- Make your own colorful king cake for Mardi Gras
- Gisele and Tom Brady celebrate third anniversary with bikinis and kisses
- See why Taylor Swift's braided updo is a must try
- Read Lady Violet's guide to taking charge
- Celebs who rocked a baby bump at the Oscars
- 30 cool-girl snaps fresh off the streets of London Fashion Week
- Tour muralist and wallpaper designer Alix Soubiran's Los Feliz home
- Get excited for Mad Men season 5 with three new teasers!
- Free apps that will cut your monthly bills
- Learn how to flatten your belly by Friday
- Hail to the pooch: saluting first dog Bo
- Fun Mac apps for Instagram-like pics on your desktop
- Jennifer Lawrence talks transforming into Katniss for The Hunger Games
Posts for February 20th 2012
1 small head of cauliflower
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon hot pepper flakes (optional)
4 tablespoons extra virgin olive oil
- Preheat the oven to 425° Fahrenheit.
- Remove cauliflower leaves and break apart head into smaller florets.
- On a cookie sheet, toss cauliflower, paprika, salt, pepper, pepper flakes, and olive oil together with your hands.
- Roast for approximately 30 minutes, or until cauliflower is cooked through and beginning to brown.
- Side Dishes, Vegetables
I didn't have time to make my own jam as the original recipe calls for, but these lemon zest- and nutmeg-flecked beignets still threw a Mardi Gras-scale party in my mouth. Don't be afraid to get creative with the toppings!
1 (.25 ounce) envelope active dry yeast
3/4 cup warm water, about 110ºF
1/4 cup granulated sugar
3/4 teaspoon salt
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly grated nutmeg
1 large egg
1/2 cup whole milk
3 1/2 cups all-purpose flour, divided
2 tablespoons unsalted butter, softened
2 quarts canola oil, plus more to oil bowl
Confectioners' sugar (for dusting)
- Mix the yeast, water, and sugar in a mixer bowl fitted with a dough hook. Let stand until foamy, about five minutes. Add the salt, lemon zest, nutmeg, egg, milk, and 1 1/2 cups flour; mix on medium speed until combined. Add the butter; mix until incorporated. Add 1 3/4 cups flour, and mix until the dough comes together. Turn the dough onto a lightly floured surface. Knead in the remaining 1/4 cup flour by hand until the dough is smooth, about five minutes.
- Place the dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about one hour. Remove the dough from the bowl and punch down. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out circles with a one-inch round cutter; place on a floured baking sheet. Let rise in a warm, draft-free spot for 30 minutes.
- Heat the oil in a medium pot or deep fryer until it registers 350ºF on a deep-fry thermometer. Fry the beignets in batches, rolling them around constantly with a slotted spoon, until golden brown all over, one to two minutes. Transfer the beignets with the slotted spoon to a platter lined with paper towels and dust with confectioners' sugar.
Makes about five dozen beignets.
- Desserts, Other
Freshly pressed grapefruit juice is essential for this recipe.
1/2 large grapefruit, juiced
1 ounce gin
1/4 ounce Rose's lime juice
Dash of grapefruit bitters
- In a shaker, combine ice, grapefruit juice, gin, lime juice, and grapefruit bitters.
- Shake and pour into a martini glass.
- Rub lemon peel along the rim of the glass and pop it into the cocktail.
Makes one drink
- Drinks, Cocktails
I am powerless to shiny new food products at Trader Joe's. So when I recently spotted a melange of grilled eggplant and zucchini in the frozen food aisle, I bought a bag without any idea how I'd use it.
Find out what she made with the purchase when you keep reading.
Making a king cake has never been one of my baking priorities, considering I've got little to no knowledge of Mardi Gras in general. But something came over me last week and I decided I wanted to take on this challenge. And a challenge it certainly was: I did a fair amount of research, finding an overwhelming number of different recipes and methods, then settled on a recipe from the king of New Orleans cooking himself.King cake represents the three kings who brought gifts to the baby Jesus, and traditionally, whoever finds the dried bean or plastic baby in their piece of cake has to bring the next one or throw the next party. The three colors, purple, yellow, and green, are also significant. Purple signifies justice, while green represents faith and yellow, power. Lots of yeast, colored sprinkles or frosting, and a dried bean or a plastic baby were all involved in Emeril's recipe, as was a serious hunt for candied citron (I imagine any kind of candied citrus would work well in its place). The recipe begins with forming the dough, then letting it rise for almost two hours, followed by kneading, shaping, and another rise.
The resulting cake was dense and chewy, much like the texture of a doughnut with a hint of lemon in the background. The sweetness comes from the icing and the sugar crystals, which I found to be a nice way to balance out the cake.For more king cake photos and the recipe, keep reading.
