jenningsisafoodie

dominiqueansel: Cherry Berry Religieuse: Raspberry compote,...

Sun, 16 Jun 2013 00:40:34 -0400

Cherry Berry Religieuse: Raspberry compote, Kriek Lambic (Cherry Beer) cream

sweptoutofmymind: today I burned my tongue on a piece of pizza and I think that it’s a very strong...

Sat, 15 Jun 2013 18:05:00 -0400

today I burned my tongue on a piece of pizza and I think that it’s a very strong metaphor that sometimes the things you love most in life will hurt you.

Photo

Sat, 15 Jun 2013 13:37:03 -0400

bradman99: It has been for filled, the worlds biggest secrete.

Sat, 15 Jun 2013 13:34:06 -0400

bradman99:

It has been for filled, the worlds biggest secrete.

dinnerwasdelicious: Spiced Almonds It’s hard to write a post...

Sat, 01 Jun 2013 13:51:56 -0400

dinnerwasdelicious:

Spiced Almonds

It’s hard to write a post about nuts without making the obvious jokes. SO let’s just get this out of the way…

1) Testicles.

2) We’re mentally unwell.

Cheap laughs aside, nuts are fucking tasty. They make a great, nutrient dense snack all on their own and are the building blocks for some of our favorite recipes. While you could pay ridiculous prices for spiced nuts at the store; in about 20 minutes and 2 dirty dishes, you could make your own.

Try these on salads, roughly chopped in your favorite chicken salad sandwich, in your lunch box, or paired with some funky, ballsy blue cheese at your next dinner party.

Spiced Almonds

1 tbsp Low Sodium Soy Sauce

1/3 cup Olive Oil

1 sprig Rosemary

1 clove of Garlic

1 tsp Lemon Zest

1 tsp Chili Powder

3 cups Raw Almonds

Makes 3 cups of Almonds. Obviously.

Preheat your oven to 350°.

Mix together the Soy Sauce, Olive Oil, and seasonings. Toss with the Almonds until they are well coated.

Spread the Almonds onto a parchment lined baking sheet— the kind with sides— in a single layer. We’ve found that using the parchment paper helps reduce the number of nuts with over toasted spots and it makes clean up really easy. You can skip this if you want, but it does help.

Toast the Almonds on your oven until they are dry to the touch and a deep mahogany brown, about 18 minutes.

Allow to cool completely before storing, but start eating right away, if you’re so inclined. These taste great warm. That’s right. We love hot nuts. Keep them for about a week on the counter or basically indefinitely when tightly sealed in the freezer.

foodandwinephotos: © Con Poulos Silky Tortilla Soup...

Thu, 16 May 2013 13:02:03 -0400

foodandwinephotos:

© Con Poulos

Silky Tortilla Soup Recipe

Contributed by Rene Ortiz

Click here for full recipe

npr: Butterscotch seemed to have fallen out of fashion, but...

Wed, 15 May 2013 15:55:55 -0400

npr:

Butterscotch seemed to have fallen out of fashion, but food writer Rina Rapuano says she’s seeing glimmers of a comeback. And it goes beyond hard candies and instant pudding. The revival of this old-fashioned flavor inspires a crepe cake, a chocolate-crusted tart and more.

— Kitchen Window: Bringing Back Butterscotch

Get recipes for Banana Crepe Cake With Yogurt And Walnut Butterscotch (above), Butterscotch Ice Cream, Chocolate Lovers’ Butterscotch Chiffon Tart, Butterscotch And Black Pepper Carrots and Butterscotch Pudding.

Photo: Rina Rapuano for NPR

foodandwinephotos: © Christina Holmes Almond Waffles...

Tue, 14 May 2013 02:40:41 -0400

foodandwinephotos:

© Christina Holmes

Almond Waffles Recipe

Contributed by Kay Chun

Click here for full recipe

Photo

Wed, 08 May 2013 10:52:11 -0400

foodandwinephotos: © Christina Holmes Boiled Potatoes with...

