wooliebear: Ingredients 1 1/2 cups sugar 1/4 cup light corn syrup 1  cup heavy cream 5 tablespoons unsalted butter 1 teaspoon fleur de sel, plus extra for sprinkling 1/2 teaspoon pure vanilla extract Directions Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides. In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don’t stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end! In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm. When the caramelized sugar is the right color, slowly add the cream mixture to the caramel - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate until firm. When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you’ve rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

by thedoctr

wooliebear:

Ingredients

  • 1 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1  cup heavy cream
  • 5 tablespoons unsalted butter
  • 1 teaspoon fleur de sel, plus extra for sprinkling
  • 1/2 teaspoon pure vanilla extract

Directions

Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.

In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don’t stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!

In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.

When the caramelized sugar is the right color, slowly add the cream mixture to the caramel - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it’s hot!) pour the caramel into the prepared pan and refrigerate until firm.

When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you’ve rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

1 month ago
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Caramelized Scallops with Bacon and Asparagus This recipe is adapted from Scallops and Haricots Verts with Creamy Bacon Vinaigrettte. Ingredients 6 slices thick-cut bacon 1 bunch of asparagus spears 1 pound sea scallops 1/4 cup white wine vinegar 1/4 cup water 1/2 cup white wine 2 1/4 teaspoons Dijon mustard 6 tablespoons whipping cream Salt, pepper, honey Directions Saute bacon strips in heavy large skillet over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels to drain. Reserve skillet and drippings. Boil a pot of salted water. The asparagus should only cook in the boiling water for a minute or so; taste it for the right crunchy consistency. Have a bowl of ice water ready to dunk the asparagus in once it is done, to stop the cooking after you remove it from water. Heat drippings in reserved skillet over medium heat. Pat scallops dry, sprinkle with salt and pepper. Drizzle some honey on the top and bottom of the scallops. In no more than batches of 3 or 4, add the scallops to skillet and cook until browned, about 2 minutes per side. Transfer to plate, reserve skillet when finished. Whisk vinegar, water, white wine, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring frequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil and reduce by half. Season to taste with salt and pepper. Add bacon to asparagus and scallops, drizzle with sauce. Serve with a side of orzo.

by caterpillarcowboy

Caramelized Scallops with Bacon and Asparagus

This recipe is adapted from Scallops and Haricots Verts with Creamy Bacon Vinaigrettte.

Ingredients

6 slices thick-cut bacon

1 bunch of asparagus spears

1 pound sea scallops

1/4 cup white wine vinegar
1/4 cup water
1/2 cup white wine
2 1/4 teaspoons Dijon mustard
6 tablespoons whipping cream

Salt, pepper, honey

Directions

Saute bacon strips in heavy large skillet over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels to drain. Reserve skillet and drippings.

Boil a pot of salted water. The asparagus should only cook in the boiling water for a minute or so; taste it for the right crunchy consistency. Have a bowl of ice water ready to dunk the asparagus in once it is done, to stop the cooking after you remove it from water.

Heat drippings in reserved skillet over medium heat. Pat scallops dry, sprinkle with salt and pepper. Drizzle some honey on the top and bottom of the scallops. In no more than batches of 3 or 4, add the scallops to skillet and cook until browned, about 2 minutes per side. Transfer to plate, reserve skillet when finished.

Whisk vinegar, water, white wine, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring frequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil and reduce by half. Season to taste with salt and pepper.

Add bacon to asparagus and scallops, drizzle with sauce. Serve with a side of orzo.

1 month ago
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Ina Garten’s Ultimate Ginger Cookies 2 1/4 cups good all-purpose flour 1 teaspoon good baking soda 2 teaspoons good ground cinnamon 1 1/2 teaspoons good ground cloves 1/2 teaspoon good ground nutmeg 1/2 teaspoon good ground ginger 1/4 teaspoon good kosher salt 1 cup good dark brown sugar, carefully packed 1/4 cup good vegetable oil 1/3 cup good unsulfured molasses 1 good extra-large egg, at room-in-a-house-in-the-Hamptons temperature 1 1/4 cups chopped good crystallized ginger (6 ounces) Good granulated sugar, for rolling the cookies Directions Call your gay BFF and ask him to prepare an appropriate floral arrangment. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper, preferably antique. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. How easy is that? In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg (making sure to get a little shell in there), and beat for 1 minute. Scrape the bowl with an off-white or blue rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined. How easy was that? Scoop the dough with 2 spoons or a small Victorian ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them ever so lightly with your fingers. TR always screws this step up! Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside if you’ve used the right ingredients. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely. How bad could that be? … These are actually really good, and pretty easy, so try them. Also, if you don’t have a crystallized ginger supplier handy, you can always make your own.

