Family | Easy Delicious Recipes

2008 Dr. Loosen rziger Wrzgarten Riesling Sptlese, Mosel, Germany

September 3, 2010 – 1:46 am | by admin

There are a few categories of wine that qualify for the designation of “I just don’t drink nearly enough of this stuff” in my house, and one of the top candidates is German Riesling. When it’s good, it’s just so damn good. It goes so well with food, and it makes you happy. What’s not to love? Of course, to the uninitiated (and that applied to me about six years ago) it can be an intimidating landscape to navigate. The inscrutable labels, the different levels of sweetness, the unfamiliar quality designations — they all contribute to an unease for many wine lovers that I remember well. Luckily, I got over my fear and learned enough to navigate my way through the forest of umlauts and hard consonants, and have been rewarded with experiencing some of the most delicious wines on the planet. This particular bottle is a near-perfect example of everything good that German Riesling has to offer, thanks to its legendary producer, fantastic vineyard site, and classic flavors. The name on the label is one of the most well known …

This Post was extracted from New Vegetarian Recipes
Go here to see the original and read more: 2008 Dr. Loosen rziger Wrzgarten Riesling Sptlese, Mosel, Germany

Tags: consonants, designations, europe, family, flavors, german, loosen, quality, riesling, riverbanks, sptlese, vineyard, vineyards

No Comments | Posted in » Cooking Food

Meet & Eat: Sarah Kuo, Serious Eats Intern

September 1, 2010 – 2:00 pm | by admin

[Photograph: Sarah Kuo] Name: Sarah Kuo Location: Originally down south in Austin, Texas but currently in NYC Occupation: Accountant by trade, Serious Eats intern by heart Website: thebakinasian.wordpress.com Guilty pleasures? If it has sucrose and butter in it, I will most likely consume it. If I haven’t already. But if I had to narrow it down to one item, the oatmeal raisin cookies from Levain Bakery in NYC. It’s like the size of a newborn baby—a newborn baby made of butter, sugar, oats, and raisins. I’d totally go all gerbil on that thing if I gave birth to that. Describe your perfect meal. I’ve often thought about the answer to this question, just in case I ever find myself in the clink. So here it goes. Well, for an appetizer I’d start off kind of light: an all-you-can-eat 12-dish Indian buffet spread. Then I’d fly Daniel Boulud down for the day and make him cook me whatever I’m in the mood for. (Sorry Daniel, but this is my fantasy.) Then for dessert I’d end with half a dozen oatmeal raisin and half a dozen chocolate chip walnut cookies from Levain. Yeah, I know that’s a lot of…

This Post was extracted from Serious Eats
See the original post here and read more: Meet & Eat: Sarah Kuo, Serious Eats Intern

Tags: austin, bakery, family, guilty, oatmeal, phoenix, photograph, pizzeria-bianco, pleasures, serious-eats-, texas

No Comments | Posted in » On And Off, food

French in a Flash: 5 Heads of Garlic Roast Chicken

August 26, 2010 – 9:15 pm | by admin

From Recipes [ Photographs: Kerry Saretsky ] I hate summertime. Loathe it. So when I see the date is August 26, I know there’s only a handful of days left until September, and even though September is technically summer—come on, we all know that it’s fall. It’s when all the fall stuff starts to happen: back to school, super-thick fashion magazines, and apple season. It’s my favorite month. Suddenly, the wheels all start to turn again. Everyone is back from vacation, schedules become routine, and the hectic part of life reemerges. Fall is not only a change of mindset, but a change of “mouthset.” I’m done with my summertime grazing of tomatoes (the season’s only redeeming feature) and seafood. Fall requires dinnertime, and what I call “feature meals”—a sort of culinary centerpiece around which everyone can huddle for a quick hour in the evening, amid the resurrection of homework and emails and schedules. It’s the kind of meal that wafts upstairs from the oven; a magnet that calls “dinnertime” without your having too. It’s comfort food. That is where 5 Heads of Garlic Roast Chicken comes in. I’ve always been an ardent admirer of the rotisserie chickens you find on the streets in Paris, and I always seek to achieve the same burnished gloss…

This Post was extracted from Serious Eats
See the original post here and read more: French in a Flash: 5 Heads of Garlic Roast Chicken

Tags: cloves, creator, family, kerry, kerry-saretsky, recipes, result, roasting, summertime, the-chicken, under-the-skin, wine

