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peeled tomatoes

Le 20 avril 2015, 05:17 dans Humeurs 0

Sit down Subway, me and my meatball sub are here to take over. A sub inspired sandwich that’ll guarantee you a meaty mouthgasm in every bite. My simple yet flavorful tomato sauce atop toasty fresh buns, smashed herbed meatballs, and melty mild Provolone cheese. Are you ready for this?

The trick to the most insane meatball sandwich is smashing the meatballs to ensure a taste in every bite. Before we get there, let’s talk about these meatballs

 These meatballs are a mental recipe adapted from a Saturday morning Food Network binge with my little touch. Flavorful ground chuck mixed with garlic, beaten eggs, fresh herbs, grated Parmesan cheese, an array of seasonings, and a homemade breadcrumb.

Once you’ve used this trick once there is no going back. I take a loaf of French bread, cut a quarter of it off, and throw it in the oven for a couple minutes to get it nice and toasty. I then pulverize it in the food processor to create tiny bread crumbs. It doesn’t stop there though. Before mixing the meat, I add a cup of milk to the crumbs and let that chill out for a second.

The addition of the milk-soaked breadcrumbs takes these meatballs from a 9 to a 10.

The ground chuck is fatty and flavorful on it’s own, so the extra yums we added are bonus. The breadcrumb helps aid in moisture, giving each bite a delicate texture. After being shaped, some bread crumbs will break through the surface and after baked, those crumbs get all crispy and beautiful. Mhm. Before I go on with the meatballs, I have to mention the tomato sauce.

Tomato sauce should never be a long list of ingredients, therefore I keep mine relatively simple. Here all I did was saute a chopped onion and minced garlic seasoned with garlic salt, pepper, dried oregano, and red pepper flakes. Always season your sauces from start to finish! I then add two tablespoons of tomato paste and allow that to cook out for a few minutes. Similar to flour, tomato paste has a raw flavor that’ll dilute once cooked out. To that I add a big ol’ can of the most delicious San Marzano whole peeled tomatoes. Gosh I love those things.

I mash that up a bit, throw in some fresh basil, and allow it to simmer for a while. After about 25 minutes on the heat, it’ll become thick and delicious. Just add a little water to thin it up and maybe a dash of olive oil. There’s nothing like this sauce I promise you. I like to start the sauce as soon as the meatballs go in, because 25 minutes at 400 is what it’ll take for these to come out crispy and golden.

Crispy and golden is an understatement. Once your meatballs and sauce are finished – it’s time to get dirty.

Guinness braised bliss

Le 15 avril 2015, 05:47 dans Humeurs 0

When Ben and I went to Ireland last summer, all I wanted to do was fly Kya over and stay there forever. We absolutely fell in love with the food, the people, the Guinness and Bulmers, and the fact that everything is SO GREEN. I am still secretly hoping we can escape to a small fishing village with our families where Ben can fish, Kya can herd sheep, and I can open a tiny bakery…

Since that dream isn’t likely to come true anytime soon, I’ll have to feed my fantasy through these Guinness braised short rib sliders. With St. Patrick’s Day right around the corner, I am handing the key recipe that will guarantee the success of your celebration. And no, that is not an overstatement in any way.

These sliders will make people worship you.

I mean, some might downright cry after their first bite.

Though braising takes a little time and patience, the steps to make this melt-in-your-mouth meat are minimal. You won’t have to worry about anything but kicking back with a cold Guinness while you let the ribs absorb the rich stout flavor. The meat comes out tender with a deep Guinness taste, perfect for piling on top of toasted buns. Melt some extra sharp cheddar cheese on top and add a pickle, then you are in Guinness braised bliss…

Note: If you have a pressure cooker, simply sear off the meat and throw all the ingredients for the short ribs into the pot. Cook for approximately 40 minutes until tender.

最美的卻總是最傷 Life is a person in the world 這烟花甚美 青春不畢業 看透了也不一定要說出來 那些與青春有關的日子 寂寞總是耐人尋味 内心才能改变容貌 一種神聖的閱讀 留著心底的風景

fresh berry bursts

Le 3 septembre 2014, 11:38 dans Humeurs 0

This is a dessert I’ve been wanting to make for a while. I got the flavour combination of orange, chocolate and raspberry in my head and couldn’t get it out. I also think this is a wonderful dessert to scale up or down. You could easily pipe your meringues into individual sized discs, use only two layers, and have an individual dessert. This time around, I opted for a big guy since I was bringing it to a BBQ to share with a bunch of people. I would suggest if you are transporting it to let it firm up in the freezer for about 45 minutes before you attempt to put it in the backseat of your car, or you may end up with a very lopsided cake.
The meringues are vaguely orangey and quite sweet. Because we are using coconut sugar, instead of traditional granulated sugar, the meringues turned out brown and had a deeper, slightly caramelized flavor. I kept the cream lightly sweetened so that the entire dessert wasn’t too sugary. The vanilla and orange combination in the whipped cream is also really delicious. When I tasted the cream on is own, it kind of reminded me of a creamsicle, but the flavour wasn’t very overpowering when combined with everything else in the cake. The dark chocolate is a no-brainer (chocolate + orange + fresh fruit = heaven) and the raspberries provide some fresh berry bursts.

The longer you wait to serve this dessert, the more the layers will combine with one another, and you will lose some of the texture of the meringue. It didn’t bother me at all, but it’s something to keep in mind. If you’re concerned with getting really clean slices, it’s best to eat it straight from the freezer, but I preferred it out of the fridge, a little messy, with unfrozen berries.

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