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themonkeycabal · 8 years ago

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Hi! Me again! Can't remember if I've asked this before but regardless - are we going to see anymore of LaTroy and Sylvie in upcoming fics? 😊

Hi!

I don’t think you’ve asked that before, I don’t think anybody has. I originally didn’t plan to have them appear again, but everybody seemed to like LaTroy and his family, so, yeah, we’ll see them again.

I have one that I started but I haven’t finished it, because I wasn’t sure if I liked it. So it ends sort of abruptly, and it’s a first pass, so it’s probably pretty rough, but, I’ll happily share it with you. Enjoy, and Thank You!

LaTroy was sitting at a table in his deli, going through their supply and grocery orders. He had a little office in the back, but it was too easy to let that room eat away a whole day. Nobody wanted to disturb him there — even though he was always plenty glad when they did — so they’d leave him alone and the hours would slip away into numbers and accounts. It was awful.

Besides, he liked to be in the heart of things in case somebody might need something. Please, Lord, let somebody need something. Even if it was wondering where he put the napkins.

Going through the paper costs for the month, he was gratefully distracted when somebody joined him at the table. Glancing up with a smile, expecting his wife, he happiness faltered when he saw Darcy L. smiling back at him. It was months since he’d seen her or James. Just that one time, actually. Then neither hide nor hair of either of them until right now.

“Do you bake your own bread?” she asked without preamble.

LaTroy stared for a moment, not sure she wasn’t a bizarre vision; the result of too many numbers doing weird things to his head. “No. There’s a local bakery we order from. We do some of our own special breads sometimes, around the holidays mostly, and we make probably half the desserts.”

“Cool. Do you cater?”

Scratching at his jaw, LaTroy was trying to figure out what exactly was happening. She came out of nowhere, no greeting, just straight to business like they’d been talking all along. “Sure. Breakfast, lunch.”

“Nice.” She grinned at him and nodded. “Good to see you again, LaTroy.”

Letting out a small, bewildered laugh, he nodded back. “And nice to see you around, Darcy L. You bring James with you today?”

“No, just me.” She kept smiling, but there was something under it now. Like a warning. LaTroy frowned.

“How’s he doing?”

“Good. Maybe better than good. He’s got the property for his dream bar, so he’s busy planning and knocking down walls, as you do. He’s on cloud nine, or whatever the freeze-dried soldier equivalent is.”

LaTroy licked his lips and kept staring, not sure how to respond to that. Darcy didn’t seem to notice.

“So, can you do lunch for 15?” she asked, getting back to their business - the business he didn’t know they had until he was dropped right into the middle of it. Did Bucky ever feel this confused by her? “Or maybe 20? Make it 25. Like, box lunches. You know, sandwich, chips, potato salad, whatever else?”

“Sure,” he replied, trying to work around his bemusement. He pulled out an order book from his pocket. “When are you aiming for?”

“Friday. Is that too short notice?”

“Nah. It’s Tuesday. Plenty of time.” He wrote down a note. “Delivery and setup?”

“Just delivery.”

“Okay. Where we headed?” She rattled off an address in Williamsburg and LaTroy felt his confusion grow a little bit bigger. “Nobody closer?”

“Probably,” she told him with an easy shrug. “But, we’re friends.”

“Suppose we are,” LaTroy muttered, but he wasn’t really getting friendly vibes from her. In fact, it was peculiar how much this little slip of a woman was unsettling him. More than James did, even that first time. “This an office lunch? You want drinks?”

“I’ll handle the drinks. And, no. It’s for the construction crew. A) they have to put up with Bucky looming and hovering, and b) it’s been a couple hot, gross, sucky weeks, weather-wise. I figured they deserve lunch, you know?”

“That’s nice of you,” he said and wrote another note on his order book. It seemed smart right now to stick to business. “Assorted?”

“Yeah. Maybe five of the veggie option if you’ve got one, but the rest, just like turkey, ham, roast beef, corned beef, and whatever your usual build is.”

He dutifully wrote that down then glanced up at her, and watched as her eyes traveled over the deli. It was almost an absent look, not like James and his jumpy eyes. But, he still felt bothered, watched; hell, surveilled.

“You know,” he said as he turned back to the order book, “if you’re worried, I never said anything to anybody about him.”

“I know.”

“Do you?”

“I do,” she said with a nod and a little obnoxious smirk. “Lt. LaTroy Walker, 75th Rangers. Your CO was way disappointed when you retired so suddenly, by the way. He had big plans for you.”

Licking his lips, he set down his pen and rested his hands flat on the table. So, yeah, this was a warning. Clearly.

“My wife’s dad owned his place,” LaTroy said, explaining his retirement. He wasn’t sure why he felt he ought to explain to her, but he thought mostly it was important right now that they have an understanding. And it helped him keep his temper; her digging into his personal business and all didn’t make him happy.

“He got hurt pretty bad in a car accident. She came back to help the family out. I figured she needed me more than the army did. And I figured I needed her more than I needed the army. We were still dating then, but we got married a year or so later, when her pops was back on his feet.”

“That’s sweet,” Darcy said, and she offered him a genuine smile. “How’d you meet your wife?”

“You don’t know?”

“I limited my snooping to you.”

“Thanks, I guess,” he grumbled. He could see it, he supposed. If she was keeping Bucky Barnes safe, he’d guess she’d want to know who knew about him. It was just what it was that LaTroy found himself uncomfortably on that list of folks. “We met in college. Her family were always real good to me. They had their reservations at first; she’s Italian and I'm—”

“Not Italian?” Darcy interrupted with a guess and LaTroy laughed. Well, she was pretty polite about the snooping.

“Exactly. Not only that, but I’m not even from Brooklyn. I’m from Delaware. But, I guess you knew that.”

She snorted, but didn’t confirm or deny she’d dug that far. “So, how’d they get past that Delaware thing? My grandpa is from here, and of course, a couple friends. You’d think Brooklyn was some sort of Eden on Earth. I’m from California, so, you know, I don’t really get it.”

“It’s still a work in progress,” he admitted with a wry smile. “But, anyway, they were always good to me. Her grandma, well, she loved me more than my own grandma ever did, you know. So, when Sylvie’s dad decided to retire, we worked it so Sylvie and I bought the deli.”

“Nice. A real family business. Is that your son over there?” She nodded to the boy behind the counter, who was smiling at a pretty businesswoman.

LaTroy’s jaw tightened and he stared hard at Darcy. There were limits to how far he was willing to tolerate the intrusion into his personal business. Dante was way the hell off limits. "Why’re you here? You warning me?“

She looked away from Dante and shook her head. “Not the sort of warning you’re thinking of. Like I’m going to threaten you?”

He raised an eyebrow and gave her a pointed look over. His old army sizing-you-up look. She didn’t flinch away from it.

“I know,” she said with that aggravating smirk. “I’m not much, but I am scrappy.”

“I guess maybe you are,” he said carefully.

“Bucky—”

“Should you be saying that?” he asked, shooting his own look around the deli. It was the second time she mentioned his nickname, and it made him tense up every time. There were three other customers in there and his son. They could overhear maybe.

“Who’s going to notice? Unless you act all weird about it and make them notice you being weird. Relax.”

LaTroy blew out a breath and sat back. She had a point; the name only meant something because he knew it meant something. “Alright.”

“How did you figure it out, by the way? Did he tell you?”

He scoffed and gave her an incredulous look. “That guy doesn’t say anything.”

She laughed. “I know, so imagine how confused I was.”

“I saw a book; it had his picture in it,” he explained.

Darcy took that in and was quiet for a minute, looking thoughtful. “Did you ever play Howling Commandos when you were a kid?”

“Course I did.”

“Me, too. Then I grew up and one day Bucky Barnes sat down next to me. Weird, right?”

“Just like that?”

“Not exactly.” She leaned forward and gave him a very serious look. “Keep not saying anything about who he is. There are people who’d like to get their hands on him; really bad, awful people. I’d prefer they didn’t. Actually, we’d all prefer they didn’t.”

“I get that,” LaTroy agreed easily. Whatever the man had been through, somebody was holding onto him for all that time. And however he got away, somebody was probably looking.

“And I don’t want anybody to come here looking for answers. Bucky wouldn’t want you involved. Not as far as anybody anywhere would notice, you know? That the only warning I came to give, I swear.”

LaTroy nodded slowly and glanced over at his son again. He’d grown another inch or so. If Dante got much taller they were going to have to raise the ceilings. But, no matter how big he’d get, Dante would always be his sweet little boy. “I gotcha.”

“Okay.” She pulled out a card and handed it to him. “If anybody ever comes sniffing around, call me.”

He flicked a finger on the edge of the card. It was just her name and a number. “What’re you going to do?”

She watched him for a second then smiled, an actual smile and not that smirk. “Can I tell you another secret, LaTroy?”

“I guess,” he mumbled, hesitant about this whole thing. “This one need a warning?”

“No. My dad’s coming here.”

“Okay?” How was that a secret? This girl’s brain didn’t seem to work in any sort of straight line.

“We’ve been making a point to have a daddy/daughter date every few weeks. And, I told him about this place. So, he’s on his way now. We’ll grab dinner to go.” And as if that explained anything at all, she kept on smiling and sat back. “I’m serious. Call me. Even if somebody’s looking sort of shifty. Like, you’ve just got a bad feeling. Don’t second guess it. I mean, you were a Ranger, you know the drill.”

“Okay, but, really, what’re you going to do?” LaTroy demanded again. She might know Bucky Barnes, and maybe then by extension Captain America, but … what? They were more set up to help if somebody nasty came around. So, what did she think she’d be able to do? Was she one of those weird aliens they said looked human? Inhumans, right? Was she one of those? That’s the only way he could figure she’d be much help.

“Oh, I’m way helpful,” she assured him. Then she jerked her chin at his order book. “So, are we good for Friday?”

“Uh, yeah,” LaTroy said, and finished tallying up the order.

While he was still puzzling over Darcy L. and still wrapping up their business, the door opened and a man in old jeans and a faded t-shirt strode into the deli. LaTroy glanced up reflexively, as he always did with a new customer — somehow Darcy snuck in on him.

Squinting a little, he took the man in. This fellow might be dressed down, but he was wearing expensive sunglasses, had an expensive haircut, and everything about him said expensive.

He looked around the place, bemused, until his eyes landed on Darcy. “Hey, kid.”

“Hey.” She grinned at him and stood, then waved a hand at LaTroy. “This is LaTroy, he and his wife own the deli. LaTroy, Tony.”

When recognition hit, it was a surreal moment for LaTroy. Part of his brain said that was Tony Stark standing there, but another part of his brain refused to accept the idea that Tony Stark of all people would be in his deli.

