Just a little update on the new kitchen. The joiner (carpenter) who is coming to fit the kitchen said he would "be here in the middle of this week at the earliest" we are interpreting this as probably next week. These oak worktops are supposed to be oiled and, indeed the oil came with them. However, as my MIL (85) lives with us and is likely to use all sorts of chemical sprays on any available surface (and will not be told) we decided that it was safer to varnish them. The joiner says this will be fine and at least they will maintain their fabulous finish. The varnish is matt so it really doesn't show at all.
I was really excited when I saw how gorgeous the worktops look and how well they match our wooden floor. Mind you we have spent all weekend moving them, painting them and stepping over them!
Related Videos :below I show related videos and not so related to this article.
Title: Wooden Worktops by Norfolk Oak
Norfolk Oak - wooden kitchen worktops of the highest quality, bespoke kitchen worktops, oak worktops, walnut worktops, solid hardwood worktops, furniture grade wood worktops.
Title: Wooden Worktops by Norfolk Oak - Routing A Wooden Kitchen Worktop With A Plunge Router
Wooden Worktops by Norfolk Oak. Routing out a series of custom alterations to a solid wooden worktop. Starts with measuring and construction of templates for the wooden worktops through to the actual cuts with the router and the finished wooden worktop.
Today, Ford Motor Company selected Hansen's Cakes to participate in the last leg of their National Media Event, promoting the new Ford Transit Van. We spent the day entertaining 46 members of the press (National & local,) fielding their questions about the history of Hansen's, what we do, where we deliver, etc...and telling them what we personally like about the new van that Ford presented.
We liked the Ford Transit so much, we made a cake to honor it. Ford liked the cake so much, they borrowed it for their End-of-Event-event tonight. All's well that ends well. . Now let's see if we get a free van...?!?
Now, we don't want you to think we were only creating that one van cake this week; here are a few highlights of some of the other cakes we're working on!
From Pound Ridge to Park Avenue: Northern Westchester Hospital has collected
donations from estate sales all spring and summer in preparation for our fall sale. We
have a treasure trove of goods from around the globe — each a unique find for every
taste. For more information, please visit www.nwhc.net/FallSale.
Staffordshire furniture • Sevres porcelain • English pine armoires • Hand painted
Pottery • Writing desks • Italian console tables • Scalamandre window treatments •
English mahogany dining tables • French country dining chairs • Candelabras •
Sterling silver • Signed etchings • Surrealist sculpture • working spinning wheel •
Piano • and more!
Styles include English, Country French, Italian, Early American, Eastern European,
American Country, Asian, and Art Deco
Location: 737 Bedford Road (Route 117), Bedford Hills, NY 10507 (next to Shoprite)
Hours : Thursday 11am - 6pm | Friday, Saturday, Sunday 11am-5pm. Asian, and Art Deco.
Who It Benefits: The Fall Sale is an important source of our annual funding. All
items in this store have been donated and your purchases will help fund: The Cancer
Treatment and Wellness Center, The Mary & David Boies Emergency Department, The
Level III Neonatal Intensive Care Unit, The Ken Hamilton Caregivers Center and
Advanced clinical programs.
I found this fascinating Nutella Cupcake post today:
I first saw these delectable cupcakes in Baking Bites and another posted by Mandy of Fresh from the Oven and they also appeared in a few other sites too. I just knew I got to take a bite of these… well, I had 4 small ones, they were not that big! Really! Well, they were slightly bigger than minis, and definitely not in the BIG category.
Incorporating my favorite thing into a bite-sized goodie. Enjoy cupcakes with caution: contents might cause instant thrill of tastebud satisfaction. No joke.
