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  1. Blueberry Maple Cake (NoRecipes?format=xml)Sun, 20 Jul 2014 08:38:00 +0100
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  2. Breakfast battle set to begin (Arizona Daily Star)Thu, 10 Jul 2014 05:45:00 +0100
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  3. Crumbs closing all its cupcake shops (courant-food)Tue, 08 Jul 2014 14:57:00 +0100
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  4. Hot diggity dog: Gourmet wieners with special toppings hit Milwaukee (jsonline)Wed, 02 Jul 2014 00:28:00 +0100
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  5. Juniper 61's Orange-Basil Tuna Sandwich (jsonline)Tue, 01 Jul 2014 17:44:00 +0100
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  6. Restaurant review: Seven Star Cafe is a tasty gem with organic philosophy (morningcall)Thu, 03 Jul 2014 03:25:00 +0100
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  7. Pierogi-making is a family tradition (jsonline)Tue, 08 Jul 2014 17:22:00 +0100
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  8. Professional and home chefs embracing local foods (Arizona Daily Star)Wed, 16 Jul 2014 06:00:00 +0100
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  9. Food Truck Festival At North Haven Fairgrounds This Weekend (courant-food)Wed, 16 Jul 2014 14:44:00 +0100
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  10. Chopped Chickpea Salad (NoRecipes?format=xml)Sun, 29 Jun 2014 03:00:00 +0100
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Emerils Daily Recipes
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The Food Channel
  1. Rigatoni alla ButteraTue, 22 Jul 2014 10:26:48 -0500
    Prep Time:10 minutes Cook Time:25 minutes   Tagged: crushed red pepper, crushed tomatoes, heavy cream, italian sausage, onion, parmesan cheese, peas, rigatoni, How about making Rigatoni alla Buttera! It's a simple combination using Italian sausage, crushed tomatoes, peas and heavy cream for a great flavor for dinner. This is part of our Now Get in the Kitchen Series. Can’t wait to dive in! It’s a hearty sauce and big open noodles to catch all of the flavors!   Ingredients 1 pound Italian sausage1 white onion, choppedCrushed red pepper, pinch2 (28-ounce) cans crushed tomatoes1 bag frozen peas1/2 cup heavy creamRigatoni, prepared, reserve cooking waterParmesan cheese Preparation In a large saucepan partially brown sausage and add onions and crushed red pepper cooking until both sausage and onions are browned.Stir in tomatoes and simmer over medium heat for approximately 15 to 20 minutes.Cook pasta in heavily salted water according to package directions. Reserve 1 cup pasta water.Stir in peas to sauce, warm for 3 minutes, and finish with cream.Add sauce to pasta adding reserved pasta water.Top with Parmesan cheese and serve. More...
  2. Potato CupcakesThu, 10 Jul 2014 06:41:52 -0500
      Tagged: cupcakes, potato, A tasty snack that is quick to fix and with a dollap of chutney and some arabic bread is perfect for movie night.   Ingredients Tarragon2 1/4 lbs boiled and cooled whole potatos4 eggs separated SaltTurmericFresh black pepper 1/4 cup vegetable oil or canola oil Preparation Boil potatoes for about an hourPeal and cool them completely until ready to be gratedMix with egg yolks tarragon turmeric ,oil, salt and pepper Whisk egg white until peeks formFold the egg white with the mixed potato. .Grease cup cake pan and fill the mixture half way through Bake in oven at 200 degrees for 40 minutes to hr.Top with caramelized onion (option)Serve with yogurt chutney and bread More...
  3. Beetroot SaladMon, 07 Jul 2014 06:41:52 -0500
    Serves:4   Tagged: salad, Vegetables grow all season round even in the desert heat,  snack on a light salad with tangy beetroot dressing   Ingredients 2 Beetroots boiled and cooled and cut into wedgesGoats cheese or fetaRoasted sunflower seeds Mixed fresh organic garden leaves like rocket or different kinds, as you like FOR DRESSINGBeetroot juice Organic apple cider vinegarOrganic pomegranate molasses Organic balsamic vinegar Saltblack pepper Preparation In a pan - reduce the dressing. Remove from heat and add olive oil and mix Arrange the salad the way you like and drizzle with this fantastic dressing More...
