Are you over 18 and want to see adult content?
More Annotations
Blockchain Demo - A visual demo of blockchain technology
Are you over 18 and want to see adult content?
RubySketch - We Build Technology For Residential Design & Construction
Are you over 18 and want to see adult content?
Future Picking - Kompleksowa obsługa Twojego Magazynu
Are you over 18 and want to see adult content?
O.penVAPE Shop | O.penVAPE | Vape Pens and More | Open Vape
Are you over 18 and want to see adult content?
Le Briochin : entretien, nettoyage et cosmétiques
Are you over 18 and want to see adult content?
online schuh shop günstig,herren winterschuhe größe 47,stiefeletten frauen,schuhmarke on - sronews.com
Are you over 18 and want to see adult content?
Favourite Annotations
Naukri2000 - Free Resumes, Jobs postings & Directory of Indian Job Consultants
Are you over 18 and want to see adult content?
Cermati: Pinjaman, Kartu Kredit, Asuransi &Tabungan Online Terbaik - Cermati
Are you over 18 and want to see adult content?
Home - Bestattung Esterbauer
Are you over 18 and want to see adult content?
KLP - Kommune- og Helse-Norges eget pensjonsselskap
Are you over 18 and want to see adult content?
Text
FOODREFUGE
Wrap it tightly in plastic wrap and refrigerate for about 30 minutes to an hour. Line baking sheets with parchment or siltpat and get your cookie cutters and work station ready. Preheat your oven to 325. Take out a chunk of dough, about two cups or so, and put the rest back in the fridge covered tightly. FOODREFUGE: A LITTLE LIGHTER: INA GARTEN'S ULTIMATE Zest of two small oranges. 1 1/2 cups milk. 2 tablespoons whiskey or dark rum. Whisk the pumpkin, brown sugar, granulated sugar, cinnamon,ginger, nutmeg,
FOODREFUGE: CHERRY BOMB PEPPER HOT SAUCE AND WHY SIOUXSIE 4 cloves garlic, smashed. First, stem the peppers. Then combine all the ingredients in a food processor and puree until smooth. Force the puree through a sieve to remove the pepper seeds and then pour the hot sauce into a mason jar or something FOODREFUGE: SUPER MOIST CAKE WITH PEARS AND DARK CHOCOLATE The recipe below is an adaptation of the Bittersweet Chocolate Pear Cake recipe in Angel Adoree's gorgeous and fun book, The Vintage Tea Party. It's a wonderful snack cake but it's also elegant enough to serve after a fancy dinner AND it's very easy FOODREFUGE: RAW SPINACH AND AVOCADO DIP Toss all the ingredients into a food processor and pulse until incorporated. If the mixture is too dry, add water a little bit at a time until it becomes dip-like. FOODREFUGE: WHOLE WHEAT OATMEAL COOKIES WITH CHOCOLATE Since I hit my 3rd trimester (10 weeks or so to go, y'all!!!) I have been HUNGRY. Still not as hungry as I expected based on how our culture talks about pregnancy and hunger, but hungry nonetheless. FOODREFUGE: JUNE 2014 This recipe is a slight adaptation the Vegan Vanilla Mixed Berry Muffin in Joanne Chang's second cookbook, Flour, too (an excellent cookbook!). I digressed a bit from Chang's original recipe here in order to add some whole grain goodness and cut back the sugar and oil just a smidgen. You can also use all whole wheat flour and/or make this as a cake (8 or 9 in cake pan, greased and parchment FOODREFUGE: PRETTY IN PINK PICKLED RADISHES Pretty in Pink Pickled Radishes Adapted from Food & Wine Magazine's, Gingery Pickled Radishes (September 2010) 2 bunches radishes (three if using a small variety) FOODREFUGE: PICKLED BEETS WITH CUMIN AND CLOVES During that time, we were lucky enough to take part in the amazing CSA program at Caretaker Farm.Caretaker was founded in 1969 and is a pioneer in the sustainable food and land stewardship movement. FOODREFUGE: TANGY CHARRED RED PEPPER SAUCE Á LA SMITTEN This tangy charred red pepper sauce is absolutely delicious. It's very similar to BBQ sauce but has a more complex, smokey flavor from the charred red bell peppers.FOODREFUGE
Wrap it tightly in plastic wrap and refrigerate for about 30 minutes to an hour. Line baking sheets with parchment or siltpat and get your cookie cutters and work station ready. Preheat your oven to 325. Take out a chunk of dough, about two cups or so, and put the rest back in the fridge covered tightly. FOODREFUGE: A LITTLE LIGHTER: INA GARTEN'S ULTIMATE Zest of two small oranges. 1 1/2 cups milk. 2 tablespoons whiskey or dark rum. Whisk the pumpkin, brown sugar, granulated sugar, cinnamon,ginger, nutmeg,
FOODREFUGE: CHERRY BOMB PEPPER HOT SAUCE AND WHY SIOUXSIE 4 cloves garlic, smashed. First, stem the peppers. Then combine all the ingredients in a food processor and puree until smooth. Force the puree through a sieve to remove the pepper seeds and then pour the hot sauce into a mason jar or something FOODREFUGE: SUPER MOIST CAKE WITH PEARS AND DARK CHOCOLATE The recipe below is an adaptation of the Bittersweet Chocolate Pear Cake recipe in Angel Adoree's gorgeous and fun book, The Vintage Tea Party. It's a wonderful snack cake but it's also elegant enough to serve after a fancy dinner AND it's very easy FOODREFUGE: RAW SPINACH AND AVOCADO DIP Toss all the ingredients into a food processor and pulse until incorporated. If the mixture is too dry, add water a little bit at a time until it becomes dip-like. FOODREFUGE: WHOLE WHEAT OATMEAL COOKIES WITH CHOCOLATE Since I hit my 3rd trimester (10 weeks or so to go, y'all!!!) I have been HUNGRY. Still not as hungry as I expected based on how our culture talks about pregnancy and hunger, but hungry nonetheless. FOODREFUGE: JUNE 2014 This recipe is a slight adaptation the Vegan Vanilla Mixed Berry Muffin in Joanne Chang's second cookbook, Flour, too (an excellent cookbook!). I digressed a bit from Chang's original recipe here in order to add some whole grain goodness and cut back the sugar and oil just a smidgen. You can also use all whole wheat flour and/or make this as a cake (8 or 9 in cake pan, greased and parchment FOODREFUGE: PRETTY IN PINK PICKLED RADISHES Pretty in Pink Pickled Radishes Adapted from Food & Wine Magazine's, Gingery Pickled Radishes (September 2010) 2 bunches radishes (three if using a small variety) FOODREFUGE: PICKLED BEETS WITH CUMIN AND CLOVES During that time, we were lucky enough to take part in the amazing CSA program at Caretaker Farm.Caretaker was founded in 1969 and is a pioneer in the sustainable food and land stewardship movement. FOODREFUGE: TANGY CHARRED RED PEPPER SAUCE Á LA SMITTEN This tangy charred red pepper sauce is absolutely delicious. It's very similar to BBQ sauce but has a more complex, smokey flavor from the charred red bell peppers. FOODREFUGE: JANUARY 2013 recipes, organizing, personal chef, tips, nonprofit. These cookies are adapted from the book, Chewy, Gooey, Crispy, Crunchy: Melt-in–Your-Mouth Cookies by Alice Medrich. I tweaked the recipe quite a bit, substituting whole wheat for all-purpose flour, dark FOODREFUGE: AUGUST 2013 1 1/2 teaspoons baking powder. Creme fraiche, enough to dollop (optional) Preheat the oven to 375 F. Use vegetable oil to grease a 9-inch round cake or loaf pan. (SEE NOTE ABOVE) Gently combine the yogurt, eggs, sugar, vanilla, and oil. In a separate bowl, mix the flour and baking powder. FOODREFUGE: PRETTY IN PINK PICKLED RADISHES Pretty in Pink Pickled Radishes Adapted from Food & Wine Magazine's, Gingery Pickled Radishes (September 2010) 2 bunches radishes (three if using a small variety) FOODREFUGE: ROSEMARY AND BITTERSWEET CHOCOLATE OLIVE OIL CAKE I found this recipe idea while scanning the web for a not-too-sweet dessert to bring to a dinner party with my new blogger friend, Samar. Samar is the author of the wonderful culinary mash-up blog, Oishii Rasoi.We share a similar obsession with the entire panorama of Asian cuisine, as well as, a penchant for challenging ourselves to replicate complicated techniques (or at least seemingly FOODREFUGE: JUNE 2014 This recipe is a slight adaptation the Vegan Vanilla Mixed Berry Muffin in Joanne Chang's second cookbook, Flour, too (an excellent cookbook!). I digressed a bit from Chang's original recipe here in order to add some whole grain goodness and cut back the sugar and oil just a smidgen. You can also use all whole wheat flour and/or make this as a cake (8 or 9 in cake pan, greased and parchment FOODREFUGE: WHOLE WHEAT OATMEAL COOKIES WITH CHOCOLATE Since I hit my 3rd trimester (10 weeks or so to go, y'all!!!) I have been HUNGRY. Still not as hungry as I expected based on how our culture talks about pregnancy and hunger, but hungry nonetheless. FOODREFUGE: FEBRUARY 2014 recipes, organizing, personal chef, tips, nonprofit. I was introduced to this recipe for Crackly Banana Bread by Smitten Kitchen right after our daughter Freya was born (back on January 11th). It was the very first goodie we received from our very first postpartum visitor (Thanks, Dhruvi), and we ate the whole loaf within hours receiving it.Since then, i 've made the recipe with slightFOODREFUGE: 2015
Julia Child's Finnish Pulla is gorgeous, delectable, and very easy to make. Active time is low on this one; about 30 minutes, with two resting periods of about 45 minutes each. FOODREFUGE: JUNE 2013 *Gujarati Vegetarian Homestyle Dinner: If you’re tired of eating the same old greasy and over-spiced restaurant Indian food, this class will open up an entirely different style of cooking based on the vegetarian cuisine of Gujarat, a state in western India.Gujarati food is renowned for its use of lentils and ingredients such as curry leaves, astefedita, and jaggery. FOODREFUGE: MARCH 2014 Red Cabbage Slaw with Cloves and Dried Cranberries . This slaw is a unique and satisfying alternative to a plain old dinner salad and it comes together in a flash. It's very hearty and healthy and it can be made a few days in advance, so it's great to bring to a potluck.FOODREFUGE
