Tuesday, January 27, 2015
This week I decided to bring out my inner creativity. I made an amazing Super Bowl appetizer- Bacon Crackers. This recipe is unlike every other recipe I’ve ever made, because I mixed it up a bit. I walked away from the original recipe, made by the Pioneer Woman, and changed it. Although I kept the same base of bacon wrapped crackers, I added new ingredients like cinnamon, Tabasco sauce, etc. Although this appetizer looks nothing like it does in the Pioneer Woman’s A Year of Holidays cookbook, it still tasted great.
Are you ready for the Super Bowl?! Go Patriots! Something tells me that this is going to be a great game, and even better with these Bacon Crackers. My recipe varies from the Pioneer Woman’s recipe mainly because of the technique. Ree wrapped the bacon all around each cracker so you couldn’t see the edges. I did not do that, and my crackers retained their rectangular shape instead of morphing like the Pioneer Woman’s had. This didn’t affect the flavor at all, just a matter of style and technique. What I did decide to add to the bacon crackers besides parmesan and brown sugar was cinnamon, black pepper, Tabasco sauce, and assorted cheese. Each cracker is unique, which is fun when you’re eating them.
This recipe is soooooo easy! Just take a pinch of each ingredient and throw it on a cracker and BAM! You are ready for the best part… the bacon. Read more…
Tuesday, January 20, 2015
Bread pudding is one of my family’s favorite dishes in the whole wide world, so I decided to make it. This week I made a delicious Skinny Slow Cooker French Toast Bread Pudding. Usually bread pudding is served as dessert, but I liked the sound of bread pudding for breakfast more. What dish could possibly be better for starting out a great day?! Oh and by the way, happy MLK Day! I hope that everyone enjoyed their three day weekend, and cooked up some delicious food. Now… let’s dive a bit deeper into this phenomenal bread pudding!
Bread pudding is either something that you like or you don’t. Me? I LOVE it. Although the texture throws some people off, it’s all about the taste. In this french toast bread pudding, I feel like I mastered the taste. Instead of using caramel as a topping, like the recipe asked for, I used maple syrup. That’s the true secret behind my bread pudding for breakfast.
Light french toast bread pudding smothered in maple syrup… What’s not to like about this recipe? I learned when I was making this recipe just how much bread it needs. We used Challah bread, and it took like 3/4 of the huge loaf! Challah bread is very yummy. The only thing I would have changed about this recipe is the Challah. We got it from a generic brand at the store, but I wish we went to like a Jewish bakery or something. The Challah itself was pretty bland. But once you soak it in the milk and pour maple syrup over it… Oh my god. Finger lickin’ good! Read more…
Monday, January 5, 2015
This week I have made a delicious French classic, the Croque Madame. Recently I watched the movie The Hundred-Foot Journey. It was possibly the best movie I’ve ever seen about cooking. It is about an Indian chef who moves to France with his family. His family opens up an Indian restaurant with extreme competition from a French restaurant across the street. The chef, Hassan, ends up working at the French restaurant and becomes a great chef in Paris. It’s an amazing fictional story that everyone should watch. The movie inspired my Croque Madame, a traditional French grilled ham and cheese with a fried egg on top!
There are 5 French-based classic sauces: Tomat (tomato sauce), Bechamel (creamy sauce mainly consisted of milk), Veloute (sauce mainly made of veal or chicken stock), Espagnole (consisted mostly of roasted veal stock and served with meats), and Hollandaise (mainly made of egg yolks and butter). My Croque Madame contained Bechamel, which happens to be the best sauce I’ve EVER tasted! It’s so creamy and delicious!
I used very nice Gruyere cheese in this recipe. That may be part of why it was so delicious! Recently I have been helping out my family more and more because my dad broke his leg in a sledding accident. One of my new responsibilities is cooking more, so I plan to experiment a lot with those French sauces I talked about earlier. Read more…