Tomato Tart – Food Wishes
Learn how to make a Tomato Tart! This famous savory tart from the south of France tart is simple to make, and only features a few ingredients, which is why it’s hard to believe how truly delicious this really is. Cold rosé wine sold separately. Visit https://ift.tt/1YmlENy for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy and beautiful tomato tart recipe! You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”
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Tuesday 31 July 2018
New video by Tasty on YouTube
Cocktail Cupcakes 3 Ways
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12 - Salmon spinach cake - Side view / Lachs-Spinat-Kuchen - Seitenansicht
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Black Bean Salsa
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Spicy Black Bean Salsa. Check out the recipe at thetortillachannel.com/black-bean-salsa/ or watch the video at www.youtube.com/watch?v=8zoAkJotbJw
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dessert@La Brasserie Ardennaise Bastenaken (1)
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New video by Tasty on YouTube
Blueberry Chocolate Energy Bars
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Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://ift.tt/2LStSOT MUSIC Licensed via Audio Network
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New video by Tastemade on YouTube
Foraged + Found | Alan Bergo
Bring the outdoors in with Forager and Chef Alan Bergo, a Minnesota resident with a passion for bringing a taste of the wild to the table. His inspiring passion for experimentation shows in his inventive dishes created around ingredients found in his own backyard. Shop The Foraged & Found Collection: http://bit.ly/2LnWZtS Sponsored by REI. For more amazing shows & recipes download the Tastemade App: https://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming https://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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Bring the outdoors in with Forager and Chef Alan Bergo, a Minnesota resident with a passion for bringing a taste of the wild to the table. His inspiring passion for experimentation shows in his inventive dishes created around ingredients found in his own backyard. Shop The Foraged & Found Collection: http://bit.ly/2LnWZtS Sponsored by REI. For more amazing shows & recipes download the Tastemade App: https://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming https://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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New video by Bon Appétit on YouTube
Pastry Chef Attempts To Make Gourmet Oreos | Gourmet Makes | Bon Appétit
What makes the oreo the king of the cookie? Claire attempts to find out as she makes a gourmet version of the greatest sandwich cookie of all time. Check out Claire's Instagram: https://ift.tt/1RV3MTR Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Pastry Chef Attempts To Make Gourmet Oreos | Gourmet Makes | Bon Appétit
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What makes the oreo the king of the cookie? Claire attempts to find out as she makes a gourmet version of the greatest sandwich cookie of all time. Check out Claire's Instagram: https://ift.tt/1RV3MTR Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Pastry Chef Attempts To Make Gourmet Oreos | Gourmet Makes | Bon Appétit
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New video by Epicurious on YouTube
50 People Try to Juice a Lemon | Epicurious
Juicing a lemon may not be as easy as it sounds. 50 people attempt to juice, squeeze, squash and smoosh a lemon. Do you have a favorite technique? Like the knives you see in this video? Grab your own set at https://ift.tt/2M9YJ5M Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. 50 People Try to Juice a Lemon | Epicurious
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Juicing a lemon may not be as easy as it sounds. 50 people attempt to juice, squeeze, squash and smoosh a lemon. Do you have a favorite technique? Like the knives you see in this video? Grab your own set at https://ift.tt/2M9YJ5M Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. 50 People Try to Juice a Lemon | Epicurious
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New video by Brothers Green Eats on YouTube
Ultimate Cheap Eats Guide to Brooklyn (Williamsburg)
Follow me on Instagram if you know what's good for ya. https://bit.ly/2LATKv5 Williamsburg Brooklyn, the place where the Hipster movement began. I just happened to be at the center of it all as it was developing. And though I don't consider myself a hipster, there is something to be said about the fact that when most cities say they have a new artsy area that is "like Brooklyn" they are usually referring to Williamsburg. It's changed a lot since I moved there over ten years ago, but there are still some great spots to go and a fun place to visit when you get to NYC. May this guide help you out and share my favorite places to eat and go while filling you in a little on my journey through Williamsburg.
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Follow me on Instagram if you know what's good for ya. https://bit.ly/2LATKv5 Williamsburg Brooklyn, the place where the Hipster movement began. I just happened to be at the center of it all as it was developing. And though I don't consider myself a hipster, there is something to be said about the fact that when most cities say they have a new artsy area that is "like Brooklyn" they are usually referring to Williamsburg. It's changed a lot since I moved there over ten years ago, but there are still some great spots to go and a fun place to visit when you get to NYC. May this guide help you out and share my favorite places to eat and go while filling you in a little on my journey through Williamsburg.
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20180414_1 A can of vegan ravioli | Sweden
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Vegan FAQ! :)
The Web Site the Meat Industry Doesn't Want You to See.
Please watch Earthlings.
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New video by Allrecipes on YouTube
How to Make Peanut Butter Pie XV | Pie Recipes | Allrecipes.com
A dream come true for that friend who loves peanut butter desserts! So simple to put together, and you can make it the day before you need it because it keeps so well. Get the recipe for Peanut Butter Pie XV: https://ift.tt/2mW7FkR Subscribe to Allrecipes @ http://www.youtube.com/subscription_center?add_user=allrecipes Allrecipes Magazine is now available! U.S. subscribers, subscribe here: http://armagazine.com/subscribenow Canadian subscribers, subscribe here: https://ift.tt/1iYYV4b Facebook https://ift.tt/17nfZej Instagram https://ift.tt/2qidHM0 Pinterest https://ift.tt/1qvGlJy
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A dream come true for that friend who loves peanut butter desserts! So simple to put together, and you can make it the day before you need it because it keeps so well. Get the recipe for Peanut Butter Pie XV: https://ift.tt/2mW7FkR Subscribe to Allrecipes @ http://www.youtube.com/subscription_center?add_user=allrecipes Allrecipes Magazine is now available! U.S. subscribers, subscribe here: http://armagazine.com/subscribenow Canadian subscribers, subscribe here: https://ift.tt/1iYYV4b Facebook https://ift.tt/17nfZej Instagram https://ift.tt/2qidHM0 Pinterest https://ift.tt/1qvGlJy
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Monday 30 July 2018
New video by Tasty on YouTube
How Korean Fried Chicken Is Made
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Happy National Cheesecake Day! 🎉
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Prickly pear fruit swirl cheesecake baked on a thick bizcochito cookie crust. Topped with blackberries and a sweet, spicy, and tangy syrup made with sugar and Prairie Thyme’s Mountain Blackberry Jalapeno Ambrosia.
Beverage: New Mexico Piñon Coffee’s ’Traditional Piñon’ espresso.
