Shared posts

18 Jan 18:15

Does Meditation Really Work? - VIDEO

by Kyler Geoffroy

Asap

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...

 

16 Jan 15:10

Salted Chicken Shreds ไก่คั่วเกลือ

by Leela
Last November marked the 6th anniversary of SheSimmers. I’ve been doing this thing for six years. And though it doesn’t feel that way to me, that’s a long time. In most relationships, this is long enough for people to feel so comfortable with each other that even certain bodily functions no longer present an issue. […]

....
15 Jan 17:00

key lime pie

by deb

key lime pie

January, as far as I’m concerned, is a pretty mediocre month. The holiday party tinsel-and-bubbly frenzy of November and December is replaced with hibernation and Netflix binges. The charming first and second snowstorms pass and the ones that follow are met with more of a really? it’s snowing again? Squarely between Christmas and mid-Winter break, it’s too early in the season to be so weary of the cold, but here I am, counting down the days until the hi/bye gloves can literally come off.

butter into graham crumbs, sugar, salt
buttery graham crumbs

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.

a neatly-pressed-in crust

... Read the rest of key lime pie on smittenkitchen.com


© smitten kitchen 2006-2012. | permalink to key lime pie | 234 comments to date | see more: Lime, Photo, Tarts/Pies

12 Jan 19:58

How to Caramelize Onions

by Elise
How to Caramelize Onions

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.

You can use onions prepared this way on top of steak, or for onion soup, tarts, pizza, or onion dip.

Continue reading "How to Caramelize Onions" »

10 Jan 22:24

Freeballingla.tumblr.com



Freeballingla.tumblr.com

09 Jan 15:30

Yeah, Because Genitals Aren't Gross

gross,banana,genitals,funny,dating

Submitted by: (via Bomchikiwoowow)

Tagged: gross , banana , genitals , funny , dating
09 Jan 16:02

Freeballingla.tumblr.com



Freeballingla.tumblr.com

08 Jan 02:23

Grilled Beef Salad~Thai Style

by Angie Tee


It's amazing how satisfying eating a plate of this delicious Thai-style Grilled Beef Salad. Prep all the salad and dressing ingredients ahead of time. When ready to serve, grill the beef to your liking, sliced, and then toss them with the salad and dressing.




Grilled Beef Salad (Thai-Style)

Ingredients

2 (About 500 to 600 grams) Pieces Sirloin Steaks
Sea Salt
Black Pepper

3 Stalks Lemongrass, thinly sliced
4 Shallots, thinly sliced
A Handful of Mint Leaves
3 to 4 Kaffir Lime Leaves, finely sliced
3 Scallions, sliced
Fresh Coriander Leaves
1 Cup Chinese Celery
1 Head Red Leaves Lettuce, torn
1 Cucumber, peeled, halved, seeded and sliced
1 Cup Small Tomatoes, quartered
¼ Cup Roasted Peanuts

Dressing
8 to 10 Bird’s Eye Chilies, chopped
2 Cloves Garlic, chopped
4 Tbsp Fish Sauce
4 Tbsp Lime Juice
2 to 3 tsp Sugar

Method

Mix all the dressing ingredients and set aside.

Season the sirloin steaks with salt and pepper.

Heat a large grill pan/skillet over high heat until hot.

Cook the sirloin steaks to your liking. Turn each steak once using a tong. Remove the steaks from the skillet, and let it rest for about 5 minutes before serving.

To make the beef salad: Slice the steak into thin strips. In a medium or large mixing bowl, add some lemongrass, shallots, mint leaves, scallions, coriander, cucumber, tomatoes, and the grilled beef. Mix in a couple tablespoon of the dressing, toss and mix well. Add some lettuce leaves on a serving plate, the beef mixture, peanuts, and garnish with mint leaves and kaffir lime leaves. Spoon some of the dressing, if desired. Serve immediately.

