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Jul. 1st, 2014

It's July! Here's a look back at all the simple vegetarian and vegan recipes on Amuse Your Bouche in June.

Click for the full list with recipes!

TMRJune2014title

Pickled Radishes?

A few days ago I tried to make my first pickled anything, which were radishes because I grew far too many of them. I tried this easy recipe from Epicurious and while they were ok, they were too sweet, and not salty and sour enough for me. Does anyone have a fool-proof recipe they like for salty sour pickled stuff? Am I using the wrong kind of vinegar? I was thinking next time I'd omit the sugar altogether, increase the salt, and add some herbs (dill and bay, maybe)? Please & Thank You!
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You know, the Vidalia onions are so good raw. They do not have this pongee aroma of regular onions, so you can eat them as they are, just sliced with a little bit of salt.

This is a recipe from Sofia, Bulgaria. Bulgarian sweet onion was similar in taste to Vidalia .
In the 1980's there was a snack bar right in the center of town, where this dish was served.

So, this is what we need for 2 people
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Need help!

Hey everyone! In the end of July I'm staying with some friends and I want to make them dinners while I'm there. However - she is lactose free, soy free, and can't have egg yolks. I'd like to make stuffed shells, but I can't find a good substitution for 'ricotta', any ideas for that?

Also - any general ideas for dinners I can make? Fish isn't well liked by them either, and I don't eat beef.

Thank you so much!!!

Peanut Butter Cupcakes

chocolate peanut butter cupcakes

Chocolate Peanut Butter Cupcakes - Moist Chocolate cupcakes and lots of peanut butter flavor. If you like peanut butter, you will love these! Recipe and more at The Alchemist         
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Chocolate Truffle Cake

Just imagine one ginormous, cake-size chocolate candy! This is precisely what this cake is - chocolate layers, chocolate filling, home-made chocolate truffles for decorations. The biggest challenge is to find good quality chocolate. I used to use President's Choice chocolate chips before, but does not seem like they contain any cocoa powder or cocoa butter anymore. Last time I tried it - it tasted like caramel and looked like caramel while being melted. Had to toss the entire thing away and go find real chocolate....

Chocolate Truffle
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Buckwheat noodles with tender veal tenderloin, krispy vegetables, cooked in wok-pan with amazing Teriaky sauce. This dish is not only quick, easy to cook, but also very tasty. So try it!

Ingredients:
Veal tenderloin 150 g
Yaki soba noodles 200 g
Baby corn 50 g
Baby carrots 50 g
Green beans 50 g
Ginger 10 g
Leek 30 g
Teriyaki sauce
Sesame oil 5 ml
Vegetable oil 30 ml
Tree fungus 5

Preparation: see THERE

Watermelon Slice Cookies

These cookies were so fun to make and came out so friggin' awesome that I'm just going to let the pictures speak for themselves.

 photo watermelonslicecookies10_zpse7a03f37.jpg

Watermelon Slice CookiesCollapse )

To find out how excited I am about these cookies, head on over to Elfie's Edibles!

Foody Thursday - Chicken Cacciatore

One of my "lazy" dishes for busy days. I am cooking it in different variations depending on the contents of the fridge. Original recipe calls for mushrooms. Ooops, had non of those! But here is the original recipe.

Chicken Cacciatore
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No Cook No Chill Recipes

It's getting to be summer, which means it's getting to the point that I REALLY don't want to cook.
My husband & I live in a van, & currently our fridge doesn't work, so it's hard to buy food for more than a day in advance (unless it's not something that needs to be kept cool, obviously)

I'm looking for recipes that don't need to be cooked, & also don't need the ingredients kept in the fridge.

Here's one that we've found, & we both enjoy it a lot :)

Raw Breakfast Bowl

1 shredded apple
1 Tbs chia seeds
1 Tbs shredded coconut
1 Tbs raisins
1 Tbs almonds
1 dash cinnamon
1/3 cup milk


1. Shred your apple using a hand shredder.

2. Place shredded apple in bowl, and top with remaining ingredients.

3. Stir vigourously. Within a couple of minutes the chia seeds and shredded coconut will absorb the liqid and you will have a delicious, ready to eat raw breakfast cereal.

