http://custardapple.anime-report.com/ 本当に、本当に、と言いたいが、すべてを放して、勇敢なやってみるかというよりは、かつてのがすばらしくて中と思い出によりてあれらのずっと嫌がってたかもしれないが、結果は本当にないじゃあないで、また多くの意外な喜びかもしれない…… Thu, 20 Aug 2015 03:10:26 GMT ja © Ninja Tools Inc.
Leave it to MrsWheelbarrow, one of the masterminds behind Charcutepalooza, to remind us how simple making your own sausage can be -- you don't even need to fuss with casings. And this one is so good: perfectly spiced and perfumed with MrsW's custom spice blend (we halved it and had plenty) and ready to join poached eggs and toast or get stuffed in a pita with tzatziki and fresh veggies. Since harissa brands can vary, we recommend starting with the minimum amount of cayenne and salt and searing off a patty to taste test (lucky you!).

Serves 1 lb. of bulk merguez sausage, or a coil to feed four

Spice Mixture - will make plenty

1 tablespoon coriander seed, dry toasted
1 tablespoon cumin seed, dry toasted
1 tablespoon anise seed, or fennel seed, in a pinch, dry toasted
1 tablespoon cinnamon, I like Ceylon
1/2-1 teaspoons cayenne, depending on your harissa
2 teaspoons turmeric

Sausage

1 pound fresh ground lamb shoulder
2 garlic cloves, minced fine
1 teaspoon grated fresh ginger
1 tablespoon spice mix
2 tablespoons harissa
1 tablespoon tomato paste
1/4-1/2 teaspoons Salt, to taste
iced water, as needed

Combine the spice mix ingredients and grind fine using a spice grinder or a mortar and pestle. The extra can be stored in a glass jar.

Using a mixer, combine all the sausage ingredients. Add the ice water, a tablespoon at a time until the mixture is well combined. If you have ground the meat yourself, you probably won't need much ice water.

Form a little patty and cook it off, taste and adjust the seasoning as you see fit.

Cover and chill this mixture overnight if you can. This will help the flavors develop. If overnight is impossible, chill at least an hour.

Dip your hands in ice water as you form the sausage patties. Chill the patties again if you are not going to cook them right away. Grill the merguez coils for 10-12 minutes, total, turning once.

I make large coils to serve four. They make a spectacular dinner party offering with lentils du puy, crusty bread, and a green salad with figs and marcona almonds.]]> 未選択 http://custardapple.anime-report.com/Entry/24/ Thu, 20 Aug 2015 03:10:25 GMT custardapple.anime-report.com://entry/24
Author Notes: I started making this rub after reading about cowboy food, they carried with them coffee, salt, pepper and sugar Dream beauty pro...and they grilled their steaks in cast iron pans...since I do not often find myself on the open range I have to make due with either my grill or during wet yucky weather, my oven. I've added a couple of spices and few non cowboy type extras.. though I'm pretty sure if the cowboys had chocolate stout they would've enjoyed it too. ... on the rare occasions when I have been forced to camp outdoors I've brought pre rubbed steaks with me to get a taste of the old west... If you have no chocolate stout available any dark beer will do, you can also sub red wine, but it will be very different. I like to use a pre heated cast iron pan because in conducts the heat well...and you don't have to turn the meat over.

Ground coffee, smoked paprika, cumin, ancho chile and brown sugar form an earthy, flinty rub that smells appealingly of wood smoke. Aliwaks borrows a smart technique from Indian cooking and has you toast the spices over low heat before rubbing them on the steak. Then it's just a matter of searing it in a very hot iron pan and finishing the sauce with some chocolate brown stout, beef stock and a lump of butter Dream beauty pro hard sell. We recommend some corn pudding on the side.

Serves 2

1 Nice, thick rib eye, 1 to 1 1/2 inches thick, big enough for two
1 tablespoon ground coffee
2 tablespoons kosher salt (we used Diamond Crystal -- you may want to reduce the salt to taste, especially if using Morton's Kosher or other finer salt, see comments)
2 teaspoons dark brown sugar
1 teaspoon smoked paprika
1 tablespoon coarse ground black pepper
1 teaspoon ground cumin
1 teaspoon hot red pepper flakes (preferably Ancho chile)
1 cup chocolate stout (you'll have to drink the rest)
1/2 cup beef stock
1 tablespoon unsalted butter
1 sprig thyme
1 tablespoon vegetable oil (if you are the type to save bacon fat, by all means use it!)

Mix the coffee, salt, paprika, peppers & cumin together and toast lightly in pan until fragrant (alternatively you can toast whole spices then grind). Mix the spices with the sugar to make the rub.

