Recipe Box +
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Sweet potatoe salad
I love it! Enjoy this great salad!
Yield Makes 6 servings
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 cup finely diced yellow onion
Sea salt
1 teaspoon grated fresh ginger, or 1/2 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon paprika
1 pound orange-fleshed sweet potatoes, such as garnet yams, cut into 1/2-inch cubes
1/2 cup water
1/4 cup freshly squeezed orange juice, preferably blood orange juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 teaspoons Grade B maple syrup
12 kalamata olives, cut in half
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup almonds or shelled pistachios, toasted and coarsely chopped
PREPARATION
Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.
Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Yield Makes 6 servings
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 cup finely diced yellow onion
Sea salt
1 teaspoon grated fresh ginger, or 1/2 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon paprika
1 pound orange-fleshed sweet potatoes, such as garnet yams, cut into 1/2-inch cubes
1/2 cup water
1/4 cup freshly squeezed orange juice, preferably blood orange juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 teaspoons Grade B maple syrup
12 kalamata olives, cut in half
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup almonds or shelled pistachios, toasted and coarsely chopped
PREPARATION
Heat the olive oil in a deep skillet over medium heat. Add the onion and a generous pinch of salt and sauté until slightly golden, about 5 minutes. Add the ginger, cumin, and paprika and sauté for 1 minute. Add the sweet potatoes, water, orange juice, orange zest, lemon zest, and 1/2 teaspoon salt and stir to combine. Decrease the heat to medium-low, cover, and cook for 15 minutes.
Uncover and cook, stirring occasionally, until the sweet potatoes are tender and the liquid is reduced to almost a glaze, about 5 minutes. Add the lemon juice, maple syrup, and olives and stir gently to combine. Taste; you may want to add a pinch of salt or squeeze of lemon juice. Transfer to a bowl and sprinkle with the parsley and almonds. Serve at room temperature.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
“Never be more than 12 steps away from chocolate.” – Terry Moore
“Never be more than 12 steps away from chocolate.” – Terry Moore
For the young 'uns that come here
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https://www.imdb.com/name/nm0601930/
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http://expertenough.com/973/chocolate
Re: Recipe Box +
Home Fries
From Breakfast Standbys
WHY THIS RECIPE WORKS
Making home fries the traditional way takes about an hour of standing over a hot skillet, after which you get only three servings at most. We wanted a quicker, more hands-off method for making a larger amount. To speed things up, we developed a hybrid cooking technique: First, we parboil diced russet potatoes, and then we coat them in oil and cook them in a very hot oven. We discovered that boiling the potatoes with baking soda quickly breaks down their exterior while leaving their insides nearly raw, ensuring home fries with a crisp, brown crust and a moist, fluffy interior. We added diced onions in the last 20 minutes of oven time and finished the home fries with chives to reinforce the onion flavor.
3 ½ pounds russet potatoes, peeled and cut into ¾-inch dice
½ teaspoon baking soda
3 tablespoons unsalted butter, cut into 12 pieces
Kosher salt and pepper
Pinch cayenne pepper
3 tablespoons vegetable oil
2 onions, cut into ½-inch dice
3 tablespoons minced fresh chives
SERVES 6 TO 8
Don’t skip the baking soda in this recipe. It’s critical for home fries with just the right crisp texture.
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
2. Bring 10 cups water to boil in Dutch oven over high heat. Add potatoes and baking soda. Return to boil and cook for 1 minute. Drain potatoes. Return potatoes to Dutch oven and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 2 minutes. Remove from heat. Add butter, 1½ teaspoons salt, and cayenne; mix with rubber spatula until potatoes are coated with thick, starchy paste, about 30 seconds.
3. Remove baking sheet from oven and drizzle with 2 tablespoons oil. Transfer potatoes to baking sheet and spread into even layer. Roast for 15 minutes. While potatoes roast, combine onions, remaining 1 tablespoon oil, and ½ teaspoon salt in bowl.
4. Remove baking sheet from oven. Using thin, sharp metal spatula, scrape and turn potatoes. Clear about 8 by 5-inch space in center of baking sheet and add onion mixture. Roast for 15 minutes.