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New video by Tasty on YouTube
Tiramisu Swiss Roll
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Get the recipe! - https://ift.tt/2AjhgLU Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://ift.tt/2M3F202 MUSIC Licensed via Audio Network
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New video by Tasty on YouTube
Confetti Crullers
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New video by Tastemade on YouTube
Aleksandra Zee's Handcrafted Home | A Peek Behind the Door
As a business owner and skilled woodworker, Aleksandra Zee takes great pride in caring for the unique, handcrafted pieces in her life. Take a peek behind the door into her creative Oakland space here. For more amazing shows & recipes download the Tastemade App: https://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming https://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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As a business owner and skilled woodworker, Aleksandra Zee takes great pride in caring for the unique, handcrafted pieces in her life. Take a peek behind the door into her creative Oakland space here. For more amazing shows & recipes download the Tastemade App: https://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming https://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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New video by Bon Appétit on YouTube
12 Types of Buffalo Wings in 12 Hours. Which is the Best? | Bon Appétit
Join Bon Appétit web editor Alex Delany as he searches for the best Buffalo wings that their namesake city has to offer. Check out all the wing spots Alex hit: 1. The Lenox Grill 2. Gabriel’s Gate 3. Anchor Bar 4. Cole’s 5. Elmo’s 6. Duff’s 7. Glen Park Tavern 8. Gene McCarthy’s 9. Doc Sullivan’s 10. The Blackthorn 11. Mammoser’s 12. Bar-Bill Tavern Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. 12 Types of Buffalo Wings in 12 Hours. Which is the Best? | Bon Appétit
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Join Bon Appétit web editor Alex Delany as he searches for the best Buffalo wings that their namesake city has to offer. Check out all the wing spots Alex hit: 1. The Lenox Grill 2. Gabriel’s Gate 3. Anchor Bar 4. Cole’s 5. Elmo’s 6. Duff’s 7. Glen Park Tavern 8. Gene McCarthy’s 9. Doc Sullivan’s 10. The Blackthorn 11. Mammoser’s 12. Bar-Bill Tavern Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. 12 Types of Buffalo Wings in 12 Hours. Which is the Best? | Bon Appétit
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Sunday 29 July 2018
🔥️ Birthday cake representing: the splendor of the Harley Davidson ️🔥
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🔥️ Pièce montée pour un anniversaire représentant ️🔥 :
La Harley Davidson dans toute sa splendeur.
🔥️ Birthday cake representing ️🔥:
the splendor of the Harley Davidson.
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New video by Tasty on YouTube
4 DIY Chipotle Recipes
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Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://ift.tt/2mQxyCx MUSIC Licensed via Audio Network
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New video by Tasty on YouTube
Fun Summer Grilling Recipes
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Get the recipe! - https://ift.tt/2mNMuBo Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://ift.tt/2Am0ZpC MUSIC Licensed via Audio Network
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New video by Tasty on YouTube
The Best Homemade Pasta You'll Ever Eat
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Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://ift.tt/2v0Ij9T MUSIC Licensed via Audio Network When The Moon Is High_Underscore.aif Licensed via Warner Chappell Production Music Inc.
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New video by SORTEDfood on YouTube
3 Pizza Recipes COMPARED (5 Min vs 20 Min vs 1 Hour)
Now that we've learned how to make a pizza in 5 minutes there's no going back. This is what lunch we're having every day for the foreseeable future. Maybe we'll alternate making the cheats 20 minute pizza and traditional 1 hour pizza for dinner everyday too. That's not too much pizza...right? Here's how to make them at home! 5 minute Pizza: http://bit.ly/SFCheatPizza 20 minute Pizza: http://bit.ly/SFQuickPizza 1 hour Pizza: http://bit.ly/SFTradPizza WANT TO SUPPORT SORTED?? Here's how to get involved... SUBSCRIBE to the channel and press the bell button to get notifications every time we post: https://goo.gl/pqaw14 Join the Sorted club for EXCLUSIVE podcasts and video specials: https://goo.gl/otD6NF Grab a copy of our AWESOME cookbook Desserts In Duvets: https://goo.gl/dEPqoo Create and account and carry on the conversation with other foodies on our forum: https://goo.gl/P73eMr MASSIVE thank you to Jaded for our intro music, you can check them out here: http://bit.ly/JadedSpot
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Now that we've learned how to make a pizza in 5 minutes there's no going back. This is what lunch we're having every day for the foreseeable future. Maybe we'll alternate making the cheats 20 minute pizza and traditional 1 hour pizza for dinner everyday too. That's not too much pizza...right? Here's how to make them at home! 5 minute Pizza: http://bit.ly/SFCheatPizza 20 minute Pizza: http://bit.ly/SFQuickPizza 1 hour Pizza: http://bit.ly/SFTradPizza WANT TO SUPPORT SORTED?? Here's how to get involved... SUBSCRIBE to the channel and press the bell button to get notifications every time we post: https://goo.gl/pqaw14 Join the Sorted club for EXCLUSIVE podcasts and video specials: https://goo.gl/otD6NF Grab a copy of our AWESOME cookbook Desserts In Duvets: https://goo.gl/dEPqoo Create and account and carry on the conversation with other foodies on our forum: https://goo.gl/P73eMr MASSIVE thank you to Jaded for our intro music, you can check them out here: http://bit.ly/JadedSpot
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pumpkin roll from Audrey's Pumpkin Rolls
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apple spice cake roll Audrey's Pumpkin Rolls
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red velvet cake roll Audrey's Pumpkin Rolls
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peanut butter chocolate cake Audrey's Pumpkin Rolls roll
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New video by Allrecipes on YouTube
How to Make Tomato, Corn, and Avocado Salsa | Salsa Recipes | Allrecipes.com
This salsa is quick and easy to make. It's colorful and most important, it's delicious! Corn, avocado, pepper, olives, and other fresh and tasty ingredients mixed up in a light olive oil and lime juice are a wonderful side dish for your next dinner party! It’s refreshing and filling. For extra pizazz serve with tortilla chips! Get the recipe for Tomato, Corn and Avocado Salsa: https://ift.tt/2uXsz7q Subscribe to Allrecipes @ http://www.youtube.com/subscription_center?add_user=allrecipes Allrecipes Magazine is now available! U.S. subscribers, subscribe here: http://armagazine.com/subscribenow Canadian subscribers, subscribe here: https://ift.tt/1iYYV4b Facebook https://ift.tt/17nfZej Instagram https://ift.tt/2qidHM0 Pinterest https://ift.tt/1qvGlJy
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This salsa is quick and easy to make. It's colorful and most important, it's delicious! Corn, avocado, pepper, olives, and other fresh and tasty ingredients mixed up in a light olive oil and lime juice are a wonderful side dish for your next dinner party! It’s refreshing and filling. For extra pizazz serve with tortilla chips! Get the recipe for Tomato, Corn and Avocado Salsa: https://ift.tt/2uXsz7q Subscribe to Allrecipes @ http://www.youtube.com/subscription_center?add_user=allrecipes Allrecipes Magazine is now available! U.S. subscribers, subscribe here: http://armagazine.com/subscribenow Canadian subscribers, subscribe here: https://ift.tt/1iYYV4b Facebook https://ift.tt/17nfZej Instagram https://ift.tt/2qidHM0 Pinterest https://ift.tt/1qvGlJy
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Summer drink No.7 & 8
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Avocado Yakult + Affogato with Blueberry
Photo by Sony A7mII + Carl Zeiss Jena Flektogon 35/2.4
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Summer drink No.7 - Avocado Yakult
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Summer drink No.7 & 8
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Avocado Yakult + Affogato with Blueberry
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Summer drink No.8 - Affogato with Blueberry
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Summer drink No.7 & 8
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Avocado Yakult + Affogato with Blueberry
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Summer drink No.7 - Avocado Yakult
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Summer drink No.7 & 8
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Avocado Yakult + Affogato with Blueberry
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Gelato
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Dessert /profiterol
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Saturday 28 July 2018
Cookies & Cream
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Whenever I drop off my rolls of film to get developed at Nelson Photo I treat myself to a malt at Classics Malt Shop.
