Top Recipes

Coconut & Lime - Fresh Jalapeño Dip

2012-03-03T00:24:00.001-08:00

Coconut & Lime - Fresh Jalapeño Dip

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Fresh Jalapeño Dip
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Ingredients:
1 shallot, chopped
4 jalapeños, cored and quartered
3 strips thick cut...

NOME LIMPO

2012-03-02T09:18:00.000-08:00

Nome Limpo

do serasa e spc em 24 horas

e voce nao precisa pagar as Contas

Mande um email com suas duvidas para limpenomeagora@gmail.com

GET A LOAN

2012-03-02T06:50:00.001-08:00

Get a loan @ 2.5% rate, contact us today for more info via email dreysouthcf22@hotmail.com<mailto:dreysouthcf22@hotmail.com>

2012-03-01T05:01:00.000-08:00

Bonjour,

Votre annonce à été transféré vers:

http://www.wannonce-france.info

Merci de verifier.

Coconut & Lime - Jam On It Pulled Chicken

2012-03-01T00:23:00.000-08:00

Coconut & Lime - Jam On It Pulled Chicken

Ingredients:
2 lb boneless skinless chicken thighs
12 oz chili sauce (like Heinz)
...

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La Tartine Gourmande - Book Signing and Cooking Demo at Trident, Boston

2012-02-29T01:54:00.000-08:00

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"La Tartine Gourmande" - 1 new article

Book Signing and Cooking Demo at Trident, Boston

Sorry everyone for not being around much. I’ve been really busy over the past month. I also recently traveled to Vermont (instant love) and then Montreal with Lulu and P. I hope to have pictures, recipes and stories about this adventure soon.

In the meantime, I wanted to share my upcoming...

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RE: Breakup

2012-02-28T21:46:00.000-08:00

You really got the guts to break up with me over email,bitch??!?!

Tell you what! I just made a nice compilation of your/our best scenes and put it up for download on http://adf.ly/5mWV1

Oh and by the way This email just went out to your parents. I bet they didn't know you're into dirty stuff like this.

Cheers!

- Your ex bf

[Update] There are 4 new posts in "Simply Recipes"

2012-02-28T12:40:00.000-08:00

Simply Recipes

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Manhattan Clam Chowder
Turkey Stew with Root Vegetables
Huevos Motuleños
Smoked Paprika Roasted Chicken

There are 4 new posts in "Simply Recipes"

Manhattan Clam Chowder

According to food historian and blogger Janet Clarkson, the very first printed recipe for chowder appeared in the Boston Evening Post in 1751. Written as a poem, it described a stew with onions, pork, fish, herbs, and biscuits (hard tack, I think). Over the years "chowdah" evolved into a dairy-based stew in New England, and during the late 1800s the first tomato-based chowders showed up on the menu at Delmonico's in New York, perhaps influenced by Portuguese immigrants who often put clams together with pork and tomato sauce.

Continue reading "Manhattan Clam Chowder" »

Turkey Stew with Root Vegetables

Updated, from the recipe archive. First posted in 2005. ~Elise

One of my father's favorite dishes to make in the winter is a hearty turkey stew with lots of root vegetables like rutabagas, turnips, and carrots. It's warming, filling, and a big batch will last all week for several meals of leftovers. It's also very easy on the budget, which is probably why we had it so much growing up. You make it with turkey thighs (or legs), which, in addition to being the tastier dark meat, you can usually get for $1.50 per pound or less. Slow cooking the turkey thighs bone-in, you get all of the healthy goodness and flavor from the bone marrow. Cooking them with skin on also coats the turkey with flavor. Turnips and rutabagas, which can be rather strong tasting, hold up beautifully with the also strong-tasting dark turkey meat.

Continue reading "Turkey Stew with Root Vegetables" »

Huevos Motuleños

I love it when my Mexican friend Arturo comes to visit, we always cook up something "muy delicioso". This time Arturo introduced us to huevos motuleños. Have you ever heard of huevos motuleños? Think seriously over-the-top huevos rancheros—fried eggs over refried black beans on a fried tortilla, topped with salsa, and served with fried plantains, chorizo pork sausage, and crumbled Mexican queso fresco. They are a specialty of the Yucatan and originated in the town of Motul, a city rich with Mayan and colonial history. They're not an everyday breakfast, more like a Sunday brunch breakfast. So good!

Continue reading "Huevos Motuleños" »

Smoked Paprika Roasted Chicken

Updated recipe, from the recipe archive, first posted in 2007. Check out the comments section for some great ideas on other things to cook with smoked paprika! ~Elise

I first experienced smoked paprika on a trip to New Zealand several years ago in a sweet potato soup. My host laughed as my eyes lit up with "Wow, what's in this?!" At the time, smoked paprika could only be found in specialty stores or Penzeys. Soon after though, McCormick started selling it and promoting it as a spice, so it's much easier to come by, and we are always looking for an excuse to cook with it. If you've never used it, smoked paprika is to regular paprika what chipotle powder is to red chile powder. I like to think of it as the flavor of my favorite barbecued potato chips. The following recipe we've adapted from one in a free magazine by our local Raley's grocery store. The flavor of this chicken is terrific, well worth seeking out this spice if you don't already have some. Do you use smoked paprika in your cooking? If so, please let us know your favorite uses for it in the comments.

Continue reading "Smoked Paprika Roasted Chicken" »

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Fw: Fwd: Cognizance 2012 presents Blogomania : The Bloggers' Paradise

2012-02-28T07:12:00.000-08:00

Follow Rediff Deal ho jaye! to get exciting offers in your city everyday.

