Google Alert - recipe |
- Bird's Party Blog: <b>RECIPE</b>: Crunchy Chocolate Macarons with <b>...</b>
- Winter Cocktails: A Review, A <b>Recipe</b>, A Giveaway - The Flavorful <b>...</b>
- Kalyn's Kitchen®: Slow Cooker Southwestern Beef Stew <b>Recipe</b> with <b>...</b>
- Christmas <b>recipe</b>: Speculoos and Chocolate Christmas log
- Brown Sugar Toffee Cookies | Brown Sugar Cookie <b>Recipe</b> | Two <b>...</b>
- '<b>Recipes</b>' from Latah Creek pairs food, wine
| Bird's Party Blog: <b>RECIPE</b>: Crunchy Chocolate Macarons with <b>...</b> Posted: 04 Dec 2013 01:12 AM PST  Macarons are my Achilles' Heel. So until I perfect them, I'm more than happy to buy ready-made. And it was no different for my Hot Cocoa Bar on the weekend. I found these delicious chocolate macaron that had a crunchy (thin French wafers called Gravottes) topping and ganache filling, and it was so beyond delicious!!! Since I'm also an advocate for homemade, I got my baker to share his recipe just for you guys. In case you fancy having a go! ;)   This is what the wafers look like:  
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| Winter Cocktails: A Review, A <b>Recipe</b>, A Giveaway - The Flavorful <b>...</b> Posted: 04 Dec 2013 01:10 AM PST Redirect Notice The previous page is sending you to http://www.flavorfulfork.com/2013/12/winter-cocktails-review-recipe-giveaway/?utm_source=rss. If you do not want to visit that page, you can return to the previous page. | |||
| Kalyn's Kitchen®: Slow Cooker Southwestern Beef Stew <b>Recipe</b> with <b>...</b> Posted: 04 Dec 2013 01:00 AM PST
I have a couple of friends who have embraced the Paleo Diet, so I've been learning more about it. Happily, there's a lot of overlap between my South Beach Diet way of eating and Paleo, so it's not that much of a stretch for me to try to feature recipes occasionally that will work for my Paleo friends. What *can* be challenging is that everyone who does Paleo seems to have their own rules about what they can or can't eat! That's why when I redesigned my blog and added the new row of tabs to categorize the recipes by more diet types, I made a tab that says Can be Paleo. Under that tab you'll find recipes that most Paleo eaters will be able to enjoy, like this Slow Cooker Southwestern Beef Stew with Tomatoes, Olives, and Chiles. And even if you're not eating Paleo, I bet you'll still like this a lot if you like Southwestern flavors! It did take me a couple of tries to get a version of this that I felt was blog-worthy, and this final recipe is one where you can cook the meat all day while you're at work and then add the rest of the ingredients and finish the recipe when you get home, which I know is helpful for a lot of slow cooker fans. I ate this with a big dollop of sour cream, (which is definitely NOT Paleo), and it was delicious.  I started with a chuck roast, trimmed most of the fat, and cut it into cubes that were just over an inch. You'll need 1 1/2 to 2 pounds of beef cubes.  Heat a small amount of olive oil in a large frying pan and brown the beef well. Don't rush this step; it takes about 10 minutes to get it all nicely browned.   When the meat is browned well, add it to the slow cooker, add one can of beef broth (or homemade beef stock) to the pan and simmer until it's reduced (to concentrate the flavor.)   Add the browned beef, reduced beef broth, 1 cup salsa, chopped onion, ground cumin, Mexican oregano and crushed garlic to the slow cooker and let it simmer on low for 6-8 hours. (Slightly longer won't hurt.)   Drain a can of olives and cut them in half. Add the olives to the slow cooker with the diced green chiles and crushed tomatoes and cook an hour or two on high.  Serve hot, with pieces of lime to squeeze on at the table. And I do recommend the sour cream if you're not eating Paleo!  (Makes 4-6 servings; recipe created by Kalyn.) Equipment: Ingredients: Instructions: Trim the visible fat from the meat and cut into pieces just slightly over an inch across. (For South Beach Dieters, the guideline is less than 10% fat.) Heat the oil in a large heavy frying pan and brown the meat until all sides are nicely browned, about 10 minutes. Don't rush this step because browning creates flavor in the finished dish. While the meat browns chop the onion into pieces about 3/4 inch across. When the meat is well-browned add it to the slow cooker and pour the beef broth into the frying pan. Turn the heat to high and simmer, scraping up the browned bits on the bottom of