Servings: 1

(If we don't have milk on hand I just use coconut milk powder & water & it works just as well :D)

Plăcintă

Placinta_hd
I spent each summer at my grandmother’s when I was a kid, no matter how far we lived, or how difficult it was to get to that distant village.

The best of all my grandmother cooked Plăcintăs, Romanian traditional dish, very tasty, straight from the frying pan, when you take it, burning your fingers, and dip into a cold sour cream

The recipe is simple and the only difference from the common Plăcintăs is that they are fried on a dry pan, and only ready-made dish greased with melted butter.And there’s one other very important thing. All the products must be domestic, so if you going to cook Plăcintă, do not rush to the store. Better plan the fascinating trip to the nearest farmer’s market.

For the dough:

  • 1cup kefir (or buttermilk), room tempered

  • ½ tsp baking soda

  • pinch of salt

  • flour

For the filling:

  • Quark (Cottage Cheese)

  • Eggs

  • Salt

  • Dill (if desired)

See the RECIPE

ROASTING FRUIT

For an upcoming dinner I would like to roast some summer fruit and serve it for dessert with heavy cream to pour over. I've done some online searches and have yet to come up with an answer that I like:

When roasting peaches, do you take the skin off before roasting? I haven't seen any recipes that indicate this, yet it seems to me that you would want to do this, or you'd wind up with weird little piles of fuzzy roasted peach skin.

Anyone have experience with this?

Foody Thursday - Vatrushka

I am not sure who could claim being a creator of this pastry as very similar recipes are found in Russian, Belorussian and Ukrainian cuisine. Basically, vatrushka is a small, individual size open pie with sweetened fresh cheese. My biggest challenge would be to come up with a precise measurements for the dough, as I never use any recipe :)

Vatrushki
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Homemade wieners problems

I attempted making my own wieners but it was a failure...  Here is what I did.
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So should I have let it rest longer?
Should I have mixed it with an electric mixer?
Should I have used pork fat?
Should I have added a binder like flour or cornstarch?

I got this recipe off the Internet and seen the very same recipe while I searched for additional recipes.

The original recipeCollapse )

Biscotti (or cantuccini)

When I first tried biscotti (or cantuccini) I thought: it’s perfect for Men of Chaos like me. I just cooked them, then tossed cookies into FoodSaver canister and vac-packed them, so I always have a tasty snack. Add some dried fruits and a good wine, and I am ready to host.

Ingredients
400 g sugar
4 eggs + 1 for greasing
1 packet (7 grams) baking powder
650 g flour
500 g unpeeled almonds
1 pinch salt
1 packet vanilla sugar
Lemon zest
100 g butter (room temperature)
50 g honey

Notes
You can use any nuts.
You can add any dried fruits.
All the ingredients should be at room temperature.
You can reduce the quantity of the sugar if desired.

See full Recipe of Biscotti at Food & Chef

Kale? And a bonus question!

My boyfriend picked up greens for our bearded dragon on his way home from work today, and came home with a large bag of kale on accident. Since that's not all that great of a green for a dragon, I have a little over a half a bag left! I've never eaten kale before and have no idea what to do with it - suggestions?

I don't want to waste it, but it tastes really bitter to me, raw at least, so I'm at a loss. Help!


Also, unrelated...what's the difference between escarole and endive? I've been buying two different lettuces, both labeled escarole.
or


Arent one of these endive? Or different versions of the same kind of plant? I'm super confused now. When I google images of both, there are duplicate pictures, which isn't helping. Anyone care to sort that out for me?

"Parrot Tail" Cake

This colorful dessert is a lot of fun to make. Great project to do with kids as well!

Parrot tail_Slice
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So tonight, I went to the store to buy all the ingredients I needed in order to make this:
http://foodwishes.blogspot.com/2011/11/slow-cooker-braised-pork-shoulder-roast.html

I get home and start putting everything away, and of course the $6 bottle of the good Bragg's apple cider vinegar I bought to put in the recipe breaks on my kitchen floor. I am very sad and mad and also concerned!
I don't have time to go back to the store before my meal goes into the slow cooker in the AM, and I am missing an ingredient. I have other vinegars (regular plain white, Balsamic, rice, and a Pomegranate red wine one) and I even have some fresh lemons--but I have no idea if any of those are a reasonable substitution in this case (I don't want to mess up the flavor profile and ruin a big hunk of meat!).
Advice????
Thanks so much!

