Over The Hill And On A Roll

Easy Recipe For Tuna Tacos In Jalapeno Escabeche

noreply@blogger.com (Danny) — Wed, 21 Oct 2009 18:21:00 +0000

2 Cans, 1 Easy Dinner

A Mexican escabeche is very similar to pickling, so this recipe is tuna tacos in pickled jalapenos. An escabeche can be any acidic marinade, usually vinegar or lime juice. With this easy recipe all you do is buy a can of whole pickled jalapenos (you can find them in the ethnic section of the grocery store)and add canned tuna to the mix....well there's a little bit more to it than that, but not much.

The results are bold, complex, and explosive. I was shocked at how much flavor was packed into these little tacos. I saw this recipe on Rick Bayless' show and on a whim decided to make them. They are now my new favorite taco!

Recipe in second part of post...

Ingredients

1 12-ounce can pickled jalapenos
2 tablespoons good-quality olive oil
1 large white onion, cut into 1/4-inch slices
2 6-ounce cans tuna (tuna packed in oil works best here)
1/4 cup roughly chopped flatleaf parsley (or a mixture of fresh herbs)

Directions

Remove the jalapenos and vegetables (typically carrots and onions) that have been packed with them; reserve the liquid. Cut the stems off 2 to 3 of the jalapenos, cut them in half and scrape the seeds out; discard stems and seeds. Thinly slice the chiles (you need about 1/4 cup). Thinly slice some of the vegetables (you need about 1/4 cup of these also).

In a large skillet, heat the olive oil over medium. When hot, add the onion and cook until richly golden, about 10 minutes. Remove from the heat and stir in 1/4 cup of the jalapeno pickling juice. Let cool. Stir the onions into the tuna, along with the sliced jalapenos and vegetables and the parsley or herbs. Set out for your guests to roll into warm tortillas to make soft tacos.

Salsa de Chile de Arbol Recipe

noreply@blogger.com (Danny) — Sun, 18 Oct 2009 00:51:00 +0000

Robust Twist On Classic Salsa

I currently have a bee in my bonnet called SALSA! I'm consumed by it. I'm not really sure how it started, but I've been making a different type of salsa every week for the last two months! This one is by far my favorite.

Chile de Arbol is a small dried red chile found in Mexican super markets. These punchy little suckers pack tons of flavor in their tiny little pods. Pungent and spicy, chile de arbol is a staple in the Mexican kitchen and a key player in this smoky and garlicky salsa.

Ingredients
1/2 ounce (about 16) chile de arbol
6 large garlic cloves, unpeeled
1 pound (10 to 12 medium) tomatillos, husked and rinsed
1/2 teaspoon Salt, or more to taste
Sugar, about 1/2 teaspoon

Directions
In a dry cast iron skillet roast the chile de arbol for 4 minutes making sure not to burn them. This step is just to release the oils in the chile. Remove the chiles and add the tomatillos. I slice the tomatillos in half and add them to the pan. Reduce heat to medium and add the garlic. Roast tomatillos and garlic until both are soft and charred. They should like this:

Place all ingredients in a blender or food processor and blend until completely smooth.

The garlic in this recipe really adds a complex sweetness to the salsa because the roasting transforms the garlic. Use this salsa as a dip with chips or add it to tacos, chicken, anything really! This recipe comes from the almighty Rick Bayless.

Simple Spanish Tortilla with Chipotle-Lime Vinaigrette

noreply@blogger.com (Danny) — Wed, 30 Sep 2009 14:44:00 +0000

A Spanish Tortilla is a bit like an omellete, only easier to make and served at room temperature. Thin potatoes are stacked like a flagstone wall inside a cast iron skillet and covered in silky eggs. This delectable tortilla cooks up in less than 15 minutes---easily becoming my go-to dinner after a long day at work.

I developed this recipe for Darya of Summer Tomato. Her site is full of amazing healthy food advice, and this recipe is my guest contribution. Check out my guest post on her site, and while you're there, check out the abundance of information on her website!

