domingo, 25 de junio de 2017

sábado, 24 de junio de 2017

viernes, 23 de junio de 2017

Corned BeefA good rule of thumb for this corned beef recipe is...

Corned Beef

A good rule of thumb for this corned beef recipe is to cook about 45 minutes per pound of meat. Serve with boiled red skin potatoes, green cabbage, and carrots (just cook 40 minutes in the brine). Having some Dijon mustard alongside is also highly recommended.



Pickling Spice

  • 5 dried chiles de árbol
  • 1 1-inch piece fresh ginger, peeled, coarsely chopped
  • 1 3-inch cinnamon stick
  • 10 cardamom pods
  • 8 dried bay leaves
  • 3 tablespoons whole peppercorns
  • 2 tablespoons coriander seeds
  • 2 tablespoons mustard seeds
  • 1 tablespoon allspice berries
  • 1 tablespoon juniper berries
  • 1 teaspoon whole cloves

Brine And Brisket

  • 1 14.9-ounce can Guinness draught
  • ½ cup (packed) light brown sugar
  • 5 teaspoons pink curing salt
  • 2½ cups kosher salt, plus more
  • 1 5–6 pound untrimmed flat-cut beef brisket


Pickling Spice

Toast chiles, ginger, cinnamon stick, cardamom, bay leaves, peppercorns, coriander seeds, mustard seeds, allspice berries, juniper berries, and cloves in a large dry skillet over medium heat, shaking pan occasionally, until spices start to jump in pan and are fragrant, 3–5 minutes (don’t let them burn). Transfer to a mortar and pestle and coarsely crush about 1 minute (or crush with a knife).

Brine and Brisket

Whisk Guinness, brown sugar, curing salt, 2½ cups kosher salt, and 1 gallon water in a large pot or container (at least 8 quarts) until sugar and salts are dissolved. Scoop out ½ cup pickling spice and set aside in a small bowl or jar (you won’t need it again until it’s time to cook the corned beef). Add remaining spice mixture and brisket to brine and weigh down with a plate to keep it submerged (it’s okay if brisket needs to be crammed into the container, just don’t fold it; you can also cut it in half if you can’t find a large enough container). Cover with plastic wrap or a lid and chill, flipping meat once a day, 5–6 days.

Bring a large pot of lightly salted water to a simmer. Remove brisket from brine and rinse thoroughly under cold water; discard brine. Add brisket to simmering water along with reserved ½ cup spice mixture and cook, covered, until corned beef is fork-tender and easily shreds with the grain, 4–4½ hours.

Slice corned beef against the grain and serve.

Do Ahead: Corned beef can be cooked 1 week ahead; cover with plastic and chill.

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jueves, 22 de junio de 2017

Ingredients¾ lb. pork belly block1 tsp. salt½ Tbsp. oil2 inch...


¾ lb. pork belly block
1 tsp. salt
½ Tbsp. oil
2 inch ginger, sliced
1 Tokyo negi (or leaks/green onions)

⅔ cup water
⅓ cup sake
⅓ cup soy sauce
3 Tbsp. sugar

Cut negi into 2 inch lengths and separate the green parts and white parts. For white parts, make an incision lengthwise and remove the soft green core. Keep it with the green part, which will be used later on for cooking.
Stack up the white part of negi and slice thinly. Soak in cold water for 10 minutes and drain well. Put it in an air-tight container or cover with plastic wrap. We will use this for garnishing chashu later.
Peel and slice ginger.
Sprinkle and rub the salt on the pork belly. If your pork belly block is big, you have two options. Cut into smaller pieces or roll it into a log with butcher’s twine, keeping the thick fat on the outside. Start tying from the center of the log toward left and right.
Heat the oil in a cast iron skillet (or regular frying pan) over high heat and brown the fat side first, then flip over to brown the other side. It’ll take about 10 minutes.
While browning, put all the ingredients for seasonings in a heavy-bottom pot (or regular pot).
Place the pork belly in the pot and add ginger and negi and bring it to a boil.
Place an otoshibuta (drop lid) on top of the meat. If you don’t have one, make one out of aluminum foil (and here’s how). Do not use a regular lid. To learn more about what Otoshibuta does, click here.
Lower the heat to medium low and simmer, occasionally turning, for about one hour or until there is ¼ inch liquid left in the pot.
Remove the otoshibuta and reduce the sauce until you can see the bottom of the pot when you scrape the sauce. Stay in the kitchen as the meat can easily get burnt if there is no liquid left. After 15-20 minutes or so, bubbles start to appear. You are getting close to the end. Turn off the heat when you see the bottom of the pot when you slide the meat around. The sauce is now thickened and meat is shiny.
Take out the meat and cut into thin slices.
This is an optional step, but use a propane torch or broiler to sear each slice of pork belly to enhance the flavor.
Transfer to a serving plate and top with Shiraga Negi and Shichimi Togarashi. Or serve with ramen.
If you don’t use the chashu right away, pack the chashu and the sauce in an air-tight plastic bag to give it more flavor all around. You can store it in the refrigerator up to 5 days and 3 weeks in the freezer.