by chuffedlittlemuffin

Ina Garten’s Ultimate Ginger Cookies

  • 2 1/4 cups good all-purpose flour
  • 1 teaspoon good baking soda
  • 2 teaspoons good ground cinnamon
  • 1 1/2 teaspoons good ground cloves
  • 1/2 teaspoon good ground nutmeg
  • 1/2 teaspoon good ground ginger
  • 1/4 teaspoon good kosher salt
  • 1 cup good dark brown sugar, carefully packed
  • 1/4 cup good vegetable oil
  • 1/3 cup good unsulfured molasses
  • 1 good extra-large egg, at room-in-a-house-in-the-Hamptons temperature
  • 1 1/4 cups chopped good crystallized ginger (6 ounces)
  • Good granulated sugar, for rolling the cookies

Directions

Call your gay BFF and ask him to prepare an appropriate floral arrangment. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper, preferably antique.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. How easy is that? In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg (making sure to get a little shell in there), and beat for 1 minute. Scrape the bowl with an off-white or blue rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined. How easy was that?

Scoop the dough with 2 spoons or a small Victorian ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them ever so lightly with your fingers. TR always screws this step up! Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside if you’ve used the right ingredients. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely. How bad could that be?

…

These are actually really good, and pretty easy, so try them. Also, if you don’t have a crystallized ginger supplier handy, you can always make your own.

2 months ago
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Rhubarb Sorbet 1 cup plus 2 tablespoons sugar 1 cup water 3 tablespoons fresh lemon juice 1 pound fresh rhubarb or frozen, thawed, drained, cut into 1-inch pieces 2 tablespoons light corn syrup Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender , about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour. Transfer rhubarb mixture to ice cream maker and process according to the manufacturer’s instructions. Freeze. (Can be prepared 3 days ahead. Keep frozen.) (via)

by thedoctr

Rhubarb Sorbet

  • 1 cup plus 2 tablespoons sugar
  • 1 cup water
  • 3 tablespoons fresh lemon juice
  • 1 pound fresh rhubarb or frozen, thawed, drained, cut into 1-inch pieces
  • 2 tablespoons light corn syrup

Combine sugar, water and lemon juice in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Add rhubarb. Simmer until rhubarb is tender , about 10 minutes. Transfer mixture to processor and puree until smooth. Stir in corn syrup. Refrigerate mixture until cold, about 1 hour.

Transfer rhubarb mixture to ice cream maker and process according to the manufacturer’s instructions. Freeze. (Can be prepared 3 days ahead. Keep frozen.)

(via)

2 months ago
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Red Snapper with Black Olives, Capers, and Tomatoes Ingredients 25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped 2 1/2 teaspoons bottled capers, rinsed 2 tablespoons plus 1 1/2 teaspoons red onion, finely diced 8 ripe plum tomatoes, cut into medium dice 10 large basil leaves, roughly chopped 1/2 cup plus 3 tablespoons fresh Italian flat-leaf parsley, roughly chopped 1/2 cup extra-virgin olive oil 1 tablespoon plus 2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper plus more to taste 1 teaspoon red pepper flakes 10 (6-ounce) red snapper fillets, skin on 1 cup canola oil 6 tablespoons fresh lemon juice (from 2 lemons) Preparation In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes. Holding very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart. In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking. Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan. Saué until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch. After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining 1/2 cup parsley. Garnish with tomato-olive mixture. (source: Epicurious) My notes: I was cooking for three, so I cut every ingredient by a third, but ended up adding extra red onion, kalamata olives, and capers. I should have added even more and more red pepper flakes and basil. I ended up cutting three slits per fish because the fish was too wide. And yes, you really do need a very sharp knife - the skin is tough! Served with some organic brown rice. Tasty!

