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CRAFT & PROCESS
Craft & Process is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites for products we recommend. EASY ITALIAN BEEF SANDWICHES Add sliced roast beef to the warm stock and heat for 2-5 minutes. Don’t overcook the beef, or else it will get tough. Top each sandwich with a ¼ lb of beef and spoon stock over the sandwich to soften and moisten the bread. Top the beef sandwich with giardiniera or sliced roasted bell peppers.CULTURED BUTTER
Scoop and pour the cream into the bowl of a stand mixer and fit with whisk attachment. Cover the stand mixer with plastic wrap, or drape a kitchen towel over the mixer to catch splatter. Whisk on high speed until the butter separates from the buttermilk. About 3-5 minutes. Watch out for splashing! GRILLED VEGETABLE TORTE Recipe. Prep and Cook Vegetables. Slice eggplant, squash, and zucchini into ¼ to ½ inch thick long strips if grilling, or into ⅛ to ¼ inch thick long strips if roasting. Season eggplant, squash, and zucchini slices with salt and pepper and coat lightly with olive oil.GIARDINIERA
Roughly dice the jalapeño pepper, banana pepper, bell pepper, celery stalks, carrot, and cauliflower into small pieces, ¼-½ inch in size. Mix vegetables in a bowl with ¼ cup of salt. Cover with water and place a plate or weight on top to keep them submerged in the brine. Cover the bowl with plastic wrap and set aside overnight or up to 24 ROASTED CHARRED BROCCOLI Charred broccoli has got to be one of the best flavors in the vegetable world. This recipe maximizes those yummy crunchy browned charred bits that taste delicious. Broccoli is part of the brassica family, which also includes kale, cabbage, cauliflower,SPICED CHICKPEAS
4 cups of cooked chickpeas (from two 14 oz cans or from ½ lb dried) 2-3 Tbsp olive oil. Combine spices with salt. Toss chickpeas in spice mixture. Heat olive oil in a skillet over medium heat. Add chickpeas, lightly frying, stirring occasionally. Remove from heat and serve warm or at room temperature with a yogurt dressing.CHOCOLATE HUMMUS
Honey, syrup, puréed dates, white sugar, or brown sugar would all work in this recipe, with each adding unique flavors. Another serving idea leaning more into the dessert category is to layer the chocolate hummus with freshly whipped cream and top with chocolate shavings andcocoa nibs.
SUMAC QUICK PICKLED ONIONS Recipe. Chop onions into thin long slices. Pack onions slices into a heat proof pint sized jar. Bring water, vinegar, sugar, and salt to a boil in a saucepan. Mix sumac into the hot vinegar liquid and pour the liquid the over the onions. Cool the onions to room temperature, and then store in the fridge for 12-24 hours to let the flavors meld.PICKLED BEET GREENS
Fermentation and pickling have got to be some of my favorite food related pastimes. It’s so much fun to watch the transformation of a food product into another using microbial action, and taste all the flavors that change and develop along the process. These beet greens were the scraps from the beetCRAFT & PROCESS
Craft & Process is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites for products we recommend. EASY ITALIAN BEEF SANDWICHES Add sliced roast beef to the warm stock and heat for 2-5 minutes. Don’t overcook the beef, or else it will get tough. Top each sandwich with a ¼ lb of beef and spoon stock over the sandwich to soften and moisten the bread. Top the beef sandwich with giardiniera or sliced roasted bell peppers.CULTURED BUTTER
Scoop and pour the cream into the bowl of a stand mixer and fit with whisk attachment. Cover the stand mixer with plastic wrap, or drape a kitchen towel over the mixer to catch splatter. Whisk on high speed until the butter separates from the buttermilk. About 3-5 minutes. Watch out for splashing! GRILLED VEGETABLE TORTE Recipe. Prep and Cook Vegetables. Slice eggplant, squash, and zucchini into ¼ to ½ inch thick long strips if grilling, or into ⅛ to ¼ inch thick long strips if roasting. Season eggplant, squash, and zucchini slices with salt and pepper and coat lightly with olive oil.GIARDINIERA
Roughly dice the jalapeño pepper, banana pepper, bell pepper, celery stalks, carrot, and cauliflower into small pieces, ¼-½ inch in size. Mix vegetables in a bowl with ¼ cup of salt. Cover with water and place a plate or weight on top to keep them submerged in the brine. Cover the bowl with plastic wrap and set aside overnight or up to 24 ROASTED CHARRED BROCCOLI Charred broccoli has got to be one of the best flavors in the vegetable world. This recipe maximizes those yummy crunchy browned charred bits that taste delicious. Broccoli is part of the brassica family, which also includes kale, cabbage, cauliflower,SPICED CHICKPEAS
4 cups of cooked chickpeas (from two 14 oz cans or from ½ lb dried) 2-3 Tbsp olive oil. Combine spices with salt. Toss chickpeas in spice mixture. Heat olive oil in a skillet over medium heat. Add chickpeas, lightly frying, stirring occasionally. Remove from heat and serve warm or at room temperature with a yogurt dressing.CHOCOLATE HUMMUS
Honey, syrup, puréed dates, white sugar, or brown sugar would all work in this recipe, with each adding unique flavors. Another serving idea leaning more into the dessert category is to layer the chocolate hummus with freshly whipped cream and top with chocolate shavings andcocoa nibs.