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miércoles, 21 de junio de 2017

Ingredients:1 russet potato1 ½ teaspoons olive oil,...


  • 1 russet potato
  • 1 ½ teaspoons olive oil, divided
  • salt & pepper to taste


  1. Peel and grate the potato.
  2. Roll shredded potato up in 4-ply of paper towels and squeeze out the moisture. Repeat if necessary until most of the liquid is gone.
  3. Transfer to a bowl and toss with salt & pepper.
  4. Preheat a large fry pan (preferable non-stick) to medium-high.
  5. Place one teaspoon of oil in the hot pan and swirl around.
  6. Add potatoes, patting them evenly and cleaning up edges.
  7. Reduce heat to medium-low and cook undisturbed and uncovered for 15 minutes.
  8. When bottom is crisp, turn potatoes over. If needed, cut into wedges for easier turning. Add ½ teaspoon of oil and swirl it around to reach all sides.
  9. Cook another 15 minutes until golden and crisp. Taste for salt.

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martes, 20 de junio de 2017

INGREDIENTS:3-4 whole eggs3-4 cups of bread crumbs (fresh or...

3-4 whole eggs
3-4 cups of bread crumbs (fresh or store bought)
1 quart canola oil for frying
parsley, thyme, and rosemary are optional

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domingo, 18 de junio de 2017



  • ½ lb dried cavatappi pasta (see note on how to double this recipe)
  • 3 cups half & half
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese)
  • 1 cup whole milk mozzarella, shredded
  • ½ cup parmigiano-reggiano, finely grated
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme
  • 2 tbsp fresh basil, chopped
  • 1½ to 2 tbsp green onion, chopped
  • 4 cloves fresh garlic, minced (not the stuff in the jar)
  • generous pinch of nutmeg (about ⅛ tsp or less)
  • generous pinch of cayenne pepper (about ⅛ tsp or less)
  • Kosher salt and freshly ground black pepper to taste
  • 6 slices of semi-crisp hardwood smoked bacon, chopped (feel free to use more if you’d like)
  • 2 to 3 tablespoons seasoned breadcrumbs (optional)
  • *Salt to season the pasta water

*To DOUBLE this recipe (use the same cooking directions):

  • 1 lb dried cavatappi pasta
  • 4½ cups half & half
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese, so you’d use 1 and a half blocks)
  • 1½ cups whole milk mozzarella, shredded
  • ¾ to 1 cup parmigiano-reggiano, finely grated
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme
  • 2-3 tbsp fresh basil, chopped
  • 2-3 tbsp green onion, chopped
  • 4-5 cloves fresh garlic, minced (not the stuff in the jar)
  • ⅛ to ¼ tsp of nutmeg
  • ⅛ tsp cayenne pepper (or more)
  • Kosher salt and freshly ground black pepper to taste
  • 8-12 slices of semi-crisp hardwood smoked bacon, chopped (or more)
  • up to ¼ cup seasoned breadcrumbs (optional)
  • *Salt to season the pasta water


