between sheets of parchment in an airtight container. Recipe to try: Seven Layer Cookies


Crisp up reheated pizza. I'm not knocking the underrated pleasure of eating cold pizza. But if you want your slice hot with an ultra crispy crust, lay it on parchment paper before sticking it in the oven. Recipe to try: Pizza Margherita


Make no-mess grilled cheese sandwiches in the toaster oven. Wrapping grilled cheese in parchment paper makes the bread extra crispy and clean up super easy. Recipe to try: Tomato-Prosciutto Grilled Cheese.
Make homemade cake doughnuts. "You can get a jump start on doughnut making by freezing the uncooked batter. Prepare the batter and pipe rings onto parchment paper squares, arranged in a single layer, on a baking sheet. Freeze the rings until solid and then wrap each frozen doughnut (on its parchment square) in a double layer of plastic wrap, or place a bunch of doughnuts in a plastic freezer bag. Let frozen doughnuts come to room temperature before frying or baking." Recipe to try: Cake Doughnuts, Plus: Tips for making cake doughnuts.
Make pre-portioned dinners in individual paper packets. Baking vegetables, fish, chicken, and meat en papillote steams the ingredients while sealing in the juices and keeping food ultra tender. Plus, they're super easy to clean up. Recipe to try: Sole en Papillote with Tomatoes and Olives.
Make quick pastry bags. Roll parchment paper into a cone, pour in frosting, hold firmly, then squeeze gently to add icing to your favorite desserts. Recipe to try: Strawberry Cupcakes.

What are your top tips for cooking, baking, and prepping with parchment paper? Tell us in the comments, below.

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yield
Serves 12 to 14
This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either Cloud Provider.

Ingredients
For cake layers

3 ounces fine-quality semisweet chocolate such as Callebaut

1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting

1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Special equipment

two 10- by 2-inch round cake pans

Preparation

Make cake layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth ageLOC Me.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature dermes.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

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When it comes to cooking the food from another culture, the ingredients and techniques can be unfamiliar. Going to a foreign country and taking a cooking class is great, but not a readily accessible opportunity for most. Fortunately there are local cooking classes and cooking kits
Recently launched Global Grub offers cooking kits with extremely well written instructions that will help you succeed in making things like sushi, or jerk chicken with coconut rice and beans. I used the tamales kit and was very impressed with the quality of the ingredients, the clear instructions and the wonderful results. My dad said the tamales were the best he'd ever eaten!

Kits include the dry and hard to find ingredients, and range in price from $13.99 up to $19.99 and for every kit purchased, Global Grub donates a meal to someone in need through their local food bank. Global Grub offers tutorial videos on their site, and the instructions with each kit are easily folded into a stand for easy reference as you cook .

I'm a big fan of La Cocina. I've volunteered with them, written about them and took a wonderful mole class at their Mission location. Now they are holding even more classes that you can take from cooks who are part of their culinary business incubator program. Classes are an "interactive cooking party" and also include a meal. The $65 class fee supports the non-profit programs at La Cocina.

Though I don't have any direct experience to report, I'm intrigued by Culture Kitchen. They are combining classes with home cooks, videos and cooking kits to get you up to speed cooking things like pad thai, masala chai and eggplant with garlic and mint Korean skin care brand. Each class costs $60 and includes a full meal, locations vary, kits are $34.99.

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To create a recipe you have to know your ingredients and to blend coffee, you have to know your beans. At Peet's Coffee & Tea they don't just taste their coffee once, but three times, once at purchase, once when it ships and finally when it arrives at headquarters they taste it in the coffee tasting room, where they also roast samples of it.

