martes, 23 de mayo de 2017
lunes, 22 de mayo de 2017
300g pork belly
daikon radish (4cm block)
1 stalk welsh onion
1 stub ginger, sliced
3 tbsp soy sauce
3 tbsp sugar
LET’S GET COOKING…
First, wash the eggs thoroughly. Peel the daikon radish and cut into 2cm thick half slices.
Cut pork belly into 2cm thick pieces.
Brown the pork belly on all sides in a frying pan.
Combine browned pork, welsh onion, ginger and water in a rice cooker. Place a small heat-proof dish in the center and put your eggs in. Cover and switch on your rice cooker. Cook for approximately one hour.
Once the pork is cooked, take out the onion and ginger. Peel the eggs and put them inside along with the daikon radish.
Add in soy sauce and sugar and gently give it a quick mix.
Switch on the rice cooker once again and cook for approximately one more hour.
Transfer cooked meat and eggs to a plate and serve.
from An Adventure with Food http://adenoffood.tumblr.com/post/160950812301
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domingo, 21 de mayo de 2017
I was fairly surprised when I read their suggestion for a steak marinade. I’d be willing to try it.
from An Adventure with Food http://adenoffood.tumblr.com/post/160912247474
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sábado, 20 de mayo de 2017
The holidays are pretty far away but it doesn’t hurt to have some ideas of what to make ~
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viernes, 19 de mayo de 2017
jueves, 18 de mayo de 2017
miércoles, 17 de mayo de 2017
martes, 16 de mayo de 2017
lunes, 15 de mayo de 2017
domingo, 14 de mayo de 2017
For the Crust:
- 1 lb. salted butter room temp
- 1 cup sugar
- 1½ cups powdered sugar
- 2 Tbs vanilla OR - I used Princess Cake Emulsion..
- 4 cups AP flour
For the Filling:
- 1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
- ⅓ cup milk or cream
- ½ teaspoon vanilla
- 1 tablespoon coarse sea salt
INSTRUCTIONSTo make the crust:
- Preheat oven to 325°.
- In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
- Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.
- Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
- While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
- Once the caramel is melted add in your ½ tsp vanilla and stir until combined.
- Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
- Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
- Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes.
- Let cool before cutting into squares.
from An Adventure with Food http://adenoffood.tumblr.com/post/160660443173
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sábado, 13 de mayo de 2017
FOR THE GLAZE
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 8 ounces powdered sugar, about 2 cups
FOR THE BONUT
- 2 quarts peanut oil
- 12 ounces all-purpose flour, plus an additional ½ cup for dusting
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ounce unsalted butter, chilled*
- 2 ounces shortening, chilled
- 1 cup low-fat buttermilk, chilled
- Heat the peanut oil over high heat in a large Dutch oven fitted with a fry/candy thermometer. Bring the oil to 350 degrees F while you prepare the biscuit dough. Keep an eye on it though as it’s easy to shoot through the target temp. When I get to about 300 degrees F, I back off on the flame a bit.
- Whisk the flour, baking powder, baking soda and salt together in a large mixing bowl.
- Using your fingertips, rub the butter and shortening into the dry goods until the mixture resembles coarse crumbs. You don’t want the fat to melt so work fast and only with your fingertips.
- Make a well in the middle of this mixture and pour in the buttermilk. Stir with a large spoon or rubber spatula until the dough just comes together. Then hand-knead in the bowl until all the flour has been taken up.
- Turn the dough out onto a lightly floured surface, gently flatten it then fold over book-style, repeating 8-10 times, until the dough is soft and smooth.
- Press the dough into a 1-inch-thick round. Cut out dough using a 2 ½-inch doughnut cutter or pastry ring and using a 1-inch ring for the center hole. Make your cuts as close together as possible to limit waste. Re-roll and cut as many donuts as possible. Whatever scrap is left should be cut and formed to match the “holes,” which is why in the end you’ll have more holes than bonuts.
- Fry the donuts 3 to 4 at a time, for 1-2 minutes per side. When the cold dough hits the fat, the temperature is going to fall quickly so you’ll want to boost the heat and keep an eye on the thermometer.
- Remove the golden brown rings-of-wonder to a cooling rack inverted over a paper towel lined half sheet pan and cool for 2 minutes.
- Microwave the milk in a large heat-proof bowl for 15 seconds. Whisk in the vanilla and the powdered sugar until smooth.
- Gently dip one side of each “bonut” into the glaze, give it a twist then lift straight out. Allow the excess to drain off then flip glaze side up on the cooling rig. To glaze the holes (that little center thing you cut out and would never waste), I usually drop them in then lift them out with a dinner fork. Or…just go bobbing for them.
from An Adventure with Food http://adenoffood.tumblr.com/post/160623076104
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viernes, 12 de mayo de 2017
- 2 cups warm milk
- 2 tablespoons instant dry yeast
- ¼ cup white granulated sugar
- 2 teaspoons salt
- 6 tablespoons salted butter, softened
- 2 large eggs
- 6 cups all-purpose flour
- 1 tablespoon melted butter
- In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
- Add in 5½ cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining ½ cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
- Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
- Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four.
- Cover and let rise 1 hour.
- Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
- Remove rolls from oven and brush with melted butter.
- Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.
from An Adventure with Food http://adenoffood.tumblr.com/post/160588332115
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jueves, 11 de mayo de 2017
1-inch thick rib eye steak, 1–2 lbs
2 Tbsp. Kosher salt
2 Tbsp. freshly ground black pepper
4 Tbsp. canola oil
3 Tbsp. butter
2 sprigs thyme
2 bunches rosemary
2 cloves garlic, crushed
Preheat oven to 250°F.
Season the steak evenly with the salt and pepper on all sides.
Place the steak on a wire rack on top of a baking sheet. Bake for 35 minutes.
Heat the canola oil in a skillet or stainless steel pan over high heat until smoking. Sear the steak on one side for 30 seconds, then flip. Immediately, add the butter, thyme, rosemary, and garlic, swirling the pan to melt the butter quickly.