It was a yummy treat to beat the heat.
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New video by Tasty on YouTube
Animals Doughnuts by Alexander Roberts
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New video by Tasty on YouTube
Beef Braciole (Stuffed Italian Beef Roll)
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New video by Tasty on YouTube
Breakfast In Bed With All Time Low
We made Breakfast In Bed for Alex & Jack from All Time Low, featuring their drool-worthy breakfast favorites. Don’t forget to catch them on tour this summer! For dates, please visit www.alltimelow.com Instagram - https://ift.tt/2lswL8p Facebook - https://ift.tt/1xU782I Twitter - https://twitter.com/alltimelow Youtube - https://www.youtube.com/alltimelow Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://ift.tt/2Lwbufq MUSIC SFX Provided By AudioBlocks (https://ift.tt/1Bp7HTZ) Licensed via Audio Network STILLS Emoji provided free by http://emojione.com2017 Daytime Village Presented by Capital One At The iHeartRadio Music Festival - Onstage Bryan Steffy/Getty Images 2017 Daytime Village Presented by Capital One At The iHeartRadio Music Festival - Onstage Bryan Steffy/Getty Images ENTERTAINMENT-US-MTV-MOVIE-TV-AWARDS-ARRIVALS JEAN BAPTISTE LACROIX/Getty Images EXTERNAL CREDITS Jack Barakat https://ift.tt/2K1XlRw + Alex Gaskarth https://ift.tt/2mNBDr3
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We made Breakfast In Bed for Alex & Jack from All Time Low, featuring their drool-worthy breakfast favorites. Don’t forget to catch them on tour this summer! For dates, please visit www.alltimelow.com Instagram - https://ift.tt/2lswL8p Facebook - https://ift.tt/1xU782I Twitter - https://twitter.com/alltimelow Youtube - https://www.youtube.com/alltimelow Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://ift.tt/2Lwbufq MUSIC SFX Provided By AudioBlocks (https://ift.tt/1Bp7HTZ) Licensed via Audio Network STILLS Emoji provided free by http://emojione.com2017 Daytime Village Presented by Capital One At The iHeartRadio Music Festival - Onstage Bryan Steffy/Getty Images 2017 Daytime Village Presented by Capital One At The iHeartRadio Music Festival - Onstage Bryan Steffy/Getty Images ENTERTAINMENT-US-MTV-MOVIE-TV-AWARDS-ARRIVALS JEAN BAPTISTE LACROIX/Getty Images EXTERNAL CREDITS Jack Barakat https://ift.tt/2K1XlRw + Alex Gaskarth https://ift.tt/2mNBDr3
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Honey Lemon Meringue Tarts
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2018 Sydney: Butterfly and Pomegranate
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Limited Edition.
The Coalport Museum Historic Coffee Cup Collection: Butterfly and Pomegranate
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That famous green church on US 395
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Pineapple kiwifruit chia pudding with coconut milk
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New video by Allrecipes on YouTube
How to Make Crumbed Chicken Tenderloins (Air Fried) | Frying Recipes | Allrecipes.com
These beat chicken nuggets any day and the recipe is so simple. Just mix bread crumb mixture, spices, and oil together, dip chicken into a beaten egg, and then dip in the crumb mixture! You have the option of using chicken tenderloins or sliced chicken breasts! Whatever type suits your fancy! Get the recipe for Crumbed Chicken Tenderloins (Air Fried): https://ift.tt/2LWHMwf Subscribe to Allrecipes @ http://www.youtube.com/subscription_center?add_user=allrecipes Allrecipes Magazine is now available! U.S. subscribers, subscribe here: http://armagazine.com/subscribenow Canadian subscribers, subscribe here: https://ift.tt/1iYYV4b Facebook https://ift.tt/17nfZej Instagram https://ift.tt/2qidHM0 Pinterest https://ift.tt/1qvGlJy
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These beat chicken nuggets any day and the recipe is so simple. Just mix bread crumb mixture, spices, and oil together, dip chicken into a beaten egg, and then dip in the crumb mixture! You have the option of using chicken tenderloins or sliced chicken breasts! Whatever type suits your fancy! Get the recipe for Crumbed Chicken Tenderloins (Air Fried): https://ift.tt/2LWHMwf Subscribe to Allrecipes @ http://www.youtube.com/subscription_center?add_user=allrecipes Allrecipes Magazine is now available! U.S. subscribers, subscribe here: http://armagazine.com/subscribenow Canadian subscribers, subscribe here: https://ift.tt/1iYYV4b Facebook https://ift.tt/17nfZej Instagram https://ift.tt/2qidHM0 Pinterest https://ift.tt/1qvGlJy
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Friday 27 July 2018
2018 Sydney: 100s & 1000s Fruit Cream Cake
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New video by Food Wishes on YouTube
Pouding Chomeur – Unemployed Man's Pudding – Food Wishes
Learn how to make a Pouding Chômeur recipe! This easy to make cake’s name translates to “unemployed man’s pudding,” which is ironic, since a few of the ingredients aren’t cheap, but the results are well worth the cost. This is the perfect summer dessert to pair with all that delicious seasonal fruit. Visit https://ift.tt/2Ak9lOE for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy to make Pouding Chômeur recipe! You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”
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Learn how to make a Pouding Chômeur recipe! This easy to make cake’s name translates to “unemployed man’s pudding,” which is ironic, since a few of the ingredients aren’t cheap, but the results are well worth the cost. This is the perfect summer dessert to pair with all that delicious seasonal fruit. Visit https://ift.tt/2Ak9lOE for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy to make Pouding Chômeur recipe! You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”
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New video by Cooking with Dog on YouTube
Octopus Tomato Spaghetti Recipe (Savory Sauce and Octopus Pasta with Zucchini) | Cooking with Dog
