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Elite Cuisine EGC-007B Maxi-Matic Egg Poacher & Egg Cooker with 7 Egg Capacity, Black

The Automatic Easy Egg Cooker allows you to cook up to 7 eggs at one time. An included measuring cup allows you to calibrate the water level to consistently prepare the eggs to your desired style; soft, medium, or hard boiled. In addition to steaming, this egg cooker allows you to gently poach two eggs with the included poaching tray. A convenient automatic shut-off indicator light lets the user know exactly when the cooking cycle is complete. The built-in timer adjusts automatically from soft to hard and cooks eggs exactly to your liking! Also included is a measuring cup with a built-in piercing pin to prevent cracked shells during cooking. It also allows you to pierce the eggs prior to cooking to release the sulfur within the egg. The result is consistently perfect golden yellow yolks. Gone are the days of undercooking or overcooking your eggs! Hand wash recommended. Voltage of 120V.

Product Features

  • Your 100% satisfaction is our top priority! We guarantee it! Have an issue? Let us know! Lifetime Limited Warranty!
  • Cook up to 7 eggs in soft, medium, or hard boiled firmness, while saving time and water. Eggs come out consistently perfect, shell is easy to peel, and clean up is super easy!
  • Fill measuring cup with water to the desired firmness, press the power button once and within minutes your eggs will be “Egg-Celent!”
  • Auto-off and built-in cooking timer gets it right everytime!
  • Includes measuring cup with firmness markings, egg tray, poaching tray and omelet tray.


Fig & Almond Crisps Recipe

If you’ve been to a party recently, there’s a good chance you’ve come across raincoast crisps®. They are highly addictive crackers filled with nuts, seeds and dried fruit, created by Lesley Stowe, a Parisian-trained chef based in Vancouver. They come in all kinds of flavors such as apricot and ginger, and fig and olive and have a sweet and savory flavor so they pair exceedingly well with cheese. A slim little sleeve of them is about $7 so I was thrilled to see a recipe for a copycat recipe from Dinner with Julie blogger and genius cookbook author and food writer, Julie Van Rosendaal. I was lucky enough to meet Julie a couple of years ago and in person she’s just as funny and charming as she comes across on the blog. She’s also has mad skills as a recipe developer. 

Julie’s recipe is for Rosemary Raisin Pecan Crisps, but I happened to have plenty of figs and almonds so I went with those and added a healthy dose of cinnamon rather than rosemary. The recipe is really easy, it just requires a lot of ingredients. It’s basically like a biscotti recipe, you make a batter, bake a loaf, then slice it and bake the slices again. It does requires the ability to slice the loaf very thinly. Julie recommends freezing the loaf but I’m not nearly patient enough. I make my slices a bit thicker than she does and reduced the recipe by half, so I get just about 3 dozen crackers per batch. Obviously if you want to make more, you can simple double it. 

These crisps were a bit hit at Thanksgiving this year. They are great for any cheese or charcuterie plate or just for snacking, and a package of them would make a nice hostess gift. They are also incredibly easy to adapt. You can pretty much make them with any combination of dried fruit and nuts you like, just adjust the herb or spice to complement your choice (or leave out the spice entirely if you prefer). For my next batch I’m considering apricots, pistachios and cardamom or cherry, walnut and nutmeg. 
Fig & Almond Crisps
adapted from a recipe by Julie Van Rosendaal of Dinner with Julie
Makes about 3 dozen

1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 Tablespoons brown sugar
2 Tablespoons honey
1/2 cup chopped dried figs
1/4 cup sliced almonds
1/4 cup pumpkin seeds 
2 Tablespoons sesame seeds
2 Tablespoons flax seed, ground
1 teaspoon cinnamon

Heat oven to 350 degrees. and grease an 8×4-inch loaf pan.

In a mixing bowl, combine the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir, then fold in the figs, almonds, pumpkin seeds, sesame seeds, flax and cinnamon and stir just until combined.

Pour the batter into the prepared loaf pan. Bake until golden and springy to the touch, about 35 minutes. Remove from the pan and cool completely on a wire rack (the bread needs to be very cool in order to slice thinly). 

