- Fun serving idea: mini brownie sundae bites
- 5 lovable couples from Oscar-nominated movies
- Video: Jennifer Aniston makes out with a puppet!
- Found: a two-step skin care regimen for clearing acne and more
- Bugaboo's lead designer discusses cultural differences in stroller use
- 50 outrageous moments in Oscar fashion
- Live like royalty on your very own Mediterranean island paradise
- First look: meet the ladies of America's Next Top Model Cycle 16!
- Gas prices are up! What you can do to save
- Feed your skin: 7 foods to combat the Winter dull
- Car window up or down with your pup in the car?
- Five more Gmail tips you should know
- Make a delicious strawberry and pear tart
- Bethenny Frankel's back in her bikini with baby Bryn!
Posts for February 23rd 2011
One 14-ounce can sweetened condensed milk
2 tablespoons nut-flavored liqueur, such as Frangelico or biscotti liqueur
2 1/2 cups cake flour
1 tablespoon baking powder
Pinch of salt
2 sticks unsalted butter, softened
1 1/2 cups plus 6 tablespoons sugar
4 large eggs, separated, at room temperature
2 teaspoons pure vanilla extract
1 cup milk
4 large egg whites
1 1/2 cups sugar
1/4 cup water
2 tablespoons Frangelico or biscotti liqueur
1 tablespoon fresh lime juice
- Make the filling: Submerge the unopened can of condensed milk in a large, deep pot of water and bring to a boil. Simmer over moderately low heat for 2 hours, adding water as needed to keep the can completely submerged. Carefully remove the can and let cool slightly.
- Carefully open the can with tongs and transfer the dulce de leche to a bowl: It should resemble creamy caramel. Whisk until smooth, then gradually whisk in the nut liqueur. Let cool completely.
- Meanwhile, make the cake: Preheat the oven to 350° and butter two 9-inch cake pans. Line with parchment paper and butter and flour the pans.
- In a medium bowl, whisk the flour with the baking powder and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the 1 1/2 cups of sugar at medium speed until fluffy. Add the egg yolks and vanilla and beat until smooth. Beat in the dry ingredients and the milk in 3 alternating batches, scraping down the side of the bowl occasionally.
- In a clean bowl, using clean beaters, beat the egg whites at medium-high speed until soft peaks form. Gradually add the remaining 6 tablespoons of sugar and beat until glossy. Fold the egg whites into the batter.
- Scrape the batter into the prepared pans. Bake in the center of the oven for 40 to 45 minutes, until the cakes are golden and a toothpick in the centers comes out clean. Transfer the cakes to a rack to cool slightly. Run the tip of a knife around the edges and invert the cakes onto the rack to cool completely. Using a serrated knife, split each layer horizontally in half.
- Make the frosting: In a clean bowl, using clean beaters, beat the egg whites at medium-high speed until soft peaks form. In a medium saucepan, bring the sugar and water to a boil over high heat, stirring, until the sugar is dissolved and a candy thermometer in the syrup registers 235° for soft-ball stage. Remove from the heat and add the liqueur.
- With the mixer at medium speed, carefully drizzle the hot sugar syrup into the egg whites. Beat in the lime juice, then beat at high speed until the frosting is light and fluffy and slightly warm to the touch.
- Place a cake layer on a large cake plate and top with one-third of the dulce de leche filling. Repeat with the remaining layers and filling, ending with a layer of cake. Spread the frosting all over the cake, swirling decoratively. Let stand at room temperature for at least 2 hours before serving.
Make Ahead: The cake can be refrigerated in an airtight container for up to 2 days.
- Desserts, Cake
- South American
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 small onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 tablespoon soy sauce or Worcestershire sauce
1 teaspoon smoked paprika (preferably hot)
2 cups low-sodium vegetable broth
1 pound kale or Swiss chard, stemmed and chopped
1 10-ounce package frozen black-eyed peas
Brown rice, for serving (optional)
- Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion, bell pepper, celery, garlic, 3 tablespoons water, and 1/4 teaspoon each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
- Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.
- Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper. Serve with the rice, if desired.
Nutritional information per serving: Calories 249; Fat 12 g (Saturated 1 g); Cholesterol 0 mg; Sodium 530 mg; Carbohydrate 32 g; Fiber 6 g; Protein 9 g
- Soups/Stews, Other
- North American
It's from New Zealand and has a screw-cap top, but it's delightful, complex, and easy to drink. It's the type of wine that after one sip, you can't exactly note the flavors, so you take another sip and another, until the whole glass has somehow quickly disappeared. It's a super dry Sav Blanc with a full body, tropical nose, and clean young taste.
Although I drank it solo, it would pair well with seafood dishes and tangy cheeses. I tried this wine at a tasting and definitely have plans to seek it out and enjoy it at home. What's your favorite Sauvignon Blanc?
The Academy Awards are this Sunday, and I recommend you invite friends over to enjoy the show with you. Since the celebrities will be dining on an array of amazing eats at the Governors Ball (the official afterparty), serve a spread of delectable finger foods to nibble while you watch. I've browsed our recipes and come up with an awesome menu of elegant hors d'oeuvres that can be made mostly in advance.
- Coming soon: The Unofficial Mad Men Cookbook. — Grub Street NY
- Warning! This must-make recipe is dangerous. — Slashfood
- Marcus Samuelsson, Chris Cosentino, and Aaron Sanchez's new shoe line. — Eater
- What matters more, a chef's skill — or his ability to communicate to his fans? — Time
- Cooking With Emeril Lagasse's attorney: love it or hate it? — YouTube
- How to handle and clean squid. — Huffington Post Food
- Rush Limbaugh suggests Michelle Obama needs to eat healthier. — Salon
- A tribute to the biggest food launch fails of the world. — ShortList
Photo courtesy AMC
The other day I had friends over for dinner, and since it was raining, I wanted to serve a comforting meal like soup and sandwiches. The classic soup and sandwich combination is tomato soup and grilled cheese, but I was in the mood for something a little different, something like roasted red pepper soup and grilled cheese sandwiches with prosciutto (stay tuned for that recipe!).
This easy soup, which comes together in about 45 minutes, consists of jarred roasted red peppers, fresh thyme, onions, and garlic. It's hefty thanks to one potato and creamy due to the dollop of mascarpone cheese on the finished product. Although the recipe doesn't call for it, I garnished the soup with a drizzle of Sriracha sauce. It gives the rich, velvety soup a spicy kick. Want the uncomplicated recipe? Keep reading.