Danny Dyer
Tom
Search results
7 Lives - Yahoo Recipe Search
Food52My grandmother's 7 Up cake is a mellower cousin to the lemon pound cake, and comes from a long tradition of Southern cakes made with soda/pop as a leavening agent. The cake doesn't taste like 7 Up, but makes something new and familiar all at once. It's adapted from her recipe. I recently found that the cake made a cameo in the 2008 film The Secret Life of Bees: according to the legend, the boy who ate the cake would be compelled to kiss the girl who baked it. I can't personally vouch for that magical effect—but maybe you can? Notes: Make sure you use a big loaf pan (9x5x3) for this recipe, and or make sure you use very well-greased parchment paper with long overhangs on each side.YummlyNothing like the picture, doesn’t say how you cook the potatoes. A few more instructions would of been helpful but it did taste good.YummlyChocolate Chip Cookie Fruit & Nut Bar (compare To Larabar!) plus An Amazing Deal From Mightynest! With Medjool Dates, Pecans, Vanilla Bean, Chocolate ChipsYummlyAn easy midweek dinner for the BBQ sauce lovers in your life, you can practically do it in your sleep.Food52You have, probably, seen the pictures of Alec Baldwin and his lovely yoga teacher bride (now a wife, I think.) Alec is going for rejuvenation by marrying a young, vigorous, strong beautiful lady. Who blames him? Somehow all of us occasionally make those “rejuvenation” moves. We either go on the diet, or join the sweat shop at the local gym, or in a case of middle age gentlemen, go for a Corvette or a boat! It is no secret that everyone one of us, in one way or another, constantly, consciously or subconsciously look for a way to rejuvenate and stall the moment, prolong the young life…. It is about recapturing lost youth, health, energy and passion. One form of rejuvenation is being picked up by corporations and offered in a way of health-improving methods called “detox and cleansing”. I found the link to this article on the blog Choosing Raw : NY Times: Cleansing from Cubicle to Cubicle Cleansing juices is a blooming business nowadays. Well, if you ask me, and I hope you do, -------------------------------------------------------------------------------- this is another marketing trick to get you to spend money on a temporary result (if any) and have you to come back, all confused and try once again because it did not work the first time (because of your own fault, of course … if you ask them.) Let’s go back to our conversation about “thinking and evaluating”. What the 3-day-calorie-exhaustion will do for you? You will drink juices for 3 days and then what? Please do not add your name to the list of the “Smart People Who Make Dumb Decisions”. If you are serious about staying healthy, staying out of doctors’ offices and enjoy a long and a happy life with your family, you need to think along the lines of the: life style and not the “3day detox”. That is why I continue the publishing of everything I learn and all I know about nutrition. That is why I am advocating yoga and outdoor activities in place of bouncing on a treadmill or a stationary bike inside of the gyms facilities smelling like sweat and iron. Connecting with Nature is rejuvenating and nurturing. That is who we are – the children of the Nature. The artificial stuff collides with our origin. Naturally, we will grow old. But, at the same time, also naturally, all of us want to do that as painless as possible. Therefore, today, let’s remind ourselves what is important for our health, and in particular - joint health: it is movement and nutrition. I caught a conversation between yoga therapists on one of the Yoga chat rooms. They were discussing how important it is to support two main tissues, collagen and cartilage, with the proper diet and supplements. 1. Make sure you eat the food rich in and supplement your diet with vitamin C. I blend the whole lemon in my green smoothie daily. 2. I try to eat one avocado a day, either it is in a salad, the lettuce wraps or in a smoothie. 3. I make sure my body receives plenty of lysine and proline by snaking on raw nuts daily. 4. I know it is important for my joints to have plenty of silica, so I add cucumbers, onions to my leafy vegetables salads. I also blend cucumber in my green smoothies. 5. I take supplement of glucosamine, type II collagen, and sulfur (MSM). 6. The wild caught fish is 2-3 times a week is a must for my dinner plate to assure I get enough of omega 3 fatty acids. 