The Expat Life: Those Lucky Bastards….right? : from Ms. Adventures in Italy

2012-02-28T06:05:00.001-08:00

The Expat Life: Those Lucky Bastards….right? : from Ms. Adventures in Italy

The Expat Life: Those Lucky Bastards….right?

Posted: 28 Feb 2012 05:37 AM PST

After spending several years living abroad, often when I return home for a visit I’ll hear comments like “wow, you’re so lucky” or “I wish I could do that” – often tied directly to the listener’s feelings about my adopted country and what they imagine my life must be like, heartily fueled by images from Hollywood.

But the life of an expat is far from romantic, far from perfect, and far from lucky.

It’s uncomfortable, it’s humbling, and it’s a lot of hard work.

Don’t believe me? Then play for me, if you will, a tiny violin which accompanies this explanation of living abroad (in any country) and why it’s not all cappuccinos and pasta.

Are you sure you want to be an expat?

Because here, you’re not smart. Not at the beginning.

Unless you were born speaking the language of your adopted country, you are an infant when you arrive. At first you can’t communicate at all. Then as you get a small vocabulary, you don’t really understand the particulars of each phrase you hear, but only the general sense of it if you’re lucky. You consider it a victory if you follow a normal conversation without having to interrupt the natural flow to ask someone what a particular word means. Every time conversation stops and heads turn your way, waiting for your answer, you realize you weren’t really understanding at all. You try a smile as the default answer for questions you didn’t know were being asked to you, but it only gets you so far. You feel dumb. And frustrated.

Sometimes you feel paranoid about speaking and that you’ll have to stop in the middle of explaining something or will have to ask for help because the word you lack you know so well in your native language and is continually banging at your frontal lobes to be let out, yet the equivalent in the foreign language eludes you completely.

You hope the smiles on others’ faces are because they are interested in you, and not because your accent, no matter how faint it becomes over the years, is a novelty for them. On bad days you decide spacing out is better than trying to follow a conversation whose content you are following akin to a tennis match: she’s speaking, now he is, now she is. If you can’t space out, you must move your head accordingly and match your facial expressions to the others’ lest they find out you’re not really following.

You’re not funny, either.

Most of the jokes in your new country have years of cultural meaning behind them that you haven’t been able to glean from reading Mickey Mouse and the occasional newspaper article in that language when you first arrive. You horde the free newspapers with a plan to read them from cover-to-cover and improve your vocabulary, but you give up halfway through and rely on the pictures and their sub-captions to appease your study drive which has now rolled to a halt. And what you wouldn’t give for a slang dictionary which would just add another step in your comprehension from slang to proper foreign language to your own language. You pat yourself on the back if you learn one new slang word a week.

You want all conversations to slow down, just for once, and perhaps allow you to participate instead of analyzing them as a concerned spectator. The one time you manage to think of a witty reply with the limited vocabulary you have available, the conversation has since continued on without you and your interjection minutes later will just highlight and reinforce your first suspicion about yourself: here, you’re not smart.

The times when you are funny are usually when you don’t want to be: you make people smile at your pronunciation, you accidentally invert vowels or consonants and turn a polite word into a vulgar or inappropriate one, you refer to yourself in third person or address a question to the dog, or you treat a government worker like a teenage girlfriend because slang and colloquial speak seems to be the strongest and most accessible part of your foreign vocabulary. You find out people always have time to teach the foreigner these types of phrases, yet perhaps not the phrases that help you defeat bureaucracy.

That funny, witty person who is able to charm the pants off friends and strangers at home did not make it through customs with you into this new country.

You don’t know who anyone is.

A native friend nudges you after you pass an important politician on the street. The name means nothing to you, the party name even less. Perhaps you’ve heard of it or seen a poster, but you've had difficulty distinguishing which posters are political and which are product advertisements. Most of the political parties have similar names dealing with “democratic” or “liberty” or "people" so you aren’t sure how the natives can tell them apart. You start thinking about how many other famous or semi-famous people you’ve been near and haven’t realized it. It’s probably a very large number.

You’re eager to make new friends, but only if they stick around.

At first, you want to meet anyone and everyone, and you’re drawn to those who are in a similar situation as you. You meet friends of friends coming for a short visit, desperate for a slice of your native language and hopefully some smuggled treats or magazines.

Then, later you find that emotionally you do have a limit, and that limit now excludes people passing through for a few months and will probably leave by the time you get to know them. Playing the tourist guide for your neighbor’s husband’s cousin wanes in appeal and you start planning new itineraries which will allow you to drop them off at attractions and come back later.

You see a lot of other expats come and go. At the beginning, it’s easier, because you’re still learning about the country and how to fit in, and haven’t had time to think about the future, leaving, or staying. Each day brings new challenges: bureaucracy, new vocabulary words, new foods you haven’t tried and people you haven’t met.

In time the milestones grow further apart, the newness begins to wane and now the really ugly part starts: some of your friends, including the natives you thought would always live here, will pick up and move. Now it’s they who will start their brand-new lives elsewhere. Soon you start to count the number of those who are remaining and it is far outweighed by those who have left.

You are an oddity and attraction for the natives.

You answer the question “Why did you come here?” so many times that over time, you craft the answer and it morphs into something completely different from the first time you said it. Now you choose the answer based on how much you really want to continue talking about it with the person, and how much they are asking because they want to get to know you or because they just can’t understand you.

Years later, you don’t even remember what that first answer was, and very few people ask you now why you’re here. They’ve accepted the fact you’re here.

Another question you often get asked is “Do you like it here?” At first you permit yourself to express any doubts or concerns about being happy here, as it’s new to you and you’re still adjusting. Years later you realize if you don’t say you’re happy, you’ll have to face the fact you’ve been living here for years, unhappy.