the pan, until the broth has reduced by half to 3/4 cup. Add the reduced broth, chopped onion, salsa, ground cumin, Mexican oregano, and crushed garlic to the slow cooker and cook on LOW for 6-8 hours (or a little longer won't hurt.) Turn slow cooker to HIGH. Drain the olives and cut in half, and add them to the slow cooker with the diced green chiles and crushed tomatoes. Cook 1-2 hours longer. Serve the stew hot with pieces of lime to squeeze in (and sour cream if desired.) South Beach Suggestions: This recipe would be a good choice for all phases of the South Beach Diet or any other type of low-glycemic eating plan. It's also suitable for low-carb diets, and can be Paleo if you don't use the sour cream. Nutritional Information? I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. More Beef in the Slow Cooker: (Recipes from other blogs not always South Beach Diet friendly; check ingredients.) Slow Cooker Red Chile Beef ~ From Scratch to Plate Mediterranean Beef Stew with Rosemary and Balsamic Vinegar ~ Kalyn's Kitchen Slow Cooker Tex Mex Pot Roast ~ The Perfect Pantry Balsamic and Onion Pot Roast ~ Kalyn's Kitchen Slow Cooker Shredded Beef for Tacos ~ Elly Says Opa! (Want even more recipes? I find these recipes from other blogs using Food Blog Search.) Blogger Disclosure: Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon! | |||
| Christmas <b>recipe</b>: Speculoos and Chocolate Christmas log Posted: 04 Dec 2013 12:04 AM PST  I made a Chocolate and Chestnut spread Christmas log the last two years in my parents' place for Christmas and everyone loved them. This year I'm emotionally refusing to make it as I won't be with my family in France and will stay in Ireland (teary eyes). I was trying to think of a substitute for chesnut spread and while I was in Fallon and Byrne I found the most amazing spread ever: Lotus caramel spread or Speculoos spread. Speculoos are those little brown spiced biscuits that are very popular in Belgium, Germany and even France. The Lotus caramel spread is out of this world, it was the first time I tried it and I used 300g for the log and ate the rest while I was baking... all of it, with my fingers. When Mr. FFID ate the first bite he said 'Oh...WOW...mmmm...WOW...WOW...' and it went on and on. I'm not exaggerating, try it, you'll love it! Speculoos and Chocolate Christmas Log recipe (adapted from this recipe) Ingredients for the sponge: 100g flour Ingredients for the filling: 300g Lotus caramelised spread (speculoos spread) Ingredients for the icing: 50g dark chocolate 50 ml double cream 25g butter 3 Lotus biscuits (speculoos biscuits) Method Start by separating the whites and yolks of 5 eggs. In a bowl, whisk the egg yolks with 100g sugar until the mixture becomes paler. Add the flour and mix well . Next add a pinch of salt to the 5 egg whites and whisk until stiff. Fold the stiff egg whites into the mixture and then add the soft butter, mix using a spatula. Place a slightly buttered sheet of parchment paper on a Swiss roll tray and evenly pour on the mixture. Bake for 10 minutes at 180 ° C in a preheated oven until the sponge is cooked. Not too much or it will dry, it should stay quite pale. Wet a clean tea towel and lay it on a counter top. Quickly turn the sponge on the cloth, then gently peel off the parchment paper. Using the tea towel, roll the sponge nice and tight. Leave wrapped in the tea towel for around half an hour so it takes shape and cools. Unroll the sponge onto a surface covered in cling film. Using a spatula spread the Lotus caramelised spread evenly. Gently roll the log again with the filling inside, using the film so that the log is wrapped tightly. Tighten gently as needed to give the log its right shape. Set aside for a moment while you prepare the chocolate.Now put the dark chocolate, the double cream and the butter in a saucepan over a low heat. Stir regularly until melted.
Place the log on a Christmassy platter and put in the refrigerator for at least 12 hours. Remove the log from the fridge about an hour before eating. Blitz the Lotus biscuits in a blender until there's nothing but crumbs and sprinkle over the log. and decorate. Eat it like there is no tomorrow!
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| Brown Sugar Toffee Cookies | Brown Sugar Cookie <b>Recipe</b> | Two <b>...</b> Posted: 04 Dec 2013 12:01 AM PST Brown Sugar Toffee Cookiesby Two Peas on December 4, 2013 Brown Sugar Toffee Cookies-soft and chewy brown sugar cookies dotted with toffee.
