Entries Tagged 'Cooking' ↓
September 6th, 2009 — Cooking
Corn on the Cob Cupcakes
Makes 24 cupcakes or 8 “ears of corn”
- Vanilla Frosting
- Yellow liquid food coloring
- 24 Vanilla Cupcakes, baked in white paper liners
- 3 1/2 cups small yellow, cream, or white jelly beans, such as Jelly Belly
- 4 pieces yellow fruit chews, such as Laffy Taffys or Starbursts
- 1 tablespoon black decorating sugar
- 1 tablespoon white decorating sugar
- 8 sets of corn holders (optional)
Directions
- Color the frosting pale yellow with food coloring.
- Working with 3 cupcakes at a time, frost cupcakes with yellow frosting. Arrange 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or serving platter to resemble an ear of corn. Repeat process with remaining cupcakes, frosting, and jelly beans.
- Cut the fruit chews into eight 1-inch squares. Soften the edges slightly by hand so that they look like melted butter. Place 1 square on top of each ear of corn. Sprinkle with sugars. Insert a corn holder in the end of each ear of corn, if using. Serve.
From Martha Stewart
July 17th, 2009 — Cooking
SERVES: 4
TIME: 15 minutes
1 tablespoon olive oil
8 slices vegetarian bacon (you can find good brands made with tempeh)
8 slices organic sprouted whole grain bread (like Ezekiel)
1/2 cup Vegenaise (or your favorite mayonnaise)
coarse salt
freshly ground black pepper
2 very ripe tomatoes, sliced
1 ripe avocado, sliced
1 head baby gem lettuce or 1 heart of romaine lettuce, leaves separated
Heat the oil in a large nonstick skillet over medium heat and cook the vegetarian bacon for a minute on each side, just enough to warm it through and get it a bit browned. Remove from the skillet and cut each slice in half.
Spread each slice of bread with a tablespoon of Vegenaise or mayonnaise, sprinkle with coarse salt and pepper. Layer the bacon, tomato, avocado and lettuce on four slices of the bread and then sandwich with the remaining four. Cut each sandwich in half and serve. – Goop
July 16th, 2009 — Cooking
Cool Raspberry Slices
Serves 8
What’s better than a sweet slice of watermelon on a hot day? How about a trompe l’oeil slice made up of cool, creamy ice cream? Mini chocolate chips make for seeds you wouldn’t dream of spitting out.
- 1 pint pistachio ice cream or frozen yogurt, slightly softened
- 1 pint raspberry or strawberry sorbet, slightly softened
- 3/4 cup mini semisweet chocolate chips
- Using plastic wrap, line a 3-quart metal or plastic bowl, leaving long edges or wrap overhanging the bowl’s sides. Freeze the lined bowl for least 10 minutes.
- In a large mixing bowl, beat pistachio ice cream at low speed until spreadable, about 20 seconds. Remove lined bowl from freezer. Using a rubber spatula, coat the inside of the bowl (about three-quarters of the way up the sides) with all the pistachio ice cream, making a 1/2-inch-thick layer. Return mold to the freezer until the ice cream hardens, about 45 minutes.
- Beat the sorbet in a mixing bowl at low speed until it’s spreadable, about 30 seconds. Beat in the chocolate chips. Remove the bowl from the freezer. Spoon the sorbet to completely fill the pistachio mold, using a rubber spatula to smooth the top. Return the bowl to the freezer until the sorbet has hardened, about 2 hours.
- To serve, invert the frozen bombe onto a serving plate. Lift off the bowl. Carefully peel off the plastic wrap. Immediately before serving, cut the bombe into slices.
TIP: You can make this treat up to two days in advance. Store, well wrapped, in the freezer, but wait to slice until just before serving. – Cookie Magazine
July 3rd, 2009 — Cooking
Our exclusive Ad Hoc seasonings and dressings make it simple for home cooks to make some of Thomas Keller’s favorites from his Napa Valley restaurant: old-fashioned fried chicken, potato salad and coleslaw. The chicken recipe calls for brining, then double battering, the chicken pieces. The brine, seasoned with fresh herbs and lemon, adds delicate flavor while keeping the meat tender and juicy. For a crispy golden crust, the chicken is twice dredged in a savory coating spiced with garlic, paprika and cayenne pepper before frying. The chicken seasoning includes two packets of brine seasonings and two packets of coating mix (makes 16–20 pieces); 2 lb. 2 oz. total. Accompany your fried chicken with potato salad and coleslaw. The potato salad dressing is a savory vinaigrette that blends fruity olive oil with sherry wine vinegar, capers and crunchy cornichons. The coleslaw dressing is a blend of tangy cider vinegar, brown sugar and a hint of horseradish. Both salad dressings are 12 oz. and come with a recipe. Williams-Sonoma exclusives.
$14.95
$14.00
$12.00
www.WilliamSonoma.Com
July 2nd, 2009 — 4th of July, Cooking
Ingredients
Lobster Salad:
1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
1/2 medium cucumber, peeled, seeded and finely diced
1/4 cup bottled mayonnaise
1/2 tablespoon fresh tarragon
2 small scallions, thinly sliced
Kosher or sea salt
Freshly ground pepper
2 to 3 New England-style hot dog buns
2 to 3 tablespoons unsalted butter, softened
Pickles and potato chips as accompaniment
Directions
Prepare the lobster salad.
If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.
From: FoodNewtork.Com