Heat the oven to 300 degrees. Slice the loaves thinly and place the slices in a single layer on an ungreased cookie sheet. Bake them for about 15 minutes, then flip them over and bake until crisp and brown, about 10 minutes. Let the crisps cool on a rack. If they aren’t crunchy enough, return them to the oven set to 200 degrees for about 10 minutes.  

Makes about 3 dozen crisps.

Enjoy!

Cuisinart FP-8GMFR 8 Cup Food Processor, Gunmetal (Certified Refurbished)

This Cuisinart Food Processor is designed to perform just about any food prep task a recipe calls for. It’s big enough to chop ingredients for a party-sized portion of salsa, and powerful enough to turn a full work bowl of veggies into healthy pureed soups in seconds. Rubberized touch pad controls, and reversible shredding and slicing discs make this food processor a favorite of creative home cooks!.

Product Features

  • 350 watts for powerful food prep performance
  • 8-cup work bowl with measurement markings
  • Reversible shredding and slicing discs – medium to fine along with a stainless steel chopping/mixing/dough blade
  • Integrated feed tube to add ingredients during processing with High, Low, Off, and Pulse controls
  • Easy-to-clean, removable parts are dishwasher safe. BPA free


Pomegranate with Eggs, or Narnumru (Video)

Photo: Greg Seber

This post was originally published on November 3, 2014 and is now updated. I have added a recipe video and tweaked the recipe for best results.
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Tell me what your first reaction was when you saw this picture of pomegranate with eggs. If you said “Wow!” then thank you. Glad you liked it. If you said, “Together? What? How? Why? Hmm.” Thank you anyway. It’s not your fault. Because, really, who could have thought to combine these two completely unrelated products in one dish? If I didn’t know somebody could, I would have asked the same questions you did. But I knew they could. In Azerbaijan’s region of Salyan, where pomegranates and eggs happily marry in one unusual dish called narnumru.
continue reading

The post Pomegranate with Eggs, or Narnumru (Video) appeared first on AZ Cookbook.


Old Fashioned Oatmeal Pecan Cake

There are times when you want a light, fluffy cake and there are times when you want a dessert that is hearty and satisfying. This Old Fashioned Oatmeal Pecan Cake is the latter style of cake. It’s moist, dense and loaded with the flavors of oatmeal, cinnamon and vanilla. It’s not quite as hearty as a big bowl full of cooked oatmeal, but it is an excellent cake that captures the same flavors and can be served either for breakfast or dessert.

The cake can be made in a single saucepan and actually starts out with partially cooked oatmeal. The reason for cooking the oatmeal is to tenderize and hydrate the oats. Oatmeal absorbs a lot of liquid and can actually cause some baked goods to dry out (imagine the difference between a stale cookie and a fresh one) through absorption. By partially cooking the oats, they are full hydrated when going into the cake batter, which yields a much moister cake.

Once the oatmeal has been cooked and cooled slightly, the rest of the ingredients can be added directly to the saucepan. This means that this is a one bowl/one pan recipe. That being said, you can absolutely transfer your oatmeal to a secondary bowl if you feel your saucepan is too small to easily mix up the rest of the batter in or if you simply want to cool your oatmeal more quickly. If you don’t want to use a saucepan, you can boil the water and butter in the microwave and pour it over the oats in a large mixing bowl to start things off.

Old Fashioned Oatmeal Pecan Cake

I baked this cake in a tube pan, the same style of pan that I use for angel food cakes and some coffee cakes. The cake batter will not rise enough to fill the whole pan (so don’t be surprised), but it will dome up into an attractive looking cake that is easy to pop out of the pan. While you could bake this in a bundt pan if you don’t have a tube pan, it definitely will only fill the pan about half way, so I would actually recommend baking it in a 9×13-inch pan as a sheet cake instead. The baking time for a tube pan versus a sheet cake pan will be about the same for this recipe.

I typically serve this as a breakfast cake and do not add any frosting – though a bit of confectioners’ sugar is an easy way to dress it up – because I like my brunch guests to feel like the can simply grab a slice and eat it out of hand. If you do want to dress it up a bit more, a simple vanilla buttercream or cream cheese frosting is a great choice. Frosted or unfrosted, the cake keeps very well for a couple of days if stored in an airtight container.

