FFFFOOD

fromme-toyou: French Onion Soup win Recipe, story and more food...

Thu, 11 Mar 2010 10:30:13 -0500

French Onion Soup win

Recipe, story and more food shots.

thedailywhat: Fancy Foodstuff of the Day: “Mondrian Cake” — one...

Wed, 10 Mar 2010 13:46:55 -0500

Fancy Foodstuff of the Day: “Mondrian Cake” — one of several artsy-fartsy pastries featured at the San Francisco Museum of Modern Art’s Rooftop Coffee Bar.

[laughingsquid.]

laidbare: danhacker: Cheese Hashbrowns at Big Ed’s City...

Tue, 09 Mar 2010 18:27:08 -0500

laidbare:

danhacker:

Cheese Hashbrowns at Big Ed’s City Market in Raleigh

At Big Ed’s City Market in Raleigh, for $3.50 you can get a giant plate of hashbrowns covered in a thick layer of cheese with grilled onions mixed in. It’s so tasty it’s worth risking the potential heart attack.

grapedrinkseventy: hamachi (via embem30)

Mon, 08 Mar 2010 01:16:39 -0500

grapedrinkseventy:

hamachi (via embem30)

24 Secret Restaurant Menus Revealed

Sat, 06 Mar 2010 10:47:38 -0500

24 Secret Restaurant Menus Revealed:

guy:

14. Long John Silvers: Side of Crumbs - This is a (Free!) box of fried batter parts that have fallen off the fried fish or chicken. Great to put on top of salads.

Mmmm … fried niblets. /via

propermake: via www.foodbeam.com neatly cracked cakes The...

Wed, 03 Mar 2010 15:17:23 -0500

propermake:

via www.foodbeam.com

neatly cracked cakes

The secret is to pipe a line of butter on the top of your unbaked loaf. Simply cream a couple of tablespoons of butter, and using a piping bag – or as I do, a paper cornet (another playground love, which I should definitely make you discover laterish) – pipe a thin line across the length of the cake.

seaweedbutter: pudding is trendy lately, but the only...

Tue, 02 Mar 2010 15:51:20 -0500

seaweedbutter:

pudding is trendy lately, but the only butterscotch pudding recipe you need is (the wonderful) David Lebovitz’s:

Butterscotch Pudding
4-6 servings

Adapted from Ripe For Dessert (HarperCollins)

4 tablespoons (60g) butter, salted or unsalted
1 cup (200g) packed dark brown or cassonade sugar
3/4 teaspoon coarse sea salt
3 tablespoons cornstarch
2½ (625ml) cups whole milk
2 large eggs
2 teaspoons whiskey
1 teaspoon vanilla extract

1. Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.

2. In a small bowl, whisk together the cornstarch with about 1/4 cup (60ml) of the milk until smooth (there should be no visible pills of cornstarch), then whisk in the eggs.

3. Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.

4. Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.

5. Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend as indicated above.

6. Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving. [I like to sprinkle coarse rose salt over as a final touch.]

Creamy, cheesy and extra easy. Servings: 6 Prep...

Mon, 01 Mar 2010 00:04:01 -0500

Creamy, cheesy and extra easy.

Servings: 6

Prep time: 10 minutes

Cook time: 4 hours

Total time: 4 hours 10 minutes

Ingredients:

2 cups pasta, uncooked
3 Tbsp. butter, unsalted
8 oz. Velveeta cheese, cubed
8 oz. sharp cheddar cheese, shredded
1 tsp. Dijon mustard
1 cup milk
1/2 cup heavy cream
1 - 12 oz. can evaporated milk
1 tsp. salt
1/4 tsp. pepper

Directions:

Place the uncooked pasta in the bottom of a 3.5-qt. crock pot that has been sprayed with cooking spray. Add the remaining ingredients to the crock pot and stir until well combined. Cook on LOW for 4 hours.

recreant: crookedindifference: Pizza In a Cone Rolls Out in...

Thu, 25 Feb 2010 23:35:51 -0500

recreant:

crookedindifference:

Pizza In a Cone Rolls Out in Manhattan

No longer will you have to fold over your pizza like a taco or eat your pizza with a knife and fork.

