Mexican food out can be a dicey affair . It could be too bland - or worse too spicy and hot. Then there's the cookie cutter factor, creating the same dishes for every customer..Luckily there is the refreshing Qdoba Grill that offers freshness and variety.
This is my favorite Mexican fast food - although should it be called such? There's nothing even remotely "fast" about it. There are fresh cut vegetables and grilled meats. Even the tortilla chips are crisp and crunchy, not soggy with oil.Qdoba's Grill's tastes and cooking style is similar to home chefs' cooking the cuisine. Why is it not like its' closest competitor, Taco Bell? Maybe because it''s not part of an international fast food corporation. The restaurant chain was started in the mid 1990s by Anthony Hauser and Robert Miller in Denver ,Colorado. Another competietor, Chipotle was also created there two years earlier.It was called Zuma Fresh Mexican Grill and made a million and a half in revenues alone during the first year.Four years later the name was changed to Qdoba . The chain is known for their San Francisco or Mission style where the burritos are overstuffed with rice and double the amount of meat and veggies.It's also known for other freshly made customized dishes , unlike Taco Bell and reasonable prices - unlike Chipotle with its' expensive tacos , burritos and even guacamole.
Again , the reason I love it there is a homey freshness to it. I love having the tacos made my way, without beans and corn, just loaded with their spiced chicken and chopped tomatoes. The servers add just the right dollop of guacamole to top it off. Another reason to like Qdoba is that every dish can customized to suit both meat lovers and vegans. The menu is not varied. There are only six choices such as the classic taco, burrito and nachos along with the burrito bowl, tortilla soup, and taco salad. Of course, they have guac and chips, a creamy mashed avocado lightly spiced with what tastes like tabasco sauce. The queso or cheese sauce is laced with beer as is the featured drunken chicken this month. I enjoy their regular grilled chicken, again lightly spiced and not overpowering. The burrito bowls are also tasty, Bean lovers can go crazy with it, having both pinto and black beans and nothing else. There's also corn and peppers to add to everything too. Another plus? The soda machine that has a huge variety of different sodas. It' where I get my Dr. Pepper cherry vanilla fix and I can get as many refills as I want.Qdoba also sells wrapped chocolate chip cookies to battle any leftover fire and spiciness.
Qqdoba Grill offers the best and most reasonably priced Mexican fare out there. It's no wonder so my, like myself, can;t get enough of their delicious tacos and yummy guac. It's the best south of the border style food.
Tuesday, February 21, 2017
Monday, February 20, 2017
White House Kitchen Meals Fit For A President
The White House is the base of many American institutions The West Wing and the Oval Office represent the sitting president while the second story represent the presidential family. However, it's the little written about White House kitchen that fuels the powers that be with favorite dishes and desserts.
There has always been a kitchen in the White House. The first cooks were enslaved African-Americans owned by George Washington. They continued on in the kitchen until President William Henry Harrison in the 1890's . As the 20th century progressed the kitchen became fancier and much more sophisticated . Updates such as a stainless steel makeover during FDR's tenure and an entire transformation thanks to Harry S. Truman seeing the room needed to be drastically updated. Gourmet chefs ushered in the 21st Century with the Obamas bringing in Cristata Comerford, a Filipino born to oversee the cooking. The White House kitchen is also responsible for hard boiling and dying the dozens of Easter eggs used for the annual Easter egg hunt and the annual Christmas gingerbread house, a copy of the White House with some personal touches representing the sitting First Families. They also create amazing banquets which reflect the countries of the foreign leaders feted. When former British Prime Minister David Cameron visited , the kitchen whipped up a bison Wellington , an American spin on the classic British dish and lemon sponge cake. another English classic for his state dinner.