Wed, 08 May 2013 10:50:32 -0400

foodandwinephotos:

© Christina Holmes

Boiled Potatoes with Sage Butter Recipe

Contributed by Kay Chun

Click here for full recipe

Ingredients: Pumpkin Ganache: 1 cup pumpkin puree 1/4 cup...

Wed, 01 May 2013 11:07:57 -0400

Ingredients:

Pumpkin Ganache:

1 cup pumpkin puree

1/4 cup packed brown sugar
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice
pinch of salt
1/2 cup heavy whipping cream
18 ounces good quality white chocolate
1/4 cinnamon chips (Hershey’s)

Chocolate Coating:
1 1/2-2 pounds semi-sweet chocolate, tempered
or 1 1/2-2 pounds dark confectionery coating

Instructions:

Prepare double boiler. Set bottom pot of double boiler, filled with 1” of water, over low heat. Set top bowl on bottom pot, being sure that water does not touch bowl. Combine all the pumpkin ganache ingredients in the top bowl. Stir occasionally until melted and smooth.

Pour ganache into a bowl. Press a piece of plastic wrap directly on the top of your ganache, so a crust wont form. Let cool to room temperature.

Melt the semi-sweet chocolate or confectionery coating (see directions link above). Pour melted chocolate into a disposable pastry bag. Cut off the tip of the bag.

Pictured at left is one of my chocolate melting machines. Each machine hold up to 50 lbs. of chocolate and can be tempered with ease.

Pipe chocolate into the cavities of a pumpkin shaped candy mold. Fill to the top.
Tap the mold on the table several times to allow air bubbles to rise to the surface. I use a small vibrating table to do the work for me.

Turn your filled mold upside down over your bowl of chocolate. Allow most of the chocolate to drip out of the mold, leaving only a thin shell of chocolate.

Use an offset spatula or a putty knife (from the hardware store) to scrape off the excess chocolate. You want the top edge of each cavity to be clean.

Once cleaned, put mold in the refrigerator if you are using tempered chocolate, or the freezer if using confectionery coating. Allow the chocolate to set completely.

Spoon pumpkin ganache into a disposable pastry bag. Cut off the tip and pipe ganache into each chocolate filled mold. Seal each cavity with chocolate and scrape off any excess chocolate. Chill until set.

Turn mold upside down and allow chocolate to fall out of mold. If the pieces don’t come out easily, you can press the backside gently until the chocolates come out.

Cake Ball Brains with Oozing Cherry Blood (makes 28-36*) ...

Wed, 01 May 2013 11:00:11 -0400

Cake Ball Brains with Oozing Cherry Blood (makes 28-36*)

Ingredients:

1 baked chocolate cake
1/4 - 1/2 cup vanilla frosting
30-38 ounces melted white confectionery coating/candy melts**
black candy coloring (if you want your brains to be grey)
cherry jelly, jam, preserves, or dessert sauce (3/4 teaspoon per brain)
red food coloring (if you want to intensify the color or the cherry sauce)

*UPDATE: I made these and used about one once of candy melts per brains and about 2 tablespoons of the cake ball mixture, but I just had some friends over helping me get brains done for our party and after making 20 brains, had used all the white candy melts but had cake left over. Their candy coating was thicker than what I made. So by the end, they made 36 brains and used much more of the white candy melts. So, your quantities will depend a lot on your skill level using candy coating. I added more candy melts to the quantities just to be sure you have enough to make all your brains.

**If you don’t have experience working with or melting white confectionery coating or candy melts, read my detailed Chocolate Making Tips page for instructions.

Special Supplies Needed:

Cut about 1/2” all around the edge of the cake and just enjoy a snack. Break up the center of the cake into a mixing bowl or the bowl of a stand mixer (my preferred method**) or a food processor. Add 1/4 cup white frosting. Mix to combine. If the mixture holds together well and you can easily form balls, then stop, if it crumbles, add up to another 1/4 cup frosting. Set aside.

**By using a stand mixer your cake balls will have a smooth truffle like consistency. If you do this by hand, you will probably want to mix it with your actual hands to get it smooth.

If you’d like your brains to be gray, stir drops of black candy coloring into your melted white confectionery coating until you get the desired shade. I made mine a pale gray, but you could go much darker, if you prefer.

