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Title: Ciara's Six Page OK! Magazine Spread - HipHollywood.com
Ciara has a six-page spread in this week's issue of OK Magazine and we talked with one of the writer's about the shoot. The fashion, the music and alleged Beyonce style jacking is all addressed. Check it out!
Title: Twilight Saga: Eclipse premiere - OK! TV chats to Nikki Reed, Kellan Lutz and Xavier Samuel
OK! TV interviews Twilight Saga: Eclipse cast members Nikki Reed, Kellan Lutz, Xavier Samuel and Booboo Stewart as well as director David Slade at the UK premiere.
Presenter Layla Anna-Lee catches up with Heidi Range, Nick Grimshaw, Paloma Faith, Emily Atack, Mica Paris, Sinitta and the Twi-hards on the red carpet.
Head to http://www.OK.co.uk for the latest gossip from the red carpet
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Title: Holly Willoughby - Ok Magazine Photo Shoot
Holly Does Her Photo Shoot For OK Magazine . With Her Big Baby Bump Aswell.
Last night supper was definitely a mish mash of left overs. We had some turkey and ham pie left over from New Year's Eve, some onion bahjis from lunch on NYE. I also had some mashed potoato and mashed turnip (swede) left over from the haggis meal we had on New Year's Day so I decided to make it into Bubble & Squeak with the half cabbage I had lurking in the fridge. It is usually made with left over cabbage, but I made this fresh and then mixed it into the potato/turnip mix. Some butter in the pan on a medium heat and then just bung it all in and press it down. The tricky bit is turning it using a plate, I think it would be wise to lightly oil the plate before inverting the b&s onto it as it does tend to stick. However even if you have to lever it back into the pan like I did, you just squish it down again, it can take quite a lot of abuse!
If you have one of those pans that go in the oven you could do it that way too. I'm getting to the end of the left overs now and have a Carbonnade of Beef in the oven. I can smell the beer as it cooks slowly - mmmmm!
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Title: Dolphin play bubble rings
This video is dedicated to the best employee at Sea World, Orlando.
The music is the instrumental version of "No One is Alone" from "Into the Woods" by John Williams; The Boston Pops Orchestra. From the Album Music of the Night: Pops on Broadway 1990 CD. The original music and lyrics of "Into the Woods" is by Stephen Sondheim.
Title: Dry Ice Bubble
dry ice experiment Halloween fun with bubbles
See www.stevespanglerscience.com for more great science experiments and supplies!
Fall is my favorite season, and one of the best reasons to love the Fall is all the wonderful food you get to eat! The sprightly but rather thin dishes of summer give way to more substantial fare: game, soups and stews of all kinds, pumpkin and other squashes, beans, apples, pears and, perhaps best of all, mushrooms!
Wild mushrooms are not quite in season yet where we live--it is actually still late summer, after all, if you want to get technical about it--but I decided to start early with this lovely and easy dish of penne with a mushroom and tomato sauce.
You start, as these dishes often do, with a soffritto, this one consistingof some cubed pancetta and a crushed garlic clove sauteed in olive oil over moderate heat. (As always, make sure that the garlic hardly browns.)
Just as soon as you get a good whiff of the garlic's aroma, add some roughly chopped mushrooms (125g or 4 oz. for 2 people), raise the heat to high, give the mushroom a good flip (or a stir if you're feeling timid) to coat them with the soffritto-infused oil and continue sauteing. Very soon thereafter, add a pinch of salt to encourage the mushrooms to give off their liquid. Continue until the mushroom liquid as evaporated completely. You will begin to hear the mushrooms sizzle. Now add a few sage leaves and a sprig of parsley, both nicely chopped, a good grinding of black pepper, and mix well with the mushrooms.
When the mushrooms are quite tender and just begin to brown around the edges, add a good dollop of passata di pomodoro or crushed canned tomatoes. (The amount here is variable according to your taste, but remember that this is a mushroom sauce, not a tomato sauce!) Lower the heat and allow the sauce to simmer gently until the tomatoes have reduced and separately from the oil, having turned a nice darkish color, somewhere between red and mahogany.