What did our presidents like to nosh on? Not surprisingly, our first president George Washington had a fondness for cherries along with other fruits. John Adams and his wife Abigail preferred simple New England fare such as Indian pudding along with basic ingredients such as butter and molasses. Thomas Jefferson was the first gourmand president , bringing in ice cream and macaroni along with anchovies, souffle, and Parmesan cheese to the US palate. James Madison had his wife, the famed Dolly, to thank for White House teas. Abe Lincoln was a fan of his wife 's Mary's courting cake, a homemade , frothy meringue of a cake. Teddy Roosevelt loved sugar so much he put seven lumps in his coffee cup, described as a bathtub by one of his sons along with a kind of shortbread cookie called a sandtart., Cousin Franklin Delano Roosevelt was a big fan of any kind of soup and homemade doughnuts.The first president who loved to cook and often made his own meals was Dwight D. Eisenhower. He had a thing for soups and beef stews. Haute cuisine took a holiday when Bill Clinton was elected.. His was a passion for cheeseburgers along with roast beef sandwiches , his mom's sweet potato casserole and carrot cake. President Obama loved scallops along with the healthier fare his wife Michelle recommended.,
The White House has fed and catered to all our presidents. They have nourished our leaders in times of crises and tempted then wth savory and sweet treats during difficult days. It is not just a kitchen where food is prepared but part of the net work that support all American preidents.
There has always been a kitchen in the White House. The first cooks were enslaved African-Americans owned by George Washington. They continued on in the kitchen until President William Henry Harrison in the 1890's . As the 20th century progressed the kitchen became fancier and much more sophisticated . Updates such as a stainless steel makeover during FDR's tenure and an entire transformation thanks to Harry S. Truman seeing the room needed to be drastically updated. Gourmet chefs ushered in the 21st Century with the Obamas bringing in Cristata Comerford, a Filipino born to oversee the cooking. The White House kitchen is also responsible for hard boiling and dying the dozens of Easter eggs used for the annual Easter egg hunt and the annual Christmas gingerbread house, a copy of the White House with some personal touches representing the sitting First Families. They also create amazing banquets which reflect the countries of the foreign leaders feted. When former British Prime Minister David Cameron visited , the kitchen whipped up a bison Wellington , an American spin on the classic British dish and lemon sponge cake. another English classic for his state dinner.
What did our presidents like to nosh on? Not surprisingly, our first president George Washington had a fondness for cherries along with other fruits. John Adams and his wife Abigail preferred simple New England fare such as Indian pudding along with basic ingredients such as butter and molasses. Thomas Jefferson was the first gourmand president , bringing in ice cream and macaroni along with anchovies, souffle, and Parmesan cheese to the US palate. James Madison had his wife, the famed Dolly, to thank for White House teas. Abe Lincoln was a fan of his wife 's Mary's courting cake, a homemade , frothy meringue of a cake. Teddy Roosevelt loved sugar so much he put seven lumps in his coffee cup, described as a bathtub by one of his sons along with a kind of shortbread cookie called a sandtart., Cousin Franklin Delano Roosevelt was a big fan of any kind of soup and homemade doughnuts.The first president who loved to cook and often made his own meals was Dwight D. Eisenhower. He had a thing for soups and beef stews. Haute cuisine took a holiday when Bill Clinton was elected.. His was a passion for cheeseburgers along with roast beef sandwiches , his mom's sweet potato casserole and carrot cake. President Obama loved scallops along with the healthier fare his wife Michelle recommended.,
The White House has fed and catered to all our presidents. They have nourished our leaders in times of crises and tempted then wth savory and sweet treats during difficult days. It is not just a kitchen where food is prepared but part of the net work that support all American preidents.
Saturday, February 18, 2017
Your Best Ever Mini Guide To French Food
If you can cook French food, you've mastered one of the world's most complex yet most delicious cuisines>Many home chefs shy away from it, claiming it's too difficult. It's really isn;t thanks to a special section to tomorrow's New York Sunday Times. This isn't a spoiler alert.The New Essentials Of French Cooking is a keeper alert.
Melissa Clark is the author of this section which has some classic Gallic recipes as well one for a tagine, a North African dish popular with the French. Ms. Clark is the author of the weekly column A Good Appetite for the Times' Wednesday Food section. She has also has authored several cookbooks, her last with famed Manhattan andFrench-born chefs, the famed Daniel Boulud and David Bouley. Their work in savory main meals and delectable pastries and have introduced many a
New Yorker to the subtleties of French cooking. . Ms. Clark offers such basics as steak and omelets and fancier fare like quiches and souffles. What I found truly intriguing was each dish's history. Some like the omelet are adaptations from the French, They have been around from ancient Rome. The same is true for the classic coq au vin, created by an annoyed Julius Caesar to give to the Gauls.