It's official I eat 5 times a day.

Thu, 25 Feb 2010 20:46:45 -0500

orientaltiger:

Breakfast at 6

Lunch at depends 11 or 12

“After school” meal at 3

Dinner at 6

Leftovers at 9

mashimaro: Cassie’s Delicious Homemade Blueberry Pancakes (via...

Thu, 25 Feb 2010 15:14:24 -0500

mashimaro:

Cassie’s Delicious Homemade Blueberry Pancakes (via The-Lane-Team)

I just made this a month ago, but with more snow on the way,...

Wed, 24 Feb 2010 16:03:16 -0500

I just made this a month ago, but with more snow on the way, it’s calling to me.

recipe here

-SPants

emmiryrai: lacuisine: Dickson’s FarmstandMore...

Wed, 24 Feb 2010 15:48:26 -0500

emmiryrai:

lacuisine:

Dickson’s Farmstand
More information

FFFF WANT

seaweedbutter: from kthread: As the rain fell this morning, I...

Tue, 23 Feb 2010 16:59:29 -0500

seaweedbutter:

from kthread:

As the rain fell this morning, I rose and made the breakfast sandwich I’d dreamt of: a warm croissant, scrambled eggs from Saturday’s market, New York cheddar, and pork jowl (I prefer it to bacon right now).

The wonderful thing about cooking is that you can, truly, realize dreamy foods—and these ingredients are useful staples to have on hand.

To keep the sandwich warm, I begin by placing the croissant in the oven at about 300 degrees on a plate, cooking the pork in a pan, slicing a few thin slices of cheese, and scrambling the eggs in the rendered pork fat in the pan. Turn off the oven, take the croissant out (leave the plate in), cut a pocket in the croissant, place the pork, then the eggs, cheese, and season. Put the sandwich back in the oven on the plate for a few minutes to melt the cheese.

exmilitary: Poppy Seed and Blood Orange Sticky Cake Recipe by...

Tue, 23 Feb 2010 03:53:21 -0500

exmilitary:

Poppy Seed and Blood Orange Sticky Cake Recipe by Madalene Bonvini-Hamel; Chef, Photographer and Founder of The British Larder - The British Larder

mascarah: How to have a food orgasm? Grass-fed Burger + Aged...

Mon, 22 Feb 2010 19:23:20 -0500

mascarah:

How to have a food orgasm?

Grass-fed Burger + Aged White Cheddar + Grilled Onions + Tomato + Fried Egg + Lettuce with a side of guac and spicy garlic aioli

My favorite part is when the family all kneads the curds...

Mon, 22 Feb 2010 10:42:43 -0500

My favorite part is when the family all kneads the curds together—

urbanfoodie:

hellyeahcooking:

kevin:

Tonight we’re making ricotta cheese at home and I keep thinking about this Sesame Street film about how cheese is made.

Sesame Street throwback! I remember being insanely jealous of that kid.

kml: baconbaconbacon: Bacon and Cheddar Omelette Roll Looks so...

Thu, 18 Feb 2010 22:01:54 -0500

kml:

baconbaconbacon:

Bacon and Cheddar Omelette Roll

Looks so good!!

via mondojergens: carmencooks

seaweedbutter: from yesterday (Shrove Tuesday) on...

Wed, 17 Feb 2010 08:41:12 -0500

seaweedbutter:

from yesterday (Shrove Tuesday) on kthread:

Using a ratio of 1:1:1 of flour to whole milk to egg, I whisked an egg (with a dash of vanilla) into a cup of milk then both into a cup of flour, adding a little salt, then poured the mixture into a buttered saucier, sprinkled with berries, and placed in the oven for about an hour at 350 degrees (begin a little warmer and then take the temperature down to 350 ten minutes in). Serve warm.

On this festival day, have your colors—purple (berries), gold (crunchy, buttered crust), and green (snip chives on top when cooling, along with a little goat cheese), to celebrate this last day before a more austere diet for the rest of the season—well, something like that…

exmilitary: Cooking Books: Quinoa with Sundried Tomatoes and...

Sat, 13 Feb 2010 12:19:39 -0500

exmilitary:

Cooking Books: Quinoa with Sundried Tomatoes and Feta