Spanish Tortilla with Chipotle-Lime Vinaigrette - Guest Post on Summer Tomato

Salsa Ranchera de Chile Guajilla

noreply@blogger.com (Danny) — Sun, 27 Sep 2009 17:47:00 +0000

Restaurant Style Salsa With A Twist

The thing I like about salsa is that there are countless ways of making it. My mom has about five stand-by recipes and I've been trying, to no avail, to recreate them. She usually walks me step by step, exact ingredient amounts and all, and still it never tastes as good as hers.

Lately I've turned to researching authentic salsa's and have consistently turned to Diana Kennedy's "The Essential Cuisines of Mexico" for inspiration which is where this salsa recipe is modified from. This salsa is very close to a restaurant type salsa but with the addition of Guajilla Chiles which add a complex smokyness. Dried Guajilla's are a variety of chile and can usually be found in the ethnic section of the grocery store or at your local Mexican/Latin market.

Recipe after the jump...

Ingredients
3 Guajilla chiles wiped clean, veins and seeds removed
1 large tomato
1/4 of a white onion, coarsely chopped
1 large garlic clove
2 tbs chopped cilantro
1/2 a jalapeno pepper
salt to taste

Directions
Heat a griddle and toast the chiles lightly on both sides careful not to burn them or the salsa will taste bitter, 1 minute or less (you just want to release a bit of the oils). Next, place the tomato and toasted Guajilla in a small sauce pan covered with water and boil until soft, about 5 minutes. Let cool.

Add remaining ingredients in blender and blend until smooth. If salsa is too thick add some of the cooking liquid to thin out. Enjoy

Carne Asada Recipe Featured on Saveur.com

noreply@blogger.com (Danny) — Thu, 24 Sep 2009 02:53:00 +0000

Checking my site traffic one morning I discovered that Saveur Magazine chose my Carne Asada recipe as one of their "Best of the Web" picks! I'm super honored and excited to share the news!

If you're not familiar with Saveur you should stop everything and check out their site immediately...it really is fantastic.

Best of the Web - Carne Asada with Cilantro Chutney - Saveur Magazine

Homemade Granola with Coconut, Walnuts, and Dried Cranberries

noreply@blogger.com (Danny) — Mon, 14 Sep 2009 21:37:00 +0000

Easy To Make Granola

Now that the school year has begun, I've been making tons of some-what healthy snacks to take with me to school. In between classes--when students aren't hounding me--I like to stuff my face with yummy energy snacks.

I'm not really sure that this homemade granola with coconut and cranberries is "healthy". In fact, I'm pretty sure it's not, given all the honey and oil. I do know that it's delicious and super easy to make though.

Ingredients
* 4 cups old-fashioned rolled oats
* 2 cups sweetened shredded coconut
* 2 cups chopped walnuts
* 3/4 cup vegetable oil
* 1/2 cup good honey
* 2 cups dried sweetened cranberries

Directions
Preheat the oven to 350 degrees F.

Toss the oats, coconut, and walnuts together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally. Add the cranberries. Store the cooled granola in an airtight container.

Modified from the Barefoot Contessa

Manage Your Online Recipe Collection with Zotero

noreply@blogger.com (Danny) — Thu, 03 Sep 2009 06:05:00 +0000

I have a new post on my other site about how to manage your on-line recipe collection using Zotero. Zotero is an open-source Firefox plug-in that allows you to organize all of your on-line content. This plug-in is fantastic for organizing all of those wonderful recipes you hope to one day make! Take a look at how it's done...

Mange Your Online Recipe Collection with Zotero - Food Bloggers Unite!

Fried Squash Blossoms Stuffed with Oaxacan Cheese

noreply@blogger.com (Danny) — Thu, 27 Aug 2009 15:44:00 +0000

Squash blossoms are in season and thankfully my mom planted a huge crop of squash that is overgrowing her garden at the moment. She gave me a huge pile of fresh squash blossoms and I promptly brought them home to stuff and fry.

Michael had never tasted a squash blossom (crazy, I know.) and since our friend was coming over for a cocktail I thought having these stuffed blossoms as a little appetizer would be the perfect way to enjoy them. I used Oaxacan cheese which is like a really flavorful string cheese, but if you cant find it I would substitute Monterey Jack.

