31 December 2008
This is the perfect cake for taking, and it’s sweet but not too sweet.
- baking powder
- baking soda
- all-purpose flour
- large eggs
- sugar
- salt
- sour cream
- vanilla extract
31 December 2008
I used Russet potatoes, and only made about half of the recipe. I baked it in the brown pyrex, and only used about 1/2 of the milk and cream. It was heavenly.
- milk
- heavy cream
- unsalted butter
- Salt and pepper
- bacon
- minced garlic
- spicy sausage
- heavy whipping cream
- chicken base
To flame an orange peel, cut an oval-shaped piece of orange rind, approximately 1 by 11/2 inches. Hold the peel gently by the edges over the drink and light a match under the peel, skin side down. Squeeze the peel so that a spray of orange oil ignites and leaves caramelized orange oil on the surface of the drink.
- Angostura bitters
- unsweetened pineapple juice
- orange curacao
- VSOP cognac
- Flamed orange peel
To flame an orange peel, cut an oval-shaped piece of orange rind, approximately 1 by 11/2 inches. Hold the peel gently by the edges over the drink and light a match under the peel, skin side down. Squeeze the peel so that a spray of orange oil ignites and leaves caramelized orange oil on the surface of the drink.
- cognac
- Cointreau
- Luxardo Maraschino liqueur
- fresh-squeezed lemon juice
- Champagne
Nutrition Facts: Servings Per Recipe 10 to 12 servings Calories 748, Total Fat (g) 36, Saturated Fat (g) 16, Monounsaturated Fat (g) 14, Polyunsaturated Fat (g) 4, Cholesterol (mg) 114, Sodium (mg) 418, Carbohydrate (g) 106, Total Sugar (g) 84, Fiber (g) 5, Protein (g) 5, vitamin C (percent daily value) 11, Calcium (percent daily value) 13, Iron (percent daily value) 14, Percent daily values are based on a 2,000 calorie diet
- grated fresh ginger or 1/2 to 1 teaspoon ground ginger
- gingerbread mix or 9x9-inch purchased gingerbread
- sugar
- butter
- ground cinnamon
- butter
- sugar
- ground cinnamon
- 1-inch slice panettone
- eggs
- vanilla
- Powdered sugar
Despite breaking all the “rules” of risotto, this bacon and barley version is intensely delicious.
It starts by ditching the rice in favor of quick barley, a common soup ingredient that takes just 10 minutes to cook. Barley has a chewier and in some ways more satisfying texture than the traditional arborio rice called for by most recipes.
To lend deep savory flavor to this risotto, the butter normally used to saute the onion (and often to briefly toast the rice) is replaced with bacon fat. No, it’s not the leanest thing in the world. But it is good.
You get the bacon fat by first cooking several strips of bacon. The cooked bacon is removed from the pan, then later added to kale, which is briefly wilted to create a delicious green bed on which to serve the risotto.
If you’d rather lighten up this dish, you could use just one slice of bacon and a bit of olive oil. The flavor won’t be as intense, but you’ll still be able to appreciate the taste.
Many risotto recipes also call for heating the broth before adding it to the rice. As long as your broth is at room temperature, this isn’t necessary for this version.
The goat cheese stirred in just before serving lends a wonderful creamy counterpoint to the bacon. The more traditional (and more flavorful) Parmesan cheese would compete too much with the bacon. Grated cheddar also would work.
- red pepper flakes
- quick barley
- olive oil
Excellent – award winner at Hitachi Chili Cookoff
- beef stew meat
- chopped onion
- tomato paste
- unsweetened cocoa
- ground coriander
- dried oregano
- ground cumin
- dry red wine
- fresh lime juice
- masa harina
- all-purpose flour
- baking powder
- baking soda
- salt
- Freshly ground black pepper to taste
- egg
- buttermilk
- vegetable oil
- cubed ham
- grated sharp cheddar cheese