WHAT?
A recipe?
What does that have to do with crafting, or business owning, or the New York Etsy Team?
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
May 30, 2009
Potato and pickled beet salad
My husband was very anxious to kick off the barbecue season this year, partially due to a gradual change in my cooking habits in recent months which introduced vegetarian dishes to our dinner menu. Even though I enjoy a good steak once in a while, I love all the veggie-loaded side dishes. Potato and Beet salad is one of my family's and friend's favorites.
Ingredients:
Recipe
Over the years, I have tried many brands of dark kidney beans and pickled beets, and learned that the ones I used in this recipe have the best flavour and texture. To make the salad a bit more sweet and tangy, I sometimes add a bit of liquid reserved from the pickled beets.
I hope you will enjoy this recipe, it truly is the perfect addition to an outdoor menu.
Ingredients:
1 can of Goya dark kidney beans
1 jar of Greenwood sweet & tangy sliced pickled beets
1 red onion
4-5 medium potatoes
Salt & pepper to taste
Mayonnaise
Recipe
Peel and dice the potatoes, place in a pot covering with water, add salt and cook on medium high until soft. Drain and let cool.
Drain the picked beets and cut into pieces.
Add diced red onion and drained red kidney beans.
Mix in mayonnaise and season with salt and pepper to taste.
Over the years, I have tried many brands of dark kidney beans and pickled beets, and learned that the ones I used in this recipe have the best flavour and texture. To make the salad a bit more sweet and tangy, I sometimes add a bit of liquid reserved from the pickled beets.
I hope you will enjoy this recipe, it truly is the perfect addition to an outdoor menu.
~ Mirela
Jantar Handcrafted Jewelry
February 28, 2009
Nutella Banana Crepes in under 5 minutes!
In the spirit of February and loving yourself I wanna tell everyone about a sweet treat that you all will love! Nutella banana crepes. February is also the month of "World Nutella Day". This recipe is simple and will take less than five minutes to make. All you need is nutella, a banana, a tortilla, vanilla or hazelnut ice cream and confectioners sugar.
Dice banana into thin slices spread a thin layer of nutella to cover tortilla, spread diced bananas onto tortilla and fold then fold over once again.
Grill on George foreman grill, sandwich or panini maker or cook on stove top in a small pan for 2 to 3 minutes on each side until slightly brown and chocolate is warm and melted.Next sprinkle w confectioners sugar and top w a scoop of ice cream.
Enjoy!!
Elena
Kokalakijewelry.etsy.com
February 1, 2009
in the kitchen with the {newnew}: espresso shortbread
though i first made them for christmas gifts, these very grown-up cookies seem tailor-made for valentine's day. they'd be right at home next to a big cappuccino or latte on a breakfast-in-bed tray, or tucked into a bowl of ice cream for dessert. your valentine will thank you....
ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup confectioners sugar
2 teaspoons vanilla
2 cups flour
1/4 cup ground espresso
1/2 teaspoon salt
4-6 ounces semisweet chocolate, chopped (or use chips)
1) beat the butter and sugar in an electric mixer until creamy and smooth (about 2 minutes). add the vanilla and beat well. on low speed, mix in the flour, espresso, and salt until just combined.
2) scrape the the dough out of the mixing bowl with a spatula, making sure all ingredients are incorporated. form it into a disk, wrap in plastic wrap, and chill for at least two hours.
3) preheat oven to 300˚. roll the dough out on a lightly floured surface to 1/4" thick (it should be about an 8" x 10" rectangle). using a sharp knife, cut the dough into 2" squares and place 1" apart on ungreased baking sheets. prick them with a fork, and bake until pale golden around the edges, about 20-24 minutes. cool completely on a wire rack.
4) when the shortbread is cool, melt the chocolate on medium-low heat in the microwave until liquid---about 2-1/2 minutes in my microwave, possibly faster in yours. dip half of each shortbread square into the chocolate. as you get down to the bottom of the bowl, use a spatula to scrape out the dregs of the chocolate and coat the last of the cookies. though the picture below shows them cooling on a rack post-chocolate, i found the chocolate stuck to the rack, and had better luck when i cooled them on wax paper in future batches.
- cakehouse
ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup confectioners sugar
2 teaspoons vanilla
2 cups flour
1/4 cup ground espresso
1/2 teaspoon salt
4-6 ounces semisweet chocolate, chopped (or use chips)
1) beat the butter and sugar in an electric mixer until creamy and smooth (about 2 minutes). add the vanilla and beat well. on low speed, mix in the flour, espresso, and salt until just combined.
2) scrape the the dough out of the mixing bowl with a spatula, making sure all ingredients are incorporated. form it into a disk, wrap in plastic wrap, and chill for at least two hours.
3) preheat oven to 300˚. roll the dough out on a lightly floured surface to 1/4" thick (it should be about an 8" x 10" rectangle). using a sharp knife, cut the dough into 2" squares and place 1" apart on ungreased baking sheets. prick them with a fork, and bake until pale golden around the edges, about 20-24 minutes. cool completely on a wire rack.