We are making pasta with plenty of tomatoes, which go excellent with octopus. The sauce has absorbed the savory taste of the octopus. Delicious! How to Make Octopus Tomato Spaghetti https://ift.tt/2mQjkSg (serves 1) 70g Spaghetti, 1.6mm thick, boiled in 0.7-1% salt water (2.5 oz) 80g Boiled Octopus (2.8 oz) 1 tsp Sake 100g Tomato (3.5 oz) 60g Zucchini (2.1 oz) 1/2 Garlic Clove, chopped 1/3 Dried Red Chili Pepper to taste Parsley Leaves, chopped 1 tbsp Olive Oil 1/2 tbsp Butter 1/2 tsp Soy Sauce Salt Black Pepper, coarsely ground Parmesan Cheese, grated We would appreciate it if you could add subtitles to this video! http://www.youtube.com/timedtext_video?v=ChMc-P06igI&ref=share Thank you for your support! Order Francis T-shirts and Apron! https://ift.tt/2xy7sYC Order Francis Bento Box, Bento Bag, and Chopsticks! https://ift.tt/2gT7FTh You might also enjoy ... Mentaiko Spaghetti https://youtu.be/Kk3w7dr8KCg Amazake https://youtu.be/nZt_vGnIbDw https://ift.tt/2xy7tvE https://youtube.com/cookingwithdog https://ift.tt/2gT7GXl https://ift.tt/2xy1PKa https://ift.tt/2gUP0Xm https://twitter.com/cookingwithdog https://ift.tt/2xy7zn0 https://ift.tt/2gT7IOX たこと相性のいいトマトをたっぷり使ってパスタを作ります。タコの旨味がソースにうつって美味しいですよ！ たことトマトのスパゲッティの作り方 https://ift.tt/2K21rcg ＜材料＞１人分 スパゲッティ（1.6mm）：70g 0.7-1%の塩を加えてゆでる ゆでだこ：80g 酒：小さじ1 トマト：100g ズッキーニ：60g にんにく（みじん切り）：1/2かけ 赤唐辛子：1/3本(お好みで) パセリ（みじん切り） オリーブ油：大さじ1 バター：大さじ1/2 しょうゆ：小さじ1/2 塩 黒こしょう（粗びき） パルメザンチーズ（粉) 字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ http://www.youtube.com/timedtext_video?v=ChMc-P06igI&ref=share いつも応援していただき本当にありがとうございます！ フランシスのTシャツとエプロンを注文！ https://ift.tt/2gTk4Xr フランシスのお弁当箱、巾着袋、お箸セットを注文！ https://ift.tt/2xy7u2G こちらもオススメです♪ 明太子スパゲッティ https://youtu.be/Kk3w7dr8KCg 甘酒 https://youtu.be/nZt_vGnIbDw Music courtesy of Audio Network
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We are making pasta with plenty of tomatoes, which go excellent with octopus. The sauce has absorbed the savory taste of the octopus. Delicious! How to Make Octopus Tomato Spaghetti https://ift.tt/2mQjkSg (serves 1) 70g Spaghetti, 1.6mm thick, boiled in 0.7-1% salt water (2.5 oz) 80g Boiled Octopus (2.8 oz) 1 tsp Sake 100g Tomato (3.5 oz) 60g Zucchini (2.1 oz) 1/2 Garlic Clove, chopped 1/3 Dried Red Chili Pepper to taste Parsley Leaves, chopped 1 tbsp Olive Oil 1/2 tbsp Butter 1/2 tsp Soy Sauce Salt Black Pepper, coarsely ground Parmesan Cheese, grated We would appreciate it if you could add subtitles to this video! http://www.youtube.com/timedtext_video?v=ChMc-P06igI&ref=share Thank you for your support! Order Francis T-shirts and Apron! https://ift.tt/2xy7sYC Order Francis Bento Box, Bento Bag, and Chopsticks! https://ift.tt/2gT7FTh You might also enjoy ... Mentaiko Spaghetti https://youtu.be/Kk3w7dr8KCg Amazake https://youtu.be/nZt_vGnIbDw https://ift.tt/2xy7tvE https://youtube.com/cookingwithdog https://ift.tt/2gT7GXl https://ift.tt/2xy1PKa https://ift.tt/2gUP0Xm https://twitter.com/cookingwithdog https://ift.tt/2xy7zn0 https://ift.tt/2gT7IOX たこと相性のいいトマトをたっぷり使ってパスタを作ります。タコの旨味がソースにうつって美味しいですよ！ たことトマトのスパゲッティの作り方 https://ift.tt/2K21rcg ＜材料＞１人分 スパゲッティ（1.6mm）：70g 0.7-1%の塩を加えてゆでる ゆでだこ：80g 酒：小さじ1 トマト：100g ズッキーニ：60g にんにく（みじん切り）：1/2かけ 赤唐辛子：1/3本(お好みで) パセリ（みじん切り） オリーブ油：大さじ1 バター：大さじ1/2 しょうゆ：小さじ1/2 塩 黒こしょう（粗びき） パルメザンチーズ（粉) 字幕表示可 ※このビデオに他の言語で字幕を追加していただけるととても助かります！ http://www.youtube.com/timedtext_video?v=ChMc-P06igI&ref=share いつも応援していただき本当にありがとうございます！ フランシスのTシャツとエプロンを注文！ https://ift.tt/2gTk4Xr フランシスのお弁当箱、巾着袋、お箸セットを注文！ https://ift.tt/2xy7u2G こちらもオススメです♪ 明太子スパゲッティ https://youtu.be/Kk3w7dr8KCg 甘酒 https://youtu.be/nZt_vGnIbDw Music courtesy of Audio Network
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New video by Tasty on YouTube
BBQ Pork Party Tower
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Get the recipe! - https://ift.tt/2Lx2vug Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://ift.tt/2K2UDLk MUSIC Licensed via Audio Network
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New video by Tasty on YouTube
9 Essential Egg Recipes
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Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://ift.tt/2AfABhb MUSIC Licensed via Audio Network
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New video by Tastemade on YouTube
The Hunt For The Best Fast Food Soft Serve | Julie Nolke
McDonald's? Dairy Queen? Burger King? Which fast food ice cream will reign supreme? Leave us a comment and let us know what your fave fast food ice cream is! For more amazing shows & recipes download the Tastemade App: https://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming https://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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McDonald's? Dairy Queen? Burger King? Which fast food ice cream will reign supreme? Leave us a comment and let us know what your fave fast food ice cream is! For more amazing shows & recipes download the Tastemade App: https://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming https://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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Choc-mint Warabi Mochi
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Dumpling made from bracken starch filled with Chocolate-mint cream
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Ben & Jerry's Chunky Monkey non-dairy almond ice cream
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Scoops of Ben & Jerry’s Chunky Monkey non-dairy almond ice cream, chopped roasted peanuts, banana Pocky, and sliced bananas on a thick slice of sweet, fluffy Hawaiian bread. 😋
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Basque burnt cheesecake
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Thursday 26 July 2018
New video by Tasty on YouTube
Tofu Tenders
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🍦 EsquiXL vanilla heart of caramel flowers of salt 🍦
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🍦 Want to freshness ❄️ ? Discover our EsquiXL vanilla heart of caramel flowers of salt 🍦😋
🍦 Envie de FRAÎCHEUR ❄️? Découvrez dans nos boutiques les EsquiXL Vanille Cœur de caramel fleur de sel 🍦😋
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🍦 EsquiXL Vanilla-Raspberry 🍦
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🍦 Want to freshness ❄️ ? Discover our EsquiXL Vanilla-Raspberry 🍦😋