The best part of this recipe is the batter...I found it in this month's Gourmet and it is seriously the best batter for frying I've ever tried. Up next? Fried Zucchini!

Recipe after the jump...

Ingredients
Squash blossoms, as many as you want to serve
Oaxacan string cheese, 1/2 a block

Batter

1/2 cup plus 1 tbsp all-purpose flour
3/4 cup chilled seltzer or club soda
1/3 cup parmesan cheese, grated
1/4 tsp kosher salt

Directions
Very carefully open squash blossoms and place a small piece of cheese inside. The amount of cheese will depend on the size of the blossom...you dont want the flower to tear, so don't over-stuff them. Twist the top of the blossom to seal the cheese inside.

Whisk together the flour, parmesan, salt, and seltzer until smooth. Dip the first half of the blossom and allow to slightly run down the second half. Heat 1/2 inch of olive oil to 375 degrees in a cast iron skillet. Fry each blossom 1 to 2 minutes on each side, or until golden brown. Don't over fry or the cheese will totally run out. Once brown, take the blossoms out and place on a paper towel to drain and sprinkle with a bit more kosher salt. Enjoy!

Almonds Toasted With Garlic-Rosemary Olive Oil

noreply@blogger.com (Danny) — Fri, 21 Aug 2009 04:31:00 +0000

Toasted almonds are one of my favorite snacks. I made this delicious version using garlic-rosemary infused olive oil and they came out really good. I've been trying to incorporate more small, healthy snacks into my diet and these almonds really fit the bill. After making them I realized that they would also make great party snacks! I mean, who doesn't like flavored toasted almonds?!

Recipe...

Ingredients
4 cups raw almonds
2 whole garlic cloves, slightly crushed
1 tablespoon roughly chopped rosemary
1/2 cayenne pepper
1 1/2 teaspoon kosher salt
1/4 cup olive oil

Directions
Place the garlic, rosemary, cayenne pepper and oil in a sauce pan and heat on low/medium heat for five minutes. Strain oil into bowl removing all left over garlic and rosemary. Add raw almonds and salt to the bowl and toss with oil. With a slotted spoon remove almonds and place on a sheet pan in a single layer, straining most of the oil. Sprinkle with a tad bit more salt and place in a preheated oven at 375 degrees for 10 minutes or until the house starts to smell like yummy garlic almonds.

How To Make A Classic Tom Collins Cocktail

noreply@blogger.com (Danny) — Tue, 18 Aug 2009 00:50:00 +0000

Classic Cocktail Recipe

If you're looking for a classic and refreshing Summer cocktail, stop right here, because I have just the thing for you. A Tom Collins is a classic Gin based cocktail that is simple and refreshing and super easy to make.

What's not to like about Gin, lemon, and simple syrup?

Tom Collins Recipe
2 oz of Gin
1 oz of lemon juice
1 tsp of simple syrup
3 oz of club soda
lemon twist
Directions
Fill a cocktail glass with ice and place all of the ingredients in the glass. Give it a stir and enjoy!

How To Keep Herbs Fresh, Longer

noreply@blogger.com (Danny) — Thu, 13 Aug 2009 14:57:00 +0000

Make A Fresh Herb Bouquet

It's a recession. I don't know about you, but I'm trying to pinch every penny I have. Recently I bought three glass jars at the thrift store for 35 cents each and planned on using them for outdoor candles except Michael got a hold of one them.

When I popped into the kitchen, Michael had filled it with water and placed all of our herbs inside of it. "It'll keep 'em fresh and make the kitchen look pretty!" he said. I was a bit dubious that it would work. I mean sure, the kitchen would look nice with a nice green bouquet on the counter, but would it keep them fresh, longer?

It sure did. The herbs remained crisp and green when they would've wilted and softened in the refrigerator. So if you want to keep fresh herbs longer, place them in a glass or vase filled with water.

