Entries tagged with 'Blogwatch'
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Hunter, Angler Gardener, Cook Hank Shaw of the always informative (and Beard Award–nominated) blog Hunter, Angler, Gardener, Cook shows us how to make homemade paprika. It's not the kind of thing you do over a weekend, though: Turns out making paprika is easy, but it takes a while; it’s like that famous recipe for Stewed Elephant that starts with “cut elephant into bite-sized pieces.” You basically need to start paprika a year before you want the powder. That's because he made it from chiles he grew last year and hung up to dry. As it turns out, you need just the right kind of pepper and need to dry them in a shady, arid spot. After that, it's a...
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Photograph from Litlnemo on Flickr Butter is one of those things, like yogurt or peanut butter, that most of us would never think of making at home—until you try it and see how mindblowingly easy it is. As a kid, I was fascinated the first time I saw cream transformed into butter. And from that moment on, whenever we had a spare bit of whipping cream, I’d pop it into a Tupperware and shake it until butter grains formed on the lid. Over at Cooking Up A Story, Heather Jones takes a slightly more methodical approach to making her own butter: beating cream in her Cuisinart, carefully rinsing the solids, and churning the clean butter with a potato masher. The...
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As usual, Fanny of the French pastry-centric Foodbeam makes me hungry with her recipe for caramel and milk chocolate peanut tarts. If her photos aren't reason enough to crave this tart, her description should help: I’m not sure what I love most about this tart. The crisp peanut pâte sucrée. The melt-in-your-mouth caramel crème brulée. The crunchy and slightly salty peanuts. The smooth milk chocolate ganache. Or the fluffly vanilla marshmallows. I think I'll take all five. Don't miss her introduction where she equates the feeling of coming up with a new pastry to the electrifying feeling of having your first kiss with someone you really like. She was obviously born to make pastries. Related How to Make Perfect...
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Corey, of Tongue in Cheek, was craving tarte au citron. This is a craving I can get behind since I've been in love with citrus desserts lately. Something about the tart and creamy makes my tastebuds go crazy. Living in France, Corey knew there was no packaged pudding to be found in her local supermarket to recreate her grandmother's lemon pie and so she made her own. Lucky us. The creamy, tart filling is encased by puff pastry and dusted with confectioner's sugar and some strips of lemon zest. This is the kind of tart you bring home to your mother....
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Although it's the end of March, springtime weather has yet to hit all of us. In light of the cold and rainy weather in Vancouver, Allen of Eating Out Loud made Chinese braised spare ribs using a mixture of soy sauce and rice wine along with some golden syrup. The ribs turned out "tender and slightly sweet with an undertone of the salty caramelized soy sauce." Maybe it's not such a bad thing if spring has yet to arrive....
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Sara of I'm a Food Blog has been on a muffin kick lately. They're great to make ahead, freeze, and have on hand. Adapted from a recipe by Dorie Greenspan, these lemon poppy seed muffins are a bright start to your day. Take the time to enjoy them with a cup of tea at home or at work. Related Baking with Dorie: Ricotta-Berry Muffins Pumpkin Muffins with Pecan Streusel Topping Morning-After Cranberry Sauce Muffins...
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Hot milk cakes, anyone? The name alone makes me want to try them. Scented with a hint of nutmeg, these cakes, on the blog Baking and Books, hold together whipped cream and macerated strawberries to create a tasty alternate take on strawberry shortcake. With a "light, fluffy interior and thin, sugary crust," these would still be good by themselves if you don't happen to have fruit on hand....
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There's nothing like green pasta to brighten up a meal. Nancy, of Dishing Up, offers a spinach-basil pesto pasta in honor of St. Patrick's Day. OK, so it might not taste very Irish, but that doesn't mean it won't taste good. Plus, substituting spinach for some of the basil is an easy fix when you don't have enough basil on hand....
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With her first figs of the season, Marion of The Hedonistic Hostess wanted to make a dish that would complement their fresh flavor. One batch of ricotta pancakes later, she was there. Topped with fresh figs and a drizzle of honey butter, this sounds like a simple yet elegant breakfast I would love to have any day of the week. I've also been on a big pancake kick lately; pancakes for breakfast, as a snack, for dessert. It's crazy! Now I just have to find someone willing to cook them for me....
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Princess cake. The name alone makes me want to eat it. Of course, that's coming from a girl who was a princess for Halloween last year—and the year before that. Who can resist a sparkly tiara? Not me! Emilia, of A Gluten-Free Day, baked a Swedish Princess cake, which traditionally is a sponge cake filled with cream and topped with a layer of green marzipan and a rose. Why is a Princess cake green? That might be one of the most counterintuitive things ever. Thankfully, Emilia made the marzipan pink, although, she says, "all the marzipan haters might want to try fondant on top," which leads me to wonder, what marzipan haters? Haters make me sad. That said, the...
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