Culinary Advice

Photo

Tue, 30 Apr 2013 22:15:08 -0400

misenplace: Pan Seared ScallopsCrispy Potato, Tomato Basil...

Fri, 30 Dec 2011 20:47:02 -0500

misenplace:

Pan Seared Scallops
Crispy Potato, Tomato Basil Fondue, Mache Salad

prettygirlfood: Toffee Crunch Cupcakes Recipe adapted from...

Fri, 30 Dec 2011 20:39:26 -0500

prettygirlfood:

Toffee Crunch Cupcakes

Recipe adapted from Alice Medrich for Scharffen Berger Chocolate Maker

Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

1 cup (4.5 ounces) all purpose flour

1 cup plus 2 tablespoons (7.3 ounces) sugar

1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted and warm

2 large eggs

1 teaspoon pure vanilla extract

2 tablespoon instant coffee (recommended: Starbucks Via)

1/2 cup hot coffee

1/2 cup chocolate covered toffee bits

Instructions:

1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Caramel Frosting

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/3 cup caramel sauce (click here for a homemade caramel recipe)

Instructions:
1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.

Chocolate Dipping Sauce
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 5-8 tablespoons water, warm

Instructions:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

To assemble cupcake:

1. To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered toffee bits. Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.

Photo

Fri, 30 Dec 2011 20:27:02 -0500

foodopia: thyme poached eggs with bacon and ciabatta: recipe...

Fri, 30 Dec 2011 20:19:46 -0500

foodopia:

thyme poached eggs with bacon and ciabatta: recipe here

food-fix: (via Brown Sugar Pecan Cheesecakes | Flickr - Photo...

Fri, 30 Dec 2011 20:19:41 -0500

food-fix:

(via Brown Sugar Pecan Cheesecakes | Flickr - Photo Sharing!)

misenplace: Ice Cream-filled ProfiterolesHouse Churned Ice...

Fri, 30 Dec 2011 20:17:18 -0500

misenplace:

Ice Cream-filled Profiteroles
House Churned Ice Cream, Chocolate Sauce, Candied Almonds

misenplace: Seared Sea Scallops and Wide Noodles Chanterelles,...

Fri, 30 Dec 2011 20:16:15 -0500

misenplace:

Seared Sea Scallops and Wide Noodles
Chanterelles, Leeks, Meyer Lemon Broth

food-fix: Mocha Espresso and Cherry Mocha Cupcakes (by...

Fri, 30 Dec 2011 20:11:33 -0500

food-fix:

Mocha Espresso and Cherry Mocha Cupcakes (by IrishMomLuvs2Bake)

Photo

Fri, 30 Dec 2011 20:09:56 -0500

imgoingtobeacook: Pizza on a Stick click image for recipe

Wed, 14 Dec 2011 21:43:44 -0500

imgoingtobeacook:

Pizza on a Stick

click image for recipe

delishytown: Bourbon Vanilla Cranberry French Toast Sounds...

Wed, 14 Dec 2011 21:33:50 -0500

delishytown:

Bourbon Vanilla Cranberry French Toast

Sounds fancy but it’s easy. Bourbon Vanilla is vanilla extract, only the vanilla flavor was extracted from the beans using Bourbon. That sentence took about 5 rewrites. Food blogging is good for your brain.

I used 1/2 tsp Bourbon vanilla (which I got at Trader Joes), in this cranberry relish I made for Thanksgiving. This sauce is great with any roasted poultry or pork and lasts in the fridge for a couple weeks.

For the cranberry sauce: In a saucepan combine 1 package fresh cranberries, the zest of 1 orange, 1 cup fresh squeezed orange juice, 1 cup sugar, 1/4 tsp salt, 1/4 tsp cinnamon. Let it boil, then turn down to simmer until the cranberries pop open and it thickens. Add the tsp of Bourbon vanilla at the end.

For the french toast: Slice day old french bread. In a bowl mix 4 eggs and 1/2 cup milk or cream, 1/2 tsp vanilla extract, & a fresh grating of nutmeg.

Dip those breads in that egg mix and cook in a skillet w/ some butter. (This sentence had no rewrites.)

Serve with fresh fruit, cranberry relish, powdered sugar & maple syrup.

mmmmmmm….

Photo

Wed, 14 Dec 2011 20:37:52 -0500

mostlysavory: Maple French Toast Cupcake with Bacon These are...

Wed, 14 Dec 2011 20:25:23 -0500

mostlysavory:

Maple French Toast Cupcake with Bacon

These are so delicious~

B.L.T SANDWICH.

Wed, 14 Dec 2011 20:21:50 -0500

dash-of-vanilla:

Bacon Lettuce Tomato sandwich? Always - be it a Brilliant Little Treat, Big Lunch Temptation or a Belated Lingering Tea-time, the acronym is always the Best Letter Train.

Ingredients: bread (of choice - dark, rye, baguette, bagel, toast…), pork bacon, iceberg lettuce, tomato, mayonnaise.

The bacon makes the sandwich. It cannot be raw - it should be slightly crispy on the edges, and chewy on the inside. Heat up a skillet and lay flat the strips of bacon for about 5 minutes, depending on the thickness of the meat, let it sizzle until browned on the edges and killer in smell. Perfection.

Cut the bread in half. Spread some mayonnaise on both sides of the bun, so that it plays the role of butter in a regular sandwich. It prevents the liquid from the tomato from sinking into the bun and making it soggy, plus it give it that extra flavour-umphh. Do not skip it! Pile some slices tomatoes on one half, and the bacon on the other.

Slice the iceberg lettuce into long strips - not too short, as they will keep falling out while eating. Sprinkle them over the bacon side.

Bring the Layers Together.

The best kind of sandwich.

aperture24: mango and berries bamboo skewers

Wed, 14 Dec 2011 20:20:06 -0500

aperture24:

mango and berries bamboo skewers

aperture24: coconut fried prawns with spicy passionfruit dip 2

Wed, 14 Dec 2011 20:11:34 -0500

aperture24:

coconut fried prawns with spicy passionfruit dip 2

food-fix: caramel and chocolate popcorn balls (by...

Wed, 14 Dec 2011 18:29:43 -0500

food-fix:

caramel and chocolate popcorn balls (by awonderfultreat) (click through for recipe)

gossipchef: Apple Rings For the rings:Ingredients: 1 large...

Wed, 14 Dec 2011 18:24:31 -0500

gossipchef:

Apple Rings

For the rings:

Ingredients:

1 large egg white

1 cup water

1 tablespoon vanilla

1 cup all-purpose flour

1/4 teaspoon salt

6 large apples, peeled

Canola oil for frying

Cinnamon and sugar

For the icing:

4 tablespoons butter, melted

1/3 cup sugar

1 tablespoon cinnamon

2 tablespoons milk

1 - 1 1/2 cups powdered sugar

Directions:

Whisk egg white until foamy. Whisk in the water and vanilla. Next, whisk in the flour and salt.

Slice the apples into 1/2-inch thick slices. Using varying sized cutters, cut “rings” out of apple slices, discarding smallest circle containing core.

Heat oil to 375 degrees. Preheat oven to 400 degrees.

Dip apple rings into batter and then place into the oil. Allow the apples to fry in small batches and turn frequently. Remove from the oil when golden brown and place on a paper towel. Sprinkle with cinnamon and sugar.

Transfer rings to a wire rack and place the wire rack on a baking sheet. Place in the oven for 5-10 minutes or until the rings turn crispy.

Drizzle the icing over the rings and serve warm. (To make the icing, simply combine all of the ingredients and stir until combined).

Photo

Wed, 14 Dec 2011 00:34:30 -0500