5. Scrape and turn again, mixing onions into potatoes. Continue to roast until potatoes are well browned and onions are softened and beginning to brown, 5 to 10 minutes. Stir in chives and season with salt and pepper to taste. Serve immediately.
From Breakfast Standbys
WHY THIS RECIPE WORKS
Making home fries the traditional way takes about an hour of standing over a hot skillet, after which you get only three servings at most. We wanted a quicker, more hands-off method for making a larger amount. To speed things up, we developed a hybrid cooking technique: First, we parboil diced russet potatoes, and then we coat them in oil and cook them in a very hot oven. We discovered that boiling the potatoes with baking soda quickly breaks down their exterior while leaving their insides nearly raw, ensuring home fries with a crisp, brown crust and a moist, fluffy interior. We added diced onions in the last 20 minutes of oven time and finished the home fries with chives to reinforce the onion flavor.
3 ½ pounds russet potatoes, peeled and cut into ¾-inch dice
½ teaspoon baking soda
3 tablespoons unsalted butter, cut into 12 pieces
Kosher salt and pepper
Pinch cayenne pepper
3 tablespoons vegetable oil
2 onions, cut into ½-inch dice
3 tablespoons minced fresh chives
SERVES 6 TO 8
Don’t skip the baking soda in this recipe. It’s critical for home fries with just the right crisp texture.
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
2. Bring 10 cups water to boil in Dutch oven over high heat. Add potatoes and baking soda. Return to boil and cook for 1 minute. Drain potatoes. Return potatoes to Dutch oven and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 2 minutes. Remove from heat. Add butter, 1½ teaspoons salt, and cayenne; mix with rubber spatula until potatoes are coated with thick, starchy paste, about 30 seconds.
3. Remove baking sheet from oven and drizzle with 2 tablespoons oil. Transfer potatoes to baking sheet and spread into even layer. Roast for 15 minutes. While potatoes roast, combine onions, remaining 1 tablespoon oil, and ½ teaspoon salt in bowl.
4. Remove baking sheet from oven. Using thin, sharp metal spatula, scrape and turn potatoes. Clear about 8 by 5-inch space in center of baking sheet and add onion mixture. Roast for 15 minutes.
5. Scrape and turn again, mixing onions into potatoes. Continue to roast until potatoes are well browned and onions are softened and beginning to brown, 5 to 10 minutes. Stir in chives and season with salt and pepper to taste. Serve immediately.
10 Best Skewers and Kabobs for Easy Summer Grilling
10 Best Skewers and Kabobs for Easy Summer Grilling
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http://dish.allrecipes.com/10-best-skewers-and-kabobs-easy-summer-grilling/
BEST-EVER BISCUITS BY: THE CANADIAN LIVING Mag ..Aug 2018
BEST-EVER BISCUITS BY: THE CANADIAN LIVING Mag ..Aug 2018
I love what Canadians call Tea Biscuits
I love what Canadians call Tea Biscuits
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http://www.canadianliving.com/food/baking-and-desserts/recipe/best-ever-biscuits
Dark Chocolate Fudge Sauce-ATK
Dark Chocolate Fudge Sauce-ATK
WHY THIS RECIPE WORKS
The recipe works by developing a simple yet stable emulsion from a short list of ingredients to deliver a sauce with deep chocolate flavor, moderate sweetness, and a luxurious consistency. Using both cocoa powder and unsweetened chocolate provided a foundation of complex flavor and richness. Choosing milk rather than cream allowed the deep chocolate flavor to shine, and finishing with the incorporation of cold butter created a luxuriously thick consistency.
1 ¼ cups (8 3/4 ounces) sugar
⅔ cup whole or 2 percent low-fat milk
¼ teaspoon salt
⅓ cup (1 ounce) unsweetened cocoa powder, sifted
3 ounces unsweetened chocolate, chopped fine
4 tablespoons unsalted butter, cut into 8 pieces and chilled
1 teaspoon vanilla extract
INSTRUCTIONS
MAKES 2 CUPS
We like to serve this sauce over ice cream, but it can also be drizzled over fresh fruit. We prefer to use Dutch-processed cocoa powder here (our favorite is from Droste), but other cocoa powders will work. Our favorite unsweetened chocolate is Hershey's Unsweetened Chocolate Baking Bar.