SUMAC QUICK PICKLED ONIONS Recipe. Chop onions into thin long slices. Pack onions slices into a heat proof pint sized jar. Bring water, vinegar, sugar, and salt to a boil in a saucepan. Mix sumac into the hot vinegar liquid and pour the liquid the over the onions. Cool the onions to room temperature, and then store in the fridge for 12-24 hours to let the flavors meld.PICKLED BEET GREENS
Fermentation and pickling have got to be some of my favorite food related pastimes. It’s so much fun to watch the transformation of a food product into another using microbial action, and taste all the flavors that change and develop along the process. These beet greens were the scraps from the beet BISCUITS – CRAFT & PROCESS When you’re looking for a sumptuous but low-effort bread to add to a meal, biscuits are a natural choice. They’re richer than most bread but less complex to throw together than croissants or brioche. They’re a less specific flavor than cornbread but GRANOLA – BASE RECIPE – CRAFT & PROCESS 1 cup dried fruit. ¼ c cocoa nibs or chocolate (optional) Preheat oven to 350 degrees. Mix oats, salt, and nuts/seeds/etc. together in a large bowl. Wisk oil, syrup/honey, and extract together in a small bowl until combined. Add the wet ingredients to the dry ingredients bowl and stir until oats are evenly moistened. BLUEBERRY CARDAMOM PIE Make the filling. While the crust prebakes, heat the cornstarch, sugar, salt, and ¼ of the blueberries (300g/2 cups) in a saucepan over medium heat for 5-10 minutes. The berries should break down and start to melt with the sugar and cornstarch. Remove from the heat and stir in the rest of the blueberries, the lemon zest, and the cardamom.ICED CHAI TEA
This recipe for a Iced Chai Tea isn’t actually cold-brewed, but rather steeped and then put in to chill overnight. That means you could make this ahead, store it in a quart-sized jar, and have a pleasant, cool surprise for yourself in the morning.It’s perfect for the summertime when a hot beverage is the last thing you want, but in the fall you could alternatively drink this as a hot tea CHILI – CRAFT & PROCESS Chili is really not a dish that requires a recipe, as it can be customized and adapted depending on what’s available, what you already have in the fridge, and the tastes of the people you’re serving. This recipe, though, is they way my mother made it growingup. It’s a
LABNEH (YOGURT CHEESE) Set coffee filter or cheesecloth in the strainer. Spoon yogurt into the filter and cover with a lid or plastic wrap. Filter in the refrigerator for 24-72 hours, removing whey for discard or other use, and changing coffee filter halfway through. Remove the thickened creamy yogurt cheese from the filter and store in an airtightcontainer.
