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Easy One-Bowl, One-Step Hollandaise - A Miracle of Modern Science

By foodwishes@yahoo.com (Chef John)

I’m not sure what specifically that would be, but I assume there’s some kind of science behind this amazing, and possibly modern method I happened to stumble upon. I once saw a chef make hollandaise buy adding chucks of cold butter instead of whisking in hot melted butter, and it intrigued me.


Not enough to actually try it, but enough to make me wonder what would happen if we dumped everything in the bowl at once, and just cooked it all together. No one was more shocked than I was when it worked. And worked beautifully. By the way, …read more

Source:: Food Wishes

      

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Cookies and cream dessert pizza

By Becca @ Amuse Your Bouche

Cookies and cream dessert pizza-3

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I’m so sorry. I started the week so healthily with vegan lentil meatballs and just two days later, before the week’s even over, I’ve ended up at this. This ridiculous, delicious cookies and cream dessert pizza (if ‘dessert pizza’ isn’t one of the best two word phrases in the English language, I don’t know what is). I don’t generally have a sweet tooth and I rarely crave sugar… but when I do make dessert, I go all out. Otherwise what’s the point?

<img src="http://www.amuse-your-bouche.com/wp-content/uploads/2016/04/Cookies-and-cream-dessert-pizza-3-650×450.jpg" alt="Cookies …read more

Source:: Amuse Your Bouche

      

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Cookies and cream dessert pizza

By Becca @ Amuse Your Bouche

Cookies and cream dessert pizza-3

sponsoredpost

I’m so sorry. I started the week so healthily with vegan lentil meatballs and just two days later, before the week’s even over, I’ve ended up at this. This ridiculous, delicious cookies and cream dessert pizza (if ‘dessert pizza’ isn’t one of the best two word phrases in the English language, I don’t know what is). I don’t generally have a sweet tooth and I rarely crave sugar… but when I do make dessert, I go all out. Otherwise what’s the point?

<img src="http://www.amuse-your-bouche.com/wp-content/uploads/2016/04/Cookies-and-cream-dessert-pizza-3-650×450.jpg" alt="Cookies …read more

Source:: Amuse Your Bouche

      

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Kimchi Avocado Quesadilla

By Elise Bauer

Kimchi Avocado Quesadillas

What’s your go-to 15-minute make-it-from-what’s-in-the-fridge recipe? Mine is a quesadilla. Any kind of quesadilla. You’ll always find tortillas and cheese in my fridge. It’s my PB&J.

The great thing about quesadillas? They’re so easy to dress up! Whether it’s with chicken and apples, mushrooms, green chiles, or in this case, kimchi—spicy Korean pickled cabbage.

Continue reading “Kimchi Avocado Quesadilla” »

…read more

Source:: Simply Recipes

      

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Kimchi Avocado Quesadilla

By Elise Bauer

Kimchi Avocado Quesadillas

What’s your go-to 15-minute make-it-from-what’s-in-the-fridge recipe? Mine is a quesadilla. Any kind of quesadilla. You’ll always find tortillas and cheese in my fridge. It’s my PB&J.

The great thing about quesadillas? They’re so easy to dress up! Whether it’s with chicken and apples, mushrooms, green chiles, or in this case, kimchi—spicy Korean pickled cabbage.

Continue reading “Kimchi Avocado Quesadilla” »

…read more

Source:: Simply Recipes

      

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Perfect “Dry-Brined” Pork Chops – Come for the Oxymoron, Stay for the Juicy Meat

By foodwishes@yahoo.com (Chef John)

I’ve wanted to do a video on “dry-brining” for a while now, and was reminded of that fact after recently seeing a friend’s blog post on the subject. That friend would be the lovely and talented, Jennifer Yu, who publishes the blog, Use Real Butter.


Seeing those juicy pork chops in her post inspired this video, which features one of my favorite getting-meat-ready-for-the-grill techniques of all time. If you can call sprinkling salt on pork chops, a “technique,” and for the purposes of this post, we will.

By the way, if this looks familiar, it should. We’ve …read more

Source:: Food Wishes

      

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Mediterranean lentil meatballs with tomato sauce

By Becca @ Amuse Your Bouche

Mediterranean lentil meatballs with tomato sauce-3

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I’m a complete and utter cheapskate. It’s not that I can’t afford nice things, I’d just prefer to pay off my mortgage than wear designer shoes. Boring it may be, but I’d rather have a house than pretty things on my feet.