Spoon some melted white candy coating into one of the brain mold cavities. Use a spoon or a pastry brush to paint the coating in a thin layer all around the inside of the mold. Be sure you can’t see any pink (the color of the mold) through the white. Paint all four brain cavities in your mold.

Wipe off any candy coating around the edges of the mold. Freeze for 5 minutes. Don’t leave them in any longer or you may get cracks and condensation on your brains, and you wouldn’t want that now, would you?

Remove the molds from the freezer. If you want your cherry filling to be brighter red, add a few drops of red food coloring. Spoon 3/4 teaspoon of the cherry filling into each brain cavity. Scoop out about 2 tablespoons of the cake ball mixture and press it into a brain cavity leaving enough room to add a layer of candy coating on top.

Spoon some more white candy coating on top of each cake ball and smooth it out. Be sure to wipe off any excess coating around the edge of the mold. Freeze for 5 minutes. Remove the cake ball brains from freezer, turn mold upside down, press and pull on the mold until your brains pop out.

Store the candy coated brains in an airtight container for up to a week. Just know that the longer they sit, the more likely it is that the cherry jam or sauce will soak into the cake. Thin sauces will soak in faster. If that happens, just serve them with a bit of extra sauce. I don’t recommend freezing or storing these in the refrigerator as the moisture in the fridge will cause beads of condensation on your cake ball brains.

When the guests at my party bite into these cake ball brains, the cherry filling will ooze out and be quite a surprise. I can’t wait to see how everyone reacts. Let me know how your party guests enjoy eating brains!

Fred & Friends Brain Freeze Silicone Ice Cube Molds

Ingredients:1 Pillsbury Devil’s Food Cake Mix1 1/4...

Wed, 01 May 2013 10:53:00 -0400

Ingredients:
1 Pillsbury Devil’s Food Cake Mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 tub Pillsbury Classic White Frosting*
50 Maraschino Cherries with stems
16 oz. tempered semi-sweet chocolate (or
dark confectionery coating/candy melts)

Special equipment needed:
2 - 8” or 9” cake pans or 1 - 13”x9” pan
no-stick cooking spray
hand held mixer
paper towels
parchment paper or non-stick foil
baking sheet

*UPDATE: When I first made this recipe I just went on-line and found a recipe for cake balls and they used the whole tub of frosting. I did that to make these and they worked out well. I really liked the flavor which reminded me of a HoHo. A few people have commented that their cake balls weren’t holding together well with this much frosting. Recently, I have experimented with using less frosting and mixing my cake and frosting with my Kitchen Aid stand mixer, as I’ve read where some people use as little as 2 tablespoons for a whole cake. I used that idea to make my Warm Fuzzy Cake Balls and used 1/4 cup of frosting. The texture is great and the flavor is very chocolatey. So, to make these you may want to start with a smaller amount of frosting and add more until you find the flavor and texture you like best.

Instructions: Makes 50 Cherry Bombs

Preheat oven to 350 degrees. Prepare cake pan/s by spraying with no-stick cooking spray. Blend cake mix, water, oil, and eggs in a large mixing bowl until moistened. Using a hand held mixer , beat on medium speed for two minutes. Pour batter into prepared pan/s. Bake for 29-35 minutes (see package for specific times for each pan size). Cool cake completely.

Crumble cooled cake into a large mixing bowl. Add frosting and mix until well combined. Scoop mixture out by the tablespoonful. I use a small ice cream scoop to make easy work of this task. Roll each scoop into a ball.

Drain maraschino cherries and pat dry with paper towels. Press one cherry into the center of each cake ball. Bring the cake mixture up and around the cherry. Roll in between your two hands to form a nice ball.

Melt and temper semi-sweet chocolate or melt confectionery coating/candy melts. Click here for detailed melting instructions. Dip cake covered cherries in chocolate. Set on a parchment paper lined baking sheet. Refrigerate if using tempered semi-sweet chocolate until set, about 10 minutes. If using dark candy melts, place you cherry bombs in the freezer until set, about 5 minutes. Bring to room temperature before serving.