  1. Preheat your oven to 400 degrees.
  2. Line a large baking sheet with foil and lay each slice of bacon down with at least an inch of space between each slice. Place the baking sheet full of bacon on the lowest rack of your oven and let it cook for 8 to 10 minutes or until crisp but still pliable. It will crisp even further once it’s baked, so don’t crisp it too much at this stage. Drain on paper towels and chop into bite sized pieces. Set aside.
  3. In a large pot, boil water for your pasta. Once it starts to boil, season with about a tablespoon of salt and stir to dissolve. Add the pasta and boil for 5 minutes. Reserve one cup of the pasta water just in case. Drain the pasta and rinse with cold water to stop the cooking process. Don’t toss the pasta around, just let it sit while you rinse it – this helps keep some of the starch in place. Drain the cold water and let the cooled off pasta hang out on the sidelines while you make the cheese sauce.
  4. Rinse the pot you boiled the pasta in with cold water to cool it off completely then place back on top of your stove over medium heat. Add the butter to melt – once it starts to foam/sizzle, it’s ready for the flour. Add the flour and whisk vigorously until smooth and lump-free. Let this cook for 1 minute to get that “raw flour” flavor out. Add 1 cup of the half & half, and continue to whisk vigorously until smooth, about 20 to 30 seconds. Add the remaining 2 cups of half & half and continue whisking. Add the rosemary, thyme, kosher salt, freshly ground black pepper, cayenne pepper, nutmeg, and minced garlic – mix well. Taste it! Adjust the seasoning as you need to. Increase the heat to medium-high and allow the mixture to come up to a simmer – whisking the whole time. The mixture will thicken very quickly so don’t walk away from it. It should take about 5 minutes to start simmering. Once the mixture is thick enough to coat the back of a spoon, remove it from the heat completely. Add the parmigiano-reggiano and cheddar cheese and stir gently until it’s melted and smooth, about a minute or two. Either in the same pot or in a separate large bowl, combine the cooked and cooled off pasta with the cheese sauce. Gently fold together until it’s completely coated. Mixture should be slightly loose but very creamy and easy to work with, if it’s too thick, thin it out with a little of the starchy pasta water. Fold in the basil and green onion at the last minute.
  5. Transfer half of the pasta and cheese mixture to a lightly greased baking dish (I used about 4 quick sprays of PAM cooking spray). Sprinkle ½ cup of the mozzarella cheese over the first half of the pasta/cheese mixture, then pour the remaining pasta/cheese mixture on top as a second layer – add the remaining mozzarella cheese on top. Gently swirl a spoon or butterknife thru the mac and cheese mixture to ensure the mozzarella cheese is evenly combined throughout the dish. Sprinkle the top with the bacon and breadcrumbs.
  6. Bake in a 400 degree oven on the middle oven rack for 25-35 minutes, or until golden brown on top and bubbly all over.
  7. Allow the dish to cool for about 10 minutes before you dive in (trust me, it’s molten-lava hot!).
  8. Enjoy.

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sábado, 17 de junio de 2017

Jiggly Fluffy Japanese Cheesecake


Servings: 6-8

⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Parchment paper
Strawberries, to serve
Powdered sugar, to serve


1. Preheat oven to 320°F/160°C.
2. In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
4. Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
5. In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
6. Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
7. Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
8. Place a 4-inch parchment paper strip around the edge of a 9×3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
9. Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
10. Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan with about 1 inch of hot water.
11. Bake for 25 minutes, then reduce the heat to 280°F/135°C and bake for another 55 minutes, until the cake has risen to almost double its height.
12. Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, as the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
13. Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
14. Enjoy!

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jueves, 15 de junio de 2017



  • 1 pound ground beef
  • 1 package bacon
  • 1 block Cheddar cheese, cut into 1-inch cubes
  • 2 eggs
  • 1 package tater tots
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Vegetable oil, to deep fry


  • Thaw out the frozen tater tots to room temperature.
  • Fry your strips of bacon (1 for each meatball you plan on making) until just cooked but not crispy.
  • Add salt and pepper to the ground beef and mix thoroughly. Roll the ground beef into balls about the size of your palm.
  • Cut cheese into 1 inch cubes. Carefully make a well into each meatball. Add the cheese cube and cover/seal it inside meatball.
  • Wrap 1 strip of cooked bacon around each ball.
  • Place the room temperature tater tots in a large mixing bowl. Mash together them together, then add 2 eggs. Mix thoroughly.
  • Press the tot mixture firmly onto each meatball so that it sticks and is evenly coated all around, then place it in freezer for 15-20 minutes to harden.
  • Submerge the tot bombs in hot oil until they’re golden brown and crispy on the outside. Make sure that the beef is cooked through when you cut them open. Serve hot accompanied by the sauce of your choice.

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miércoles, 14 de junio de 2017

How to make slow-cooker spicy sausage cheese dip

1 pound spicy breakfast sausage, browned and drained
1 pound Velveeta cheese, cut into cubes
1 cup sour cream
½ cup diced red onion
1 jalapeno, seeded and diced
½ cup salsa (any kind will do)
½ cup milk
½ teaspoon black pepper
½ teaspoon garlic powder

Add everything to a 3-quart or larger slow cooker.
Cover and cook on high for 1.5 to 2 hours, stirring every 30 minutes. It is done when the cheese is melted and the dip is hot.
Serve and enjoy!

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martes, 13 de junio de 2017

Place raw macaroni in a crock pot. Add cheese on top for the ultimate comfort food

For this recipe, you will need the following ingredients:

  • 16oz bag of raw macaroni noodles
  • 3 cups of shredded cheddar cheese
  • 8oz cream cheese
  • 2 ½ cups of milk
  • 12oz of evaporated milk

First, toss the raw macaroni noodles into a slow cooker. Then, add the shredded cheddar cheese, cream cheese, milk, and evaporated milk. Give everything a good stir and let it cook for a couple of hours. That’s all it takes!