Old Fashioned Oatmeal Pecan Cake
1 1/3 cups water
1/2 cup butter
1 cup rolled oats
1 cup sugar
1 cup brown sugar
1/2 tsp salt
2 large eggs
2 tsp vanilla extract
2 tsp ground cinnamon
1 1/2 cups all purpose flour
1 tsp baking soda
2/3 cup chopped, toasted pecans

Preheat oven to 350F. Lightly grease a 10-inch round tube pan and set aside (flour, if desired).
In a large saucepan, combine water and butter and bring to a boil. Remove from heat and add in rolled oats. Allow mixture to sit for 20 minutes to cook the oats and cool. After 20 minutes, stir in the sugar, brown sugar, salt, eggs, vanilla extract and ground cinnamon. Add in flour and baking soda, then stir until completely combined. Mix in chopped pecans, then pour batter into prepared pan.
Bake for about 35 minutes, or until a toothpick inserted into the cake comes out clean. Allow cake to cool completely in the pan, then turn out onto a wire rack and reinvert onto a cake plate to serve. Top with frosting or confectioners’ sugar, if desired.

The post Old Fashioned Oatmeal Pecan Cake appeared first on Baking Bites.


Stainless Steel Kitchen Utensil Set – 25 Cooking Utensils – Nonstick Kitchen Utensils Cookware Set with Spatula – Best Kitchen Gadgets Kitchen Tool Set Gift by HomeHero

Everything you need in one single set

With our premium 24-piece high-quality stainless steel utensil set, you have everything at hand you need for cooking, no matter what dish you are planning to make. It features the most extensive selection of cooking utensils currently on the market.

Cooking with style

The simple yet modern design of our utensil set fits perfectly in any kitchen and easily matches the style of any other items or appliances. Got a new neighbor or it is your mom’s birthday? The stylish set comes in a nice box and thus makes the perfect gift for many occasions.

Lasts forever

Thanks to its premium quality, the set is fit to last forever. All items of the set are dishwasher safe and meet strict FDA and LFGB standards.

What’s in the box?

-Whisk

-Solid spoon

-Solid turner

-Soup ladle

-Potato pusher

-Grater

-Tongs

-Measuring spoons

-Measuring cups

-Can opener

-Pizza cutter

-Peeler

-Bottle opener

-Spatula

Product Features

  • 25 STAINLESS STEEL COOKING UTENSILS-Kitchen tool set includes everything you need to cook that perfect dish
  • HIGH QUALITY THAT LASTS – These kitchen gadgets are made to stand the test of time. Top of the range 430 stainless steel provide greater durability than other kitchen utensil sets
  • THE RIGHT TOOL FOR ANY TASK-apart from high-quality cooking utensils like skimmer, spoons, turners and spatula, you additionally receive a broad range of useful kitchen gadgets such as a bottle opener, grater, pizza cutter and potato peeler
  • DISHWASHER SAFE -These kitchen tools are dishwasher safe, top rack recommended, and non-stick making them super easy to clean
  • MONEY BACK GUARANTEE – If this cookware set does not meet all of your cooking needs then we will give you your money back


10 Ways to Use Up Heavy Cream by Sommer


Cooking from the Books in 2017

Because I’ve been cooking all my life and it comes easily to me, I can generally take a look at a recipe and anticipate with some degree of accuracy, how it will turn out. But that’s not the same as actually cooking a dish from a cookbook. On this list I am covering only the cookbooks that got a “trial run.” For each of these cookbooks I cooked at least one recipe, sticking as close to the recipe as I could. I’m hoping my results along with my comments will help you to decide which of these books are for you. 

