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Our Favorite Thanksgiving Recipes


H ow better to celebrate Thanksgiving than to gather friends and family around a feast electric motor dc? For recipe ideas, we gathered 21 of the most popular Thanksgiving recipes as determined by you, the Epicurious reader.

So whether you roast a classic Extra-Moist Turkey with Pan Gravy or a take a modernist approach with a Deconstructed Holiday Turkey ip networking, or maybe just serve plenty of vegetarian sides such as Garnet Yams, Green Beans with Lemon and Pine Nuts, and Shredded Brussels Sprouts with Maple Hickory Nuts, we've got a delicious list of recipes for which you can be very thankful LED Lighting solutions.
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Tapas In Madrid

On our visit to Spain, the first thing my husband and I did was to locate a good Tapas place near our hotel in Madrid. We were directed to a well-known local hang out, famous for its authentic non-touristy fare. We sat in the out door patio which was packed with people nibbling on various interesting looking tapas travel industry statistics. Never having had tapas before, we weren’t quite sure what to order, especially as the English menu was a bit sketchy on details. Nearly everyone at the tables around us had plates of delicious looking croquettes in front of them so we decided to try some too. We pointed, smiled and gestured our way through the ordering in our broken Spanish and ended up with a platter of assorted croquettes or croquetas as they were called. They were like no other croquette I have ever had LED Dimmer. Crisp and crunchy on the outside but gooey and soft on the inside, they were simply addictive! Each croqueta seemed to be different – a taste adventure waiting to be savored. Some were filled with Iberian ham, some with shrimp, and even some with mussels. They were all delicious, but my absolute favorites were the cod ones and we ate them at every opportunity during our stay in Spain.

The croquettes in my recipe are chock full of fresh cod and a hint of spice. They carry a taste of pakoras in their flavor and combine the best of both worlds Information Security!

Cod Pakora Croqueta

The secret to achieving that signature crisp crunchy shell is to double dip the croqueta in breadcrumbs. Roll them around in the breadcrumbs first then dip them lightly in beaten egg and finally one more quick roll around in the breadcrumbs. This really crisps them up.

☺1 lb fresh cod fillets

☺4 tbsp vegetable oil, divided

☺2 tbsp butter

☺4 tbsp all purpose flour

☺1 ½ cups milk

Salt to taste

☺½ tsp ground black pepper

☺1 tsp curry powder

☺¼ cup chopped fresh coriander leaves

☺2 garlic cloves, finely chopped

☺1 onion, finely chopped

☺1 tsp minced or grated ginger

☺2 eggs, beaten

☺1 cup bread crumbs

oil for frying croquettes

Bring 3 cups of water to boil in large saucepan set over high heat. Add cod and bring to a boil again. Reduce heat to medium and cook cod for 4 - 5 mins or until fish is flaky and falling apart. Drain, pat dry with paper towels and transfer to a bowl. Flake fish lightly with a fork and reserve.

Warm 2 tbsp oil and the butter in a non-stick frying pan set over medium heat. Add flour and stir gently for about a minute. Add milk and stir continuously until mixture is smooth. Cook for 7 - 8 mins or until mixture is very thick, stirring frequently. Remove from heat and add salt, pepper, curry powder, fresh coriander and reserved cod.

Warm remaining 2 tbsp oil in deep non-stick skillet over medium high heat. Add garlic, onions and ginger, sauté for 5 minutes until onions are slightly softened. Add to cod mixture in frying pan. Transfer mixture to a deep mixing bowl and mix everything well with your hands. Using dampened hands, shape into small cylindrical croquettes, about 2 inches long and an inch thick. You should have about 14-16 croquettes.

Place beaten egg and breadcrumbs in two shallow bowls. Roll croquettes in breadcrumbs, then dip in egg and then roll lightly in breadcrumbs again. Repeat similarly with remaining croquettes.

Heat 1 inch of oil in a frying pan set over medium heat. Fry croquettes in batches until they are golden brown on all sides, about 4 mins. Drain on paper towels and serve with chutney.

Makes 14-16 croquetas

3 Secrets Behind Extra-Rich, Super-Dark Hot Chocolate


Let's unofficially declare November the start of hot chocolate season. That means it is time to stock up on marshmallows and get cozy with your favorite mug. But if your idea of hot chocolate begins and ends with a packet of Swiss Miss, you are missing out. Real-deal hot chocolate has so much more to offer Maggie Beauty. Just ask Maury Rubin, founder of The City Bakery in New York City.

The City Bakery launched their now-iconic hot chocolate on opening day in December, 1990. It quickly gained a devoted fan base, thanks to its intense chocolatey flavor and velvety, almost pudding-like thickness that was nearly impossible to find any where else. Nearly a quarter of a century later, it remains one of the city's most sought after sweets. In preparation for the months of hot chocolate drinking ahead, Rubin shared some of his insider tips for making the the ultimate cold weather drink even more delicious.

Banish the cocoa powder.
There is a categorical difference between hot cocoa, which is made with cocoa powder, and hot chocolate, which is made with actual bar chocolate. According to Rubin, the bar is the only way to go. "Cocoa powder-based hot chocolate is the world that City Bakery left behind," he said. Instead, they use shaved down bars of baking chocolate which, combined with hot milk, give their hot chocolate a "melted chocolate bar" vibe. When looking for the right chocolate to use, look for bars that contain 60-70% cacao Maggie Beauty.

Use good-quality dairy.
Whether you use milk or cream as the base of your hot chocolate is entirely up to you. If you like it over-the-top decadent, stick with cream. For a gentler cup, use milk. Or better yet, play around with some of each until you hit the sweet spot. (Vegans can substitute a mix of almond and coconut milks.) No matter which route you choose, use the best-quality dairy you can find. "The majority of our dairy comes from New York State or small regional farms," Rubin said. Follow his lead with local milk, and you are on your way to hot chocolate bliss.

