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DAISY'S WORLD
1 English cucumber, thinly sliced lengthwise (preferably sliced with a mandolin) or cut into 1/4-inch rounds. 2 ounces smoked salmon, or more as needed, cut into 12 pieces. Crème fraiche, or more as needed. 1 ounce any variety of caviar or fish roe (I used salmon roe and paddlefish caviar) . . .HONEY WALNUT SHRIMP
Honey Walnut ShrimpYields 2-3 servings. Combine the water, sugar, honey, and walnuts in a small pan, over medium heat, until the mixture caramelizes. Remove from heat and spread onto a sheet pan lined with parchment paper or a silicone mat. Once cooled, deep fry walnuts until golden brown, 1-2 minutes. Set aside. CONDENSED MILK POUND CAKE Until recently, Pichet Ong was the pastry chef behind The Spot Dessert Bar, my new favorite food destination in New York City. Chef Ong's path to the culinary world is a quite unorthodox, to say the least. The self-taught chef has always had a passion for food, but his parents' emphasis on higher education meant RAW: HAWAIIAN-STYLE SALMON POKE Hawaiian-style Salmon PokeYields 1 to 2 servings. Combine the first 8 (from yellow onions to sesame oil) ingredients in a bowl and mix until well combined. Add cubed salmon and ikura (salmon roe) and mix gently to combine with the sauce. Garnish with a sprinkling of sesame seeds, green onion, and ikura. Cover and refrigerate until ready to serve. APRICOT PISTACHIO OATMEAL COOKIES Preheat oven to 350 degrees F and line two baking sheets with silicone mats (Silpat) or parchment paper. In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. Set aside. In a food processor fitted wit a paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 5 minutes. APPLE CRISP WITH OATMEAL WALNUT STREUSEL TOPPING Transfer to a buttered 8-inch by 8-inch square or oval baking pan. Scatter the walnuts and pieces of butter on top of the apples. To make the topping, combine the oats, brown sugar, nuts, flour, salt, and spices. Cut in the butter using a pastry blender, PUMPKIN SWIRL COFFEE CAKE Scrape down the sides of the bowl. Add the vanilla extract and eggs, one at a time, beating for 20 seconds after each addition. Scrape down the bowl again. In a small mixing bowl, mix the pumpkin purée and sour cream together and set aside. In another bowl, whisk together the flour, baking powder, baking soda, and salt. CHINESE SALT AND PEPPER SQUID Method: Slice the squid tubes into 1/2-inch tubes and trim away any uneven parts of the tentacles (but leave them whole). Rinse the squid and dry completely with a paper towel. Combine the salt and black pepper. Set aside. Chop the jalapeño peppers MEYER LEMON-MASCARPONE BARS Bake crust until light golden, about 20 minutes. Maintain the oven temperature after taking out the crust. While the crust is baking, make the lemon filling. Wash the work bowl of the mixer. Beat the mascarpone cheese in the stand mixer until softened. Add the sugar and eggs and mix until blended. MASCARPONE RICE PUDDING WITH DRIED TART CHERRIES 4 ounces mascarpone cheese. 1/2 cup dried tart cherries. Method: Place arborio rice in a large saucepan. Add water to completely cover rice (about 2 cups). Bring to a boil, then reduce heat to a gentle boil and cook, uncovered, for 5 minutes. Drain rice, discarding the liquid. In the same pan, combine the rice, milk, cream, sugar, stickDAISY'S WORLD
1 English cucumber, thinly sliced lengthwise (preferably sliced with a mandolin) or cut into 1/4-inch rounds. 2 ounces smoked salmon, or more as needed, cut into 12 pieces. Crème fraiche, or more as needed. 1 ounce any variety of caviar or fish roe (I used salmon roe and paddlefish caviar) . . .HONEY WALNUT SHRIMP
Honey Walnut ShrimpYields 2-3 servings. Combine the water, sugar, honey, and walnuts in a small pan, over medium heat, until the mixture caramelizes. Remove from heat and spread onto a sheet pan lined with parchment paper or a silicone mat. Once cooled, deep fry walnuts until golden brown, 1-2 minutes. Set aside. CONDENSED MILK POUND CAKE Until recently, Pichet Ong was the pastry chef behind The Spot Dessert Bar, my new favorite food destination in New York City. Chef Ong's path to the culinary world is a quite unorthodox, to say the least. The self-taught chef has always had a passion for food, but his parents' emphasis on higher education meant RAW: HAWAIIAN-STYLE SALMON POKE Hawaiian-style Salmon PokeYields 1 to 2 servings. Combine the first 8 (from yellow onions to sesame oil) ingredients in a bowl and mix until well combined. Add cubed salmon and ikura (salmon roe) and mix gently to combine with the sauce. Garnish with a sprinkling of sesame seeds, green onion, and ikura. Cover and refrigerate until ready to serve. APRICOT PISTACHIO OATMEAL COOKIES Preheat oven to 350 degrees F and line two baking sheets with silicone mats (Silpat) or parchment paper. In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. Set aside. In a food processor fitted wit a paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 5 minutes. APPLE CRISP WITH OATMEAL WALNUT STREUSEL TOPPING Transfer to a buttered 8-inch by 8-inch square or oval baking pan. Scatter the walnuts and pieces of butter on top of the apples. To make the topping, combine the oats, brown sugar, nuts, flour, salt, and spices. Cut in the butter using a pastry blender, PUMPKIN SWIRL COFFEE CAKE Scrape down the sides of the bowl. Add the vanilla extract and eggs, one at a time, beating for 20 seconds after each addition. Scrape down the bowl again. In a small mixing bowl, mix the pumpkin purée and sour cream together and set aside. In another bowl, whisk together the flour, baking powder, baking soda, and salt. CHINESE SALT AND PEPPER SQUID Method: Slice the squid tubes into 1/2-inch tubes and trim away any uneven parts of the tentacles (but leave them whole). Rinse the squid and dry completely with a paper towel. Combine the salt and black pepper. Set aside. Chop the jalapeño peppers MEYER LEMON-MASCARPONE BARS Bake crust until light golden, about 20 minutes. Maintain the oven temperature after taking out the crust. While the crust is baking, make the lemon filling. Wash the work bowl of the mixer. Beat the mascarpone cheese in the stand mixer until softened. Add the sugar and eggs and mix until blended. MASCARPONE RICE PUDDING WITH DRIED TART CHERRIES 4 ounces mascarpone cheese. 