Sunday, May 30, 2010
It's Memorial Day weekend, and that means a couple months of sweet corn, burgers, ribs, and pulled pork sandwiches. This pulled pork recipe, like many others of its kind, calls for being made in an oven and not the grill. I find that's also the case for ribs, and I've come to prefer making ribs in the oven to avoid that char you get so easily on the grill. I also love how easy this pulled pork is -- just marinate, cover and bake for a few hours the next day, pull apart, and you're done. And unlike other pulled pork recipes I've tried, this one is truly pull-apart tender; no shredding with your knife is required. It's a great hot-weather dish.
So back to that pulled pork...
Thursday, May 13, 2010
King Arthur Flour blog. It's very simple, yet homey and comforting, exactly what I was looking for.
Friday, May 7, 2010
This is the easiest custard. Thirty minutes to bake, at least another 20 minutes to chill, but only about 10 minutes to whip up. And there's only four servings so you're not left eating dessert all week (bad for the body, if good for the soul). The taste is admittedly more vanilla than caramel, and I was hoping for the caramel. I wonder if a good brulee-ing would solve that. Next-day perspective tip: Let them chill for several hours if you have the time and patience. They're more delicious when very cold.
Sunday, May 2, 2010
If you love cheesecakes and you love brownies, this one's for you. I don't really do chocolate with cheesecake, but one exception is that Godiva Cheesecake Factory cheesecake (it truly is something else!) and the other is this cheesecake brownie. And two of my chocolate-hating friends loved it! It's also a cinch to whip up: Combine the ingredients for the brownie base and pour in a pan, then combine the ingredients for the cheesecake and pour on top, then bake. That's it. My main alteration? The brownie is supposed to be coffee-flavored, and I just don't do coffee. I can almost hear the disbelief of all the coffee lovers I know, but I promise it's still good.
Saturday, May 1, 2010
The jury's still out on this one.
I'd seen roasted chickpeas in other blogs and a magazine lately, and it sounded tasty and healthy. I remember reading a review of a local restaurant that served what someone called "chickpea crack," or deep-fried chickpeas. If I'm going to eat something deep-fried, though, I'd skip the chickpeas and just go over to french fries.
The best way I can describe roasted chickpeas is . . . different. It's definitely a healthier snack than potato chips and a dozen other things you can think of. The first bite is just weird. Subsequent bites are nutty, and Joe and I kept eating them, yet we were unsure if we actually liked them. Try it for yourself and let me know what you think. You can also flavor them in a multitude of ways, with cayenne pepper or various herbs.
Making them is easy enough. Just preheat to 375°. Drain and rinse a can of chickpeas. I usually buy low-sodium or organic, which tends to have lower sodium. You might also want to use two cans, so you're not using all that gas or electric for one little can. Spread them on a baking sheet, drizzle with a tablespoon of canola oil and some salt and pepper, and roast for 25 minutes. I sprinkled on some paprika for color.