Chicken Tikka Masala Chicken tikka masala is a dish of roasted chunks of chicken tikka in a spicy sauce. The sauce is usually creamy, spiced and orange-coloured. It has been claimed to have originated in Glasgow and is among the UK's most popular dishes, leading a government minister, Robin Cook, to claim in 2001 that it was a British national dish. For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.  This is one of my families favorites.  When it is just me and a date, extra spicy.  Just the kids? Perhaps go easy on the spice.

Braised Artichokes with Tomatoes and Mint     Braised Artichokes With Tomatoes And Mint Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.

Sweet Corn And Ricotta Raviolo These are jumbo-sized ravioli, and each one envelops an egg yolk, which will run when you cut the pasta open and mingle with the pan sauce. Duh-lish! Here are step-by-step instructions on how to shape and fill raviolo.

Roast Heirloom Goose With Balsamic Vinegar

  Bûche De Noël Our updated version of the classic Yule Log or Bûche de Noël recipe resembles a slender birch branch, adorned with funghi-inspired meringues.

Ham And Sausage Jambalaya You can use kielbasa or any kind of dry-cured pork sausage, but spicy andouille gives this jambalaya a nice kick of heat. 

Nostradamus From Wikipedia, the free encyclopedia For other uses, see Nostradamus (disambiguation). Michel de Nostredame Nostradamus: original portrait by his son Cesar Born 14 December or 21 December 1503 (Julian calendar) Saint-Rémy-de-Provence, Provence, France Died 2 July 1566 (aged 62) Salon-de-Provence, Provence, France Occupation Physician, author, translator, astrological consultant Known for Prophecy, treating plague Religion Roman Catholicism Signature Michel de Nostredame (depending on the source, 14 or 21 December 1503[1] – 2 July 1566), usually Latinised as Nostradamus,[2] was a French apothecary and reputed seer who published collections of prophecies that have since become widely famous. He is best known for his book Les Propheties, the first edition of which appeared in 1555. Since the publication of this book, which has rarely been out of print since his death, Nostradamus has attracted a following that, along with much of the popular press, credits him with predicting many major world events.[3][4] Most academic sources maintain that the associations made between world events and Nostradamus's quatrains are largely the result of misinterpretations or mistranslations (sometimes deliberate) or else are so tenuous as to render them useless as evidence of any genuine predictive power.[5]

Stout-Soaked Porterhouse with Beer Butter

  Easter Block Pate A great specialty from Lyon found at Les Halles. This dish is great when done right. It is necessary that the filling is thin and fragrant and the dough light, it soaks up the juices of the meat during cooking. A little tricky to achieve but if we follow out the protocol, this recipe is feasible by a confirmed chief. This pie is excellent, it is prepared with a pastry, the stuffing is made up only of various meats (no sausage meat), bacon and mustard to enhance the flavors. Level of difficulty: medium Preparation time: 1 hour Cooking time: 45 min Resting time: 24 hours

    Julia Child’s Cheese Souffle       Welcome to my first installment into the new Little Ferraro Kitchen series, featuring the Queen of the Kitchen, Julia Child. I will be making and blogging 1 recipe of hers per week, preferably on Fridays (so you can cook it over the weekend) with detailed step by step photos and cooking explanations. As you can see, I have been channeling Julia recently and ever since I received her cook book Mastering the Art of French Cooking, I have been a tad obsessed. Mastering the Art of French Cooking is just as the title dictates. Julia not only offers detailed explanations of the recipe steps, but deeply illustrates the importance cooking techniques, what equipment to use and how and what to look for when buying ingredients. Honestly, this is the cooking Bible! As I was making this souffle, I was imagining how Julia was doing it. I put on my apron and thought of her high-pitched, yet intoxicating voice. I carefully beat my eggs to a perfect “white sheen” as she spoke of and made sure to not over beat them. This was the intimidating part, the egg whites. However, Julia did not disappoint and I was met with the perfect white sheen that she specifically illustrated. Called “Souffle Au Fromage” in French is a glorious combination of a simple thickened white sauce paired with a flavorful cheese. Stiffened egg whites are carefully folded in and when this masterpiece is concluded, the most beautiful creation will equate from your oven. A light, puffy burst of salty cheese flavor souffle. The inside of this mold is delicate and warm and the bottom and sides have crusted together forming a heavenly thick cheese layer. Serves 4 for a 6 cup souffle mold

1907: Soupe à l’Oignon Gratinée The queen of all soups. This is how New York Times food critic Amanda Hesser described it: “It is one of the strangest and most delicious soup recipes I’ve encountered. … By the time it is done, the ‘soup’ is like a savory bread pudding and the top has a thick, golden crust that your guests will fight to the death over.”

Recipe: Bouillabaisse with a Red Pepper Rouille  While the home of the bouillabaisse is considered to be Marseilles, it is made in every little port throughout the coastal regions of Provence and enjoyed in almost every good restaurant in France. Fish is not the most distinguishing characteristic of a bouillabaisse, because all fish stews and soups contain fish. The unique flavoring for the bouillabaisse is derived from the mixture of saffron, fennel seeds, and orange zest. Prep Time: 30 minutes  Total Time: 1 hour 30 minutes  Serves: approx. 6

Chicken Cordon Bleu Roll Ups

    QUENTIN BACON        This quiche was a favorite of Julia Child. Retrieved from Delish   TOTAL TIME: 2:30 COOK: 0:30 LEVEL: MODERATE YIELD: MAKES TWO 10-INCH TARTS

Spinach and Feta Pie is a staple of Greek cooking.  Light, healthy, and declicious.  This recipe take about 20 minutes to prepare and is easy for the busy family.  My children love them and ask for them often.