So far I’ve just made one recipe from Dinner Changing the Game by Melissa Clark and I really liked it. It was the Tofu Spaetzle with Gruyere Gratin. It’s more of a main dish than a side since the spaetzle is actually shredded extra firm tofu, baked with gruyere and caramelized onions and topped with bread crumbs. My problem with the book is that in addition to really inspiring creative recipes like Fusili and Roasted Cauliflower with Capers, Kimchi Pork Chops with Kale and Blood Orange Chicken with Scotch Whiskey and Olives, there are other recipes that frankly seem like filler. There’s nothing wrong with recipes for Black Bean and Roasted Poblano Pepper Quesadillas, Smoky Fish and Potato Chowder or Mexican Tortilla Soup but none of them are anything new. They are the kind of dishes I can certainly make without a recipe. I love how many recipes use ingredients like tofu and farro, and the idea of “changing up” dinner from meat and 2 sides into something more free form. 
Yemek is written by three women who I believe are German, but live in Turkey. They share the recipes for things you will commonly find in Istanbul. I was extremely excited to make cezerye, a candy that is similar to Turkish delight or “aplets and cotlets” if you ar familar with those. They are made from carrots and sugar and studded with nuts then rolled in coconut. The recipe was easy to follow and the results pleasing. The book is “kebab free” but features the kind of things you typically find in Istanbul including breads, salads, sweets, vegetable dishes, stews and dumplings. The book has a lovely design and features little insets with Istanbul locals and informative pages on ingredients and small gifts to buy for foodies. It’s a great introduction to Turkish cuisine and if you’ve been to Istanbul you’ll rejoice in having a source for things like manti dumplings, pide flatbread and gozleme spinach and feta stuffed bread and mercimek koftesi lemony lentil dumplings. 
Instanbul & Beyond is a landmark book but almost the opposite of Yemek. Despite Istanbul being in the title, it features in large part the things you don’t find in Istanbul. There are all kinds of unusual dishes and interesting techniques to learn. I made the meatballs with spice butter and will be making them again! The book also offers information about ingredients and often very detailed head notes with each recipe.You’ll find many recipes from regions like the Black Sea and the Hatay Province. There are lots of vegetarian recipe, seafood recipes as well as recipes with lamb I plan to try. See my interview with author Robyn Eckhardt
Burma Superstar the restaurant has an almost cult following and now so does the cookbook. If you love Burmese food you need this book! Many of the recipes require ingredients that will take a little sleuthing to find, but not all of them. I made the Egg and Okra Curry. It’s filled with onions and garlic and mild spices and very comforting. The recipes are very solid and clearly written.The book includes reicpes for curries, vegetables, stir fries, noodles, soups, salads, drinks, snacks, rice and snacks. 
The Farm Cooking School is a book from two food magazine veterans and it offers a compelling combination of the basics like how to bone a chicken, how to make puff pastry and croissant dough, and veal stock but then surprising recipes like an Elvis Pavlova, Roasted Whole Carrot Tart Tatin and the recipe I made, the roasted Delicata and Celery Salad. I’d say this is a particularly good book for “advanced beginners” in other words, people who already know how to cook, but want to take their skills to the next level. 
Autentico is written by Rolando Beremendi who is an importer of fine Italian food. His enthusiasm for quality ingredients makes him the perfect author of a book that is the very definition of “ingredient driven.” I made his recipe for Farro Soup which consists of just farro, water, olive oil, Italian fish sauce and oregano. The book is filled with Italian soul food, simple recipes but the essence of why we love the cuisine. It’s always about using the best ingredients even if it’s just simple day old bread. As an Italian food fanatic, I basically want to make everything in this book! The recipes are from different regions but most have very short ingredient lists and easy techniques, nothing fussy. Now that Winter is here I plan to make the Sausages with Lentils and Tuscan Kale, Fennel Braised in Chianti, Sweet and Sour Onions and Risotto with Radicchio. 
The memoir with recipes category seems to be holding steady, and books like Unforgettable show why the category is so popular. This book spans a lifetime so there are recipes from many countries and using different techniques. You will absolutely find things in the book that you have not seen before. I made the Egg and Mint Salad repeatedly! If you’re already a fan of Paula Wolfert or never heard of her, I feel certain you will find this book as endearing as it is unforgettable. Most of the dishes are French, Mediterranean or Moroccan. If you’ve been intimidated by Wolfert’s recipes in the past, this book is particularly good as there are plenty of very, very easy unfussy recipes and basic techniques that can be used again and again such as her oven steamed salmon, decontructed hummus and the book also has many classics in one place, from hand-rolling couscous to making preserved lemons. 

