This seafood-free version is Omar's take on the classic Paella Valenciana. Traditionally made with chicken and rabbit, Omar caramelises the meat and vegetables before adding the rice and must have ingredient – saffron. Garlic, smoked paprika and rosemary all add to the incredible flavours of this dish designed to bring everyone to the table. Serve with a wedge of lemon and enjoy.
Detailed Recipes: https://www.jamieoliver.com/search/?s=paella
4:35 AM
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Tai-Meshi (Sea Bream Rice)
Difficulty: Easy Time: 1hr Number of servings:
Tai-Meshi (Sea Bream Rice) Difficulty: Easy Time: 1hr Number of servings: 4 Ingredients: 3 cups uncooked Japanese rice (short-grain rice) cleaned sea bream (bone side of the fillet) 1 tbsp. salt 10cm/4inch-square Konbu (kelp) 2 tbsp. Sake 1 tbsp. light soy sauce Mitsuba (Japanese wild parsley) if you like Directions: 1. Wash rice and leave for about 30 minutes. If you are using pre-washed rice (musenmai) you don't have to wash it. 2. Coat the sea bream with salt and bake in the oven at 220C (428F) or a fish roaster for about 15-20 minutes. 3. Place the rice in a pot, add water to the appropriate level indicated in the pot, add Sake, add light soy sauce, then mix well. 4. Clean Konbu with moistened towel and place it on top of the rice. Then place the sea bream on Kombu (in this way bones won't fall into the rice). 5. Place the pot into the rice cooker. Cover and press the button to start. 6. When it's done, take the sea bream and Kombu out from the rice cooker. Remove the bones and put back the fish meat, then mix in. 7. Serve in a dish and garnish with chopped Mitsuba (Japanese wild parsley) if you like. レシピ（日本語） http://cooklabo.blogspot.jp/2016/07/b... --------------------------------- ♥Utensils I use in my videos♥ http://astore.amazon.co.jp/shopping07... ♥FOLLOW ME HERE♥ https://www.facebook.com/ochikeron https://plus.google.com/+ochikeron http://twitter.com/ochikeron http://instagram.com/ochikeron/ ♥Original T-SHIRTS♥ http://www.youtube.com/watch?v=FFsQE0... ♥Visit my Blog to know more about ME♥ http://createeathappy.blogspot.com/ ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://twitter.com/alohaforever ♥and of course PLEASE SUBSCRIBE♥ http://www.youtube.com/user/ochikeron...
4:19 AM
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Today, I made this vegan falafel for our lunch. I made some Potato Főzelék (a Hungarian dish) to go with it. I am so glad that my 5-year-old enjoyed it so much. And of course my lovely husband who totally can't get enough of it.
Falafel Ingredients:
1 cup of Dried Chickpeas, soaked for 24 hours (this will yield 3 cups after they have soaked)
1 Small Red Onion, roughly chopped
3 Cloves of Garlic, minced
1 cup of Fresh Parsley
1 cup of Fresh Cilantro
1-1/2 tsp of Cumin Seeds
1-1/2 tsp of Coriander Seeds
1/4 tsp (or to taste) or Cayenne Pepper
1 Tbsp of Lemon Juice
2 Tbsp of All Purpose Flour
1/2 tsp of Baking Soda
Salt, to taste
Vegetable Oil for Frying
Preparation
1) Drain the soaked chickpeas overnight. Rinse them.
2) Working in two batches, add half of the chickpeas, parsley, garlic, onion and cilantro to a food processor and blend until you are left with a paste that’s not completely smooth but holds together when pinched, place the mixture in a bowl and repeat the process with the other half of the ingredients.
3) In a small dry skillet, add the cumin seeds and coriander seeds and toast until fragrant, then place them in a mortar and pestle and grind them until almost smooth, place in the bowl with the ground chickpea mixture along with the lemon juice, flour, baking soda and salt, mix until well combined, cover with plastic wrap and pop it in the fridge for about an hour.
4) Fill a heavy bottomed pot with some vegetable oil and allow it to come to 190°C.
2) Working in two batches, add half of the chickpeas, parsley, garlic, onion and cilantro to a food processor and blend until you are left with a paste that’s not completely smooth but holds together when pinched, place the mixture in a bowl and repeat the process with the other half of the ingredients.
3) In a small dry skillet, add the cumin seeds and coriander seeds and toast until fragrant, then place them in a mortar and pestle and grind them until almost smooth, place in the bowl with the ground chickpea mixture along with the lemon juice, flour, baking soda and salt, mix until well combined, cover with plastic wrap and pop it in the fridge for about an hour.
4) Fill a heavy bottomed pot with some vegetable oil and allow it to come to 190°C.
5) Grab a bit of mixture and make golf ball size falafel, fry for about one minute until deeply golden brown and crispy.
6) Drain on a paper towel lined plate and repeat.
1:57 AM
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Bruschetta Cups What Can I Bring? Perfect for: Casual get-togethers, fancy dinner parties, potlucks. Make and take: Keep the cups in their product packaging for easy travel; transfer them to a platter before serving. Made famous by: Stephanie Lotti of Atlanta, who said the snack was "born of desperation and a trip to DeKalb Farmers Market. I found the phyllo cups and figured I'm Italian, I could make up the rest." https://farm4.staticflickr.com/3473/3197175822_8d571fbdf6.jpg
6:10 AM
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Day 327. Thanksgiving is one of my favorite holidays. My extended family is quite enthusiatic about food, and we typically go a little crazy cooking for Thanksgiving. This year was particularly extravagant: for a dinner with 23 people (4 of whom were under 5), we had 26 different dishes, including 4 pies, 3 other desserts, 9 vegetable sides, 3 kinds of stuffing (plus savory bread pudding), 2 salads, 2 kinds of cranberry sauce, turkey, and gravy.