Spread the rub all over the steak and let sit for awhile, if you do it the night before you'll have stronger flavor but if you do it right before serving it'll be good, too. (If you pre-rub and set it in the fridge, be sure to bring it up to room temperature before searing, so you do not shock the meat.)

Heat a cast iron pan until it's really really hot -- a drop of water flicked into the pan should sizzle and bounce. Add vegetable oil, wait a few seconds until the oil heats up, then place the steak in the pan. It should sizzle; leave it there Dream beauty pro hard sell, do not touch it at all for 3-4 minutes. It should be browning on the bottom. Then place it under a hot broiler and broil to medium rare or desired doneness.

Remove the steak and let rest on a warm plate, cover with aluminum foil.

Add the thyme sprig to the pan and let it saute a bit till it gets nice and fragrant. Pour in the chocolate stout and deglaze the pan. Add the beef broth, whisk together and reduce by half over medium heat.

Remove the thyme sprig and whisk in the butter. Season to taste.

Slice the steak on the bias and drizzle the sauce over top. This is YUMMY with creamed spinach and hash browns or baked potato and a nice big salad.]]> 未選択 http://custardapple.anime-report.com/Entry/23/ Thu, 16 Jul 2015 08:32:43 GMT custardapple.anime-report.com://entry/23 Author Notes: I learned this technique with the food processor years ago when I taught consumers how to get the most out of their Cuisinart food processors. This works with all fresh fruit in season, and is best with lusciously ripe fruit like the Tristars in this sherbet.

All we can say is: thank goodness ChefJune was given an assignment to teach people about the wonders of their Cuisinarts. Not only is this simple dessert packed with intense strawberry flavor, but it takes all of five minutes to make. We'll admit we were a bit skeptical about the technique, but it works perfectly: you purée frozen berries in the food processor with sugar and lemon, leave the motor running while you pour in a little cold milk, and voila -- you have a lovely, loose sherbet. Since strawberry season is over, we used store-bought frozen berries. You can make this sherbet with pretty much any type of frozen fruit, but if you buy it ready-frozen, we recommend that you be judicious with the sugar.


Serves 4

1 pint strawberries
2 tablespoons fresh lemon juice
1/2 to 1 cups superfine cane sugar
1 cup whole milk
fresh mint for garnish (optional)

wash and hull the berries and freeze for 40 minutes to 1 hour
Chill the work bowl and blade of your food processor.

Put the frozen strawberries, sugar and lemon juice into the work bowl of a food processor fitted with the metal blade. Pulse to chop berries coarsely, then run machine continuously to create almost a purée.

With the machine still running, pour the very cold milk through the feed tube into the strawberry mixture until the mixture is JUST blended.

Spoon into dessert dishes, garnish with sprigs of fresh mint, and serve at once!]]> 未選択 http://custardapple.anime-report.com/Entry/22/ Thu, 25 Jun 2015 07:52:27 GMT custardapple.anime-report.com://entry/22
Author Notes: Easy peasy and versatile—my favorite bittersweet ice cream topping also makes a superb and easy to marble glaze for cakes. - Alice Medrich

Makes about 2 cups

6 tablespoons (85 grams) unsalted butter
1 cup (200 grams) sugar
1 cup (90 grams) unsweetened natural or alkalized cocoa powder
1 cup heavy cream
1 teaspoon pure vanilla extract
1 or 2 pinches salt, to taste

In a medium saucepan, melt the butter. Stir in the sugar and cocoa. Gradually stir in the cream. Heat over medium heat, stirring constantly, until the mixture is smooth and hot but not boiling. Remove from the heat and stir in vanilla and salt. Use warm as a sauce or glaze, or let it cool and spread like frosting. Store leftover sauce covered in the fridge. Reheat gently in pan of simmering water, or in a microwave on low.

NOTE: To crumb coat a cake before glazing, let the sauce cool to a soft frosting consistency. Spread a very thin layer of it over the cake to glue to the crumbs and provide a smooth surface for the glaze. Refrigerate the cake for just 5 or 10 minutes to set the surface. To glaze the cake, reheat the remaining sauce gently, stirring until it is smooth, glossy, and pourable. Pour over the cake.]]> service apartments http://custardapple.anime-report.com/Entry/21/ Mon, 18 May 2015 04:09:30 GMT custardapple.anime-report.com://entry/21  
I wouldn't be surprised if there weren't many of you dear readers left, seeing as how abandoning a blog for over four months is poor form. Very poor indeed. I will not bore you with excuses, about months of traveling and poor internet connections and the like; I will only say thank to those who sent me kind messages asking where I had disappeared to, wondering if I was ever coming back.