Meanwhile, you will have cooked your penne (about 150-200g or 5-7 oz. for 2 people) in well salted boiling water until very al dente. Add the penne to the pan, mix well and allow it to simmer gently for a few moments with the sauce. Serve immediately.
NOTES: The choice of mushroom is yours. Fresh funghi porcini would, of course, be wonderful. On this late summer evening I used a store-bought mix of 'baby bella', oyster and shitake mushrooms that worked very well. Reconstituted dried porcini or other mushrooms would also work fine (in which case you should add the mushroom water to the sauce and let it reduce along with the tomatoes).
In a pinch, you can even use button mushrooms, but the dish will obviously be less interesting. One trick (not my own, but one I read about in one of Marcella Hazan's books) is to mix button mushrooms with reconstituted dried mushrooms: you first add the dried mushrooms to saute with the soffritto, then the chopped button mushrooms, then the filtered water in which you have soaked the dried mushrooms. Allow the mushroom water to evaporate. The button mushrooms will absorb the intensely mushroom-y flavor of the dried mushrooms and their liquid, turning them into a fair facsimile of wild mushrooms in the process.
If you want a vegan version, simply omit the pancetta. The fresh sage lends a lovely subtle flavor to the sauce, but even better would be nepitella, an herb that is often described as a cross between basil and mint and sometimes called "mint thyme" in English. It is often paired with mushrooms in Italy but, as far as I am aware, not commonly found elsewhere.
This sauce also goes very nicely with fresh egg pasta, in particular with pappardelle or fettuccine. This dish is not served with grated cheese.
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Title: Culinária Trilhas da Pesca - Lombo de Bacalhau grelhado e Penne e Funghi Secchi
Lombo de Bacalhau grelhado e Penne e Funghi Secchi
Receitas das culinária que apresentamos no Programa Trilhas da Pesca em Goiânia-Goiás. Receitas criadas e executadas por Augusto Niklaus. Mais receitas e informações: www.trilhasdapesca.com.br
Title: Le mie Penne ai funghi ricetta semplice e leggera!
Ricetta facilissima pronta in 15"max (11 dei quali servono x la cottura della pasta), un'altra ricetta vegetariana ma anche vegan, ingredienti x due:
160 gr di pasta integrale
panna di soya
prezzemolo (aglio se volete)
funghi (io ho usato quelli in scatola perchè li avevo in casa ma sarebbe meglio un sugo preparato in casa)
un pizzico di sale x la pasta e un filino d'olio d'oliva prima di servire.
Nelle immagini ci soro i vari passaggi è molto semplice e intuitiva ma se avete problemi fatemi sapere!
Ricordate di servirla con amore e il piatto sarà molto più gustoso...Ciaooo!!!
Dear readers, Memorie di Angelina has reached another milestone: it now has over 750 followers and subscribers! Some of you follow the blog through Google Friends Connect, some through Facebook's Networked Blogs, some by email or a reader, some on Twitter. Whichever way you choose to follow these posts, thank you for your attention and loyalty. Nonna Angelina would be so proud! Sincerely, Frank
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Title: SORRY SEEMS TO BE THE HARDEST WORD(featuring lyrics)
Gee thanks guys 19,255 views. thanks
SORRY SEEMS TO BE THE HARDEST WORD FETURING BLUE AND ELTON JOHN. THIS IS A HIP HOP VERSION, NOT A PIANO AND STRINGS VERSION. LYRICS:
What have I got to do to make you love me
What have I got to do to make you care
What do I do when lightning strikes me
And I wake to find that you're not there
What do I do to make you want me
What have I got to do to be heard
What do I say when it's all over
And sorry seems to be the hardest word
It's sad, so sad
It's a sad, sad situation
And it's getting more and more absurd
It's sad, so sad
Why can't we talk it over
Oh it seems to me
That sorry seems to be the hardest word
What do I do to make you love me
What have I got to do to be heard
What do I do when lightning strikes me
What have I got to do
What have I got to do
When sorry seems to be the hardest word
Title: KOKIA 「ありがとう」 Live in Paris 2007
Live in Paris 2007 les couleurs de Paris
Now on Sale!