1/2 cup dried tart cherries. Method: Place arborio rice in a large saucepan. Add water to completely cover rice (about 2 cups). Bring to a boil, then reduce heat to a gentle boil and cook, uncovered, for 5 minutes. Drain rice, discarding the liquid. In the same pan, combine the rice, milk, cream, sugar, stickSAVORY TARTS
The tart shells may be blind baked the night before and covered loosely with a tea towel or parchment paper and kept at room temperature. Then, in the morning, just fill the shells and bake. I have served these tarts with various fillings (prosciutto, sautéed mushrooms, bacon), herbs (chives, thyme, oregano), and cheeses(parmesan, Gruyère
SOUTHERN BUTTERMILK BISCUITS AND SAUSAGE GRAVY 1 tablespoon unsalted butter, melted. Method: Preheat the oven to 450°F. In a bowl, sift together the flour with the baking powder, baking soda and salt. Using your fingers or pastry cutter, work in the lard just until the mixture resembles coarse meal. Stir in the buttermilk just until moistened. MEYER LEMON-MASCARPONE BARS Bake crust until light golden, about 20 minutes. Maintain the oven temperature after taking out the crust. While the crust is baking, make the lemon filling. Wash the work bowl of the mixer. Beat the mascarpone cheese in the stand mixer until softened. Add the sugar and eggs and mix until blended. PROSCIUTTO, MASCARPONE, AND SPINACH PIZZA WITH BALSAMIC Turn off heat and add butter and stir until melted. Set aside. Preheat oven to 450 degrees. Roll out half of the dough on a floured surface until thin, and about 8-inches around. Put dough on a pizza stone or sheet pan. Spread half the mascarpone evenly on the dough. Layer with half of the prosciutto. Bake for 8 minutes. MULTI-COLORED PASTA DOUGH Making these striped pasta turned out to be fairly easy, but took a little time and patience. First, I rolled each batch of dough to about ” thickness using a rolling pin, then stacked them on top of each other. As you can see, the thickness of the dough at this stage determined the width of the colored stripes in the finished pasta. RED CURRANT AND POPPY SEED CAKE Red Currant and Poppy Seed CakeYields 1 9″x5″ loaf. Heat the oven to 350 degrees F. Grease and flour a 9″x5″ loaf pan and set aside. Whisk the flour, baking powder, salt and set aside. Stir the sugar and the orange zest together until well-combined and fragrant. Using a stand mixer with a paddle attachment, cream the butter and sugar MUSHROOM AND SUN-DRIED TOMATO BRUSCHETTA Method: Heat oven to 375 degrees F. Rub slices of bread with the whole garlic clove and then brush with olive oil. Toast in the oven until slightly crisp and light golden brown, about 5 to 7 minutes. Cook the bacon in a heavy-bottomed skillet over medium-high heat. Remove from pan and drain on a paper towel. TUSCAN MASHED POTATOES Squeeze the soft cloves from the skins into a small bowl and mash well with a fork. Set aside. Meanwhile, over high heat, boil potatoes in salted water until tender, about 20-30 minutes. Drain, reserving 1/4 cup of the potato water, and mash the potatoes with a masher or fork, or rice the potatoes and place back in the pot. Add the warm cream. RAW: ITALIAN YELLOWTAIL CRUDO WITH BASIL-ORANGE Method: Place 3 or 4 basil leaves on a serving plate. Arrange the slices of yellowtail on top of the basil. Cover and refrigerate. Combine the lemon, lime, and orange zests with the salt. Set aside. Whisk together the orange juice, olive oil, garlic, and red pepper flakes, if using, in a bowl. MEYER LEMONS: LEMON SOUFFLÉ WITH BLACKBERRY SAUCE Using a rubber spatula, carefully fold in the egg whites into the lemon curd, one third at a time. Place 3-4 blackberries on the bottom of each ramekin. Spoon the soufflé batter into the prepared dishes. Pile it up, no more than 3 inches above the rim. Add aDAISY'S WORLD
1 English cucumber, thinly sliced lengthwise (preferably sliced with a mandolin) or cut into 1/4-inch rounds. 2 ounces smoked salmon, or more as needed, cut into 12 pieces. Crème fraiche, or more as needed. 1 ounce any variety of caviar or fish roe (I used salmon roe and paddlefish caviar) . . .HONEY WALNUT SHRIMP