  4. Sticky Caramel Date Cake Thu, 03 Jul 2014 06:41:52 -0500
      Tagged: cake, caramel, A delicious cake using a fruit that grows everywhere in bahrain, with date molasses and a rich caramel topping   Ingredients 1/2 cup unsweetened butter softened1/4 cup veg oil3 eggs1/2 cup sugar 1 cup roasted walnutsVanilla 1 tsp 1 cup hot water1/4 cup date molasses1/3 cup rose water1 cup date pitted then mixed with hot water 1 tsp baking soda mix 2 cups all purpose flour1 tsp baking powder1 tsp cinnamon powder1/4 tsp. nutmeg powder1/4 salt Preparation With a beater beat the soft butter with 1/2 cup granulated sugar until soft add the eggs gradually add the vanilla Gradually add oil and date mix and molassesAdd the cake flour Wisk lightly and fold in the walnutsSpray a cake tin with non-stick oil and put a parchment underneath. Put the batter in and bake in the oven for 50 minutes at 180 temp FOR CARAMEL TOPPINGMelt 1 cup light brown sugar on a medium heatWhen melted add 1 cup heavy creamRemove from heat and coolPour on cake More...
  5. Fresh Raspberry Coffee CakeThu, 03 Jul 2014 06:40:46 -0500
    Prep Time:20 minutes Cook Time:50 minutes   Tagged: fresh raspberries, streusel, Fresh From Florida the yummiest coffee cake ever!   Ingredients 1/4 cup butter1 egg1/2 teaspoon salt2 cups self-rising flour1 cup sugar3/4 cup whole milk2 cups fresh raspberriesStreusel topping:1/4 cup butter, softened1/2 cup sugar1 teaspoon cinnamon1/3 cup regular flour Preparation For the cake:Pre-heat oven to 375 degreesMix butter and sugar together. Add egg and continue to mix on low.Gently pour in milk and mix.Pour in flour and salt, then begin mixing again on low.Once batter is smooth (wont take long), add raspberries and fold them in, gently, keeping them as whole as possible.Pour into greased (spray with non-stick spray) 9-inch springform pan.Combine all ingredients for streusel and sprinkle over unbaked cake.Bake 45-50 minutes. More...
  6. Anchovy Penne PastaTue, 01 Jul 2014 06:41:52 -0500
      Tagged: pasta, The quickest lunch for every busy mother to make who needs to feed their kids and keep them healthy and full.   Ingredients 4 tbsp Spoon Olive oil 2 tbsp Butter1 large white onion chopped 2 cloves garlicCouple of strands of canned anchovy filets2 tbsp tomato pasteChopped olives 1/4 cup sun dried tomatoes 4 large fresh tomatoes, pureed (You can use canned tomatoes) 1/2 cup Fish or chicken stock 1/3-cup capers FOR GARNISH Toasted almond flakesThinly chopped Parsley 1/2 cup ptarmigan1/4 cup heavy cream (optional) Preparation In the pan saut onion until welted Add garlic and 2/3 pieces anchovys filets, Add ALL the rest of the ingredients and saut for a bit then add the pureed fresh tomatoes, Add olives; sun dried tomatoes, capers and fresh tomato puree. Cook under medium heat until oil splits from tomato Add the stock and cook for further 5 minutes until ready to mix the pasta Add fresh ptarmigan cheese. And about 1/4 cup of heavy cream. Season and serve with garnish More...