CARROT CAKE
In a stand mixer, combine the vegetable oil, eggs, and raisins. Mix on medium speed until combined. Add the grated carrots and mix until even. Slowly add the dry mixture to the wet ingredients until thoroughly combined. Pour into the cake pans and bake for 35-45 minutes until toothpick inserted in the center comes out clean. POTATO AND CHEESE PIEROGIES Growing up in Chicago, it wasn’t hard to find good pierogies. The pierogies I ate were mostly from local polish delis or international grocery stores. Our usual was the standard filling, cheese and potatoes. But I also have great memories of eating plum pierogies for dessert: browned and crisped in CHOCOLATE SHELL ICE CREAM TOPPING Place chocolate and coconut oil in a microwave safe dish and microwave in 30 second intervals followed by a quick stir, until melted and combined, about 90-120 seconds total. LEMON CURD – CRAFT & PROCESS Sweet, sour, and smooth: it’s today’s recipe for homemade Lemon Curd! Most jams and jellies are a delicious way to add some sweet fruit flavors to breakfast breads and pastries (yeah, I said most. Looking at you, marmalade, you weird spoonful of bitter orange pulp).Lemon curd
CRAFT & PROCESS
Craft & Process is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites for products we recommend. ABOUT – CRAFT & PROCESS Craft & Process is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites for products we recommend.GIARDINIERA
Roughly dice the jalapeño pepper, banana pepper, bell pepper, celery stalks, carrot, and cauliflower into small pieces, ¼-½ inch in size. Mix vegetables in a bowl with ¼ cup of salt. Cover with water and place a plate or weight on top to keep them submerged in the brine. Cover the bowl with plastic wrap and set aside overnight or up to 24 6 RECIPES FOR CAMPING Craft & Process goes camping! We recently spent six lovely days on a camping trip around Lake Michigan. We started in West Michigan, drove through Sleeping Bear Dunes and the Leelanau Peninsula, to the Upper Peninsula in Michigan, and finished ourCULTURED BUTTER
Scoop and pour the cream into the bowl of a stand mixer and fit with whisk attachment. Cover the stand mixer with plastic wrap, or drape a kitchen towel over the mixer to catch splatter. Whisk on high speed until the butter separates from the buttermilk. About 3-5 minutes. Watch out for splashing! EASY ITALIAN BEEF SANDWICHES Add sliced roast beef to the warm stock and heat for 2-5 minutes. Don’t overcook the beef, or else it will get tough. Top each sandwich with a ¼ lb of beef and spoon stock over the sandwich to soften and moisten the bread. Top the beef sandwich with giardiniera or sliced roasted bell peppers.SPICED CHICKPEAS
4 cups of cooked chickpeas (from two 14 oz cans or from ½ lb dried) 2-3 Tbsp olive oil. Combine spices with salt. Toss chickpeas in spice mixture. Heat olive oil in a skillet over medium heat. Add chickpeas, lightly frying, stirring occasionally. Remove from heat and serve warm or at room temperature with a yogurt dressing. GRILLED VEGETABLE TORTE Recipe. Prep and Cook Vegetables. Slice eggplant, squash, and zucchini into ¼ to ½ inch thick long strips if grilling, or into ⅛ to ¼ inch thick long strips if roasting. Season eggplant, squash, and zucchini slices with salt and pepper and coat lightly with olive oil. ROASTED CHARRED BROCCOLI Charred broccoli has got to be one of the best flavors in the vegetable world. This recipe maximizes those yummy crunchy browned charred bits that taste delicious. Broccoli is part of the brassica family, which also includes kale, cabbage, cauliflower, SUMAC QUICK PICKLED ONIONS Recipe. Chop onions into thin long slices. Pack onions slices into a heat proof pint sized jar. Bring water, vinegar, sugar, and salt to a boil in a saucepan. Mix sumac into the hot vinegar liquid and pour the liquid the over the onions. Cool the onions to room temperature, and then store in the fridge for 12-24 hours to let the flavors meld.CRAFT & PROCESS
Craft & Process is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites for products we recommend. ABOUT – CRAFT & PROCESS Craft & Process is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites for products we recommend.GIARDINIERA
Roughly dice the jalapeño pepper, banana pepper, bell pepper, celery stalks, carrot, and cauliflower into small pieces, ¼-½ inch in size. Mix vegetables in a bowl with ¼ cup of salt. Cover with water and place a plate or weight on top to keep them submerged in the brine. Cover the bowl with plastic wrap and set aside overnight or up to 24 6 RECIPES FOR CAMPING Craft & Process goes camping! We recently spent six lovely days on a camping trip around Lake Michigan. We started in West Michigan, drove through Sleeping Bear Dunes and the Leelanau Peninsula, to the Upper Peninsula in Michigan, and finished ourCULTURED BUTTER
