BEST OF COOKING LIGHT

četvrtak, 10.11.2011.

COOKING FOODS : COOKING


Cooking Foods : Ayurvedic Cooking Recipes



Cooking Foods





cooking foods














Home cooked food




Home cooked food





My mother made us all a lovely roast lamb dinner. While she was preparing it, I was playing with BK and watching Wind-in-the-Willows. I felt guilty for not helping prepare the food, then I realised that that was what was wrong with me. I'd become accustomed to feeling guilty if someone else was doing domestic chores. There was no need for any guilt; my mother was enjoying doing these things, they were being done out of love. There was no "I'm working, what are YOU doing?" mentality. Now, if only I can remember that lesson.











Double Crossed




Double Crossed





Two minutes walk from my hotel in North Point.

This nondescript government building has vegetable, fish and meat markets on the lower floors. Cheap restaurants on the upper floors serve inexpensive, no frills but delicious food to packed halls every night.

Java Road Cooked Food Centre, North Point, Hong Kong (Monday 15 November 2010 @ 8:34am).

ISO250 | f/8 | 1/50 sec | 17-40mm @ 23mm | AWB | raw

Click on image to check if you've been double-crossed









cooking foods







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10.11.2011. u 13:06 • 0 KomentaraPrint#

BEST OF COOKING LIGHT : BEST OF


Best Of Cooking Light : Cooking A Sirloin Tip Roast : Boston Cooking Class.



Best Of Cooking Light





best of cooking light














Making a Ball of Light - Part 10




Making a Ball of Light - Part 10





FOOD

I prepared the food that I am taking to lake Mungo tomorow. Missing from here is fresh salad which I will be collecting tomorow on the way.

Gotta love the crazy old wallpaper at our new house. Crazy!

What I have learned from several trips away is that I plan to spend plenty of time eating, but get so excited, and out of wack with the time and dont eat enough. The reality is that I only take food that is pre-cooked and I can literally eat on the go. This way I do actually eat.

I always take plenty of water. I have 10 litres of spring water. This is plenty of water for 3 days. And I always end up bringing back food and water, but where I am going it can be a long long way from anywhere, so I always take enough that if I get into trouble I will have a bit to live on. I know this sounds a bit dramatic, but many many people have perished in the Australian outback from being unprepared.

I am starting to get a bit excited now!

I have a meeting in the morning, then will be home, pack the food and get away!

DO NOT HESITATE TO ASK QUESTIONS

Den











Homemade Is Best




Homemade Is Best





For ODC - Bread

Bread? I just made bread a couple of days ago! I'll just grab a couple of slices and slap 'em on a plate!

Well, it wasn't quite that easy. I prefer to shoot in natural light, and today that was a bit hard to come by. It took a bit of tweaking in PaintShopPro to restore my tasty homemade bread to whiteness, but I can assure you the flavour was unaffected.

I've made my own bread since I was first a young housewife. In recent years, I've taken to using a bread machine rather than hand-kneading the dough, but store-bought loaf bread does not enter this house except for the occasional "specialty" type.

As always, I ask that you please refrain from posting graphics in your comments. Thanks.









best of cooking light







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10.11.2011. u 13:06 • 0 KomentaraPrint#

COOKING PORK LOIN IN OVEN : LOIN IN OVEN


Cooking Pork Loin In Oven : Meat Cooking Thermometer : Group Cooking Class.



Cooking Pork Loin In Oven





cooking pork loin in oven















Baked panko crusted pork with pineapple sauce over udon




Baked panko crusted pork with pineapple sauce over udon





This is a spur of the moment dish. Basically put this together as I go along and used whatever I could find in the pantry and fridge.

For the meat:
Preheat the oven to 375 degrees F. Cut the pork loin into bite size pieces. Coat it with corn flour. Next beat an egg with 2 tablespoon water to make the egg wash. Melt 1 tablespoon unsalted butter and add in 1 cup panko, this will give the panko the extra crunch when baking and also adds flavor. Season the buttered panko with salt and pepper. Now dip the pork into the egg wash and then coat with panko. Place the panko coated pork on a wire rack over an aluminium lined cookie sheet (for easy clean up). Bake for approx. 15 minutes turning once until golden or until meat is cooked through.

