Clockwise from top left: Watermelon Salad with Fromage de Chèvre Brulé, Green Tapenade Pasta Salad, Brie and Brown Sugar Tartine, and Broccoli Quiche with Gruyère and Cheddar. Happy Bastille Day, les Serious Eaters! Let’s party like it’s 1789 with these French recipes. From Niçoise salad to quiche to chocolate mousse and more—oops, we must have left out the frog legs—we’ve got beaucoup de recipes for you. Salads Salmon Niçoise Salad » Green Tapenade Pasta Salad » Provençal Calamari Salad with Tarragon and Mint » Watermelon Salad with Fromage de Chèvre Brulé » Dijon Lentil Salad with Lemon Roasted Shrimp » Nibbles and Mains Homemade Merguez Boulettes (Meatballs) » Niçoise Fried Olives » Sweet Onion and Goat Cheese Tarts with Thyme » Niçoise Tuna Cakes » Truffled Macaroni Gratin » Broccoli Quiche with Gruyère and Cheddar » Tilapia with Tarragon Pistou » Pistou Pasta with Shrimp and Crunchy Herbes de Provence Crumbs » Salmon with Sorrel and Asparagus en Papillote » Sweets Simple Chocolate Mousse » Apple and Pear Beignets with Vanilla Bean Sugar » Crème Brûlée » Brie and Brown Sugar Tartine »

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This article was extracted from Sippity Sup
Read more from the original source: Kabob Party-Wild Fennel Pollen Salmon Skewers

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[ Photographs: Sur La Table ] More Gadgetry Universal Nonstick Silicone Lid » All Gadgets reviews » It’s easy to overlook the Brown Sugar Saver and Ceramic Pot Minder , two of the smallest—and cheapest—tools you’ll find at Sur La Table ($3 each). With such a small price tag and basically zero storage space, there’s practically nothing to stop you from buying them. But are they at all useful? One is. The Ceramic Pot Minder proposes to watch over the stove and prevent your pots’ contents from boiling over, specifying starchy goods like potatoes and pasta as its most useful applications. The little circle is heat treated so that it doesn’t affect the taste of your foodstuffs, but how it works is beyond me. The Brown Sugar Saver , on the other hand, makes sense. Soak the terracotta tile for 15 minutes, pat it dry, and the remaining moisture will very, very slowly keep your brown sugar from hardening. So which of the two works? I’ll tell you this much: the Brown Sugar Saver does wonders. The difference between two bags of brown sugar, …

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One of the best ways I’ve found to introduce new foods to my picky eater is by incorporating the new food into something we both know he already likes. In this case: muffins. A few of our successful experiments have been: Brown Sugar Pear Muffins , Zucchini Apple Spice Muffins , and Apple Banana Muffins. Head over to Craftzine to see the rest of the story and the recipe for my latest contribution (and attempt at convincing my picky eating to eat vegetables): Gingered Carrot Muffins .

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I don’t mean to brag, but I think I did really well this past week with my 10 in 2010 goals . I exercised every day (except Sunday, that is my day off), I ate breakfast at a reasonable time, and I made a point to plan balanced lunches instead of snacking all afternoon. I am feeling great! On the plus side, I get to spend time with Eric in the morning now that I am getting up earlier. We work out together and eat breakfast together before he has to leave for work. For me that is really something special because he usually leaves for work before I am even up. I have found that uninterrupted one-on-one time with Eric is definitely how I like to start my morning. Not that the benefits of exercise, eating well, and extra time with my husband aren’t gratifying enough, but I did feel like I deserved a little treat after all that hard work. I was craving something sweet and baked, but I still wanted the treat to have healthy elements to it. These muffins are full …

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Okay, are you guys ready for this? Deep-fried cupcakes. I am going to say it again, slowly. Deep. Fried. Cupcakes. Can it get better than that? Yes, if it’s Robicelli’s cupcakes. At the Park Slope ChipShop. From Allison at Robicelli’s: “This weekend, ChipShop in Park Slope is offering DEEP-FRIED CUPCAKES! Try one of the three unique flavors created by the famous Robicelli’s, dipped in batter, and deep fried to hot, gooey perfection. Flavors include: “The Elvis” — Moist Banana Cake with Peanut Butter Buttercream, topped with Brown-Sugar-Candied Bacon “Sticky Toffee Pudding” — Date and Brown Sugar Cake soaked with Brandied Toffee Sauce and Toffee Buttercream “Car Bomb” — Chocolate Guinness Stout Cake with Jameson Whiskey Ganache and Bailey’s Irish Cream Buttercream” I’ve never had a deep-fried cupcake before, has anyone else? What’s your experience been like? Allison and Matt told me that they freeze them first, buttercream and all, and that when they come out of the tempura batter they are scrumptious.