As a result, I pretty much always buy the own-brand ‘value’ products at the supermarket (you know, the ones with the white labels). I once heard that you should keep buying cheaper and cheaper versions of each item until you can actually tell the difference. With …read more

Source:: Amuse Your Bouche

      

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Photo Essay: Meals on Wheels Star Chefs and Vintners Gala 2016 (part 1)

By Irvin

Meals on Wheels San Francisco Star Chefs and Vintners Gala 2016. Photo by A.J. Bates for Eat the Love.

The first of two photo essays for the Meals on Wheels Star Chefs and Vintners Gala fundraiser of 2016.

As usual, AJ and I were stuffed before we even got halfway through the room. We were at the annual Meals on Wheels Star Chefs and Vintner’s Gala event and we were trying our best to pace ourselves. But when you have the best of the best restaurants of the San Francisco Bay Area trying to impress, it’s hard not to indulge. We nibbled, we noshed and we tried to hold back so we could sample everything. It’s a tough job but …read more

Source:: Eat The Love

      

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Photo Essay: Meals on Wheels Star Chefs and Vintners Gala 2016 (part 1)

By Irvin

Meals on Wheels San Francisco Star Chefs and Vintners Gala 2016. Photo by A.J. Bates for Eat the Love.

The first of two photo essays for the Meals on Wheels Star Chefs and Vintners Gala fundraiser of 2016.

As usual, AJ and I were stuffed before we even got halfway through the room. We were at the annual Meals on Wheels Star Chefs and Vintner’s Gala event and we were trying our best to pace ourselves. But when you have the best of the best restaurants of the San Francisco Bay Area trying to impress, it’s hard not to indulge. We nibbled, we noshed and we tried to hold back so we could sample everything. It’s a tough job but …read more

Source:: Eat The Love

      

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Spicy butternut squash pizza with crispy kale

By Becca @ Amuse Your Bouche

Spicy butternut squash pizza with crispy kale-7

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I actually can’t remember a time that pizza has been this good. I mean, bad pizza is very rare in the first place – I can only think of one time when I’ve had bad pizza, and that was a £1 cardboard-based pizza from the corner shop with a ‘cheese flavoured topping’ (err no, I’m not quite sure what I was thinking either…). Generally, all pizza is good pizza. But this. This spicy butternut squash pizza with crispy kale. This was something else.

I’m going to go ahead …read more

Source:: Amuse Your Bouche

      

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Spicy butternut squash pizza with crispy kale

By Becca @ Amuse Your Bouche

Spicy butternut squash pizza with crispy kale-7

sponsoredpost

I actually can’t remember a time that pizza has been this good. I mean, bad pizza is very rare in the first place – I can only think of one time when I’ve had bad pizza, and that was a £1 cardboard-based pizza from the corner shop with a ‘cheese flavoured topping’ (err no, I’m not quite sure what I was thinking either…). Generally, all pizza is good pizza. But this. This spicy butternut squash pizza with crispy kale. This was something else.

I’m going to go ahead …read more

Source:: Amuse Your Bouche

      

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Kumquat Marmalade – Beautiful, Delicious, and Almost Easy to Make

By foodwishes@yahoo.com (Chef John)

If you’re like me, and marmalade is not your favorite type of fruit preserve, it’s most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.


The secret here is using a type of citrus that doesn’t really have any of those pithy parts, which is why kumquats are the only citrus I know of that you eat whole, skin and all. If you are going to enjoy au naturel, make sure you roll them first, to release all that sweet, fragrant oil.

<a class="colorbox" …read more

Source:: Food Wishes

      

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Kumquat Marmalade – Beautiful, Delicious, and Almost Easy to Make

By foodwishes@yahoo.com (Chef John)

If you’re like me, and marmalade is not your favorite type of fruit preserve, it’s most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.


The secret here is using a type of citrus that doesn’t really have any of those pithy parts, which is why kumquats are the only citrus I know of that you eat whole, skin and all. If you are going to enjoy au naturel, make sure you roll them first, to release all that sweet, fragrant oil.

