My father, being of the solid German stock that he is, is naturally a connoisseur of all things potato. In particular he loves nothing more than very crispy shredded hash browns for breakfast with his eggs. Now, there are many ways of frying up potatoes for breakfast, and I think we do all of them.
But the shredded variety of hash browns holds a special place in his heart (mine too!) and for that reason he has mastered the way to make them extra crispy. He explained his approach to me one day, while my mother was in the room and couldn’t help but overhearing:
Looking for an easy way to prepare beef brisket and still impress your friends? This is it! What’s crazy is how good it is given how ridiculously easy it is to make. All you do is mix together some barbecue sauce, soy sauce, and water, slather the brisket with the sauce, wrap it in aluminum foil and bake it for several hours, until it’s falling apart tender.
This post is part of a compensated campaign with Nestlé El Mejor Nido. All opinions and the recipe here are my own.
Of course, no holiday celebration is complete without one of your tías bringing her fanciest gelatina, right? My favorite kind of are the ones with colorful layers!
I was making a list of Easter dessert ideas the other day to bring to my aunt’s house for our family’s celebration and I decided to check out ElMejorNido.com for some inspiration. I love that I can save, organize and rate recipes, as well as make shopping lists and get recipes and special offers delivered my inbox every month. I came across some great ideas and recipes for making gelatinas that sparked a memory.
When I was a little girl, I remember my mom making a unique gelatin mold for Easter in the shape of Easter eggs with a special mold. The secret to the most vibrant, intensely colored layers is adding sweetened condensed milk, which also makes the gelatin opaque.
RELATED RECIPE: Mangonadas
Recently, one of my aunts surprised me by gifting me the same egg-shaped gelatin mold that I used to make these treats with my mom as a kid. Apparently, my mom had loaned it to my aunt when my cousin was still little, and she’s had the gelatin mold in her cabinet ever since. I was so excited to recreate this childhood memory!
The color and flavor combination you choose is up to you, but I like to use no more than three flavors so it’s not an overload and you can actually taste the flavor of each layer. In this recipe, I’ve used raspberry, strawberry and mango-flavored gelatin.
Prep Time: 1 hour
Cook Time: 3 hours
Total Time: 4 hours
Yield: 12 gelatin eggs
Use La Lechera sweetened condensed milk to make vibrant, colorful layers in this recipe for Easter egg gelatinas
Cook time listed at three hours is the refrigeration time to allow the gelatinas to set properly before removing them from the molds.
You can make this recipe several days in advance, remove from the molds and store in the refrigerator until you're ready to serve them.
RELATED RECIPE: Carlota de limón
Clara is here to cast some perspective on that ramen noodle and Mountain Dew diet you "invented" in college, at 2am. She's 91 years old, and she's here to show us all how to cook on a budget. Read the rest
A Montana lawmaker is seeking to strengthen the state’s indecent exposure law, stopping just short of his wish to outlaw yoga pants. Rep. David Moore on Tuesday introduced House Bill 365 in the House Judiciary Committee in response to a group of naked bicyclists who rolled through Missoula in August. The proposal would expand indecent exposure law to include any nipple exposure, including men’s, and any garment that “gives the appearance or simulates” a person’s buttocks, genitals, pelvic area or female nipple. The Republican from Missoula said tight-fitting beige clothing could be considered indecent exposure under his proposal. “Yoga pants should be illegal in public anyway,” Moore said after the hearing.
I could have used this video last week when I was bedridden for a good two or three days solid.
The boys at ASAPScience have put together a rundown of the eight cold remedies that not only work but also have a verifiable scientific basis for why they do so. Chicken soup makes the cut, of course, but so do honey and garlic, and even though AirBorne is a snake oil preventative, vitamin C actually does help decrease the duration and severity of the illness that ails you.
You can start putting together your cold-buster grocery list when you watch the video AFTER THE JUMP...
One of the finest dishes ever to come out of The Silver Palate Cookbook, Chicken Marbella is chicken first marinated in oil, vinegar, capers, olives, prunes, and herbs, then baked with added brown sugar and white wine. Prunes are the distinctive ingredient in this famous dish. They’re actually used often in classical French cooking, and the Silver Palate recipe borrows heavily from the French traditional lapin aux pruneaux.
