Entries tagged with 'Blogwatch'
Page 3 of 11
Esi, of Dishing Up Delights, recreates a dish from The Modern: Bar Room in an effort to use up a poussin purchased from her local farmers' market. The roasted poussin with braised romaine is a simple dish that brings a hint of spring to a dinner. Plus, braised romaine? Dressed in a kind of "warm Caesar salad dressing"? It definitely sounds intriguing....
Continue reading »
Salty, crispy, porky goodness. Pork scratchings, also known as pork rinds or cracklings, are a girl's best friend. Well, only a certain kind of girl. The good kind? These pork scratchings from Alex of Just Cook It are a snap to make. Just procure some cheap/free pigskin from your local friendly butcher, salt, cure, and pop in the oven. As Alex says, "This is cooking so easy that it should come with a pair of slippers, a velvet robe and large armchair for relaxing in." Related: Howard's Crispy Fried Chicken Skins, Because Pork Rinds Are So Last Year...
Continue reading »
When I saw this California Citrus Tart I felt a twinge of jealousy for those who live in the area. Believe me, I'm an East Coast girl born and bred, but I'd reconsider if I could eat tarts like this all day long. Mary of The Food Librarian picked up a cara cara, a clementine, a navel, and a tangelo at a farmers' market to construct a dessert showcasing the best of what California citrus has to offer. Wish I were there with you, Mary!...
Continue reading »
Corn dogs are a guilty pleasure of mine, but whenever I buy them, the ratio of corn to dog is grievously in favor of corn. Solution? Make your own. Katie, of Chaos in the Kitchen, started a new feature on her blog, Blogging the Recession, in which she keeps track of the cost breakdown of her meals. Her homemade corn dogs are cheap, freezable, and probably the "healthiest" corn dogs you'll ever eat....
Continue reading »
Chocolate pasta, anyone? While it may not be everyone's cup of tea, Garrett of Garrett's Table deserves credit for his creativity. His Chocolate Pasta is served with a raspberry coulis and a grating of white chocolate as the "cheese." Certainly interesting, but I'm not sure that I'd eat this over a crème brûlée. Has anyone made or eaten anything like this before? Yea or nay?...
Continue reading »
These chocolate bowls from Stephanie, of Stephanie's Kitchen, are an elegant way to present dessert at your next party. They're also surprisingly easy to make. Simply dip small inflated balloons into melted chocolate and set to dry on parchment paper. Stephanie filled hers with chocolate cake, white chocolate mousse, and a white chocolate and almond cream. However, you could also have a scoop of ice cream and a dollop of whipped cream for a simpler treat. The ultimate bonus? There's one less dish to wash....
Continue reading »
My one time making potato gnocchi wasn't a complete disaster, nor was it a rousing success. Honestly, they just tasted like firmer mashed potatoes and didn't look quite right. I blame my lack of ricer and Italian grandmother. Marcia, of Happy in the Kitchen, puts me to shame with her sautéed potato gnocchi. Sautéed in butter (of course) and sprinkled with Parmesan cheese, they are beautifully crisp and everything my gnocchi were not. "Little pillows with a tiny little crunch—pure heaven!"...
Continue reading »
I was never a fan of whoopie pies as a kid. There was usually an icky, blobby filling I couldn't stomach that was sandwiched by bland, vaguely chocolate-tasting rounds. Jennifer, of Foodess, bakes a delicious adult version of the whoopie pie of my youth. How can anyone deny something filled with salted-caramel buttercream? Bookended by chocolate that is "thicker than cake, but lighter than cookie," these are indulgent treats for your inner child....
Continue reading »
As a Korean-American, I am definitely in the pro-kimchi camp. If you're not in my spicy, fermented camp, then please don't friend me on Facebook. I won't defriend you for a Whopper, but for kimchi? All bets are off. Marc, of No Recipes, is definitely in my kimchi camp. He combines classic ingredients from Korean and American culture to create kimchi pork belly pizza, a tasty amalgam of spice, fat, pork, and dough. Just don't kiss anyone afterward. Unless you really love them. Then again, kimchi breath is nothing to be ashamed of....
Continue reading »
Megan of Brooklyn Farmhouse makes a dish perfect for when you're in, as she says, an "I-know-I-should-cook-dinner-but-I-kinda-don’t-feel-like-it mood." I have to admit that I'm in this mood just about every other day when I get home from work, so this seared salmon with balsamic glaze and watercress jumped out at me. Confession: Until recently, I hated salmon with a passion. It was on my death list, along with beans, lentils, and some other things I won't divulge at this time. That said, I love salmon now, and a dish that takes under ten minutes to make is certainly worth a try even if salmon is on your death list....
Continue reading »
