Google Alert - recipe |
- NY1: <b>Recipe</b>: Harvest-Inspired Barley Risotto
- The Fool-Proof Playdough <b>Recipe</b> - The Homeschool Village
- <b>Recipe</b>: Marinated Goat Cheese
- Fullerton Arboretum shares composting <b>recipe</b>
- <b>Recipe</b>: Turmeric dumplings in pu'er tea
- <b>Recipe</b>: Viva Strawberry & Chocolate Ganache roulade
| NY1: <b>Recipe</b>: Harvest-Inspired Barley Risotto Posted: 15 Oct 2013 02:56 AM PDT Serves: 4-6 INGREDIENTS 4 cups chicken broth PROCEDURE Get started by heating 4 cups chicken broth plus 2 cups water in a deep pot on the stovetop and, while that's heating up, crisp up 5 - 6 ounces of diced bacon in a wide, deep heavy bottomed pot. Drain the crispy bacon on paper towels when it's done and then add 1 medium diced onion and about 1/4 cup chopped fresh sage to the pan and cook it along in the rendered bacon fat. At this point you'd typically add 1 cup of white wine to the Arborio rice but, to keep the fall theme going, add 1 cup of Octoberfest beer instead. Once the beer has been absorbed by the barley, add a ladle or two of the chicken broth and stir that in. Stir it pretty regularly and continue to add broth as the barley absorbs it....it'll take around 30 minutes for the barley to cook. When the barley is close to being done, add about 3 cups peeled 1/2 - 3/4 inch cubed butternut squash to a large pan and add the rest of the bottle of beer to that and add a ladle of chicken broth, put a lid on top and steam the squash on high heat until it's tender crisp. Then, once the barley is soft to the tooth, add the butternut squash and liquid to the barley and then fold the crispy bacon in and it's good to go. Serve with grated parmesan cheese. HINTS For a colorful green touch, add some chopped spinach or kale to the pan with the butternut squash and steam that at the same time as the squash.  |
| The Fool-Proof Playdough <b>Recipe</b> - The Homeschool Village Posted: 15 Oct 2013 02:32 AM PDT It took me 4 years to find a Playdough recipe that worked perfectly every time. Some were too sticky, some were too dry, many just never became anything even close to Playdough! It can be frustrating if you just want to make some lovely home-made dough for your children to play with! Here is the best, most fool-proof recipe I've ever found. It comes from a fantastic sensory book called Ooey Gooey Tooey by Lisa Murphy. It stays fresh for months if kept in a plastic container or Zip-lock!
Ingredients:3 cups flour 1 1/2 cups salt 6 tsp cream of tartar 6 TBS oil (I use olive) 1 packet of drink mix of your choice (ie: Kool-Aid) Make it:Using a mixer or a large spoon, mix all ingredients together in a bowl until smooth. Transfer to a large pot and cook over medium heat until it forms a ball, stirring constantly. Remove from heat, knead. Store in an air tight container. Enjoy! CassandraCassandra is married to Wesley, and together they home educate three children who humble and amaze them daily. She is passionate about sharing authentic faith, and the freedom and purpose that come through Christ. Her heart is renewed by tall trees, a rushing river and an upward gaze. She shares love notes from the unplugged path at TheUnpluggedFamily.com. Follow Me: |
| <b>Recipe</b>: Marinated Goat Cheese Posted: 15 Oct 2013 02:32 AM PDT September 27th was the kick off to Epcot Food and Wine and I am happy to say that I was the first person to be on stage and headline the festival in a "Kitchen Memories" dinner. I started with this dish as part of a menu for 4-6. My childhood on the farm, where we raised much of our food, inspired this recipe. I learned the ABCs of food during my formative years during which I experience food from seed to table. I learned to plant, pick, process, and pickle at an early age. Having an abundance of jams, preserves, and pickled products is special to me because they speak to hot summer days spent preserving crops with my mother and sister. Each year we hoped to beat previous years' preserving records, and in fact, last year was a record year with my sister canning and freezing more than 800 quarts of produce. The marinated cheese served in canning jars is a celebration of that record year and a toast to successful canning years to come!  A Farm House Cheese Board with Marinated Goat Cheese, Bourbon Bacon Jam, and Pickled Spring Onions Prep Time: 15 minutes Ingredients1 (6-ounce) Goat Cheese Log 4, 4-ounce canning jars for service DirectionsCut goat cheese log into 4 equal pieces; form into balls. Pack all the 4 balls into separate sterilized canning jars. In bowl whisk remaining ingredients until thoroughly incorporated. Divide mixture between jars insuring that spices are evenly dispersed and a sprig of fresh tarragon is in each jar. Seal jars, refrigerate until chilled, from 4 hours up to 3 days. Serve as component to cheese boards, salads, and sides. Tonda's Tips: Cut olive oil if storing Join Emily at The Walt Disney World Resort on Sunday October 20th at 3pm – "Disney Gets the Dish on Celebrating and Cooking with Wine!" Learn how to taste and pair wines, while exploring the art of cooking with wine. Then get rad as Emily takes the classic PB&J sandwich, and reinvents it as a cool Peanut Butter and Wine Jelly Snow Cone. Culinary Demonstrations will take place in the Festival Center at Epcot Theme Park – $14 per person. |