Here's a simple little fall-time pasta dish with sweet roasted butternut squash and nutty brown butter. It's one of those dishes that makes even a weeknight meal feel special, especially if you splurge for fresh fettuccine noodles and a nice bottle of wine. Serve it with a salad of bitter greens, apples, and walnuts on the side, and dinner is ready.

Persian Food Primer: 10 Essential Iranian Dishes A true gourmet must know gormeh. We have proof.   Kebabs come in many kinds: beef, chicken, lamb liver, among them.   A visit to Iran yields a stunning variety of culinary delights. Between the familiar kebab and the decidedly outré grilled lamb’s testicles, there’s a vast spectrum of foods: caviar, pickle, and smoked fish in the north; samosas, falafel and hot and sour shrimp in the south; noodles, flatbread and rosewater-scented ice cream across the country.

Ful Mudammas Retrieved from Tori Avey   The fava bean porridge of the donation and the garlic and oil of daily life… – Mishna Tvul Yom 2, 3

GREEK MOUSSAKA This is a Greek dish in the style of lasagna. It is made with layers of ground meat,  eggplant and Bechamel Sauce. It is a favorite throughout the Mediterranean, the Middle and Near East, and especially Greece. Moussaska is without a doubt the "National Dish" of Greece!

GREEK NEW YEAR'S BREAD (VASILOPITA)       Cinnamon gives the rich yet fluffy bread spicy warmth, while mastiha, a resinous spice, adds piney notes for depth. Get the recipe for Greek New Year's Bread (Vasilopita) »   This Greek bread is traditionally baked for January 1st, the Greek Orthodox St. Basil's saint's day, but even in the days after January 1st, baking it is a fitting way to celebrate good things to come. Cinnamon gives the rich yet fluffy bread spicy warmth, while mastiha, a resinous spice, adds piney notes for depth. Featured in: My Big Fat Greek New Year's Bread

  GRAVADLAX     Classic cured salmon is served with a bright mustard-honey sauce in this recipe adapted from Jake Tilson's In At The Deep End (Quadrille Publishing, 2011). Flavored with pepper, cloves, and dill, the fish requires at least 5 days to cure, so be sure to plan ahead, and be sure to use the best-quality salmon you can find.

SWEDISH MEATBALLS WITH MASHED POTATOES (KÖTTBULLAR MED POTATISMOS)   In Sweden meatballs are served plain, as a snack; on a sandwich with beet salad; or as they are here, with mashed potatoes, creamy gravy, and tart lingonberry preserves. This recipe first appeared in our December 2011 issue along with Susanna Hoffman's story Sphere of Influence. SERVES 6

Gourmet Four Cheese Macaroni and Cheese When a recipe is SO good that it haunts your memory for over 40 years, you know it had to be good! As a young bride, I made this macaroni and cheese dish from a requested recipe from Bon Appetit magazine. Sadly, if I saved the recipe, it was lost along the years of moving. After the Internet, I searched, in vain, for this recipe for years, until I discovered 3/4's of it in a women's magazine. With the help of many Zaar members that helped me find the missing cheese that was needed, I now have the long lost recipe and the ability to make it again and again for an entire new generation of friends and family! This is NOT meant to be an everyday mac & cheese. It's great comfort food when you want to celebrate something special: a good grade, a birthday, or an "I love you!" kinda day. Don't skimp on the cheeses; they will be slightly costly. But, the end result is Oh So Good ! You will not be disappointed in the complex flavours of this simple dish, with a twist. INGREDIENTS

Sausage Gravy Recipe Steve Gordon | October 14, 2013 | 37 Comments Follow our step-by-step, photo illustrated recipe for making Sausage Gravy from scratch.  Just a few simple ingredients are all you’ll need to prepare a delicious breakfast of Sausage Gravy and Biscuits.  This quick and easy pan gravy is sure to please all the family. …   Sausage Gravy Recipe: …   NOTE:  This recipe originally appeared here on Taste of Southern on January 28, 2013.  Cooler weather has started to return to the heart of North Carolina and this is a great way to start your day.  I hope you’ll give this recipe a try.  When you do, be sure to leave us a comment or two in the section at the bottom of this page and let me know how it turns out for you.  I’ll be waiting to hear from you.    Are you looking for something quick and easy to fix for breakfast for the family?  I think you’ll really enjoy topping some, fresh out of the oven,  hot biscuits, with our Sausage Gravy Recipe.  It’s really quick and easy to make and, you can do it all right in one skillet. When you need something to warm you up on a cool winter morning or, something fast on a warm summer morning, this will surely become one of your favorite things to make.  Of course, if you’re like me, sometimes breakfast-for-supper is just as good.  Either way, I do hope you’ll give our Sausage Gravy recipe a try. If you don’t make your own biscuits from scratch, there are some pretty good ready-made biscuits in the refrigerator case of your favorite grocery store.  They’ll work just about as good and, if you don’t tell…I’m not going to tell. I can only imagine what a big old pan of hot biscuits must have smelled and tasted like after being pulled from an old fashioned wood stove oven.  I’ve had some delicious brick oven pizza that was fired with wood and, it just gives a little smokey taste to that…so….imagine what a pan of biscuits would have tasted like baked in a wood stove oven.  It’s my dream one day, when I have the room for it, to have a wood stove of my very own.  My family had one in the early days of my youth but I really don’t have any memory of it.  Of course, daddy made his own sausage too. You just need a pound of sausage and a few other items to stir up a big old pan of hot Sausage Gravy.  Open up a biscuit or two, ladle on a great big spoonful of gravy and….you’re in for a real treat.  You can buy all the gravy mixes you want but, go ahead and learn how to make your own, you’ll never be disappointed.  Ready to give it a go?  Then….Let’s Get Cooking!!! …   Sausage Gravy Recipe:  You’ll need these ingredients.  Simple huh? …   Open up your package of sausage and place it in a skillet set to medium heat.  As it begins to brown, use a spatula or spoon and, start to break up the meat.  Spread it around in the pan so it can cook evenly. …   Continue to stir the sausage around and crumble it as it cooks.  You’ll need to let it brown just to the point of where it’s fully cooked. …   Once the sausage is cooked, use a slotted spoon and remove it from the pan.  Place it in a small bowl and set aside. …   You’ll need to remove most of the excess fat from the pan.  I used a spoon to skim it out but, you could just pour it out as well.  You DO want to leave all of the brown bits and any smaller pieces of sausage that might be in the pan.  We’re going to need all the flavor from those.  Don’t remove all of the fat, leave a couple of Tablespoons in the skillet.  We’ll need that to begin making the roux for our gravy. …   Toss in a couple of Tablespoons of butter and stir it around as it begins to melt.  The butter should melt slowly and, not start to brown or burn.  Adjust the heat of your pan accordingly if it’s cooking too fast. …  