A variation of quiche was popular in ancient Egypt. Tangines may have entered the vocabulary and the country around the seventies but their history goes back to the Tenth Century where Berber and Muslim cultures collided.
Another likable aspect is the why master it column gracing every recipe. Ms.Clark gives encouraging reasons to make the dishes.Many home chefs would balk at the cassoulet recipe but she explains as nothing more than a humble bean and meat stew. She does point out the negatives, that the dish is not one to make it on the fly. It does take planning as well as marinating the meats.Yet some of the ingredients , such as Great Northern beans are easy to come by and easy to work with in the recipe. another plus is that she thoroughly explains the steps , offering how tos that any chef, from novice to experienced can follow. For those that are still put off by le cuisine Francais, there are simple recipes. Try the steak recipe with a red wine sauce.It's a mix of Cognac and brandy added to sauteed shallots.The sauce is then deglazed with chicken stock and then butter and chives are added. This will go well with the butter cooked steaks. Serve with the mouthwatering Pomme Anna, , a buttery crispy, baked cake of thinly sliced potato slices.If you get brave enough, finish with a dessert of the airy bittersweet chocolate souffle.
The New Essentials of French Cooking is a must save for home chefs. Itis the best beginner's guide to French cooking. Save this special pull out and try the recipes.There is nothing like the cuisine Francaise!
Melissa Clark is the author of this section which has some classic Gallic recipes as well one for a tagine, a North African dish popular with the French. Ms. Clark is the author of the weekly column A Good Appetite for the Times' Wednesday Food section. She has also has authored several cookbooks, her last with famed Manhattan andFrench-born chefs, the famed Daniel Boulud and David Bouley. Their work in savory main meals and delectable pastries and have introduced many a
New Yorker to the subtleties of French cooking. . Ms. Clark offers such basics as steak and omelets and fancier fare like quiches and souffles. What I found truly intriguing was each dish's history. Some like the omelet are adaptations from the French, They have been around from ancient Rome. The same is true for the classic coq au vin, created by an annoyed Julius Caesar to give to the Gauls.
A variation of quiche was popular in ancient Egypt. Tangines may have entered the vocabulary and the country around the seventies but their history goes back to the Tenth Century where Berber and Muslim cultures collided.
Another likable aspect is the why master it column gracing every recipe. Ms.Clark gives encouraging reasons to make the dishes.Many home chefs would balk at the cassoulet recipe but she explains as nothing more than a humble bean and meat stew. She does point out the negatives, that the dish is not one to make it on the fly. It does take planning as well as marinating the meats.Yet some of the ingredients , such as Great Northern beans are easy to come by and easy to work with in the recipe. another plus is that she thoroughly explains the steps , offering how tos that any chef, from novice to experienced can follow. For those that are still put off by le cuisine Francais, there are simple recipes. Try the steak recipe with a red wine sauce.It's a mix of Cognac and brandy added to sauteed shallots.The sauce is then deglazed with chicken stock and then butter and chives are added. This will go well with the butter cooked steaks. Serve with the mouthwatering Pomme Anna, , a buttery crispy, baked cake of thinly sliced potato slices.If you get brave enough, finish with a dessert of the airy bittersweet chocolate souffle.
The New Essentials of French Cooking is a must save for home chefs. Itis the best beginner's guide to French cooking. Save this special pull out and try the recipes.There is nothing like the cuisine Francaise!
Friday, February 17, 2017
Expiration Dates Yes Or No?
Most home chefs are controlled by them while there is a small band of rebels that blatantly ignore them. What are they? Expiration dates. They control what we eat and how we eat. Now they're coming into question. Are they legit?
Everyone , from local news to even John Oliver are bringing them into the forefront. are they correct? Should we throw out that milk a day after the sell by date? Or chuck those canned veggies a week after or are they still good enough to cook? Some foods are and aren't. It's an iffy situation but there is a rule of thumb you can stick to. Milk can be kept up to one week past the expiration date. while eggs can last as long as three to five It's hard to tell if they're rotten because it's only after the shell is cracked there's an odor.Poultry and seafood are a bit chancier. They should be cooked or frozen with a day or two of buying. Beef is a little sturdier. There's a window of three to five days before it goes bad. Canned goods are a whole other ball game. Highly acidic vegetables like canned tomatoes can last up to eighteen months . Low acid ones such as green beans can last five years. There is a catch , however, and most, if not all home chefs know what it is. Canned goods have to be kept in a cool,dry place, such as a pantry. ambient temperature should be between fifty and seventy degrees Farenheit. To make sure the temperature is constantly accurate, install a thermometer inside your pantry .