Blog post about this video - http://tumblr.com/x921afy6ev
Directions: [1] Follow baking instructions on cake mix box or follow your own recipe. [2] Once cool, use a butter knife to cute a square in the center of the cupcake and scoop out the cake. [3] Fill square hole with Nutella. [4] Frost cupcake and add optional toppings. [5] Enjoy with glee(;
Last Baking Expedition: Rainbow Cupcakes - http://youtu.be/_hl80Cnsxko
My Love for Nutella - http://youtu.be/yvqwu2GPfRU
Subscribe please(: - http://youtube.com/kristinehwong
Random Blog - http://kristinehwong.tumblr.com
Tweet Tweet - http://twitter.com/kristinehwong
The Booth that's Somewhat Daily - http://dailybooth.com/kristinehwong
Acqua pazza, or 'crazy water' is the humorous term for an extremely easy, but tasty way to poach fish--or, more specifically, to the poaching liquid. You start with an oil and garlic base, as if you were making an ajo e ojo, in a pan wide enough to fit your fish filets in a single layer. Then, letting the oil cool a bit, add cherry tomatoes (pomodorini 'pachino'), which you can split in two if they are fairly large, chopped parsley and a generous splash of white wine. Place filets of a white-fleshed fish (today I used Chilean sea bass) into this 'bath' and add enough water (or fish broth) to come about halfway up the fish. Season with salt and pepper and sprinkle with some more parsley. Cover and allow to simmer gently until the fish is cooked through, about 10-15 minutes, depending on the type and thickness of the fish.
NOTES: The version described above is about the most basic version of this dish. For more complexity, you can add olives, capers and/or anchovies to the acqua pazza. If you like some heat, add a bit of peperoncino (or red pepper flakes) to the hot oil along with the garlic.
There also exist more 'refined' versions that start with a soffrito including, in addition to or instead of the garlic, onion, carrot and celery. Some recipes also call for the addition of bay leaf and other herbs to the poaching liquid.
The type of fish is yours to choose, but white-fleshed fish work best. Orata (sea bream) is probably the most typical fish used for acqua pazza, but merluzzo (fresh cod), scorfano (red fish), rombo (turbot) and spigola (bass) are often used--even sgombro (mackerel) although personally I'm a bit dubious about this last option.
You can also make whole fish all'acqua pazza if you like--in fact, this is the original way to make it. If you do, you will have to turn the fish over during cooking to make sure it cooks fully on both sides. With filets, assuming that they are not too thick, this may not be necessary.
Related Videos :below I show related videos and not so related to this article.
Title: Tagliolini al filetto di mormora, gamberoni e scampi
E' un periodo che in famiglia non perdiamo l'ocasione di fare delle variazioni
ad una ricetta ormai collaudata. Pasta (corta o lunga all'uovo e non) con dei
filetti di pesce (gallinelle, scorfani, pagelli, triglie, ecc) sempre accompagnando i filetti con gamberoni e scampi. Questa tornata è dedicata alla mormora. Gran pesce per un ottimo sugo.
Ingredienti
160 grammi di tagliolini all'uovo (freschi comprati dalla pastaia),
i filetti di una mormora di circa 500 grammi (fatevela pulire dal pescivendolo),
6 gamberoni,
6 scampi,
2 spicchi d'aglio,
una punta di peperoncino,
un ciuffetto di prezzemolo,
6 foglie di basilico fresco,
4 cucchiai d'olio d'oliva extravergine,
1 scalogno,
10 pomodorini pachino maturi (tagliati a quarti),
Esecuzione
Per prima cosa preparate il fumetto di pesce con la testa e la lisca della
mormora, le teste degli scampi, uno spicchio d'aglio, uno scalogno, una presina di sale grosso e circa mezzo litro d'acqua. Cuocete per mezz'ora e tenete il fumetto sempre bello caldo.
Prepariamo poi il sugo così: in una padella media (per due persone) mettete
l'olio d'oliva extravergine, uno spicchio d'aglio e una punta di peperoncino.
Quando l'olio è caldo aggiungete i pomodorini, salate con parsimonia, fateli
scottare per 2-3 minuti schiacciandoli un po', porateli in una metà della
padella e nella restante padella aggiungete i filetti di mormora, i gamberoni
(sgusciati) e la polpa degli scampi. Cuocete per 2-3 minuti quindi mescolate.
Nel frattempo avrete cotto i tagliolini al dente. Prendeteli con la pinza e
tuffateli nel sugo. Aggiungete un mestolino di fumetto di pesce filtrato col
colino e un mestolo di acqua di cottura dei tagliolini. Aggiungete il basilico
e mescolate in padella per circa un minuto. Spegnete la fiamma, impiattate e
servite. Buon appetito.
