I want to make this delicious looking ice cream (but with much less sugar). No ice cream maker needed!
Amazing astronaut Samantha Cristoforetti shows us how she cooks one of her favorite meals aboard the International Space Station, whole red rice with peas and turmeric chicken. From the European Space Agency:
Food is an important item in space, also on the psychological side; that's why astronauts are allowed a certain quantity of the so-called "bonus food" of their choice that reminds them of their home cooking tastes. We asked Samantha to show us how she manages to cook one of her bonus food recipes in microgravity.
(via The Kid Should See This)
The secret is in making a dough out of melted marshmallows, butter and smashed cocoa pebbles, which you can roll out into a crispy taco shell. Read the rest
I usually avoid hot sauce because I'm afraid it might contain onions and/or cilantro, both of which are loathsome by any objective standard. Here's a hot sauce recipe from my friends Kelly and Erik at Homegrown Evolution that sounds perfect. Read the rest
Fans of Asian cooking will enjoy this kit for making okonomiyaki at home (Buy a kit on Amazon). It’s essentially a frittata made with batter, cabbage, plus whatever you want like shrimp, or pork, etc, kind of like different pizza toppings. (Okonomiyaki roughly means “grill what you want.”) We were introduced to these kits by one of our high school exchange students, Kazuki. His mom sent them to us from Japan, but you can get them at your local Asian food store or from Amazon.
Each kit comes with little bags of yam powder, batter mix, tempura crisps, seaweed flakes, and shaved bonita. (BTW – do not let your cat get a whiff or taste of the bonita flakes and then leave the package on the counter. Ask me how I know.) You add eggs, green onion, cabbage and bacon, as well as mayo and okonomi sauce (be sure to get some of this delicious sauce when you get the kit – it’s NOT included!). Each kit will make 2-3 okonomiyaki “pancakes.”
You’ll also get translated English instructions. I like the cute kawaii style Japanese instructions with a little boy and girl making their own okonomiyaki together. It’s like a free mini comic. But one thing puzzled me and I had to ask Kazuki what this part meant: “The little girl is saying ‘cook the bacon until it is the color of a fox!’”
Top the whole thing off with squiggles of mayo and okonomi sauce (kind of like tonkasu sauce – both sweet and savory). Read the rest
As a quick ASMR trigger in the middle of a work day, Justin's Honey Peanut Butter and any good dark chocolate can't be beat. The recipe is simple: smear a wadge of peanut butter over a shard of chocolate. Adjust proportions to taste.
The gourmet peanut butter has a boosted sweetness and saltiness to complement cocoa. And though Justin's also sells pre-made dark-chocolate cups, I like my own ratio. Dark chocolate bars also offer stronger flavor than thin-walled cups. Read the rest
Miguel writes, "I tried to replicate an ancient Egyptian bread, starting with the right kind of wheat, the grinding and the baking... I also made a modernized version inspired by Egypt." Read the rest
I bake a lot of pizza. I have a seven year old daughter. I'm also a type A obsessive personality, and I work hard, obsessively so, to perfect what I cook. This week I've been trying Caputo tipo "00" superfine flour to make my pizza crust thin and crispy with just the right amount of chew.
(click image to embiggen) This wonderfully cute yet sophisticated cookbook for children reminds me of when I took my picky 3-year-old to Paris. She lived on bread and butter for a week while I noticed with astonishment that the French children ate whatever exotic dish was put in front of them. American “kid menus” of white mac and cheese and white buttery pasta trains children to fear food that has any real taste or texture to it. The antidote to this is Big Meals for Little Hands, filled with recipes created by French Michelin chef Sébastien Guénard. The book, which has a slick waterproof cover, is divided into seasons, offering dishes such as cold cucumber soup in the summer, a mushroom omelette in the fall, banana fondue in the winter, and deviled eggs in the spring. While these recipes would work beautifully at any adult party, they are also simple, fun, slightly exotic, and will expand your child’s palate beyond chicken nuggets and cheese pizza. (See more pages from this book at Wink.)
On Instructables, Klee67 has remade the chocolate chip cookie shot glass recipe in a home version that anyone can bake. Her tutorial starts with a modified version of the Serious Eats "Best Chocolate Chip Cookie" (increasing the flour and beating more), baked in a popover pan with molds made from corks, foil, paper towel rolls and baking parchment. She's still looking for a viable glaze to keep the seepage to a minimum. Do you have any ideas?
Meg Favreau writes, "I thought you guys might be interested in this column I've been writing for the last year-ish -- I scour old cookbooks for once-popular recipes that have fallen out of favor, explore the (often weird) history of the food, and provide a recipe. Favorites include Welsh rarebit (the OG bachelor food, cooked in proto-microwave chafing dishes, and known for causing dreams so batshit that Little Nemo creator Winsor McCay did a long-running strip just about rarebit nightmares), beef tea (the chicken soup of its day, which tastes like hamburger water in the best way), and a Halloween about a booklet that juxtaposes candy recipes with testimonials about feminine ills (That ended up being posted on Table Matters' non-food sister site). Read the rest
J. Kenji Lopez-Alt, chief creative officer for Serious Eats, delved very, very deep into the science of making the perfect chocolate chip cookie. He's got a very specific definition of "perfect" ("...Barely crisp around the edges with a buttery, toffee-like crunch that transitions into a chewy, moist center that bends like caramel, rich with butter and big pockets of melted chocolate... with crackly, craggy tops and the complex aroma of butterscotch...that elusive perfect balance between sweet and salty").
But the food science in his piece is deep and fascinating, and provides a kind of road-map for any definition of cookie-perfection. If you've ever wondered about the chemistry of eggs, sugars, flours, rising agents and butter, and how they interact with mixing, cooking, "resting" and cooling, this is pretty much the ultimate, definitive guide thereto. I also defy you to read this without developing a craving for chocolate chip cookies. Read the rest