Scoop and pour the cream into the bowl of a stand mixer and fit with whisk attachment. Cover the stand mixer with plastic wrap, or drape a kitchen towel over the mixer to catch splatter. Whisk on high speed until the butter separates from the buttermilk. About 3-5 minutes. Watch out for splashing! EASY ITALIAN BEEF SANDWICHES Add sliced roast beef to the warm stock and heat for 2-5 minutes. Don’t overcook the beef, or else it will get tough. Top each sandwich with a ¼ lb of beef and spoon stock over the sandwich to soften and moisten the bread. Top the beef sandwich with giardiniera or sliced roasted bell peppers.SPICED CHICKPEAS
4 cups of cooked chickpeas (from two 14 oz cans or from ½ lb dried) 2-3 Tbsp olive oil. Combine spices with salt. Toss chickpeas in spice mixture. Heat olive oil in a skillet over medium heat. Add chickpeas, lightly frying, stirring occasionally. Remove from heat and serve warm or at room temperature with a yogurt dressing. GRILLED VEGETABLE TORTE Recipe. Prep and Cook Vegetables. Slice eggplant, squash, and zucchini into ¼ to ½ inch thick long strips if grilling, or into ⅛ to ¼ inch thick long strips if roasting. Season eggplant, squash, and zucchini slices with salt and pepper and coat lightly with olive oil. ROASTED CHARRED BROCCOLI Charred broccoli has got to be one of the best flavors in the vegetable world. This recipe maximizes those yummy crunchy browned charred bits that taste delicious. Broccoli is part of the brassica family, which also includes kale, cabbage, cauliflower, SUMAC QUICK PICKLED ONIONS Recipe. Chop onions into thin long slices. Pack onions slices into a heat proof pint sized jar. Bring water, vinegar, sugar, and salt to a boil in a saucepan. Mix sumac into the hot vinegar liquid and pour the liquid the over the onions. Cool the onions to room temperature, and then store in the fridge for 12-24 hours to let the flavors meld. 6 RECIPES FOR CAMPING Craft & Process goes camping! We recently spent six lovely days on a camping trip around Lake Michigan. We started in West Michigan, drove through Sleeping Bear Dunes and the Leelanau Peninsula, to the Upper Peninsula in Michigan, and finished our SUMAC QUICK PICKLED ONIONS Recipe. Chop onions into thin long slices. Pack onions slices into a heat proof pint sized jar. Bring water, vinegar, sugar, and salt to a boil in a saucepan. Mix sumac into the hot vinegar liquid and pour the liquid the over the onions. Cool the onions to room temperature, and then store in the fridge for 12-24 hours to let the flavors meld. BISCUITS – CRAFT & PROCESS When you’re looking for a sumptuous but low-effort bread to add to a meal, biscuits are a natural choice. They’re richer than most bread but less complex to throw together than croissants or brioche. They’re a less specific flavor than cornbread but LABNEH (YOGURT CHEESE) Set coffee filter or cheesecloth in the strainer. Spoon yogurt into the filter and cover with a lid or plastic wrap. Filter in the refrigerator for 24-72 hours, removing whey for discard or other use, and changing coffee filter halfway through. Remove the thickened creamy yogurt cheese from the filter and store in an airtightcontainer.
ICED CHAI TEA
This recipe for a Iced Chai Tea isn’t actually cold-brewed, but rather steeped and then put in to chill overnight. That means you could make this ahead, store it in a quart-sized jar, and have a pleasant, cool surprise for yourself in the morning.It’s perfect for the summertime when a hot beverage is the last thing you want, but in the fall you could alternatively drink this as a hot tea BISCOTTI – CRAFT & PROCESS I want to share a secret, and that secret has a name. It was developed in Italy, double-baked in an oven, and dunked in a cup of coffee. It is the secret to eating cookies for breakfast as an adult (not counting just going to town on a box of Cookie Crisp). And it is delightfully easy. That secrePICKLED BEET GREENS
Fermentation and pickling have got to be some of my favorite food related pastimes. It’s so much fun to watch the transformation of a food product into another using microbial action, and taste all the flavors that change and develop along the process. These beet greens were the scraps from the beet POTATO AND CHEESE PIEROGIES Growing up in Chicago, it wasn’t hard to find good pierogies. The pierogies I ate were mostly from local polish delis or international grocery stores. Our usual was the standard filling, cheese and potatoes. But I also have great memories of eating plum pierogies for dessert: browned and crisped inCRUSTY WHITE BREAD