Place the herbs and garlic on top of the steak, and push the steak toward the top of the pan. Tilt the pan toward you to pool the butter near the bottom. Using a spoon, continuously scoop the butter over the top of the steak for about 30–45 seconds. This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.
To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel how rare steak feels pressing the surface of the steak. For medium-rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.
Rest the steak for 10 minutes on a cutting board. Slice, then serve!
from An Adventure with Food http://adenoffood.tumblr.com/post/160552956737
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miércoles, 10 de mayo de 2017
1 can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
½ cup milk
2 tablespoons chopped pimiento (optional)
1 cup frozen green peas
2 cans (about 5 ounces each) tuna in water, drained
4 ounces (about 2 cups) medium egg noodles, cooked and drained
2 tablespoons plain dry bread crumbs
1 tablespoon butter, melted
How to Make It
Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 ½-quart casserole. Stir the bread crumbs and butter in a small bowl.
Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
Bake for 5 minutes or until the bread crumb mixture is golden brown.
from An Adventure with Food http://adenoffood.tumblr.com/post/160517611234
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martes, 9 de mayo de 2017
How To Make Swedish Cream Bun Cake Recipe -:
25 g yeast
1 ¼ cups milk, lukewarm
½ cup granulated sugar
1 pinch of salt
½ tsp cardamom seeds, mort put
50 g butter, unsalted
4-5 cups flour
150 g almond paste
2-3 tablespoons milk
4-5 dl cream
1. Crumble the yeast into a bowl. Add milk and stir until the yeast is dissolved. Add the eggs, granulated sugar, salt, cardamom, butter and flour, a little at a time. Mix everything together into a smooth dough and knead it vigorously for a few minutes. Let the dough rise under a cloth for 50-60 minutes.
2. Lubricate the edge of the springform, about 24 cm in diameter. Clip on a parchment paper in the bottom and cut off the edges that stand out. Buttoning up the form again.
3. Kneading the dough through and form it into a ball. Push the ball on the paper-covered bottom. Cut dough into 8 or 12 wedges, depending on how large rolls you want. Let the dough rise under a cloth for about 30 minutes. Preheat the oven to 230 degrees.
4. Brush the dough with beaten egg. Semmeltårtan Bake in the oven for 20-25 minutes. Allow to cool completely in the mold.
5. Cut apart semla in the joints and cut off a lock on each piece. Scoop out a hollow in the lower part of each piece.
6. Mix the almond paste and milk into a sticky mass and add a dollop of each hole.
7. Whip the cream and spread it over the bottom. Add the lids. Dust with icing sugar before serving.
from An Adventure with Food http://adenoffood.tumblr.com/post/160481900047
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lunes, 8 de mayo de 2017
domingo, 7 de mayo de 2017
- 4 litres of full cream milk
- 1/16th of a teaspoon of Mesolphillic direct set culture (MO30)
- 1/8th of a teaspoon of liquid rennet diluted in 30ml (2 Tbspn) of unchlorinated water
- 1 Tablespoon of Cheese Salt
- 1/8th teaspoon of Calcium Chloride diluted in 30ml (2 Tbspn) of unchlorinated water, if using pasteurised/homogenised milk.
- Add milk to pot, heat to 32°C (90°F). Add the
- Add the culture and mix the milk well.
- Add the diluted rennet and stir for 1 minute only. Cover.
- Allow milk to set for 45-60 minutes, or until you get a clean break.
- Cut the curd into ½ cm (¼ inch) cubes.
- During the next 20 minutes, slowly increase the temperature to 35°C (95°F), stirring gently to keep the curds from matting.
- Cover and let the curds rest for 5 minutes.
- Drain off the whey by hand, return the curds to the pot.
- Add the salt and gently mix by hand. Cover and allow curds to rest at 35°C (95°F) for 30 minutes.
- Line your mould with cheesecloth and fill with curds
- Fold one corner of the cheesecloth over the mould and top with a follower. Press at 16kg (35lbs) for six hours.
- Remove from press and mould.
from An Adventure with Food http://adenoffood.tumblr.com/post/160408051995
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sábado, 6 de mayo de 2017
Edit Scale & Units
Smoked salt, divided
Brown sugar, divided
Liquid smoke, hickory or mesquite, divided
Prague Powder No. 1, optional
Liquid aminos, or soy sauce
Chipotle powder, or smoked paprika
Liquid smoke, hickory or mesquite
Pour water into a container and add salt, sugar, and liquid smoke. Whisk until ingredients are fully dissolved in the water.
Store brine in the fridge until you need it.
Trim your brisket as you typically would. Some people like to remove all the fat, some like to trim none. We fall somewhere in the middle, removing the larger pieces but not cracking out and removing all the fat.
We like to transfer brine to a syringe and inject it directly into the meat, then allow the brisket to brine for 24–48 hours. You can brine it the old-fashioned way too—simply transferring the meat to the brine and letting it rest there—but if you do, you’ll need to brine for five to seven days. Either way, brine the brisket and let it hang out in the fridge.
Add Prague Powder No. 1 (optional)
Prague Powder No. 1
This is totally optional but, you know, fun. If you want to create a smoke ring—the pink rim at the outer edge that forms when you cook meat in a smoker—here’s how you do it:
Ladle a small amount of brine into a small bowl and add Prague Powder No. 1—also known as Insta Cure No. 1 or curing salt. Whisk until incorporated, and return mixture to the brine.
Return the brisket to the brine, and allow it to rest there two to three more hours. (Note: If you leave it longer than that, you’ll get a very thick smoke ring.)
IMPORTANT: Before you modify the brine to include pink salts, be sure to read our note in the intro. Pink salts must be used thoughtfully.
Liquid smoke, hickory or mesquite
Liquid aminos, or soy sauce
In a medium-sized bowl, mix the above ingredients together.
Heat Joule to 155 °F / 68 °C
ChefSteps cooks sous vide with Joule, the sous vide tool created by our in-house team of chefs, designers, and engineers. Compact and gorgeous, Joule is a WiFi-connected device you control easily with your smartphone. Learn more about Joule and sous vide, and you’ll be whipping up amazing feasts like this in no time.
