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Gugelhupf

Do you want to lose some weight? Actually, this is not the case, if one of your friends is Sergei Borodkin, great pastry Chef from Israel. His weapon, his heavy artillery is bread and buns.
A few days ago I watched an excellent video on Tedx.com about overuse of the word ‘awesome’. They say there are, in fact, not so many awesome things in our life.
Well…
Sergei’s pastry is awesome. Actually, no. It’s AWESOME!
And I’ve got a great number of these splendid and, believe me, very tasty recipes. All you have to do is to check this blog from time to time for focaccia or, for example, chocolate brioche…
And meanwhile just enjoy this excellent Gugelhupf. It’s veeery tasty!
Gugelhupf is a southern German, Austrian, Swiss and Alsatian term for a marble cake, cooked of yeast. Combination of eggs, butter and sugar creates rich taste. In Jewish culinary, Gugelhupfhas has its analogue named ‘babka’.
Ingredients
flour - 400 g
yeast - 20 g
water - 80 ml
2 eggs
butter - 60 g
sugar - 60g
salt - 10 g
Stuffing:
cream - 80 g
butter - 50 g
bitter chocolate - 100 g
Instructions
Sift out flavour, add sugar and salt while stirring.
Add yeast, dissolved previously in water.
Add small chunks of cold butter and eggs then, while stirring.
Wrap in a cling film and let the dough rise at room temperature.
Prepare chocolate stuffing by dissolving chocolate and butter in cream.
Roll out the dough into thin rectangular layer, spread chocolate stuffing over it and roll the dough.
Cut the roll in 15-cm pieces and put in a circle into Gugelhupf baking dish, preliminary oiled and covered with flaked almonds.
Cover dish with towel and let the dough rise for around 20-30 minutes, then bake in the oven for 20 minutes at 180-200 degrees.

Mini burger platter (Chicken and Beef)

You can find almost everything in Hong-Kong with its diversity. There are restaurants of various nationalities, there are restaurants with beautiful sceneries opening from terraces, there are Michelin restaurants, restaurants of stars and famous people.
And in Kowloon near Tsim Sha Tsui underground station there’s hidden Charlie Brown Café that looks small outside, but is really big inside. I wish you could see, my dear reader, the excitement with which children and adults enter this restaurant. Old grandpas with grey hair say that it’s a part of many tourist routes, marked as must-see.
I was lucky to make shooting for this place. What a pleasure it was to watch small and big children – customers of my chef.
Ingredients
Chicken patty
90 gms ground chicken
1 egg
3.2 ml milk
2.5 gms bread crumbs
8 gms peeled shallots
0.12 gms thyme
0.08 gms parsley
A little salt, sugar and black pepper
Beef patty
90 gms ground beef
1 egg
2.6 ml milk
1.5 gms bread crumbs
10 gms chopped onion
0.5 gms garlic
0.08 gms thyme
A little salt, sugar and black pepper
Salad
10 gms mixed veggie
5 gms cherry tomato
5 gms balsamic vinegar
Potato Wedge
150 gms potato wedge
1 gm canjun powder
ketchup
For the mini rolls :
2 mini rolls
2 sliced tomato
1 sliced cucumber
2 sliced lettuce
2 pcs sweet pickles
butter
Instructions
Mix the 2 patties ingredients seperately
Cook the patties under grill till both sides turned golden, then into oven for 6 min. (180F)
Split the rolls and toast the cut surfaces lightly
Spread butter on the bottom halves
Add lettuce, 1 sliced tomato, 2 pcs sweet pickles and beef patty
Add lettuce, 1 sliced tomato & cucumber, and chicken patty
Finally, the top half of the roll

Lemon cookies - INQUIRY

So I have seen many various recipes throughout my search to make some lemon cookies today, all with about the same ingredients, and these seem to be very simple to make. My issue is, they all call for UNSALTED butter.. my butter is not. Is there any way to use the basic lemon cookie recipe, using the salted butter, and possibly modifiying the amount of sugar to compensate for the salted butter?

I appreciate any and all feedback.. and if you happen to have a lemon cookie recipe (using only fresh lemon, not extract) please feel free to share with me :) THANKS!!