7. My food is rich in antioxidants to assure I help my body to repair and build healthy tissue. It is not a diet, it is the way I eat and live. I am not rewarding myself with the deep fried chicken, like some people suggested to me. I do not see it as a reward; I see it as a punishment. It is mind over matter. Until you continue thinking that you have to eat right and reward yourself for being a ‘good boy/girl” with some toxic but “super delicious” fried, soaked in a sugary sauce chicken wing, you will continue struggling. With that…. Allow me to suggest you introduce into your menu this perfect soup, instead. Reward yourself by eating this! It is super delicious and healthy! I gobbled it so fast today, hoping that no one will see me liking the bowl. Try it and tell me what is wrong with eating this healthy food? 3 celery sticks ½ sweet large onion ½ butternut squash 2 med size apples (peeled) 1 mango 2 cups of organic Veggie Stock To taste: Sault, pepper, lemon paprika, 2 tbsp lemon juice 2 tbsp of chopped parsley (optional) Directions: Chop celery, onion, peel and chop apples and butternut squash. Sauté it in organic Veggie Stock for 5-7 minutes. Do not overcook. Blend all the ingredients besides the mango and parsley. Serve the soup dressing it up with the chopped mango and parsley.Food and Wine“Why are you making fried cardboard?” my first husband asked the first time he watched me make matzo brei. He had never before encountered this classic Jewish dish. Then he tasted it, his eyes went wide, and he asked for more.I have never known anyone who could resist it; even my son, the world’s pickiest eater at the age of two, was in love with it. As for me, if I could eat only one food for the rest of my life it would be this remarkably simple dish in which a few basic ingredients are magically transformed into something comforting and compelling.Rumors are floating about that there are people who like their matzo brei sweet. This, of course, is an abomination: Matzo brei should never mix with sugar. While I tend to be a purist—nothing but matzos, eggs, butter, and salt—I occasionally add caramelized onions which, in my opinion, make almost everything taste better.And now, on to my matzo brei rules:1. Do not use those fancy new handmade matzos. Store-bought is fine.2. Caramelize the onions slowly and for a very long time. You want them to be on the dark side.3. Good butter is the secret to great matzo brei.4. When in doubt, use more.5. Break the matzos into a strainer set over a bowl so you catch all the tiny crumbs. They make the texture more interesting.6. Don’t get your matzos so wet they go limp.7. Some people cook their matzo brei in one piece, as if it were an omelet. Don’t. One of the great things about this dish is the textural variation: Some bits are fluffy as clouds, others crisp enough to crackle.8. Do not use a nonstick pan because it will prevent you from achieving the results in rule 7.9. This recipe serves 4, but the proportions are 1 egg and 1 matzo per person, so adjust to your needs.10. Say the word right: “brei” rhymes with “fry.”Food52I've never been a big fan of frosting; to me, it detracts from the main attraction: the cake. But when boiled icing (also known as 7-minute icing or Italian meringue) finally entered my life (in the form of the Old-fashioned cupcake by local bakery Miette), I started to change my tune, at least where boiled icing is concerned. It has a slick sheen, which makes is elegantly beautiful. It's billowy and light but has a gratifying stickiness that makes it almost impossible to eat without getting it stuck on your lips. When I looked up a recipe to make boiled icing on my own, I was bummed to find out that I needed a candy thermometer (my relationship with candy thermometers can be somewhat strained, but that's another story). Eventually, I stumbled upon a recipe for an uncooked boiled icing, which I was totally skeptical of at first, but when I saw it come together, I'm sure I jumped for joy. This icing is a bit lighter and airier than the cooked kind, but it's still smooth and satisfying. I add cacao nibs for an even more adult flavor and a little fun with texture. It works well lightly torched or not, but who doesn't look for an excuse to break out the propane kitchen torch? Make the frosting as close as possible to serving time because like any boiled icing, it will weep and fall after a while; keeping it from getting too warm will help make it last.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.Order 7 Lives nearby
Red Brick Tap & Grill292 E Gates St · Open · Closes 11 PM · (614) 444-2742Wings, Saganaki, Pretzels, Greek..., Calamari*, Chicken Rolls, Spread Plate*, Buffalo Shrimp, Hummus & Pita*, Chicken Tenders*, George's Special, Greek Quesadilla*, Italian Cheesy Bread*, Beer Battered Onion Rings, Grilled Brussels Sprouts*, Chili Cheese Fries or Tots*
