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Salted Caramel Ice Cream without Ice Cream Maker
From the original site:
Salted Caramel Ice Cream tastes even better when served with chocolate syrup, dark chocolate chips and butterscotch chunks, chocolate and caramel are a match made in heaven and for unusual flavor lovers like me this was the best ice cream flavor I have tasted after Mint and Chocolate
Get the Recipe: Salted Caramel Ice Cream without Ice Cream
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Creamy Warm French Onion Dip made with caramelized onions, beef consomme, cream cheese and Swiss cheese!
Get the Recipe: Warm French Onion Dip
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Wanna know more about Italian cheeses? I know I never can keep them straight, so I loved this article by Foodwhirl’s lovely friend Talk of Tomatoes. It’s a very cool post detailing the differences between Parmesan, Pecorino, Asiago and Romano cheeses. Interesting and informative!
I was really tempted to categorize this post under ‘main course’ or entree. I love cheese so much, I could eat it for a meal. And being in Italy is my perfect excuse to focus on—and consume more—cheese. Really good cheese, with rich history and familial care and world-class quality.
I am learning that in Italy, food is all about region. Where did it come from ? Pay attention when you buy Italian products in the states: more often than not it is about qualified region, appellation, zones(s) and valley. There are stamps of approval, in hierarchical form (check out those really expensive balsamic vinegars). Italian vino with little pink labels around the neck will prove a bottle’s origins, stipulations and worth.
Go read the whole thing! What is the difference between: Parmesan, Pecorino, Asiago and Romano cheeses?
And we love Janelle… check out some of her Foodwhirl posts!
I love eggplant… (Eggplant fried up nice and crispy is one my guilty pleasures!) so this take on a bite sized appetizer portion of eggplant parmasan at Talk of Tomatoes sounds pretty tasty! Bites, nibbles, crumbly blobs of Parmesan and breadcrumbs on small pieces of eggplant. …
I ran across this yesterday at Foodwhirl fave, Talk of Tomatoes, and thought it was too clever not to share… Fish Soup in a Jar? Like Janelle, I love jars too. Unlike Janelle, I’m not getting inspiration from a trip to Bologna! I’m so trying this. Read on… I do love jars…
We’ve done fish in parchment here at Foodwhirl before, and we’ve done salmon, but here is a tasty looking Salmon in Parchment recipe from Foodwhirl Friend, Talk of Tomatoes! Salmon. I grew up fishing for salmon—it brings back close-to-my-heart memories of family time on Orcas Island…
Over at Talk of Tomatoes, Janelle (she’s a contributor here too!) has a tasty looking recipe for Pork Ragu! This looks like a wonderfully simple ‘go-to’ meal…
originally published 8/10/10
If you ever cook with ginger, you know how much of a difference it can make to use fresh ginger root instead of that dried powder stuff. The tricky part about using fresh ginger, though, is peeling it. It’s so bumpy and irregular that if you try to use a knife to cut away the skin and knobs, you’ll end up left with a small rectangle of gingery goodness and a lot of waste on the cutting board.
That is, of course, unless you use a spoon. A spoon? Yup! It may sound silly, but trust us — an ordinary, dull spoon is the perfect tool for peeling fresh ginger.
Just hold the ginger firmly in your hand and scrape the edge of the spoon along the surface. The skin will peel away quickly and easily, with very little effort.
Even the lumpy bumps of a ginger root are easy to peel with a spoon, and you’ll be left with a beautiful piece of peeled ginger and almost zero waste.
[originally published 10/25/10]
I love feta cheese. I add it to most of my salads. Salty and sharp feta compliments sweet watermelon well. Sour onions add a beautiful crunch and fresh mint leaves add a lovely flavor and make all the ingredients come alive. A simple greek salad which is both sweet and savory and sure to make you happy with its flavors.
Black pepper powder
Extra virgin olive oil
For full recipe, click the link http://fascinatingfoodworld.blogspot.in/2014/05/watermelon-and-feta-cheese-salad.html
Read the Whole Thing, and Get The Recipe: Watermelon and feta cheese salad!
a hearty, protein rich, healthy curry. cooked as an accompaniment to a meal with Indian flat breads or even hot rice
Get the Recipe: Aubergine Chickpea Curry
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Once I made these parathas, the crispy outside and the yummy overall flavour took me by surprise. The texture of the beetroot added to the joy. It really did. It was part of our sunday evening meal. Accompanied with spicy green gram masala, it was well received.
Get the Recipe: Beetroot Flat Bread
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The aroma and the appetizing mesmeric taste of brewing coffee is a treat to every taste bud. Coffee shakes and cocktails are top listed in the menu cards of prominent restaurants. But these coffee shake recipes are simple to be prepared at home. Learn how easy these shakes can be made.
Ingredients vary from each coffee shake. Please look into how to make section for ingredients and method.
Vanilla coffee smoothie – simple but flavorsome:
The ingredients include 1 cup of chilled French vanilla coffee, 3 to 5 seedless dates and a teaspoon of vanilla syrup, with half cup of raw almonds and ice. Just blend these until smooth and enjoy seasoned with vanilla sauce or syrup. And it is as simple as that.