Honey Walnut ShrimpYields 2-3 servings. Combine the water, sugar, honey, and walnuts in a small pan, over medium heat, until the mixture caramelizes. Remove from heat and spread onto a sheet pan lined with parchment paper or a silicone mat. Once cooled, deep fry walnuts until golden brown, 1-2 minutes. Set aside. CONDENSED MILK POUND CAKE Until recently, Pichet Ong was the pastry chef behind The Spot Dessert Bar, my new favorite food destination in New York City. Chef Ong's path to the culinary world is a quite unorthodox, to say the least. The self-taught chef has always had a passion for food, but his parents' emphasis on higher education meant RAW: HAWAIIAN-STYLE SALMON POKE Hawaiian-style Salmon PokeYields 1 to 2 servings. Combine the first 8 (from yellow onions to sesame oil) ingredients in a bowl and mix until well combined. Add cubed salmon and ikura (salmon roe) and mix gently to combine with the sauce. Garnish with a sprinkling of sesame seeds, green onion, and ikura. Cover and refrigerate until ready to serve. APRICOT PISTACHIO OATMEAL COOKIES Preheat oven to 350 degrees F and line two baking sheets with silicone mats (Silpat) or parchment paper. In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. Set aside. In a food processor fitted wit a paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 5 minutes. APPLE CRISP WITH OATMEAL WALNUT STREUSEL TOPPING Transfer to a buttered 8-inch by 8-inch square or oval baking pan. Scatter the walnuts and pieces of butter on top of the apples. To make the topping, combine the oats, brown sugar, nuts, flour, salt, and spices. Cut in the butter using a pastry blender, PUMPKIN SWIRL COFFEE CAKE Scrape down the sides of the bowl. Add the vanilla extract and eggs, one at a time, beating for 20 seconds after each addition. Scrape down the bowl again. In a small mixing bowl, mix the pumpkin purée and sour cream together and set aside. In another bowl, whisk together the flour, baking powder, baking soda, and salt. CHINESE SALT AND PEPPER SQUID Method: Slice the squid tubes into 1/2-inch tubes and trim away any uneven parts of the tentacles (but leave them whole). Rinse the squid and dry completely with a paper towel. Combine the salt and black pepper. Set aside. Chop the jalapeño peppers MEYER LEMON-MASCARPONE BARS Bake crust until light golden, about 20 minutes. Maintain the oven temperature after taking out the crust. While the crust is baking, make the lemon filling. Wash the work bowl of the mixer. Beat the mascarpone cheese in the stand mixer until softened. Add the sugar and eggs and mix until blended. MASCARPONE RICE PUDDING WITH DRIED TART CHERRIES 4 ounces mascarpone cheese. 1/2 cup dried tart cherries. Method: Place arborio rice in a large saucepan. Add water to completely cover rice (about 2 cups). Bring to a boil, then reduce heat to a gentle boil and cook, uncovered, for 5 minutes. Drain rice, discarding the liquid. In the same pan, combine the rice, milk, cream, sugar, stickDAISY'S WORLD
1 English cucumber, thinly sliced lengthwise (preferably sliced with a mandolin) or cut into 1/4-inch rounds. 2 ounces smoked salmon, or more as needed, cut into 12 pieces. Crème fraiche, or more as needed. 1 ounce any variety of caviar or fish roe (I used salmon roe and paddlefish caviar) . . .HONEY WALNUT SHRIMP
Honey Walnut ShrimpYields 2-3 servings. Combine the water, sugar, honey, and walnuts in a small pan, over medium heat, until the mixture caramelizes. Remove from heat and spread onto a sheet pan lined with parchment paper or a silicone mat. Once cooled, deep fry walnuts until golden brown, 1-2 minutes. Set aside. CONDENSED MILK POUND CAKE Until recently, Pichet Ong was the pastry chef behind The Spot Dessert Bar, my new favorite food destination in New York City. Chef Ong's path to the culinary world is a quite unorthodox, to say the least. The self-taught chef has always had a passion for food, but his parents' emphasis on higher education meant RAW: HAWAIIAN-STYLE SALMON POKE Hawaiian-style Salmon PokeYields 1 to 2 servings. Combine the first 8 (from yellow onions to sesame oil) ingredients in a bowl and mix until well combined. Add cubed salmon and ikura (salmon roe) and mix gently to combine with the sauce. Garnish with a sprinkling of sesame seeds, green onion, and ikura. Cover and refrigerate until ready to serve. APRICOT PISTACHIO OATMEAL COOKIES Preheat oven to 350 degrees F and line two baking sheets with silicone mats (Silpat) or parchment paper. In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. Set aside. In a food processor fitted wit a paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 5 minutes. APPLE CRISP WITH OATMEAL WALNUT STREUSEL TOPPING Transfer to a buttered 8-inch by 8-inch square or oval baking pan. Scatter the walnuts and pieces of butter on top of the apples. To make the topping, combine the oats, brown sugar, nuts, flour, salt, and spices. Cut in the butter using a pastry blender, PUMPKIN SWIRL COFFEE CAKE Scrape down the sides of the bowl. Add the vanilla extract and eggs, one at a time, beating for 20 seconds after each addition. Scrape down the bowl again. In a small mixing bowl, mix the pumpkin purée and sour cream together and set aside. In another bowl, whisk together the flour, baking powder, baking soda, and salt. CHINESE SALT AND PEPPER SQUID Method: Slice the squid tubes into 1/2-inch tubes and trim away any uneven parts of the tentacles (but leave them whole). Rinse the squid and dry completely with a paper towel. Combine the salt and black pepper. Set aside. Chop the jalapeño peppers MEYER LEMON-MASCARPONE BARS Bake crust until light golden, about 20 minutes. Maintain the oven temperature after taking out the crust. While the crust is baking, make the lemon filling. Wash the work bowl of the mixer. Beat the mascarpone cheese in the stand mixer until softened. Add the sugar and eggs and mix until blended. MASCARPONE RICE PUDDING WITH DRIED TART CHERRIES 4 ounces mascarpone cheese. 1/2 cup dried tart cherries. Method: Place arborio rice in a large saucepan. Add water to completely cover rice (about 2 cups). Bring to a boil, then reduce heat to a gentle boil and cook, uncovered, for 5 minutes. Drain rice, discarding the liquid. In the same pan, combine the rice, milk, cream, sugar, stickSAVORY TARTS
