Tuesday, April 29, 2014
By food blogs for crockpot recipe inspiration
The Internet is full of search engines recipe, recipe sites and food blogs, so it is simply a pleasant afternoon browsing you can enjoy. Can learn new recipes to discover new combinations of herbs and spices use with your favorite meat and eat fish or drool colorful photos.
Food of blogs can really be a real inspiration if you are stuck in a rut to prepare skew it Abendessen.Wenn, the same cooking over and make you a few new ideas not only to may have themselves a new challenge in the kitchen, but so can something new and tasty for your family.
Why are crockpot recipes popular again
If you regularly read food of blogs or use recipe search engines, perhaps you have noticed crockpot very coveted sind.Sie were in the middle of the last century recipes already popular but then seemed to be less so in the coming decades. These days are slow cookers really back in fashion. This is mainly because the modern lifestyle requires it.
Work with parents from all day can be difficult to make good quality meals. If both MOM and Dad home on five or six in the evening, after a long day at work, thought to make dinner from scratch can be a daunting sein.Dies is one of the main reasons that crockpot to cook again in a big way. Some ingredients in the crockpot in the morning to take and leave the meal to perfection by itself to Cook is very tempting.
It is the rage, and why you now enjoy a renewed popularity wonderfully at home to a warm meal that is ready to eat all required.the why were Crockpots when you started.
Modern slow cookers have come a long way since half a century.There is even a "smart pot" well, this is the new improved Crockpot.Dies is a programmable crockpot has more temperature levels, better features and improved reliability.Slow cooking has always been a time saver, but with this new wave of Crockpots and Smartpots can even more.
Food of blogs with crockpot recipes
There are different types of food of blogs.Detail some restaurants, recommend and shows photos of restaurant meals.Other on recipes with corresponding photos of the delicious dishes you can make if you follow the recipes.
There are hundreds of food of blogs with slow cooker Rezepte.Wenn old crockpot can use it, some of the newest and most exciting crockpot recipes to machen.Wenn not, why not invest in a slow cooker or even a "smart pot", so can some simple slow cooker recipes to impress your family?
Remember that food of blogs in the voice written means the blog owner be, not necessarily with all agree could you say he or she hat.Eher than anything, read what believe on food of blogs, why not customize the recipes? this means read recipes and Anpassung.Verwenden basic idea but tweak the ingredients and spices to come up with a new and delicious slow cooker recipe of their own.
Can recipe search engines and blogs about food, to search recipes, discover new cooking techniques or only to some suggestions for new dinner ideen.Wenn are you in a cooking rut, you try why not browse some food of blogs and inspire something new in the kitchen?
RecipeDirectory.org where the network search for recipe sites
Wednesday, March 5, 2014
Blogging by next week
Ive missed you all!
Wednesday, February 12, 2014
Julia Childs Chicken Poached in Butter inspired by the new movie Julie and Julia
Bonjour! Can you hear it? My Julia Child impersonation? Use your imagination people!
I bet all you foodies out there are psyched about the upcoming movie Julie and Julia. Well Im not going to brag but.....ISAWITALREADYOHMYGODITWASAWESOME!!!! Okay, Okay, Ill calm down. Well you all know about bakespace already, geez, I tell you about it all the time and if youre new here or if you dont remember, bakespace is a social networking site for foodies like you and me! Well thanks to Sony and our fearless leader, Babette (the founder of bakespace), I won tickets to see the premier of Julie and Julia!
There was a contest and I posted about it on facebook and twitter so everyone could participate in the giveaway. So on Tuesday me and a couple of other bakespace members who won tickets headed over to Garden State Plaza in Paramus to watch the movie. Heres the trailer if you havent seen it yet.