Kitchen Gadgets

I was wondering if y'all could give me some advice regarding food processors and hand mixers. Primarily, I'm looking for recommendations for well made versions of either that would be good for a small kitchen. I'd also like your opinions on food processors vs. blenders as well as stand mixers vs. hand mixers (as some of the various department stores such as Wal-Mart have stand mixers for pretty cheap lately).

Microwave chocolate cake

Who's up for a group project?

Yesterday I was experimenting with microwave chocolate cakes and I decided to try a new thing. Most of the recipes I've seen call for eggs but I didn't have them so I tried something new:

1 part self-raising flour
1 part cocoa powder
1 part natural yogurt
sugar to taste (I guess no need if you use sweetened yogurt)

Microwave on high until it stops growing (depends on quantity).

I got a nice, somewhat moist crumbly texture, but I feel it can be improved.
Would anyone be willing to try this out and see what can be done different for a perfect result?
The idea is to make it easy, memorable and flexible for different quantities (instead of fixed measures).

Thanks!
They're not really bad yet, but they're no longer in that 'enjoyable-for-salad' state, and while they for sure can be used mashed or in a soup, I don't anticipate any dishes with that in the immediate future.see, my mom's married to a guy with his own produce so there's never a shortage of goodies, sometimes more than we know what to do with or give to friends- I've taken to dicing up stuff like spring onions, celery, zucchini and such other goodies and they keep awesomely well in the freezer, so whenever I do have the time to make soup I have already the goodies set to go... I guess what I'm asking here is what would be more advisable?

I don't think the carrots are in a state they will grate without difficulty, so my remaining options (since I don't want the trouble of it) is:

a) process them: I always do these with carrots before adding them to sauces, I was thinking of doing that, put them in a bad and freeze them, then add it to a soup for color flavor and a bit of 'body'. I think there should be no problem with this?

b) just dice them up in little chunks and freeze them, then just add that to an hypothetical future soup or mashed goodness.

Would that work? or do you guys have any other ideas for carrots that are a little too soft for grating?

Christmas dinner rituals

Hello, dear cooks. I come to you with an inquiry.

Every year on the first Saturday night in December, I host what I call "dinner with a Christmas tree." Meaning: I invite about 10 of my nearest and dearest friends to drive to my little tiny old creaky house in the country. We sit for about an hour enjoying appetizers and wine around the fire in the stove. Then we sit down and I serve a semi-formal dinner. Sometimes I follow a tradition such as a Hanukkah dinner with latkes and brisket. Other times I make a hearty wintertime meal like cassoulet or choucroute. I try to decorate the table accordingly. The Christmas tree twinkles in the corner of the room. It's festive without presents or obligations. This year is a combination of foods I like and that I think my guests will like too - advocaat (a Dutch eggnog made by me), garlicky roast beef with latkes, glazed carrots, panna cotta.

Once in a while I try to incorporate a small ritual or other element to make it memorable. When I had the Hanukkah dinner, I asked a friend to tell the story of the Festival of Lights; she went above and beyond by memorizing the prayer in Hebrew. I scattered gelt across the blue-and-silver table and we lit a sorta-menorah. Another year I handed out Christmas crackers and there was a lot of screeching and laughing as they exploded, and some of the prizes scattered all over the room.

My guest have known each other through good times (mostly) and some very bad times, where we have been there for each other. The list includes Christians, agnostics, gay, straight, single, married, Democrats, Republicans. We are our own inner circle. I would like to include a small, short... something. Maybe a Q&A. Maybe a small ritual that incorporates the holiday theme.

So I come to you this year and ask: what is a fun and simple tradition you might include in a non-denominational dinner to observe the season?

X-posted to food

Perfect Oreo Dessert

Ingredients:
1 package Oreos
½ stick butter
One 8 ounce pkg cream cheese, softened
1 small package vanilla instant pudding
One 8 ounce container of Cool Whip
3 cups milk
1 cup sugar

Steps:
Crush Oreos in a 9×13 pan (save a few for topping).
Melt butter and pour over Oreos.
Mix together pudding mix, milk, cream cheese, and sugar.
Fold in cool whip. Spread over Oreos.
Sprinkle remaining crushed Oreos on top.
Chill before serving.


Recipe credit here.

Pumpkin and Pecan Pie Pastry Braid

Looking for the perfect Thanksgiving dessert (or even, let's be real, breakfast)? Forget choosing between pumpkin pie and pecan pie, because I just combined them in this pastry braid!

