How to Fix a Drug Scandal
2020
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Episode Guide
- 1. Westminster Dog Show Dec 21, 2018
- First-time competitors and veterans vie for the coveted Best in Show title in New York City.
- 2. Eleven Madison Park Dec 21, 2018
- At the No. 1 restaurant in the world, staff and owner race to reopen after extensive renovations.
- 3. NASA's Cassini Mission Dec 21, 2018
- Emotions run high as NASA prepares to crash the Cassini probe into Saturn after a 20-year mission.
7 Days Out - Yahoo Recipe Search
YummlyI tripled the recipe because of the amount of people I was feeding but it still turned out good. I wound up adding a few bay leaves, a packet ofFood52I learned something new this week. I had been baking bread the last month or so, and sometimes the yeast didn’t activate. I couldn’t figure out why. I knew the date on the yeast was good. I even went out and bought new yeast, yet I sometimes got no action and ended up throwing it out. Finally one day while I was walking the dogs (where I get my best thinking done!), it dawned on me that it is colder in the house now and the metal mixing bowl on my relatively new KitchenAid is a colder temperature than it was in the summer or even fall. So I did a little experiment. I heated water in the microwave, measured the temperature (like I always do) and poured it into the metal bowl. I measured the temp again in the bowl and it had immediately dropped 7 degrees! So when I thought my water was 105?-110?F, it was actually less than 105? and not hot enough to activate the yeast. I tell ya, it was a joy to get that mystery solved! So on to holiday festivities. This wreath makes a great alternative to rolls at the holiday table. And the center makes a handy spot to house dips (such as my Cranberry Spinach ‘Wow’ Dip), herbed butter or oil, spreads or fruit. I got the idea for the dip from Susan Stamberg on NPR. Every year since 1971, she reads the recipe for her mother-in-law’s Cranberry Relish on the air to her fans who clamor for it at holiday time. The first time I tasted it, I said ‘Wow’! It’s zippy and bursting with flavor, and goes great with this bread. Guests can tear a ball off the wreath and dip into the dipping vessel–what fun!AllrecipesThis is one of the most delicious ways to enjoy pork belly and black-eyed peas, and I could not have been happier with how it came out. Make sure to start this up to 2 days in advance, as the beans require two rounds of overnight soaking--first while raw and again once tossed into a salad. Meanwhile, you'll bake the pork belly low and slow for 7 1/2 hours for an unparalleled richness and succulence that pairs perfectly with the acidic, bracing bean salad. You can also serve these in lettuce cups.Food52Before I began my career as a publicist, I spent the age of 15-21 as a waitress in restaurants which ranged from greasy spoon coffee shops to high end French couture restaurants. All these years later, I still have very fond memories of hanging out in the kitchen watching the chefs and line cooks puff up perfect soufflés, julienne a bucket of some exotic vegetable or sauce up a chicken fried steak. I really enjoyed watching the assembly line of prep and putting together of ingredients to be plated and toted out to the dining room. I learned about wines as my customers ordered bottles and gave me sips to experience along with them. The walk-in was a particularly interesting place, not only to catch my breath for a moment of solitude, but to steal a nibble of something that may have been forbidden for the wait staff to eat. I remember a giant English trifle of which attracted my spoon, dish and I into the refrigerator a few more times than I probably should. Aside from helping my Mom in her kitchen as a kid, these were the places where I was really was bitten by the food bug. Just curious really, I suppose. I learned that my preconceived notions were not foregone conclusions – “you mean there is no chicken in a chicken fried steak?” An aspect of myself which lives on today in my publicity work, I loved to make anything eccentric mainstream; once I learned what a coulibiac actually was, we couldn’t keep it in the kitchen. Many recipes came from those years which I hastily penned down on cocktail napkins and to this day, keep in a notebook, Scotch-taped to a three hole-punched piece of wrinkled paper. My apple tarte tartin is one, for which I am known to make every year for Christmas. And, so, upon you telling me `about your new blog, Amanda, and seeing you have a recipe submission button -- I’m contributing my high-fat, high-heaven apple dish to your community. Congrats on Food52; it’s beautiful. Along with William Safire’s great word soliloquies, I’m sad that you’re no longer at the NYT. I have relished your slightly quirky and always elegant take on the edible for the paper and magazine, but this seems like a wonderful endeavor. And, well, you are irreplaceable, so too bad for them! Alyson’s Apple Tarte Tartin 6 large green apples (in my opinion, the tartness of green is so much better than reds) 14 tablespoons salted butter (don’t