Showing posts with label how. Show all posts
Showing posts with label how. Show all posts
Wednesday, May 7, 2014
How to Make Perfect Sushi Rice Raw Fish Sold Separately
This video recipe I just did for About, shows the easy-to-follow steps involved in making perfect sushi rice. By the way, "sushi" is NOT raw fish. Sushi actually refers to the seasoned rice thats used in sushi bars for various preparations. You cant make great sushi without great sushi rice. The texture must be sticky and tender, yet at the same time firm and separate. You must be able to mold into shape, but it has to collapse when you bite down.The good news is if you follow these steps it will come out every time. Of course, what good is a bowl of sushi rice without knowing how to roll your own California rolls? Well, I will give you a few days to find a bamboo sushi mat, and some Nori (seaweed wrappers). Theyre pretty cheap, and if you cant buy them where you live, get them online (see below). In a few days Ill show you how to make your own sushi (relax, I will only use cooked fish). Then you can tell all your friends you roll like Chef John. Enjoy!
Click here for ingredients and transcript
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Friday, April 18, 2014
Hummus Recipe How to Make Hummus
.JPG) |
| Hummus |
Ingredients
Kabuli Channa / Chickpeas - 1 cup
Garlic cloves - 4 nos
Olive oil - 3 tbsp
Thick curd - 3 tbsp
Lemon juice - 1 tbsp
Sesame seeds - 1 tsp
Salt and Red Chilli powder to taste
.JPG) |
| Hummus |
Method
Soak kabuli channa in water overnight. Next day drain soaked channa and pressure cook until soft and tender. Allow to cool until channa reaches room temperature.
Place curd in a fine strainer, reserve thick curd and discard any water is found.
In a mixer blender add cooked channa, garlic cloves, olive oil, strained thick curd, lemon juice, sesame seeds, required salt and red chilli powder.
Run the mixer until channa is ground to creamy and smooth paste.
Remove hummus to a bowl, make small well in the center and pour 1 tsp olive oil in it or sprinkle little chilli powder on top.
Serve with warm pita chips or with crackers or with thickly cut vegetables.
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| Hummus |
Thursday, March 13, 2014
How to Bridal Make Up
Everyone, meet my beautiful friend Amy. She got married this past weekend (our trip to Maine over the past few days for the wedding was why Ive been absent from your lives here, and for that, I am deeply sorry) and asked me to be her make-up artist for the ceremony. Ive never been proposed to, but Im pretty sure thats one of the best questions you could ever be asked. The whole "will you do my make up" thing, I mean.
It goes without saying that Amy is a naturally gorgeous human being. Youll be equally jealous to know shes as nice and sweet a person as she is beautiful. So really, she didnt need any make-up on her special day, but as we all know, make-up isnt a matter of need, its a matter of LIFEeEEEE!!!!!!!! That said, I wanted to enhance Amys natural radiance as much as possible, while making her feel elegant, timeless, and I mean, lets face it, sexy for her wedding.
I think its imperative that a bride think about how she wants to look in pictures. After all, youll have them the rest of your life and you do not want to look back and wonder why you look so pasty or how in the hell you decided to sport a unibrow and red lips.
Make up for pictures is NOT the same as make up you wear to like, work, or your cousins bat mitzvah or whatever. But just because you might wear more make up than normal doesnt mean you have to look like this drag queen. It mostly comes down to the following:
- A lightweight but full coverage foundation set with loose powder
- Eye primer so as you weep with happy tears your eye make up doesnt drip down your face
- Ditto for a waterproof mascara, but only if you use lash primer--otherwise theyll be too crusty. Sick.
- A soft flattering lip color without shimmer. Shimmery lips dont photograph well.
So, we went with a simple but dramatic eye, fresh and dewy skin, and a soft pink lip.
{A few tools of the trade}
Face
Bare Escentuals Prime Time Primer
Sephora Instant Radiance Foundation
Smashbox High Definition Concealer
MAKE UP FOREVER Sculpting Palette
Sephora Blush in Peach Fusion
Coty Loose Powder
Eyes
MAC Paint Pot in Bare Study
NARS Eye Shadow in Blondie
Sephora Kohl Waterproof Liner in Keep Black
MAKE UP FOREVER Shadow in Slate Gray
Smashbox Full Exposure Mascara
Ardell Half Strip False Eyelashes
Lips
Revlon Colorburst Lipstick in Soft Nude
YSL Rouge Volupte Lipstick in Lingerie Pink
Sephora Lip Liner in Native Nude
Wednesday, February 26, 2014
In Case of Emergency How to Make a Tomato Rose
You know, for emergencies like if my equipment fails, or I get injured saving a fireman stuck in a tree (he was up there trying to save a cat), or like in this case, I get called down to Los Angeles to produce a historically-based reality food show. Enjoy!
Friday, January 10, 2014
How to Host Out of Town Visitors
{Obligatory blogger shot at a farmers market}
Normally, Tuesday posts are reserved for the often imitated, never duplicated (its probably true) TwoFaced recipe series, in which The Paleo Project and I take one shared ingredient and whip up our own paleo masterpiece. But not today. Instead, I bring you photographic evidence as to why there was no paleo cooking or baking this week (spoiler alert: it involves alcohol and non-paleo food).
