My name is Nicole, and i am passionate about food. So, this blog is dedicated to all things food. Including my thoughts and opinions on food and places i love to eat.
My main blog is: toiletvodka.tumblr.com
Inspiration
Tipp: Um Huhn schmackhafter zu machen, einfach Marmelade in die Marinade mit einrühren, Orange oder Aprikose und dann noch etwas Thai Curry und Olivenöl oder Butter, schmeckt gut und macht eine super schmackhafte Kruste!
Tip: To get chicken more tasty, mix jam into the marinade. Orange or apricot together with some thai curry and olive oil or butter, tastes awesome and makes a super tasty crust!
Source: aicuisine
Loving every bite
After I gained a decent number of followers I began to feel a sense of responsibility regarding what I posted. For instance, I don’t often blog about a luscious, high-fat recipe one day and then blog about a sinfully rich dish the next. Whether you realize it or not, there’s a harmony that I try to maintain. Indulge in something naughty and then take a bike ride! Or have a salad! Of course I’m over-thinking this because I know you all manage your own lifestyles regardless of what shows up here, but it sort of nags at me never-the-less.
This basically was a long, wordy lead-in to this blog post, which is showing off a couple of sexy, cheese-covered potatoes. Nothing was spared in the making of these potatoes, and I enjoyed every bite. Of course it was followed by a longer than usual walk, because it’s all about balance.
Sue’s twice baked potatoes (4 servings)
- 2 nicely-shaped baking potatoes (no green spots)
- 2-3 tablespoons butter, room temperature
- 1/4 cup sour cream (approximate)
- Milk
- 2 green onions, thinly sliced (including green part)
- 1/2 of a jalapeno, finely diced (optional)
- Grated cheddar cheese
- Salt and pepper, to taste
Scrub potatoes clean under cold water and pat dry. Using a cooking fork, pierce deeply in several places to allow steam to escape while baking. Bake potatoes at 350 degrees for about 60 minutes, or until soft when pinched. Remove potatoes from oven and let cool until you can comfortably handle them.
Cut each potato in half, length-wise. Using a spoon, remove most of the potato from each potato half, leaving only enough potato attached so the skin maintains its shape.
In a mixing bowl, lightly mash the potatoes. (I like them somewhat lumpy.) Stir in the butter and the sour cream. Add enough milk to create a creamy consistency, without making them too soupy. Stir in the onions and optional jalapeno, and season with salt and pepper. You can add some cheese to the mix if you would like, or just top them with cheese.
Spoon the yummy potato mixture back into the potato skins and sprinkle with grated cheese. Place the potatoes on a baking sheet and return to the oven for 30 minutes.
Source: tango-mango
Fresh Heirloom Tomato Sauce with Burrata, from Aida Mollenkamp’s debut cookbook, Keys to the Kitchen.
Difficulty: Easy
Yield: 4 to 6 servings
Total prep time: 15 minutes, plus marinating time
Hands-on time: 15 minutesSo simple, but so delicious. The tomatoes, garlic, oil, and red pepper flakes create a brag-worthy sauce made sublime by the addition of creamy burrata cheese.
Takeaway
How to make a no-cook pasta sauce.Good to Know
Top-quality tomatoes take this this dish from good or great so buy ones that are fresh, ripe, and in season.
Burrata is a part cream, part mozzarella cheese that’s pure indulgence. If you can’t find it, buffalo mozzarella will work well.
This dish also works well with any pasta that clings to the little puddles of sauce, like shell-shaped conchiglie or cup-shaped orrecchiette.Recipe Within a Recipe
The tomato mixture doubles as a bruschetta topping—just spoon over toasted country bread, drizzle with olive oil, sprinkle with salt, and serve.Riffs
Use tangy cheeses like goat cheese or feta in place of the burrata.
Add chopped capers, olives, sun-dried tomatoes, roasted bell peppers, or anchovies to the tomato mixture.
Mix with homemade pesto (see book for recipe) for a chunky crossover sauce.(Read the full recipe on the Chronicle Books Blog)
Source: chroniclebooks.com
Spicy Summer Rolls With Peanut Sauce
We like to think of the summer roll as an elegant example of fast food: a salad packed into an edible container—in this case, paper-thin rice sheets—which results in something as beautiful to behold as it is practical to eat by hand. Better yet, the summer roll is a big win for the health-conscious because the roll is almost fat-free, and the sauce, while sporting a little peanut butter, is not highly caloric. One dipped bite yields an explosion of flavors and textures that’s guaranteed to excite any palate.