How To Make Perfect Hard Boiled Eggs

noreply@blogger.com (Danny) — Thu, 06 Aug 2009 20:09:00 +0000

Who messes up cooking hard boiled eggs you ask? Lots of people. Including myself. Ever have a hard boiled egg with a dry powdery yolk surrounded by a layer of green, and a rubbery white? Yeah. Me too. I used to make those all the time.

Those types of hard boiled eggs result from over cooking. I experimented a bit and now cook my eggs very differently. I'll show you how in the second part of the post.

Short Boil With Plenty Of Rest

The way I cook hard boiled eggs now is to place the eggs in a pot. Fill the pot with cold water. Cover and bring to a boil. As soon as the water starts to boil, TURN IT OFF! That's right. Turn the burner off.

Leave the pot covered for 15-20 minutes and you'll have perfectly cooked hard boiled eggs. The yolks will be moist and creamy, and the white will be delicate with just the right amount of bite.

Do you have a different technique? I'd love to hear about it in the comments!

Succotash of Fresh Corn, Lima Beans, and Tomatoes

noreply@blogger.com (Danny) — Tue, 28 Jul 2009 02:52:00 +0000

Summer weather is the perfect time for a delicious Summer Succotash! Mike made this for me a couple of weeks ago and it was divine. The sweet corn was extremely delicious in contrast to the other flavors. This dish is perfect for a BBQ or light supper. Go ahead, give it a try!

Ingredients
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
3 tablespoons thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse
salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper.

Via Epicurious

Pickled Jalapenos with Onions and Garlic

noreply@blogger.com (Danny) — Mon, 27 Jul 2009 17:19:00 +0000

Traditional Pickled Jalapenos

This is a simple yet classic condiment in Mexican cuisine. I like to make these and use them on top of tostadas, inside quesadillas, and are especially good inside tacos.

You'd think that these are hot and spicy, but in actuality these are sweet and tangy. The jalapeno is raw, so it has a bit of a bite and because of the vinegar a sour fling. Yum!

Pickeld Jalapenos in second part of post...

Fresh Jalapeno Chile Relish
Adapted from The Essential Cuisines of Mexico - Diana Kennedy

10 Jalapeno Chiles
1 Medium white onion, thinly sliced
4 garlic cloves, left whole
1 1/2 teaspoon salt
1/2 teaspoon oregano
3/4 cup champagne vinegar
1/4 cup vegetable oil

Directions
Remove the stems and cut in half lengthwise. Remove as many of the seeds as possible and cut each chile into four strips. Mix with the rest of the ingredients and set aside to marinate for at least 2 hours.

How To Bake Bread On Your Outdoor Grill

noreply@blogger.com (Danny) — Mon, 20 Jul 2009 16:56:00 +0000

Something happens when Summer hits that makes me CRAZY about baking. As soon as the Los Angeles heat starts rising, I get this wild itch to bake. I don't know why. It's my life's enigma.

The thing that sucks is that we live in a tiny cottage-apartment in Silver Lake, and let me tell you, it's hot here. Our tiny apartment bakes in the Summer sun.....which means our apartment is even more hot with the oven turned on. What to do?

Bake on the grill, of course! I mean why not, right? I started this little experiment with the New York Times No-Knead Bread because the bread is baked in a cast iron dutch oven. This would be perfect to just pop on the grill I thought.

More on how this little experiment turned out in second part of post..

Total Success....Sorta

The bread that emerged, was indeed delicious. But a few things I learned along the way will make an even tastier bread the next time.

Below are the steps I took to bake bread on my outdoor grill:

Dutch Oven

I used my cast iron Kitchenaide dutch oven per the NY Times directions for the no-knead bread. The dutch oven retains heat and also allows steam from the water in the dough to help form the crust.

If your grill is big enough to accommodate the dutch oven with the lid on, then you're pretty much done. My grill is really small, so I had to take the grill off and place my pizza stone directly on the gas burners.

I was concerned about the bottom of the dutch oven getting too much heat and burning the bottom of the bread which turned out to be a legitimate concern because the bottom did indeed, burn. Not much, but I did have to cut that bit off. Again, if your grill is big enough to place the dutch oven directly on the grill and still be able to close the lid, you're set.

