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2019年09月24日
STEAMED BRUSSELS SPROUTS WITH DILLY DIP
One of my favorite Thanksgiving appetizers is a simple plate filled with fresh veggies and a bowl of creamy dill dip. But do you know what tastes even better with dill dip than carrot and celery sticks? Steamed and chilled brussels sprouts!

It might seem a bit unusual to add steamed Brussels sprouts to a crudité platter, but they are really delicious served with a fresh dill dip or ranch dip. In my family, the steamed Brussels sprouts are one of the first things to disappear from the appetizer table (along with the deviled eggs, of course).

Dilly dip can be made with dried dill, fresh dill or a combination of the two. While the recipes floating around my family rely on dried dill and sometimes a packet of Hidden Valley Ranch, I like to add some fresh dill when it’s available. Chopped Italian parsley is another great addition that adds a nice fresh flavor to the dip.

If you don’t have access to fresh herbs or you just want to make the dip with what you already have in the pantry, it tastes great even without the fresh dill and parsley.

Experiment and make it your own. Just don’t forget the steamed and chilled Brussels Sprouts!

I’ve included instructions in the recipe below for preparing the Brussels sprouts in a way that keeps them bright green and vibrant after cooking, which is important if you’re going to serve them to guests. Overcooked, gray-green Brussels sprouts really don’t look very appetizing!

So tell me, does your family have a favorite Thanksgiving appetizer? Have you ever tried cold, cooked Brussels sprouts with a creamy dip?
[ 投稿者:ksdjfoe at 10:30 | ksdjfoe | コメント(0) | トラックバック(0) ]

2019年09月18日
VANILLA BISCOTTI
These sweet, simple Vanilla Biscotti are just begging to be dunked into your favorite hot beverage or cold glass of milk short stay apartments!

Vanilla Biscotti stacked on a white plate with a floral rim

When it comes to simple flavors, it doesn’t get much better than vanilla. It’s easy to dismiss vanilla as boring or uninteresting, but it’s really just a lovely, delicious flavor. That simple flavor is the center of attention in these Vanilla Biscotti Event Space Rental.

Keeping with the simple theme, it applies to making these cookies, too. Biscotti are really a breeze to make. You get to skip all the cookie scooping in favor of baking all the dough at once, slicing it, and baking it some more. The end result is a crispy, crunchy Vanilla Biscotti that’s the perfect companion to your favorite coffee, tea, or other beverage Sage accounting.

plate of Vanilla Biscotti

I generally don’t like to add a glaze or other topping to biscotti. They’re meant for dunking, after all, so I like all the flavors to be contained within the cookie. That being said, feel free to add a glaze or dip them in chocolate if you like. These biscotti are nicely crunchy but not so much that you have to dunk them to be able to eat them.

The dough for these biscotti is a bit sticky. Be sure to flour your hands when you’re shaping it so that it’s easier to handle. If it feels too sticky to handle, sprinkle a little flour over the dough and gently work it into the dough. Too much flour and too much mixing will make your biscotti tough, so don’t overdo it.

Vanilla Biscotti served on a plate

I tend to make long biscotti, but you can make these any size you want. When you’re shaping the dough for baking, just make it a narrower width. It will spread some as it bakes, so keep that in mind. The only dimension that I recommend not changing is the height.

I love to serve these Vanilla Biscotti alongside some favorite warm beverages, but they’re a great treat for you milk drinkers out there, too. No matter your choice, these sweet, simple cookies are a perfect companion!
[ 投稿者:ksdjfoe at 09:30 | ksdjfoe | コメント(0) | トラックバック(0) ]

2019年08月23日
MINI CHOCOLATE CHIP COOKIES
These one-bite Mini Chocolate Chip Cookies are tiny bites of deliciousness. Be warned, though, that they are addictive Coworking space Rental!

How adorable are these teeny tiny cookies?!? You know I’ve got a thing for mini desserts, and I honestly don’t know how I’ve waited so long to share Mini Chocolate Chip Cookies with you. After all, I’ve got a bit of a thing for cookies, too, as one glance at the Recipe Index will show you Surveying Course.

These Mini Chocolate Chip Cookies are a bite-size variation of my go-to chocolate chip cookie recipe that serves as my starting point for many of the chocolate chip cookie variations I bake. This recipe is whittled down to have no frills or gimmicks. They’re just really good chocolate chip cookies!

You’ll want to use mini chocolate chips here for the full mini effect. Regular chocolate chips would overwhelm these little cookies. If you only have regular chocolate chips or even chocolate discs or bars, try chopping them into smaller pieces to simulate the size of mini chips.

I use a half-tablespoon scoop (link below the recipe) to portion the dough for these cookies. I always recommend using a cookie scoop for drop cookies, but I feel it’s really important with these little guys. You’ll get consistent sizing to help make sure that they all bake evenly Hong Kong Business visa.

