Back to Top

Thai-Inspired Salmon Salad by Erica


Elite Cuisine EGC-007T Maxi-Matic Egg Poacher & Egg Cooker with 7 Egg Capacity and Buzzer, Teal

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.


Pumpkin Pie (Video)

 

Photos: Greg Seber

Time to bake Pumpkin Pie because tis the season! And I have the right recipe for you. This is the result of my yet another obsession to perfect a recipe. A little while ago, I set out on a quest to make the perfect pumpkin pie, which, to me must have a tender yet flaky crust, a creamy yet sturdy filling, and must look pretty, too!

When it comes to pumpkin pie crust, you have two options – either to prebake it or leave it as is before pouring the filling in it and baking. I wanted to try both and see the difference. The crust that I did not prebake turned out ok, but was lightly doughy to my taste. Then, I  I went with prebaking, for which I tested different times and temperatures. The ideal crust was the one which prebaked for only a brief amount of time, before the crust edges had a chance to brown, because they were to brown anyway, while baking with the filling for a long time.

Pumpkin Pie | AZCookbook.com with Feride Buyuran continue reading

The post Pumpkin Pie (Video) appeared first on AZ Cookbook.


Indian Spiced Rum Punch Recipe

Rum puts me in a happy mood and I know I’m not the only one. It conjures up tropical destinations and pairs beautifully with a variety of fruits, spices and even herbs, which brings me to this rum punch. The idea was to have a welcome cocktail that would be celebratory and special but also complement Indian food being served at an intimate anniversary get together. 
Rum punch is often a Caribbean affair, which makes sense since rum is produced there. But this punch had a few Southeast Asian ingredients to boot. It was created by award-winning bartender Christopher Chamberlain who has worked with an incredible number of brands. The base of the drink was built around RumHaven, a particularly delicious coconut rum, made with coconut water. It’s sweet but not cloying and has a lovely freshness. 
The recipe is rather involved. Seriously. I’ve made full dinners that took less preparation! But in the end I have to say, it was worth all the work that went into it. I only made a couple of changes to the original recipe. I used fresh turmeric rather than the dry powder. I really love the depth of flavor in fresh turmeric and it’s pretty easy for me to find. I also substituted Thai basil for regular basil. I thought since this drink had an Indian vibe that Thai basil would be a better fit. If you don’t make this rum punch I would like to suggest that you consider the technique of grilling pineapple and macerating it with rum. The result was absolutely divine! Both the rum as well as the incredibly boozy pineapple. 
Indian Spice Rum Punch
Makes about 10-12 servings
1 pineapple, peeled and sliced and heavily grilled, plus a few fresh slices for garnish
1 bottle RumHaven coconut rum
1/2 teaspoon corriander seeds
1 thumb sized piece of fresh turmeric, thinly sliced
6 ounces agave syrup
9 ounces cold freshly pressed lime juice
10-12 Thai basil leaves, plus additional leaves for a garnish
12-16 ounces cold ginger beer (Fever Few brand recommended)
Begin by combining the rum with the grilled pineapple and macerating overnight. I used a large plastic tub. Crush the corriander seeds and combine with the sliced turmeric and agave syrup in a small saucepan. Heath generly and cook over low heat until fragrant. Let cool then strain. 
Place the basil leaves n a large bowl (not the punch bowl)and lightly press with a muddler to release the flavor and oils. Strain the rum into the bowl, reserving the pineapple to enjoy later. Stir together to incorporate flavors. Strain the mixture and measure 24 ounces into into the punch bowl. Add the lime juice, spiced agave and ginger beer and stir to combine. Add a large block of ice and garnish with fresh Thai basil and fresh pineapple. 
Enjoy! 
Disclaimer: My thanks to RumHaven for supplying both the rum and cocktail expertise. I was not compensated monetarily for this or any other post. 

How to Cook a Sunny Side Up Egg by Erica


Mini Chocolate Chip Cookie Cheesecake Bites

Tangy cream cheese makes a great addition to a wide variety of baked goods, from cheesecake to cream cheese frosting. These Mini Chocolate Chip Cookie Cheesecake Bites combine chocolate chip cookies with cheesecake in an unexpected and delicious way. The bite-sized cheesecakes have equally tiny chocolate chip cookies as their base and as a topping, bringing in flavors of butter, brown sugar and – of course – chocolate without having to make traditional crusts.

You’re going to need some miniature chocolate chip cookies to make these cheesecakes. You can use my homemade Tiny Chocolate Chip Cookies or store bought cookies. Trader Joe’s has some great miniature chocolate chip cookies and you can even use something like Cookie Crisp cereal if you can’t find any other tiny chocolate chip cookies. You want the cookies to be crisp and small enough to fit in a mini muffin pan. The homemade cookies work extremely well, so make those if you don’t see any store-bought options (plus, they’re even more delicious than store-bought).