1. Heat sugar, milk, and salt in medium saucepan over medium-low heat, whisking gently, until sugar has dissolved and liquid starts to bubble around edges of saucepan, 5 to 6 minutes. Reduce heat to low, add cocoa, and whisk until smooth.
2. Remove saucepan from heat, stir in chocolate, and let stand for 3 minutes. Whisk sauce until smooth and chocolate is fully melted. Add butter and whisk until fully incorporated and sauce thickens slightly. Whisk in vanilla and serve. (Sauce can be refrigerated for up to 1 month. Gently reheat sauce in microwave [do not let it exceed 110 degrees], stirring every 10 seconds, until just warmed and pourable.)
WHY THIS RECIPE WORKS
The recipe works by developing a simple yet stable emulsion from a short list of ingredients to deliver a sauce with deep chocolate flavor, moderate sweetness, and a luxurious consistency. Using both cocoa powder and unsweetened chocolate provided a foundation of complex flavor and richness. Choosing milk rather than cream allowed the deep chocolate flavor to shine, and finishing with the incorporation of cold butter created a luxuriously thick consistency.
1 ¼ cups (8 3/4 ounces) sugar
⅔ cup whole or 2 percent low-fat milk
¼ teaspoon salt
⅓ cup (1 ounce) unsweetened cocoa powder, sifted
3 ounces unsweetened chocolate, chopped fine
4 tablespoons unsalted butter, cut into 8 pieces and chilled
1 teaspoon vanilla extract
INSTRUCTIONS
MAKES 2 CUPS
We like to serve this sauce over ice cream, but it can also be drizzled over fresh fruit. We prefer to use Dutch-processed cocoa powder here (our favorite is from Droste), but other cocoa powders will work. Our favorite unsweetened chocolate is Hershey's Unsweetened Chocolate Baking Bar.
1. Heat sugar, milk, and salt in medium saucepan over medium-low heat, whisking gently, until sugar has dissolved and liquid starts to bubble around edges of saucepan, 5 to 6 minutes. Reduce heat to low, add cocoa, and whisk until smooth.
2. Remove saucepan from heat, stir in chocolate, and let stand for 3 minutes. Whisk sauce until smooth and chocolate is fully melted. Add butter and whisk until fully incorporated and sauce thickens slightly. Whisk in vanilla and serve. (Sauce can be refrigerated for up to 1 month. Gently reheat sauce in microwave [do not let it exceed 110 degrees], stirring every 10 seconds, until just warmed and pourable.)
Types of Frostings
American Buttercream
American buttercream is basically regular old frosting—a timeless fluffy combination of butter and sugar. Confectioners' sugar is the best choice because it thickens the frosting, eliminating the need for eggs, and—owing to its superfine texture—provides stability without the grit. We add a little heavy cream for an ultracreamy consistency you can't get from butter and sugar alone. This is typically the sweetest frosting option.
Swiss Meringue Buttercream
Swiss meringue buttercream is less sweet than most frostings, and it's also one of the easiest buttercreams to make. It starts with a cooked egg-white meringue, to which you gradually add softened butter—and lots of it—until the mixture becomes light and fluffy. Its ultrasatiny texture makes it an elegant and decadent option.
French Buttercream
French buttercream is also a moderately sweet, butter-packed frosting. It's richer than Swiss meringue buttercream because its egg base is egg yolks rather than whites. Pouring a hot sugar syrup over the yolks ensures they are cooked to a safe temperature. Then, as with a Swiss meringue buttercream, a generous amount of softened butter is whipped in.
German Buttercream
German buttercream starts out like American buttercream—butter is beaten until light and fluffy—but then an egg-based pastry cream (that has already been cooked and cooled) is added. The custard contributes a super-creamy texture for a soft, light buttercream that, while rich, isn't overwhelming. We fill layers of our Chocolate-Espresso Dacquoise with a German buttercream.
