From Recipes
This Post was extracted from Serious Eats
Go here to see the original and read more: Cook the Book: Veal and Peppers
Tags: book, garlic, peppers, photograph, radiators, recipes, result, richly-flavored, skillet, taste, veal, wine
It was Pancake Day ( Shrove Tuesday ) yesterday.
Tags: batter, burgers, dimes, fries, heavens, maple, pancakes, skillet, time-the-ladle
Dessert 1/30 Pineapple Skillet Upside-Down Cake A perennial breakfast favorite around here, made with whatever fruit happens to be on hand… Pineapple Skillet Upside-Down Cake (serves 6 tablespoons soy margarine 1/2 cup packed dark-brown sugar 3 cups cubed (or sliced) pineapple 3/4 cup all-purpose flour 3/4 cup whole wheat flour (or additional all-purpose flour) 1/2 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon baking powder 3/4 cup white (non-bone char) sugar 1 tbs. ground flax mixed with 1 tbs. water 3/4 cup soy yogurt Preheat oven to 375 degrees and position rack in the middle. In a small bowl mix the flax seed and water and set aside. Melt the soy margarine in a 10-inch cast-iron skillet over medium heat, swirl it until it turns nut-brown, then pour it in a bowl. Without wiping it out, sprinkle the brown sugar evenly over the bottom of the skillet and then place the pineapple in an even layer. In a bowl, whisk the flours, salt and baking soda and powder. In a separate bowl, whisk the white sugar into the browned soy margarine until thoroughly combined. Whisk in the flax seed mixture and then the soy yogurt. Add the wet ingredients to the dry ones and whisk until…
This Post was extracted from The Vegetarian Recipes
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Tags: cooking, cup-all-purpose, i like natural food, pineapple, pour-the-batter, recipe, skillet, wiping-it-out
Well, anything from the James Beard Foundation has to be good, but this sounds so intreguing! The recipe says to substitue trout for bluefish if you can not get bluefish. Anyway, look at this! This is too much like fun finding these recipes. Smoked Bluefish with Potato Pancakes, Greek Yogurt, and Dill Jason Weiner, Almond , Bridgehampton, NY and NYC While chef Jason Weiner smokes his own bluefish to serve with these pancakes and dill yogurt, you can purchase it at specialty stores. Smoked trout makes a delicious substitute. Yield: 8 to 10 servings Ingredients: 2 to 3 medium potatoes (a little less than a pound), peeled and cut into large chunks 2 tablespoons milk 2 tablespoons flour, sifted 2 whole eggs 3 egg whites 4 teaspoons crème fraîche 8 tablespoons butter 2 cups Greek yogurt 1/4 cup minced red onion 1/4 cup chopped dill 2 tablespoons water Zest and juice of 1 lemon Salt and white pepper to taste Pinch sugar 1 pound mild smoked fish, such as bluefish or trout Chives, roughly chopped Method: To prepare the pancakes : Boil the potatoes in salted water until tender, about 20 minutes. Drain and mash the potatoes with the milk, making sure there are no lumps. Let cool. Once cool, mix the flour into the potatoes. Add the whole eggs one at a time, mixing well after…
This Post was extracted from New Vegetarian Recipes
Read more from the original source: Smoked Bluefish with Potato Pancake
Tags: bluefish, boise-foodie, consistency, dance, fast cooking, fish, food, James Beard, jason-weiner, potato-pancake, potato-pancakes, skillet, smoked-bluefish, until-the-edges, yogurt
From Recipes Mexican eggs. [ Photograph: Robin Bellinger ] Shopping List 7 eggs (pro-rated): $1.40 5 tortillas (pro-rated): $0.90 Cilantro (pro-rated): $0.50 1 small onion: $0.25 3 ounces Monterey jack: $0.75 1 cup instant refried beans: $0.25 1 pound potatoes: $1.00 Pantry items: Oil, salt, pepper, garlic, cumin, salsa (optional). Total cost (for 4 portions): $5.05 For years I called this dish chilaquiles, migas, and then huevos rancheros before throwing my hands up and settling on Mexican eggs . It’s a favorite last minute dinner for us, combining as it does ease and speed of preparation with delicious tortillas and cheese. We ate it no fewer than four nights in busy December. If you have tortilla chips on hand, you needn’t fry your own. Take two cups of crushed tortilla chips (about 4 ounces); scramble half of them into the eggs before cooking and stir the rest in with the final addition of cheese. Of course, you can also bake corn tortilla strips brushed with a little oil in a 400 degree oven for about 10 minutes, a healthier and only slightly less yummy alternative. On the night pictured I served the eggs with aggressively roasted potatoes and instant refried beans, an experimental purchase from my favorite natural grocery store. I can’t say I’d…
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Tags: cheese, cooking, daughter, eggs, middle, night, onions, recipes, rest, robin-bellinger, skillet, tortillas
From Recipes “The final color will depend on what kind of chiles you use.” [ Photograph: Nick Kindelsperger ] I love big holiday meals as much as the next guy—pass the mashed potatoes and macoroni and cheese please!—but that’s just not the way I usually eat during a normal week. My wife and I honestly go through spice and citrus withdrawal when we head home to visit our families. There is something about the balance of chiles and citrus that sets off some brain receptor that calms my soul. For our first meal back, I whipped up this quick and fiery Indian curry from Food & Wine just to set everything right with the world. With heat from both dried and fresh chiles, the spicy dish is appropriately hot while also being layered and complex. I initially wondered if the coconut milk would make the dish too heavy, but thankfully there is just enough lemon juice added at the end to cut through the thick sauce. The final color will depend on what kind of chiles you use. While the original recipe calls for some small fresh red chiles—which would have colored the dish a dark red—all …
