Archive for the ‘Food’ Category

Blueberry Tart with Walnut Crust

Posted: May 23, 2012 in Food

Blueberry Tart with Walnut Crust

Created by EatingWell Read more antioxidantsdessertsEatingWell, and recipes

This recipe is adapted from, Where Good Taste Meets Good Health.

Conventional cheesecake gets a makeover but retains its satisfying charms, with creamy reduced-fat Neufchâtel, naturally sweet maple syrup, walnuts, and fresh berries.

Makes 12 Servings
Total preparation time: 2 hours (including cooling & chilling time)


    • Filling
    • 8 ounces reduced-fat organic cream cheese (Neufchâtel), softened
    • ¼ cup reduced-fat organic sour cream
    • ¼ cup plus 2 Tbsps pure maple syrup, preferably grade B, divided
    • 2 cups fresh organic blueberries
    • Crust
    • ½ cup walnuts, lightly toasted
    • 1 cup whole-wheat graham cracker crumbs (see INGREDIENT NOTE)
    • 1 large free-range egg white
    • 1 Tbsp organic butter, melted
    • 1 Tbsp expeller-pressed peanut or canola oil
    • Pinch of salt

  • Special Equipment: 9-inch removable-bottom tart pan


    1. To prepare crust: Preheat oven to 325°F.
    2. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
    3. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press mixture into bottom and ½ inch up the sides of a 9-inch removable-bottom tart pan. Set pan on a baking sheet. Bake until dry and slightly darker around edges, about 8 minutes. Cool on a wire rack.
    4. To prepare filling: Beat cream cheese, sour cream and ¼ cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When crust is cool, spread filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle remaining 2 Tbsps maple syrup over berries. Chill for at least 1 hour to firm.

INGREDIENT NOTE: To avoid trans fats, look for brands of graham crackers without partially hydrogenated vegetable oil. Pulse graham crackers in a food processor or place in a large plastic sandwich bag and crush with a rolling pin. (You’ll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs.)

MAKE AHEAD TIP: Refrigerate for up to 1 day.

Nutrition Facts

Per serving: 177 calories; 11 g fat (4 g sat, 3 g mono); 18 mg cholesterol; 17 g carbohydrate; 4 g protein; 1 g fiber; 138 mg sodium; 103 mg potassium. 1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 2 fat

via Kashi : Recipes : Blueberry Tart with Walnut Crust.


GINGERBREAD!!! (lebkuchen)

Posted: December 22, 2011 in Food

GINGERBREAD!!! (lebkuchen) by: Hans Vester

  • 1lb.FLOUR..
  • 1 EGG…
  • 1Stick BUTTER..
  • 3CUPS of HONEY…
  • 1/4 cup APRICOT JAM….
  • 1tbsp of CINNAMON…
  • 1tbsp COCOA…
  • Juice of 1 LEMON…
  • 1 ground ORANGE PEEL…
  • 1/4 lb of ground ALMONDS…
  • 1tbsp…BAKING SODA….
  • 1tbsp of WATER!

SPREAD on COOKING SHEET that has been greased with some BUTTER about 1/4 ” thick.

Put in preheated oven 350*F…MAX4 30 min…..

Should be fine 4 almost 2 large BAKING SHEETS!….

don’t need any!!

Eric Riperts holiday meal: Beef bourguignon – food –

  1. Beef bourguignon with carrotS
    Eric Ripert
  • Beef Bourguignon
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 cup celery, medium diced
  • 1 cup carrot, medium diced
  • 1 cup onion, medium diced
  • 6 garlic cloves, peeled and crushed
  • 6 ounces white button mushroom, washed and diced
  • 2 bottles red wine
  • 3 sprigs fresh thyme
  • 2 sprigs parsley
  • 1 bay leaf
  • 1 tablespoon black peppercorns
  • 6 tablespoons canola oil
  • 1 slice smoked bacon (optional)
  • 1 cup brandy
  • 2 cups chicken stock
  • 6 tablespoons all-purpose flour
  • Fine sea salt and freshly ground black pepper
  • Herbed carrots
  • 6 medium carrots
  • 4 tablespoons butter
  • 1/4 cup chopped parsley
  • Fine sea salt and freshly ground black pepper

Beef bourguignonCombine the beef, celery, carrots, onion, garlic, mushrooms and red wine in a large bowl. Make a sachet by placing the thyme, parsley, bay leaf and peppercorns in the center of a piece of cheesecloth, gather the corners and tie closed with kitchen twine. Add the sachet to the beef and vegetables and marinate in the refrigerator overnight.