For the sauce:
Dice up some red onions and tomatoes. I used canned pineapples and reserved 1/4 cup of the pineapple juice. Heat the skillet over medium heat and add about a tablespoon of vegetable or peanut oil. Add in the onions and cook until onions are softened about 2 minutes. Then add in the tomatoes and cook for another minute. Add the pineapple juice and eye-ball about 2 tablespoon of ketchup. Mix well and season with salt and pepper to taste. Finally stir in pineapple and turn off heat.

Spoon sauce over meat and serve immediately over noodles or rice.

Enjoy!













Baby Back Ribs with Spicy Barbecue Sauce Recipe




Baby Back Ribs with Spicy Barbecue Sauce Recipe





INGREDIENTS:

Baby Back Ribs:
4 1/2 lb pork loin back ribs
1 teaspoon salt
1 teaspoon pepper

Spicy Barbecue Sauce:
1 cup ketchup
1/2 cup water
1/3 cup packed brown sugar
1/4 cup white vinegar
1 tablespoon celery seed
1/2 teaspoon red pepper sauce
1/2 teaspoon liquid smoke, if desired

DIRECTIONS:

1. Heat oven to 325°F. Cut ribs into serving pieces; sprinkle with salt and pepper. Place ribs in 15x10x1-inch pan. Cover with foil; bake about 2 hours 30 minutes or until tender.

2. Meanwhile, in 2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring frequently. Reduce heat to low; simmer uncovered 15 minutes, stirring occasionally.

3. Heat gas or charcoal grill for indirect cooking as directed by manufacturer.

4. Place pork on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 15 to 20 minutes, brushing with sauce every 5 minutes, until pork is no longer pink and meat begins to pull away from bones. Discard any remaining sauce.









cooking pork loin in oven







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10.11.2011. u 13:00 • 0 KomentaraPrint#

COOKING FISH IN OVEN FOIL - COOKING FISH IN


COOKING FISH IN OVEN FOIL - DAILY COOKING GAMES - RECIPES FOR COOKING A GOOSE.



Cooking Fish In Oven Foil





cooking fish in oven foil















Grilled Salmon with Cilantro Sauce




Grilled Salmon with Cilantro Sauce





Ingredients:
3 lbs salmon
2 tablespoons olive oil
1 cup chopped fresh cilantro
1 fresh jalapeno pepper (or more if you desire), seeded & chopped
Old Bay Seasoning to taste
salt
onion powder
adobo seasoning
lemon pepper
Spray Pam (olive oil flavored)

Directions:
Preheat oven to 450 degrees.

Lightly grease one side of a large sheet of aluminum foil using Spray Pam. Place salmon on the greased side of the foil.

In a saucepan over medium heat, add 2 tablespoons olive oil, the cilantro, and jalapeno. As cilantro wilts, remove pan from heat and drizzle cilantro mixture over the salmon.

Place foil with salmon (on lipped cookie sheet) into preheated oven. Season with Old Bay, salt, onion powder, adobo, and lemon pepper.

Bake at 450 degrees for 30 minutes, or until fish is easily flaked with fork.

(*This recipe could also easily be adapted for the grill if you preferred.)











Dinner Anyone?




Dinner Anyone?





Friday Dinner!!!
Ladies and Gentlemen- Prepared by Your's truly!
Fish!
*angles sing!*

So you season the fish, stuff it with vegetables: bell peppers, onions, cilantro, lemon.
Then lay it on some aluminum foil, add more veggies of your choice.
a bit of butter, some more seasoning if needed.
Wrap the fish and vegetables in a "pouch" like way.
Place on a baking sheet.

Insert into the oven at 350 for about 20 minutes.

And viola!

It comes out really nice and tender.
Squeeze a lemon over it and it's good!
Watch out for the bones though (just in case, a banana will help with those that get stuck in your throat).

***











cooking fish in oven foil







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10.11.2011. u 12:49 • 0 KomentaraPrint#

COOKING LIVE LOBSTER - COOKING LIVE


Cooking live lobster - Cooking classes houston tx



Cooking Live Lobster





cooking live lobster














Live Lobster




Live Lobster





This is me holding a live lobster just prior to boiling it alive in the pot. So cruel? Gordon Ramsay eat your (expletive) heart out!
(Note the claws have been clamped with genuine post office red rubber bands!)











