Posts for October 7th 2009
While one fast food chain is temporarily closing stores, another has begun remodeling them. Hoping a facelift will invigorate sales, Burger King announced a major effort to redesign its 12,000 worldwide locations.
Burger King is betting that rotating red flame chandeliers, LCD menus, and corrugated metal and brick walls will encourage customers to sit down and enjoy a meal rather than simply passing through.
According to Chairman and CEO John Chidsey, who describes the overhaul as "contemporary, edgy, futuristic . . . like an upscale restaurant," the 60 outlets that have already been revamped have generated 12 to 15 percent more sales.
The "20/20" design transformation, as it's called, is a huge risk for Burger King. The overhaul will take several years to complete worldwide, and will cost franchisees a whopping $300,000 to $600,000 per restaurant. Check out new store pictures. Could a redesign coax you into buying more BK?
16 tablespoons unsalted butter, melted, plus more, room temperature, for pan
1 cup (8 ounces) packed light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups (10 ounces) all-purpose flour
1 1/2 teaspoons coarse salt
8 Reese's Peanut Butter Cups, coarsely chopped
- Preheat oven to 350°F. Grease an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides.
- In a large bowl, whisk together the melted butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Fold in about 3/4 of the chopped peanut butter cups.
- Transfer batter to prepared pan and smooth top. Arrange the remaining peanut butter cups on top of dough.
- Bake until top of blondies are golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 2 days.
- Desserts, Brownies
- Makes 16
However, when I came across this Serrano ham and manchego cheese variation, my love for all things Spanish overcame me, and I decided to give it a try. I'm glad I did, this sandwich is wonderful!
The quince paste isn't as cloying as strawberry preserves and the addition of mustard provides a delightfully savory tang. Although the bread is dipped in egg before being placed in the saute pan, it tastes more like a really crispy grilled ham and cheese than French toast. To check out the recipe, read more
1 cup triple sec
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
1 quart chilled ginger ale
2 chilled 750-ml bottles dry Champagne
- In a bowl combine the triple sec, the brandy, the Chambord, and the pineapple juice and chill the mixture, covered, for at least 4 hours or overnight.
- In a large punch bowl combine the triple sec mixture, the ginger ale, and the Champagne and add ice cubes.
Makes about 16 cups, serving 12.
- Drinks, Punch
4 Kaiser rolls
1 tablespoon vegetable oil, or more as needed
1 onion, diced
12 ounces soy ground beef, crumbled
1/2 cup diced celery
1/2 cup sliced mushrooms
3/4 cup barbecue sauce
1/4 cup vegetable Stock
Dashes hot pepper sauce to taste, optional
4 ounces shredded low-fat cheddar cheese
- Preheat the oven to 450°F.
- Slice the rolls in half, cutting off the upper third of the roll to leave the larger bottom section. Scoop out the inner portion of each bottom section, and set the tops and bottoms aside on a large baking sheet.
- Heat the oil in a large skillet over medium heat. When hot, sauté the onion for about 5 minutes.
- Stir in the soy ground beef, celery, mushrooms, barbecue sauce, stock and hot pepper sauce, if using. Cook over medium heat for 4 to 5 minutes, or until the mixture is heated through. Remove from the heat.
- Spoon equal portions of the mixture into the bottom sections of the rolls. Sprinkle each filled roll with cheese, and spray the insides of the top sections of the rolls with nonstick cooking spray. Set the tops on the baking sheet, cut side up.
- Bake the tops and bottoms for about 5 minutes, or until the tops brown and the cheese melts and spills down the sides of the rolls. Remove from the oven, and serve.
- Main Dishes, Sandwiches
3/4 pound fettuccine or linguine pasta
1/4 cup extra-virgin olive oil
Three 5-inch links precooked chorizo (9 ounces total), sliced 1/4 inch thick
6 cloves garlic, thinly sliced
1-1/2 cups dry white wine
3 dozen small clams, such as littleneck, rinsed
1-1/2 cups diced tomatoes with their juice
1/3 cup chopped flat-leaf parsley
- In a large pot of boiling, salted water, cook the pasta until al dente; drain.
- Meanwhile, in a large, heavy pot, heat the olive oil over medium heat. Add the chorizo and cook, stirring, for 2 minutes. Add the garlic and cook until golden, 2 to 3 minutes.
- Increase the heat to high, add the wine and clams, cover and boil. Stir occasionally and, as the clams open, transfer them to a large bowl.
- Add the tomatoes to the pan and boil for 5 minutes.
- Lower the heat to low, add the pasta to the sauce and stir to combine. Divide among 4 shallow bowls, add the clams and sprinkle the parsley on top.
- Main Dishes, Pasta
Many versions of fricassee exist, including a Cajun variation with a darker sauce, a Greek rendition with pork and wild herbs; or a classic French dish with chicken or veal in a dense white gravy.