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I'll start with the best dish first: lamb curry with lentils. This recipe caught my eye because, for all the many uses for pressure cookers, two stand out as ...

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Comfort Food for Trying Times: Julia Turshen's Soul-Warming Chicken Soup

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“It is unequivocally my favorite food in the world,” explains Turshen. ... Like so many of the best chicken recipes, the below recipe is unbelievably ...

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16th birthday cake

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My amazing daughter wanted a strawberry cake fpr her 16th brithday.

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16th birthday cake

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Strawberry Dream cake from America's Test Kitchen. Been a favorite for a while...finally nailed the high altitude adjustments.

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Limoncello di Sotto Vuoto

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OK, that's probably a horribly incorrect translation of "Sous Vide Limoncello" into Italian. About a week ago, a friend shared his experiment making limoncello quickly using his immersion circulator. That sounded like a fantastic idea, so I thought I'd give it a go myself. A quick survey of various recipes for doing so online later, and I arrived at this one (quantities are to try and hit the same alcohol and sugar content as a grain alcohol-based recipe I've used in the past, with much, much longer steeping times.) Very dangerous stuff: 30 proof, but the lemon and sweetness mask the alcohol, especially when it's well-chilled.

Nikon D7000 w/Nikkor Micro 105mm, 1/250s @ ƒ/5.6, ISO100. Two SB-700s for light, both camera right, one at full power shot in my octabox with some scrims to make the light more "vertical", and another also at full power but from slightly above and further away, through a white umbrella, for fill. Color finishing in Lightroom (with a little but of dust cleanup on the cordial glass in Photoshop.)

Ingredients

10 lemons
750 ml 80 proof vodka (use a decent quality vodka with a neutral taste)
1/2 c. water
1 c. sugar

Directions

Preheat your water bath to 135°F with your immersion circulator. (I strongly suspect that you could use 135/136°F water in a small cooler for this, the "poor man's" sous vide setup, but haven't verified this.)

Wash the lemons well, scrubbing to get any wax off (I bought organic lemons as I'd read they're not waxed, but the packaging indicated otherwise.) Pat dry.

Using a microplane, grate the zest of the lemons into a glass or metal bowl (that way any lemon oil that sprays off ends up in the bowl, not a cutting board.) Transfer the zest to a clean pint canning jar. Use a little of the vodka to rinse the bowl into the jar, then top the jar off with vodka, leaving 1/4" of head space. Put on a lid, and put in the water bath for 3 hours.

Use the rest of the lemons for some other purpose.

While the zest steeps, make a simple syrup by putting the sugar and water in a saucepan and bringing to a simmer, just until the sugar dissolves. Remove from the stove, cover, and let cool.

When the 3 hours are up, strain the zest out, first using a mesh strainer then through a coffee filter. Discard the zest, and combine the steeping vodka with the remaining vodka and the simple syrup. Stir to combine, and pour into clean bottles and refrigerate. Serve chilled. Makes about a quart.

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Coffee Cake!

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North Shore Kosher Bakery
Chicago IL

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Lunch: Green Smoothie (Vegan, Raw, Gluten Free)

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These are officially the 20 best healthy recipes on Pinterest

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platter up

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have a happy Year of the Fire Rooster & •platter up with some auspicious, rainbow fruit• !

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The fluffy chocolate rum and raisin filled muffins baked by my partner, who is a novice cook, under my guidance and supervision for my birthday.
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ein wunderbares Gericht.

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Sicilian-style swordfish *RECIPE*

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1/2 onion, chopped
Olive oil
20 pitted green olives, sliced
1 tbsp desalinated capers
2 vine tomatoes, skinned, de-seeded and chopped
1 tsp dried chilli flakes
2 swordfish steaks
200g new potatoes
Small handful basil, chopped

Sauté the onion in plenty of olive oil for 5 minutes, then add the olives, capers, tomatoes, chilli, salt and pepper. Cook for gently for another 15-20 minutes.
Meanwhile, boil the potatoes separately then slice them.
Add the swordfish to the pan, increase the heat and cook for 5 minutes, turning halfway.
Add the potatoes to the pan and sprinkle with basil to serve.
(Serves 2)

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Sausage and Peppers Skillet Meal....

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1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
1 green Red orange yellow pepper, diced ( some of each or just your favorite)

1 onion, diced
2 large potatoes, peeled and diced
•olive oil
•salt and pepper

Instructions
In a heavy skillet heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes. Remove from skillet.
Add the sliced kielbasa over medium high heat till heated through and browned. Remove the kielbasa from the pan and set aside. Add the peppers and onions to the skillet . Cook until softened.
Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together. Serve nice and hot! Enjoy!

Notes
•By cooking everything in stages they cook more evenly and stay nice any crispy when they're added to the other ingredients right before serving. Or just throw it all in the pot and cook it all together!
Good with added garlic and mushrooms also pineapple chunks at the end.

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Crepes with citrus sugar and sour cream.

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Picarones

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Lucuma Ice Cream in Chocolate Bowl

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Deli*Bakery
Av. Miguel Grau 250, Distrito de La Punta 07021, Peru

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cherry cream cheese turnover from Cinderella Russian Bakery & Cafe

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bread pudding from Cinderella Russian Bakery & Cafe

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vatrushka from Cinderella Russian Bakery & Cafe

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Happy Chinese New Year! These "faux-tune" cookies are easy, cheap and delicious... Not to mention 3x the size of your standard!

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Olives for Dinner | Lemon-Saffron Tarts

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Broiling is now my favourite way to make corn on the cob!

~~~~~~~~~
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Salad, Soy Chick'n, and Corn on the Cob (Vegan)

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-salad with garlic croutons and tangerine-lime vinaigrette
-soy chick'n
-broiled corn on the cob

Such a great meal!

~~~~~~~~
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A brownie with some goodies mixed in

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a.k.a. Hong Kong-style egg tart

A rich, eggy custard in a flaky, homemade shortcrust pastry base.

Water, sugar, eggs, milk, and vanilla extract were whisked together, strained through a fine mesh sieve (to achieve a smooth and glassy custard surface), poured into a shortcrust pastry-lined miniature tart tin and baked. Best served hot and fresh out of the oven.

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