The tart shells may be blind baked the night before and covered loosely with a tea towel or parchment paper and kept at room temperature. Then, in the morning, just fill the shells and bake. I have served these tarts with various fillings (prosciutto, sautéed mushrooms, bacon), herbs (chives, thyme, oregano), and cheeses(parmesan, Gruyère
SOUTHERN BUTTERMILK BISCUITS AND SAUSAGE GRAVY 1 tablespoon unsalted butter, melted. Method: Preheat the oven to 450°F. In a bowl, sift together the flour with the baking powder, baking soda and salt. Using your fingers or pastry cutter, work in the lard just until the mixture resembles coarse meal. Stir in the buttermilk just until moistened. MEYER LEMON-MASCARPONE BARS Bake crust until light golden, about 20 minutes. Maintain the oven temperature after taking out the crust. While the crust is baking, make the lemon filling. Wash the work bowl of the mixer. Beat the mascarpone cheese in the stand mixer until softened. Add the sugar and eggs and mix until blended. PROSCIUTTO, MASCARPONE, AND SPINACH PIZZA WITH BALSAMIC Turn off heat and add butter and stir until melted. Set aside. Preheat oven to 450 degrees. Roll out half of the dough on a floured surface until thin, and about 8-inches around. Put dough on a pizza stone or sheet pan. Spread half the mascarpone evenly on the dough. Layer with half of the prosciutto. Bake for 8 minutes. MULTI-COLORED PASTA DOUGH Making these striped pasta turned out to be fairly easy, but took a little time and patience. First, I rolled each batch of dough to about ” thickness using a rolling pin, then stacked them on top of each other. As you can see, the thickness of the dough at this stage determined the width of the colored stripes in the finished pasta. RED CURRANT AND POPPY SEED CAKE Red Currant and Poppy Seed CakeYields 1 9″x5″ loaf. Heat the oven to 350 degrees F. Grease and flour a 9″x5″ loaf pan and set aside. Whisk the flour, baking powder, salt and set aside. Stir the sugar and the orange zest together until well-combined and fragrant. Using a stand mixer with a paddle attachment, cream the butter and sugar MUSHROOM AND SUN-DRIED TOMATO BRUSCHETTA Method: Heat oven to 375 degrees F. Rub slices of bread with the whole garlic clove and then brush with olive oil. Toast in the oven until slightly crisp and light golden brown, about 5 to 7 minutes. Cook the bacon in a heavy-bottomed skillet over medium-high heat. Remove from pan and drain on a paper towel. TUSCAN MASHED POTATOES Squeeze the soft cloves from the skins into a small bowl and mash well with a fork. Set aside. Meanwhile, over high heat, boil potatoes in salted water until tender, about 20-30 minutes. Drain, reserving 1/4 cup of the potato water, and mash the potatoes with a masher or fork, or rice the potatoes and place back in the pot. Add the warm cream. RAW: ITALIAN YELLOWTAIL CRUDO WITH BASIL-ORANGE Method: Place 3 or 4 basil leaves on a serving plate. Arrange the slices of yellowtail on top of the basil. Cover and refrigerate. Combine the lemon, lime, and orange zests with the salt. Set aside. Whisk together the orange juice, olive oil, garlic, and red pepper flakes, if using, in a bowl. MEYER LEMONS: LEMON SOUFFLÉ WITH BLACKBERRY SAUCE Using a rubber spatula, carefully fold in the egg whites into the lemon curd, one third at a time. Place 3-4 blackberries on the bottom of each ramekin. Spoon the soufflé batter into the prepared dishes. Pile it up, no more than 3 inches above the rim. Add aDAISY'S WORLD
1 English cucumber, thinly sliced lengthwise (preferably sliced with a mandolin) or cut into 1/4-inch rounds. 2 ounces smoked salmon, or more as needed, cut into 12 pieces. Crème fraiche, or more as needed. 1 ounce any variety of caviar or fish roe (I used salmon roe and paddlefish caviar) . . .HONEY WALNUT SHRIMP
Honey Walnut ShrimpYields 2-3 servings. Combine the water, sugar, honey, and walnuts in a small pan, over medium heat, until the mixture caramelizes. Remove from heat and spread onto a sheet pan lined with parchment paper or a silicone mat. Once cooled, deep fry walnuts until golden brown, 1-2 minutes. Set aside. CONDENSED MILK POUND CAKE Until recently, Pichet Ong was the pastry chef behind The Spot Dessert Bar, my new favorite food destination in New York City. Chef Ong's path to the culinary world is a quite unorthodox, to say the least. The self-taught chef has always had a passion for food, but his parents' emphasis on higher education meant APRICOT PISTACHIO OATMEAL COOKIES Preheat oven to 350 degrees F and line two baking sheets with silicone mats (Silpat) or parchment paper. In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. Set aside. In a food processor fitted wit a paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 5 minutes. PUMPKIN SWIRL COFFEE CAKE Scrape down the sides of the bowl. Add the vanilla extract and eggs, one at a time, beating for 20 seconds after each addition. Scrape down the bowl again. In a small mixing bowl, mix the pumpkin purée and sour cream together and set aside. In another bowl, whisk together the flour, baking powder, baking soda, and salt. FRENCH CHERRY TOMATO TART salt and freshly ground pepper, to taste. 2 tablespoons chopped fresh thyme or your favorite herbs. Method: Heat oven to 400 degrees F. Spread an even layer of mustard on the bottom of the tart dough. Place 4 rounds of goat cheese on top of the mustard. Arrange tomatoes (and olives, if using) on top of the cheese. RAW: HAWAIIAN-STYLE SALMON POKE Hawaiian-style Salmon PokeYields 1 to 2 servings. Combine the first 8 (from yellow onions to sesame oil) ingredients in a bowl and mix until well combined. Add cubed salmon and ikura (salmon roe) and mix gently to combine with the sauce. Garnish with a sprinkling of sesame seeds, green onion, and ikura. Cover and refrigerate until ready to serve.PAGODA RESTAURANT
