cake pans

Just when I thought things couldn't get any cuter over at Norpro, they now have several baking pans I'm eying (and yet have no practical need for, but that's not really the point...). Check out the:

• Cakesicle pan


• Mini donut pan


• Mini cheesecake pan


• Mini popover pan (!!)

As a lover of all things bundt, and the many fantastic shapes those cake pans come in these days, I'm a sucker for these novelty baking items. Plus, my son's first birthday is coming up soon, and I've got to pick a cute and tasty way to commemorate the event. Do I smell cakesicles...? Or, maybe a giant cupcake?!

Readers, do you have a novelty pan you can't get enough of? Or, is there one you've been wishing a manufacturer like Norpro would produce? Add a comment and let us know!

By--KitchenMaus

From amazondaily

Marinated Goat Cheeses

Don’t get flustered by the French title, this salad (which can just be called Marinated Goat Cheese Salad, if you don’t want to sound continental. But why wouldn’t you) is from Ann Willan’s absolutely marvelous new book The Country Cooking of France. As we make the turn into spring and summer, salad becomes more and more a dining staple. To make this delish version, you’ll need to plan ahead a bit to marinate the goat cheese. Remember, on that step, a little hint from the author: “small goat cheeses are best for marinating, and they should be quite dry.” The wait, by the way, is completely worth it.

Serves 4

Marinated Goat Cheeses

Ingredients:
4 small round goat cheeses (about 2-1/2 ounces/75 grams each)
3 dried bay leaves
2 teaspoons peppercorns
3 sprigs fresh thyme
3 to 4 tiny dried hot peppers
1-1/2 cups olive oil or nut oil

Directions:
1. Put 4 small round goat cheeses (about 2-1/2 ounces/75 grams each) in a 1 quart/1 liter/1-3/4 pint covered jar with 3 dried bay leaves, 2 teaspoons peppercorns, 3 sprigs of fresh thyme, and 3 to 4 tiny dried hot peppers.

2. Add 1-1/2 cups/375 milliliters/12 fluid ounces olive or walnut oil, or enough to cover them generously. Cover with the lid and leave at least 2 weeks before using. The cheeses are good for 3 to 4 weeks, but will soften if kept too long. As you use them, more cheeses can be added to the oil.

Salade de Fromages de Chèvre Mariné

Salad Ingredients:
6 ounces/175 grams salad greens
4 Marinated Goat Cheeses (above)
8 slices whole-wheat bread
Oil from marinating the cheese, for brushing

Vinaigrette Ingredients:
2 tablespoons red wine vinegar
Salt and pepper
6 tablespoons/90 milliliters/3 fluid ounces oil from marinating the cheese
2- to 3-inch/5- to 7-centimeter round cookie cutter

Directions:

1. Wash and dry the salad greens, discarding any wilted leaves. Slice each cheese in half horizontally. Using a cookie cutter, stamp a round from each slice of bread slightly larger than the rounds of cheese. Brush the bread rounds with oil and set a round of cheese, cut side down, on top.

2. For the vinaigrette, whisk the vinegar with salt and pepper in a small bowl until the salt dissolves. Gradually add the oil, whisking constantly so the dressing emulsifies and thickens slightly. Taste and adjust the seasoning. The greens, cheese, and dressing can be prepared an hour or two ahead.

3. To finish, heat the broiler. Broil the cheeses about 3 inches/7.5 centimeters from the heat until bubbling and browned, 5 to 7 minutes. Meanwhile, toss the greens with the dressing, then taste a leaf and adjust the seasoning. Pile the greens on individual plates. Set two rounds of cheese on each plate and serve while still warm.

--A.J. Rathbun

Article From : amazondaily

Put Away the Pigskin and Put Out the Pig Candy

OK, the Super Bowl is over so now you have to get back to eating right. Right? Well, I’ll tell you what eating right is: a little delicacy called Bacon Peanut Brittle.

