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The Best Pots and Pans for Every Kitchen | SAVEUR

As much as I may want to believe that I can do everything with my cast iron pan, there are times where your cooking calls for something a little different. Having some basic pots and pans in the house can make your cooking more efficient and easier and it allows you a bit more freedom to experiment with new recipes. Saveur has put together what they think are the best pots and pans for your kitchen, and it’s hard to argue with the types they have selected. Check it out and see if you could add something new to your cooking arsenal!

Source: The Best Pots and Pans for Every Kitchen | SAVEUR

 
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Posted by on April 8, 2017 in Cooking, Cooking Tips, Equipment

 

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Make the Homer Simpson in You Proud – Strawberry Glazed Buttermilk Donuts

It is hard to deny my passion for donuts. I know they aren’t good for me and I don’t eat them very often because when I do I have a hard time controlling myself with wanting them all. Every once in a while I will get one as a special treat. I rarely make them at as well, only because they take some work and deep-frying them, along with being unhealthy, leaves a lot of clean up behind it. I invested in a donut pan from King Arthur Flour a few months back with the intention of making some oven-baked donuts but I was waiting for a really good recipe to come along to try out. I found one in this recipe from Saveur for strawberry glazed buttermilk donuts and they gave me another good use for some of the locally-grown strawberries I had just picked up from the farmers’ market.

Strawberry Glazed Oven-Baked Buttermilk Donuts

1 14 cups all-purpose flour, sifted
34 cup  granulated sugar
12 teaspoon baking soda
12 teaspoon kosher salt
23 cup canola oil, plus more for greasing
12 cup buttermilk
1 egg
12 teaspoon white vinegar
12 teaspoon vanilla extract
12 cup finely chopped strawberries
2 cups confectioners’ sugar
Heat the  oven to 350 degrees. Combine the flour, sugar, baking soda and salt in a  large bowl; make a well in the center of the mixed ingredients and set the bowl aside. Whisk the canola oil, buttermilk, egg, vinegar, and vanilla in a separate medium bowl; add the wet ingredients to the well in the dry ingredients and mix all the ingredients together until they form into a smooth batter. Stir in half of the strawberries and set the batter aside. Lightly grease a nonstick donut pan then spoon 2 tablespoons of the batter into each mold. Bake until the donuts are golden and a toothpick inserted into a donut comes out clean, about 13 to 15 minutes. Invert the donuts onto a baking sheet with a wire rack set in it to let the donuts cool completely.
Whisk the remaining strawberries, confectioners’ sugar, and 2 tablespoons of water together in a medium bowl until the mixture is smooth until smooth. Dip the tops of the donuts into the glaze and return the donuts to the wire rack until the glaze is set.
The recipe states that you will get 18 donuts from the ingredients; I got about 15 but I guess it depends on how accurate you are about placing the batter into the mold. I tried to fill each until it was about 2/3 of the way up the mold. In any case, the donuts came out very nice and having that little bit of strawberry mixed into the batter added just the right touch to them. The glaze was great as well, though it’s not quite as pink as you might see in the donuts as donut shops. I suppose you could add more strawberries to the mix to brighten the color more or even add a bit of food coloring if you really wanted it, but I thought the glaze came out just right and was not overly sweet but had good taste to it. These were easy enough to make and while they may not taste the same as the deep-fried donuts you love, they are still pretty good.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
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Posted by on August 15, 2016 in Breakfast, Brunch, Cooking, Dessert, Fruit, Snacks

 

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A Great Take on a Takeout Classic – Homemade Chinese Pork Spare Ribs

Everyone has their personal favorites when it comes to takeout Chinese food. I am partial to sesame chicken myself while Sean likes sweet and sour chicken and Michelle goes for beef and broccoli. Egg rolls are always a favorite as well but one thing that we all seem to really love are the Chinese spare ribs that you get. The ribs are nicely cooked and crisp, have that dark red color and some char and a nice, sticky flavor right down to the bone. While you may not have a super high heat oven like your local Chinese restaurant may have to get that kind of char you can still come pretty darn close to it when you try this recipe from Saveur for Chinese pork spare ribs.