Tony’s lips twisted in confusion, like he wasn’t sure why they were being introduced, either, but he nodded. “LaTroy.”

LaTroy got to his feet and offered his hand. “Mr. Stark. It's—”

“Yeah, you’re stunned and amazed and it’s nice to meet me. Got it. Good to meet you, too,” Tony said and gave him a brief handshake. “So, I hear you’ve got some kind of amazing soup? Like, Darcy didn’t shut up about it for a week. It was weird and, frankly, irritating. So, obviously I need to try it myself.”

"My wife makes it. Uh, we’ve got minestrone, tomato, and french onion today.” LaTroy was still processing the strangeness of Tony Stark, and okay, so he was a little slow about realizing exactly what was happening. Darcy said she was telling him another secret, and what she’d do if somebody threatened him, and that her dad was visiting.

Damn. Not just damn, but day-um!

“I’m feeling tomato,” Tony declared and drifted over to the counter.

LaTroy shot her a wide-eyed look and dipped his chin in question. Darcy patted his shoulder and said, “So, if somebody worries you, you’re going to call me, right?”

“Uh, yeah. I will. Promise.” Did she … she just said … Wait, wait. That was Iron Man, and she was Iron Man’s kid, and she knew Bucky Barnes and he’d already figured she’d know Cap. So, she must know all the others, right? So she just said if there was trouble, he could call in the Avengers. That’s what she said without actually saying it, right? The Avengers. For him? For real?

“Cool.” She started after Tony, but stopped and turned back to LaTroy. “You were nice to him, to Bucky. Nobody was kind to him for a long, long time. He told me how you met, how you tried to get him to come in. He wasn’t in a place to accept that then, but he appreciated it.”

“Wasn’t hardly a thing,” LaTroy said with a shrug.

“It was a huge thing,” she said, rolling her eyes at him.

At the counter, Dante was helping another customer and hadn’t noticed Tony Stark yet. That was going to be entertaining when he did. Though, LaTroy thought he should probably scoot on over there and spare his son the embarrassment.

But, before he moved, he asked the girl next to him, voice low, “Why’d you tell me?”

Darcy, who had an amused anticipatory smile as she waited for Dante to notice Tony, too, shrugged. “You kept Bucky’s secret. It seemed only fair.”

“How’s that work?”

“It’s the currency of trust. Right? I pay you back with my own.”

“You didn’t have to do that. I didn’t do it for you.”

“Look, he’s my partner.” Darcy turned away from watching Dante and gave him a very serious look. He didn’t know her much at all, but thought the serious look was probably a pretty rare one; worth paying attention to her, he figured.

“It matters to me that you noticed him,” she continued, “that you cared before you knew who he was, that you cared enough to figure out what was going on with him. And then, after you figured it out, that you still cared. You didn’t have to do that. You didn’t have to care. You didn’t have to wonder about him. And you didn’t have to keep quiet. It’s nice to remember there are good people in the world.”

LaTroy felt both humbled and baffled by her reasoning and could only manage a mumbled, “Man’s a hero.”

“I agree. But, not a lot of other people do.” She let out a long breath through her nose and rubbed at her forehead. “He was a POW for more than 70 years. Brainwashed. They made him do terrible things.”

Licking his lips, LaTroy remembered that article he found online that said Barnes was the man who ripped apart the D.C. SHIELD building. He didn’t want to believe it when he read it, but it made awful sense now. “Hydra?”

“Yes.” With narrowed eyes, she watched him for a long moment. “It wasn’t his choice. He fought them every way he could for all that time. And he’s not that man anymore. He got away.”

“Good,” LaTroy told her, firming up his lips. That was good. Good for him. And to hell with Hydra. How dare they. Monsters. They were monsters for a whole lot of awful reasons — this one just felt personal. “Hope he took some of them down on his way out.”

“Well, that’s an ongoing process,” she said, laughing a little. “But, buddy, let me tell you, it is satisfying as hell to blow up a Hydra base.”

Raising an eyebrow, he looked down at her and asked, “You do that?”

“Once I helped, and once I did it on my own,” she said proudly.

“Good for you, girl,” he praised and clapped her on the shoulder and was struck again by how petite she was.

He glanced over at Tony’s back, and then down to her again. Stark’s kid. His daughter. A beautiful little girl, the man somehow kept out of sight, safe from the world. LaTroy liked to think he was a modern man, but he didn’t think he could let his little girl go do something like that. Actually, he got a little shaky thinking of his boy doing that.

He had to ask. “Don’t take this wrong, but, how in the world does your dad let you go out and do that?”

“Another ongoing process,” she told him with a sigh.

LaTroy frowned for another minute and, finally, Tony was the next costumer up. Dante didn’t realize who he was talking to. Not yet, anyway. But, LaTroy wasn’t entirely noticing now, either. So, how’d Stark’s kid end up in a place where she was blowing up Hydra bases? With her partner Bucky Barnes? Bucky Barnes who, apparently, was the guy who took down the SHIELD building and who —

“Damn. You a SHIELD agent?” he asked in a strangled whisper.

“Who? Me?"she asked, and then laughed.

"I thought SHIELD was gone.”

“It is,” she said.

Dante finally noticed who he was talking to and was giving LaTroy a panicked look, pleading for help.

“Then how—”

“Bucky wanted a bar, I used to bartend in college, and you know, for a little while, seems like a good place to rest,” she said simply. It didn’t really explain anything, but that was probably the point. A gentle nudge telling him to butt out. He supposed he could accept that, she made amends for her poking into his life and he got why. Guess it was his turn to back off.

“Sounds good. I’ll have to come by for a cold one sometime.”

“On the house.”

LaTroy nodded and headed for the counter, ready to rescue his son from having to get Tony Stark a bowl of soup. “So, lunch for 25? Let me ring you up.”

“Make it thirty,” Darcy said, following after him. “They’re hard-working, burly men and women. They get hungry. My partner will eat any leftovers.”

LaTroy noticed Stark make a face at the partner comment and she raised an eyebrow back at her father. “What?”

“Nothing,” Stark grumbled and flashed Dante a grin. “How old are you, kid? Want a job?”

Dante stared for a second before remembering his manners. “No, sir. I have one, but thank you.”

“You sure? I’ve got an opening for an assistant. My last one left me to go be a bartender. What the hell is that, huh?”

“Uh …” Dante shot LaTroy another desperate look.

“I wasn’t your assistant,” Darcy protested.

“You assisted me with things.”

“Tony,” she sighed and kicked his ankle. “I haven’t gone anywhere.”

“Fine, fine, whatever.” He leaned over the counter and gave Dante a serious nod. “Think about it. Give me a call if you change your mind. Give him one of my cards, Darce.”

“I don’t carry your cards on me. Why don’t you have your own cards?”

“If this kid was my assistant, I bet he’d have my cards on him. Pepper always had my cards.” He looked back at Dante. “What’s your name?”

LaTroy, who’d watched the exchange with amusement while he fixed up two bowls of soup, decided his son had been tortured long enough.

“This is my son Dante, Mr. Stark. And he’s seventeen and he’s got school, so there’s no going across town to be passing round your business cards. He’s got a job here and homework he probably ought to be getting to.” He patted his son on the shoulder and nudged him away from the register. “You go on, Dante.”

“Yes, pops. Thanks,” he muttered and his shoulders rose and fell on a relieved sigh. He bobbed his head self-consciously at Stark and said, ��It was nice to meet you Mr. Stark. Enjoy your meal.” Then he hustled through the door to the kitchen as fast as his long legs would carry him.

#my fic #darcy lewis #tony stark #run 'verse #staceyunknown #fic bit

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birdshirt1-blog · 5 years ago

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extra-billowy dutch baby pancake

[Welcome back to ✨ Newer, Better Month ✨ on Smitten Kitchen, when I get update a few SK classics with new knowledge, new techniques, and with real-life time constraints in mind. Previously: Perfect Spaghetti and Meatballs and Extra-Flaky Pie Crust.]

Sometimes “newer, betters” emerge because the original recipe wasn’t as good as it could be. But most of them — like this — come from real life. Like, when you’re really tired on a Saturday morning and you look at a recipe that you swore by at some time in your life when nobody dragged you out of bed at 7am on a Saturday [and then, instead of handing you a cup of coffee for your troubles, as you’d once daydreamed they’d be trained to do by now, demanded pancakes] and say “WHUT.” A blender? No, I am definitely not getting the blender out right now. Wait, why am I turning on the stove and the oven? Do I really need this much butter? Why are there lumps in the batter? Why isn’t this as puffy as I thought it would be? Can I go back to bed yet? I mean, just for a random example that’s definitely not going down in my kitchen as we speak.

In the early days of this site, I told you about what my mom’s 1970s blender recipe insert called German Pancakes, confusing many German friends and readers, who had never heard of them. We better know these as Dutch babies — equally confusing, and said to have been coined by a corruption of the German deutsch — or David Eyre’s Pancakes, but they’re closer to popovers or Yorkshire puddings than anything else in batter. Because dramatic, rumpled crepe-like pancakes will always be more exciting than undramatic, unrumpled crepes, I’ve made a lot of versions over the years: buckwheat, cherry-almond and chocolate on the site; gingerbread (in The Smitten Kitchen Cookbook) and a parmesan dutch baby with creamed mushrooms (in Smitten Kitchen Every Day). It was when I was working on the chocolate Dutch baby that took a closer look at dutch baby formulas I’d been using and found through trial but mostly error one that I preferred.

I found that an eggier batter led to a more billowy pancake. I found a little less flour and milk also increased rumples. I found that by adding the flour first, a lumpy batter was fully avoidable. I also realized that a lot of what makes a Dutch baby “work” — i.e. have a dramatic and Instagram-worthy finish — making sure you have the right amount of batter for you pan and, often, cooking it a minute or two further than merely cooked through. An extra couple minutes helps the shape of the waves set, and provides a nice crispy edge underneath.

On sleepy Saturday mornings, I did away with the blender and sometimes even the whisk, the stove, and even the requirement of an ovenproof skillet. I also realized that you don’t even need to choose a sweet vs. savory angle (read: break up any arguments from children who didn’t agree on flavors) before you bake the pancake. You can shower it with anything you choose after it exits the oven — sugar, lemon, fruit, or chocolate for sweet tooths; cheese, herbs, sauteed vegetables, and/or ham or bacon for savory cravings. You could make it right now; believe me, I already am.