It is absolutely addictive and a great thing to do with any leftover peanuts from Sunday’s game. I created this “pig candy” a few years ago for a “pork-in-every-course” class that I was teaching called Swine and Wine. The brittle was the after-dessert mignardises. It was a whim when I first made it, but one that I have seen catching on lately.

Because it is smoky, sweet, salty and savory all in one bite, it makes a great snack, appetizer or dessert. And because it is so satisfying, you really don’t eat that much of it—I mean, your teeth would be aching and your jaw would be sore if you sat down and ate a whole batch at once. I love making it and bringing it to friends as a hostess gift or setting it out with assorted nibbles and bits when I have people over for drinks. When the brittle is cool, I place the shards in an old-fashioned mason jar, but you could give it away as a party favor in plastic bags and I am sure no one would complain!

The key to making the brittle crystal clear (see picture) instead of cloudy is making sure that the bacon is not over-cooked or burned (dice raw bacon and cook slowly over low heat) and that all the excess fat is drained away from the bacon. I do this by wrapping the drained bacon in a few layers of paper towels and gently wringing it out. Other than this, there is no trick to making the brittle.

If you want to really up the ante, make it with Schaller and Weber’s double-smoked bacon. It is by far the best bacon I have ever tasted and I have tasted them all! If you don’t live in the New York area, you’ll have to order it by web or mail but it is well worth the wait! Click the link to read the recipe.

Bacon Peanut Brittle a.k.a. Pig Candy

2 cups granulated sugar
1 cup light corn syrup
1 tablespoon pure ground ancho chili*, or to taste
Pinch of ground Cayenne pepper
1 cup whole salted, roasted peanuts
2 cups cooked, crumbled Applewood bacon, fully rendered and drained well
2 tablespoons unsalted butter, divided
1 teaspoon baking soda

Butter a baking sheet with about ½ tablespoon of the butter and set aside.

Place sugar and corn syrup in a large, heavy 4 or 5 quart saucepan over medium-high heat, stir the sugar and corn syrup until the sugar dissolves and the mixture is bubbly and is pale golden brown. Add the ground chile and cayenne and cook for 2-3 minutes longer or until the sugar mixture has reached the hard-crack stage, about 300ºF if you are using a candy thermometer.

Take off the heat and working very quickly, stir in the remaining 1 ½ tablespoons of butter and then beat in the baking soda. Add the peanuts and bacon and mix well. Immediately pour onto the prepared baking sheet—it should even itself out, but if it doesn’t, smooth with a spatula and let cool.

Break the brittle into pieces by giving the entire tray a sharp slap on the kitchen counter. If it is made right, that’s all it will take! Store Brittle in an airtight container at room temperature or in the refrigerator for up to 1 month.

Makes about 1 lb

Recipe Tip*
The ground ancho chile peppers make a big difference in this recipe so don’t leave them out. If you can’t find them ground in your local store, buy whole dried ancho chiles; they are available every where—I’ve even seen them at convenience stores! I actually prefer grinding them myself and never buy the chile already ground.

~Elizabeth K.
Elizabeth Karmel has been the featured guest on many Food Network programs and specials. She has also appeared on the Today show multiple times, CBS The Early Show, MSNBC in-flight programming and local television stations. Her website is GirlsAtTheGrill.com.

Article From : amazondaily

Yummy Bacon Candy

I'm a lucky girl. For my birthday last week, my lovely coworkers made me bacon pumpkin pie and maple bacon cookies! But what do you do if you're still craving the salty-sweet bacon combo but you haven't got the patience for a complicated recipe? Say hello to my new junk food of choice:

Bacon Candy

Ingredients:
1 lb bacon (not thick-cut)
1/4 cup brown sugar

Directions:
1. Pre-heat oven to 350 degrees F.
2. Slice bacon into 1/2-inch strips and dredge in brown sugar until thoroughly coated.
3. Crumple aluminum foil to allow for grease drainage and place it on a baking sheet. Lay out the bacon on the foil making sure not to overlap pieces.
4. Bake until crispy. Allow to cool and harden before serving.