You can even prepare this braid in advance: just complete all steps to assemble the braid, cover it with plastic wrap on the parchment-lined baking sheet, and refrigerate overnight. Set it out on the counter in the morning as the oven preheats, egg wash it, and then bake as usual. I included some photos below the recipe on my blog that show the process of marking and assembling a Raspberry Almond Braid to show the process of assembly. It's super easy to do, but a little fiddly to explain in just words. So click over if you need to see the photos.



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To read about my upcoming travels, advise me about what to do/WEAR in Chicago, and see more photos (include example process photos), please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake
Hello everyone! I was wondering if anyone had any really great bacon and cheddar potato recipes that use California baby gold potatoes? I have a bag and I'd like to use it up before it goes bad. I would like if the recipes do not have ranch or any eggs in the as I am allergic to them.

The only recipe I know of takes 10-12 hours in the slow cooker on low and obviously I do not have that kind of time before dinner tonight. If I was going to make that recipe in the oven does anyone know what temp and how long I'd need to cook them for?

Thanks!

Roasted Vegetables

I'm a big fan of roasted vegetables (potatoes, sweet potatoes, parsnips, carrots, garlic...). I know I have made them in the past and have gotten a really nice uniform, crispy exterior. Problem is, I can never figure out how to replicate that.

I've tried all sorts of temperatures from 350 to 450, with various amounts of turning every few minutes to barely turning at all, and I have yet to come across the perfect method.

Anyone have any tips?
It’s hard to imagine Ukrainian life without vareniki (or pierogi – the polish name). Some foreigners don’t understand why everybody in Ukraine are so obsessed with vareniki, cause according to them “they are just the dumpling-like pastry of unleavened dough with different stuffing”. But for Ukrainians vareniki are magic dish, I would say that they represent the Ukrainian soul – seemed to be simple outside but very rich and deep inside.
You can eat vareniki all day long – as the hot snacks (vareniki with potatoes, topped with fried salo bits – shkvarky and onions), as the main course (vareniki with meat, cabbage, mushrooms, beans and liver), as the desert (vareniki with cherry, cottage cheese, jam and berries topped with honey and sour cream).
There are also lazy vareniki in Ukrainian cuisine – but not because of Ukrainian ladies are lazy, they are just simpler and don’t take a lot of time to cook.
The shape of traditional Ukrainian varenik reminds a crescent. Ancient Ukrainians brought vareniki to the fields not only because they were nourishing food but also symbolized a good harvest.
There were others symbolic meanings of vareniki in the Slavic ancient world. For example, bridesmaids always brought vareniki at the second wedding day as a symbol of wellness in family. Ancient Ukrainians thought that vareniki were almost the medicine – so they were given to pregnant women. Vareniki with cottage cheese were the “best weapon” against evil ghosts.
It’s interesting to know, that vareniki have the origin in Turkish cuisine. But Ukrainians created a lot of recipes of vareniki so nowadays it is 100 percent Ukrainian dish. You may also know the traditional Russian dish – pelmeni (meat dumplings). The main difference between them are the size (pelmeni as usual are much smaller than vareniki) and also the staffing (pelmeni have meat stuffing and they can’t be sweet).
Ancient Ukrainians ate vareniki on special occasions – weddings, birthdays, Pancake Day, Christmas and Easter. At the Christmas feast vareniki with different stuffing meant the union of generations.
Nowadays Ukrainians like to have some divination with vareniki in Christmas time. It is quite simple – while Ukrainian women make a lot of vareniki with different stuffing, they put in several vareniki some sugar, salt, peppers, carrot and even coins! The person who finds sugar will have a “sweet” and successful year, salt – will have some troubles, peppers in vareniki means life’s changes, carrot means love and relationship (so single women were trying to make a lot of vareniki with carrots), coins will bring wellness and new project and maybe the broken tooth:)
Guess where you can find the monument of vareniki? In the Canadian city Glendon, Alberta, where immigrants from Ukraine created the unusual monument of vareniki (pierogi). The big 9 metros stone varenik weights at about 2700 kilos.
This huge love to vareniki proves the fact that Ukrainians are quite simple people who are hospitable, generous and like to share. Because nobody makes only one varenik! It always should be a huge plate of vareniki for every taste!
I guess every Ukrainian single woman knows the secret family recipe of how to make the tastiest vareniki. And she would like to treat you with the best vareniki ever, because except for the dough and stuffing they have positive energy of a hostess and her Ukrainian spirit. So be careful while trying the first serving of vareniki – they may cause addiction
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Pumpkin brownies - without chocolate

I was hoping someone could help me here. We were in Hawaii a few weeks ago and bought some pumpkin brownies. They were moist and delicious and, most importantly, without any chocolate. Sadly, I have not been able to find anything close in my searching.

