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sebastien_vigneau

Vegan Avocado Chocolate Cake - 0 views

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    mmmm...
Stephanie Grubb

Madeleines Recipe - 101 Cookbooks - 4 views

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    I've been hearing about my friend Lanha's madeleine recipe for years now - no exaggeration. Madeleines are her go-to cookie - she makes them for parties, she makes them as gifts, she makes them when people stop by her house to visit, she makes them when the wind changes direction.
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    I've been hearing about my friend Lanha's madeleine recipe for years now - no exaggeration. Madeleines are her go-to cookie - she makes them for parties, she makes them as gifts, she makes them when people stop by her house to visit, she makes them when the wind changes direction.
Stephanie Grubb

Toasted Almond Sables Recipe - 2 views

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    A couple notes. I used Straus Creamery lightly salted butter here. I like a good amount of salty to counter sweet in cookies like these. And basically, butter cookies like these are all about good butter. That said, you can use good unsalted butter and, in a sense, season the dough to your tastes before baking. If I were using unsalted butter, I might start with 1/2 teaspoon of salt, and adjust from there. I also tend to bake these a bit longer than typical. I like the bottoms solidly golden, and tops lightly/mid golden.
    1 cup / 4.5 oz / 130 g unbleached all-purpose flour
    Scant 1 cup / 4 oz / 115g whole wheat flour
    1/2 pound (2 sticks) salted butter, softened
    1/2 cup / 3.5 oz / 100 g sugar
    1/4 teaspoon fine sea salt
    1 teaspoon pure vanilla extract
    1/3 cup / 1 oz / 30 g lightly toasted sliced almonds
    1/2 cup / 2.5 oz / currants
    large grain sugar, for sprinkling
Stephanie Grubb

Greek Recipes - Kalditastes - 1 views

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    My dear friend Greg's Greek olive oil and authentic sauces @ http://www.kalditastes.com/
sebastien_vigneau

Gardenerd: Dragon Tongue Beans - 1 views

  • Summer Bean Salad

    Beans – a couple of cups, washed, trimmed and cooked until tender crisp (steam or nuke for 2–3 minutes)
    Feta cheese, crumbled
    Red bell pepper, sliced thinly
    Red onion, sliced thinly
    Chopped herbs; I used the basil and parsley I grew, but you can use any combination
    Radishes, cut into matchsticks
    Extra virgin olive oil
    Vinegar (I recommend white, wine or cider vinegar over balsamic, but use what you like)
    Sea salt
    Cracked black pepper, to taste

    Toss all ingredients together, season with salt and pepper to taste.Let chill for about 30 minutes before serving to let ingredients mingle and set.

francois appers

Asperges lekker en gezond - 0 views

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    Het aspergeseizoen is weer volop gestart, en met de zachte voorjaarstemperaturen ziet het ernaar uit dat het dit jaar een uitzonderlijk aspergeseizoen wordt. Nog tot Sint- Jan of 24 juni, kunnen weer volop asperges gestoken worden. Deze typische voorjaarsgroenten is, dankzij de geforceerde serreteelt, eigenlijk een gans jaar verkrijgbaar. Wat is nu het verschil tussen de klassieke witte en de groene asperge, en welk effect heeft het eten van asperges op onze gezondheid?
Stephanie Grubb

Recipe: Cranberry Tart - New York Times - 0 views

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    Adapted from "Dolce Italiano: Desserts From the Babbo Kitchen," by Gina DePalma (W. W. Norton, 2007) Time: 2 hours plus 1 hour's chilling 1 1/4 cups plus 2 tablespoons all-purpose flour 1/2 cup instant or fine polenta Freshly grated zest of 1 lemon 4 ounces (1 stick) unsalted butter, diced 1 large egg plus 3 large egg yolks 2 tablespoons extra virgin olive oil 3 cups (12-ounce bag) fresh cranberries, picked over 1.
Stephanie Grubb

Herb Jam with Olives and Lemon Recipe - 101 Cookbooks - 0 views

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    Paula Wolfert first caught my attention in the car one day, it must have been 5 or 6 years ago -- I heard her on NPR talking about finding and preserving recipes. I confess I was a bit of a late bloomer when it comes to Paula's body of work.
Jenna pope

The Ever Popular Pistachio - 0 views

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    Pistachio or Pistacia Vera The pistachio, or Pistacia vera, is from a small tree that was originally from Persia. Now this savory little nut can be found in regions around the world including California, Egypt, Turkey, Lebanon and India. The pistachios that we eat today are sometimes confused with another form of this nut found in the wild.
sebastien_vigneau

Meyer Lemon Curd - 1 views

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    March 28, 2011 Dorie Greenspan is a francophile icon. She's perhaps one of the most interesting women cooking French-inspired cuisine today and, having released her latest cookbook (Around My French Table) late last year, she's also an inspiration in her own right. A part-time Paris resident, she focuses on sharing what real French people eat at home.
Stephanie Grubb

Small Semolina Griddle Breads Recipe at Epicurious.com - 0 views

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    user rating: Small Semolina Griddle Breads 3 forks dietary considerations Vegetarian yield: Makes twelve 5-inch rounds 1. In a mixing bowl, combine the pasta flour and semolina. Add the stick of melted butter and rub the mixture together with your hands until sandy. Mix in the sugar and salt.
sebastien_vigneau

Using Bok Choy In Green Smoothie Recipes | Incredible Smoothies - 0 views

  • I usually toss in an entire head of baby bok choy in my smoothies.
  • simply blend up 10 or so leaves with your favorite fruit!
francois appers

Gezond koken met de stoomoven - 0 views

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    Voor een gezonde voeding is de manier van bereiding van zeer groot belang. Er wordt dan ook voortdurend gezocht naar nieuwe methoden om alle gezonde ingrediënten van onze voeding maximaal te behouden. De stoomoven is een relatief recent apparaat dat aan populariteit wint. In je ingebouwde keuken mag zo'n stoomoven niet ontbreken. Overweeg jij zo'n stoomoven aan te schaffen, dan moet je vooraf de mogelijkheden van dit toestel kennen. Wat is mogelijk met zo'n stoomoven, en op wat moet je letten bij de keuze van de meest geschikte stoomoven? Wat is koken met stoom, en welk prijs betaal je voor zo'n stoomoven?
Stephanie Grubb

Chicken Dijon Recipe - 0 views

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    Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew -thickened with tangy crème fraîche-so that all the meat cooks at the same rate.
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