Our First Home Cooked Lobster Dinner Courtesy of Mary-Ann




Our First Home Cooked Lobster Dinner Courtesy of Mary-Ann





For the first time we tried cooking live lobster (was $3.99/lb. on special at local grocery store). It was a big success! I can thank Mapboy for the idea of taking a picture of it.









cooking live lobster







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10.11.2011. u 12:48 • 0 KomentaraPrint#

SEMI HOME COOKING. SEMI HOME


SEMI HOME COOKING. MICROWAVE COOKING RECIPES INDIAN. TELUGU COOKING RECIPES.



Semi Home Cooking





semi home cooking














Chanukah Tradition: Frying!




Chanukah Tradition: Frying!





It is traditional to fry foods during chanukah to remember the oil that burned for a miraculous eight days (to go along with the other three eight-day festivals that conveniently coincide with pagan festivals at the solstices and equinoxes, but that's another story... ;-).

Anyway, we made garlic sour cream mashed potatoes for Christmas dinner the night before, so the morning after Christmas (still Chanukah, mind you), we made latkes. We already had the deep fryer out from when we'd made soufganiot (donuts) a few days before, so I sested we use it and fry the latkes "hush puppy style" in balls.

Tech note: I found that my camera wanted to overexpose. If I put it in TV mode, it wanted to make the aperture too large for my taste, and if I put it in AV mode, it wanted to make the shutter speed too slow. I bounced a flash off the ceiling for this shot, and used Manual exposure to force a slightly smaller aperture (to capture all the detail and texture) and a fast shutter to semi-freeze the motion of the bubbling oil.











Won Ton In Mee Sua @ Home




Won Ton In Mee Sua @ Home





Ok so it's not exactly a typical mee sua dish (I was too lazy to rehydrate shitake mushrooms) so I added the pre-packed frozen wontons which are yummy - but I did make the semi traditional mee sua stock with ginger, dried shrimp and eggs YUM!









semi home cooking







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10.11.2011. u 12:47 • 0 KomentaraPrint#

COOKING SCHOOLS NEW JERSEY. NEW JERSEY


Cooking Schools New Jersey. Cooking Recipe For Kids. Cooking Turkey The Day Before



Cooking Schools New Jersey





cooking schools new jersey














Cook Neilson & Me at Atco New Jersey 1971




Cook Neilson & Me at Atco New Jersey 1971





I was on a new model test with Cycle Magazine in New York. The Cycle staff had done a cross country ride for their intial test of the new Suzuki GT750. I flew to New York and met up with Cook Neilson, Jess Thomas and the rest of the Cycle staff working for Ziff-Davis at the time. Cook was racing his nitro burning Sportster at Atco, New Jersey on one of the weekends. I went along and helped Cook in the pits. Cook's weekend ended when the motor "Coughed" lifting (breaking) the cylinders off the cases. The same photo appears on the AMA Hall of Fame Motorcycle Museum web site, just cropped a little.











College can be a lonely place, Cook Campus, School of Enviromental and Biological Sciences, Rutgers, New Brunswick, NJ




College can be a lonely place, Cook Campus, School of Enviromental and Biological Sciences, Rutgers, New Brunswick, NJ





© Alban-Paul Schellekens - MSR:GRT









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10.11.2011. u 12:47 • 0 KomentaraPrint#

STEEL COOKING PANS : COOKING PANS


Steel cooking pans : Deer cooking recipes : Stainless steel cooking grill



Steel Cooking Pans





steel cooking pans














sunny side up




sunny side up





pentax k1000 using kodak ultra max 400 film

I think I love you but to say so would bore you 'cause we’ve only just met and I’d look dumb.

cross your fingers for nice weather because I'm supposed to see The Genheim Grotto play outside on Thursday (:











Something's Cooking




Something's Cooking





This shot was done while making cedar plank salmon with a beurre blanc sauce. Sipping red wine and cooking ... a passtime I owe to my friend Michael, lead to this capture.









steel cooking pans







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10.11.2011. u 12:43 • 0 KomentaraPrint#

COOKING SCHOOLS AUSTRALIA : COOKING SCHOOLS


Cooking schools australia : Cooking live rock : Best wood for cooking



Cooking Schools Australia





cooking schools australia














The Indian Pacific at Cook




The Indian Pacific at Cook





Cook is a ghost town on the Nullarbor plain. A small community built solely to service the railway, it had until recently a shop, a school, a hospital, a country club and a polulation of 40. Now the population is just four, the shop only opens for four hours a week (while the trains have halted to re-water) and the school, the hospital and the country club have closed. If you want to know what the middle of nowhere looks like, this is it. Only Antarctica is emptier.











