Diets and Recipes - recipes

Recipes for Winter Stews - Slashfood Ate (8)

Tue, 30 Dec 2008 11:00:45 +0000

Filed under: Beef , Recipes , Slashfood Ate , Vegetarian/Vegan , Winter This time of the year, I look forward to a warm hearty dinner that's not too complicated. Winter stews are perfect for putting together some of your favorite ingredients and cooking them in water, and transforming them into a thick rich savory blend of meat and vegetables.

Portuguese Caldo Verde

Mon, 22 Dec 2008 15:00:06 +0000

Filed under: Recipes , Europe , Soups/Salads Last night, I ate a light hearty savory Portuguese soup called Caldo Verde made with mashed onions, chorizo, and kale. The same soup is often made with collard greens instead of kale. Caldo Verde makes the perfect late night supper, because it's incredibly satisfying without overwhelming your stomach. Moreover, it's soothing. There are several ways of making Caldo Verde. The one I ate last night had tomatoes and kidney beans, which are not in the traditional recipe. It can also include dried split peas. The soup tastes even more hearty with kielbasa, Polish sausage. This gorgeous green soup is a great way to stay warm and healthy during the winter time. In Portugal, Caldo Verde is often eaten with slices of broa, a Portuguese type of cornbread. And, instead of using Spanish chorizo, they use Portuguese chouriço. The soup comes from the Minho region in northern Portugal, but it's popular all over the country and eaten during festivities, celebrations, and weddings. Keep reading to find a few different recipes for Caldo Verde. Continue reading Portuguese Caldo Verde

Stollen and Other Holiday Fruit Cakes

Mon, 22 Dec 2008 12:00:59 +0000

Filed under: Dessert , Recipes , Candy , Baking , Europe , Christmas , Winter

Pama Pomegranate Liqueur

Wed, 17 Dec 2008 15:59:31 +0000

Filed under: Parties , Liqueurs , Holidays When I was 23 years old, I inherited my grandparents apartment, contents and all. As they were people who liked to entertain, that inheritance included a full stocked liquor cabinet. I didn't know much about alcohol back in those days, as I had barely imbibed during college and so this was a treasure trove of unknown wealth and knowledge. Over the years, the contents of that liquor cabinet have morphed and shifted, making room for bottles of vodka (not a spirit my grandparents used much) and saying good bye to the whiskey that friends and family have pilfered. One recent addition that has really been floating my personal cocktail boat of late has been the bottle of Pama that I acquired a few months back. Pama is a pomegranate flavored liqueur that is tangy, sweet and has a glowing red hue. It's all the pomegranate (plus some) without all the work! I like to make an adult soda with it, mixing a couple of ounces of Pama with plain old soda water, finishing it with a squeeze of lemon. It's similar to when you cut sparkling water with cranberry juice, only with a slightly intoxicating zing. It's also great for deglazing the pan when you're working with sweet and savory flavors (there's a recipe on the Pama website for Oven Roasted Pork Chops with a Shallot and Pama Sauce that sounds absolutely delicious). If you're looking for something to add a little zip to your special holiday drink, I highly suggest that you consider Pama as your secret ingredient! If you're looking for a little recipe inspiration, there are two options after the jump. Continue reading Pama Pomegranate Liqueur

Cooking Live with Slashfood: Bread Pudding with Blackberry Sauce

Sun, 21 May 2006 10:01:09 +0000

Filed under: Dessert , Food Porn , Grains , Dairy , Recipes , Fruit , Baking , How To , Eggs , Cooking Live with Slashfood

Bittersweet, Cookbook of the Day

Sat, 20 May 2006 08:06:33 +0000

Filed under: Chocolate , Books , Cookbook of the Day Alice Medrich must be one of the most talented pastry chefs to have ever published a cookbook. "Pastry chef" seems like a better description than "baker" because, though she bakes, she specializes in chocolate. Bittersweet: Recipes and Tales from a Life in Chocolate is an exceptional work from her and won the IACP awards for Best Single Subject Cookbook and Cookbook of the Year in 2004, after the book was released. The book covers different types of chocolate, detailing levels of sweetness and types of cocoas, and provides a wealth of information on how to work with it, including troubleshooting common problems. Not only does it cover the topics, but Medrich explains the difficult nature of chocolate in an extremely eloquent way, something which not all writers who have tackled the topic can claim. While her prose is detailed, it pales in comparison to the level of specificity that Medrich applies in her recipes. While it may seem intimidating at first glance, the recipes are still very readable and can walk the cook through from start to finish of some of the most mouthwatering chocolate creations you can imagine. The book is also full of stunning illustrations, should you need any encouragement to attempt the recipes.