Glaze the brisket
Brush half of the glaze evenly onto the surface of the meat. Make sure you reserve leftover glaze! We’re going to do this a second time.
Transfer brisket to a heavy-duty plastic sous vide bag.
Cooking the brisket at 154 °F / 68 °C for 24 hours will result in tender yet juicy meat.
NOTE: The above time-and-temp combo is our favorite way to cook this brisket, but everyone has their preferences. To learn more about customizing your time-and-temp combos when cooking tough cuts sous vide—plus a bunch of other amazing techniques—check out Cooking Sous Vide: Beyond the Basics.
Make brisket rub
Chipotle powder, or smoked paprika
Scale all ingredients and grind to medium coarseness.
Glaze it again
Once brisket has finished cooking, remove it from the bag and pat dry. Brush on the other half of the glaze.
Why glaze a second time? To create a tacky surface to which the rub will stick.
Preheat oven to 257 °F / 125 °C
Rub brisket; roast
Apply a liberal coating of rub to the surface of the meat, and transfer to a baking rack.
Allow meat to cook for until a nice crusty bark develops, about 3–4 hours.
Let the meat cool for a few minutes before you slice into it.
TIP: If you are short on time, you can roast meat for an hour at 302 °F / 150 °C, then crank the oven up to 390 °F / 199 °C and roast again for an additional 5–10 minutes to help the bark develop.
Serve this meat with a few delicious sides—scroll down for our favorite barbecue accompaniments—or stuff into Slider Buns. Ain’t nobody gonna believe you didn’t smoke that thing.
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viernes, 5 de mayo de 2017
- Ricotta Cheese 15oz container (420g) - *If you can get Impastada Cheese this is the best.
- Confectioners Sugar 1 cup (120g)
- Ground Cinnamon ¼ teaspoon
- Unflavored Gelatin Powder 1 Tablespoon (8g)
- Cold Water 3 Tablespoons (45ml)
- Miniature Chocolate Chips 1 cup (175g)
- Heavy Cream 1 cup (240ml)
- Vanilla Extract 1 teaspoon (5ml)
- Bloom the gelatin in the cold water and let it stand to absorb for about 5 minutes.
- Meanwhile combine the ricotta cheese and the sifted confectioner’s sugar together in a medium mixing bowl.
- Then add the cinnamon and vanilla extract.
- At this point the gelatin should be bloomed and you can now melt it over low heat in a small saucepot, or in a microwave safe bowl for only 5-10 seconds at a time until it is melted.
- Whip the heavy cream to medium peaks and then add the melted gelatin mixture while whipping on high - continue whipping to medium- firm peaks
- Fold this stabilized whipped cream into the ricotta cheese mixture in the bowl and then fold in the chocolate chips.
from An Adventure with Food http://adenoffood.tumblr.com/post/160337832464
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jueves, 4 de mayo de 2017
- vegetable oil for frying
- 1 cup Krusteaz Buttermilk Pancake Mix
- ¼-1/3 cup water
- 1 large egg
- 1 teaspoon vanilla extract
- powdered sugar for topping
Directions Add enough oil to a skillet so it comes about halfway up the side of an 8-inch pan, and heat it on medium heat until it reaches about 360°F.
Add pancake mix to a bowl and whisk in the water, egg and vanilla. Pour batter into an empty and clean ketchup bottle, or plastic sandwich baggie with the corner snipped off.
Test oil to make sure it is hot enough by dropping a small dot of batter in the pan. It should quickly float and sizzle with little bubbles forming all around the batter, without it burning.
When oil is ready, quickly squeeze the batter in a circular motion into the frying pan. Cook about 30 seconds to 1 minute until golden brown on the bottom. Flip funnel cake and cook the other side, about 30 seconds or until golden brown. Remove from the oil and transfer to a paper towel lined plate. Sprinkle with powdered sugar and serve warm.
from An Adventure with Food http://adenoffood.tumblr.com/post/160302999437
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miércoles, 3 de mayo de 2017
2 pounds whole milk Ricotta Cheese
1 ½ cups confectioners sugar
1 cup mini chocolate chips
10 to 12 waffle cones
¼ teaspoon Fiore Di Sicilla or
¼ teaspoon orange extract
¼ teaspoon vanilla extract
¼ teaspoon rose water (optional)
Step by Step Instructions
Blend cheese and sugar in a large bowl until smooth and well combined.
Add Fiore Di Sicilia and/or extracts and stir to combine.
Add in chocolate chips and blend.
Place mixture into a large piping bag or a large zip top bag, from which you have
snipped one corner.
Fill cones with cannoli filling and dust with powdered sugar.
from An Adventure with Food http://adenoffood.tumblr.com/post/160267471522
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martes, 2 de mayo de 2017
1 lb. Crabmeat
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce
Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.
from An Adventure with Food http://adenoffood.tumblr.com/post/160231580182
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lunes, 1 de mayo de 2017
1 6 oz can organic tomato paste
¼ cup apple cider vinegar
½ cup diced canned tomatoes
1 tbsp cane sugar
½ teaspoon Himalayan salt
1tsp. garlic powder
1tbsp onion powder
¼ tsp ground allspice
Cayenne pepper to taste
Pepper to taste
2LB Ground Beef
Salt (to taste)
Pepper (to taste)
3 Teaspoons Dijon Mustard.
1 tsp Worcestershire Sauce
6 Tablespoons Ketchup
1 tbsp onion powder
1 tsp garlic powder
Buns (of your choice)
American or Cheddar cheese
Begin by preparing the Himalayan Ketchup by combining the ingredients in a food processor. Blend them together for 2-3 minutes. The longer you process the ingredients the smoother your ketchup will be.
Next begin preparing the burger patties by mashing all the ingredients together in a mixing bowl. Create two regular sized burger patties and one that is more thin and less wide. Add 6 tbsp of oil to a pan and heat on medium high until the oil begins to smoke. Carefully cook your patties- don’t drop them into the oil! Slide them in and flip them after a minute or so.