🍦 Envie de FRAÎCHEUR ❄️? Découvrez dans nos boutiques les EsquiXL Vanille Framboise 🍦😋
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🍦 Raspberry sorbet🍦
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🍦 Want to freshness ❄️ ? Discover our raspberry sorbet🍦😋
🍦 Envie de FRAÎCHEUR ❄️? Découvrez dans nos boutiques notre sorbet framboises 🍦😋
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New video by Tasty on YouTube
Ice Cream Sandwiches 3 Ways
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Tomatoes and Onions
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When I was in the Loire Valley a few months ago, I had lunch at Chateau Nitray, a winery. I wasn't overly impressed by the wines served with the lunch, but I did enjoy the rustically prepared meal of baked chicken thighs and drumsticks, and the accompaniments of roasted potatoes, tomatoes, and onions. Everything seemed to be simply seasoned and cooked in very hot ovens in well-worn baking dishes.
The lunch also included bread (of course), a simple green salad served after the chicken course to cleanse the palate and get it ready for a selection of cheeses. Then slices of custard tarts were served, and coffee was offered (with real cream -- it's France after all!) under a lovely big apple tree outside.
I have recreated this meal in the past, sometimes roasting some asparagus as an additional side, or making a simple green salad of my own using my house vinaigrette and lovely butter lettuce. But I never deviate from the basic chicken, potatoes, tomatoes, and onion foursome. My own take however, is more flavorful than Nitray's, only because I use more herbs and a lot of garlic, among other ingredients.
So the veg. There's the meat and potatoes, and then there's this. It's absolutely necessary to this meal. The tomatoes and onions lend a wonderfully sweet contrast. Here, I prefer to let the natural flavors stand out so I keep the thyme and oregano to a minimum. I left the rosemary out because it can be way overpowering against these wonderfully fresh summer tomatoes and sweet onions.
The last time I cooked this, I had way less of everything so I cooked everything in one pot. The result was delicious but different. I only did it because it was for myself, but if I were to make this meal for company, I would do what I did tonight, which is to cook the vegetables separately from the chicken in case there are vegetarians/vegans. The juices from the vegetables are delicious served over rice.
Ingredients:
Tomatoes, preferably Roma
Onions, preferably Vidalia
A few shakes of dried thyme, but this time I had fresh on hand
A few shakes of oregano
A bay leaf
A pinch or two of sugar to bring out the sweetness but entirely optional, and in this case, turned out to be unncessary
Olive oil
Salt and pepper
I just tossed everything in the pot and put it in a 350F oven at the same time as the chicken. Whenever it's time to take the lid off the chicken and crank up the heat, do the same thing to the veg. Take out once the tomatoes are a bit shriveled and concentrated, and the tips of the onions have a bit of color.
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Baked Chicken
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When I was in the Loire Valley a few months ago, I had lunch at Chateau Nitray, a winery. I wasn't overly impressed by the wines served with the lunch, but I did enjoy the rustically prepared meal of baked chicken thighs and drumsticks, and the accompaniments of roasted potatoes, tomatoes, and onions. Everything seemed to be simply seasoned and cooked in very hot ovens in well-worn baking dishes.
The lunch also included bread (of course), a simple green salad served after the chicken course to cleanse the palate and get it ready for a selection of cheeses. Then slices of custard tarts were served, and coffee was offered (with real cream -- it's France after all!) under a lovely big apple tree outside.
I have recreated this meal in the past, sometimes roasting some asparagus as an additional side, or making a simple green salad of my own using my house vinaigrette and lovely butter lettuce. But I never deviate from the basic chicken, potatoes, tomatoes, and onion foursome. My own take however, is more flavorful than Nitray's, only because I use more herbs and a lot of garlic, among other ingredients.
In my version, I always marinade the chicken first and although I do add more aromatics than the original, I keep it very simple. Also, rather than thighs, I use breasts with the bone and skin on. Because they can be large and take longer to cook than the drumsticks, I cut them in half to get approximately the same size pieces. This is supposed to be a very unfussy meal, one I know will always come out great, and it's now become my go-to meal for company.
This is before going into the oven. This is the 5th time I am making this. Each time, it's a little different depending on my mood, but the ingredients almost never differ. This time though, I added fresh rosemary because I had some, and a little dry Marsala.
Ingredients:
Chicken drumsticks and breasts
As many garlic cloves I feel like -- sometimes it's 3, this time more like 10
Lemons
Dried thyme usually but as I had fresh sprigs this time I used them
Dried oregano
Few leaves of bay leaves
Fresh rosemary -- I normally don't have this on hand but as I did this time, I used them
A few splashes of sherry vinegar
A few splashes of dry Marsala (can be any wine, or none at all)
Olive oil
Salt and pepper
Here's what I did.
I always do the chicken first because it can marinade while I prep the vegetables. I tossed the drumsticks and halved breasts (this is different from "splitting") into my larger Dutch oven. I normally use the juice of just 1 lemon and discard the remaining fruit carcass, but I felt like adding it this time. Also I happened to have an additional half lemon, hence the three lemon halves in the pot.
Then came the shakes of dried oregano, sprigs of thyme and rosemary, bay leaves, lazily peeled and cut garlic cloves, splashes of sherry vinegar and Marsala, and salt and pepper. Finally, a few glugs of olive oil to coat everything generously and give a thorough massage.
