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My blog has just had a huge makeover! The new design includes a slideshow of featured recipes, a beautiful hand-painted logo, and an amazing new Recipe Index with photo galleries! I'm in love. Please come see if you're interested.

In the meantime, CAKE. This beautiful and simple cake is glazed right out of the oven. It’s the perfect balance of tart and sweet, and would be ideal for breakfast or dessert.



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To read about how this year of teaching compares with last year and see more cake photos, come see the full post on Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

This reminds me VERY much of Field Roast's apple and sage breakfast links, except I added in pulsed mushrooms, onions and cranberries.

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Due to some relation to food, I’m suffering from extra weight. And I think, after visiting my blog that offers recipes of the world best chefs you can understand me.

To say the truth, I’m still looking for a solution of the problem how to keep myself fit. A diet? It’s boring. Sport? It’s difficult, considering the fact I travel a lot.


Eight Awesome Recipes from a Michelin Starred Executive Chef

There’s one more option: to eat tasty and healthy food. And the best places, where one can enjoy tasty food are Michelin starred restaurants. But what is to be done, if you don’t have time for this or just want to cook something by yourself? That’s why I’d like to offer one of 8 recipes from the best Michelin star chefs – participants of my Food’n’Chef project.

Are these dishes healthy? Sure they are! Since it was the main criterion of my choice.

But please note: some recipes are difficult to cook, and you’ll spend just half an hour for the other.

So, here they are:

Roe Deer Loin with Piedmont Aromatic Cheese Fondue and Foie Gras

Roe Deer Loin with Piedmont Aromatic Cheese Fondue and Foie Gras by Umberto BOMBANA, Chef of the 8 ½ Otto e Mezzo BOMBANA (3 Michelin stars) Hong Kong.

If you want something that is impossible to cook well without visiting the coolest deli in the city, without wandering through the benches with cheeses and not only – this recipe is for you. It’s also for you if in the freezer roe deer loin is waiting for its 15 minutes of fame. It by itself is a delicacy, and in combination with a dozen other ingredients – will be that culinary ghost, whose taste will be pursued for a long time and remembered when you have a regular meal again.

Recipe from Jean-Pierre Jacob: Roasted Salmon steak, carrot ginger

Roasted Salmon Steak, Carrot Ginger, Herbs Juice by 2 Michelin star Chef, Jean-Pierre Jacob, chef of “Le Bateau Ivre” restaurant (France)

Roasted salmon steak with carrot ginger and herbs juice. Three simple ingredients. This dish has beautiful colors. It’s very simple, without fat, cream, butter, because while cooking Chef Jean-Pierre Jacob always thinks about the figure of women, since he doesn’t want them to grow fat!

Recipe from Lau Yiu Fai: Poached Lobster with Bird’s Nest and

Poached Lobster with Bird’s Nest and Egg White by Lau Yiu Fai, Executive Chef of 欣圖軒 Yan Toh Heen (the 1-Michelin star Cantonese restaurant at InterContinental, Hong Kong)

The Chef is proud of this dish since their Yan Toh Heen team worked together to create it. They showcased this dish at the HKTB (Hong Kong Tourism Board) “Best of the Best” Culinary Awards in Fall 2012 and the dish won a gold medal.

It’s easy to prepare this dish at home. But there’s one condition: you should find Bird’s Nest – favourite Chinese delicates – in your town.

Quids-with-fennel-trumpets-(mushrooms)-and-black-sausage_hd

Squid with Fennel, Trumpets (Mushrooms), and Black Sausage by Oriol Ivern, by Oriol Ivern, Chef of the Hisop, Spain (1 Michelin Star)

The Chef has chosen this dish because it’s very typical for the Catalan cuisine to mix meat and fish and in Barcelona they call it “mar i muntanya” that means “sea and mountain”. But in this case Oriol tried to get the best from the squid and add some fresh ingredients to balance black Spanish sausage and the fennel.