If you dont have time to watch trailer Ill briefly tell you what the movie is about (without giving anything away of course!). Julie and Julia is a story about Julie Powell, a food blogger who spends a year making every single recipe in Julia Childs Mastering the Art of French Cooking. To read Julie Powells blog, the Julie/Julia Project click here. Intertwined with Julies story is the story of Julia Child and how she came to live in France and how she became a chef. Obviously, you all know who Julia Child is (except my father who thought I was going to meet someone from the food network when I told him I won tickets to see Julie and Julia...thats a post for another day!) but the story of Julie Powell is real. She started off without any readers and before you know it she was contacted by publishers, magazine editors and television network producers. Its amazing how that happened. Being a food blogger myself I can certainly relate to everything (well, except the being published part!) and this movie just pulled at my heartstrings. It was fantastic!!!! I loved it!!! Merryl Streep and Amy Adams were fantastic! Have I convinced you yet that this movie was fabulous? Okay, so again, Thank YOU Babette for making this possible! I dont know how I would have held out for two more weeks!
I came out of the theater and I knew I just had to make a recipe from Julia Childs cookbook. I dont own her cookbook and I didnt grow up watching her on television. Ive seen an episode here and there but never was interested in french cooking. Good thing because I would certainly be double my size if I was. Yesterday I did a search on the internet for a Julia Child recipe using chicken breasts and I found the following recipe on HGTVs website. Click here to see the article. The dish was delicious and decadent, I really enjoyed it (even though I overcooked the rice - oops) but unfortunately, this will not become part of my regular rotation. Its just way too fattening...almost one stick of butter. The sauce was amazing, I could eat it with a spoon! I used marsala because I forgot to buy madeira but I dont think it made much of a difference. I also forgot the mushrooms! Hopefully Julia Child isnt rolling around in her grave (yes Dad, Julia Child is no longer with us so I couldnt possibly meet her and get some advice like you suggested)! Okay, enough of my babbling...heres the recipe!
Supremes de Volaille a Blanc (Chicken breasts poached in butter)
From Mastering the Art of French Cooking, by Julia Child, Simone Beck and Louisette Bertholle. Knopf, 1961.
Ingredients:
Rice:
1/3 cup finely minced onions
2 tbsp. butter
1 cup raw, unwashed white rice
2 cups chicken stock or broth
salt and pepper
small herb bouquet: 2 parsley sprigs, 1 bay leaf, and a sprig of thyme tied together with white string.
Chicken:
4 thin boneless, skinless chicken cutlets
salt, pepper and lemon juice
4 tbsp. butter
1/4 cup chopped celery
1/4 cup diced onions
1/4 cup diced carrots
1/4 sliced mushrooms
Wine Sauce:
1/4 cup white or brown stock
1/4 cup port, Madeira or dry white vermouth
1 cup heavy cream
salt, pepper, lemon juice
2 tbsp. minced parsley
Preparation:
For the rice, cook the onions slowly in the butter until soft. Add the rice and stir over moderate heat for 2 to 3 minutes until rice, which first turns translucent, becomes a milky white color. Then stir in the chicken stock, season lightly with salt and pepper, and add the herb bouquet. Stir briefly until simmer is reached, then cover closely and cook at a moderate simmer, about 18 minutes or until all liquid is absorbed. Do not stir rice at all until this has happened. Then fluff lightly with a fork, adding more salt and pepper if necessary. This can be cooked ahead of time and reheated.
For the chicken: Preheat oven to 400. Cook the vegetables in the butter in a fireproof casserole before adding the chicken. Season meat with salt, pepper and drops of lemon juice. Lay over vegetables in one layer in the casserole, making sure the chicken is coated in the butter. Cover the surface of the casserole with wax paper. Place in oven for 6 to 7 minutes, or until the meat feels springy when you push on it. Remove from oven and set casserole aside while you prepare the sauce.
For the sauce: Pour stock and wine into a saucepan and boil rapidly until liquid is syrupy. Then pour in the cream and boil rapidly until lightly thickened. Season with salt, pepper and drops of lemon juice. Pour the sauce over the casserole and serve with the warm rice.
Bon Apetit!
For a web companion to Mastering the Art of French Cooking, check out Whisk: a food blog.