Place your skinny smaller burger patty between two buns with your cheese. On an oiled sheet on a baking pan, create a raw meat bowl that is wide enough to fit your skinny burger on. Cover the whole concoction with more meat to create the ultra sized middle burger patty. Bake this at 350 degrees for 25-30 minutes.
Once all your patties are done cooking, place them in the oven with your cheese on top to melt them. You can also toast your burger buns if you want. Finally it’s time to ASSEMBLE THE ULTIMEATUM! The order for the burgers on the bottom and top is a bun, lettuce, patty, cheese, himalayan ketchup, and bun. The giant patty goes on the middle with lettuce below and ketchup on top.
That’s it! The Ultimeatum is assembled. Enjoy- and try sharing it with some friends if it’s too much to handle.
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domingo, 30 de abril de 2017
1 package/can refrigerated pizza dough
1 package Pancetta
1 package prosciutto
1 cup mushrooms
½ tsp. thyme
½ tsp pepper
1 cup mozzarella cheese
2 tbsp basil
2 cloves garlic
2 tbsp. butter
½ cup heavy cream
½ cup milk
¾ cup shredded parmesan cheese
Makes 3-4 calzones
Begin by preparing the calzone fillings - cut up the prosciutto and pancetta, oil a pan, and sautee on medium heat. Add chopped shallots, saute for a few more minutes, and then add the mushrooms, thyme, and pepper. Keep stirring until the shallots become translucent.
In a separate pot we’ll be making our white sauce. On medium heat, melt the butter, then add the milk and heavy cream, minced garlic, and salt and pepper to taste. Finally, add your shredded parmesan cheese and give it a good stir. When it has fully melted, pour the white sauce into the pan with the meats and veggies and stir everything together. Chop up some fresh basil and set your ingredients aside.
Loosen up some pizza dough and roll it out enough to fold over itself for the calzone. Layer on a little mozarrella cheese, add some of our meaty mixture, sprinkle with parmesan, and finally add your chopped basil on top.
Brush the edges with an egg wash and carefully fold over the calzone pressing the edges to seal it. Cut out little divots around the border and three slits on top to match the look of the calzones from the show. Brush the whole thing with melted butter and let it bake in the oven for 25-30 minutes at 375 degrees F.
Voila! Delicious We Bare Bears calzones! Feel free to experiment with your favorite pizza toppings–because after all–a calzone is just a folded pizza! You can have a red sauce base, make it vegetarian, or just filled with gooey melted cheeses!
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sábado, 29 de abril de 2017
viernes, 28 de abril de 2017
玉子 eggs 8
砂糖 sugar 30g
塩 salt 3g
みりん Mirin 1tsp （1パイ）
酒 Sake 1 tsp （1パイ）
カツオダシ Bonito Stock 180ml
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jueves, 27 de abril de 2017
miércoles, 26 de abril de 2017
martes, 25 de abril de 2017
What you need:
1 large ripe tomato
2 cups of rice
2 tsp of olive oil
1 tsp salt
½ tsp pepper.
Wash rice, add water. Put in all seasoning, then add tomato.
Cook the rice like you normally would…the end.
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lunes, 24 de abril de 2017
Have a rice cooker? Here’s more ideas of what you can do with them.
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domingo, 23 de abril de 2017
For the crust:
2-¼ cups all-purpose flour
2/3 cup warm water
1-½ tsp active dry yeast
1 tsp salt
¼ cup olive oil
Combine the yeast and water and let sit for 5 minutes to dissolve and proof. In a large bowl or KitchenAid (preferred), combine flour and salt. Add in the olive oil and stir cut the oil into the flour mixture. Add in water and yeast. Mix until a dough is formed. Knead for 1-2 minutes and put into an oiled bowl. Coat all sides of dough with oil, cover and let rise in the refrigerator for 6-8 hours or overnight.
For the sauce*:
1 (15oz) can crushed tomatoes
¼ cup minced onion
1 clove garlic, minced
1 tsp basil
½ tsp salt
In a medium saucepan, saute onion and garlic in olive oil. Add in tomatoes, basil and salt. Cook over medium heat for 10 minutes, covered.
*I doubled the recipe for the sauce as I could not find quality crushed tomatoes in any can smaller than 28 ounces. The sauce freezes well if you are in the same predicament.
For the pizza**:
1 lb Italian sausage, cooked and drained
3 oz pepperoni
3 oz Canadian bacon
12 oz mozzarella cheese
¼ cup Parmesan cheese
1 Tbsp butter
To assemble: Butter a 10" deep dish pizza pan and set aside. Reserve 1/3 of the dough for the top crust. Roll out the remaining dough until it is large enough to fit into the pan, allowing dough to rise over the top. Place in pan and work the dough into the corners so no air bubbles are trapped. Layer in the meat and cheese, starting with the Italian sausage, then pepperoni, then Canadian bacon, finishing with the mozzarella.
Roll the reserved dough out until it can cover the top of the pizza. Place onto the pizza and press the edges into the sides of the bottom dough, making sure a lip remains to contain the sauce. Tear or cut several steam openings in the top crust. Top with the sauce.
Place onto the bottom rack of your oven, preheated to 450*. Bake covered for 20 minutes. Remove cover and sprinkle Parmesan on top. Bake an additional 7-10 minutes until crust is golden brown. Let the pizza rest for 5-10 minutes before slicing and serving. Serves 3-4 people. Enjoy!
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sábado, 22 de abril de 2017
viernes, 21 de abril de 2017
jueves, 20 de abril de 2017
Makes 8 churro bowls
¼ cup butter /cubed
2 Tbsp. brown sugar
½ tsp salt
1 cup water
1 cup flour
1 tsp vanilla
cooking oil spray
oil for frying
hot fudge and caramel topping (optional)
6-12 cup muffin tin
In a medium saucepan over medium/high heat - add butter, brown sugar, salt, and water - bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium/low and add in flour. Using a wooden spoon, stir until the dough comes together into a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.
Invert a muffin tin and spray thoroughly with non-stick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).
Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a small knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.