| Fullerton Arboretum shares composting <b>recipe</b> Posted: 15 Oct 2013 02:09 AM PDT  JESSICA PINEDA / DAILY TITAN Jonathan Duffy Davis, staff biologist at the Arboretum, decomposed the taboo of city horticulture Saturday through the first installment of his three part composting series. Composting is controlled fertilizer production using small to large spaces and common biodegradable materials found in and outside of a household. The first class focused on slow composting: a socially, ecologically and economically oriented pastime perfect for the first-time composter. "I like to refer to it as casual composting," Davis said. "You have something from the kitchen and you're just going to walk by your composter and you're going to drop it in." Simply toss biodegradable waste into a yard pile with a few manipulations and voilà, "the result is a rich, dark earthy-smelling organic matter called humus or compost," Davis said. A hard plastic composting bin is recommended by composters, but not absolutely necessary, Davis said. The bin is used to start and contain a collection of decomposing materials. Residents of Fullerton, Brea, Santa Ana and Orange who attend any one of the three composting classes will receive a discount voucher toward their own composting bin. However Davis said he believes that the process should be free and only require four influences: airflow, micro and macroorganisms, biodegradable material and H2O. When starting a compost pile Davis said it is encouraged to create a chimney effect foundation. Sturdy plant stems and wooden palettes are good examples for this base because it lifts the pile slightly off the ground, enabling aeration. Additionally, Davis emphasizes the importance of introducing oxygen by periodically prodding, stirring and poking holes into the pile. A pamphlet handed out at the event stated that a good compost pile acts as a microbiological farm where bacteria, fungi and larger organisms, break down the rubbish and translate it into compost. The biodegradable ingredients utilized in composting are categorized as either green or brown materials. Greens are nitrogen-rich substances such as grass clippings, garden trimmings, herbivorous droppings, eggshells, vegetable scraps and coffee grounds plus filter. Browns are carbon-rich, nitrogen-poor materials including wood chips, dry leaves, shredded newspapers with soy-based ink, dryer lint, straw and hay — like the ones seen as doorstep decorations throughout the fall season. Larger materials need to be shredded and dispersed because the pile needs to be coarse with a balanced composition roughly measuring half green and half brown. The diversity of materials within the two categories must also be extensive. Adding a plethora of homogeneous and uncut material is detrimental to the pile and its timely decomposition, according to the pamphlet. The pile should have a wrung out sponge feel to it, Davis said. Moisten the ingredients with water as the pile begins to build. Add rubbish, moisten, add more rubbish and moisten again. Do not oversaturate. This slow composting method will reveal compost product ready for harvest within some months to a year, according to the pamphlet. Next Saturday, Davis will pioneer the perfect pile in his advanced class on how to yield compost at a more efficient rate. His final class will introduce worm composting. The Arboretum is a resource unlike anything else on campus, Evelyn Brown, Arboretum education manager, said. It hosts an array of sustainability classes that encourage and teach self-reliance, environmental awareness and involvement with a horticulture, Brown said. |
| <b>Recipe</b>: Turmeric dumplings in pu'er tea Posted: 15 Oct 2013 02:00 AM PDT
Traditional Chinese Medicine (TCM) often tastes horrible, especially when a prescription is simply a number of ground ingredients boiled in water. The good people at website Soundinner have embarked on a culinary experiment to change that. Their project, dubbed food3.5, incorporates local yunnanese ingredients with the use of TCM. The properties of these ingredients are valued following ancient Taoist and Indian Ayurveda traditions. The recipe below makes use of pu'er tea, Sichuan peppercorns and turmeric. Fermented black tea from southern Yunnan is utilized for its cholesterol-lowering properties. Peppercorns, according to TCM, help "release humidity from the bones" and are thus valued as a remedy for arthritis. Traditionally turmeric has been used for its anti-cancer attributes and also for helping to keep the skin from drying during seasonal weather changes. IngredientsFor the dough:2 tablespoons dried turmeric For the filling:250 grams green beans 4 grams pu'er tea