Seven-Minute Frosting
Seven-minute frosting is the frosting for you if you like marshmallows or meringues. This frosting is playful, simple, and sweet; and since it doesn't contain butter, it isn't very rich. Although the egg white base requires cooking, the frosting is easy to prepare, taking just 7 minutes to whip up (hence the name). The sticky frosting looks particularly nice in swirls and billows.
Ganache
Ganache is simply a decadent, truffle-like mixture of melted chocolate and cream. Depending on the amount of cream used, ganache can be a pourable glaze (like in our Chocolate-Raspberry Torte recipe), a fudgy filling (like in our Ultimate Chocolate Cupcakes with Ganache Filling recipe), or a whipped frosting (like in our Chocolate Sheet Cake with Milk Chocolate Frosting recipe), making it a versatile option.
Whipped Cream
Whipped cream is all that's needed for rustic cakes or those that are particularly rich, such as Rich and Tender Shortcakes with Strawberries and Whipped Cream or Cast Iron Hot Fudge Pudding Cake. When whipped cream is being used in place of frosting, we prefer to make it in the food processor. Whereas whipping cream in a stand mixer produces light, billowy peaks, the sharp, fast-moving blades of a food processor can't add as much air. The result is whipped cream with a denser, creamier consistency that's ideal for spreading over a cake; it can also be piped on to make a decorative edge. And because the smaller air bubbles created by the food processor are more stable than the bigger bubbles created by a stand mixer, we've found that processed cream keeps its thick, dense texture for two full weeks.
American buttercream is basically regular old frosting—a timeless fluffy combination of butter and sugar. Confectioners' sugar is the best choice because it thickens the frosting, eliminating the need for eggs, and—owing to its superfine texture—provides stability without the grit. We add a little heavy cream for an ultracreamy consistency you can't get from butter and sugar alone. This is typically the sweetest frosting option.
Swiss Meringue Buttercream
Swiss meringue buttercream is less sweet than most frostings, and it's also one of the easiest buttercreams to make. It starts with a cooked egg-white meringue, to which you gradually add softened butter—and lots of it—until the mixture becomes light and fluffy. Its ultrasatiny texture makes it an elegant and decadent option.
French Buttercream
French buttercream is also a moderately sweet, butter-packed frosting. It's richer than Swiss meringue buttercream because its egg base is egg yolks rather than whites. Pouring a hot sugar syrup over the yolks ensures they are cooked to a safe temperature. Then, as with a Swiss meringue buttercream, a generous amount of softened butter is whipped in.
German Buttercream
German buttercream starts out like American buttercream—butter is beaten until light and fluffy—but then an egg-based pastry cream (that has already been cooked and cooled) is added. The custard contributes a super-creamy texture for a soft, light buttercream that, while rich, isn't overwhelming. We fill layers of our Chocolate-Espresso Dacquoise with a German buttercream.
Seven-Minute Frosting
Seven-minute frosting is the frosting for you if you like marshmallows or meringues. This frosting is playful, simple, and sweet; and since it doesn't contain butter, it isn't very rich. Although the egg white base requires cooking, the frosting is easy to prepare, taking just 7 minutes to whip up (hence the name). The sticky frosting looks particularly nice in swirls and billows.
Ganache
Ganache is simply a decadent, truffle-like mixture of melted chocolate and cream. Depending on the amount of cream used, ganache can be a pourable glaze (like in our Chocolate-Raspberry Torte recipe), a fudgy filling (like in our Ultimate Chocolate Cupcakes with Ganache Filling recipe), or a whipped frosting (like in our Chocolate Sheet Cake with Milk Chocolate Frosting recipe), making it a versatile option.