Per chance, I was watching the program on the Food Channel a few weeks back called Diners, Drive-Ins, and Dives, and the host, Guy Fieri, visited a Chinese restaurant called Pagoda, in North Pole, Alaska (0f all places!). The chef demonstrated how he made some of the restaurant’s signature dishes, including the Honey Walnut Shrimp. APPLE CRISP WITH OATMEAL WALNUT STREUSEL TOPPING Transfer to a buttered 8-inch by 8-inch square or oval baking pan. Scatter the walnuts and pieces of butter on top of the apples. To make the topping, combine the oats, brown sugar, nuts, flour, salt, and spices. Cut in the butter using a pastry blender, MASCARPONE RICE PUDDING WITH DRIED TART CHERRIES 4 ounces mascarpone cheese. 1/2 cup dried tart cherries. Method: Place arborio rice in a large saucepan. Add water to completely cover rice (about 2 cups). Bring to a boil, then reduce heat to a gentle boil and cook, uncovered, for 5 minutes. Drain rice, discarding the liquid. In the same pan, combine the rice, milk, cream, sugar, stickDAISY'S WORLD
1 English cucumber, thinly sliced lengthwise (preferably sliced with a mandolin) or cut into 1/4-inch rounds. 2 ounces smoked salmon, or more as needed, cut into 12 pieces. Crème fraiche, or more as needed. 1 ounce any variety of caviar or fish roe (I used salmon roe and paddlefish caviar) . . .HONEY WALNUT SHRIMP
Honey Walnut ShrimpYields 2-3 servings. Combine the water, sugar, honey, and walnuts in a small pan, over medium heat, until the mixture caramelizes. Remove from heat and spread onto a sheet pan lined with parchment paper or a silicone mat. Once cooled, deep fry walnuts until golden brown, 1-2 minutes. Set aside. CONDENSED MILK POUND CAKE Until recently, Pichet Ong was the pastry chef behind The Spot Dessert Bar, my new favorite food destination in New York City. Chef Ong's path to the culinary world is a quite unorthodox, to say the least. The self-taught chef has always had a passion for food, but his parents' emphasis on higher education meant APRICOT PISTACHIO OATMEAL COOKIES Preheat oven to 350 degrees F and line two baking sheets with silicone mats (Silpat) or parchment paper. In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. Set aside. In a food processor fitted wit a paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 5 minutes. PUMPKIN SWIRL COFFEE CAKE Scrape down the sides of the bowl. Add the vanilla extract and eggs, one at a time, beating for 20 seconds after each addition. Scrape down the bowl again. In a small mixing bowl, mix the pumpkin purée and sour cream together and set aside. In another bowl, whisk together the flour, baking powder, baking soda, and salt. FRENCH CHERRY TOMATO TART salt and freshly ground pepper, to taste. 2 tablespoons chopped fresh thyme or your favorite herbs. Method: Heat oven to 400 degrees F. Spread an even layer of mustard on the bottom of the tart dough. Place 4 rounds of goat cheese on top of the mustard. Arrange tomatoes (and olives, if using) on top of the cheese. RAW: HAWAIIAN-STYLE SALMON POKE Hawaiian-style Salmon PokeYields 1 to 2 servings. Combine the first 8 (from yellow onions to sesame oil) ingredients in a bowl and mix until well combined. Add cubed salmon and ikura (salmon roe) and mix gently to combine with the sauce. Garnish with a sprinkling of sesame seeds, green onion, and ikura. Cover and refrigerate until ready to serve.PAGODA RESTAURANT
Per chance, I was watching the program on the Food Channel a few weeks back called Diners, Drive-Ins, and Dives, and the host, Guy Fieri, visited a Chinese restaurant called Pagoda, in North Pole, Alaska (0f all places!). The chef demonstrated how he made some of the restaurant’s signature dishes, including the Honey Walnut Shrimp. APPLE CRISP WITH OATMEAL WALNUT STREUSEL TOPPING Transfer to a buttered 8-inch by 8-inch square or oval baking pan. Scatter the walnuts and pieces of butter on top of the apples. To make the topping, combine the oats, brown sugar, nuts, flour, salt, and spices. Cut in the butter using a pastry blender, MASCARPONE RICE PUDDING WITH DRIED TART CHERRIES 4 ounces mascarpone cheese. 1/2 cup dried tart cherries. Method: Place arborio rice in a large saucepan. Add water to completely cover rice (about 2 cups). Bring to a boil, then reduce heat to a gentle boil and cook, uncovered, for 5 minutes. Drain rice, discarding the liquid. In the same pan, combine the rice, milk, cream, sugar, stickRECIPE INDEX
Almond and Orange Shortbread Cookies. Andes Crème de Menthe Chip Cookies. Apricot Pistachio Oatmeal Cookies. Chocolate Cinnamon Crinkle Cookies. Cream Cheese Shortbread with Toasted Walnuts and Orange Zest. Flourless Peanut Butter and Jelly Thumbprint Cookies. Lemon Shortbread Cookies. Momofuku Milk Bar’s Corn Cookies.SAVORY TARTS
The tart shells may be blind baked the night before and covered loosely with a tea towel or parchment paper and kept at room temperature. Then, in the morning, just fill the shells and bake. I have served these tarts with various fillings (prosciutto, sautéed mushrooms, bacon), herbs (chives, thyme, oregano), and cheeses(parmesan, Gruyère
FRITTERS | DAISY'S WORLD zucchini fritters. Posted on October 9, 2011. by daisy | daisysworld.net. 5. Having a vegetable garden has been such a joy to me! I know I’ve said it a few times before, but it’s worth repeating. The weekly harvest of tomatoes, zucchinis, peppers, string beans, and radishes has really inspired me to cook in a way I’venever done before.