http://annoyume2.ocnk.net/product/15
Lyrics in Roma-ji(Hepburn system):
---
Daremo ga kidukanu uchi ni
Nanika wo ushinatte iru
Futto kidukeba anata wa inai
Omoide dake wo nokoshite
Sewashii toki no naka kotoba wo ushinatta
Ningyoutachi no you ni
Machikado ni afureta noraneko no you ni
Koe ni naranai sakebi ga kikoete kuru
Moshimo mou ichido anata ni aeru nara
Tatta hitokoto tsutaetai
Moshimo mou ichido anata ni aeru nara
Tatta hitokoto tsutaetai: arigatou, arigatou
Toki ni wa kizu tsuke attemo anata wo kanjite itai...
Lyrics(translated English):
---
Everyone loses something
Before they even realise it
I suddenly realise that you've gone
Leaving behind only memories
During the time we were busy, we lost our words
Like dolls
Like all those lost cats on the street corner
I hear a silent scream
If I could see you one more time
I just want to say one word: Thanks, Thanks
Even if we hurt each other
I want to keep feeling you
At least I have my memories to comfort me
I'll always have you here
If I could see you one more time
I just want to say one word: Thanks, Thanks
Even if we hurt each other
I want to keep feeling you...
Letra(Traducción al Español):
---
Todos pierden algo antes de notarlo
De pronto me di cuenta que te habias ido
Dejando solo memorias detras
En los tiempos que estuvimos ocupados,
Perdimos nuestras palabras
Como las muñecas.
Como todos aquellos gatos perdidos en la esquina de la calle
Escucho un grito callado
Si pudiera verte una vez más,
Solo quiero decirte una palabra: Gracias, Gracias
Incluso si nos lastimamos
Quiero seguir sintiéndote
Al menos tengo mis recuerdos de consuelo
y aquí siempre te tendré
Si pudiera verte una vez más,
Solo quiero decirte una palabra: Gracias, Gracias
Incluso si nos lastimamos
Quiero seguir sintiéndote...
---
URL:http://www.kokia.com/30/3020/
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Title: The Dr. Phil "N-Word" Debate: Part 3
This is Part 3 of the Dr. Phil Episode where Dr. Phil, along with Best-Selling Author Hill Harper, Reverend Al Sharpton (VIA Satellite), Conservative radio talk show host Michael Graham and Comedians Cheryl Underwood and Paul Mooney have a very thought-provoking debate on the use of the infamous "N-Word". They discuss EVERYTHING from who uses it, to why they use it, to WHO SHOULD or SHOULDN'T use it, to why it does or doesn't offend, and everything in between.
Please feel MORE THAN FREE to express your opinions of the "N-Word" and/or this debate in a text or video comment. But ANY NEGATIVE COMMENTS OR RACIST COMMENTS OR COMMENTS THAT USE THE "ACTUAL N-WORD" WILL BE DELETED ON THE SPOT SO DON'T BOTHER! Thank You! :)
[DISCLAIMER]THIS VIDEO IS PURELY FOR EDUCATIONAL PURPOSES ONLY! ALTHOUGH NO USE OF THE "ACTUAL N-WORD" WAS USED IN THIS DEBATE, SOME INAPPROPRIATE LANGUAGE IS EXERCISED! VIEWER DISCRETION IS ADVISED! ALL RIGHTS ARE RESERVED!
To see more Dr. Phil, including recent Episodes, Blogs, UNCENSORED Behind-The-Scenes looks and much, MUCH MORE, Please Visit:
http://www.DrPhil.com/
Thanks to WorldStarHipHop.com for the video, "The CNN of Urban Media!"