Does anyone here have a really good pumpkin brownie recipe?

Drunken Pumpkin Gingerbread Snack Cake

Pumpkinnnn. Still on the pumpkin train.

This Drunken Pumpkin Gingerbread Snack Cake whips up quickly, but then sits overnight to let the flavors meld. It's a great holiday or company cake -- or a great Monday cake, let's be real. If you're not a huge fan of rum, feel free to substitute bourbon or whatever you enjoy -- or leave out the alcohol altogether.



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To read about places I'd love to live, chime in about how people survive living in cold places, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

PRESSURE COOKER that is

Hi folks some really interesting people and advice on here if I can be of help or confusion drop me a note

I'm looking for some advice on canning and pressure cookers looking an app 25 l pressure cooker and can't really decide between electric and hob based, I'm an induction guy by the way.

I

Oct. 2nd, 2014

What's for dinner, y'all? Inspire me!
Now sure about present time, but about 25 years ago you could buy this treat at every bakery department or store in Ukraine. They were about double the size compared to mine, no fresh berries, mixture of jam and grated nuts at the bottom and a mountain of whipped egg whites on top. Used to cost 22 kopijkas (small change in Ukraine). The name was "Korzynky" or "Koshychky" which is essencially "Baskets" in Ukrainian. Well, I have the commercial recipe, which I will share along with some changes we decided to make. Enjoy!
Foody Thursdays - Filled Tartlets
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Oh, you know. Just one of the best desserts I’ve ever tasted. NO BIG DEAL. These are so worth the time and energy to get them on your table. I highly recommend these for any special occasion, including Wednesday.

I took my pumpkin yeast dough and filled it with an insane mixture of butter, cinnamon, sugar, maple candied pecans, and magical unicorn dust. Well, that’s what it tastes like, anyway. Then I topped the rolls with this delectable pumpkin spice cream cheese icing. The result is a special fall dessert that would be perfect on a holiday table (but I'll eat it on any ol' table, thanks.)



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To read my musings on technology, read more about pumpkin rolls, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Pumpkin Cheesecake Cinnamon Rolls

These Pumpkin Cheesecake Cinnamon Rolls are all gussied up for fall. They start with a pumpkin yeast dough that gets filled with a thick cheesecake mixture before being rolled up, baked, glazed, and topped with Maple Candied Pecans, because why not? Enjoy!



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To read about my recent social faux-pas, read more about pumpkin rolls, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Quick and Easy Maple Candied Pecans

These pecans are salty and sweet and scream fall. You probably have everything you need to make these in your pantry right now. Feel free to double this recipe, but be sure to use 2 baking sheets instead of one so you can spread out the nuts.



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To read about why I love haiku, read haiku, and write your own haiku -- because obviously that relates to candied pecans -- please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Sausage & Egg Breakfast Wraps




I can't even remember the last time I posted here, I think its been a year! Alot has happened, I've moved(bought my own place finally!), one of my recipes was included in an online magazine thingy and I contributed a recipe to a book about Glasgow! Its been crazy and as much as I enjoyed all the attention, I'm glad things are calming down for a while.

There isn't much cooking in this recipe, its more of an assembly job than anything else. Its soooo simple and yet soooo tasty! Something a little different for Sunday breaky. You basically cook off some sausages and eggs put them in a wrap. You can put any combination of things in the wrap - bacon, beans or how about eggs n black pudding?

There's more pictures on the blog -www.fussyeater.net and some information as to why breakfast is important, especially if you suffer from PCOS

Bison steak

Buffalo ( Bison ) steak, true American Delicacy

There is a cooking technique called "Blackened", which is used on meat or fish. It's perfect for bison meat. Bison or buffalo is really lean meat, so this technique is perfect.



