Hoje Meu Aniversrio : Steam For Mac

I just added a new category of recipes to the blog, entitled Incredibly Simple. You can find it on the right side, scrolling past Blogroll. Under this new category I list recipes that are almost effortless to put together. In the near future I will also make a separate category in the index page, so they are not only easy to make, but also easy to find in the site. For this round-up I share four side dishes, one uses the air-fryer.

• Hoje Meu Aniversario Steam For Mac

I am aware that not many people own one, but I was so amazed by the outcome that I had to include it. You can of course make it in a regular oven it will just take a bit longer to reach the dinner table, and the texture won’t be quite the same.

INCREDIBLY SIMPLE #1 MICRO-STEAMED ASPARAGUS Inspiration for this recipe came from The simple part of this method is the steaming. I’ve been using it all the time now. Place asparagus in an even layer on a large microwave-safe plate and season with salt and pepper. Lay a double layer of damp paper towels on top of the stalks, completely covering them.

Microwave on high for about 3 minutes. Check with a fork, if necessary add another 30 seconds to 1 minute. You can dress them super simply with a mixture of olive oil and lemon juice, or if you have a bit more time, go for this simplified walnut vinaigrette. Toast half a cup or so of walnuts in a skillet or oven. Coarsely chop them and place in a small bowl. Add 2 tablespoons of a mild vinegar, 1 tablespoon of water, a very light drizzle of honey or maple syrup. Whisk 1/4 cup olive oil, until it all emulsifies.

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The walnuts will help the process. Season with salt, and add on top of the asparagus fresh from the microwave step. You want to know a little secret? The exact same method works well for broccolini too, you might have to slightly increase the steaming time. AVOCADO AND ORANGE SALAD Inspiration for this recipe came from Geoffrey Zakarian on a recent episode of The Kitchen. Don’t let the simplicity of this non-recipe fool you. The result goes well beyond expectations.

As GZ put it on the show, the combination of orange and avocado is a complete winner, and we agree. The only work involved is segmenting the orange. Distribute the slices of avocado on a plate, add orange segments on top. Squeeze all the juice left from the orange in a small bowl, season with salt and pepper, whisk a small amount of olive oil to emulsify it.

If you like your dressing on the sweet side, a touch of honey will do. Drizzle on top of the salad, and sprinkle pomegranate seeds on top. You can also substitute toasted slivered almonds or walnuts in case you don’t have pomegranate around. I’ve made it twice in the same week, and intend to keep bringing this to our table.

Blood oranges would make it even more special, so keep that in mind. INCREDIBLY SIMPLE #3 ROASTED BROCCOLINI WITH LEMON AND PARMIGIANO CHEESE Inspiration for this recipe came from, by Alison Roman. Put a baking dish in the oven and heat it to 425 F. You will need broccolini, one lemon, and freshly grated Parmigiano cheese. Add one or two bunches of broccolini to a large bowl, add to it very thin slices of one lemon. Drizzle olive oil all over, just enough to coat the veggies and lemon slices. Season with salt and pepper.

Place the broccolini on the hot baking sheet in one layer, add a small coating of grated Parmigiano cheese and roast for 10 to 15 minutes, until it all starts to get golden, and the broccolini is cooked through. The cheese will more or less disappear, but you will notice its sharp bite as you bite into the broccolini. Super simple indeed, and absolutely delicious. INCREDIBLY SIMPLE #4 This is really a non-recipe if I’ve ever seen one. Fork the skin of the sweet potato a few times. Rub it with olive oil, season with salt.

Place in the air-fryer set at 390 F or the highest temperature your machine will go. Cook for 35 minutes, turning it once or twice during frying. Remove from the fryer, cut the skin open, add some butter, salt and pepper. What amazed me about this recipe is that you won’t have to wait for the oven to heat to high temperature to start roasting.

The air-fryer needs no advance notice. You turn it on, in a minute or so you are right where you need to be.

For whole potatoes or sweet potatoes, it’s hard to beat the convenience of using the air-fryer. And the texture turned out perfect, I think better than a regular oven. We would need a blind test to be sure, but I tell you, this was really really good. Apparently regular potatoes can be prepared exactly the same way and won’t take more than 40-45 minutes to be done.

They are on my list for the near future. So that’s all for now Four recipes that are so easy to put together, no matter what happened at work, you can face their preparation with a smile. Making life simple is always a good move. ONE YEAR AGO: TWO YEARS AGO: THREE YEARS AGO: FOUR YEARS AGO: FIVE YEARS AGO: SIX YEARS AGO: SEVEN YEARS AGO: EIGHT YEARS AGO: Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save. (continuation from.) For those curious about which cake our IT expert chose for my challenge, here we go: A GERMAN CHOCOLATE CAKE All things considered, it could have been worse, but it still represented a big challenge to yours truly. A layered cake?

That is intimidating to say the least. I needed heavy artillery for it, so a trip to my America’s Test Kitchen source was needed. As you may know, they are notoriously difficult in allowing bloggers to publish their sacred recipes, but I found a very close adaptation to share with you. It comes from a site that I’ve been following for a long time. Definitely worth subscribing to. I wish I could take credit for coming up with Iron Uptake Chef, but one of my readers – you know who you are – coined the term for me. Coolest title ever!

Iron uptake experiments are my “thing” in the lab. You know how a person might love to make pasta from scratch, or bake breads, or bake cookies, and that is their comfort zone in the kitchen? In a lab, we all have our favorite experiments. For me, by far, it is anything related to iron uptake. These experiments require careful timing and I was born with a chronometer inside my head.

Anything that requires careful timing, please let me take care of it. I love it, and all modesty aside, do a pretty good job with it. For these experiments we must measure the radioactivity in hundreds of test tubes, one by one, using a machine called aka My Preciousssss. If something happens with My Preciousssss, I am in deep, deep trouble.

Unfortunately that is exactly what I faced last year. My beloved gamma-counter died.

I suspected a mechanical problem, the chains that move the tubes around were stuck. Our counter is old (built in 1990), no one services it anymore, parts are next to impossible to find. So the Iron Uptake Chef was left with 180 samples inside the machine. We considered buying a new machine, but the price tag is painful: about 25K. In despair, we asked our IT guy to take a look at it. He’s been working in our department for 30 years (!!!), and performs all sorts of miracles in anything involving computers and beyond.

Gamma-counters go beyond the definition of beyond, but he said he would take a look at it. Yes, it was a mechanical problem, and he thought that replacing one component that rotates a big handle inside the machine could be the key to solve it. He took the part out, searched for it on ebay, and found something that seemed to be a good replacement.

Hoje Meu Aniversario Steam For Mac

A few more days went by, the radioactivity in my samples decaying at the same rate my hyperventilation was increasing. When we finally got the part, the dimension of one metal component was too big, it would not fit in the little space available for it. Undeterred, our guru got a special saw and “trimmed” the part to fit. He worked a whole weekend on it, and by Monday morning my Preciousss was in top shape, and my experiment saved!

So how do you even begin to say thank you for someone who went not just the extra mile, but what it amounts to a full marathon for you? I asked him what was his favorite cake, and promised I would bake him one. As he considered all the possibilities, I started to shake inside, fearing the worst.

What have I just done? Have I set myself to calamitous trouble? Could he possibly pick a Gateau Saint-Honore’? A Sacher Torte, perhaps? Well, it was challenge enough for this Iron Woman.

Stay tuned for the outcome (to be continued.) Save Save Save Save Save Save Save Save Save Save Save Save. My first bread bake of 2018! If you want to impress your guests or family with a bread that is actually surprisingly easy to shape, look no further, gather your ingredients and go to work The recipe comes from the Craftsy online class “The Baker’s Guide to Artisan Bread Shaping” taught by. You can use any bread dough you like, as long as the hydration level is not too high (65% is a good starting point). For the couronne, you will need almost a full kilogram of dough. Roughly that would be 600g flour (I used 550 g all-purpose white flour and 50g whole-wheat), 390 g water, 12 g of salt, 3 g of yeast.

Once the bread goes through the bulk fermentation, preferably in the fridge, you can proceed with the final shaping. You can also double that calls for a pre-ferment instead. Again, the most important here is the hydration level to be kept more or less at 65%. OVERVIEW OF SHAPING If you performed the bulk fermentation in the fridge, bring the dough to room temperature and leave it for 30 minutes. Then, divide it in 9 portions of roughly 90g each (you will have a small amount of dough leftover, pita anyone?). Shape eight of the balls as tight rolls, and reserve a portion of 90g unshaped. Roll the last portion of 90g of dough as a circle measuring about 10 inches in diameter.

It should be quite thin, so work patiently and allow the dough to rest in case it tightens up on you. (It’s the gluten speaking, but it calms down with some time to itself). Once you get the dough rolled out, brush a little olive oil on the edges, then place the eight balls of dough sitting on the perimeter, making sure the seam is facing up. Now let the shaped bread rest for 60 to 90 minutes, depending on the temperature of your kitchen. Since it was pretty cold, I left it proof for a full 90 minutes. Once that is completed, make cuts with a very sharp knife on the center of the rolled dough, in a star-shape, so that each ball is facing a little triangular flap of dough.

Carefully lift the edge of the triangle and fold it over each ball of dough, sticking it firmly at the top. I found it easier to use small scissors to help with this step. Now carefully flip the whole thing over, and dust the surface with flour. You can see the whole process in the composite picture below. Bake in a 470F oven for 30 minutes, with initial addition of steam. I baked it over a stone, and poured a cup of almost boiling water inside a baking sheet placed at the bottom of the stove. A little more hot water was added after 5 minutes of baking time. Remove the bread and allow it to completely cool over a rack This bread was a bit of a singer, which I found quite pleasing And I could not stop smiling as I looked at the beautiful crown on top The brushing with olive oil prevents the flap from sticking, so that with the heat of the oven it floats in the air The crumb is not very open, and is expected from a bread with lower hydration, but it tasted great It was perfect with our dinner of Chicken Parmigiana on a super cold Saturday evening.

If you cannot skip winter, might as well make comfort food and a hearty loaf of bread As I mentioned before, I think the Craftsy classes online are worth every penny. Even though I am giving you a general idea of how to make this bread, you can bake it pretty much in real-time with Chef Cyril, getting all the tips from him, including how to shape the balls to get optimal surface tension. As you know, I only recommend things I love and is definitely one of them. ONE YEAR AGO: TWO YEARS AGO: THREE YEARS AGO: FOUR YEARS AGO: FIVE YEARS AGO: SIX YEARS AGO: SEVEN YEARS AGO: EIGHT YEARS AGO. You know you’ve been blogging for a while when you got more than one recipe for Salmon Wellington My is pretty much our default method, because using phyllo dough considerably reduces the richness of the dish. We make it regularly.

It is interesting how once you keep making a recipe that seems quite involved at first, it becomes so easy to prepare you act as if it’s just like grilling a steak. First weekend of the year (with Salmon Wellington in my mind), I asked Phil if he had any particular recipe he’d been craving. I could not believe my ears when he picked it, almost instantaneously. That’s when fate worked against us. We could no find phyllo dough at our store.

Only phyllo cups. Drove to store number 2.

Plenty of boxes of phyllo cups, empty shelf where the sheets would be. In despair, drove to Wal-Mart, a place I almost never visit. Once you have a craving, you have a craving.

Puff pastry it would be. And since we started messing up with our classic, I changed a few more things and here I am to share this new version with you. It turned out excellent, and it might take the default spot for a while An extra session of aerobics and we’ll be fine. SALMON WELLINGTON (from The Bewitching Kitchen) 3 pieces of salmon filet, about 6 ounces each) salt and pepper to taste 1 tablespoon grapeseed or olive oil 1 large stalk celery, minced 1 shallot, minced 1/2 cup cooked crab meat, shredded (from 2 small crab legs) Freshly squeezed lemon juice to taste 1/2 block cream cheese, at room temperature minced fresh cilantro, to taste 1 sheet of puff pastry, defrosted in the fridge for several hours flour to roll out the pastry egg wash made with 1 egg, 1 tsp water and a pinch of salt Heat oven to 375 F (see notes). Prepare the topping by sauteing the celery and shallot pieces in olive oil over medium heat. Season with salt and pepper. When all soft and translucent, transfer to a small bowl to cool down slightly.

Add the cream cheese, lemon juice, shredded crab meat and fresh cilantro, mix all gently but well and reserve. Adjust seasoning with salt and pepper. Roll out the puff pastry over a counter top lightly dusted with flour. Try to get it really thin, ideally one sheet should be enough to wrap three small salmon filets.

Place the salmon filet over it, make sure it is dry, blot it with paper towels if necessary. Season with salt and pepper. Place a good portion of cream cheese mixture on top. Wrap the filets with the dough. I actually found it easier to flip the pieces after the photo was taken, so that the filling is on top, and the edges of the pastry meet at the bottom of the parcel. Cut a slit in the center of the packages.

Brush with egg wash. Bake for about 22 minutes, until the pastry is golden. Let it cool slightly and serve. To print the recipe, click Comments:A few pointers for success. First, if your pieces of salmon are not uniform in thickness, simply fold the thinner part underneath the piece, to prevent it from getting over-cooked and dry.

Second, roll the puff pastry as thin as you can without tearing it or making it too hard to wrap around the filets. One sheet of puff pastry (Pepperidge Farm in the brand I got) will be enough to wrap three small filets of fish. Third, do not bake for more than 25 minutes, so that your salmon will still be moist and flavorful. With the pastry rolled thin, it will be long enough to fully bake it. The fish will be perfect inside, protected by the nice layer of crab and cream cheese mixture.

We enjoyed two of these babies at dinner, and next day shared the third one for lunch. I am very picky about eating leftover salmon, rarely find it tasty. This time was an exception, we placed it in the microwave for 2 minutes, to jump-start heating from the center, then immediately transferred it to our small oven at 400F. Worked great, the meat was still perfectly cooked and moist.

This would be a perfect dish for entertaining, as you can assemble it all in advance. When it’s time to eat, place in the oven and get the side dishes ready.

Your guests will be impressed, I am sure And let’s not even forget that Valentine’s Day is coming up fast Salmon Wellington followed by a little chocolate lava cake sounds like a dream come true. Although we all know that real dreams are made of macarons NOTE ADDED AFTER PUBLICATION: A reader made this recipe and found that cooking at 400F works better because the puff pastry will benefit from it. If you shorten the time to 21 minutes in the oven, you won’t have over-cooked salmon and the puff pastry will be gorgeous. So consider that change. Thanks blackbird for the feedback Dinner is served! Salmon Wellington, buttered asparagus, fresh oysters, a little Caesar salad ONE YEAR AGO: TWO YEARS AGO: THREE YEARS AGO: FOUR YEARS AGO: FIVE YEARS AGO: SIX YEARS AGO: SEVEN YEARS AGO: EIGHT YEARS AGO: Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save Save.