Serves 4


07 Jan 23:21

Baked Parmesan Chicken Nuggets

by Elise
Baked Parmesan Chicken Nuggets

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.

Continue reading "Baked Parmesan Chicken Nuggets" »

29 Dec 16:40

Freeballingla.tumblr.com Submit: freeballingla@aol.com Kik:...



Freeballingla.tumblr.com
Submit: freeballingla@aol.com
Kik: freeballingla

23 Dec 20:45

Perfect Cheesecake

by Elise
perfect-cheesecake-vertical-600

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.

Continue reading "Perfect Cheesecake" »

20 Dec 19:30

Gay Iconography: Pee-Wee's Big Holiday Adventure

by Bobby Hankinson

Peeweechristmas

If there’s a case to be made for nurture versus nature, I’d have to cop to Pee-Wee’s Playhouse Christmas Special playing at least a small role in my personal little gay development. The primetime special, initially aired December 1988, is some of the greatest — and gayest — holiday TV of all time. Now, as of this week, the special (along with the rest of the Pee-Wee’s Playhouse series) is available on Netflix to delight a whole new generation.

For a children’s program, it was an incredibly unique world, blending retrofuturist glitz with absurdist humor, a richly diverse cast, and a touch of morality. “I’m just trying to illustrate that it's okay to be different — not that it's good, not that it's bad, but that it's all right,” Reubens told Rolling Stone about the series. “I’m trying to tell kids to have a good time and to encourage them to be creative and to question things.”

Pee-Wee’s Playhouse Christmas Special, written by Paul Reubens and John Paragon, follows Pee-Wee (Reubens) as he preps the playhouse for the holidays. The special doesn’t find Pee-Wee visited by ghosts of Christmas past, present or future, but it does feature more gay icons than the last three New Now Next Awards combined. There are appearances from Annette Funicello, Grace Jones, k.d. lang, Dinah Shore, Oprah, Whoopi Goldberg, Cher, and many more alongside playhouse regulars like Laurence Fishburne (Cowboy Curtis) and S. Epatha Merkerson as Reba.

Don your gay apparel and relax with some of our favorite clips, AFTER THE JUMP

 

In lieu of a nativity set, more people should adorn their lawn with a figurine of Grace Jones popping out of a box in a breastplate.

 

Cher filmed this short cameo in only 25 minutes due to her busy schedule.

 

The late Joan Rivers brought her acerbic wit and a bit of Hollywood Squares style to the playhouse.

 

Just when you thought it couldn’t get more campy, there’s Charo.

  

My personal favorite scene involves Pee-Wee giving Little Richard an ice skating lesson.

 

For a complete list of special guests, check out the opening musical number, above.

Happy holidays! What’s your favorite holiday special?

 

20 Dec 18:11

Cioppino

by Elise
Cioppino

“I’ll make cioppino,” my brother John announced as the family discussed what to make one Christmas eve a few years back. “Great!” said my father and I, relieved that someone else would do the cooking that night. “Have you ever made cioppino before?” Dad wisely asked. “Uh, no, but it can’t be that hard, just make a tomato base and throw in some fish, clams and crab.” Okay. Relief short lived.

Continue reading "Cioppino" »

21 Dec 05:01

Scalloped Potatoes with Caramelized Onions and Gruyere

by Elise
Scalloped Potatoes with Caramelized Onions

A few years ago my father announced to his now very grown kids that he would no longer be participating in Christmas gift exchanges and encouraged us to follow his lead. As Scrooge-like as this may sound, it has turned out to be quite the blessing. Instead of racing around the week before Christmas stressing over buying presents for our grown family members, who quite frankly are in no need of additional material possessions, we focus on holiday meal planning instead. We love prime rib for Christmas dinner and seafood for Christmas eve. All the sides are open for discussion, as well as the desserts.