Re-tare the scale and weigh out your flour into the water. Mix the flour and water thoroughly using the mixer’s dough hook. Stop once the dough looks consistent (about 2-3 minutes at a low speed). Place a kitchen towel over the bowl to prevent things drying out, and leave the dough for 15-20 minutes. LEMON CURD – CRAFT & PROCESS Sweet, sour, and smooth: it’s today’s recipe for homemade Lemon Curd! Most jams and jellies are a delicious way to add some sweet fruit flavors to breakfast breads and pastries (yeah, I said most. Looking at you, marmalade, you weird spoonful of bitter orange pulp).Lemon curd
CRAFT & PROCESS
Craft & Process is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites for products we recommend. ABOUT – CRAFT & PROCESS Craft & Process is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites for products we recommend.GIARDINIERA
Roughly dice the jalapeño pepper, banana pepper, bell pepper, celery stalks, carrot, and cauliflower into small pieces, ¼-½ inch in size. Mix vegetables in a bowl with ¼ cup of salt. Cover with water and place a plate or weight on top to keep them submerged in the brine. Cover the bowl with plastic wrap and set aside overnight or up to 24 6 RECIPES FOR CAMPING Craft & Process goes camping! We recently spent six lovely days on a camping trip around Lake Michigan. We started in West Michigan, drove through Sleeping Bear Dunes and the Leelanau Peninsula, to the Upper Peninsula in Michigan, and finished ourCULTURED BUTTER
Scoop and pour the cream into the bowl of a stand mixer and fit with whisk attachment. Cover the stand mixer with plastic wrap, or drape a kitchen towel over the mixer to catch splatter. Whisk on high speed until the butter separates from the buttermilk. About 3-5 minutes. Watch out for splashing! EASY ITALIAN BEEF SANDWICHES Add sliced roast beef to the warm stock and heat for 2-5 minutes. Don’t overcook the beef, or else it will get tough. Top each sandwich with a ¼ lb of beef and spoon stock over the sandwich to soften and moisten the bread. Top the beef sandwich with giardiniera or sliced roasted bell peppers.SPICED CHICKPEAS
4 cups of cooked chickpeas (from two 14 oz cans or from ½ lb dried) 2-3 Tbsp olive oil. Combine spices with salt. Toss chickpeas in spice mixture. Heat olive oil in a skillet over medium heat. Add chickpeas, lightly frying, stirring occasionally. Remove from heat and serve warm or at room temperature with a yogurt dressing. GRILLED VEGETABLE TORTE Recipe. Prep and Cook Vegetables. Slice eggplant, squash, and zucchini into ¼ to ½ inch thick long strips if grilling, or into ⅛ to ¼ inch thick long strips if roasting. Season eggplant, squash, and zucchini slices with salt and pepper and coat lightly with olive oil. ROASTED CHARRED BROCCOLI Charred broccoli has got to be one of the best flavors in the vegetable world. This recipe maximizes those yummy crunchy browned charred bits that taste delicious. Broccoli is part of the brassica family, which also includes kale, cabbage, cauliflower, SUMAC QUICK PICKLED ONIONS Recipe. Chop onions into thin long slices. Pack onions slices into a heat proof pint sized jar. Bring water, vinegar, sugar, and salt to a boil in a saucepan. Mix sumac into the hot vinegar liquid and pour the liquid the over the onions. Cool the onions to room temperature, and then store in the fridge for 12-24 hours to let the flavors meld.CRAFT & PROCESS
Craft & Process is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites for products we recommend. ABOUT – CRAFT & PROCESS Craft & Process is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites for products we recommend.GIARDINIERA
Roughly dice the jalapeño pepper, banana pepper, bell pepper, celery stalks, carrot, and cauliflower into small pieces, ¼-½ inch in size. Mix vegetables in a bowl with ¼ cup of salt. Cover with water and place a plate or weight on top to keep them submerged in the brine. Cover the bowl with plastic wrap and set aside overnight or up to 24 6 RECIPES FOR CAMPING Craft & Process goes camping! We recently spent six lovely days on a camping trip around Lake Michigan. We started in West Michigan, drove through Sleeping Bear Dunes and the Leelanau Peninsula, to the Upper Peninsula in Michigan, and finished ourCULTURED BUTTER
Scoop and pour the cream into the bowl of a stand mixer and fit with whisk attachment. Cover the stand mixer with plastic wrap, or drape a kitchen towel over the mixer to catch splatter. Whisk on high speed until the butter separates from the buttermilk. About 3-5 minutes. Watch out for splashing! EASY ITALIAN BEEF SANDWICHES Add sliced roast beef to the warm stock and heat for 2-5 minutes. Don’t overcook the beef, or else it will get tough. Top each sandwich with a ¼ lb of beef and spoon stock over the sandwich to soften and moisten the bread. Top the beef sandwich with giardiniera or sliced roasted bell peppers.SPICED CHICKPEAS