  Moroccan Chicken, Apricot and Almond Tagine   Moroccan cuisine is considered to be one of the most diversified cuisines in the world.  This is because for centuries Morocco has been very interactive with other nations and has embraced and integrated many different cultural influences, not only in its foods but its art, music and literature. One of Morocco’s top priorities has been to protect and preserve its diverse legacy and culture. Moroccan cuisine is primarily Berber-Moorish, but is also influenced by Europe and the Mediterranean in some of its techniques and flavors.  Spices are used extensively in Moroccan cooking.  Meats, vegetables and dried fruits are a common food combination, as represented in today’s dish.  While beef and lamb are eaten, chicken is the most widely eaten meat in Morocco.  The national dish is couscous topped with meat and vegetables. This Daring Gourmet original utilizes traditional Moroccan ingredients and spices.  Chicken, squash, dried apricots, raisins, almonds, honey, a variety of spices, and harissa – a fiery Moroccan chili paste.  Delicious as a vegetarian option as well (see recipe).  Make this Moroccan Tagine for your family or dinner guests, and they are sure to be impressed.  And if you really want a conversation piece, purchase and serve it in a tagine (where the name of the dish comes from).  See note below.  Enjoy some Moroccan music in the background and have a discussion about culture, art, life! Or imagine bringing this to a potluck…can you just hear the “ooh’s” and “ahhh’s”!   A tagine is a special North African pot formed entirely of a heavy clay, which is often painted or glazed, such as this one. It consists of a base where the food is placed and a large cone/dome-shaped lid that is designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.  The couscous is served separately. Now let’s talk about one of the ingredients in this dish that you may or may not have heard of.  Harissa. Harissa is a fiery Tunisian chile paste that is also commonly used in Moroccan cooking.  It’s  comprised of dried chiles, olive oil, garlic and spices.  It’s super easy to make and I like to make my own.  It stores in the fridge for up to 3 weeks.  I’m going to share my recipe with you in case you’re as die-hard of a culinary adventurer as I am.  Or you can simply use a chili paste substitute – something to give the dish a little color and lots of kick (or a little tap if you prefer). “Click” Homemade Harissa Recipe Another integral ingredient to Moroccan cooking is preserved lemons.  They completely transform every dish in which they’re used.  And they’re SO easy to make, not to mention incredibly versatile.  Click on the following link for a recipe on how to make them as well as information on how to use them: “Click” Preserved Lemons. Okay, now let’s get to that delicious and aromatic Moroccan Tagine recipe! Cut up a butternut squash.  I find it easiest to slice it in 3/4 inch slices, then cut off the peel, and dice.  You’ll need about 4 cups. Measure out your dried apricots, raisins and nuts. Mince the garlic and ginger.  Just look at all those beautiful ingredients!  Now imagine them simmering with chicken, butternut squash, garbanzo beans, your homemade harissa, and an array of Moroccan spices…ohhhh, yes….

    Brownie Bat Truffles      

The Tell-Tale Heart by Edgar Allan Poe (published 1850)       TRUE! -- nervous -- very, very dreadfully nervous I had been and am; but why will you say that I am mad? The disease had sharpened my senses -- not destroyed -- not dulled them. Above all was the sense of hearing acute. I heard all things in the heaven and in the earth. I heard many things in hell. How, then, am I mad? Hearken! and observe how healthily -- how calmly I can tell you the whole story.     It is impossible to say how first the idea entered my brain; but once conceived, it haunted me day and night. Object there was none. Passion there was none. I loved the old man. He had never wronged me. He had never given me insult. For his gold I had no desire. I think it was his eye! yes, it was this! He had the eye of a vulture --a pale blue eye, with a film over it. Whenever it fell upon me, my blood ran cold; and so by degrees -- very gradually --I made up my mind to take the life of the old man, and thus rid myself of the eye forever.     Now this is the point. You fancy me mad. Madmen know nothing. But you should have seen me. You should have seen how wisely I proceeded --with what caution --with what foresight --with what dissimulation I went to work! I was never kinder to the old man than during the whole week before I killed him. And every night, about midnight, I turned the latch of his door and opened it --oh so gently! And then, when I had made an opening sufficient for my head, I put in a dark lantern, all closed, closed, so that no light shone out, and then I thrust in my head. Oh, you would have laughed to see how cunningly I thrust it in! I moved it slowly --very, very slowly, so that I might not disturb the old man's sleep. It took me an hour to place my whole head within the opening so far that I could see him as he lay upon his bed. Ha! --would a madman have been so wise as this? And then, when my head was well in the room, I undid the lantern cautiously --oh, so cautiously --cautiously (for the hinges creaked) --I undid it just so much that a single thin ray fell upon the vulture eye. And this I did for seven long nights --every night just at midnight --but I found the eye always closed; and so it was impossible to do the work; for it was not the old man who vexed me, but his Evil Eye. And every morning, when the day broke, I went boldly into the chamber, and spoke courageously to him, calling him by name in a hearty tone, and inquiring how he has passed the night. So you see he would have been a very profound old man, indeed, to suspect that every night, just at twelve, I looked in upon him while he slept.     Upon the eighth night I was more th

