Recipes Cooking: you

Showing posts with label you. Show all posts

Thursday, May 15, 2014

Lettuce Entertain You and Get to Know a Farmer

This quick and dirty video recipe for grilled romaine hearts was shot on location at Tanimura & Antle, a family-owned lettuce farm we toured as part of the Get to Know a California Farmer field trip Michele and I just returned from in Carmel, CA.

The event was to introduce their website and, as the name implies, help us get to know a farmer, and thats what we did. We got a fascinating look into how lettuce gets from their farm to your table. Brian Antle, the farm’s Harvest Manager, ran the tour, and it was a joy to hear him talk with such pride about what his and the Tanimura family had created from this land.

After the tour we were treated to a wonderful lunch showing off some of the farm’s famous foliage. The grilled romaine salad you’ll see in the video was a big hit, but we also had some beautiful pizzas, as you can see below. It always feels special to eat produce that was just picked hours before.

You’ll also see a short video I did showing how the lettuce goes from dirt to final packaging on this slow-rolling mobile processing plant. You’ll have to pardon the dirty lens, as I hadn’t planned on filming in the field, and never checked it. I believe the smudge is gumbo, but there’s really no way to tell for sure. Dont let that deter you, or youll miss a cameo by social media guru, Jay Baer, on a bed of lettuce.

After lunch we got to tour Naturipe Farms, one of the largest berry producers in the state. Our guide, Tom, did a great job of explaining all the challenges that go into growing berries, especially strawberries. I learned that organic doesnt mean that no pesticides are used. They just need to be certified pesticides, and are often the same ones used in conventional farming. The highlight for me was his explaining how fish meal is regularly used to fertilize organic strawberries, unbeknownst to most vegans we assumed.

Anyway, it was a really fun trip, and I want to thank Adfarm and Get to Know a California Farmer for inviting us. Also, huge thanks to the farmers who shared their stories and delicious products with us. For more information on Get to Know a California Farmer, please check out their website! Its a fantastic way to connect directly with the people growing the food you put on your tables every day.

They’re also running a sweepstakes on the Facebook page where you could win $10,000 worth of groceries. It’s only open to California residents, and ends soon, so get over there and check it out. Enjoy!

Grilled Romaine Salad

How Lettuce is Harvested

Thursday, April 24, 2014

Wishing You a Happy Easter!

I know that Easter is a religious holiday, but for me, itll always be associated with this sweet, shiny, aromatic bread. If you grew up in an Italian-American home, chances are pretty good you enjoyed something similar, but if you havent, you must give this recipe a try! This originally aired back in 2009, and the link below will take you to that post for all the details.

I hope you all have a wonderful weekend, whether youre celebrating Easter, Passover, or just a beautiful spring day. Enjoy!

Click here to read the original post, watch the how-to video, and get all the ingredients.

Thursday, February 27, 2014

PEANUT BUTTER BLONDIES and a thank you

These peanut butter blondies are dense, moist and packed full of peanut butter flavor; they are the consistency of a good brownie and would make an excellent addition to any lunch box, bake sale or weekend treat served with a big glass of cold milk.

½ cup peanut butter
1/3 cup butter (room temperature)
2/3 cup white sugar
½ cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
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In a medium mixing bowl, cream the peanut butter and butter together; beat in the sugars, eggs and vanilla just until well mixed. Add the flour, baking powder and salt and mix just until everything is well mixed.
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Bake in a greased 9" x 9" baking pan at 350F for 30 to 35 minutes or until top springs back when lightly touched (my oven took 34 minutes). Frost and sprinkle with chopped peanuts. Cool before cutting.
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PEANUT BUTTER FROSTING
½ cup peanut butter
1 teaspoon vanilla extract
2 cups powdered sugar
4 to 5 tablespoons milk
Warm the peanut butter in the microwave just until it gets very soft, then whip everything together, starting with the lesser amount of milk and adding more if necessary.

Thank you very much for all of the warm birthday sentiments. Your kind and generous words made my (potentially traumatic) 60th birthday a lot easier for me. Thank you friends!!

Monday, February 17, 2014

Do You Have a Strong Heart and Clear Mind

Actually, on second thought, I dont care about the clear mind, but you should have a very strong heart before deciding to help me test this recipe. This is the chicken fried steak with country gravy thats going in the cookbook. If youd like, follow the written recipes below and see what happens (besides massive deliciousness and not having to eat again for about 8 hours). Enjoy!