And to the three readers I have left (hi Kathy!), hello. How are you? It's good to be back.
 
We did indeed do a lot of traveling, eating tiny chicken dumplings stuffed with pistachios and chicken jus, cream-filled baklava at Ramadan, and enough felafel, schwarma, and hummus to feed an army. The highlight culinarily was Istanbul, the marvelous walkable city, which we visited at the height of hamsi season, hamsi being the gorgeous fresh anchovies from the Black Sea. We had lightly fried hamsi and hamsi pilaf and hamsi stew. We had fantastic caramelized quinces and delicious Turkish wine and the best roast chicken I've ever had (roasted in a salt crust and set aflame at the table). We have two recommendations for the next time you're in Istanbul: buy the Istanbul Eats book or app and make all your eating decisions based on it, and be sure to stay in Beyoglu.
 
I gave a lot of thought as to whether I wanted to continue this blog after such a long absence. Perhaps, I thought, I had moved into a new phase, lost momentum, I thought that all the reasons I started this blog for were no longer resonant with me. But the more I thought about it, the more I realized that this blog has always been just for me. A place to record things that I enjoy eating, it's as simple as that.
 
It should be clear to any reader that I don't write this blog for fame or fortune, I don't post often enough and I don't take advertising or sponsors. So this space is really just a space for me, a space for recipes and reflections and thoughts, and anyone who wants to come along for the ride is welcome.

We are moving abroad in the spring and so I hope to keep posting, chronicling the recipes we like , the new foods we try, and our adventures in the kitchen and out. Maybe you'd like to come along.
]]> electric motor dc http://custardapple.anime-report.com/Entry/20/ Thu, 12 Feb 2015 07:39:02 GMT custardapple.anime-report.com://entry/20
K now what you're making for Thanksgiving yet? If the answer is "no earthly idea," do not panic. Panic only wastes time, and that's precisely the commodity that's in short supply. It's also completely unnecessary: Armed with this gameplan, it's completely doable (really!) to make a company-worthy Thanksgiving meal in two hours.

This menu stays true to Thanksgiving's most iconic flavors while shaving off prep time whenever possible. Each of these dishes incorporates time-saving strategies. Now is probably not the time to invite 20 friends over to dinner. Instead, shoot for a more manageable number of guest list — six to eight people is a good bet. Follow the gameplan, and you'll multitask effortlessly, creating an impressive feast in record time.

Here's how we did it—and how you can, too:
Spatchcock your turkey to cut cooking time.

Remember, Rockwell-idealism aside, you do not need a massive roasted turkey in the center of the table to call your meal complete. Cutting up the turkey before roasting it drastically reduces cooking time.



Keep your vegetable sides simple.

Why bother with elaborate winter squash recipes when a simple combination of roasted Delicata squash and roasted onion tastes so good? Roast them on two sheet pans, and you'll maximize the delicious caramelization.

Bake your stuffing right in a skillet.

Prepping your stuffing in one pan saves time, and if you cook it in a cast-iron skillet, you can even bring it straight to the table. Just sauté your aromatics in an oven-safe pan, then add the bread and remaining ingredients, stir, and bake.

Skip the green bean casserole.

Instead, keep your green beans simple and fresh—steam them right in the pan, then toss with butter, za'atar, and lemon zest. Done.

Serve a DIY dessert.

Why fuss over pie when you can set out bowls of vanilla ice cream, cranberry-pear sauce, and crushed gingersnaps so that folks can build their own Thanksgiving-inspired sundaes? That's a sweet sprint to the finish line.]]> 未選択 http://custardapple.anime-report.com/Entry/19/ Wed, 21 Jan 2015 08:48:03 GMT custardapple.anime-report.com://entry/19
After even a day spent in Seoul you are swept along by the sheer frenetic energy of the place. It is, quite literally, the city that never sleeps. Or stops eating. No matter where you are, from the high-end restaurants of Gangnam, to the street-food vendors standing on every corner, there is always a new flavour, a new dish, to experience. And judging by the lineup of people waiting to taste these foods, going hungry is not an option Loop app android!
 
Your nose detects the presence of a food stall well before you see it. It may be a little cart, or a counter tucked away into a tiny hole-in-the-wall, but they all have something grilling on a fire, or sizzling on a griddle, or bubbling in a pot, from which wafts an irresistible aroma and beckons you. The delicious, tempting little snacks we ate on the street were unusual and not to be found in most restaurants.

The ones that stand out in my memory are the spiral potato fries on skewers, the miniature loaves of bread baked in a tiny charcoal oven, then skillet fried with an egg on top and the pan fried dumplings and wraps.
 