Chocolate cake with raspberries




Chocolate cake with raspberries





Gluten-free chocolate cake with raspberries at cooking school in Bangalow.









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10.11.2011. u 12:37 • 0 KomentaraPrint#

GRAPE SEED COOKING OIL - COOKING OIL


Grape Seed Cooking Oil - Substitute For Dry Red Wine In Cooking



Grape Seed Cooking Oil





grape seed cooking oil














Vegetables over Bulgur




Vegetables over Bulgur





Ingredients:

1 cup bulgur
3 tbsp grape seed oil
3 cups hot vegetable stock
salt
black pepper

3 tbsp grape seed oil
1 small zucchini, sliced
1 small aubergine, sliced
1 red onion, coarsely chopped
1 yellow capsicum, cut in large pieces
5-6 Cherry tomatoes, halved
5 cloves garlic, sliced
1 bunch of dill
10 black olives, pitted

1 lemon

Method:
Heat the oil, add the bulgur and stir until it is well coated with the oil. Add the stock (or hot water) and leave the bulgur on the lowest heat until it absorbs the liquid, about 10-15 min. When the bulgur is done, season with salt and black pepper to taste.

In the meantime, sprinkle the aubergine and zucchini slices with some grape seed oil and cook them for 4-5 min. Then add the onion and capsicum pieces, sprinkle with grape seed oil again, cook 2-3 minutes. Finally, add the olives, tomatoes and garlic and cook 1-2 min. Remove and add the dill.

Serve hot, the vegetables over the bulgur, with quarters of lemon.
Serves 2.













Aromatic Salad




Aromatic Salad





Leaf Vegetables & Herbs, torn with hands:
4-5 leaves romaine lettuce
10-12 leaves fresh spinach
10-15 leaves fresh basil
10-15 leaves fresh mint
5-6 sprigs fresh dill
2-3 sprigs fresh parsley

Others:
6-7 fresh button mushrooms, quartered
1-2 slices bacon or smoked pork breast, cut in bits
6-7 tbsp grape seed oil
1-2 tbsp Balsamic vinegar of Modena
1 thin slice white bread, toasted and diced










grape seed cooking oil







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10.11.2011. u 12:36 • 0 KomentaraPrint#

LIST COOKING SPICES : LIST COOKING


List Cooking Spices : Measuring Converter For Cooking : Mennonite Cooking.



List Cooking Spices





list cooking spices















Cupcake apron and chef hat




Cupcake apron and chef hat





Calling all chef's, Calling all chef's! Let's spice up you dinner tonight with a custom made chef's hat. Transform making dinner and dessert into a special magic one, by really becoming a chef, complete with a hat!
The size of the chef's hat is 20-21 inches and it seals with velcro (making it adjustable). The velcro is a specialty velcro that is used for organic baby diapers, making it extremely soft and flexible. If you need a larger size please notify me and I can custom make to fit your childs head.
This hat is a pink with cupcakes that matches the apron listed. What more can a girl want! It has apink backgroupnd with white creative circles and cupcake everywhere. The bottom rim of the hat is the solid pink fabric that accents the opposing (reversible side of the apron). This a perfect set or piece for your little CUPCAKE or Pink Fanatic!
I can also make a custom hat to fit your childs interest. Olivia (the children's book pig), trucks, spiderman, princess, dogs, cats, strawberry short cake, frogs, barbie, Hanna Montana, High School musical, etc. You name it and I can probley find the fabric for it! There is nothing more exciting that tapping into your childs interest to make cooking and family gatherings more fun. Thank you. Happy cooking