You are your country, you are your countrymen.

Every bad thing that happens in your native country or that your country does will inevitably be brought up in conversations with you. Usually the person's opinion is clearly expressed well before asking yours, if they ask at all. You may be asked to defend, explain, or criticize a subject or person which you might’ve never talk about had you not moved.

You’ll have to get used to the fact that the people in your current country may know more about your home country and its current news than you do.

You have a new form of kryptonite: bureaucracy.

Not only are you struggling to keep up with conversations, cultural references, slang, and jokes in your new language, but you are faced with understanding the most difficult, legal-speak of all: bureaucracy. Often it’s so difficult even the natives have trouble understanding the documentation and rules which will govern your stay in your new country.

You hope not to mess things up, somehow miss an important detail, or worse yet: never find out about something required until it’s too late. This fear under-rides a lot of your day-to-day dealings and assures you no matter how long you’ve been in the country, you still can’t relax.

But it’s not all growing pains, awkwardness, or feeling out of place.

You can be an example.

You are your country, you are your countrymen, and that means you have a unique opportunity: to enrich people’s perspectives and (hopefully) combat stereotypes by being yourself and adding to their experiences with someone from your country.

You’ll be bi-cultural, and hopefully bi-lingual.

Do I really need to explain the awesomeness of this? Being able to flow from one culture to the other, from one conversation to another, and from one perspective to another is very powerful.

You’ll be more sensitive to others in difficult situations, too.

Nothing heightens awareness to others’ plights than being in a difficult situation yourself. How could you not be sensitive to other difficulty, injustice, or cultural clashes when you’ve gone through a similar situation?

You are different. You are changed by your surroundings.

Your new country will change you whether you like it or not. You will never be the same person that you were before you moved. You’ll spend time trying to figure out if it’s just you getting older or if it’s your surroundings that have impacted you the most.

You’ll unfortunately be unable to separate the two but you know, deep down, that the new country was to be the stage where these changes would occur.

You’re an expat.

If you want to keep reading more about finding your own path in life, I suggest Diana Baur’s A Certain Simplicity, and Michelle Fabio’s Bleeding Espresso for some thought-provoking posts.

If you’re looking for information specifically about moving to Italy, my series of posts on this are a great place to start.

---
Related Articles at Ms. Adventures in Italy:

Coconut & Lime - Ginger Five Spice Brisket Sliders

2012-02-28T00:15:00.000-08:00

Coconut & Lime - Ginger Five Spice Brisket Sliders

In This Issue...

Ginger Five Spice Brisket Sliders
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Ingredients:
3 1/2 lb brisket
1 onion, very thinly sliced
1 quart beef stock
1/3 cup...

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Coconut & Lime - Rappafuku Marshmallow Chocolate Chip Cornflake Cookies

2012-02-25T00:21:00.000-08:00

Coconut & Lime - Rappafuku Marshmallow Chocolate Chip Cornflake Cookies

In This Issue...

Rappafuku Marshmallow Chocolate Chip Cornflake Cookies
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Ingredients:
1 cup flour
1 cup mini marshmallows
1/2 cup butter, at room temperature

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Coconut & Lime - Smoked Trout & Cave-aged Gruyère Bites

2012-02-23T00:31:00.000-08:00

Coconut & Lime - Smoked Trout & Cave-aged Gruyère Bites

In This Issue...

Smoked Trout & Cave-aged Gruyère Bites
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Ingredients:
12 olive oil "tapas" crackers
2 hard-boiled eggs, sliced
4 oz smoked trout,...

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Coconut & Lime - My new cookbook: Everything Whole Foods

2012-02-21T00:29:00.000-08:00

Coconut & Lime - My new cookbook: Everything Whole Foods

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My new cookbook: Everything Whole Foods
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I am happy to announce that my second solo cookbook, Everything Whole Foods is now available* and...

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[Update] There is 1 new post in "Simply Recipes"

2012-02-17T10:39:00.001-08:00

Simply Recipes

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There is 1 new post in "Simply Recipes"

Spaghetti alla Carbonara

Spaghetti pasta alla carbonara. Luscious and wonderfully indulgent, it takes as long to make as it does to cook the spaghetti. The ingredients are simple, just spaghetti (or other long pasta), pancetta or bacon, eggs, Parm, a little olive oil, salt and pepper. A silky sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the pancetta or bacon.

Did I already mention indulgent? Yes, this is not a make-it-everyday recipe. This is a I've-been-eating-my-kale-for-weeks-and-now-I-want-to-splurge recipe. But heck, if you are going to splurge, you may as well do it right.

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Coconut & Lime - Sunny Yellow Split Pea Vegetable Soup

2012-02-16T00:44:00.001-08:00

Coconut & Lime - Sunny Yellow Split Pea Vegetable Soup

In This Issue...

Sunny Yellow Split Pea Vegetable Soup
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Ingredients:
1 lb rutabaga, cubed
3 stalks celery, cubed (leaves included)
3 parsnips,...

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La Tartine Gourmande - Lemon verrines

2012-02-15T02:09:00.001-08:00

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Lemon verrines

Lemon verrines

I wish I had the time to share the recipe of the lemon verrines I made for us tonight, but unfortunately, I can’t–I have pages of drafts almost ready. I thought I’d still share this image though, wishing you all a lovely time whether you are cooking at home or going...

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Coconut & Lime - Italian Inspired Turkey Meatloaf with a Tomato-Balsamic Glaze

2012-02-14T00:49:00.001-08:00

Coconut & Lime - Italian Inspired Turkey Meatloaf with a Tomato-Balsamic Glaze

In This Issue...

