A delectable way to use windfall apples and a comforting low calorie soup that will be enjoyed by all the family. This soup is delicious when served… by KarenBurnsBooth on Friday, October 4, 2013
Curried Leek and Apple Soup
Reply
Author Archives: artislyfe
Healthy Breakfast and Brunch: Very Easy Fruit Salad
Healthy Desserts: Blueberry Granita
Low-Calorie Recipes: Chicken Matzo Ball Soup
MyPlate Recipes: Spicy Italian Pork Cutlets
Low-Fat Recipes: Nicole’s Winter Carrot Zucchini Bread
4.66 / 5 Stars | 40 Reviews
by Nicole
“Applesauce and egg whites provide the moisture in this nutty zucchini-carrot spice bread.”
Cleaning the Oven That’s Never Been Cleaned (And Mostly Succeeding) — Liveblogging The Kitchn Cure Fall 2013
Before horror (left) and after (right) — so much better, but the door is still gunky.
Day 4 Task: Deep clean
You know things are serious when it’s 10:30 at night and your oven is caked in baking soda, your oven racks are soaking in the bathtub, your tea kettle is bubbling with boiling water to pour over your stovetop grates, and your husband is on his hands and knees washing the floor with a sponge because you realized too late you didn’t have a mop in the house. (I swear I told him to stop!)
     |
How Tart Cherries Are Grown in Michigan: And Why You Should Look for Them Now — Grower Tour
Who: Don Gregory of Cherry Bay Orchards
What: Tart Cherries
Where: Traverse City and Leelanau County, Michigan
This summer I took a jaunt to the beautiful shores of northern Michigan with a pack of food writers and dietitians to see how cherries — tart cherries, to be precise — are grown, harvested, and sent to market. This was thrilling, to be perfectly frank, because if I could choose just one fruit to eat, cherries would be near the top of the list, and tart cherries are a particular passion as they are certainly my favorite fruit to bake with.
But why am I showing you this now? Isn’t the cherry season long over? Well, that’s the thing about tart cherries: did you know that 99% of them are actually frozen or preserved? They’re too delicate to ship fresh. This means that it’s actually tart cherry season all year round, at least in my house. Here’s a peek into how and where they’re grown, some of the challenges facing the industry, and why I have a bag of tart cherries in my freezer right now.
| |
What Can I Do with a Whole Bunch of Cinnamon Sticks? — Good Questions
Q: What can I do with a bunch of cinnamon sticks? I just realized that I have more whole cinnamon sticks than any one kitchen probably needs.
Sent by Anna
| |
frico grilled cheese sandwiches
With all due respect, I think you’ve been putting cheese on the wrong side of your grilled cheese sandwiches. Or, at the least, neglecting the better ones, the exteriors. Wait, hear me out. It’s basic food math that while cold cheese is good, warm cheese is better. But if you take that a step further — and if you’re new here, let me tell you: we will always take it a step further — you will agree that melted cheese is better than warm cheese, and the melted cheese that rolls off a piece of sandwich bread and sizzles on a skillet, browning and crisping, is the top of the cheese tower… A place I’d very much like to live. Do you think a cheese tower might exist somewhere? Might it be France? Now I’m picturing an Eiffel Tower made out of cheese and what were we talking about? Oh right: melted and browned cheese wins, really for the same reason that browned butter trumps regular butter: the fats melt away from the dairy solids and toast them until they’re caramelized and achingly delicious and you forget why you’d ever eat it any other way. Don’t fight it.
Frico is the official name for it. It’s usually invoked in the realm of Parmesan-Reggiano, or at least in almost every restaurant since the wildly fric-wild heyday of the 80s and 90s, usually in lacy crisps that garnish soups, salads and the like to remind you that they’re fancy. They’re not actually fancy, though. They’re just a pinch of grated cheese, melted in a skillet or on a baking sheet until they bubble, crisp and can be lifted in one lacy disc with a spatula. And I see no reason they should they should be limited in flavor to Parmesan, or at least not when I’m craving grilled cheese and tomato soup, really the perfect early fall meal.
… Read the rest of frico grilled cheese sandwiches on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to frico grilled cheese sandwiches | 80 comments to date | see more: Photo, Quick, Sandwich, Vegetarian