Previously

One year ago: Melting Potatoes Two years ago: Easiest French Fries and Peanut Butter Swirled Brownies Three years ago: Nolita-Style Avocado Toast and Chocolate Peanut Butter Tart Four years ago: Black-Bottom Oatmeal Pie and Potatoes with Soft Eggs and Bacon Vinaigrette Five years ago: Double-Chocolate Banana Bread and Sizzling Chicken Fajitas Six years ago: Coconut Bread and Chocolate-Hazelnut Macaroon Torte Seven years ago: Carrot Cake Pancakes Eight years ago: Oat and Maple Syrup Scones Nine years ago: Baked Rigatoni with Tiny Meatballs, St. Louis Gooey Butter Cake, Breakfast Pizza Ten years ago: Pita Bread, Layer Cake Tips + The Biggest Birthday Cake, Yet and Caramelized Onion and Goat Cheese Cornbread Eleven years ago: Hazelnut Brown Butter Cake, Chard and White Bean Stew, Pasta with Cauliflower, Walnuts, and Feta Twelve years ago: Skillet Irish Soda Bread and Lighter-Than-Air Chocolate Cake

And for the other side of the world: Six Months Ago: Breakfast Burritos 1.5 Years Ago: Pizza Beans 2.5 Years Ago: Piri Piri Chicken and Chocolate Pavlova 3.5 Years Ago: Oat and Wheat Sandwich Bread 4.5 Years Ago: Herbed Tomato and Roasted Garlic Tart and Cauliflower Slaw

Extra-Billowy Dutch Baby Pancake

Servings: 2 to 4

Time: 30 minutes

Source: Smitten Kitchen

The two key things to keep in mind when aiming for Peak Billows in your puffy oven pancake are 1. Baking it long enough that the center sets too, getting a chance to slightly rumple, although it may not always. This usually involves setting the timer for the suggested time and checking back every 1 to 2 minutes after until it’s just right. 2. Having the right size pan for the batter yield. If there’s too little, the pancake will not have the same dramatic heights. The yield here is intended for one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes, or even a 9×13-inch pan. If you pan is smaller, simply scale the recipe down. For the 2-quart oval casserole dish shown up top, I used 3/4 of this batter, i.e. 3 eggs, 6 tablespoons each flour and milk. Finally, I know people often balk at the amount of butter, and this uses less than some recipes, but it’s essential that there’s enough in the pan that the pancake can slide around and rumple over it; if there’s any even slight sticking, it will not.

2 to 3 tablespoons unsalted butter

4 large eggs

1/2 cup (65 grams) all-purpose flour

1/2 cup milk (ideally whole milk but most varieties will work)

1/4 teaspoon kosher salt

If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)

If sweet: Powdered sugar, lemon juice, syrup, fresh berries, shaved chocolate or chocolate sauce

1 tablespoon sugar both optional)

Heat oven to 425 degrees F with one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes inside.

In a large bowl, beat eggs thoroughly with a whisk or fork. Add salt and flour, whisk until lumps disappear. Add milk, whisking until smooth. If you know you’d like your pancake to end up sweet, you can add 1 tablespoon granulated sugar to the batter; if you know you’d like it to be savory, you can add freshly ground black pepper. But, you can also choose your own adventure when it comes out.

When oven and baking vessel are fully heated, wearing potholders, carefully remove skillet(s) or baking dish(es) from the oven. Melt butter inside and roll it around so it goes up the sides, too. If using one large dish, two-ish tablespoons is often sufficient; it’s best to use three tablespoons between two dishes, however.

Pour batter into buttered dish(es) and return it to the oven. Bake for 12 to 13 minutes to start, and then in additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color. Have your finishes ready to go. Transfer to a cooling back or trivet. I finish sweet pancakes with lemon juice and a good coating of powdered sugar, and savory pancakes with grated cheese, vegetables and/or ham or bacon, and fresh herbs. Eat immediately; these pancakes are best hot from the oven.

Source: https://smittenkitchen.com/2019/03/extra-billowy-dutch-baby-pancake/

#read more #see more #check it out #interesting #learn more

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guideseeder67-blog · 6 years ago

Text

extra-billowy dutch baby pancake

Previously

Extra-Billowy Dutch Baby Pancake

Servings: 2 to 4

Time: 30 minutes

Source: Smitten Kitchen

2 to 3 tablespoons unsalted butter

4 large eggs

1/2 cup (65 grams) all-purpose flour

1/2 cup milk (ideally whole milk but most varieties will work)

1/4 teaspoon kosher salt

If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)

If sweet: Powdered sugar, lemon juice, syrup, fresh berries, shaved chocolate or chocolate sauce

1 tablespoon sugar both optional)

Heat oven to 425 degrees F with one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes inside.

Source: https://smittenkitchen.com/2019/03/extra-billowy-dutch-baby-pancake/

0 notes

santaprofit5-blog · 6 years ago

Text

extra-billowy dutch baby pancake

Previously

Extra-Billowy Dutch Baby Pancake

Servings: 2 to 4

Time: 30 minutes

Source: Smitten Kitchen

2 to 3 tablespoons unsalted butter

4 large eggs

1/2 cup (65 grams) all-purpose flour

1/2 cup milk (ideally whole milk but most varieties will work)

1/4 teaspoon kosher salt

If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)

If sweet: Powdered sugar, lemon juice, syrup, fresh berries, shaved chocolate or chocolate sauce

1 tablespoon sugar both optional)

Heat oven to 425 degrees F with one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes inside.

Source: https://smittenkitchen.com/2019/03/extra-billowy-dutch-baby-pancake/

0 notes

comfsy · 7 years ago

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A Foodie’s Guide to Santiago | Chile

by Victoria Khroundina

When we think of the best food destinations in the world, Santiago isn’t a city that immediately springs to mind. Chile is mostly known for its fish, empanadas and of course wine, but many of its other culinary treasures are still waiting to be unearthed. Santiago might not be a magnet for diehard foodies just yet, but its gastronomic potential is undeniably growing. The city’s restaurants are steadily populating Latin America’s 50 Best Restaurants List and the premiere of MasterChef Chile a few years ago has sharpened people’s food knowledge – and their palettes.

The narrowest country in the world is framed by the Andes, one of the world’s longest mountain ranges, to the east and the Pacific Ocean, home to a myriad sea life, to the west. The north is home to the arid but pristine Atacama desert, the world’s highest, and vegetated Patagonia is in the south. It is this unique climate and landscape that makes Chile an ideal place for growing a huge variety of fruits and vegetables. It’s got some of the best beef in the world (second only to adjacent Argentina) and its wine credentials are top-notch. The variety of seafood products (not just fish but also shellfish, molluscs and seaweed) is simply staggering. There is also an increasing number of biodynamic farmers and winemakers who are growing their crops without the use of pesticides, fertilisers or artificial chemicals, resulting in fresh, healthy, delicious produce.

Chileans love to eat – so much so that they have four meals a day! They start with a ‘light’ breakfast (desayuno) of bread, smashed avocado (which they surprisingly don’t salt), cheese, jam and very sweet tea or coffee (Chileans have a real sweet-tooth). Lunch (almuerzo) is a big meal consisting of 3–4 courses (including soup, main, salad and dessert). Then there’s once, late afternoon/evening tea (eaten between 5pm and 7pm), which typically consists of breakfast foods like pastries, sandwiches, avocado, scrambled eggs, jam, and tea and coffee. Dinner (cena) is eaten between 8pm and midnight, and involves knocking down a couple of glasses of wine.

As Chile’s bustling capital, Santiago is home to some of the country’s best restaurants, cafés and markets. The capital is also where you can delve into the fine-dining scene – something not possible in many parts of the country. Whether visiting for a day, week or month, there’s no shortage of places to embrace the Chilean tradition of feasting, drinking and chattering away no matter the time of day. I enjoyed every morsel, every drop and every vignette of effervescent conversation.

First stop: coffee. Chile is not known for its strong coffee culture and many people are content with drinking Nescafe at home. But out and about, the coffee of choice is a cortado, literally translating to ‘short’. It’s basically an espresso with a dash of milk. You can get it in most cafés or restaurant – but the quality does vary. There’s also been a recent burgeoning of pop-up coffee trucks serving cortados and other variations of espressos with or without milk. Stop by Plaza de Bolsillo Morandé, an inner-city oasis brimming with food trucks, for coffee from the Porta Café. Sip it while you marvel at a mural by Alejandro ‘Mono’ González, known for his socially conscious art.

The best coffee I tasted is at 3841 Coffee Roasters on José Victorino Lastarria. In this cosy space, tattooed bearded hipsters cut hair in one part and serve perfect espresso made using Ethiopian beans roasted in-house in the other. The two young owners learned their craft in Brisbane and Australia is known for its obsessive coffee culture. This is not a café per se, more of a takeaway joint to drop in on foot or bike (there’s a handy window for those on two wheels) and get your caffeine fix as you explore the colourful bohemian Lastarria neighbourhood.

Another peculiarity of coffee drinking custom in Santiago is its infamous cafés con piernas. At these ‘cafe with legs’, your coffee is served by scantily dressed waitresses. These were established in the 1950s to try spruce the coffee drinking culture (basically as incentives for workers to take a break), but although the 1950s are long gone, this out-dated tradition has for some reason stuck. We didn’t visit a cafés con pierna but we did observe flaxen-haired women in tight, red velvet dresses serve drinks to people of all ages at an outdoor café in the city centre. No one seemed bothered by or enamoured with them.

To get a good (touch and) feel for the produce of Chile, visit a few of Santiago’s markets. The Mercado Central, housed in a 19th-century neoclassical building, is the city’s main market. Appreciate the beauty of the building – particularly the intricate domed towers on the pyramidal roof – before passing through the wrought-iron gates to the famous fish market. The city conjugates here for seafood lunches and there is an overwhelming number of restaurants to choose from. Avoid the brazen, touristy spots in the middle and head to one of the smaller, homelier restaurants or stalls on the market’s edges.

Delicacies include pastel de jaiba, a crab stew made using only cheese, milk, bread and crab – it’s the ultimate comfort food. For something lighter, try a fish stew like the tomato- and potato-based caldillo de congrio. Known for its hangover curing properties and being poet Pablo Neruda’s favourite, its base is a fresh, flavourful broth made from boiling conger eel heads with garlic, coriander, carrots and pepper. True seafood aficionados should go for the locos, a type of Chilean abalone. These edible sea snails are named after a word derived from the Mapuche language, which translates to ‘crazy’. Why the abalone is christened this is a mystery, but the flavour is definitely not for the faint-hearted.