The recipe can be altered depending on your preferences. OnePotChef notes that he prefers cheddar cheese, but you can use any cheese you would like.

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domingo, 11 de junio de 2017

Strawberry Cheesecake Chimichangas Recipe


For chimichangas:

6 (8-inch) soft flour tortillas

8 oz cream cheese ( room temperature)

2 Tablespoon sour cream

1 Tablespoon sugar

1 teaspoon vanilla extract

¾ cups sliced strawberries

Vegetable oil-for frying

For coating:

1 Tablespoon cinnamon

1/3 cup sugar

For serving:

1 cup sliced strawberries


  • Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .
  • Fold in ¾ cup of sliced fresh strawberries.
  • Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .
  • Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
  • Line a large plate with paper towels.
  • In about 5 inch deep saucepan place about 2 -2 ½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
  • Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
  • Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
  • Don’t forget to remove all toothpicks from the chimichangas!!!

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sábado, 10 de junio de 2017

A 16- to-24-pound bird – plus two... - Kikkoman's Kitchen | Facebook

A 16- to-24-pound bird – plus two… - Kikkoman’s Kitchen | Facebook:


(Makes 16 to 24 servings)

16-24 pound turkey
2 gallons cold water
10 ounces Kikkoman Soy Sauce*
½ cup kosher salt
½ cup sugar
2 tablespoons dried sage
2 tablespoons dried celery seed
1 tablespoon dried thyme


Remove giblets and turkey neck; rinse turkey inside and out. In a large stock pot or 5 gallon container, mix water with remaining ingredients. Stir well until all salt dissolves. Place turkey in the pot, cover with a lid and refrigerate for at least 8 hours or overnight. Remove turkey from brine, rinsing well. Follow your regular cooking instructions.

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viernes, 9 de junio de 2017

jueves, 8 de junio de 2017



  • 4 pounds baby Yukon Gold potatoes, halved
  • 3 tablespoons canola oil
  • 1 tablespoon chopped thyme leaves
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • Horseradish-Yogurt Sauce (for serving; optional)


  1. Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss potatoes with oil, thyme, salt, pepper, and nutmeg in a large bowl until coated. Arrange in an even layer, cut side down, on two rimmed baking sheets. Roast potatoes, rotating sheets front to back and top to bottom halfway through, until crisp and golden brown on the bottom, about 25 minutes. Serve with Horseradish-Yogurt Sauce, if desired.

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miércoles, 7 de junio de 2017

No Peek Chicken

1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders

How to make it :

In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water.  I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 ½ hours and “Don’t Peek!”
Your house will smell amazing!

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martes, 6 de junio de 2017

Grandma’s Southern-Style Chicken n’ Dumplings


To Cook Chicken And Make Broth:

  • 1 whole chicken, thawed and cleaned (remove and discard giblets from cavity)
  • ½ cup carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)
  • Water to completely cover chicken in a large stockpot.

To Make The Dumplings:

  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 2 heaping Tablespoons vegetable shortening
  • ½ cup HOT water
  • ½ cup plus 2 Tablespoons all purpose flour

To finish soup:

  • Two large chicken bouillon cubes
  • 1 Tablespoon butter
  • ¼ cup water mixed with 2 Tablespoons flour
  • Salt and Pepper, to taste (approx. 1 teaspoon salt, ½ teaspoon pepper)


  1. Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
  2. Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
  3. Add chicken pieces (approx. 2½ cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
  4. While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add ½ cup HOT water and ½ cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
  5. Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.
  6. Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
  7. Make a slurry by mixing ¼ cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit).
  8. Cook an additional 10 minutes on high to fully cook dumplings.
  9. Taste test broth, and add additional salt and pepper, if desired.
  10. Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!)

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lunes, 5 de junio de 2017

Ingredients1.5 lbs - 80/20 Ground Beef½ Gallon - Whole...


  • 1.5 lbs - 80/20 Ground Beef
  • ½ Gallon - Whole Milk
  • 1 - Yellow Onion (Diced)
  • ¼ Cup - Flour
  • 1-2 tsp - Worcestershire Sauce
  • Salt and Pepper to taste
  • Loaf white bread


  • In a large skillet over medium high heat brown the ground beef.
  • Do not drain unless there’s excess grease.
  • Add diced onion and cook 2-3 minutes, or until softened.
  • Mix in flour until it’s absorbed and cook 1-2 minutes to cook the rawness from the flour.
  • Stir in the milk, add Worcestershire, salt and pepper to taste.
  • Bring to a simmer until thickened, approximately 10 minutes.
  • Serve over toasted white bread.