Chicken Fried Steak (makes 4 portions)

4 (6-ounce) beef cube steaks
salt and freshly ground black pepper to taste
1 cup all-purpose flour
1 tablespoon paprika
1/2 teaspoon white pepper
2 eggs, beaten
1/4 cup milk
vegetable oil as needed

Season both sides of the cube steaks generously with salt and pepper.

Whisk together the eggs and milk in a pie pan and reserve. Add the flour, paprika, and white pepper into a second pie pan, and mix well to combine.

One at a time, dip the cube steaks into the egg mixture, turning to coat completely, and then dredge in the flour, coating both sides. Place the egged and floured steaks on a plate, and allow to rest for 10 minutes.

Add about a 1/4-inch of vegetable oil to a large skillet, and place over medium-high heat. When the oil begins to shimmer, add the steaks and cook about 3-4 minutes per side, until golden brown and cooked through.

Remove and drain for a couple minutes on a wire rack set over some paper towels. If working in batches, keep the cooked steaks in a warm oven until the rest are done. Serve immediately topped with country gravy.

Country Gravy (makes about 3 cups)

4 ounces ground pork sausage, or pork sausage link with casing removed
3 green onions, light parts chopped, green parts sliced and reserved
3 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups cold milk
salt and freshly ground black pepper to taste
pinch of cayenne

Lightly brown the sausage in a medium saucepan over medium heat. As it cooks, break the meat up into very small pieces with a wooden spoon. Add the light parts of the green onion and the butter; saute for a few minutes, until the onions are translucent.

Stir in the flour and cook this pasty mixture for 3 minutes. Whisk in the cold milk gradually until combined. The gravy will thicken as it comes up to a simmer. When it simmers, reduce the heat to low and cook, stirring occasionally, for 15 minutes. Before serving, season with salt, pepper, and cayenne to taste.

Note: the thickness of this gravy is easily adjusted by adding another splash of milk towards the end of the cooking process. For an extra thick version, reduce the milk by 1/2 cup.

Saturday, February 15, 2014

You Can Make Cheese

Other than the chicken wing clips, this how-to-make-cheese video is the most-watched and commented-on recipe ever published on the blog. It was the first Food Wishes video to be featured on YouTubes home page, and has been watched by over a million people.

I receive several emails a week about this recipe, and most go something like, "Another successful cheese-maker here! Awesome recipe, very easy for a beginner cook like me." Of course, in the spirit of full disclosure I do get the occasional, "Thanks genius, your crap recipe just cost me a gallon of good milk. Didn’t work at all. You fail." I have two words for that person, "operator error."

Just in case you missed, or forgotten about it, Im happy to re-present "You Dont Have to Be a Cheese Whiz to Make Your Own Fromage Blanc." Click here to watch the video, and also check out the 99 existing comments, which have some great tips and success stories. Enjoy!

Wednesday, February 5, 2014

FWYI Links You Should Care About

Well, Ive been reading some internet stuff, as Ive been known to do, and I simply cant help but share a few things.

What do you get when you combine a fiscally irresponsible writer with a mad passion for booze, cigarettes, men, and city living? No, not me!! Why, you get Carrie Bradshaw, of course. Even though Sex and the City has been off the air for years now, she continues to make women feel inadequate both financially and physically. Props to this article from Thought Catalog for reminding women everywhere yet again how unrealistic Hollywood portrayals of women and their shopping habits are. (Extra props for the parenthetical use of ellipses.)

So, the guy who played Horace on Lost got married last month. Not that that would be newsworthy for any other reason than that he married a 16 year old!!!! Fact. Did that just blow your mind? Well The Daily Mail found a video of his child bride, who, btw, is trying to become a country music singer, so prepare to have your mind blown once again, friends. There are so many things wrong with the video, I hardly know where to start. Since when did low-budget auto-tuned teen bop become country music? Her parents claim shes had no plastic surgery, but Im pretty sure those orbs on her chest could be used as a flotation device, should she fall out of that dingy. And I cant be sure, but isnt that a Fat Tuesdays glass shes holding? Ah, eff it. Shes married at 16...underage drinking is the least of her worries.

A new Miss USA was crowned on Sunday night. I wouldnt normally make a fuss (obsessed with pageants and pretty, sparkly things though I am), but bitch be a redhead!! A redhead yall. Good.For.Us. And yes, I consider it a victory for myself as well.

Whoops...how did THAT get in there...??

Heres the real winner. You can see how I would make the mix-up though, right???