These were a hit at our Halloween Party; dense, pumpkin brown sugar flavor; nice texture. Made a day ahead which intensified flavor. Cutting and icing them is more tedious than I'm normally game for, but it was worth it; precision measuring is key. I added more powdered sugar to thicken icing, which had a subtle lemon flavor, not too sweet. Served on square plates drizzled with chocolate and dusted with crushed malt balls and small scoop pumpkin maple ice cream and chocolate ice cream. Terrific. INGREDIENTS For the blondies: 1 cup (2 sticks) cold unsalted butter, plus more for the pan One 15-ounce can pure pumpkin 1/2 cup pure maple syrup 2 teaspoons pumpkin-pie spice 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon sal

Halloween Infographics (37 Images)   Halloween Trends 2011 www.anidea.com/creative/infographic-halloween-trends-2011 The Anatomy of Fear www.sortable.com/blog/the-anatomy-of-fear The Business of Horror www.mint.com/blog/trends/the-business-of-horror-10272010 The Economics of Halloween www.creditloan.com/infographics/the-economics-of-halloween Sneak Peek into College Halloween 2011 blog.bookrenter.com A Costume for Every Era blog.halloweenexpress.com The Darker Sides of Halloween blog.halloweenexpress.com Are You Afraid of the Dark? blog.halloweenexpress.com/2010/10/29/are-you-afraid-of-the-dark-3 Facts About Halloween Candy www.mycollegesandcareers.com Guide to Zombie Survival www.hccmis.com/blog/guide-to-zombie-survival/ Spooky Halloween Facts www.bigeyecreative.com/blog/spooky-halloween-facts/ Halloween "Chopped Up" by Shoppers www.checkpoints.com Halloween - Second Most Expensive Holiday

  CHICKEN VINDALOO September 11, 2015 By gourmetgourmandfoodblog@gmail.com 10 Comments   Okay guys, I know.. I talk a lot about my Indian food obsession, but have only posted like 3 recipes on the blog (here, here, and here).  But never fear- today I am returning to the source of my culinary obsession. Unlike many food bloggers I was never much of a chef growing up.  I thought it seemed annoying and restaurants always seemed to make food better.  The extent of my “cooking” experience was sitting in the kitchen and gossiping with my mom while she made cookies.  But then, being a creative person and also a poor college student, I decided cooking might be a useful item to add to my life-skills repertoire. And then I discovered Indian food, and life was never quite the same.  I’m not going to lie- it took me a while to “figure out” Indian food.  A) The method is totally different than most American/European food.  B) It takes a decent commitment and some amount of start-up capital to acquire all the right spices.  BUT if you are at all thinking this (Indian cooking) might be something you want to do in your life on repeat- please please please skip the regular grocery store spice aisle and get yourself over to the nearest Indian store.  I promise you will get way better spices, for cheaper, and be able to actually acquire the right stuff. Don’t waste your money at Penzeys or similar… it’s just not worth it.  And you just won’t be able to get methi seeds at Ralphs.  Sorry, guys. One thing I’ve learned when cooking Indian is that it’s really hard to over-do the spices.  But very easy to under-do the spices.  So if push comes to shove, get a little heavy-handed.  The one exception to this being heat- you want to be careful not to kill your dish by adding buckets of cayenne to the base of your curry because once you add it, you can never go back.  BUT don’t be afraid of kashmiri chili powder.  This adds a ton of color and flavor but not a lot of heat.  And yes, please buy Kashmiri chili powder, this is the best variety in my opinion.So let’s talk method- the base of most curries is some amount of onion, ginger, garlic, and maybe some tomato.  This combo of ingredients is typically cooked down to a paste-like consistency and then the masala (spices) are added.  Then typically one adds the meat that one is using, some amount of water, and simmer until the meat is tender and the flavors are well-combined.  Indian cuisine is like the king of slow-cooking.  This particular dish is Chicken Vindaloo.  Vindaloo is actually fairly unique because it’s not exactly Indian in origin… at least the name is not.  It’s actually a fusion dish that has roots from the Portuguese.  The “Vin” in the name Vindaloo stands for wine, of which there is none, but typically there is some type of wine-vinegar- hence the name.  Also Aloo in the name does not stand for “potato” as I assumed (potato in Hindi is Aloo).. it’s actually a reference to a Portuguese spice-blend.  The Portuguese settled Goa, and thus an Indian-fusion classic was born.. using the spices of the east with the methods of the west.  Vindaloo has a reputation for being an unbearably spicy dish.  Goa is known for having

Aloo Gobi Great aloo gobi recipe from the film Bend It Like Beckham INGREDIENTSNutrition SERVINGS 8UNITS US 1⁄4cup vegetable oil

Indian Lobster in Coconut Broth This lovely creamy, aromatic soup also goes happily with prawns or chicken. You will need 2 mature coconuts to make the coconut milk for this recipe. You'll need 2 tbspcoriander seeds1 tspblack peppercorns¼ tspfenugreek seeds60 ml (¼ cup)coconut oil10fresh curry leaves5garlic cloves, thinly sliced4large golden shallots, sliced3small green chillies, or to taste, finely chopped1½ tspfinely grated ginger½ tspground turmeric700 mlhomemade coconut milk (see note)Juiceof 1 lime1.5 kguncooked lobster tails, peel