DSC_0376


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Tomato basil hand pies.

I'm using tomatoes and basil, both fresh from my garden. Oh, by the way, I garden. Don't get me wrong, the walls were gyrating thanks to DRI this whole while, and I spent a little while in a few dumpsters just last week.. but nothing beats garden fresh herbs and vegetables.
Yields: 5

pie001pie004
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Ingredients I
2 1/2 cups white flour
3 tsp baking powder
2 tsp white sugar
1 tsp salt
1 tsp oregano
2 tbsp canola oil
~1 cup warm water
Ingredients II
Tomato paste
Basil, roughly chopped or pulled apart
Tomatoes
Olives, pitted and quartered
Himalayan pink salt
Freshly ground pepper
--optional, other fillings of your choice
Preheat oven to 400F.
For the dough, whisk together all dry ingredients, then add in your wet ingredients. Roughly mix with a fork, then get those hands in there. The dough should be a little sticky, but not so much it sticks ruthlessly to your hands. If that's the case, add a little more flour. Add your ball of flour to a lightly floured surface and knead for 3-4 minutes. Ensure the dough remains a little sticky or it won't stick together nicely when you press the edges together.
I Pam'd the press, after learning the tough way it's for the best. Add your ingredients into the press, being mindful of the edges. Add your seasonings on top, the tomato paste doesn't have the high sodium content like premade pizza sauces. The edges best stay clean so the guts don't spew out during pressing and baking. I pressed the edges together, and used my finger to push away the excess dough, which I added back to my dough ball.
Bake at 400F for approximately 12 minutes. The pies are ready when you tap on the tops with a utensil and they sound a little "hollow", and the bottoms will be browned nicely. Let stand for 5 minutes before gorging.

Drenched Lemon Cream Cake

1. I made you lemon cake that rockkkkks. I ate 4 pieces in a day. I'm a little embarrassed that that is not hyperbole. But whatever. Own it.

2. I'm pissed off about the celebrity photo leak -- and by people's reactions. I didn't want to get too #realtalk in my WBB post because my blog audience isn't ready for that and I just gave them a dose re: Ferguson that I want to let them digest. But this is exactly what people talk about when they talk about rape culture: being welcoming, excited about, and rewarding of the violation of women's bodies and privacy. The victim blaming and frat-style high fiving over this, I can't even. But anyhow, read my somewhat sanitized thoughts over on the blog. I should journal in my actual LJ more than I do, because I need to be more vehement about this stuff. Anyhow, cake.



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To read some thoughts about, ahem, private photos, and see more photos of the cake, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Looking for a grilled mozzarella recipe

I found a really interesting recipe for mozzarella on the grill.  We live in South Florida so the grill gets a lot of use and this sounded really yummy.  So I bought the mozzarella but now cannot locate my recipe!  I think my husband tossed (hopefully recycled at least but who knows) the magazine.  HELP!!!  I've been Googling madly but all I can find are recipes for fried mozzarella sticks and grilled cheese sandwiches.

As far as I remember, the recipe involved breading slices of mozzarella (maybe around 1/2 inch thick?) with I think Panko, but I can't remember what else was involved.

Anyone have a recipe for this???  I have all this lovely fresh mozzarella to use!  Okay, I obviously can use it for something else, but darn it - that grilled mozzarella sounded REALLY REALLY GOOD!!!

Ukrainian Doughnuts - Пампушки

Yes, those are the ones my son was making and selling to get some cash for his new bike. We got tons of compliments and tons of recipe requests. So, here it is, so simple - 13-year old who never cooks can make it!

Ponchiki - icing sugar
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No-Bake Coconut Icebox Cake

I'm on a quest to create a coconut cake for all baking levels.

So here it is, finally: the easiest ever coconut cake! It's a coconut cake for the masses. Too lazy to bake? Too hot to bake? Too busy to bake? This is your coconut cake. Lucky you, because it's also totally insanely delicious. Just be sure to buy really good shortbread cookies. Enjoy!



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To read some thoughts about race that I hope will be valuable to you in the wake of what happened in Ferguson, MO, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking

Taco Stuffed Portobello Mushrooms

These stuffed mushrooms are low-carb, lightning fast, and so very delicious! Mike and I can down six of these between the two of us, but I think this is probably three servings for more civilized folk. Enjoy!



