Snow cream is exactly what it sounds like: ice cream made of snow. Kat Odell of the food site Good Bite shares a super easy recipe. Basically just go outside, grab some of that white powder (the freshly-fallen variety is recommended), then add milk, sugar, and vanilla. Mix her all up. Ice cream!
Related
Three-Ingredient Frozen Banana Ice Cream
Sugar on Snow: Maple Syrup on Snow Snack in Vermont
Blizzard Food [Talk]
If you didn't watch the Super Bowl last night and see the ad, you might be excused for not knowing that you can get a free Grand Slam Breakfast at participating Denny's tomorrow (Tuesday, February 9) from 6 a.m. to 2 p.m. Dine-in only.
With all the channels on broadcast TV and cable—and the inevitable episode repeats—it's hard to sort out what's new or worthwhile. Let us sort it out for you so you don't miss anything worth watching. Times may vary with region (especially PBS shows); check your local listings for exact hour and channels.
The Martha Stewart Show: "Romantic Recipes with Chef Ben Ford." Ford, chef at Ford's Filling Station in Los Angeles, prepares a Valentine's Day menu of herb-roasted hen, polenta fries, and chocolate pudding cake. Check local listings
Good Eats: "Art of Darkness II: Cocoa." There's lots of chocolate-themed TV going on this week in preparation for Valentine's Day. Alton uses Dutch process cocoa to make hot chocolate, brownies, sorbet, and chocolate syrup. 8 p.m. ET, Food Network
Cake Boss: "Castles, Cannolis & Cartoon Characters." Buddy and Mauro travel to Disney World to make cannolis for the Epcot Food & Wine Festival. 9 p.m. ET, TLC
Ultimate Cake-Off: "Top Dog." Master bakers compete to create the most impressive cake for the American Kennel Club and win $10,000. 10 p.m. ET, TLC
Diners, Drive-ins and Dives: "By Request." Guy Fieri checks out viewer favorites and discovers some hits: a double-burger in North Carolina, grilled cheese sandwiches in Ohio, and shepherd's pie in Texas. 10 p.m. ET, Food Network
No Reservations: "Hudson Valley." Bourdain travels just 60 miles from Manhattan to discover beautiful scenery (and great food) in New York's Hudson Valley. 10 p.m. ET, Travel Channel
Late Night with Jimmy Fallon: Chef Eric Ripert is a guest. 12:35 a.m. ET, NBC
Revisit our artisanal chocolate taste-test for Valentine's Day orders. You may still be able to swing some of our favorites: Zingerman's Zzang! bars, Liddabit Sweets, BonBon Bar, Fran's Chocolates, and Garrison.
[Photographs: Nick Kindelsperger]
Call it what you will: creamed chipped beef, "Stew On a Shingle," or some other variation of S.O.S. It's all the same and no matter how you attempt to present it, the plate will always look like a mess. There is just no hiding that this is just dried beef served with a simple gravy on toast.
The meat comes from a little baggy that has been dried, smoked, and salted. It's not exactly a delicacy, but I can't be the only one who grew up with this meal. I have a serious sentimental attachment to chipped beef so when I found this version on Whipped, I had to give a chance. But would it stand up to my grown-up tastes?
Cook the Book: Mad Hungry: elangomatt, deedoucette, schnitzel, misplacedtexan, and FatDave. Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered.
Serious Eats–Slice overlord Ed Levine here has been on my case about getting to the new Frank Pepe's in Yonkers for a while now. He wanted to see how it stacked up to the original in New Haven, Connecticut.
See, the Frank Pepe family has been on a small tear in the last few years, opening branches of the famed New Haven pizzeria throughout Connecticut—first in Fairfield, then Manchester, then at the Mohegan Sun casino in Uncasville.
Then they opened one in Yonkers, New York. This was sort of a big deal in pizza circles, since there's a fair amount of rivalry between New Haven– and New York–style partisans.
When the New York Times beat us to the punch on blabbing about Yonkers Pepe's, I knew I'd hear it from Ed.
But here's the thing: Nobody has approached this from the correct angle—namely comparing the two head-to-head to see how well Yonkers Pepe's does against the New Haven original. That's where Slice comes in. We're adding some context to this saga. Peep the photo gallery for the comparisons.
Note: It's time for another edition of Street Food Profiles. This week we scoot to Philly to meet a former Wall Street trader who started serving Stumptown coffee from a truck parked in University City.