  Mongolian Beef   Mongolian Beef.  Succulent.  Tender.  Full of flavor.  Though neither the ingredients nor the method of cooking is Mongolian in origin, the name is widely known and the dish is served throughout much of the Western world and in virtually every Chinese restaurant.  Some claim this dish is Chinese-American, while others claim it was first invented in a Chinese restaurant in the UK.  Regardless of its origin, one thing is clear:  It’s very popular, and for good reason.  Now you can make it at home with this recipe anytime the craving comes calling and this Daring Gourmet version comes with a “satisfaction guaranteed.” Simple and quick, this Mongolian Beef can be waiting at your table, ready to eat, within 10 minutes. Move over, P.F. Chang’s…you’ve got some serious competition! This recipe is perfectly suited for a chicken and vegetarian/vegan version as well.  See recipe below for instructions. If you haven’t already, come connect with me on The Daring Gourmet’s Facebook Page.  Would love to have you on board! Thinly slice the beef and mince the garlic and ginger. Coat the beef strips with cornstarch. Heat the oil in a wok or heavy skillet and fry the beef until golden brown on both sides. Remove the beef and discard all but about 2 teaspoons of the oil. Prepare the sauce by combining all ingredients, except for the garlic and ginger, in a bowl.  Fry the ginger and garlic for 30 seconds.  Add the sauce mixture and simmer, constantly stirring, until it begins to thicken. Slice the green onions. Return the beef to the wok along with the green onions and stir to coat.  Simmer for 1 minute and serve immediately with steamed rice and/or crispy fried cellophane noodles.  Serves 4.

  Chinese Orange Chicken   Tender, chewy, crispy, citrusy, sweet, tangy and spicy all in one.  Chinese Orange Chicken, a dish of chopped, battered, and fried chicken pieces coated in a sweet orange-flavored, caramelized chili sauce, is a highly popular Chinese fast food dish of Hunan origin.  This version is a little truer to authentic origins in that it isn’t as goopey as some Chinese-American restaurant versions.  Deliciously tasty with an accompanying kick, you’ll soon become the go-to for Chinese take-out among your family and friends! This Daring Gourmet version was developed by request for Danette McGee Farmer.  She specifically requested a version that is full of flavor.  Danette, I think you’ll be very happy with this recipe! Does anyone else have a request?  Let me know!  http://www.daringgourmet.com/make-a-request/   Let’s get started on that luscious Chinese Orange Chicken! Chop up the chicken in 1/2 inch pieces.  We’re now going to proceed with a Chinese stir-frying method known as “velveting” to achieve a nice coating for the chicken.  To velvet the chicken, combine the egg white, cornstarch, sherry, salt, baking powder and baking soda in a bowl.  Stir to combine.  Add the chicken to a sealable bag and pour the velveting marinade over it.  Swish to combine.  Refrigerate the chicken for at least 30 minutes. Next let’s prepare the chicken.  Remove the chicken pieces from the bag, shaking off the excess liquid, and give them another in some cornstarch.  Heat some oil in high in a wok, deep fryer, or heavy skillet.  Carefully lower the chicken into the oil and fry on both sides until a crispy golden brown.  Set the chicken on paper towels to soak up the grease. Break up the red chiles into pieces and discard the seeds.  Be very careful here to avoid touching the seeds (using gloves is recommended).  Once you touch the seeds with your fingers they can really burn – avoid all contact with your face and eyes.  Combine all remaining ingredients except for the ginger, garlic and green onions.  Heat about a teaspoon of oil on medium-high heat to a wok or large saucepan and saute the ginger and garlic for 30 seconds.  Add all remaining ingredients, except for the green onions.  Simmer the sauce for 15 minutes, stirring occasionally.  Add the chicken and green onions and simmer for another 5 minutes to ensure the chicken is fully cooked and the coating has absorbed the flavor of the sauce. Serve immediately (to retain the ideal texture) with steamed rice.  Garnish with fresh orange slices (optional). *  For a vegetarian/vegan version, see instructions below recipe. Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!

Red Curry Shrimp and Vegetables Ingredients   1 can (400 mililiters) Thai Kitchen®  Coconut Milk 2 tablespoons (30 mililiters) Thai Kitchen®  Red Curry Paste 1 tablespoon (15 mililiters) brown sugar 

