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Четверг 25 июня 2015
Сообщение прочтено 54 раз
Author Notes: Bread and butter pickles have been a family favorite for at least three generations. This is another one of the great preserve recipes passed down from my paternal Grandmother, and it is our ultimate family favorite. I can't even begin to count the number of jars of these I've made with my Dad over the years. When I was little he taught me how to operate the slicing apparatus on the KitchenAid and walked me through the recipe each summer until a few years ago - gasp! - I was finally put in charge of a whole batch by myself. We eat these with just about everything, my favorite is putting them on top of a burger fresh off the grill. This recipe makes about 12-13 pints, but it can be halved if you want to make fewer. It is also worth noting that unlike some bread and butter pickles recipes we do not use cloves, we find they overpower the flavor of the pickles too much.
There were two details that drew us to KelseyTheNaptimeChef's excellent bread and butter pickles recipe: she doesn't call for the customary clove, which can overpower the pickles. And she didn't call for too much sugar -- many bread and butter pickles are too sweet and syrupy. In these, the mustard and celery seed come across clearly, and the cucumbers remain bright and crisp.
Понедельник 7 декабря 2015
Сообщение прочтено 51 раз
Servings 8 Units US
1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1?2 cup water
Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on low for 7-9 hours.
Понедельник 18 мая 2015
Сообщение прочтено 62 раз
Very, very lightly adapted from Mindy Segal's wonderful "Cookie Love." Note that it makes 42 cookies. (But I've halved it successfully, fudging the half-egg and all. I've also used all kosher instead of the half sea salt flakes Segal recommends.) (less) - Nicholas Day
1 cup plus 2 tablespoons old-fashioned oats
1 cup (8 ounces) unsalted butter, at room temperature
1/2 cup cane sugar
1/2 cup packed dark brown sugar
1/2 cup packed light brown sugar
1 extra-large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup cake flour
1/2 cup all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon sea salt flakes
1 cup butterscotch chips
Heat the oven to 350° F and line a couple of half sheet pans with parchment paper.
On another sheet pan, spread the oats and toast lightly, for approximately 5 minutes. Once they've cooled, grind 2 tablespoons of the oats into a fine powder.
In a stand mixer, use the paddle attachment to mix the butter very briefly, 5 to 10 seconds, on medium speed. Add the sugars and beat until the butter mixture is pale in color, about 4 minutes. Scrape the sides and bottom of the bowl.
In a small bowl, crack the egg and add the vanilla. In a different and larger bowl, whisk together the powdered and whole oats, flours, baking soda, and salts. Add the butterscotch chips and stir lightly.
On medium speed, add the egg and vanilla to the butter mixture and beat very briefly, about 5 seconds. Scrape the sides and bottom of the bowl. Mix again on medium speed for another 20 seconds, until well-combined. Then add the dry ingredients all at once and mix on low for approximately 30 seconds; the batter will come together in a shaggy sort of way. Do not over-mix. With a bowl scraper, mix the rest of the dough together by hand.
Scoop out the dough with an ice cream scoop (technically, a 3/4-ounce or 1 and 1/2 tablespoon scoop) and place on the prepared cookie sheets, with a good amount of space between each. Each half-sheet pan should take no more than 8 cookies. (They'll spread.) Bake for 8 minutes. Then rotate the pan, and in the process, tap it against the counter or the oven to deflate the cookies. Bake for another 4 to 6 minutes, or until the edges are a deep golden color and the cookies are beginning to crisp and brown. Let the cookies cool on the pan.
Repeat with the remaining dough. Store in an airtight container for up to 3 days.
Четверг 12 февраля 2015
Сообщение прочтено 105 раз
No one welcomes day light savings time more than me. The dark poorly lit pictures you see here, walking to and from work in the dark, it's time for them to be over. The lighting in our little kitchen is terrible, and in the winter the photos I can manage are less than inspiring. A breath of light and some Moroccan cooking are just what we need.
This is the most classic Moroccan dish I can think of- chicken with preserved lemons and green olives. It's cooked in a tagine with a bath of Moroccan spices, herbs, and onions. The chicken is slow cooked until it's tender and moist and a velvety lemon sauce is pureed until smooth. The preserved lemons are available in many stores, or you can make your own the classic way or the fast way service apartments.