Chinese Pork Spare Ribs

13 cup hoisin sauce
14 cup soy sauce
3 tbsp. dry sherry
2 cloves garlic, finely chopped
2 tablespoons granulated sugar
34 teaspoon red food coloring
14 teaspoon Chinese five spice powder
1 (2 pound) slab spare ribs, preferably St. Louis style, cut into individual ribs
Whisk together the hoisin sauce, soy sauce, sherry, garlic, sugar, red food coloring and Chinese five spice powder in a large bowl. Add the ribs; toss the ribs to coat them well with the marinade. Set the bowl aside, covered with plastic wrap, to let marinate at room temperature for 1 hour.
Heat the oven to 350 degrees. Arrange a baking rack on top of a rimmed, foil-lined sheet pan. Remove the ribs from the marinade and reserve any marinade left in the bowl; arrange the ribs on the rack, meat, not bone, side up. Place the pan on the middle rack of the oven; pour enough water into the pan so that it reaches halfway up the sides of the pan, making sure the water does not touch the ribs. Bake the ribs for about 35 to 40 minutes. Baste the ribs with  the reserved marinade; flip the ribs and baste them again. Bake the ribs for 35 to 40 minutes more. Add more water to the pan if it dries up. Raise the heat of the oven to 450 degrees. Flip the ribs again and baste them again with the remaining marinade. Continue the baking until the ribs are nicely glazed, browned, and tender, about 20 minutes more. Serve the ribs with Chinese mustard or duck sauce, if you like.
I was a little skeptical as to how they would turn out, but I have to admit the flavor was spot on to what you get at a takeout restaurant. The combination of the hoisin and soy sauce, along with the five spice powder, seem to really do the trick. The red food coloring gives you that familiar red color to your ribs but if you don’t want or need to have that you can really leave it out altogether. I put it in to give that “authentic” look to the ribs. Everyone really enjoyed the flavor of the ribs and said it tasted just like takeout so it does give you a better option if you can make the ribs yourself and control the ingredients and save some money instead of ordering out next time. I used the left over ribs and took some of the rib meat and made some great fried rice with it as well.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
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Posted by on August 11, 2016 in Cooking, Dinner, Pork

 

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Perfect Summer Picnic Fare | SAVEUR

Perfect Summer Picnic Fare | SAVEUR.

While summer is still upon us you should take the opportunity to get out and go on a nice picnic for the day. All you need is to pack up your supplies, grab a blanket and try out some of these great picnic fare recipes from Saveur and you will have everything you need to have a fun summer picnic that you will always remember. If it’s too hot or rainy, plan a picnic indoors and have some fun! Check it out!

 

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Summer Sandwich Recipes | SAVEUR

Summer Sandwich Recipes | SAVEUR.

I love sandwiches. I think I could eat them for every meal if I had the chance and in the summer sandwiches are perfect for lunch, dinner, picnics, parties, buffets, hanging out outside or just about any time. They take only a little effort, little to no cooking and you can have a great meal without heating up the house. Saveur has put together over 20 great summertime sandwich recipes so you can have great ideas for the summer on any time during the year. Check it out!

 

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Best Summer Pies and Tarts | SAVEUR

Best Summer Pies and Tarts | SAVEUR.

Summertime, with all of the great fruits that are available, screams out for pie-making. I have already made several pies myself this summer and hope to get to make some more, making use of all of the berries and stone fruit you can get this time of year. Saveur has put together a great collection of over 20 summer pies and tarts you can try to settle your pie craving this year. Check it out!

 
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Posted by on July 29, 2015 in Cooking, Cooking Websites, Dessert, Fruit, Pie

 

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50 French Recipes, French Food Recipes | Saveur

50 French Recipes, French Food Recipes | Saveur.

French cooking is considered among the finest and most elegant in the world. If you are celebrating Bastille Day and want to try your hand at some traditional French recipes, Saveur has posted 50 classic French recipes that you can give a try and reach new gastronomic heights. Check it out!

 

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