For a sensory overload, don’t miss the nearby Mercado Vega. Stalls and stalls of kaleidoscopic arrays of fruits, vegetables, meats and dry goods paint a picture of Chile’s culinary riches. Everything is cheap and some vendors want you to buy in bulk so they might not sell you a single apple to snack on. Don’t take it personally – just move onto the next stall. Many stalls are run by vendors from neighbouring countries such as Peru and Colombia. Buy some yucas (cassava root) to take home (we hand cut ours and served with fried fish) or cactus to make a sauce. There are also stalls selling great coffee and if you need sustenance, order a pizza slice from the hilariously named Livin’ la Pizza Loca. For a healthy pick-me up, grab a delicious juice from one of the vendors at the Abastos Tirso del Molina part of the market. Try one made from cherimoya (a type of custard apple dating back to Inca times), lucuma (a subtropical fruit which has a creamy, citrusy flavour with hints of maple syrup), or maracuya (a milder and sweeter passion fruit). Remember to say ‘sin azucar’ if you don’t want any added sugar.

Once it hits past midday, it’s not too early to get stuck into the world-famous Chilean wine. Chile has a viticultural history dating to the 16th century when the Spanish conquistadors brought Vitis vinifera vines into the region. The most common grape is the Carménère, which was originally planted in the Médoc region of Bordeaux. These days, it’s almost extinct in France and Chile boasts the world’s largest planted area of this grape in the world. Wine producers are getting more and more experimental with it too and blending it with other grapes such as Cabernet Sauvignon. It’s a delicious, deep, lingering red, somewhere between a Pinot Noir and Merlot in strength, which makes it easy drinking but still full-bodied.

An absolute must-visit for wine lovers is Bocanáriz in Lastarria. There are almost 400 wines on offer, with knowledgeable sommeliers on hand to help you choose. Although primarily a wine bar, Bocanáriz also has a robust menu. The idea is for the food to enhance the taste of the wine, not the other way around. The dishes are categorised by notes such as iodized, citrusy, light, creamy, herbaceous, sweet and sour, spicy, smoked and aged. There are also themed flights of wine, including one dedicated to Carménère, another to ‘wild’ wines, iconic wines, ‘extreme’ wines (from vineyards located in locations characterised by inhospitable climates and landscapes), and more. We declined (with difficulty) a flight and had a glass of Koyle Carménère from the Colchagua valley. The fit-out is slick but cosy and getting a table on a weekend nights is no meat feat. Stop by in the late afternoon for a pre-dinner drink.

Something I had no idea about before visiting Chile is the country’s obsession with sandwiches. Called sánguches, these aren’t your standard ham and cheese toasties. They come loaded with ingredients and enjoyed at any time of day – for breakfast, lunch and especially as a pre-dinner snack. We got introduced to the Chilean tradition of once when our hosts served us a spread of ham, cheese, avocado and bread rolls to self-build sandwiches at 6pm. Thinking this was a quick and simple dinner, we loaded on these only to discover that dinner (cena) doesn’t get eaten until later.

One of the most exciting parts of sandwich construction and eating is getting to choose the bread. Chilean cuisine has many different types of bread, the most common – and perhaps tastiest – of which is the marraqueta, a bread roll similar in taste to a French baguette. Chileans buy it bulk and carry it hot from the bakery in those old-school reusable cotton mesh bags. It’s enjoyed at any time of day and with any meal, including as the first course to every Chilean asado (barbecue), when these are stuffed with a sausage (choripan). Frica (a round, flat, light roll) and pan amasado (a round roll baked in a brick oven) are other good choices.

We came head-to-head with Santiago’s sandwich culture on our first night when we stopped for a ‘snack’ and a pisco sour at El Mitico. At this laid-back pub-type restaurant in Provedencia, the humble sandwich gets a reworking into 12 different types. There are seven Peruvian sandwiches and five Chilean offerings – the most popular of which is the Chacarera, which is packed with tomatoes, green beans, green chilli, mayo and parsley pesto. Also delicious is the Con cabra, which has goat’s cheese, avocado, caramelised onion, shoestring fries and coriander mayonnaise. Each sandwich comes with your meat of choice – slices of roast beef, suckling pig, chicken or fried fish. As a bonus, the pisco sour was surprisingly strong and well balanced. (On a side note, we didn’t find a great place for empanadas in Santiago and we had some awesome, home-baked ones at our relatives’. But in the country in general, the best empanada I had was deep-fried and stuffed with cheese and shrimp at an unassuming stall, aptly named Delicious Fried Empanadas, on the outskirts of the coastal town, Con Con.)

Santiago’s fine-dining scene is still young but it’s imaginative and brave. All the action happens in the upscale Vitacura district. The area itself is a bit soulless but it’s full of fancy rooftop bars with stunning 360-views of the city and pioneering restaurants. Catch a taxi there to avoid the climb.

Our dinner at Boragó was a highlight of the entire trip. Chef Rodolfo Guzmán’s contemporary, innovative spin on Chilean cuisine earns him every bit of his fourth place on Latin America’s Best Restaurant List (Boragó is 42nd on the World’s 50 Best). A foraging Svengali, Guzmán’s ambition is to introduce little-known wild Chilean ingredients to the world. He scours the salt flats of the Atacama for native herbs and plucks sea asparagus from the rocks dotting the shoreline of the Pacific. The name too pays homage to foraging – boragó translates to starflower, of the flowering herb family Boraginaceae.

Guzmán worked at Mugaritz (number 9 on the World’s 50 Best List) in the Basque country before returning to his native Chile and opening Boragó in 2006. It struggled in its early years (Chileans haven’t fully caught on to the fine-dining scene and cooking meals at home has always been the norm, so Guzmán’s visionary dishes fell on dead mouths), but it’s now packed every weekend.

Rather than borrowing from European cooking conventions, Guzmán’s menu is a firm nod to the local traditions and ingredients, whether these are indigenous seafood, the ancient culinary culture of the Mapuche people or vegetables from bio-dynamically unique farms from all over the country.

We had the 16-course degustation that lasted almost four hours and brought more than one tear to my eyes. Even the house-baked bread to start was exceptional. It was served with the favourite Chilean condiment, pebre, a mix of chilli, coriander and red pepper paste, which Guzmán makes extra special by adding toasted flour.

Other highlights included the chupe of mushrooms from Quintay (a coastal town near Valparaíso), which was an incredible, earthy mushroom puree topped with spinach endemic to Chile. Seafood wise, we had jibia (local cuttlefish) served under red plum leaves flavoured with murra, a popular berry that is mostly used for juicing (it tastes like a hybrid between a grape and a blackberry). The Cojinova, a local fish, was served filleted under bitter plants withered in burnt butter and cochayuyo (a seaweed indigenous to Chile and New Zealand). Carnivores will appreciate the lamb cooked à la inverse served with vine leaves, grapes and herbs. But really, there wasn’t a bad dish. The plating too celebrates the treasures of Chile’s wild beauty. The very last course, the Cold Glacier, was a potent mint bomb that completely refreshed the mouth. It was almost like the slate was wiped clean and you could do the 16 courses all over again.

If you want to try noveau Chilean cuisine but are feeling slightly intimidated by 16 courses, try lunch or a six- or nine-course dinner menu at the much more casual 99 in Provedencia (it won’t break the bank either). Here, ex-Boragó chef Kurt Schmidt (who’s also a Noma and Azurmendi alumni) breaks out on his own to serve wonderfully executed dishes that likewise celebrate the intense flavours of Chilean ingredients. He’s joined by Gusta Saez, crowned the best pastry chef in Latin America in 2016, at an eatery that’s being dubbed the leader of ‘Chilean bistronomy’ movement.

The fit-out is stripped-back but classy, with tables carved from roughly chopped timber with streaks of turquoise paint, recycled furnishings and beautiful wooden plates. We had lunch on the terrace that opens out onto bustling Providencia, indulging in some people watching while enjoying amazing food.

Typical dishes include ‘fungal textures’, mushroom varieties in raw, cooked, powder and puree forms; lamb tongue on a cauliflower puree with prunes and caramel; and carrot sorbet with coconut foam and caramelised peanuts. For lunch, the food and the vibe are a lot more casual. We had creamy tomato soup garnished with shavings of dehydrated tomato, an Asian-style bao with pancetta, oven-roasted sea bass with a medley of Chilean potatoes, a delicious bean ‘stew’ with cameos by mushrooms and broccoli, and two desserts, including a chocolate cheesecake served with a lemon reduction.

The drinks list showcases independent Chilean producers making natural and biodynamic wines, which is all part of the restaurant’s overall commitment to sustainability. I had a beautiful Pinot with the savoury courses and a German-style Riesling with dessert. It married so well with the mouth-watering strawberry shortcake (our second dessert!!). I couldn’t tell you the names of the wines unfortunately as the friendly waiter recommended something from the opened bottles and I happily accepted.

Like Indian in London or Mexican in LA, Peruvian cuisine is widespread and very popular in Santiago. Known as the original ‘fusion’ food, Peruvian cuisine has incorporated influences from every continent and fused them with ingredients that date back to the Incas. It’s not only about ceviche – there’s an abundance of other fish dishes and a huge assortment of potatoes, corn and chillies, to name a few. The flavours are also a lot more potent than some of the more nuanced flavours found in Chilean cuisine.

Peruvian restaurants are a dime a dozen in Santiago – from fancy (and pricey) white tablecloth options to downtown eateries favoured by Peruvian immigrants. Like with everything, some are great while others not so much. For reliability and taste, it’s hard to go past Mistura Del Perú. With three locations (in Santa Isabel, Infante and Pedro de Valdivia) and prices that won’t make your jaw drop, it’s a great way to sample exciting Peruvian food.

The menu is vast and, be warned, the servings are massive. Start with some ceviche – we had the mixed, which comes loaded with cuts of fresh local fish, octopus, squid and prawn, and dressed with red onion, red pepper and seaweed. There is also a great selection of tiraditos, a dish of sashimi, similar to crudo and carpaccio, served in a spicy sauce. We had the tuna, which came lightly scorched and drizzled with a pumpkin and chilli reduction and then topped with mini crumbed calamari. For some bulk, go a rice dish (the ‘green’ rice, which is rice flavoured with coriander and mixed with shrimp and mussels was perfectly al dente and delicious). The grilled ocean trout had a pleasant charred flavour and was very juicy. The vegetables it came with were crisp and the asparagus was knockout.

Just like there are a plethora of Peruvian restaurants, Chile’s fish and seafood culture lends itself perfectly to Japanese cuisine. We couldn’t get into Osaka (number 43 on Latin America’s Best Restaurant List) where popular Peru-born chef Ciro Watanabe serves Nikkei fusion dishes so we tried Hanzo, a restaurant of the same ilk in Vitacura.