Continue reading "Scalloped Potatoes with Caramelized Onions and Gruyere" »

17 Dec 19:42

Cream of Mushroom Soup

by Elise
Cream of Mushroom Soup

Cream of mushroom soup has been a favorite of mine as long as I can remember. Of course when we were growing up it was Campbell’s and it came in a can. But even as an 8 year old I took great pride in heating my own soup, and discovered for myself how much better it was if you added milk instead of water, and how important it was to slowly add the milk while stirring so it wouldn’t form clumps.

Continue reading "Cream of Mushroom Soup" »

12 Dec 23:10

Prime Rib

by Elise
Prime Rib on Simply Recipes

Prime rib claims center stage during holiday season for a very good reason. It is the king of beef cuts. It’s called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan. Beautifully marbled with fat, this roast is rich, juicy, and tender—a feast for the eyes and the belly.

Continue reading "Prime Rib" »

02 Dec 22:07

Swedish Meatballs

by Elise
Swedish Meatballs

One of our most popular recipes around the holidays is this one—Swedish meatballs. They’re terrific over egg noodles for a main course, or served as individual appetizers.

Continue reading "Swedish Meatballs" »

18 Nov 13:59

Kmart: Jingle Bellies

by Joe Jervis

(Tipped by JMG reader Ken)
13 Nov 16:46

pretzel parker house rolls

by deb

pretzel parker house rolls

There are kitchen discoveries that lead to nothing but trouble. The first time I caramelized sugar, I knew I was ruined. Why would anyone want to eat drab white sugar if they could eat it cooked to a 100x as delicious toasty amber syrup? The first time I tried browned butter, I went on a butter-browning bender (cookies! breadcrumbs! crispy treats!) which, frankly, shows little sign of abating today. So, it should be no surprise that when I finally cracked the authentic pretzel-making code six months ago, I didn’t know where to stop. Everything comes up pretzel now! I’ve made pretzel scones and pretzel challahs. I’m dreaming of pretzel shortbread and popovers, pretzel bagels and grissini. I might need an intervention.

kneaded and doughy
a bored-of-watching-dough-rise selfie

But before you all gather round my canister of food-grade lye, my latex gloves and the onion goggles I really should have more shame about owning, and sit me down for a talk about where things are going, I think we need one more pretzel thing this year, and I’d like to believe I saved the best for last.

my unscientific way of dividing doughs

... Read the rest of pretzel parker house rolls on smittenkitchen.com


© smitten kitchen 2006-2012. | permalink to pretzel parker house rolls | 196 comments to date | see more: Appetizer, Bread, Photo, Side Dish, Thanksgiving

04 Nov 15:00

How to make orejas

by Maura Wall Hernandez

Instructions how to make orejas, also known as palmiers. This popular Mexican pan dulce has only three ingredients: puff pastry, cinnamon and sugar. Recipe on theothersideofthetortilla.com.

Orejas, also known as palmiers, are a puff pastry cookie and kind of pan dulce commonly found in panaderías all over Mexico.

Pan dulce was made popular during the French occupation in the mid 1800s, and as Mexican President Porfirio Díaz was considered to be a Francophile, French influence on Mexico’s gastronomy was allowed to grow from the time Díaz first took control as president in 1880 and flourish into the early 1900s.

In 1911, Díaz left Mexico to live in exile in Paris when Madero became president; he would live there for four years before he died in 1915. And although Díaz died in exile, the French pastries and sweet breads adopted by Mexico morphed into uniquely Mexican creations, with a variety of shapes, textures and creative names that still exist today.

RELATED RECIPE: Cafe de olla

Pan dulce can encompass pastries, sweet breads and even cookies. Other popular kinds of pan dulce include conchas (circular sweet rolls with a sugary, crunchy, crumbly topping made of flour, confectioners’ sugar and butter or vegetable shortening, and shaped to resemble a seashell), sweet empanadas, mantecadas (similar to pound cake, and shaped like muffins or mini loaves), cuernitos (croissants), and puerquitos or marranitos (pig-shaped cookies). Of course, these are only a few of the most popular and common kinds of pan dulce. Some types have a directly translated name from the original French name, but others have more creative names in Spanish.  