  The Authentic Pad Thai Recipe Posted on August 3, 2012 by The High Heel Gourmet   Okay,  after we’ve agreed upon “What’s not” supposed to be in PadThai, let’s see what’s hot. In this episode I’m going to give you the recipe and ingredients with which I make my Pad Thai. Ingredients for 4 portions 1) The Sauce (Can be made in advance) 1.1) Tamarind pulp  1/4 cup 1.2) Coconut palm sugar  1/4 cup 1.3) Fish sauce  1/4 cup Tip: mixing tamarind pulp and palm sugar over low heat will help soften the palm sugar, then turn off the heat before you add the fish sauce, so your whole house would not be “deodorized” with the fish sauce flavor. Otherwise, you are simply mixing the ingredients together. Aways prepare the “sauce” first? I’ve heard a lot of people say to make PadThai you need to make the sauce ahead of time. It’s not a bad idea, but you can also make the Pad Thai without making your sauce first. The street vendors usually make the sauce ahead so they can make their PadThai fast and consistent. The advantage of making sauce in advance is you can take your sweet time, adjusting the taste to your preference. There is another reason why you would want to make the Pad Thai sauce before hand. In making Pad Thai, you have four main foundation ingredients, three condiments, noodles, two protein options, and two vegetables. That’s a total of 12 ingredients (not counting the oil) going in apan that’s sitting over a full blast fire. It makes your life so much easier to combine the three condiments together. That eliminates three unnecessary steps, which would please Frank B. Gilbreth, Sr. but also gives the Pad Thai in the pan less chance to be burned while you’re adjusting the taste. The Pad Thai street vendors in the old time didn’t make the sauce ahead, but they had their perfect measuring spoons for each of their condiments to control the consistency of their dishes. Since they weren’t competing for speed, they did just fine. My childhood memory buying PadThai was I had to wait and watch the merchant make my Pad Thai order right there in front of me, and the way to tell the good Pad Thai vendor was to look for a long line, because the good vendors made no more than three orders at a time, so the customers had to wait. The ingredients aren’t written in stone, so they can be substituted for. These are the recommended choices for substitution. Coconut palm sugar is not that hard to find anymore, Amazon is selling them, but if you have a hard time, you can use brown sugar. Fish sauce can be substituted with soy sauce for the vegetarian, preferably mushroom soy sauce. Please do not use Kikkoman. If you really can’t find fish sauce but want to use it, try anchovies mixed with sea salt. Tamarind pulp can be replaced with vinegar. I used balsamic vinegar when I made this dish in Italy once and it came out pretty good. It gave a pleasant flavor that was quite unique and not that far off from tamarind pulp, but I felt like I had wasted the aged-in-oak-barrels-for-30-years balsamic vinegar the moment I combined it with the stinky fish sauce! Mix the three ingredients without heat. The portion ratio is 1:1:1 as a start, then you need to taste the mixture and fine tune the balance. Each ingredient always come in a different strength so you have to taste the mixture every time you make it. The right sauce is a balanced mixture of salty, sour, and sweet. I like to lead with saltiness, following with sour and then a finish of sweetness, because at the point of serving the dish you will get a wedge of lime and a pile of granulated sugar on the side to adjust the final taste. So you can keep both the sweet and sour flavors mild for now. You can either mix them together and use them that day or make a batch of sauce ahead of the time and store it in the refrigerator. If you have leftover sauce from a batch after cooking, you should combine it all together and heat the mixture to a full boil and then store it in a clean jar. I don’t suggest boiling the sauce until it thickens because you don’t really need thick sauce unless you need to save the storage space. If you make a thick sauce, you will have to add water when you toss the sauce in with the noodles anyway, so why waste time and energy? Once you have got the sauce ready then we’re ready to prep the other sections of the ingredients. Remember, I told you four foundation ingredients, three condiments, one noodle, two proteins (optional), two vegetables and three seasonings. This is how I remember ALL the ingredients without turning the page in my notes or any recipe book. 2) The Foundation Tip: The following ingredients need to be chopped into small pieces. 2.1) Chopped shallots  1/4 cup, 1 tablespoon for each serving portion. Alternatively, you can use very strong-flavored onion such as a big red onion along with one teaspoon of chopped garlic if you absolutely can’t find shallots. I have to add a little bit of garlic because onion can’t give the pungent aroma the way I like. I don’t normally use garlic in my Pad Thai though, but you can use it if you prefer. 2.2) Chopped salted preserved radishes or turnips  1/4 cup, 1 tablespoon for each portion (Chi Po Kem). This is an important ingredient. I only allow the sweet preserves of the same root vegetable, radish or turnip (Chi Po Wan) to be the substitution. I gave you two names, turnip and radish, because they use both names on the packages. You shouldn’t be using pickle carrots, cucumber, okra or mustard greens. You can order them from these online stores Importfood.com, Grocery Thai.com  Without this ingredient, you would be making “Farang” (foreigner) Pad Thai. 2.3) Pressed tofu cut into a thin pieces (1/4” x 1/4” x 1/2”) approximately 1/2 cup, 2 tablespoons for each portion (add more for the vegetarian). Pressed Tofu is the firmest of all tofu. It will withstand vigorous stirring and still come out whole and chewy. Most firm tofu will break apart in the process. However, If you

How to Make Kombucha Tea: Recipe and Tutorial Kombucha is a fermented sweetened tea that has been around for centuries. It has a tangy and sweet flavor and can be double fermented with fruit or juice to make a fizzy drink similar to soft drinks. This ancient beverage has surged in popularity in recent years and is now available in many grocery stores and health food stores. Store-bought kombucha often costs $3-5 a bottle, so making it at home is a great way to save a lot of money. If you’re a fan of this probiotic and enzyme rich drink, try brewing it at home for just pennies a cup! Benefits of Kombucha Kombucha fans attribute a wide variety of benefits to kombucha and claim that it helps with everything from joint pain to cancer. These claims are largely unproven, as there are very few studies about kombucha, but we do know that it contains a variety of vitamins and beneficial acids. In fact, it is considered a good source of antioxidants, b-vitamins, probiotics and glucaric acid. Downsides of Kombucha Kombucha is brewed from sweetened tea, and the recipe contains a cup of sugar per gallon of tea. Understandably, some people worry about the sugar content. Too Much Sugar? During the fermentation process, the beneficial colony of bacteria consumes most of the sugar, so it has minimal effect on blood sugar. The sugar is simply the food for these beneficial bacteria and the beneficial acids, enzymes and probiotics are a result of the fermentation. Caffeine and Alcohol? If caffeine is a concern, kombucha can be made with caffeinated or decaf tea, and even with green tea or herbal teas. To protect the culture, it is good to use at least 20% regular black tea though. Note: Kombucha can contain very small amounts of alcohol, typically around 0.5% or less, which is similar to an over-ripe banana. Some store bought brands contain more alcohol and are typically sold in a different section of the store and require ID for purchase. The longer kombucha ferments, the more alcohol it has, so strong home brews may contain more than 0.5% alcohol. These small amounts are generally considered safe, but if alcohol is a concern, it may be better to stick to drinks like water kefir or foods like sauerkraut for the probiotic benefits instead of this tasty beverage. Why Make Raw Kombucha at Home? As I mentioned, it is significantly less expensive to make Kombucha at home. Some store brands are also pasteurized, killing many of the probiotics and enzymes present in raw kombucha. Here are some of the reason’s you may considering making kombucha at home: Great Soda Alternative While the health claims about Kombucha aren’t backed by research, there is no denying that it is a healthier and lower sugar drink than soda. It has natural carbonation and provides some B-vitamins and beneficial enzymes that aren’t present in soda as well. Easy to Customize My favorite part about making kombucha at home is how easy it is to customize and make different flavors. Add grape juice or apple juice for a slightly flavored version. Add some fresh or frozen strawberries for a super carbonated tangy taste. Or even add some raisins and a vanilla bean for a taste similar to a leading soda that starts with Dr. and ends with Pepper. Save Money Store bought kombucha is expensive. Homemade is not. You can make an entire gallon at home for less than the cost of a single bottle in stores. Since you control the brew time and