Flaming Jell-O shots

Tue, 16 May 2006 13:07:11 +0000

Filed under: Science , Cocktails , Spirits Those of you that are familiar with the Jell-O experiments of MyScienceProject.org will be glad to know that a new batch of tests was added this month. Apparently the folks at MyScienceProject got lots of responses from their previous attempts to pack as much booze into a Jell-O shot as possible. On the new page , they're testing the benefits of using unflavored gelatin (yum), blooming it first, and then cutting it with grain alcohol or Bacardi 151 instead of vodka. After producing plenty of barely palatable Jell-O shots, the only logical thing to do was set them on fire. It's a shame there wasn't a buffet nearby. As a side note, NPR recently featured a story about wine-infused gelatin . [Photo: MyScienceProject.org ] Permalink Email this Linking Blogs Comments

White Chocolate Ricotta Cheesecake

Sun, 14 May 2006 11:05:33 +0000

Filed under: Dessert , Vegetarian , Dairy , Cheese , Recipes , Fruit , How To , America , Italy , Sugar

Ingredient Spotlight: Rhubarb

Sat, 13 May 2006 18:32:30 +0000

Filed under: Vegetables , Fruit Rhubarb is a stalk vegetable that is usually eaten as a fruit. In appearance, rhubarb very closely resembles celery and ranges in color from a light pinkish green to a deep, brilliant fuchsia. The plant is actually a member of the buckwheat family and only the stalks are edible, since the leaves contain a fairly high amount of oxalic acid, a compound which can be lethal (though you would have to eat quite a bit to reach that dose). In small amounts, oxalic acid inhibits calcium absorption and can detract from the nutritional value of foods.

Food Porn Flickr Group

Wed, 10 May 2006 16:05:40 +0000

Filed under: Food Porn , Recipes Some time ago I set up a flickr group for food pron photos. The original intent was to use the group to add any pictures to a streaming RSS feed - yeh, geeky stuff - but for one reason or another it never happened. Instead I opened the group to all with the instructions that, true to its name, it would be for food bloggers to link to their best posts.

Cookbooks with function over fashion

Mon, 08 May 2006 15:09:41 +0000

Filed under: Books , Trends , Newspapers , Comfort Food Despite all the hype about celebrity chefs - whether they're on TV or simply known because they're good at what they do - and their cookbooks, the best selling ones are still the same type of cookbooks that have always been popular: basic, all-around cookbooks with tried-and-true recipes. But how could books from Phyllis Pellman Good's Fix it and Forget it series outsell books from the likes of Rachael Ray, whose name alone is definitely a household word?

Bacon-wrapped tomatoes and fried egg salad

Sat, 06 May 2006 10:05:35 +0000

Filed under: Lunch , Breakfast , West Coast , Vegetables , Recipes , Pork , Frying , How To , Eggs , America

Saveur's May 2006 issue is mostly uninspiring

Fri, 05 May 2006 20:56:24 +0000

Filed under: Wine , British Isles , Magazines , Australia , Lists , America , Europe , Italy , in sixty seconds

Zucchini cakes are awesome

Fri, 05 May 2006 17:01:21 +0000

Filed under: Lunch , Dinner , Hors D'oeuvres , Snacks , Vegetarian , Vegetables , Recipes , Frying , How To , America

What does it mean when a recipe says "divided"?

Fri, 28 Apr 2006 17:04:55 +0000

Filed under: Recipes , How To 2 2/3 cup flour, divided 1 1/2 cup sugar, divided When a recipe calls for an ingredient to be "divided", it means that the ingredient is not going to be used all at once. Instead, it will be divided into more than one portion or part of the recipe. The reason for stating this in the ingredient list is that many people don't pay very close attention when reading the recipe's instructions. If 1/2 cup of sugar is used at one point in the recipe and another cup is used later, the full amount will often be mistakenly added when sugar is first mentioned. When the ingredient list says "divided," people take notice and become more aware while they work the recipe.