- Delicious ideas for brown-bagging a vegan lunch
- Video: Rachel Zoe rocks six-inch heels at nine months pregnant!
- Skip the cake and make German chocolate pudding cups
- On the fringe: 10 different ways to wear bangs
- Eat your greens: green vegetable recipes for babies and kids
- Pretty, lightweight scarves for Spring!
- PopSugar City NYC: Is Barneys warehouse sale coming to an end forever?
- I'm feeling blue? Check out these bluesy inspirational kitchens!
- Cast Katniss in the Hunger Games movie
- Putting an ex on your wedding guest list — a do or a don't?
- 5 more reasons to love Twitter
- Spring clean your personal and professional life
- Say yes: top questions to ask yourself before adopting a pet
- Lovely little vignettes: Moroccan tablescape
- Britney Spears and Kevin Federline team up again for Sean Preston
Posts for March 14th 2011
From Katie Sweeney
Fried Egg on Crispy Tortilla
1 flour tortilla
1/3 cup grated pepper Jack cheese
1 avocado, diced and cubed
2 green onions, white and light green parts only, minced
Salt and freshly ground black pepper
1 tablespoon olive oil
1 large egg
1 large handful of mixed greens
1/4 cup spicy chipotle salsa
A generous dollop of sour cream, optional for serving
- Preheat the oven to 350°F. Place the tortilla on a piece of foil on a baking sheet. Sprinkle the cheese evenly over the top of the tortilla. Bake in the oven for 12-15 minutes, while you make the rest of the dish.
- In a small bowl, mash the avocado to make a chunky paste. Stir in the green onions and season with salt and pepper. Set aside.
- Heat the oil in a small skillet over medium heat. Once hot, add the egg. Season with salt and pepper and cook for 3-4 minutes until the white is set, but the yolk is still runny.
- Transfer the cooked tortilla — the cheese should be melted and bubbly — to a serving platter. Plop the avocado mixture on top of the cheese and spread to the edges of the tortilla. Place a handful of greens on top of the avocado and cover with the fried egg. Spoon the salsa over the entire dish and place a scoop of sour cream on the plate, if using. Enjoy immediately.
Every year I make my uncle a new version of his favorite dessert, German Chocolate Cake. Last year, I opted for Hostess-inspired German chocolate cupcakes, but this week, I skipped the cake part all together and went with a pudding cup variation of this delicious dessert. The chocolate pudding is thick enough to hold up candles, so my uncle could still make his birthday wish. To ensure the German chocolate flavor combination, I used the essential Baker's chocolate in the pudding and made the coconut-pecan custard that would normally be layered in the cake. These pudding cups are rich and decadent just like the classic cake! Try this new twist on German chocolate cake by reading more.
Next time you're at the grocery store, would you consider picking up a wedge of Jamie Oliver-branded cheese? That's what the UK chef is banking on. At London's International Food & Drink Expo this coming weekend, the British chef will launch the Jamie Oliver Continental Cheese Range.
The cheese line includes the likes of parmigiano-reggiano wedges aged for two years in the hills of Parma, Italy; cave-aged gorgonzola and mascarpone layered cheese from the Italian Alps; barrel aged-feta; Fior di Latte mozzarella; and tubs of ricotta and mascarpone. The cheeses will be a continuation of Oliver's existing pasta, meat, sauce, snack, and spice lines, which are available worldwide in countries from Holland to Brazil.
Looks like the food revolutionary, restaurateur, TV host, cookbook author, and media personality can add "cheesemonger" to his growing list of titles. In fact, the Naked Chef has fallen under fire from fellow UK culinary personality Marco Pierre White, who criticized him for not being a "real chef." Where do you stand? Would you buy Jamie's line of cheese products if you saw it at your local grocery store?
From Katie Sweeney
30 slices of genoa-dry Italian salami
- Preheat the oven to 325 degrees F.
- Line a large baking sheet with foil and arrange the salami in a single layer on top.
- Bake for 20 minutes, until the salami is crispy and chip-like.
- Carefully transfer to paper towels and blot to remove the fat. Let cool.
- Enjoy alone, with cheese, or in a sandwich or burger!
In between some homemade pizza baking, Alex, Ted, and a surprise guest talk about the star-studded lineup, the high-pressure stakes, and the serious beer drinking that goes on behind the scenes.
Find out more — and discover which chef makes a fun cameo! — when you watch the whole segment on Slashfood.
For a fun departure from the standard pint of Guinness or whisky-laden coffee, try a buzz-worthy riff on the rock shandy, a fizzy, nonalcoholic citrus drink that, according to legend, hails directly from Dublin.
There's little to the shandy: simply whisk sugar with freshly-squeezed lime juice, then top it all off with a beer. It's traditionally made with pilsners, but over the weekend, I applied the concept to amber ales.
The result is a refreshing tipple that's light enough to be enjoyed all day, any day — particularly on March 17. For the simple combination, be sure to continue reading.
From Everyday Food
1/4 cup fresh lime juice
4 teaspoons sugar
4 light-bodied beers, such as pilsner
Lime wedges for garnish
- In a small bowl, whisk together lime juice and sugar until sugar dissolves. Divide mixture among 4 tall glasses and top with beer. Garnish each with a lime wedge and serve immediately.
Love ice cream? Here's the scoop on what's new: the frozen treat's about to get healthier. In what sounds like something out of a food fantasy, scientists at the University of Missouri are in the final stages of taste-testing what they're calling "multi-functional ice cream" — that is, ice cream with antioxidants, added dietary fiber, probiotics, and prebiotics. The product could be available as early as this Summer.
If it sounds too good to be true, I've always believed, it probably is — what kinds of chemicals are involved? Still, this is an interesting concept, and I'll be curious to see whether it takes off, especially in the era of vitamin-enriched gum and water. What do you think of the idea?