What about frozen foods such as ice cream and microwave meals? Unopened cartons of chocolate and vanilla can last up to two to three months past the printed date. Untouched sherbet can last a month longer at three months. Opened, it can last one to two months while sherbet, again, can last a month longer. How can you tell when its' bad. It's not the odor - there is none but the appearance. Tiny ice shards form on the ice cream's surface and under the lid. These can be removed so the ice cream can still be enjoyed but one ice shard begets several. Together , they can turn that solid brick of butter pecan into a gooey, oozy mess. Do Popsicles last as long? Much much longer. The average Bomb pop or Rocket Pop can last up to six to eight months. Frozen TV dinners vary . Anything with chicken can only stand six months before it goes bad while beef, seafood and pork can last up to a year and a half. Tacos, enchiladas, and burritos have a year expiration date. That doesn't mean to load your freezer with them. Just remember you have them before you go shopping for a new dinners. Freezers tend to be like closets, with the older stuff being shoved to the back. Clean it out every three to four months.
Do you follow expiration dates. The best advice is to be aware of them. Food can last longer than the sell by date. Let your nose and taste buds be the judge.
Everyone , from local news to even John Oliver are bringing them into the forefront. are they correct? Should we throw out that milk a day after the sell by date? Or chuck those canned veggies a week after or are they still good enough to cook? Some foods are and aren't. It's an iffy situation but there is a rule of thumb you can stick to. Milk can be kept up to one week past the expiration date. while eggs can last as long as three to five It's hard to tell if they're rotten because it's only after the shell is cracked there's an odor.Poultry and seafood are a bit chancier. They should be cooked or frozen with a day or two of buying. Beef is a little sturdier. There's a window of three to five days before it goes bad. Canned goods are a whole other ball game. Highly acidic vegetables like canned tomatoes can last up to eighteen months . Low acid ones such as green beans can last five years. There is a catch , however, and most, if not all home chefs know what it is. Canned goods have to be kept in a cool,dry place, such as a pantry. ambient temperature should be between fifty and seventy degrees Farenheit. To make sure the temperature is constantly accurate, install a thermometer inside your pantry .
What about frozen foods such as ice cream and microwave meals? Unopened cartons of chocolate and vanilla can last up to two to three months past the printed date. Untouched sherbet can last a month longer at three months. Opened, it can last one to two months while sherbet, again, can last a month longer. How can you tell when its' bad. It's not the odor - there is none but the appearance. Tiny ice shards form on the ice cream's surface and under the lid. These can be removed so the ice cream can still be enjoyed but one ice shard begets several. Together , they can turn that solid brick of butter pecan into a gooey, oozy mess. Do Popsicles last as long? Much much longer. The average Bomb pop or Rocket Pop can last up to six to eight months. Frozen TV dinners vary . Anything with chicken can only stand six months before it goes bad while beef, seafood and pork can last up to a year and a half. Tacos, enchiladas, and burritos have a year expiration date. That doesn't mean to load your freezer with them. Just remember you have them before you go shopping for a new dinners. Freezers tend to be like closets, with the older stuff being shoved to the back. Clean it out every three to four months.
Do you follow expiration dates. The best advice is to be aware of them. Food can last longer than the sell by date. Let your nose and taste buds be the judge.
Thursday, February 16, 2017
Your New Go To Sauce Lemon Curry Butter Sauce
Sauces add to any dish, whether it's chicken or broccoli. Unfortunately, what usually works for meat may not work for veggies and vice versa. Yet there is one sauce - and a simple one, too, that can go well with any kind of main or side dish.
