Jul 29, 2015
This Asian style halibut en papillote would be the perfect dish for a dinner party. It's easy, quick, delicious, and requires very little clean up. It also makes a beautiful presentation.
The fish is cooked in Chinese rice wine in parchment paper, and then seasoned with just a few Asian ingredients after being pulled out of the oven.
Jul 26, 2015
This French dip sandwich has got to be one of the best dishes I've ever tried in the slow cooker. It's really good and incredibly easy.
The beef is cooked for about 6 to 7 hours on low, then sliced and placed back into the slow cooker and kept warm. I think this step of keeping the sliced beef warm in the juices is key, as it really infuses the beef with the flavors of the au jus. I left mine in the slow cooker for about an hour, and was amazed with the flavor. The beef also is excellent warmed up the next day. It's ridiculously good.
Jul 25, 2015
These Pork Spring Rolls are so easy to prepare, and they can be assembled ahead of time. You can also scale the recipe for a crowd. They are wonderful for an appetizer (sliced into smaller pieces), light lunch, or summertime dinner.
The pork is rubbed with coriander, salt, and pepper, and then prepared in the slow cooker in orange juice, chicken stock, onions, orange slices, ginger, garlic, and fish sauce. The vegetables and herbs are uncooked, and can be cut and refrigerated until you are ready to assemble the spring rolls.
Jul 21, 2015
Aren't these Chocolate Sundae Shortbread Cookies the cutest? Everything about them says celebration.
The Creative Cookie Exchange is baking cookies this month with the theme of ice cream. We were given carte blanche on the theme, in that our cookies did not actually have to have ice cream as an ingredient. In other words, the cookies just had to be in the spirit of ice cream!
Jul 18, 2015
Have you ever wondered if your dough has actually doubled? Is your kitchen too cold for your dough to rise? Don't have a Dutch oven for baking artisan bread?
These hacks have worked great for me.
Jul 16, 2015
Power Bread got its name from its creator, Peter Reinhart. The bread is high in protein and fiber to "power" you through your day. Ingredients include whole grains, bran, raisins, flax seeds, and sesame seeds.
Flax seeds, in particular, have come into their own as a superfood, as "they are high in alpha-linolenic acid, and essential omega-3 fatty acid" (Reinhart). If you eat them whole, you will miss out on their benefits. In this recipe, they are soaked for several hours to start the germination process and activate their enzymes.
Jul 13, 2015
This cinnamon raisin oatmeal bread is super easy to make, and is the perfect bread for breakfast toast. It is also wonderful for French toast and peanut butter sandwiches.
There's something about toasted raisin bread spread with melty salted butter for breakfast.... and it's full of whole grains... a little healthy with your butter.
Jul 10, 2015
Garlic and ginger caramel chicken thighs. Imagine crispy chicken coated in a succulent sticky sauce with Asian flavors. Beyond delicious.
We had this with sticky white rice and a salad. The rice is perfect for sopping up all of the sticky caramel sauce.
This chicken is pretty luxurious. The brown sugar in the sauce is perfectly balanced with the vinegar and soy sauce. The sauce is so good, I could imagine doubling it.
Jul 8, 2015
Jul 7, 2015
Bialys are a long forgotten treat from the Jewish quarter of Bialystok, Poland, where they were constant staple.
Food writer Mimi Sheraton wrote about her exploration of the history of these wonderful rolls in her book The Bialy Eaters: The Story of a Bread and a Lost World. "Rich Jews ate kuchen (bialystoker kuchen) with meals, and for poor Jews kuchen were the meal.... we ate them in the morning and in the night, and in between."
Jul 2, 2015
This Seared Scallop Salad with Toasted Sesame Seed Ginger Vinaigrette is the perfect summer dinner.
I love scallops. They are so rich tasting, yet they are actually very light! They require very little prep, and are ready in minutes.
Jul 1, 2015
This stir-fired bean sprout with chili bean sauce dish is incredibly easy to make, and makes a wonderfully refreshing vegetable dish.
According to Grace Young, the author of Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories, "when the weather's hot, it's important to eat more yin, or cooling vegetables like bean sprouts to restore balance to your body."
These sprouts are stir-fried with garlic, a sauce of Shao Hsing rice wine, soy sauce, and chili bean sauce. They also include a quarter cup each of julienned carrots and shredded scallions. Even after stir-frying, these sprouts are crisp and crunchy.