by caterpillarcowboy

Red Snapper with Black Olives, Capers, and Tomatoes

Ingredients

  • 25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped
  • 2 1/2 teaspoons bottled capers, rinsed
  • 2 tablespoons plus 1 1/2 teaspoons red onion, finely diced
  • 8 ripe plum tomatoes, cut into medium dice
  • 10 large basil leaves, roughly chopped
  • 1/2 cup plus 3 tablespoons fresh Italian flat-leaf parsley, roughly chopped
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon plus 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper plus more to taste
  • 1 teaspoon red pepper flakes
  • 10 (6-ounce) red snapper fillets, skin on
  • 1 cup canola oil
  • 6 tablespoons fresh lemon juice (from 2 lemons)

Preparation

In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.

Holding very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart.

In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking. Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan. Saué until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch.

After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining 1/2 cup parsley. Garnish with tomato-olive mixture.

(source: Epicurious)

My notes: I was cooking for three, so I cut every ingredient by a third, but ended up adding extra red onion, kalamata olives, and capers. I should have added even more and more red pepper flakes and basil. I ended up cutting three slits per fish because the fish was too wide. And yes, you really do need a very sharp knife - the skin is tough!

Served with some organic brown rice. Tasty!

3 months ago
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I winged this dish tonight.  I have gotten into a bad habit of not cooking for myself - I feel tired after work and don’t make any effort.  But I had three sweet potatoes that needed to be used.  I didn’t measure anything. Peel the sweet potatoes and cut into chunks, cover with water and boil until they are fork tender.   Add some chicken bouillion, curry and turmeric and let that dissolve.  Add some frozen vegetables*, some diced tomatoes, jasmine rice and raisins and let simmer until everything is tender.  Don’t add too much rice.  The broth will thicken up. *I used a Fiesta mix I got at Kroger that has broccoli, carrots, Italian green beans, kidney beans, white beans and garbanzo beans.

by hikergirl

I winged this dish tonight.  I have gotten into a bad habit of not cooking for myself - I feel tired after work and don’t make any effort.  But I had three sweet potatoes that needed to be used.  I didn’t measure anything.

Peel the sweet potatoes and cut into chunks, cover with water and boil until they are fork tender.   Add some chicken bouillion, curry and turmeric and let that dissolve.  Add some frozen vegetables*, some diced tomatoes, jasmine rice and raisins and let simmer until everything is tender.  Don’t add too much rice.  The broth will thicken up.


*I used a Fiesta mix I got at Kroger that has broccoli, carrots, Italian green beans, kidney beans, white beans and garbanzo beans.

3 months ago
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Nigella Lawson’s  instant chocolate mouse: INGREDIENTS 150g mini marshmallows 50g soft butter 250g good dark chocolate (minimum 70% cocoa solids), chopped into small pieces 60ml hot water from a recently boiled kettle 1 x 284ml tub double cream 1 teaspoon vanilla extract METHOD 1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan. 2. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat. 3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture. 4. Pour or scrape into 4 glasses or ramekins, about 175ml each in capacity, or 6 smaller (125ml) ones, and chill until you can’t wait any longer. Serving Size : Serves 4–6

by bebelestrange

Nigella Lawson’s  instant chocolate mouse:

INGREDIENTS

150g mini marshmallows
50g soft butter
250g good dark chocolate (minimum 70% cocoa solids), chopped into small pieces
60ml hot water from a recently boiled kettle
1 x 284ml tub double cream
1 teaspoon vanilla extract

METHOD

1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.

2. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.

3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.

4. Pour or scrape into 4 glasses or ramekins, about 175ml each in capacity, or 6 smaller (125ml) ones, and chill until you can’t wait any longer.

Serving Size : Serves 4–6

3 months ago
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exsouvenir: Betty: I keep thinking… not that I could’ve killed the kids… but worse. Sally could have survived and gone on living with this horrible scar on her face…. and some long lonely miserable life.

by natface

exsouvenir:

Betty: I keep thinking… not that I could’ve killed the kids… but worse. Sally could have survived and gone on living with this horrible scar on her face…. and some long lonely miserable life.

3 months ago
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MMM... cauliflower crust dough.