4 cups of cooked chickpeas (from two 14 oz cans or from ½ lb dried) 2-3 Tbsp olive oil. Combine spices with salt. Toss chickpeas in spice mixture. Heat olive oil in a skillet over medium heat. Add chickpeas, lightly frying, stirring occasionally. Remove from heat and serve warm or at room temperature with a yogurt dressing. GRILLED VEGETABLE TORTE Recipe. Prep and Cook Vegetables. Slice eggplant, squash, and zucchini into ¼ to ½ inch thick long strips if grilling, or into ⅛ to ¼ inch thick long strips if roasting. Season eggplant, squash, and zucchini slices with salt and pepper and coat lightly with olive oil. ROASTED CHARRED BROCCOLI Charred broccoli has got to be one of the best flavors in the vegetable world. This recipe maximizes those yummy crunchy browned charred bits that taste delicious. Broccoli is part of the brassica family, which also includes kale, cabbage, cauliflower, SUMAC QUICK PICKLED ONIONS Recipe. Chop onions into thin long slices. Pack onions slices into a heat proof pint sized jar. Bring water, vinegar, sugar, and salt to a boil in a saucepan. Mix sumac into the hot vinegar liquid and pour the liquid the over the onions. Cool the onions to room temperature, and then store in the fridge for 12-24 hours to let the flavors meld. 6 RECIPES FOR CAMPING Craft & Process goes camping! We recently spent six lovely days on a camping trip around Lake Michigan. We started in West Michigan, drove through Sleeping Bear Dunes and the Leelanau Peninsula, to the Upper Peninsula in Michigan, and finished our SUMAC QUICK PICKLED ONIONS Recipe. Chop onions into thin long slices. Pack onions slices into a heat proof pint sized jar. Bring water, vinegar, sugar, and salt to a boil in a saucepan. Mix sumac into the hot vinegar liquid and pour the liquid the over the onions. Cool the onions to room temperature, and then store in the fridge for 12-24 hours to let the flavors meld. BISCUITS – CRAFT & PROCESS When you’re looking for a sumptuous but low-effort bread to add to a meal, biscuits are a natural choice. They’re richer than most bread but less complex to throw together than croissants or brioche. They’re a less specific flavor than cornbread but LABNEH (YOGURT CHEESE) Set coffee filter or cheesecloth in the strainer. Spoon yogurt into the filter and cover with a lid or plastic wrap. Filter in the refrigerator for 24-72 hours, removing whey for discard or other use, and changing coffee filter halfway through. Remove the thickened creamy yogurt cheese from the filter and store in an airtightcontainer.
ICED CHAI TEA
This recipe for a Iced Chai Tea isn’t actually cold-brewed, but rather steeped and then put in to chill overnight. That means you could make this ahead, store it in a quart-sized jar, and have a pleasant, cool surprise for yourself in the morning.It’s perfect for the summertime when a hot beverage is the last thing you want, but in the fall you could alternatively drink this as a hot tea BISCOTTI – CRAFT & PROCESS I want to share a secret, and that secret has a name. It was developed in Italy, double-baked in an oven, and dunked in a cup of coffee. It is the secret to eating cookies for breakfast as an adult (not counting just going to town on a box of Cookie Crisp). And it is delightfully easy. That secrePICKLED BEET GREENS
Fermentation and pickling have got to be some of my favorite food related pastimes. It’s so much fun to watch the transformation of a food product into another using microbial action, and taste all the flavors that change and develop along the process. These beet greens were the scraps from the beet POTATO AND CHEESE PIEROGIES Growing up in Chicago, it wasn’t hard to find good pierogies. The pierogies I ate were mostly from local polish delis or international grocery stores. Our usual was the standard filling, cheese and potatoes. But I also have great memories of eating plum pierogies for dessert: browned and crisped inCRUSTY WHITE BREAD
Re-tare the scale and weigh out your flour into the water. Mix the flour and water thoroughly using the mixer’s dough hook. Stop once the dough looks consistent (about 2-3 minutes at a low speed). Place a kitchen towel over the bowl to prevent things drying out, and leave the dough for 15-20 minutes. LEMON CURD – CRAFT & PROCESS Sweet, sour, and smooth: it’s today’s recipe for homemade Lemon Curd! Most jams and jellies are a delicious way to add some sweet fruit flavors to breakfast breads and pastries (yeah, I said most. Looking at you, marmalade, you weird spoonful of bitter orange pulp).Lemon curd