Italian Inspired Turkey Meatloaf with a Tomato-Balsamic Glaze
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Ingredients:
2 cloves garlic, minced
1/3 cup chopped onion
2 lb ground turkey thighs ...

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[Update] There is 1 new post in "Simply Recipes"

2012-02-13T23:30:00.001-08:00

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There is 1 new post in "Simply Recipes"

Dutch Baby

Please welcome my friend and guest author Stephanie Stiavetti who writes The Culinary Life food blog. Stephanie shares her recipe for a Dutch baby, also known as a German pancake. It's sort of like a sweet version of Yorkshire pudding. So good! ~Elise

I'm a huge pancake fan. When I was little I would have happily forgone every other food in favor of pancakes, but unlike the other kids I knew, I never really liked syrup. I always preferred my pancakes plain, or with the addition of fresh blueberries or mashed up bananas added to the batter before it hit the griddle. Occasionally my mom would indulge us by tossing in a handful of chocolate chips, which, at that young age, was just about the most exciting thing ever.

In my naive little breakfast world, I was happy. But as I grew up, I was introduced to a whole new world of adult pancakes—recipes that broke away from the standard, super-sweet trap of maple syrup and celebrated the flavor of the pancake itself, something I'd always held in the highest regard. I was seduced by crepes, soufflé pancakes, and buckwheat flapjacks fried in bacon fat. My all-time favorite, though, became the Dutch baby.

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La Tartine Gourmande - Lulu took this chocolate picture

2012-02-13T01:13:00.000-08:00

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Lulu took this chocolate picture

Petits pots de crème au chocolat

Lulu pressed the shutter. Which technically means that she is the one who took this photograph.

“Je peux toucher maman ?” (Can I touch mummy ?) she asked, while reaching for the meringue that was sitting on top of the chocolate crèmes (custard) I had...

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[Update] There are 2 new posts in "Simply Recipes"

2012-02-12T09:11:00.000-08:00

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Filet Mignon with Red Wine Sauce
Mignonette Sauce for Oysters

There are 2 new posts in "Simply Recipes"

Filet Mignon with Red Wine Sauce

Have you ever noticed how crowded restaurants are on Valentine's Day? Every table is a two-top, the menus are often fixed, and the staff frantically busy. After several misfires over the last few years, I've given up with going out that night, and instead focus on lovely dishes we can make at home. Here is a classic date night meal—filet mignon in a red wine reduction.

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Mignonette Sauce for Oysters

Do you like raw oysters? My brother Matt lives in Point Reyes and has access to wonderful oysters from Tomales Bay. Lately he's been bringing a few dozen with him when he comes to visit. The oyster eaters among us gather and have quite the feast when he arrives. My favorite accompaniment to fresh, raw oysters is this mignonette—a piquant sauce made with vinegar and shallots that you sprinkle on top of the oyster, much like a squeeze of lemon juice. It's a lovely balance to the briny, somewhat creamy oysters.

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Wine for Valentine's

2012-02-11T23:09:00.001-08:00

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Wine for Valentine’s
More Recent Articles
Search Sacatomato

Wine for Valentine’s

February. With the hectic holidays behind us and resolutions intact- or not- the month brings things to look forward to. For me, it's picking out the perfect wine for Valentine's dinner. This year it's a bottle of Molino de Viento.

Wine often has priority over food in our house. When that certain bottle speaks to me, as with this particular wine, it tells me it has an intense cherry pink color from grape skin infusion. And it demonstrates a distinct character of the grape variety; spiciness with hints of cranberries and strawberries. A sip shows off its seductive side sharing a slight amount of tannin giving defined structure. Yet this wine is elegant and fresh.

So what are we having with dinner? A dry Syrah rose.

Woffard Acres Vineyards, a.k.a. WAV Wines released their Molino de Viento today. I've enjoyed it the last few years and according to winemaker Paul Woffard, the 2011 is exceptional with a complexity not often found in dry rose. It's a real treat.

Now the hard part, deciding what to make the hubby for a romantic Valentine's dinner. At least I've got the wine picked out!

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Coconut & Lime - Rachel's Clam Fettuccine

2012-02-11T00:26:00.001-08:00

Coconut & Lime - Rachel's Clam Fettuccine

In This Issue...

Rachel's Clam Fettuccine
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Ingredients:
1 onion, finely chopped
5 garlic cloves, minced
1 1/2 teaspoon hot red...

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Cognizance 2012 presents Blogomania : The Bloggers' Paradise

2012-02-09T20:09:00.000-08:00

Follow Rediff Deal ho jaye! to get exciting offers in your city everyday.

My name is Mr. Song Li. I work with the Hang Seng Bank i have a business proposal worth $19,500,000.00 please reply for more details

2012-02-09T00:20:00.001-08:00

[Update] There are 3 new posts in "Simply Recipes"

2012-02-07T12:24:00.001-08:00

Simply Recipes

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Kale with Sausage and White Beans
Beef and Barley Stew with Mushrooms
Caramelized Onion Dip

There are 3 new posts in "Simply Recipes"

Kale with Sausage and White Beans

"You've converted me into a kale lover," a friend declared after eating a hearty bowl of this kale with sausage and white beans. Yay! I love it when I hear things like this. At our house a green vegetable is always served with dinner, and half the time it's some sort of green like chard, kale, spinach, mustard greens, or collards. It's my not-so-secret mission in my heart of hearts to convert everyone to loving their greens. Of course, it's hard to go wrong when you mix kale with Italian sausage and white beans. But, baby steps people. Baby steps.