<a class="colorbox" …read more

Source:: Food Wishes

      

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Big news! Simply Recipes joins Fexy Media (and what this means for you)

By Elise Bauer

sr-fexy-logos-smiley

Hi everyone! I am thrilled to announce that Simply Recipes is joining forces with Fexy Media, the company behind Serious Eats and Roadfood!

When Fexy Media first approached me last fall with the idea that they would be interested in buying Simply Recipes I was intrigued.

Over the last 13 years I’ve poured my heart into this site, writing stories about my family and friends, sharing favorite family recipes and developing new recipes that I hoped you, our readers would enjoy.

Although Simply Recipes may seem like a big company with lots of people, mostly it’s been just me, Jesse …read more

Source:: Simply Recipes

      

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Buttery tortellini with sage and pumpkin seeds

By Becca @ Amuse Your Bouche

Buttery tortellini with sage and pumpkin seeds-4

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Sage is a herb I really don’t use often enough, and every time I cook with it I always vow to use it more. It’s got the most beautiful rich and earthy flavour, and the leaves are so soft and silky (is it weird to get this excited about a herb?).

I think the reason I don’t use it as often as I could is that I sometimes don’t know what to do with it – it’s got such a rich flavour and can sometimes overpower the other …read more

Source:: Amuse Your Bouche

      

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Buttery tortellini with sage and pumpkin seeds

By Becca @ Amuse Your Bouche

Buttery tortellini with sage and pumpkin seeds-4

sponsoredpost

Sage is a herb I really don’t use often enough, and every time I cook with it I always vow to use it more. It’s got the most beautiful rich and earthy flavour, and the leaves are so soft and silky (is it weird to get this excited about a herb?).

I think the reason I don’t use it as often as I could is that I sometimes don’t know what to do with it – it’s got such a rich flavour and can sometimes overpower the other …read more

Source:: Amuse Your Bouche

      

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Cider-Braised Pork Cheeks – Eating with a Grin

By foodwishes@yahoo.com (Chef John)

Sometimes when I’m really bored, I’ll sit around trying to think up fake Mark Twain food quotations. For example, “The best beef stew I ever had, was pork cheeks in San Francisco.” That was inspired by the fact these delicious, easy to prepare clumps of pork really do taste like an extra-rich beef shoulder.


You will have to speak with an actual real, live butcher, but they’re generally harmless, and if they sell fresh pork, I’m pretty sure they’ll be able to order you some cheeks. While I’m very proud of this recipe, and I think the hard cider …read more

Source:: Food Wishes

      

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Mint Ricotta Stuffed Shells

By Elise Bauer

Mint Ricotta Stuffed Pasta Shells

Move over lasagna, make way for stuffed shells!

There’s something whimsically satisfying about stuffed pasta shells. Is it the shape that conjures up a sunny day at the beach with ocean surf turning over pebbles and shells as the waves retreat? Or is it the seasoned ricotta stuffing hiding inside?

I’m guessing pasta shells were invented by some mischievous pasta maker who created the shape as an act of rebellion against every parent whose ever said to a child, “stop playing with your food.”

Continue reading “Mint Ricotta Stuffed Shells” »

…read more

Source:: Simply Recipes

      

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Mint Ricotta Stuffed Shells

By Elise Bauer

Mint Ricotta Stuffed Pasta Shells

Move over lasagna, make way for stuffed shells!

There’s something whimsically satisfying about stuffed pasta shells. Is it the shape that conjures up a sunny day at the beach with ocean surf turning over pebbles and shells as the waves retreat? Or is it the seasoned ricotta stuffing hiding inside?

I’m guessing pasta shells were invented by some mischievous pasta maker who created the shape as an act of rebellion against every parent whose ever said to a child, “stop playing with your food.”

Continue reading “Mint Ricotta Stuffed Shells” »

…read more

Source:: Simply Recipes

      

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Turmeric Hummus

By Sus Davy

Turmeric-Hummus1

A quick post and this lovely turmeric hummus recipe for you lot today. We are having more and more issues with our internet, and it’s proving difficult for me to have access to upload my recipes online. Boat life is good, and it’s good to be away from the World Wide Web for a wee bit. So I’m sat here on my lunch-break getting this uploaded for you. I hope your week is filled with sunshine and good food!

Turmeric-Hummus2

Find more hummus recipes here

Like this recipe, you can find more over on <a class="colorbox" …read more

Source:: Rough Measures