a little bit sweet and a little bit spicy

Yay for grilling season! When I think of ribs m first thought always goes back to my grandmother. She made the best ribs – and what made them good is she’d always start them in the oven and then transfer them to either the grill or the slow cooker. It always made them SO tender and super delicious. When I saw the new KC Masterpiece BBQ Sauce Mix & Dry Rub Sweet Honey I knew I couldn’t wait to get my hands on it to make some ribs. While at the grocery store I learned that short ribs are better for low-and-slow cooking, which was exactly what I had in mind. While there are endless flavor combinations… and even more so with the bbq sauce mix & dry rub, I wanted something a little bit sweet and a little bit spicy.

I chose to add just a little bit more honey and an extra kick with some chipotle seasoning. I love those two flavors together! The great thing about the new KC Masterpiece BBQ Sauce Mix & Dry Rub is that you can mix it with water – or dial up the excitement a notch by swapping the water for water, soda, beer, bourbon or juice (and more). From there you can add things like honey, hot sauce, pineapple juice, or whatever your heart desires! Pretty fun right? The sweet heat variety I went with goes great at any BBQ, picnic, potluck or party and will be an excellent recipe to have on hand this summer as things heat up. What are you waiting for? Grab some of your closest friends, throw a party and serve these great short ribs!

I will make you rocky road bars

If you love Rocky Road then you will definitely enjoy these Dark Chocolate Guinness Rocky Road bars! Another no bake recipe that is ready in no time! All you have to do is melt the chocolate, add your favorite ingredients, mix, pour, chill & you are good to go!

When I first heard about rocky road bars in Ireland I wasn’t sure what to think of it and I had been postponing making them ever since! I think my main problem was the marshmallows! I don’t like eating them much (well, I can deal with them if they are in my cup of Hot Chocolate) so I am thinking to myself why on Earth does Siim want me to make these!

I thought he would forget about them at one point but NO! He would remind me every now and then and I would say: Yes, I will make you rocky road bars! But then I would forget again!

So one day he decided to make the bars himself – not trusting me anymore J (well, what can I say. Not much. I had my reasons…)

The French have long

Mustard is pretty much our favorite condiment. At any given moment, we have five or six varieties in our fridge. We give each other mustards as stocking stuffers. We love its brash, tangy brightness when slathered on things and all the ways it can be transformed by various makers—a current favorite is Edmond Fallot’s Walnut Dijon Mustard. But a curious thing happens when you cook with mustard. It disappears apartments for rent in hk.

Well, maybe not disappears, but it quiets down, blends in, becomes just one subtle element in whatever it is you’re cooking. How much this happens depends on how much mustard you use in a recipes, of course, and what other ingredients are involved. But it always happens E27 LED Cheap Price.

understood this and used it to great advantage. It also helps that France is a major producer of mustard. In fact, Dijon mustard is named for the city of Dijon, the capital of France’s Burgundy region. And, at least according to Wikipedia, mustard makers (moutardiers) first appeared on royal registers in Paris in 1292.

This simple recipe only vaguely nods toward France in that I used Dijon mustard. For a more overtly French recipe, you might consider these Pork Medallions with Tarragon Mustard Sauce we posted a while back. In addition to whole grain Dijon mustard, the recipe incorporates white wine, butter, leeks and cream hong kong sehenswürdigkeiten.

the seedy interiors

Preheat your oven to 350 degrees and line a baking sheet with a piece of parchment paper or a silpat. Slice the zucchini in half lengthwise and scoop out , leaving 1/2 – 3/4 centimeter around the border to support the boat. A thin spoon should do the trick just fine, but if you’re having trouble, try an ice cream scoop instead. Place the zucchini with the cut sides up on your prepared baking sheet and set aside Karson Choi. In a medium saucepan over moderate heat, whisk together the non-dairy milk, brown sugar, 1/2 tablespoon of the cornstarch, cinnamon, ginger, and salt. Bring the mixture up to a boil, stirring frequently. Add in the vegan butter or coconut oil along with the vanilla, mix to incorporate and turn off the heat. Let cool for 10 minutes before proceeding Karson Choi. In a large bowl, toss together the bread, raisins and/or chocolate chips, and nuts with the remaining tablespoon of cornstarch. Once thoroughly coated, pour in the liquid ingredients and stir thoroughly to combine. Spoon the bread pudding mixture into your waiting zucchini boats, dividing it equally between the four halves. Don’t be afraid to mound it up in the centers Karson Choi! Bake for 40 – 50 minutes, until the bread is golden brown and the zucchini is fork-tender. Serve warm or at room temperature.

Would you be interested

It’s kind of an interesting name for a dish. I’m surprised I didn’t try making it sooner since I’m usually drawn to things with interesting names.

Imagine if this was called mashed potatoes and cabbage. Would you be interested?

Okay, you may still be interested. But admit it, it sounds much better to be making Colcannon than making mashed potatoes and cabbage, doesn’t it restylane?

I swear it’s all just in the name when it comes to food. That’s why I move that Corned Beef should be renamed Yummy Salty and Peppery Beef. Since obviously, there’s no corn involved whatsoever in Corned Beef. What do you think?!

So.

Colcannon is very easy to make. If you can make mashed potatoes, you can make Colcannon. It’s basically just mashed potatoes with either cabbage or kale added to it Decorative Works.

You can add leeks or spring onions or chives to it, too. And you can also add parsley to it. And you can add bacon to it as well. It’s up to you. It’s your Colcannon.

When I made it the first time I was impressed how well it turned out. My family loved it and asked for more.