A note about the aromatics. The most important thing about this dish is its unfussiness. Therefore, it is important to use what's on hand. I almost never have fresh herbs on hand. I don't have a cute little window herb garden, but I do have a decent selection of dried herbs in my cupboard. Also, when I first made this dish I dutifully peeled and crushed the garlic, and even - gasp! - unnecessarily dirtied my large storage container to properly marinade the chicken prior to putting them in the baking vessel of my choice. Now, I just throw everything into the pot and let it marinade there. Today, I just peeled the garlic and tossed in whole the ones that were small, and just sort of cut up the ones that were big to match the size of the smaller cloves.
This is what everything looks like after I'd completed all the steps above. I covered the pot and left it like that while I peeled the potatoes and prepped the other vegetables. If I were to marinade the chicken longer, I'd have put the whole pot as is into my refrigerator. But a) I didn't have the space and b) my apartment is very well air conditioned and the chicken were well chilled so it wasn't like I was breaking any hygiene laws by letting the whole thing sit on my counter while I did the other stuff.
Once the oven is 350-375F, pop the pot in with the lid on and bake until the chicken is cooked through but still looking pale.
(That's maybe like an hour? Maybe longer, maybe shorter?)
Then crank the heat up to the highest the oven will go (the big one goes to 500 but my little Wolf easy-bake oven only goes up to 450F) and cook with the lid off until everything is golden and bubbly and the meat is falling off the bone.
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Smooth Soft Caramel Buttercream
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Get the recipe at:
layercakeparade.com/smooth-soft-caramel-buttercream/
This frosting has a satin none gritty texture and is still spreadable with a secret ingredient and a depth of flavor provided by browned butter!
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Roast Potatoes
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When I was in the Loire Valley a few months ago, I had lunch at Chateau Nitray, a winery. I wasn't overly impressed by the wines served with the lunch, but I did enjoy the rustically prepared meal of baked chicken thighs and drumsticks, and the accompaniments of roasted potatoes, tomatoes, and onions. Everything seemed to be simply seasoned and cooked in very hot ovens in well-worn baking dishes.
The lunch also included bread (of course), a simple green salad served after the chicken course to cleanse the palate and get it ready for a selection of cheeses. Then slices of custard tarts were served, and coffee was offered (with real cream -- it's France after all!) under a lovely big apple tree outside.
I have recreated this meal in the past, sometimes roasting some asparagus as an additional side, or making a simple green salad of my own using my house vinaigrette and lovely butter lettuce. But I never deviate from the basic chicken, potatoes, tomatoes, and onion foursome. My own take however, is more flavorful than Nitray's, only because I use more herbs and a lot of garlic, among other ingredients.
Ah, potatoes. Who doesn't like potatoes? Well, what was weird was that I normally gobble up potatoes in large quantities if they are served family style along side any dish.
But at Nitray, as good as everything else was, I found the potatoes a bit bland. I don't know how you can mess up potatoes. They weren't awful but they weren't my favorite. The potatoes they used were also a bit unusual, and not in a cool designer Red Russian fingerling sort of way. They were very white -- almost anemic looking, and very under-seasoned/flavored.
In prior versions of this meal, I've used little baby golden creamers. I cut them in half, seasoned them simply, and roasted them in a hot oven. They took almost no time to cook. I've also used regular potatoes and halved them, and another time, cooked them with the tomatoes and onions (I won't be doing that again). This time, I had these lovely organic Golden Yukons that weren't too big so I decided to leave them whole.
Ingredients:
Potatoes of your choice
Dried thyme
Fresh rosemary
Garlic cloves - I don't know how many exactly, but you can count them in the pic
Olive oil
Salt and pepper
I normally don't have fresh rosemary but since I did, I decided to use them. There is nothing more classic than roasting potatoes with rosemary. Normally, I just use a little dry thyme (be very careful when using thyme, dry or fresh -- they are deceptively strongly flavored little leaves), salt and pepper, then toss everything with some olive oil. Sometimes I include a few whole cloves of garlic, which get all soft and sticky, which I then sort of smear onto the potato pieces I'm eating.
This time, since I was leaving the potatoes whole, I gave them a head start. Normally, I put everything in together. Also, from experience, I think it's best to cook the chicken separately from the potatoes, from the tomato and onions. These guys fit snuggly into my new-ish Staub oval Dutch oven, and they went into a 350F oven. It should take, oh... I don't know, an hour or more to cook? It really depends. Just check once in a while and poke them with a knife to check for doneness. They like it when you do that.
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A plate of awesomeness 🍰
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New video by Tasty on YouTube
Make-Ahead Mason Jar Meals
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New video by Tastemade on YouTube
How To Eat Honeycomb | Good Times With Jen
Oh honey, honey! Here are 5 different ways to enjoy nature's sweet stuff. For more amazing shows & recipes download the Tastemade App: https://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming https://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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Oh honey, honey! Here are 5 different ways to enjoy nature's sweet stuff. For more amazing shows & recipes download the Tastemade App: https://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming https://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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Flan con dulce
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Frühstück
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Frühstück
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Flan con dulce
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New video by Bon Appétit on YouTube
Brad Makes Miso Paste | It's Alive | Bon Appétit
Bon Appétit Test Kitchen Manager Brad Leone is back for episode 35 of “It’s Alive” and this time he’s making the highly requested miso. Join Brad as he ages a red miso, advocates for blade safety, and forgets why he went to the walk-in. Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Brad Makes Miso Paste | It's Alive | Bon Appétit
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Bon Appétit Test Kitchen Manager Brad Leone is back for episode 35 of “It’s Alive” and this time he’s making the highly requested miso. Join Brad as he ages a red miso, advocates for blade safety, and forgets why he went to the walk-in. Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Brad Makes Miso Paste | It's Alive | Bon Appétit
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New video by Epicurious on YouTube
50 People Try to Fillet a Fish | Basic Skills Challenge | Epicurious
in this episode of 'Basic Skills Challenge', 50 people try to fillet a fish. Some don't even know what 'fillet' means. Some try not to vomit. Others go right for cutting off the head. One actually broke the cutting board. One person blamed the fish for their difficulties in fileting. Amongst the madness, Robert Ramsey, the Culinary Chef Instructor at the Institute of Culinary Education, demonstrates how to remove the bones from a fish. Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. 50 People Try to Fillet a Fish | Basic Skills Challenge | Epicurious
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in this episode of 'Basic Skills Challenge', 50 people try to fillet a fish. Some don't even know what 'fillet' means. Some try not to vomit. Others go right for cutting off the head. One actually broke the cutting board. One person blamed the fish for their difficulties in fileting. Amongst the madness, Robert Ramsey, the Culinary Chef Instructor at the Institute of Culinary Education, demonstrates how to remove the bones from a fish. Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. 50 People Try to Fillet a Fish | Basic Skills Challenge | Epicurious
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2018 Sydney: Pasticceria Papa cafe #11
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Smooth Soft Caramel Buttercream
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Get the recipe at:
layercakeparade.com/smooth-soft-caramel-buttercream/
This frosting has a satin none gritty texture and is still spreadable with a secret ingredient and a depth of flavor provided by browned butter!