  When Cosplay and Body Paint Collide     Aeon Flux, Trevor Goodchild and RU 486 at Anime Boston 2014     The Predator

Bland, dry turkey officially becomes a thing of the past with this recipe.   TOTAL TIME: 3:10 PREP: 0:10 COOK: 3:00

Mac Attack Mac and Cheese Burger Total Time: 1 hr Prep: 20 min Cook: 40 min Yield:4 servings Level:Easy Cheesy "Mac Attack" Burger (03:06) Guy is treated to a 'Mac Attack' when he visits the Boston Burger Company. Ingredients 1 pound el

Baked Eggs in Hash Brown Cups Recipe courtesy of Ree Drummond Total Time: 1 hr 50 min Prep: 15 min Cook: 1 hr 35 min Yield:12 servings

The ten best facts and trivia about The Empire Strikes Back Hamill, R2, and Kershner on the Degobah swamp set Ten awesome facts about the greatest movie sequel ever While A New Hope was a great movie, many people consider The Empire Strikes Back to be the greatestoff all 7 of the Star War movies. 

26 Fantastic Examples of Star Wars Cosplay Traditional Costumes These days, Star Wars costumes are so common at conventions that more and more fans have taken to modifying their cosplay into new and interesting creations. That being said, there’s nothing wrong with a clean, classic Star Wars costume, and here are a few particularly great ones. 1. LEIA AND HAN   You get a lot of Han and Leia couple’s costumes, but these two were really able to sell the passion between the pair. If you want to cosplay as Han, make sure you have his sidekick Wookiee in tow by picking up this talking Chewbacca plush toy from the mental_floss store. 2. SLAVE LEIA   Any convention is bound to have a few Slave Leias. In fact, you’ll sometimes see a large group in one place, like in this delightful picture by Flickr user Courtarro; there's even a PSA about the dangers of Slave Leia fatigue. 3. CLASSIC LEIA   There are so many Slave Leias around, that it’s sometimes just refreshing to see a lovely Princess Leia in all of her clothes, like DeviantArt user Ivy95 here. 4. THE EARLY EPISODES   While the new Star Wars movies aren’t as popular as the three classics, there are still occasionally cosplayers who find inspiration from episodes one through three. Queen Amidala is a popular choice with the hardcore costume makers because her beautiful dresses are so elaborate. 5. FROM THE TV SHOW   The Clone Wars have also been building a bit of a following and it’s becoming increasingly common to see characters from the animated show like this Ahsoka Tano. Kid Costumes While they tend to not be as accurate as the adult costumes, it’s hard to beat children’s cosplay when it comes to cuteness, and these Padawans are simply precious. (Here's hoping these kids have fun Star Wars-related books like Darth Vader and Son and Darth Vader's Little Princess on their bookshelves at home!) 6. INSIDE R2   It’s debatable if putting a baby into what is essentially a fashionable stroller really counts as cosplay, but there’s no way I could leave this precious little bundle out of this article. 7. STRAIGHT FROM HOTH

SQUASH BLOSSOMS STUFFED WITH RICOTTA     PHOTO BY JOHN KERNICK Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms—known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main. SHARE “SQUASH BLOSSOMS STUFFED WITH RICOTTA” ON FACEBOOK SHARE “SQUASH BLOSSOMS STUFFED WITH RICOTTA” ON TWITTER SHARE “SQUASH BLOSSOMS STUFFED WITH RICOTTA” ON PINTEREST SHARE “SQUASH BLOSSOMS STUFFED WITH RICOTTA” ON GOOGLE+ EMAIL “

Is blockchain technology the new internet? The blockchain is an undeniably ingenious invention – the brainchild of a person or group of people known by the pseudonym Satoshi Nakamoto. By allowing digital information to be distributed but not copied, blockchain technology created the backbone of a new type of internet. Originally devised for the digital currency, Bitcoin, the tech community is now finding other potential uses for the technology. Bitcoin has been called “digital gold”, and for good reason. To date, the total value of currency is close to $9 billion US. And blockchains can make other types of digital value. Like the internet (or your car), you don’t need to know how the blockchain works to use it. However, having a basic knowledge of this new technology shows why it’s considered revolutionary. “The blockchain is an incorruptible digital ledger of economic transactions that can be programmed to record not just financial transactions but virtually everything of value.”

