Patty pans are a mystery. If you stumble upon bright yellow patty pans at a farmers’ market or in a farmers share, you may wonder how to cook this curious looking vegetable. This versatile summer squash can be cut thick and grilled or cubed and…
Parmesan Porcini French Fries is a tasty twist on a restaurant favorite recipe of Parmesan truffle fries. Parmesan Porcini French Fries are super easy to make. This recipe mix adds an unexpectedly delightful flavor to your favorite thin-cut fries. This tasty mix works on homemade…
Stuffed Flounder of a Different Kind is a pretty simple flounder recipe that is easy to make and tasty. It is a lighter variation on some of the seafood stuffing flounders.
Stuffed Flounder of a Different Kind
An easy recipe served over rice
By: Quite A Kitchen
- 6 tablespoons sherry
- 6 large flounder fillets, seasoned with no-salt seasoning
- 1 medium tomato
- 6 slices natural swiss or Jarlsberg
- 6 thin slices of cheddar
- 1 4-ounce can of mushrooms or fresh
- 2 T butter
- 2 small onions sliced
- 1 1/2 tablespoon regular flour
- 6 portions of your favorite rice
- Step 1 Heat oven to 400
- Step 2 Sprinkle flounder with seasoned salt
- Step 3 roll up each cut tomato to 6 slices
- Step 4 fold cheese slices in half crosswise arrange flounder, sliced tomato and cheese alternately down 13 by 9 pan
- Step 5 Bake flounder 10 – 15 minutes before adding sauce
- Step 6 SAUCE: Drain but reserve the liquid using canned mushrooms. Slice if using fresh mushrooms
- Step 7 Sautee mushrooms and onions stir in flour, 1 1/2 teaspoons seasoned salt (or no-salt seasoning), 1/4 cup snipped parsley, 1 cup light cream
- Step 8 Combine the 6 tablespoons of Sherry, mushroom liquid with water to make a half cup.
- Step 9 Boil the above half cup mixture and pour over fish
- Step 10 Bake for 15 more minutes
- Step 11 Serve over your favorite rice
Tiramisu is a classic that is quite easy to make. Garnish with mint, berries, or raspberry coulis. Espresso adds an extra rich flavor as does your favorite chocolate liqueur! Select a rich chocolate for chocolate shavings. I like to use a fruity flavor such as…
Homemade No-Churn Strawberry Pistachio Ice Cream: No ice cream maker? No problem with this No churn strawberry pistachio ice cream recipe! All you need is a loaf pan. Homemade Ice Cream sounds daunting, but it is easy with a bit of practice and the right recipe.
An enjoyable harvest time treat pairing root vegetables with autumnal flavors
Cider Roasted Vegetables
A harvest time treat with the flavors and aroma of autumn
By: Quite A Kitchen
- 1 1/2 lbs. beets (1 bunch) peeled and cut into wedges
- 1 1/2 lbs parsnips-peeled and
- 1 cut into 2-inch chunks
- 1 1/2 lbs baby carrots peeled4 T brown sugar
- 4 T olive oil
- 2 T apple cider vinegar
- 1 lb shitake or cromini mushrooms, cleaned & stemmed
- Step 1 Heat oven to 450°.
- Step 2 Place vegetables in two small roasting pans.
- Step 3 In a medium bowl, whisk together brown sugar, oil, and vinegar. Pour over the vegetables and toss to coat well.
- Step 4 Cook until tender, about one hour, stirring after 30 minutes.
- Step 5 Add mushrooms during last ten minutes , toss, to coat well, and finish roasting.
- Step 6 Season with salt and freshly ground pepper
How to Grill the Perfect Juicy Burger Grilling season is almost upon us! Nothing beats the taste of a juicy grilled hamburger! Do your burgers never look like magazine photos because of that weird bump in the middle? That puffy, convex middle keeps your burgers…
Oh French Macarons, you delicious but tricky little treats. These confectionary beauties can be made at home. But it does require the right recipe and the correct technique. But with a little practice, your macarons will look and taste as if they came straight from the french bakery.
Here are a few tips that help make the macaron making process easier:
How to Make Macarons
- Preferably use a convection oven or an oven with a convection setting.
- Macarons should be 1.5 inches to bake into a crispy outside, moist inside cookie. Google “printable macaron template” to get a free printable guide to slip under your silicone baking mat as an outline for the perfect 1.5″ circular rounds needed for evenly piping out the macaron batter. If you don’t have a baking mat, use parchment paper.
- Use a pastry bag fitted with a round tip and pipe 1½ inch rounds onto the silicone baking mat following the template.
- Stand your pastry bag up in a tall glass to balance it while filling it with the batter
- Once you have piped your cookies, gently poke any bubbles or holes with a toothpick before baking
- After piping the macaron cookie rounds, let the tray sit out for twenty minutes until the tops look drier than the cookie.
- Only use gel food coloring so as not to alter the texture of the batter, and when possible, add the coloring in at the egg white beating stage.
- Measure ingredients precisely using a digital scale. There is no estimating in French Macarons.
- Don’t make macarons on a rainy or very humid day.
- Folding the ingredients into the right consistency takes practice. Use a flexible spatula to scrape the side of the bowl and pull the mix towards the center 50 times. Do not overfold the mix into a runny texture, like a pancake mix. It needs to be thicker.
- After baking, let Macarons stand one day for optimal taste. Store in an airtight container for up to five days or freeze them.
- Fresh almond meal makes for the shiny and smooth appearance. The almond meal should fit through a mesh sieve. If not, grind it in the food processor until it does.
- Use an oven thermometer to precisely gauge temperature
Need a foolproof French Macaron recipe? Try our go-to Quite A Kitchen French Macaron Batter Recipe.
What makes for the perfect fluffy scrambled eggs is subjective. Some like their scrambled eggs softer or creamier, well seasoned or not. No matter how you prefer your scrambled eggs, here are our best tips to create your own recipe for scrambled egg perfection. scrambled…