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Where Do Oranges Come From - Yahoo Recipe Search
YummlyWhere Did The Recipe For Aztec Salad Come From? With Black Beans, Finely Chopped Red Onion, Orange Bell Pepper, Roasted Corn Kernels, Cherry Tomatoes, Chopped Cilantro, Rice Wine Vinegar, Apple Cider Vinegar, Lemon, Garlic Cloves, Ground Coriander, Red Pepper FlakesYummlyI don’t eat a lot of beef. I love beef, especially good beef. Yet, I very rarely eat it. When I eat protein, I typically eat pork, chicken, shrimp and/or salmon. I occasionally pepper in beef, turkey, duck, mussels and other forms of walking, running and/or swimming creatures, but only ever to change it up. And, while beef is a very common meat, I tend not to buy it or cook it. I really don’t know why! I’ve decided to beef up my site, a bit. You’ll notice I cooked up an open-faced meatloaf sandwich, just the other day. Today? Asian-y Beef Short Ribs! I’m looking to give beef some love! This one is a bit outside my typical repertoire, which is either good news or bad news, depending on who you are and what you’re all about. Aside from the fact that this is about big boney beefy goodness, it also involves a prepared shortcut, as well as a slow cooker. I get lots of requests for more slow cooker recipes. I listen. In kind, here’s a doozy! (I’m still working up the desire to grab an Instant Pot. I still view them as voo-doo, but … don’t tell anyone I said that) Prepared Shortcut: There’s a silly joke I love. It goes something like this … A young woman comes home from college for a weekend visit. She heads into the kitchen for something to eat then pops to the bottom of the stairs, dejected. “MOM!!”, she shouts up the stairs. “MOM! Do we have any food? All I can find are ingredients!” I cook a lot, and usually with good old-fashioned ingredients. I usually combine them in interesting ways to prepare actual food. However, we all know that I use sugar alternatives. Another area where I’m prone to cutting shorts is … jam. Jelly. I always have a variety of different sugar-free preserves lying around. I use them to stir into my Yo-Cheese, as well as forming the base for a tantalizing ice cream, or a cream cheese schmear. It’s a quick way to get some fruity flavor, while skipping all the steps of processing the fruit, myself. It also is often lower in carbs than anything I can make at home. I trade my time for some of the additional preservatives, wonky thickeners and emulsifiers in these ingredients. I do. I admit it. Sometimes, I run out of time and cheat. Today, I’m cheating with Orange Marmalade (one of my absolute favorites!). This amazing recipe is quite easy, actually. The beef ribs are seasoned with salt and pepper. They are seared, then placed into a slow cooker. Then, the remainder of the ingredients are mixed together, poured over the ribs, then locked away to cook for several hours. That’s it! Serving Notes: The ribs in the photos are being served over some seasoned sesame oil stir-fried broccolini from CostCo. Quick, easy and delicious!Food52I stumbled on this combination of flavors while working on an entirely different dessert recipe for a restaurant where I have a sometime internship doing pastry work. I was testing out making individual buttermilk pudding cakes, and needed something somewhat seasonal to top them with. Citrus seemed like the obvious choice, and while searching for a recipe for some sort of citrus salad, I came across one for citrus in star anise syrup. I tried it out with the cakes and fell in love with the pairing. That same night I came home to find the newly posted theme to this week’s contest, and knew I wanted to revisit the combination. The crust is my favorite pastry crust recipe. Not only does it have a wonderfully crisp texture and rich brown butter flavor, it is also essentially foolproof: no worrying about cold butter or overmixing, no chilling or rolling, no need even for pie weights. I adapted the filling from a classic recipe for buttermilk pie, reducing it slightly to make for a more delicate tart, and using brown sugar instead of white for a hint of caramel flavor. Finally, the bruleed citrus topping was inspired by one of my favorite things for a late winter morning: a grapefruit half, generously sprinkled with brown sugar and broiled. The custard in this tart is rich and comforting, while the star anise gives a touch of spiced warmth to the tart brightness of the citrus. The combination makes this tart just the thing for that last dreary stretch of winter before the spring thaw.Food52Despite being a pie-fanatic (fact: I entered an apple pie baking contest with a friend of mine in college and we won 3rd prize!), my small New York apartment is not so pie-friendly. Let me explain—tile countertops with grout do not make for a good pie rolling surface. I actually registered for a marble pastry board for my wedding, which I was overjoyed to receive, only to discover that I had no room in my apartment for something that weighs half a