Steamed-Whole-Fresh-Crab-Claw-with-Winter-Melon

Steamed Whole Fresh Crab Claw with Winter Melon by Lai Yau Tim, Chef of the Tim’s Kitchen, Hong Kong (1 Michelin Star)

Winter Melon / Wax gourd is the mysterious fruit, because exteriorly and by the taste it looks like a vegetable. It is often used in Asian cuisine, and another mystery is that it doesn’t taste like a melon or a pumpkin, but more like the most common grandma’s squash. So goes the world.

We won’t describe crab flavouring properties, because it’s a little torture to think about it without eating.

Hokkaido-Sea-Scallop-Carpaccio-Slow-Cooked-Egg-and-White-Truffle-Dressing копия

Scallop Carpaccio, Soft Cooked Egg and White Truffle Dressing by Harlan Goldstein, Chef of the Gold by Harlan Goldstein, Hong Kong (2 Michelin Star)

This dish was created for the opening of the 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 make you heart go boom boom boom.

Black and white cuttlefish by Luigi Taglienti, Chef of the Il Ristorante Trussardi Alla Scala

Cuttlefish Black and White by Luigi Taglienti, Chef of the Il Ristorante Trussardi Alla Scala, Italy (1 Michelin Star)

When Luigi brought me this dish, I thought: ‘Oh my God, what on Earth is this? Some kind of Italian Yin and Yang? How will I shoot this?

But this is how sees modern recipes and the result of his culinary path. And this dish is also very popular in Luigi’s restaurant. Come to Milano, enjoy this dish, you can’t but fall for it! Or you can cook it at home. Here’s its recipe :)

Ravioli filled with ricotta and lemon from Amalfi by De Berardinis Luca, Chef of the Ristorante IL MILIONE_HD_1

Ravioli filled with ricotta and lemon from Amalfi by De Berardinis Luca, Ristorante IL MILIONE (1 Michelin Star), Italy.

There’s only one reason to envy a food-photographer. No, actually two. The first reason is the fact that food-photographers do what they love. And the second reason is that a food-photographer can eat for free in Michelin-starred restaurants.

But you shouldn’t be envy at least today. Since you have an opportunity to cook this splendid dish of this great, but very modest Michelin-starred Chef De Berardinis Luca.

Super Fancy Chocolate Cheesecake Cake

This recipes combines a moist, rich layer cake with a tangy chocolate cheesecake to make a super fancy, super delicious holiday masterpiece. If you love chocolate, this is your dessert! We ate this for Thanksgiving dessert, but it's perfect for a Christmas table too.

Enjoy!



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To read about why my Christmas spirit has been hard to find, join me on the island of misfit toys, and see more cake photos, come see the full post on Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake




Just today I’ve encountered an excellent idea of how to celebrate the New Year. Dispose randomly all seven deadly sins from the Bible in your company and enjoy them the whole night long.

And we started to discuss all these seven sins with my friends to find out the choice of each other. Well, I think you understand why it was me who chose gluttony.

And all of us came to the same conclusion, that it would be a bad luck for a person to get envy sin. Just try to imagine how difficult it might be to remain the only envy person, while everyone is enjoying their sins.

Well then…

There’s only one reason to envy a food-photographer. No, actually two. The first reason is the fact that food-photographers do what they love, while you’re wearing out the seat of your trousers in the office. It’s roughly speaking, in case you’re really envy. Remember, envy is a bad thing:)

And the second reason is that a food-photographer can eat for free in Michelin-starred restaurants. And believe me, we do it with a really great pleasure. But gluttony has a by-effect. You gain weight really fast. I’ve already wrote about this here and here.

But you shouldn’t be envy at least today. Since you have an opportunity to cook this splendid dish of this great, but very modest Michelin-starred Chef De Berardinis Luca.

And I’ve got some more good news for you. You can hardly gain any weight with this dish.