Wrap it tightly in plastic wrap and refrigerate for about 30 minutes to an hour. Line baking sheets with parchment or siltpat and get your cookie cutters and work station ready. Preheat your oven to 325. Take out a chunk of dough, about two cups or so, and put the rest back in the fridge covered tightly. FOODREFUGE: A LITTLE LIGHTER: INA GARTEN'S ULTIMATE Zest of two small oranges. 1 1/2 cups milk. 2 tablespoons whiskey or dark rum. Whisk the pumpkin, brown sugar, granulated sugar, cinnamon,ginger, nutmeg,
FOODREFUGE: PECAN WALNUT CHOCOLATE CHIP COOKIES WITH FLEUR This recipe is from the amazing baking blog, Sally's Baking Addiction.In taste and texture, it's pretty much exactly like my Less Fussy Jacques Torres-esque Chocolate Chip Cookies.It has chew, fluff, goo, and crispiness. It's scrumdiddilyumptuous! FOODREFUGE: SUPER MOIST CAKE WITH PEARS AND DARK CHOCOLATE The recipe below is an adaptation of the Bittersweet Chocolate Pear Cake recipe in Angel Adoree's gorgeous and fun book, The Vintage Tea Party. It's a wonderful snack cake but it's also elegant enough to serve after a fancy dinner AND it's very easy FOODREFUGE: WHOLE WHEAT GINGER CHOCOLATE HERMIT COOKIES They have a chewy, soft interior and a slightly crispy outer shell so t hey taste and feel more like hermits than gingersnaps.Despite the sugar, they also have whole wheat flour, fresh ginger and dried fruits, so they're actually somewhat healthy.These little delights taste wonderful with piping-hot black coffee because they cut it's bitterness perfectly and the richness of the coffee FOODREFUGE: CHERRY BOMB PEPPER HOT SAUCE AND WHY SIOUXSIE 4 cloves garlic, smashed. First, stem the peppers. Then combine all the ingredients in a food processor and puree until smooth. Force the puree through a sieve to remove the pepper seeds and then pour the hot sauce into a mason jar or something FOODREFUGE: WHOLE WHEAT OATMEAL COOKIES WITH CHOCOLATE Since I hit my 3rd trimester (10 weeks or so to go, y'all!!!) I have been HUNGRY. Still not as hungry as I expected based on how our culture talks about pregnancy and hunger, but hungry nonetheless. FOODREFUGE: INSPIRED BY TAMAR ADLER'S, AN EVERLASTING MEAL I just returned from a vacation with my family on Florida's Gulf Coast. It was a lazy, sweltering trip filled with ocean frolicking, big family meals, boisterous catching-up, and lots of naps. FOODREFUGE: MEATLESS GRILLED REUBEN Recipe test for Food52: Cows everywhere, rejoice! This vegetarian "Reuben" is quite possibly better than the real thing. Gooey Swiss, tangy red cabbage, creamy dressing, garlicky mushrooms and crisp, buttery rye make this sandwich utterly irresistible. FOODREFUGE: FRENCH YOGURT CAKE, A BIT OF NEWS, AND A GREAT Based on everything about pregnancy that I've ever seen in the media, or heard from friends and loved ones first-hand, I've always thought that unless a lady loses her appetite due to ongoing morning sickness or major food aversions, pregnancy is the one time in most women's lives when they are the hungriest (or perhaps it's just the first time they're culturally allowed to admit to their hunger?FOODREFUGE
Wrap it tightly in plastic wrap and refrigerate for about 30 minutes to an hour. Line baking sheets with parchment or siltpat and get your cookie cutters and work station ready. Preheat your oven to 325. Take out a chunk of dough, about two cups or so, and put the rest back in the fridge covered tightly. FOODREFUGE: A LITTLE LIGHTER: INA GARTEN'S ULTIMATE Zest of two small oranges. 1 1/2 cups milk. 2 tablespoons whiskey or dark rum. Whisk the pumpkin, brown sugar, granulated sugar, cinnamon,ginger, nutmeg,
FOODREFUGE: PECAN WALNUT CHOCOLATE CHIP COOKIES WITH FLEUR This recipe is from the amazing baking blog, Sally's Baking Addiction.In taste and texture, it's pretty much exactly like my Less Fussy Jacques Torres-esque Chocolate Chip Cookies.It has chew, fluff, goo, and crispiness. It's scrumdiddilyumptuous! FOODREFUGE: SUPER MOIST CAKE WITH PEARS AND DARK CHOCOLATE The recipe below is an adaptation of the Bittersweet Chocolate Pear Cake recipe in Angel Adoree's gorgeous and fun book, The Vintage Tea Party. It's a wonderful snack cake but it's also elegant enough to serve after a fancy dinner AND it's very easy FOODREFUGE: WHOLE WHEAT GINGER CHOCOLATE HERMIT COOKIES They have a chewy, soft interior and a slightly crispy outer shell so t hey taste and feel more like hermits than gingersnaps.Despite the sugar, they also have whole wheat flour, fresh ginger and dried fruits, so they're actually somewhat healthy.These little delights taste wonderful with piping-hot black coffee because they cut it's bitterness perfectly and the richness of the coffee FOODREFUGE: CHERRY BOMB PEPPER HOT SAUCE AND WHY SIOUXSIE 4 cloves garlic, smashed. First, stem the peppers. Then combine all the ingredients in a food processor and puree until smooth. Force the puree through a sieve to remove the pepper seeds and then pour the hot sauce into a mason jar or something FOODREFUGE: WHOLE WHEAT OATMEAL COOKIES WITH CHOCOLATE Since I hit my 3rd trimester (10 weeks or so to go, y'all!!!) I have been HUNGRY. Still not as hungry as I expected based on how our culture talks about pregnancy and hunger, but hungry nonetheless. FOODREFUGE: INSPIRED BY TAMAR ADLER'S, AN EVERLASTING MEAL I just returned from a vacation with my family on Florida's Gulf Coast. It was a lazy, sweltering trip filled with ocean frolicking, big family meals, boisterous catching-up, and lots of naps. FOODREFUGE: MEATLESS GRILLED REUBEN Recipe test for Food52: Cows everywhere, rejoice! This vegetarian "Reuben" is quite possibly better than the real thing. Gooey Swiss, tangy red cabbage, creamy dressing, garlicky mushrooms and crisp, buttery rye make this sandwich utterly irresistible. FOODREFUGE: FRENCH YOGURT CAKE, A BIT OF NEWS, AND A GREAT Based on everything about pregnancy that I've ever seen in the media, or heard from friends and loved ones first-hand, I've always thought that unless a lady loses her appetite due to ongoing morning sickness or major food aversions, pregnancy is the one time in most women's lives when they are the hungriest (or perhaps it's just the first time they're culturally allowed to admit to their hunger? FOODREFUGE: PECAN WALNUT CHOCOLATE CHIP COOKIES WITH FLEUR This recipe is from the amazing baking blog, Sally's Baking Addiction.In taste and texture, it's pretty much exactly like my Less Fussy Jacques Torres-esque Chocolate Chip Cookies.It has chew, fluff, goo, and crispiness. It's scrumdiddilyumptuous! FOODREFUGE: AN ITALIAN-AMERICAN HOLIDAY TRADITION: TURKEY Once the meatballs are all formed. Cook them for 15 minutes at 475. While they're cooking, make a simple sauce or doctor up a jarred one. After 15 minutes remove the meatballs from the oven and reduce the heat to 350.Toss the meatballs in the sauce and bake for an additional 45 minutes to 1 hour.G arnish with chopped parsley and Parmigiano-Reggiano and s erve hot with crusty bread and al dente FOODREFUGE: WHOLE WHEAT OATMEAL COOKIES WITH CHOCOLATE Since I hit my 3rd trimester (10 weeks or so to go, y'all!!!) I have been HUNGRY. Still not as hungry as I expected based on how our culture talks about pregnancy and hunger, but hungry nonetheless. FOODREFUGE: OATMEAL COOKIES WITH DARK CHOCOLATE CHIPS Oatmeal Cookies with Dark Chocolate Chips, Walnuts, Hazelnuts and Raisins 1 cup all-purpose flour 1/2 cup whole wheat flour 1/2 teaspoonbaking powder
FOODREFUGE: CURRIED LENTILS GINGER RAITA AND FENUGREEK I was inspired to make Curried Lentils with Fenugreek Scented Carrots and Ginger Raita after seeing this gorgeous carrot and yogurt post on one of my favorite blog's, Merci Mama. For the lentils, I used the personal curry recipe of Madhur Jeffrey, Indian cuisine extraordinaire and author of the inspiring tome, World Vegetarian.I highly recommend this book to anyone who loves cooking with FOODREFUGE: LACTATION COOKIES WITH OATMEAL DARK CHOCOLATE I baked these lactation cookies for my dear friend Melissa who just gave birth to a breathtaking baby girl!Melissa and I have been co-preggers until now, we even started trying to conceive around the same time in a half-joking (but luckily successful) pregnancy pact. FOODREFUGE: MEATLESS GRILLED REUBEN Recipe test for Food52: Cows everywhere, rejoice! This vegetarian "Reuben" is quite possibly better than the real thing. Gooey Swiss, tangy red cabbage, creamy dressing, garlicky mushrooms and crisp, buttery rye make this sandwich utterly irresistible. FOODREFUGE: LESS FUSSY JACQUES TORRES-ESQUE CHOCOLATE CHIP They have a perfectly crisp outer shell that protects an irresistibly gooey and yet fluffy interior. The flaky sea salt results in a crazy salty/sweet explosion and makes these the best chocolate chip cookies I have ever made. Jacques' recipe calls for refrigerating the dough for 24-72 hours before baking, but I baked off a few right away to see what they’d come out like, and they were amazing. FOODREFUGE: ROSEMARY AND BITTERSWEET CHOCOLATE OLIVE OIL CAKE I found this recipe idea while scanning the web for a not-too-sweet dessert to bring to a dinner party with my new blogger friend, Samar. Samar is the author of the wonderful culinary mash-up blog, Oishii Rasoi.We share a similar obsession with the entire panorama of Asian cuisine, as well as, a penchant for challenging ourselves to replicate complicated techniques (or at least seemingly FOODREFUGE: PRETTY IN PINK PICKLED RADISHES Pretty in Pink Pickled Radishes Adapted from Food & Wine Magazine's, Gingery Pickled Radishes (September 2010) 2 bunches radishes (three if using a small variety)FOODREFUGE