The Best Carrot Cake Cupcakes Recipe

the very best carrot cake cupcake recipe                                                        The Best Carrot Cake Cupcake Recipe -  After a long search, I've finally found a carrot cake recipe I love! These cupcakes are full of flavor with a perfect texture, light and moist. And topped with brown sugar cream cheese frosting, a new favorite frosting of mine. Recipe and more at The Alchemist. Read more...Collapse )

Foody Thursday - Galushki #Ukraine

There are many varieties of this traditional Ukrainian dish - plain wheat flour galushki, galushki with mashed potatoes, galushki with semolina. Our favorite kind is galushki with cottage cheese. Takes me 30 minutes max to fix it up, but might take a little longer if cooking for the first time.

Galushki ready to serve
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I had heard that the ancient Romans had food venders on the street and ate something like a hamburger that contained sweet white wine and pine nuts. It turns out that isn't really the case. They did have street food. Every civilisation has street food and the ancient Romans were no exception, but this recipe that was touted as a "Roman Hamburger" is more of a sausage. They are called "crépinette", "seftalia", or "kromeskis" in modern cooking.

Here is the original recipe from Apicius de re Coquinaria ("About the Kitchen" by Apicius)

Apicius, #47
Aliter Isicia Omentata
pulpam concisam teres cum medulla siliginei in vino infusi.
piper, liquamen, si velis, et bacam myrtam extenteratam simul conteres.
pusilla isicia formabis, intus nucleis et pipere positis.
involuta omento subassabis cum caroeno.

Translations:
Otherwise: Sausages wrapped in Caul Fat
smoothly pulp pieces, with the finest winter wheat infused with wine.
add pepper, fish sauce, if you wish, and crushed Myrtle berries at the same time.
form small balls, set nuts and pepper inside.
wrap with caul fat serve with reduced sweet white wine.

Apicius expects the reader to know what that means. There are no quantities and some of the ingredients are not specified such as the kind of meat or nuts.

Here is my first try

Roman Pork Burgers Wrapped in Caul Fat
Ingredients
1/4 c Semolina flour
1/4 sweet white Wine
1 lb ground Pork
1/2 tsp ground black Pepper
4 tsp Fish Sauce (Nam Pla)
12 Juniper Berries, crushed (I didn't have Myrtle berries)
1/4 c Pine Nuts
1/4 lb Caul Fat
1 1/2 c sweet white Wine

Instructions
Mix the semolina flour with an equal quantity sweet white wine and allow to soak.
Put the ground pork, and semolina mixture in a large bowl and flavor with pepper, fish sauce, juniper berries, and pine nuts. Form into four patties and wrap each patty in caul fat.
Fry the patties briefly to brown then add the remaining sweet white wine and simmer until cooked through and the wine is reduced to a gravy.

Serve with hearty whole grain rolls.

They were tasty but very fatty and they didn't hold together well.
So I tried again

Roman Beef Sausages Wrapped in Caul Fat
Ingredients
1 c Semolina flour
1 c pale dry Sherry (I was out of White Wine)
1 lb ground Beef
1/2 tsp ground black Pepper
1 Tbsp Fish Sauce (Nam Pla)
16 Juniper Berries, crushed (I didn't have Myrtle berries)
1/2 c Pine Nuts
1/4 lb Caul Fat
2 c pale dry Sherry (I was out of White Wine)

Instructions
Mix the semolina flour with an equal quantity pale dry sherry and allow to soak.
Put the ground beef, and semolina mixture in a large bowl and flavor with pepper, fish sauce, juniper berries, and pine nuts. Form into sausages and wrap each sausage in caul fat.
Fry the sausages briefly to brown, pour off the excess fat, then add the remaining pale dry sherry and simmer until cooked through and the sherry is reduced to a gravy.

Still a little bland. Maybe I should have chopped the pine nuts and used more pepper, or served them with a bit of prepared mustard.

Ecuadorian, Irish, or German for 30?