[Recipe]
Ingredients

  • 3 eggs

  • 200 grs flour 200 grs ricotta - 10 grs preserved lemon

  • 1 lemon (zest)

  • 100 grs crabmeat

  • 1 broccoli

  • 4 tomatoes (confit)

  • Aromatics herbs

  • 100 grs ricotta

Instructions

  1. Mix the ricotta cheese with salt, pepper, candy lemon and fresh lemon zest.

  2. Roll out the dough and fill with the ricotta cheese.

  3. On the side, prepare a cream of broccoli, and keep aside some broccoli cream.

  4. Blanch the tomatoes, season with salt and pepper and put in the oven to dry.

  5. Cook the pasta and mix with the crab meat.

  6. Dispose the dish like mentioned on the picture.

Read more interesting recipes here blog.foodnchef.com

Arroz del Senyoret or Arroz a banda



Lots of tourists came to Spain solely for its paella. And I can say, its unforgettable taste is really worth travelling half-way round the world. To say the truth, I tasted the best paella for tourists, as it’s named by Jorge – creative and charismatic Spanish chef who shared the recipe of his dish for..

And I think, that this is the dish that’s cooked perfectly well everywhere in Spain. A bit better in some places and a bit worse in other. But it’s great everywhere.

I was lucky. I didn’t have to travel to Spain to taste real (not tourist) paella (although I would gladly enjoy beauty of this country). Jorge de Angel Moliner came to me to Odessa. And cooked this splendid dish.

And now, I’d like to share recipe of Arroz a banda, which can be literary translated as Rice apart. This is Valencia speciality, solely for locals. Plainly speaking, this is a taste of real Valencia.

Simple and tasty. This is real Spain!

[Recipe]
Ingredients

  • 150 g Rice Bomba (Arroz Bomba)

  • 700 g prawn stock (or white fish stock)

  • 100 g angler

  • 150 g prawns 16/20, fresh-frozen

  • 100 g cuttlefish

  • 30 g Pomito

  • 8 g garlic

  • 1 Noras pepper

  • 1 g smoked bell pepper

  • Saffron or food colouring

  • Salt

Instructions

  1. Roast chopped garlic in olive oil.

  2. Add seafood and fish and fry for 2-3 minutes, then put prawns aside.

  3. Add pomito and roast till they become orange.

  4. Add bell and Noras peppers, stir and add stock at once.

  5. Bring to the boil, add salt and saffron.

  6. Cook for 5 minutes and add rice.

  7. Cook until the rice absorbs the whole stock.

  8. Serve with aioli.

Lamb Roll



Everything is relative. There are no bad and no good things. There is only our perception of the situation.

You might make an objection, of course, and ask: ‘Will it be bad or good, if your friend misses a plane causing a problem for the whole system of non-refundable tickets?’ My answer will be ‘Bad’.

But what if I say, there was a plane crash? Will the fact that my friend missed the plane be bad or good then?

So, the situation is neutral. And we impose negative or positive connotation basing on our knowledge and the case itself.

The same is with Armenia.

Armenians like to joke that all their products are natural or ‘eco’, as people like to say nowadays. But they immediately add, they simply have no money for chemicals.

Is it good or bad? Yes! It’s good! It means, I can come to a friendly and picturesque country and enjoy natural cheap products!

But is it good for a farmer?

Globalisation is very slow and reluctant in Armenia. This highland and magic country respects traditions of local cuisine. French and Italian restaurants are still something unusual.
But there are plenty of restaurants and cafés with local and, take my word, delicious cuisine.

Is it good or bad?

Everything is relative.

And I want to start revealing Armenia not with a traditional recipe. To be precise, I want to show Armenia as a developing country that at the same time preserves local traditions.

That’s why, today’s dish is traditional for Armenia, but contains elements of French cuisine and serving.

Is it good or bad? Please welcome: Lamb Roll from Edgar Yeganyan – a charismatic Chef at Charles Restaurant.

P.S.: You can learn more about Armenian Roll from my travel notes about Armenia.