Fry them in batches, until nicely browned - no more than 3 at a time. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired color is reached remove them from the oil to a paper towel lined plate. Dab off any excess oil then roll them in a cinnamon sugar mixture. Fill with you favorite ice cream and toppings. Enjoy!
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miércoles, 19 de abril de 2017
2 cups water
1 cup flour
1 box Oreos
1/3 cup sugar
4 tbsp butter
Oil for frying
Separate one box of oreos into cookies and cream in separate bowls.
Crush the cookies into a fine crumb with a food processor.
Add water, butter, and sugar to a pot and bring to a boil.
Remove from heat and immediately add flour and crushed cookies
Mix until dough forms a ball, then add 2 eggs, stirring until dough becomes thoroughly mixed.
Place dough into a piping bag with a star tip, and pipe onto a greased plate/tray in 4 inch lengths.
Freeze for 30 minutes.
Heat oil for frying, then fry each oreo churro for about 4 minutes per side, until evenly cooked.
Drain on paper towels, and roll each churro in cinnamon sugar.
Poke a hole through each churro with a straw to create the opening for the filling.
Microwave the Oreo creme for 15 seconds, and place into pastry bag.
Pipe oreo creme and fill each churro all the way.
from An Adventure with Food http://adenoffood.tumblr.com/post/159756390647
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martes, 18 de abril de 2017
In a bowl stir and dissolve
¾ cups of lukewarm water
1 tbsp of yeast
1 tbs spoon of sugar
MIx this together and let it rest for about 10 mins.
1 cup of flour
Let the dough rise in a warm spot for 2 hours
To the dough add
¼ cup sugar
4 egg yolks
1 cup flour
Let the dough rise again for 2 hours
Now in a seperate bowl using a hand held mixer or stand-up mixer
½ cup of butter
4 egg yolks
¼ cup of sugar
1 cup of all purpose flour
Mix the risen dough to this mixture
the add ½ tsp of salt
Now if you find that the dough is still sticky add little bit of flour at at time. In my video I find adding ½ cup of flour is just about enough.
Now let the dough knead for 5-8 minutes
then in a bowl put about 1 tbsp of oil and roll the dough into that oil let the dough rest for about 30 minutes.
For the toppings
use melted butter about 30 g
granulated sugar as needed
grated cheddar cheese as needed
For butter cream frosting
½ cup butter
1 tsp of vanilla
1 cup powdered sugar
grated cheddar cheese as needed
from An Adventure with Food http://adenoffood.tumblr.com/post/159719427711
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lunes, 17 de abril de 2017
domingo, 16 de abril de 2017
sábado, 15 de abril de 2017
viernes, 14 de abril de 2017
jueves, 13 de abril de 2017
1 24 ounce package – frozen egg noodles
2 – 14.7 oz cans – cream of chicken soup – sometimes i use 1 can chicken and 1 can cream of celery
1 stick (½) cup butter – cut into pieces
1 – 32 oz chicken broth – may want extra to thin out, if too thick. the frozen noodles thicken the broth
mixed vegetables – optional – i didn’t use this time
Chicken buillon to taste – optional – i add about a teaspoon of better than buillion chicken flavored paste – for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
salt & pepper to taste – can add some parsley too if desire
How to make it :
Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup.
I whisk the bouillon with the broth and pour over soup.
Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to pot.
Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. ( You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth, which we like. )
Sprinkle with parsley and mix in, if using at the end of cooking.
Salt & pepper if needed and Serve. Yum!
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miércoles, 12 de abril de 2017
- Nonstick cooking spray
- 4 ounces semisweet chocolate, coarsely chopped
- 3 tablespoons unsalted butter
- 9 chocolate graham crackers
- One ¼-ounce package unflavored gelatin
- Two 8-ounce packages low-fat cream cheese
- 1 cup low-fat buttermilk
- 1/3 cup creamy natural peanut butter
- 1/3 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
- 2 tablespoons honey-roasted peanuts, finely chopped
Special equipment: An offset spatula
For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly spray the foil with nonstick cooking spray. Put the chocolate and butter in a medium microwave-safe bowl and microwave, stirring every 30 seconds, until the chocolate is melted and smooth, about 1 minute.
Put the graham crackers in a food processor and process until finely ground. Add the melted chocolate mixture and process until the mixture is the texture of very wet sand. Press the crust into the bottom of the prepared pan, cover and refrigerate while preparing the cheesecake layer.
For the cheesecake: Clean out the food processor bowl. Sprinkle the gelatin over 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Microwave the dissolved gelatin, stirring every 10 seconds, until melted.
Combine the cream cheese, buttermilk, peanut butter, brown sugar, vanilla, salt and melted gelatin in the food processor and process until smooth and the sugar has dissolved. Rub a little of the mixture between your fingers, if it is still gritty then continue to process.
Pour the cream cheese mixture over the crust and spread evenly with an offset spatula. Sprinkle the top with the peanuts. Wrap the pan loosely with plastic wrap and refrigerate until the cheesecake layer is set, about 2 hours. The bars can be assembled and refrigerated overnight. Cut into 12 bars.
from An Adventure with Food http://adenoffood.tumblr.com/post/159493483759
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martes, 11 de abril de 2017
lunes, 10 de abril de 2017
- 1 lb. frozen shredded hash browns, defrosted
- 6 large eggs
- 2 c. shredded Cheddar
- kosher salt
- Freshly ground black pepper
- Cooking spray, for pan
- 6 strips bacon
- Chopped fresh chives, for garnish
- Preheat oven to 400 degrees F. In a large mixing bowl, combine hash browns, 2 eggs, and ½ cup cheddar and season with salt and pepper.
- Spray a baking sheet or pizza pan with cooking spray and add hash brown mixture. Using your hands, pat mixture into a circular crust.
- Bake until golden, 20 minutes.
- Meanwhile, in a large skillet over medium heat, cook bacon until crispy, 6 minutes per side. Transfer to a paper towel-lined plate. Drain, then crumble.
- Top baked crust with remaining 1 ½ cups cheese and crack remaining 4 eggs on top. Scatter with crumbled bacon and season all over with salt and pepper.
