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Hell Yes!: Thanks to Bon Appetit, We Now Have Doritos Bread
Nov 17, 10:30PM
Americans can judge the worth of their society based off how many different things they can make with Doritos. Doritos, for NOT AMERICANS and people whose parents raised them on Whole Foods kale snaps, are flavor-coated tortilla chips made by Frito-Lay, the snack manufacturing arm of PepsiCo, and have somehow found their way into pasta sauce and buttressing Taco Bell's slop.
But those recipes and culinary ideas were all a means to an ends, which is Doritos bread or "bread that is made from Doritos." Andy Rappoport, who is the brother of Bon Appetit's EIC, Adam, cooked up this #based recipe because he wanted to pair "man's most basic sustenance" with something incredibly processed and addictive, which had to be Doritos because we don't think making meth bread would be such a good idea.
Watch the video above where Rappoport makes Doritos bread, because seeing is believing and there are some awesome AMURRRICA guitar riffs and licks. All of the Internet's hyperbolic blog-writing was probably saved for this moment, when we conquered world hunger and stoner munchies at the same damn time, because THIS gives us all of the feels #SoBlessed.
Bon Appetit's recipe for both the bread and Doritos butter can be found here.
Serendipity: Date Nut Recipe and Brunch with Jacques
Nov 17, 9:42PM
You may call him Jack. I do. We used to love to go out for brunch but rarely do anymore. There is usually too much food and so often it is not wonderful or not what we should be eating.
I have been quite enthralled with idea of baked eggs - perhaps with spinach. So Google was consulted and there was a recipe for Baked Eggs with Spinach and Tomato from the Daily Meal. It was not loaded with butter or cream (sadly) but actually quite healthy for our Sunday Brunch at home.
The tomatoes and shallots and garlic cook slowly until tomato skins can be peeled off. We cooked the spinach ahead and divided between two au gratin pans.
And off they went to be baked for about 10 minutes.
Jacques, I mean Jack, sprinkled them with shaved parmesan and pepper. Fruit cup and an English muffin completed the meal.
A nice way to start a beautiful day.
Gram's Date and Nut Bread
1 ½ cups boiling water
8 ounce dates chopped
1 ½ cups sugar
2 T butter, melted
1 egg, slightly beaten
2 t baking soda
3 cups flour
¼ t salt
1 t vanilla
1 cup chopped walnuts
Pour water over dates and let the mixture cool. Cream sugar and butter. Add egg and mix. Dissolve baking soda in dates and water mixture. Add this mixture, flour, salt and vanilla. Stir in chopped nuts. Bake in a preheated 350 degree oven for 60 minutes. Makes 2 loaves.
I make 4 smaller loaves and bake for about 45-50 minutes. Test center with cake tester for doneness.
Sourdough Mushroom Stuffing Recipe for Thanksgiving (+ a ...
Nov 17, 9:03PM
Thank you to Gooseberry Patch for providing a review copy of their "Hometown Harvest" cookbook so that I could share this stuffing recipe with you. All words and opinions are my own.
Growing up, Thanksgiving was always held at my maternal grandparents' house. My grandparents, my great-grandmother, my parents and brothers, my aunt and uncle and their kids, plus any significant others or other guests would all end up split between their kitchen and dining room to share a meal. The food options were endless and not only was there no chance of anyone going hungry, most of the time there were enough leftovers sent home with each family to provide meals for three or four days.
Since starting a family of my own, Thanksgivings are now most often split between my husband's Aunt's house and our place. Depending on the location the items that I need to make can vary. This year, for example, we're guests instead of hosts, so we'll be bringing an appetizer, a side, and a dessert.
Sourdough Mushroom Stuffing Recipe
When I saw this recipe in the Gooseberry Patch "Hometown Harvest" cookbook, I knew I wanted to give it a test run as a possible Thanksgiving side. It was submitted by a fellow Kentuckian – Leah Dodson – and it combined sourdough bread and mushrooms, two foods we love. Having now had the opportunity to give it a try, I can say that it's definitely a keeper.