One cookie is placed on the bottom of each cavity of a mini muffin pan, then vanilla cheesecake batter is divided evenly into each cup. The batter is very easy to make and comes together in seconds in the food processor, though you can also bring it together using a hand mixer if you prefer. You’ll need about 1 1/2 – 2 tablespoons of cheesecake in each cup. A second cookie is placed on top of the cheesecake filling.

Use a nonstick mini muffin pan if possible and grease your pan well to ensure that you get an easy release on the mini cheesecakes, which can tend to stick to the sides of any pan. If they do stick a bit, simply run a small knife around the outer edge to release them. The shouldn’t stick on the bottom where the cookie is, which helps to get them out.

Mini Chocolate Chip Cookie Cheesecake Bites

When the cheesecakes first come out of the oven, the cookies on the top will be crisp. This creates a nice textural contrast with the cheesecake, but you’ll get the best flavor from the cheesecake after refrigerating these treats, even though that will soften the top cookies a bit. The bottom cookies will hold their shape, but will also be tender. They’ll keep for a couple of days in an airtight container in the refrigerator, but in my experience these little cheesecakes don’t last very long.

Mini Chocolate Chip Cookie Cheesecake Bites
48 mini chocolate chip cookies
1 8-oz package cream cheese, room temperature
1/3 cup sugar
1 large egg
1 tsp vanilla extract
1/8-tsp salt

Preheat oven to 350F. Grease a 24 cavity mini muffin pan (or 2 12-cavity mini muffin pans). Place one mini chocolate chip cookie in each muffin cavity.
In a food processor, combine cream cheese, sugar, egg, vanilla and salt, then whizz until well-combined and smooth. This can also be done in a large bowl using a hand mixer.
Divide cheesecake batter evenly into prepared muffin cavities, placing about 1 1/2 – 2 tbsp of batter in each cup. Top cheesecake mixture with remaining mini chocolate chip cookies.
Bake for 10-13 minutes, or until cheesecakes are set. Allow cheesecakes to cool in the pan, then remove them (slide a knife around the outside of each cup to loosen them if needed) and refrigerate until ready to serve.

Makes 24 cheesecake bites.

The post Mini Chocolate Chip Cookie Cheesecake Bites appeared first on Baking Bites.


Maangchi’s Real Korean Cooking: Authentic Dishes for the Home Cook

A complete course on Korean cuisine for the home cook by the YouTube star and the world’s foremost authority on Korean cooking

Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap.

For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal.

With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.

Product Features

  • Rux Martin Houghton Mifflin Harcourt


Keurig K55/K-Classic Coffee Maker, K-Cup Pod, Single Serve, Programmable, Black

The Classic Keurig K-Cup Single Serve Coffee Maker, and a perennial best-seller, the Keurig K55 brews a rich, smooth, and delicious cup every time with the quality you expect from Keurig. Simple touch buttons make your brewing experience stress free, and multiple K-Cup pod brew sizes help to ensure you get your perfect cup. Whether you like your coffee strong, mild, decaf, or flavored, you can brew all of your favorites with the Keurig K55 – and with large 48oz water reservoir, you can brew 6+ cups before having to refill. Discover hundreds of K-Cup pod varieties from all of the brands you love, including Green Mountain Coffee, Starbucks, and Lipton, and enjoy coffee, tea, hot cocoa and more. Also available in a two fun colors to complement your décor, and compatible with the Keurig Classic Series My K-Cup Reusable Coffee Filter, so you can brew your own ground coffee.

Product Features

  • WHAT’S IN THE BOX: The Keurig K55 K-Cup Single Serve Coffee Maker includes 4 K-Cup pods and a water filter handle + 2 water filters to help your beverages taste their best.
  • BREWS MULTIPLE K-CUP POD SIZES: (6, 8, 10 oz.) – the most popular K-Cup pod brew sizes. Use the 6oz brew size to achieve the strongest brew.
  • LARGE 48 oz. WATER RESERVOIR: Allows you to brew 6+ cups before having to refill, saving you time and simplifying your morning routine. The water reservoir is removable, making it easy to refill whenever you need to.
  • DESCALING: An important part of cleaning your Keurig brewer. This process helps to remove calcium deposits, or scale, that can build up inside a coffee maker over time. Please refer to our descaling video for step by step instructions.
  • AUTO-OFF: An auto-off feature is easily programmed to turn off your coffee maker after it has been idle for two hours, helping to save energy.
  • (Classic Series K55) were introduced on the brewer gift boxes. These names refer to the entire retail package, the new gift box, the brewer, and any other items packed within the box.
  • However, the model numbers associated the brewers inside of the gift boxes remained the same (i.e. K40), because no changes were made to them as part of the transition.


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!