This Post was extracted from Serious Eats
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Tags: chicken, coconut, dish, indian, pass-the-mashed, recipes, skillet, spicy-chicken, spoon-the-sauce, the-chicken, water
From Recipes [ Photograph: Robin Bellinger ] I don’t love French toast, but as soon as I saw Melissa Clark’s challah-based recipe for apple-gruyère French toast with red onion, I knew I had to try it. These are a few of my favorite things, indeed! She suggested it as a latke-alternative for Hanukkah, but it could just as easily be the centerpiece of any festive brunch. Having never made super-thick French toast like this before, I ended up burning the bottom pretty badly during the covered cooking stage. It still tasted delicious, but if you are inexperienced and plan to make this for company you should probably do a test run first to see how the recipe works on your range and in your skillet. Even with one side burned, this basically tasted like a super-yummy grilled cheese. It’s so rich that you’ll want something acidic on the side; we had a simple cole slaw . If you want to gild the lily, Clark suggests topping with a fried egg Melissa Clark’s Apple-Gruyère French Toast with Red Onion Ingredients Two 1 3/4-inch-thick slices challah bread from middle of loaf 2 ounces grated Gruyère cheese (about 3/4 cup) 1/4 small red onion, very thinly sliced (I …
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Read more from the original source: Sunday Brunch: Apple-Gruyère French Toast
Tags: centerpiece, cooking, daughter, french, half-the-apple, half-the-cheese, lower-the-flame, melissa-clark, recipes, robin-bellinger, skillet, sure-the-bottom, work
From Recipes I initially picked out this recipe because it looked awfully similar to Korean scallion pancakes, a dish I’ve made a few times before. This recipe from Gourmet added some sweet potato and a little kimchi, which I figured would perk up the dish a bit—but I wasn’t expecting this . They taste less like traditional Korean scallion pancakes and more like hash browns with serious attitude. The flour in the mix helps protect the sweet potatoes from the intense heat so they come out golden brown and crisp, instead of burned and black. That intense flavor comes from the overload of kimchi, scallion, and serrano. (I’m surprised it all fit.) They make sure each bite is packed full of flavor and layered with spice. The dipping sauce, which is acidic and slightly sweet, provides a slight relief. I’m not sure if the pancakes are meant as a side dish or what, but they’re addictive either way. Sweet Potato and Kimchi Pancakes – serves 6 to 8 – Adapted from Gourmet. Ingredients 1 pound of sweet potatoes, peeled, cut into matchsticks 1 cup kimchi, thinly sliced 1 1/2 teaspoons garlic, finely chopped 1 1/2 tablespoons serrano chiles, stemmed and sliced 1 cup scallions, thinly sliced 1 egg, lightly beaten 1 teaspoon kosher salt 3/4 cup all-purpose…
This Post was extracted from Serious Eats
Go here to see the original and read more: Dinner Tonight: Sweet Potato and Kimchi Pancakes
Tags: combine-the-soy, dipping, fill-it-halfway, food, kimchi-pancakes, pancakes, recipe, recipes, skillet, sweet-potato
I had some rolls like these in a restaurant once. Just after I placed an order for a ribeye steak and macaroni and cheese (excessive much?) the waiter brought a small iron skillet of bread to our table. They were warm, soft dinner rolls with the most delectable rosemary flavor and I couldn’t control myself. Within seconds, the rolls were gone and I was frantically scanning the restaurant for our waiter so I could request some more, which I eventually did. Three iron skillets of bread later, I was wishing I could cancel the steak and noodles. I’d eaten so many rolls, I smelled like rosemary for days. People kept stopping me, asking which Aveda product I was wearing. I duplicated these rolls the other day using—brace yourselves—basic frozen dinner rolls. The star of this show is really the rosemary (and another surprise ingredient; stay tuned) and I actually find the texture and flavor of rolls from frozen dough to be not bad at all! But if you’re a from scratch purist, you can substitute your own homemade dough or use the dough from my cinnamon rolls . Anything will do! Let’s make ‘em, baby.
This Post was extracted from Roasted Chicken Recipes
Read more from the original source: Buttered Rosemary Rolls
Tags: cooking, excessive-much, flickr, life, miscellaneous, oven, pioneer woman, restaurant, rosemary, skillet, surprise, waiter
No, it’s not my recipe. It’s Julie Hasson’s recipe, and we love it! We have been eating very simply these days (between guests) and this recipe just seems to be the ticket when you want something quick, tasty, simple and versatile. Even my picky brother-in-law liked it! I really like this recipe when made with medium-firm tofu pressed for 1 hour in the Tofu Xpress gadget that I blogged about here , and Julie blogged about here . The tofu is firm, and yet has a silky texture that really “feels” like scrambled egg! Medium-firm tofu pressed for 1 hour . In the recipe below, I have given you some notes about some slight changes in the recipe if you use 16 oz. of medium firm tofu pressed for 1 hour in the Tofu Xpress , which results in about 8.2 oz. firm, but smooth and silky, tofu. We had Julie’s Tofu Scramble over steamed asparagus for dinner the other night– very satisfying! Cooking the tofu Printable Recipe JULIE HASSON’S YUMMY TOFU SCRAMBLE (WITH BRYANNA’S NOTES, ETC.) Servings: 4 …
This Post was extracted from Vegetarian Recipes Online
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Tags: brunch, bryanna-clark, century-table, nutrition-facts, Nutritional, pressed, recipe, scramble, skillet, Vegan Super Recipes
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