Cupcake apron




Cupcake apron





Calling all chef's, Calling all chef's! Let's spice up you dinner tonight with a custom made chef's hat. Transform making dinner and dessert into a special magic one, by really becoming a chef, complete with a hat!
The size of the chef's hat is 20-21 inches and it seals with velcro (making it adjustable). The velcro is a specialty velcro that is used for organic baby diapers, making it extremely soft and flexible. If you need a larger size please notify me and I can custom make to fit your childs head.
This hat is a pink with cupcakes that matches the apron listed. What more can a girl want! It has apink backgroupnd with white creative circles and cupcake everywhere. The bottom rim of the hat is the solid pink fabric that accents the opposing (reversible side of the apron). This a perfect set or piece for your little CUPCAKE or Pink Fanatic!
I can also make a custom hat to fit your childs interest. Olivia (the children's book pig), trucks, spiderman, princess, dogs, cats, strawberry short cake, frogs, barbie, etc. You name it and I can probley find the fabric for it! There is nothing more exciting that tapping into your childs interest to make cooking and family gatherings more fun. Thank you. Happy cooking









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10.11.2011. u 12:36 • 0 KomentaraPrint#

PREPARING LEEKS FOR COOKING - FOR COOKING


Preparing Leeks For Cooking - Cooking Capons



Preparing Leeks For Cooking





preparing leeks for cooking















Preparing for Dinner - Mother's Day 2007




Preparing for Dinner - Mother's Day 2007





It is always such a hassle to go out for Mother's Day...why not cook at home? We shared an enjoyable dinner at home with Erica. Sorry Kyle...you missed the homemade tomato soup, salad with pear, blue cheese, pecans and fried leeks....and shrimp stuffed with goat cheese, sun dried tomatoes all wrapped in prosciutto. No pictures, we were busy eating. We did get a shot of the dessert....sabayon with berries.











Thanksbirthday 2005




Thanksbirthday 2005





Preparing leeks and parsnips for a leek-parsnip-potato mash. Sorry, potatoes were not exciting enough to be photographed.









preparing leeks for cooking







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10.11.2011. u 12:35 • 0 KomentaraPrint#

ONLINE COOKING GAMES FOR GIRLS FREE : FOR GIRLS FREE


ONLINE COOKING GAMES FOR GIRLS FREE : ALIVE AND COOKING AUSTRALIA.



Online Cooking Games For Girls Free





online cooking games for girls free

















online survey websites 350x350




online survey websites 350x350





online survey websites - GetPaidToTry.com











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10.11.2011. u 12:35 • 0 KomentaraPrint#

RACK OF LAMB COOKING TEMPERATURE : LAMB COOKING TEMPERA


RACK OF LAMB COOKING TEMPERATURE : COOKING LESSONS DENVER



Rack Of Lamb Cooking Temperature





rack of lamb cooking temperature
















Marinated rack of lamb with coriander and honey




Marinated rack of lamb with coriander and honey





And while I’m on the lamb theme….this is one we made earlier (last week for friends actually). Another beauty from Ottolenghi, these lamb cutlets marinated in a concoction of fresh herbs, garlic, honey, soy, lemon, chillies, ginger (have I missed anything?) are one of the reasons I could never turn vegetarian.

Ottolenghi Marinated Rack of Lamb with Coriander and Honey (serves 4)

1kg rack of lamb, french trimmed
20g flat leaf parsley, leaves and stalks
30g mint, leaves and stalks
30g coriander, leaves and stalks
4 garlic cloves, peeled
15g fresh ginger, peeled and sliced
3 chillies, seeded
? teaspoon salt
50ml lemon juice
60ml soy sauce
120ml sunflower oil
3 tablespoons honey
2 tablespoons red wine vinegar
4 tablespoons water

Make sure most of the fat is trimmed off the lamb, leaving a uniform thin layer that will keep the meat moist and add to the flavour. use a very sharp knife to separate the rack into portions of two or three cutlets. place in a non-metal container.

Blitz together all the remaining ingredients in a food processor, pour them over the lamb and make sure it is well covered for a night in the marinade. Refrigerate for a few hours at least or if you have time then leave overnight.

Preheat the oven to 200c and heat up a griddle pan.

Remove the meat from the marinade, shaking off the excess. sear well on all sides, about 5 minutes in total. Transfer to a baking tray and cook in the oven for about 15 minutes, depending on the size of the racks and how well cooked you want them.