By : AndreaLeigh From amazondaily

GrandmaMaus's Chili

Chili is apparently a big thing on Game Day. I've gotten several emails this week from the major food websites touting their chili recipes. But, let me tell you, they are all wrong. This here is THE great chili recipe, passed down through the generations in my family. I like it best served over rice. GrandmaMaus herself prefers it over egg noodles. And it's not too shabby ladled over a hot dog or served with melted cheese on top and snacked on with tortilla chips. And, oh, the Frito Pie it makes! Go ahead, serve it on Sunday. Watch the crowds cheer!

GrandmaMaus's Chili

Ingredients:
1-1/2 to 2 pounds ground beef (not too lean)
1 large onion, chopped
1 large green pepper, seeded and chopped
2 to 3 cloves garlic, chopped
2 tablespoons vegetable oil
3 to 4 tablespoons Mexican chili powder
2-1/2 to 3 tablespoons cumin
4 15-ounce cans red kidney beans (do not drain)
1 large can crushed tomatoes in their juice
1 8-ounce can tomato sauce
Salt and pepper to taste
Cheddar cheese, grated (optional garnish)
Sour cream (optional garnish)

Directions:
1. In a large pot, sauté onion, green pepper, and garlic over medium heat until onion is translucent. Add the ground beef, stirring to break up the meat clumps.
2. When the meat is nicely browned add the chili powder and cumin. Cook for 5 minutes, stirring constantly. Add the red kidney beans in their juice to the pot and stir to mix well. When mixture is bubbling add the crushed tomatoes in their juice and the tomato sauce. Stir well. Add salt and pepper to taste.
3. Bring chili to a simmer and cook on low for 2 hours. Stir occasionally.
4. Ladle into soup bowls and garnish with grated cheddar cheese or sour cream (or both).

Serves a small crowd, about 10 people. Can be doubled for a larger crowd.

Article by : KitchenMaus

Cookie Skates

This is yummy and so cute cookie, the kid will love them and it's good idea for holiday party.


Cookie Skates



INGREDIENTS :
1/2 roll (16.5 oz size) refrigerated sugar cookies
1/4 cup all-purpose flour
1 container (1 lb) creamy white creamy ready-to-spread frosting
30 small candy canes
Green decorating gel
Red candy sprinkles

DIRECTIONS :
1. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape dough into 10-inch log; wrap in plastic wrap. Freeze 30 minutes.
2. Heat oven to 350°F. Remove dough from freezer. Flatten dough down center with handle of wooden spoon. To form boot shape, with fingers, flatten one side of log until about 3/4 inch thick. (See photo.) Cut log into 3/8-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Flatten slightly with fingers.
3. Bake 8 to 11 minutes or until edges are light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Spread frosting on cookies. Place small amount of frosting along bottom edge of each cookie; attach candy canes to form "skate blades," breaking off portion of tip of curved end, if necessary. With green gel, pipe laces and outline on skates. Use candy sprinkles to decorate skates.

Article from : pillsbury

The Go Team Vodka

This sporty drink (featured in my drinking-book Good Spirits, but originally picked up from my bartending pal Joel Meister) will make you the winner no matter what the final score of the actual game. Refreshing, but with that little kick that makes it easier to handle your team losing, and more fun to celebrate your team winning, the Go Team is an ideal accompaniment for all the tasty snacks that have been posted this week.

Ingredients:
Ice cubes
1 ounce Stolichnaya Vanil vodka
1 ounce Stolichnaya Ohranj vodka
1/2 ounce Midori melon liqueur
1/2 ounce simple syrup (see note below)
2 lime wedges
5 – 8 leaves fresh mint
Chilled soda water

Directions:
1. Add the lime wedges, mint, and simple syrup to a Collins glass or similarly-sized glass. Using a muddler or wooden spoon, muddle well.