The vibe is sophisticated – minimalist fit-out, low lighting, down-tempo tunes – it could very well be in New York instead of Santiago. The menu is long, with every Japanese and Peruvian delicacy you could want. There’s nigiri, sashimi, maki rolls, salads, soups, hot plates, rice – the choice is overwhelming. We had ceviche, which sees thick cubes of fish and avocado enlivened with nori (seaweed) and chulpe corn, and dressed with soy and leche de tigre (Peruvian citrus-based marinade used for curing seafood). The spicy tuna gunkan sushi – aka battleship rolls – was likewise delicious, but we particularly enjoyed the potato croquettes, which are made with two types of Peruvian potatoes, drizzled with a mild yellow salsa and topped with a creamy mass of octopus and shrimp. The carpaccio beef, dressed with sesame oil and citrusy ponzu sauce, and garnished with avocado, tiny fries and crunchy quinoa croquettes – a true showcase of Japanese and Peruvian fusion – didn’t taste as flavoursome as it sounds. The drinks list is also disappointing, with wines from just one vineyard. Nevertheless, it was a great meal to conclude our odyssey of Santiago’s gastronomic delights.

Directory:

Porta Café

Various locations

Plaza de Bolsillo Morandé 83, Santiago, Chile

3841 Coffee Roasters

José Victorino Lastarria 228, Santiago, Región Metropolitana, Chile

http://www.3841.cl/

Mercado Central

San Pablo 967, Santiago, Chile

Mercado La Vega

Calle Davila Baeza, La Vega Central, Santiago, Chile

Bocanáriz

José Victorino Lastarria 276, Santiago, Región Metropolitana, Chile

http://ift.tt/1IvSfd6

El Mitico

Av. Nueva Providencia 2020, Providencia, Región Metropolitana, Chile

http://ift.tt/2hW7Avy

Delicious Fried Empanadas (Empanadas Fritas Las Deliciosas)

Av. Borgoño 25370, Con Con, Concón, Región de Valparaíso, Chile

Boragó

Av. Nueva Costanera 3467, Vitacura, Santiago +56 2 2953 8893

http://www.borago.cl/

Andrés de Fuenzalida 99, Providencia, Santiago, Chile

+56 2 2335 3327 http://ift.tt/1R3nXQl

Mistura Del Perú

Santa Isabel 0496, Providencia, Santiago, Chile

Av. Pedro de Valdivia 3580, Ñuñoa, Santiago, Chile

José Manuel Infante 1502, Providencia, Santiago, Chile

http://ift.tt/2hYhOLY

Hanzo

Av San Josemaría Escrivá de Balaguer 5970,

Vitacura, Región Metropolitana, Chile

http://www.hanzo.cl/

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outsidespaceblog · 7 years ago

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A Foodie’s Guide to Santiago | Chile

by Victoria Khroundina

Directory:

Porta Café

Various locations

Plaza de Bolsillo Morandé 83, Santiago, Chile

3841 Coffee Roasters

José Victorino Lastarria 228, Santiago, Región Metropolitana, Chile

http://www.3841.cl/

Mercado Central

San Pablo 967, Santiago, Chile

Mercado La Vega

Calle Davila Baeza, La Vega Central, Santiago, Chile

Bocanáriz

José Victorino Lastarria 276, Santiago, Región Metropolitana, Chile

http://ift.tt/1IvSfd6

El Mitico

Av. Nueva Providencia 2020, Providencia, Región Metropolitana, Chile

http://ift.tt/2hW7Avy

Delicious Fried Empanadas (Empanadas Fritas Las Deliciosas)

Av. Borgoño 25370, Con Con, Concón, Región de Valparaíso, Chile

Boragó

Av. Nueva Costanera 3467, Vitacura, Santiago +56 2 2953 8893

http://www.borago.cl/

Andrés de Fuenzalida 99, Providencia, Santiago, Chile

+56 2 2335 3327 http://ift.tt/1R3nXQl

Mistura Del Perú

Santa Isabel 0496, Providencia, Santiago, Chile

Av. Pedro de Valdivia 3580, Ñuñoa, Santiago, Chile

José Manuel Infante 1502, Providencia, Santiago, Chile

http://ift.tt/2hYhOLY

Hanzo

Av San Josemaría Escrivá de Balaguer 5970,

Vitacura, Región Metropolitana, Chile

http://www.hanzo.cl/

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hellogreenweb · 7 years ago

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Family History Through Food

Nothing goes together quite like food and family. Traditions, moments, loved ones, memories, seasons and more can be remembered through tasting a dish your Great Grandma would make every Thanksgiving or a breakfast dish your dad would make every Saturday morning. Family history whether written, spoken, recorded or tasted can be tangible through food – no better way to cement memories and build bridges than through something that we must do day in and day out! Whether that be around a small counter top or a large dining room table we know that daily nourishment can mean a lot more than just filling up our stomachs.

Today we are featuring some amazing food bloggers who are sharing some of their favorite family recipes, not only because they taste wonderful, but because of the special memories they hold for each of them. Read on to find out why they love these recipes and the memories and goodness each recipe holds for them. And lucky for us, the recipes are included!

Jen Sattley @carlsbadcravings

Every Fall growing up, us 5 kids (and all the neighbors, family, friends and anyone else blessed enough to be a recipient of Mom’s pumpkin bread) would eagerly await the arrival of pumpkin cans lining grocery store shelves so mom could make her famous Chocolate Chip Pumpkin Bread. The house would fill with the magical Fall aroma of pumpkin and cinnamon and we knew it was going to be a magically delicious day. But mom wouldn’t just make one loaf, but three beautiful Chocolate Chip Pumpkin Bread loafs. We would devour as much as we were allowed and the rest would be gifted to neighbors and friends. And then she would make more. My very favorite memory of Fall.

This recipe for Chocolate Chip Pumpkin Bread is over 50 years old. It comes from my mom’s brother’s elementary teacher who sent home homemade pumpkin bread and the recipe to all the children in his class. With just a few adjustments by my mom over the years to make it perfect, this Chocolate Chip Pumpkin Bread has stood the test of time against any other pumpkin bread recipe. In my opinion, it is simply the best! So get ready to be loved, adored and applauded for your “famous” supremely moist, Chocolate Chip Pumpkin Bread riddled with chocolate chips, Fall spices and new memories to share.

Chocolate Chip Pumpkin Bread

INGREDIENTS

Bowl One

6 eggs

4 cups granulated sugar

1 29 oz. can pure pumpkin

1 cup Vegetable oil

Bowl Two

4 1/2 cups AP flour

1 tablespoon baking soda

1 tablespoon baking powder

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 1/2 teaspoons ground nutmeg

add later:

2 cups semi-sweet chocolate chips (or half chocolate chunks)

Preheat oven to 325 degrees F.

Grease and flour three 8 1/2” x 4 ½” loaf pans or use a cooking spray with flour in it.

In a very large bowl, add eggs and gently whisk. Mix in sugar, pumpkin and oil.

In a separate large bowl, mix together all Bowl Two ingredients (don’t add chocolate chips).

Mix the Flour Mixture into the Pumpkin mixture just until combined, being careful not to overmix. Fold in chocolate chips. Evenly divide batter between 3 loaf pans.

Bake at 325 degrees F for 65 – 75 minutes or until toothpick comes out clean. Let bread cool on wire rack for 10 minutes then remove bread from pans. Let bread cool completely on wire rack before slicing.

Store bread in an airtight container for up to 5 days.

Brooke Eliason @femalefoodie

One of my favorite family recipes comes from my beautiful maternal grandmother, Sayo Black. Because of her Japanese heritage, we have called her “Grandma Japanese” since my siblings and I were young kids. We love her ability to cook and share parts of her asian culture and, although this fried rice recipe isn’t an authentic Japanese dish, she has always been willing to prepare this family favorite throughout the years. She often makes double or triple batches of her fried rice for large family gatherings and jokingly comments “I’m cooking for an army”!

As a family, we have enjoyed this recipe on Christmas Eve, as a stand-alone meal, for leftovers (which we fought over relentlessly as children), or served inside an omelet for breakfast. I love that when I make this fried rice I am reminded of the great times I have shared with my Grandma Japanese as she thoughtfully chopped fresh vegetables, cooked each ingredient one at a time, and always let me have the first taste.

Fried Rice

7 cups cooked sticky Japanese (pearl) rice, cooled completely (see tips below) 1/2 cup chopped onion (yellow or white) 1/2 lb chopped ham (about 1 1/2 cups or two thick deli slices) 2 cups cabbage, sliced thin 4 tablespoons butter, separated 2 tablespoons vegetable oil salt pepper soy sauce 1/2 bunch green onions, chopped white and green parts

Using a large non stick pan, cook each of the vegetables, separately, in a small amount of oil and butter. I use about 1 teaspoon for each vegetable/meat. Salt and pepper each vegetable. Transfer to a bowl or plate after the vegetables and meat have been cooked one at a time. It’s OK to let the vegetables and meat inter-mingle at this point. After cooking all of the vegetables and meat, add about 2 tablespoons of butter to the Teflon pan. Over medium heat, add the cooked and cooled rice a little at a time, breaking apart clumps with two wooden spoons until the rice is evenly distributed in the pan, and the butter is mixed in well. Add all of the vegetables and meat to the rice. Toss lightly in pan. Season again with fresh ground pepper. Add the soy sauce, a little at a time. We don’t like to drown the rice in soy sauce, so I only use about 2-3 tablespoons to 7 cups of rice. Taste, add salt and more pepper, if desired. After heated through, add fresh chopped green onions. Turn the heat off. If you continue to leave the heat on, your beautiful fried rice will end up as gummy rice.

Tips: -Make sure the rice is cooked and cooled completely before starting to make fried rice. It is best to make the rice the day before. If you use hot rice when making fried rice, your dish will turn out to be a sticky, gluey mess. -Make sure to use Japanese, or pearl rice, which is short and plump, not a long grain rice. -When “mixing” the rice and other ingredients together, do not stir this like it’s a cake batter- toss the ingredients, like you would a salad.

Becky http://ift.tt/1dSJQk2

I grew up on homemade hot cocoa. Every year my mom would get out the biggest bowl that she owned and we would dump in a few simple ingredients. Then, she’d let my sister and I have turns with a giant whisk, stirring, while also creating a little cloud of cocoa around us. Once it was made all we needed was a cup of hot water and we could mix this in for a quick treat. Also, on occasion, more frequently than I’d like to admit, we would just sneak straight bites of the powdery cocoa mix, only to be found out by our coughing and laughing.

Last year, I created my own hot cocoa mix recipe so that year after year I could replicate this sweet memory with my kids. We enjoy it with a big homemade marshmallow on top or just on its own, always with warm cosy feelings inside and gratitude for foods passed down from generations.