Nota
E come vino? Un bianco: o un Grechetto umbro, oppure una Lugana del Garda o un grande Chardonney siciliano. In ogni caso servite il vino molto freddo (10°C).
Title: Ricette: Guacamole con filetto di sogliola alla milanese
Ingredienti e dosi per 4 persone:
400 g di filetti di sogliola
1 uovo
pane grattugiato
2 avocado maturi
1 pomodoro piccolo a pezzetti
1 peperoncino fresco mediamente piccante
1 scalogno tritato
5 g di coriandolo fresco (o prezzemolo) tritato
succo di 1/2 limone
pepe nero macinato
sale
olio extravergine o di arachide per friggere
Procedimento:
Tagliare i filetti a striscioline.
Impanare i filettini di pesce nell'uovo e nel pane grattugiato.
Per la salsa, sbucciare gli avocado e tagliarli a metà, eliminare il nocciolo e tagliare la polpa a pezzetti. Irrorarli con il succo di limone per evitare che anneriscano.
Mettere in una ciotola i pezzetti di avocado e schiacciarli con una frusta (o una forchetta), condirli con scalogno, pomodoro a pezzetti, coriandolo, sale e peperoncino a pezzetti o tritato.
Irrorare con poco olio e amalgamare bene.
Friggere i filetti di pesce in olio ben caldo.
Eliminare l'unto in eccesso passando su carta assorbente e salare.
Servire.
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...
I made this Foccacia with Olives on Sunday. It comes from a lovely bread book by Eric Treuille and Ursula Ferrigno, that I've had for a while.
As it is a Dorling Kindersley book, it has fabulous photographs. The recipe is really a fairly simple white bread recipe with olive oil instead of butter, I made mine on the dough cycle in the bread machine and then added the chopped olives before proving the dough again before baking.
It was delicous served with my own version of Coronation Chicken inspired by The Hairy Biker's, Mums know best cookbook. I made mine with left over turkey, Tikka curry paste, a chopped yellow pepper and a mix of mayonnaise with a little double cream. I also had some coriander left over so added that too. There are many more ingredients in the Biker's version but I just used the general idea and what was in my fridge. Also in my fridge was some smoked salmon so we had some of that as well!
Related Videos :below I show related videos and not so related to this article.
Title: CookwithTom.com: Rosemary Focaccia - Part Two
This masters class on bread making results in a simple way to create a delicious bread with great big pockets of air, a delicious crust, and a chewy crumb.
Be sure to make extra, because it doesn't last long. (I made two loaves for a family function and they were gone in 10 minutes).
The recipe:
1 cup warm water
1 1/2 teaspoons yeast
1 1/2 teaspoons sugar
3 cups flour
1 1/4 teaspoon table salt
2/3 cups American style lager
3 tablespoons olive oil
1 tablespoon Kosher or Sea Salt
6" long fresh rosemary sprig, washed and diced
1. In a large bowl, dissolve sugar, and yeast, in water.
2. Wait 10 minutes until all yeast is dissolved/proofed
3. Add flour, lager and salt
4. Mix on low speed, stopping as necessary to scrape the sides of the bowl until all dry ingredients are incorporated.
5. Mix on high for 6 - 10 minutes, until gloss forms on dough, and dough starts "grabbing" the dough hook.
6. Pour one tablespoon of olive oil into a separate bowl, spread around with a rubber spatula, coating both the bowl and the spatula.
7. Move dough from mixing bowl to oiled bowl, sprinkle 1 tablespoon of olive oil on top of dough.
8. After oiling your hands, gently turn the dough ball over in the oil, making sure all sides of the dough are coated.
9. Cover with plastic wrap, and place in a warm, draft free location for 2-3 hours. (until has grown 2 1/2 times it's original size).
