I'm just back for a short trip to France, and in between cheeses and bottles of wine, I managed to fit in a jar of Biscoff (speculoos) spread and a jar of salted caramel I found in a tiny local shop. I'm trying to think of things to do with them other than spreading them on bread and/or spooning them directly into my mouth. For the salted caramel I might try a millionaire's shortbread, but I have enough to make more than one recipe. And for the Biscoff I have no idea - anyone tried making blondies out of it?
I was watching Jamie Oliver's Christmas special on Channel 4 here in the UK, and he showed a recipe for waffles that can be made in a grill pan. I love waffles but don't have an iron as it's just one extra thing to carry around for someone like me who rents an apartment.
Here's the link to the recipe: http://www.channel4.com/4food/recipes/chefs/jamie-oliver/griddle-pan-waffles-with-epic-hot-chocolate-recipe
Do you guys think it would actually work? I looked great on the show and am very tempted to try it out.
I grew up happily making and eating Aunt Jemima pancakes. Now I'm living abroad, and although you can get tasty premade pancakes at British supermarkets, I still like whipping up a batch at home.
I have tried two recipes: http://www.kingarthurflour.com/recipes/simply-perfect-pancakes-recipe
Both came out way flatter than I would have liked.
Any tips or ideas as to why I'm having such a hard time here? Is is possible that British baking powder has less leavening action? Or am I over/undermixing?
I just returned from a trip to Sicily and enjoyed a week of delicious food. For the most part, I've been able to track down recipes for some of my favorite dishes (e.g pasta alla norma).
However, I had one dish that stayed with me - it was called Spaghetti con Scampi. The sauce was tomato based but had a strong fishy flavor (in a good way) - as if maybe the tomatoes were reduced down with fish stock. I haven't been able to find any recipes for it as outside Italy spaghetti with scampi refers to the garlic and wine-based dish.
Anyone familiar with this dish - and any ideas about how to reproduce it?
Due to a medical condition and upcoming treatment, I have to embark on a low-iodine diet for the next few weeks. While I knew to avoid iodized salt and seafood, I was surprised to learn that all dairy products and soy products are also off limits.
I'm in the UK and my local supermarket offers oat milk and rice milk. I've heard a lot about almond milk but they don't have it and I'm not able to go out of my way to find it.
Does anyone know which one is more palatable for a normal skim-cow-milk drinker? I don't want to buy a carton that goes to waste, as my partner will certainly not join me in drinking it!
This is a messy version of Dobos Torte. Fewer layers, with drippier frosting. But just as delicious. Yellow cake layered with chocolate and caramel is a mouthful of classic flavor, courtesy of Old School Comfort Food.
Barbecue sauce on pizza, yay or nay? I couldn't decide, so came up with this hybrid that has the deep tomato flavor of pizza sauce, but also comes with a sweet and tangy barbecue kick.
Chinkiang vinegar makes this version of sweet and sour pork less sweet and less sour than the Chinese-American classic.
Crisp, double-fried, buttermilk-marinated chicken teams with fried lemon wheels and jalapenos.
The chicken, believe it or not, is not the star of the show here (though it's not at all shabby). It's the marinade. This basic recipe will help you expand your Thai cooking repertoire by creating many different flavor variants using other Thai seasonings.
But hip hop and high tea aside, these Scone Thugs are pretty awesome: delicate, buttery, and packed with loads of bright lemon zest. Cake flour and plenty of butter give them a wonderfully tender crumb. And while they're gorgeous on their own, we certainly wouldn't balk at Jensen's suggestion for topping them with lemon curd or rhubarb jam.
I'm always surprised by how flavorful sautéing meat in a skillet and then deglazing the pan with wine can be. But as this fascinating recipe from Mario Batali proves, even minor adjusts can dramatically change the outcome.
Yummm!! I love every vegetable roasted that I have tried, it becomes sweeter and soo much more flavorful. Roasted veg with sauce, can't be beat....
The technique for this dish comes from Nigel Slater's superb Real Fast Food: You mix together fragrant spices like cumin and coriander along with some minced garlic into room temperature butter, and paint it all over the chicken. As it melts off the chicken and crisps the skin, it collects in the dish and continues to cook until it becomes nutty brown. At the same time, all the spices are toasted in the bubbling fat, so you end up with golden, juicy chicken and some phenomenal curry-esque brown butter to spoon over everything.
Embracing a less-is-more philosophy when it comes to animal products, these New Crab Cakes are made with equal parts lump crab (preferably responsibly caught and American-sourced) and creamy, mild celery root. If it sounds like an odd combination, all I can say is, don't knock it until you try it. There's something about the sweet shredded celery root that mimics the texture of crab beautifully.
White Pizza. Photograph by The Pizza Review Everyone has a food that they love so much or crave so often that they will eat it even after just having finished Thanksgiving dinner. For me, that food is white pizza. If...
Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. [Photograph: Carolyn Cope] Hi, Mom, it's me. Pretty good, thanks, but ay yi yi, I can't believe you still...
While they don't taste exactly like the ones at Starbucks, they are pretty excellent in their own right, with an extremely dense, moist cake studded with tart cranberries, spicy ginger and sweet white chocolate, all crowned with a winter wonderland of rich cream cheese frosting and white chocolate drizzle.
Squash spaetzle squiggles. [Photographs: Erin Zimmer] I had no idea how easy it was to make spaetzle. It sounds like something a hunched-over grandma would slave over all day. Plus, anything in the pasta or dumpling family can seem intimidating—all...
[Photograph: Nick Kindelsperger] Ah, breakfast for dinner. Last time I made pancakes, they were light and fluffy with bright lemon curd as the topping. But with fall creeping in, I decided to make these sweet potato pancakes from Chow, which...
©iStockPhoto/MCCAIGFirst we had the greatest waffle recipe ever, so why not follow it up with the best silver dollar pancake recipe ever, which I have adapted from The Breakfast Book by Marion Cunningham, perhaps the best cookbook ever written on...