Gorgeous Mixing Bowls That Will Last A Lifetime
These Bellemain Stainless Steel Mixing Bowls are a step above ordinary mixing bowls with classy and functional extras like:
Tight-fitting BPA-free silicone lids Etched volume measurements inside the bowls Non-slip silicone coating on the bottom of the bowls Etched Bellemain logo Smooth, rolled edges for comfort and safety
Goes From The Dishwasher To The Freezer And Even To The Oven Without A Problem
The high-quality food grade 18/10 stainless steel means that you never have to worry whether your Bellemain Mixing Bowls are up to the task. They easily handle temperatures that range from below freezing up to a 390 degree oven. You can’t do that with plastic bowls.
4 Sizes Of Bowls To Suit Your Every Need – And A LId For Each One
Most mixing bowls leave the job half done but Bellemain makes sure you have secure, tight-fitting lids so storage is always simple. Mix anything from vinaigrette dressings to cake batters and tossed salads. There is a size for every job:
1 quart 1.5 quart 3 quart 5 quart
Order Your Own Set Of Bellemain Stainless Steel Mixing Bowls Today And Discover The Bellemain Difference For Yourself!
Disclosure: I received a review copy of the book and this post includes an affiliate link
The most common use of ricotta in my kitchen is as part of a filling for lasagna or another pasta dish. But savory dishes aren’t the only way to showcase the mild, creamy cheese and I often use it in desserts, including my Cannoli Pie and Ricotta Cheesecake Brownies. These Cinnamon Ricotta Waffles are a brunch dish that makes great use of this versatile cheese. The ricotta, which is incorporated into the batter, gives the waffles a light, moist interior and sets them apart from other waffle recipes.
The batter is easy to make and you can pull it together in the time it takes to heat up your waffle iron. Ricotta cheese is stirred right in with the rest of the ingredients, along with plenty of ground cinnamon and vanilla. The combination of cinnamon and ricotta reminds me of Italian desserts – which frequently feature that flavor combination – giving the finished waffles a familiar flavor, even if you haven’t had ricotta waffles before!
The waffle batter is fairly thick, so I recommend using a large ladle to spoon it onto your preheated waffle iron. I used a Belgian-style waffle iron that creates deep pockets on each waffle, perfect for catching a generous amount of maple syrup. You can use a regular waffle iron, as well. The cooking time will vary a bit from model to model, so check the instructions on your waffle iron and aim to cook the waffles until they are golden brown. The number of waffles you get will vary depending on your iron, but you will get enough waffles to serve at least 3-4 people with this recipe.
Once they’re baked, the waffles should be crisp on the outside and fluffy on the inside, with a surprisingly light texture that is enhanced by the ricotta cheese. You’ll be able to smell the cinnamon and vanilla as the waffles cook, but you also be able to taste them both in every bite. They’re tasty on their own, although they are not meant to be very sweet so that the can be served with a generous amount of maple syrup. I like to add a small scoop of ricotta to the waffles before serving, as well, just to highlight that ingredient further.
Cinnamon Ricotta Waffles
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/4 cup sugar
2 large eggs
1 cup milk (pref. whole)
1/2 cup ricotta cheese
3 tbsp butter, melted and cooled
2 tsp vanilla extract
In a large bowl, whisk together flour, baking powder, baking soda, ground cinnamon, salt and sugar. Make a well in the center of the dry ingredients and add in eggs, milk, ricotta cheese and vanilla extract. Whisk until batter comes together, then pour in melted butter and whisk until batter is uniform.
Preheat waffle iron as directed by the manufacturer. Grease waffle iron with nonstick cooking spray or melted butter, then spoon batter (approx 3/4
– 1 cup, depending on the size of your iron) onto the waffle iron and cook as directed, approximately 3-4 minutes. Serve immediately.
Makes 3-4 waffles
VOFO Heavy Duty Stainless Steel Herbs Scissors with 5 Blades and Cover with Cleaning Comb
Best Kitchen Gadget Ever! Say good-bye to tedious cutting and chopping. Put your knives away!
Snip herbs directly onto plates and pans with this easy to use herb kitchen scissor
Garnish your meals like a pro! And do it fast-keeping flavors crisp and clean, all while preserving healthy benefits of fresh herbs
FEATURES AND BENEFITS:
* Snip herbs directly onto pizza, salad, casseroles and soups
* Cut herbs without crushing, tearing or bruising
* Retain fresh flavors and healthy benefits of fresh herbs
* Save time with no hassle meal prep time and easy clean-up
* Five 3 inch stainless steel sharp blades cut perfectly sized pieces
* Sturdy plastic handle with protective, anti-abrasive TPR interior lining for soft, comfortable and cut-resistant grip
* Hard plastic cover protects the 5 blades and gives safe storage
* Cover doubles as a cleaning comb to brush away any herbs clinging to blades
* Dishwasher safe
* Use with Basil, Dill, Parsley, Rosemary, Chives, Mint, Cilantro; works with Onions, Mushrooms-even deli meat or dried fruit
* Professional chef results with no mess or hassle!
* Buy a second one for arts, crafts, and shredding fabric or paper
* Buy a third one for gifts-our herb scissors with 5 blades make perfect wedding, shower, hostess, housewarming, birthday and holiday gifts!
Freshlove stands behind all its products with a 100% UNCONDITIONAL LIFETIME GUARANTEE!
“Guru of Persian cooking.” Esteemed American chef. Award-winning cookbook author. Persian cooking instructor. Iranian immigrant. Storyteller. Mother of two acclaimed sons – Zal, a filmmaker; Rostam, a musician. Born in the middle of the 20th century in Tehran, Iran. Lives in Washington, DC. Consults with restaurants around the world. Member of Les Dames d’Escoffier.