  7. Persian Seafood DelightThu, 26 Jun 2014 06:41:52 -0500
    Prep Time:15 min Cook Time:30 min Serves:4   Tagged: seafood, A rich hearty fish curry with the famous Hamour from Bahrain that  brings together the tastes of Arabic and Indian Cuisine and all the local market spices   Ingredients 1 cup Vegetable Ghee Handful Curry Leaves 1/2 cup grind ginger4 large red onions finely diced3 tbsp garlic paste1 tsp dried fenugreek 1 tsp turmeric powder1/2 tbsp cumin powder1/2 tbsp coriander powder 1/2 tbsp mix masala powder4 dried lime de-ceded Fresh chilies (optional)1 tbsp salt1 cup all purpose flour4 large fresh tomato pure 2 cups tamarind paste 2 cups diced fresh coriander leaves2 cups diced fresh dill leaves4 cups boiling water300 grams cherry tomatoes Preparation In your pan add the ghee, Saut the fish fillet after having seasoned them with a mix of salt/garlic powder and flour dusting. Remove and set aside In the same pan, add ginger, curry leaves and turmeric Saut Until GoldenAdd onions until wilted; Add dried lime and chilies (if using) Add garlic and all the spices togetherAdd the flour and saut, Follow with the tamarind paste and fresh tomato pure, Saut for 10 minutes and follow with boiling water. Add the fresh herbs and salt.Cook under a medium heat for at least 20 minutesAdd cherry tomatoes just before serving More...
  8. Cajun Rib EyeTue, 24 Jun 2014 06:36:36 -0500
    Prep Time:48 hours Serves:4   Tagged: basil, cajun, cayenne pepper, chili powder, cumin, garlic powder, paprika, rib eye steaks, smith and wollensky, spanish onion, thyme, Even steak purists will make an exception when they taste the Cajun Spice Rub on this steak, out of the creative genius of Smith & Wollensky Executive Chef Matthew King. He's shared the recipe so you can make it at home, too. Just be sure, when grilling, to make sure that you allow the steaks to drain off the marinade oil before it hits the grill. That's because the oil will reach the smoking point far sooner than the natural fats and will leave you with some of the delicious flavor of the marinade. This pairs perfectly with Smith & Wollensky's Creamy Corn with Manchego--just click the link and get the recipe as well as some of Chef Matt's tips for easy preparation. See more at our Flavors of Summer article. Also check out Chef Matt’s Grilling Tips while you are at it. We figured it was the perfect time to share! Note: Smith & Wollensky has provided some level of compensation for this material.   Ingredients Cajun Spice Rub: 2 tablespoons + 1 teaspoon Black Pepper2 tablespoons + 1 teaspoon Cayenne Pepper2 tablespoons + 1 teaspoon White Ground Pepper2 tablespoons + 1 teaspoon Paprika1 tablespoon + 1 teaspoon Garlic Powder1 tablespoon + 1 teaspoon Chili Powder2 teaspoons Basil, dried1 tablespoon + 1 teaspoon Kosher Salt1 tablespoon + 1 teaspoon Ground Cumin2 teaspoons Thyme, dried, whole Cajun Marinade: 1 cup salad oil1/2 cup Cajun Spice Rub1/2 Spanish Onion : To Marinate Steaks: 1/2 cup Cajun spice1 cup Cajun Marinade oil1/2 Spanish Onion4 Rib Eye steaks Preparation Cajun Spice Rub: Combine all ingredients, mix well.If not using in marinade, you can simply rub steaks generously with Cajun Spice Rub on both sides and cook. Cajun Marinade: Place ingredients into stock pot and simmer for one hour. Strain through a mesh fine hole strainer. Store in a plastic container. To Marinate Steaks: Use a fork to pierce the meat, pressing the rub into the steak.Slice onions.Place the steaks and oil in a plastic container just large enough to hold them.Add oil to cover the steaks Marinate in a refrigerator for two days. For Cooking: Season steaks with a bit of salt. Grill or broil to desired temperature. Finish with a bit of Cajun oil before serving. More...