listen to cooks who say you must bake with sweet butter – I like the salt) 2/3 cup white sugar 7 tablespoons brown sugar Crust: 2 cups flour (sift it!) 1 teaspoon salt 5 tablespoons lard 7-10 tablespoons ice cold water Or Use Pepperidge Farm’s Filo Dough (mucho easier, faster and perfectly delicious) Glaze: ½ cup white sugar ¼ cup water Condiment: Heavy cream Powdered sugar Cut apples in half. Cut out the cores in a “V” shape. Cut off both ends so they are square. Peel them. Combine butter, brown and white sugar into a thick paste. Divide in half. Using a high-sided iron Dutch oven, smush the butter mixture thickly on the bottom and sides of the iron. Note: you can use other kinds of pans, but the heavier the better and the sides should be a minimum of twice the height of the apples. Believe me, it took me years to figure out the perfection, specifically, of using a Dutch oven for this. If it overflows, the caramelizing procedure will create an incredible mess in your oven and you’ll create such a thick smoke in the house, you’ll smell it for weeks. You might even attract the fire department, which, if you’re single, may not be a bad thing…. Arrange apples with one of the cut, squared sides down, front to back until they are packed together in a petal like fashion around the edges of the Dutch oven. Think of how bodies might be squished together for a photo with people’s back’s pressed against other’s chests. There should be no space between them and tightly packed in. Do the same in a circle inside this row toward the center of the pan, until all apples are packed in on their sides. Take the rest of the butter/sugar paste and crumble over the apples. There should be plenty of paste; be generous with it. For your own dough, sift together flour and salt. Cut in lard and toss with a fork until combined. Add tablespoons (one at a time) of iced cold water and toss to form a loose dough. Gather dough into ball and roll out into ¼” thickness. Cut dough to cover apples (easiest to use the Dutch oven or baking dish cover to measure!). Cover applies with dough, tucking edges between the apples and the side of the pan. Slit dough in center to air to escape. Now, take the batteries out of your smoke alarms and make sure you oven is lined with foil. Preheat oven to 450. Bake, uncovered for 30 minutes or until crust is golden brown. Remove dish from oven and increase heat to 550. Cover dish and return to oven and bake for one hour. To check is tartin is done, tilt dish and liquid should have caramelized and look like dark brown honey. Remove from oven and cool. DO NOT REFRIGERATE, otherwise, you’ll never get it out of the pan. Keep it at room temperate for a couple of hours until pan is cool enough to touch with bare hands. Put a large serving plate over the Dutch oven. Over the sink – flip it. Let it sit until all the apples fall onto the plate. Carefully remove the Dutch oven and pray the apples are still in a nice petal-like pattern. If some are still stuck, carefully scrape out and try to fit into the pattern. If not, no worries, it’ll taste the same. I am famous for my crooked cakes, but also for how amazing they taste! Now you must refrigerate the tartin, which should now be seated on top of the dough. You must get the apples cool enough to grab the glaze and let it harden into a candy like texture. An hour should be enough, just make sure the apples are cool to the touch before adding the glaze. Combine ½ cup white sugar and a bit of water in a heavy small saucepan. Cook on high heat on stove until if caramelized. It should take 5-8 minutes or so, it will slightly smoke and turn color to a dark brown. As it starts to turn from a golden honey to a dark honey color and smoke a bit, turn down the heat and let it transform into a dark brown honey like color. It may appear that it’s burning -- it is actually, but there is a fine line between caramelized and burnt. Pour immediately over the tartin. The coolness of the apples will grab the glaze to harden into a candy like texture and hold the apples together. Place heavy cream into metal or glass bowl (not plastic as it will not firm up). Place hand whipper in at high speed until the cream begins to turn from liquid to a firm whipped cream texture. Add a bit of sugar to taste to the sweetness you like. Go easy on, as the sugar in the apples is intense and so a more plain cream is preferable as a condiment. Serve and repeat the story above. Tell them it was you. They’ll believe it, especially since by dessert time, your guests should have had enough wine to smile at anything you tell them.DelishFind out Apricot Upside-Down Cake Recipes at Woman's Day. These recipes help you to get your antioxidant fix while you enjoy delicious fruits.YummlyA festive sweet treat, spitzbuben are jam sandwich cookies commonly found around Christmas time in Germany, Austria, and Switzerland. They're very similar to Austrian linzer cookies — they're made up of two simple sugar cookies with a little window cut out in the top cookie that exposes the jam and is topped with a dusting of powdered sugar. The difference between