Recently I got to visit that very coffee tasting room, which feels a bit like a cross between a lab and a kitchen with drawers filled with bean samples, multiple kettles, a roaster, espresso machine and timers. I was in the company of a barista and Doug Welsh, coffee buyer and VP of Coffee, who combines beans to create coffee blends at Peet's. At the most basic level blending comes down to three things glass teapot set, says Welsh: Acidity + Aroma + Body

Coffee tasting is also known as "coffee cupping" and it's not the same as just brewing coffee for drinking, in fact, like wine tasting, you spit rather than swallow the coffee. After visually examining the beans they roast the coffee very lightly so the true flavor of the coffee comes through and is not masked by the roasting, since roasting also adds flavor. After roasting and grinding, you smell the coffee grounds, then a few tablespoons of the grounds are placed in a glass and hot water is added tsim sha tsui hotel. After a couple of minutes the crust of grounds is broken and you smell it again. The coffee is stirred, the foam removed with spoons and then you take a sip, aerating and slurping to get the most flavor. Finally you can spit the coffee out into a spittoon.
Reviewing the beans, the barista preparing the coffee, coffee samples



There are four varieties of beans in the 2013 Anniversary blend, I got a chance to try the beans from Columbia, Ethiopia and Java.


The Columbian beans lend acidity and have bright citrus notes, they comes from Palestina, from the South Central part of Caldas, Columbia baby bed.


Ethiopian beans make up 40% of the blend, and have very floral aromas. I also detected some spiciness in the Ethiopian.

The coffee from Java adds body Hong Kong Chinese Festivals, earthiness and sweetness, maybe even some caramel notes. It has a long finish. While many of the best coffees come from the Eastern part of Java, this coffee in particular came from the West, and has a profile more similar to Sumatra coffee, which is one of the most popular coffees Peet's sells.

The Peet's Philosophy
Do you prefer single varietals of grapes or blends? Single estate chocolate or blends? One really isn't necessarily better than the other.

Welsh explained that at Peet's they believe no coffee is "too good" to blend. They are not trying to cover up defects, but to create something truly unique and greater than the sum of the parts. In trying each component I was able to see how they all add to the final blend ARTAS hair transplant, making an even more complex but still harmonious coffee.

The Anniversary blend is seasonal and different each year, based on the supply of beans that they have, and will only be available for about six weeks so if you want to try it, get some soon. In grocery stores it is $9.99-11.99 per pound and $15.99 per pound in Peet's stores and online amway, with 5% going to a KIMSSA, to support the education of kids in Ethiopia.

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It’s only February but I have to say…summer is upon us! We had the most fleeting spell of cool weather this/last year. The Christmas season (when we usually feel that mild chill we look forward to all year round) was unusually bereft of cool days. January saw a couple of weeks of cool wind that had us quite excited, until it left just as suddenly, leaving a blazing hot sun in its place designer handbags clearance.

While my head laments our all too brief stint of cool-ish weather this season, along with the unbearable heat now presently trying to get the best of me, my heart can’t help leaping at the thought of summer and all that it brings: beach trips, barbecues, and that special brand of relaxed and celebratory atmosphere (even though actual, months-long, summer vacations are sadly a thing of the past already). Although summer does not officially start until March, the merciless heat and the staunchly shining sun outside my window tells me that it is in fact very much here…or at least has got its foot resolutely in the door.

And with that, I am happy to say, we are headed off to our first beach trip of the season! Hooray! Little C has been clamoring for the beach for weeks now and we are looking forward to obliging

So I am off to pack, and make cookies, and answer a seemingly unending chain of work emails, and all manners of things to do before we go. But I’ll leave you with this first – it may not be too summery but it is a snap to put together, delicious, and will hopefully make you a lovely little side dish this weekend.