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domingo, 4 de junio de 2017

Bacon Weave Lobster Mac & Cheese Pie

pre-made store bought pie crust
2 lobster tails
½ stick of butter
2 garlic cloves, minced
1 tbsp. thyme
salt and pepper

For mac ‘n’ cheese filling
4 cups dried macaroni
4 tbsp. of butter (½ a stick)
4 tbsp. flour
2 cups heavy cream
½ cup gruyere
½ cup sharp cheddar
½ cup mozzarella
kosher salt and freshly ground black pepper

For the bacon weave:
8 slices bacon
2 Tbsp. brown sugar


For the Lobster Tails:
1. Carefully remove lobster tail meat from shells.
2. Slice the top of the tails starting from top to bottom length wise but be sure not to slice all the way through. Place a 2’’ inch wide stick of butter in between the slice of each tail. Sprinkle on minced garlic and thyme
3. Heat a medium saucepan or skillet to medium heat. Place skewer length wise into lobster tail. Place tail butter side down onto skillet and cook 3-5 minutes. During the cooking process baste tails with excess butter in pan. Flip and cook for another 3-5 minutes or until cooked thoroughly.
4. Remove, let cool, then dice.

For Mac ‘n’ Cheese Filling:
1. Boil pasta in generously salted water until just al dente, following directions on package.
2. In a large pot, melt the butter. Then stir in the flour. Whisk to combine and cook for 1-2 minutes. Now you’ve got what is called a “roux” — equal parts butter and flour cooked together. Add the cream and whisk again, let cook, whisking occasionally, for 5-10 minutes until it thickens. Now you’ve got béchamel sauce.
3. Add all the cheese and stir to combine. Season with salt and freshly ground pepper.
4. Add macaroni to cheese sauce. Once combined, stir in half of your lobster meat and set half aside.

For the Bacon Weave:
***NOTE: It is best to make the bacon weave SEPARATE from the pie. If you add the raw bacon over the pie the pie will absorb too much grease. Cook bacon weave separately and place over pie once pie is cooked. (we made this mistake the first time around)
1. Preheat oven to 350 degrees.
2. Lay 6-8 strips of bacon vertically across a rimmed baking sheet or aluminum foil, flush up against each other.
3. Prepare another 6-8 strips to create the cross section of the weave.
4. Fold every other strip in half onto itself. Now fold every other strip in the alternating columns. Repeat again with the first set of strips.
5. Once you have your weave finished brush with brown sugar, place in oven on baking mat, and cook until crisp.
6. Once cooked, remove and cut out a circle (we recommend you use your pie dish as a reference) that matches size of the top of your pie. Set aside.

To Assemble Pie:
1. Preheat oven to 425°F.
2. Carefully drape pie crust over pie dish.
3. Fill the pie with the lobster mac ‘n’ cheese. Top with additional lobster.
4. Place in oven for 10-15 minutes or until pie crust is cooked and golden brown.
5.Remove. Lay bacon weave cut out on top of pie.
6. Serve immediately and enjoy!

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viernes, 2 de junio de 2017

This Chocolate Crepe Cake Is Going To Mesmerize You


For the crepes:
6 tablespoons (100 grams) butter
3 cups (675 milliliters) milk
6 eggs
1½ cups (210 grams) flour
⅔ cup (80 grams) cocoa powder
7 tablespoons (105 grams) sugar
4 cups (1 liter) whipped cream

For the ganache:
1 cup (225 milliliters) heavy cream
4 tablespoons (200 grams) sugar
6 ounces (170 grams) chocolate
1 tablespoon (15 grams) butter

¼ cup (40 grams) powdered sugar, optional for topping


1. Make the crepes by warming melting the butter and allowing it to brown slightly. Set aside.

2. In the same pot, warm the milk. Remove from heat.

3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs, then gradually mix in butter and warm milk. Chill.

4. On a nonstick skillet over medium heat, pour ¼ cup of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip. Repeat until all of the crepe batter is used. Cool crepes.

5. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.

6. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool, and spread over the crepe cake.

7. Top with sifted powdered sugar (optional).

8. Enjoy!

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miércoles, 31 de mayo de 2017

martes, 30 de mayo de 2017

Chicken Lombardy

You’ll Need:

8 oz package of sliced fresh mushrooms.
2 tbsps of melted butter.
6 skinned and boned chicken breasts.
½ cup of all purpose flour.
⅓ cup of butter.
½ cup of chicken broth.
½ tsp of salt.
⅛ tsp of pepper.
½ cup of shredded mozzarella cheese.
½ cup of parmesan cheese.
2 chopped green onions.