EGGS IN CLOUDS, ITALIAN-STYLE Italian-Style Eggs in CloudsYields 4 servings. Heat oven to 450 degrees F. Line a baking sheet with a silicone mat or parchment paper. Separate the eggs, putting whites in a very clean work bowl of a stand mixer fitted with the whisk attachment. Residual oil or any of the egg yolk in the bowl will prevent the egg whites from whipping properly MUSHROOM AND SUN-DRIED TOMATO BRUSCHETTA Method: Heat oven to 375 degrees F. Rub slices of bread with the whole garlic clove and then brush with olive oil. Toast in the oven until slightly crisp and light golden brown, about 5 to 7 minutes. Cook the bacon in a heavy-bottomed skillet over medium-high heat. Remove from pan and drain on a paper towel. PROSCIUTTO, MASCARPONE, AND SPINACH PIZZA WITH BALSAMIC Turn off heat and add butter and stir until melted. Set aside. Preheat oven to 450 degrees. Roll out half of the dough on a floured surface until thin, and about 8-inches around. Put dough on a pizza stone or sheet pan. Spread half the mascarpone evenly on the dough. Layer with half of the prosciutto. Bake for 8 minutes. RED CURRANT AND POPPY SEED CAKE Red Currant and Poppy Seed CakeYields 1 9″x5″ loaf. Heat the oven to 350 degrees F. Grease and flour a 9″x5″ loaf pan and set aside. Whisk the flour, baking powder, salt and set aside. Stir the sugar and the orange zest together until well-combined and fragrant. Using a stand mixer with a paddle attachment, cream the butter and sugar MEYER LEMON-MASCARPONE BARS Bake crust until light golden, about 20 minutes. Maintain the oven temperature after taking out the crust. While the crust is baking, make the lemon filling. Wash the work bowl of the mixer. Beat the mascarpone cheese in the stand mixer until softened. Add the sugar and eggs and mix until blended. RAW: ITALIAN YELLOWTAIL CRUDO WITH BASIL-ORANGE Method: Place 3 or 4 basil leaves on a serving plate. Arrange the slices of yellowtail on top of the basil. Cover and refrigerate. Combine the lemon, lime, and orange zests with the salt. Set aside. Whisk together the orange juice, olive oil, garlic, and red pepper flakes, if using, in a bowl. MEYER LEMONS: LEMON SOUFFLÉ WITH BLACKBERRY SAUCE Using a rubber spatula, carefully fold in the egg whites into the lemon curd, one third at a time. Place 3-4 blackberries on the bottom of each ramekin. Spoon the soufflé batter into the prepared dishes. Pile it up, no more than 3 inches above the rim. Add aDAISY'S WORLD
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FRENCH CHERRY TOMATO TART Posted on July 13, 2014by
daisy | daisysworld.net23
Summer is in full swing, which means tomatoes are at their peak – ripe, juicy, and bursting with flavor, especially when roasted. This French-style tart is a wonderful way to showcase them. Continue reading → Posted in Recipes , Savory Tarts Tagged cherry tomatoes , dijon mustard, French
, goat cheese
, olive oil
, olives
, tart dough
, thyme
ASIAN-STYLE LETTUCE WRAPS Posted on March 5, 2014by
daisy | daisysworld.net11
These Asian-style lettuce wraps make a great appetizer for your next party or a light, yet filling, main dish your entire family will enjoy. Filled with lean ground turkey, shiitake mushrooms, water chestnuts, bell peppers, and carrots, they’re healthy and full of flavor. Continue reading → Posted in Meats and PoultryTagged carrots
, green onions
, ground turkey
, hoisin sauce
, Japanese
, oyster sauce
, red bell pepper
, shiitake mushrooms, soy sauce
, water chestnuts
GLAZED PASSION FRUIT BARS Posted on January 12, 2014by
daisy | daisysworld.net30
If you like lemon bars, I think you’ll love this variation of my Meyer Lemon-Mascarpone Bars, which substitutes passion fruit juice for lemon juice. Like lemon bars, these _PASSION FRUIT BARS_ have a thick, buttery shortbread crust and luscious ooey, gooey filling, but with the distinct, floral flavor and aroma of passion fruit. The sharp tartness of the passion fruit is nicely balanced by the sweetness of the sugar and the richness of the creamy mascarpone. The glaze adds a touch more sweet-tart flavor and a little crunch from the passion fruit seeds. Continue reading → Posted in Brownies and Bars, Recipes
Tagged all-purpose flour, butter
, eggs
, lemon
, passion fruit
, powdered sugar
, vanilla
VANILLA BEAN & MEYER LEMON CHESS PIE Posted on January 5, 2014 by daisy | daisysworld.net28
Citrus season reaches its peak in winter. Isn’t that great timing? Just as Mother Nature is dumping massive amounts of snow on many parts of the country, here in California, she is providing an abundance of tangerines, oranges, grapefruits, and lemons so that we can bask in the bright, citrusy sunshine even on the coldest days of winter. To me, nothing says summer-in-the-middle-of-winter more thanmeyer lemons.