Chickpea and Eggplant Masala

1 tablespoon vegetable oil
3 cloves garlic, finely chopped
1 white onion, chopped
1/2 teaspoon cumin seeds
2 coin-sized pieces of ginger
2 small tomatoes, chopped
1 Asian eggplant, about 200 grams in weight, chopped
1/2 cup cooked and drained chickpeas
1/2 – 1 teaspoon garam masala (depending on the potency of your mix)
Sea salt and freshly cracked black pepper
1/4 cup water, approximately (you may need more)
about 1 tablespoon chopped cilantro stems or slightly more cilantro leaves

- Heat a wok or a skillet over medium high heat. Add the oil and when this is hot, add the garlic, onions, and ginger. Sauté until onions start to soften and then add the cumin seeds. Sauté further until you can smell the cumin.
- Add the tomatoes to the pan, toss once or twice, and then add the eggplant, chickpeas, salt and pepper, and 1/2 teaspoon of the garam masala. Stir to combine, and then add about a couple of tablespoons-full of water. Cook, stirring occasionally, until eggplant and tomato are completely soft and cooked down, adding water as necessary when the pan gets too dry. Taste and adjust seasoning, adding more salt or garam masala if desired.
- Toss in the cilantro, stir, and take of the heat hosting service.

I don’t know if this truly constitutes a real "masala” but since I used garam masala, and a few Indian flavors in general, I thought it wouldn’t be too much of a stretch to call it that. I used cilantro stems here because I didn't have any more leaves. Fresh cilantro leaves would be ideal, but know that in a pinch you can use the chopped up stems (and make use of something that often just gets tossed!) for flavor...just use a little less. This would do very well served with grilled meats or fish, although I just had it piled high on a mound of brown rice. One important note: I would be doing you a grave disservice if I didn’t tell you to have this with some garlic yogurt. A perfect match! Just mix some good Greek yogurt with a small bit of minced garlic, salt, pepper, olive oil and there you have it.

Have a fantastic weekend wherever you are! I’ll see you when I get back iphone skin!

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There aren’t enough hours in a day. Everyone knows this (except perhaps for some lucky ducks that have perfected cosmic time-juggling), as do I, but every time it’s brought to fore I still shake my head and wonder where all those hours went.

Where indeed have all those hours gone? Not here – it’s been a week since I posted last. Not in my kitchen – I haven’t really been cooking or experimenting in there either. Not shoe shopping – you don’t even want to hear about the sad state of my shoes.

Work – the hungry god to whom I feed my hours. Perhaps you have a similar hungry god in your life? Some are lucky in that this hungry god also happens to be their lives’ passion, and so feeding it is a euphoric release. For many others, this hungry god pays for their shoes (and extra virgin olive oil supply), and so must be fed at any cost. And so friends, this is what I have been up to, when I’m MIA elsewhere in life (including from this blog) – I’m feeding my hungry god.

Now you may read this and think that I’m miffed at my hungry god for chomping away at those extra hours I could have been kneading dough or having before-noon Bloody Mary’s with mum – but in truth, there is no time like now to be thankful you have a hungry god in your life. Especially a hungry god that is growing...even if this means you need to feed him round the clock. Better than a not-so-hungry god that has to cut off its limbs to survive...and woe is you if you happen to be one of those limbs.

Despite feeling weary and beat, I also feel exhilarated. My work-plate being filled to overflowing is only a sign of things going in the right direction. And getting there fast...on a whoop and a gallop. So my hungry god and I sit side by side in this rollercoaster – scary and exciting. I feed him and he feeds me. The fruits of our labor.

Pictured above are some fledgling kaimito (star apple) that has started to fruit at my organic farmer’s. Though small, they were delicious – the flesh soft, white, and silky...and so sweet! They are popping up all over the markets now, both these light green ones and the more common, and bigger, purple ones. I love them cold...straight from the fridge. The green bananas in the background were from my mom-in-law’s cousin whose family has a plantation down south. They are unbelievably sweet and creamy, although they never fully turn yellow. The green tea towel they are resting on was a gift from a dear friend I met through blogging (thank you M!)

No matter what you labor at...don’t forget to enjoy the fruits!