CRAFT & PROCESS
Craft & Process is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites for products we recommend. ABOUT – CRAFT & PROCESS Craft & Process is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites for products we recommend.GIARDINIERA
Roughly dice the jalapeño pepper, banana pepper, bell pepper, celery stalks, carrot, and cauliflower into small pieces, ¼-½ inch in size. Mix vegetables in a bowl with ¼ cup of salt. Cover with water and place a plate or weight on top to keep them submerged in the brine. Cover the bowl with plastic wrap and set aside overnight or up to 24 6 RECIPES FOR CAMPING Craft & Process goes camping! We recently spent six lovely days on a camping trip around Lake Michigan. We started in West Michigan, drove through Sleeping Bear Dunes and the Leelanau Peninsula, to the Upper Peninsula in Michigan, and finished ourCULTURED BUTTER
Scoop and pour the cream into the bowl of a stand mixer and fit with whisk attachment. Cover the stand mixer with plastic wrap, or drape a kitchen towel over the mixer to catch splatter. Whisk on high speed until the butter separates from the buttermilk. About 3-5 minutes. Watch out for splashing! EASY ITALIAN BEEF SANDWICHES Add sliced roast beef to the warm stock and heat for 2-5 minutes. Don’t overcook the beef, or else it will get tough. Top each sandwich with a ¼ lb of beef and spoon stock over the sandwich to soften and moisten the bread. Top the beef sandwich with giardiniera or sliced roasted bell peppers.SPICED CHICKPEAS
4 cups of cooked chickpeas (from two 14 oz cans or from ½ lb dried) 2-3 Tbsp olive oil. Combine spices with salt. Toss chickpeas in spice mixture. Heat olive oil in a skillet over medium heat. Add chickpeas, lightly frying, stirring occasionally. Remove from heat and serve warm or at room temperature with a yogurt dressing. GRILLED VEGETABLE TORTE Recipe. Prep and Cook Vegetables. Slice eggplant, squash, and zucchini into ¼ to ½ inch thick long strips if grilling, or into ⅛ to ¼ inch thick long strips if roasting. Season eggplant, squash, and zucchini slices with salt and pepper and coat lightly with olive oil. ROASTED CHARRED BROCCOLI Charred broccoli has got to be one of the best flavors in the vegetable world. This recipe maximizes those yummy crunchy browned charred bits that taste delicious. Broccoli is part of the brassica family, which also includes kale, cabbage, cauliflower, SUMAC QUICK PICKLED ONIONS Recipe. Chop onions into thin long slices. Pack onions slices into a heat proof pint sized jar. Bring water, vinegar, sugar, and salt to a boil in a saucepan. Mix sumac into the hot vinegar liquid and pour the liquid the over the onions. Cool the onions to room temperature, and then store in the fridge for 12-24 hours to let the flavors meld.CRAFT & PROCESS
Craft & Process is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites for products we recommend. ABOUT – CRAFT & PROCESS Craft & Process is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites for products we recommend.GIARDINIERA
Roughly dice the jalapeño pepper, banana pepper, bell pepper, celery stalks, carrot, and cauliflower into small pieces, ¼-½ inch in size. Mix vegetables in a bowl with ¼ cup of salt. Cover with water and place a plate or weight on top to keep them submerged in the brine. Cover the bowl with plastic wrap and set aside overnight or up to 24 6 RECIPES FOR CAMPING Craft & Process goes camping! We recently spent six lovely days on a camping trip around Lake Michigan. We started in West Michigan, drove through Sleeping Bear Dunes and the Leelanau Peninsula, to the Upper Peninsula in Michigan, and finished ourCULTURED BUTTER
Scoop and pour the cream into the bowl of a stand mixer and fit with whisk attachment. Cover the stand mixer with plastic wrap, or drape a kitchen towel over the mixer to catch splatter. Whisk on high speed until the butter separates from the buttermilk. About 3-5 minutes. Watch out for splashing! EASY ITALIAN BEEF SANDWICHES Add sliced roast beef to the warm stock and heat for 2-5 minutes. Don’t overcook the beef, or else it will get tough. Top each sandwich with a ¼ lb of beef and spoon stock over the sandwich to soften and moisten the bread. Top the beef sandwich with giardiniera or sliced roasted bell peppers.SPICED CHICKPEAS