Wrap it tightly in plastic wrap and refrigerate for about 30 minutes to an hour. Line baking sheets with parchment or siltpat and get your cookie cutters and work station ready. Preheat your oven to 325. Take out a chunk of dough, about two cups or so, and put the rest back in the fridge covered tightly. FOODREFUGE: A LITTLE LIGHTER: INA GARTEN'S ULTIMATE Zest of two small oranges. 1 1/2 cups milk. 2 tablespoons whiskey or dark rum. Whisk the pumpkin, brown sugar, granulated sugar, cinnamon,ginger, nutmeg,
FOODREFUGE: PECAN WALNUT CHOCOLATE CHIP COOKIES WITH FLEUR This recipe is from the amazing baking blog, Sally's Baking Addiction.In taste and texture, it's pretty much exactly like my Less Fussy Jacques Torres-esque Chocolate Chip Cookies.It has chew, fluff, goo, and crispiness. It's scrumdiddilyumptuous! FOODREFUGE: SUPER MOIST CAKE WITH PEARS AND DARK CHOCOLATE The recipe below is an adaptation of the Bittersweet Chocolate Pear Cake recipe in Angel Adoree's gorgeous and fun book, The Vintage Tea Party. It's a wonderful snack cake but it's also elegant enough to serve after a fancy dinner AND it's very easy FOODREFUGE: WHOLE WHEAT GINGER CHOCOLATE HERMIT COOKIES They have a chewy, soft interior and a slightly crispy outer shell so t hey taste and feel more like hermits than gingersnaps.Despite the sugar, they also have whole wheat flour, fresh ginger and dried fruits, so they're actually somewhat healthy.These little delights taste wonderful with piping-hot black coffee because they cut it's bitterness perfectly and the richness of the coffee FOODREFUGE: CHERRY BOMB PEPPER HOT SAUCE AND WHY SIOUXSIE 4 cloves garlic, smashed. First, stem the peppers. Then combine all the ingredients in a food processor and puree until smooth. Force the puree through a sieve to remove the pepper seeds and then pour the hot sauce into a mason jar or something FOODREFUGE: WHOLE WHEAT OATMEAL COOKIES WITH CHOCOLATE Since I hit my 3rd trimester (10 weeks or so to go, y'all!!!) I have been HUNGRY. Still not as hungry as I expected based on how our culture talks about pregnancy and hunger, but hungry nonetheless. FOODREFUGE: INSPIRED BY TAMAR ADLER'S, AN EVERLASTING MEAL I just returned from a vacation with my family on Florida's Gulf Coast. It was a lazy, sweltering trip filled with ocean frolicking, big family meals, boisterous catching-up, and lots of naps. FOODREFUGE: MEATLESS GRILLED REUBEN Recipe test for Food52: Cows everywhere, rejoice! This vegetarian "Reuben" is quite possibly better than the real thing. Gooey Swiss, tangy red cabbage, creamy dressing, garlicky mushrooms and crisp, buttery rye make this sandwich utterly irresistible. FOODREFUGE: FRENCH YOGURT CAKE, A BIT OF NEWS, AND A GREAT Based on everything about pregnancy that I've ever seen in the media, or heard from friends and loved ones first-hand, I've always thought that unless a lady loses her appetite due to ongoing morning sickness or major food aversions, pregnancy is the one time in most women's lives when they are the hungriest (or perhaps it's just the first time they're culturally allowed to admit to their hunger?FOODREFUGE
Wrap it tightly in plastic wrap and refrigerate for about 30 minutes to an hour. Line baking sheets with parchment or siltpat and get your cookie cutters and work station ready. Preheat your oven to 325. Take out a chunk of dough, about two cups or so, and put the rest back in the fridge covered tightly. FOODREFUGE: A LITTLE LIGHTER: INA GARTEN'S ULTIMATE Zest of two small oranges. 1 1/2 cups milk. 2 tablespoons whiskey or dark rum. Whisk the pumpkin, brown sugar, granulated sugar, cinnamon,ginger, nutmeg,
FOODREFUGE: PECAN WALNUT CHOCOLATE CHIP COOKIES WITH FLEUR This recipe is from the amazing baking blog, Sally's Baking Addiction.In taste and texture, it's pretty much exactly like my Less Fussy Jacques Torres-esque Chocolate Chip Cookies.It has chew, fluff, goo, and crispiness. It's scrumdiddilyumptuous! FOODREFUGE: SUPER MOIST CAKE WITH PEARS AND DARK CHOCOLATE The recipe below is an adaptation of the Bittersweet Chocolate Pear Cake recipe in Angel Adoree's gorgeous and fun book, The Vintage Tea Party. It's a wonderful snack cake but it's also elegant enough to serve after a fancy dinner AND it's very easy FOODREFUGE: WHOLE WHEAT GINGER CHOCOLATE HERMIT COOKIES They have a chewy, soft interior and a slightly crispy outer shell so t hey taste and feel more like hermits than gingersnaps.Despite the sugar, they also have whole wheat flour, fresh ginger and dried fruits, so they're actually somewhat healthy.These little delights taste wonderful with piping-hot black coffee because they cut it's bitterness perfectly and the richness of the coffee FOODREFUGE: CHERRY BOMB PEPPER HOT SAUCE AND WHY SIOUXSIE 4 cloves garlic, smashed. First, stem the peppers. Then combine all the ingredients in a food processor and puree until smooth. Force the puree through a sieve to remove the pepper seeds and then pour the hot sauce into a mason jar or something FOODREFUGE: WHOLE WHEAT OATMEAL COOKIES WITH CHOCOLATE Since I hit my 3rd trimester (10 weeks or so to go, y'all!!!) I have been HUNGRY. Still not as hungry as I expected based on how our culture talks about pregnancy and hunger, but hungry nonetheless. FOODREFUGE: INSPIRED BY TAMAR ADLER'S, AN EVERLASTING MEAL I just returned from a vacation with my family on Florida's Gulf Coast. It was a lazy, sweltering trip filled with ocean frolicking, big family meals, boisterous catching-up, and lots of naps. FOODREFUGE: MEATLESS GRILLED REUBEN Recipe test for Food52: Cows everywhere, rejoice! This vegetarian "Reuben" is quite possibly better than the real thing. Gooey Swiss, tangy red cabbage, creamy dressing, garlicky mushrooms and crisp, buttery rye make this sandwich utterly irresistible. FOODREFUGE: FRENCH YOGURT CAKE, A BIT OF NEWS, AND A GREAT Based on everything about pregnancy that I've ever seen in the media, or heard from friends and loved ones first-hand, I've always thought that unless a lady loses her appetite due to ongoing morning sickness or major food aversions, pregnancy is the one time in most women's lives when they are the hungriest (or perhaps it's just the first time they're culturally allowed to admit to their hunger? FOODREFUGE: PECAN WALNUT CHOCOLATE CHIP COOKIES WITH FLEUR This recipe is from the amazing baking blog, Sally's Baking Addiction.In taste and texture, it's pretty much exactly like my Less Fussy Jacques Torres-esque Chocolate Chip Cookies.It has chew, fluff, goo, and crispiness. It's scrumdiddilyumptuous! FOODREFUGE: AN ITALIAN-AMERICAN HOLIDAY TRADITION: TURKEY Once the meatballs are all formed. Cook them for 15 minutes at 475. While they're cooking, make a simple sauce or doctor up a jarred one. After 15 minutes remove the meatballs from the oven and reduce the heat to 350.Toss the meatballs in the sauce and bake for an additional 45 minutes to 1 hour.G arnish with chopped parsley and Parmigiano-Reggiano and s erve hot with crusty bread and al dente FOODREFUGE: WHOLE WHEAT OATMEAL COOKIES WITH CHOCOLATE Since I hit my 3rd trimester (10 weeks or so to go, y'all!!!) I have been HUNGRY. Still not as hungry as I expected based on how our culture talks about pregnancy and hunger, but hungry nonetheless. FOODREFUGE: OATMEAL COOKIES WITH DARK CHOCOLATE CHIPS Oatmeal Cookies with Dark Chocolate Chips, Walnuts, Hazelnuts and Raisins 1 cup all-purpose flour 1/2 cup whole wheat flour 1/2 teaspoonbaking powder
FOODREFUGE: CURRIED LENTILS GINGER RAITA AND FENUGREEK I was inspired to make Curried Lentils with Fenugreek Scented Carrots and Ginger Raita after seeing this gorgeous carrot and yogurt post on one of my favorite blog's, Merci Mama. For the lentils, I used the personal curry recipe of Madhur Jeffrey, Indian cuisine extraordinaire and author of the inspiring tome, World Vegetarian.I highly recommend this book to anyone who loves cooking with FOODREFUGE: LACTATION COOKIES WITH OATMEAL DARK CHOCOLATE I baked these lactation cookies for my dear friend Melissa who just gave birth to a breathtaking baby girl!Melissa and I have been co-preggers until now, we even started trying to conceive around the same time in a half-joking (but luckily successful) pregnancy pact. FOODREFUGE: MEATLESS GRILLED REUBEN Recipe test for Food52: Cows everywhere, rejoice! This vegetarian "Reuben" is quite possibly better than the real thing. Gooey Swiss, tangy red cabbage, creamy dressing, garlicky mushrooms and crisp, buttery rye make this sandwich utterly irresistible. FOODREFUGE: LESS FUSSY JACQUES TORRES-ESQUE CHOCOLATE CHIP They have a perfectly crisp outer shell that protects an irresistibly gooey and yet fluffy interior. The flaky sea salt results in a crazy salty/sweet explosion and makes these the best chocolate chip cookies I have ever made. Jacques' recipe calls for refrigerating the dough for 24-72 hours before baking, but I baked off a few right away to see what they’d come out like, and they were amazing. FOODREFUGE: ROSEMARY AND BITTERSWEET CHOCOLATE OLIVE OIL CAKE I found this recipe idea while scanning the web for a not-too-sweet dessert to bring to a dinner party with my new blogger friend, Samar. Samar is the author of the wonderful culinary mash-up blog, Oishii Rasoi.We share a similar obsession with the entire panorama of Asian cuisine, as well as, a penchant for challenging ourselves to replicate complicated techniques (or at least seemingly FOODREFUGE: PRETTY IN PINK PICKLED RADISHES Pretty in Pink Pickled Radishes Adapted from Food & Wine Magazine's, Gingery Pickled Radishes (September 2010) 2 bunches radishes (three if using a small variety)FOODREFUGE