[Recipe]
Ingredients

  • 200 g lamb fillet

  • 20 g lamb kidneys

  • 30 g egg-plants

  • 20 g tomatoes

  • 15 g onion

  • Basil, estragon, thyme, dill, parsley

Garnish

  • 20 g courgettes

  • 30 g carrots

  • 150 g spinach

  • 20 g olive oil

  • Salt, ground black pepper

Instructions
Stuffing

  1. Fry egg-plants and tomatoes in a pan for 5 minutes.

  2. Then put them on the meat and add lamb kidneys and chopped onion.

  3. Make a roll.

  4. Put into the heated oven at the temperature of 180C (356F).

  5. And leave for 20 minutes.

Garnish

  1. Roast chopped courgettes, carrots and spinach in olive oil for about 5 minutes.

  2. Put garnish on the middle of a plate and add lamb roll on top.

Foie gras custard with crispy shallot


Pate is one of my vices. Strong coffee, aromatic roll, smell of freshly cut flowers put in a vase on the table and pate which is spread on the piece of bread by someone you love – this is the best and the most romantic breakfast.

Add a long kiss, tender touch and a sweet promising smile… Well, I’ve got somehow carried away. So let’s start cooking fantastic French pate of Malay style as offered by the most modest and one of the greatest chefs of Kuala Lumpur.

A royal dessertKhanom Mor Kaeng Khai is the most ancient Thai dessert originated since Sri Ayutthaya period. It was first found in the ancient foreign dispatch that Chow Phaya Vichayen’s wife taught Thais to make Khanom Mor Kaeng. It was baked in a curry pot (Mor Kaeng) in that time. Later trays were used instead.

[Recipe]
Ingredients

  • 200 g duck foie gras, de-veined

  • 5 duck egg

  • 250 ml coconut milk

  • 125 ml cream

  • 150 g palm sugar

  • 5 pandanus leaves

  • 2 tbsp crisp fried shallot

Instructions

  1. Blend the duck foie gras with 2 tbsp of crisp fried shallot and cream until its smooth, set aside.

  2. Break all the eggs into a bowl, add sugar and coconut milk.

  3. Mix thoroughly by kneading with the pandanus leaves until the sugar has dissolved.

  4. Strain the mixture through cheesecloth, add foie gras mixture, and mix well.

  5. Pour into baking pan and bake in an oven at 350F for 30 minutes or until the custard is done and the surface is golden brown.

  6. Remove from the oven, and allow to cool.

  7. Sprinkle with the crisp fried shallot, and cut into pieces to serve.

Find more interesting recipes here: blog.foodnchef.com

Gingerbread Quick Bread with Lemon Glaze

If you do homemade gifts for Christmas, here's the perfect idea! The foil steaming technique means that this gingerbread quick bread is moist and delicious, and the lemon glaze is the perfect sweet zing on top! I may or may not have eaten my slice with a scoop of lemon ice cream (I did.)



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To talk about how to accomplish productive dialogue, how to be an ally, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Beef Squares

I can bet your quests will never guess what are you serving them! Easy and fast to make, tasty and unusual - beef squares. Beef could be substituted with any other ground meat - turkey, chiken or even ground fish. As you would see on the pictures-  made by Alissa - yes, those tiny hands are not mine - so, you have no excuse for not trying them!
Foody Thursday - Beef Squares - Ready to go
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Sooooo . . . I've heard a million times that gingerbread and lemon is a perfect flavor combination, but I didn't really believe it until I was eating a gingerbread slice at Starbucks one day and tasted the lemon note. REVELATION. I will never eat gingerbread without lemon again. (BTW, if you know how I am at detecting "flavor notes" in wine, you will realize this incident was a miracle.)

This gooey butter cake is my favorite thing I've made recently. The gingerbread flavor is Christmassy and delicious, and the pile of crisp, tart lemon ice cream is the perfect complement. Be sure to grab some really amazing lemon ice cream somewhere, because it definitely makes a difference. I used GaGa Lemon.

By the way, I'm on the Plugra Butter Brigade again this year! Woohoo! So this recipe was developed for them.