4 cups of cooked chickpeas (from two 14 oz cans or from ½ lb dried) 2-3 Tbsp olive oil. Combine spices with salt. Toss chickpeas in spice mixture. Heat olive oil in a skillet over medium heat. Add chickpeas, lightly frying, stirring occasionally. Remove from heat and serve warm or at room temperature with a yogurt dressing. GRILLED VEGETABLE TORTE Recipe. Prep and Cook Vegetables. Slice eggplant, squash, and zucchini into ¼ to ½ inch thick long strips if grilling, or into ⅛ to ¼ inch thick long strips if roasting. Season eggplant, squash, and zucchini slices with salt and pepper and coat lightly with olive oil. ROASTED CHARRED BROCCOLI Charred broccoli has got to be one of the best flavors in the vegetable world. This recipe maximizes those yummy crunchy browned charred bits that taste delicious. Broccoli is part of the brassica family, which also includes kale, cabbage, cauliflower, SUMAC QUICK PICKLED ONIONS Recipe. Chop onions into thin long slices. Pack onions slices into a heat proof pint sized jar. Bring water, vinegar, sugar, and salt to a boil in a saucepan. Mix sumac into the hot vinegar liquid and pour the liquid the over the onions. Cool the onions to room temperature, and then store in the fridge for 12-24 hours to let the flavors meld. 6 RECIPES FOR CAMPING Craft & Process goes camping! We recently spent six lovely days on a camping trip around Lake Michigan. We started in West Michigan, drove through Sleeping Bear Dunes and the Leelanau Peninsula, to the Upper Peninsula in Michigan, and finished our SUMAC QUICK PICKLED ONIONS Recipe. Chop onions into thin long slices. Pack onions slices into a heat proof pint sized jar. Bring water, vinegar, sugar, and salt to a boil in a saucepan. Mix sumac into the hot vinegar liquid and pour the liquid the over the onions. Cool the onions to room temperature, and then store in the fridge for 12-24 hours to let the flavors meld. BISCUITS – CRAFT & PROCESS When you’re looking for a sumptuous but low-effort bread to add to a meal, biscuits are a natural choice. They’re richer than most bread but less complex to throw together than croissants or brioche. They’re a less specific flavor than cornbread but LABNEH (YOGURT CHEESE) Set coffee filter or cheesecloth in the strainer. Spoon yogurt into the filter and cover with a lid or plastic wrap. Filter in the refrigerator for 24-72 hours, removing whey for discard or other use, and changing coffee filter halfway through. Remove the thickened creamy yogurt cheese from the filter and store in an airtightcontainer.
ICED CHAI TEA
This recipe for a Iced Chai Tea isn’t actually cold-brewed, but rather steeped and then put in to chill overnight. That means you could make this ahead, store it in a quart-sized jar, and have a pleasant, cool surprise for yourself in the morning.It’s perfect for the summertime when a hot beverage is the last thing you want, but in the fall you could alternatively drink this as a hot tea BISCOTTI – CRAFT & PROCESS I want to share a secret, and that secret has a name. It was developed in Italy, double-baked in an oven, and dunked in a cup of coffee. It is the secret to eating cookies for breakfast as an adult (not counting just going to town on a box of Cookie Crisp). And it is delightfully easy. That secrePICKLED BEET GREENS
Fermentation and pickling have got to be some of my favorite food related pastimes. It’s so much fun to watch the transformation of a food product into another using microbial action, and taste all the flavors that change and develop along the process. These beet greens were the scraps from the beet POTATO AND CHEESE PIEROGIES Growing up in Chicago, it wasn’t hard to find good pierogies. The pierogies I ate were mostly from local polish delis or international grocery stores. Our usual was the standard filling, cheese and potatoes. But I also have great memories of eating plum pierogies for dessert: browned and crisped inCRUSTY WHITE BREAD
Re-tare the scale and weigh out your flour into the water. Mix the flour and water thoroughly using the mixer’s dough hook. Stop once the dough looks consistent (about 2-3 minutes at a low speed). Place a kitchen towel over the bowl to prevent things drying out, and leave the dough for 15-20 minutes. LEMON CURD – CRAFT & PROCESS Sweet, sour, and smooth: it’s today’s recipe for homemade Lemon Curd! Most jams and jellies are a delicious way to add some sweet fruit flavors to breakfast breads and pastries (yeah, I said most. Looking at you, marmalade, you weird spoonful of bitter orange pulp).Lemon curd
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November 7, 2018
by Emilie
APPLE BUTTER
October 4, 2018
by Emilie
THOUSAND ISLAND DRESSINGSeptember 27, 2018
by Jonathan
BLUEBERRY CARDAMOM PIESeptember 18, 2018
by Emilie
SUMMER CORN CHOWDER
September 12, 2018
by Jonathan
ICED CHAI TEA
August 22, 2018
by Jonathan
CARROT CAKE
August 19, 2018
by Emilie
GRILLED HALLOUMI AND BEET SALADAugust 15, 2018
by Emilie & Jonathan 6 RECIPES FOR CAMPINGJuly 26, 2018
by Emilie
GRILLED VEGETABLE TORTEJuly 17, 2018
by Jonathan
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