Sourdough Mushroom Stuffing
- 3 T butter, divided
- 1 lb. wild or white mushrooms, sliced
- 3 C celery, chopped
- 2 C onion, finely chopped
- 1 lb loaf sourdough bread, cubed
- 1.5 C low-sodium chicken broth
- ½ C fresh flat-leaf parsley, chopped
- 1 T fresh thyme, chopped
- 1 T fresh sage, chopped
- 1 tsp. fresh rosemary, chopped
- 2 tsp. salt
- 1 tstp. pepper
- Preheat oven to 350.
- Coat a 3 quart casserole dish with one tablespoon of butter; set aside.
- Melt remaining butter in a large saucepan over medium-high heat. Add mushroom sand saute for 10 minutes.
- Add celery and onion; saute for an additional 10 minutes. Remove from heat.
- Add remaining ingredients and toss to combine.
- Spoon mixture into casserole dish; cover with aluminum foil and bake for 45 minutes.
- Remove foil and bake an additional 20 minutes, or until golden.
3.2.1255
The "Hometown Harvest" cookbook is packed with a number of fall-inspired recipes. Broken into 6 chapters – Hometown Pancake Breakfast, Church Social Soup Supper, Thanksgiving Dinner to Remember, Game Day Get-Together, Pumpkin Patch Sweets, Slow-Cooker Potluck Pleasers, and Over the River & Through the Woods – you'll be sure to find the perfect recipe for every occasion. The Harvest Hot White Chocolate recipe may be my next selection, as it's been uncommonly cold here lately.
Gooseberry Patch and I would like to provide one winner with their own copy of "Hometown Harvest." To enter, simply fill out the Rafflecopter form below. Giveaway is open to US & Canadian residents age 18+ at the time of entry and will close at midnight EST on November 30th. Good luck!
About Liza
Liza is a mom and wife living in Louisville whose family includes a toddler, high school junior, and college junior. When she's not doing the Pocoyo dance with her toddler she is either trying out new recipes and craft projects discovered on Pinterest, planning new adventures for her family, shopping on Amazon, or dreaming about Disney.The Kitchen Witch: Herb and Cheese Pie Crust Recipe
Nov 17, 8:20PM
 |
| Look how flaky and amazing this crust is! |
If you haven't paid me a visit there, you really must!
In the meantime, the following recipe is going to change your pastry making life! It includes the addition of my trademark Lemon Herb Salt -and if you haven't made that yet I may just have to cast a spell on you because it truly is
Just.
That.
Fabulous.
I make up big batches of it over the holidays to give away as gifts and it will honestly enhance all of your savoury recipes including this one for Herb and Cheese pie crust!
Visit the printable recipe here: Herb and Cheese Pie Crust
Pie Crust Recipe
Prep Time: 80 Minutes
Bake Time: 35-40 minutes
Yield: Makes 6 single pie crusts
Ingredients
- 5 1/12 cups all-purpose flour
- 1 1/4 teaspoon lemon herb salt. Recipe for Lemon Herb Salt HERE
- 1 lb cold lard, or cold unsalted butter, cut into small pieces
- 1/4 cup fresh grated Parmesan cheese or extra sharp cheddar
- 1 tablespoon white vinegar
- 1 extra large egg
- 1 cup ice cold water
- Combine the flour and salt in a large bowl.
- Sprinkle in the cheese and mix well with the flour and salt.
- Cut in the lard or butter using a pastry cutter, a Kitchen aide or your fingers (I like to use my hands to make pastry) until the mixture resembles coarse meal.
- Whisk the vinegar and egg in a liquid measuring cup and add enough ice water to make 1 cup. Mix the liquid into the crumbled flour, cheese, and butter mixture with a fork, Kitchen aide or your hands a little at a time until well combined and the dough is easy to work with. I always use the full amount of liquid.
- Transfer to a clean work surface, and gently press to bring the dough together.
- Divide the dough into 6 equal parts.
- Shape each into a ball, flatten into a small round disc and wrap in plastic.
- Chill for at least 1 hour before rolling out or place the wrapped discs in a freezer bag and freeze.
- When ready to use, roll out disc on a lightly floured surface to 1/8" thickness, place in a pie plate or cut to for tart shells and bake as per your recipe instructions.
***
Author:
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.