Whipped Cream
Whipped cream is all that's needed for rustic cakes or those that are particularly rich, such as Rich and Tender Shortcakes with Strawberries and Whipped Cream or Cast Iron Hot Fudge Pudding Cake. When whipped cream is being used in place of frosting, we prefer to make it in the food processor. Whereas whipping cream in a stand mixer produces light, billowy peaks, the sharp, fast-moving blades of a food processor can't add as much air. The result is whipped cream with a denser, creamier consistency that's ideal for spreading over a cake; it can also be piped on to make a decorative edge. And because the smaller air bubbles created by the food processor are more stable than the bigger bubbles created by a stand mixer, we've found that processed cream keeps its thick, dense texture for two full weeks.
Is it worth investing in an air fryer?
Is it worth investing in an air fryer?
I had considered buying one but after reading this article and some thought I will not.
I do have and enjoy many gadgets. I have the space so it is not a problem.
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https://www.theglobeandmail.com/life/food-and-wine/article-is-it-worth-investing-in-an-air-fryer/
I do have and enjoy many gadgets. I have the space so it is not a problem.
Lemon Cake Pie
Such a lovely poem. I think I will have a go at this one.
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http://cravingcomfort.blogspot.com/2011/06/lemon-cake-pie.html
The Great Minnesota Cookie Book: Award-Winning Recipes from the Star Tribune’s Holiday Cookie Contest
The Great Minnesota Cookie Book: Award-Winning Recipes from the Star Tribune’s Holiday Cookie Contest
October 9th, 2018 | 200 Pages | True PDF | 20.41 MB
October 9th, 2018 | 200 Pages | True PDF | 20.41 MB
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http://cloudyfiles.com/gmqndbbz8ujd
https://userscloud.com/m8veauaqatdh
https://openload.co/f/QN7x6P7v29g/The_Great_Minnesota_Cookie_Book_-_Lee_Svitak_Dean.pdf
https://rapidgator.net/file/a680bea694faa265cae9ec42e8616aae/The_Great_Minnesota_Cookie_Book_-_Lee_Svitak_Dean.pdf.html
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- Hero Member
- Posts: 2776
- Joined: Fri Dec 29, 2017 12:20 pm
- Location: Germany
Vegetarian/vegan Onion soup
It's a strong vegetarian/vegan Onion soup without beef broth.
I hope you like it. It's really tasty!
Ingredients
3 tablespoons unsalted butter, cut into pieces (olive oil for vegan)
4 lbs yellow onions, halved and sliced vertically into 1/4-inch-thick slices 20
2 cups water, plus extra for deglazing
1/2 cup dry sherry
6 cups low-sodium vegetable broth
6 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper
1 small baguette, cut into 8 1/2-inch slices
4 ounces Emmental, Gruyre or light Swiss cheese (substitute vegan or leave off for vegan)
Instructions
Preheat oven to 400F.
Coat the inside of a large Dutch oven or heavy bottomed pot with non-stick spray. Add butter, onions, and 1 tsp salt and cook, covered, for 1 hour.
Remove the pot from the oven, stir the onions, and cook, mostly covered but with the lid slightly ajar, another hour.
Stir again, scraping the sides of the pot, and continue cooking another 30-45 minutes until the onions are very soft and golden brown.
Move the Dutch oven to the stovetop and set on medium-high heat. Cook, uncovered and stirring regularly, until the liquid evaporates, the onions turn a darker brown, and a dark crust begins to form on the bottom of the pot, about 20-25 minutes.
Deglaze with 1/4 cup water. Scrape the bottom of the pot to remove the fond.
Continue cooking until another dark crust has formed. Continue to deglaze with water 3 more times until the onions are very dark brown.
Deglaze a final time with the sherry and cook, stirring, until the liquid evaporates, about 5 more minutes.
Add 2 cups water, the broth, thyme, bay leaf, and additional 1/2 tsp salt. Increase heat to high and bring to a simmer, scraping any remaining fond from the bottom and sides of the pot.
Reduce heat to low and simmer, covered, another 30 minutes.
Remove the thyme and bay leaf and adjust seasoning to taste.
Meanwhile, toast the baguette slices in a toaster oven or 400 degree oven.
When ready to serve, top a bowl of soup with two croutons, sprinkle with an ounce of cheese, and place under the broiler until the cheese is melted and beginning to brown, about 5 minutes.