Homemade Hot Coco Mix Recipe

Ingredients

8 ounces organic cacao, or unsweetened cocoa

16 ounces organic powdered sugar

16 ounces non-fat dry milk powder

Instructions

Add all ingredients to a large bowl and use a whisk to combine. Transfer to a large jar to store. This will last a couple months in a dry cool area.

To make hot cocoa: Add 1/2 to 1 cup of hot water* to 1/2 cup of hot cocoa mix. Whisk to combine.

Recipe Notes

You must use hot water to adequately melt the chocolate into a liquid. If servings kids, mix the cocoa with hot water then add an ice cube to cool it down.

Mel @melskitchencafe

I was very close to my paternal grandmother, Venice Walker, as a child, even though my family lived hundreds of miles away from where my grandmother lived (Rexburg, Idaho). Whenever she and my grandpa would come visit us in Texas or Oklahoma, she would inevitably plan an afternoon to make my dad his favorite treat on the whole planet: raisin filled cookies. I have to be honest, they are probably my LEAST favorite cookies ever (mostly because: where’s the chocolate??) and you’ll never find a recipe for them on my blog (sorry, grams), but my grandma would labor over these cookies! They took forever. A homemade sweet dough was made and rolled out and then cut into circles, creating a sandwich for the homemade raisin filling. Because I loved being around my calm, quiet, kind, always-listening grandma, I would immediately join her in the kitchen to help (bonus, she didn’t have to worry about me snitching the dough or the filling because I didn’t like the cookies!); I probably spent at least half my childhood making raisin filled cookies with my sweet grandma! And I loved every minute.

I can still remember from a very young age watching my grandma in the kitchen (hers or ours) making creamy peas and new potatoes, whole wheat bread, raisin filled cookies, or canning chili sauce. She was an unassuming, hardworking, resilient woman who quietly moved through life serving others and often showing her love to others by making and giving them her homemade food. Even more remarkable, my grandmother suffered from very poor health after she had a stroke when she was in her early 30’s (with many small children of her own to care for). Standing for long periods of time was hard, and she often had debilitating back pain and would sit in the kitchen waiting for her bread to rise or her jars to finish canning while laying back in her plastic lawn chair with a rag over her eyes to block the light. But she never stopped cooking…and serving. And to this day, even though she is no longer here, I know without a doubt that my desire to share good food (and recipes!) with my loved ones (and strangers!) is because of the example my grandma set for me. It was nothing she sat down and taught me, nothing she directly said…just a cumulation of all the thousands of sweet moments I observed and remembered.

One of her most famous concoctions was her jarred chili sauce. It’s not salsa. It’s not spaghetti sauce. It’s not jam. No, no! It’s a zesty, spicy, sweet, chunky blend that is ridiculously delicious eaten over eggs (my favorite!) or yes, even with tortilla chips. The recipe has been oft-made, much-loved, and greatly cherished. Every year I make a batch of this chili sauce, even though I’m the only one in my immediate family right now who eats it, mostly because the process and smells and work and finished satisfaction remind me of my grandma, and those memories are precious and sweet to me.

Grandma Walker’s Chili Sauce

8 quarts tomatoes, peeled

6 large onions, ground

3/4 quart vinegar

3 cups sugar

3 red peppers, ground

1 teaspoon cloves

2 teaspoons cinnamon

1 tablespoon allspice

2/3 tablespoon salt

Cook in microwave (I do it on the stove now). Not written: Simmer sauce for an hour. Can in steam or water bath for 15 minutes.

Thank you to these women for sharing a little more of their family heart and these delicious recipes we can’t wait to try! Now you can get sharing your own stories. We love these resources offered by Family Search on how you can create or carry on your own food traditions and share those food stories! This article shares why it’s so important and how food can pull families together, this site is full of resources to help you get started and this site helps you share those stories with others. Thank you to Family Search for all of these great resources and to these women for sharing a piece of their family with us!

Family History Through Food posted first on http://ift.tt/2ulDYg7

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pressography-blog1 · 8 years ago

Text

Suffolk Culinary Move slowly is a amusing way to experience local eateries

New Post has been published on https://pressography.org/suffolk-culinary-move-slowly-is-a-amusing-way-to-experience-local-eateries/

Suffolk Culinary Move slowly is a amusing way to experience local eateries

Restaurant crawls are popular. In many towns you go to, you’ll be capable of finding a Crawl in which you could take part.

Suffolk Culinary

Suffolk UK

So what is a “Move slowly,” precisely?

It began with the coolest of’ pub Move slowly – ingesting at a couple of locations in one night time, typically traveling with the aid of foot. The term “Move slowly” likely came from human beings getting so intoxicated they actually crawled from bar to bar or home at the end of the night.

Regardless of the beginning, I’m a fan. Restaurant crawls, or tours, are a food-fanatics dream. And Suffolk Tourism is doing it properly.

I found out approximately the Suffolk Culinary Crawl and speedy snagged one of the 12 slots to be had.

It happened Feb. 25 on a mild day, ideal for a walk among eating places. The institution met on the tourism places of work – guys, girls, family, buddies and couples. We hopped right into a passenger van with our energetic tour guide main the manner.

Five restaurants were part of the tour. Sure, Five. We were going to be notable full via occasion’s cease.

First, prevent Stillwater House Tea Room, a quaint, historic home tastefully embellished in crimson and white. We were seated in a small room, the house’s dining room, and handled to peach-mango tea served in china cups, and a small plate with a hen salad tea sandwich, cranberry scone, grapes, and strawberries.

Even though simple, the entirety turned into flavorful. This turned into my first tea room enjoy. Now, I’m intrigued and may be looking for tea rooms anywhere I tour.

That Good BBQ changed into next. And what a witty name. Thank goodness the food stood as much as the name. It is an ideal barbecue for positive.

We have been served a sampling of numerous objects on what looked like a lunch tray. All of us got our telephones out to snap photos of the unfold in front people.

Pulled beef, ribs, chook, beef, baked rolls made day by day on-web page, smoked mac ‘n’ cheese, baked beans – the sort that make you close up your eyes and shake your head they’re so True – coleslaw, potato salad, banana pudding, and a preference of sauces in which to dip the meat.

There wasn’t an item on the tray I didn’t very well experience.

That Exact BBQ served us what will be the tastiest spread.

Uncork’d turned into up subsequent. Wine? Sure, please.

The knowledgeable husband and wife team added us to a few wines – Max Chardonnay from Chile, Carnival Love Shiraz from Australia and Andre Delorme Brut Reserve from France. Every changed into paired with an appetizer that added out its particular flavors.

The Max Chardonnay became the standout. It is light and fruity and easy to drink, and it paired properly with the berries and brie on French bread. Uncork’d is a remarkable vicinity to study wine.

Second to ultimate changed into Amici’s, a popular Italian spot that has been in the vicinity for eight years.

We have been served two oversized, beef meatballs, protected in crimson sauce and mozzarella cheese with a side of garlic bread. Hot, full of taste, smooth, juicy, adequate quantities of sauce and cheese – Italian comfort food at its best.

Amici’s also serves brunch, gives a wine tasting and four-path meal every month, and chefs up some Suitable searching wooden-fired pizza.

ultimate stop becomes Mosaic Café, an eatery serving American southern fare positioned in the Suffolk Center for Cultural Arts.

There I loved laughs and exceptional communique with the alternative foodies at the excursion whilst eating shrimp and andouille sausage over Gouda and pimento stone-ground grits, finishing the tour on an excessive be aware.

Culinary crawls introduce you to extraordinary types of foods and a number of eating places multi-functional night, but learning new people who percentage your affection for Accurate food is what leaves the maximum lasting impression.

Culinary Training

Suffolk Tourism hosts a spread of excursions often and will preserve its subsequent culinary tour in April. go to www.Suffolk-amusing.Com for more info.

food You Should Attempt in Geographical region eating places and Different eating Areas

Encountering genuine English dining may be performed in case you go to the province of East Anglia. Discover mouth-watering dishes while you are several eating places in Norwich. Have a laugh with the first-class traditional vacation turkey at the Beccles Lions Turkey Roast event in Beccles, Suffolk. Get pleasure from sparkling seafood inside the coast of Essex or Attempt the beer in the farm areas of Cambridgeshire, Bedfordshire or Hertfordshire. Playing a regional meals ride is ideal for food enthusiasts and fanatics of English tradition alike.

Start your adventure in Norfolk. This county affords you with a preview of the stuff you can Discover within the East Anglia province. Use a seafood fest inside the North Norfolk coast and look for the well-known crabs of Cromer. Many say they are the excellent crabs inside the USA. Oyster fanatics can Attempt the salt marsh creek variety located in Thornham. Cross for a genuine culinary revel in with Norfolk’s well-known black-plumed turkey. Look for several eating places in Norwich that serve either of the popular merchandise in Norfolk: Colman’s Mustard and Kettle Chips. Have a cup of the brilliant Hot chocolate from Caley’s afterward. Grasp Binham Blue cheese and the Norfolk Nog from The English Whiskey Organization, England’s first and most effective registered whiskey distillery.

Head to Suffolk and pick from lots of meat merchandise. Suffolk is famous for two matters: their award-winning hams and their traditional excursion turkeys. Purchase one in every of their candy hams cured in molasses, brown sugar and Hot beer. Explore the resorts in Beccles, Suffolk to taste many global cuisines, from Italian dishes to Thai and Indian delicacies. If you are in Beccles all through the Christmas season, get a number of their conventional vacation turkey at some stage in the Beccles Lion Turkey Roast after their Christmas Lights event. if you do not revel in meat plenty, Strive clean herring from Lowestoft. Keep in mind to eat those dishes with a chilly glass of beer in addition to apple juice from considered one of Suffolk’s English orchards.

Continue to Cambridgeshire wherein you will Find many juicy apples and pears. The land on this place is wealthy in vitamins, that’s why many farms flourish on this vicinity. Wander round apple and pear orchards at Willock Farm and notice their Different regional fruit services. Attempt to find a plum uniqueness from the location, the Cambridge Gage. Check out the metropolis of Cambridge and sample puddings that originated there, the Burnt Cream pudding and the predecessor of the Christmas pudding, the College Pudding. Sip a fab glass of wine from one in every of East Anglia’s legitimate wine manufacturers, the Chilford Hall Winery near Linton.

