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Tuesday, 24 April 2012

Reserve Now: NYC Mother's Day Menus

If you haven't made plans for Mother's Day yet, here the deals offered by a few NYC restaurants. There's still time to book a table to celebrate mom's big day.More Here...
Gadget Wishlist for My Future Kitchen

I am obsessed with kitchens. Some people might size up what someone is wearing, admiring them for their unique choice in blending a floral skirt with a leather jacket for contrast, but I admire people’s well-equipped kitchens. Whenever I go over to someone’s house I inspect their kitchen, whether they know it or not, for kitchen fantasticness. The dreamy look you get in your eye when looking at something appealing, like a crush or a big plate of food when you are hungry, is the look my eyes get when I am given a tour of somebody’s kitchen. More Here...
My Fav 5 Ice Cream Sundae Toppings

All this talk about new sundae toppings with Sohla's "Is America Ready for the Bacon Sundae?" post got me thinking about sundae toppings. I love ice cream sundaes. The possible toppings are endless. I like to stick to the same toppings with my sundaes, but you can mix it up and personalize your sundae made at home or at the right shop with enough topping options. Here are my Fav 5 ice cream sundae toppings. More Here...
Three Ingredient Flourless Chocolate Cake

This is a guest post by Kirbie's Cravings.
I’ve made a two ingredient flourless Nutella cake and a three ingredient flourless peanut butter cake. So this past weekend I decided to try a three ingredient flourless chocolate cake.

The cake was very rich and dense, similar to other flourless chocolate cakes I’ve eaten. And so easy to make with just three ingredients.

As a personal preference, I do wish there was a slightly spongier and less dense texture like the flourless Nutella cake. I may try to play with the proportion of ingredients next time I make this to create a lighter texture. But it’s still great as is. And you may prefer this denser texture.More Here...
Omelette With Onions And Shiitake Mushrooms

This is a guest post by Chow Times.

Minoo invited Winnie to demonstrate how to make Beancurd Roll in the South Arm Community Kitchen due to request from some participants. Beancurd Roll is a very timing consuming recipe as it requires a lot of peeling, chopping and grating. Luckily we had a lot of helping hands that day.We made two versions of the Beancurd Roll that day; a Pork Beancurd Roll and a Vegetarian Beancurd Roll because one of the participant is a vegetarian. For the vergetarian version, we substituted the pork with omelette, cabbage and mushroom. You can also use dried tofu for the vegetarian version.

The second dish that Winnie demonstrated is an Omelette with Onions and Shiitake Mushrooms. More Here...

Monday, 23 April 2012

Fav 10 Ice Cream Man Treats

Where has the ice cream man gone? I remember playing outside with friends on a nice hot summer day, being alarmed by the well known song, and running home to ask my mom for money to buy something from the ice cream man. Everyone knows the song, treats, and feeling. The ice cream man offers multiple treats options. Here are ten of my favorite ice cream man treats. More Here...
Plan the Perfect Picnic

As soon as it warms up, all I want to do is head over to Central Park for a picnic. I have a couple of picnic baskets to coordinate with my moods and they both look like their straight out of a cartoon. Picnic meals don't just have to be sandwiches and fruit salads. Here are a few of my favorite picnic meal ideas.More Here...
McDonald's Apple Pie: Fried or Baked?

Remember McDonald’s apple pie? I sure do. Being that I haven’t eaten one since grammar school aside from once in my early college days I certainly do miss those apple pies from McDonald’s. Are they still $1? While today I prefer a homemade apple pie from Mom or a gourmet selection from a local bakery, those McDonald’s apple pies still hold a place in my heart. An article in the Serious Eats newsletter discusses this kind of tender love and reminiscence towards a different kind of McDonald’s pie; their deep fried apple pie. It was eliminated from general menus in 1992, much to the displeasure of McDonald’s fried apple pie devotees everywhere. More Here...
Chocolate Bouchon from Garces Trading Co., Philadelphia

This is a guest post from CakeSpy.

What does "Bouchon" mean?

Well, I suppose it depends on how you want to look at it. For instance, if you're a fan of fancy Ho-Hos, you might instantly think of the bakery adjoining the restaurant entitled Bouchon.

If you're still up to date with your high school French, you might say it means "a cork or stopper" as in, "Où est le bouchon pour cette carafe?"

If you like to eat French pastries, you'll know it as a bite-sized, generally quite rich, little mouthful of a treat. More Here...
Kalamata Olive Garlic Bread

This is a guest post from For The Love of Cooking.

I wanted to make a loaf of garlic bread to serve alongside the Whole Wheat Spaghetti with Slow Simmered Meat Sauce and the Avocado and Butter Leaf Lettuce Salad with a Tangy Mustard Vinaigrette. Instead of using a regular loaf of French bread, I decided to switch it up a bit by using a loaf of kalamata olive bread. I cut the bread in half lengthwise then spread some garlic and parmesan butter over the top of each half before baking it. This garlic bread turned out FANTASTIC! It took all of my willpower to only eat one slice. More Here...