I hope you like it. It's really tasty!
Ingredients
3 tablespoons unsalted butter, cut into pieces (olive oil for vegan)
4 lbs yellow onions, halved and sliced vertically into 1/4-inch-thick slices 20
2 cups water, plus extra for deglazing
1/2 cup dry sherry
6 cups low-sodium vegetable broth
6 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper
1 small baguette, cut into 8 1/2-inch slices
4 ounces Emmental, Gruyre or light Swiss cheese (substitute vegan or leave off for vegan)
Instructions
Preheat oven to 400F.
Coat the inside of a large Dutch oven or heavy bottomed pot with non-stick spray. Add butter, onions, and 1 tsp salt and cook, covered, for 1 hour.
Remove the pot from the oven, stir the onions, and cook, mostly covered but with the lid slightly ajar, another hour.
Stir again, scraping the sides of the pot, and continue cooking another 30-45 minutes until the onions are very soft and golden brown.
Move the Dutch oven to the stovetop and set on medium-high heat. Cook, uncovered and stirring regularly, until the liquid evaporates, the onions turn a darker brown, and a dark crust begins to form on the bottom of the pot, about 20-25 minutes.
Deglaze with 1/4 cup water. Scrape the bottom of the pot to remove the fond.
Continue cooking until another dark crust has formed. Continue to deglaze with water 3 more times until the onions are very dark brown.
Deglaze a final time with the sherry and cook, stirring, until the liquid evaporates, about 5 more minutes.
Add 2 cups water, the broth, thyme, bay leaf, and additional 1/2 tsp salt. Increase heat to high and bring to a simmer, scraping any remaining fond from the bottom and sides of the pot.
Reduce heat to low and simmer, covered, another 30 minutes.
Remove the thyme and bay leaf and adjust seasoning to taste.
Meanwhile, toast the baguette slices in a toaster oven or 400 degree oven.
When ready to serve, top a bowl of soup with two croutons, sprinkle with an ounce of cheese, and place under the broiler until the cheese is melted and beginning to brown, about 5 minutes.
Challenges..
Spaghetti & Meatballs Challenge
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of spaghetti & meatballs. And then we brought in a food scientist to review their work. Which one was the best?
Chocolate Chip Cookie Challenge
It doesn't get much more classic than chocolate chip cookies. We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of the chocolate chip cookie. And then we brought in a food scientist to review their work. Which cookie was the best?
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of spaghetti & meatballs. And then we brought in a food scientist to review their work. Which one was the best?
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https://www.youtube.com/watch?v=79_IsTV8X-c
Chocolate Chip Cookie Challenge
It doesn't get much more classic than chocolate chip cookies. We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of the chocolate chip cookie. And then we brought in a food scientist to review their work. Which cookie was the best?
Code: Select all
https://www.youtube.com/watch?v=sI7E8J1sGvw
COBBLERS, CRISPS, CRUMBLES & MORE-Defination
COBBLERS, CRISPS, CRUMBLES & MORE
One of the main differences between our favorite warm fruit-filled cobblers, crisps and crumbles is the type of topping and its texture. It’s important to choose the correct fruit for baking cobblers, crisps and crumbles. Ripe fruit will be the sweetest, and frozen fruits can be used when in-season fruits are not available.
Cobbler – deep-dish fruit pie that's sweetened, sometimes spiced, and features sliced fruit or berries topped with a crust, typically biscuit, and baked until bubbly
Crumble – sweetened, sometimes spiced, sliced fruit or berries topped with a streusel made from flour, sugar, butter, spices, and chopped nuts to form a crumbly topping
Crisp – sweetened fruit covered with a crumbly topping of flour, sugar, butter, spices and sometimes other ingredients such as rolled oats and nuts
Buckle – a combination of a crumble and a coffee cake that's a cake batter dotted with fruit and sprinkled with streusel topping
Slump – sweetened fruit topped with dollops of dough and cooked on the stovetop, usually served with heavy cream
Grunt – similar to a slump, but prepared by steaming the entire baking dish in a container of simmering water
Betty – a baked pudding consisting of alternating layers of sugared, spiced fruit and buttered bread crumbs with a bit of fruit juice to moisten it. Baked until brown and crisp on top.