Emily over at Cupcakes and Cashmere is always coming up with the cutest manicures and these Mermaid Nails are no exception. Ive got big plans this weekend. I dont want to give it all away, but I will tell you the highlight of these plans will be doing that to my nails. Its never ending excitement with me, I tell ya what.

Do you ever find yourself alone, sad, and desirous of eating your feelings away into a chocolate chip oblivion, only to find you have NO BROWN SUGAR ANYWHWERE IN THIS GODDAMMNED APARTMENT!!!!??? Is that just me? Well, no more! Kerry over at Bakergirl has the cure for what ails you. And if you dont need that, just make your own brown sugar. Its supes easy.

Wednesday, December 25, 2013

Happy Valentines Day! Six Sexy Supper Ideas for You and Your Sweetie

Here are some links to six previously posted video recipes that would be perfect for any Valentines diner. Theres something here for everyone, even a very sensual non-meat option. All these recipes are easy to shop for, simple to prepare, and relatively fast to cook.

I hope you all have a great Valentines weekend. Enjoy!

Mushroom Ragout on Garlic Toast

Seared Top Sirloin Steaks with Pan Jus

Black Pepper Crusted Pork Tenderloin with Black Cherry Reduction

Classic Roast Rack of Lamb with Dijon Gratin

Chicken Marsala a la Ryan’s Cafe

Easy Indoor "Barbecued" Shrimp

Friday, December 20, 2013

My Diwali Gift to you Triple Decker Brownies

I was looking for something blow-your-socks off sinful to make this Diwali to take to a friends place tonight and also for the kids in my complex for the Diwali Party. And thank you, Pinterest, for leading me to the right place. I found this piece of awesomeness on this blog and one look at her pictures is enough to set you drooling.

Ive baked brownies tons of times and they are the two go-to recipes youll find on my blog. But this one is from another planet. Bottom layer of cookie dough, middle layer of Choco Cream cookies (Oreo / Dark Fantasy / Bourbon) and top layer of brownie. So, while this looks complicated, if youve baked cookies and any sort of cake or brownie, you can do this. All you need is to buy a few packets of Oreos or any other rich cream filled biscuits.

Recipe for Triple Decker Brownies / Oreo Brownies / Cookie - Fudge Brownies

Makes 16 pieces

Time taken : Prep time around 30 minutes, Baking time : 35 minutes

Recipe Source : Whats Gaby Cooking

Ingredients

For the Brownie Layer:

150 grams unsalted butter (left on counter top or straight from fridge is also fine)

3/4 cup cocoa powder

1 cup sugar

2 eggs

2 tsp vanilla extract

1/2 cup all purpose flour (maida)

1/2 tsp salt

3 tbsp coffee liquor or decoction

On medium heat, in a big saucepan, melt butter. Once slightly melted, take off heat and stir to melt it fully. Add cocoa powder, sugar and whisk well till incorporated.

Remove from the stove, it should not be too hot. Whisk in eggs quickly along with vanilla.

Finally add flour and salt, coffee liquor, whisk well - for 3-4 minutes and keep aside.

For Cookie Dough Layer :

100 grams softened unsalted butter

1/4 cup brown sugar or powdered jaggery

3/4 cup white sugar

1 tsp vanilla extract

1 egg

1 1/4 cup all purpose flour (maida)

1/2 tsp salt

1/2 cup chocolate chips

In a large bowl, using hand mixer, cream butter and sugars for 3-4 minutes.

Add vanilla extract, egg and whisk again for a minute or so.

Add the flour, salt and fold in with a silicon spatula.

In the end fold in the chocolate chips.

Oreo Layer :

Roughly 20 Oreo or Dark Fantasy cookies, if you get double stuffed Oreos, choose those, with the Vanilla filling as the white stands out in the dark brownie. I used a mix of choco filled and vanilla filled cookies, but next time will stick to vanilla alone.

Assembly

Line a 9X9 inch pan with parchment or aluminium foil. Butter or grease with oil.
For Cookie Layer : Put the cookie dough on the greased lining of the tin and spread it well to the corners, in a uniform layer.
Oreo Layer : Place the cookies side by side covering the cookie dough entirely. Break the cookie in half, if you want to cover a little bit of extra space.
Brownie Layer : Top the Oreos with the Brownie batter smoothening it out right upto the edges with a silicon spatula.
Bake for 30-35 minutes, until tester comes out clean.
Remove from over and cool outside removing it along with parchment / foil on a cooling rack - for one hour.
Cut into 16 squares.
Serve as it is, slightly warm or with vanilla ice cream.

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