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POPSI like big Bundts and I cannot lie... Bundts posted so far (I'll try to remember to update this when she's done): Pumpkin Spice Bundt with Buttermilk Icing, Chocolate-Cinnamon Bundt Cake with Mocha Icing, Pumpkin-Apple Spiced Bundt, Cinnamon Ripple Sweet Potato Bundt, Chocolate Zucchini Bundt, Cardamom Vanilla Bundt, Monkey Bread in a Bundt, Pumpkin Chocolate Chip Bundt, Coconut Bundt, Sweet Potato Bundt, Mom's Apple Cake Bundt, Meyer Lemon Bundt, Candy Corn Jello Bundt, Spiced Cranberry Bundt, Blueberry-Buttermilk Bundt, Nutella Bundt, Carrot Walnut Bundt, Pear Ginger Bundt, Persimmon Bundt, Banana Chocolate Marble Bundt, Martha Stewart Chocolate Bundt, Whipped Cream Bundt, Peanut Butter and Chocolate Bundt, Brown Sugar and Chocolate Chip Pound Bundt with Maple-Espresso Glaze, My Big Fat Greek Yogurt Lemon Bundt
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POPSA glossary of winter squash Click through for the recipes: # Leek and Delicata Squash Soup with Caramelized Apple Croutons # Winter Squash Soup # Butternut Squash Lasagne # Squash Ravioli # Spaghetti Sauce with Chicken Sausage and Swiss Chard # Saffron Risotto with Butternut Squash # Pumpkin Bread # Pumpkin Gingersnap Pie
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POPS30 things to do with a winter squash Ran out of room – click through for Lamb and butternut squash tagine; Moro's pumpkin pisto; Little pumpkin and pecan tarts; Pumpkin soup with chermoula; Roast butternut pumpkin; Honey-glazed pumpkin wedges; Roasted pumpkin crostini with pancetta; Roast pumpkin, goat cheese and walnuts; Pumpkin risotto; Pasta with pumpkin and chestnuts; and Spiced Pumpkin Cake. Yum!
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POPSrecipe: Adam's scary apples More: A note about the black apples: Lighter colored apples (Granny Smith, Golden Delicious) work well in making the red appear bright and glassy; darker apples like red delicious help the black candy appear as dark as possible. Muy spooky! Also, Adam made one batch with red food coloring and after he had a few red apples he reheated the candy mixture and added black food coloring. Adding black to red will make it darker. He repeated the dipping process. Black food coloring can be found online or at specialty baking stores.
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POPSCooking for one - new cookbooks published I made the "steamed egg in a bed of greens" last night using chard from the farmers' market. Quite tasty, although it would have been better with a piece of toast on the side for textural contrast.
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POPSrecipe: Clean-out-the-fridge frittata More: This particular frittata got wrapped up and taken to Seward Park for a dinner picnic, which is almost as good an idea as Clean Out the Fridge Frittata. Imagine a dinner party where you invite all the interesting people you don’t see nearly enough, but with the added benefit of not having to clean your house. It’s genius, I tell you. Throw in some blankets, some grapes, salad, bread, cheese, a bottle of wine, and cookies or cupcakes (or in our case, both!) and you have the makings of a very fine evening indeed. IMG_1674 As an extra bonus, when at last it gets dark and you have to pull yourself away from the park and your friends, you’ll have a much cleaner fridge to come home to. I'm my world, that's never a bad thing.
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POPSrecipe: Zucchini "noodles" with pesto Made this last night. Fairly tasty, although my tastebuds wanted a bit more punch. Not sure what – olives wouldn't be quite right. Definitely want to try the ponzu-sesame oil-chili sauce version.
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POPSrecipe: pluot-amaretti trifle Mmm... love pluots. From the comments: When fresh fruit choices are more limited in the winter, I make orange/chocolate trifle with devil's food cake, cointreau, marmalade, orange slices and chocolate custard, and topped with cocoa whipped cream...always a big hit!
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POPS10 recipes for deviled eggs "Deviled". The word looks weird. ("Did you remove the vile?" "Yes, I de-viled it.") But "devilled" does too. ("Will you deville tomorrow? No, I deville-ed today.") :lol:
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POPSGrybai – spicy Lithuanian "mushroom" cookies The bottom part of the clip (from shespillsthebeans.com) has a recipe. These sound tasty and amusing. Looks like we'll be baking cookies come the holidays. Oh, who am I kidding? I'll be baking cookies and {{Spiritualmonkey}} will be telling me how wonderful I am for doing so. While still failing to wash the dishes. ;-)
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POPSrecipe: Italian Strawberry Sorbet with Cracked Black Pepper More: 5. Cover the strawberry mixture with plastic wrap and place in the refrigerator for 4–6 hours or overnight to chill completely. 6. Remove the strawberry mixture from the refrigerator and process in an ice cream maker according to the manufacturer’s instructions. 7. Remove the sorbet from the freezer 10 minutes before serving. 8. Scoop it into a serving dish and sprinkle with the cracked pepper. Start with a small sprinkling and increase as you find your preference.
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POPSrecipe: home-made It's-Its Meet any Bay Area native, and they'll go glassy-eyed talking about their favorite childhood treat, the It's-It ice cream sandwich. (Those of us from other states don't quite get the hype, but we'll play along.) Yes, well, this Bay Area kid thinks the reason you don't get it is that the quality has gone downhill over the past few decades. (The chocolate coating didn't used to be "waxy", for one thing. Harrumph.) So if your only experience with It's-Its is since, say, 2000, it will of course be somewhat disappointing.
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POPSfoodblog: Cook the Wolf Title from the famous M.F.K. Fisher book, "How to Cook a Wolf." (And since I saw a comment from somebody who didn't understand the title, this is my interpretation of what Fisher meant: What do you do when you are so poor and the cupboard is so bare that all you have is the wolf at the door? Learn how to cook a wolf!)
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POPSSecrets of cooking: how to blanch vegetables More: As for timing, the best approach is common sense and testing during the blanch. Keller says…“We don’t give times for big-pot blanching in the recipes. There is only one certain way to tell if a fava or a bean or a pea is done: Put it in your mouth and eat it.”…guidelines are still helpful…Tender leaves will only take an instant…check most other vegetables for doneness after 30 seconds. The recipe may state a time, but start testing (tasting or piercing with a knife) before the deadline. In any case, the clock starts the moment the vegetables hit the water. Once the vegetables are sufficiently blanched, it’s time to stop the cooking, in a process known as shocking in ice-water. Otherwise all your careful work will be undone as the vegetables overcook in their own steam. The easiest way is to scoop them out with a strainer (or pour the hot water through a strainer) and then dunk the strainer into a copious ice-water bath.
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POPSGary Regan: 10 essential cocktails you can make at home The article says once you can make a margarita you'll also be able to make a sidecar, a kamikaze, even a cosmopolitan This is because they all fall in the drinks family known as New Orleans sours . And I'm LMAO at the commenter who snippily opined "The author obviously does not know how to make a martini." Um... it's Gary Regan . Not that the man is a god, but most cocktailians would put him on any list of the top 10 cocktail experts. (And 4-to-1 is a perfectly reasonable balance for a martini. All you "just whisper 'vermouth' over the glass before you pour the vodka" people? You're not drinking a martini. You're not even drinking a vodka martini. You're drinking straight vodka, maybe with an olive. Deal with it.)
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