My solution for next time? I think I'm going to try placing an un-glazed terracata saucer on the inside of the dutch oven. That way there is one more layer separating the heat from the bread.

Oven Thermometer

It's important to have an oven thermometer to have accurate temperatures. My grill already has one built in, so this was easy for me.

Pre-Heat The Dutch Oven

This is CRUCIAL. Follow the NY Times instructions and pre-heat the dutch oven for 30-45 mins before adding the bread. The hot dutch oven is what helps to form the crust on the bread

That's about it. It really was simple. Again, the benefit of doing this is that you can have fresh baked bread without heating up your kitchen, which is a HUGE plus for me. Anyone have different methods of baking bread on the grill? I'd love to hear about it.

French Toast Medallions with Blueberry Compote

noreply@blogger.com (Danny) — Tue, 14 Jul 2009 17:19:00 +0000

Best French Toast Recipe

I love french toast. Like, really, really love it. But sometimes the whole sliced bread and egg custard thing can get a bit boring.

Recently I've been buying Mexican baguettes called "Bolillos" which are basically demi French baguettes, only Mexican, and figured I'd try making french toast with them. Rather than cutting the bread in long slices, I sliced them into thick medallions. I figured the thick slices would produce a crispy top and bottom and silky soft custard center. To change it up even more, I made a simple blueberry compote to top it all off!

French toast medallions in second part of post..

Ingredients
8 large eggs
4 cups milk
2 tablespoons vanilla extract
2 tablespoons dark rum
1 teaspoon salt
1 teaspoon sugar
2 small french baguettes
Directions
Slice baguettes into 2 inch slices. Day-old bread works best...the drier the better. Mix remaining ingredients in a large bowl. Add bread medallions to egg custard and let soak for 10 minutes. Make sure to flip the medallions half way through the soaking time. Once soaked, carefully fry medallions in a bit of butter. I use a really hot cast iron skillet with 1 tablespoon of butter. Brown on both sides and serve immediately.
Blueberry Compote
2 cups frozen blueberries
2 tablespoons sugar, although the amount depends on the sweetness of the berries you use, or to taste
1 tablespoon triple sec
Directions
Place all ingredients in a small saucepan. Heat over medium heat for five minutes.

How To Make A Perfect Glass of Iced Coffee

noreply@blogger.com (Danny) — Thu, 09 Jul 2009 20:16:00 +0000

Perfect Iced Coffee

Now that the Summer heat is finally here there is nothing better than a delicious glass of iced coffee.....unless of course I'm having a cocktail, but that's a different post!

The perfect glass of iced coffee is really rather simple to make, but it does require three distinct elements.

The secret to a perfect glass of iced coffee in second part of post...

Cold Brewed, Coffee Ice Cubes, and Simple Syrup

These three elements make the perfect glass of iced coffee because each element adds something to the flavor of the coffee.

Cold Brewing

Cold brewing the coffee in a french press releases a complex network of flavors that otherwise would be ruined by hot brewing the beans

Coffee Ice Cubes

Coffee ice cubes prevent the drink from watering down as the ice melts, ensuring that your drink stays potent and cold.

Simple Syrup

And finally, simple syrup ensures that the sugar dissolves into the coffee. There is nothing worse than sugar granules that don't dissolve and sink to the bottom of the glass.

It really is that simple!

Cold-Brewed Iced Coffee

(adapted from the NY Times)

1/3 cup ground coffee (medium-coarse grind is best)
1 1/2 cups water

In a french press, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.

Push french press plunger down to strain. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste.

Anatomy Of A Killer Tostada!

noreply@blogger.com (Danny) — Sun, 05 Jul 2009 15:20:00 +0000

The weather is starting to sizzle here in Los Angeles. Many warm, lazy Sunday afternoons are ahead of us. On such days the last thing I want to do is slave in our hot, tiny kitchen fixing dinner.

I mean sure, Mike will make me a Margarita to make the heat a bit more bearable, but who in their right mind wants to stand over a stove when they could be relaxing under the patio umbrella reading the NY Times!