Local Breaking News

The smaller counties of Bedfordshire and Hertfordshire provide many farm merchandise and tremendous distilled drinks. Take part in English subculture of getting afternoon tea inside the Duchess’ Tea Room at Woburn, Bedfordshire. Visit Bromham mill and select up some stoneground flour suitable for baking bread. taste the venison at Haynes West quit, and drink it down with either Bombardier English Top class Sour or wine from the 10 century-old Warden Abbey. Hertfordshire offers numerous end result and greens. Test out the Rivers Nursery to Strive 20 new plum species. pick up a few evidently-developing watercress in one in all Whitwell’s farmers’ markets. Meat fanatics can visit the village of Braughing for their famed sausages. Eventually, revel in Hertford’s celebrated beer. Hertford grows 86f68e4d402306ad3cd330d005134dac barley and transforms it into malt. Get a chilly pint of their golden brown “Stag Sour”. It is an amazing way to quit your East Anglican food journey.

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briarofthebush · 8 years ago

Text

I’m in my favourite place for a casual coffee and snack in my local area. I live in a pretty commercial corner of the town, which boasts about 5 Starbucks and one cosy café, one old-school diner, several other franchised café/eateries such as ‘Chipotle’, ‘Panda Express’, ‘Red Robin’ and ‘Subway’ just to name a few. When I can, I love an excuse to take me out of this highly commercial area so I can enjoy a good coffee, and a good vibe in an independent business. My local café is often too dark, the food is pretty ordinary, and the noise unworkable. There is no nice vibe, in fact it feels hostile at times.

Here, where I am this morning, up the road a bit, away from the shopping district, there is the smell of coffee and good, smoky bacon. There are always a lot of relaxed people around, many in my own demographic, as well as younger and older. Lots of dog owners (though they keep dogs outside). People play with their kids (or ignore them) on a big rug at the back. Many people have become familiar faces to me. There is light. The coffee is excellent. The food is usually delicious. They make coconut bread and a maple and bacon muffin which is awesome. I meet here to ‘write’ every Friday morning, though sometimes it’s purely a social gathering. Oh, and they know my name now, when I order stuff!

This place sits up on Roosevelt Rd, along with a few pubs and another couple of restaurants, amongst other small businesses in Mapleleaf. I love this part of town. It is a very steep 15 minute walk up through the suburb from my place, or it’s a short bus ride.

I can get a really good fresh croissant here, or a breakfast sandwich on an English muffin or a Bagel. There are lots of cakes and quiches to choose from. There is a range of great looking sandwiches that they will make fresh, including the BBQ pork, the Cuban, Turkey, cream cheese and cranberry, Tuna salad, Mediterranean roasted veges, (though I’ve yet to try one). I often get a croissant with ham and cheddar, which is chockers with good ham, unlike in Australia, where the meat portion on a sandwich is distinctly light-on. (I really think there is no excuse for skimping on the meat in a sandwich, because they are incredibly expensive, for that tiny sliver of turkey or beef or pork they give you at home.) Let the Americans take credit for knowing how to put together a good sandwich.

Although don’t get me started on the bread. AS we speak, I am stocking up on par-baked and bakery reads in my freezer, because there is no such thing as a corner bakery for miles or a milk bar where can grab a loaf on my way home from places, and I live a good walk from the supermarket. I have tried several of the packaged brands of bread, the white, the whole-wheat, the grainy, and they all stick to the roof of our mouths. They have so much sugar in them. They feel wrong, they taste wrong. Only the Italian style or Sour dough breads are less sugary. The good bakery breads are excellent, but as I said, I have to get to a supermarket that is out of my way when I’m in transit, so I make special ‘bread shopping’ trips to stock up. If I had a bigger kitchen, I would make my own.

I love to buy a sandwich at QFC, an upmarket grocery where I can also get a hot sandwich from the deli counter on my way out, and savour it’s deliciousness on the way home as a reward for walking up to the supermarket along the noisy, smelly road. They give them names like ‘The Rainier’ or ‘The Snohomish’, and pack them full of really nice cheese, pestos, relishes, mustards and Boars Head Cured meats. I always feel like a bit of criminal for ordering one, but it is so worth it to get one. And always get it cut in half so it can be stretched to 2 meals, or shared. One day Johnny and I greedily thought we could eat more than a ½ roll each, and ordered a grilled cheese sandwich as well to share on our way home. We were really hungry and it was a very cold and grey day. We walked past the old homeless guy on his wheelie-walker on our way in, and the minute we saw him again on our way out we knew we had to give the grilled cheese to him. I will one day be greedy enough to order one for myself.

These are but a few memorable foody experiences I have had here in Seattle, in USA generally. I wish I could say I’ve had many more, but I really did know what I was in for, moving here. I knew it could be a challenge, to be able to eat what I was used to here. I knew the food would, at the very least, look different, and possibly taste differently. I have been really fortunate to fall in with foody types, who have travelled, and have shaken loose their need to have every little thing BBQed, covered in buffalo sauce and bleu cheese and other indiscriminate flavourings, or in a burger… people who ‘get’ food, and care where it comes from, and that it is different the world over. We’ve been taken to a place that does oysters and raw food, which is possibly the best place in town, we’ve had amazingly cooked Central American food at a gaudy old garage painted up to be a festive cantina- served Mojitos with plantain chips and moles to die for. We’ve had beautifully cooked Bistec et frites in a French restaurant, crab dips, lobster rolls, Aussie style pies, authentic Mexican food, Indian food, Korean banquet, Yum Cha and Southern style food truck delights. We had Caribbean style jerk cooked food in beautiful sandwiches, in another converted garage. (This up-cycling of mechanic workshops into restaurants is to be commended). We were fed a delicious crab and lobster filled ravioli- lasagne at Christmas. We have had fresh filled dumplings cooked for us, pork ribs and roasted chickens and lamb chops cooked for us by our friends in their homes. Beautiful, fresh and nutritious food.

We’ve have tried Southern fried chicken in a few places, and I can’t fault it anywhere. It is always delicious. All I know is, I should never really have it.

All the same, as much as Seattle is fast becoming a foody destination, (according to word on the ‘street’), the idea where a café is a more casual place where there is restaurant style great food available has not quite caught on. Not in the suburbs, at least. People still expect and receive the over-sized sandwiches, huge plates of diced potato and bacon with everything, hot or BBQ sauce with everything, and there seems to be an expectation for people’s plates to be loaded up with no space left. Loaded up to the roof in some cases. Lunch is often a 3 courses on an order affair, with soup, salad, chips to go with your sandwich, panini, burger or bagel. You feel weird just ordering a sandwich. But I quite like the ½ sandwich +soup options in some places. (You don’t have to be a pig). You are often expected to order at the counter and bus your own dishes. As nice as the staff are at the counter, they don’t often clean up after you. Everyone knows where to put their dirty dishes. Salads are often very much a chopped up bowl of everything in a bowl. I have seen maybe two carefully arranged salads on a plate in 20 months.

Breakfast, on the other hand, is a FULL plate of stuff, and often a pancake to go with it. The American breakfast is seemingly a tradition that will never budge, especially since people in the west will now eat biscuits and gravy, fried chicken and waffles, and even pulled meat on their eggs Bene, (which often is smothered in béchamel and not hollandaise). The Avocado Smash phenomenon and the Shakshuka are happening, but only in those very trendy cafes where people line up out the door, such as you see on Portlandia. The best option if you don’t want to walk out feeling like you’ve done something really dirty and need to go and take a long shower and hit the gym all afternoon, is to have a breakfast bagel or croissant. Which is what I do here quite often. They don’t actually do big plates of food here, just sandwiches, quiches and cakes. Beautiful cakes, wholesome and generously full of fruit or nuts. Their coconut bread is to die for.

Today I am going to do something different for me, and order pie (fruit, probably berry), only I didn’t see any pies in the display case at the counter. But I do know that, unlike at home where you feel very strange and humiliated to ask for things you cannot see, I know I can ask here and they will probably want to give me along and well explained story about the display case being broken or the pie oven being broken or the berry supplier being on strike. And then we’ll probably get talking about my accent and about someone’s sister who went to Adelaide or somewhere. It will be pleasant and not humiliating. And then I’ll order something else.

When I leave here I will probably hit QFC and grab some good bread and maybe even a sandwich for Johnny and I to share for lunch. If we go to the pub later it will mean a fairly naughty food option. Happy Hour Food is often quite calorie heavy. Cheese balls, Fried curds with a delicious raspberry sauce, Fries, pulled pork potato skins, pizettes, nachos, burgers, sliders, buffalo wings are some of the things you might find on the menu. One of our 2 locals has much more fresh fare, (woodfired pizzas and salads for example) and the other has much more traditionally prepared, aka fried food. Unfortunately the one with the cheap Mug Club beer is the one with all the greasy options. My favourite item on their menu is a raw tuna Poke ‘nachos’ on fried wonton skins, with mashed avocado, jalapeno slices, spring onion and a teriyaki dressing. It is really delicious, but doesn’t seem to line my stomach for the ensuing pints of beer well enough, unfortunately. It has taken months of experimentation to figure out the best ‘drink friendly’ foods to begin a night on, and to work out that a starter snack of something small but stodgy then another later on after a couple of drinks, then maybe a THIRD night cap (small) supper is possibly the best way for me to cope with 3-4 (or more) pints. It can get pretty washing machine-like in my tum at times.

(I’d better poke in a disclaimer here: while I am not on a strict calorie controlled diet, I am actively trying to NOT put on MORE weight before I return home to the land of salad days). A heavy meal when drinking is just stupid. Dessert is ridiculous. No-one needs that much food! Well I don’t. I don’t move enough. And then, if brunch is on for the next day, well that is just really asking for more lard to deposit itself on my rear…

I’ve actually decided against the pie. The shared monster sandwich Johnny and I will have will be quite enough food for the rest of the day.

Until ‘happy hour’.

Take Me Home, Country Loaf I’m in my favourite place for a casual coffee and snack in my local area. I live in a pretty commercial corner of the town, which boasts about 5 Starbucks and one cosy café, one old-school diner, several other franchised café/eateries such as ‘Chipotle’, ‘Panda Express’, ‘Red Robin’ and ‘Subway’ just to name a few.

0 notes

hellogreenweb · 7 years ago

Text

Family History Through Food

Jen Sattley @carlsbadcravings

Chocolate Chip Pumpkin Bread

INGREDIENTS

Bowl One

6 eggs

4 cups granulated sugar

1 29 oz. can pure pumpkin

1 cup Vegetable oil

Bowl Two

4 1/2 cups AP flour

1 tablespoon baking soda

1 tablespoon baking powder

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 1/2 teaspoons ground nutmeg

add later:

2 cups semi-sweet chocolate chips (or half chocolate chunks)

Preheat oven to 325 degrees F.

Grease and flour three 8 1/2” x 4 ½” loaf pans or use a cooking spray with flour in it.

In a very large bowl, add eggs and gently whisk. Mix in sugar, pumpkin and oil.

In a separate large bowl, mix together all Bowl Two ingredients (don’t add chocolate chips).