I find myself in the midst of strangers a lot, a lot - crammed onto buses, in line at a cafes, grabbing lunch at favorite spots, grocery shopping - and I can't tell you how many conversations I've overheard in the past week related to cleanses, detoxes, and diets. An unusually high number, even for January - month of fresh starts, clean slates, and focused intentions. And there seem to be two veins of conversation - the individuals excited about cleansing or fasting, and the debunkers (link, link). My immediate reaction is that you don't really need to be in one camp or the other. There might be something to inspire you in one of those programs, even if you're not going to get onboard entirely. It could be a single recipe you come to love, or a mantra you embrace. I like to look at lots of different cleanses and detoxes, because there tend to be so many positive aspects to them - I'm talking about the ones based in real, whole foods (versus supplements & powders). The menus and recipes often emphasize the power and promise of good, diverse, plant-centric ingredients, mindfully sourced. Participants end up shopping, eating, and cooking with intent - also important. And because they tend to last a week, or two, or four, they can help establish new habits. So, while extended detox stretches or diets tend not to be my thing, an overall commitment to treating your body well, in the best way you're able, is something I'm always trying to get/keep a handle on. That's a long way of saying, I find that wherever you fall on the spectrum of diets, cleanses, and detoxes, there is a lot of good content out there, particularly in January - and some of these programs can be a great source of recipes, reminders, and ideas. Beneficial, and health-promoting not just for January, but for the rest of the year as well. :) A few of the links that I've browsed this month:
- Moon Juice's Amanda Chantal Bacon does Nine Days Plant Based in Harper's Bazaar
-Shira Bocar Eat Clean Videos (audio alert)
-Whole Living Action Plan (from 2013)
I also tend to turn to my Pinterest boards if I'm in a bit of a creative or cooking funk - I love seeing what resonates with people, and there are so many great collections of recipes people pin. Lot's related to clean eating - like Kate Baxter's board, or Michele Janezic's board.
- Full Moon Feast: Also, (a book rec) Jessica Prentice's book takes you through an exploration of ancient and modern connections of our foodways to the seasons through the thirteen lunar cycles of the agrarian year. An inspired read as we think about our connections to food as we move through our own calendars.
Oh Beef Stroganoff—the ultimate comfort food! Tender strips of beef and mushrooms are first sautéed in butter, then swirled with sour cream to make a creamy sauce, and served over noodles, rice, or fries. It’s not diet food, but it will make you smile.
You will want to make stroganoff with a tender cut of beef, such as tenderloin or top sirloin. For a quick version you can use ground beef instead of beef strips. You can also substitute yogurt for sour cream and leave out the mushrooms entirely.
These are sticky. These are messy. These are the best darn chicken wings I’ve ever had. As in keep them away from me or I’ll eat them all. As in protect your wings or I’ll take them when you’re not looking. As in you’ll need more napkins because these wings really are finger-licking awesome.
We've all heard of the calming and transformational powers of meditation, but how exactly does it affect your body from a biological perspective? Does it really do anything?
ASAPScience investigates, AFTER THE JUMP...
Fortunately, just when I’ve resigned myself to thinking it’s going to be as beige and bleak going forward as the paragraph above, January — as if implicitly understanding that it’s going to have to sell itself harder — presents us with a luminous ray of tropical sunshine packaged as citrus fruit. I become obsessed. This ridiculous thing I bought five years ago as everyone around me tut-tutted that it would never earn its keep is put into overdrive as we conduct methodical studies of the pros and cons of cara-cara vs. blood orange vs. pink grapefruit vs. tangerine juice. (Spoiler: they’re all amazing.) Citrus is as good as everything else about a biting cold sleeting day is bad.
Caramelizing onions, by slowly cooking them in a little olive oil until they are richly browned, is a wonderful way to pull flavor out of the simplest of ingredients. Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful.
When we were kids, my mother used to make this Parmesan chicken dish that was so good we would fight for drippings, every last crumb. She would start with a whole chicken, remove the skin and bones (and use them for making chicken stock), and then cut the meat into small pieces. (She made “nuggets” before anyone called them that!)
Then she she would dip the pieces into melted butter, dredge them in breadcrumbs and Parmesan, and bake them.
My god were they good.
It takes a bit of hubris to describe a recipe as “perfect”, especially for a recipe such as cheesecake, for which so many have their own personal favorite. But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, Dorie Greenspan.