Strain the marinated beef and vegetables making sure to reserve the wine. Spread the beef and vegetables on a baking tray separating the beef from the vegetables. Generously season the beef with salt and pepper.

Pour the wine into a saucepan and bring to a boil, skimming the foam off the top as it comes up to a boil. Remove from heat.

Heat canola oil in a heavy bottomed stock pot, working in batches so as to not crowd the pot, sear the beef and cook over medium-high heat until nicely browned on all sides.

Remove the beef from pan and discard all but 1 tablespoon of oil. Render the bacon until crisp and add the celery, carrot, onion, garlic and mushroom; cook until lightly caramelized, about 5-7 minutes.

Deglaze the pan with the rum or brandy and add the browned beef, red wine and chicken stock. Bring to a boil, reduce the heat to low and simmer for about 1 1/2 hours, until the beef becomes tender. Stir the flour into 1/4 cup of water and slowly whisk into the stew. Continue cooking the stew for another 1/2 hour until thick and the beef is very tender.

Herbed carrotsPrepare the carrots by peeling and slicing them thinly. Place the sliced carrots in a sauté pan and add water to barely cover the carrots, add the butter and lightly season with salt and pepper. Simmer the carrots until tender, about 6 to 8 minutes, garnish with chopped parsley and serve with the beef bourguignon.


Special Equipment: Cheesecloth, kitchen twine

Serving Size

Serves 8

Video: Easy Classic Apple Pie –

Video: Easy Classic Apple Pie

See how to make a simple apple pie with a flaky, golden-brown crust.

22,364 Plays

This pie is practically the official taste of America! In this video, you’ll learn how to make classic apple pie filling from scratch using three kinds of apples. You’ll see how to prep your apples for the pie filling. The flavorings for this filling are amazingly simple—lemon juice, sugar, cinnamon, and just a bit of salt. It’s easy! You’ll also see how to build an apple pie and how to tuck and roll the bottom and top crusts. Nothing too difficult, just delicious! This homemade apple pie is the perfect dessert for Thanksgiving dinner.

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Video: Easy Classic Apple Pie –

Baked Macaroni and Cheese

Alton Brown

Recipe courtesy Alton Brown

Show: Good EatsEpisode: For Whom the Cheese Melts 2

Picture of Baked Macaroni and Cheese Recipe1 Video | Photo: Baked Macaroni and Cheese Recipe

Rated 4 stars out of 5
Total Time:
1 hr 5 min
20 min
45 min
6 to 8 servings


  • 1/2 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper


  • 3 tablespoons butter
  • 1 cup panko bread crumbs


Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

Print Recipe

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Olga’s Giant Apple Crisp

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Emeril’s Football Party

Picture of Olga's Giant Apple Crisp RecipePhoto: Olga’s Giant Apple Crisp Recipe
Rated 4 stars out of 5
Total Time:
45 min
15 min
30 min
6 servings


  • 8 cups firm tart apples, sliced
  • 4 tablespoons sugar
  • 2 tablespoons lemon juice
  • 2/3 cup sifted all-purpose flour
  • 2 cups uncooked oats
  • 1 cup brown sugar
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2/3 cup butter, melted


Preheat oven to 375 degrees F.

In a 9 by 12-inch glass baking dish, combine apples, sugar, andlemon juice. Set aside. In another bowl, combine flour, oats, brown sugar, salt and cinnamon. Toss with melted butter until mixture resembles coarse crumbles. Top apples with oat mixture. Bake for 30 to 35 minutes, or until apples are tender. Serve warm topped with heavy cream, or cool to room temperature and serve with ice cream, if desired.

Print Recipe

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