My kid's school is having an ethnic feast where everyone brings in a dish for 30 based on a part of their heritage. I am drawing a total blank on what to make. We've got Ecuadorian, Irish, German and Mexican to draw from. We're in a pre-dominately Mexican area, though, so I want to sort of reach out of that comfort zone. I can't believe I can't figure out something to make, but there we have it. The only restriction is no nuts, as there are a few kids with allergies. Please help me to not just make a giant thing of mashed potatoes and call it Irish. >.
Well, yesterday was National Astronomy Day (the date changes yearly) and I had my supper and stargazing party. I ended up with two quiche and I used Martha Stewart's recipe for the spinach and gruyere which you can see in this month's Living edition. I also found a recipe for a bacon and zucchini quiche that used gruyere so I didn't need to purchase two cheeses.

Recipe also available at http://www.marthastewart.com/1063722/spinach-and-gruyere-quiche

I learned a few valuable lessons.
1) Rotate quiche so one doesn't brown (didn't burn) too heavily in the back of the oven.
2) Rolling out quiche crust is hard. (I just used my fingers to push it in place.)
3) I have amazing friends.

Food Menu:
2 quiche: spinach and gruyere as well as turkey bacon, zucchini, and gruyere
1 large spring mix salad with a small amount of feta, walnuts, raspberries and blueberries with a raspberry walnut vinaigrette
fruit skewers with watermelon cut out into stars. (I called them shooting stars and comets)

Drink Menu:
3 various white wines
1 rose wine
lemonade
unsweetened iced tea
water with lemon balm from my garden

Thank you all for your wonderful ideas from my previous post. I decided on a fruity salad with a little bit of feta and an acidic vinaigrette as suggested.

See the partyCollapse )

Raspberry Lemon Quick Bread

Warmer weather seems like it's (finally!) arrived, so I wanted to make something with brighter flavors that screamed SPRINGTIME in my mouth.

 photo raspberrylemonbread6_zps8911a308.jpg

Raspberry Lemon Quick BreadCollapse )

For more photos and to see what my fiance thought of this, head over to Elfie's Edibles!
This has to be the world’s best grilled cheese sandwich. Buttery, toasted sourdough bread is topped with my absolute favorite chili, razor sharp cheddar cheese, a runny fried egg, cilantro, and green onions. When that runny yolk sauced the sandwich, oh goodness, it became pure luxury. You have to make this. HAVE TO.

I love the technique here for any open faced grilled cheese: slather on a mixture of softened butter and mayonnaise, toast the bread, pile on awesomeness, and then broil to melt the cheese.



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To read about my EXCITING NEW THIGAMABOB (that everyone else in the universe already has), follow me on Instagram, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Dessert Ideas

We are having friends over this weekend for the fourth weekend in a row.  I'm getting tapped out of dinner/dessert ideas and since it's the same couple (they're helping us with some projects), I don't want to repeat.

What are your tried and true favorite dessert ideas?

Criteria:
Can't be too complicated.  With 2 small kids, and a lot going on I regrettably do not have time to get OVERLY involved.  So that eliminates making my own puff pastry (although I used to love doing that).  Making ahead is fine--so is day of.  Doesn't matter.

We only have a mini fridge.  And it's PACKED.  So preferably nothing large that needs refrigeration.

I am almost 'caked' out, two birthdays in this past month.  Made 2 from scratch cakes w/buttercream so if I did a cake would want something different.


We've had:
Chocolate cake (from my friend)
Banana/toffee pie (from my friend)
and an Oreo freezer bar thingy.
So obviously doesn't need to be TOO fancy.


THANKS!

Cinco de Mayo Recipe Ideas

Mexican and Tex-Mex food is my all-time favorite. I love Thai, Indian, Japanese, Greek, French, Cuban — I could eat my way through just about every country — but Mexican is the cuisine I always crave. Want to celebrate Cinco de Mayo this year with a Tex-Mex feast? Above are some of my favorite recipes from around the webz, and below are 8 of my own Tex-Mex creations! Enjoy!

Sausage & Corn Chile Con Queso Taco Ring

More Cinco de Mayo recipe suggestions, plus this recipe!Collapse )

To see my original Cinco de Mayo recipe roundup post, plus some suggestions from blogs other than mine, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, cookingupastorm

Strawberry Doughnut Cake

I made you SUCH AN AMAZING CAKE. Seriously, this case isn’t just cute; it was so incredibly delicious. I blanketed an almond-scented bakery-style sheet cake with a luscious, dye-free strawberry glaze. And added sprinkles, obviously! Another huge bonus is that this cake was super quick to make.

