Annes Kitchen (Free subscription) | yesterday
Tomato and buffalo mozzarella tartOriginally uploaded by anneskitchenSorry for delay since last post, the month has flown by! I am undergoing, again, a job change and shortly starting at my new company so things have been a little manic! A further post will follow but I wanted to add this recipe which used some lush Buffalo Mozzarella I picked up at the recent Masterchef Live event in London,
Veggie Num Nums (Free subscription) | 20/11/2009
This recipe is from the classic Silver Palate Cookbook. It's such an unusual apple tart, and also exceedingly delicious. The tart is baked in a cast iron skillet. There is a layer of solid caramel on the bottom, then poached apples, and then on top, a layer of puff pastry. There are quite a few steps in making the tart, but it's not very difficult. Because the apples are poached first, and then baked...
Chibebräu--the Chibes' online homebrew log (Free subscription) | yesterday
As I've discussed previously, my buddy Pete (pictured in the label to the right) is gluten-intolerant and occasionally I like to brew gluten-free beer for him. It's fun for me because I get to do some outside-of-the-box thinking, and it's fun for him because my gluten-free beers are better than anything currently on the market (or so he claims). In the past I've brewed White Riot Gluten-Free Witbier...
Leafy Cooking (Free subscription) | yesterday
The picture of a savory crust with Belgian endive and apple or pear paste in the free magazine Puur (Pure) of this month prompted me to repeat the gesture. I prepared this for lunch the night before. While I wasn't so keen on my own rather hard crust this time, nor on this fairly sober move with steamed endive, I was very pleased with my own filling: tart and sweet at the same time. Plainly steamed...
Serious Eats (Free subscription) | yesterday
[Flickr: Vieux Bandit] At peak season from October through November, cranberries are a great way to bring in the holidays—with a vibrant hue and delicious tart sweetness, what's not to love? They can be enjoyed in a wide variety of dishes, whether fresh, frozen, or dried. Cranberry recipes, tips, and info after the jump....
Green Gourmet Giraffe (Free subscription) | yesterday
I recently found a superb carrot, walnut and cranberry salad in the Vegetarian Times among Thanksgiving recipes. I find it surprising to find a salad in a Thanksgiving menu. It seems more suited to an Aussie summer (or an Aussie spring pretending to be an Aussie summer). I didn’t have walnut oil or silken tofu so I substituted mayonnaise and olive oil in smaller quantities. I think if you wanted...
Houstonist (Free subscription) | 20/11/2009
Oddly enough, the winter is when our citrus ripens, we find that we get more fruit than we can say grace over each year. So, we pawn it off on friends and juice what we have room to freeze, then we either eat the rest - or make fresh juice. You know, now that we think on it - our growing season is all off-kilter from our consuming season. Okra peaks in the summer, but, it is too damn hot to eat gumbo...
Slashfood (Free subscription) | 20/11/2009
Filed under: Cookbook Spotlight Photo: Amazon.com 'The Complete Magnolia Bakery Cookbook' Recipes by Allysa Torey and Jennifer Appel Photographs by Rita Maas and Zeva Oelbaum Simon & Schuster -- 2009 Buy it on Amazon While we can admit that we're not the biggest fans of the extremely popular sugary concoctions (cupcakes) that Magnolia Bakery puts out, we are on the other hand, fans of their bars...
yumsugar (Free subscription) | 20/11/2009
This story was written by member jadenirvana and comes from the Savory Sights group in the YumSugar Community . I made Yum's insanely good mac 'n' cheese recipe in some ramekins my mother in law gave me for creme brulee. The little tart-size dishes made the meal extra cute, and I substituted bacon for walnuts for extra yumminess. The combo of sharp gorgonzola, crisp apples and rich bacon was so good,...
Oh Joy! (Free subscription) | 20/11/2009
In today's "In the Kitchen With" by Kristina Gill at Design*Sponge, I'm sharing my recipe for mochi & tart frozen yogurt. This combo truly satiates my addiction to all those tart fro-yo chains out there, and I seriously make the...
Life On Manitoulin (Free subscription) | 20/11/2009
Why? Because I could have slept in, but since Hubby was up and out for work at almost 6 this morning, I decided to get out of bed too. Ridiculous, since the baby doesn't get up until 9AM! What does one get accomplished at such an early hour? One does laundry, cleans the kitchen, pays bills, cleans the living room and dining room, and bakes three dozen cookies...of course! We had supper at a friend's...
Apple & Spice (Free subscription) | 20/11/2009
This months winning cake was a burnt sugar cake. The name alone instantly makes me think of bonfire night and sticky toffee apples. Burnt sugar cake encompasses all the scent and flavour of a deep golden caramel (burnt sugar) however, it is not called ‘caramel cake’ as this is often a white cake with caramel frosting, whereas this burnt sugar cake makes use of a golden caramel syrup which...
Coconut & Lime (Free subscription) | 20/11/2009
Ingredients: 12 oz fresh cranberries 1/2 cup pomegranate arils 1/2 cup light brown sugar 1 cup pomegranate juice 1/4 cup water 3 tablespoons lemon juice Directions: Place the cranberries, pomegranate arils, water, juices, sugar, and zest in a medium saucepan and, stirring occasionally, cook for 20 minutes over medium high heat to reduce and thicken. Remove from heat. Serve hot or cold. My thoughts:...
mom is a verb (Free subscription) | 19/11/2009
My father's mother, Nannie was a big mincemeat pie maker. I never developed a taste for it, as the idea of sweet meat was repulsive to me as a child and teenager. But, the history of the mincemeat pie is fascinating as it harkens back to a time before preservatives and refrigeration. Alas, I am afraid the lure of mincemeat may die with my generation, as I have never made it and neither have I ever...
At the Baker's Bench (Free subscription) | 19/11/2009
Welcome to the countdown-to-Thanksgiving pie clinic! We're a week away, so we have plenty of time to get comfortable with pie pastry and think about some options for our holiday pies. I've covered basic pie pastry in an earlier post , so what I'd like to address here is a little different. If you're planning to make a number of pies but have only a few pie plates, this is the post for you. Here, I'll...
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