Orejas are a staple at my house and I often make a batch to enjoy with a cup of coffee throughout the week, to take to work for a breakfast meeting, or when I need to drop off something easy for a bake sale or party. Some of my other favorite variations include churros, garibaldi, and rieles (mini strudels with a fruit or cheese filling and coarse-grain sanding sugar).

 RELATED RECIPE: Atole de vainilla

Orejas are made by spreading cinnamon sugar on both sides of a sheet of puff pastry, then rolling the puff pastry with a rolling pin to press the cinnamon sugar into the pastry. Then, the pastry is folded and sliced, and baked at a high temperature so the sugar caramelizes and creates a sort of glassy sugar glaze on the pastry dough.

Although every Mexican panadería is a little different, it’s guaranteed you’ll always find orejas. But you’ll feel like a fancy pastry chef and a little bit like a rock star when you make them on your own—and you’re likely to impress people who have no idea how easy they are to make!

How to make orejas

Prep Time: 10 minutes

Cook Time: 9 minutes

Yield: Yields 15-16 cookies

How to make orejas

Ingredients

  • 1 sheet Pepperidge Farm puff pastry, defrosted
  • ½ cup Zulka morena granulated cane sugar
  • ¾ teaspoon ground cinnamon

Instructions

  1. Line a large cutting board with parchment paper and unfold the puff pastry sheet to defrost for about 45 minutes to an hour.
  2. When pastry is defrosted, preheat the oven to 425 degrees F.
  3. Line a baking sheet with parchment paper and spread about ¼ cup of the cinnamon sugar mixture on it, roughly in the shape of the puff pastry.
  4. Transfer the defrosted puff pastry to the baking sheet on top of the cinnamon sugar and peel the parchment paper off the other side. Spread the remaining ¼ cup of cinnamon sugar liberally over the top of the puff pastry.
  5. Use a rolling pin to gently roll out the puff pastry both horizontally and vertically, which will cement the sugar into the pastry.
  6. Fold the puff pastry inward from the edges to meet in the middle. Then fold again, in half. With a sharp knife, cut half-inch slices and transfer to a parchment paper-lined baking sheet.
  7. Bake at 425 degrees F for 5-7 minutes on one side, remove from oven and flip orejas with a spatula, and bake for another 3-4 minutes. Remove from oven and allow to cool on a cooling rack. Store leftovers in an airtight container for up to 5 days.

Notes

Recipe prep and cook time does not include 45-60 minutes of inactive prep to defrost frozen puff pastry sheets.

2.6
http://theothersideofthetortilla.com/2014/11/how-to-make-orejas-recipe/
©2014 theothersideofthetortilla.com

RELATED RECIPE: Tequila-infused raspberries with cinnamon sugar crema and orejas

The post How to make orejas appeared first on The Other Side of the Tortilla.

04 Nov 01:25

Santa Fe Pork and Black Bean Stew

by Elise
Pork and Black Bean Stew

Summer has finally decided to vacate the premises and the cool weather has set in here in Northern California. I don’t know about you, but I look forward to the cooler days, especially when they bring rain (which we desperately need right about now). Things slow down, not as much needs tending to, and I can curl up with a cup of hot chocolate and a blanket and read a book without any guilt over taking it easy.

Continue reading "Santa Fe Pork and Black Bean Stew" »

02 Nov 17:32

Spicy Fried Rice With Crab

by Angie Tee


This scrumptious fried rice is flavored with Spicy and Crispy Chili Paste and fresh crab meat.