Cookies make me happy. Well, most cookies, they have to be good cookies:) These Brown Sugar Toffee Cookies make me very happy because they are very good! I made a batch a few weeks ago to test them out. I wanted to see if they would be good enough to add to our Christmas cookie baking list. I have a lot of favorite cookie recipes so it's hard to decide on which recipes to bake for the holidays. I feel bad leaving cookies out, but I can't bake them all…even though I want to. There are only so many days in December. That is why I do trial baking runs to make sure the very best are chosen. There are a few cookie recipes that I HAVE to make every year: Lime Coconut Snowballs, Soft Gingersnaps, Red Velvet Cheesecake Cookies, and Chocolate Mint Chip Cookies, but I always like to add a few new cookies to the mix. Well, the Brown Sugar Toffee Cookies passed the test with flying colors. They are going on my Christmas cookie MUST bake list!
Sugar cookies usually aren't my favorite cookies. There is a time and place for them, but I don't crave them or bake them that often. I LOVE these sugar cookies though. They are not your typical sugar cookie.
I used all dark brown sugar for these sugar cookies. I also added in a little cornstarch. I wanted these cookies to be soft and chewy!
I stirred in toffee bits to make them extra special. Toffee is always a good idea! I rolled them in brown sugar before baking to give them a crackly look!
The cookies are everything I hoped they would be and MORE! They are soft, chewy, and have a nice brown sugar flavor. There is a hint of cinnamon that compliments the brown sugar. The toffee bits add a nice surprise with every bite! Brown Sugar Toffee Cookies are on our holiday baking list FOR SURE. This year and every year. Make sure you find time in December to bake these gems! Check out our 25 Days of the BEST Holiday Cookies and print your FREE Printable Holiday Gift Tags! And don't forget to enter our Canon PIXMA Photo Printer Giveaway!
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| '<b>Recipes</b>' from Latah Creek pairs food, wine Posted: 03 Dec 2013 11:52 PM PST 'Recipes By Ellena, Vol. 3' By Ellena Conway (Latah Creek Wine Cellars, $25) Quick Look: The latest in a series of recipe books by Ellena Conway, co-owner and wife of the winemaker at Latah Creek Wine Cellars, contains more than 100 of her favorite recipes. Each comes with a suggested Latah Creek wine pairing as well as author's notes. What's Inside: There's a little bit of everything in this cookbook, which features 10 sections: appetizers and beverages, soups and stews, salads, main dishes, seafood, pastas and pizzas, breads and rolls, vegetables and side dishes, breakfast and desserts … You have viewed 20 free articles or blogs allowed within a 30-day period. FREE registration is now required for uninterrupted access. Registration Required
'Recipes By Ellena, Vol. 3' By Ellena Conway (Latah Creek Wine Cellars, $25) Quick Look: The latest in a series of recipe books by Ellena Conway, co-owner and wife of the winemaker at Latah Creek Wine Cellars, contains more than 100 of her favorite recipes. Each comes with a suggested Latah Creek wine pairing as well as author's notes. What's Inside: There's a little bit of everything in this cookbook, which features 10 sections: appetizers and beverages, soups and stews, salads, main dishes, seafood, pastas and pizzas, breads and rolls, vegetables and side dishes, breakfast and desserts. Many of the recipes seem relatively easy to follow. The Southern-Style Bacon, for example, features only two ingredients: bacon and brown sugar. Cheese Eggs have three: eggs, American cheese and a splash of milk. Steak au Poivre has four: New York steak strips, cracked peppercorns, extra-virgin olive oil, and unsalted butter. Some – Pork Chops with Apples and Shallots, Natalie's Nectar Cream Sauce, Mushroom Merlot Sauce, Red Wine Reduction (starring Latah Creek Monarch Red) – feature Latah Creek wines as key ingredients. Many recipes are gluten-free; if they're not, they include notes on how to make them that way. Five come from the winery's 2012 summer sangria taste-off. For cooks short on time, here's some good news: Many recipes include or recommend particular pre-packaged foods or ingredients so you're only making part of certain dishes from scratch. There's Knorr Vegetable Recipe Mix in the Spinach Drip, Robert Rothschild Farm Raspberry Salsa in the Easy Slow-Cooker Chili and Jiffy Corn Muffin Mix in the Cornbread Pudding, for example. Buitoni's Herb Chicken Tortellini is suggested for the Ravioli or Tortellini with Brown Butter and Balsamic Vinegar. Conway tells you what she loves about each recipe. Her tone is casual and friendly, like she's confiding in an old friend. Some of her favorites are: Mussels/Clams with a Sweet Chili Twist, Ellena's Roasted Tomatoes, Ellena's Huevos Rancheros and Wine-Soaked Grape Cake. What's Not: While sections in this three-ring binder are tabbed, making it easy to flip through, there's no index or table of contents. |
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