ton. Carrying the marble board back to New York from New Jersey (where my in-laws kindly store almost all of our wedding gifts) on the train would have also been a challenge. So alas, these days I am much more inclined to make crisps and crumbles. Over the past few years I’ve come up with a fast and easy crisp topping that is consistently great. I use this topping for apple cranberry crisps in the fall and for berry crisps in the summer and spring. The topping comes together in seconds in the food processor and it can be stored in an air-tight container in the freezer for months. Don’t be concerned if your topping appears to be very dry or crumbly, the baking process helps to bring it together. This filling includes rhubarb, strawberries, orange zest, just enough sugar, and a small amount of tapioca starch because strawberries have a high water content, which can lead to a very runny filling if you don’t add a thickener. I prefer to use tapioca as opposed to cornstarch because it dissolves very easily and also thickens at a lower temperature, but you can use either if you don’t have tapioca starch.Food NetworkNo regular ol' dish would do when I was planning the first date with my future queen. Enter my smothered oxtails, a luscious blend of meat so tender, it’ll whisper sweet nothings to you. Now, what takes this recipe from "that's nice" to “marriage material" level are the spices. Cinnamon, allspice, cloves and cumin come together like an R&B group of flavors, serenading your tastebuds. And man, those tangy pickled red onions? They cut through that richness, like a good hype man. And let's talk about that cornbread. Hatch chiles are the go-to pepper, especially in Texas where we live. So, it only made sense to put 'em in the cornbread, along with some pepper jack cheese. The result? A spicy, cheesy cornbread that not only keeps up with the oxtails, but also adds a Southwestern twist to our Deep South feast. This combination is a match made in heaven, just like me and my better half. It'll have you falling in love at first bite!Food52A few blocks away from my first apartment in NYC was an Entenmann's Bakery Outlet. You could peer in and see towers of glossy blue-and-white boxes and crinkly cellophane-sealed treats. Sugar is my siren song, so I responded. Twenty minutes later, dizzy with choice, late afternoon sun blinding me, I snagged a Louisiana Crunch Cake. Back home, I discovered this was a tube of impossibly soft, vaguely coconutty yellow cake with a thin shellacking of glaze. I also discovered that slice after slice was disappearing at an alarming rate. When I returned a week later to stock up, the store, like a chimera, had vanished. A fluttering vinyl banner was the only reminder of its existence. I gave up looking for the box on the shelf and decided to re-create my memory of it. For the loftiest, tenderest, most cottony cake, I turned to reverse-creaming, a mixing technique pioneered by Rose Levy Beranbaum, living legend and dear friend. It has the added advantage of being much quicker than the traditional cream the butter and sugar way. For the best texture, bleached cake flour is a must. Nerdy types like me will appreciate knowing that bleaching alters the flour’s acidity and structure, enabling an airy but close-grained interior. (Also? Hate to break it to ya, but the oft-repeated suggestion of cutting all-purpose flour with cornstarch just isn’t the same. Sorry.) For a pervasive crunch, in homage to the benne seeds of the South, there’s sesame in addition to the coconut that clings to the pan. Once baked, the entire cake is encrusted with a delicate snap-crackle-pop. So where did this cake come from? The earliest mention I could find is in The Brooklyn Daily Eagle from July 1941. In a column called Food Frontiers, Margaret Pettigrew wrote that “the glamour girl of desserts to sweeten the Summer menu is Crunch Cake” from Mammy’s Pantry, a Southern-style restaurant on Montague Street in Brooklyn. She described the cake as “golden, flavorsome and feathery light,” piled high with meringue. Very different from the current iteration, and also without the specificity of Louisiana. A few years later, in 1949, The Daily Register (in Red Bank, New Jersey) shared a flyer from Acme Markets advertising a Louisiana Crunch Cake for 45 cents. The enticing copy declared it a “luscious golden cake made with fresh oranges, delicious crunchy crust, made of tasty macaroon crunch.” There’s a picture of a lady, hair pulled back, in a dress with a scalloped collar, holding a hefty ring cake. Most recipes online reference the Entenmann’s version as their inspiration. In all likelihood, the predecessor to the Entenmann’s one may have started in Burny Brothers Bakery in Chicago—a series of ads and coupons from the bakery mentioning the cake pepper newspapers in the ’50s. In the late ’70s, Entenmann’s acquired Burny Brothers. And so I like to think that the cake I saw through the glass all those years ago is a treasured heirloom, in its own commercial way.