Melissa Clark wrote about and experimented with lemon curry butter in her A Good Appetite column in yesterday's New York Times Food section.It's a simple recipe consisting of butter, minced garlic, herbs, spices and a squirt of lemon. The herbs and spices are not scary.It's ground curry and grated ginger melded with minced thyme leaves.Four tablespoons of butter will do it. Too much more will make it too rich. The amount of garlic used is also up to the cook. Ms. Clark likes a lot which is obvious in the amount - four. This can be winnowed down to one or two if the taste is too intense. The same philosophy applies to the spices.It doesn't have to be curry.Anything from the spice cabinet will do. The curry does lend a smoky flavor but cumin, paprika and coriander would work just as well. The same goes for the thyme. Try dill or dried instead. The only ingredients that really can't be changed are the lemon zest and the butter.Margarine wouldn;t work, nor would olive oil. Get a good butter like Kerrygold or Plusgras unsalted butter.
What would the sauce go with? Ms. Clark recommends such fish as blackfish , or hake. These are very mild in flavor which works well with the sauce's robust taste. Hake is the cheaper of the two but
it has a less refined texture. The meat is very flaky and it is delicious, however, Ms. Clark warns not to overcook it. Home chefs could also try flounder too. The sauce isn't just for fish. It would be good with chicken breasts and egg noodles. Serve it over leftover chicken to jazz it up. Unlike sauces that only work for poultry and seafood , this one can do wonders for any steak. Think about drizzling it over skirt steak before broiling it.Veggies, especially the root ones, benefit from this bold sauce. It works well with the milder tasting ones such as turnips and beets, although the sauce would be excellent with carrots. It could even work with asparagus and red, fingerling potatoes.Just go light on the garlic and curry so that the veggies shine through,
Lemon curry butter is snap to make and is versatile for any kind of main and side dish. Try it with fish or serve it with carrots. Liven up chicken breasts or turnips. It's the perfect go to for any meal.
Melissa Clark wrote about and experimented with lemon curry butter in her A Good Appetite column in yesterday's New York Times Food section.It's a simple recipe consisting of butter, minced garlic, herbs, spices and a squirt of lemon. The herbs and spices are not scary.It's ground curry and grated ginger melded with minced thyme leaves.Four tablespoons of butter will do it. Too much more will make it too rich. The amount of garlic used is also up to the cook. Ms. Clark likes a lot which is obvious in the amount - four. This can be winnowed down to one or two if the taste is too intense. The same philosophy applies to the spices.It doesn't have to be curry.Anything from the spice cabinet will do. The curry does lend a smoky flavor but cumin, paprika and coriander would work just as well. The same goes for the thyme. Try dill or dried instead. The only ingredients that really can't be changed are the lemon zest and the butter.Margarine wouldn;t work, nor would olive oil. Get a good butter like Kerrygold or Plusgras unsalted butter.
What would the sauce go with? Ms. Clark recommends such fish as blackfish , or hake. These are very mild in flavor which works well with the sauce's robust taste. Hake is the cheaper of the two but
it has a less refined texture. The meat is very flaky and it is delicious, however, Ms. Clark warns not to overcook it. Home chefs could also try flounder too. The sauce isn't just for fish. It would be good with chicken breasts and egg noodles. Serve it over leftover chicken to jazz it up. Unlike sauces that only work for poultry and seafood , this one can do wonders for any steak. Think about drizzling it over skirt steak before broiling it.Veggies, especially the root ones, benefit from this bold sauce. It works well with the milder tasting ones such as turnips and beets, although the sauce would be excellent with carrots. It could even work with asparagus and red, fingerling potatoes.Just go light on the garlic and curry so that the veggies shine through,
Lemon curry butter is snap to make and is versatile for any kind of main and side dish. Try it with fish or serve it with carrots. Liven up chicken breasts or turnips. It's the perfect go to for any meal.
Wednesday, February 15, 2017
A Good Role Model
In the male-dominated world of restaurant cooking there is one woman who stands out. Dominique Crens is that woman, the one who is not only taking the restaurant world by storm but making a tremendous mark on the culinary world.She is not only being recognized by colleagues but also by Michelin as well.
Julia Moskin had the lucky chance to interview this dynamo for today's New York Times Food section. Chef Crens has risen to the top, an almost meteoric rise. She has been honored by the French government for her contributions to gastronomy and culture along with being on the cover of Gastronomique En Vogue. She was also profiled on "Chef's Table" on Netflix. Unlike others in her field, she has also delivered TED talks on defining success as well as spearheading a movement of chefs intent on bringing agriculture to Haiti Of course there is going to be jealousy and questionings.It's surprised some American food lovers who are more familiar with April Bloomfield and Barbara Lynch. She is stunned herself at this rise and adulation. She was even going to decline the title, Best Female chef" because of its' sexist overtones. However, Chef Crens reconsidered it, realizing she could do something the cachet that came with it.