How to:

In a large nonstick skillet, melt 2 tbsps of butter over medium high heat and sauté the mushrooms for 3 to 5 minutes, stirring constantly.
Cut each chicken breast in half lengthwise and place them between 2 sheets of heavy-duty plastic wrap and flatten to ⅛ inch thickness.
Coat the chicken in the flour and cook for 3 to 4 minutes per side in 1 or 2 tbsps of butter over medium heat in a nonstick large skillet. Remove the chicken from the skillet and leave the drippings in the skillet.
Sprinkle the mushrooms over the chicken.
In the same skillet, add the broth and boil. Reduce the heat and simmer for 10 minutes stirring occasionally. Season with salt and pepper and pour the sauce over the chicken.
In a bowl, mix together the cheeses and onions and sprinkle over the chicken.
In a preheated oven to 450°, bake the chicken for 12 to 14 minutes.

Easy, peasy and delicious! The mushrooms add an amazing flavor to this chicken, and with some cheese and onions on top, it’s perfect! Go ahead and make this, you will love it!

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Hamburgues de Quinoa y Coliflor

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lunes, 29 de mayo de 2017

Food Steez

Food Steez:

10 strips bacon
½ lb. skirt steak
4 eggs
1.5 cups frozen hashbrowns
¾ cup shredded cheddar cheese
1 large flour totilla
1 tablespoon garlic powder
1 tablespoon butter
salt and peper to taste

2 large avocados, mashed
2 tablespoons lime juice (approx.1 lime)
1 jalapeno pepper, finely diced
1 tomato, seeded and finely diced
¼ cup red onion, finely diced
2 tablespoons cilantro, chopped
salt and pepper to taste

Salsa Ranchera:
1 tablespoon oil
1 small white onion, diced
2 cloves garlic, chopped
2 serrano or jalapeno chilies, diced
1 (15 oz) can diced fire roasted tomatoes
2 tablespoons cilantro, chopped
salt and pepper to taste

1. For the Salsa: Heat the oil in a pan over medium heat. Add the onions and cook until tender, about 5-7 minutes. Add the garlic and chillies and cook until fragrant, about a minute. Add the tomatoes, bring to a boil, then reduce heat and simmer until the sauce thickens.Remove from heat, add salt and pepper to taste. Mix in cilantro at the end and set aside.
2. For the Guacamole: Combine all ingredients in a small mixing bowl. Mix throughly until slightly chunky then set aside.
3. For the Steak: Tenderize and season with salt, pepper, and garlic powder.
4. Grill until desired doneness (3-4min each side for a medium) then let rest for 5 min prior to slicing.
5. For the Eggs & Hash browns: In medium saute pan, add butter with frozen hash browns and cook until browned.
6. Then, add 3 eggs and scramble followed by cheese and mix together.
7. To Build: Heat up one large flour tortilla. Place down egg scramble followed by salsa and sliced steak. Fold burrito tight and carefully.

Bacon Wrap Instructions:
1. Stretch and smooth out 8 slices of bacon next to each other, each just barely overlapping one another (enough slices wide enough for the burrito).
2. Carefully roll the burrito up in the raw bacon.
3. Flip around and use two more stretched and smoothed out slices of bacon to enclose the open sides.
4. Heat a medium oiled skillet to medium high heat.
5. Place bacon wrapped burrito seam side down onto hot skillet (idea here is to seal all of the ends of the bacon first so they do not come apart while searing).
6. Rotate wrapped burrito on all sides in the pan to get a nice even crispy sear all around.
7. Add guacamole, top with another fried egg and enjoy!

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domingo, 28 de mayo de 2017

Healthified Broccoli Cheddar Soup


  • 1 bunch broccoli
  • 1 small onion, finely chopped
  • 1 medium red-skinned potato, diced
  • ¼ cup all-purpose flour
  • 3 cups low-sodium chicken or vegetable broth
  • Kosher salt and freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup grated extra-sharp Cheddar
  • 1 teaspoon Worcestershire sauce
  • One 12-ounce can fat-free evaporated milk
  • 2 scallions, thinly sliced


Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.

Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.

Meanwhile, combine the reserved florets and ½ cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

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sábado, 27 de mayo de 2017

Ingredients5 lbs - Pork Shoulder (ground)1 lb - Ham (ground)2...


  • 5 lbs - Pork Shoulder (ground)
  • 1 lb - Ham (ground)
  • 2 TBS + 1 tsp - Tender Quick
  • 3 TBS - Sugar
  • 3 TBS - Corn Starch
  • 1 TBS - Kosher Salt
  • 1 Cup - Cold Water


  • Mix Tender Quick, sugar, cornstarch, Kosher salt and cold water together until everything is dissolved.
  • Combine with ground meat and thoroughly mix.
  • Spread mixture into 2 - 9x5 loaf pans and press firmly to remove air bubbles.
  • Tightly seal with aluminum foil, place into a water bath and then into a 250º oven for 3-3.5 hours or until they reach an internal temperature of 155º.
  • Remove from oven, place a heavy flat object (I used a brick) on top while still hot.
  • Let thoroughly cool, then place into the refrigerator with brick overnight.
  • Remove SPAM from pans and slice as desired.