You're going to be shocked by how delicious this cake is. SHOCKED, I tell you! Enjoy!



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To read about why I now own a doughnut clock, see the giveaway Zazzle is hosting, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake
This is what an acquaintance of mine would like to know; he fries his chicken Southern (U.S.) style, applying egg and buttermilk, and he monitors the oil temperature, but he can never seem to get the breading to adhere. Any suggestions?

Blogging Cookbook Recipes Question

I'm doing a project for fun where I'm cooking recipes from around the world. So far I have done Afghanistan and have started Albania. My problem is that most of the recipes I've done are from cookbooks. I want to blog about what I've done, etc. Can I post the recipes form the cookbooks I've done? Or is that total copyright violation? How much can I post from the book? Any suggestions, ideas, tips, etc. are much appreciated. I'm cross-posting this to my own journal and to thequestionclub.

Intense Chocolate Mocha Cake

This easy snack cake packs an intense mocha punch! The espresso powder deepens the already fantastic chocolate flavor of the cake and smooth-as-silk frosting. Be sure to pour a tall glass of milk with this cake (or maybe a nice cup of coffee?)

It’s so quick to whip up (the longest part of the recipe is waiting for the frosting to reach peak spreadability!) and is seriously, hands-down one of the best cakes I’ve ever eaten. YOU GUYS, I don’t say that kind of thing lightly. Okay, so I have one more cake post coming this week that I’m going to say that about, too, but that’s just because the recipes are both SO stellar. Really!



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To read about Baker's Joy's "Which Sweet Treat are You?" quiz, see what prizes they're giving away, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Easy No Cook 7 Minute Frosting

Easy No Cook 7 Minute Frosting

This frosting is easy, fluffy and light. Perfect for Spring! Recipe at The Alchemist.  
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Supper and Stargazing

I am hosting a supper and stargazing dinner party and I would really appreciate some menu ideas. I am hosting the event outside for my boyfriend and I along with two other couples. I would like to serve dishes that do not have to be any exact temperature and they should be relatively cooling as I live in Florida and it could be 90 degrees two weeks from now.

I would like to make a spinach and gruyere quiche but other than that I have no idea what to serve. The communities help would be appreciated.

Apr. 19th, 2014

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Little Bunny Foo Foo hopped into my kitchen the other day and landed in some carrot cake doughnuts while looking for something to eat.

Thankfully, they were baked doughnuts so there was no hot oil involved!

Want to make your own bunny in a garden doughnuts? The instructions are under the cut, and it's actually pretty easy. Just make the doughnuts, slather on some icing the icing, then top with the bunny bums. They're the perfect treat for little (and big) kids for the long, holiday weekend.

Happy Easter! For more pictures, or to see other Easter treats, head on over to Leanne Bakes.
Very long recipe under hereCollapse )

Traditional Easter Bread - Paska

We usually bake Paska either on Thursday or on Saturday before Easter Sunday. This is a type of sweet bread that requires from the baker utter concentration, precision, positive attitude. Dont you even try to make Paska without a prayer on your mind. But if you start the process with light heart - results would be very rewarding.

Paska
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Blue Cheese Gougeres

We had a cooking adventure last weekend. It was a seven course meal and this was one of my favorites - a passed app - blue Cheese Gougeres.

photo of the prepared dish - upper leftCollapse )

Blue Cheese GougeresCollapse )
This is a time of year when many of the green chile and bell peppers at my local groceries show touches of red and yellow; I've discovered that they will continue ripening even in the refrigerator. Green peppers* plus time equal red peppers--at considerable savings, since ripe peppers are far more expensive than the corresponding green varieties (understandably so, since the ripe ones will have required the expenses of longer cultivation.)

The flavor sweetens and--in the case of hot peppers--mellows the bite, but I'm wondering what effect shelf-ripening has on the nutritional content: is the increase in carotenoid vitamins offset by the decline in freshness?

*Providing that they already show touches of the eventual ripe color; I've never had a wholly green pepper ripen after purchase.

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