March 29, 2013

Kofta Meatballs with Sweet and Sour Cherry Sauce

Relaxing at home over a yearly spring break can be casual but the food can be as outside-the-norm elegant and memorable as any vacation trip. Kofta Meatballs with Sweet and Sour Cherry sauce, an Arabian recipe that uses lamb (pork, beef, chicken or turkey may be used instead, which makes this a very versatile recipe), is a skewered treat that is simple to prepare and will leave a lasting impression for a special or any occasion. A splash of brandy will help us all transition from winter to spring!

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Kofta Meatballs with Sweet and Sour Cherry Sauce

kofta meatballs

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Vegetable Orzo with Seared Sea Scallops

The combination of the richness of eggplant and the fragrance of fennel and carrot, balance Vegetable Orzo with Seared Sea Scallops. Additional vegetables and tomato paste, a vegetable orzo and lovely crusted scallops create a satisfying dish that takes healthy ingredients and turns them into a very special main dish.

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Vegetable Orzo with Seared Sea Scallops

vegetable orzo

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March 27, 2013

How to Tell When Your Shrimps and Prawns Are Cooked

There are many ways to cook shrimps and prawns – they can be steamed, boiled, grilled, sautéed, baked, or deep-fried. Shrimp and prawns lose their transparency during the cooking process; it becomes cloudy white or pale pink. They also curl up as they become a bit firmer. Improperly cooked shrimp is never a welcome sight. When it’s under-cooked, some can still carry dangerous bacteria, and when it’s overcooked, it’s chewy and dry.

Many people use its color to determine whether or not it’s done, but, the best way to tell is by the shape. If the shrimp has curled into the shape of a letter “C”, it’s perfectly cooked, if it curls around tightly into the shape of a letter “O”, your shrimp is overcooked. Like fish, shrimp cook up quickly and it can be easy to over do them if you’re not paying attention. However, with these simple tips, you’ll always know what to look for.

shrimps

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March 26, 2013

Sausage Kale Frittata

The richness of flavor in this frittata will leave you wanting for nothing, except maybe dessert. Flavored throughout with chorizo or sausage. It also means using ingredients intelligently. If you’re going to eat cheese, eat very good cheese; you’ll feel satisfied and still have plenty left over for lunch, as it makes enough for 6.

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Kale Frittata

fritata

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March 19, 2013

Bread Soup Stories Going In

These are winner soups, so let me warn you first – if you want to make the most of really good bread soups, you need to go an extra step farther than ordinary. Many diners enjoy bread with their soup. The simplest are made with thick, toasted slices of bread, sometimes rubbed with garlic, arranged in wide bowls and covered with soup. They can be topped with poached eggs for a satisfying meal. Other bread soups are thick, paplike dishes: chunks of bread are added to the soup and simmered until they break down, thickening the broth.

Along with tasting various breads, the delectable pairing of bread and soup offers comfort food whether entertaining guests or enjoying a nice meal at home with family. In fact, like wine, bread can make a meal full and gratifying. The secret ingredients, classic cooking techniques, inspiration and care, and lots of good things, go into all these Panera soups. These are some of their stories.

breadsoups

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March 18, 2013

Cheesy Enchilada Casserole

For a cheese dish that people calls something as out of this world, it must be something really cheesy-unique. Could it be the taste or the method? If you look at it, the casserole is easier to prepare than individual enchiladas; that’s because no rolling of the tortillas is necessary. You can change things up by adding black beans, chicken, beef, or even something like green onions. So you get the homemade taste of Cheese Enchiladas without the long process of preparing them. Ready to try?

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Cheesy Enchilada Casserole

EnchiladaCasserole-1

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Mont d’Or – One of the Best French Raw Cheese

Mont d’Or is one of the best French raw cheese that could be described as being goopy. Its name alone has a weird meaning, “the holy grail of raw milk cheeses.” It is widely available during the winter in France because of its richness. In France, you can get both versions; those made with lait cru (raw milk) and the pasteurized ones. The lait cru one tasted a lot more fresh though. The cheese will be ripened in three weeks in spruce box, which give the barnyardy flavor. One more special thing about this cheese is that Mont d’Or is a protected cheese that must be ripened in wood.

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Mont d’Or

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March 17, 2013

Different Cookie Sheets Different Results

A cookie sheet may sound very constant, but with the many different types of cookie sheets available, believe it or not, they all render different results.

cookie sheet

Insulated Non-stick Cookie Sheet

This cookie sheet is made to be non-stick. Although insulated sheets are categorized as the expensive type, these cookie sheets have a propensity to resist scratches, chipping, and peeling. They are of high quality with basically two sheets of metal aluminum that have been connected together creating a small pocket of air that cannot escape. The heat coming from the oven bakes the cookies on top, while the direct heat in a cookie sheet bakes the cookies from the bottom. Although cookie sheets can get too hot that possibly yields overly browned and crispy bottoms, the air inside of the pocket between the layers heats up to the same temperature as the oven, maintaining a constant heat resulting in the smooth and evenly baked cookies.