Coffee protein shake – stay fit:
A smooth mix of a cup of milk along with a banana, 1 tablespoon of peanut butter, honey and cocoa powder, a scoop of chocolate protein powder and a cup of aromatic coffee and ice will give you ever delicious coffee protein shake. Just blend it with a blender and enjoy with splendor.
Coffee frappé smoothie – yummy:
Frappé cocktails are a trend today. The frappé has become a hallmark of the coffee culture. To prepare a coffee frappé you need a cup of chilled coffee and half a cup of milk, I tablespoon of coffee grounds, coco powder and a cup of ice. A usual smooth blend would give you a frothed delicious frappé.
Green coffee shake – simply WOW!
A cup of chilled coffee, milk and a banana with half a cup of spinach and coco powder, 1 tablespoon of honey and a cup of ice would do for a green coffee smoothie. A lip smacking fresh green mint flavoured coffee shake is ready in minutes.
Read the Whole Thing, and Get The Recipe: COFFEE SMOOTHIES & SHAKES: EASY TO MAKE
Pan fried Turkey Meatballs served on a bed of wilted arugula and sauteed garlic mushrooms. A healthy dinner that can be made in 30 minutes!
Get the Recipe: Healthy Turkey Meatballs
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Hi, I’m Emily! I’ve been inspired by Foodwhirl’s recipes so far, and am excited to contribute to it! My husband and I made tamales for Memorial Day, so I thought it would be a great recipe to share.
We make tamales about once a year. They’re certainly time consuming, but making 6 dozen is as easy as making 12, so it’s a great meal to make and then freeze. Tamales are also a great project to make with a large group, since assembling them can be labor intensive.
This time, we made chicken & pork tamales for my husband and green chili & cheddar for me. The possibilities are endless for filling variations! In the past, I have made artichoke & goat cheese, pumpkin & caramelized onion, and black bean.
There are three main steps to making tamales: preparing the fillings, preparing the masa, and assembling/cooking the tamales.
- Corn husks
- 1 lb chicken breast
- 1 lb pork
- Vegetable oil
- Chili powder
- Ground cumin
- Black pepper
- 2 large green peppers
- White cheddar, monterey jack, or other cheese
- Masa Harina (available in Mexican grocery stores, specialty markets, or from Bob’s Red Mill)
- Vegetable broth (for vegetarian tamales)
Prepare the fillings:
- Place corn husks in a large bowl and cover with cold water. Soak until ready to use (You may need to place a bowl or glass on top to prevent them from floating to the top of the bowl).
- Place chicken in a pan and cover with water. Bring to a boil, and cook until tender. Remove chicken from water, shred with a fork. Skim fat from water, but save the broth.
- Repeat with the pork. Save broth.
- Place 2 tbsp oil in a small saucepan, and add the following spices: 1 tbsp chili powder, 1 tbsp ground cumin, 2 tsp salt, and 1 tsp black pepper. Heat over medium low until mixture is warm but not cooked.
- Place ground chicken and pork in a large bowl, and pour oil and spice mixture over the meat. Mix thoroughly.
- Heat oven to 400F. Place green peppers on a baking sheet covered in foil or parchment paper. Cook, rotating peppers, until the skin is blistered on all sides. Immediately remove peppers and place in paper bag. When cool enough to touch, remove from bag and peel off skin. Slice peppers into 1/2″ x 2″ pieces.
- Slice white cheddar cheese into pieces approximately the same size as pepper slices.
Prepare the masa:
Note: We made two batches of masa; one using the chicken and pork broth and one vegetarian. Make both, or just one or the other, depending on the type of tamales you want.
- Measure 3 c of masa into a mixing bowl.
- Add 1 tbsp each of paprika, chili powder, ground cumin, and salt. Mix thoroughly. Add 1/2 c oil to the mixture and mix thoroughly, using a handheld mixer for best results. Add broth (leftover chicken or pork broth from preparing the meat, or vegetable broth), 1/2 cup at a time, until the mixture has the consistency of thick peanut butter. I ended up adding approximately 3 cups broth.
Assemble and steam tamales:
- Using a spatula, spoon, or your fingers, spread a small amount of masa on a corn husk, covering approximately 2/3 of the width of the husk.
- Place desired fillings on the masa.
- Roll husk like a burrito, and then fold one end over to prevent fillings from falling out. Seal with another corn husk if necessary.
- Heat water in a large pan for steaming. We have used a pan with a steamer insert, but we once used a rice cooker – all you need is something in the pan to prevent the tamales from directly touching the water.
- Line steamer with extra corn husks and insert tamales vertically into pan.
- Cook for 2-3 hours, until the masa is cooked and no longer doughy. To test, remove one tamale, unwrap, and taste some of the masa from its center.
Tamales can be frozen before or after steaming. To reheat, steam briefly or microwave tamales covered in a damp paper towel. Serve with salsa and/or sour cream.
Originally published: June 2010