EasyDeliciousRecipes.com

Tomorrow Is Pi Day!

March 13, 2010 – 10:00 pm | by admin

a9381e28690314pi.jpg 150x112 Tomorrow Is Pi Day!

[ Photo: Frites and Fries ] Whether you love flaky pastry or calculating the circumference of a circle, tomorrow’s Pi Day —March 14, or 3.14—is the holiday for you. We talk an awful lot about our favorite pies on Serious Eats, but for tomorrow’s occasion, we can’t improve upon the savory pie pictured above, from food blog Frites and Fries . The Greek letter prompted a Greek-inspired creation filled with ground lamb, apples, and raisins: I made a sweet and savory meat pie because I wanted to take advantage of Archimedes’ name and be able to say Archi-meaty. Word play! Archimedes tried to approximate the value of pi by drawing a bunch of polygons with a bunch of different sides via method of exhaustion, to make it as close to a perfect circle as possible.

This Post was extracted from Serious Eats
Go here to see the original and read more: Tomorrow Is Pi Day!

Tags: , , , , , , ,

No Comments | Posted in » On And Off, food, recipes

Pizza Girl: Future Technology

March 13, 2010 – 9:00 pm | by admin

9a01595305ry car.jpg 150x112 Pizza Girl: Future Technology

From Slice Every week, Pizza Girl ( Diary of a Pizza Girl ) stops by with insights and a behind-the-scenes look into the world of pizza-delivery drivers. Take it away, PG! — The Mgmt. Domino’s Triton No. 1, an experimental pizza-delivery vehicle, at the Pioneer Auto Show , a museum in Murdo, South Dakota. It’s a future that never came to pass, as most pizza drivers use their own cars for delivery. [ Photograph: Hugo90 on Flickr ] Once upon a time, long, long ago, there were no such things as a GPS. This was before the “delivery fee” was even a twinkle in the Noid ’s eye. Cellphones were built like bricks, and pizza delivery dudes were all dudes. And in this land of my pizza-delivery forbears, drivers carried maps made of trees but mostly carried maps in their heads. Whenever one of the older drivers starts going on about maps and stopping in at convenience stores for directions I shudder. Not only do I have a terrible sense of direction (though being a delivery driver has improved it at least within my delivery area) but I have a smartphone. My phone is my …

This Post was extracted from Serious Eats
Read more from the original source: Pizza Girl: Future Technology

Tags: , , , , , , ,

No Comments | Posted in » On And Off

In Season: Cherimoyas

March 13, 2010 – 6:00 pm | by admin

6d404092baimoya2.jpg 150x112 In Season: Cherimoyas

Flickr: esimpraim Some consider the cherimoya one of the most delicious fruits available, but its commercial production is limited by a short growing season and shelf life. The cherimoya is native to the valleys of Ecuador, Colombia, and Bolivia, spreading to Chile and Brazil during ancient times. The United States Department of Agriculture imported cherimoya seeds from the Madeira Islands in 1907. Seeds from Mexico were planted in California in 1871, leading to small commercial orchards in the1940s. When it come to cherimoyas, you have to strike when the fruit is ripe—March through May. Cherimoya varieties, recipes, tips, and ideas after the jump. The cherimoya tree bears fragrant flowers that form in small groups along the branches. A single flower first opens as female for only 36 hours, followed by a male stage lasting another 36 hours. However these flowers are almost never pollinated by their own pollen, so they must be quickly and carefully hand-pollinated with collected male pollen. Once pollinated, the flowers will bloom from late winter to early summer, followed by the fruit, which ripens from October to May. The cherimoya fruits are large, four to eight inches long and weighing up to five pounds, with flavors reminiscent of mango, banana, and pineapple, with a creamy custard consistency. There are many varieties of this ancient…

This Post was extracted from Serious Eats
See the original post here and read more: In Season: Cherimoyas

Tags: , , , , , , , , ,

No Comments | Posted in » On And Off, recipes

TULIP MACARONS WITH HONEY-PISTACHIO MASCARPONE CREAM

March 13, 2010 – 5:53 pm | by admin

d04cded090fiches.jpg 119x150 TULIP MACARONS WITH HONEY PISTACHIO MASCARPONE CREAM

