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Selasa, 20 Mei 2014

SWAROVSKI CRYSTAL SLIM HAVAIANAS GOLD SILK THONGS SANDALS FLIP FLOPS U S SIZES 5 10

Made from a secret 100% rubber formula, Havaianas is a true fashion icon No other flip-flops in the world can give you the comfort, style and durability that have become synonymous with Havaianas, the original premium rubber flip-flops. Swarovski is the luxury brand name for the range of precision-cut lead crystal glass and related products produced by Swarovski in Wattens, Austria.

Price: $159.99

Click here to buy from Amazon

Selasa, 25 Maret 2014

CINNAMON ROLL CAKE 5 STAR!!

Oh my goodness, this cake is beyond perfect. It has that wonderful taste that you only find in the "center part" of a good cinnamon roll (does that make sense?). The first time I tried it, I was compelled to close my eyes and savor it in complete silence...it was THAT good.

The cake is quick and easy to make and it is one of those great recipes that tastes good (even better) on day two and three (if it lasts that long).It would be a big crowd-pleaser for ANY occasion.
 

2 1/3 cups all purpose flour

1 TABLESPOON baking powder

3/4 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter flavored Crisco (see note)

Put the above ingredients in the food processor and process until the mixture looks sort of like wet-ish sand. Remove from food processor and place in mixing bowl.

To the above mixture, add:

3/4 cup vegetable oil
4 whole large eggs
1 cup sour cream
2 teaspoons vanilla extract

Mix everything just until smooth, do not over mix. I did this with an electric mixer on low.

In a different small bowl, combine 1 cup brown sugar and 1 tablespoon of ground cinnamon, set aside.

Grease and flour a 9" x 13" GLASS baking dish. Put half of the cake batter in the prepared pan. Sprinkle it with 2/3 of the brown sugar-cinnamon mixture, then top with the other half of the cake batter. Gently swirl a small knife through the batter, making sure that you dont scrape the bottom of the pan.

Sprinkle the top of the 2nd layer with the final 1/3 of the brown sugar-cinnamon.

Bake in a preheated 325° oven (yes, that is 325°) for 50 minutes or until a toothpick tests clean (dont over bake).

Remove from oven and let the cake sit for 15 minutes, then drizzle frosting glaze over the top of the hot cake (leave the cake in the pan).

GLAZE

2 cups confectioners sugar
4 tablespoons milk
1 tablespoon vanilla extract

Whisk till smooth and drizzle over hot cake.

Keep this cake in the baking dish, just make sure you cover it tightly with plastic wrap AFTER it is completely cooled.

This cake is beyond moist and delicious on day two and three.

NOTE: The recipe calls for butter flavored Crisco; I have no idea how the batter/cake would turn out if you used something else, (sorry).

Minggu, 02 Maret 2014

Suspect Heading North on 5

I’m driving up to Seattle this week for the 2013 International Food Bloggers Conference, and since I’ve never done the drive before, I was wondering if anyone has any great food recommendations along the way? I’ll be staying on Interstate 5 all the way from the Bay Area, stopping about halfway for the night. Thanks in advance for any tips that come this way!

The video below was shot the last time I was in Seattle for this event, and it features one of my favorite things to do when traveling; improvised hotel room cuisine! If you’re interested, you can read whole story here. Enjoy!

Hotel Room Cup O King Salmon

Rabu, 05 Februari 2014

Cooking Grass Fed Beef Episode 5 – Homemade Beef Stock Theres Nothing Funny About It

This video recipe for Homemade Beef Stock is the fifth in a series of videos Im doing with grass-fed beef from Steve Normanton, focusing on how to cook the various cuts.

Normally when I get my package from Steve, I look to see what I have to work with and then decide what recipe would best show off the meat. This time I had no such decisions to make. When I saw this beautiful box of bones I knew there was only one option – a classic beef stock.

You know I like my cartons of ready-to-use stocks and broths. For the busy home cook they offer an easy way to have an array of cooking liquids on hand, which significantly expands anyones recipe repertoire. Those recipes that say "add 3 cups of beef broth, or water," dont really mean that.

But when beef bones are available, making your own is a great idea. Not only will you be thrilled with the flavor of homemade stock, but youll save a ton over those handy, but expensive cartons.

One statistical oddity to share – after watching this video I realized there wasnt one humorous moment in the entire thing. No bad puns, no pithy observations, no obscure references, no intentionally mispronounced words, nothing.

How ironic that the day I learn weve won Saveur Magazines 1st Annual Best Food Blog Award for Most Innovative Video Content, I post this culinary cure for insomnia. Now thats funny! Enjoy.

Ingredients:
1 tablespoon vegetable oil
1 large yellow onion, cut in 8ths
2 large carrots, cut in 1-inch chunks
2 stalks celery, cut in 1-inch chunks
5 pounds beef marrow bones
2 teaspoon tomato paste
8 whole black peppercorns
1 bay leaf
5 quarts cold water

Selasa, 04 Februari 2014

5 Minute Peach Sweet and Sour Sauce – Pardon My French

I forgot I promised to post the video for the simple peach sauce I used to drizzle over the duck breasts in the stove-top sous vide recipe. Ive done sauces similar to this in the past, but used the term gastrique to describe them.

Technically, a gastrique starts with caramelized sugar, to which sugar and fruit juice are added, but for my purposes here in Food Wishes land, it was close enough. So, while I was putting this quick and dirty clip together, the working name was "peach gastrique." Then I remembered Im not French, and most likely neither are you.

At that point, I decided to simply call it a peach sweet and sour sauce. What it lacks in pretentious French cooking lingo-ness, it more than makes up for in accuracy and approachability. Beyond semantics, there really is no recipe here, but more of a ratio.

One part vinegar, two parts peach preserves, three parts chicken broth, plus whatever seasonings. Boil, reduce, and serve – and of course, enjoy!

Ingredients for 2 portions of Peach Sweet and Sour Sauce:
1 tablespoon sherry vinegar
2 tablespoons peach preserves
3 tablespoons chicken broth or other liquid (wine, fruit juice, etc.)
pinch of Chinese 5-Spice
pinch of cayenne
salt and fresh ground black pepper to taste, depending on what you are serving it on (mine didnt need any, since I was serving over nicely salted, crispy duck skin).

View the complete recipe