Wrap it tightly in plastic wrap and refrigerate for about 30 minutes to an hour. Line baking sheets with parchment or siltpat and get your cookie cutters and work station ready. Preheat your oven to 325. Take out a chunk of dough, about two cups or so, and put the rest back in the fridge covered tightly. FOODREFUGE: A LITTLE LIGHTER: INA GARTEN'S ULTIMATE Zest of two small oranges. 1 1/2 cups milk. 2 tablespoons whiskey or dark rum. Whisk the pumpkin, brown sugar, granulated sugar, cinnamon,ginger, nutmeg,
FOODREFUGE: PECAN WALNUT CHOCOLATE CHIP COOKIES WITH FLEUR This recipe is from the amazing baking blog, Sally's Baking Addiction.In taste and texture, it's pretty much exactly like my Less Fussy Jacques Torres-esque Chocolate Chip Cookies.It has chew, fluff, goo, and crispiness. It's scrumdiddilyumptuous! FOODREFUGE: SUPER MOIST CAKE WITH PEARS AND DARK CHOCOLATE The recipe below is an adaptation of the Bittersweet Chocolate Pear Cake recipe in Angel Adoree's gorgeous and fun book, The Vintage Tea Party. It's a wonderful snack cake but it's also elegant enough to serve after a fancy dinner AND it's very easy FOODREFUGE: WHOLE WHEAT GINGER CHOCOLATE HERMIT COOKIES They have a chewy, soft interior and a slightly crispy outer shell so t hey taste and feel more like hermits than gingersnaps.Despite the sugar, they also have whole wheat flour, fresh ginger and dried fruits, so they're actually somewhat healthy.These little delights taste wonderful with piping-hot black coffee because they cut it's bitterness perfectly and the richness of the coffee FOODREFUGE: CHERRY BOMB PEPPER HOT SAUCE AND WHY SIOUXSIE 4 cloves garlic, smashed. First, stem the peppers. Then combine all the ingredients in a food processor and puree until smooth. Force the puree through a sieve to remove the pepper seeds and then pour the hot sauce into a mason jar or something FOODREFUGE: WHOLE WHEAT OATMEAL COOKIES WITH CHOCOLATE Since I hit my 3rd trimester (10 weeks or so to go, y'all!!!) I have been HUNGRY. Still not as hungry as I expected based on how our culture talks about pregnancy and hunger, but hungry nonetheless. FOODREFUGE: INSPIRED BY TAMAR ADLER'S, AN EVERLASTING MEAL I just returned from a vacation with my family on Florida's Gulf Coast. It was a lazy, sweltering trip filled with ocean frolicking, big family meals, boisterous catching-up, and lots of naps. FOODREFUGE: MEATLESS GRILLED REUBEN Recipe test for Food52: Cows everywhere, rejoice! This vegetarian "Reuben" is quite possibly better than the real thing. Gooey Swiss, tangy red cabbage, creamy dressing, garlicky mushrooms and crisp, buttery rye make this sandwich utterly irresistible. FOODREFUGE: FRENCH YOGURT CAKE, A BIT OF NEWS, AND A GREAT Based on everything about pregnancy that I've ever seen in the media, or heard from friends and loved ones first-hand, I've always thought that unless a lady loses her appetite due to ongoing morning sickness or major food aversions, pregnancy is the one time in most women's lives when they are the hungriest (or perhaps it's just the first time they're culturally allowed to admit to their hunger?FOODREFUGE
Wrap it tightly in plastic wrap and refrigerate for about 30 minutes to an hour. Line baking sheets with parchment or siltpat and get your cookie cutters and work station ready. Preheat your oven to 325. Take out a chunk of dough, about two cups or so, and put the rest back in the fridge covered tightly. FOODREFUGE: A LITTLE LIGHTER: INA GARTEN'S ULTIMATE Zest of two small oranges. 1 1/2 cups milk. 2 tablespoons whiskey or dark rum. Whisk the pumpkin, brown sugar, granulated sugar, cinnamon,ginger, nutmeg,
FOODREFUGE: PECAN WALNUT CHOCOLATE CHIP COOKIES WITH FLEUR This recipe is from the amazing baking blog, Sally's Baking Addiction.In taste and texture, it's pretty much exactly like my Less Fussy Jacques Torres-esque Chocolate Chip Cookies.It has chew, fluff, goo, and crispiness. It's scrumdiddilyumptuous! FOODREFUGE: SUPER MOIST CAKE WITH PEARS AND DARK CHOCOLATE The recipe below is an adaptation of the Bittersweet Chocolate Pear Cake recipe in Angel Adoree's gorgeous and fun book, The Vintage Tea Party. It's a wonderful snack cake but it's also elegant enough to serve after a fancy dinner AND it's very easy FOODREFUGE: WHOLE WHEAT GINGER CHOCOLATE HERMIT COOKIES They have a chewy, soft interior and a slightly crispy outer shell so t hey taste and feel more like hermits than gingersnaps.Despite the sugar, they also have whole wheat flour, fresh ginger and dried fruits, so they're actually somewhat healthy.These little delights taste wonderful with piping-hot black coffee because they cut it's bitterness perfectly and the richness of the coffee FOODREFUGE: CHERRY BOMB PEPPER HOT SAUCE AND WHY SIOUXSIE 4 cloves garlic, smashed. First, stem the peppers. Then combine all the ingredients in a food processor and puree until smooth. Force the puree through a sieve to remove the pepper seeds and then pour the hot sauce into a mason jar or something FOODREFUGE: WHOLE WHEAT OATMEAL COOKIES WITH CHOCOLATE Since I hit my 3rd trimester (10 weeks or so to go, y'all!!!) I have been HUNGRY. Still not as hungry as I expected based on how our culture talks about pregnancy and hunger, but hungry nonetheless. FOODREFUGE: INSPIRED BY TAMAR ADLER'S, AN EVERLASTING MEAL I just returned from a vacation with my family on Florida's Gulf Coast. It was a lazy, sweltering trip filled with ocean frolicking, big family meals, boisterous catching-up, and lots of naps. FOODREFUGE: PECAN WALNUT CHOCOLATE CHIP COOKIES WITH FLEUR This recipe is from the amazing baking blog, Sally's Baking Addiction.In taste and texture, it's pretty much exactly like my Less Fussy Jacques Torres-esque Chocolate Chip Cookies.It has chew, fluff, goo, and crispiness. It's scrumdiddilyumptuous! FOODREFUGE: AN ITALIAN-AMERICAN HOLIDAY TRADITION: TURKEY Once the meatballs are all formed. Cook them for 15 minutes at 475. While they're cooking, make a simple sauce or doctor up a jarred one. After 15 minutes remove the meatballs from the oven and reduce the heat to 350.Toss the meatballs in the sauce and bake for an additional 45 minutes to 1 hour.G arnish with chopped parsley and Parmigiano-Reggiano and s erve hot with crusty bread and al dente FOODREFUGE: WHOLE WHEAT OATMEAL COOKIES WITH CHOCOLATE Since I hit my 3rd trimester (10 weeks or so to go, y'all!!!) I have been HUNGRY. Still not as hungry as I expected based on how our culture talks about pregnancy and hunger, but hungry nonetheless. FOODREFUGE: OATMEAL COOKIES WITH DARK CHOCOLATE CHIPS Oatmeal Cookies with Dark Chocolate Chips, Walnuts, Hazelnuts and Raisins 1 cup all-purpose flour 1/2 cup whole wheat flour 1/2 teaspoonbaking powder
FOODREFUGE: CURRIED LENTILS GINGER RAITA AND FENUGREEK I was inspired to make Curried Lentils with Fenugreek Scented Carrots and Ginger Raita after seeing this gorgeous carrot and yogurt post on one of my favorite blog's, Merci Mama. For the lentils, I used the personal curry recipe of Madhur Jeffrey, Indian cuisine extraordinaire and author of the inspiring tome, World Vegetarian.I highly recommend this book to anyone who loves cooking with FOODREFUGE: LACTATION COOKIES WITH OATMEAL DARK CHOCOLATE I baked these lactation cookies for my dear friend Melissa who just gave birth to a breathtaking baby girl!Melissa and I have been co-preggers until now, we even started trying to conceive around the same time in a half-joking (but luckily successful) pregnancy pact. FOODREFUGE: MEATLESS GRILLED REUBEN Recipe test for Food52: Cows everywhere, rejoice! This vegetarian "Reuben" is quite possibly better than the real thing. Gooey Swiss, tangy red cabbage, creamy dressing, garlicky mushrooms and crisp, buttery rye make this sandwich utterly irresistible. FOODREFUGE: LESS FUSSY JACQUES TORRES-ESQUE CHOCOLATE CHIP They have a perfectly crisp outer shell that protects an irresistibly gooey and yet fluffy interior. The flaky sea salt results in a crazy salty/sweet explosion and makes these the best chocolate chip cookies I have ever made. Jacques' recipe calls for refrigerating the dough for 24-72 hours before baking, but I baked off a few right away to see what they’d come out like, and they were amazing. FOODREFUGE: ROSEMARY AND BITTERSWEET CHOCOLATE OLIVE OIL CAKE I found this recipe idea while scanning the web for a not-too-sweet dessert to bring to a dinner party with my new blogger friend, Samar. Samar is the author of the wonderful culinary mash-up blog, Oishii Rasoi.We share a similar obsession with the entire panorama of Asian cuisine, as well as, a penchant for challenging ourselves to replicate complicated techniques (or at least seemingly FOODREFUGE: PRETTY IN PINK PICKLED RADISHES Pretty in Pink Pickled Radishes Adapted from Food & Wine Magazine's, Gingery Pickled Radishes (September 2010) 2 bunches radishes (three if using a small variety)FOODREFUGE