  9. Creamy Corn with ManchegoTue, 24 Jun 2014 06:36:36 -0500
    Prep Time:20 minutes Serves:6   Tagged: ancho chiles, cilantro, garlic, green onion, heavy cream, lime juice, limes, manchego cheese, plugr european style butter, red bell pepper, red onion, roasted corn kernels, roasted garlic puree, smith and wollensky, Here's a summer side dish that will make you feel as though you are in an elite steakhouse! That's because it originated in the culinary expertise of Chef Matthew King, Executive Chef at Smith & Wollensky Steakhouse. Use fresh or frozen corn, and pair it with the Cajun Rib Eye for something unforgettable. Steaks are available online, too, at Smith & Wollensky. Find more from Chef Matt by following this link to his Summer Corn Tips.  See more at our Flavors of Summer article. Note: Smith & Wollensky has provided some level of compensation for this material.           Ingredients Ancho Chili Butter: 1-1/2 ounce ancho chiles, stemmed, seeded, deveined2 tablespoons roasted garlic puree (about 1 garlic bulb, roasted and mashed)1 pound Plugr European-Style Butter, unsalted, softened2 tablespoons cilantro, chopped1/4 cup green onion, chopped2 each limes, fresh, zested1/2 tablespoon lime juice, fresh1 tablespoon kosher salt Creamy Corn Mix: 1 small red bell pepper, roasted, small dice1 quart roasted corn kernels cut off the cob or oven-roasted thawed whole kernel corn1/2 cup green onions, chopped1/2 cup red onion, small dice2 tablespoons cilantro, chopped1/2 tablespoon garlic, chopped1 tablespoon olive oil3/4 teaspoon kosher salt1/8 teaspoon black pepper, ground1/2 cup heavy cream4 ounces Manchego cheese, shaved1 teaspoon green onion, chopped Preparation Ancho Chili Butter: Bring a small saucepan of water to a boil; add dried chiles and simmer over low heat until softened. Drain water and discard.Combine softened ancho chiles and garlic in food processor bowl fitted with a steel blade and puree until smooth.Add Plugr Butter, cilantro, green onions, lime zest, lime juice and kosher salt and pulse until mixture is completely blended.Transfer ancho chili butter to plastic wrap; form into a log shape and chill. Creamy Corn Mix: Combine roasted red pepper, corn, green onion, red onion, cilantro, garlic, olive oil, salt and pepper in large saucepan and toss to blend.Add heavy cream and shaved Manchego cheese: simmer over low heat until cream is reduced by half.Add 8 tablespoons ancho chili butter and stir until blended. Garnish with 1 teaspoon chopped green onions and serve. More...
  10. Mango Curd Crepe CakeTue, 06 May 2014 15:46:25 -0500
    Prep Time:20 minutes Serves:8   Tagged: butter, chocolate sauce, egg yolks, fresh mint, lemon juice, lime juice, mango, national mango board, prepared crepes, salt, sugar, whipped cream, white chocolate sauce, Mango Curd Crepe Cake is perfect for a special occasion, like a breakfast that's fresh and fun! To see the full video with great tips about mangos, click here.   Sponsorship of this series of recipes provided by the National Mango Board.   Ingredients 1 large mango, peeled, pitted, cubed cup sugar3 tablespoons lemon or lime juicepinch of salt4 large egg yolks cup unsalted butter, cubed 12 (8-inch) prepared crepes1 cups unsweetened whipped cream1 tablespoon chocolate sauce, or as needed1 tablespoon white chocolate sauce, or as needed1 mango, peeled, pitted, slicedFresh mint, as needed Preparation In a food processor bowl, combine mango, sugar, lemon or lime juice and salt; puree.Add egg yolks and pulse until pureed.Strain into a large bowl; discard solids.Place bowl over a saucepan of simmering water and whisk for 10 minutes or until mixture reaches 170F. (Do not let bottom of bowl come in contact with water.) Remove from heat.Slowly whisk in butter cubes. Refrigerate mango curd overnight.Layer crepes alternately with mango curd and whipped cream. Drizzle with chocolate sauce.Top with slices of mango. Drizzle with white chocolate sauce. Cut into wedges and serve. Garnish with fresh mint. More...