2. Fill the glass three quarters up with ice cubes. Add the vodkas and the Midori. Stir well with a bar spoon.

3. Top off the glass with chilled club soda. Stir one more time. Serve with a game-winning smile.

A Note: Simple syrup is a snap to make (if you didn’t already know). For 4-1/2 cups worth, add 3 cups sugar and 2-1/2 cups water to a medium-sized saucepan. Stirring occasionally, bring the mixture to a boil over a medium-high heat. Lower the heat a bit, keeping the mixture at the low boil for five minutes. Then turn off the heat, and let the syrup completely cool in the pan. It stays good for up to a month in the fridge.

Article by : --A.J. Rathbun

Easy Parmesan Cheese Crisps

We've been eating a lot of cheese in the Al Dente HQ lately. (For those of you new to Al Dente, we just conducted a Parmesan cheese taste test, which I'm putting together the finishing touches on this week.) In honor of the mound of Parmesan left over in my refrigerator, I felt inspired to share this simple recipe with you all. When these crisps cool, toss 'em in a Caesar or pasta salad, if they make it that far. (Trust me, you'll be popping these like Pez.) And, you can always sprinkle a little paprika or freshly ground black pepper on these to give them a slight kick.

Ingredients:
4 cups good quality coarsely grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F. Line a sheet pan with greased parchment paper. (Tip: using a silicone baking mat works very well.) Sprinkle the coarsely grated Parmesan cheese into small, 5-inch diameter circles onto the pan. The circles should be in a thin layer so that they crisp up nicely. Place sheet pan in the oven and bake for approximately 8 minutes, or until golden brown. Remove the cheese from the sheet pan. If you'd like to shape the crisps, quickly place them over a rolling pin after removing from the oven and allow them to cool. Sprinkle with desired seasonings, and repeat baking step with remaining cheese.

By : Sous-Chef on the Run

French Onion Dip

What good is watching a football game without onion dip? Pointless, I say. This is simple to make, so when it dissappears during the first quarter (and it will), you can whip up another batch during a commercial break.

Ingredients
1 envelope Lipton onion soup mix
8 ounces cream cheese
1 cup mayonnaise
1 tablespoon fresh parsley and/or chives, chopped
1 teaspoon garlic, minced
1/2 teaspoon freshly ground black pepper

Directions
1. Put all of the ingredients in a food processor. Process on high for 10 seconds. Stir slightly (making sure to get everything off the sides). Process for another 5 to 10 seconds until completely combined.
2. Spatula the dip into a bowl, cover, and refrigerate up to an hour (or for you impatient types, stick it in the freezer for about ten minutes). Serves 6 to 8 people.

Article by : AndreaLeigh From amazondaily

Swedish Meatballs

I have to admit feeling a little like Duke, the golden retriever who tries to sell the secret family recipe to Bush's Original Baked Beans--that's because I'm going to share my mom's super-secret recipe for Swedish Meatballs. I've used this recipe many times to make a big batch of easy-to-prepare party appetizers. They're always a hit, now friends even RSVP saying, "there'd better be meatballs!" So, whether your favorite spectator sport is the Super Bowl or Project Runway, here's the recipe in time to load up your crock pot.

Swedish Meatballs a la Broadstone's Mom

Ingredients:

1 six-pound bag of frozen meatballs from your favorite food warehouse, such as Costco
1 jar (16 oz) creamy Alfredo sauce
1 jar (16 oz) roasted garlic Alfredo sauce
1.5 cups dry white wine

Directions:

1. Pre-heat oven to 375 degrees F.
2. Arrange the meatballs in a single layer on a foil-covered cookie sheet. Bake uncovered until the meatballs are browned, about 30-40 minutes.
3. Transfer meatballs to a large stockpot and add both jars of Alfredo sauce.
4. Pour 1/4 cup of white wine into each jar and shake to blend with any remaining sauce. Pour the blended wine and sauce over the meatballs and stir well.
5. Simmer uncovered, over medium heat for 20 minutes. Stir occasionally.
6. Pour remaining 1 cup of wine into a glass--that's for you to enjoy while hiding the empty sauce jars.