After all, she can use her name to influence and promote topics she is passionate about. Unlike other chefs, Chef Crens is outspoken on such hot buttons as immigration, religion, entitlement and even entitlement. Ms. Moskin describes her as thoughtful, out spoken, authoritative and soft hearted. Another aspect that also makes her stand out is that she is basically home schooled, learning from her mother and not at a culinary school. She talked her way into Stars under chef Jeremiah Powers and then a stint in Indonesia. Along the way she honed and refined her skills, earning praise and followers. Her food and style are unapologetically artsy, personal and at times, risky. Chef Crens uses both the lush and the unconventional. There's foie gras, abalone and king crab mixed with such foraged ingredients as sea buckthorn and even plankton! Her featured squash recipe is made with a persillade of pumpkin seeds, sage, parsley and lemon zest. What is unusual about it is that Chef crenz chars the squash as if it were peppers. It;s then cooked more in a pan and sprinkled with coarse sourdough breadcrumbs.toasted in melted butter.
Dominique Crens is a nova in the culinary world Yes, there are stars but she stands out as the brightest and the most unusual. She is at the forefront of a new wave of culinary innovators.
Julia Moskin had the lucky chance to interview this dynamo for today's New York Times Food section. Chef Crens has risen to the top, an almost meteoric rise. She has been honored by the French government for her contributions to gastronomy and culture along with being on the cover of Gastronomique En Vogue. She was also profiled on "Chef's Table" on Netflix. Unlike others in her field, she has also delivered TED talks on defining success as well as spearheading a movement of chefs intent on bringing agriculture to Haiti Of course there is going to be jealousy and questionings.It's surprised some American food lovers who are more familiar with April Bloomfield and Barbara Lynch. She is stunned herself at this rise and adulation. She was even going to decline the title, Best Female chef" because of its' sexist overtones. However, Chef Crens reconsidered it, realizing she could do something the cachet that came with it.
After all, she can use her name to influence and promote topics she is passionate about. Unlike other chefs, Chef Crens is outspoken on such hot buttons as immigration, religion, entitlement and even entitlement. Ms. Moskin describes her as thoughtful, out spoken, authoritative and soft hearted. Another aspect that also makes her stand out is that she is basically home schooled, learning from her mother and not at a culinary school. She talked her way into Stars under chef Jeremiah Powers and then a stint in Indonesia. Along the way she honed and refined her skills, earning praise and followers. Her food and style are unapologetically artsy, personal and at times, risky. Chef Crens uses both the lush and the unconventional. There's foie gras, abalone and king crab mixed with such foraged ingredients as sea buckthorn and even plankton! Her featured squash recipe is made with a persillade of pumpkin seeds, sage, parsley and lemon zest. What is unusual about it is that Chef crenz chars the squash as if it were peppers. It;s then cooked more in a pan and sprinkled with coarse sourdough breadcrumbs.toasted in melted butter.
Dominique Crens is a nova in the culinary world Yes, there are stars but she stands out as the brightest and the most unusual. She is at the forefront of a new wave of culinary innovators.
Tuesday, February 14, 2017
Valentine's Day Candy Anytime
Valentine's Day is known for its' lush boxes of chocolate cremes, caramels and nuts.. They're wonderful to nibble on but there's that "Aww " moment when you run out. Yet ,you can have them any time of the year.It all starts with a bag of chocolate chips.
Many home chefs balk at candy making and understandably why. It does require a candy thermometer and it's tough to discern when the candy goes from the soft ball. to hard ball stage.It can also be dangerous because sugar burns can be serious enough for a visit to the ER. Some recipes , though, don't require a lot or any cooking. Chocolate covered cherries is just mixing and blending.It's blending butter and corn syrup together , and then adding confectioner's sugar.It's kneaded until it becomes a kind of dough and then chilled. A teaspoon of it is wrapped around a maraschino cherry and then each is enrobed or dipped in either melted milk or dark chocolate. You could use chocolate confectioners; coating but the chips are also acceptable too. What about those luscious caramels? Those, too, can easily be whipped up in any home kitchen. You could make your own which would be a mix of butter, brown sugar cooked with corn syrup and condensed milk. If you're still leery about making it , buy caramel sauce, sea salt and again, chocolate chips,It's making chocolate cups first, then filling them with the sauce and salt , Afterwards, pour more melted chocolate on top as the cover.