Mix the Flour Mixture into the Pumpkin mixture just until combined, being careful not to overmix. Fold in chocolate chips. Evenly divide batter between 3 loaf pans.

Store bread in an airtight container for up to 5 days.

Brooke Eliason @femalefoodie

Fried Rice

Becky http://ift.tt/1dSJQk2

Homemade Hot Coco Mix Recipe

Ingredients

8 ounces organic cacao, or unsweetened cocoa

16 ounces organic powdered sugar

16 ounces non-fat dry milk powder

Instructions

Add all ingredients to a large bowl and use a whisk to combine. Transfer to a large jar to store. This will last a couple months in a dry cool area.

To make hot cocoa: Add 1/2 to 1 cup of hot water* to 1/2 cup of hot cocoa mix. Whisk to combine.

Recipe Notes

You must use hot water to adequately melt the chocolate into a liquid. If servings kids, mix the cocoa with hot water then add an ice cube to cool it down.

Mel @melskitchencafe

Grandma Walker’s Chili Sauce

8 quarts tomatoes, peeled

6 large onions, ground

3/4 quart vinegar

3 cups sugar

3 red peppers, ground

1 teaspoon cloves

2 teaspoons cinnamon

1 tablespoon allspice

2/3 tablespoon salt

Cook in microwave (I do it on the stove now). Not written: Simmer sauce for an hour. Can in steam or water bath for 15 minutes.

Family History Through Food posted first on http://ift.tt/2ulDYg7

0 notes

hellogreenweb · 7 years ago

Text

Family History Through Food

Jen Sattley @carlsbadcravings

Chocolate Chip Pumpkin Bread

INGREDIENTS

Bowl One

6 eggs

4 cups granulated sugar

1 29 oz. can pure pumpkin

1 cup Vegetable oil

Bowl Two

4 1/2 cups AP flour

1 tablespoon baking soda

1 tablespoon baking powder

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 1/2 teaspoons ground nutmeg

add later:

2 cups semi-sweet chocolate chips (or half chocolate chunks)

Preheat oven to 325 degrees F.

Grease and flour three 8 1/2” x 4 ½” loaf pans or use a cooking spray with flour in it.

In a very large bowl, add eggs and gently whisk. Mix in sugar, pumpkin and oil.

In a separate large bowl, mix together all Bowl Two ingredients (don’t add chocolate chips).

Mix the Flour Mixture into the Pumpkin mixture just until combined, being careful not to overmix. Fold in chocolate chips. Evenly divide batter between 3 loaf pans.

Store bread in an airtight container for up to 5 days.

Brooke Eliason @femalefoodie

Fried Rice

Becky http://ift.tt/1dSJQk2

Homemade Hot Coco Mix Recipe

Ingredients

8 ounces organic cacao, or unsweetened cocoa

16 ounces organic powdered sugar

16 ounces non-fat dry milk powder

Instructions

Add all ingredients to a large bowl and use a whisk to combine. Transfer to a large jar to store. This will last a couple months in a dry cool area.

To make hot cocoa: Add 1/2 to 1 cup of hot water* to 1/2 cup of hot cocoa mix. Whisk to combine.

Recipe Notes

You must use hot water to adequately melt the chocolate into a liquid. If servings kids, mix the cocoa with hot water then add an ice cube to cool it down.

Mel @melskitchencafe

Grandma Walker’s Chili Sauce

8 quarts tomatoes, peeled

6 large onions, ground

3/4 quart vinegar

3 cups sugar

3 red peppers, ground

1 teaspoon cloves

2 teaspoons cinnamon

1 tablespoon allspice

2/3 tablespoon salt

Cook in microwave (I do it on the stove now). Not written: Simmer sauce for an hour. Can in steam or water bath for 15 minutes.

Family History Through Food posted first on http://ift.tt/2ulDYg7

0 notes

hellogreenweb · 7 years ago

Text

Family History Through Food

Jen Sattley @carlsbadcravings

Chocolate Chip Pumpkin Bread

INGREDIENTS

Bowl One

6 eggs

4 cups granulated sugar

1 29 oz. can pure pumpkin

1 cup Vegetable oil

Bowl Two

4 1/2 cups AP flour

1 tablespoon baking soda

1 tablespoon baking powder

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 1/2 teaspoons ground nutmeg

add later:

2 cups semi-sweet chocolate chips (or half chocolate chunks)

Preheat oven to 325 degrees F.

Grease and flour three 8 1/2” x 4 ½” loaf pans or use a cooking spray with flour in it.

In a very large bowl, add eggs and gently whisk. Mix in sugar, pumpkin and oil.

In a separate large bowl, mix together all Bowl Two ingredients (don’t add chocolate chips).

Mix the Flour Mixture into the Pumpkin mixture just until combined, being careful not to overmix. Fold in chocolate chips. Evenly divide batter between 3 loaf pans.

Store bread in an airtight container for up to 5 days.

Brooke Eliason @femalefoodie

Fried Rice

Becky http://ift.tt/1dSJQk2

Homemade Hot Coco Mix Recipe

Ingredients

8 ounces organic cacao, or unsweetened cocoa

16 ounces organic powdered sugar

16 ounces non-fat dry milk powder

Instructions

Add all ingredients to a large bowl and use a whisk to combine. Transfer to a large jar to store. This will last a couple months in a dry cool area.

To make hot cocoa: Add 1/2 to 1 cup of hot water* to 1/2 cup of hot cocoa mix. Whisk to combine.

Recipe Notes

You must use hot water to adequately melt the chocolate into a liquid. If servings kids, mix the cocoa with hot water then add an ice cube to cool it down.

Mel @melskitchencafe

Grandma Walker’s Chili Sauce

8 quarts tomatoes, peeled

6 large onions, ground

3/4 quart vinegar

3 cups sugar

3 red peppers, ground

1 teaspoon cloves

2 teaspoons cinnamon

1 tablespoon allspice

2/3 tablespoon salt

Cook in microwave (I do it on the stove now). Not written: Simmer sauce for an hour. Can in steam or water bath for 15 minutes.

Family History Through Food posted first on http://ift.tt/2ulDYg7

0 notes

hellogreenweb · 7 years ago

Text

Family History Through Food

Jen Sattley @carlsbadcravings

Chocolate Chip Pumpkin Bread

INGREDIENTS

Bowl One

6 eggs

4 cups granulated sugar

1 29 oz. can pure pumpkin

1 cup Vegetable oil

Bowl Two

4 1/2 cups AP flour

1 tablespoon baking soda

1 tablespoon baking powder

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 1/2 teaspoons ground nutmeg

add later:

2 cups semi-sweet chocolate chips (or half chocolate chunks)

Preheat oven to 325 degrees F.

Grease and flour three 8 1/2” x 4 ½” loaf pans or use a cooking spray with flour in it.

In a very large bowl, add eggs and gently whisk. Mix in sugar, pumpkin and oil.

In a separate large bowl, mix together all Bowl Two ingredients (don’t add chocolate chips).

Mix the Flour Mixture into the Pumpkin mixture just until combined, being careful not to overmix. Fold in chocolate chips. Evenly divide batter between 3 loaf pans.

Store bread in an airtight container for up to 5 days.

Brooke Eliason @femalefoodie

Fried Rice

Becky http://ift.tt/1dSJQk2

Homemade Hot Coco Mix Recipe

Ingredients

8 ounces organic cacao, or unsweetened cocoa

16 ounces organic powdered sugar

16 ounces non-fat dry milk powder

Instructions

Add all ingredients to a large bowl and use a whisk to combine. Transfer to a large jar to store. This will last a couple months in a dry cool area.

To make hot cocoa: Add 1/2 to 1 cup of hot water* to 1/2 cup of hot cocoa mix. Whisk to combine.

Recipe Notes

You must use hot water to adequately melt the chocolate into a liquid. If servings kids, mix the cocoa with hot water then add an ice cube to cool it down.

Mel @melskitchencafe

Grandma Walker’s Chili Sauce

8 quarts tomatoes, peeled

6 large onions, ground

3/4 quart vinegar

3 cups sugar

3 red peppers, ground

1 teaspoon cloves

2 teaspoons cinnamon

1 tablespoon allspice

2/3 tablespoon salt

Cook in microwave (I do it on the stove now). Not written: Simmer sauce for an hour. Can in steam or water bath for 15 minutes.

Family History Through Food posted first on http://ift.tt/2ulDYg7

0 notes

hellogreenweb · 7 years ago

Text

Family History Through Food

Jen Sattley @carlsbadcravings

Chocolate Chip Pumpkin Bread

INGREDIENTS

Bowl One

6 eggs

4 cups granulated sugar

1 29 oz. can pure pumpkin

1 cup Vegetable oil

Bowl Two

4 1/2 cups AP flour

1 tablespoon baking soda

1 tablespoon baking powder

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 1/2 teaspoons ground nutmeg

add later:

2 cups semi-sweet chocolate chips (or half chocolate chunks)

Preheat oven to 325 degrees F.

Grease and flour three 8 1/2” x 4 ½” loaf pans or use a cooking spray with flour in it.

In a very large bowl, add eggs and gently whisk. Mix in sugar, pumpkin and oil.

In a separate large bowl, mix together all Bowl Two ingredients (don’t add chocolate chips).

Mix the Flour Mixture into the Pumpkin mixture just until combined, being careful not to overmix. Fold in chocolate chips. Evenly divide batter between 3 loaf pans.

Store bread in an airtight container for up to 5 days.

Brooke Eliason @femalefoodie

Fried Rice

Becky http://ift.tt/1dSJQk2

Homemade Hot Coco Mix Recipe

Ingredients

8 ounces organic cacao, or unsweetened cocoa

16 ounces organic powdered sugar

16 ounces non-fat dry milk powder

Instructions

Add all ingredients to a large bowl and use a whisk to combine. Transfer to a large jar to store. This will last a couple months in a dry cool area.

To make hot cocoa: Add 1/2 to 1 cup of hot water* to 1/2 cup of hot cocoa mix. Whisk to combine.

Recipe Notes

You must use hot water to adequately melt the chocolate into a liquid. If servings kids, mix the cocoa with hot water then add an ice cube to cool it down.

Mel @melskitchencafe

Grandma Walker’s Chili Sauce

8 quarts tomatoes, peeled

6 large onions, ground

3/4 quart vinegar

3 cups sugar

3 red peppers, ground

1 teaspoon cloves

2 teaspoons cinnamon

1 tablespoon allspice

2/3 tablespoon salt

Cook in microwave (I do it on the stove now). Not written: Simmer sauce for an hour. Can in steam or water bath for 15 minutes.

Family History Through Food posted first on http://ift.tt/2ulDYg7

0 notes