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Bagna Calda

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CookingFood For Thought    

Welcome to Food For Thought cooking and recipes - online since 1991! There are 5 new recipes, plus new cooking hints & tips, posted to this page each week.

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Cheddar BeignetsBeverage or Appetizer   December 10, 2017
Beverage or Appetizer
      Title: Cheddar Beignets
 Categories: Appetizer
      Yield: 15 Beignets
    1/2 c  flour
    1/2 ts smoked paprika
    1/4 ts cayenne pepper
      1 ts salt
    1/4 c  milk
    1/4 c  beer
    1/4 c  unsalted butter, cubed
    2/3 c  shredded cheddar cheese
      2    eggs, at room temperature
      1 tb chives, chopped
           frying oil
  Fill a deep pot half way with frying oil and 
  heat to 350°F while prepping dough.
  Mix dry ingredients together and set aside. 
  Heat milk, beer, and butter together in a 
  wide saute pan or sauce pot. Pour in dry 
  ingredients and stir with a rubber spatula 
  to combine.
  Continue to cook until ingredients are fully 
  combined and a dough ball forms, about 3 
  Take off heat and move dough ball to a mixing 
  bowl. Incorporate cheddar using a spatula. Add 
  the eggs one at a time, then mix in the chives. 
  Gently stir until well combined, being careful 
  not to overwork.
  Using a small ice cream scoop or spoon, drop 
  roughly a tablespoon size dollop of dough into 
  the frying pot and fry until golden brown.
Tip 1Cooking Tip   December 10, 2017
Baking Powder is a leavening agent that contains a combination of baking soda, cream of tartar, and a moisture absorber. It is used like yeast, but it acts much more quickly.
Kale SaladSoup or Salad   December 10, 2017
Soup or Salad
      Title: Kale Salad
 Categories: Salad
      Yield: 4 Servings

      1 md garlic clove
      1 ts ground cumin
      1 tb white miso
      1 tb mirin
      1 tb rice vinegar
    1/2 ts soy sauce
    1/2 ts agave nectar
    1/4 c  plain greek yogurt
      1    bunch kale, chopped
      1 sm head fennel, sliced
      4    radishes, sliced
    1/2 sm head purple cabbage, sliced
      3    green onions, chopped
      1 c  snap peas, chopped
    1/4 c  pumpkin seeds
      1 tb sesame seeds
  Place the garlic, cumin, and miso in a mortar 
  & pestle and crush into a well-mixed paste. 
  Empty into the bottom of the salad bowl, then 
  add the mirin, rice vinegar, soy sauce, and 
  agave. Whisk until all mixed, then add yogurt. 
  Whisk again until dressing is well mixed.
  Take the chopped vegetables: kale, fennel, 
  radishes, cabbage, green onions, and snap peas 
  and add on top of the dressing mixture. Toss 
  salad well until all vegetables are coated 
  with dressing. Then add both pumpkin and 
  sesame seeds on top and gently toss.
Tip 2Cooking Tip   December 10, 2017
Baking Powder is used in batters where there is no acid present, such as cookies, cakes, pastries, pies, quick bread, etc. It makes the baked goods voluminous by allowing gas formation when an acid comes into contact with it and/or when it is heated.
Flat Iron SteakMain Dish   December 10, 2017
      Title: Flat Iron Steak
 Categories: Main Dish
      Yield: 4 Servings
    1/2 c  unsalted butter, room temperature
      1 tb parsley, chopped
      1 tb tarragon, chopped
      1 tb chives, chopped
      1 tb shallots, minced
      1 ts lemon zest
      1 ts lemon juice
      1 ts black pepper
      1 ts salt

      4    eight oz flat iron steaks
           salt, to taste
           pepper, to taste

  Whip all butter ingredients in a stand mixer 
  with a whisk until consistent. Set aside 
  until steak is cooked.
  Season the flat iron steaks with salt and 
  pepper. Grill to your desired temperature.
  Top with herbed butter to serve.
Tip 3Cooking Tip   December 10, 2017
Most baking powders are double-acting, which means it reacts twice; one acid that dissolves when it comes in contact with water and a second acid that does not dissolve until it reaches a higher temperature. This type of double action ensures that the finished product is light and fluffy.
Truffle MacSide Dish   December 10, 2017
Side Dish
      Title: Truffle Mac
 Categories: Side Dish
      Yield: 4 Servings
      2 tb unsalted butter
      3 tb all-purpose flour
      1 c  milk
      1 c  cream
      2 c  shredded cheddar
      2 tb truffle oil
           salt, to taste
           pepper, to taste
      2 c  dry cavatappi pasta
  Bring a large pot of salted water to a boil.
  In a medium pot, melt unsalted butter. Add 
  flour and stir continuously over medium heat 
  for about 5 minutes.
  Gradually whisk in milk and cream until 
  incorporated. Stirring often, bring to simmer. 
  Mixture should thicken as it heats. Allow to 
  simmer for about 5 minutes, continuing to 
  stir often.
  A little at a time, stir in grated cheese, 
  until completely melted. Take off heat. Stir 
  in truffle oil and season with salt and pepper.
  While sauce is being made, cook pasta until al 
  dente. Add drained, hot pasta directly to sauce. 
  Stir and check seasoning.
Tip 4Cooking Tip   December 10, 2017
When creating a recipes, the food chemistry rule is 1 to 1 1/4 teaspoons of baking powder per 1 cup flour.
Orange CakeDessert   December 10, 2017
      Title: Orange Cake
 Categories: Dessert
      Yield: 4 Servings
      1    box white cake mix
    3/4 c  plain greek yogurt
      1 c  high pulp orange juice
  Preheat your oven to 350°F. Grease an 
  eight inch baking dish and set aside.
  Mix together your cake mix, yogurt, and 
  juice until there are no lumps. Pour into 
  your prepared dish and bake for 35-40 
  minutes or until a toothpick comes out 
Tip 5Cooking Tip   December 10, 2017
If too much baking powder is used in your recipe, this produces big bubbles that will run into each other and then rise to the surface and pop. The result is that the muffins, cakes or quick breads become heavy or sunken.
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