I became a fan of chef Jeremey Fox when I dined at the groundbreadking Ubuntu in Napa. Since then he has moved on to Los Angles but is still known for his incredible approaches to vegetables. On Vegetables is a book to inspire you! His recipes are incredibly original such as Parnsip Cream, Meringue and Citrus or Rhubarb, Ricotta and Radish Toast. His flavor combinations like goat cheese and horseradish are fresh and exciting. I made the Miso Bagna Cauda. It’s delicious but I felt the recipe needed a little tweaking to get the consistency right. His vegetable based bacon, stocks, powders, crumbles and “soils” are all wonderful building blocks for imaginative new dishes. 

Disclaimer: I received all but one of these books as a review copy. I was not compensated monetarily for this or any other post. 

Broccoli Salad Recipe

This easy broccoli salad is an old family recipe, loaded with bacon and cheese, and tossed in a creamy dressing. My grandma always makes it for Easter, but it’s a huge favorite all year long!

A bowl of broccoli salad with cheese and bacon.

We’ve been over my aversion to vegetables many, many times. I force them down because I know they’re good for me, but I was totally the kid who wouldn’t eat broccoli at the dinner table unless it was drowning in Cheez Whiz. I KNOW. So bad.

However, there was always ONE other guaranteed way to get me to eat broccoli from the time I was very little… this broccoli salad. My grandma has been making this for holidays and family get-togethers for as long as I can remember, and I’ve been addicted to it for just as long. It certainly doesn’t hurt that there is bacon and cheese involved (does it ever hurt?), and I always beg for leftovers when this is around.

Such a classic recipe and one of my all-time favorites!

The Best Broccoli Salad!

Chopped broccoli, cheese, bacon, and onion in a bowl.

Pouring dressing over broccoli, bacon, cheese and onion.

What Do You Put in Broccoli Salad?

The most awesome thing about broccoli salad is that you can totally customize it however you’d like! I feel like bacon and cheese are non-negotiables because, well… bacon and cheese.

My grandma has always only made it with chopped bacon, cubed cheese, and diced onion, but I’ve come across tons of other broccoli salad recipes that include some delicious additions:

  • Shredded cheddar instead of cubed
  • Dried cranberries
  • Raisins
  • Sunflower seeds
  • Pecans
  • Cherry tomatoes

Stirring together a bowl of broccoli salad with dressing.

What Dressing Goes on Broccoli Salad?

My grandma’s dressing is a standard mayonnaise, sugar and vinegar dressing, which is just the right amount of creamy, sweet, and tangy for me. I generally shy away from really mayo-heavy salads like potato salad and macaroni salad, but this dressing is perfect. All of the ingredients are evenly coated, but it’s not overpowering in the least.

That being said, this salad would lend itself to some modifications if you’d like to try something different…

  • Make it healthier by substituting Greek yogurt for some of the mayonnaise and a little honey for the sugar.
  • Use a honey mustard vinaigrette to avoid mayonnaise completely if you’re not a fan.
  • Make a sour cream or buttermilk-based dressing with seasonings based on your personal preferences.

A bowl of broccoli salad with bacon and cheese.

This broccoli salad has always been an Easter staple for our family, so it always screams spring holiday for me, but we make it and enjoy it year round here.

While you can serve this immediately after making it, I think it’s best when you cover it and let it sit in the fridge for a couple of hours. The flavors mesh together and the dressing gets absorbed a bit, making it just perfect. And leftovers the next day are even better!

If your family makes broccoli salad, I’d love to hear what your favorite add-ins are!

A forkful of broccoli salad with bacon and cheese.

Four years ago: Homemade Funfetti Cupcakes
Five years ago: Vanilla Cream-Filled Doughnuts

Did you make this recipe?
Leave a review »

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Broccoli Salad Recipe

This easy broccoli salad is an old family recipe, loaded with bacon and cheese, and tossed in a creamy dressing.

