05 2 / 2014

forestfeast:

A couple years ago we spent a month near the beach in Tel Aviv. Most mornings we would walk down to a little cafe and have a version of this salad for breakfast. Yes, breakfast! Sometimes with an egg. So delicious and fresh in the morning. I added the feta for an extra flavor kick.

Enjoy!

28 1 / 2014

comfortspringstation:

Blow your MIND” Tomato Basil Pasta! - No Straining, just Stirring Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta Ingredients: 12 ounces pasta (Shown  Linguine) 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor) 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Optional Parmesan cheese for garnish Directions: Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese if desired.
Source: https://www.facebook.com/photo.php?fbid=596567610375551&set=a.577027822329530.1073741826.100000669513646&type=1&theater

comfortspringstation:

Blow your MIND” Tomato Basil Pasta! - No Straining, just Stirring
Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

Ingredients:
12 ounces pasta (Shown  Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Optional Parmesan cheese for garnish

Directions:
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese if desired.

Source: https://www.facebook.com/photo.php?fbid=596567610375551&set=a.577027822329530.1073741826.100000669513646&type=1&theater

18 9 / 2013

30 7 / 2013

The Manischewitz® Company, leader and innovator in Kosher foods,announces the beta version debut of their free Kosher Recipe App  now available for download on all Apple® and Android™ devices.  The Manischewitz Recipe & Holiday Guide app makes its debut just in time for the fall Jewish holidays of Rosh Hashanah and Yom Kippur.  Notable chefs, cookbook authors, and everyday home cooks submitted hundreds of recipes for the app which spans  many occasions including Passover, Chanukah, Thanksgiving, Shabbat, Shavuot  and more.  Other categories of recipes include gluten-free, everyday meals, lunches, side dishes, and desserts.

 The contributor’s shared many recipes, some of which have been in their family for generations.  In addition to the recipes supplied by home cooks and well-known chefs, all recipes from finalists and winners from all past Man-O-Manischewitz Cook-Off Contests have been included as well.  Jamie Geller, cookbook author and founder of The Joy of Kosher magazine and website, contributed numerous recipes across all categories. 

 Link to iTunes and Google Play.

Key App Features Include:

  • All Kosher recipes that use Manischewitz® ingredients
  • Recipes for Holiday and everyday including Chanukah, Thanksgiving, Passover, Shabbat, Shavuot,  4th of July, Purim, and more
  • Holiday fun facts
  • Shabbat times for each week
  • Recipe sharing on Facebook, Twitter, Instagram, and Pinterest

05 3 / 2013

Renowned chef Sara Jenkins of NYC’s Porchetta and Porsena respectfully disagrees – and created her app New Italian Pantry to officially put an end to premeditated cooking.
 
First, she selected her sixteen most-used ingredients – stuff with a long shelf life like olive oil, dried pasta, and Aleppo pepper. Then she packed the interactive cookbook with 75-plus recipes based on those staples.
 
So stock your shelves then generate recipe suggestions by either telling the app what you already have or going to the grocery store and basing dinner on whatever is fresh. Each recipe comes equipped with videos, photographs, auto-generated shopping lists, and built-in timers for soup-to-nuts hand-holding.

(Via Netted by the Webbys)


11 11 / 2012

Deborah Chud is a former cookbook author who is the founder of Mobile Skillet. It is iOS app.  

[She] founded Mobile Skillet to produce affordable, high-quality, cutting-edge recipe apps for restaurateurs, chefs, food bloggers, food & beverage companies, and cookbook authors looking to reach mobile-savvy cooking enthusiasts.

(Source: women2.com)

08 8 / 2012

cherry-tartlette:

Red Velvet Cupcakes In A Jar
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 24 minutes
Ingredients:

For the Cupcakes
1 cup cake flour 2 tablespoons unsweetened cocoa powder 1/2 teaspoon kosher salt 2/3 cup vegetable oil 3/4 granulated sugar 1 egg 1 teaspoon pure vanilla extract 2 tablespoons red food coloring 1/2 cup buttermilk 1/2 teaspoon baking soda 3/4 teaspoon white vinegar
For the Cream Cheese Frosting
8 ounces cream cheese, softened to room temperature 3 tablespoons butter, softened to room temperature 1 pound confectioners’ sugar (about 3 ¾ cups), sifted 2 teaspoons clear vanilla extract*

Directions:

For the Cupcakes
1. Preheat oven to 350 degrees. Line 12 cupcake wells with paper liners or spray pan with spray with nonstick cooking spray.
2. Sift together cake flour, cocoa powder, and salt.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine oil and sugar until well-blended. Add egg and mix until combined.
4. Turn your mixer down to the lowest speed and add vanilla, then slowly add in the food coloring. Note: If you are using liquid food coloring, it will take about 2 tablespoons of coloring to get a dark red shade. I used about 1 tablespoon of gel dye to achieve the shade in the photographs. Add the dye slowly and color according to your preference.
5. Add flour mixture alternately with buttermilk in two batches; scrape down the side of the bowl. Continue mixing until just combined, taking care not to over mix.
6. Place baking soda in a small dish, stir in vinegar and add to batter with the machine running. Beat for about 10 seconds.
7. Using a medium scoop (about 3 tablespoons), divide batter between the 12 wells, filling each well about 2/3 full of batter. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.
For the Cream Cheese Frosting
1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined.
2. With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
To Assemble in Jars
1. Slice cupcakes horizontally to create layers. Each cupcake will yield 2-3 layers depending on how thick you want your layers to be.
2. Place one cupcake layer into the bottom of your jar, pipe a layer of cream cheese frosting directly onto the cake layer. Repeat the layering process until you reach the top of your jar. If desired, garnish with festive sprinkles or red velvet cake crumbs.

cherry-tartlette:

Red Velvet Cupcakes In A Jar

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 24 minutes

Ingredients:

For the Cupcakes

1 cup cake flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt
2/3 cup vegetable oil
3/4 granulated sugar
1 egg
1 teaspoon pure vanilla extract
2 tablespoons red food coloring
1/2 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon white vinegar

For the Cream Cheese Frosting

8 ounces cream cheese, softened to room temperature
3 tablespoons butter, softened to room temperature
1 pound confectioners’ sugar (about 3 ¾ cups), sifted
2 teaspoons clear vanilla extract*

Directions:

For the Cupcakes

1. Preheat oven to 350 degrees. Line 12 cupcake wells with paper liners or spray pan with spray with nonstick cooking spray.

2. Sift together cake flour, cocoa powder, and salt.

3. In the bowl of a stand mixer fitted with the whisk attachment, combine oil and sugar until well-blended. Add egg and mix until combined.

4. Turn your mixer down to the lowest speed and add vanilla, then slowly add in the food coloring. Note: If you are using liquid food coloring, it will take about 2 tablespoons of coloring to get a dark red shade. I used about 1 tablespoon of gel dye to achieve the shade in the photographs. Add the dye slowly and color according to your preference.

5. Add flour mixture alternately with buttermilk in two batches; scrape down the side of the bowl. Continue mixing until just combined, taking care not to over mix.

6. Place baking soda in a small dish, stir in vinegar and add to batter with the machine running. Beat for about 10 seconds.

7. Using a medium scoop (about 3 tablespoons), divide batter between the 12 wells, filling each well about 2/3 full of batter. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.

For the Cream Cheese Frosting

1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined.

2. With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.

To Assemble in Jars

1. Slice cupcakes horizontally to create layers. Each cupcake will yield 2-3 layers depending on how thick you want your layers to be.

2. Place one cupcake layer into the bottom of your jar, pipe a layer of cream cheese frosting directly onto the cake layer. Repeat the layering process until you reach the top of your jar. If desired, garnish with festive sprinkles or red velvet cake crumbs.

(via )

10 1 / 2012

Red Velvet Checkered Cake 
For David’s birthday, Wendy made this delicious red velvet cake. She “checkered” the cake by having some of the cake with red velvet coloring and some without. The cake is great and the frosting is wow! It is the creamy and light even though it has both marscapone and cream cheese. She uses a frosting recipe from the Waldorf Astoria cookbook. 

Red Velvet Checkered Cake 

For David’s birthday, Wendy made this delicious red velvet cake. She “checkered” the cake by having some of the cake with red velvet coloring and some without.

The cake is great and the frosting is wow! It is the creamy and light even though it has both marscapone and cream cheese. She uses a frosting recipe from the Waldorf Astoria cookbook

09 1 / 2012

Cheddar Biscuits Recipe awesome-everyday:

we have a winner!

Cheddar Biscuits Recipe awesome-everyday:

we have a winner!