This recipe makes A LOT of cookies. I can tell you from experience that scooping fatigue is a real thing. You can certainly scale the recipe to suit your needs. I like to make a full batch and keep some portioned, unbaked cookie dough in the freezer for those times you need a little something sweet to share or to enjoy yourself. (See How to Freeze Drop Cookie Dough for my tips.)

Eating these cookies is a bit of a double-edged sword. Their tiny size gives you the illusion of portion control, but I warn you that it’s easy to just pop one after the other into your mouth until you’ve lost track of how many you’ve eaten. I’m sure you’ll find plenty of restraint, but I also recommend not sitting within arm’s reach of a big bowl of these. It’s a bit too easy to grab just. one. more. cookie.

These Mini Chocolate Chip Cookies are great for lots of times you want to share dessert. Set out a big bowl of these when you’re entertaining a crowd for a help-yourself sweet treat. They’re also great for gifts. These little bags pictured here hold about 6 cookies each for a homemade thank you or favor. I think you’ll find that these little cookies are just the thing for so many occasions!
[ 投稿者:ksdjfoe at 12:25 | ksdjfoe | コメント(0) | トラックバック(0) ]

2019年07月18日
Chicken skin
Some months ago I wrote about the contents of my freezer, listing among them chicken skins. Someone asked me in the comments if they were for my cats. I felt too sheepish to answer. The truth is, I don't have any cats, and if I did, I would certainly not share the chicken skin with them. I could have shouted it out from the rooftops, though, because it seems chicken skin is The New Bacon Air source cylinder Heat Pump.

Cooked chicken skin can be flabby, slippery and rather gross. Even if you take care to brown your chicken pieces, after braising the whole thing goes soft, and what's the point of that? I don't usually bother to brown anything, anyway. And please, don't talk to me about Maillard reaction. Bla bla bla whatever Immigration Service Hong Kong.

I cook chicken without the skin, at least for everyday chicken things like rice or soups or a sandwich. But because I now live the suburban life of the supermarket chicken thigh package, I have had to learn how to deal with the skin myself. A deft pull and you have your skinless thigh. A few inept wiggles and cuts and it is now boneless.
The meat for whatever dish I'm making, the bones for stock, and the skin? It pains me to say that I used to toss it. No longer.

Now the skin goes, salted and cut into small strips, into a non-stick pan on a low flame. And if you have one of those things that look like the child of a strainer and a ping-pong paddle, put it over Private Office Space Rental.

Leave it on its own while you make whatever else you're making. It starts to change colour, spitting a little, shrivelling and crisping and after a few more minutes and a bit of turning becomes crunchy and golden and irresistible. Properly irresistible. It is the most delicious thing, and I can't think of any chicken dish it doesn't improve. Sandwiches, soups, noodles, rice, anything, really.

If you don't want to use it right away you can leave it in the fridge, and use it to enliven leftovers. My favourites: crisp some to crumble over soups of the heartier variety, like black beans.

Let them cook til golden and use the rendered fat to cook fried rice, or to make a hash with cooked potatoes, or for the most heavenly ropa vieja.
Add them to poached chicken for the whole foods, beak-to-tail answer to the Club Sandwich.

You can think of it as kosher chicharrones and serve it as a snack, but that is something I have never got round to. To me, they are simply a very handy way to make sure that I have the best of both worlds, crisp chicken skin and juicy, flavourful meat.
[ 投稿者:ksdjfoe at 16:19 | ksdjfoe | コメント(0) | トラックバック(0) ]

Merry Christmas, everyone
I love Christmas Eve. It's the one day of the year when I can embrace my kitchen geekiness. Food crazies are in the mainstream for a day, so, rejoice Oil Free Magnetic Centrifugal Chiller!

There is a lot going on today. We stuffed our bird yesterday. It had apparently been deboned with a sledgehammer and had to be sown with extra care. For the first time my daughter took part in the proceedings, pointing out where feathers had to be pulled out, and cutting the thread. We made a pot of stock, for
the gravy, and in case anyone wants a cup of broth at some point online apartment booking.

I also made jelly with some tangerines my father brought, sent from Valencia and picked that very morning.
This morning it's been custard, to top the jelly, and two batches of the pearl (onion) jam. Done in a bit sautee pan this time and much better for it HIV Test.
Dried chestnuts have been simmered in syrup. Apples were supposed to be made into sauce but I forgot about them and they are now caramelized (ahem).
We only have to roast the bird and then the potatoes. There is a jar of goose fat waiting.
And because the kitchen is run over, lunch is every man for himself. Anyone not going out for tapas can find ham hock rillettes in the fridge, made last Sunday.
And now, if you'll excuse me, I have some cañas to catch up on.
I hope you have a lovely holiday, rain or no rain.
[ 投稿者:ksdjfoe at 16:17 | ksdjfoe | コメント(0) | トラックバック(0) ]