Seoul's restaurants offer a tantalizing variety of dishes too. From the comfort food of bibimbap and seafood pancakes to the most delicate sushi smartone, you can find it all. The array of side dishes that are placed on the table as soon as you are seated could make a satisfying meal by themselves - it hardly seems necessary to order a main course once you have finished sampling them all!

The marinated daikon radish, seaweed salad, crisp shrimp and vegetable tempura and of course the ever present kimchi, were all great to nibble on while we pondered on the relatives merits of which dish to order.
 
After munching on all the side dishes, a hearty soup was the perfect choice for me.

Making a decision on which soup to have was the hard part! Although I sampled seafood soup, fish soup and hand pulled noodle soup with clams, my favourite was easily Soon Tofu Soup.

I just love the spicy broth, melt in the mouth soft tofu and fresh seafood that are such an integral part of this dish.

I was addicted to Soon Tofu soup long before i visited Seoul. The many excellent Korean restaurants in Toronto introduced me to the delicious flavours of this cuisine and this soup quickly became my all time favourite. What better way to deal with our long, cold winter?!


You can easily make this recipe vegetarian by omitting the seafood. Feel free to add other diced vegetables such as broccoli, zucchini or anything else that you prefer. Although traditionally not part of the recipe Private Cloud, I sometimes also like to add cooked rice noodles to my soup!
Soon Tofu Soup

☎2 tbsp oil

☎1 onion, finely chopped

☎4 cloves garlic, finely chopped

☎1/4 cup sweet red pepper, finely chopped

☎4 small new potatoes, peeled and halved or quartered

☎8 shitake mushrooms, sliced thinly

☎1 cup baby spinach

☎1 tsp Korean hot pepper paste*

☎2 tbsp cabbage kimchi *

☎900 ml chicken broth

☎2 cups assorted raw cleaned seafood (such as shrimp, scallops, mussels, clams etc)

☎567 g pkg Silken tofu, cut into large chunks

☎1 egg

☎2 green onions, sliced thinly

Warm oil in deep saucepan or earthenware pot over medium heat. Add onions, garlic and red pepper. Saute, stirring occasionally for 5 min or until onions are slightly softened. Add potatoes and mushrooms and saute for 5 min or until mushrooms are soft. Add baby spinach, saute 1 min. Add hot pepper paste and kimchi and saute 1 min.

Add broth, cover and bring to a boil. Reduce heat to low and simmer 10 min for vegetables to soften. Add seafood and tofu, cook 2-3 min stirring occasionally very gently, until seafood is just cooked.

Remove from heat and break an egg into soup. Let rest 1 min, then gently stir to mix in egg. Garnish with green onions and serve.]]> Maggie Beauty http://custardapple.anime-report.com/Entry/18/ Thu, 11 Dec 2014 07:25:35 GMT custardapple.anime-report.com://entry/18
Ina Garten is one smart cookie. On a recent episode of her show, I watched her amp up the flavor of a potato leek soup by roasting the potatoes and leeks on a cookie sheet–getting them nice and golden brown–before pureeing them with chicken stock and topping the soup with crispy shallots. So when Vitamix asked me to make an autumnal soup recipe using their S30 model–a model ideal for making an individual portion–I knew what I had to do. Off to the store I went to pick up a butternut squash, an apple, an onion, some ginger, and some chicken stock, and then I went full Ina Maggie Beauty.

With the holidays rapidly approaching, this is a great recipe to have up your sleeve. Here’s how simple (and brilliant) this is: I preheated the oven to 425 degrees. Then, on a cookie sheet, I placed big chunks of the butternut squash, the onion cut into wedges, the Granny Smith apple peeled and quartered, and I tossed everything with olive oil, salt, and pepper.

Into the oven it went, and meanwhile I heated the chicken stock with lots of sliced fresh ginger:

When the vegetables came out 45 minutes later, they were golden brown and glorious:

I mean look how brown that squash got:

There’s so much flavor there Maggie Beauty!

So to make my individual portion of soup, I scooped some squash, some onion, and some apple into the Vitamix blender:

And I ladled in enough ginger-infused stock (plus some pieces of ginger) to cover. On went the blender–high speed for a super puree–and voila; gorgeous, creamy, decadent butternut squash soup.

For an extra flavor boost, I thinned things out a little with fresh orange juice:

This was so good (definitely the best butternut squash soup I’ve ever made) that when Craig came home, he demanded his own portion. So I repeated the process again with the remaining vegetables and stock, sprinkling the finished bowl of soup with some cayenne pepper for a kick.

And there you go: a perfect recipe for fall and the perfect tool with which to make it.