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New video by Allrecipes on YouTube
How to Make Vietnamese Grilled Lemongrass Chicken | Grill Recipes | Allrecipes.com
Marinated chicken with lemongrass is sweet and savory. Marinate in a coat of lemon juice, brown sugar and soy sauce with other tasty flavors. Serve alongside rice or noodles! Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut for a complete and elegant look and taste. Get the recipe for Vietnamese Grilled Lemongrass Chicken: https://ift.tt/2v7kIUi Subscribe to Allrecipes @ http://www.youtube.com/subscription_center?add_user=allrecipes Allrecipes Magazine is now available! U.S. subscribers, subscribe here: http://armagazine.com/subscribenow Canadian subscribers, subscribe here: https://ift.tt/1iYYV4b Facebook https://ift.tt/17nfZej Instagram https://ift.tt/2qidHM0 Pinterest https://ift.tt/1qvGlJy
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Marinated chicken with lemongrass is sweet and savory. Marinate in a coat of lemon juice, brown sugar and soy sauce with other tasty flavors. Serve alongside rice or noodles! Garnish with rice paper, lettuce, cucumber, bean sprouts, mint, and ground peanut for a complete and elegant look and taste. Get the recipe for Vietnamese Grilled Lemongrass Chicken: https://ift.tt/2v7kIUi Subscribe to Allrecipes @ http://www.youtube.com/subscription_center?add_user=allrecipes Allrecipes Magazine is now available! U.S. subscribers, subscribe here: http://armagazine.com/subscribenow Canadian subscribers, subscribe here: https://ift.tt/1iYYV4b Facebook https://ift.tt/17nfZej Instagram https://ift.tt/2qidHM0 Pinterest https://ift.tt/1qvGlJy
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Wednesday 25 July 2018
Tomatoes and Onions
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When I was in the Loire Valley a few months ago, I had lunch at Chateau Nitray, a winery. I wasn't overly impressed by the wines served with the lunch, but I did enjoy the rustically prepared meal of baked chicken thighs and drumsticks, and the accompaniments of roasted potatoes, tomatoes, and onions. Everything seemed to be simply seasoned and cooked in very hot ovens in well-worn baking dishes.
The lunch also included bread (of course), a simple green salad served after the chicken course to cleanse the palate and get it ready for a selection of cheeses. Then slices of custard tarts were served, and coffee was offered (with real cream -- it's France after all!) under a lovely big apple tree outside.
I have recreated this meal in the past, sometimes roasting some asparagus as an additional side, or making a simple green salad of my own using my house vinaigrette and lovely butter lettuce. But I never deviate from the basic chicken, potatoes, tomatoes, and onion foursome. My own take however, is more flavorful than Nitray's, only because I use more herbs and a lot of garlic, among other ingredients.
So the veg. There's the meat and potatoes, and then there's this. It's absolutely necessary to this meal. The tomatoes and onions lend a wonderfully sweet contrast. Here, I prefer to let the natural flavors stand out so I keep the thyme and oregano to a minimum. I left the rosemary out because it can be way overpowering against these wonderfully fresh summer tomatoes and sweet onions.
The last time I cooked this, I had way less of everything so I cooked everything in one pot. The result was delicious but different. I only did it because it was for myself, but if I were to make this meal for company, I would do what I did tonight, which is to cook the vegetables separately from the chicken in case there are vegetarians/vegans. The juices from the vegetables are delicious served over rice.
Ingredients:
Tomatoes, preferably Roma
Onions, preferably Vidalia
A few shakes of dried thyme, but this time I had fresh on hand
A few shakes of oregano
A bay leaf
A pinch or two of sugar to bring out the sweetness but entirely optional, and in this case, turned out to be unncessary
Olive oil
Salt and pepper
I just tossed everything in the pot and put it in a 350F oven at the same time as the chicken. Whenever it's time to take the lid off the chicken and crank up the heat, do the same thing to the veg. Take out once the tomatoes are a bit shriveled and concentrated, and the tips of the onions have a bit of color.
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Roast Potatoes
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When I was in the Loire Valley a few months ago, I had lunch at Chateau Nitray, a winery. I wasn't overly impressed by the wines served with the lunch, but I did enjoy the rustically prepared meal of baked chicken thighs and drumsticks, and the accompaniments of roasted potatoes, tomatoes, and onions. Everything seemed to be simply seasoned and cooked in very hot ovens in well-worn baking dishes.
The lunch also included bread (of course), a simple green salad served after the chicken course to cleanse the palate and get it ready for a selection of cheeses. Then slices of custard tarts were served, and coffee was offered (with real cream -- it's France after all!) under a lovely big apple tree outside.
I have recreated this meal in the past, sometimes roasting some asparagus as an additional side, or making a simple green salad of my own using my house vinaigrette and lovely butter lettuce. But I never deviate from the basic chicken, potatoes, tomatoes, and onion foursome. My own take however, is more flavorful than Nitray's, only because I use more herbs and a lot of garlic, among other ingredients.
Ah, potatoes. Who doesn't like potatoes? Well, what was weird was that I normally gobble up potatoes in large quantities if they are served family style along side any dish.
But at Nitray, as good as everything else was, I found the potatoes a bit bland. I don't know how you can mess up potatoes. They weren't awful but they weren't my favorite. The potatoes they used were also a bit unusual, and not in a cool designer Red Russian fingerling sort of way. They were very white -- almost anemic looking, and very under-seasoned/flavored.
In prior versions of this meal, I've used little baby golden creamers. I cut them in half, seasoned them simply, and roasted them in a hot oven. They took almost no time to cook. I've also used regular potatoes and halved them, and another time, cooked them with the tomatoes and onions (I won't be doing that again). This time, I had these lovely organic Golden Yukons that weren't too big so I decided to leave them whole.
Ingredients:
Potatoes of your choice
Dried thyme
Fresh rosemary
Garlic cloves - I don't know how many exactly, but you can count them in the pic
Olive oil
Salt and pepper
I normally don't have fresh rosemary but since I did, I decided to use them. There is nothing more classic than roasting potatoes with rosemary. Normally, I just use a little dry thyme (be very careful when using thyme, dry or fresh -- they are deceptively strongly flavored little leaves), salt and pepper, then toss everything with some olive oil. Sometimes I include a few whole cloves of garlic, which get all soft and sticky, which I then sort of smear onto the potato pieces I'm eating.