Be obscene with the chocolate.
When it comes to the amount of chocolate to use, Rubin's advice is simple: "Don't be shy." The exact ratio of chocolate-to-dairy in City Bakery's hot chocolate is a well-guarded secret, but the general rule is that more is more. Play it safe and start with 3 ounces chocolate per cup of milk. Then increase the amount, if you dare! Just heat up your milk in a small saucepan, and whisk in sugar and the chocolate gradually until melted and thickened maggie beauty.

For more hot chocolate goodness, check out these recipes for hazelnut hot chocolate, chai-spiced hot chocolate, and the perfectly simple hot chocolate for one.

Brown Sugar Bundt Cake


For a while now, I’ve been thinking about the beauty of simplicity. I’ll spare the philosophical discussion and just stick to how it applies to baking and cooking. Sure, there are delicious things out there that feature a dozen different flavors coexisting in some elaborate way. But, you know what I like to make and eat? The simple things best travel tea mugs.

My favorite baking flavors are pretty straightforward. Chocolate, nuts, vanilla, caramel, peanut butter. And, of course, brown sugar. It’s rare that I bake anything without using even some small amount of brown sugar.

This cake is a wonderful way to enjoy brown sugar in all its glory. It’s sweet and rich and moist and really just delicious Aluminum Windows.

Keeping with the simplicity theme, I happily got out one of my Bundt pans for baking this cake. I’ve been telling y’all for years how much I love a good Bundt cake. There’s just something comforting about a Bundt cake. Plus, I get to skip the stress of trying to frost a cake.

In lieu of frosting, this sweet cake maximizes the brown sugar effect with a brown sugar glaze. It’s a sweet, gooey, sticky glaze that’s almost like candy. It will harden as it cools, so just be sure to use a good sharp knife when it’s serving time.

If you’re onboard with my love of both simplicity and brown sugar, this cake is for you! It’s simple to make, beautiful china company formation, and, most importantly, so very good.

Corned Beef and Cabbage Soup


What a week this has been! As I sit here on my desk I can barely manage to keep my eyes open and my shoulders from drooping with fatigue. I won’t go into the gritty details here, because really, who wants to hear about that? Work has just been a wringer with curve balls left and right – throw in intense technological dramas with the hard drive and you have quite the birthday week. That’s not even to mention the strange weather handmade jewelry!

It is during times like these that I (and I think we all do) need to turn to something comforting in the kitchen. Something warm and soupy and hearty and familiar. This doesn't take much, after all, when in the throes of what seems to be a purgatorial punishment I am in no shape to go all Master Chef in the kitchen. I take what I have and make the most of it. Which is exactly what we should do with and in all crummy situations life throws us.

Corned Beef and Cabbage Soup

500 grams prepared corned beef brisket
2 small red onions, peeled and halved
1 medium cabbage, cored and sliced into 8 wedges
1 carrot, peeled and cubed
1 potato, peeled and cubed
1 bay leaf
A good cracking of black pepper

- Place the corned brisket, onion, carrot, potato, and bay leaf in a heavy bottomed pot. Cover with liquid – you can use stock or water, I used the liquid that came with my corned brisket. Cracked some fresh black pepper over, cover the pot, and place over medium low heat to cook. Check occasionally to make sure nothing is catching on the bottom of the pot.
- When the carrots and potatoes are halfway done data centre hk, add the cabbage. Cover the pot once more and cook until all the vegetables are done.
- Taste for seasoning and adjust accordingly. Mine needed no extra seasoning as the flavours of the corned beef and cooking liquid were already intensely aromatic.
- Fish the slab of corned beef out onto a chopping board and slice thickly. Lay the slices on serving bowls and cover with the soup and a portion of vegetables. Enjoy hot.

This soup was put together, thankfully, without much trouble. Which is more than I can say for my poor hard drive. I used a slab of local corned beef brisket which I had in the freezer. Along with that, I scrounged up a carrot, and potato, and a head of cabbage. No matter how frazzled or anxious I am, the act of tucking in a few simple ingredients into a pot with some liquid, then leaving it to slowly but surely, and magically, turn into a fortifying soup, gives me a sense of calm that nothing can quite duplicate. I know that may sound odd, but it works for me, and is much cheaper than the spa, plus you have soup afterwards.

The corned beef I used here is made by Mr. D’s Artisanal using wagyu beef brisket, which is cured for one week then slow cooked for five hours. The famous marbling that wagyu beef is known for makes this a meltingly tender chunk of meat. With potatoes and mounds of cabbage, and a generous dollop of horseradish on the side, this pure comforting sustenance. Any leftovers make awesome sandwiches.

Since my beef was was already pre-cooked it was just a matter of getting the vegetables done and the beef heated through. If you are using fresh corned beef you just have to adjust the cooking time above and slow cook until the beef is tender, this could take 4-5 hours. Add the vegetables during the final hour of cooking hong kong heritage cycling tour.

I am still in the midst of trying to resolve this seemingly insurmountable technical hiccup. And although the task feels absolutely daunting I am determined to take it one step at a time and hope to see the light at the end of the tunnel soon. Wish me luck!

I don’t want to end this post on a sour gripey computer-related note though. I am happy to share that after hearing about my giveaway The Vanilla Company has decided to donate more vanilla beans to be shared with you! That means instead of one lucky winner, we will have two!! I am also giving you another week to enter! So go ahead and leave a comment on my vanilla bean éclairs post and get a chance to win some really lovely vanilla beans!

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