- Bake until egg whites are set but yolks are runny, 15 minutes. (If you prefer a less runny yolk, bake 18 to 20 minutes.)
- Garnish with chives, slice, and serve.
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domingo, 9 de abril de 2017
-2 cups sifted blanched almond flour
-½ teaspoon baking soda
-¼ teaspoon sea salt
-1 cup mini chocolate chip
-1/3 cup raw honey, melted
-¼ cup coconut oil, melted
-½ teaspoon vanilla Extract
Preheat oven to 350 F.
Grease 2 mini 6″ cast iron skillets. Or place half batch in the fridge and save one for later!
In a large bowl, mix together the almond flour, baking soda, and salt with a fork.
Add the chocolate chips to the dry mixture and combine.
In a small separate bowl, mix the wet ingredients together, honey, coconut oil, vanilla extract, and egg.
Stir the wet ingredients into the dry until evenly mixed.
Let the dough chill in the fridge for at least 30 minutes. Then fill both skillets evenly with dough. Bake for 20-25 minutes or until golden on top. Do not over bake! Top with coconut milk ice cream and dig in!
from An Adventure with Food http://adenoffood.tumblr.com/post/159378107955
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sábado, 8 de abril de 2017
- ¼ cup canola oil
- 4 ounces mushroom popcorn kernels *
- 3 ounces granulated sugar
- 1 teaspoon fine sea salt
- ¼ teaspoon chili powder
- Place the oil and a few popcorn kernels in a 6-quart metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.
- Place the bowl over medium-high heat and shake constantly using tongs to hold the bowl. Once the kernels pop, carefully add the remaining kernels, sugar and salt.
- Re-cover the bowl and return to medium high heat. Continue shaking constantly until the popcorn finishes popping, about 3 minutes.
- Remove the bowl from the heat and carefully remove the foil. Stir in the chili powder. Cool for 5 minutes before devouring.
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viernes, 7 de abril de 2017
3 ¾ cups all purpose flour
½ cup plus 2 Tbsp nonfat dry milk
1¼ tsp salt
1 tsp nutmeg
1½ tsp cinnamon
3½ tsp baking powder
¾ tsp baking soda
2 Tbsp vinegar
1½ cups water
1 cup plus 2 Tbsp butter
1¼ cups brown sugar, packed
1 cup granulated sugar
¾ cup plus 3 Tbsp all-purpose flour
¼ cup plus 1 Tbsp brown sugar, packed
¼ cup granulated sugar
¼ + 1/8 tsp cinnamon
¼ + 1/8 tsp nutmeg
¼ cup butter
Combine flour, dry milk, salt, nutmeg, cinnamon, baking powder and baking soda. Set aside.
Combine vinegar and water in measuring cup. Set aside.
In mixing bowl, cream together butter, brown sugar and granulated sugar on low speed until blended. Add eggs and continue to blend on low speed for 1 minute.
While mixer is on low speed, add dry ingredients alternately with water and vinegar to butter-sugar mixture. Scrape down bowl, then blend on medium speed for 1 additional minute.
Sift together all ingredients except butter into a bowl, set aside. Cream butter in mixing bowl, adding the dry ingredients until topping is crumbly.
Evenly divide batter between 2 greased 9-by-9-inch pans. Spread ¾ cup topping evenly over batter in each pan. Bake in preheated 375° oven until tester comes out clean when inserted in the center of cake (about 45 to 55 minutes).
Makes 18 servings.
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jueves, 6 de abril de 2017
For this recipe, you’ll need the following ingredients:
- 1.5 pounds baby potatoes
- 8 carrots
- 12-15 pearl onions
- 3.5-pound beef chuck roast
- salt & pepper
- 1 tbsp corn starch
- 2 tbsp water
- 2 tbsp Worcestershire sauce
- 2 sprigs rosemary
- 2 sprigs thyme
Fill your crock pot with onions, carrots, and potatoes, and then add your pot roast on top. Mix together the rest of the ingredients (aside from the rosemary and thyme) and drizzle the concoction atop the roast. Cook the meat for 5 hours. Then, add in the rosemary and thyme and cook for another hour. Tear apart the meat and add it to sandwiches or enjoy it on its own. Be sure to check out Tasty to see the recipe in video format.
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miércoles, 5 de abril de 2017
2 cups all-purpose flour
2/3 tablespoon salt
½ tablespoon dried thyme leaves
½ tablespoon dried basil leaves
1/3 tablespoon dried oregano leaves
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons ground white pepper
1 cup buttermilk
1 egg, beaten
1 chicken, cut up, the breast pieces cut in half for more even frying
Expeller-pressed canola oil
1 Mix the flour in a bowl with all the herbs and spices; set aside.
2 Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
3 Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.
4 Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.
A note on MSG: A number of readers have asked how much MSG to use in the recipe above. Although KFC has confirmed that its present-day recipe uses MSG, that ingredient was not part of the list of herbs and spices we received from the Colonel’s nephew, so we didn’t include MSG in the published recipe. But we did taste the fried chicken with a sprinkle of MSG. If you want to try the chicken with MSG, we suggest doing as we did: Sprinkle a little on the finished chicken pieces right before eating.
After trying 32 kinds of xiaolongbao, reporter Louisa Chu compiled her list of the best places to try them in Chicago.
First, we found the best hot chocolate in Chicago. Now, we track down the city’s best chocolate cake, from chocolate tres leches cake to 23-layer insanity.
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martes, 4 de abril de 2017
For the Dark Chicken Stock:
3 pounds chicken wings
2 teaspoons olive oil
½ yellow onion, quartered
1 cup chopped carrot (1 medium carrot)
1 cup chopped celery (2 stalks)
4 quarts low-sodium chicken stock
For the Marinade:
1¼ cups sugar
¼ cup mirin
1¼ cups soy sauce
4 garlic cloves, smashed
1 tablespoon ground cinnamon
1 tablespoon fennel seeds
12 pieces whole star anise pods
¼ cup sliced ginger
1 tablespoon liquid smoke
10 cups dark chicken stock
8 pounds skin-on pork belly
3 tablespoons toasted sesame seeds
½ cup thinly sliced scallion
1. Make the dark chicken stock: Preheat the oven to 425° and line a rimmed baking sheet with parchment paper. Place the chicken wings onto the baking sheet and roast until the skin is blistered and dark brown, 1 to 1½ hours.