MMM... cauliflower crust dough.

cauliflower crust dough rolled out

cauliflower crust dough rolled out

cauliflower crust cooked

cauliflower crust cooked

cooked cauliflower crust topped

cooked cauliflower crust topped

The finished product

The finished product

by hikergirl

yosamanthrax:

hikergirl:

yosamanthrax:

Well.  Okay.  It tastes delicious. I can eat the pizza with my hands.  It is a *little* soggy, I think because I didn’t use enough grated cauliflower.  I think next time I will also press all water out.

Tastes absolutely nothing like cauliflower.

Is delicious.

Wow, that sounds and looks good.  Did you just grate the cauliflower?

Yes.  Here is what I used/did- modified for what I’ll be doing next time.

1 1/2 cup grated cauliflower

1/4 cup flax meal

1 egg

1 cup mozzarella

1 tbsp roasted garlic puree

1 tbsp italian seasoning

approx. shit ton of crushed red pepper

I grated the cflower with a cheese grater (careful with the knuckles there) and put it into a microwavable bowl and mic’d it for about 5 minutes until it was done.  I didn’t press the water out this time, but I will next time… so… press the water out with a paper towel or whatever.  Dump the cflower in a bowl with all of the other ingredients.  Mix.  Roll it into a ball.  Roll it out between two sheets of greased parchment paper.  Stick it in the oven at 450 for 15 minutes.  Take it out.  Top it.  Stick it under the broiler for about 5 minutes.

Voila.  Healthy pizza.  Unless you eat the whole thing like I do.  What?  I was hungry.

3 months ago
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gunstreetgirl: Can we just talk about something for a second? This dinner. This. Dinner. was amazing. I’ve been watching a lot of food shows this summer, and I think this was my first big “dive in and try” dinner. I’d never cooked with shallots before. I’d never made a reduction before. Why the hell not try it? Here’s what I did: Marinate the chicken in ginger ale. Yep. Do it. Then start slowly sautéing it in a bit of olive oil. Chop up 2 shallot “bulbs”. I thinly sliced them — I didn’t mince them or chop them up too much. I kept them thin. I then chopped up 2 cloves of garlic [I used one half for the roasted potatoes we made]. Throw the shallots and garlic in a tiny bit of olive oil and start sautéing that, too. Let them caramelize a bit and then toss in a good bit of ginger ale. Turn up the heat so that it can catch up with the chicken. Once the chicken is nice and golden brown and the reduction has reduced [heh], throw the reduction on top of the chicken and let it simmer for a few minutes. Savor. Every. Single. Bite. Oh, and the potatoes are just red potatoes tossed in olive oil, salt, pepper, basil, and that 1/2 clove of garlic. We cooked them at 400 degrees for about 25 minutes. This was a horribly formatted recipe, but I had to tell you guys about it. I think we’re going to do something else crazy for dinner tomorrow night, too. Why not?

by chuffedlittlemuffin

gunstreetgirl:

Can we just talk about something for a second? This dinner. This. Dinner. was amazing. I’ve been watching a lot of food shows this summer, and I think this was my first big “dive in and try” dinner. I’d never cooked with shallots before. I’d never made a reduction before. Why the hell not try it? Here’s what I did:

  • Marinate the chicken in ginger ale. Yep. Do it. Then start slowly sautéing it in a bit of olive oil.
  • Chop up 2 shallot “bulbs”. I thinly sliced them — I didn’t mince them or chop them up too much. I kept them thin.
  • I then chopped up 2 cloves of garlic [I used one half for the roasted potatoes we made].
  • Throw the shallots and garlic in a tiny bit of olive oil and start sautéing that, too. Let them caramelize a bit and then toss in a good bit of ginger ale. Turn up the heat so that it can catch up with the chicken.
  • Once the chicken is nice and golden brown and the reduction has reduced [heh], throw the reduction on top of the chicken and let it simmer for a few minutes.
  • Savor. Every. Single. Bite.
  • Oh, and the potatoes are just red potatoes tossed in olive oil, salt, pepper, basil, and that 1/2 clove of garlic. We cooked them at 400 degrees for about 25 minutes.

This was a horribly formatted recipe, but I had to tell you guys about it. I think we’re going to do something else crazy for dinner tomorrow night, too. Why not?

3 months ago
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