Along the way there are wonderful features on pairing chocolate with cheese, tea, spirits and more plus recipes including a few from locals Michael Recchiuti and Alice Medrich.
This book is perfect for anyone who loves chocolate and wants to know more about the American chocolate makers, and is looking for new ways to enjoy chocolate.
The recipes come from Dandelion’s in-house pastry chef, Lisa Vega. Vega gives away the secrets to recipes for cookies, brownies, cakes, drinks and more.
This book is for chocolate aficionados, especially those who want to try their hand at making it or just want to learn more about it. It’s also good for those who want to use different percentage chocolate in recipes. The recipes don’t call out specific brands.
All photos by Greg Seber
Pomegranates are one of the best parts of fall and winter months. Won’t you agree? Love the fruit!
Recently, at a private cuisine and culture presentation and lunch event I did for a group of home economists in our house, I was asked if there was any special technique I used to cut and de-seed a pomegranate. Well, of course there is! I am a pomegranataholic and I better know how to get those ruby red arils out of the fruit as quickly as possible!
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Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques.
Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really “seal in” the juices? A good recipe goes a long way, but if you can master the science behind it, you’ll be one step ahead.
Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.
DECULO stands for delicacy,cuteness and love.By using DECULO’S kitchen utensils,you can make delicious food and at the same enjoy the anmosphere of love at home.
DECULO unique design :
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4. 100% FDA Grade and BPA Free, Dishwasher safe.
Instant Pot Duo Mini is the ideal companion to the Duo 6 Quart, 7-in-1 programmable multi-cooker replaces 7 kitchen appliances, combines the functions of a Rice Cooker, Pressure Cooker, Slow Cooker, Steamer, Sauté, Yogurt Maker, and Warmer. 11 smart built-in programs – Rice, Soup/Broth, Meat/Stew, Bean/Chili, Sauté, Steam, Porridge, Yogurt, Slow Cook, and Keep Warm, your favorite dishes are as easy as pressing a button. The Instant Pot Duo Mini Rice Cooker Function cooks up to 6 cups of uncooked rice (12 cups cooked rice), the rice cooker function can cook all types of rice including white rice, brown rice, wild rice, sushi rice, risotto rice and more. Accessories include a rice measuring cup, stainless steel steam rack without handles, rice paddle, soup spoon, condensation collector and recipe booklet. The Duo Mini is versatile it can be used at home to make a small dish for two, side dish or while traveling such as camping, traveling by RV, boating, sailing, hotel excursions etc.. A 24-hour delay start timer for delayed cooking is great for busy families allowing you to have your food ready when you get home from a busy day at work. Automatic keep warm holds the temperature of the dish until you serve. NOTE: This product is 110v and for use in North America, if you live in Europe or other 220-240v territories this product will not operate.
I wanted to thank you so much for watching my Creamy Mashed Potatoes video and weighing in last week! I read every comment and the feedback was so helpful as I plan the next several cooking videos. Great suggestions, guys—some of it I never would have thought of myself.
Your suggestions will be reflected in the next round of videos I shoot later this month. In the meantime, I wanted to share this video with you, because this happens to be one of my favorite side dishes of all time (and I think it’s one of the prettiest—look at the color!) I filmed this the same time I filmed the mashed potatoes, and it was lots of fun.
The printable recipe is on my original post if you like to print things out: Beautiful Brussels Sprouts post w/ printable recipe
And here it is in living color!
These lemon-chocolate chip soft biscotti are an old recipe from my grandma; they are part cookie, part biscotti, sponge-like soft, lemon-scented, and loaded with chocolate chips. Full of traditional flavor and with a recipe that feeds a small army, this is a perfect holiday gifting cookie!
The story behind how I came to unearth this recipe is a long one, so I’ll give you the short and sweet version… I first had something that tasted like these at a friend’s house over the holidays. Someone in her family made them, but that was the first and last time I had them, and then tried for months to recreate them myself, to no avail.
Then I mentioned it to my grandma and tried to explain what they tasted like and what the texture was like, and lo and behold, she said she had a recipe just like that! Apparently she hadn’t made them in years and years because not many people in the family cared for them, which is why I had never tasted them at her house before.
I tried the recipe, and… boom! It was just like what I tasted at my friend’s house and for someone who really, REALLY does not care for lemon-flavored food (neither sweet or savory, just in my ice water, please), the fact that I absolutely love these little soft biscotti says a lot (also, chocolate chips don’t hurt, either).
Once you read the recipe you may have a few questions, so let’s get those out of the way…
I call these soft biscotti because the mixing method is nearly identical, they are shaped as such, but they don’t go through the slicing and second bake that traditional biscotti do; the consistency is a little sponge-like, maybe like a tea cake, and they just TASTE old-fashioned, which I love.
They come together fairly quickly and easily, so you get a lot of bang for your buck given how much the recipe makes. And these freeze really well, too… just wrap them up really tightly in plastic wrap and foil, tuck in a freezer bag, and you’ll be all set for last-minute company.