Wrap it tightly in plastic wrap and refrigerate for about 30 minutes to an hour. Line baking sheets with parchment or siltpat and get your cookie cutters and work station ready. Preheat your oven to 325. Take out a chunk of dough, about two cups or so, and put the rest back in the fridge covered tightly. FOODREFUGE: A LITTLE LIGHTER: INA GARTEN'S ULTIMATE Zest of two small oranges. 1 1/2 cups milk. 2 tablespoons whiskey or dark rum. Whisk the pumpkin, brown sugar, granulated sugar, cinnamon,ginger, nutmeg,
FOODREFUGE: PECAN WALNUT CHOCOLATE CHIP COOKIES WITH FLEUR This recipe is from the amazing baking blog, Sally's Baking Addiction.In taste and texture, it's pretty much exactly like my Less Fussy Jacques Torres-esque Chocolate Chip Cookies.It has chew, fluff, goo, and crispiness. It's scrumdiddilyumptuous! FOODREFUGE: SUPER MOIST CAKE WITH PEARS AND DARK CHOCOLATE The recipe below is an adaptation of the Bittersweet Chocolate Pear Cake recipe in Angel Adoree's gorgeous and fun book, The Vintage Tea Party. It's a wonderful snack cake but it's also elegant enough to serve after a fancy dinner AND it's very easy FOODREFUGE: WHOLE WHEAT GINGER CHOCOLATE HERMIT COOKIES They have a chewy, soft interior and a slightly crispy outer shell so t hey taste and feel more like hermits than gingersnaps.Despite the sugar, they also have whole wheat flour, fresh ginger and dried fruits, so they're actually somewhat healthy.These little delights taste wonderful with piping-hot black coffee because they cut it's bitterness perfectly and the richness of the coffee FOODREFUGE: CHERRY BOMB PEPPER HOT SAUCE AND WHY SIOUXSIE 4 cloves garlic, smashed. First, stem the peppers. Then combine all the ingredients in a food processor and puree until smooth. Force the puree through a sieve to remove the pepper seeds and then pour the hot sauce into a mason jar or something FOODREFUGE: WHOLE WHEAT OATMEAL COOKIES WITH CHOCOLATE Since I hit my 3rd trimester (10 weeks or so to go, y'all!!!) I have been HUNGRY. Still not as hungry as I expected based on how our culture talks about pregnancy and hunger, but hungry nonetheless. FOODREFUGE: INSPIRED BY TAMAR ADLER'S, AN EVERLASTING MEAL I just returned from a vacation with my family on Florida's Gulf Coast. It was a lazy, sweltering trip filled with ocean frolicking, big family meals, boisterous catching-up, and lots of naps. FOODREFUGE: MEATLESS GRILLED REUBEN Recipe test for Food52: Cows everywhere, rejoice! This vegetarian "Reuben" is quite possibly better than the real thing. Gooey Swiss, tangy red cabbage, creamy dressing, garlicky mushrooms and crisp, buttery rye make this sandwich utterly irresistible. FOODREFUGE: FRENCH YOGURT CAKE, A BIT OF NEWS, AND A GREAT Based on everything about pregnancy that I've ever seen in the media, or heard from friends and loved ones first-hand, I've always thought that unless a lady loses her appetite due to ongoing morning sickness or major food aversions, pregnancy is the one time in most women's lives when they are the hungriest (or perhaps it's just the first time they're culturally allowed to admit to their hunger?FOODREFUGE
Wrap it tightly in plastic wrap and refrigerate for about 30 minutes to an hour. Line baking sheets with parchment or siltpat and get your cookie cutters and work station ready. Preheat your oven to 325. Take out a chunk of dough, about two cups or so, and put the rest back in the fridge covered tightly. FOODREFUGE: A LITTLE LIGHTER: INA GARTEN'S ULTIMATE Zest of two small oranges. 1 1/2 cups milk. 2 tablespoons whiskey or dark rum. Whisk the pumpkin, brown sugar, granulated sugar, cinnamon,ginger, nutmeg,
FOODREFUGE: PECAN WALNUT CHOCOLATE CHIP COOKIES WITH FLEUR This recipe is from the amazing baking blog, Sally's Baking Addiction.In taste and texture, it's pretty much exactly like my Less Fussy Jacques Torres-esque Chocolate Chip Cookies.It has chew, fluff, goo, and crispiness. It's scrumdiddilyumptuous! FOODREFUGE: SUPER MOIST CAKE WITH PEARS AND DARK CHOCOLATE The recipe below is an adaptation of the Bittersweet Chocolate Pear Cake recipe in Angel Adoree's gorgeous and fun book, The Vintage Tea Party. It's a wonderful snack cake but it's also elegant enough to serve after a fancy dinner AND it's very easy FOODREFUGE: WHOLE WHEAT GINGER CHOCOLATE HERMIT COOKIES They have a chewy, soft interior and a slightly crispy outer shell so t hey taste and feel more like hermits than gingersnaps.Despite the sugar, they also have whole wheat flour, fresh ginger and dried fruits, so they're actually somewhat healthy.These little delights taste wonderful with piping-hot black coffee because they cut it's bitterness perfectly and the richness of the coffee FOODREFUGE: CHERRY BOMB PEPPER HOT SAUCE AND WHY SIOUXSIE 4 cloves garlic, smashed. First, stem the peppers. Then combine all the ingredients in a food processor and puree until smooth. Force the puree through a sieve to remove the pepper seeds and then pour the hot sauce into a mason jar or something FOODREFUGE: WHOLE WHEAT OATMEAL COOKIES WITH CHOCOLATE Since I hit my 3rd trimester (10 weeks or so to go, y'all!!!) I have been HUNGRY. Still not as hungry as I expected based on how our culture talks about pregnancy and hunger, but hungry nonetheless. FOODREFUGE: INSPIRED BY TAMAR ADLER'S, AN EVERLASTING MEAL I just returned from a vacation with my family on Florida's Gulf Coast. It was a lazy, sweltering trip filled with ocean frolicking, big family meals, boisterous catching-up, and lots of naps. FOODREFUGE: MEATLESS GRILLED REUBEN Recipe test for Food52: Cows everywhere, rejoice! This vegetarian "Reuben" is quite possibly better than the real thing. Gooey Swiss, tangy red cabbage, creamy dressing, garlicky mushrooms and crisp, buttery rye make this sandwich utterly irresistible. FOODREFUGE: FRENCH YOGURT CAKE, A BIT OF NEWS, AND A GREAT Based on everything about pregnancy that I've ever seen in the media, or heard from friends and loved ones first-hand, I've always thought that unless a lady loses her appetite due to ongoing morning sickness or major food aversions, pregnancy is the one time in most women's lives when they are the hungriest (or perhaps it's just the first time they're culturally allowed to admit to their hunger? FOODREFUGE: SLIGHTLY LESS SWEET, SLIGHTLY MORE WHOLE GRAIN 1 cup buckwheat flour. 1/2 cup uncooked millet. Preheat your oven to 350. Butter two 9x5 loaf pans. Mash the bananas, then add all the other ingredients to them in the order above, stirring after each addition to combine them as you do. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean. FOODREFUGE: SMALL BATCH PICKLED OKRA WITH INDIAN SPICES IN 1 teaspoon turmeric powder, divided. 4 inch piece of ginger, sliced thinly (about 4 scant Tablespoons) *Enough honeyed pickling solution to cover the okra leaving 1/4 inch of headspace. Rinse the okra and drain it on a clean cloth. Bring enough water to a boil to cover the size caning jars you are using by at least 1/2 inch.FOODREFUGE: 2015
Julia Child's Finnish Pulla is gorgeous, delectable, and very easy to make. Active time is low on this one; about 30 minutes, with two resting periods of about 45 minutes each. FOODREFUGE: RAW SPINACH AND AVOCADO DIP Toss all the ingredients into a food processor and pulse until incorporated. If the mixture is too dry, add water a little bit at a time until it becomes dip-like. FOODREFUGE: JANUARY 2015 recipes, organizing, personal chef, tips, nonprofit. I gave these as gifts this past Christmas and they were a big hit. Tender, buttery, and incredibly flavorful, this is a stellar cookie recipe that I can't recommend highly enough. FOODREFUGE: PICKLED BEETS WITH CUMIN AND CLOVES During that time, we were lucky enough to take part in the amazing CSA program at Caretaker Farm.Caretaker was founded in 1969 and is a pioneer in the sustainable food and land stewardship movement. FOODREFUGE: TANGY CHARRED RED PEPPER SAUCE Á LA SMITTEN This tangy charred red pepper sauce is absolutely delicious. It's very similar to BBQ sauce but has a more complex, smokey flavor from the charred red bell peppers. FOODREFUGE: JANUARY 2013 recipes, organizing, personal chef, tips, nonprofit. These cookies are adapted from the book, Chewy, Gooey, Crispy, Crunchy: Melt-in–Your-Mouth Cookies by Alice Medrich. I tweaked the recipe quite a bit, substituting whole wheat for all-purpose flour, dark FOODREFUGE: JUNE 2013 *Gujarati Vegetarian Homestyle Dinner: If you’re tired of eating the same old greasy and over-spiced restaurant Indian food, this class will open up an entirely different style of cooking based on the vegetarian cuisine of Gujarat, a state in western India.Gujarati food is renowned for its use of lentils and ingredients such as curry leaves, astefedita, and jaggery.FOODREFUGE: 2012
