http://yingtaolin.go-th.net/ Thu, 20 Aug 2015 03:34:29 GMT ja © Ninja Tools Inc.
When I think about desserts, some that come to mind celebrate the luscious simplicity of fruit, ripe from the tree. And for a Thanksgiving dinner that celebrates the bounty of autumn, this one is a lighter dessert that can balance the heavier meal quite well. Best of all, in the chaos of coordinating a lot of dishes, this dessert is super easy to make and the figs can be made ahead, leaving you with only the Mascarpone Whipped Cream to quickly make. I used dried figs as they hold their shape so much better. You could use fresh figs but be sure to adjust your cooking time. The dried figs are macerated in brandy overnight to soften them and infuse them with a contrasing flavor. They are then simmered on the stovetop in a mixture of honey, anise seed and orange juice until the liquid reduces to a syrupy glaze. Paired with the mascarpone whipped cream, you get a combination that feels luxurious and decadent without the heaviness. You can serve this by spooning or piping the whipped cream beside some arranged honeyed figs or you can arrange the figs in small tartlet shell and pipe the whipped cream in the middle. I've got pictures here of both. Enjoy!!

WHO: ChezSuzanne, a dedicated SF-based FOOD52er since the early days, is a seemingly boundless resource for seasonally inspired and often contest-winning recipes.
WHAT: Dried figs bathe in honey and brandy, to emerge plumped and bursting. A silky bed of lemony cream whipped with mascarpone awaits them.
HOW: The only trick is remembering to soak the figs overnight in honey, water and brandy. The rest is pretty breezy.
WHY WE LOVE IT: A fairly straightforward list of ingredients and an uncomplicated preparation belie the beautifully exotic nature of the final dish. If you're looking to seduce, look no further.

Serves 8 tartlets

Drunken Honeyed Fig Tart

16 dried figs (I used white figs)
1 cup brandy, or enough to cover and macerate the figs
1/4 cup water
5 ounces plus 2 Tablespoons honey (I used orange blossom honey)
1/4 teaspoon anise seed
4 strips of orange peel (removed with a potato peeler)
7 ounces orange juice
juice from 1/4 of small Meyer lemon
pinch salt
8 bought or made tart shells (optional)

Lemon Mascarpone Whipped Cream

2/3 cup heavy whipping cream
6 tablespoons mascarpone cheese
2 teaspoons sugar
1/4 teaspoon vanilla extract
lemon zest from 1 large lemon
2 squeezes of lemon juice
pinch salt

Macerate the dried figs in the brandy, water and 2 Tablespoons of honey overnight. There should be enough liquid to cover the figs.

In a medium pot over medium-low heat, combine the rest of the honey with the orange juice, peel, anise seed, lemon juice and salt. Slice the figs in half and add to the honey mixture. Bring to a gentle simmer and cook until the mixture reduces to a glaze-like mixture. The figs should be very soft, but still holding their shape. Turn the figs carefully with a large metal spoon during the simmering process to completely cover them with the honey-orange juice. Let cool slightly in the pot.

Either arrange several figs on a plate, for example in the shape of a flower or place them in a tart shell, and drizzle a little of the honey-orange syrup over them. (I show pictures of both.) Either spoon or pipe the mascarpone whipped cream beside them on the plate or in the tart. Drizzle a little of the honey-orange syrup on top.

To make the mascarpone whipped cream, whip the whipping cream to a medium peak using a hand or standing mixer. Add the rest of the ingredients for the Lemon Mascarpone Whipped Cream and continue to beat for about 20 - 30 seconds until it is the consistency of whipped cream and can be piped.]]> 未選択 http://yingtaolin.go-th.net/Entry/22/ Thu, 20 Aug 2015 03:34:29 GMT yingtaolin.go-th.net://entry/22
Author Notes: i was looking for a light and refreshing sauce for grilled fish. This is what I came up with! It goes well with grilled scallops and shrimp as well as less fatty fish like flounder and sole.

As Berna notes, this frothy, creamy sauce would be great with scallops or shrimp. It's tangy, sweet and savory all at once Dream beauty pro, with just a suggestion of bitterness from the grapefruit zest. It's a sauce we'd double or triple and serve with shellfish at an elegant dinner party.

Serves 2

1/4 cup chicken stock
1 1/2 tablespoons grapefruit flavored vodka (or vermouth)
1/2 cup grapefruit juice
2 teaspoons grapefruit zest
1 teaspoon honey
2 egg yolks
1/4 teaspoon salt

In a small saucepan, simmer the stock and vodka until reduced by half. Let cool.