10. Preheat oven to 450 degrees
11. Cover baking stone with parchment paper
12. Pour 1 tablespoon of oil over parchment paper and spread until paper is covered.
13. Dump dough on to parchment paper, carefully forming the dough into a circle.
14. Let rise for 15-30 minutes
15. Using a fork, poke 30-40 holes in the dough to relieve surface bubbles
16. Sprinkle sea salt over the top of the dough
17. Place in 450 degree oven and set timer for 20 minutes.
18. With 5 minutes left on the timer, sprinkle diced rosemary liberally over the top of the bread.
19. If you're feeling brave, remove the parchment paper from underneath the bottom of the dough.
20. Bake for at least 5 more minutes, or until top of the loaf is golden brown.
Notes:
This dough can also be used as a base for a pizza. Instead of placing on a stone, bake on a greased 10" X 15" cookie sheet. After the dough has risen, dump it onto the cookie sheet, and spread the dough with your hands. Add pizza toppings of your choice. Bake for 20 minutes, or until the bottom of the dough is dark brown.
If you choose to omit the lager, increase water by 2/3 cups.
Title: How to Make Focaccia with the help of Your Bread Machine
Visit my blog at www.overthekitchencounter.com for more ideas on cooking and crafts.
Focaccia: an Italian flatbread brushed with olive oil and flavoured with grated Parmesan cheese, garlic, salt and rosemary - and so easy to make the dough in a bread maker!
1 cup + 1 Tbsp water
3 cups flour
2 Tbsp dry milk
3-1/2 Tbsp sugar
1 tsp salt
3 Tbsp butter
1-1/2 tsp fast-rise yeast
Our lickety-split cake delivery driver, Frank, peeled out in his hot hemi; a cool silver Dodge Dakota modified "Sleeper"... you won't believe just how fast this giant can go!
.
No, we will not ever let him try to deliver a five-tier wedding cake for us in this baby; the last thing we want is to see cake flying all over the 405. For that, he'll stick to our fleet of white Hansen's Cakes vans!
Warning: simplexml_load_file(http://gdata.youtube.com/feeds/videos?vq=Frank\'s Ride...&alt=rss&start-index=1&max-results=11) [function.simplexml-load-file]: failed to open stream: HTTP request failed! HTTP/1.0 400 Bad Request
in /home1/desarro4/public_html/alexcastaneda/PROYECTO_ALEXCASTANEDA/sistemadeactualizacion/google/youtube.class.php on line 286
Warning: simplexml_load_file() [function.simplexml-load-file]: I/O warning : failed to load external entity "http://gdata.youtube.com/feeds/videos?vq=Frank\'s Ride...&alt=rss&start-index=1&max-results=11" in /home1/desarro4/public_html/alexcastaneda/PROYECTO_ALEXCASTANEDA/sistemadeactualizacion/google/youtube.class.php on line 286
Here's another quick pasta and zucchine dish. While tagliatelle alle zucchine is delicate and refined, this dish--using similar ingredients--has an entirely different character, rough and ready and full of flavor.
Fry zucchine sliced into disks in olive oil with a slightly crushed clove of garlic and a few fresh bay leaves. Season with salt and pepper. When the zucchine slices are lightly browned (see photo below left) turn off the heat and remove the bay leaves. In the meanwhile, boil your linguine in well salted water. When done, turn them into the pan with the zucchine and add a generous dollop of ricotta cheese and abundant pecorino cheese. Mix well, adding a ladleful of pasta water to make a 'sauce' that will coat the linguine well. Serve immediately topped with some more pecorino.
That's all there is to it, but the result is incredibly satisfying.
Fried zucchine, ready for the pasta
NOTES: I 'invented' this dish at the spur of the moment, using things that I had on hand: zucchine, some ricotta left over from making the gnocchi nudi last Thursday, a bit of pecorino cheese--which I always have around--and the fresh bay leaves, which caught my eye while shopping. Of course, this dish isn't really original--the combination of pasta, zucchine and ricotta is a classic. But my riff on the classic recipe was to substitute linguine, fresh bay leaves and pecorino for the usual penne, basil and parmesan. Shows you what you can do at the spur of the moment, with a bit of imagination and some knowledge of classic dishes.
