daybite:

FoodShot #19: Asian shrimps

Preparation time: 25 minutes

Serving: 310 g

Calories: 383,4

Protein: 18,53 g

Fat: 11,08 g

Carbohydrates: 59,09 g

Shopping list:

• about 7 shrimps (85g without tails)
• rice pasta (45g)
• 1/4 papaya (120g before peeling)
• 1-2 shallots
• 1/2 lime
• 1 tsp of olive oil
• 1 tsp of sesame oil
• 1 tbsp of green peas
• 1 chilli pepper
• 1 clove of garlic
• ginger (10g)
• twig of coriander, 2 twigs of mint, salt, pepper

Description:

Chili oil: Rinse and half the chili pepper, then core it and slice it. Rinse the lime, wipe the peel. Squeeze the juice. Mix the lime juice, the lime peel, the pepper, the sesame oil and part of the olive oil. Boil the pasta according to the instructions on the package. Peel and chop the ginger. Peel and cut shallots. Grind the garlic. Rinse, dry and chop the herbs. Rinse and peel the papaya, then remove the pips. Dice the papaya. Rinse shrimps and remove tails. Fry shrimps in the pan with a small amount of the olive oil for 2-3 min. Add shallots, the garlic, the peas and the papaya’s flesh. Fry everything for a while. Season with salt and pepper. Strain the pasta. Add the chili oil, the papaya and shrimps mix and herbs. Warm up everything.

sp00nful:

Strawberry Stuffed French Toast

oohhhbaby:

horseradish and chive twice baked potatoes

Learn the recipe to this yummy treat at Carnaldish!

tango-mango:

A friend of our daughter’s came by to pick her up last night just minutes after these had come out of the oven. She opened the door and the tantalizing aroma of baked bread and cheese hit him; he briefly considered not leaving. It was fine with me that they stuck to their original plans, because that meant there were more of these flakey, crispy breadsticks for us to enjoy.

Puff pastry is one of the few foods I don’t feel I need to make from scratch. I’ve made it before but it’s a lot of work, and Pepperidge Farms frozen puff pastry is delicious. It’s a quick and easy starting point for elegant appetizers and desserts

The inspiration of this recipe came from one I saw in a Martha Stewart cookbook.

Parmesan puff pastry straws

• 1 box Pepperidge Farms puff pastry (both sheets), thawed according to package directions
• Flour for dusting
• 3 tablespoons melted butter
• 1 cup freshly grated Parmesan cheese (approximate)
• 1 egg, lightly beaten
• 1 1/2 teaspoons poppy seeds

Preheat oven to 425 degrees.

Place 1 sheet of chilled puff pastry on lightly floured surface and roll out slightly, until about 1/8-inch thick. Brush the dough lightly with the melted butter. Sprinkle the dough with half of the cheese and half of the poppy seeds.

On another surface, roll the other sheet of puff pastry the same way and place on top of the first sheet. Brush lightly with beaten egg. Sprinkle with remaining cheese and poppy seeds. Using a very sharp knife, trim all edges. Cut pastry into 3/4-inch strips.

Transfer strips to parchment or Silpat lined baking sheet, spacing them evenly apart. Grab each end of a dough strip and carefully stretch and twist the strip in opposite directions. Continue with remaining strips of dough.

Bake until golden brown, 10 to 12 minutes. Remove from oven and let cheese straws cool for 5 minutes to firm up. Makes approximately 1 dozen. 

foodordeath:

Pumpkin Pull-Apart Bread

Ingredients:
1/2 cup milk
3/4 cup pumpkin puree
1/4 cup white sugar
2 tablespoons unsalted butter
1 teaspoon salt
2 1/4 teaspoons (1 envelope) active dry yeast
2 1/2 cups bread flour

Filling Ingredients:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 tablespoons unsalted butter


Directions:
Make the pull-apart bread dough: Grease and flour a loaf pan and set aside. In a saucepan over medium-high heat, brown the 2 tablespoons of butter. Let it bubble and foam and when you see it start to brown, stir it so that it browns evenly. When it’s the color of dark honey, remove it from the heat and pour it into a large heat-safe mixer bowl to cool. In the same saucepan over medium-low heat, warm the milk until it bubbles. Remove it from the heat and pour it into the bowl with the butter. Let these cool until they’re about 100-110 degrees F (use a candy thermometer to check). Set the saucepan aside for another use later. I use the same one throughout the entire recipe; why do more dishes?

Stir the sugar and yeast into the milk/butter mixture and let it sit for about 10 minutes to proof (it should foam; if it doesn’t, discard it yeast and try again with new yeast). Stir in pumpkin, salt, and 1 cup flour. If you haven’t already, fit your mixer with a dough hook. Add the rest of the flour 1/2 cup at a time, stirring between each addition. When the dough is combined, knead on low speed with a dough hook until smooth and elastic (about 4 minutes with a mixer).

Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about an hour until it doubles in size (After it rises, you can put it in the fridge overnight to use it in the morning, but let it sit out for half an hour before rolling if you do.)

Make the filling: While the dough is rising, whisk the sugar, cinnamon, and nutmeg together in a small bowl. Toward the end of the rising time, melt the 2 tablespoons of butter for the filling in the saucepan over medium-high heat and brown it as directed above. Put it in a small heat-safe bowl to cool for use later.

Shape and bake pull-apart bread: Knead a sprinkling of flour (about 1 tablespoon) into the dough, deflating it, and recover it. Let it sit to relax for 5 minutes. Flour a large work surface and turn your rested dough out onto it. Roll it out to a 20 inch long and 12 inch wide rectangle, lifting corners periodically to make sure it’s not sticking. If it seems to be snapping back, cover it with your damp towel and let it rest for 5 minutes before continuing (I had to do this twice during the process).

Spread the browned butter over the surface of the dough with a pastry brush and then sprinkle the sugar mixture over the top, patting it down to ensure it mostly sticks. Joy the Baker encourages you to use it all even though it seems like a ton, but I admit I got squeamish at the amount and only used most. It was fine despite my nerves. Go ahead and pile it on.

With the long edge of the rectangle toward you, cut it into 6 strips (do this by cutting the rectangle in half, then cutting each half into equal thirds. I used a pizza cutter). Stack these strips on top of one another and cut the resulting stack into 6 even portions (again, cut it in half, and then cut the halves into equal thirds). Place these portions one at a time into your greased loaf pan, pressing them up against each other to fit them all in. Cover the pan with your damp cloth and place it in a warm place for 30-45 minutes to double in size.

While dough rises, preheat oven to 350 degrees F (or 325 if you have a glass loaf dish instead of a metal pan). When it’s risen, place the loaf in the center of the oven and bake for 30-35 minutes until dark golden brown on top (if you take it out at light golden brown, it’s liable to be raw in the middle, so let it get good and dark). Cool for 20-30 minutes on a cooling rack in the loaf pan.

Assemble and serve: Use a butter knife to loosen all sides of the bread from the loaf pan and gently turn it out onto a plate. Place another plate on top and flip it to turn it right side up.

sp00nful:

Maine Lobster Dip

sp00nful:

baked coconut shrimp w/honey drizzle

peegaw:

My mother loves sandwiches. And she loves it when I used to experiment as to what would go into a sandwich whenever she asked me to make her one (her favourite was the vegetable omelette topped with grilled eggplant slices; visionary, I know). This sandwich was made with her in mind and it’s a…

someduckfat:

I charred this chicken on purpose, just for all you naysayers and haters who might claim that I just burnt it and then retrospectively claimed it as ‘blackened’. Blackening is a staple of Cajun cuisine, and is quite the art. Too much blackening is what would quite correctly be described as…