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viernes, 26 de mayo de 2017


2 pounds (900g) beef round steak, thinly sliced
1 onions, thinly sliced
6 cloves garlic, minced
1 tablespoon piece of ginger, peeled and minced
½ cup chicken stock
2 bell peppers, thinly sliced
1 serrano pepper, small diced
4 tablespoons soy sauce
2 tablespoons sriracha
3 tablespoons cornstarch
1 teaspoon salt

In a small bowl, mix cornstarch with chicken stock to make a slurry. Set aside.
Add remaining ingredients to a 6-quart slow cooker. Pour slurry over top and mix well.
Cook on high for 4 hours.
Serve with rice or noodles.

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jueves, 25 de mayo de 2017

Bucatini Cacio e Pepe Pasta


1 pound dried bucatini pasta

1 tablespoon freshly ground black pepper, plus more for garnish

5 tablespoons unsalted butter, divided

4 tablespoons olive oil

1 cup freshly grated Parmesan cheese

1 cup freshly grated Pecorino Romano cheese, plus more for garnish

Kosher salt, to taste


1. Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook until just al dente, 8 to 9 minutes. Drain, reserving 1¼ cup of pasta water.

2. Meanwhile, in a large skillet, toast the ground pepper over medium heat until fragrant, 30 seconds. Add 4 tablespoons of the butter and the olive oil, and cook until the butter has melted, 1 to 2 minutes.

3. Add the drained pasta, 1 cup of the reserved pasta water, the grated Parmesan and Pecorino Romano. Toss to coat the pasta well and season with salt. Add the remaining ¼ cup of reserved pasta water and tablespoon of butter, tossing to incorporate. Transfer to a platter and garnish with ground pepper and Pecorino Romano cheese. Then serve.

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lunes, 22 de mayo de 2017

Rice Cooker Braised Pork Belly


300g pork belly
2 eggs
daikon radish (4cm block)
1 stalk welsh onion
1 stub ginger, sliced
300ml water
3 tbsp soy sauce
3 tbsp sugar


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.

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Bizcocho Tembloroso o Bizcocho Japones

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domingo, 21 de mayo de 2017

The One Ingredient That Will Make Your Steak Better

The One Ingredient That Will Make Your Steak Better:

I was fairly surprised when I read their suggestion for a steak marinade. I’d be willing to try it.

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sábado, 20 de mayo de 2017

11 Mini Holiday Desserts That Are Too Good To Eat Just One

11 Mini Holiday Desserts That Are Too Good To Eat Just One:

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:

  1. Preheat oven to 325°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once the caramel is melted add in your ½ tsp vanilla and stir until combined.
  7. Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
  8. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
  9. 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.
  10. Let cool before cutting into squares.

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sábado, 13 de mayo de 2017

FOR THE GLAZE¼ cup whole milk1 teaspoon vanilla...


  1. ¼ cup whole milk
  2. 1 teaspoon vanilla extract
  3. 8 ounces powdered sugar, about 2 cups


  1. 2 quarts peanut oil
  2. 12 ounces all-purpose flour, plus an additional ½ cup for dusting
  3. 4 teaspoons baking powder
  4. ¼ teaspoon baking soda
  5. ¾ teaspoon kosher salt
  6. 1 ounce unsalted butter, chilled*
  7. 2 ounces shortening, chilled
  8. 1 cup low-fat buttermilk, chilled


  1. 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.
  2. Whisk the flour, baking powder, baking soda and salt together in a large mixing bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Microwave the milk in a large heat-proof bowl for 15 seconds. Whisk in the vanilla and the powdered sugar until smooth.
  10. 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.

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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


  1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
  2. 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.
  3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
  4. 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.
  5. Cover and let rise 1 hour.
  6. Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
  7. Remove rolls from oven and brush with melted butter.
  8. 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.

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jueves, 11 de mayo de 2017

This Step-By-Step Guide Will Teach You How To Make The Best Steak


Makes one.

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!

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miércoles, 10 de mayo de 2017

Smoke Cerdo Grill Sous Vide . Baja Temperatura

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Tuna Noodle Casserole


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

Step 1

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.

Step 2

Bake the tuna mixture for 20 minutes or until hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.

Step 3

Bake for 5 minutes or until the bread crumb mixture is golden brown.