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To read the very teensy post this week (including an important request from me, ha) and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake
First and foremost: New mods!
I'd like to say thanks to everyone who applied here, but unfortunately I couldn't accept them all. Your four new mods are:

goose_entity
lyricalsoul
sylphon
jackieblue92

Secondly: New contact info!
The new community for getting in contact with the mods of cooking can be found at cookingmods and here is the contact post. All of the mods' PM information can be found in the userinfo of that community as well.

Lastly, possible new look?
In my personal opinion, the layout here at cooking is, while on-topic and food-related, a little outdated and bland. I'd really like to give it a fresh new look but would love to hear from you all about what you think about it before changing anything. Please fill out this poll. We know there is no way to make every member happy but we're going to do everything we can to make sure our decision is fair and goes with what the majority of the community seems to want. :)
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I used to hate cottage cheese as a kid. And my Grandma used to say that if I don't eat it I would never grow and my bones would be all weak. See what happens here? I am almost 6 feet tall and I never broke a bone in my life. And now, like 30 years later I don't mind cottage cheese.

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Easy Carrot Cake with Whipped Icing

This cake is perfect for those of you who love carrot cake but don't want to spend the time and energy to make a layer cake. This cake is quick, simple, and small, so you won't end up with too many leftovers. And this whipped icing is basically the best icing in the universe.

Other than that, I wrote you a long, venty rant on the blog -- so if you're into that sort of thing... ha.



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To read more about this cake, read my venty rant about an article that sent me right over the edge this week, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake
hokkaido-sea-scallop-carpaccio-slow-cooked-egg-and-white-truffle-dressing-kopiya-1050x697

This recipe is by Harlan Goldstein, Chef of the Gold by Harlan Goldstein.

This dish was created for the opening of Gold restaurant. It has now become the signature dish. The sweetness of the Hokkaido Scallop, the texture of the 52 degree slow-cooked Italian egg and the fragrant taste of the white truffle dressing just says boom boom boom.

[Spoiler (click to open)]
Ingredients:
For the Hokkaio Sea Scallops:
8pcs Hokkaio Sea Scallop
4pcs japanese Egg(Slow-Cooked)
80g Citrus Dressing
40g White Truffle Dressing
80g Romaine Lettuce
10ml White Truffle Oil
Snipped Chives
Extra Virgin Olive Oil
Salt and Pepper

Citrus Dressing :
2g Orange Zest
2g Lemon Zest
10g Fresh Orange Juice
10g Fresh Lemon Juice
5g Teriyaki Sauce
10g Japanese Soy Sauce
5g Garlic Mash
50g Extra Virgin Olive Oil
Salt and Pepper

White Truffle Dressing :
15g Black Truffle Paste
Half pc Italian Egg Yolk
50ml Black Truffle Juice
100ml Corn Oil
50ml White Truffle Oil
0.5 tbsp Sherry Vinegar
Salt and Pepper

Instructions:
For the Hokkaio Sea Scallops:
Slice sea scallops into two pieces.
Marinate with two spoons of citrus dressing.
Add chopped chives on top.
Arrange dish with chopped Romaine lettuce on bottom of plate.
Add sea scallop and slow cooked egg on top.
Drizzle with white truffle oil, olive oil, and top with white truffle dressing, summer truffle shaving.

Slow cooked egg:
Place organic egg in a saucepot with water heated to 56 degrees. Celsius for 50 minutes.

Citrus Dressing:
Zest orange and lemon.
Place all others ingredients in a bowl.
Add olive oil, season to taste, and whisk thoroughly.

White Truffle Dressing:
Place egg yolk only in bowl. Whisk constantly adding corn oil slowly until it thickens.
Add all others ingredients.
Mix well and season with salt and pepper.

See full article here

LF Mods!

cooking is looking for mods!


As of right now, I am the only mod who is still active on LJ. I'd love some help running this place, so I am looking for 3-4 people to welcome on-board.

Modly duties include:
  1. Approving members.

  2. Making sure the posts that come in are tagged properly and approving or rejecting them.

  3. Responding to any questions, comments and/or concerns that come in from members.

  4. General stuff like implementing changes every so often.


If interested, fill this out (right click inside the box, click 'select all', copy and paste) and leave a comment to this post! All comments are screened!