Continue reading → Posted in Recipes , SweetTarts and Pies
Tagged butter
, buttermilk
, cornmeal
, Edna Lewis
, lemon
, Scott Peacock
, Southern Food
, vanilla bean
CAVIAR AND SMOKED SALMON APPETIZERS Posted on December 30, 2013 by daisy | daisysworld.net17
> _Growing up, my parents threw a swanky New Year’s Eve party every > year, not only to welcome the new year, but also to celebrate their > anniversary (they were married on January 1st). I loved watching > all the adults in their fancy clothes eating lavish hors d’oeuvres > and having fun! To this day I think of New Year’s Eve as a night > for elegance and sophistication, even if we’re just planning a > quiet night at home to watching the Times Square ball drop on> television. _
To me, nothing says elegance and sophistication like caviar, especially on New Year’s Eve. Don’t you agree? For some simple, yet elegant hors d’oeuvres to ring in the new year, try these Caviar and Smoked Salmon Appetizers, which pair perfectly withchampagne!
_SMOKED SALMON AND CUCUMBER ROLLS WITH CAVIAR_ Yields Approximately 12 roundsIngredients:
1 English cucumber, thinly sliced lengthwise (preferably sliced with a mandolin) or cut into 1/4-inch rounds 2 ounces smoked salmon, or more as needed, cut into 12 pieces Crème fraiche, or more as needed 1 ounce any variety of caviar or fish roe (I used salmon roe andpaddlefish caviar)
.
.
.
To get the rest of the recipe for my go-to New Year’s Eve appetizers, _Smoked Salmon and Cucumber Rolls with Caviar and Baby Potatoes with Smoked Salmon and Caviar_,
please click the link to follow me to A Lucky Lifeblog.
Happy New Year!
_Daisy’s World. All rights reserved._ Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content. Posted in A Lucky Life Blog Posts,
Appetizers , RecipesTagged Caviar
, Creme Fraiche
, Fish and Seafood
, New Year's Eve
, smoked salmon
BRIE BITES WITH SUGARED CRANBERRIES Posted on December 13, 2013 by daisy | daisysworld.net25
Oh my gosh! I can’t believe the holidays are here and that means parties galore. Whether you’re hosting a party or need to bring something to one, why not give this recipe a try? These _BRIE BITES WITH SUGARED CRANBERRIES_ will make a stunning addition to any holiday table and is a wonderful accompaniment to the festive cocktails of the season. It’s made with rich and creamy Brie cheese and topped with sugar-frosted cranberries. They make a simple, yet elegant appetizer. It’s actually quite easy to make, but it requires some planning as the fresh cranberries are best when soaked in simple syrup overnight. Continue reading → Posted in Appetizers ,Fruits , Recipes
Tagged brie
, crackers
, cranberries
, cranberry relish
, mint
, orange zest
, simple syrup
, sugar
, Sugared Cranberries PUMPKIN RICE PUDDING Posted on November 13, 2013by daisy |
daisysworld.net
19
I have been a big fan of rice pudding since I discovered it at Rice to Riches , in New York City. Sweet and creamy, it is one of my ultimate comfort foods. I love its versatility since it may be eaten warm, right out of the pan, or cold, after chilling in the fridge for an hour or so. Rice pudding makes a wonderful dessert, afternoon snack, or as a delicious alternate to oatmeal in the mornings. It is also easy to customize with a variety of spices and other flavorings. (For inspiration, check out the Rice to Riches website as they offer over 30 flavors!) Rice pudding is cooked in one of three ways: on the stove, in the oven, or in a crockpot. I prefer to cook mine on the stovetop because it is ready in about 30 minutes and has a softer and creamier consistency. Continuereading →
Posted in Puddings and Parfaits, Recipes
Tagged allspice
, arborio rice
, brown sugar
, cinnamon
, gluten-free
, milk
, nutmeg
, orange zest
, pumpkin puree
, salt
, vanilla extract
APPLE AND PEAR CRISPS Posted on November 6, 2013by daisy |
daisysworld.net
15
This time of year is fraught with temptation, from the leftover Halloween candy to turkey, mashed potatoes and gravy, to toffee and fudge, Christmas tree-shaped sugar cookies, and Santa Hat Brownies. I don’t
plan on cutting out all of these sweets completely, but, this year it is my goal to practice more restraint, maintain some sort of fitness routine, and indulge in healthier treats. Continue reading → Posted in Fruits , RecipesTagged apples
, Bosc
, Chinese five spice, cinnamon
, cocoa powder
, gluten-free
, Granny Smith
, ground ginger
, Honeycrisp
, pears
, sugar
, vanilla sugar
STUFFED DELICATA SQUASH Posted on October 30, 2013by daisy
| daisysworld.net
11
> _MOVE OVER BUTTERNUT, ACORN, AND SPAGHETTI SQUASH AND MAKE FROM FOR > THE CUTE LITTLE DELICATA, AN HEIRLOOM VARIETY OF SQUASH WITH A THIN > EDIBLE SKIN, WHICH MAKES IT MUCH EASIER TO WORK WITH AND TAKE LESS > TIME TO COOK. IT IS AN HEIRLOOM VARIETY WITH A PALE YELLOW OR > BEIGE SKIN AND SHALLOW RIDGES WITH DARK GREEN MOTTLED STRIPES. AS > ITS NAME SUGGESTS, THE DELICATA’S LACK OF A TOUGH OUTER SKIN MEANS > THAT IT IS MORE FRAGILE AND DOESN’T LAST AS LONG IN THE PRODUCE > SECTION AS MOST WINTER SQUASH, WHICH CAN MAKE IT HARD TO FIND. _ I recently discovered the delicata and it has become my new favorite. It’s smaller size and thin, edible skin make it perfect for stuffing and roasting. For a quick and easy weeknight meal, try this Stuffed Delicata Squash with a hearty filling made with sausage, kale, and cheese. Continue reading → Posted in A Lucky Life Blog Posts, Recipes