It was amazing. Despite this abundance, the turkey is undoubtedly the start of the show at Thanksgiving, and so is my picture for the day. This turkey in particular, from Hettie Belle Farm in Western Mass and cooked by my dad, was incredible. A few pictures of sides and desserts are in the comments.
Taken Nov 22, 2012 in Somerville, Massachusetts, United States ¹⁄₁₆₀ sec at f/6.3, ISO200. Lens: EF50mm f/1.4 USM @ 50 mm http://flic.kr/p/dwhrVt
It was amazing. Despite this abundance, the turkey is undoubtedly the start of the show at Thanksgiving, and so is my picture for the day. This turkey in particular, from Hettie Belle Farm in Western Mass and cooked by my dad, was incredible. A few pictures of sides and desserts are in the comments.
Taken Nov 22, 2012 in Somerville, Massachusetts, United States ¹⁄₁₆₀ sec at f/6.3, ISO200. Lens: EF50mm f/1.4 USM @ 50 mm http://flic.kr/p/dwhrVt
7:26 AM
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Originally uploaded by rosey sugar
Halloween (also spelled Hallowe'en) is an annual holiday observed on October 31. Common Halloween activities include trick-or-treating, wearing costumes and attending costume parties, carving jack-o'-lanterns, ghost tours, bonfires, apple bobbing, visiting haunted attractions, committing pranks, telling ghost stories or other frightening tales, and watching horror films.
On every Tuesdays for the next six weeks, we will feature a Halloween recipe. Hope it will give you some ideas, preparing you for the Halloween party :)
Here's the first video recipe for decorating the Halloween Mummy Cookie.
10:21 AM
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RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
yield: 12 cupcakes
prep time: 15 minutes
cook time: 20 minutes
total time: 35 minutes
INGREDIENTS:
For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.
*Note: This recipe can be doubled to make an 8 or 9-inch layer cake.
)www.helenmaffini.com
11:37 PM
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The pie consists of a pumpkin-based custard, ranging in color from orange to brown, baked in a single pie shell, rarely with a top crust. The pie is generally flavored with nutmeg, cinnamon, cloves and ginger.
Ingredients:
Pastry
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Sugar Filling
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
Directions:
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny leaf-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.
4. In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in all remaining filling ingredients until well blended.
5. To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes.
6. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Store in refrigerator.
This is the latest craze, a Fidget Spinner. Check this recipe out as the Pumpkin Pie is made in the form of a fidget Spinner. I'm sure your kids will love it!
11:15 PM
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http://flic.kr/p/5DDkMS
11:13 PM
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Singaporean Laksa:
4:36 AM
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Credit: Samantha F.
Cheesy ricotta matzo balls in a savory roasted tomato soup and garnished with crispy Parmesan chips. This is next level matzo ball soup! Matzo is an unleavened cracker-like bread that is traditionally eaten at Passover. It is made with flour and water, and it is the flour-containing product that is deemed to be Kosher for passover. Matzo meal is made by finely grinding matzo crackers into a breadcrumb-like consistency.
Roasted Tomato Soup with Ricotta Matzo BallsYields 2-4 servings
Tomato Soup Ingredients:
- 2 lbs. vine or roma tomatoes cut in half
- 2 red bell peppers (you can also use roasted jarred peppers)
- 2 large carrots, peeled and stems cut
- 2 garlic cloves, smashed
- ½ tsp. salt
- Olive oil
- 2-4 cups vegetable stock
Ricotta Matzo Ball Ingredients:
- 4 eggs
- 2 tbsp. olive oil
- 1 cup matzo meal
- ¼ cup ricotta cheese
- ¼ cup freshly grated Parmesan cheese
- Fresh basil leaves, chopped
- Fresh parsley leaves, chopped
- 1 tsp. baking powder
- ¼ tsp. salt
- Ground pepper
Garnish:
- ½ cup grated Parmesan cheese, for Parmesan chips
- Fresh basil
- Olive oil
Instructions:
1. Preheat oven to 400° Fahrenheit and line a baking sheet with foil. Add tomatoes, peppers, carrots and garlic and toss with salt and olive oil. Roast vegetables until soft and tender, for about 30 minutes. Once done, remove from oven and allow cooling enough to handle. Then remove seeds from pepper and any charred thick skin and discard.
2. Once vegetables are cool enough, add everything to a blender or food processor and blend until smooth. You may want to add a bit of the stock to help thin it out, then transfer to a small pot with the rest of the stock and bring to a simmer. Taste for seasoning and adjust.
3. For the matzo balls, whisk all the ingredients together until well combined and form into medium sized balls. Add to boiling water and cook until matzo balls float to the top, about 30 minutes.
4. To make the parmesan chip, leave oven at 400° Fahrenheit and line a baking sheet with parchment or a silpat. Place a heaping tablespoon or two of grated Parmesan cheese and lightly press down so it’s in a circle and replicate with remaining cheese. Bake for about five minutes until the cheese melts and edges are slightly crispy. Once done, remove from oven and allow to cool before removing.
5. Assemble soup by adding matzo balls to roasted tomato soup and garnish each bowl with a Parmesan chip, fresh basil and a good drizzle of olive oil. Buon appetite!
About Samantha Ferraro
Samantha Ferraro is the food blogger and photographer for The Little Ferraro Kitchen. Samantha comes from a diverse Jewish and multi cultural background with both Sephardic and Ashkenazi roots and has lived all over, including Brooklyn, Hawaii, Southern California and now in the Pacific Northwest. Samantha blogs about world cuisine recipes and lives in beautiful Washington with her Italian husband and adorable fluffy dog Hula and is writing her first cooking, coming out in Spring 2018. You can visit her blog over at www.LittleFerraroKitchen.com
1:46 AM
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