Watermelon puree with mint, organic sugar and sea salt.
Has anyone caught this show on IFC? It's everything you love about B movies, but worse. Can't help watching, LOL!
Driving home this weekend, from Boston to Orlando, left me with lots of time to listen to the radio. Molly Katzen was being interviewed on one of the channels and gave a convincing speech about when to salt roasted vegetables.
Her POV was that salting before sucked too much moisture out of the vegetables and caused them to steam in the oven, rather than roast. It sounded well and good, but I didn't agree. My experience with salt never produced so much moisture that it would steam anything in the oven. A frying pan? Sure. But not in the oven.
I tried both ways this weekend and am still sticking with my initial opinion. The vegetables I salted before roasting did indeed give off a bit of moisture -- a few beads of dew, if that -- which created a nice caramelized crust on the vegetables.
The unsalted veggies charred more in the oven and became very dry, almost dehydrated, even with a coating of oil.
I used a roasting pan for both experiements, with a single layer of vegetables. I also did a batch using a sheet pan. The only way I can see Molly's theory coming true is if the pan was overcrowded with vegetables, keeping them from being surrounded by hot air at all times.
Have you tried the salt/no salt roasting? What is your preference?
Has anyone ever made smoked sugar? I'm thinking of trying it for caramel and wondering if I should just place a few smoky pieces of wood in the bin and infuse like I would with vanilla bean, or actually expose the sugar to cold smoke. Any advice?
Hi Everyone - the pie championships and pie festival are happening this weekend in Celebration, FL. If you're in the Orlando area, come on out to cheer the food bloggers on - many of us are competing in both amateur and professional divisions. Judging is Saturday (amateur) and Sunday (professional) afternoon. Event is free :-)
Homemade flour tortillas are easy to make, with just four simple ingredients: flour, water, salt and olive oil.
I'll be in Rhode Island and Boston Ma. for the summer and can't wait to visit all of the farmers markets.
Any suggestions on must-see places? No restaurants, please - I have tons of food allergies and can't eat at most places. But any farmers markets or farm recommendations are great!
Biscotti are named according to their original method of baking. The root words bis and cotto literally mean "twice" and "baked." The lemon and thyme in this recipe pair perfectly with a cup of tea, any time of day.
We turned this favorite St. Patrick's day quick bread into pocket sized buttermilk scones with vanilla, toasted caraway and plumped up, juicy raisins.
I baked a pie, once every month, for two years, and became the Crisco National Apple Pie Champion, professional division, and fell in love with fruit pies.
Ahhh, so excited! I'll be on Martha Stewart Radio next week, 3/18 at 3 p.m. Please call in with your baking questions so I don't sound like a dork w/out questions to answer on air (((cricket chirp))), LOL!
Thanks to everyone at SE who encouraged me to go for it! You guys are a great support system :-)
Brown sugar and dark, grade B maple syrup add a deep caramelized flavor to the oats, enhanced by the oat's nutty notes after being toasted in the oven.
Apricots can be a little shy until they're introduced to heat. Whether grilled, baked or melted into a velvety spread, the once uninspiring and acidic stone fruit transforms into an affectionate, mildly sweet and buttery joy to savor.
I can't remember the name of the maple syrup referred to in the culinary industry as the "best of the best," deemed the most expensive and referred to "as good as gold." I believe it either has to be, or can be ordered by mail. I also vaguely remember Ina Garten referring to it as her go-to syrup when she says "use a good maple syrup."
The name is right on the tip of my tongue, it's killing me - I can see the logo in my head. Any ideas what this brand is? I need to get me some for a recipe I'm developing!
Torta de Aceite, which translates to "cake of oil," is a crispy, flaky Sevillian biscuit-like cracker. The dough is lavishly studded with toasted anise seeds and drizzles of fruity olive oil, then baked until snappy but toothy.
I used our pizza stone for the first time today and a bit of drippy cheese got onto it. What's the best way to clean it? Do I just scrape and consider it to be "seasoned" like a cast iron pan, or is it OK to scrub it with some sudsy water?
Does anyone know if produce coupons exist, and if yes, is there a central web site or is it through the individual farmer/producer/company?
I don't need a buy-one-get-one-free Eggo Waffles or Sugar-Crack cereal. I need lettuce, onions, tomatoes and carrots, please!
I'll be making homemade marshmallows on the news in a couple of weeks and one of the anchors is vegetarian. Do you have any recommendations on a recipe or substitution for gelatin in a typical marshmallow recipe?
Why are small kitchen appliances so bleeping$%!@&& expensive??
Seriously. A food processor is going to cost me the same as one of my monthly car payments. Ridiculous.
Are these appliances really worth that much money, or are the manufacturers/retailers making a huge profit?
After orange picking, we stopped into the citrus grove general store, where they had jars of local honey from a variety of flowers. The sun was low enough in the sky to cast a glow through the glass jars.
I have about 20 pounds of sugar pumpkins I'm going to cook this week. I'll use some for the Thanksgiving pie, but want to store the rest of it.
Do you recommend freezing or canning? I want to keep the texture/flavor as true as possible. I won't be using it again until April.
I saw these petite pears in the market the other day. I swear, I heard them whisper, "Drench me in gooey cinnamon caramel, and then roll me in salty, pan roasted pumpkin seeds. And so I did.
Petite pears were smothered in cinnamon caramel and rolled in salty, pan roasted pumpkin seeds.
Eggy choux dough is piped into swirly pillows, about to become cream puffs.
Flour and sugar cling to fresh blueberries just before going into the oven.
I saw these petite pears in the market the other day. I swear, I heard them whisper, "Drench me in gooey cinnamon caramel, and then roll me in salty, pan roasted pumpkin seeds. And so I did....