How Vacuum Preserves Your Food
Vacuum sealing preserves food by blocking the growth of mold, fungus and bacteria that are responsible for ruining the food taste, appearance and texture.Storage And Organization
Why have big lumps of uneven frozen blocks or half-full food containers that take up a lot of freezer space, when you can neatly stack airtight bags on top of each other?Ideal for Dieting Or Baby Food
Prepare your meals, seal them and freeze them. Ideal for baby food preparation too, especially for working parents with limited time.Easy To Clean
Lightweight and compact, this vacuum sealing system can be placed on any counter top. Its stain resistant housing will not absorb accidental spills, and it is easy to wipe it clean.Suitable For Lots Of Other Uses Too!
Use it to reseal wine, oil and vinegar too. Once the seal is broken, shelf life of most liquids dramatically drops. Using the wine stopper cork included in our starter kit, you can reseal half-full bottles of wine, which if remain unsealed, would probably lose their spirit and end up in the trash can.What’s in the Box: Vacuum Sealer Wine Stopper Cork Air Suction Hose (5) Medium Vacuum Bags 7.8’’ x 11.8’’(1) Extra Long Vacuum Bag Roll 7.8’’ x 79.0’’
Technical Specs: High-Power Suction Element: 110 Watt Vacuum/Suction Strength: 12L/minSealable Bags: Environment Friendly PolyamideWithstands Food Temperature of 212 ℉ Max Construction Material: Engineered ABS Power Cord Length: 3.3’ ft Power: 120V Dimensions (L x W x H): 14.1’’ x 6.0’’ x 3.0’’ Sold as: 1 Weight: 2.93lbs
Enjoy The NutriChef Versatility And Convenience – Just Click Add To Cart
On my Instagram feed, I have been sharing images of some of the canapes that I had designed for a recent luxury event — the launch event for the Singapore instalment of the Hermès Carré Club. I didn’t have a good picture of one of them, my modernist version of the Teochew oyster omelet, but I did have good pix of my Hae Mee Uni Jelly and my Oxtail Taiyaki. Another canape that I designed, and based on how quickly we had to replenish the trays during the event, proved to be very popular, was this spicy, savoury play on Nyonya kueh.
For the event, I (and the other chefs) had been asked to present local flavours and dishes in fun, unconventional ways. One of the immediate things I came up with was the idea of presenting savoury snacks in shapes and styles that you would normally associate with sweet things. Hence the idea of a gold-dusted jelly (that actually in the dim lighting some people thought were chocolate truffles); a taiyaki, which is usually stuffed with a sweet filling; and a Nyonya dessert.
When I got around to properly testing recipes, this idea of a spicy savoury Nyonya kueh was the second dish I tried out. The first, sadly, was a complete disaster. I attempted to create a rainbow-coloured kueh lapis with each layer made from a different vegetable juice. While everything looked okay as I was assembling it (and boy was that time-consuming), when I unmolded the dish, things went south. Not immediately though. For a good four or five seconds, the jelly sort of held firm. But then it collapsed in an oozy mess. When I was describing the result to a friend later that week, I remember lamenting and angrily calling it “unicorn diarrhoea” (sorry, that was probably a little too graphic).
Fortunately, however, the kueh salat worked very well. I tested it on the superwife and a few friends and people really liked it. One said it tasted like nasi lemak, because of the coconut milk infused rice and the steamed seafood mousse, which reminded her of otah. It was good enough, I thought, to add to the canape list, and indeed, as told to me by the wait staff, it proved quite popular.
I’ve also found that this is a nice dish because you can make it a number of hours ahead of time, keep it at room temperature and eat it as is, or heat it up a little under a heat lamp or salamander.
The recipe is below. Please feel free to tweak this to your own tastes. Happy cooking.
Laska Seafood Kueh Salat
You’ll need a deep-sided mold with a sharp 90 degree turn. The one I use is 34.5cm by 7cm and is probably about 10 or 12cm tall. With some oil, lightly grease the insides of the mold. Then cut baking paper so that you can place it inside of the mold, folding it along the longer sides, with some sticking out. Cut two more pieces for the sides of the pans not covered. You’ll want to be able to take the entire kueh out of the mold by gripping the baking paper and gently lifting.
You’ll need some aged comte for the final stage of this dish.
Making the top layer:
1 onion, diced
120g laksa paste (I used the BH Nanyang Curry Laksa Paste)
150g jumbo Tiger prawn
30g egg white
150g Norwegian saba filet
90g Australian spanner crab
275g coconut milk
½ teaspoon glutinous rice flour
½ teaspoon fish sauce
Saute the onion. When soft, add the laksa paste and cook gently over medium heat for 5 minutes. Remove from heat and let cool. Using a food processor or blender, mix all the above ingredients (including the onion and laksa paste) together until smooth. Set aside in the fridge.
Making the rice:
240g glutinous rice
120ml coconut milk
Wash the glutinous rice. Drain it and then place it in a container which can fit over your steamer or in your steam oven. Steam for 30 minutes.
Mix the coconut milk, water and salt together. Pour over the rice and steam again for 15 minutes.
Transfer the rice into your mold/pan. Make sure to press it down firmly. Now, spread the raw seafood evenly over the rice. It is up to you how tall you want your rice and seafood layers to be. You also don’t need to use all of the seafood spread in one go. I have found it freezes well and can be defrosted to be used later.
Steam the seafood and rice together for 30 minutes. Take out and let cool. Unmold the whole kueh gently.
Grate some aged comte over the top of the kueh salat and gratinate under a broiler or salamander. Slice and enjoy.