    American Eagle Bullion Coins for Investors American Eagle Gold Bullion Coin  Obverse American Eagle Gold Bullion Coin  Reverse American Eagle Silver Bullion Coin  Obverse

Cape Malay Curry Beginning in the 17th century, slaves from Indonesia and India were brought to work the farms of Cape Town, South Africa. They came to be known as Cape Malays, and as a result of their influence, curry dishes are widespread in South Africa. Cape Malay curry is known for combining sweet and savory flavors--using sweet spices like cinnamon and ginger, dried fruit (especially dried apricots), and savory seasonings like garlic and onions. Though usually served with rice, this beef stew is also great over mashed potatoes or egg noodles.  Yield:   4 servings (serving size: 1 1/4 cups) Ingredients  1 1/2 teaspoons ground turmeric   1 1/2 teaspoons ground cumin 

Authentic Saag Paneer  2m Recipe by: Allrecipes "Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal."   Save  I Made It Rate it SharePrint Ingredients 1 h4 servings299 cals On Sale What's on sale near you. Target 17700 NE 76th St REDMOND, WA 98052 Sponsored  Safeway

The 7 Best Things We Ate All Year BY AMBER AMBROSE  |  DECEMBER 17, 2013 Credit: Eric Sauseda  Not only was it a great year for restaurant and bar openings, it was a great year for food. Our favorite bites ranged from the humble Brussels sprout to the meat candy otherwise known as the brown-sugar pork chop from Roost. In no particular order, here are the best things we ate in 2013, and may there be many more in the coming year. VIEW AS SLIDESHOW   Brown-Sugar Pork Chop at Roost This bone-in chop was coated in brown sugar and served with braised mustard greens and a side of tangy green tomato chow-chow. As we described it earlier, it was meat candy of the tastiest kind - and a combination of textures and flavors that will have us heading back to Roost as soon as possible. 1972 Fairview St.; 713-523-7667

Caramel Apples   Ingredients 25 m 6 servings 324 cals  On Sale What's on sale near you.   Target 17700 NE 76th St REDMOND, WA 98052 Sponsored 

  HOMemade Mini Corn Dogs This past weekend I was lucky enough to get to be at the Texas State Fair. I hadn't been to a fair in years (maybe since high school, now that I'm really thinking about it). We rode rides, ate terrible-for-you-food, and my boyfriend won me a giant plush doll. Classic. It was awesome. Although I 

Cabbage Soup (Kapustnica) Kapustnica (cabbage soup) is a Slovak thick soup traditionally prepared at the end of the year – for Christmas and New Years Eve. Kapustnica can be prepared in a lot of ways (ingredients, length of cooking, etc.), it differs from region to region. In some regions, Kapustnica may contain smoked meat, sausages and mushrooms, in some regions it is much simpler soup. Those prepared for special holidays are also different. For example, Vianočná Kapustnica (Christmas Cabbage Soup) is cooked without meat, it is thickened with white plain halušky, cream and potatoes. 

Slovakia Gourmet Tour The Slovakia Gourmet Tour will present Slovak food, including the regional cuisines of Bratislava and of the Small Carpathian and Nitra regions. In addition to excellent dining at the best restaurants, you will visit various attractions related to winemaking, local fisheries and other aspects of Slovak agricultural traditions. We have prepared this itinerary so that you will see the most important cultural sites in the Slovak capital – Bratislava – and the surrounding region.     Day 1 Arrive at Bratislava/Vienna Airport, transfer to Bratislava by private coach. Check in at hotel and relax. Begin your stay in Bratislava with a walking tour of the Old Town. You will also visit the Wine Museum, a branch of the City Museum, where you will learn about the history of winemaking in Bratislava. The Palugyay and Hubert collections associated with the two most important historical wineries in Bratislava are among the items exhibited. Visit the neo-Classical Primate’s Palace, where the 1805 Peace of Pressburg was signed. Welcome dinner at the French Restaurant 'Devin', a stylish venue whose interior features refined touches from the 1950s and which is a Bratislava landmark. Hotel DEVIN - French Restaurant

MONGOLIAN STEWED GARLIC DIARY OF A FOODIE: SEASON TWO: BAJA: THE NEW PROVENCE YIELDS1 CUP RICHLY SEASONED GARLIC, ENOUGH TO SERVE 8 TO 16 AS A CONDIMENT TO HIGHLIGHT OTHER FOODS. ACTIVE TIME:15 MINUTES   START TO FINISH:5 3/4 HOURS FEBRUARY 2008

Biopic of Genghis Khan Genghis Khan (/ˈdʒɛŋɡɪs ˈkɑːn/, often pronounced /ˈɡɛŋɡɪs ˈkɑːn/;[4][5] Mongolian: Чингис хаан, Çingis hán; Mongolian pronunciation: [t͡ʃʰiŋɡɪs xaːŋ] ( listen)) c. 1162 – August 18, 1227, born Temüjin, was the founder and  Great Khan (Emperor) of

Bitcoin From Wikipedia, the free encyclopedia   Bitcoin is a cryptocurrency and a payment system[13]:3 invented by an unidentified programmer, or group of programmers, under the name of Satoshi Nakamoto.[14] Bitcoin was introduced on 31 October 2008 to a cryptography mailing list,[15] and released as open-source software in 2009.[16] There have been various claims and speculation concerning the identity of Nakamoto, none of which are confirmed.[14] The system is peer-to-peer and transactions take place between users directly, without an intermediary.[13]:4These transactions are verified by network nodes and recorded in a public 

Stuffed Cabbage Rolls - Finland Recipe   Recipe Photos

  COURTESY OF LOUISIANA COOKIN'.      

Dirty Rice Recipe courtesy of Emeril Lagasse SHOW: Emeril Live EPISODE: Rice SAVED RECIPE SAVE RECIPE PRINT EMAIL   Total Time: 50 min Prep: 20 min Cook: 30 min Yield

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Take a moment to learn about Bitcoin and how to double your Bitcoin in 90 days or less.  By far... the best thing I have found for investing and making bitcoin.  After watching video, click

I am developing a sick fascination with the warped mind of the "flat-earther."  I have come to the conclusion that there is no