2. While chicken is roasting, brown your vegetables: In a large pot over medium heat, add the olive oil, onion, carrot and celery. Cook until the vegetables begin to soften and brown, 15 to 20 minutes. Add the roasted chicken wings and chicken stock and bring to a boil. Reduce to a simmer and cook until you have 10 cups, about 1 hour.
3. Prepare a large ice bath. Strain your stock, discarding the meat and vegetables, and chill in a large bowl set over the prepared ice bath.
4. Marinate the pork belly: In a large pot over medium heat, combine all the marinade ingredients except for the dark chicken stock and pork belly. Bring to a simmer and cook for 3 to 5 minutes. Remove from the heat and stir the liquid into the chilled dark chicken stock. Transfer the pork belly to a large, deep baking dish, then add the marinade. Cover and transfer to the refrigerator to marinate for 12 to 24 hours.
5. Remove the pork belly from the refrigerator 1 hour before cooking and preheat the oven to 350°. Cover the baking dish with foil and braise until the pork belly is tender, 4½ to 5 hours. (Note: Do not turn off the oven.) Transfer the pork belly to a parchment-lined baking sheet and set aside. Strain the cooking liquid through a fine-mesh strainer into a medium saucepan and skim the excess fat. Place the saucepan over medium-high heat and cook, reducing the liquid until you have 3 cups of glaze, 25 to 30 minutes.
6. Using a pastry brush, lacquer the pork belly with glaze and return it to the oven, 25 to 30 minutes. Transfer it to a cutting board and slice it into 2-inch strips and then slice ½-inch pieces. Arrange the pork belly slices on a tray and garnish with sesame seeds and scallions.
7. Make ahead: The pork belly and glaze can be made up to 1 day in advance. Cover and keep them separate in the refrigerator. Let the pork come to room temperature, then glaze and roast at 350° until the pork is heated through, 25 to 30 minutes. Garnish with the seeds and scallions, and serve.
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lunes, 3 de abril de 2017
2-3 lbs of beef back ribs
18 oz bottle of barbecue sauce (your favorite brand)
27 - 36 oz of water
1 tablespoon of onion powder
2 teaspoons of garlic powder
½ teaspoon of ground black pepper
2 tsp seasoning salt or salt-free seasoning
a few drops of Liquid smoke (optional)
1. Cut the ribs into sections and sprinkle with the onion powder, garlic powder, pepper, and salt.
2. Place the ribs into your slow cooker, pour over the barbecue sauce and water, together with the Liquid Smoke if using and cook on high for 8 hours.
3. Use tongs to carefully remove the ribs from the slow cooker, and serve.
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domingo, 2 de abril de 2017
Chicken Zucchini Alfredo, yum!
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sábado, 1 de abril de 2017
4 medium Yukon Gold potatoes (about 2 pounds), peeled and quartered
2 garlic cloves, minced
6 tablespoons (¾ stick) unsalted butter, at room temperature
1 cup heavy cream, warmed
1½ pounds Tomme d'Auvergne, rind removed and cut into ½-inch cubes (¾ pound Gruyère and ¾ pound fresh mozzarella can be substituted for Tomme d'Auvergne)
Freshly ground black pepper
1. Put the potatoes in a medium pot and add enough cold water to cover by 2 inches. Add enough salt so that the water tastes salty, like the ocean, and bring a boil over high heat. Reduce the heat to a simmer and cook until the potatoes can be easily pierced with a knife, about 15 minutes. Drain.
2. Immediately pass the potatoes through a food mill or ricer and return them to the pot. Set the pot over low heat and stir in the garlic, butter, cream and about half of the cheese. Once the cheese has melted, stir in the remaining cheese. Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella. Season to taste with salt and black pepper.
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viernes, 31 de marzo de 2017
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jueves, 30 de marzo de 2017
Everything you’ll need
- 3 ounces of pasta
- 2 teaspoons freshly ground coarse black pepper
- 4 tablespoons grated Pecorino cheese
- Olive oil
Chef Mirarchi’s Recipe
- Bring a big pot of water to a boil and season with salt.
- Cook the pasta.
- While the pasta is cooking, toast the black pepper in oil in a sauté pan until fragrant.
- Ladle 4 ounces (two small ladles full) of pasta water to stop the cooking.
- Keep the heat off until the pasta is done.
- Once the pasta is cooked, drain and add to the sauté pan.
- Turn the heat on medium high and slowly sprinkle in the Pecorino cheese.
- Toss the pasta while you add the cheese to emulsify.
- Serve immediately, top with some freshly grated cheese and a few cracks of pepper.
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miércoles, 29 de marzo de 2017
martes, 28 de marzo de 2017
What you need to make dog ice cream
- 2 Cups Plain Organic Yogurt
- 2 Ripe Bananas
- 1 Cup Peanut Butter
- ½ Cup Pumpkin Puree
- Disposable Cups
Step 1: Combine all ingredients in blender. Blend until smooth.
Step 2: Spoon mixture into disposable cups. Place cups onto tray.
Step 3: Place tray in freezer. Allow to freeze for three hours.
Step 4: Remove from freezer and share with the pups!
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lunes, 27 de marzo de 2017
Troopers hoy les vamos a enseñar como marinar o curar un Salmón en cítricos, los cítricos que vamos a usar son limón y pomelo, y obtendremos un resultado Brutal.
Os dejare una semana para que practiquen y en pocos días elaboraremos una receta con el Salmón.
Piel y Zumo de Limón
Piel y Zumo de Pomelo
60 Gr de Sal
40 Gr de Azúcar
0,5 Gr de Esencia de Humo
Para garantizar la seguridad en la manipulación de los alimentos es recomendable congelar el salmón y descongelar para así acabar con cualquier parásito.