What does this have to do with Tostadas, you ask? Plenty. You see, when I think of Tostadas I think of my mom. My mom hated cooking during a heat spell for the very same reasons I do....it sucks. So instead of cooking an elaborate meal, she would make tostadas.

Tostadas are perfect Summer food because there is little cooking involved and tostadas can be topped with just about anything. There is an art form to constructing a killer tostada though....you can't just pile stuff on. So I've devised this guide detailing the anatomy of a killer tostada.

Anatomy of a killer tostada in second part of post...

Layers and Textures

The key to a killer tostada is to layer the flavors and textures so that they contrast and compliment each other. Almost any type of ingredient can be used but there are a few guidelines to follow. Below is a little sketch I made of the anatomy of great tostada.

First Layer - Tortilla

The very first layer is the fried tortilla. Many mainstream grocery stores sell pre-made tostadas but I HIGHLY recommend that you DO NOT purchase these. Most of the pre-made tostadas are not in fact fried tortillas, but rather ground up corn that is then placed in a mold to look like a tortilla.

Besides, all you really need to do is fry a cold tortilla on both sides in some vegetable oil until both sides turn a dark brown. It's important that you allow the tortilla to fully brown because if you don't it will be chewy and not flaky and crunchy.

Home fried tortillas are FAR superior in taste and texture so don't skimp on this step. Remember, this is the foundation of the tostada!

Second Layer - The Mushy Stuff

I think of the second layer on a tostada sort of as the glue. The second layer should be an ingredient that is mushy, easy to spread, but thick enough so the rest of the ingredients can sink in and not fall off.

The classic ingredient for this is refried beans. Take your tostada and spread some refried beans on to it making sure to coat the entire center. I like to leave a little room near the edges so that when you pick up the tostada with your hands you don't get beans all over them.

Other ideas are guacamole, melted cheese, hummus, or any type of spread really.

Third Layer - The Meat

The third layer should be the main ingredient in the tostada. All other layers and ingredients should compliment and be designed around THIS ONE. Most often the third layer is a protein like chicken, beef, pork, etc. But it doesn't literally have to be meat. However, if it isn't meat, make sure you choose an ingredient that is a bit firm and has bite because you want this layer to contrast in texture with the mushy layer.

I often make tuna tostadas using guacamole as my mushy layer...Yum!

Fourth Layer - Refreshing Crunch

The fourth layer is intended to add complexity to the flavors and textures already present. Adding chopped lettuce, cabbage, raw onion rings, etc. can really add a wonderful crunch.

For the tuna and guacamole tostadas, I added marinated red onions to compliment the tuna flavor and they were divine!

Fifth Layer - The Sauce

The last layer is intended to add moisture to prevent the tostada from being too dry. Salsa of course, is the obvious ingredient here but don't be afraid to think outside the box. I often drizzle tostadas with thinned sour cream, or squeeze a bit of lime juice over the whole thing.

As you can see, a killer tostada can be endlessly modified and of course, this anatomy is more of a guideline than it is a rule. Feel free to change and disregard any of these guidelines.

Do you have a favorite recipe for tostadas? Leave me a comment and let me know.

Video Tutorial - How To Make Butter In Under 5 Minutes

noreply@blogger.com (Danny) — Sat, 27 Jun 2009 20:08:00 +0000

Butter Rocks

Last week I posted this super easy recipe on how to make butter in under 5 minutes and today I thought I'd share this hilarious, yet informative video sent to me by Greg of Sippity Sup.

His method of making butter is slightly different, and to be honest, I wish I'd known about his butter-washing trick prior to making mine cause it seems SO much easier, but what evs.

My butter post has been wildly huge on Stumble Upon, so thanks to all of you for visiting. Many Stumblers commented that they liked the post but would never try it......why not? It really is super easy!

The Truth About Grocery Store Flyers

noreply@blogger.com (Danny) — Fri, 19 Jun 2009 16:49:00 +0000

Image via Wikipedia

For those pinching pennies there are these tips regarding grocery store sales. Stick to perishable goods for sales, so says The Simple Dollar blog.