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martes, 9 de mayo de 2017

Swedish Cream Bun Cake Recipe Is A Taste Sensation

How To Make Swedish Cream Bun Cake Recipe -:

25 g yeast
1 ¼ cups milk, lukewarm

1 egg

½ cup granulated sugar

1 pinch of salt
½ tsp cardamom seeds, mort put

50 g butter, unsalted

4-5 cups flour


1 egg


150 g almond paste
2-3 tablespoons milk

4-5 dl cream


icing sugar


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.

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lunes, 8 de mayo de 2017

domingo, 7 de mayo de 2017

Ingredients4 litres of full cream milk1/16th of a teaspoon of...


  • 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.


  1. Add milk to pot, heat to 32°C (90°F).  Add the
  2. Add the culture and mix the milk well.
  3. Add the diluted rennet and stir for 1 minute only.  Cover.
  4. Allow milk to set for 45-60 minutes, or until you get a clean break.
  5. Cut the curd into ½ cm (¼ inch) cubes.
  6. During the next 20 minutes, slowly increase the temperature to 35°C (95°F), stirring gently to keep the curds from matting.
  7. Cover and let the curds rest for 5 minutes.
  8. Drain off the whey by hand, return the curds to the pot.
  9. Add the salt and gently mix by hand.  Cover and allow curds to rest at 35°C (95°F) for 30 minutes.
  10. Line your mould with cheesecloth and fill with curds
  11. Fold one corner of the cheesecloth over the mould and top with a follower.  Press at 16kg (35lbs) for six hours.
  12. Remove from press and mould.

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sábado, 6 de mayo de 2017

IngredientsEdit Scale & Units8 kgWater, cold540 gSmoked...


Edit Scale & Units
8 kg
Water, cold
540 g
Smoked salt, divided
360 g
Brown sugar, divided
240 g
Liquid smoke, hickory or mesquite, divided
6 kg
20 g
Prague Powder No. 1, optional
240 g
60 g
Liquid aminos, or soy sauce
120 g
Chipotle powder, or smoked paprika
100 g
Black pepper
45 g
Mustard powder
30 g
Onion powder
15 g
Garlic powder

Make brine
8 kg
Water, cold
240 g
Smoked salt
160 g
Brown sugar
120 g
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 brisket
6 kg
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.

Brine it
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)
20 g
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.

Make glaze
240 g
120 g
Liquid smoke, hickory or mesquite
60 g
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
300 g
Smoked salt
200 g
Brown sugar
120 g
Chipotle powder, or smoked paprika
100 g
Black pepper
45 g
Mustard powder
30 g
Onion powder
15 g
Garlic powder
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

IngredientsRicotta Cheese 15oz container (420g) - *If you can...


  • 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)


  1. Bloom the gelatin in the cold water and let it stand to absorb for about 5 minutes.
  2. Meanwhile combine the ricotta cheese and the sifted confectioner’s sugar together in a medium mixing bowl.
  3. Then add the cinnamon and vanilla extract.
  4. 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.
  5. Whip the heavy cream to medium peaks and then add the melted gelatin mixture while whipping on high - continue whipping to medium- firm peaks
  6. Fold this stabilized whipped cream into the ricotta cheese mixture in the bowl and then fold in the chocolate chips.

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jueves, 4 de mayo de 2017

Ingredientsvegetable oil for frying1 cup Krusteaz Buttermilk...


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.

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miércoles, 3 de mayo de 2017

Ingredients2 pounds whole milk Ricotta Cheese1 ½ cups...

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.

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martes, 2 de mayo de 2017

Crab Bombs


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.

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lunes, 1 de mayo de 2017

Lubina al Horno al Te Verde

from Conaceiteysal
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Ingredients:Himalayan Ketchup:1 6 oz can organic tomato paste...

Himalayan Ketchup:
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

Burger Patties:
2LB Ground Beef
Salt (to taste)
Pepper (to taste)
3 Teaspoons Dijon Mustard.
1 tsp Worcestershire Sauce
2 Eggs
6 Tablespoons Ketchup
1 tbsp onion powder
1 tsp garlic powder

Burger Pieces:
Buns (of your choice)
Lettuce (optional)
Tomatoes (optional)
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

INGREDIENTS:Calzone:1 package/can refrigerated pizza dough1...

1 package/can refrigerated pizza dough
1 package Pancetta
1 package prosciutto
2 shallots
1 cup mushrooms
½ tsp. thyme
½ tsp pepper
1 cup mozzarella cheese
2 tbsp basil

White sauce:
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

材料 Ingredients玉子 eggs 8砂糖 sugar 30g塩 salt 3gみりん Mirin 1tsp...

材料 Ingredients
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 tomato2 cups of rice2 tsp of olive...

What you need:
1 large ripe tomato
2 cups of rice
2 tsp of olive oil
1 tsp salt
½ tsp pepper.
rice cooker


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...

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 flour2/3 cup warm...

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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