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Crème Fraîche & Salmon Roe on Fried Potato Rounds

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Crème Fraîche & Salmon Roe on Fried Potato Rounds

Start by thinly slicing the potato.Keep the peel on.  Heat the butter in a pan and fry the potatoes on both sides until golden and crispy. Place them on a piece of paper towels to soak up any excess butter.  .Place the potato slices on a tray and top with a dollop of crème fraîche, some salmon roe and fresh dill.  Enjoy!                                           

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Whipped Crème Fraîche Dessert Topping with Cardamom

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Whipped Crème Fraîche Dessert Topping with Cardamom

Let's Make Whipped Crème Fraîche Dessert Topping!

This year all of my pies are going to be topped with Whipped Crème Fraîche with a hint of cardamom! It's a topping that can elevate a normal pie experience into something spectacular! #KeepItFraiche

Posted by Sweet Paul Magazine on Friday, November 20, 2015

Place the crème fraîche, sugar and cardamom in a stand mixer and beat until you get a whipped cream consistency. This goes fast so don’t leave it, watch it as it goes. Will take from 45 seconds to 1 minute.  Spoon generously over fresh fruit, berries, or your favorite pie!                                               

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Fennel & Rosemary-Baked Lamb

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Fennel & Rosemary-Baked Lamb

Preheat oven to 400F.  Start with rubbing the salt and pepper and fennel seeds into the lamb chops.  Using kitchen twine, tie a rosemary twig onto each chop.  Heat the oil in a pan, fry the chops 1 minute on each side.  Drizzle with lemon juice and place in the oven.  Bake for 5 minutes.                                       

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Pretzel Knots

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Pretzel Knots

Dissolve yeast in warm water.  Add sugar and flour and mix until you have a smooth and elastic dough.  Cover with plastic and let rise for 45 minutes.  Heat oven to 475ºF.  Bring a large pot of water to a boil.  Add baking soda, and stir until the soda is dissolved.  Cut the dough into 20 pieces, and roll each piece into a long sausage.  Roll each sausage into a snail shape. The pretzels should look like two buns meeting in the middle.  Place them one at a time in the water, and let them cook for 10 seconds on each side.  Take them out and place them on a baking sheet.  Sprinkle with plenty of salt.  Bake for 8 to 10 minutes or until dark golden.  Cool on a wire rack.                         

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Sauerkraut

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Sauerkraut

As you are cutting the cabbage, add in spices and salt so the cabbage begins to release its liquid.  Once all the cabbage is cut, massage to help the salt penetrate.  Mix in shredded beets and water and then put the mixture into a tall container.  Press the cabbage mixture down until the released liquid covers it. This will take some effort. Press hard!  Place a weight on top of the cabbage (you could use a doubled plastic bag filled with water or salt water, or a plate with a jar of water on top) so that all the cabbage is submerged in liquid. Any cabbage that is not submerged in the liquid will rot.  If cabbage is not readily releasing enough liquid, weigh cabbage down and check back within 24 hours to make sure cabbage is covered with liquid. If not, add heavier weight.  Cover the top of the container with a towel fastened tightly with a rubber band. This is to keep critters out of your kraut. The kraut needs to breathe while it’s fermenting. Don’t close it up tight.  Place in a cool place to ferment and check it in one week.  Remove the weight and wash off any mold. Remove any rotten spots that may have developed in the kraut. The cabbage below these spots is totally fine. Taste your kraut to check its progress  Press cabbage down again to submerge in liquid. Replace clean weight, cover again with towel and return to the cool spot.  Check the cabbage once a week. Depending on your preference for sour, the cabbage will be ready in 2 to 4 weeks  Once cabbage has reached a sufficient level of fermentation, put it in a clean container and store it in the refrigerator.                           

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Hot Skillet Caramelized Onion Dip with Bacon & Gruyere

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Hot Skillet Caramelized Onion Dip with Bacon & Gruyere

Preheat oven to 400F  In a small cast iron skillet, cook bacon until it’s crispy. Transfer it to the side to cool.  In the same skillet, using the rendered bacon fat, cook your onions, sugar, and salt slowly over medium heat until the onions are nicely caramelized. This usually takes about 20 minutes depending on how thinly sliced the onions are.  Remove from heat and splash in your sherry and tabasco if you’re using them and give everything a good stir.  Next, crumble your bacon into the skillet and add in your Gruyere, crème fraîche, and mayonnaise and some fresh ground black pepper and mix everything well.  Bake the skillet of dip for 10 to 20 minutes until it’s golden and bubbly and you can’t wait a moment longer!  Remove from oven and allow to cool and set for about 5 minutes. Garnish with fresh thyme, and serve with pita chips or nice crusty bread.                                     

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