A LITTLE BIT OF THIS & THAT
The Random Things We Love to Make and Do
Watermelon Kiwi Ice Pops
¾ cup granulated sugar
4 cups cubed watermelon
5 kiwis, peeled and diced
1. In a small saucepan over medium heat, bring the sugar and ¾ cup water to a simmer, stirring continuously until the sugar has dissolved. Remove from the heat.
2. In a blender or the bowl of a food processor, puree the watermelon with two-thirds of the simple syrup until smooth.
3. Place 12 small paper cups on a baking sheet. Divide the watermelon mixture among the cups, filling three-quarters of each one. Insert wooden ice pop sticks and freeze until solid, at least 2 hours.
4. In a blender or the bowl of a food processor, puree the kiwi with the remaining simple syrup until smooth. Divide the mixture among the cups, filling to just under the edge of each cup. Freeze until solid, at least 1 hour. Store in the freezer for up to two weeks.
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Cute N Creepy Cupcakes
Quick post today to make sure you saw this Clare Crespo post about clever ways to decorate Halloween cupcakes over on Cup of Jo. Thanks to Clare‘s advice a decade ago when we worked on some magazine stories together, I’ve kept every doll my daughters outgrew just for the purpose of making her “buried alive” creation and I can’t tell you how much it makes people laugh. Last Friday, I texted the girls, begging for them to give me an excuse to bake a batch — never a foregone conclusion when you have teenagers — and as luck would have it, both of them were attending gatherings and both of them agreed that it might be cute. Victory is sweet.
P.S. For more Clare, follow her on instagram.
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Pasta with truffles
Why truffle gained such popularity among gourmets? Maybe someone will tell you that due to the status of expensive goods. We believe that the truffle is deservedly considered the "black pearl" of cooking thanks to the bright and heady scent, the ability to make a fantastically appetizing habitual concoction. Today we offer you to join the cult of "capricious prince of France" and prepare haute cuisine dish in your kitchen.
Ingredients you will need:
Pasta nests - 3-4 sockets
Truffles - 1 or 2 small mushrooms
Butter - 30 g
Salt - 1 teaspoon
Parmesan (at your wish)
Preparation time: 10 minutes. Cooking time 15 minutes.
You will need pasta in the form of the nests. It is best for this recipe suitable Tagllalelle, Fettuccini or Capellini. Boil macaroni in salted water according to instructions on the package.
While the pasta is boiling, prepare truffles. Place 1 mushroom to a cup of the blender and grind into crumbs. If you want, add some aesthetics to a dish - grate the truffle with a special trowel knife. The dish decorated with truffle shavings will look very elegant.
Throw the pasta in a colander. But do not pour out the water in which pasta cooked. Add the butter and chopped truffle to cooked pasta. Mix well all ingredients together.
Stirring pasta add a little bit water, in which it cooked. You may ask, how much water should be added to the pasta? The amount of water is unique for each type of pasta, so gradually add up liquid to a juicy consistency.
Mix well cooked pasta and serve hot with grated Parmesan cheese.
To enjoy this easy and fantastically delicious salad do not miss the opportunity to make an order for the Fresh French Summer Truffles with 10% discount.
Enjoy your meal!
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Source: Marky's Gourmet Store
Vegan And Gluten Free Apple Blackberry Crumble Tart
1 cup (140g) superfine brown rice flour
1 cup (100g) almond flour
½ cup (100g) light brown sugar
1 teaspoon kosher salt
10 tablespoons (140g) virgin coconut oil
⅓ cup pine nuts
6 ounces (about 1½ cups or 180g) blackberries, fresh or frozen
3 small or 2 large apples—halved, cored and thinly sliced
1 lemon, juiced and zested
2 tablespoons granulated sugar
1 or 2 tablespoons tapioca starch or cornstarch
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1. Preheat the oven to 375°F. In a large bowl, toss together the brown rice flour, almond flour, brown sugar and salt. Add the coconut oil and work it into the flour using your fingertips until you have a dough that resembles coarse sand. The dough should clump up but feel slightly dry. Add 2 tablespoons ice water and mix it with your hands until it comes together into a loose dough.
2. Take approximately two-thirds of the dough and press it into a 9-inch tart mold, bringing it up around the edge. Mix the pine nuts into the remaining dough to make the crumble topping. Refrigerate both the tart crust and the crumble topping while preparing the filling.