The marriage of peanut butter and chocolate, light or dark is heavenly. Many love Buckeyes,, those peanut butter filled bonbons, named after the nuts from Ohio's state tree. Creamy can be used, but for more texture and fun, use the crunchy kind. The recipe involves mixing peanut butter, butter and , vanilla together as a paste. These are then rolled into marble-like balls to be chilled in the fridge. The coating is chocolate chips with shortening added to ensure a satiny, glossy finish. The balls are then dipped into this and left to harden until firm. You can also chocolate dip nuts too, such as peanuts, or cashews as the candy companies do.The highlight of any candy box are the coconut cups. These are nothing more than molded haystacks, those tasty domes of toasted coconut and chocolate. It's just toasting shredded coconut on a cookie sheet for five to ten minutes in a 325 degree F oven . Melt the chips in the microwave or in a saucepan, then thoroughly blend. Instead of using a spoon to drop onto a greased cookie sheet. , spoon into a greased candy mold.Coconut can also be used in a coconut creme candy. It's mixing it with confectioner;s sugar and condensed milk to form a paste. As wth the other cremes, form into small marbles shaped balls and chilling for twenty minutes. They can be then dipped in melted milk or dark chocolate mixed with shortening for glossiness.
You can have Valentine's Day candies all year round. Make the entire box or just the ones you love. Either way , it's a sweet treat not just reserved for the day of love but for every day.
Many home chefs balk at candy making and understandably why. It does require a candy thermometer and it's tough to discern when the candy goes from the soft ball. to hard ball stage.It can also be dangerous because sugar burns can be serious enough for a visit to the ER. Some recipes , though, don't require a lot or any cooking. Chocolate covered cherries is just mixing and blending.It's blending butter and corn syrup together , and then adding confectioner's sugar.It's kneaded until it becomes a kind of dough and then chilled. A teaspoon of it is wrapped around a maraschino cherry and then each is enrobed or dipped in either melted milk or dark chocolate. You could use chocolate confectioners; coating but the chips are also acceptable too. What about those luscious caramels? Those, too, can easily be whipped up in any home kitchen. You could make your own which would be a mix of butter, brown sugar cooked with corn syrup and condensed milk. If you're still leery about making it , buy caramel sauce, sea salt and again, chocolate chips,It's making chocolate cups first, then filling them with the sauce and salt , Afterwards, pour more melted chocolate on top as the cover.
The marriage of peanut butter and chocolate, light or dark is heavenly. Many love Buckeyes,, those peanut butter filled bonbons, named after the nuts from Ohio's state tree. Creamy can be used, but for more texture and fun, use the crunchy kind. The recipe involves mixing peanut butter, butter and , vanilla together as a paste. These are then rolled into marble-like balls to be chilled in the fridge. The coating is chocolate chips with shortening added to ensure a satiny, glossy finish. The balls are then dipped into this and left to harden until firm. You can also chocolate dip nuts too, such as peanuts, or cashews as the candy companies do.The highlight of any candy box are the coconut cups. These are nothing more than molded haystacks, those tasty domes of toasted coconut and chocolate. It's just toasting shredded coconut on a cookie sheet for five to ten minutes in a 325 degree F oven . Melt the chips in the microwave or in a saucepan, then thoroughly blend. Instead of using a spoon to drop onto a greased cookie sheet. , spoon into a greased candy mold.Coconut can also be used in a coconut creme candy. It's mixing it with confectioner;s sugar and condensed milk to form a paste. As wth the other cremes, form into small marbles shaped balls and chilling for twenty minutes. They can be then dipped in melted milk or dark chocolate mixed with shortening for glossiness.
You can have Valentine's Day candies all year round. Make the entire box or just the ones you love. Either way , it's a sweet treat not just reserved for the day of love but for every day.
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