Combine grapefruit juice Dream beauty pro hard sell, zest and honey in a small bowl. Add to cooled stock mixture.

Make a double boiler by bringing some water to boil in a saucepan. Place egg yolks in a small bowl, preferably metal, and place over saucepan. Slowly begin to add the stock mixture to the eggs, whisking constantly. You may need to take the bowl on and off the hot water so as not to overcook the eggs. The sabayon will start off frothy and then become thick and creamy.

Cook until an instant read thermometer reads 160 degrees F.

Serve with grilled shrimp or scallops Dream beauty pro hard sell.]]> 未選択 http://yingtaolin.go-th.net/Entry/21/ Thu, 16 Jul 2015 09:01:49 GMT yingtaolin.go-th.net://entry/21 study in hong kong, just reduce the sugar by a few tablespoons to keep the yogurt from being too sweet. And be sure to select a good and tangy Greek-style yogurt.

Note: I pitted my cherries and then placed all the pits in a little pouch made out of cheesecloth. I included the pits along with the cherries when I was making the sauce in order to give the fruit an extra hint of almond flavor. It's an optional step, but it adds a nice touch.

WHO: Alejandra_ is a food writer, recipe developer, and culinary instructor whose life philosophy is the same as the name of her blog: “Always order dessert.”
WHAT: The Greek yogurt you know and love gift ideas for men, mixed with sour cherries, and churned into a frozen treat.
HOW: Reduce the cherries into a sweet sauce over the stove, then blend with Greek yogurt, rum, and almond extract in a food processor. Mix in an ice cream maker, distract yourself for a couple hours as the yogurt freezes, then break out your spoons.
WHY WE LOVE IT: This recipe combines the trendy with the seasonal: The Greek yogurt you’re eating for breakfast and using for marinades comes together with the freshest cherries at the market. Greek yogurt is having its moment in the spotlight Enterprise Firewall, and we won't pass on the chance to eat it as a sweet, tart dessert.

Makes about 2 pints

3 cups sour cherries, pitted and stones reserved
3/4 cup sugar
1 teaspoon kosher salt
1/4 cup water
1 1/4 cups plain Greek yogurt
1 tablespoon rum
1 tablespoon pure almond extract

Combine the pitted cherries, sugar, salt, and water in a small saucepan. If desired, wrap the reserved pits in a length of cheesecloth and add them to the mixture (this will impart a little extra natural flavor). Heat the cherries over medium heat until the sugar dissolves and the cherries release their juices. Stir occasionally.
Remove the cherry mixture from the heat and discard the pits. Let the cherries cool to room temperature before pouring them into a food processor and processing until smooth.
Add the Greek yogurt, rum, and almond extract, then process for another minute until everything is completely smooth and combined. There will still be little pieces of cherry skin in the mix, but that's okay.
Pour the mixture into a bowl and cover with plastic. Place in the fridge and let cool for at least one hour.
When you are ready to make your ice cream, pour the mixture into the base of your ice cream maker and churn according to the manufacturer's directions.
When the churning is complete, place the frozen yogurt into an air-tight container and let freeze for at least two hours before serving. Store in the same container for up to one week.]]> 未選択 http://yingtaolin.go-th.net/Entry/20/ Thu, 25 Jun 2015 08:54:19 GMT yingtaolin.go-th.net://entry/20
The pucker and prick of this classic cocktail is as straightforward as can be, and hardly needs any tweaking. Having been around for over 100 years, with it’s combination of bubbles, booze, and acid, the gin rickey makes a strong case for the simple and storied. But changing up your citrus and herbs freshens up the basic lime tsim sha tsui hotel.

Serves 2

3 ounces Tanqueray gin
4 ounces freshly squeezed lemon juice
2 tablespoons honey Hong Kong Chinese Festivals
4 ounces seltzer water
2 sprigs lavender
2 wedges of lemon

Pour gin, lemon juice, and honey over ice in a cocktail shaker and shake well.
Strain into two glasses filled with ice. Top with seltzer ARTAS hair transplant.

Garnish each glass with a sprig of lavender and a slice of lemon.]]> book hotel hong kong http://yingtaolin.go-th.net/Entry/19/ Mon, 18 May 2015 04:33:08 GMT yingtaolin.go-th.net://entry/19
Jonathan Franzen writes of Washington DC, "the pedestrians in every neighborhood all seemed to have taken the same dowdiness pills. As if individual styles were a volatile substance that evaporated in the vacuity of D.C.'s sidewalks and infernally wide squares service apartments. The whole cite was a monosyllabic imperative directed at Katz's beat up biker jacket. Saying die."