Meanwhile, heat the marinade in a small pan and simmer for 5 minutes. Both the cutlets and sauce can be served hot or at room temperature.












Baa-d Cravings




Baa-d Cravings





This is how "baa-d" things taste really good. ;)

Herb Crusted Rack of Lamb with Red Wine Reduction, Yukon Gold Mashed Potatoes, Steamed Asparagus

Recipe

For Rack of Lamb:
1 lamb rack, frenched
1 C panko bread crumbs
1 tsp herbs de provence
2 Tbs grapeseed oil
1 C red wine (I used Shiraz)

1) Preheat oven to 425F.
2) Heat a heavy bottom skillet with 1 Tbs oil.
3) Pat lamb rack dry; season with salt and pepper.
4) Sear lamb rack sides for 3-4.
5) Prepare crumb: mix panko, herbs and remaining Tbs oil.
6) Pile crumb mixture thickly on meaty side of lamb rack and place in the over for 10-12 min until center is 125F.
7) Allow to rest for at least 5 min before cutting.
8) Heat pan, pour red wine to deglaze pan; add any leftover lamb juice to the pan. Allow to reduce by 1/3 to 1/2. Serve over lamb.

Note: leave lamb at room temperature for 30-60 min before cooking.

Mashed potatoes:
Boil 3-4 small yukon gold potatoes in boiling salted water for 20 min. Peel and mash potatoes; stir in 1 tsp butter, 1 Tbs heavy cream and 1 tsp milk. Season with salt and white pepper. Do not overmix or mash will be gummy.

Asparagus:
Clean and remove bottom of stalk. Steam for 3-7 min, depending on stalk thickness.

Note: You can sprinkle on fleur de sel (I forgot to in this picture).

For a little side project I made a herbs de provence crusted rack of lamb with a Shiraz pan jus reduction. The great part of it all was that I got to eat this for dinner. :) Cheers to future potentials!










rack of lamb cooking temperature







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10.11.2011. u 12:31 • 0 KomentaraPrint#

SLOW COOKING ROAST CHICKEN. SLOW COOKING


Slow cooking roast chicken. Cooking games for girl. Cooking trophy.



Slow Cooking Roast Chicken





slow cooking roast chicken















Chicken Noodle Soup




Chicken Noodle Soup





It just happens that I had a chicken carcass languishing in the refrigerator from my "Slow Roasted Chicken" dinner (Cooks Illustrated, January 1996) today. Then what to my wondering eyes should appear than inspiration! Thanks Chris.











Slow Roasted Szechuan Chicken




Slow Roasted Szechuan Chicken





I didn't have a recipe for this one, the meal was inspired by an incredible dish served at Yen Do lunchbar. It's not exactly the same (I couldn't find any szechuan peppercorns for a start) but still very tasty!










slow cooking roast chicken







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10.11.2011. u 12:30 • 0 KomentaraPrint#

SUBSTITUTE FOR BROWN SUGAR IN COOKING. SUGAR IN COOKING


Substitute For Brown Sugar In Cooking. Cooking Ham Glaze. One Pot Cooking Recipes.



Substitute For Brown Sugar In Cooking





substitute for brown sugar in cooking















Summer Peach Cake




Summer Peach Cake





2 & 1/2 pounds peaches, pitted and cut into 1/2 inch thick wedges
5 tablespoons peach schnapps
4 teaspoons lemon juice
6 tablespoons plus 1/3 cup granulated sugar
1 cup all-purpose flour
1 & 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup packed light brown sugar
2 large eggs
8 tablespoons unsalted butter, melted and cooled
1/4 cup sour cream
1 & 1/2 teaspoons vanilla extract
1/4 teaspoon plus 1/8 teaspoon almond extract
1/3 cup panko bread crumbs, crushed fine

To crush the panko bread crumbs, place them in a zipper-lock bag and smash them with a rolling pin. If you can't find panko, 1/4 cup of plain, unseasoned break crumbs can be substitued. Orange liqueur can be substituted for the peach schnapps. If using peak-of season, farm-fresh peaches, omit the peach schnapps.

1) Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed backing sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.

2) Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.

3) Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.

4) Transfer half of batter to prepared springform pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evely over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Genlty spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.

5) Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.

