http://www.foodnetwork.com/recipes/ina-garten/homemade-granola-bars-recipe/index.html
These are good. The recipe doesn't say when to add the wheat germ, but I saw it on TV. You add it when you add the fruit. Also, I substituted dried mangos instead of apricots.
Lesson Learned:
Sometimes, even though your husband is awesome in the kitchen and tells you they are the same, you should listen to the small voice in your head that says wax paper is not the same as parchment and not be lazy and just go to the store. If you don't listen to that voice, wax paper could become glued to the bottom of your yummy granola bars and you end up wearing bandaids from trying to slice the wax paper off.
Friday, July 24, 2009
Wednesday, July 15, 2009
Pork Milanese
Melissa had this at her house when we went to visit. I've made it a few times since....yummmm.
(by Giada)
1 cup panko
1/2 cup finely grated Parm
2 lg eggs
boneless pork chops (6- you can pound thin to 1/3 inch thick)
salt and pepper
1/4 cup olive oil
Coarsely crush panko in large shallow bowl. Stir the cheese into the panko. Lightly beat egggs in another large shallow bowl. Sprinkle pork with salt and pepper. Dip the pork, 1 piece at a time, into the eggs, drip off excess, and place in crumb mixture, patting to coat compleletly.
Heat the oil in large skillet over med-high heat. Add half of the pork to the hot oil and cook until golden brown. Transfer to paper towels to drain and then you can put them in 200 degree oven to keep warm. Fry the remainder of pork, adding more oil if needed.
It's yummy to serve with pasta and marinara.
(by Giada)
1 cup panko
1/2 cup finely grated Parm
2 lg eggs
boneless pork chops (6- you can pound thin to 1/3 inch thick)
salt and pepper
1/4 cup olive oil
Coarsely crush panko in large shallow bowl. Stir the cheese into the panko. Lightly beat egggs in another large shallow bowl. Sprinkle pork with salt and pepper. Dip the pork, 1 piece at a time, into the eggs, drip off excess, and place in crumb mixture, patting to coat compleletly.
Heat the oil in large skillet over med-high heat. Add half of the pork to the hot oil and cook until golden brown. Transfer to paper towels to drain and then you can put them in 200 degree oven to keep warm. Fry the remainder of pork, adding more oil if needed.
It's yummy to serve with pasta and marinara.
Snickerdoodle Cupcakes
Reactions
CH: "I can't believe it! They taste exactly like the cookies!"
MF: "I've never heard of a snickerdoo...OH MY GOSH! These taste like Cinnamon Toast Crunch!:
Ingredients
Makes 28
* 1 1/2 cups all-purpose flour
* 1 1/2 cups cake flour (not self- rising), sifted
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 3/4 cups sugar, plus 2 tablespoons for dusting
* 4 large eggs, room temperature
* 2 teaspoons pure vanilla extract
* 1 1/4 cups milk
* Seven-Minute Frosting
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
FROSTING
Watch out - this stuff is a little like napalm right before you pour it into the eggs. Seriously, you could kill a man with it.
You may also want to have an extra cake or some cookies on hand - this made a ton of frosting, even after we ate giant spoonfuls of it, plain, to "make sure it was okay."
Ingredients
Makes about 8 cups
* 1 3/4 cups granulated sugar
* 2 tablespoons light corn syrup
* 6 large egg whites, room temperature
Directions
1. Bring 1 1/2 cups sugar, corn syrup, and 1/4 cup water to a boil, stirring, until sugar has dissolved. Clip a candy thermometer to side of pan. Continue to cook, without stirring, but washing down sides of pan with a wet pastry brush to prevent crystals from forming, until mixture reaches 230 degrees, about 5 minutes. Remove from heat.
2. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar, 1 tablespoon at a time.
3. Reduce speed to medium-low, and pour syrup in a slow, steady stream down side of bowl. Raise speed to high, and beat until thick, shiny, and cooled, about 7 minutes. Use immediately.
CH: "I can't believe it! They taste exactly like the cookies!"
MF: "I've never heard of a snickerdoo...OH MY GOSH! These taste like Cinnamon Toast Crunch!:
Ingredients
Makes 28
* 1 1/2 cups all-purpose flour
* 1 1/2 cups cake flour (not self- rising), sifted
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 3/4 cups sugar, plus 2 tablespoons for dusting
* 4 large eggs, room temperature
* 2 teaspoons pure vanilla extract
* 1 1/4 cups milk
* Seven-Minute Frosting
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
FROSTING
Watch out - this stuff is a little like napalm right before you pour it into the eggs. Seriously, you could kill a man with it.
You may also want to have an extra cake or some cookies on hand - this made a ton of frosting, even after we ate giant spoonfuls of it, plain, to "make sure it was okay."
Ingredients
Makes about 8 cups
* 1 3/4 cups granulated sugar
* 2 tablespoons light corn syrup
* 6 large egg whites, room temperature
Directions
1. Bring 1 1/2 cups sugar, corn syrup, and 1/4 cup water to a boil, stirring, until sugar has dissolved. Clip a candy thermometer to side of pan. Continue to cook, without stirring, but washing down sides of pan with a wet pastry brush to prevent crystals from forming, until mixture reaches 230 degrees, about 5 minutes. Remove from heat.
2. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar, 1 tablespoon at a time.
3. Reduce speed to medium-low, and pour syrup in a slow, steady stream down side of bowl. Raise speed to high, and beat until thick, shiny, and cooled, about 7 minutes. Use immediately.
Tuesday, July 14, 2009
To Try: Bittman Fritatta
More-Vegetable-Than-Egg Frittata
By MARK BITTMAN
Time: 30 minutes
2 tablespoons olive oil or butter
1/2 onion, sliced (optional)
Salt and ground black pepper
4 to 6 cups of any chopped or sliced raw or barely cooked vegetables
1/4 cup fresh basil or parsley leaves, or 1 teaspoon chopped fresh tarragon or mint leaves, or any other herb
2 or 3 eggs
1/2 cup freshly grated Parmesan cheese (optional).
1. Put olive oil or butter in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium. When fat is hot, add onion, if using, and cook, sprinkling with salt and pepper, until it is soft, 3 to 5 minutes. Add vegetables, raise heat and cook, stirring occasionally, until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. (With precooked vegetables, just add them to onions and stir before proceeding.)
2. When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.
3. Meanwhile, beat eggs with some salt and pepper, along with cheese if you are using it. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so; run pan under broiler for a minute or 2 if top does not set. Cut into wedges and serve hot, warm or at room temperature.
Yield: 2 or 4 servings.
By MARK BITTMAN
Time: 30 minutes
2 tablespoons olive oil or butter
1/2 onion, sliced (optional)
Salt and ground black pepper
4 to 6 cups of any chopped or sliced raw or barely cooked vegetables
1/4 cup fresh basil or parsley leaves, or 1 teaspoon chopped fresh tarragon or mint leaves, or any other herb
2 or 3 eggs
1/2 cup freshly grated Parmesan cheese (optional).
1. Put olive oil or butter in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium. When fat is hot, add onion, if using, and cook, sprinkling with salt and pepper, until it is soft, 3 to 5 minutes. Add vegetables, raise heat and cook, stirring occasionally, until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. (With precooked vegetables, just add them to onions and stir before proceeding.)
2. When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.
3. Meanwhile, beat eggs with some salt and pepper, along with cheese if you are using it. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so; run pan under broiler for a minute or 2 if top does not set. Cut into wedges and serve hot, warm or at room temperature.
Yield: 2 or 4 servings.
Peach French Toast
So good - you do all of the heavy lifting the night before, then pop it in the oven for 40 minutes in the morning while you're getting ready.
Bonus: It makes the house smell *amazing.*
Bonus: Reheated leftovers with vanilla ice cream? Fuggheddaboutit.
Stuff
1 baguette or 5 pieces of whole wheat bread
4 egg whites
1 cup of eggbeaters (or 4 whole eggs)
1 cup of skim milk
A teaspoon of vanilla extract
Frozen peaches (I used 3/4 of a small bag)
1/2 a lemon's-worth of juice
2 Tablespoons of brown sugar
Cinnamon
Loaf pan
A little Pam
1) Prep
Rip up the bread
Mix egg whites, eggbeaters, milk and vanilla in a bowl
Stir together the peaches, lemon, brown sugar and cinnamon.
2) Layer.
Spray your loaf pan with a little Pam. First 1/2 of the bread, then pour 1/2 of the egg mixture, then put on 1/2 of the peaches. Then bread, then egg, then peaches.
3) Fridge.
Cover it with saran wrap and stick it in the fridge overnight.
4) Cook
Stick it in the oven at 400 for about 30-40 minutes. It's finished when it gets puffy and your house smells really good.
5) Serve
Tastes good plain, with syrup or with a little vanilla yogurt on top.
Bonus: It makes the house smell *amazing.*
Bonus: Reheated leftovers with vanilla ice cream? Fuggheddaboutit.
Stuff
1 baguette or 5 pieces of whole wheat bread
4 egg whites
1 cup of eggbeaters (or 4 whole eggs)
1 cup of skim milk
A teaspoon of vanilla extract
Frozen peaches (I used 3/4 of a small bag)
1/2 a lemon's-worth of juice
2 Tablespoons of brown sugar
Cinnamon
Loaf pan
A little Pam
1) Prep
Rip up the bread
Mix egg whites, eggbeaters, milk and vanilla in a bowl
Stir together the peaches, lemon, brown sugar and cinnamon.
2) Layer.
Spray your loaf pan with a little Pam. First 1/2 of the bread, then pour 1/2 of the egg mixture, then put on 1/2 of the peaches. Then bread, then egg, then peaches.
3) Fridge.
Cover it with saran wrap and stick it in the fridge overnight.
4) Cook
Stick it in the oven at 400 for about 30-40 minutes. It's finished when it gets puffy and your house smells really good.
5) Serve
Tastes good plain, with syrup or with a little vanilla yogurt on top.
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