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To discuss whether you're the stellar-gift-giver or terrible-gift-giver of your family (no shame), give me gift ideas, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Gingerbread Cookie Cups with Orange Cream

I recently got a chance to visit ALDI headquarters near Chicago. I've written a couple of posts on the experience, and this one involves how brands create a "screen of expectation" in you that makes you more likely to enjoy (and therefore buy!) their product. This doesn't bother me, but I do like for it to be transparent. I also don't always want to pay for it -- ALDI strips some of that away and thereby strips costs. Pretty cool. I'm new to ALDI, but it has sort of a cult following if my readers are any indication! Do you guys shop there?

I also made you these Gingerbread Cookie Cups with Orange Cream. They start with rich, spicy gingerbread cups that are gooey on the inside. Light and sweet orange cream is piped over top. They are incredible!



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To read about my trip to ALDI headquarters, learn about how your "screen of expectation" affects what you buy, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Brown Butter Parmesan Mashed Potatoes

Ugh, I'm getting behind again! This is simply the best mashed potato recipe ever. And yes, I've tried Pioneer Woman's epic mashed potato recipe, so that's saying something. Brown butter just does WILD things to potatoes that you really must experience.

I missed posting this for you before Thanksgiving, but it'll be perfect on a Christmas/Hanukkah/Festivus/Monday dinner table as well :)



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To read about why ice packs are middle school kids' love language and see more potato photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

48-Hour Cooked Short Ribs, Rocoto Mustard



Hong-Kong reveals itself gradually. First, you are stunned with a huge amount of people and its multi-nationality. Then you notice its greatness. Huge skyscrapers, magnificent parks…

And it’s only then, after you’ve enjoyed the beauty of big things, when you start noticing small ones: the details you are surrounded with in any area of the city, preserved parts of the buildings of colonial period and new constructions mindfully created by the city authorities.

This is what I can say in respect of the streets. But if you want to go out and visit some restaurants, the situation is quite as interesting. Hong-Kong is a port city, attracting representatives of different nationalities that can’t but fall in love with it.

And today you’re a guest of a great Scandinavian – Oyvind Naesheim, Nobu Chef. This is due to him that the restaurant has a Michelin star.

Modest and charming, he creates splendid and a bit complicated dishes. And today’s recipe is no exception.

If you can be patient enough, try to cook his extremely tasty and popular dish: 48-Hour Cooked Short Ribs, Rocoto Mustard.

READ MORE INTERESTING RECIPES OF THE BEST CHEFS HERE: blog.foodnchef.com
[Recipe]
Ingredients

  • 400g boneless short-ribs, trimmed of excess fat,

  • 4 florets of broccoli

  • 4 shitake (mushrooms) (Star cut)

  • 1 Japanese eggplant

Soy glace

  • 2 Tablespoons Sake

  • 2 Tablespoons Sugar

  • 2 Tablespoons Soy sauce

Rocoto Mustard

  • 1 teaspoon Rocoto paste (or other hot chili paste)

  • 2 Table spoons Dijon Mustard

Instructions

  1. Vacuum pack the short ribs, and cook sous vide for 48 hours at 60C.

  2. Once ready, plunge in ice water. Store in the fridge until use (for up to 3 days).

  3. When ready to use, remove meat from the bag and leave on bench for 30 min.

  4. Then place the meat in an oven at 180C for about 10 minutes.

  5. Use a thermometer and check core temperature. It should reach 50C.

  6. Then remove from the oven and place in a hot pan with the combined soy glace.

  7. Let the mix reduce and then glace all sides of the meat.

  8. Once finished, set aside and rest for 5 minutes before slicing into thick slices.

  9. Roast the eggplant, broccoli and shitake (mushrooms) in the oven with olive oil, salt and pepper.

  10. For the rocoto mustard, combine the ingredients and place directly in a small dipping bowl with one for each guest.

  11. First place the meat on the plate; then arrange the beef nicely, so it leans on the vegetables.

  12. Serve the rocoto mustard on the side.

Nov. 29th, 2014


Sausage with fried potatoes-garlic, salt&pepper and colby jack cheese on top for dinner tonight

Thanksgiving Turkey




Cities and times, they all got mixed up on a plate. All that’s left to do is to dress them up with some smiley sauce and washed it down with a glass of Beaujolais nouveau to the accompaniment of my beloved Frank Sinatra.