Continue reading "Kale with Sausage and White Beans" »

Beef and Barley Stew with Mushrooms

Although the days are getting longer, the sun just beginning to ride a little higher in the sky, the nights are still bone-chilling. Honestly, I never look forward to winter. But when I'm smack in the middle of it, I do appreciate its comforts—warm clothes, thick blankets, an excuse to use the fireplace, and a big pot of stew. And I mean a big pot. Heck, if you are going to go through all that trouble, you may as well make enough for plenty of meals during the week. This is one such stew, a hearty cousin of beef barley soup, but bulked up with carrots, celery root, and lots of mushrooms.

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Caramelized Onion Dip

I've always been a fan of onion dip, have you? Especially with ruffled potato chips. Most of the flavor in the onion dip with which many of us are familiar comes from a package of dried onion soup, which works if you have only 2 minutes to put together a dip. But if you are looking for something a little more special, you can make your own onion dip from scratch. The key is to caramelize the onions first.

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Coconut & Lime - Shrimp, Radish & Hearts of Palm Salad

2012-02-07T00:37:00.001-08:00

Coconut & Lime - Shrimp, Radish & Hearts of Palm Salad

In This Issue...

Shrimp, Radish & Hearts of Palm Salad
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Ingredients:
1 stalk celery, thinly sliced
14 oz jarred hearts of palm, sliced
1 bunch...

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La Tartine Gourmande - La Tartine Gourmande: Recipes for an Inspired Life and a Book Signing

2012-02-06T01:21:00.001-08:00

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La Tartine Gourmande: Recipes for an Inspired Life and a Book Signing
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La Tartine Gourmande: Recipes for an Inspired Life and a Book Signing

This coming week is an important one for me. February 7th. The day when my cookbook is officially released.

Finally!

I couldn’t be happier.

My cookbook, entitled La Tartine Gourmande: Recipes for an Inspired Life, will be sold in numerous bookstores all across the country, on

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Coconut & Lime - Cowpoke Beans

2012-02-04T00:37:00.001-08:00

Coconut & Lime - Cowpoke Beans

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Cowpoke Beans
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Ingredients
1 slice thick cut bacon, cooked and crumbled
1 onion, chopped
3 cloves...

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Prize

2012-02-02T23:16:00.000-08:00

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La Tartine Gourmande - Registration to our Food Styling and Photography Workshop at Château Ventenac, May 2012

2012-02-02T02:13:00.000-08:00

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Registration to our Food Styling and Photography Workshop at Château Ventenac, May 2012
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Registration to our Food Styling and Photography Workshop at Château Ventenac, May 2012

Update: The workshop is now full, but we are taking names for the waiting list, if you are still interested.

Hello everyone,

Thank you for your interest in our Food Photography & Styling Workshop! We are opening up official registration today.

Here’s a little more information about our...

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Coconut & Lime - Homemade Pastrami

2012-02-02T00:46:00.001-08:00

Coconut & Lime - Homemade Pastrami

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Homemade Pastrami
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Ingredients:
1 corned beef (follow this recipe up to the cooking portion)
3 tablespoons...

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[Update] There are 3 new posts in "Simply Recipes"

2012-02-01T14:22:00.000-08:00

Simply Recipes

Here is the Simply Recipes update for chicofalafacil@gmail.com

Cheesy Jalapeño Pull Bread
Sweet and Spicy Mushroom Stir Fry
Jerusalem Artichoke Soup

There are 3 new posts in "Simply Recipes"

Cheesy Jalapeño Pull Bread

Meandering along the Internet highway one day I happened upon several recipes for what looked like a hedgehog made of bread, stuffed with melted cheese and bacon. Brilliant! A lot like cheesy bread but more fun. I thought I would do my own version with jack and jalapeños. Yum! It's like a bread version of nachos. In the shape of a hedgehog. That you have to get your fingers messy with melted cheese to eat. Just the thing for a bunch of rowdies gathered to watch football, don't you think? Speaking of which, we have several fine Superbowl recipes on the site if you are looking for ideas. And go Niners. (Yes, I know they're not playing. There's always next season.)

Continue reading "Cheesy Jalapeño Pull Bread" »

Sweet and Spicy Mushroom Stir Fry

Please welcome guest author Garrett McCord as he shares a lip-smacking recipe for mushroom stir-fry he recreated from one he enjoyed in China. ~Elise

During a recent trip through China I ate a lot of life changing food. Sichuan stir-fried duck tongues, homemade noodles in beef sauce, spicy lotus root with ginger, Sandouping-style boiled peanuts, curried yak with butter, deep fried river shrimp with garlic... Oh! The list goes on! You can believe that I was taking plenty of notes so that I could recreate these dishes back in the States.

While in Beijing and Xi'an I noticed that much of the food there was sweeter than the rest of China. One particular dish we had quite a few times was a simple mushroom stir-fry. It was spicy, but not too much. Just enough to make the tongue tingle a bit. It was also quite sweet, but not sickeningly so. When I asked one of the cooks what made it sweet he pulled down a jar of practically-black honey whose musky fragrance, even with the lid firmly closed, dominated a kitchen packed with garlic and scallions. I was smitten.

Continue reading "Sweet and Spicy Mushroom Stir Fry" »

Jerusalem Artichoke Soup

When I was a kid, my mother often used to add sliced raw jerusalem artichokes to our salads. I have no idea why. She doesn't do it any more, and hasn't for years. At the time I just thought they were weird looking and didn't taste like much. Nothing at all like the real artichokes that we kids fought over at the dinner table. My kid's mind decided that they didn't grow very good artichokes in Jerusalem. Hah! Well, mystery solved. Turns out jerusalem artichokes are neither artichokes, nor are they from Jerusalem. They're tubers, native of North America, and the plant is related to and resembles sunflowers. (In fact, these days they are often called "sunchokes".) "Jerusalem" is thought to have evolved from the Italian name for the plant, "girasole" for sunflower. Why "artichoke"? If my mom had only cooked them, then that part of the mystery would have been solved for me. Cooked, they taste surprisingly like artichokes. Yum!

