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Original article and pictures take http://www.flickr.com/photos/sweetbakeshop/11126115445/ site
воскресенье, 26 ноября 2017 г.
Kale Chips
It’s arguable whether Paris is a “cutting edge” city. With a rich culinary tradition, change comes slowly (and sometimes requires a little coaxing), and the arrival of kale is no exception.
Although we can now get kale sporadically in Paris, thanks to The Kale Project, I was fortunate when a friend came to Paris bearing the fruits (or leaves) of crinkly denseness. In a “be careful what you wish for” moment, I’d overdosed on kale when it became available at my ruche, because I just couldn’t help myself from buying any and all of it, fearing I’d never see it again. Yet as much as I like it, it was a bit of a hard-sell with Parisian friends who weren’t as enthused about the tough, rugged greens sautéed in garlic and chili flakes, as I was.
Still, it’s a treat to have kale in my kitchen again. So like my stashes of maple syrup, a bacon-flavored chocolate bar (which is still unopened), and Altoids, I’m not so anxious to share the bounty that arrived to those anyone who doesn’t share my enthusiasm. And that included my kale chips, which were a craze that swept across America but aren’t exactly quite ready to be added to the canon of French cuisine.
My friend Val Aikman-Smith, one of my kale-porters, who is the author of Smoke & Spice, was in my kitchen with me. And she decided to make a batch of kale chips, since I’d never had them.
I had a few other Californians around that day and although it seems like everything in France is a topic of debate, one debate I thought I would never hear in France is about how to make kale chips. Most of the discussion focused on oven temperature. And the California consensus was that a very hot oven, 425ºF (218ºC), was the best.
However I made another batch after they left (since kale just keeps on growing and growing – for some reason, the bag in the refrigerator just refused to shrink), baking them at a mellower 350ºF (180ºC), and they kept their green color and shape a little better. So score another one for the softer temperatures, and slow-cooking that la cuisine française is known for.
After the kale chips were washed and spun dry, she drizzled some olive oil over the cleaned kale and roasted them off in my oven. Once out of the oven, she salted them with flaky sea salt then offered them up to me. They were delicious – and I was eyeing a packet of French red pepper salt that I have on hand for the next batch. Well, once I finish off the kale chips that I have. With my tub of kale chip, I’ve tried to get the locals to indulge but there hasn’t been the same enthusiasm for them as me and my fellow Americans have, even with the enticement of a little vin rouge alongside.
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Original article and pictures take http://www.davidlebovitz.com/2013/06/kale-chips-recipe/#more-12985 site
четверг, 23 ноября 2017 г.
strawbrry banana cheescake salad
1 bag of miniature marshmallows
16 oz of vanilla yogurt
1-2 containers of sliced up strawberries
3-4 sliced up bananas
Other fruits can be substituted or added as desired
Best served chilled and same day due to banana discoloration.
Original article and pictures take http://rreciiipes.blogspot.com/2014/10/strawbrry-banana-cheescake-salad.html?m=1 site
вторник, 21 ноября 2017 г.
Crock Pot Dr. Pepper Pulled Pork
I used to be a little wary of putting soda into a main dish, but then a while back I tried a crockpot root beer pulled pork and it is one of our favorite meals. So, using Dr. Pepper for a new crockpot pork recipe seemed like a no brainer. This crockpot Dr. Pepper Pulled Pork is delicious and oh so good on soft bun.
Ingredients:
3-4 lb Pork Loin Roast
Pork Rub or your favorite seasonings
12 oz Dr Pepper
Barbecue Sauce (to taste)
Instructions:
Step 1: Season pork with your rub on all sides.
Step 2: Place in slow cooker and pour in Dr Pepper.
Step 3: Cook on low 10-12 hours.
Step 4: Drain most of the liquid, and use tongs to shred pork.
Step 5: Add barbecue sauce to taste (I use a whole bottle)
Step 6: Stir well and reduce temp to warm for serving. Serve on buns.
Original article and pictures take http://www.lifewith4boys.com/2014/02/crock-pot-dr-pepper-pulled-pork.html site
White Chocolate Snickerdoodle Blondies.