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Do you know that time between grocery trips when your vegetable crisper, fridge, and pantry are at their leanest? I know that time all too well. Despite my love for cooking, and my aspirations at domesticity (what with homemade stock, cookie dough in the freezer, and all that jazz), I am nowhere near the experienced homemaker. I haven’t yet perfected the art of regularly scheduled grocery trips and sometimes let the ideal time for such trips slip past me. This leaves me with little choices for mealtimes, my poor daughter out of eggs (one of her favorite breakfasts), and my husband woefully eking out what it left in the toothpaste tube vacuum tube.

In any case, I make no claims at being an accomplished house-keeper. Between work and life and toddler swim classes, things like the grocery sometimes fall by the wayside (unlike the market, which I seem to be devoted to…hmmm). If you find yourself in similar straits (high five fellow human!) this dish is for you. Almost everything here is made from pantry staples electric motor dc.

The fish fillets I had in my freezer. They were already-portioned pieces of a new brand I had been wanting to try. I know I extoll buying fresh seafood, especially as we live in a magnificent tropical archipelago, but I also like keeping a pack of frozen fillets for just such emergencies as this. Olives, capers, and anchovies are regulars in my pantry and I can almost always count on finding a bottle or tin of one or the other rattling around. I can’t recommend them enough. They are easy to have on hand and are instant flavor boosters. And I can usually count of having a few tomatoes or a lone lemon straggling about somewhere.

Baked Fish Fillet with Tomato, Olive, and Capers

500 grams fish fillet, cut into serving portions (I used cod)
Extra virgin olive oil
Sea salt and freshly cracked black pepper
1 lemon
1 white onion, chopped
4 cloves garlic, finely chopped
4 small native tomatoes, chopped
3 anchovy fillets, chopped
1 tablespoon capers, packed and very roughly chopped
1/3 cup green olives, very roughly chopped


- Pat the fish fillets dry and place them in a baking tray. I like to line mine with parchment but you certainly don’t have to. Drizzle the fillets with olive oil. Zest about half of the lemon over the fish. Cut the lemon in half and spritz the fillets with half the lemon juice. Sprinkle with just a touch of salt (your topping will be salty enough) and a good cracking of black pepper. Place in a pre-heated 400F oven and baked for 12-15 minutes or until fillets as just cooked. You know they are cooked when the meat flakes easily when poked with a small knife.
- While the fish is baking, heat a skillet over medium high heat ip networking. When the pan is hot add a couple of generous swirls of olive oil. Add the onion and garlic, and sauté until the onion is soft and translucent. Add the tomatoes and toss. Sauté until the tomatoes just start to soften but still maintain their shape. Add the anchovies and mix through, crushing them as you do. Add the capers and olives and toss. Cook for about a minute more then take off the heat. Add a drizzle of olive oil, some cracked black pepper, and toss one last time. Set aside.
- When the fish is done top each portion with the tomato mixture and serve g-suite cardinal manchester.

Just some notes: When I say the capers and olives are very roughly chopped, I do mean roughly chopped. No need to bother about same-sized pieces or uniformity of any kind. For the capers I just place the pile under my knife and, quite literally, in two chops the work is done. You don’t want little caper pieces; you just want to open them up a bit. For the olives I use a little bit more than two chops but still, they remain messily uneven, some pieces bigger then others. That is exactly the way it should be. Everything about this topping, sauté , chunky sauce (call it what you will) is rough and unapologetic. If you lucky enough to have some roasted red peppers lounging in your fridge somewhere, or perhaps the last of your fresh herbs, please feel free to add them in too.

You can use any white-fleshed fish fillet here, or, actually, any fish fillets at all. I used Atlantic cod, but cobbler, dory, tilapia, or halibut would do just as nicely. In fact, you could even bake a whole fish on the bone and top with this tomato-olive-caper sauté and I think it would work excellently as well. This topping is as flexible as it is tasty. Use it for steamed chicken, atop a bunch of sautéed shrimp, or to stuff a baked potato. I would even pile it on a thick slice of artisan bread, top with a fried egg, and call it brunch NuHar.