The Simple Dollar » The Truth About Grocery Store Flyers

Organize and Host a Frugal Block Party

Best Blueberry Muffins

noreply@blogger.com (Danny) — Thu, 18 Jun 2009 03:12:00 +0000

I'm making these tonight. I'm totally intrigued by the blueberry compote that allegedly make these the very best blueberry muffins. I love me some blueberry muffins, so I can be a tough customer. I'll let you know how these turn out.

The Bitten Word: Best Blueberry Muffins

How To Make Butter In Under 5 Minutes!

noreply@blogger.com (Danny) — Tue, 16 Jun 2009 04:18:00 +0000

Welcome Lifehackers! Take a look around and if you like what you see, sign up for our free RSS updates here!

That's right! You can make butter in under 5 minutes.

When I first researched making butter, I truly thought the butter would be A) hard to make and B) taste terrible. Both of these hypotheses were incorrect.

This recipe is truly easy and the quality of butter is really unlike any I've tasted. All you really need is a stand mixer. A hand mixer will do but won't be nearly as easy, although many of the posts I read called for shaking cream in a jar to make butter...Yeah. A huh. I kid you not.

How to make butter in second part of post

Ingredients
16 ounces of heavy cream, chilled
1/2 teaspoon salt
Directions
Pour cream and salt into bowl of stand mixer and mix on high. In essence, you'll be making whipped cream....only you're going to whip the cream beyond this point. About 3 minutes.

Soon it will deflate and start to look like scrambled eggs. Like this..

Keep beating a few more seconds. You'll notice water start to separate from the butter. This is actually buttermilk and can be saved for future use.

Once buttermilk forms, remove bowl from stand mixer and fill bowl with cold, running water. With your hands, squeeze the butter together to form a ball. Keep massaging the ball of butter under cold water until the water runs clear. This will assure that all the buttermilk is removed and that your butter will stay fresh longer.

Once water runs clear, remove ball-o-butter from bowl and wrap in parchment paper and chill in refrigerator, or slather on some toasted bread like I did!

Excellent Review of FOOD Inc.

noreply@blogger.com (Danny) — Mon, 15 Jun 2009 18:42:00 +0000

Image via Wikipedia

Darya of Summer Tomato has an excellent review of FOOD Inc., the documentary that sheds light onto America's food industry. Her review does a great job of contextualizing WHY knowing about where our food comes from is so important.

Food, Inc. Shows How Your Food Choices Can Change the World | Summer Tomato - Upgrade Your Healthstyle | Healthy Eating Tips

Egg In A Basket Recipe

noreply@blogger.com (Danny) — Tue, 09 Jun 2009 18:12:00 +0000

Talk about simple. This delicious breakfast is THE definition of simple. What I like about this breakfast is that it combines two of my favorite breakfast foods, eggs and toast, into one glorious breakfast treat.

I hesitate to even call this a recipe. All you do really is heat up some olive oil in heavy bottom pan. Take a slice of sourdough bread and cut a circle out of the center. Place the bread in the pan. Let it grill for a minute before you crack an egg in the center. Sprinkle with salt and pepper and remove from pan when done to your taste. (I personally like my eggs over medium) And voila! A simple and rustic breakfast that can be endlessly modified. I'm thinking some sliced prosciutto over top the next time I make this!

Squeezed: What You Don't Know About Orange Juice

noreply@blogger.com (Danny) — Thu, 04 Jun 2009 18:58:00 +0000

I always had a sneaking suspicion that orange juice really wasn't all that healthy for me. I stopped eating processed foods a while back, and something about all the sugar in orange juice really just didn't sit well. Basically, I never really thought that what I was drinking was REAL orange juice. Turns out, I was right. Sort of.

Ever since I saw this amazing documentary on our country's food industry, I've been even more diligent about finding out where my food comes from so I was delighted when I found this article detailing Alissa Hamilton's new book "Squeezed: What You Don't Know About Orange Juice". Fascinating stuff.

On Orange Juice | Fooducate