(Viewer Discretion is Advised.)
http://www.WorldStarHipHop.com/
Thank You For Watching, And PLEASE KNOW YOUR VOTE! ;)
(SIDE COMMENTS)
I edited out the Richard Pryor part of the video because I felt it was unnecessary to show the stand-up act to get the point across. If you want to see it, then GO BUY HIS DVD! lol
Title: The Dr. Phil "N-Word" Debate: Part 4
This is Part 4 of the Dr. Phil Episode where Dr. Phil, along with Best-Selling Author Hill Harper, Reverend Al Sharpton (VIA Satellite), Conservative radio talk show host Michael Graham and Comedians Cheryl Underwood and Paul Mooney have a very thought-provoking debate on the use of the infamous "N-Word". They discuss EVERYTHING from who uses it, to why they use it, to WHO SHOULD or SHOULDN'T use it, to why it does or doesn't offend, and everything in between.
Please feel MORE THAN FREE to express your opinions of the "N-Word" and/or this debate in a text or video comment. But ANY NEGATIVE COMMENTS OR RACIST COMMENTS OR COMMENTS THAT USE THE "ACTUAL N-WORD" WILL BE DELETED ON THE SPOT SO DON'T BOTHER! Thank You! :)
[DISCLAIMER]THIS VIDEO IS PURELY FOR EDUCATIONAL PURPOSES ONLY! ALTHOUGH NO USE OF THE "ACTUAL N-WORD" WAS USED IN THIS DEBATE, SOME INAPPROPRIATE LANGUAGE IS EXERCISED! VIEWER DISCRETION IS ADVISED! ALL RIGHTS ARE RESERVED!
To see more Dr. Phil, including recent Episodes, Blogs, UNCENSORED Behind-The-Scenes looks and much, MUCH MORE, Please Visit:
http://www.DrPhil.com/
Thanks to WorldStarHipHop.com for the video, "The CNN of Urban Media!"
(Viewer Discretion is Advised.)
http://www.WorldStarHipHop.com/
Thank You For Watching, And PLEASE KNOW YOUR VOTE! ;)
(END COMMENTS)
I posted this video on YouTube so more people could have access to it. I want it to educate all the ignorant people out there who still use the word. I am a proud African-American man who DOES NOT USE THE N-WORD IN ANY WAY. It's NOT CUTE and it's NOT FUNNY and it's NOT COOL! It's VERY UNNECESSARY and I feel that everyone who uses the N-word in any way should at least understand the word, know that it was created to bring down Africans even MORE than they were back in Slavery days, and more importantly, WHY THE PEOPLE THEMSELVES USE IT when it offends so many people. I mean ask yourself, people! Why do you even use the word?
I also happen to own Hill Harper's Best-Selling book, "Letters to a Young Brother". It's a very good read! :)
I am ALSO voting for Barack Obama to be the next President of the United States of America. Not because he is African-American, but because I believe in his views of the future. KNOW YOUR VOTE, PEOPLE!
There is a place in New York City that makes the single best chocolate chip cookie that I have ever tasted in my entire life of tasting cookies. True, I have not tasted every chocolate chip cookie available--nor have I by any means tested out hundreds of chocolate chip cookie recipes. But let me just say, there exists a cookie of this variety that is so spectacular, so supreme, so sexy, that it has become my ultimate aspiration--my holy grail, if you will--in my quest to find the best chocolate chip cookie recipe.
Now, The Book has several chocolate chip cookie recipes, and all do a great job of highlighting a certain texture of the cookie: you've got the Soft and Chewy, the Cakey, and now, the Thin and Crispy; and out of all the recipes, I think that these come the closest to this golden cookie that I so strive to replicate.