Here are some pictures and instructions for Swedish-style filled...

Wed, 01 May 2013 00:48:39 -0400

Here are some pictures and instructions for Swedish-style filled buns.

Wrapping the dough around the filling of these is a considerable hassle but the end result is worth the trouble!

You’ll need:

about 2 1/2 cups of flour (you’ll need to judge the exact amount by the dough’s consistancy), 3/4 cup whole milk, an egg, 5 tablespoons butter, 25 grams cake yeast, 3 tablespoons sugar. (Not pictured, 1 tsp salt)

If you’ve got a powerful mixer you can really just dump all of this in the bowl and mix for about 20 minutes (adding the salt after 10 minutes). Otherwise, melt the butter and heat the milk to 97 degrees F. Dissolve the sugar into the butter and milk. Add this mixture to a mixing bowl and dissolve the yeast in it. Dump in your flour and egg, mix to combine and knead until smooth and elastic.

After kneading, let the dough rest and rise until doubled in volume (about an hour).

Next, assemble your fillings and dump out the dough onto a prepared work surface

I went ahead and did two fillings: applesauce and vanilla creme. The applesauce was made with ripe Antonopka (ripe in October, good eating, excellent baking and applesauce) apples from our tree (plus sugar and cinammon). You want an assertive and thick applesauce for these buns.

Roll the dough out to roughly 1/4 inch thickness and stamp out 3.5 inch rounds.

Spoon about 1 tablespoon of filling onto each round. It’s really tempting to spoon out too much. However, this will only cause headaches later so resist! Besides, there are worse things in life than leftover vanilla creme…

Carefully fold the edges of each round up and around the filling. You can’t get any of the filling on the edge or it simply won’t seal. Pinch all of the edges together and seal as well as possible (although be careful to not strech the dough too thin on the filling side…)

Place the filled and seal buns on parchment-lined baking sheets and let rest…

… and rise until nearly doubled in size (about 30 minutes):

Bake in a very hot (500 degree) oven for about 10 minutes. Keep an eye on them, though. These came out in the nick of time

While still warm, brush the buns with melted butter and roll in sugar.

Do yourself a favor and eat a few while still warm!

vanilla crème:

5 eggs, 2 oz flour, 2 cups of whole milk, 3/4 cup sugar and a vanilla bean.

Start by seperating your eggs and adding the sugar to the yolks. Do whatever you want to with the whites…
Whip the yolks and sugar until thick and fluffy.
Add the flour and mix.
Split and scrape the vanilla pod. Add the pod and seeds to the milk. Heat the milk until just boiling.

Gradually add the hot milk to the egg yolk mixture and dump it all back into the saucepan (this is a two-handed job so no pics…). Bring to a gentle boil and let bubble for a few minutes. It should be very thick:

http://www.stumbleupon.com/su/2r5Ouc/:1Lgt.l@@q:GFRISD95/www.thefreshloaf.com/node/9047/sweet-filled-buns/

How to make a foil packet: 1. Lay a large sheet of heavy-duty...

Fri, 26 Apr 2013 14:13:46 -0400

How to make a foil packet:
1. Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. (Use nonstick foil where noted.)

2. Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed. (Each recipe serves 2 to 4.)

3. Tomatillo-Pineapple Salsa Toss 3/4 pound diced husked tomatillos, 1/2 cup diced pineapple, 1 each minced jalapeno and shallot, and 1 tablespoon olive oil on a sheet of foil. Form a packet. Grill over high heat, 12 minutes. Stir in some chopped cilantro.

8. Garlic ShrimpMix 1/2 stick softened butter, 1 cup chopped parsley, 2 chopped garlic cloves, and salt and pepper. Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp and a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat, 8 minutes.

9. Lobster Scampi Make the butter mixture for Garlic Shrimp (No. 8). Split 4 thawed frozen lobster tails lengthwise; spread the cut sides with the butter. Divide between 2 foil packets. Grill over high heat, turning once, 10 minutes

47. Upside-Down CakesFor each cake, mound 1 1/2 tablespoons light brown sugar and 1 tablespoon butter on a sheet of nonstick foil. Top with a pineapple ring, a maraschino cherry and an upside-down small shortcake shell. Form a packet. Grill sugar-side down over medium-high heat, 12 minutes.

