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- Heart-shaped accessories for Valentine's Day!
- Head into the design studio with Rebecca Minkoff
- Oscar hall of shame: movies the nominees wish you'd forget
- Kate Hudson denies an engagement and thinks she's having a girl!
- The best time to buy your airline tickets
- Tips for getting some of the sweetest looks from Sundance
- Hillary Clinton really wants to be a grandma
- Fabulous gear for rainy weather
- Busy Philipps dishes on being Michelle Williams's date at the Golden Globes
Posts for January 27th 2011
- Main Dishes, Fish
1 1/2 pounds plum tomatoes, halved crosswise
1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
1 garlic cloves, minced
1 cup bottled clam broth
4 ounces sliced serrano ham, cut into thin strips
1/3 cup pitted green olives, chopped
1 tablespoon capers
1 1/2 pounds halibut fillet, cut into 2-inch chunks
- Using a box grater set in a bowl, carefully grate the cut sides of the tomatoes, stopping when you reach the skin. You should have about 2 cups of tomato pulp.
- In a large, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring frequently, until they are softened and just beginning to brown, about 6 minutes.
- Add the tomato pulp and cook over high heat until it is thickened, about 5 minutes. Add the clam broth and boil until it is reduced by half, about 5 minutes.
- Add the serrano, olives, capers and halibut and simmer over moderate heat, stirring occasionally, until the fish is cooked through and the stew is thick, about 5 minutes longer.
- Serve the fish stew in shallow bowls with crusty bread for dipping.
Although it may seem like an intermediate dish, there's a fool-proof technique to making a perfect frittata, and every beginning home cook should master it. A frittata is basically a crust-less quiche; it's an egg-based dish that can be filled with any vegetables, meats, or cheese.
The veggies are cooked before an egg mixture is added to the pan. The key is to use a saute pan that is oven safe. Once the frittata is set, stick the whole thing in the oven for it to finish cooking, then brown the top under the broiler.
This way you avoid having to flip the frittata — a step that's resulted in an eggy mess all over my floor more than once. To get the uncomplicated method to this adaptable dish, which can be enjoyed for breakfast, lunch, or dinner, keep reading.
Sales of mushroom-cultivation kits have bloomed in the past few years, thanks to a growing interest in exotic mushrooms, the wild foraging frenzy, and a national movement toward home gardening. Although fanatics make the case that home growing is fun, interesting, easy, and inexpensive, I just can't get behind the idea of inviting (really, fostering) fungus in my home. Can you?
Source: Flickr User frankenstoen
- Breakfast/Brunch, Eggs
2 tablespoons olive oil
1 1/2 cups chopped vegetables (for the frittata seen here, I used 1/2 onion sliced, 2 garlic cloves minced, 1 zucchini thinly sliced, and 1/2 cup chopped green beans)
6 large eggs
1/4 cup milk or cream
1/2 cup grated or crumbled cheese (for the frittata seen here, I used 1/4 cup crumbled goat cheese and 1/4 cup finely grated parmesan cheese)
2 tablespoons finely minced fresh herbs (I used fresh parsley)
Salt and freshly ground black pepper
- Preheat the oven to 350°F.
- In a large oven-proof, nonstick saute pan, heat the oil over medium heat. Add the vegetables and saute until caramelized and tender, 12-15 minutes.
- Meanwhile, whisk the eggs in a large bowl with the milk or cream until frothy. Whisk in the cheese, herbs, and generously season with salt and pepper.
- Spread the vegetables in an even layer in the saute pan. Carefully pour in the egg mixture, making sure to cover all of the vegetables. Let cook, uncovered and untouched for 4-6 minutes until the egg on the bottom has started to set. The top will still be runny.
- Transfer the pan to the oven and cook for 5-8 more minutes until the top is set and cooked through.
- Transfer the pan to the broiler and broil for a minute until the top is golden brown. Place on a counter and let sit for 5 minutes. Slice into wedges and enjoy!
With declining sales, counterfeit currency issues, and a slew of knockoffs, Girl Scout cookies have taken a hit in recent years. So in hopes of cutting costs and generating more revenue, an increasing number of Girl Scout councils across the country are trimming their offerings.
The top five cookie varieties compose 77 percent of Girl Scout cookie sales; the test program, known as the Super Six pilot, will take advantage of that, with a pared-down lineup of peanut butter Do-Si-Dos, shortbread Trefoils, caramel coconut Samoas, citrusy Lemon Chalet Cremes, patty-like Tagalongs, and, of course, Thin Mints. What it won't include? Dulce de Leche, Thank U Berry Munch, All Abouts, or the Thanks-A-Lot fudge-dipped shortbread cookie, a new goodie proffered by licensed supplier ABC Bakers. Councils partaking in the trial hope the move will streamline sales, speed up delivery, and ultimately increase profits.
Also, for the first time ever, individual scouts will also be allowed to advertise online. I'm betting a box of Thin Mints that the new program will do well. After all, who buys those other novelty flavors? Do you agree, or are you bummed that there'll be less to choose from?
Source: Flickr User Stephen Cummings
We aren't the only ones who've discovered this fruity cupcake garnish — so has reader kpolacek.
These flowers are actually pineapple slices dehydrated in the oven. They made adorably delicious cupcake toppers for a tropical-themed bridal shower.
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Each year at the Fancy Foods Show, I'm overwhelmed by the amount of flavored waters. I know that it's important to drink a lot of water, but if I want water with flavor, I prefer to add it myself with fresh citrus, mint sprigs, or sliced cucumber. How about you? Do you purchase flavored water? And if so, what's your favorite kind?