(Source: youhavetoloveyourselffirst)

05 1 / 2012

tayarijones:

asparagus by polarpear on Flickr.
Cream of Asparagus Soup
1 lb asparagus cut into 2 inch lengths (That’s one bunch) 1 onion, chopped 2 Tbsp of butter 2 Tbsp. of flour 4 cups chicken broth (I use canned) 1/4 c half and half salt and pepper to taste Saute onion and butter 3 minutes. Stir in flour. Add chicken broth slowly. Add asparagus. Cover and simmer 20 minutes or until asparagus is tender. Puree mixture until smooth. Add cream, salt and pepper to pureed soup and reheat. Now what I do is put the nice tips off to the side and add them in after I pureed the other. Enjoy! Via Flickr: spring is asparagus time!

tayarijones:

asparagus by polarpear on Flickr.

Cream of Asparagus Soup

1 lb asparagus cut into 2 inch lengths (That’s one bunch)
1 onion, chopped
2 Tbsp of butter
2 Tbsp. of flour
4 cups chicken broth (I use canned)
1/4 c half and half
salt and pepper to taste


Saute onion and butter 3 minutes. Stir in flour. Add chicken broth slowly. Add asparagus. Cover and simmer 20 minutes or until asparagus is tender. Puree mixture until smooth. Add cream, salt and pepper to pureed soup and reheat.

Now what I do is put the nice tips off to the side and add them in after I pureed the other. Enjoy!

Via Flickr:
spring is asparagus time!

04 10 / 2011

thecakebar:

Edgar Allan Poe Waldorf Astoria Red Velvet!
Yield: one 2 layer 8-9-inch cake            
This is amazing! Allan Poe fans stand up!!!! I wonder what other characters this bakery can make! ENJOY! (which one of you is going to try and make this? teehee…)                                                                   Cake:1/2 cup unsalted butter, softened1 1/2 cups granulated sugar2 large eggs1 teaspoon vanilla extract2 oz. liquid red food coloring2 tablespoons cocoa powder2 1/2 cups all purpose flour, sifted1 teaspoon baking powder1 teaspoon salt1 cup buttermilk1 teaspoon baking soda1 teaspoon white vinegar
Design Instructions and Recipe Here!

thecakebar:

Edgar Allan Poe Waldorf Astoria Red Velvet!

Yield: one 2 layer 8-9-inch cake            

This is amazing! Allan Poe fans stand up!!!! I wonder what other characters this bakery can make! ENJOY! (which one of you is going to try and make this? teehee…)                                                                   

Cake:
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 oz. liquid red food coloring
2 tablespoons cocoa powder
2 1/2 cups all purpose flour, sifted
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon white vinegar

Design Instructions and Recipe Here!

19 9 / 2011

Sweet potato and leek pita sandwich 
Everyone pairs potatoes up with leek, but who is crazy enough to pair a sweet potatoes with leeks. I am cray-cray!
This is the cheapest, healthiest lunch I ever made. One leek from the Grand Army Plaza Greenmarket, $1. One sweet potato, less than a dollar. (There were $2/lb.) The wheat pitas were $3.50 for five so $0.70 for one. Total cost: $2.70 (approximately)
Kinda-sorta recipe:
Put water on to boil. Add olive oil and salt. Slice one sweet potato. Add slices to boiling water. Cook for about 10 minutes. In the meantime, rinse off leek. Cut into slices lengthwise. Place in pan or casserole dish with olive oil, salt and pepper. Lay out the leeks and then add the sweet potatoes on top. Cook in the oven for about twenty minutes. Leeks should be translucent and potatoes should be soft. Then stuff in a pita. Add chipotle sauce if you like it spicy.

Sweet potato and leek pita sandwich 

Everyone pairs potatoes up with leek, but who is crazy enough to pair a sweet potatoes with leeks. I am cray-cray!

This is the cheapest, healthiest lunch I ever made. One leek from the Grand Army Plaza Greenmarket, $1. One sweet potato, less than a dollar. (There were $2/lb.) The wheat pitas were $3.50 for five so $0.70 for one. Total cost: $2.70 (approximately)

Kinda-sorta recipe:

Put water on to boil. Add olive oil and salt. Slice one sweet potato. Add slices to boiling water. Cook for about 10 minutes. In the meantime, rinse off leek. Cut into slices lengthwise. Place in pan or casserole dish with olive oil, salt and pepper. Lay out the leeks and then add the sweet potatoes on top. Cook in the oven for about twenty minutes. Leeks should be translucent and potatoes should be soft. Then stuff in a pita. Add chipotle sauce if you like it spicy.