Spicy Fried Rice With Crab

Ingredients

2 Tbsp Peanut Oil
120 grams Crab Meat
1/2 Yellow Onion, diced
2 Cloves Garlic, chopped
3 Bird’s Eye Chilies, chopped
2 Large Eggs
3 1/2 Cups Cooked Rice, cold or room temperature
4 Tbsp Spicy & Crispy Chili Paste
1 Tbsp Light Soy Sauce
Sea Salt, to taste
White Pepper
3 Scallions, chopped

Method

Heat the wok over high heat. Add some peanut oil and swirl to coat the wok. Remove excess oil, you’ll need about 2 Tbsp of oil.

Add yellow onion, chill, and garlic. Fry until fragrant. Mix in the eggs, let it set, and gently move it around. Toss in the rice and stir frequently make sure the rice is coated with the eggs. Add the spicy and crispy chili paste, crab meat, and soy sauce. Then season the fried rice with salt and pepper. Serve warm with some chopped scallions. 

30 Oct 04:01

Coriander Chicken Thighs with Miso-Glazed Root Vegetables

by epicurious.com

Recipe from Epicurious








30 Oct 11:01

Chicken in a Creamy Parmesan and Sundried Tomato Sauce

by Kevin Lynch
Chicken in a Creamy Parmesan and Sundried Tomato Sauce
Everyone loves a quick, easy and tasty chicken dish and this chicken in a creamy parmesan and sundried tomato sauce fits the bill perfectly coming together in less than 30 minutes. This recipe could not be easier, you simply cook the chicken in the pan and then make the sauce in the same pan! The sauce is pretty simple and yet packed with flavour from the sun-dried tomatoes and parmesan and it is made in a base of chicken broth and cream. This chicken in a creamy parmesan and sundried tomato sauce is great by itself or served over rice, quinoa, etc. or you could even slice the chicken up and toss it and the sauce into a pasta like fettuccine.

Read the recipe »
23 Oct 12:30

Coffee Fixes Everything

22 Oct 04:01

Chicken and Dumplings with Mushrooms

by epicurious.com

Recipe from Bon Appétit








21 Oct 08:00

Tinga de pollo

by Maura Wall Hernandez

How to make tinga poblana, a Mexican dish with a tomato base and shredded chicken. Great for tostadas, tacos, served with rice, or as a quesadilla! This dish is also sometimes known as tinga de pollo or chicken tinga. Recipe via @MauraHernandez on The Other Side of The Tortilla.

This post is part of a compensated campaign in collaboration with Hunt’s and Latina Bloggers Connect. All opinions and the recipe are my own.

Tinga de pollo, also known as tinga poblana or chicken tinga, is a flavorful, authentic Mexican dish that you can get on the dinner table in less than an hour.

 There are a few key ingredients to this recipe that help you get it on the table quickly: Store-bought rotisserie chicken, tomato sauce and canned diced tomatoes. Like many traditional Mexican dishes, tomatoes are an important flavor as the base of this recipe. And if you shred the chicken in advance or have some help shredding it, you’ll really have dinner ready in no time!

This tangy, slightly spicy, stewed dish originally comes from the state of Puebla and is sometimes also made with shredded beef or pork instead of chicken. Ingredients in this dish can sometimes vary slightly from family to family, but most recipes have a tomato base, call for chorizo and fresh tomatillos—all of which, when combined, lend a little umami flavor and texture to this popular dish.

RELATED RECIPE: Fideo seco

How to make tinga de pollo, a Mexican dish with a tomato base and shredded chicken. Great for tostadas, tacos, served with rice, or as a quesadilla! This dish is also sometimes known as tinga poblana or chicken tinga. Recipe via @MauraHernandez on The Other Side of The Tortilla.

Cooking with fresh, natural and quality ingredients to feed my family is very important to me and I know it’s important to you, too. I’ve used Hunt’s tomato sauce and canned tomatoes in my kitchen for several years because they’re grown in California, canned within hours of being picked, have no artificial preservatives and are 100 percent natural, so I feel good about feeding my family with healthy, natural ingredients in my recipes that call for tomatoes when they’re out of season or I don’t have time to make tomato sauce from scratch.