MethodStart by preparing the dough for the dumplings. Mix together flour and turmeric in a bowl. Break the egg into the middle of the mixture and stir vigorously until you have a stiff dough with a noticeable yellow tint. Wrap the dough in plastic wrap and place it in the fridge overnight to rest. For the filling of the dumplings cook the beans in boiling, salted water for eight to ten minutes. When cooked, set aside one tablespoon of cooking water and drain the rest. In a food processor, grind the beans with the spoonful of cooking and olive oil. This can also be done with a hand mixer. Add salt and the numbing Sichuan peppercorns to enrich the flavor. Place a tea towel or sheet of cheesecloth over a colander and transfer the bean mixture into it. Twist the tea towel and squeeze tightly to strain out any residual water. When finished, place the beans in a bowl in the fridge. The following day, roll out the dough as thinly as possible and cut into 7.5-centimeter rounds. Using a pastry bag add the filling, or alternately spoon in the beans. Close the dumplings by folding over and pinching the edges together. Cook the dumplings in salted, boiling water for three to four minutes. While doing this, prepare the pu'er tea, making sure not to steep for longer than four minutes — already a very long infusion time! Drain the water, place the dumplings in a soup bowl and serve, pouring the tea over the dumplings directly from the pot. Enjoy! Top image: Soundinner |
| <b>Recipe</b>: Viva Strawberry & Chocolate Ganache roulade Posted: 15 Oct 2013 01:49 AM PDT by Lucy Miller 15th October 2013 09:16:01 In celebration of London Chocolate Week...
Cooking time: 30 minutes Decoration: 30 minutes You will need: 150g Viva Strawberries + extra for decoration 4 eggs separated 2 tbsp heaped of cocoa powder & extra for dusting 100g unrefined caster sugar Pinch of cream of tartar For the ganache and decoration: 250g plain chocolate, broken up 15g butter, softened 380ml double cream icing sugar to dust What to do: 1. Preheat the oven to 200C\180C Fan\Gas Mark 6. Butter a 32cm x 23cm swiss roll tin and line with greaseproof paper. 2. Whisk the egg yolks until they are thick and creamy then slowly beat in the cocoa powder and half of the sugar. 3. In a separate bowl, with clean whisks, beat the egg whites until they form soft peaks then gradually add the remaining sugar mixed with the cream of tartar. 4. Beat a spoonful of the egg white mix into the yolks to loosen, then gently fold the yolk mixture into the whites with a metal spoon until well combined. 5. Pour into the prepared tin making sure it's spread into the corners and bake for 15 minutes until it's cooked through and springs back when you gently touch the centre 6. Cool for 5 minutes then turn out onto a large sheet of greaseproof paper dusted with cocoa powder. Gently peel off the grease proof paper it was cooked in, then roll it up in the new paper and leave it to cool on a wire rack. 7. Put the chocolate and butter in a mixing bowl. Heat the cream in a pan until almost boiling, then pour over the chocolate. 8. Stir until smooth then chill in the fridge for 10 minutes until it firms up. 9. Chop half of the strawberries into small pieces and stir into half the ganache. 10. Unroll the sponge, spread with the strawberry ganache. Slice the remaining strawberries and spread them in a layer on top of the ganache. 11. Re-roll the cake carefully so you don't squeeze the filling out. Don't worry if it cracks. 12. Spread the remaining ganache over the cake and top with some additional strawberry slices, dust with a little icing sugar to serve.    Want DJ BBQ to cook up some delicious street food on your campus? Recipe: Viva Strawberry & Chocolate Ganache roulade New Band of The Day: Demons of Ruby Mae London Film Festival Review: Labor Day Win the chance to blog for CrossCountry Trains Whitney Port: How to shop for AW13 key pieces on a budget Hear This: Fat Freddy's Drop - Mother Mother Energy Shisha: better for you than energy drinks? Would you let a drunken friend drive you home? Interview: Tom Hanks Hear This: New Tru Thoughts compilation Review: Bastille @ Portsmouth Guildhall (09/10/2013) Recipe: Viva Strawberry & Chocolate Ganache roulade The Girls' Network on teenage girls and the gender gap Goodbye Mark Darcy! 15 other fictional deaths that we still mourn today 7 out of 10 young people experience cyber bullying, says Ditch the Label Sex education is failing, says teen book author Cocktail Recipe: Sweet Eve Strawberry, Prosecco, Campari and Elderflower Cocktail Moved away for uni? Brighten up your new home with these student living essentials How cost-effective are the charities you support? Innovative organisation Giving What We Can investigates Baking on a budget: Chewy Chocolate Chip Cookies Caffeine: The Student Oxygen? |
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