Yorkville Common Pantry is a truly amazing place that helps thousands of people who are homeless or living in poverty to get the nourishment they need. What's more, over 80% of their fresh produce is from NY state farms. They offer food pantry and meal distribution programs, as well as, nutritional education, basic hygiene services, homelessness support and related services toFOODREFUGE
Wrap it tightly in plastic wrap and refrigerate for about 30 minutes to an hour. Line baking sheets with parchment or siltpat and get your cookie cutters and work station ready. Preheat your oven to 325. Take out a chunk of dough, about two cups or so, and put the rest back in the fridge covered tightly. FOODREFUGE: A LITTLE LIGHTER: INA GARTEN'S ULTIMATE Zest of two small oranges. 1 1/2 cups milk. 2 tablespoons whiskey or dark rum. Whisk the pumpkin, brown sugar, granulated sugar, cinnamon,ginger, nutmeg,
FOODREFUGE: DILL TZATZIKI DRESSING Dill Tzatziki Dressing 1 clove garlic, roughly chopped 1/4 cup olive oil juice on 1/2 large lemon 1 1/2 cups greek yogurt or other plain yogurt 1 Tablespoon dried mint, crumbled (or 2 Tablespoons fresh mint,chopped)
FOODREFUGE: PECAN WALNUT CHOCOLATE CHIP COOKIES WITH FLEUR This recipe is from the amazing baking blog, Sally's Baking Addiction.In taste and texture, it's pretty much exactly like my Less Fussy Jacques Torres-esque Chocolate Chip Cookies.It has chew, fluff, goo, and crispiness. It's scrumdiddilyumptuous! FOODREFUGE: CHERRY BOMB PEPPER HOT SAUCE AND WHY SIOUXSIE 4 cloves garlic, smashed. First, stem the peppers. Then combine all the ingredients in a food processor and puree until smooth. Force the puree through a sieve to remove the pepper seeds and then pour the hot sauce into a mason jar or something FOODREFUGE: SUPER MOIST CAKE WITH PEARS AND DARK CHOCOLATE The recipe below is an adaptation of the Bittersweet Chocolate Pear Cake recipe in Angel Adoree's gorgeous and fun book, The Vintage Tea Party. It's a wonderful snack cake but it's also elegant enough to serve after a fancy dinner AND it's very easy FOODREFUGE: SMALL BATCH PICKLED OKRA WITH INDIAN SPICES IN 1 teaspoon turmeric powder, divided. 4 inch piece of ginger, sliced thinly (about 4 scant Tablespoons) *Enough honeyed pickling solution to cover the okra leaving 1/4 inch of headspace. Rinse the okra and drain it on a clean cloth. Bring enough water to a boil to cover the size caning jars you are using by at least 1/2 inch. FOODREFUGE: PRETTY IN PINK PICKLED RADISHES Pretty in Pink Pickled Radishes Adapted from Food & Wine Magazine's, Gingery Pickled Radishes (September 2010) 2 bunches radishes (three if using a small variety) FOODREFUGE: PICKLED BEETS WITH CUMIN AND CLOVES During that time, we were lucky enough to take part in the amazing CSA program at Caretaker Farm.Caretaker was founded in 1969 and is a pioneer in the sustainable food and land stewardship movement. FOODREFUGE: FEBRUARY 2015 recipes, organizing, personal chef, tips, nonprofit. I just read this and it is wonderful. If you've read my blog at all, you know I'm a big fan of Amelia Morris' blog and her book Bon Appetempt: A Coming-of-Age Story (with Recipes!) is just lovely and perfect. Seriously, I took a deep breath and sighed when it was over.FOODREFUGE
Wrap it tightly in plastic wrap and refrigerate for about 30 minutes to an hour. Line baking sheets with parchment or siltpat and get your cookie cutters and work station ready. Preheat your oven to 325. Take out a chunk of dough, about two cups or so, and put the rest back in the fridge covered tightly. FOODREFUGE: A LITTLE LIGHTER: INA GARTEN'S ULTIMATE Zest of two small oranges. 1 1/2 cups milk. 2 tablespoons whiskey or dark rum. Whisk the pumpkin, brown sugar, granulated sugar, cinnamon,ginger, nutmeg,
FOODREFUGE: DILL TZATZIKI DRESSING Dill Tzatziki Dressing 1 clove garlic, roughly chopped 1/4 cup olive oil juice on 1/2 large lemon 1 1/2 cups greek yogurt or other plain yogurt 1 Tablespoon dried mint, crumbled (or 2 Tablespoons fresh mint,chopped)
FOODREFUGE: PECAN WALNUT CHOCOLATE CHIP COOKIES WITH FLEUR This recipe is from the amazing baking blog, Sally's Baking Addiction.In taste and texture, it's pretty much exactly like my Less Fussy Jacques Torres-esque Chocolate Chip Cookies.It has chew, fluff, goo, and crispiness. It's scrumdiddilyumptuous! FOODREFUGE: CHERRY BOMB PEPPER HOT SAUCE AND WHY SIOUXSIE 4 cloves garlic, smashed. First, stem the peppers. Then combine all the ingredients in a food processor and puree until smooth. Force the puree through a sieve to remove the pepper seeds and then pour the hot sauce into a mason jar or something FOODREFUGE: SUPER MOIST CAKE WITH PEARS AND DARK CHOCOLATE The recipe below is an adaptation of the Bittersweet Chocolate Pear Cake recipe in Angel Adoree's gorgeous and fun book, The Vintage Tea Party. It's a wonderful snack cake but it's also elegant enough to serve after a fancy dinner AND it's very easy FOODREFUGE: SMALL BATCH PICKLED OKRA WITH INDIAN SPICES IN 1 teaspoon turmeric powder, divided. 4 inch piece of ginger, sliced thinly (about 4 scant Tablespoons) *Enough honeyed pickling solution to cover the okra leaving 1/4 inch of headspace. Rinse the okra and drain it on a clean cloth. Bring enough water to a boil to cover the size caning jars you are using by at least 1/2 inch. FOODREFUGE: PRETTY IN PINK PICKLED RADISHES Pretty in Pink Pickled Radishes Adapted from Food & Wine Magazine's, Gingery Pickled Radishes (September 2010) 2 bunches radishes (three if using a small variety) FOODREFUGE: PICKLED BEETS WITH CUMIN AND CLOVES During that time, we were lucky enough to take part in the amazing CSA program at Caretaker Farm.Caretaker was founded in 1969 and is a pioneer in the sustainable food and land stewardship movement. FOODREFUGE: FEBRUARY 2015 recipes, organizing, personal chef, tips, nonprofit. I just read this and it is wonderful. If you've read my blog at all, you know I'm a big fan of Amelia Morris' blog and her book Bon Appetempt: A Coming-of-Age Story (with Recipes!) is just lovely and perfect. Seriously, I took a deep breath and sighed when it was over. FOODREFUGE: SLIGHTLY LESS SWEET, SLIGHTLY MORE WHOLE GRAIN 1 cup buckwheat flour. 1/2 cup uncooked millet. Preheat your oven to 350. Butter two 9x5 loaf pans. Mash the bananas, then add all the other ingredients to them in the order above, stirring after each addition to combine them as you do. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean. FOODREFUGE: AN ITALIAN-AMERICAN HOLIDAY TRADITION: TURKEY Once the meatballs are all formed. Cook them for 15 minutes at 475. While they're cooking, make a simple sauce or doctor up a jarred one. After 15 minutes remove the meatballs from the oven and reduce the heat to 350.Toss the meatballs in the sauce and bake for an additional 45 minutes to 1 hour.G arnish with chopped parsley and Parmigiano-Reggiano and s erve hot with crusty bread and al dente FOODREFUGE: RAW SPINACH AND AVOCADO DIP Toss all the ingredients into a food processor and pulse until incorporated. If the mixture is too dry, add water a little bit at a time until it becomes dip-like. FOODREFUGE: JANUARY 2015 recipes, organizing, personal chef, tips, nonprofit. I gave these as gifts this past Christmas and they were a big hit. Tender, buttery, and incredibly flavorful, this is a stellar cookie recipe that I can't recommend highly enough.FOODREFUGE: 2015
Julia Child's Finnish Pulla is gorgeous, delectable, and very easy to make. Active time is low on this one; about 30 minutes, with two resting periods of about 45 minutes each. FOODREFUGE: ROSEMARY AND BITTERSWEET CHOCOLATE OLIVE OIL CAKE I found this recipe idea while scanning the web for a not-too-sweet dessert to bring to a dinner party with my new blogger friend, Samar. Samar is the author of the wonderful culinary mash-up blog, Oishii Rasoi.We share a similar obsession with the entire panorama of Asian cuisine, as well as, a penchant for challenging ourselves to replicate complicated techniques (or at least seemingly FOODREFUGE: TANGY CHARRED RED PEPPER SAUCE Á LA SMITTEN This tangy charred red pepper sauce is absolutely delicious. It's very similar to BBQ sauce but has a more complex, smokey flavor from the charred red bell peppers. FOODREFUGE: CRICKET CREEK FARM TOBASI GRATIN AND THE RAW And just for some perspective, here's the view from our current "back yard"! Anywho, back in 2010-2012, Jon and I lived in Williamstown, MA in a bucolic valley buttressed by FOODREFUGE: SEPTEMBER 2012 Heat a sauté pan over medium-high heat. Add oil, fish sauce, soy sauce, garlic and honey to the hot pan or wok. Add Chinese five-spice powder and Sriracha or chili sauce if using. Wisk the sauce together and increase the heat to high. Once the pan is very hot and your sauce is bubbling, but not smoking, add the pork. FOODREFUGE: JUNE 2013 *Gujarati Vegetarian Homestyle Dinner: If you’re tired of eating the same old greasy and over-spiced restaurant Indian food, this class will open up an entirely different style of cooking based on the vegetarian cuisine of Gujarat, a state in western India.Gujarati food is renowned for its use of lentils and ingredients such as curry leaves, astefedita, and jaggery.PAGES
* Recipes
* Personal Chef Services * Personal Organizing Services* Contact....