What do you like to throw together when the cupboard is almost bare?

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In July this year, than in the past to be late. However, such as the hot sun is baking the earth. Even that piece of dry land, the rest can not hold the last drop of tear Men clothing brands.

My father is a primary school language and math teacher, in fact, in his own words, more suitable for that land farmers. Dark skin, but not careful your reflection, in the sun flickering, like the night sky of stars blinked tired eyes. In the eyes of other people, he is very strong, in fact, no wonder, because he's a bit strong, even if their tired the waist bar not up, also want to pretend to be relaxed. How to say, he rolled over half a century in the ground, so it is smoked shares the earth the soles of his feet, even the tree Piban hand, also filled gully gully gully sediment. He didn't go to wash, otherwise the ditch village, sure to reduce the proportion of the the Yellow River.

In fact, he is in a bad temper, easy like summer in the south. Acute child does not say, just as my mother said he that does not do well, he will give you the rain of be in smooth water, then the crackling complain. As I said the south in the summer, rain is not a song time. Will soon become clear, this is lets a person can take place. My mother can be in a calm mood to watch a scene, the way to be poured more rich rice quietly plug.

Every day in the morning. Not the rooster woke at dawn, the car but the father woke up the sleeping sun. He is carrying a hoe farmers in the pre dawn, dawn is with the chalk rod. His world is to live in such a hasty figure changes. Forehead wrinkles in the young as a clump of grass covering deep in the ground, pick the most busy season growth in four seasons. Then, a year older than his mother was not willing to marry him, said he was too old. Strange to say, twenty years later, the mother said to my father or just know that, haven't changed a bit. It is their own, before is a piece of green leaf, bright yellow a lot today. When saying this word, mother bow slightly smile, can actually know, is a quiet and beautiful girl when she was young.

The father's habit is very simple, it is tired like to drink some wine, and then more smoke to be preoccupied by some troubles when. Every time I heard the old friend said, you really have the ability, for your children are all going to university, also built such a beautiful house! He always put the eyebrows raised high, the mouth spit out smoke than to be concentrated on several times. This expression, I read for more than twenty years, he still can not distinguish the mood at the moment is what color, will suddenly feel the pressure in the back of the burden is too heavy! All I know, he will jump up from the chair and then, quickly into the hut squeeze past, her hoe to shoulder a cross, step to go, in his habits behind is a flow direction, the road sunshine.

My grandma said. Since your father is such, like a gust of wind, and then like a cloud. In fact, I have no reason to say he is used to the smell of earth, because when he was at his mother's muddy hands, the pair of deep eyes, revealing a trace of pity. Maybe it penetrates a bit helpless Managed Network, however, if you with his heart, will be moved by his perseverance.

Father stepped on the muddy road a little pain, pouring sweat a bit bitter cress. Sometimes the face come unexpectedly strong wind and heavy rain, looking at that piece of paddy is one inch one swallow, like a knife in the heart of a piece of meat a piece of meat cut. However, at this time his face with the wind laugh, suddenly feel, he is old many many......

Those on the record years leaves, gradually withered. Once the birds to find a worm's story has been going to exist. But, my father, but now the Chaoyang Tuo leaned on the back, legs close to dry land, two hands are directed to the horizon as if thinking of sth Chinese business culture.!

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Former All Blacks halfback Byron Kelleher faces a court appearance in France for allegedly drink-driving while four times over the legal limit.

Kelleher, 36, was stopped in Bordeaux at 9am on Friday (local time) after going the wrong way on a one-way street, according to French media reports.

He initially refused to be tested and was taken to a police station, where he did have a test that showed an alcohol level of two grams per litre of bloodWomen casual wear.

A police source said Kelleher, who left the station in the afternoon, would be summoned to appear in court.

Kelleher made 57 Test appearances between 1999 and 2007 miris spa.

He then moved to France, where he played for Toulouse and Stade Francais, before retiring last season.

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