But I'm getting ahead of myself. Let me tell you more about this uber-cookie. It comes from The City Bakery--an incredible bakery/lunch spot up by Union Square in Manhattan. Go there for lunch and you'll be totally bowled over just by their completely amazing buffet (and I'm definitely not a buffet person, on the whole, but I just can't say no to Israeli couscous or maple-roasted Butternut Squash or caramelized Bosc pears). But their chocolate chip cookie. I can't even describe how good it is, but I'll try: it has a crispy exterior, but the moment you bite into it, you realize that the inside is barely even set. It's so soft and undercooked (in the BEST way) and each chocolate chip melts sublimely with every bite. And the dough has this complex caramely flavor that takes the normally boring dough in this classic cookie to an entirely new level. Don't believe me? The New York Times even wrote about it in their quest for the best chocolate chip cookie.
Okay, so, what I want in my chocolate chip cookie is this perfect balance between crispiness and underbaked-ness. And it needs to have a great flavor not only in the chocolate used, but also in the dough. Martha's recipe fulfills the former part of my demands, but only when the cookie is first brought out of the oven. And because cookies don't really last more than an hour after their baking time in my dorm room, it satisfied me for the time being.
Now, the recipe is supposed to make thin and crispy cookies, but mine turned out thick and only crispy after they hung around for a day or so. I'm sure if I made each cookie with less dough I would have produced a cookie just like what the recipe intends, but I wanted mine to be more like City Bakery's, so I used more dough in each mound. In fact, after I had baked 2 batches I just dumped the remaining dough onto the cookie sheet and made an mega cookie--and it was SO RIDICULOUSLY DELICIOUS.
You can't tell how big it is in this picture, but trust me...it was quite large
Because I used way too much dough in this last cookie, it didn't get cooked all the way through in the amount of time the recipe required (obviously!). But this is just what I wanted--and for the second half of the baking time, I actually turned up the heat quite a bit so that the exterior would get crispy without cooking the inside. Success! I'm not so sure how this cookie would taste if given the chance to set overnight, but my roommates and I agreed that straight out of the oven it tasted like pure gold.
In the end, the recipe is by no means intended to make the cookie that City Bakery makes, but if you alter the baking time (less time/higher heat), you'll get close. One day I'll really buckle down and experiment with all these variations and come up with a recipe that gets closest to my idol cookie, but until then, this will have to do.
Now, if you live in/near Manhattan, you should be planning your next trip to City Bakery (it's on 18th St., btw). If you don't live nearby, you should be preheating your oven. So, everyone's busy now, right? Good. Hop to it!
Thin and Crispy Chocolate Chip Cookies
Makes about 3 dozen
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
****
{End Results} Baking Difficultly: 1/5 Ingredient Accessibility: 5/5 Tastiness: 4/5 Attractiveness: 2.5/5 (As far as chocolate chip cookies go, they weren't that glamorous) Is it worth it?: If you like them thin and crisp, duh, make it! But, as I said, there's a chocolate chip cookie recipe for everyone.
{Pairings} Drink: Why mess with the classic? Milk would be the drink of choice.
Song: Heroes -- David Bowie Activity: Watching The O.C.--which I've been doing a lot lately. Don't judge! I still have a poster of the show from season 1 hanging in my room. Seth Cohen and I are getting married. Okay, I've spoke too much...
Everyone knows that Friday is fish day for Catholics (even for some lapsed Catholics like myself). A traditional Friday dish in Rome is baccala' e ceci, salted cod fish with chick peas. (I love fried baccala', and there was a well-known place on via dei Giubbonari, close to our apartment, called Filetti di Baccala' that I loved to go to--whenever I could convince my fish-shy significant other.) Anyway, I still make baccala' from time to time and on a recent Friday I decided to try my hand at baccala' e ceci, which I had never made before. The recipe is actually very simple: you cut pre-soaked baccala (see note below) into fillets, dip them in a simple batter of water and flour (I added a bit of olive oil) and fry them until golden brown.