A cross between a chewy blondie and moist butter cake, these blondies are studded with white chocolate chips and ribboned with sweet cinnamon sugar!
Here is reason #19834 why I’m crazy…
On top of getting settled, wedding chaos (40 days WHAT), Kevin’s birthday, 100 mile goals, and managing this monster-sized blog, I remade and reshot two recipes over the weekend. Recipes from 2012 when I sort of knew how to work a camera, but not really.
The first recipe are these little cinnamon sugar pumpkin muffins. I make them all the time and finally felt like updating the photos. Maybe because it was 60 degrees outside that early morning and because I’m so excited for the fall (for obvious reasons).
And the second recipe is what you see today. Soft cinnamon-sugar loaded blondies. I decided to repost these because they should not go unnoticed!
These blondies are like no other. One of the many reasons why I love them is because of their unparalleled texture. They’re sort of like a cake and sort of like a blondie. Smack dab in the middle of those two heavenly dessert categories.
The edges are chewy and the centers are soft. The white chocolate chips are aplenty and the sticky cinnamon-sugar swirl will make you weak at the knees. I love goodies with sticky, sugary centers. Like this and definitely this. And there’s more cinnamon-sugar goodness on top of the blondies too. No shortage here!
A snickerdoodle can never have enough cinnamon-sugar. Amen.
My original recipe features the white chocolate blondies being glazed, but truthfully… and I can’t believe I’m saying this (??)… they don’t even need the glaze! Feel free to add it, though. The recipe below includes that option. Their delicate softness comes from the creamed butter. It’s creamed until the light ‘n fluffy stage, then combined with a mix of brown and white sugars. I reduced the sugar in the blondie recipe ever so slightly because they truly don’t need it. And I left out the extra egg yolk. The bars taste exactly the same as I remember with these little changes, too.
Kevin, a man who prefers peanut butter, chocolate, more chocolate, s’mores cookie cakes, and anything and everything outrageous – surprisingly loved these! Which is a good thing because I made them on his birthday. After I shot these, I cut them into tiny pieces so we could pick at them all day. I love and hate myself for doing that.
Don’t let their innocence fool you. These white chocolate snickerdoodle blondies should come with a warning label. Something like… warning: you WILL eat the entire pan. Or warning: don’t try these crumbled over vanilla ice cream because you will forget about any other desserts on the planet and only want to eat white chocolate snickerdoodle blondies and ice cream for the rest of your life and maybe even use the heavenly combo as your wedding cake. Reason #19835 why I’m crazy.
NOTE: I’ve made these blondies in 3 different size pans. I have included baking times for each size pan in the recipe below. I like how thick they are when baked in a 9×9 or 11×7 baking pan. They are a tad thinner baked in a 9×13.
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Try these next!
Original article and pictures take http://sallysbakingaddiction.com/2014/08/11/white-chocolate-snickerdoodle-blondies/ site
понедельник, 20 ноября 2017 г.
sweet chili dipping sauce
I'm always looking for a good dipping sauce for pot stickers, egg rolls, crab rangoon and sometimes I even use the dipping sauces as marinades for chicken for salads or just grill the chicken. I found this delicious recipe on Pinterest. It's simple, fast and yummy!! {I used it as a marinade for chicken, then grilled the chicken & served it with pot stickers and Sweet & Spicy Coleslaw}
Makes little less than 1 cup
4 tablespoons light soy sauce
4 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons warm water
2-3 garlic clove peeled and minced
Red pepper flakes to taste
Hot mustard to taste (optional)
Whisk everything together till the sugar dissolves.
Original article and pictures take http://therecipecupboard.blogspot.com/2012/01/sweet-chili-dipping-sauce.html site
пятница, 17 ноября 2017 г.
All Kinds of Things has moved!
Of all the breakfast casseroles I've ever tried (I would be embarrassed to tell you how many that is...), this Sausage & Egg Breakfast Casserole is perfect for busy weeknights or lazy Saturday mornings!
When the meat is thoroughly browned, add 1 Bag of Hashbrown Potatoes. Toss together making sure the potatoes warm thoroughly.
This casserole is perfect to put together the night before and then bake in the morning!
Original article and pictures take http://www.allkindsofthingsblog.com/ site
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