Speaking of which, we’re giving one away maggie beauty! To win a Vitamix S30, share your favorite fall soup recipe in the comments (make sure to register with your real e-mail address so we can contact you). The winner will be selected at random; you’ve got eight days. Good luck.]]> Fine Wine http://custardapple.anime-report.com/Entry/17/ Fri, 21 Nov 2014 08:30:29 GMT custardapple.anime-report.com://entry/17  
In all my years of baking and blogging, I have somehow never shared a pineapple recipe with you. Sure, there have been a few Hummingbird Cake variations with some pineapple present. But, we’re talking about dessert that’s all about pineapple Fine Wine.

Recently, a BoB follower on Facebook asked me for a pineapple cake recipe. When I realized that I didn’t have one ready to share, I knew that I had to remedy that as soon as possible. Then, as luck would have it, I happened upon a recipe that sounded just perfect.

Now I’m going to attempt to tell you all the reasons why this cake is so, so good. I’m sure I won’t be able to get to all of them, but we’ll at least hit the high points.

First of all, it’s one of those magical one-layer cakes that I love. No stacking layers, no frosting. Then, there’s the plus of making it all with just a couple of bowls and one skillet.

Unlike a lot of pineapple cakes, there’s no upside-down aspect. After the pineapple rings are caramelized a bit in the skillet Pegboard Displays, they go right on top of the cake and are covered with a lovely crumb topping. And, as if all that weren’t enough, there’s a glorious caramel-y glaze to go on top. There’s a bit of lemon in that glaze that makes it work so well with the sweet, tart pineapple on the cake.

This isn’t what I’d call a pretty cake. It’s a bit more… rustic. It’s bumpy and uneven and gooey and sticky. And it’s absolutely delicious! I have to say that I’m not the biggest fan of pineapple, but I am a huge fan of this cake. As soon as I took my first bite, I was completely smitten. And, Quinn promptly added this cake to his favorites list, saying that he’d never turn down a slice of it Voting System.]]> Master of Business Administration http://custardapple.anime-report.com/Entry/16/ Mon, 03 Nov 2014 05:49:31 GMT custardapple.anime-report.com://entry/16
I have some very exciting news to share! I am now contributing recipes to Yahoo! Philippines! One of my resolutions last year handmade jewelry, which continues to be something I want to pursue this year, is to share more recipes for simple home-cooked meals that, hopefully, inspire people who have never really cooked before to take those first tentative (yet ever so important) steps into the kitchen.

If you’ve been to this little corner of mine before, then you know that I am all about, more or less, simple food and the role it plays in our lives. Food is one of our most basic needs yet, even at its simplest form, can be something akin to divine. A thick swipe of real butter on your favorite bread, lightly sprinkled with sea salt. A jiggling piece of pork belly, cooked long and slow, with lots of love and patience, in a flavor-packed liquid. That perfect cup of coffee on a quiet morning before anyone is up. Struggling with the weight of your biggest baking dish filled with aromatic roast chicken pieces, juices bubbling and eager family and friends waiting at the table. That’s real life…and food is smack-dab in the middle of it.

That’s not to say I don’t like to get fancy too. I do as much as the next girl. Good gin, foie gras, sushi, high heels. That also has its place in my real life…although admittedly and most certainly not “smack-dab” at its center. While I do enjoy all that (who doesn’t?) you are more likely to find me in front of my stove, pots a-simmer and battered wooden spoon at the ready (shirt deplorably stained, again -- why do I never use an apron??), taking one too many sneaky tastes of whatever is cooking data centre hk, than in a swanky new restaurant with a crisp white linen cloth on my lap and the wine list in my hand.

Anyway, I am rambling again, but I’m crossing my fingers that you are still listening. I have plans and, if you’d like to see more of my kitchen, along with more of your own, I hope you are all game for the ride. This blog is still my main space where I share my recipes, and their role in my life, to the universe at large. But I’ll be looking for other spaces and places and ways too…and I’d love to “see” you there as well.

Here are the dishes that I’ve shared on Yahoo! Philippines so far:
Asian-Style Pork Stir-Fry (pictured here)
Shrimp Crostini
Smoky Garlic Lamb Chops with Roasted Potatoes and Red Peppers
Spicy Sardine and Cream Cheese Spread
Baked Chicken with Mushrooms and Brie

Please have a gander, and if you like them feel free to share! More to come so please check back. I’ll have a new one up every week Small Business Cloud.]]> Outsourcing payroll http://custardapple.anime-report.com/Entry/15/ Fri, 17 Oct 2014 06:56:03 GMT custardapple.anime-report.com://entry/15