Note: New mods will be added on August 14, 2014.

Sourdough pancakes

We have established a family tradition that Saturday morning is pancake or waffle morning. I make the batter the day before which helps to ensure that all the ingredients are completely mixed and that the flour has soaked up all the liquid goodness. The other upside to this advance mixing is that it gives the sourdough starter a chance to make the batter all tangy and yummy, as well as leavening the batter which results in ethereally light pancakes or waffles. I also add yeast to the batter for additional lift.


Basic pancake/waffle batter
1 egg (or 1 tablespoon ground flax seed mixed with 3 tablespoons water)
1 cup milk (or nut water. If it doesn't come from a mammal it isn't milk;))
1 cup all-purpose flour
pinch of salt
(optional - 1/2 teaspoon bread yeast and a tablespoon of sweet stuff - sugar, honey, maple syrup - to feed the yeast)

Add all ingredients, mix throughly by hand or with mixer. Allow dough to rest at room temperature for at least 30 minutes. The best results for us come from leaving the batter out for a couple of hours at room temp until it becomes all bubbly and tangy smelling. Once the yeast and sourdough colony is activated, you should put the batter in the fridge overnight - your patience will be rewarded!

Sourdough pancakes
Make sourdough starter! This is about as easy as it gets:

http://breadbaking.about.com/od/sourdoughbreads/r/basicstarter.htm

One important point - make the sourdough starter with filtered tap water. Filtering the water through activated charcoal strips out the chlorine, which is Not A Friend of the wild yeasts and bacteria you want to colonise your starter.

The feeding routine for the starter involves pulling out 1 cup a week of the starter. Instead if discarding the mix, add it to your pancake batter before mixing which will allow you to make sourdough pancakes or waffles OF AWESOME the next day. The best thing? This gives you an excuse to make sourdough bread, pizza base, or pancakes/waffles once a week, and it's super cheap to make :)


This recipe from Michelin Starred chef Oriol Ivern from Barcelona

I choose this dish because is very typical from the Catalan cuisine mix meat and fish and we called “mar i muntanya” that means “sea and mountain” but in this case we try to get the best from the squid and give some fresh ingredients to balance the black sausage like the fennel.

[read more]Ingredients
big squid
fennel herb
fennel
black sausage
olive oil
shallots
trumpets "Cratherellus Cornucopioides"

Instructions
We clean the squids and we cut with the small incisions to make the cuisson very quick.
We cook the trumpets with the shallots and is no more water on the pan.
We get the squid skins to make a stoke, sautéing the fennel and let cook for 20 minutes together.
we cut the sausage in a cubes and we warm.
we cook the squid cut it in a wok very quickly.
We dress the dish.

See full article here
Love coconut cake but don't want to spend two days making a layer cake? This coconut sheet cake is incredible -- and can be whipped up in 10 minutes flat, baked in 15 minutes flat, frosted in 10 minutes flat, and eaten in... well, you can imagine. There is a 3-hour chilling time in the middle, but what's hard about throwing something in the fridge? Best of all: it is insaaaanely delicious!

I think you could probably half this recipe to bake in an 8-inch square pan, but I haven't tried. Let me know if you do!



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To read my kitchen cleaning tips and add your own, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Strawberry Pop-Tart Pie

Strawberry Pop-Tart Pie! I admit it sounds weird, like I baked some pop-tarts into a pie, but that’s not it at all. It’s actually just a bright, fresh strawberry pie with a killer flaky crust topped with a sweet almond glaze. And it looks like a giant strawberry pop-tart, hence the name! The pie doesn’t hold its shape very well, so we ate it in bowls with giant scoops of vanilla bean ice cream, almost like a cobbler. The whole strawberries make it especially succulent and summery.

I worked with this crust before and haaaated it for some reason? I think I was a little less experienced and didn't realize that I could be aggressive with flouring my counter, because this time I absolutely loved it. The vodka is essential to the texture of the dough and imparts no taste (and the alcohol bakes out), so please don't substitute. Though I haven't tested, I think you could use fresh berries for this dish if you cooked them down for less time. Don't go too nuts with the glaze or your pie will be too sweet -- I recommend drizzling a little less than I did in the photos below and then reserving the rest to pour over individual slices as desired.




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To read my issues with "yucking someone's yum," please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

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