4) when the shortbread is cool, melt the chocolate on medium-low heat in the microwave until liquid---about 2-1/2 minutes in my microwave, possibly faster in yours. dip half of each shortbread square into the chocolate. as you get down to the bottom of the bowl, use a spatula to scrape out the dregs of the chocolate and coat the last of the cookies. though the picture below shows them cooling on a rack post-chocolate, i found the chocolate stuck to the rack, and had better luck when i cooled them on wax paper in future batches.
- cakehouse
December 30, 2008
Happy New Year: Japanese-American Potato Salad Recipe
All over Asia, New Year's is the family holiday of the year, and Japan is no exception. Back in the old country, people sit around on New Year's Day reading their enormous stacks of New Year's cards and eating Osechi, but we've gotten a little more casual this side of the pond. (A friend of mine calls it the "hang-over party.") The main traditions we've saved at my household are spending a whole day eating delicious food enjoying the company of family and close friends.
Try this Japanese-American twist on good old potato salad!
Japanese-American Potato Salad
(serves a crowd)
5lbs of Russet Potatoes, peeled and in large dice
8 hard boiled eggs, shelled and in large dice
1 cup frozen peas
1/2 carrot, roughly grated
2 Tbsp. dried baby shrimp
2 cups mayonnaise (more or less depending on your taste)
Salt and Pepper
Boil potatoes in lightly salted water until tender, but firm. In a large bowl, combine potatoes, eggs, peas, and carrot. If necessary, mince baby shrimp finely (you shouldn't be able to see them once incorporated into the salad), sprinkle over salad and combine. Add mayonnaise until it reaches the consistency you like, and sprinkle with salt and pepper. This salad tastes best if left in the refrigerator overnight to let flavors combine.
You might tuck this recipe away until the Lunar New Year, it's never failed on Chinese New Year's either!
~Kari
http://ikyoto.etsy.com
Try this Japanese-American twist on good old potato salad!
Japanese-American Potato Salad
(serves a crowd)
5lbs of Russet Potatoes, peeled and in large dice
8 hard boiled eggs, shelled and in large dice
1 cup frozen peas
1/2 carrot, roughly grated
2 Tbsp. dried baby shrimp
2 cups mayonnaise (more or less depending on your taste)
Salt and Pepper
Boil potatoes in lightly salted water until tender, but firm. In a large bowl, combine potatoes, eggs, peas, and carrot. If necessary, mince baby shrimp finely (you shouldn't be able to see them once incorporated into the salad), sprinkle over salad and combine. Add mayonnaise until it reaches the consistency you like, and sprinkle with salt and pepper. This salad tastes best if left in the refrigerator overnight to let flavors combine.
You might tuck this recipe away until the Lunar New Year, it's never failed on Chinese New Year's either!
~Karihttp://ikyoto.etsy.com
February 13, 2008
Coming up this week...
This week is all about variety, from Valentine's chocolates to burlesque to academic lectures...
--If you like sweets, take a look at the Institute of Culinary Education's 'Truffles for Valentine's Day' course. Make champagne truffles, spicy chocolate truffles, and more. Takes place the evening of 2/14.
--Art meets sweets! Check out the Institute of Culinary Education's gum paste flower class--- learn to make flowers for cake decorating. February 19-21st.
--Burlesque and art at Dr. Sketchy's Anti-Art School event on February 16th at the Lucky Cat Lounge in Williamsburg. Bring your sketchpad, have a drink.
--Crafting classes at the Make workshop on the Lower East Side. Pillow-making, embroidery, block-printing, sewing, and letterpress classes are all coming up this week.
--The School of Visual Arts is presenting a day-long series of lectures on February 15th: 'Where the Truth Lies: A Symposium on Propoganda Today'. Milton Glaser, a noted graphic designer (created the I Love New York logo) is the keynote speaker.
--Joanne----
--If you like sweets, take a look at the Institute of Culinary Education's 'Truffles for Valentine's Day' course. Make champagne truffles, spicy chocolate truffles, and more. Takes place the evening of 2/14.
--Art meets sweets! Check out the Institute of Culinary Education's gum paste flower class--- learn to make flowers for cake decorating. February 19-21st.
--Burlesque and art at Dr. Sketchy's Anti-Art School event on February 16th at the Lucky Cat Lounge in Williamsburg. Bring your sketchpad, have a drink.
--Crafting classes at the Make workshop on the Lower East Side. Pillow-making, embroidery, block-printing, sewing, and letterpress classes are all coming up this week.
--The School of Visual Arts is presenting a day-long series of lectures on February 15th: 'Where the Truth Lies: A Symposium on Propoganda Today'. Milton Glaser, a noted graphic designer (created the I Love New York logo) is the keynote speaker.
--Joanne----
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