It's that easy. Delicious, simple, and the sauce won't separate. Oh, and if you see my mom, don't... say... a word.

Article by: Broadstone From amazondaily

Cheeseburger In a Can

If a worldwide apocalypse had forced us to live in underground bunkers just a few months ago, our diet would have consisted of dehydrated foods, canned beans, and vegans. Now, thanks to zee Germans, you can add cheeseburgers to that menu.

And not just any cheeseburger--canned cheeseburger. The web detectives over at Spuch dug up this gem.

I guess if survival came down to a choice between cannibalism and canned cheeseburger, I'd definitely think twice about eating someone.

Article by :Spanno From amazondaily

Mini Beef Crescents

All this week, we're going to focus on food for Sunday's big game. My culinary preference for football cuisine is easy-to-cook, man-sized finger food. And lots of it. This recipe, from Pillsbury.com, fits the bill perfectly because it's versatile and easy to make.

Mini Beef and Cheese Crescents

Ingredients
1 can (8 oz) refrigerated crescent dinner rolls
1 tablespoon Italian salad dressing
2 slices (1/2 to 1 oz each) cheese, each cut into 8 strips
2 tablespoons chopped roasted red bell peppers (from a jar or fresh)
3 oz thinly sliced cooked roast beef (from deli), cut into 16 pieces [feel free to substitute any sliced, chopped, marinated, or pulled meat --Spanno]

Directions
1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 8 triangles; press out each triangle so shortest side measures 4 inches. Cut each triangle in half lengthwise from tip end to short side to make 16 triangles.
2. Brush each triangle with salad dressing. Top each with 1 cheese strip, scant 1/2 teaspoon roasted peppers and 2 pieces of beef, folding to fit on triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheet.
3. Bake 13 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Makes 16 appetizers.

Article by : Spanno from amazondaily

The Danger of Not Eating Tuna

In recent years, the last word on the dangers of eating mercury-rich fish seemed to be the government's well-publicized 2004 advisory, which recommended against eating too much higher mercury fish like white tuna, but whose warning applied only to pregnant or nursing women, women of childbearing age and young children. Though mercury overload could damage the still-developing nervous system of a baby, the scientific consensus was that for the average Joe taking in the average amount of fish, heavy with metals or not, it posed no undue threat.

But on Wednesday a New York Times investigation of local restaurants and groceries found that tender slices of tuna sushi being served up all over the city were "tainted" with exceedingly high levels of mercury — so high that eating just six pieces a week would send the average-weight adult over the EPA's acceptable weekly level of mercury intake over a period of several months. All this time, it seems, the average Joe may have been ingesting more harmful mercury than he thought.

So, what is a tuna-lover to do? TIME asked the opinion of Dr. Dariush Mozaffarian, assistant professor of medicine and epidemiology at Harvard Medical School and the Harvard School of Public Health, and co-author of one of the most comprehensive studies to date on the impact of fish consumption on human health.

Should we stop eating tuna?

No. Overall, the dangers of not eating fish [including tuna] outweigh the small possible dangers from mercury. The recommended amount for adults is to eat one or two servings of fish per week — but probably only 10% to 20% of the population in the U.S. eats sufficient fish. The real danger in this country, the real concern, is that we're not eating enough fish. That is very likely increasing our rates of death from heart disease.

Read full article

Article from : http://www.time.com/

Programmed to Love Chocolate

A recent study by Swiss and British scientists has determined that preferences for food--specifically chocolate--could be linked to a chemical signature that's programmed into our metabolic systems. The study breaks new ground in metabolic type research, and could help to eventually design healthy diets customized to an individual's needs.