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For this entry into my Panamanian Cooking Series I want to feature Wolfgang Puck and Spago . You can’t really talk about iconic Hollywood restaurants without including Spago . But Spago is not all that it used to be. The new Spago in Beverly Hills represents a certain kind of dining in Los Angeles. Solid, dependable and perfectly delicious. It’s not where you would go exclusively to see stars. The food is too good for that, and while the occasional star certainly dines there, the new Spago seems to have the attention of the serious Los Angeles foodie. But you know what? I preferred the old Spago , even though I rarely went during it’s hey days of the 1980s and early 1990s. In my mind there is something so elusive about the old Spago in West Hollywood, I can’t quite describe the vibe of the place. Though in my photos here I did try to capture the extravagant starkness mixed with a neon glow that seemed to pulse through the restuarant’s windows. It sat on a cliff above Sunset Blvd in old wood frame building with windows all around. In a city that puts a premiuim on views it had one of the …

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This is the November Bonus Challenge suggested by Sherry of Sherry Starts Cooking in our ongoing MS: Cupcakes Club! These were really simple to make and are very moist and full of flavor. The frosting is to die for! I added a little darker brown sugar to the top of the frosting just because I could not leave it plain…I can’t help it now…I have to decorate everything I bake! Layla liked the look of this cupcake! Here’s the recipe…you really should give these a try! Have a great week! CQ Martha Stewart’s

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Today I have a pumpkin pas de deux . As elegant a moment as you will ever see here at SippitySup . Because, as promised, I am presenting Thanksgiving standards in two ways every day. And I know you know that pumpkin is the Thanksgiving Gold Standard! Now if you are unfamiliar with the pas de deux , let me enlighten you. In ballet, a pas de deux (French, step/dance for two) is a duet in which ballet steps are performed together. Popular pas de deux appear both in Swan Lake and The Nutcracker . There was even a gorgeously animated outer space pas de deux in the movie WALL-E . It was every bit as stunning and thematically correct as any I have ever seen on stage.

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You’d think, being a Southerner and having gone to culinary school, I would have made a Pineapple Upside-Down Cake before…..never! This cooking adventure started while taking our 8-year old out for a special dinner a few days ago. We went to Central BBQ for ribs (I’ve now switched from Corky’s to Central as my fave). We went to a place called Sweet for a dessert treat. What does that name say to you? Bakery, desserts, cookies, pastries, maybe confections? Oh, they had desserts…in a case…about 8…and a decent dessert & food menu. But the restaurant was dark with flittering candles, looking a bit too melodramatic for our impetuous sugar fix. That’s when I saw the full name of Sweet Bistro . That’s also when my daughter saw a mini pineapple upside-down cake and wanted it as her treat. We decided not to stay and pay $10 for the cake, plus tip, plus tax, plus all that ambiance lost on kids, plus getting home waaaayyyy after bed-time. We opted, instead, for cookies, M & M’s, and egg-shaped chocolate…

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What is better than fresh home-made bread huh ??!! This is simple and easy to make bread from Ireland. This Irish bread is also known as “Soda Bread”, crusty on the outside and cake-like tender on the inside. Irish bread is served routinely at Irish meals, from breakfast to high tea. The rounded slices make them tasty partners for tea, soup, sandwich, or eggs. You can also apply them with butter, honey, or marmalade. Ingredients:- 1 cup All-Purpose Flour 2 cups Wheat Flour 2 tbsp Brown Sugar 1 tsp Salt 1 tsp Baking Soda 2 tbsp Butter, room temperature 1-1/4 cup Buttermilk 1 tbsp Milk Method:- 1. Preheat oven on 375 degrees. 2. In large bowl, mix all-purpose flour, wheat flour, brown sugar, salt, and baking soda. 3. Add room temperature butter. The mixture should resemble the coarse crumbs. 4. Add buttermilk and stir, only enough to moisten dry ingredients. 5. With floured hands, shape dough into a flat ball about 2 inches high. 6. Put on greased baking sheet and apply milk with pastry brush on top of the bread. 7. Take sharp knife and shallow an X in the top …

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Homemade Salt and Brown Sugar Scrub Scrub-a-dub-dub.  During summer when you bare more skin than usual, exfoliation is a must. I love pampering myself in the bath as much as any girl. But I hate forking out big bucks for those high-end salt and sugar scrubs. I’ve seen scrubs sell for as little as $6 in drugstores and for as much as $40 in department stores. I make my own bath scrub  for … get this … about $1. It smells just as good if not better than the overpriced, mass-produced versions, and it works just as well. In addition, it contains no animal ingredients, no nasty chemicals and no artifical colorings. Plus, it’s tested on humans – namely on me – and not on animals. My upcoming cookbook includes a goof-proof bath scrub “recipe” with exact amounts, but to tide you over, here are some pointers for improvisation.  Try making your…

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