I love buttercream on cakes and other desserts. Although, I can't stand all of those complicated buttercream recipes you find online. So I decided to create one myself. I needed a dessert for the big Super Bowl game tomorrow so I made my favorite chocolate cake and I wanted something to top it. A classic flavor combination for desserts is chocolate and orange. So I incorporated fresh orange zest and juice into a simple vanilla buttercream. The result was delicious. I highly encourage everyone to try it. It is a simple and mouth watering recipe that has many uses. Bon Appetit! Orange Buttercream Recipe
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This dish is definitely in my top 15 favorite meals. It is a classic comfort dish to many on my mom's side of the family. Pork and sauerkraut is traditionally served for New Year's, but I like it year round. My mother likes to just throw everything into a crock pot and cook all day long. I prefer to cook and season each item separately, then bring them all together to cook in the oven for about 1 1/2 to 2 hours. I start by draining and rinsing a bag of sauerkraut. This all depends on how sour you like the sauerkraut to be. You season the pork chops with salt and pepper then sear them in hot fat in a Dutch oven or oven-proof casserole for a minute or two until nicely browned. You can use olive oil or clarified butter, however, I personally prefer to use rendered bacon fat. I reserve it in the fridge whenever I make bacon. It add a nice depth of flavor to the pork and onions. Then, you saute some onions and garlic for about 5-7 minutes, and deglaze the pan with white wine. Then, you add the drained sauerkraut, some good beef stock, and water to cover by about one inch. Now for an important factor...the seasonings. I like my sauerkraut to be a little more sweet. I add brown sugar, seasoning salt, paprika, thyme, and black pepper. Bury the pork chops in the sauerkraut and bring the mixture to a simmer. Cover and bake it for about 1.5-2 hours until the pork chops are tender. You should monitor it after about 30 minutes. You want to make sure that it has enough liquid. It should have enough liquid to cover it. If it goes dry, you can add more water or beef stock. If it goes dry the sauerkraut may burn. I prefer to serve with a nice dollop of creamy mashed potatoes and maybe some stewed apples. This a very warm and comforting dish to have on a nice cold winter night such as this. Bon Appetit.
This is a recipe I thought of when we ran out of ideas on how to use chicken for family meal at my school. I wanted something bold, yet delicious and easy. All you do is grill some chicken until it is almost cooked through. Then you top with bacon, scallions, barbecue sauce and cheddar cheese. Finally you bake it until the chicken is thoroughly cooked and the cheese is bubbly and browned. It is all of the classic cowboy flavors BBQ sauce, bacon, cheese. When it comes to side dishes, you can go full cowboy with some baked beans, corn, and a salad if you wish. Or, you can go with something like french fries or baked potatoes and buttermilk biscuits. The possibilities are endless. It turned out to be a favorite to my friends and family! The recipe for this can be downloaded below or can be found on page 55 of my cookbook, available above! Bon Appetit!
I firmly believe that if you can make a wonderful roast chicken, you can cook anything! This is so deliciously flavored it will trick anyone into thinking that it took you hours, when it really only takes 15 minutes to prepare and about an hour and a half to cook. Once cleaned and dried you stuff the cavity with a whole head of garlic, a whole lemon, and some fresh thyme leaves. Then, you truss it and season with salt, pepper, and more thyme. It is then roasted on a bed of onions, carrots, and potatoes. Once the chicken is done, you remove it and let it rest and return the vegetables to the oven to finish cooking and caramelize. All you have to do now is carve it and serve it with the vegetables. When cooked this way, the chicken has so much wonderful flavor from the garlic, lemon, and all of the vegetables. The recipe for this is available below, as well as on page 49 of my new cookbook (available above on the navigation bar). Bon Appetit!
This is one of my favorite desserts. As many of my friends can tell you, I absolutely love anything raspberry. Besides the whipped cream, this is a great dessert if you want something light. It is an English creation named after Eton College where it was invented. It was and still is served during the annual cricket game between Eton and Harrow schools. It was originally made with strawberries rather than raspberries. This recipe I have provided is courtesy of Ina Garten. She makes a delicious raspberry sauce to go with it. It is infused with wonderful framboise, which is raspberry flavored liqueur. You just take either homemade meringues and crush them and layer them with whipped cream and raspberry sauce. It is best when the ingredients are cold. A great idea for a summer picnic or after a hearty dinner. Once you have the components made it only take a minute to assemble. I implore you to try it and you will always have it in your repertoire for quick desserts. Bon Appetit!
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