Pandowdy – sliced or cut apples or other fruits tossed with spices and butter, sweetened with molasses or brown sugar, topped with a biscuit-like dough and baked. Partway through the baking time, the crust is broken up and pressed down into the fruit so it can absorb the juices. This technique is known as “dowdying.”
One of the main differences between our favorite warm fruit-filled cobblers, crisps and crumbles is the type of topping and its texture. It’s important to choose the correct fruit for baking cobblers, crisps and crumbles. Ripe fruit will be the sweetest, and frozen fruits can be used when in-season fruits are not available.
Cobbler – deep-dish fruit pie that's sweetened, sometimes spiced, and features sliced fruit or berries topped with a crust, typically biscuit, and baked until bubbly
Crumble – sweetened, sometimes spiced, sliced fruit or berries topped with a streusel made from flour, sugar, butter, spices, and chopped nuts to form a crumbly topping
Crisp – sweetened fruit covered with a crumbly topping of flour, sugar, butter, spices and sometimes other ingredients such as rolled oats and nuts
Buckle – a combination of a crumble and a coffee cake that's a cake batter dotted with fruit and sprinkled with streusel topping
Slump – sweetened fruit topped with dollops of dough and cooked on the stovetop, usually served with heavy cream
Grunt – similar to a slump, but prepared by steaming the entire baking dish in a container of simmering water
Betty – a baked pudding consisting of alternating layers of sugared, spiced fruit and buttered bread crumbs with a bit of fruit juice to moisten it. Baked until brown and crisp on top.
Pandowdy – sliced or cut apples or other fruits tossed with spices and butter, sweetened with molasses or brown sugar, topped with a biscuit-like dough and baked. Partway through the baking time, the crust is broken up and pressed down into the fruit so it can absorb the juices. This technique is known as “dowdying.”
50-Easy-Homemade-Seasonings
50-Easy-Homemade-Seasonings
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https://www.mom4real.com/50-easy-homemade-seasonings/
Coffee Cake with Pecan-Cinnamon Streusel- ATK
Coffee Cake with Pecan-Cinnamon Streusel- ATK
Published January 2018
WHY THIS RECIPE WORKS
Our streusel-topped coffee cake recipe makes use of a food processor for mixing both the cake and the streusel topping. To make sure our cake was tender despite the aggressive action of the food processor's blades, we opted to use the reverse-creaming method (combining the butter and flour before adding the wet ingredients). This mixing method coated the flour's proteins with fat and prevented them from linking up and forming gluten when water was added to the batter. Building a thick batter kept it from rising over and covering the streusel at the edges of the pan. Finally, baking the cake in a springform pan instead of the typical round cake pan allowed for fuss-free unmolding that kept the streusel intact.
INGREDIENTS
Print Shopping List
Streusel
1 cup pecans, toasted
⅓ cup packed (2 1/3 ounces) brown sugar
½ cup (2 1/2 ounces) all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon salt
4 tablespoons unsalted butter, melted and cooled
1 teaspoon water
Cake
1 ⅔ cups (8 1/3 ounces) all-purpose flour
1 cup (7 ounces) sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
7 tablespoons unsalted butter, cut into 7 pieces and softened
¾ cup milk
1 large egg plus 1 large yolk
1 teaspoon vanilla extract
SERVES 8 TO 10
For the best results, we recommend weighing the flour in this recipe. Do not insert a skewer into this cake to test for doneness until the center appears firm when the pan is shaken. If you do, the weight of the streusel may squeeze out air and the cake may sink. This cake can be stored at room temperature, wrapped in plastic wrap, for up to 24 hours.
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour 9-inch springform pan and place on rimmed baking sheet.