48. Glazed Peaches Toss 4 quartered peaches, 3 tablespoons brown sugar, 2 tablespoons butter, and cinnamon to taste on a sheet of foil. Form a packet. Grill over medium-high heat, 12 minutes.

-ryan: Nerdy Nummies - Totoro French Macaroons [x] I’ve been...

Sat, 20 Apr 2013 20:51:49 -0400

-ryan:

Nerdy Nummies - Totoro French Macaroons [x]

I’ve been looking for an excuse to make macaroons….

thedrunkenmoogle: nintendrunk: Marshmallow Vodka...

Wed, 17 Apr 2013 14:42:53 -0400

thedrunkenmoogle:

nintendrunk: Marshmallow Vodka Kirby

Ingredients (makes 3):
1 tablespoon unflavored gelatin powder or agar powder for vegetarians
1/4 cup + 3 oz. chilled marshmallow vodka
1/6 cup cold water (2 tablespoons + 2 teaspoons)
1/2 cup sugar
1/6 cup light corn syrup
2 large egg whites at room temperature
Small pinch of salt
1 tsp. vanilla extract
1/3 cup powdered sugar
1/3 cup corn starch
Vegetable shortening
Food coloring

Directions: Hold on to your warp stars! This recipe is a bit complex.

Combine the powdered sugar and corn starch together in a bowl;

Coat the insides of both the tops and bottoms a spherical ice cube molds (such as these) with a thin layer vegetable shortening, add some of the powdered sugar/starch mixture and shake so that the inside surfaces of the mold are well coated; return any unused powder to the bowl and set aside to use later;

Sprinkle the gelatin or agar powder over 1/4 cup of cold marshmallow vodka in a bowl;

Attach a candy thermometer to a small saucepan; add the water, sugar, and corn syrup. Stir the ingredients a few times then turn the stove to medium-high;

Using the whisk attachment, beat the egg whites in an electric mixer on slow until frothy, then add a touch of salt;

Once the syrup mixture gets to about 210°F, turn the speed on the electric mixer up to fast;

After the syrup gets to 245°F, carefully pour it into the mixer;

As the egg white and syrup mixture is whipping, add the agar/gelatin and vodka;

Add the vanilla extract and 4-5 drops of red food dye; continue whipping until the outside of the mixing bowl is cool and the mixture has grown 2-3 times its original size;

Pour the marshmallow mixture into the greased and powdered bottoms of the molds (there should be enough for 3, but the molds come in sets of two - so maybe make 2 Kirbys and 1 Ditto?) to the fill line, packing it down gently; add the mold tops and store at room temperature;

Once the marshmallows are set (6+ hours) take the Kirbys out of their molds and coat them lightly in the leftover corn starch/powdered sugar mixture;

Fill a culinary syringe with about an ounce of marshmallow vodka (2 tablespoons) and inject it a little bit at a time into one of your Kirbys at various depths; refill and repeat with the other marshmallows (inject in rough or uneven parts of your marshmallows rather than on the smooth parts);

The marshmallows might leak a little bit so store them on a paper towl on top of a plate until they’re relatively dry;

Take a pinch of the corn starch/powdered sugar mixture and add a splash of water and a drop of red dye; mix it with a spoon, then use a toothpick to apply Kirby’s cheeks; do likewise for his eyes but with 2-3 drops of blue dye; and

Serve on a yellow cocktail napkin cut into the shape of a warp star.

A note from the creator:

“Hiiiii!” This is our take on a Jello shot. The marshmallow recipe is based on this one, which is great as it is… but then we found a way to make them look like Kirby and fit about a shot’s worth of vodka into each 2.5 inch marshmallow. Inhale them! Copy Kirby’s drunk & friendly ability! Spit them at your enemies!
The description above worked with unflavored gelatin; if you’re using a vegetarian substitute, you may need to make certain small adjustments.

Created and photographed by Nintendrunk. Thanks for the submission!

dinnerwasdelicious: Asparagus with Egg & Speck It’s...