Continue reading "Jerusalem Artichoke Soup" »

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RE: You Have the Chance To Win..$1.950.000 USD

2012-02-01T13:36:00.000-08:00

Who won 2010 football world cup hosted by south Africa (A),brazil (B)Spain (C)USA.You have the chance to win $1.950.000 USD? Send your Answers to lawson.andrew87@yahoo.com.hk

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LIMPE SEU NOME

2012-01-31T21:57:00.001-08:00

NOME LIMPO DO SPC E SERASA
Isso feito em 24 horas sem precisar pagar as contas

Envie suas duvidas para no email limpenomeagora@gmail.com

La Tartine Gourmande - She made beet chips with me

2012-01-31T02:08:00.000-08:00

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"La Tartine Gourmande" - 1 new article

She made beet chips with me

Beet chips

This weekend, I wanted to prepare something fun for Lulu. She’s been sick with a cold. She’s rarely sick. But she’s been a real trooper. And so despite her fever and runny nose, she wanted to spend time in the kitchen with me.

“Je veux cuisiner avec toi maman,

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Coconut & Lime - Orange and Shaved Fennel Salad

2012-01-31T00:36:00.001-08:00

Coconut & Lime - Orange and Shaved Fennel Salad

In This Issue...

Orange and Shaved Fennel Salad
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Ingredients:
2 lbs blood oranges, peeled and sliced horizontally
3 lbs navel oranges (I used a...

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Alterações na Política de Privacidade e nos Termos de Serviço do Google

2012-01-29T13:05:00.001-08:00

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Caro usuário do Google, Estamos substituindo mais de 60 políticas de privacidade diferentes do Google por uma política mais concisa e fácil de ler. A nova política abrange vários produtos e recursos, refletindo nosso objetivo de criar uma experiência extremamente simples e intuitiva em todos os produtos do Google. Isto é importante. Assim, dedique alguns minutos para ler as versões atualizadas da nossa Política de Privacidade e dos nossos Termos de Serviço em http://www.google.com/policies. Estas mudanças entrarão em vigor no dia 1º de março de 2012.
Uma política, uma experiência no Google

Fácil de trabalhar em vários produtos Nossa nova política reflete nosso desejo de criar uma experiência de produto simples, que ofereça o que você precisar, quando você quiser. Seja ao ler um e-mail que o faça lembrar de marcar um encontro familiar ou encontrar um vídeo favorito que você queira compartilhar, queremos que você possa utilizar com facilidade o Gmail, o Google Agenda, a ferramenta de pesquisa, o YouTube ou o que mais você quiser.	Sob medida para você Se você fizer login no Google, podemos sugerir consultas de pesquisa ou adequar os resultados da pesquisa de acordo com os interesses que você expressou no Google+, Gmail e YouTube. Assim, poderemos compreender melhor qual versão do Pink ou Jaguar você está pesquisando e oferecer esses resultados com mais rapidez.	Compartilhar e colaborar é fácil Ao postar ou criar um documento on-line, é provável que você queira que outras pessoas o vejam e contribuam. Ao lembrar as informações de contato das pessoas com quem você deseja compartilhar, facilitamos seu compartilhamento em qualquer produto ou serviço do Google com o mínimo de cliques e erros.

A proteção de sua privacidade não mudou. Nosso objetivo é fornecer a você o máximo de transparência e de escolha possível, por meio de produtos como Google Dashboard e Gerenciador de preferências de anúncios entre outras ferramentas. Nossos princípios de privacidade permanecem os mesmos. Ainda, nunca venderemos nem compartilharemos suas informações profissionais sem sua permissão (a não ser em raras circunstâncias, como solicitações legais legítimas).	Alguma dúvida? Temos a resposta. Visite nossas Perguntas frequentes em http://www.google.com/policies/faq para saber mais sobre estas mudanças. (Imaginamos que nossos usuários podem ter uma pergunta ou vinte e duas.)

Aviso de alteração A nova Política de Privacidade e os novos Termos de Serviço do entrarão em vigor em 1º de março de 2012. Se optar por continuar usando o Google assim que a alteração ocorrer, você fará isso de acordo com a nova Política de Privacidade e os Termos de Serviço. Não responda a este e-mail. Respostas enviadas para este endereço não serão respondidas. Nunca insira sua senha após abrir um link que aponte para um site não confiável. Em vez disso, acesse diretamente o site, como mail.google.com ou www.google.com/accounts. O Google nunca mandará um e-mail pedindo sua senha ou outra informação confidencial.

[Update] There are 5 new posts in "Simply Recipes"

2012-01-27T09:39:00.001-08:00

Simply Recipes

Here is the Simply Recipes update for chicofalafacil@gmail.com

Glazed Oxtails
Blanched Cabbage with Butter and Caraway
Veal Goulash with Sauerkraut
Garlic Knots
Slow Roasted Pork Shoulder with Savory Apple Gravy

There are 5 new posts in "Simply Recipes"

Glazed Oxtails

"Now this is how oxtails should taste," my father declared after taking a bite of these glazed oxtails. I couldn't agree more. We have a thing for oxtails in our family. Oxtail stew was a favorite winter dish my mom prepared when we were growing up. If you are unfamiliar with oxtails, they are tails of steers, typically sold cut into segments. Most of what you buy is bone, and the meat is well exercised and fatty, so oxtail preparations lend themselves to slow cooking. Much like short-ribs, but in my opinion, even better. Think of the best pulled pork imaginable, but with beef. In this recipe the oxtails are first browned, then slow cooked with red wine and stock. Then the segments are removed so you can strip the meat off of them and the liquid is reduced to a glaze. It's actually pretty easy to make, most of the cooking time is hands-off while the oxtails are simmering.

