EasyDeliciousRecipes.com

Market Matters- Green Garlic, Leek & Goat Cheese Soufflé

It’s Sunday, time for another Market Matters from the Hollywood Farmers Market. Today I set my sights on green garlic, which is the immature bulb and stalk of the garlic you know and love. It only makes an appearance for a brief time in spring. I was determined to get my hands on some today. The market did not disappoint either. I came home with a couple of big bunches. How lucky is that? Speaking of lucky, I don’t know what’s happening to me. I think I am on a roll! Because the food I have been presenting lately has really inspired me. I think I have upped my game here at SippitySup . I am a pretty good cook. But I am what I consider a casual cook. But some of this fare lately; it seems downright fancy! What’s gotten into me? I might get used to sacheying around the blogosphere like a real cook. Something’s got to give though… there’s a flop in my future. I can feel it. But not today. I made soufflé, or rather soufflés – 8 perfect little individual-sized Green Garlic, Leek & Goat Cheese Soufflés . Not only were they not a flop, they weren’t flat either. …

This article was extracted from Sippity Sup
Go here to see the original and read more: Market Matters- Green Garlic, Leek & Goat Cheese Soufflé

Tags: acronym-title, cook, flour, green-garlic, hollywood, leeks, lunch, mixture, oven, ramekins, white

Cook the Book: Chicken with Nutmeg

From Recipes “The chicken was intensely satisfying (as all roasted chickens are) but had a little more going on than usual.” [Photograph: Caroline Russock] When I opened Italian Easy by Rose Gray and Ruth Rogers the page that I landed on happened to be this recipe for Chicken with Nutmeg —I was immediately sold. I’ve roasted hundreds of chickens with white wine and lemon, but nutmeg had never crossed my mind. I’m certainly not one to shy away from nutmeg in savory situations, but with chicken? The combination was positively genius, one that I wished I had come up with on my own. While seasoning the chicken with lots of grated nutmeg, I was a little afraid the flavor would be overpowering but once the chicken was out of the oven, the nutmeg flavor had become far less pronounced. Mixed with the tart white wine and lemon juice and countered by the fatty prosciutto, the nutmeg provided a warming, but not over-the-top background note. The chicken was intensely satisfying (as all roasted chickens are) but had a little more going on than usual. The next time I roast a chicken, nutmeg will certainly be involved—perhaps even more than the called-for amount in this recipe. Chicken and nutmeg clearly have…

This Post was extracted from Serious Eats
Read more from the original source: Cook the Book: Chicken with Nutmeg

Tags: chickens, lemon, mind, nutmeg, oven, recipe, rogers, rose, ruth

Sunday Brunch: Simply Perfect Quiche

From Recipes [Photo: Robin Bellinger] Until I made onion custard pie on a whim last fall, I didn’t even know that I liked quiche. Now I adore it. Having finally acquired a proper porcelain quiche dish, I christened it with Tartine’s recipe, which is, unsurprisingly, simple but perfect. The incorporation of crème fraîche makes the custard irresistibly tastier and fluffier, almost like a savory dessert. Keeping the flavoring to thyme, salt, and pepper allows you really to appreciate the eggs and crust. This crust baked up better than any I have made before (including previous attempts at the same recipe for sweet pies, which were, mysteriously, far less successful). It was easier to handle and flakier once baked. Should my new quiche dish get the credit for these tender-crisp and buttery brown layers? No, I finally realized—most of my recipes for crust make two 10-ouce disks of dough, but this recipe makes two 16-ounce disks. That’s a lot more crust! You can, of course, use any unsweetened pastry crust to make quiche, but I thought this generous recipe worked particularly well. I served the quiche last weekend with a citrus salad inspired by Blue Eggs and Yellow Tomatoes : arrange the …

This Post was extracted from Serious Eats
See the original post here and read more: Sunday Brunch: Simply Perfect Quiche

Tags: attempts, butter, custard, dish, dough, food, incorporation, onion, oven, pepper, photo, Pies, salt, whim

Meat & Potatoes: Neeps and Tattie-Cakes with Braised Short Ribs

Neeps and Tatties . That did not come out of my brain. But I have had them on the brain ever since I first read about them over at The Daily Spud . It seems Neeps and Tatties are a traditional Scotish favorite, though my version is hardly traditional. I am sure you can guess that the Tatties are taters. Actualy potatoes. But Neeps may be new to you. If so I hope the name makes you smile as much as it does me. Especially when said in conjunction with Tatties! Neeps and Tatties . I dare not say where my mind goes when I hear that phrase. But where my mind should be going is to the Scotish turnip, or what we would call a rutabaga. Because that’s what a Neep is.