I'm inclined to agree with Mr Franzen, and with this group of people. Don't get me wrong, I have a fantastic house here (the size of which I could afford about 8% of in New York), and a yard for gardening, a nice car and a good stable job and lots of good friends. And there's a lot more character in DC then there used to be Next Generation Firewall, there's Birch and Barley and the lobster truck and movies at E Street and cool furniture shops on 14th Street. But a little bit every day, I feel the corporate government dullness of DC slowly sucking my soul.

People keep talking about this thing called my "career trajectory," which always makes me picture, with horror, that my job is a shooting rocket just dragging me in its path. So I'm thinking a lot about jobs and careers and is going back to school really the right thing in this economy and will anyone even want to hire me and do I really want to move and is having a career really such a bad thing, and why oh why are DC drivers so horrible?

And this uncertainty is probably why I'm making rich comforting stews like beef tagine in the middle of summer when my diet should be consisting of summer tomatoes, corn, and soft-shelled crabs. But the beef tagine my friends, is really fantastic. I've made it a few times now, cooking the beef over several hours with prunes and spices until everything melts together in a thick sweet sludgy mixture. Like many Moroccan dishes this verges on the edge of sweet, and though not traditional I like to add some chli flakes to keep things balanced out. The dish reminds me strongly of Mexican mole negro, also black and sweet and spicy book hotel hong kong. It's one of those recipe you make once or twice and remember how to do from memory, long slow cooking on a Sunday afternoon, something to bookmark and make on a day when you need something warm and comforting.

Beef Tagine with Prunes


2 lbs beef stew meat
salt, pepper
olive oil
2 teaspoons cinnamon
1 teaspoon ground ginger
2 teaspoons cumin
1/4 teaspoon turmeric
optional: 1 small diced chili or 1 tsp of Aleppo pepper or mild dried chili pepper
1 large onion, diced
12 oz prunes, diced
2 tablespoons honey
a few sprigs of cilantro leaves, diced
sesame seeds for serving

1. Season the meat with salt and pepper. Mix together the spices and toss with the meat to coat. Heat some olive oil in your tagine (or a dutch oven) over medium heat. Sear the beef until browned on all sides. Add water to just cover the meat, bring water to a simmer, put the lid on the pan and simmer on low for 45 minutes.
2. After 45 minutes, add the onions, chili if using, prunes, and honey and season with salt. Cover the pan again and simmer for 2 hours. Check on the mixture every 20 minutes or so, add more water if the mixture starts to look dry. Gently mash the mixture with the back of a spoon as it cooks, encouraging it to form one cohesive sticky sauce. As the sauce thickens toward the end of cooking, make sure it doesn't stick to the bottom of the pot and burn.
3. At the end of the 2 hours, the meat should be tender and falling apart, if it isn't keep cooking it gently. A few minutes before taking the dish off the heat, stir in the cilantro. The sauce should be thick and sticky. Taste for seasoning. Season with additional salt/chili/honey as necessary. Ladle the tagine over couscous. Sprinkle sesame seeds on top to serve.]]> LED Lighting solutions http://yingtaolin.go-th.net/Entry/18/ Thu, 12 Feb 2015 08:12:58 GMT yingtaolin.go-th.net://entry/18
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.]]> LED Dimmer http://yingtaolin.go-th.net/Entry/17/ Fri, 23 Jan 2015 07:46:28 GMT yingtaolin.go-th.net://entry/17 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
]]> Maggie Beauty http://yingtaolin.go-th.net/Entry/16/ Thu, 11 Dec 2014 09:34:38 GMT yingtaolin.go-th.net://entry/16
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.]]> best travel tea mugs http://yingtaolin.go-th.net/Entry/15/ Tue, 02 Dec 2014 03:50:47 GMT yingtaolin.go-th.net://entry/15
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.]]> Master of Business Administration http://yingtaolin.go-th.net/Entry/14/ Mon, 03 Nov 2014 06:25:54 GMT yingtaolin.go-th.net://entry/14
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!]]> Outsourcing payroll http://yingtaolin.go-th.net/Entry/13/ Fri, 17 Oct 2014 07:53:57 GMT yingtaolin.go-th.net://entry/13