Mon, 15 Apr 2013 12:59:49 -0400

dinnerwasdelicious:

Asparagus with Egg & Speck

It’s Asparagus Season. AKA: the best fucking month and a half of our lives.

Spring Asparagus is the best food on the planet. It’s sweet and tender and melts in your mouth; it is not the ropey bland garbage you suffer through in winter. Sure, it makes your pee smell like rotten eggs, battery acid and turpentine, but it tastes like goddamned magic and needs nothing more than a drizzle of Olive Oil and a sprinkle of salt.

… but we figured adding salty, pungent Speck and buttery poached eggs wouldn’t hurt single fucking thing.

Speck is Proscuitto’s bossy older cousin. Flavored with juniper, nutmeg, and tons of garlic, it’s made with the gorgeously fatty pork shoulder instead of the relatively lean leg used in other cured Italian hams. This gives speck a melt-in-your-mouth texture and delivers extra flavor in each bite. The pleasantly bitter (but mostly just smokey-sweet and intensely porky) flavor gives Asparagus the balls it needs to feel substantial on a chilly spring day. While you could certainly sub Proscuitto, if that’s what’s handy, we love working with Speck and think it’s worth seeking out.

Asparagus in Pork Jackets

Plenty of Water (for poaching Eggs)

1 tbsp White Vinegar

1 Bunch Asparagus

1/4 lb Speck, thinly sliced

Olive Oil

Pepper

Salt

4 Eggs

Good Parmesan Cheese (optional)

Serves: 2 as a substantial meal, 4 as an appetizer

Preheat your oven to 450°. Line a baking sheet with Parchment Paper or Foil.
Bring a large pot of Water to a bare simmer and add 1 tbsp White Vinegar.

Trim and wash the Asparagus, and separate the bunch into 4-6 evenly sized bundles. The smaller the bundle: the more Speck you get. Plan accordingly.

Wrap each bundle with one slice of Speck and place wrapped end down on the prepared baking sheet. Drizzle with Olive Oil and roast until the Asparagus is tender, about 15 minutes.

While the Asparagus roasts, poach your Eggs. Poaching Eggs isn’t hard even though it can seem intimidating. However, it does take a careful hand and a little thoughtfulness. We really love this tutorial from The Kitchn and recommend checking it out if it’s your first time. We have confidence that you can do it because you’re a fucking adult and it’s just an Egg, okay, so stop freaking out.

Poach the Eggs one at a time by first cracking them into a small container with a handle and gently lowering the entire container into simmering water. While underwater, pour the Egg out of the container and start a timer for exactly 4 minutes. When the for minutes are up: remove your now-poached Egg with a slotted spoon, allow to drain on a paper towel and repeat.

Once the Asparagus is roasted and Eggs are poached, put them together and season with Pepper and a tiny bit of Salt. Speck is pretty salty, so keep your seasonings mostly on the Eggs. If you want to gild the lily, shave a little fresh Parmesan cheese on top.

Serve with bread, obviously, for mopping up yolks.

Blood Orange Margarita with Bitters

Mon, 15 Apr 2013 01:22:07 -0400

Blood Orange Margarita with Bitters

lemon blueberry pancakes Ingredients 1-1/2 cup Cake Flour 1...

Thu, 04 Apr 2013 16:22:28 -0400

lemon blueberry pancakes

Ingredients

1-1/2 cup Cake Flour
1 Tablespoon (additional) Cake Flour
1/4 teaspoon Salt
1 Tablespoon (heaping) Baking Powder
3 Tablespoons Sugar
1-1/2 cup Evaporated Milk (more If Needed)
1 whole Lemon (more If Needed)
1 whole Large Egg
1-1/2 teaspoon Vanilla
2 Tablespoons Butter, Melted
Zest From 1 Lemon
1 cup Heaping Blueberries
Extra Butter
Maple Or Pancake Syrup

Preparation Instructions

Heat heavy skillet or grill over medium low heat.

In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.

In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn’t very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.

Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn’t overly thick.

Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.

Serve with softened butter and warm syrup.