SUNDAY, JANUARY 24, 2016 AWESOME {FOOLPROOF} 2ND BIRTHDAY PARTY MENUHappy New Year!
My sweet baby just turned two, so we had a little party to celebrate. The menu was vegetarian and largely gluten and dairy free as well. It was also easy to make/prep ahead of time and the main dish was just thrown into a slow cooker and left alone for 2 1/2 hours. So easy! Here are links to the recipes I used along with my notes and tweaks. I didn't get any photos because I was too busy chasing toddlers and chatting with grownups, but suffice it to say, the recipes all got rave reviews! They are keepers. HEALTHY + FLOURLESS APPLESAUCE SPICE CAKEFROM
THE GREAT BLOG, CHELSEA'S MESSY APRON This cake is moist, bouncy, and so tasty. It will be my go to spice cake from here on out. *To give the cake lift, I separated the eggs, whipped the whites, and then folded the whipped whites into the batter at the end before scooping/pouring the batter into the cake pans and muffin tin. *I used half all purpose flour and half almond meal in place of the oat flour because I didn't have any oats or oat flour in my kitchen onbaking day.
*Because the applesauce I bought was quite sweet, Mott's Natural (unsweetened), I cut the brown sugar down to 1/4 cup (of dark brown sugar). Perfectly sweet cake. *I tripled the recipe ended up with twenty-four mini cupcakes and two eight inch cake rounds, which I stacked with lightly sweetened fresh whipped cream between and on top. SloW COOKER MEXICAN QUINOAALSO
FROM CHELSEA'S MESSY APRON This is so delicious and, because everything just gets dumped into a slow cooker, oh so easy. *I like it cooked for 2 1/2 hours so the squash still has some bodyto it.
*I rinsed the black beans, doubled the garlic, used one 28 ounce can of regular diced tomatoes, and skipped the chicken broth/stock. I also tried it with chipotle pepper in adobo and a jar of salsa in place of one of the enchilada sauce cans and that was great too. AFRICAN BLACK-EYED PEA SALADFROM
THE WONDERFUL VEGGIE BLOG, COOKIE + KATE *I used canned black-eye peas, rinsed. *I skipped the tomato, rice and avocado. *I used only one hot pepper. *I added about 1/4 cup (+/- to taste) tahini and really liked thatflavor addition.
MY GO-TO SLAW
Thinly slice a medium white or red cabbage, dice two carrots and one small red onion. Toss to combine. Make a vinaigrette of (approx.) 1/2 cup EVOO, 1/4 cup half and half sherry and balsamic vinegars (just balsamic is fine), and salt and pepper to taste. Toss so the cabbage is well coated and starts to tenderize. Taste and adjust seasonings as needed (i.e. add more salt, pepper and vinegar if needed). SKINNY HEART-SHAPED SUGAR COOKIESFROM
AMY'S HEALTHY BAKING *I shaped mine as dinosaurs because, toddlers! *I used orange extract instead of butter extract and loved the flavor. They were definitely still nice and buttery. *I just used room temp butter, not melted and cooled, and did not refrigerate the dough before rolling. The shapes held up great. *Be sure to under-bake these or they get quite hard. 7-8 minutes until they're set-up and maybe a minute on the sheet out of the oven before transferring to a rack to cool. Don't let the edges brown and you'll be golden (ha!)! *I didn't ice them so they would be less sugary because, again, toddlers. Plus, I just did not have the energy for that:-). Posted by Rachel at 12:48 PMEmail This
BlogThis!
Share
to Twitter
Share
to Facebook
Share
to Pinterest
MONDAY, SEPTEMBER 21, 2015 AMAZING WHOLE ORANGE MUFFINS These fresh and simple muffins are some of the best I've ever tasted. They are not at all bitter, despite containing the skin and pith of an entire orange, and are a breeze to throw together. Thank you, foodprocessor!
AMAZING WHOLE ORANGE MUFFINS ADAPTED SLIGHTLY FROM FRESH ORANGE MUFFINS BY LENNIE ON RECIPEZAAR_Makes 12 muffins_
1⁄2 cup orange juice, not from concentrate 1 orange, cut into 6-8 chunks (skin on) and seeded1 large egg
1⁄2 cup butter
1 3⁄4 cups all purpose flour 2/3 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup chopped bittersweet chocolate, optional 1/2 cup chopped or slivered nuts, optional Preheat your oven to 400 and line or spray your muffin tin. Add the orange juice to your food processor or blender. Cut the whole orange up (leaving the skin on!) into about 6 to 8 chunks, making sure to seed it if necessary, and puree with the OJ until smooth. The puree will still be fairly pulpy but that's fine. Add the egg and butter and whir to combine. Whisk together your dry ingredients in a separate bowl and then dump them into the wet, mixing until just combined. Fill each muffin tin equally and bake for about 20 minutes. Posted by Rachel at 2:27 PMEmail This
BlogThis!
Share
to Twitter
Share
to Facebook
Share
to Pinterest
MONDAY, SEPTEMBER 14, 2015 JULIA CHILD'S FINNISH PULLA Julia Child's Finnish Pulla is gorgeous, delectable, and very easy to make. Active time is low on this one; about 30 minutes, with two resting periods of about 45 minutes each. Thaz it! For a wonderful fresh breakfast or brunch treat, you can do the first rise in the fridge overnight, then shape the wreath and do the second rise in the morning before baking. Did I mention this thing is gorgeous?! I made this loaf last winter with my mother-in-law Debbie during a family trip to the Hudson Valley. We stayed in a quaint, artsy house with a fireplace and lots of great cookbooks. It was a perfect little getaway and baking this loaf with Debbie was a great bonding experience. You know you get along with someone when you can cook side-by-side with them. In addition to lots of cooking and baking, we introduced Freya to the snow and brought her to her very first whiskey tasting. Very little whiskey was consumed, and none by Freya, just to be clear! She seemed much more impressed with the pourers than with the snow. This recipe is just like Julia's except that I steeped the cardamom in the warm milk to ensure maximum flavor. I also added citrus zest, which I highly recommend. JULIA CHILD'S FINNISH PULLA ADAPTED FROM _BAKING WITH JULIA BAKING WITH JULIA: SAVOR THE JOYS OF BAKING WITH AMERICA'S BEST BAKERS_
1 cup milk, scalded and cooled 1 tablespoon active dry yeast cup warm water (no hotter than 110 degrees Fahrenheit) cup granulated sugar 1 teaspoon crushed cardamom seeds (the seeds of about 5-8 pods) zest of one large orange or zests of several clementines 1 teaspoon kosher salt2 large eggs
4 ½ to 5 cups all purpose flour, plus more for dusting 1 stick unsalted butter, melted and cooled_Wash/Toppings_
1 large egg and 1 tablespoon milk, for wash Sliced almonds or any crushed candied nuts (we used candied pecans) Coarse sugar for sprinkling (we used regular and it was fine) Scald the milk then add the sugar, salt, and cardamom. Allow to steep. Dissolve the yeast in the warm water and make sure it foams (aka, is alive!). When the scalded milk has cooled to about room temp, beat in the eggs, then add the yeast mixture, butter, and zest, mixing well. Pour the wet mix into a stand mixer with dough hook or into a large bowl and stir in enough flour to get a shaggy dough. Continue adding flour little by little either using the dough hook on low speed or kneading by hand (or with a flexible pastry scraper) until the dough comes away from the sides of the bowl and is less sticky. Knead by hand or with the mixer for an additional 5-10 minutes until it is elastic and smooth. Allow to rise in a oiled bowl in a warm place for 45 min to an hour (until doubled in size). After about an hour, punch the dough down gently and separate into three balls rolling each into a long log about 30-40 inches long. Braid the three strands and connect the ends, pinching them together to close the circle and create your wreath. Transfer the braided wreath to a parchment lined baking sheet and allow to rise for about45 minutes.
Preheat your oven to 375. Brush the wreath with the egg and milk wash and sprinkle with nuts and sugar. Slid onto the center rack of your preheated oven and bake until deeply colored, about 20-25 minutes. It's wonderful warm and is best eaten the same day you bake it. Posted by Rachel at 3:55 PMEmail This
BlogThis!
Share
to Twitter
Share
to Facebook
Share
to Pinterest
SUNDAY, APRIL 12, 2015 MOMOFUKU MILK BAR CORN COOKIES These corn cookies... ...are inspired! I love the concepts at Milk Bar but often I think the goodies there are just a bit too sweet. My adaptation of this cookie, therefore, calls for less sugar and also simplifies the method a bit. What you end up with is an awesome combination (full credit to Christina Tosi for this) of chewy, crisp-edged, buttery, sweet, corn cookie goodness that is just too good not to try. MOMOFUKU MILK BAR CORN COOKIES _Adapted from the Momofuku Milk Bar Cookbook_
_Makes about 12-15 cookies_ 1 cup (2 sticks) unsalted butter, room temp 1 1/4 cups granulated sugar1 large egg
1 1/3 cup all-purpose flour 2/3 cup freeze-dried corn powder (available at Milk Bar in store or online, Amazon, or at some Whole Foods but call ahead, mine didn'tcarry it)
1/4 cup corn flour (Not cornmeal or polenta. Bob's Red Mill makesit.)
