January 19, 2009

Recipe News: Recipe of the Week: Clementine Sassafras Ice Cream

This recipe was inspired by Wildman Steve Brill, who has a foraged, vegan version in his Wild Vegetarian Cookbook. The Wildman uses cashews for their creamy texture and actual sassafras roots foraged from city parks for their vivid flavor, but our civilized ovo-lacto interpretation can be made with ingredients actually purchased in city stores.

Sassafras extract can be purchased in gourmet baking stores, including New York Cake Supplies at 56 West 22nd Street. Sassafras is one of the key ingredients in root beer, and it tastes like root beer without all the distractions getting in the way.

Includes recipe for:


  • Clementine Sassafras Ice Cream

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

January 17, 2009

Recipe News: RECIPE REPORTER: Recipe for Best Buffalo Wings

Salting the wings prior to frying helps rid them of excess moisture in the skin, which can cause the finished product to be rubbery rather than crispy. The Asian-inspired twice-fried method helps ensure tender meat and crispy skin.

As with all meat, be sure to leave the wings out at room temperature for 10 to 15 minutes before cooking. Cold wings will drastically reduce the temperature of the oil. And cool oil doesn't crisp well.

Serve these wings with the traditional blue cheese dressing, sticks of celery and carrots.

Includes recipes for:


  • BEST BUFFALO WINGS

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

January 13, 2009

Recipe News: Try new, satisfying recipes

There was a lot of conversation recently about Weight Watchers introducing a program to its members. Aptly named the "Momentum" program, its purpose is to help people control hunger, beat temptation and maintain a healthy lifestyle.

As part of that program, there's a list of "filling foods" to help folks get through those periods when they feel overwhelmed with hunger. These foods are high in water and fiber, according to a New York spokeswoman. For instance, breakfast might include an egg white omelet with mushrooms and cheese, along with fresh strawberries. For dinner, a piece of rotisserie chicken with barbecue sauce, salad and broccoli.

Includes recipes for:


  • Corn and Green Chile Frittata

  • Chicken and Tzatziki-Stuffed Pita

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

January 11, 2009

Recipe News: Hearty Veggie Pesto Soup

On the weekend, I love to cook up a big pot of soup, so I have leftovers for the next few days. Often, I just use whatever ingredients I have in the fridge. Here's one of my creative concoctions. I happened to have some extra pesto so I added it to my veggie soup, and now it's my new favorite recipe.

Includes recipe for:


  • Hearty Veggie Pesto Soup

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

January 10, 2009

Recipe News: Barley Risotto With Cauliflower and Red Wine

The Italians make a risotto-like dish called orzotto with barley. It has a chewier, more robust texture than risotto made with rice and considerably more fiber. I like to use red wine in this dish, both for its flavor and because I like the way it tints the cauliflower.

Includes recipe for:


  • Barley Risotto With Cauliflower and Red Wine

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

January 7, 2009

Recipe News: Chinese chili sauce gives ribs a taste kick

Chinese chili sauce is what gives these restaurant-style ribs their kick. You can find it in the ethnic aisle of most larger grocers. Not a fan of heat? Substitute ketchup.

Includes recipe for:


  • CHINESE RESTAURANT BBQ RIBS

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

January 6, 2009

Recipe News: 01-07-09 Try Some Comfort Foods With A Kick

When the temperature drops, it’s natural for thoughts — and cravings — to turn toward soothing and hearty comfort foods. There’s nothing like a good casserole or a bowl of hot chili to make you feel good all over.

To kick up the fun in your favorite meals, try some comfort foods with salsa added into the mix. Salsa and picante sauces are convenient ways to add different flavors and heat up the whole family with a satisfying meal.

These recipes are fast and easy, making them great weeknight dinners for the busy cook.

For more creative recipes and serving suggestions, visit pacefoods.com.

Turn Up the Heat!

Here are some more ideas from Pace Foods to help you put some zip into your favorite foods.

Zesty Grilled Cheese -Dip your grilled cheese sandwich into chunky salsa or picante sauce for a full-flavored, zingy kick.

Fiesta Meat Loaf - Use chunky salsa or picante sauce instead of tomato sauce or ketchup for a juicy, zesty meat loaf. Just before serving, top with more salsa.

Soup Toppers -Stir any delicious flavored salsa into your soup for a fresh new taste. Try it in black bean, tomato or vegetable soup.

Includes recipes for:


  • Monterey Chicken Tortilla Casserole

  • Chipotle Chili

  • 2-Step Beefy Taco Joes

  • Mexi-Mac

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

January 5, 2009

Recipe News: FAST, FRESH MEXICAN FOOD

Nothing says dinner like a hearty flavorful meal featuring Mexican food. Instead of taking your family out to the local Mexican restaurant (or, gasp, the Mexican fast food drive-thru), let your family sit-down at home to this filling Mexican meal. These Mexican recipes are quick to fix, healthy and deliciously family-friendly.

Includes recipes for:


  • TORTILLA SOUP

  • CHICKEN CHIMICHANGAS

  • MEXICAN RICE PUDDING

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

December 30, 2008

Recipe News: Panera Bread Recipes

Panzanella (bread salad), Asiago Strata (savory custard), Artichoke Crostini and Cranberry Butternut Bruschetta

Flavor, grain and texture all should be considered when pairing bread.

" Cheese breads with grilled vegetables and meats; soups and stews; heartier meals; hummus, dips or fruit and cheese plates.

" Focaccia with braised or grilled meats; pasta with tomato sauce; sauteed seasoned vegetables; panini, and Mediterranean foods.

" French bread with meats, soups and salads; cheese and fruit courses, and bruschetta.

Includes recipes for:


  • Asiago Strata

  • Panzanella

  • Artichoke Crostini

  • Cranberry Butternut Bruschetta

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

December 29, 2008

Recipe News: Beans and melted cheese on French rolls (Molletes)

Francisca Contreras De Gutierrez describes these sandwiches as "standard market foods" in her book "Meatless Mexican Home Cooking."

This is the traditional way to prepare this sandwich. But many home cooks also serve these as open-faced sandwiches after heating them in the broiler.

"Toast the cut roll first, then smear beans on the cut sides before adding cheese," De Gutierrez writes.

Includes recipe for:


  • Beans and melted cheese on French rolls (Molletes)

Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

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