Paired with chipotles in adobo sauce and fresh onion, garlic, and spices you surely already keep in your pantry, this dish is sure to become a family favorite if it isn’t already a dish you eat regularly.

And the bonus? You really only need to dirty one pan to make it! 

Tinga is commonly served on top of tostadas with garnishes such as crema mexicana, avocado, shredded lettuce and queso fresco. Tinga can also be served on its own with a side of rice, as tacos or inside of a quesadilla (sometimes known as tingadillas).

RELATED RECIPE: Paella with Spanish chorizo, chicken and Brussels sprouts

Tinga de pollo

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 4-6 servings

Tinga de pollo

Tinga de pollo is a Mexican dish from Puebla with a tomato base and shredded chicken, along with chorizo, tomatillos and spices. This dish is also commonly known as tinga poblana or chicken tinga.

Ingredients

  • 4 cups shredded rotisserie chicken
  • ½ cup cooked chorizo (about 6-7 ounces uncooked depending on the brand)
  • ¾ cup white onion, diced (about half of a large onion)
  • 2 garlic cloves, crushed
  • 1 ¼ cups Hunt’s tomato sauce
  • 2 chipotle chiles in adobo sauce
  • 6 tablespoons adobo sauce (from canned chipotles in adobo)
  • 1 cup Hunt’s petite diced tomatoes
  • 3 ½ ounces fresh tomatillos (about 4 small-to-medium sized tomatillos)
  • ¾ teaspoon dried Mexican oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon freshly ground black pepper
  • 2 bay leaves

Instructions

  1. Cook 6-7 ounces of chorizo in a frying pan. Drain grease from cooked chorizo on
  2. While the chorizo is cooking, hand-shred rotisserie chicken until you have four cups and set aside.
  3. In a large skillet over medium heat, combine cooked chorizo, diced white onion and garlic. Sautee until the onion starts to turn transparent, about 5-7 minutes.
  4. In a blender or a small food processor, add 1 ¼ cups Hunt’s tomato sauce, 2 chipotle chiles and 6 tablespoons of adobo sauce from the canned chipotles in adobo. Puree until completely smooth.
  5. Pour the tomato sauce mixture into the skillet and reduce the heat to low. Add 1 cup of Hunt’s petite diced tomatoes, Mexican oregano, thyme, marjoram, freshly ground pepper and tuck two bay leaves into the skillet so they’re submerged in the sauce. Stir to incorporate all ingredients.
  6. Add shredded chicken and fresh tomatillo wedges and stir to coat. Reduce heat to simmer and cover. Cook for 15-20 minutes, until chicken is completely heated through and the sauce has reduced slightly.
  7. Remove from heat and serve.

Notes

Serve on top of tostadas with crema mexicana and avocado (as pictured in this recipe); or with a side of rice, as tacos or inside of a quesadilla (known as tingadillas).

2.6
http://theothersideofthetortilla.com/2014/10/tinga-de-pollo-recipe/
©2014 theothersideofthetortilla.com

Get more recipes—in Spanish and English—from the Colección de recetas de Hunt’s y Kraft.

The post Tinga de pollo appeared first on The Other Side of the Tortilla.

20 Oct 16:27

homemade harissa

by deb

homemade harissa

One of my secret food shames is that I don’t love spicy foods as much as would probably make me cool these days. I’ve got no Thai chile-eating bravado, no Sichuan peppercorn count to throw around, and I never even once in college went to one of those Buffalo wings places where they make you sign a waiver (such as the delightfully named, late Cluck U Chicken near Rutgers University) and lived to brag about it, the way others might boast about how much they bench press or how fast they run a mile (nope, nothing to swagger about there either). My ideal hot sauce can’t be found among my husband’s collection of Tapatio, Cholula and Sriracha, but in this Mild Sauce for Hot People, one of the few little orange bottles that I feel really understands my appreciation of heat in food, but not so much that it overwhelms everything. I accept that this makes me culinarily a wuss.