, Sides
, Vegetables
Tagged cheese
, delicata
, kale
, sausage
, squash
, stuffed
, winter squash
ORANGE MOCHA MOUSSE
Posted on October 28, 2013by daisy |
daisysworld.net
21
> _BRINT: YOU KNOW WHAT WOULD HELP YOU SORT THROUGH THESE IMPORTANT> ISSUES? _
>
> _DEREK: WHAT? _>
> _RIDICULOUSLY GOOD-LOOKING MALE MODELS, IN UNISON: ORANGE MOCHA> FRAPPUCINO!!!_
>
> – quote from _Zoolander_ , > one of my favorite movies Ok, so this isn’t a frappucino, because who needs the brain freeze in this weather? But, maybe Derek, Brint, and the rest of the ridicously good-looking male models were on to something. If you’re pondering a big decision or are conflicted about something, don’t you think having an orange mocha treat would help you think more clearly? Well, I think this_ ORANGE MOCHA MOUSSE_ definitely would. Not only because of the yummy combination of flavors, but did I tell you there’s also booze in here? Well, just a couple of tablespoons of orange liqueur, but you’re making it, so nobody will know if your hand slips while pouring the booze in and you “accidentally” put more in than the recipe calls for. Anyway….on to the ridiculously delicious-tasting mousse! Continue reading → Posted in Egg Dishes , Puddings and Parfaits, Recipes
Tagged chocolate
, egg whites
, egg yolks
, eggs
, espresso
, Grand Marnier
, orange
BROWN BUTTER BRUSSELS SPROUTS WITH CRISPY SHIITAKE MUSHROOMS Posted on October 21, 2013 by daisy | daisysworld.net33
_
_
I grew up a full-fledged carnivore, and, as a kid, I successfully avoided most vegetables. It helped that my parents weren’t the sort who made me sit at the dining room table until I finished everything on my plate. If they were, chances are that I’d still be sitting there! Haha! One vegetable I especially disliked was Brussels sprouts. The only time I tried them they were mushy, bitter and had a weird smell. Yuck!! Continue reading → Posted in Recipes , Sides, Vegetables
Tagged balsamic
vinegar , brussels
sprouts , clarified
butter , emmenthal
cheese , hazelnuts
, port wine
, sage
, shiitake mushrooms MINI PUMPKIN BUTTER AND ORANGE CREAM CHEESE STICKY BUNS Posted on October 14, 2013 by daisy | daisysworld.net22
_“I could eat a million of these!_,” exclaimed my husband, Chris, as he took a bite out of the first of many mini sticky buns he had for breakfast. I definitely agree with him as not only are they cute, but they are delicious and very easy to make. These miniature version of sticky buns are filled with orange-flavored cream cheese and pumpkin butter and topped with a pecan and brown sugar glaze. Continuereading →
Posted in Pastries , Recipes Tagged brown sugar, butter
, cream cheese
, crescent roll dough, Grand Marnier
, orange zest
, pecans
, pumpkin butter
HONEYCRISP APPLE SANGRIA Posted on October 9, 2013by
daisy | daisysworld.net17
I used to think of sangria as more of a refreshing summertime drink, but it can really be a year-round beverage if you use seasonal fruits. This white wine sangria is flavored with apples and honey, along with spices like cinnamon and cloves, for a fantastic autumn-themed cocktail._ Continue reading →_
Posted in A Lucky Life Blog Posts, Beverages
, Fruits
, Recipes
Tagged apple
, autumn
, cinnamon
, cloves
, Cocktail
, Honeycrisp
, sangria
APPLE CRISP WITH OATMEAL WALNUT STREUSEL TOPPING Posted on October 5, 2013 by daisy | daisysworld.net15
Growing up, my mom loved fruit and always kept a variety in the house which she encouraged my brothers and I to eat. However, one fruit that was conspicuously absent was the apple. It was not the taste she didn’t like. Rather it was the sound of someone biting into one that bothered her. It was like fingernails on chalkboard and the sound literally gave her goosebumps and sent chills up her spine. Continuereading →
Posted in Crisps and Crumbles, Fruits
, Recipes
Tagged apple
, brown sugar
, butter
, cinnamon
, cloves
, flour
, Granny Smith
, ground ginger
, Honeycrisp
, nutmeg
, rolled oats
, vanilla extract
, walnuts
FALL RECIPES ROUND-UP Posted on September 29, 2013by daisy |
daisysworld.net
11
_
A
ROUNDUP OF SEASONAL RECIPES FROM DAISY’S WORLD AND SOME OF MYFAVORITE BLOGS. _
_APPLES_
1. Apple and Cinnamon Chutney|
Frugal Feeding
2. Brown Butter Apple Crisp Skillet Muffin Bread| Girl Versus Dough
3. Classic Tarte Tatin| Susan
Eats London
4. Vanilla Glazed Apple Cinnamon Muffins| Damn Delicious
5. The Monk’s Apples| Chef
Janet Rörschåch
Continue reading → Posted in Recipes Tagged apples , brussels sprouts, fall
, figs
, mushrooms
, pomegranate
, pumpkin
, round-up
, winter squashes
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