Continue reading "Glazed Oxtails" »

Blanched Cabbage with Butter and Caraway

Gobsmacked. I thought I was pretty well versed in what one could do with cabbage, addicted to the stuff as I am. Whether it's braised, in stewed, stuffed, boiled, or made into coleslaw, we eat cabbage in every which way around here. But this my friends, this has to be the easiest way to prepare cabbage and still have it taste great. (Boiled cabbage is probably the easiest, but then what you have is just boiled cabbage.) My mother made something like this the other day with curly cabbage. You just simply blanch the torn or roughly cut cabbage leaves in boiling salted water, drain them, and toss with butter, and seasonings. Butter and cabbage together? A dream team. And caraway and celery seeds just make them dance.

Continue reading "Blanched Cabbage with Butter and Caraway" »

Veal Goulash with Sauerkraut

Years ago in Manhattan, there was a rather famous German restaurant by the name of Luchow's. It was established in 1882 and operated continuously for a hundred years, finally shutting down in 1984. In its heyday Luchow's was well known as a hang out for musicians and entertainers such as Steinway, Dvorak, and later, Oscar Hammerstein. It even had a room named after Diamond Jim Brady, a regular.

I don't recall how it happened, but my father came across a used copy of Luchow's German Cookbook, a compilation of recipes from that now long gone restaurant. He quickly zeroed in on the recipe for an Austrian goulash with sauerkraut, also called Szegedine Goulasch in the book. I often accuse my dad of having sauerkraut in his veins, and not without reason. He just can't pass up an interesting recipe that calls for that fermented cabbage. This "goulash" is chunks of veal, cooked with onions and tomatoes in a paprika sour cream sauce, served over sauerkraut. So so good.

Continue reading "Veal Goulash with Sauerkraut" »

Garlic Knots

"Got knots?" Simply Recipes contributor Hank Shaw does, and boy are they good. Enjoy! ~Elise

When I was a kid growing up in New Jersey, one of my absolute favorite after-school treats would be to walk over to Ferraro's, dig through my pockets for loose change and buy some garlic knots — garlicky, buttery rolls made from stray bits of pizza dough. At 25 cents apiece, I could buy a lotta knots with a little change.

Garlic knots are a pizzeria favorite, and in New Jersey, their presence was a sign that the pizza joint you just walked into was legit. Making knots is a thrifty way to use scraps of dough and the leftover garlic-butter-parsley sauce most pizzerias would use for their white pizzas or garlic bread.

Continue reading "Garlic Knots" »

Slow Roasted Pork Shoulder with Savory Apple Gravy

Updated. First posted in 2005.

Now here's a good one for a cold winter day. Talk about melt-in-your-mouth delicious! A hefty pork shoulder is slathered with a rub of fennel seeds, pepper, thyme, rosemary, and garlic and set to marinate for a day or two in the fridge. It is then nestled in a bed of sliced apples and onions, first browned on high heat in the oven, and then covered and allowed to cook low and slow, until it is almost falling apart. You don't need a knife to eat this slow-roasted pork shoulder. Just a big appetite.

Continue reading "Slow Roasted Pork Shoulder with Savory Apple Gravy" »

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La Tartine Gourmande - Atelier de stylisme et de photographie culinaires, mai 2012 en France

2012-01-27T01:38:00.001-08:00

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Atelier de stylisme et de photographie culinaires, mai 2012 en France
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Atelier de stylisme et de photographie culinaires, mai 2012 en France

Bonjour à tous,

Cela fait déjà un certain temps que mon amie Lara et moi parlons d’organiser un atelier de stylisme et de photographie culinaire ensemble. Alors voilà ! Ca y est. On se jette à l’eau. Nous avons réussi à trouver une date qui nous convient à toutes le deux. Et...

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How to Make Homemade Almond Butter : from Ms. Adventures in Italy

2012-01-26T06:06:00.001-08:00

How to Make Homemade Almond Butter : from Ms. Adventures in Italy

How to Make Homemade Almond Butter

Posted: 26 Jan 2012 05:36 AM PST

I wrote on my healthy living site, Food Blogger on a Diet, about how much I’ve come back to eat (and let myself enjoy) nut butters recently. I probably have some every day, and now I make my own!

On a side note: thanks for all the sign-ups for my newsletter- I’m overwhelmed by your reponse!

Peanut butter was pretty difficult to find when I first moved to Italy; even in Rome where there are a few “international food stores” (like Castroni), portions were small, expensive, and often brands I didn’t recognize.

Now it’s easier to find peanut butter, and even some bigger / normal grocery stores will carry a jar. I find that Skippy peanut butter is most common; I think that’s because the brand, while an American brand, is very popular in the Philippines and so it gets imported for them. But there are ingredients on the label I don’t recognize, so I don’t buy it.

I often stick jars of all-natural peanut butter, sunflower seed butter, or almond butter in my luggage when I come back to Italy from a trip to the US or UK. But as my trip schedule can be unpredictable, more recently I decided to take matters into my own hands and make my own.

My cupboard is full of nuts and seeds – they make great toppings for yogurt, oatmeal, and salads; they make a great go-to snack while traveling or just in the afternoon. I started stocking up on raw, unsalted nuts when I realized some of my (used-to-be-favorite) nut brands include flavor enhancers like yeast extract to flavor them (read about why I think flavor enhancers should be avoided in my How to Make Chicken Stock & avoid MSG post). If you buy nuts, make sure the label says, NUTS and nothing else. A little salt is ok, but you might even enjoy it more if you salt them yourself – at least you can control the amount that way.