Name: HubBub Coffee
Twitter: @hubbubcoffee
Vendor: Drew Crockett
What's on the menu? Mostly coffee and espresso drinks using Stumptown as well as pastries (croissants, cinnamon rolls, super big chocolate chip cookies and Rice Krispie Treats). Our truck is really about the coffee.
Location and hours? We are located on 38th Street between Locust and Spruce Street in Philadelphia (in University City). We're open Monday through Friday, 7 a.m. to 5 p.m. and Saturdays 10 a.m. to 3 p.m. and closed on Sundays. As the weather gets nicer in the Northeast come spring, we will probably expand our hours.
[Photograph: Caroline Russock]
Homemade pizza is something that I try my hand at fairly frequently and although it's never bad, many times the dough isn't exactly where I want it to be. I suppose that I just hadn't found the ideal pizza dough recipe until I came across the Pan Pizza from The Grand Central Baking Book. It's really one of the best dough recipes I've tried in a while.
This dough is a thick-crusted base that can stand up to a lot of toppings, similar to a Sicilian-style. The dough has a lightness that belies its dense look, which comes from a technique that was new to me, at least as far as pizza is concerned—the pre-ferment.
Basically you mix yeast, water, and flour and let it sit for an hour. After it bubbles up into a starter, you mix it in with the rest of the ingredients for the dough, a little more yeast, olive oil, salt and flour. The dough is kneaded and left to rise again for another hour.
With so many cookbooks piling up in this office, we had to add a second Cook the Book this week! —The Mgmt.
Those of you who live in the Pacific Northwest are probably already familiar with The Grand Central Bakery. Founded by Gwenyth Bassetti over 35 years ago the bakery pioneered artisanal baking movement in the area and expanded to a mini empire of bakeries in the Seattle and Portland areas.
Piper Davis, Bassetti's daughter has since taken over the family business and has recently come out with a cookbook filled with all of the sweet and savory baked goods they've become known for. With the help of pastry chef Ellen Jackson the two have compiled The Grand Central Baking Book, a really fantastic baking book with a uniquely Northwestern feel.
Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
[Original artwork and photographs: Jessie Oleson]
Sure, conversation hearts are a sweet gesture. But are you sending the wrong message?
Do you really want, for instance, to say "text me" to someone from whom you'd rather not receive digital missives, or to downplay your serious crush by leaving it at "U R Special"?
Avoid etiquette blunders and tell them how you really feel by making your own personalized homemade conversation hearts. They're surprisingly easy to make, just as sweet as the store bought kind, and you have the freedom to set the tone you want—whether it's sweet, snarky, or confessional.
[Photographs: Nick Kindelsperger]
1361 North Milwaukee Avenue, Chicago IL (map); 773-252-2424
The Short Order: Crisp skinned chicken with impressively tender meat.
Want Fries with That? The boring crinkle cut variety come with every order.
Want Ketchup? Just extra hot sauce, please.
When the words "fried chicken" are uttered in Chicago, it's a fair bet that the name Harold's Chicken Shack will usually follow.
It's the most famous purveyor of chicken in the city with an operation of over 62 outlets, all of which have randomly assigned numbers that don't seem to correspond to anything. (The original is oddly titled #11.) Harold's Chicken Shack is the perfect example of a family-owned business that keeps quality controls high.
When I had the gall a few months ago to point out the very good stand Uncle Remus's Fried Chicken, I was reprimanded by Serious Eaters for ignoring the 800-pound gorilla in the room. Harold's was next.
Memorable dinners don't have to begin with fancy canapés or the perfect amuse-bouche. More often than not, a bowl of mixed nuts or a hunk of cheese and some crackers are an ideal way to welcome your guests, along with a cocktail or a glass of wine. Even a culinary mastermind like Thomas Keller agrees that a few bowls of nuts are a perfectly acceptable hors d'oeuvre. Here are a pair of recipes to add a little extra panache to simple and satisfying roasted nuts.
I was curious to see how Keller would handle a preparation that usually requires nothing more than some oil olive or butter and a sprinkling of salt. In these recipes for Candied Pecans and Herbed Toasted Walnuts from Ad Hoc at Home, Keller keeps the list of ingredients to a minimum but employs a few extra cheffy techniques that keep these nuts from tasting like they came from a can.
In preparation for Chinese New Year's, here is a recipe for fortune cookies from scratch. As opposed to the super sweet, chemical-tasting kind that gets thrown into Chinese takeout orders, these are buttery and walnutty with a finely-textured crumb.
Continue reading »
Subscribe to our feeds:
Subscribe by email:
