Steamy Kitchen
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| Blog Name: | Steamy Kitchen |
| Url: | http://www.steamykitchen.com/blog |
| Language: | English |
| Topics: | food, cooking, recipe |
| Description: | Delicious modern Asian recipes and drool-worthy phtoography written by Jaden, a food writer and cooking instructor. |
| Popularity: | 110 Followers |
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Hello, crispy skin.
We’re in K-k-k-kansas, celebrating the holiday at my brother, Jay’s new home. I’m dressed in every bit of warm clothing that I own and have decided that the down comforter doesn’t look so bad at all as a cape. The kids loved the cool weather and the massive backyard. Nice for running around and playing…but THERE’S NOWHERE TO HIDE!
We’re in K-k-k-kansas, celebrating the holiday at my brother, Jay’s new home. I’m dressed in every bit of warm clothing that I own and have decided that the down comforter doesn’t look so bad at all as a cape. The kids loved the cool weather and the massive backyard. Nice for running around and playing…but THERE’S NOWHERE TO HIDE!
Green Beans with Browned Butter and Hazelnuts
Snappy green beans meets shallots sauteed in nutty browned butter and toasted hazelnuts….recipe over at Steamy Kitchen on TLC!
Snappy green beans meets shallots sauteed in nutty browned butter and toasted hazelnuts….recipe over at Steamy Kitchen on TLC!
Sweet Pumpkin Fried Wonton Desserts
If you are not up to making pumpkin pie (me) these little treats are perfect. Bite sized, filled with pumpkin puree, cream cheese and pumpkin spices- like clove, nutmeg and cinnamon. Fry ‘em up and an instant dessert that even the kids will love. Oh, and serve them with a scoop of ice cream and you’re golden. I made these this morning on
If you are not up to making pumpkin pie (me) these little treats are perfect. Bite sized, filled with pumpkin puree, cream cheese and pumpkin spices- like clove, nutmeg and cinnamon. Fry ‘em up and an instant dessert that even the kids will love. Oh, and serve them with a scoop of ice cream and you’re golden. I made these this morning on
Super Simple Pate a Choux – Poofy Puffy Pastry!
Pâte à Choux paht-ah-shoo! Sounds like sneeze, those fancy French words that I can’t ever get right! But so easy that it can be summed up with this ratio 1:1:1:1:1 1 cup water: 1 stick butter: 1 cup flour: 1 cup eggs: 1 pinch salt And so easy that even *I* an oven-fearing, non-baker could master it on the very first try.
Pâte à Choux paht-ah-shoo! Sounds like sneeze, those fancy French words that I can’t ever get right! But so easy that it can be summed up with this ratio 1:1:1:1:1 1 cup water: 1 stick butter: 1 cup flour: 1 cup eggs: 1 pinch salt And so easy that even *I* an oven-fearing, non-baker could master it on the very first try.
Review: How to Dry Age Steaks with Drybag
I know we haven’t even reach one major holiday and I’m already going to ask you to start planning ahead for your next one, whether it’s Christmas, New Year’s, etc. By then, you’ll probably be turkey’d out, so let’s talk beef. Specifically dry-aged beef. We celebrate Christmas or Chrismukkah with family and our neighborhood friends, and the one thing that’s on the dinner table every single year is steaks or
I know we haven’t even reach one major holiday and I’m already going to ask you to start planning ahead for your next one, whether it’s Christmas, New Year’s, etc. By then, you’ll probably be turkey’d out, so let’s talk beef. Specifically dry-aged beef. We celebrate Christmas or Chrismukkah with family and our neighborhood friends, and the one thing that’s on the dinner table every single year is steaks or
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