Tags: autumn, chicken, flour, food, oven, pepper, remove-the-pot, scotish, texture, winter, zinfandel

Gougeres

I promise you these little, French appetizers will make anyone, I mean anyone , fall in love with you today. Filled with melting, nutty Gruyere cheese hot from the oven, Gougeres (pronounced Goo-jaire) will heat up your love life. These are not healthy or diet-friendly. They are an indulgence to have with your special someone and two glasses of champagne. Gougeres Servings: Makes 3 dozen Time: 30 minutes active; about one hour total Price: ~$10.85 total; ~$0.30 per serving Nutrition (per serving): Calories: 79 Visit link: Gougeres

This Post was extracted from New Vegetarian Recipes
See the original post here and read more: Gougeres

Tags: appetizer, appetizers, champagne, french, glasses, goo-jaire, love, oven, per-serving, special

Cook the Book: Hazelnut Poppy Seed Cookies

From Recipes [Photograph: Caroline Russock] Sometimes you are just on a roll and yesterday my roll involved baking copious amounts of cookies. After I finished baking Thomas Keller’s Chocolate Chip Cookies , I decided to use my preheated oven to bake up another batch, this time Hazelnut Poppy Seed Cookies from The Grand Central Baking Book by Piper Davis and Ellen Jackson. The first order of business was to toast and peel the hazelnuts, which proved to be easier said than done. I had opted to buy the less expensive hazelnuts (also sold as filberts) with their skins still intact. As per the book’s instructions I laid them out on a sheet pan and roasted them at 350

Tags: baking, baking-book, butter, chocolate, cookies, dough, grand central, hazelnuts, oven, piper-davis, poppy, recipes, skins, vanilla

Sweet Treats: Chocolate Peanut Butter Swirl Cheesecake

If you are anything like me, this is the perfect dessert for this time of year. It’s the first week of February and every time I step outside I shiver with delight at the winter wonderland of sparkling snow and am thrilled anew by my frosty puffs of breath as I sit in my car in my pjs waiting for my children. All the holiday bills were paid before the first toy broke and I am five pounds below my goal weight. OK this is actually the perfect dessert to snarf after waking up from that dream. And what a dream it is. Because February is just the worst: it’s cold, I’m crabby, I’m fat and I’m broke (and fat) and as a bonus, the kids get the last week of the month off. Yaaaay! So seriously, if you are anything like me, this is the perfect dessert. Put on your yoga pants, grab a fork and turn on Bravo. Spring will be here in just 3 months. Julie’s Chocolate Peanut Butter Swirl Cheesecake adapted from The Whimsical Bakehouse by Kaye Hanson and Liv Hanson because I’m not crazy…

This Post was extracted from Frugal Feasts
See the original post here and read more: Sweet Treats: Chocolate Peanut Butter Swirl Cheesecake

Tags: bowl, cheesecake, children, crust, food, holiday, oven, sweet treats, time, winter, yoga

Cooking Class: Shortcut scalloped potatoes

Cooking Class: Shortcut scalloped potatoes This creamy comfort food neednt be for special occasions only. Partially cooking spuds before baking means they require just 30 minutes in the oven From: chatelaine Views: 21 4 ratings Time: 02:32 More in Howto & Style

Tags: before-baking, cooking, cooking-class, creamy, creamy-comfort, food, oven, recipes, shortcut

Baked Chicken Drumsticks Recipe with Dijon Mustard & Ancho Chile Pepper Sauce

When the times get tough, the tough turn to chicken drumsticks. At 99 cents per pound, I simply couldn’t resist these dark meat, Henry VIII-esque treats. In fact, I bought four “family-size” packages of them to store in my freezer. That means, of course, that you might be seeing more drumstick recipes over the next few months. Bear with me. As I mentioned in my post on Dijon & Thyme Roasted Drumsticks , I am willing to get into an arm-wrestle with my kids over the usual two drumsticks that accompany a roasted chicken. With a recipe full of drumsticks, I don’t have to share. That’s the only child in me screaming to break through the mummy-facade of “let’s take turns” and “hands are not for hitting” mantras. In an attempt to maintain some semblance of order in my New Year’s resolution list and live up to the recipes provided by fellow bloggers in New Year’s Recipes for Weight Loss & Healthy Living , I decided to bake rather than fry. After dipping each drumstick in a musky, sweet blend of buttermilk, honey, Dijon, and ancho chile powder, I dredged them in a crunchy panko breadcrumb mixture. Preheating a baking sheet in a hot oven for several minutes insures a sweet sizzling sound when the…

This Post was extracted from Cookin’ Canuck
See the original post here and read more: Baked Chicken Drumsticks Recipe with Dijon Mustard & Ancho Chile Pepper Sauce

Tags: baked-chicken, baking-sheet, cooking, dijon-mustard, food, kids, oven, recipes, sauce, skin, weight loss, white

FINALLY! NO-KNEAD, CRUSTY ALMOST-ALL WHOLE WHEAT ARTISAN BREAD BAKED IN A POT!

Over the last few months, in between other projects, I have been trying to make a whole wheat, crusty, no-knead artisan loaf that I can be really proud of (like my “whiter version” , which is only about 1/3rd whole wheat.) I’m not saying that this is the final version, but I think it’s pretty darn close! (Read more about the no-knead bread process and why it’s so good here and here .) As with my other recipe, I borrowed ideas and advice from a number of experts (see the text at the beginning of the recipe below), combined with my own tastes and experience. I don’t know if it is possible to make a really tempting whole wheat version of this type of bread solely with whole wheat flour. My early attempts were “grassy”-tasting and heavy. So, I used the proportions in Jeff Hertzberg’s and Zoë François’ recipe for “five-minute” no-knead, refrigerated for whole grain bread, with a few additions and changes. The proportions are slightly more than 3/4 whole wheat flour to slightly less than 1/4 unbleached white flour– not bad! The authors explained that “ In order to mix up dough that’s really …

This Post was extracted from Vegetarian Recipes Online
Read more from the original source: FINALLY! NO-KNEAD, CRUSTY ALMOST-ALL WHOLE WHEAT ARTISAN BREAD BAKED IN A POT!

Tags: bread, Cooking Healthy, oven, recipe, time, vegan, Vegan Delicious Recipes