Aluminum Cookie Sheets

Aluminum cookie sheets are the most popular and commonly used. These sheets are made of a light metal and are a good conductor of heat, and since aluminum material conducts heat well, it usually produces evenly browned and crisped baked cookies. Even though thin aluminum cookie sheets can twist and bend in the oven, most people prefer aluminum cookie sheets because it is inexpensive, reasonably sturdy and does not rust even when soaked in water for an extensive period of time.

Non-Stick Cookie Sheets

This cookie sheet type probably is the new favorite in the baking world today. Non-stick cookie sheets offer a surface coating that makes them easy to clean. They are sensibly practical as it eliminates the need to butter the sheet before cooking. One thing to keep in mind when buying a non-stick cookie sheet it that the darker the surface of the sheet, the quicker the cookies will brown. Therefore, it is important to read the instructions that come with the cookie sheet to find out about the right oven temperature that suits the kind of cookie sheet you are using.

cookies

Cookie sheets are usually made of a number of different materials, or even a combination of materials. If you use a darker cookie sheet, your cookies will brown faster because a dark cookie sheets absorb heat more readily which quickly transfers the heat directly to the cookies. If you’re using aluminum cookie sheets, your cookies will cook good as aluminum is a good conductor of heat but the goodies will not brown. If you really like to brown your cookies, an insulated cookie sheet will ensure you evenly baked cookies regardless of how they are arranged on the sheet.

For beginners, why not try out a cookie recipe on all three types of sheets and find out how each of the cookie sheet produce cookies? Don’t forget to prepare nonstick baking mats, to ensure of successful cookie baking.

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March 16, 2013

Some Best World Desserts Loved in Every Corners of the World

From the tasty milk tarts of Africa, crumbly German cake sponges to French soufflés and Asian flans, indulging any sweet treat from anywhere in the world is a very indulging indulgence. Dreaming of trips country to country to taste worth of cakes, cookies, and custards are heavenly enough to make any diner loosen his or her belt and satisfy any sweet tooth.

Some of the desserts around the world are just simply glorious and I have found some of the best. Stay with me as we journey to dessert land:

dessert
French Chocolate Soufflé is a decadent dessert in France more known as a lightly baked cake comprised of egg yolks, beaten egg whites, sugar, and a gooey chocolate interior.

dessert
Italian Gelato is like ice-cream but not an ice-cream. The frozen dessert is made with milk as opposed to cream, which gives the dish a lower fat content, and has less air whipped into it than ice cream, making it denser and often more intense in flavor. Could be so enjoyable to whip it quick and easy.

dessert

Nigerian Caakiri, found in West African countries is similar to rice pudding made of couscous, cream, vanilla yogurt, raisins, butter, nutmeg, and sometimes a pineapple paste, and is served chilled.

dessert

Filipino bibingka is sweet rice cake similar in appearance to a Western pancake, but is covered in butter and sugar then served with grated coconut. Famously served in the Christmas season, when locals buy the treat from street vendors after church.

dessert

Turkish Baklava, this dessert is linked to Greek food setting. Honey, sugar, lemon juice, and orange water are used to make a syrup, which is poured over layers of phyllo dough and melted butter.

dessert
American Alfajores are simple shortbread sandwich cookies with a sweet filling of dulce de leche. Different doughs are used for the cookies, some use normal flour dough, while others add cornstarch or even cassava flour for a more delicate crumb.

dessert

Pflaumenkuchen, known as the German plum tart, are plums peaches and apricots that are generally less sweet than their American counterparts. So the full flavor of the fruit as the breadcrumbs help soak up any extra moisture from the baking fruit.

It’s quite hard to not tinker with desserts like these which you’ll definitely find heavy or sweet, so go and taste some of the best desserts in the world that is loved in almost all corners of everywhere.

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Honey and Thyme British Style Scones

An episode of Sex in the City began a conversation about clotted cream, and which became the inspiration to write this recipe for some British Style scones. It’s an American recipe but they taste more like a British scone. Shape and taste of the scones are different from the American version, which also have an unusual addition of honey and thyme. These will be delicious served with clotted cream – it’s super easy to make and taste loads better than the jarred stuff.

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Honey and Thyme British Style Scones

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