Ingredients:

For the Salad

  • 2 heads broccoli, florets trimmed off and cut into bite-size pieces (discard stems)
  • 8 ounces bacon, cooked and coarsely chopped
  • 8 ounces cheddar cheese, cubed into ¼-inch pieces
  • 1 small onion, finely chopped

For the Dressing

  • 1 cup (227 grams) mayonnaise
  • ½ cup (99 grams) granulated sugar
  • 3 tablespoons white vinegar

Directions:

  1. In a large bowl, combine the broccoli, bacon, cheese and onion.
  2. In a medium bowl, whisk together the mayonnaise, sugar and vinegar. Pour the dressing over the broccoli mixture and stir together until everything is evenly coated.
  3. The broccoli salad can be served immediately, but tastes even better if you cover and refrigerate it for 1 to 2 hours before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Recipe Notes:

  • You should get about 7 cups of broccoli florets from the heads of broccoli, roughly 28 ounces.
  • A great shortcut is using bagged, prepped florets. I still need to cut up some of the larger ones, but it’s a big time saver!
  • You can use a yellow or red onion, whatever your preference.
  • There are so many variations to broccoli salad, so feel free to add other ingredients based on your personal preferences: dried cranberries, raisins, sunflower seeds, chopped pecans, etc.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

All images and text ©Brown Eyed Baker, LLC.

This recipe was originally published on April 21, 2011.

The post Broccoli Salad Recipe appeared first on Brown Eyed Baker.


Instant Pot LUX60 V3 6 Qt 6-in-1 Muti-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer, and Warmer

Instant Pot is a smart multi-use Electric Pressure Cooker designed with the objective of being Convenient, Dependable and Safe. It speeds up cooking by 2-6 times making it extremely energy-efficient, while, preserving nutrients and preparing healthy, tasty dishes. Instant Pot Lux V3 6 In 1 Programmable multi-cooker replaces 6 kitchen appliances, it combines the functions of a Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer, and Warmer. 12 smart built-in programs – Soup/Broth, Meat/Stew, Cake, Egg, Sauté, Rice, Multigrain, Steam, Porridge, Pressure Cook, Keep Warm and Slow Cook, your favourite dishes are as easy as pressing a button. The new Cake Maker is ideal for New York style cheesecake, banana bread and other moist cakes, the Egg Program prepares, soft, medium and hard-boiled eggs perfectly in just a few minutes. Built with the latest 3rd generation technology with an embedded microprocessor. During cooking the microprocessor monitors pressure, temperature, keeps time, and adjusts heating intensity and duration. Even the volume of food is taken into consideration, all greatly improving cooking results and consistency of the dishes. A 24-hour delay start timer for delayed cooking. Automatic keep warm holds the temperature of the dish until you serve. The fully sealed environment traps the flavours, nutrients and aromas within the food without heating up the kitchen. The 3-ply inner pot stainless steel bottom is extremely durable and leaves no health concerns as associated with non-stick coatings. Bushed stainless steel exterior is finger print resistant with a large, clear display panel. UL certified, carefully designed with 10 proven safety mechanisms to eliminate many common errors that could cause harm or spoil food providing you uncompromised assurance. Instant Pot is the ideal kitchen appliance for your faced-paced, healthy lifestyle.

Product Features

  • Instant Pot Lux V3 6 appliances in 1 enhanced version includes a cake and egg program in addition to the Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer, and Warmer.
  • Features 12 Smart Built-In Programs – Soup/Broth, Meat/Stew, Cake, Egg, Sauté, Rice, Multigrain, Porridge, Pressure Cook, Keep Warm, Steam and Slow Cook, your favorite dishes are as easy as pressing a button
  • Built with the latest 3rd generation microprocessor technology, up to 240 minutes pressure-cooking up to 24 hours delay start, automatic Keep Warm up to 10 hours, 3 temperatures in Sauté & Slow Cook.Exterior, large display panel, Brushed stainless steel, finger print resistant
  • Stainless steel (18/8) inner cooking pot, food grade 304, no chemical coating, with 3-ply bottom for even heat distribution, fully sealed environment traps the flavours, nutrients and aromas
  • UL and ULC certified, includes 10 safety mechanisms to provide users with assurance and confidence, designed to eliminate many common errors.Weight: 14.6 pounds. Power Supply Cord: 33 inches, non-detached, 2 prong plug
  • Accessories include, stainless steel steam rack without handles, rice paddle, soup spoon, measuring cup, recipe booklet (English), and manual and time table. To maximize performance of cooker only use genuine Instant Pot accessories