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

NYC Challah Bread: 5 Loaves We Love

August 26, 2010 – 10:26 am | by admin

From Serious Eats: New York VIEW SLIDESHOW: NYC Challah Bread: 5 Loaves We Love [ Photographs: Robyn Lee ] For as many years as I can remember, my family and I have performed weekly Shabbat (Sabbath) rituals in our home on Friday nights. We don’t keep kosher, or cease surfing the web or texting on Saturdays. But once a week we try to come together over a home-cooked meal, light candles and drink Manischewitz (the wine only a Jew could love), and break open a loaf of challah . Challah is one of my favorite traditional Jewish foods. A braided loaf of eggy white bread, sometimes topped with sesame or poppy seeds, makes an appearance at most special meals. The typical loaf has three ropes braided together; sometimes for the most important holidays, a circular raisin-studded loaf is prepared. Growing up in New York City, I’ve come across countless bakeries that prepare or stock fresh challah. But finding a great loaf is not easy . A perfect challah has, in my opinion, the following characteristics: a crackly outer shell , with a deep mahogany color. Its interior has a great…

This Post was extracted from Vegetarian Recipes Blog
Go here to see the original and read more: NYC Challah Bread: 5 Loaves We Love

Tags: challah, color, deeply-flavored, family, goodness, light, saturdays, silver-moon, slideshow, wine

No Comments | Posted in » Cooking Food

The United States of Pizza: Delaware

August 22, 2010 – 11:00 pm | by admin

From Slice I don’t want to ruffle the feathers of any of you Blue Hens out there, but I’m going to have to say that most people outside Delaware don’t know much about the place. This isn’t the usual NYC provincialism talking here. I’ve lived all over the country, and no matter where I’ve lived before — Massachusetts, Kansas, Oregon — First Staters have managed to stay off the radar of the country at large. Except for Joe Biden — maybe not the kind of attention you want …? No, the state seems to exercise its influence in more subtle ways: It didn’t fire the first shot in the American Revolution, but, as every schoolchild learns, it was the first state to ratify the Constitution. It’s home to a rather large chemical manufacturer whose products you likely use every day without thinking about. And, if you’re like most Americans, you probably grudgingly send a payment there each month. The pizza culture in Delaware seems to follow that MO, too. You never really hear that much about it outside the state, but when you do a little digging, you come up with some nuggets. What follows are the nuggets that Slice–Serious …

This Post was extracted from Serious Eats
See the original post here and read more: The United States of Pizza: Delaware

Tags: blue, city, credit-card, family, feathers, food, governor, journal, kansas, pizza, recipes, result, street, summer

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

French in a Flash (Classic): Profiteroles

August 19, 2010 – 9:30 pm | by admin

From Recipes [ Photographs: Kerry Saretsky ] I read every comment posted on my recipes, for better or for worse. And I noticed that some of them said things along the lines of, “Thanks Kerry, we like this pissaladière pasta , but how do I make pissaladière?” And that was one of my original goals for this column: to show people how to make French food fast, and easy. And what is French food without the classics? So, here is the first is the series of canonical French classics, without the fuss, that I will be peppering into French in a Flash. I begin with the end: dessert. French pastries are legendary, and, for the most part, they are best left to patisseries. I find nothing wrong with buying a beautiful tart on the way home from the subway. But some French baking is so easy, and so different from what we’re used to making, that things like profiteroles become homemade pantry-staple bombshells. All it takes to make the world’s most elegant ice cream sandwich is flour, butter, water, and eggs. French food may be fabulous, but it’s hardly exotic or esoteric to the American pantry. Add chocolate chips and store-bought ice cream, and you’re done. Though the classic is vanilla, I can’t resist strawberry ice…

This Post was extracted from Serious Eats
See the original post here and read more: French in a Flash (Classic): Profiteroles

Tags: along-the-lines, classics, cream, creator, dessert, eggs, family, french, profiteroles, recipes, Staple, subway

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

Magic Kingdom- Magic Cupcakes

August 19, 2010 – 3:46 am | by admin

A Review of Walt Disney World’s Magic Kingdom Vanilla Cupcakes by Klassy Kakes Back in November 2009, I ate a vanilla cupcake in Walt Disney World’s Magic Kingdom theme park. The Main Street Bakery offers several tempting treats. Little did I realize that it would become my holy grail of vanilla cupcakes. My first bite, a cross section cut cleanly with a knife (as all cupcakes should be thoughtfully sampled), was rather unimpressive. As I sipped my coffee and visited with my brother, I just had to take another bite- this time just the cake (as all second bites should be) – hmmm, pound cake. O.k. it’s not some super crazy gourmet specialty flavor. In fact, vanilla is not even my favorite cupcake flavor. So, on to the next dessert- chocolate cake. But the cupcake kept calling me to taste it again. My third bite was a pinch of the frosting (yes, as all 3rd bites should be) – medium consistency, sweet, buttery, typical vanilla buttercream. More coffee. Hmm, maybe I needed to taste the cake and frosting together again- a small bite, not with knife, a natural mouth bite (as all 4th bites should be). …