You serve these fried fillets over a bed of chickpeas stewed in oil seasoned with garlic and rosemary. Chickpeas come canned or dried. They are simple to cook--like other beans, you need to soak them first for a few hours or overnight, then simmer them in water very slowly until tender. But cooking dried chickpeas takes a long time--several hours to soak and several more hours simmering in water until they're tender (using a pressure cooker speeds things up, but it will still take an hour or so)--so I usually resort to canned chickpeas, which are actually quite a decent substitute. But the problem with canned chickpeas is that you lose the 'broth' that results from the long simmering, which gives any resulting dish a wonderful deep chickpea taste. So on Friday, being too lazy as usual to use dried chickpeas, I decided to add tomatoes to the garlic and rosemary cooking base for some more flavor. The result was quite good--cod fish and chickpeas are a great taste combination--, but, if I had to do it over again, I'd add a bit more water to 'loosen' the peas. And one day I'll need to try it the old-fashioned way. By the way, if you have leftovers, you can make another classic Roman dish, pasta e ceci. (I'll post that recipe one of these days.)
The classic way to make filetti di baccala', by the way, is with a different kind of batter (pastella in Italian) that includes eggs and yeast. The result is a much thicker, almost fluffy crust that resembles a fritter. The delicious Roman answer to fish and chips. Whether you use this batter or the simpler one described above, you should let the batter 'sit' out for two hours or so to allow its elements to meld. I'm not sure about the chemistry, but it just doesn't come out right if you skip this step. The other thing to remember about making a batter is that the more liquid it is, the lighter the resulting crust will be--which I prefer. But too much liquid and the batter will not stick to whatever piece of food it is meant to cover, so don't overdo it! I find a batter that is just a bit thicker than heavy cream works well.
Since I had too much fish for a dinner for two, I used the rest of it to make my favorite salt cod dish, brandade de morue, one of the classics of Provencal cooking. It is very simple to make if you have a food processor: just simmer the pre-soaked salt cod in water (with some potato if you like, even if purists apparently call this inauthentic) for a few minutes, until both fish and potato are soft. Add the cod (and potato, if using) into the bowl of the processor, add chopped garlic (or chop it in the processor before you add the cod fish) and begin processing. Begin adding milk (or cream if you're feeling extravagant) and olive oil alternating between the two a little at a time, until the mixture is smooth and fluffy. Adjust for salt if needed. If you like you can pass it under a broiler until it forms a nice crust (see photo), a good way to reheat it if you make it ahead. Brandade is absolutely wonderful served with toasted baguette slices (rubbed with garlic if you like), accompanied with some green salad and washed down with some cold white wine, it makes a marvelous quick and easy light supper.
There are many, many other ways to make baccala'. In the south, baccala' is often lightly fried and stewed in tomato sauce, while one of my other favorite ways to make it is baccala' alla vicentina, baked in a sauce of onions, parsley, olive oil and milk, from the Northern Italian city of Vicenza. Next time we have baccala' I'll post some more recipes.
NOTE: Baccala' is cod fish that has been preserved by being salt-cured and dried. When you buy it dry, it is quite hard to the touch and very, very salty to the taste. In other words, you can't eat it that way--it generally needs 24+ hours of soaking in various changes of water. In Italy, it is really easy to make as a lot of places will sell you pre-soaked baccala' on Fridays. Here in the States, I've only seen pre-soaked baccala' once, in an Italian neighborhood in New York. You can probably find it in Little Italys in other cities. Most places, though, you'll need to pre-soak the salted cod fish yourself. It's no big deal, but you need to plan ahead. Some types of baccala' need less time to soak. The kind I buy at our local Whole Foods is not that salty, so if you start soaking in the morning, it's more or less ready for dinner. I find that if I soak it for 24 hours, it loses too much of its saltiness, which is typical of baccala'. But for those who prefer a less salty baccala', just soak it longer and remember to change the water more often. Friends have reported that their grandmothers also used milk instead of water to soak the baccala'.