Holiday Cookie Bake-Off: Enter now; try 'strike-breaker' cookies
Nov 17, 8:03PM
Have you submitted your recipe yet? Entries are now open for the fourth annual Los Angeles Times Holiday Cookie Bake-Off. Think you've got the best holiday cookies ever?
Curious about the competition? Check out these butterscotch nut bars (also known as "strike-breaker" cookies) from Geraldine Knatz of Long Beach. She writes:
"This cookie is not something handed down for generations and brought from the old country, but it does have a story. Actually, these are so great they don't need a story. It is the cookie that I baked the most for employees as director of the Port of Los Angeles. It was always a hit. It's great for mailing, and I even sent some to our port employees who were called up for service in Iraq or Afghanistan. It's a great one to mail to service people. Last December, when the Office Clerical Unit (OCU) went on strike, closing some of the Port of Los Angeles terminals, we allowed labor and management to use our facility at Banning's Landing for the negotiations.
"One morning, I brought over about 5 pounds of these cookies. As I learned later, they wound up with labor not management. When Mayor Villaraigosa and I went into the negotiations to talk to the mostly women negotiating team, a few ladies asked me for the recipe. I remember teasing them ... well this might have to be a contract deal point." A deal was struck by the next morning and since then, I have called them my 'strike-breaker' cookies."
RECIPES: Check out our past Holiday Bake-Off finalists and more in our new California Cookbook
Think you can do better? Well, don't just sit there. Show us. Through our Facebook page, enter our fourth annual Los Angeles Times Holiday Cookie Bake-off. Entries must be submitted by Nov. 19 at midnight.
Go to our Facebook page and submit your cookie recipe, along with a short essay about why your cookie is such a holiday favorite. Include a photo if you can; voters will want to see proof.
Every year, we get hundreds of entries and thousands of votes cast, so get your recipes up quickly.
You, the readers, will vote online for your favorites. Voting ends at midnight Dec. 2, then we'll test and taste the top 50 vote-getters at Le Cordon Bleu cooking school in Pasadena to come up with the 10 we like best.
We'll take top vote-getters and try out the cookies in The Times Test Kitchen. The finalists will be invited to the Los Angeles Times for a tour of the Test Kitchen, and will be photographed and featured in a Saturday section article during the holidays.
ALSO:
Mac 'n' cheese recipes galore!
Behind the scenes at the Test KitchenThanksgiving by Emeril: Wild Rice, Sausage and Apple Stuffing ...
Nov 17, 7:30PM
This Thanksgiving I'm getting some help from the pros.
Find more celebrity Thanksgiving recipes from your favorite chefs - Emeril, Mario Batali, Robert Irvine and Buddy Valastro - at lehighvalleylive.com/cooking.
Plus you'll find more delicious stories, recipes and photos from our partners, including tips on turkey carving and meal planning for a crowd.Wild Rice, Sausage, and Apple Stuffing
Ingredients:
- 1 cup wild rice
- 3 cups water
- 1 1/2 teaspoons kosher salt
- 2 Tablespoons unsalted butter
- 1 medium onion, chopped
- 1 cooking apple, such as a Golden Delicious, Gravenstein, or Rome, peeled, cored, and chopped
- 2 ribs celery with leaves, chopped
- 2 cloves garlic, chopped
- 1 Tablespoon minced fresh thyme leaves
- Pinch ground mace or nutmeg
- Freshly ground black pepper
- 1/2 pound fresh Italian-style turkey or pork sausage, casings removed
- 1/2 cup lightly toasted pecan pieces
- 1/4 cup chopped fresh flat-leaf parsley
Directions:
Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Cooking time may vary depending on the brand of rice used.) Drain and set aside.
Preheat the oven to 325 degrees.
Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.) Turn mixture into a baking dish, cover with aluminum foil, and bake until heated through, 25 to 30 minutes.
Yield: 8 servings (based on 2/3 cup per serving)
Source:Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, Inc.If at any time you'd like to stop receiving these messages, just send an email to fulltextrssfeed_com_www_google_com_alerts_feeds_08265159762519898652_9204458329824401318+unsubscribe-ballom.master.master=blogger.com@mail.feed2email.net.
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