the chiles I used
boiling water to soften dried chiles

Yet I adore harissa, a Northwest African chile pepper paste with red peppers and spices and herbs such as garlic, coriander, caraway. Of course, when a condiment is used everywhere from Tunisia and Libya to Algeria and Morocco, you’re bound to find as many versions of it as there likely are people who make it, so there are recipes with cumin, lemon juice or even smoked chiles. There’s no one correct way to make it.

a very roasted red pepper

... Read the rest of homemade harissa on smittenkitchen.com


© smitten kitchen 2006-2012. | permalink to homemade harissa | 117 comments to date | see more: North African, Peppers, Photo, Savory Sauces and Condiments, Vegan, Vegetarian

19 Oct 00:12

Garlic Butter Knots

by Angie Tee


My kids just love this Garlic Butter Knots. They are a great after school snacks or as a side dish for pasta. Made from scratch and flavored with the Crispy Garlic Butter Oil that I have posted earlier. I have a short video on how to make them. Make sure to check it out.





Garlic Butter Knots

Ingredients

1/3 Cup Crispy Garlic Butter Oil
1 tsp Dried Italian Herbs
1 tsp Sea Salt, or to taste

Dough
370 grams All-Purpose Flour
1 Cup Warm Water
2 Tbsp Sugar
2 tsp Active Yeast
1 tsp Baking Powder
1 tsp Sea Salt
1 Tbsp Crispy Garlic Butter Oil

Method

Make the dough: Put the warm water into a bowl of a mixer. Add sugar, stir to dissolve and add the yeast. Stir to mix. Set aside for 10-15 minutes or until the yeast mixture is frothy.

Place the flour, baking powder, sea salt , and oil into the yeast mixture. Turn the mixture on low speed to moisten the flour and continue to mix the dough on medium speed for about 8 to 10 minutes until it is smooth and elastic. Cover the bowl with a piece of plastic wrap or kitchen towel and set aside in a warm, draught-free place for 1 hour or until the dough has doubled in bulk.

Press the dough down and divide the dough into 12 to 14 pieces,. Lightly roll each piece of dough into a rope about 8 to 9 inches long; tie each rope into a knot, take the end lying underneath the knot and bring it over to the top and tuck it into the center and take the other end lying over the knot and tuck it underneath and into the center.

Place the knots on baking sheet lined with parchment paper an oiled baking dish. Brush the nots with some crispy garlic butter oil, sprinkle some italian herbs, if using and some sea salt. Let the knots rest for about 20 minutes.

Preheat the oven to 400˚F.

Bake the knots for about 12 to 15 minutes. Remove the knots from the oven, and brush with some crispy garlic butter oil and serve warm.
09 Oct 11:28

Parmesan Roasted Brussels Sprouts with Double Smoked Bacon

by Kevin Lynch
Parmesan Roasted Brussels Sprouts with Double Smoked Bacon
It's time for another side dish and this time it's one using one of my favourite fall green vegetables, brussels sprouts, in a parmesan roasted brussels sprouts dish. Ever since I discovered just how magical roasted brussels sprouts are I try to roast them every chance I get! Roasting the brussels sprouts brings out their flavour, mellows the slight bitterness and caramelizes the edges and those caramelized bits are the best part! This roasted brussels sprouts dish could not be easier to make, you simply slice or quarter the brussels sprouts (I prefer to slice so that there is more surface area to caramelize but quartering is quicker.), toss them in some oil along with chopped garlic, roast them, sprinkle on the parmesan and return them to the oven until the parmesan is all melted and good. Given my bacon addiction and how well bacon and brussels sprouts go together I almost always add bacon and a touch of lemon zest brightens things up a bit! In addition to being super easy to make, you can do most of the prep work a few days ahead of time and even roast the brussels sprout a few hours early and return them to the oven briefly to warm when ready to serve so this side dish is perfect for large meals like Thanksgiving and Christmas dinner!

Read the recipe »