These pan-fried potatoes make for a wonderful accompaniment to lamb and other meat dishes, and they are incredibly simple and easy to make: peel and cut waxy, yellow-fleshed potatoes into wedges, put them in a non-stick frying pan with olive oil, a sprig of rosemary and a slightly crushed but unpeeled clove of garlic (or two). Saute the potatoes for a few minutes, seasoning with salt and pepper, to allow them to insaporire (see glossary) and to brown ever so slightly. Then add a splash of white wine and water to cover them about halfway. Cover and lower the heat to medium. Allow them to simmer until the water has evaporated (this should only take a few minutes). Test for doneness: stick a paring knife into a potato wedge; if you cannot lift the wedge with your knife, it is done. (NB: Thanks to Rouxbe for this tip!) Then raise the flame to high and brown the potatoes a bit (they should not be overly brown, just spottled here and there). Now for a little trick: do not serve the potatoes right away. The have much better flavor and texture if you let them 'rest' for a while with the cover on. If you like your potatoes hot, then gently re-heat them. I am not sure of the chemistry here, but the rest makes a world of difference.
NOTES: This is a simple dish, obviously, and not really very tricky. But there are one or two points to keep in mind. Most importantly, you need to use waxy, yellow-fleshed potatoes—the kind you would use for potato salad. If you use mealy potatoes such as Russets (and, I suspect, even so-called 'all purpose' potatoes) you will wind up with something close to lumpy mashed potatoes. The other point is not to brown the potatoes too much; these are not meant to taste or feel like French fries in the mouth. You want just a little caramelization, mostly for some extra depth of flavor and a little color.
Pan-roasted potatoes can also be (and, in fact, are usually) made with entirely 'dry' heat (i.e., without adding wine or water) but I find that combining dry and wet heat speeds the cooking process and also provides a finer texture.
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Title: Polpette e patate in padella
Piatto semplice e veloce da cucinare . Un modo in più per preparare le polpette.
Title: La mano fasciata di Mara Venier, ustionata mentre cucinava le patate
Piccolo incidente domestico per Mara Venier che ha confessato di avere trascorso la notte al pronto soccorso per un'ustione. 'Ieri sera sono tornata a casa - ha raccontato la Venier -, ho cucinato le patate al rosmarino in padella e mi sono ustionata. A mezzanotte ero al pronto soccorso che mi curavano perche' ho la mano sinistra ustionata. Ho passato la notte davvero con un dolore pazzesco'.
CELEBRITY, LA WEB TV CHE VI SVELA I SEGRETI DELLE STAR!
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BLOG CELEBRITY:
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I had a notion for something with peanut butter in it. I buy the Whole Earth Crunchy original peanut butter, but haven't had any for some time. While blog hopping round the cooking blogs, I saw some muffins with pb and choc chips, I decided not to make those but went in search of a cookie recipe featuring the same ingredients.
Preheat oven to 375°F/190C/Fan oven 170C/Gas Mark 5. Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy. Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips. Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes.
It was a dream of a mix to make and came out just the right texture.
No fancy fiddling making into balls and getting all sticky, just wallop down a teaspoon of dough and put it in the oven.
As usual my cookies varied from slightly over done to slightly underdone with some perfect ones! I'm hoping that my new cooker will cook more evenly, I think it is because the door seal on the old oven has really past it's best so heat escapes from the front of the oven.
As there were really far too many cookies for us to eat (we would have eaten them all because they are delicious, but it wouldn't have been good for us) I made up a little package to take to a Party Lite party I had been invited to last night. This is where crafting meets cooking! I'm even beginning to quite like my own handwriting!
The cookies got 5 stars on the About.com site and I would agree.
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Title: It's Peanut Butter Jelly Time!!!
Animation by by Ryan Gancenia Etrata.
http://www.albinoblacksheep.com/flash/banana
Dancing Banana - Peanut Butter Jelly Time
Title: Peanut Butter & Jelly
This is just a random music video I made for kicks to a song that I LOVE!
It's sung by the LDS (Mormon, but don't jump to conclusions.) A Capella group, InsideOut. They are wonderfully talented. This song is from their album 'Sharing Time'. You can find it on iTunes.
It's lame, but I had fun making it. PB&J forever!
