YOU MUST fix THIS for dinner tonight. Click here for: Baked Corned Beef, Spinach, and Swiss Cheese Braid.
Clear directions with PHOTOS (plus it is something you’d actually want to eat and serve to your family and friends) give this post 5 stars from West Coast Review. And if you aren’t following anotherfoodieblogger.wordpress.com you ought to be.
One of the best articles yet about body image, kids, food, fat and self image. Click here for: Retarded, Gay and Fat.
And if you aren’t following Texana’s Kitchen you ought to be.
This post gets a 6 out of 5 stars from West Coast Review.
There is something about summer canning that makes me feel calm and makes everything feel right. It is simple, thoughtful and keeps summer alive all year long.
And it isn’t bad for the ego either because everyone loves the stuff I make. My rule is that if you bring back the jars I’ll give you a refill!
I can salsa every summer but this hear I canned a small batch (13 jars) of bruchetta topping.
10 cloves garlic, minced
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 Tbsp sugar
2 Tbsp dried basil
1 cup fresh chopped basil
two bunches green onions chopped
1 large shallot chopped fine
2 Tbsp dried oregano
3 Tbsp balsamic vinegar
8 pounds chopped cored plum tomatoes
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.
3.) Mix everything together and put in jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Prepare tomatoes the night before. Put them in the fridge with a splash of lemon juice (about 1/4 cup, a dash of salt and a handful of basil, add in the onions too. Let them sit overnight to soak in the flavors.
Serving: Serve on nice toasted bread. Rub bread with garlic and brush with olive oil before serving.
Let this sit (like a nice wine) for 30 minutes to an hour and the flavor will mellow. You can also add olive oil to taste.
More exceptionally cool cooking from Kitchen Overloard: Hulk Smash Sage Loaf.
Click on the link above for the entire story! Fun if you have kids, or if you don’t.
And if you aren’t following Kitchen Overlord you should be.
Yummy stuff for my Southern California friends (or anyone who wants a Sunday Morning food fantasy). Click here for: The Buttercelli Bakeshop.
This is reposted from the blog of Raani York. If you like cats, wit and stuff like this you need to be following her. Always good.
WOW. You gotta check this out: Baked Tacos?.
Thank you Boomtown Sisters! If you don’t follow their blog you’re missing out!
Balsamic Chicken, Spinach, and Tomato Bake.
anotherfoodieblogger.wordpress.com is a fantastic food blog. You have to check it out.
It you haven’t checked out the blog “Heart to Hearth Cookery” a blog about historic food and cooking the really old way, then you’re missing a real treat. I came upon this blog just by chance and now I’m hooked. Check it out: http://hearttohearthcookery.wordpress.com/2012/12/26/dutch-goose-for-the-holidays/
Wonderful sweet post. Warning: you might gain weight by reading this blog post: The Candy Man.
Great idea for holiday gatherings (but why wait – make them tonight)
Click here for: Holidays With Honey – Potato Zucchini Croquettes With Honey Mustard Dipping Sauce.