3. In a large bowl, toss together the blackberries, sliced apples, lemon juice and zest, sugar, tapioca starch, vanilla and cinnamon. If the filling is very wet, add 1 more tablespoon of tapioca starch. Add the fruit filling to the tart mold and sprinkle with the crumble topping.
4. Bake until the crust is golden and the filling is bubbly, 45 to 50 minutes. Allow the tart to cool slightly before slicing.
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5 Gluten Free Dairy Free Recipes By Aran Goyoaga To Make This Fall
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Anatomy Of A Weeknight Post Holiday Edition
The Scene: Wednesday, the first school/workday back from winter break
The Scene, pt 2: Always the longest, most exhausting day of the year
The Characters: Family DALS
5:30 Walk in door. Girls already home, one of them doing homework at kitchen table instead of cloistered in her bedroom, which brings me unspeakable joy. (Literally unspeakable — if I express this out loud in front of her, it might not happen again.)
5:45 Look in fridge to figure out dinner. After a week in Austin* stuffing our faces with brisket and carnitas, I want to get back to our weekday vegetarian routine.
5:46 Abby announces she was starving and just finished a pile of Trader Joe’s potstickers. “I’ll just have a salad before soccer,” she says. Sh*t. Who is driving to soccer?
6:00 Texting confirms I am driving to soccer.
6:10 Slice mushrooms, kale, shallots, garlic. Slice avocado, chop radishes. Set it all up on cutting board for Andy…a beautiful mise en place if I do say so myself.
6:15 Chuck some yogurt, cilantro, and miscellany into mini food processor and whirl into a sauce. Take a few avocado slices, add to two handfuls bagged lettuce, throw on some grape tomatoes, a little of that yogurt dressing.
6:25 Sit down with Abby for salad.
6:40 Leave for soccer.
7:00 Andy walks in to his own private Food Network studio! Sautés the vegetables, stuffs them in tortillas and calls it dinner. Also heats up a can of organic baked beans to round out the meal, saving me a little of everything for post-practice. Eats with Phoebe.
9:30 Home. Made it.
*Austin vacation highlight reel up next.
Kale and Mushroom Tacos with Yogurt Sauce
As usual, once I type out the instructions for this recipe it seems waaayyyy more complicated than it actually is. This is partly because of the yogurt sauce, which involves a mini food processor, and which is a lot to ask of a weeknight cook. You can just hand-whisk the sauce (the flavors won’t be quite as mingled, but whatever) but I encourage you to make it in the food processor without measuring, which makes the whole thing feel like much less of an undertaking. Just keep whirling and tasting, whirling and tasting. Trust me. Trust yourself!
olive oil, about 6-8 tablespoons
2 shallots, sliced thin (could also do about 3 tablespoons chopped onions)
1 pound cremini mushrooms cleaned and thinly sliced
Kosher salt and freshly ground pepper
¼ teaspoon red pepper flakes
2 tablespoons red wine vinegar
1 clove garlic, halved
1 bunch curly kale, stems trimmed and chopped (about 7 cups)
1/3 cup plain yogurt (I used Greek 2%)
large handful cilantro (you do not have to chop it)
1/4 cup olive oil
2 scallions, white and light green parts only, chopped roughly
juice from half a lime
pinch of sugar
8 corn tortillas
1 avocado, sliced
3 tablespoons chopped jicama or three radishes, sliced super thin
Optional toppings: lime wedges, scallions, hot sauce
Heat 3 tablespoons oil in a large skillet set over medium heat. Add shallots and cook until softened, about 3 minutes. Add mushrooms, salt, pepper, red pepper flakes, a little more olive oil, and cook until mushrooms are cooked and shriveled, about 6 minutes. Remove to a medium mixing bowl and toss with 1 tablespoon red wine vinegar.
Add a little more oil and cook garlic, cut-side down about one minute, to infuse the oil, then remove. Add kale and cook until it has wilted, about 4 minutes. (You might have to do this in batches.) Remove kale to the mushroom bowl and toss with remaining red wine vinegar.
In a small food processor whirl together yogurt, cilantro, olive oil, scallions, lime juice, sugar, 2 tablespoons water, adding more water as needed until it reaches drizzly consistency.
Cook tortillas on gas burners or in a cast iron skillet. Stuff them with filling and a few slices of avocado as they come off the burner, and place on a platter. When all eight are cooked, stuffed, and plated, scatter jicama or radishes. Serve with yogurt sauce and desired toppings.
Related: More in the Anatomy of a Weeknight Dinner series.
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The Random Things We Love to Make and Do