I hope you enjoy this a-little-bit-different-but-totally-delicious recipe that’s just begging to be enjoyed!
An old recipe from my grandma full of traditional flavors and perfect for gifting over the holidays!
Any long-time reader knows that I’m slightly obsessed with pork and pork dishes. One of the first “restaurant” dishes that I fell in love with as a child is tonkatsu, and it’s eggy variant katsudon. I say “restaurant” because this crisp breaded Japanese pork chop dish was something I couldn’t get at home. Japanese recipes were definitely outside my mother’s culinary wheel house. So I could only enjoy a tonkatsu when the family went out for Japanese (which fortunately was quite often, Japanese being my mother’s favorite cuisine, outside of Chinese that is).
My own kids are a little more fortunate in that Su-Lyn and I have dedicated a fair portion of our lives to learning a cookbook’s worth of global recipes that appeal to our little ones (and to us as well). So when T1 demands shabu shabu, a penne Bolognese, or a four cheese pizza, he gets fairly authentic versions, with almost everything made from scratch.
But when I was a kid, ordering a tonkatsu or katsudon was a treat. These were also my preferred go-to dishes in Japanese restaurants until I was about 13. While my parents were sushi lovers, and my brother started appreciating raw fish at an early age, the idea put me off for years. I simply refused to eat it until one day, during my thirteenth year, I suddenly realized that maybe I was missing out on something delicious. I boldly ordered a sashimi deluxe, much to the surprise of my family. Plus a warning from my mother, who said that I should have ordered just one or two pieces to try and that I had to finish the entire “deluxe” platter “or else!”.
Today, I’m still a huge tonkatsu fan. I’m constantly looking out for awesome versions, both here in Singapore and overseas. The best I’ve had, or at least my favourites, have been at Butagumi and Katsuzen, both in Tokyo. What I look for is a moist, tender, flavourful pork cocooned in a crisp yet still somewhat fluffy batter. The color of the crust is really important too; it can’t be overcooked, i.e. too dark and tasting a little burnt.
Over the years, I’ve occasionally dabbled with making tonkatsu at home, but because we can get pretty great variants here in Singapore, I never really got serious about it. And partly because of that (and partly because of a lack of proper research), the ones I made at home never matched what I’d eaten in better restaurants.
This past week, however, I decided to get serious. The superwife was going to be out, which gave me time and the opportunity to experiment in the kitchen. I also finally decided to skim a few recipes, both in cookbooks I own and online.
I also remembered that 5 years back, Su-Lyn and I learnt how to make a delicious crisp fried pork loin noodle soup dish (pakomen) from the chefs at the Capitol Hotel Tokyu. What struck me about that pork preparation was that the marinated loin was dredged in potato starch.
I decided to do that this time as well. I had marinated my pork loin for a few hours in soy sauce and sesame oil. Having wiped it dry, I pounded it flat with a kitchen mallet; not so flat that it would tear, but at least 50% flatter than it was originally. I then dredged the pork in the potato flour and dipped it into beaten eggs, making sure it was entirely coated. I then placed that into a bowl with panko.
Now, I’ve found that when you do a simple flour-egg-panko breading, sometimes when you fry your meat, a lot of the panko breaks or falls off in the hot oil. On those occasions, the crumbs simply haven’t bonded sufficiently. I’d also read that a moist panko crumb sticks better. So, after coating my pork lightly but evenly with panko, I dipped it back in the egg, then returned it to the panko. The resulting crust had just the right consistency, i.e. the right thickness and it seemed to hold together well.
I then placed the breaded pork on a tray lined with baking paper and let it sit in the fridge for at least 30 minutes. I’ve learned also that it’s good to let breaded meats rest for a bit. This helps the crust to settle and stay together when frying.
Before frying, I took the pork out of the fridge and let it rest for another 15-20 minutes, mostly because I didn’t want the internal temperature of the pork to be too cold. In the meantime, I got a pot ready and heated up my oil. You want the oil to be able to almost submerge the pork when you fry it. I also prepared a wire rack, placed over a tray.
Once the oil was ready (test it by tossing in a few panko crumbs — it should start to bubble right away), place your pork carefully in. Fry for 90 seconds then flip the pork carefully and fry for another 90 seconds. Remove the pork and place on the wire rack. Wait for 5 minutes.
Just like with French Fries, if you want a crispier tonkatsu, the secret is in double frying. The resting time between fries also allows the pork to gently cook. After 5 minutes, place the pork back in the oil, cooking for 2 minutes, then flipping and cooking for another 2 minutes. Take the pork out, shake off excess oil carefully and return it to the wire rack. Let it rest for another minute and then you’re ready to cut it up and wolf it down.
Now, this might seem like an awful lot of steps to make something as simple as a breaded pork cutlet, and it is. Which is why it’s sometimes simpler to head out for certain dishes. But I’m happy I’ve finally perfected this. As are my kids, both of whom like tonkatsu (although probably not as much as I do). And now I know I can make this for the rug rats at home whenever they want, which makes the time and effort to do this properly totally worth it.
I hope this works for you as well. Happy eating.