SPRING FLING : MAC ATTACK FIVE The Earth laughs in flowers. – Ralph Waldo Emerson My plane had arrived that morning and I found my way – taxi? Metro? I truly can’t remember – back to his house. My trip had been long and tiring, back from deep, dark Africa, and I headed straight for a shower. The house was empty, no one home, so I took my time, pampered myself, hot bath, shampoo… and slipped into my gold satin robe just as he walked in. He had wondered nervously if I would make that decision to return, to join him, doubted that my love was strong enough, real enough to come back. But come back I did. And I walked into his open arms and he wrapped me in his warm embrace, never to let go. And he had brought me a bouquet of tulips. Yes, I still remember the tulips, orange and red and yellow, wrapped in crisp white paper, fragrant and beautiful. We weren’t a couple made for roses. Roses, gorgeous, deep red or pale pink, roses are too traditional, too mundane, a flower one is expected to give to a lover along with diamonds and Champagne. I’ve always preferred deep, mysterious, blood-red garnets to diamonds, voluptuous, lush peonies or frilly, feminine carnations to roses, a…

This article was extracted from Life’s a feast
See the original post here and read more: TULIP MACARONS WITH HONEY-PISTACHIO MASCARPONE CREAM

Tags: , , , , , , , ,

No Comments | Posted in » On And Off, food

Feeling the pressure

March 13, 2010 – 3:02 pm | by admin

c32add6004ollas.jpg 150x95 Feeling the pressure

I´m a gadget-driven cook. It´s all very well to extoll the virtues of unplugged cooking, and wax lyrical about pesto lovingly made in a pestle and mortar, but for day to day food-on-the-table purposes, I´d be lost without a Thermomix, a rice cooker, a blender and a radio.  I thought a slow cooker might be a good thing, since my favourite stews are off the radar. The idea of leaving an oven on for hours in the vicinity of a danger-seeking toddler makes me pale. Plus, with two children in the world I´m beginning to feel guilty about our fuel consumption. But slow cookers are hard to come by in Spain, and I have had a pressure cooker sitting in a cupboard since I got married almost six years ago, so yesterday I had my pressure baptism. Chickpeas in minutes convinced me in seconds, and I´ve been playing with it ever since. My first solo flight was based on this rag ù . I did´t lock the pressure valve properly, and scorched the bottom, but all the same, I had a really tasty chunky sauce that´s made a great filling for empanada . So far, so good. The chicken stock is what …

This Post was extracted from lobstersquad
Go here to see the original and read more: Feeling the pressure

Tags: , , , , , , , , , ,

No Comments | Posted in » On And Off, cooking, food, recipes

Grilling: Pecan-Crusted Pork Pinwheels

March 13, 2010 – 12:30 am | by admin

e11faa3624wheels.jpg 150x99 Grilling: Pecan Crusted Pork Pinwheels

From Recipes [Photograph: Joshua Bousel] This is an incredibly sad month, my cherished Bacon of the Month Club (best. wedding. present. ever.) has ended. Six months and six pounds of bacon have left me with some very fond eating memories , and with just six slices of Ozark Trails Hickory Smoked Peppered Bacon left, I was determined to make these last strips really count. After whipping up a batch of South Carolina Mustard sauce, an earlier recipe in Big Bob Gibson’s BBQ Book grabbed my attention: pork tenderloin rolled with bacon, coated with mustard sauce and pecans. With just four ingredients, surely the bacon was destined to be a star. Boy was it ever. The peppered bacon really flavored the entire pinwheel, which had a nice mustard tang and pleasing nutty crunch. Hopefully my doc isn’t reading this, because with a sick wife, it was up to me to eat 12 of these delectable pinwheels that supposedly serve six, and that’s exactly what I did. I can truly say that those last fatty, peppery pieces of cured pork belly went out in grand, grilled style. Pecan-Crusted Pork Pinwheels Adapted from Big Bob Gibson’s BBQ Book by…

This Post was extracted from Serious Eats
See the original post here and read more: Grilling: Pecan-Crusted Pork Pinwheels