When I get home late, it's easy to rush through making a dinner that's often not the healthiest. That's why salmon cakes are my new favorite: they take a mere 20 minutes to make, and they make a delicious but healthy dinner.
The most involved part is giving your food processor a couple whirls to chop up the salmon and mix in the other ingredients. After that, it's a less-than-five-minute affair.
I topped off the fish cakes with a little bit of sour cream and scallions just before serving, and noted to myself that they'd also make a great appetizer served atop crostini. For my most recent dinner, though, I served the fish cakes alongside a raw kale salad.
Instead of a coffee can to shape the cake around, a buttered mason jar can be used.
For the cake:
1/2 cup warm water (105 to 115 degrees)
2 packages dry yeast
2 teaspoons sugar
4 to 5 cups flour
1/2 cup sugar
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon rind
1/2 cup warm milk (105 to 115 degrees)
1/2 cup melted unsalted butter, cooled
5 egg yolks
1/2 cup finely chopped candied citron
1 pecan half, uncooked dried bean, or King Cake baby
For the glaze:
2 cups sifted powdered sugar
2 tablespoons lemon juice
2 tablespoons water
Purple, green, and yellow sugar crystals
- Preheat the oven 350 degrees.
- Combine the warm water, yeast, and 2 teaspoons sugar in a small bowl. Mix well and set aside to a warm place for about 10 minutes.
- Combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind and add warm milk, melted butter, egg yolks, and yeast mixture. Beat until smooth.
- Turn dough out on a lightly floured surface. Knead in enough remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes).
- Place the dough in a well-greased bowl. Turn once so greased surface is on top.
- Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Punch the dough down and place on a lightly floured surface.
- Sprinkle with the citron and knead until the citron is evenly distributed.
- Shape the dough into a cylinder, about 30 inches long. Place the cylinder on a buttered baking sheet. Shape into a ring, pinching ends together to seal.
- Place a well-greased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking. Press the King Cake baby, pecan half, or dried bean into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes.
- Bake for 30 minutes, or until golden brown. Remove the coffee can immediately. Allow the cake to cool.
- For the glaze: Combine the ingredients and beat until smooth.
- To assemble, drizzle cake with the glaze.
- Sprinkle with sugar crystals, alternating colors.
- Cut into the cake and hope you do not get the baby.
- Desserts, Cake
You can use either ground turkey or ground beef for the protein. Opting for the turkey version, I chose to add bacon for a little more flavor. I also bumped up the cumin quotient and substituted fresh basil for dried, since it was growing in my herb garden. Finally, crumbling some Fritos on top and serving the chili over long-grain white rice made this dish a hearty Winter meal.
1 tbsp. olive oil
6 slices thick bacon, roughly chopped
1 large onion, chopped
1 green bell pepper, chopped
Several cloves garlic, chopped
1 pound ground beef or ground turkey
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon turmeric
4 fresh basil leaves, chopped
1 tablespoon chili powder
3 tablespoons red wine vinegar
1 14-ounce can red kidney beans, drained
6 roma tomatoes, roughly chopped
Shredded cheddar cheese (for garnish)
Sour cream (for garnish)
Fritos (for garnish)
- Heat oil over medium heat in a 5-quart Dutch oven. Cook bacon until crisp, remove with a slotted spoon, and drain on paper towels.
- Add onion, bell pepper, and garlic to the remaining oil and fat, and cook until soft, about 10 minutes. Add ground meat to pot and brown.
- Add spices and herbs, toss with meat and vegetables, then add red wine vinegar and tomatoes. Simmer, stirring occasionally, until the tomatoes break down, about 10 minutes. Add kidney beans and cook about 5 minutes more.
- Serve with white or brown rice, and top with cheese, sour cream, and crumbled Fritos corn chips.
- Soups/Stews, Chili
- North American
I used basil dijon mustard for a little extra flavor. You could also use shallots instead of scallions, and if you wanted you could add two garlic cloves for even more complexity.
1 pound skinless salmon fillet
2 scallions, roughly chopped
1/4 cup panko bread crumbs
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 scallion, finely chopped
1/3 cup sour cream, optional
- In a food processor, pulse the salmon, scallions, mustard, ½ teaspoon salt, and ¼ teaspoon pepper until coarsely chopped.
- Mix in the bread crumbs and form into 8 patties.
- Heat the olive oil in a large nonstick skillet over medium heat. Cook patties until opaque throughout, about 2 minutes per side. Top with a dollop of sour cream and finely chopped scallions. Serve with a side salad.
Makes 8 patties.
- Main Dishes, Fish