This recipe is part of our Gourmet Modern Menu: Fiery Fare. Click here to view the full menu.full recipe here
Source: gourmet.com
Source: picklee.com
Greek Pasta Salad with Sun Dried Tomato Vinaigrette
Ingredients
For the dressing
1 garlic clove
7 sun-dried or slow-roasted tomato halves, roughly chopped
2 Tbsp plain nonfat yogurt
1 tsp Greek seasoning
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1-1/2 tsp agave nectar (or honey, or sugar substitute)
5-6 tsp waterFor the salad
8 oz rotini or other twisty pasta
1-1/2 cup diced fresh tomatoes
1 cup diced cucumber
1/2 medium green bell pepper, diced
1/2 cup pitted large black olives, sliced in half
3 Tbsp chopped fresh dill
1/2 cup crumbled feta cheese, or more to tasteDirections
- In a blender, combine all dressing ingredients, and blend on high speed until smooth. If you’d like the dressing thinner, add a bit more water. Set aside.
- Bring 4 quarts of water to the boil in a large pot. Cook the pasta according to package directions; drain and add to a large mixing bowl.
- Combine all remaining ingredients in the mixing bowl along with as much of the dressing as you like. Garnish with some extra dill fronds, and serve at room temperature.
Source: The Perfect Pantry
Source: thatsmegmade
Perfect Party Cake
from Baking: From My Home To Yours by Dorie Greenspan
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract
Center a rack in the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the tough – a thin knife inserted into the centers should come out clean.
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.
While still warm, poke each layer all over with a fork, and pour over lemon glaze (recipe follows). When cool, frost cake with black tea frosting & garnish with candied lemon slices.
Lemon Glaze
1/4 cup sugar
3 Tbs. fresh lemon juice
In a small bowl, combine the sugar and lemon juice, stir with a fork.
Black Tea Frosting
2 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1/3 cup strongly brewed black tea
1/8 teaspoon salt
1/4 cup strongly brewed black tea
Beat egg whites in a mixing bowl until foamy & thick, they should mound, but not peak.
In a saucepan, combine the sugar, cream of tartar, black tea & salt. Bring to a boil. Boil for 3-4 minutes, or until a candy thermometer reads 242 degrees F and all sugar is dissolved.
Begin beating the egg whites again and slowly pour in boiling sugar syrup in a slow steam. Continue to beat on high for 7 minutes or until stiff peaks form.
Add 1/4 black tea by the tablespoon, beating after each addition.
Continue beating until frosting reaches desired consistency, about 2 minutes. Use immediately.
Candied Lemon Slices
From Martha Stewart1 large lemon1 cup sugar
Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
Transfer to a baking sheet lined with parchment. Let stand until ready to serve.
Source: screw-it-and-eat-everything
Source: forksnknives
Cinnamon Coconut Macaroons
Learned this from work as well! Added some other ingredients just to adjust to my own taste.
INGREDIENTS:
3/4 cup coconut shreds
1 egg white
1/2 tbsp sugar
1 tsp vanilla extract
3 tsp cinnamon
1/2 tsp nutmeg
3/4 cups flour
2 tbsp light cream
DIRECTIONS:
1. Prepare a pan and lay out a layer or parchment paper.
2. Whisk together egg white, sugar, cinnamon, nutmeg and vanilla extract together.
3. Pour mixture into the coconut shreds and mix thoroughly.
4. Mix completely with the flour and gradually add light cream.
5. Spoon onto pan in small scoops. Bake at 300’C for 20-30 minutes until the tops turn golden brown.
Source: mysecretrecipebook
Pork Steak, Caramelized Onions and Gruyère Sandwich
I am not that crazy about those kinds of sandwiches piled up high with insane and gluttonous amount of meats that make the bread look like an after-thought, it’s just too extreme and too much for me, or for anyone I believe.
To me, a sandwich should always have a good balance of protein, carbs and cheese… yes, always with cheese!
Two from this stack I had as late lunch today. I originally intended to just make a grilled cheese and black pepper sandwich but the plate with slices of pork steak and caramelized onions beckoned me and begged me to embrace them with bread, and obviously I obliged.
Source: goddessofscrumptiousness