linzers and spitzbuben is that spitzbuben doesn't include ground almonds or hazelnuts making them an easy cookie for bakers of all skill levels. If you're curious about what "spitzbuben" means, it roughly translates to "rogues," "rascals," or "mischievous boys," which would make for a great origin story, but the origin is unclear. What is clear is that the recipe was developed somewhere around the Swiss-German-Austrian borders which is why these elegant and delicious Christmas cookies are most commonly found in those countries, but they're simple enough in flavor and texture that anyone would enjoy them. ## Make Them Your Own __Shapes:__ These cookies have a smooth yet crispy texture which makes them great cookie cutter cookies. These are made with a round cookie cutter for the outer cookie and a heart-shaped cookie cutter for the inner cut out to make an adorable Valentine's Day treat, but you can use whatever shapes you'd like. As they're traditional German Christmas cookies, you can stick with round cookies with holiday cut-outs like a Christmas tree, stars, or snowflakes. __Jam:__ The other thing that makes these cookies great and adaptable to different tastes is that the buttery flavor that pairs so well with different types of jams. This recipe calls for strawberry and apricot jam, but you can use other jams like raspberry jam. You can even use an orange marmalade or a lemon curd. Whatever your jam is, you can use it.YummlyIf you enjoy peanut butter cups, you’ll absolutely love this decadent and creamy pie. The best part? The recipe is super easy to make and doesn’t require any baking, so it’s perfect for those hot summer days. But instead of a traditional peanut butter pie, we’ve swapped in some healthier ingredients, like maple syrup instead of refined sugar and coconut milk instead of cream cheese, to make a dairy-free and refined sugar-free version. Using walnuts and dates to form the crust creates a subtly sweet and crumbly alternative that’s gluten- and grain-free. You’ll love the tasty indulgent combo of salty peanut butter and rich dark chocolate. Most of all, you can truly enjoy this no-bake pie knowing it’s made from good-for-you ingredients.Healthy No-Bake Peanut Butter Cup PiePrep Time: 3 hoursServings: 8Ingredients:Crust:1 ½ cups walnuts¼ cup dates¼ cup cacao powder or cocoa powder2 Tbsp coconut oil⅛ tsp sea saltFilling:1 ½ cups peanut butter1 ½ cups full-fat coconut milk¼ cup maple syrup¼ tsp sea saltChocolate Topping:½ of a 70% dark chocolate bar (40 grams)1 Tbsp coconut oilDirections:1. You’ll make the crust first. If the dates are dried out or a bit tough, it’s best to soak them in a bowl with warm water to soften, around 5 minutes. Drain the dates out of the water. Then combine the walnuts, dates, cacao powder, coconut oil and sea salt in the bowl of a food processor. Pulse for a minute or two until the mixture is crumbly and begins to stick together.2. Grease a 9-inch pie dish with coconut oil. Then press the crumbled crust mixture flat across the bottom of the pie dish with your fingers so that it’s evenly spread out.3. After rinsing out the food processor bowl, make the filling. Add the peanut butter, coconut milk, maple syrup and sea salt to the bowl and pulse several times to combine. The mixture will be thick and creamy.4. Pour the filling over top of the crust and use a spatula to spread out evenly.5. Place the pie into the refrigerator to chill for at least 2 hours. You can also chill the pie overnight and finish the rest of the steps the next day.6. Set up a double boiler to make the chocolate topping: Add around 1 cup of water to a small pot, and place a small stainless steel bowl over top. Place the chocolate bar and coconut oil in the bowl. Heat on the stove top, stirring the mixture as the chocolate melts. Once the chocolate is fully melted and a smooth mixture, remove from the heat.7. Take the chilled pie out of the fridge and use a spoon to drizzle the chocolate mixture over top.8. Place the pie back in the fridge so that the chocolate topping solidifies. This will only take about 5 minutes.9. Slice the pie and serve! It is best served chilled. Make sure to store leftovers in the fridge.Love all things peanut butter? Try these Chocolate Peanut Butter Whoopie Pies next.YummlyThis is often the case when the kids get out of a long day of school and on the hunt for something to eat. This Creamy Chocolate Passion Fruit Entremet recipe is the perfect ticket to keep your kids eating healthy but giving them the flavor they are looking for. Let us know about your experience cooking this Creamy Chocolate Passion Fruit Entremet recipe in the comments below. You can also give this recipe a star rating.YummlyThis is often the case when the kids get out of a long day of school and on the hunt for something to eat. This White Bread (Bread Machine Recipe) recipe is the perfect ticket to keep your kids eating healthy but giving them the flavor they are looking for. Let us know about your experience cooking this White Bread (Bread Machine Recipe) recipe in the comments below. You can also give this recipe a star rating.