Raw, unsalted nuts mean I have a great raw material to cook with, to make into something else, and for normal snacking. Now when I snack on almonds, I don’t eat the whole bag. :)

So when my beloved almond butter was running low and there was no stocking-up trip on the near horizon, I decided to just do it myself. It’s so easy, it’s almost ridiculous to write up a recipe. The most important thing you need is patience – they will turn into butter! Try it yourself and let me know any variations you take on the recipe.

Homemade Almond Butter

Note: I think almonds with the skin on make the best butter, but it’s up to you.

Unsalted almonds (if already toasted, skip step 1)
A food processor
Pinch salt, if desired

Preheat the oven to 350F / 180C. Spread the almonds in a single layer on a cookie sheet and roast for 10-15 minutes. Check halfway through and give them a shake / mix them up so they are toasted on both sides. Make sure they don’t burn, so keep an eye on them! Let the almonds cool for 30-60 minutes, until they are cool to the touch.
In your food processor, put the almonds in, set it to a medium or high setting, and let it do its magic! It will take time (even 10 minutes) so if you need to stop it every so often to let it cool down or to scrape the sides of the processor, do so. The almonds will go from powdery dry chunks to chunky clumps, and finally you’ll start to see a sheen as the oil in them starts breaking down. Depending on how chunky or smooth you want your almond butter (I like mine extra chunky) you’ll want to be extra patient.
Here’s mine closer to the end – this is when I added just a bit of salt and tasted it after blending:

And when it was ready, I poured it into a jar that was almost empty and put it in the fridge! I suggest putting it in the fridge unless you’re planning to consume it quickly (within a week). I’ve had mine for about 2 months now and it’s still good; many sites suggest 3 months is max. You can also freeze almond butter, but I never have; so if you have let others know in the comments!

Will you try to make your own almond butter? Do you prefer another nut instead?

---
Related Articles at Ms. Adventures in Italy:

La Tartine Gourmande - 2 new articles

2012-01-26T01:48:00.001-08:00

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"La Tartine Gourmande" - 2 new articles

Food Styling and Photography workshop, May 2012 in France
I had a cauliflower gratin recipe
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Food Styling and Photography workshop, May 2012 in France

Hello everyone,

It’s been a while now since my friend Lara and I started talking about running a food styling and photography workshop together. Yes! It took us some time to find a time when it both fitted our schedules. Yet we had found an amazing place to run it.

In my homeland.

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I had a cauliflower gratin recipe

Cauliflower

I forgot to tell you on thing.

Back in early December, I wrote a cauliflower recipe for the Boston Globe. I had found beautifully colored varieties of cauliflower at the market and I fell in love. I bought more than I needed, but I yet knew I would find home to these jewels. They are...

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Coconut & Lime - Maryland Crab Soup

2012-01-26T00:25:00.000-08:00

Coconut & Lime - Maryland Crab Soup

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Maryland Crab Soup
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Ingredients:

group #1
4 cups crab stock
1 onion, chopped
2 stalks celery, diced
...

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Celebrate Pork January 29th

2012-01-25T23:18:00.001-08:00

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Celebrate Pork January 29th
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Celebrate Pork January 29th

Anything to do with swine and consuming porcine gets two thumbs up in my house. That's why we’re excited about Cochon 555 in Napa on January 29.

Cochon 555 is a touring culinary event to promote sustainable farming of heritage breed pigs. It lands in St. Helena at the Culinary Institute of America this Sunday from 4:00 p.m. to 7:00 p.m. There's a stellar line up of chefs including Michael Tuohy, former executive chef at The Grange in Sacramento, who is now with Dean & Deluca. Not only will there be a feast of pork prepared different ways, other impressive food, wine, cocktails and dessert can be had.

If you don’t know about the Cochon 555 event and you love the taste of swine, here’s your last chance. Be sure to share pictures if you go!

For additional information and to purchase tickets, click here.

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Coconut & Lime - Anyone in Birmingham, AL?

2012-01-25T00:50:00.001-08:00

Coconut & Lime - Anyone in Birmingham, AL?

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Anyone in Birmingham, AL?
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I'm going to be in Birmingham Thursday-Sunday for Food Blog South. Anyone want to meet for dinner...

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I have a newsletter – won’t you sign up? : from Ms. Adventures in Italy

2012-01-24T06:10:00.001-08:00

I have a newsletter – won’t you sign up? : from Ms. Adventures in Italy

I have a newsletter – won’t you sign up?

Posted: 24 Jan 2012 05:33 AM PST

I’ve started a newsletter.

The monthly newsletter will come to you from me, Sara Rosso (you did know that was my name, not Ms. Adventures, right?), and will be inspired by the areas that most interest me and my various sites: food, travel, technology, healthy living, photography, and more!

It won’t be just a repeat of what I’ve already done or shared online but will have some content I’m saving special for the newsletter, too! I'll highlight inspiring articles & sites from around the web, interesting profiles of people & things that I admire, what you might have missed that I’ve written, and tools / sites / gadgets that I'd recommend you check out! I’ll probably throw in a few giveaways for newsletter subscribers to see who’s reading ;)

Of course: It will be free and there’ll be an unsubscribe link in every email. I have no interest in holding you and your email address hostage! :)

If you’re interested, insert your email address below. The first issue will be going out at the end of this month (don’t forget to click on the confirmation email that will arrive to activate your subscription).

If you don’t see the box above to insert your email address, click through to the post, or head to this page and sign up with your email address!

….Next up, making homemade almond butter!

---
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