Dicho esto comenzamos la receta con un buen lomo de salmón, le quitamos la piel , le incorporamos un poquito de aceite, unas semillas de cardamomo, una pizca de pimienta y para aromatizar le incorporamos la ralladura de la piel de un limón y aprovechamos el zumo de dicho limón. Para que el marinado de nuestros Salmón sea como un Manjar de los Dioses, le vamos a incorporar la piel de un pomelo rosa y el zumo del mismo. Para que sea un marinado, le agregamos 60 gr de Sal por 40 Gr de Azúcar y para darle un ligero toque de ahumado le ponemos 0.5 gr de Esencia de Humo.
Le damos un masaje épico a nuestro salmón y vamos a proceder a envasarlo al vació con la marinada y dejamos descansar en el frigorífico durante 12 horas.
Finalizado ese tiempo , sacamos el salmon del frigorifico, lo limpiamos con un poquito de agua para quitarle todos los excesos del marinado y podemos disfrutar de un autentico manjar con un color sorprendente.
La semana que viene elaboraremos una receta con nuestro salmon marinado. Suscribete al canal para no perderte la proxima receta http://www.youtube.com/c/conaceiteysal
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via Con aceite y sal
Summer recipes to try this summer ~
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domingo, 26 de marzo de 2017
for mango layer
mangoes 3 medium size
gelatine 3 tsp
hot water ¼ cup
for vanilla layer
gelatine 3 tsp
hot water ¼ cup
heavy cream 500ml
vanilla extract 1 tablespoon
sugar 5 to 6 teaspoon or according to taste
mangoes and chocolate
cut mango in small dices make its puree.
add gelatine in hot water to dissolve it and then add this gelatine mixture to mango puree .mix it well .
spread layer of mango and gelatine in short glasses according to video …(.use any available dish to set these glasses in an angle . make sure they don’t slip back.give them support as i used a rolled silicon sheet ) refrigerate atleast 2 hours or until set.
then for second layer , dissolve gelatine in hot water and add heavy cream vanilla extract and sugar in it …mix it well and pour it on mango layer…refrigerate again …this time for atleast 4 hours or untill set.
decorate it with diced mangoes and chocolate and enjoy refreshing summer dessert
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sábado, 25 de marzo de 2017
1 lb. boneless skinless chicken breasts
1 tbsp olive oil
1 tsp dried basil
½ tsp dried oregano
¼ tsp dried thyme
¼ tsp salt, plus more for sauce
¼ freshly ground black pepper, plus more for sauce
12 oz. penne pasta
1 lb. asparagus
1 ½ tbsp butter
2 tbsp all-purpose flour
2 cloves garlic, minced
1 ¾ cup milk, 1% recommended
¼ cup cream or half and half
3 oz. Neufchâtel cheese
1/3 cup finely shredded parmesan cheese
4-5 slices bacon (optional)
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viernes, 24 de marzo de 2017
Have a crock pot? Here’s some ideas for summer soup recipes [ yes Spring is approaching but doesn’t hurt to start now! ] to plan for in the future.
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jueves, 23 de marzo de 2017
- Juice of 1 orange
- 3 garlic cloves, minced
- 2 tablespoons minced peeled fresh ginger
- 1 fresh lemongrass stalk, tender inner white bulb only, minced
- 1 tablespoon peanut oil
- 1 tablespoon Chinese chili paste
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground white pepper
- 1 teaspoon Chinese five-spice powder
- 2 pounds meaty pork belly in one piece, scored in a crosshatch pattern
- 2 carrots, cut into chunks
- 2 celery ribs, cut into chunks
- 1 large leek, white and pale green part only, thickly sliced
- 1 small bunch of cilantro
- 2 bay leaves
- 1 strip of orange zest
- 1 quart pineapple juice
- Kosher salt
- 2 cups chopped celery leaves
- 1 ½ cups finely chopped shallots
- 1 cup thinly sliced scallion greens
- ½ cup sherry vinegar
- ¼ cup calamansi, yuzu or fresh lemon juice (see Note)
- ¼ cup minced cilantro
- 3 serrano chiles, minced
- 1 garlic clove, minced
- Kosher salt
- Freshly ground pepper
- 2 tablespoons peanut oil
HOW TO MAKE THIS RECIPE
In a medium bowl, combine the orange juice with the garlic, ginger, lemongrass, oil, chili paste, salt, pepper and five-spice powder.
Add the pork belly to the marinade and turn to coat. Transfer the pork and marinade to a sturdy resealable plastic bag and refrigerate for 24 hours, turning it once or twice.
Preheat the oven to 350°. In a small roasting pan, spread the carrots, celery, leek, cilantro, bay leaves and orange zest in a single layer. Remove the pork belly from the marinade and set it on the vegetables. Pour the pineapple juice over the pork, cover the pan tightly with foil and braise in the oven for about 3 hours, or until the pork is very tender. Remove from the oven, uncover and let rest for 1 hour. Discard the vegetables or reserve for another use.
Increase the oven temperature to 450°. Transfer the pork belly to a rack set over a rimmed baking sheet, fat side up. Season it generously with salt. Roast in the upper third of the oven for 15 to 20 minutes, or until browned and crisp. Remove the pan from the oven and let rest for 30 minutes.
Meanwhile, in a large bowl, combine the celery leaves with the shallots, scallions, vinegar, calamansi juice, cilantro, chiles, garlic, 1 ½ teaspoons of salt and 2 teaspoons of pepper and toss well. Let marinate at room temperature for at least 1 hour.
Using a cleaver or other heavy knife, finely chop the pork. Heat the oil in a large nonstick skillet over high heat until very hot. Add the chopped pork in a single layer and cook until crisp and brown on the bottom, then stir once and cook, without stirring, until browned, 8 to 10 minutes total. Stir the pork into the <em>sisig</em> mixture and season with salt. Transfer to a platter and serve immediately.
The pork belly can be braised up to 4 days ahead and refrigerated.
Calamansi and yuzu juices are available frozen at Asian markets.
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