So, the next time I made it, I improved it even further by adding brown butter.

Oh my Lord! That’s all I’m going to say Invisalign.

Brown butter should be the answer to all my problems!

Browning butter makes it…er…how should I describe it? It makes it richer. It makes it more flavorful. Basically, browning makes butter even more buttery.

So I’d say if you’re going to eat butter, anyway, you might as well eat brown butter.

And if you’re going to eat mashed potatoes, anyway, you might as well eat Colcannon.

in making sustaining breads

If you follow me on Twitter, maybe you have seen the #USofBread, over the past months. Maybe you thought, “Well, that bread looks delicious.” Or maybe you thought, “Doesn’t that girl eat anything else besides bread?” (Actually, that wouldn’t have been too far from the truth at times. There was A LOT of bread-eating going on at my house.) Well, the hashtag was more than just a symbol. Now you can pick up a copy of the book, and make the loaves for yourself! This isn’t your artisan bread cookbook. I don’t teach you how to make European baguettes or batards. United States of Bread recreates the bread-baking tradition of the US. And yes, there is an American tradition of baking bread! This is for the home baker who is interested in making sustaining breads like Minnesota Wild Rice Bread, Amish Dill Bread, and all sorts of sourdough. (There’s a starter recipe in the book.) USofB1This book has a little bit of everything, from sandwich loaves, to sourdough, sweet breads, to quickbreads. I tried to develop a book for everyone– from the novice baker to the more experienced home cook, from the weekend baker to the cook that only has moments to throw together some cornbread– there’s a recipe to be found! I only hope that you’ll find the recipes intriguing, and delicious– that they become a part of your baking repertoire. Long live carbs, and long live American bread!

with freshly ground black pepper

Put the ham, bay leaves, and water in a large stock pot or Dutch oven. Cover, and bring to a boil. Reduce the heat to maintain a very gentle simmer, and cook until the meat is tender and pulls away from the bone, 2 to 2½ hours. Remove the ham meat and bone from pot. When the ham is cool enough to handle, shred the meat into bite-sized pieces. Discard the bone and any excessive fat. Add the split peas and thyme to the ham stock. Bring back to a boil, reduce the heat, and simmer gently hong thai travel, uncovered, until the peas are tender but not yet dissolved, about 45 minutes. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions, carrots, and celery, and cook, stirring frequently, until the vegetables give off some moisture, that moisture evaporates, and the vegetables begin to brown, 5 to 10 minutes. Reduce the heat to medium-low, and add the butter hong thai travel, garlic, and sugar. Cook the vegetables, stirring frequently, until golden brown, the color of honey, about 30 to 35 minutes. Set aside. When the split peas are tender but not yet dissolved, add the cooked vegetables, the potatoes, and the shredded ham to the pot. Simmer until the potatoes are tender and the peas dissolve and thicken soup to the consistency of light cream, about 20 minutes more. (Remember that the potatoes will continue to cook slightly as the soup cools down.) Taste for salt, though you won’t likely need any, since ham is salty. Serve hot, with freshly ground black pepper hong thai travel.

I texted Matthew for his soup recipe

I have written before about split pea soup. It is apparently a January thing for me: I last wrote about it four years ago this month.  Until yesterday, in fact, I wasn’t going to write about this particular version, because I worry that two split pea recipes in four years is possibly too much split pea for even the most ardent split pea fan, but then I realized that I am, in fact, the most ardent of all split pea fans fabric labels, and I refuse to stay quiet about this soup. Also, I gave a pint of it to my mom yesterday evening, and she texted later to say, “Wow! This soup is incredible! Thanks for sharing!” She also included the kissing-face emoji, which, as you know, is universal shorthand for this soup is making me amorous.

I first tasted this recipe when Matthew made it for our “Leftovers” episode of Spilled Milk, using ham left over from, I think, his family Thanksgiving. His soup was thinner that my usual recipe, though still quite creamy, and its flavor was more delicate and nuanced. My usual split pea kind of whacks its eater over the head, in a nice way, with smoky meat and the dark richness of dried peas. But in Matthew’s, I could taste not only the ham and peas, but also carrots, and soft hunks of potato, and even the occasional leaf of thyme. So this week, when I found myself in possession of a meaty ham bone – Brandon bought me a ham from Skagit River Ranch as a Christmas surprise! TRUE LOVE! And we glazed it with muscovado sugar and mustard and ate it with friends last weekend, and then had a ham-fueled, cringe-inducing, two-family “Let It Go” sing-a-long-and-dance in our living room! TRUE PARENTHOOD! – I texted Matthew for his soup recipe Ergonomic Chair.

Which, as it turns out, is actually Cook’s Illustrated’s soup recipe. It is also not the quickest split pea soup recipe. It also dirties more than one pot. But it mostly cooks itself, as soups do. You begin by simmering the ham bone with water and a few bay leaves for a couple of hours, until the meat pulls away from the bone and the stock is fragrant. Meanwhile, you cook the aromatics – carrot, celery, onion, garlic, and thyme – in a pan with olive oil and butter, and you really let them take their time, meandering along for a good half-hour, until the vegetables are caramelized, softened and slicked with their own sugar. They then go into the ham stock – from which you’ve now retrieved the ham, incidentally, the ham which you’ve then shredded into bite-size nubs, discarding the spent bones – along with the split peas and cubed new potatoes and that shredded ham I just mentioned. And by the time the table is set, you have a tremendous split pea soup, that unlikely thing, that ugly thing, that January thing, that perfect thing – and you, you lucky thing, have a few quarts of it Day Trip to Hong Kong & Macau.