You see, continuing our blog BFF adventures, Jenna came down this weekend just to visit me for Blogger Blitz DC and stayed at the CupcakesOMG! abode. I dont know if it was the making her sleep on my couch part, force feeding her carbohydrates, or missing out on basically any and all D.C. sightseeing, but at some point this weekend, I realized I was a terrible hostess. Im hoping that some of our new inside jokes and a rare glimpse into life with Kyle made the visit totally worth it for her, otherwise, this.is.awkward.
{First stop of the trip--a house of chocolate!}
{Peanut Butter Hot Chocolate with a homemade marshmallow. I mean, have you even HAD
a homemade marshmallow? Its like the angels were sitting around one day and all "lets make
the most delicious treat of all time" and then the prettiest of the angels took the lightest of the
sweetest clouds and dropped it down to Earth in little bite-sized squares. The end.}
a homemade marshmallow? Its like the angels were sitting around one day and all "lets make
the most delicious treat of all time" and then the prettiest of the angels took the lightest of the
sweetest clouds and dropped it down to Earth in little bite-sized squares. The end.}
Following a busy day of eating, shopping, and the watching half of The Help on OnDemand, we decided we should venture out for more eating and a lot more drinking.
{Kyle joined up with us at dinner and picked up the tab. Hes a regular sugar daddy!}
{I do like to enjoy a beer through a straw sometimes, yes. This, however is plain ridiculous,
but for what its worth, I was trying to play them like a harmonica. I dont even know
HOW to play the harmonica, btw.}
but for what its worth, I was trying to play them like a harmonica. I dont even know
HOW to play the harmonica, btw.}
Jennas second/last day in D.C. included brunch at Liberty Tavern, which happens to have one of the best brunch buffets in all the land. It also makes for great posing opportunities.
{Thank god were eating again!!!}
{The one "monument" of sorts I let Jenna see--the fountain at Dupont Circle}
Whens the last time you hosted a visitor? Do you cook for guests or do you go out?? Am I a bad hostess for not taking visitors to see the sights???
Wednesday, December 25, 2013
How to Butterfly Stuff Roll and Tie a Pork Roast Like a Celebrity Butcher
That’s right. America’s most famous butchers are fans of the channel, and asked me if I wanted to do a video with some of their fabulous meat. After carefully considering the offer for two or three seconds, I agreed, and we decided to show their technique for a rolled, stuffed, caul-fat-wrapped pork loin.
Not only do the LaFrieda’s star in their own TV show, "Meat Men," but their client list is a who’s who of the country’s top chefs. Their custom burger mixes are legendary, with the most famous being the Minetta Tavern’s “Black Label Burger.” Basically, if you’ve not heard of Pat LaFrieda Meats, you need to turn in your foodie card right now.
I tried my best to adapt their technique for the home kitchen, and as you’ll see, there really isn’t anything that even an average home cook couldn’t accomplish. For example, the butterflying may not look very elegant with all those slash marks, but in the end it will look amazing, and is a bit easier than the pro method.
As far as the caul fat wrap goes, you’ll need to go past the supermarket meat case, and talk to a real butcher. Anyone that can get you a large pork loin roast, like the one we used here, will be able to get you a half-pound of caul fat. It really is one of the keys to this procedure.
Pork loin is so lean, and by covering it in a thin layer of caul fat, you’re adding lots of moisture, as well as another layer of flavor. I highly suggest you find some, and if you don’t use it all for your roast, it makes a perfect casing for some sausage patties.
Anyway, a very special thank you to Chris LaFrieda, and the rest of the LaFrieda family for the opportunity to share this great technique. I hope you enjoy the video, and it gives you the confidence to try this exciting technique soon. Enjoy!
Ingredients:
5-6 pound boneless pork loin roast, butterflied as shown
5-6 pound boneless pork loin roast, butterflied as shown
salt and pepper to taste (be generous, that’s a lot of meat)
3 cups any prepared bread stuffing recipe (ones with herbs and dried fruit will be particularly delicious)
caul fat, as needed
1 sliced onion for the roasting pan
Roast at 450 degrees F. for 15 minutes to sear.
Reduce heat to 325 degrees F. for about 1 1/2 hour OR until an internal temperature of 140 degrees F.
Pan Sauce Note: Once you remove the roast, you can add a splash of water to the pan, along with a tablespoon of balsamic vinegar if desired. Place over high heat and bring to a boil, scrapping the goodness from the bottom with a wooden spoon. Season to taste, and spoon over sliced meat.
Thursday, December 19, 2013
Classic Traditional 100 Completely Authentic Peruvian Ceviche This is Exactly How They Make it in Peru for Real
Most gastronerds credit Peru with giving us the marinated seafood salad called "ceviche," but I imagine that most coastal fishing cultures developed similar dishes. In fact, tuna poke, which is a very popular appetizer here on the West Coast, is a very similar idea.Ive already posted one ceviche recipe on the blog, called "Bay Scallop and Mango Ceviche." It was originally posted to Youtube, where it caused a virtual riot among my Peruvian friends. Ceviche is their national dish, and they dont take kindly to people like me adding things like mango, and still calling it ceviche. Apparently, there is only one way to make ceviche, and no variations shall bear the sacred name, ceviche.
I tried to defend myself with the usual, "its my recipe, and Ill call it whatever I want." This only infuriated them more, and it almost turned into an international incident as I ignored their demands to change the name. While this recipe is much more traditional, Im sure I did something wrong, and undoubtedly the title will be gently challenged. Enjoy!
Click here for ingredients and transcript
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