Tags: , , , , , , , , ,

No Comments | Posted in » On And Off, bbq, recipes

Dinner Tonight: Barley Soup al Verde

March 12, 2010 – 9:15 pm | by admin

91b6e5a04bverde2.jpg 150x112 Dinner Tonight: Barley Soup al Verde

From Recipes [ Photograph: Nick Kindelsperger ] I’m constantly surprised by the Silver Spoon . I could spend a few years trying to make my way though this exhaustive volume on Italian recipes, but I’ve spent the majority of my time lingering over the pasta section—and I’ve had great luck. What I love about the recipes is they’re at once comforting, complex, and really easy to make. That luckily applies to this barley soup, which doesn’t sound quite right, and yet comes together perfectly and effortlessly. Most barley soup recipes have a heavy helping of beef, which might have been really wonderful in mid-January. But now with spring around the corner, I was looking for something a tad lighter. Thankfully cabbage and spinach get the job done here. They bulk it out, making it a filling soup without being a heavy or meaty one. Barley Soup al Verde – serves 4 – Adapted from Silver Spoon Ingredients 6 1/4 cups chicken stock 3 tablespoons olive oil 1 onion, chopped 1 fresh sage leaf 1 cup Savory cabbage, halved and sliced thinly 3 cups spinach, chopped 3/4 cup pearl barley 1/3 cup Parmesan cheese, grated Salt Procedure 1. Pour the stock into a large pot. Bring to a boil. While that’s warming up, pour the oil into another pot set over…

This Post was extracted from Serious Eats
See the original post here and read more: Dinner Tonight: Barley Soup al Verde

Tags: , , , , , , , , , , ,

1 Comment | Posted in » On And Off, recipes

Lime Meltways

March 12, 2010 – 4:15 pm | by admin

From Recipes [Photograph: Jenny McCoy] Meltaways were one of the first cookies I made when I began my professional baking career. Just like my former pastry chef Celeste Zecola who gave me the recipe, it’s one of my all-time favorites. I’ve made them in a variety of shapes and flavors, at every restaurant I’ve worked since. They’re incredibly easy to make and their delicate, crumbly texture makes them terribly addictive. The only catch? The recipe requires a stand mixer to cream the dough to a very light, airy consistency. (I’ve tried it by hand, and it takes a great deal of time with inferior results.) In this version, I made them with lime zest. But if you’d prefer another flavor—like lemon, vanilla bean or even black pepper—go for it. This dough is as versatile as it gets! Lime Meltaways – makes approximately 3 dozen cookies – Ingredients 1 cup unsalted butter, at room temperature 1/2 cup powdered sugar Zest of 2 limes, finely-grated 1/2 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/2 teaspoon salt Procedure 1. Preheat your oven to 350°F. 2. Line two baking sheets with parchment. 3. In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter, powered sugar, lime zest and…

This Post was extracted from Serious Eats
Read more from the original source: Lime Meltways

Tags: , , , , , , , , , , , , , ,

No Comments | Posted in » On And Off, recipes

philly cupcakes

March 11, 2010 – 9:54 pm | by admin

Red velvet, vegan cupcake at Philly Cupcake Craving an elegant, moist vegan cupper but don’t feel like baking? Check out Philly Cupcake. Although they are not a vegan bakery, I applaud them for offering delectable vegan options. All cupcakes are displayed in an ornate, semi-Baroque glass case, which visually elevates the baked goods to precious museum object status. At $4 a pop, they are definitely a splurge. But they’re worth the money; the red velvet cupcake was sublime: moist, hedonistically creamy frosting and as fresh as they come. Selections change daily. I haven’t yet made it to all-vegan, gluten-free Sweet Freedom, but from what the Philly vegan cognoscenti are saying, it’s da bomb.

This Post was extracted from urban vegan
Go here to see the original and read more: philly cupcakes

Tags: , , , , , , , , , , , , , ,

No Comments | Posted in » On And Off

Reassurance, Encouragement, Positivity

March 11, 2010 – 7:36 pm | by admin

These notes really do help. Trust me. Check out the Operation Beautiful website for more encouraging words and messages. **Do you have any mantras or rituals for staying reassured, encouraged, and positive?**

This Post was extracted from VeggieGirl
See the original post here and read more: Reassurance, Encouragement, Positivity

Tags: , , , , , , , ,

No Comments | Posted in » On And Off
 Pages:  1  2  3  4  5  6  7  8  9 Next » ...  Last »