Participants in the study classified themselves as "chocolate desiring" or "chocolate indifferent" and ate chocolate or a placebo, then were analyzed. The chocolate lovers all had a similar metabolic profile, whether they ate the chocolate or not. Studying food preferences and garnering information on metabolic types, according to one of the researchers "could open the door to dietary or nutritional interventions that are customized to your type so that your metabolism can be nudged to a healthier status." Read the full article at Physorg.com.

Article by : AndreaLeigh From amazondaily

Lose Weight, Get Paid in Cold Inedible Cash

I’m not going to lie to you--I could stand to lose a couple pounds. But it’s hard, even though I exercise, and try to resist the delicious amount of snacks around the Al Dente HQ. I mean, doughnuts taste good. Milkshakes taste good. Doughnuts dunked in a milkshake taste really good. If I was paid to lose those pounds though, would that be enough incentive? In the United Kingdom, some politicians think it will be. According to an article in the Times Online, “obese and overweight adults in England could be paid to lose weight under plans being considered by the Government.”

It’s part of a larger 375 million (pounds that is) program to help cut the amount of obese and overweight in the UK (other parts of the program include advertising, classes, and the creation of “healthy towns”). I dunno if, when that scrumptious doughnut’s right there in front of me (or, the scrumptious milkshake, or chocolate truffle, or large hunk of cake, depending of your preference), I would be able to say no, even if I knew I’d get a check down the road. Would you? And how much is enjoying yourself a little less worth?

Article by : A.J. Rathbun From amazondaily

Yet Another Reason We Should Be Able to Drink at Work

A recent article reports that German researchers just announced that drinking beer promotes good health. How could this lovely dream be possible? They say that, “preliminary studies indicate xanthohumol, a compound found in hops, inhibits a family of enzymes which trigger cancer, as well as help the body detoxify carcinogens.” While I can’t pronounce “xanthohumol” even after a number of drinks, I’m happy to hear about this latest news on how healthy consuming a few cold ones is (along with the known benefits of wine, cocktails, and highballs, this means it’s probably pretty unhealthy not to drink). They do also say that the current amount of hops in most beer means you might need to drink about 60 to get the benefits of one of their extra-hoppy xanthohumol-rich beers (they also say they’re working on getting the xanthohumol-levels bumped up in beers). The end result of this study--in my Thursday-morning opinion? If not allowed to have a few beers at the end of a long work day, tell your boss that they’re endangering your health. And then meet me at the bar.

Article From: www.amazon.com/daily

Pork Noodle Soup with Cinnamon and Anise

I was just over on Epicurious checking out their featured section on comfort foods, and came upon this recipe for pork simmered in a fragrant broth of cinnamon and anise. It sounds so good--and easy--that I think I'll make it this weekend. It looks just perfect for a rainy Seattle Saturday at home! The recipe comes from the December 2007 issue of Gourmet and serves 4 to 6.

Pork Noodle Soup with Cinnamon and Anise

Ingredients:

2-1/2 pounds country-style pork ribs
6 cups water
2/3 cup soy sauce
2/3 cup Chinese Shaoxing wine or medium-dry Sherry
1/4 cup packed dark brown sugar
1 head garlic, halved crosswise
3 (3-inch) cinnamon sticks
1 whole star anise
5-1/2 ounces bean thread (cellophane) noodles

Chopped cilantro and sliced scallions for garnish

Directions:
1. Gently simmer all ingredients except noodles in a 6-quart heavy pot, covered, skimming as needed, until pork is very tender, 1-1/2 to 2 hours.
2. Transfer pork to a bowl. Discard bones, spices, and garlic. Coarsely shred meat. Skim fat from broth, then return meat and bring to a simmer. Rinse noodles, then stir into broth and simmer, uncovered, stirring occasionally, until noodles are translucent and tender, about 6 minutes.
3. Serve with cilantro and sliced scallions as a garnish.

i-cop From : Amazon Daily