1 1/2 teaspoons kosher salt 3/4 teaspoon baking powder 1/4 teaspoon baking soda Add the all-purpose flour, corn powder, corn flour, salt, baking powder, and baking soda to a bowl and whisk to combine. Preheat your oven to 350 and line two or three baking sheets with parchment or siltpats. In a stand mixer, or with beaters, cream the butter and sugar together for 3 minutes or so until very light and fluffy. Scrape down the sides and add the egg, beating for another 2 minutes or so. _*The Milk Bar recipe calls for 7 plus minutes of beating but I think that's unnecessary._ On low, add the dry ingredients in a few additions until just incorporated. The dough will be soft and moist but slightly crumbly. I brought mine together quickly at the end with a spatula. Scoop the dough with a 1/3 cup cookie scoop into mounds and set about 3 inches apart on your prepped pans. Fatten each mound slightly withyour palm.
The Milk Bar recipe calls for refrigerating the dough for 1 hour to overnight but I baked mine right away on the center rack of my oven, one sheet at a time, for 11 minutes (until the edges were just beginning to darken but the centers looked slightly under-baked) and had great results. These are exceptional warm and supposedly freeze well. Posted by Rachel at 2:45 PMEmail This
BlogThis!
Share
to Twitter
Share
to Facebook
Share
to Pinterest
FRIDAY, FEBRUARY 13, 2015 ALSO, JUST READ AMELIA MORRIS' BOOK BON APPETEMPT: A COMING-OF-AGE STORY (WITH RECIPES!) AND YOU SHOULD TOO!!! I JUST READ THIS AND IT IS WONDERFUL. IF YOU'VE READ MY BLOG AT ALL, YOU KNOW I'M A BIG FAN OF AMELIA MORRIS' BLOG AND HER BOOK BON APPETEMPT: A COMING-OF-AGE STORY (WITH RECIPES!)IS
JUST LOVELY AND PERFECT. SERIOUSLY, I TOOK A DEEP BREATH AND SIGHED WHEN IT WAS OVER. VERY SATISFYING READ. IF IT'S NOT YOUR BAG, WHICH IT DEFINITELY WILL BE IF YOU'RE READING MY BLOG IN THE FIRST PLACE, GIVE IT TO THE FOOD LOVER IN YOUR LIFE. SERIOUSLY. I WOULD HAVE ASKED JON TO GET IT FOR ME FOR VALENTINES DAY, BUT I ALREADY HAVE IT SO, SORRY BUD, YOU'RE ON YOUR OWN;-). I HOPE TO WRITE MORE ABOUT IT SOON BECAUSE, AS A FLEDGLING FOOD BLOGGER AND SOMEONE WHO HAS ALWAYS HOPED TO USE HER CREATIVITY TO SOMEHOW MAKE A MARK FOR HERSELF, IT DEFINITELY GOT MY WHEELSTURNING.
Posted by Rachel at 3:13 PMEmail This
BlogThis!
Share
to Twitter
Share
to Facebook
Share
to Pinterest
A TASTE OF SUMMER: TRACY OBOLSKY'S SWEET CORN PANNA COTTA WITHBLUEBERRY COMPOTE
This is yet another recipe I made a long time ago (last summer!) and haven't gotten around to sharing until now. I'm seriously out-of-whack about blogging these days, but I intend to get my act together, reallyI do.
So here's Tracy Obolsky's Sweet Corn Panna Cotta with FreshBlueberry Compote
from
Food & Wine Magazine. Yum! It's really delicious, easy to make, and quite elegant too. I followed the directions in Food and Wine Magazine exactly. I know that corn is seriously out of season right now but this recipe is really great and I'm pretty sure we could all use a tasty reminder of summer's happy bounty right about now, am I right? Plus, maybe you froze some of the summer corn from your CSA? Or maybe you just wanna bookmark this recipe and wait until summer to make it? Or maybe you just grab some corn, fresh or frozen, and go for it. Click on the link above for the recipe and let me know what you think. You'll see that it didn't get rave reviews, but I think it's a delicious dish and I definitely plan to make again. Posted by Rachel at 2:44 PMEmail This
BlogThis!
Share
to Twitter
Share
to Facebook
Share
to Pinterest
THURSDAY, JANUARY 29, 2015 ALMOND AND COCONUT FLOUR ORANGE SHORTBREAD COOKIES WITH ROSEMARYICING
Practicing my decorating skills again with this batch of shortbreadcookies.
All bagged up and ready for the mail! I gave these as gifts this past Christmas and they were a big hit. Tender, buttery, and incredibly flavorful, this is a stellar cookie recipe that I can't recommend highly enough. I've made a variation ofthese before
,
and continue to tweek the recipe, but this cookie's backbone and inspiration comes from Casue Sweets , an amazing sister owned cookie company here in NYC. I decided to make the icing with orange juice and fresh minced rosemary this time. It was really nice and subtile. A winner! ALMOND AND COCONUT FLOUR ORANGE SHORTBREAD COOKIES WITH ROSEMARYICING
_Yield: 30-60 cookies depending on the size of your cookies. I gotjust short of 60._
1 lb unsalted butter, softened to room temperature 1 1/2 cups light brown sugar, packed lightly 1 1/8 teaspoon table salt 1/2 cup coconut flour 1/2 cup almond meal/flour 4 cups unbleached all purpose flour 2 teaspoons vanilla extract 1 Tablespoon orange juice 1 Tablespoon orange zest I used my stand mixer for this recipe, but a hand mixer will work fine here too. Cream the butter and sugar on medium/low until light and fluffy. Mix in the salt, vanilla, OJ, and zest until combined. Add the almond and coconut flours on medium/low speed until well combined. Then, in two additions, add the all purpose flour, pulsing until justcombined.
Turn the dough out onto a floured board and bring it together. It should be just a tad crumbly (mix in more flour before turing your dough out if it seems too wet in the mixing bowl). Wrap it tightly in plastic wrap and refrigerate for about 30 minutes to an hour. Line baking sheets with parchment or siltpat and get your cookie cutters and work station ready. Preheat your oven to 325. Take out a chunk of dough, about two cups or so, and put the rest back in the fridge covered tightly. On a floured surface with a floured rolling pin, roll the dough into a sheet about 1/3 inch thick. Cut the dough into your desired shape(s) and transfer each cookie to your prepared baking sheet (parchment or silt pat) using a spatula. The dough is delicate (i.e. sorta crumbly) but forgiving, so if it breaks, just patch it back together or start again. I kept rolling the scraps back into the next chunk of dough I grabbed from the fridge and the texture was still great (see, forgiving!). This dough also keeps it's shape really well while baking, so you can fit a lot of cookieson each sheet.
Once your oven is preheated, bake each sheet separately in the center of the oven for about 10-14 minutes - the edges will just begin to brown. Allow the cookies to firm up on the sheet for a few minutes, then transfer them to a rack to cool completely. This recipe holds up well both at room temp and after being frozen and thawed.ICING!
The icing I used for these cookies is based on the recipe for Glace Icing from the ladies at Casue Sweets. I reduced it a bit but the general proportions are very similar to theirs. First, I made a looser base icing that could be used to "flood" the cookies. I poured off about three cups worth of it and added additional sifted confectioner's sugar to create a thicker icing for piping.COOKIE ICING
Yield: I had enough for about 60 cookies with quite a bit leftover. 6 cups sifted confectioner's sugar (plus extra for thickening theicing for piping)
4 oz lukewarm water
1/8 teaspoon orange juice 4 oz light corn syrup 1 Tablespoon finely minced fresh Rosemary Sift 6 cups on confectioner's sugar into a large bowl, or into the bowl of your stand mixer. Add the water and begin mixing on the lowest speed with your stand or electric hand mixer, then add the orange juice and corn syrup. Keep mixing until everything is fully incorporated and the icing is shiny. It should be viscous enough that it runs smoothly off a spoon but not so wet that it looks like it would just run off the edges of the cookies. Basically, it should spread easily but not be runny. If your icing is too thin, simply sift in more confectioner's sugar a few tablespoons at a time until it looks right. If it's too dry add more liquid a drop or two at a time. Separate out about 3/4 of the mixture for your "flood" icing and add the finely minced rosemary to it, then pour it into a squeeze bottle or tupperware container with a tight fitting lid, be sure to cover it well to keep it from hardening. To the remaining icing, and just mixing by hand now, add more sifted confectioner's sugar by the tablespoon until the consistency is thick enough that it's difficult to stir. If you lift you spoon up, the icing should fall very, very slowly (slow glop). You want it to be thick so it sets up right away and creates a boarder to keep the flood icing in check. See my previous post for photo examples and let me know how yours come out! Posted by Rachel at 10:42 AMEmail This
BlogThis!
Share
to Twitter
Share
to Facebook
Share
to Pinterest
Older Posts
Home
Subscribe to: Posts (Atom) Food is a refuge, an art, and a portal to social change. Here's tofood for thought!
SEARCH FOODREFUGE...STAY IN TOUCH!
BLOG ARCHIVE
* ▼ 2016 (1)
* ▼ January (1) * Awesome {Foolproof} 2nd Birthday Party Menu* ► 2015 (7)
* ► September (2)* ► April (1)
* ► February (2) * ► January (2)* ► 2014 (23)
* ► November (1) * ► September (1)* ► August (2)
* ► July (3)
* ► June (1)
* ► May (2)
* ► April (1)
* ► March (4)
* ► February (4) * ► January (4)* ► 2013 (66)
* ► December (4) * ► November (4) * ► October (3) * ► September (4)* ► August (4)
* ► July (2)
* ► June (4)
* ► May (3)
* ► April (3)
* ► March (5)
* ► February (17) * ► January (13)* ► 2012 (8)
* ► November (1) * ► October (4) * ► September (3)* ► 2010 (1)
* ► July (1)
Details
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0