It's leftover time and I think the volume of bits of pieces in my fridge brings out my inventiveness. This year I decided to use up some of the little bits in a Christmas Quiche. I had some turkey, stuffing, a couple of sausages wrapped in bacon, some ham, cooked baby carrots, sprouts and some tiny tomatoes. I also had some of the prawns we had for our starter yesterday all needing used up.
The pastry recipe is adapted from Rachel Allen's book Bake. I added some Philadelphia cheese a bit less butter and the egg as recommended, but any s/crust pastry would do, including ready made. I baked the pastry case blind and then loaded on the the leftover ingredients along with some sauteed spring onions and garlic.
after loading on the left-overs, I crumbled some cheshire cheese and then poured over two whole beaten eggs, two egg yolks and some soured cream (left over lol!) seasoned well and beaten together.
Stick it back in the oven for 40 minutes, I found some tomatoes that were starting to wrinkle, so I shoved them on the top too. We ate it with roast potatoes and roast parsnips reheated in the oven till nice and crispy again and some coleslaw. Delicious!
Related Videos :below I show related videos and not so related to this article.
Title: Spiratus - Lovely Leftovers - Episode 3
500 Likes for a setup video!, Click it twice :).
I edited this myself, so go easy :)...
Third Episode of my Lovely Leftovers,basically these are clips that I'm not going to use for a montage because they're not good enough and therefore goes into this series "Lovely Leftovers"
Title: Chuck vs. the Leftovers 4x10 Promo
All images belong to NBC and Warner Bros !!!
Watch and enjoy this lovely & awesome show !!!
Next monday 8/7c NBC
11/29/2010 (08:00PM - 09:00PM) (Monday) : CHUCK FACES A HIGH-STAKES HOLIDAY WHEN UNEXPECTED GUESTS ARRIVE FOR A THANKSGIVING "LEFTOVERS" DINNER -- MONET MAZUR, LINDA HAMILTON AND TIMOTHY DALTON GUEST STAR -- It's the day after Thanksgiving and Chuck (Zachary Levi) faces the most awkward of family reunions when mom (guest star Linda Hamilton) comes over for dinner—along with the dangerous Alexei Volkoff (guest star Timothy Dalton). Back at the Buy More, Morgan (Joshua Gomez) deals with the busiest shopping day of the year as Jeff (Scott Krinsky) and Lester (Vik Sahay) hatch their latest scheme. Yvonne Strahovski, Sarah Lancaster, Ryan McPartlin, Adam Baldwin and Mark Christopher Lawrence also star.
Related Videos :below I show related videos and not so related to this article.
Title: Symphony of the Night was disappointingly enjoyable
Which is it, Navgtr?
Title: Zelda: Ocarina of Time— Water Temple Walkthrough (PART 1)
This is probably the easiest way to get through the Water Temple in The Legend of Zelda: Ocarina of Time for the Nintendo 64, Gamecube, and Wii. Most of the clips are sped up since I don't want to make people impatient with how long it actually takes to solve this horrendous maze. Also, the parts that show me switching items in the sub screens are cut. About four minutes into the video, I stop giving all the tiny-based steps like "Go through the door" or "Sink into this hole".
For those who need help finding the items listed at the beginning of the video, please read any of the guides found on this page:
After you click on the link and the page fully loads, click on any of the other links on the left labeled "FAQ/Walkthrough". Once the document has loaded, press Control + F (For Windows users) or Command + F (For Macintosh users) to bring up a search window or bar. Finally, type in the name of the item and click the Find Next button (You may need to type in the item's name one word at a time and click the Find Next button multiple times). PLEASE DON'T WRITE TO ME FOR INFO ON HOW TO GET THE ITEMS!
Comments, ratings and video responses have been disabled for this part, but are available in part 2. The reason why is because I would like to know your thoughts about the whole thing.
Any comments regarding emulators will be ignored because I never used a Nintendo 64 emulator.
Recipes, food and cooking information. Search recipes by title and ingredient. Recipes, cooking ideas, baking tips, and more. Browse hundreds of easy chicken recipes including pies, curries, stir-fries and pasta dishes.
Suscrbete va Feed (RSS)