This time, since I was leaving the potatoes whole, I gave them a head start. Normally, I put everything in together. Also, from experience, I think it's best to cook the chicken separately from the potatoes, from the tomato and onions. These guys fit snuggly into my new-ish Staub oval Dutch oven, and they went into a 350F oven. It should take, oh... I don't know, an hour or more to cook? It really depends. Just check once in a while and poke them with a knife to check for doneness. They like it when you do that.
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New video by Tasty on YouTube
Middle Eastern Pita Salad (Fattoush Salad)
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Discover the history of chocolate in our museum of Treignac
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Découvrez l'histoire du chocolat dans notre musée de Treignac.
Ouvert du Mardi au Samedi, en visite guidée à 15h et en visite libre jusqu'à 18h. 🌞📷
Discover the history of chocolate in our museum of Treignac. Open from Tuesday to Saturday, guided tour at 15h and free visit until 18h. 🌞📷
Adresse:
Le Comptoir du Chocolat
3 avenue Léon Vacher
19260 TREIGNAC
05 55 98 18 98
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New video by Tasty on YouTube
Banana Pudding Cheesecake
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Sweets in Pittsburgh
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Sweets from Pittsburgh
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New video by Tasty on YouTube
Homemade Food Truck Favorites
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Get the recipe! - https://ift.tt/2AaYZk3 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://ift.tt/2mH3MQB MUSIC Licensed via Audio Network
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New video by Tastemade on YouTube
Angus Steak & Veggie Kabobs | Bobby Parrish
These kabobs are a fun twist on the classic grilled steak. Paired with a light arugula salad, this fresh dish will be the star of your summer barbecue. Check your Walmart store for the latest Angus steak! Ingredients— For the beef kebabs: 1 pound Angus strip steak, cut into 1-inch cubes 2 green bell peppers 2 red bell peppers 1 red onion 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons cumin 1 teaspoon turmeric powder Olive oil Kosher salt 1 tablespoon shelled pistachios, roughly chopped Freshly chopped parsley For the salad: 3 cups baby arugula 1/2 cup cooked red quinoa 1 cup cherry tomatoes, quartered 1/4 cup chopped pistachios 2 tablespoons freshly chopped parsley 1/4 teaspoon salt Black pepper 2 tablespoons extra-virgin olive oil 1/2 lemon, juiced For the glaze: 1/4 cup apricot preserves 1 large orange, juiced 1 lime, juiced 1 teaspoon Sriracha or hot sauce Steps— For the beef kebabs: Cut the peppers and red onion into 1-inch squares to match the size of the beef cubes. Form the kebabs by alternating some beef and veggies on a skewer. If using a wooden skewers and cooking on a grill, make sure to soak the skewers in water for 30 minutes so they don’t burn. For the spice rub: In a small bowl, combine the smoked paprika, cumin and turmeric. Mix well and season all sides of the kebabs with a good pinch of spice rub and a generous amount of salt. Drizzle the kebabs with 1 teaspoon each of olive oil and let sit at room temperature for 10 minutes so the beef can marinate. For the salad: In a large bowl, combine the arugula, quinoa, tomatoes, pistachios and parsley. Right before you are ready to serve, add salt, a couple cracks of black pepper, olive oil and lemon juice. Mix well and check for seasoning, you may need more lemon juice. Preheat a cast-iron grill pan or grill to medium-high heat. Place the kebabs on the grill and cook for 6 minutes, flip and repeat. While the kebabs are cooking, make the glaze by combining the apricot preserves, orange and lime juice, and hot sauce in a small bowl. Mix well. During the last 3 minutes of cooking, brush or spoon the glaze all over the kebabs. Remove kebabs from the grill and allow them to rest for 3 minutes. Spread some more glaze all over the kebabs and garnish with chopped pistachios, chopped parsley and some orange zest. Enjoy! For more amazing shows & recipes download the Tastemade App: https://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming https://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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These kabobs are a fun twist on the classic grilled steak. Paired with a light arugula salad, this fresh dish will be the star of your summer barbecue. Check your Walmart store for the latest Angus steak! Ingredients— For the beef kebabs: 1 pound Angus strip steak, cut into 1-inch cubes 2 green bell peppers 2 red bell peppers 1 red onion 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons cumin 1 teaspoon turmeric powder Olive oil Kosher salt 1 tablespoon shelled pistachios, roughly chopped Freshly chopped parsley For the salad: 3 cups baby arugula 1/2 cup cooked red quinoa 1 cup cherry tomatoes, quartered 1/4 cup chopped pistachios 2 tablespoons freshly chopped parsley 1/4 teaspoon salt Black pepper 2 tablespoons extra-virgin olive oil 1/2 lemon, juiced For the glaze: 1/4 cup apricot preserves 1 large orange, juiced 1 lime, juiced 1 teaspoon Sriracha or hot sauce Steps— For the beef kebabs: Cut the peppers and red onion into 1-inch squares to match the size of the beef cubes. Form the kebabs by alternating some beef and veggies on a skewer. If using a wooden skewers and cooking on a grill, make sure to soak the skewers in water for 30 minutes so they don’t burn. For the spice rub: In a small bowl, combine the smoked paprika, cumin and turmeric. Mix well and season all sides of the kebabs with a good pinch of spice rub and a generous amount of salt. Drizzle the kebabs with 1 teaspoon each of olive oil and let sit at room temperature for 10 minutes so the beef can marinate. For the salad: In a large bowl, combine the arugula, quinoa, tomatoes, pistachios and parsley. Right before you are ready to serve, add salt, a couple cracks of black pepper, olive oil and lemon juice. Mix well and check for seasoning, you may need more lemon juice. Preheat a cast-iron grill pan or grill to medium-high heat. Place the kebabs on the grill and cook for 6 minutes, flip and repeat. While the kebabs are cooking, make the glaze by combining the apricot preserves, orange and lime juice, and hot sauce in a small bowl. Mix well. During the last 3 minutes of cooking, brush or spoon the glaze all over the kebabs. Remove kebabs from the grill and allow them to rest for 3 minutes. Spread some more glaze all over the kebabs and garnish with chopped pistachios, chopped parsley and some orange zest. Enjoy! For more amazing shows & recipes download the Tastemade App: https://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming https://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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2018 Sydney: Coffee and a biscuit
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dominotic has added a photo to the pool:
The Coalport Museum Historic Coffee Cup Collection: Bird of Paradise
via Dessert Pool http://www.flickr.com/photos/11061732@N07/41820829500/in/pool-72296557@N00
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