The moon heart in the wind
2016年10月25日星期二
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!
2016年9月22日星期四
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…)
2016年9月19日星期一
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.
2016年8月25日星期四
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.
2016年7月25日星期一
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.
2016年5月18日星期三
in making sustaining breads

2016年3月23日星期三
with freshly ground black pepper

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