Oh, and I know that Jelly is really jam, but seriously. I looked everywhere and could find Raspberry Jelly. So I decided that Jam would have to do. So just enjoy it despite this detail. I do.
My son's girlfriend is a vegetarian so when she visits I use this as an excuse to try out some new recipes (not that I need an excuse!). I saw this quiche recipe in Late Spring 2009 issue of BBC Easy Cook and thought it would be nice for lunch.
500g shortcrust pastry (I cheated and used frozen pastry) 300g frozen peas 3tbsp olive oil handful of mint leaves, chopped 2 eggs 284mltub double cream 4 spring onions, finely sliced 200g mild goat's cheese, crumbled
Turn the oven to fan 180C/conventional 200C/gas 6. roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tart tin. use our rolling pin to lift it up, then drape over the tart case, so there is an overhang of pastry on the sides. Gently push the pastry into the corners of the tin. Chill in the fridge for 20 minutes.
While the pastry is chilling, cook the peas in boiling water for 3 minutes, then drain and refresh under cold water. Use a hand blender to puree the peas with the oil then stir in the mint and season. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper, then fill with baking beans. Bake the tart case for 20 minutes, remove the paper and beans, then continue to cook for 5-10 minutes until it is biscuit brown. Meanwhile beat the eggs in a large bowl. Gradually add the cream and stir in the onions. Season. When the case is cooked spoon and spread the peas over the base, pour over the egg mix, then scatter over the goat's cheese. Bake for 20-25 minutes, until set and golden brown, Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Related Videos :below I show related videos and not so related to this article.
Title: Pea & Mint Risotto
Pea & Mint Risotto
Title: Pea, bacon and mint risotto
Serves 2 (more generously than I thought!)
2 tablespoons finely chopped onion
130g arborio risotto rice
100ml white wine
750ml hot chicken stock (start with a litre to be safe)
100g frozen peas
4 rashers bacon, fried and chopped
40g parmesan cheese
a few mint leaves, shredded
salt and pepper
Over a low heat, soften the onion in a saute pan until translucent. Increase the heat and add the rice. Stir for 1 minute. Add the wine. Reduce. Add a ladle of stock, reduce until all the stock has absorbed and repeat for 15 minutes or so until the rice is almost cooked but has a little bite to it. Add the peas, bacon, mint and parmesan, and a final ladle of stock, and simmer for 2 minutes, stirring occasionally. Serve in warmed bowls.
N.B. Goat's cheese is also really good instead of Parmesan in this recipe.
You know how I am waiting for my kitchen to be rebuilt and I'm living in amongst the new units? Well I can't get at most of my cookbooks and I hadn't realised how much I refer to them. There is a little bit of the shelf at the right hand side that is accessible and I managed to extract a little book called Let's Cook Simple Suppers by BBC Good Food (probably free with the Good Food Mag) and in it I found this recipe to use with my lamb chops. The recipe is actually for haricot beans but it does suggest cannellini or flageolet beans as an alternative.
2 onions, chopped 3 tbsp olive oil 2 garlic cloves, chopped 2 x 500g can haricot beans, drained (or use cannellini or flageolet beans instread) 1 tsp dreid oregano 150ml/1/4 pint vegetable stock 200g can chpped tomatoes 8 lamb chops or 4 lamb leg steaks
1. Preheat the oven to 200C/Gas 6/fan oven 180C. Fry the onions in 2 tablespoons of the oil for about 5 minutes. Add the garlic, beans and half the oregano, and stir briefly. Add the stock and tomatoes, season, then bring to the boil. 2. Tip and bean mixture into a large ovenproof dish. Lay the chops on top of a single layer. 3. Sprinkle with the remaining oregano, drizzle with the remaining oil and seaon. Cook in the oven for 30 minutes until the chops are tender and nicely browned.
You may notice in my photograph there are also mushrooms in my version, just a little bit of 'fridge-led' cookery :)
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Check out this issue of OK Magazine, where you will find a spotlight pic of the cake we created for Tiffani Theissen's baby shower (page 14.)
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