This Post was extracted from Roasted Chicken Recipes
Read more from the original source: Magic Kingdom- Magic Cupcakes

Tags: cake, cupcake, disney, driver, family, Mickey, time, vanilla, wedding

No Comments | Posted in » Cooking Food

Happy Birthday, Happy Dog’s Life

August 9, 2010 – 11:02 am | by admin

On August 4th, 2010 , two celebrations occurred in honor of one very special, little ” snaggletoothed shelter pup .” ( “Snaggletoothed shelter pup” is how I jokingly refer to Chooey , if you have not figured that out by now ) My mom baked a dog-friendly cake that represented both occasions. But before I get to that, let me make two statements to avoid any confusion : 1.) No, I did not bake the cake. Believe it. I am not much of a baker anymore. 2.) Yes, the cake was 100% dog-friendly. No “dog toxic ingredients” to be found . Celebration #1: Chooey’s 1-year anniversary of being adopted and living a “Happy Dog’s Life.” We adopted her on July 3rd, 2009 , so this celebration was a little late. Celebration #2: According to the veterinarian, Chooey’s estimated age when we adopted her was already 1. So, the veterinarian and shelter employees chose August 4th as her birthday – August 4th is the official birthday celebration date from how on And since my family gets way too caught up in birthdays ( whether they be for humans or animals ), there were lots of presents. Chooey was intrigued, for sure . …And apparently there were many photographs taken of me in the background, donning my pajamas. Oh well. **Happy 2nd birthday …

This Post was extracted from VeggieGirl
See the original post here and read more: Happy Birthday, Happy Dog’s Life

Tags: bake-the-cake, cake, celebration, family, jokingly-refer, mom, pup, the-background, their-birthdays, two-statements, years-together

No Comments | Posted in » On And Off

Union Jack Pub: Chicago Deep Dish, in an English Pub, in Indianapolis

August 6, 2010 – 10:33 am | by admin

From Slice Union Jack 924 Broad Ripple Aveneu, Indianapolis IN 46220; map ); 317-257-4343; unionjackpub-broadripple.com Pizza Style: deep dish Oven Type: Gas The Skinny: Quite the opposite—a deep, deep pie brimming with oodles of cheese, a sweet sauce, and generous toppings. Needs to be ordered well-done, however Price: 10-inch deep dish pie, $13.35 to $18.35; 14-inch deep dish, $17.75 to $26.75 The first time I tried Union Jack pizza it was under less-than-ideal circumstances. My girlfriend ordered me a pie, froze it overnight, and flew it back from Indianapolis to NYC. She was visiting her family in Indy, and, having grown up eating Union Jack pizza, she wanted me to try it. I didn’t know what to expect when I saw the box for the first time. It had a shield with a Union Jack flag emblazoned on it, and I imagined some sort of ungodly concoction within like a bangers-and-mash pizza or perhaps a full English breakfast pizza . The English are known for their pubs. Their pizza? Not so much. I was thus rather dubious that a place called the Union Jack Pub would turn out a pie worth eating, let alone taking up luggage space. We …

This Post was extracted from New Vegetarian Recipes
Read more from the original source: Union Jack Pub: Chicago Deep Dish, in an English Pub, in Indianapolis

Tags: broad, cheese, chicago, family, indianapolis, kitchen, ripple, utf

No Comments | Posted in » Cooking Food

Free cupcakes Saturday at Susie Cakes in Newport Beach, California

August 5, 2010 – 9:58 pm | by admin

From The Orange County Register food blog Fast Food Maven : SusieCakes, the bakery specializing in home-style pastries, cupcakes, cookies, is celebrating its fourth birthday in all Southern California locations on Saturday, Aug. 7. The bakeshop is inviting everyone to join in on the celebration that will feature a DJ spinning classic tunes, kid-friendly activities like balloon art and retro pricing on select products. Specials include lower pricing on cookies, such as 40 cents for chocolate chip, snicker-doodles and iced molasses. The chain’s only Orange County location is in Newport Beach. Freebie alert: The first 100 customers to show up between 1 p.m. and 4 p.m. will receive a box of four mini cupcakes. And for those who can’t make the birthday party, Susie Cakes is holding a contest on its Facebook page . Submit a photo of you or a family member with a birthday cake and the photo that receives the most ‘likes’ by Aug. 31 wins a one-year membership to their Cake-of-the-Month Club. Susie Cakes, 2043 Westcliff Dr. #104, Newport Beach,. Phone: (949) 646-6881.

This article was extracted from Cupcakes Take The Cake
See the original post here and read more: Free cupcakes Saturday at Susie Cakes in Newport Beach, California

Tags: balloon, cake, california, chocolate, county, cupcake giveaways, doodles, family, food, month, newport, orange, orange-county, result