Пятница 23 января 2015
Сообщение прочтено 61 раз
F lorist Michael George, the artistic director of FlowerSchool New York, designed this contemporary harvest-themed tablescape for Thanksgiving. The key is using multiple vessels in varying shapes, sizes, and colors to hold a mix of flowers, herbs, vegetables, and seedpods. The arrangement is inspired by what you might find at the market or in your own backyard, so anything you can collect in abundance will work—you just need plenty of each element.
Despite the number of flowers and vases involved, this look is quite simple to execute. To get started, use the step-by-step guide that follows. Once you understand the guiding principles, have fun creating your own arrangements using what you have readily at hand.
Text by Lauren Salkeld; photos by Steven Torres
Michael George is a second-generation florist known for his modern and minimalist approach to flowers—his signature arrangements are both monochromatic and monofloral. George is the artistic director of FlowerSchool New York and the author of Simply Elegant Flowers with Michael George.
Founded by Eileen Johnson, FlowerSchool New York offers all levels of flower-arranging instruction. Classes are taught by world-renowned florists, including Michael George, Chris Giftos, Remco van Vliet, and Cas Trap.
Пятница 12 декабря 2014
Сообщение прочтено 58 раз
I was recently reading a Paris-based website and a reader had written to them, asking them why they were always talking about restaurants in the 10th arrondissement where “.. there isn’t much to do there.” The response was that that’s where most of the new and interesting places are opening. And while it’s not where most visitors dream about staying when they come to Paris, there are certainly plenty of interesting shops and restaurants there, as that’s where the younger chefs are setting up shop.
Вторник 2 декабря 2014
Сообщение прочтено 51 раз
From an Asian twist to going beyond the roast, we've been showing you the most creative ways we know to do Thanksgiving right. So with all that advice we've been doling out this month, we thought we'd take a step back, get a little personal, and share our own Thanksgiving feast plans.
Понедельник 3 ноября 2014
Сообщение прочтено 65 раз
A while back, I purchased a couple of doughnut pans. I baked a quick, experimental batch of doughnuts, and then put the pans in a cabinet. Then, the old out-of-sight-out-of-mind thing kicked in and those poor pans sat abandoned for far too long.
Recently, during a kitchen cabinet purging, I rediscovered those pans and promptly put on my doughnut thinking cap. After some thinking, I decided to go with an old favorite combination – peanut butter and jelly.
The doughnuts themselves are sweet and nutty, with just the right amount of peanut butter flavor. The glaze is your basic confectioners’ sugar-milk combo sweetened up with jelly.
When it comes to pairing peanut butter with jelly, I usually prefer grape or strawberry. I used strawberry preserves for the ones you see here. But, you can make these with your favorite fruit variety. What’s your favorite jelly to pair with peanut butter?
Пятница 17 октября 2014
Сообщение прочтено 99 раз
Whew. What a week and then some. As I sit here in my ‘office’, catching a much needed breath, just for 2 seconds, before I go off again, I literally force myself to, as Max so succinctly put it, ‘be still!’.
Четверг 25 сентября 2014
Сообщение прочтено 99 раз
We recently told you about 8 easy and beautiful summer party punches to impress your friends. To take your party over-the-top, consider investing in a cocktail dispenser this season full lace wigs
. They're a lovely way to display fruity summer cocktails -- and some can hold way more than a punch bowl. Plus, there's a great one out there for every kind of personality and party celebration. From a fancy crystal version to an acrylic margarita ball that you can take to the beach, here are five awesome cocktail dispensers.
If I'm So "Fancy" isn't just your summer anthem, it's your personal motto: Go for a schmancy crystal dispenser. $75, amazon.com.
If you're a science geek: You'll love this erlenmeyer lab flask-inspired version Antique jewelry
If you want to serve more than one mixed drink: Try an acrylic multi-tiered dispenser. $70.
If you've got a Middle Eastern theme going on: A Marrakech-inspired dispenser brings you one step closer to turning your outdoor space into a riad. $119.
If you're headed to the beach: Fill up this acrylic Margarita Ball, then bury it in the sand up to its screw-in pump top -- it will stay cool all day long Outsourcing payroll
. Plus it serves 30 six-ounce glasses. $18.