Source: Cook's Illustrated July & August 2011 #111 Page 24 & 25











Cardamom Banana Bread for Tea Time




Cardamom Banana Bread for Tea Time





Cardamom Banana Bread

This fragrant bread is better than original banana bread. If you don't have cardamom, you can substitute ground nutmeg. This bread keeps for 5 days without refrigeration.
Servings: 12

Ingredients:
2/3 cup raisins
1/3 cup dark rum
3 ripe bananas, mashed
3/4 cup packed brown sugar
1/3 cup canola oil (melted butter)
2 eggs
1 cup unbleached flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cardamom
1/2 cup chopped walnuts, toasted

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 or 10x4 inch loaf pan.
2. In a small saucepan, combine the raisins and the rum. Cook over medium heat until simmering, then remove from the heat and allow to cool 10 minutes.
3. In a large bowl, mix together the mashed bananas, brown sugar, canola oil, and eggs with an electric mixer for 1 minute. Sift together the whole wheat flour, baking powder, baking soda, salt, and ground cardamom; stir into the egg mixture with a spoon until well blended, Stir in the walnuts and the rum soaked raisins last. Pour the batter into the prepared pan.
4. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted comes out clean. Allow bread to cool slightly before removing from the pan.










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10.11.2011. u 12:29 • 0 KomentaraPrint#

THE BEST COOKING BOOK. COOKING BOOK


THE BEST COOKING BOOK. ADDICTING GAMES COOKING GAMES



The Best Cooking Book





the best cooking book













joy of cooking




joy of cooking





Inspired by "Julie and Julia" movie and the love I have for "Joy of cooking" I?ve decided I?m gonna cook a lot more from this book. Can you imagine doing all those recipes? Today?s lunch was a quick one: Fetuccini Alfredo, but instead of fetuccini, penne. So simple and delicious!!











Try to cook so that it will surprise a little, agreeably and astonish slightly, without shocking




Try to cook so that it will surprise a little, agreeably and astonish slightly, without shocking





(52 of 2011 ~ 20/52)

~Jean Marie Amat

I'll admit that I am not the world's best cook, but I sure do enjoy cooking and finding new recipes for the family. And, I think I could spend an entire day at the bookstore looking through cookbooks!

Bon Appetit!









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10.11.2011. u 12:28 • 0 KomentaraPrint#

WHERE TO RECYCLE COOKING OIL : WHERE TO RECYCLE


Where to recycle cooking oil : Cooking turkey in oven bag : Speed cooking ovens



Where To Recycle Cooking Oil





where to recycle cooking oil














Child of Our Times




Child of Our Times





Kajri, six, sits up in her makeshift bed in the town rubbish dump. Tens of street kids live here below the plastic sheeting, huddled together in packs for warmth and comfort.

In the day they work hard, collecting items discarded as rubbish, to be recycled for which they recieve a few rupees for.
Their place in the dump is hard won - it is one of the best places to sleep, its warm and cosy under the old carpet and plastic sheeting, and it has all been arranged carefully in layers to keep out the cold most efficiently.

There is a small 'kitchen' area by the back wall of the dump where the kids make fires and cook, I was constantly amazed by the way they made meals from next to nothing, and whats more, offered me generous portions of the dahl or rice that they cooked.

I could see that It was important to them that I accept and eat the food they offered me,(even though I felt as if I were taking it out of their mouths) as my doing so empowered them and put us on a more equal footing. I would bring them gifts of rice and oil to assage my guilt. I could see they got a kick out of me eating the food they had cooked. Amazing children.

These are the kids who should run the world one day...not the spoiled and babied kids of the well heeled. They are so smart, so ingenious, so deft... if they can do so much with so little....well...I hope that they get the chance one day to really show the world what they can achieve.











Sisters: 2nd Generation




Sisters: 2nd Generation





Down a long narrow cement corridor, around the corner from where the sisters are washing and cooking, you'll find their children.

This girl has just cooked some rice that she eats off an aluminum lid. In a recycled tomato paste tin is a mixture of oil, tomato, and green leaf.

This image was taken for a not-for-profit that has changed its named, focus, and mission to KEZA.

Remera, Kigali.
Rwanda. Central Africa.
October 4, 2006.










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10.11.2011. u 12:24 • 0 KomentaraPrint#
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