This American dish is a must for Thanksgiving dinner, which is held on the fourth Thursday of November. Try making it yourself and you’ll agree that you’ve never tasted a better turkey!


Ingredients

  • 1 whole turkey (9 to 40 lb.)

Stuffing (for 2 lb. of turkey):

  • 150 g chicken fillet

  • 150 g pork leg

  • 50 g walnuts

  • 20 g raisins

  • 50 g sweet peas

  • 50 g sweet pepper

  • 50 g onion

  • 25 g carrot

  • 1 egg (60 g)

  • 100 g cream (30%)

  • 5 g pepper, freshly ground

  • 20 g sea salt

  • 5 g sugar

Side dish (per person):

  • 100 g potatoes

  • 40 g Brussels sprouts

  • 30 g sweet peas

  • 30 g baby carrot

  • 15 g clarified butter

  • 3 g sea salt

  • 1 g pepper, freshly ground

Sauce (for 100 g):

  • 100 g cranberries

  • 10 g Demi-glace

  • 10 g sugar

  • 3 g salt

  • 10 g clarified butter

  • 3 g balsamic glacé

  • 20 g dry red wine

Instructions

  1. Rub the turkey liberally with salt, pepper, and garlic.

  2. Grind all the ingredients for stuffing, add eggs and spices, and mix well.

  3. Stuff the turkey with the prepared mixture.

  4. Marinate for one hour.

  5. Place the stuffed turkey into a plastic baking bag and bake for two hours at 300F.

  6. Remove the bag, cover the turkey with sugar syrup and bake for 5-7 minutes at 410F.

Side dish:

  1. Cut previously boiled potatoes into cubes and fry in butter. By turns, add boiled Brussels sprouts, carrot, and peas, season to taste.

Sauce:

  1. Purée cranberries in a blender, then strain.

  2. Combine all sauce ingredients (except butter and cranberries) in a saucepan and bring to a boil, then add cranberry purée and bring to a boil again. Season to taste, add cold butter, remove from the heat, and mix thoroughly with a whisk.

Presentation:

  1. On a large plate, arrange vegetables in a circle; place a piece of stuffing in the center and cover it with slices of turkey breast and pieces of thigh or wing. Pour cranberry sauce over the meat.

Author: http://blog.foodnchef.com/
Hi all.

Due to some bank and payroll errors with my SOs paycheck(s), we're in a bit of a bind for cash this month and the next. We'll receive back pay for these troubles, but while we are low on cash, I'm in search of some cheep meals for the next month or two. Preferably casseroles, soups, stews, one-pots, bakes, etc. that I can make a lot of and eat leftover for a few days. Other options are welcome though!

No allergies or dietary restrictions, though suggestions that aren't completely unhealthy would be super. Or even ideas to help the standard low cost starchy pasta/potato/rice dishes be a bit more nutritious would be great!

Thanks in advance to anyone who has suggestions, I really appreciate the help. :)


ETA: I've never done much with beans or lentils, but I like both, so would be very interested in learning something to do with them! I'd like to buy some dry beans and go from there, so if you have knowledge, tips, or recipies in that department, I'd be doubly grateful.

Fancy Thanksgiving Sides Ideas

Hi!  It's Thanksgiving time again and I'm heading over to my boyfriend's parents' home for Thanksgiving Dinner.

His mom will be making the turkey and I'm assuming stuffing (she does both inside/outside bird stuffing), she's asked if we could bring some "fancy" Thanksgiving side dishes.

We're pretty creative n' all, but I'm poking around online and trying to get some ideas for fancy sides.  There's so many possibilities out there.

This is going to probably have to feed a dozen people.

Got any "fancy" suggetions?

Thanks folks!

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?

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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
81926

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
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

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