2. FOR THE STREUSEL: Process pecans and sugar in food processor until finely ground, about 10 seconds. Add flour, cinnamon, and salt and pulse to combine, about 5 (1-second) pulses. Add melted butter and water and pulse until butter is fully incorporated and mixture begins to form clumps, 8 to 10 (1-second) pulses. Transfer streusel to bowl and set aside.
3. FOR THE CAKE: In now-empty processor, process flour, sugar, cinnamon, baking powder, baking soda, and salt until combined, about 10 seconds. Add butter and pulse until very small but visible pieces of butter remain, 5 to 8 (5-second) pulses. Add milk, egg and yolk, and vanilla; pulse until dry ingredients are moistened, 4 to 5 (1-second) pulses. Scrape down sides of bowl. Pulse until mixture is well combined, 4 to 5 (1-second) pulses (some small pieces of butter will remain). Transfer batter to prepared pan and smooth top with rubber spatula.
4. Starting at edges of pan, sprinkle streusel in even layer over batter. Bake cake on sheet until center is firm and skewer inserted into center of cake comes out clean, 45 to 55 minutes. Transfer pan to wire rack and let cake cool in pan for 15 minutes. Remove side of pan and let cake cool completely, about 2 hours. Using offset spatula, transfer cake to serving platter. Using serrated knife, cut cake into wedges and serve.
Published January 2018
WHY THIS RECIPE WORKS
Our streusel-topped coffee cake recipe makes use of a food processor for mixing both the cake and the streusel topping. To make sure our cake was tender despite the aggressive action of the food processor's blades, we opted to use the reverse-creaming method (combining the butter and flour before adding the wet ingredients). This mixing method coated the flour's proteins with fat and prevented them from linking up and forming gluten when water was added to the batter. Building a thick batter kept it from rising over and covering the streusel at the edges of the pan. Finally, baking the cake in a springform pan instead of the typical round cake pan allowed for fuss-free unmolding that kept the streusel intact.
INGREDIENTS
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Streusel
1 cup pecans, toasted
⅓ cup packed (2 1/3 ounces) brown sugar
½ cup (2 1/2 ounces) all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon salt
4 tablespoons unsalted butter, melted and cooled
1 teaspoon water
Cake
1 ⅔ cups (8 1/3 ounces) all-purpose flour
1 cup (7 ounces) sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
7 tablespoons unsalted butter, cut into 7 pieces and softened
¾ cup milk
1 large egg plus 1 large yolk
1 teaspoon vanilla extract
SERVES 8 TO 10
For the best results, we recommend weighing the flour in this recipe. Do not insert a skewer into this cake to test for doneness until the center appears firm when the pan is shaken. If you do, the weight of the streusel may squeeze out air and the cake may sink. This cake can be stored at room temperature, wrapped in plastic wrap, for up to 24 hours.
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour 9-inch springform pan and place on rimmed baking sheet.
2. FOR THE STREUSEL: Process pecans and sugar in food processor until finely ground, about 10 seconds. Add flour, cinnamon, and salt and pulse to combine, about 5 (1-second) pulses. Add melted butter and water and pulse until butter is fully incorporated and mixture begins to form clumps, 8 to 10 (1-second) pulses. Transfer streusel to bowl and set aside.
3. FOR THE CAKE: In now-empty processor, process flour, sugar, cinnamon, baking powder, baking soda, and salt until combined, about 10 seconds. Add butter and pulse until very small but visible pieces of butter remain, 5 to 8 (5-second) pulses. Add milk, egg and yolk, and vanilla; pulse until dry ingredients are moistened, 4 to 5 (1-second) pulses. Scrape down sides of bowl. Pulse until mixture is well combined, 4 to 5 (1-second) pulses (some small pieces of butter will remain). Transfer batter to prepared pan and smooth top with rubber spatula.
4. Starting at edges of pan, sprinkle streusel in even layer over batter. Bake cake on sheet until center is firm and skewer inserted into center of cake comes out clean, 45 to 55 minutes. Transfer pan to wire rack and let cake cool in pan for 15 minutes. Remove side of pan and let cake cool completely, about 2 hours. Using offset spatula, transfer cake to serving platter. Using serrated knife, cut cake into wedges and serve.