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Tantalizing the world one tastebud at a time...

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Coconut chocolate orgasm cookie [Sep. 27th, 2007|07:45 pm]
Tantalizing the world one tastebud at a time...

Usually I pretty lazy about sharing good recipes I find. This recipe, however, should by all rights have the word "orgasm" in its name. Why? Because that is pretty much the reaction my coworkers had when I brought in a batch of these for a company bake sale.

This recipe comes from BitterSweet by Alice Medrich. I think this is a great chocolate cookbook (and it really comes in handy when you have a late night brownie craving).

Coconut SarasCollapse )
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(no subject) [Sep. 6th, 2007|10:54 am]
Tantalizing the world one tastebud at a time...

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I've returned to college after a blissful summer at home in my kitchen, and am going CRAZY!

I NEED to cook- the only problem is that we have no facilites here. So what I have to work with is the following:

-A Microwave
-an Electric kettle

So someone help me- give me some ideas of what I could do!

thank you!
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Fruit Smoothie - alcohol optional. [Sep. 2nd, 2007|04:39 pm]
Tantalizing the world one tastebud at a time...


I've been doing a bit of an experiment with fruit smoothies, I thought I'd post the one that worked the best.
I'm from the UK, I know that can make sizes of fruit different.

3/4 Cantaloupe Melon (apparently N American and European versions are different, but I doubt they're that different)
approx 2/3 small-medium Mango (the ones we have at the moment say large but are very small, and I didn't use a whole one)
Juice of a Lime
Approx 1 tablespoon Lemon Juice (from concentrate is fine)
Orange Juice - 50 - 150 ml or to taste

Peach Schnapps - to be added once in the glass, to taste (optional)

Cube the fruit fairly small and place in a large jug or bowl with high sides and blend until smooth and without huge bits.  (You can do this in the food processor if you have the attachment)
Add juices - lemon and lime first, then stir and add orange to taste.

Stir well and give one last blend just to be sure.

Pour into glasses, add peach schnapps (if desired) and serve - iced glasses work well.

This is refreshing without the alcohol or has a nice kick if you serve it with.
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(no subject) [Sep. 2nd, 2007|01:30 am]
Tantalizing the world one tastebud at a time...


Recipe: Italian bread dip

I spent a few months in New York City this summer, and one of my favourite places to go for dinner was Little Italy. On the weekends, the traffic is blocked off and the streets are filled with people walking, and all the sidewalks are crammed with patios belonging to the restaurants, which line the streets on either side for three blocks. Overhead, lights, Italian flags, and banners are strung across the street. The air is filled with the scents of warm food, garlic practically tingling on your tongue. It's absolutely wonderful. Go there someday. Many of the restaurants serve this delicious and very simple dip with the bread that comes with your meal. It wasn't very difficult to put it together, so try this and enjoy! I recommend a firm, porous white bread for this (such as this or this).

In a small bowl:

fill bowl about 1/3 with extra virgin olive oil
add about 1 tsp. dried chili flakes
add 1 heaping tsp. minced garlic
add 1 tbsp. powdered parmesan
add a hefty shake of dried oregano
add 1 tbsp. fresh or freeze-dried basil, cut into flake-sized pieces

Go to town! You'll want to stir this regularly. Also, let it sit a little while before serving so that the flavours will combine well. ♥
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Cooking Tips & Tricks [Sep. 1st, 2007|09:31 pm]
Tantalizing the world one tastebud at a time...

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Hello, all! I was encouraged by a nameless someone (three guesses who, and the last two don't count ;P) to post over here, so here I am! I was wondering if any of you have any good cooking tips and tricks to share - we all have them. One I recently posted in my journal is extremely elementary, but I hadn't really thought of until recently:

A great way to make your standard bottle of pasta sauce better is to add any or all of the following:
1/2 c - 1 c of wine* (US measurements)
Fresh basil leaves
Freshly chopped onion
Chunks of tomato
Dried red pepper flakes (if it isn't already spicy)

*Even if you're under 21, you can buy a bottle of cooking wine at the grocery store for 3-4 dollars that can make any dish tastier. I really love white wine, because I grew up with my mom cooking with it and I have a few favorite recipes that use it, and silentauror heartily suggests burgundy wine!

Add whatever you want, and simmer for 5-10 minutes. The more wine you add, the longer you should simmer it. I HIGHLY suggest the wine above all else, it really adds to the flavor.

Also: NEVER BUY RAGU. It sucks.

Also, when serving a cold dish for public consumption (like fruit salad or home made ice cream) it can be kept cold for longer by putting the food into a chilled ceramic serving dish (think Le Creuset, as the extremely expensive ideal). Just toss the dish into the fridge/freezer a few hours before serving time!

I'd love to hear any tricks at all, no matter how minor you may think them :)
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(no subject) [Aug. 15th, 2007|04:55 pm]
Tantalizing the world one tastebud at a time...

It's been a little while since there's been a post, so I thought I would post! How's it going, people? What's cooking, if I may? :D

Really. Tell me what you've been cooking lately. Inquiring minds need inspiration would like to know. :) Successful summer recipes? I had a little adventure on my mother's 52nd birthday fairly recently. I'm a cook, not a baker, but I decided to attempt strawberry shortcake, which she loves - you know, not chiffon or angel food cake with whipped cream and strawberries, but the proper, biscuit-y sort of cake with those things. It was a tremendous success and I was so very proud of myself. It was also very simple and easy to make. True bakers would scoff! Anyway. Tell me your successful adventures - or your funny bloopers! ♥
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Marinade help [Jul. 27th, 2007|07:23 am]
Tantalizing the world one tastebud at a time...

I could use some help here...

I have some 1 inch thick rib eyes (I think... the packages said "good for marinating). I'm looking for some suggestions for marinating (or something else) and cooking them. I'm not too familiar with the process of making a marinade, so if anyone wanted to explain the basics, I would appreciate that.

I have soy sauce, red wine, red wine vinegar, limes, ginger, shallots, vidalia onions, NO GARLIC (woe... but ok garlic mashed potatoes), Worchesshire sauce, and a fair variety of spices and dried herbs (though no tarragon, for some reason...)

Thanks for your help!
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And.... I'm Posting! [Jun. 9th, 2007|10:51 pm]
Tantalizing the world one tastebud at a time...


I went in to check on my beans, and realized I'd forgotten to put them on to soak, which pretty much deep sixes my planned supper, cuban black bean soup.

Not counting the rum, then, vaguely edible things:
cold baked beans
a head of caultiflower
a ton of cheddar cheese
canned tomatoes.
(and the usual staples -- garlic, cayenne, mustard)

that's my challenge.
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(no subject) [Jun. 9th, 2007|01:06 am]
Tantalizing the world one tastebud at a time...


Okay! I, at least, am going to post something to the current theme! I need help, lol. I have some ideas, but they're all the same old same old, and I'd love some new thoughts.

My five ingredients:

cheddar cheese
red pepper

Anything??? :P
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question... [Jun. 7th, 2007|11:26 pm]
Tantalizing the world one tastebud at a time...

[mood |curiouscurious]

Anyone have experience cooking with tea as a seasoning? Whether it be marinating in tea or using tea in a sauce, I'm just curious about flavor, ease of use, recipe ideas. Anyone? Bueller?
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