- Perfectly seasonal: radish tartines with bagna cauda butter
- What booze is doing to your looks
- 10 new royal wedding details
- Five tips for bringing children to weddings
- What we're packing for Coachella!
- How to restore an antique leather chair
- Fresh Vampire Diaries pics: there's a new vampire in town!
- Savvy websites for the engagement ring buyer
- Useful iPhone apps for celiacs
- Video: dog reunited with his owners after Japan's tsunami
- Philadelphia Zoo goes geeky with Legos
- Spring into the tribal trend
- Scream 4 interview with cutie Adam Brody
- Robert Pattinson looking fine in Elle
Posts for April 7th 2011
Sausage Quiche Lorraine
1 1/2 cups flour
3 tbsp margarine
3 tbsp shortening/lard/butter/margarine
2-3 tbsp chilled water
pinch of salt
4 cooked sausages
2 large eggs
2 egg yolks
2/3 cup cream
2/3 cup milk
1/2 cup grated Gruyère/Pecorino/Parmesan cheese
pinch of salt
freshly ground black pepper
tomato rinds to decorate (optional)
Sift the flour and salt into a bowl. Rub in the margarine and lard (shortening) until the mixture resembles fine breadcrumbs. Add the water and mix to a firm dough. Knead on the lightly floured surface until smooth. Roll out the pastry (dough) and use to line a 20 cm/8 inch flan tin (pie pan).
Preheat the oven to 190ºC/375ºF. Cut the sausages into small pieces and add to the prepared flan case. Place the eggs, egg yolks and cream in a bowl and beat together. Stir in the milk, and add salt and pepper to taste. Pour the mixture over the sausage and sprinkle with the grated cheese. Bake in the already preheated oven for 25-30 minutes, until golden. Remove from the oven and leave to set for 10 minutes before serving.
Don't miss your chance to be part of the Pillsbury Bake-Off® Contest. The 45th Bake-Off® Contest will award more than $1.1 million in cash, prizes, and trips.
Enter and you could win the $1 million grand prize and $10,000 in GE kitchen appliances. Simply go to BAKEOFF.COM and submit your original recipe.
Remember to list each and every ingredient and its exact measurements, even garnishes — specifics are the name of the game here.
The stakes are high and the competition is sure to be inspiring, so grab that apron and get cooking — good luck!
Don't think a special drink is necessary for a picnic? Think again! All you have to do is make it in advance and pack it in a large recycled bottle or pitcher with a lid. I recommend serving something festive and refreshing like this pink lemonade. It takes its vibrant hue from raspberries and is slightly sweet, but not overly so. The ingredient list calls for sparkling water, but if no kids are in attendance, use sparkling wine! For the recipe, keep reading.
From Everyday Food
Angel Food Cake
1 cup cake flour (spooned and leveled)
1/4 teaspoon salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees.
- Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside.
- With a mixer, beat egg whites on medium high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form (see below), about 2 minutes. Add vanilla; beat to combine.
- Gently transfer egg white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
- Gently spoon batter into an ungreased angel-food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes.
- Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
To make it chocolate angel food cake: Replace 1/4 cup cake flour with 1/4 cup unsweetened cocoa powder; reduce vanilla extract to 1 teaspoon.
Next, the new restaurant by molecular impresario Grant Achatz, has just opened, to an obscene amount of fanfare and reception. The pop-up, which will serve four menus a year from various moments in culinary history, has been anticipated for nearly a year, and now its $85 tickets are being scalped on Craigslist for up to $3,000.
The restaurant itself has spawned a bit of a trend: pop-ups are hot right now, and so are menus curated from great moments in food history. But Katie and I got into a heated debate about dining at Next.
"I wasn't that into all the hype, but then I saw opening night pictures, and it looks amazing!" she exclaimed. I disagreed: Paris 1906 seems more creative in concept than in reality. Of course, the only real way to get to the bottom of this is to snag some tickets ourselves. What do you think of Next? Is it an avante-garde idea, or nothing to write home about?
We love repurposing leftovers, and from the looks of it, Lauren does too. Here she shares the story of pork two ways.
I had picked up pork at my local butcher, but wasn't completely sure how I wanted to prepare it. Using what I had on hand and of course, not measuring, I browned the meat, caramelized onions and garlic, and roasted/cleaned two poblano peppers. For even more flavor, I ground up cumin and crushed red pepper flakes and placed everything in the crock pot. I added just enough chicken broth to just about cover the meat and let it cook over night. The next morning, the pork was incredibly tender and perfect for tacos!
There was still a ton of pork, but I am not one for repeat dinners, so I picked up a couple cans of hominy and added it to the pork along with some more chicken broth for a makeshift pozole. The soup topped with cilantro, avocado, salsa, and lime juice was absolutely scrumptious. I love when simple dishes with no recipe turn out so well, I am sure I will be making this again! Sorry about not snapping a photo of the tacos but trust me they were tasty!
Have you turned a leftover into something different and delicious? Share it with us in the community!