Koldsmoke is done another season at Rapattack. No more weigh-ins this season! Icecream cookie sandwiches aside here is an exiting new culinary video I found on Devour.com - Om Nom Nom Nom
via New Fair Food Fried Butter On A Stick! YouTube – YouTube.
New Fair Food Fried Butter On A Stick!
September 10, 2011 by Leave a Comment
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The Food Lovers’ Primal Palate: Chocolate Chip Cookies
April 17, 2011 by Leave a Comment
It’s paleo. No flour, but loads of chocolatey goodness. May I recommend a glass of moo juice as well gasp, that’s not paleo, but oh well. Bam, that just happened. Thanks Rhea!
Ingredients:
3 cups Blanched Almond Flour
1/2 cup Virgin Coconut Oil, unrefined
1/2 cup Pure Maple Syrup
2 Omega 3 Eggs
1 tsp Baking Soda
1 tsp Salt
1 tsp Vanilla Extract
1 1/2 cups Enjoy Life Semi-Sweet Chocolate Chips
Process:
Preheat oven to 375 degrees.
In a medium sized mixing bowl combine dry ingredients.
In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
Pour wet ingredients into dry and beat with hand mixer until combined.
Melt coconut oil, pour into batter, and continue to blend until combined.
Stir in chocolate chips.
On a parchment lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
Bake for 15 minutes.
Let cool and serve with a cold glass of almond milk!
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Combat Coffee 101
April 11, 2011 by Leave a Comment
Combat coffee 101 is sort of an anti cooking show, cooking show, about how to make hot coffee with an MRE kit, well, as they point out, just the parts they like. WARNING…these are Canadian soldiers…and they know how to swear, and smoke, and shoot at the Afghanistan country side…Not a Timmy’s in site.
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Big Protein Bar
April 1, 2011 by Leave a Comment
Instead of munching a bunch of protein bars or snacks next outing, or as a recovery meal, just take one giant protein bar. Amino acids, wrapped in chocolate sauce, cut off a chunk as you need it. A brand new recipe with familiar ingredients. Peanut butter protein, yum!
via YouTube – Maximum Protein Experience – Epic Meal Time.
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Tiramisu: gourmet.com
March 12, 2011 by Leave a Comment
The daily dose of tiramisu at one of the cafeterias at the Kronplatz ski resort, Northern Italy, Sud Tyrol region
Not much really to say other than I like Tiramisu a lot. It has coffee in it and its sweet and soft and cool. At the Velocity dinner this weekend was a giant bowl of delicious tiramisu scooped up with a ladle. I was happy. The recipe below is from Gourmet.com and the tagline at the end seems super ridiculous to me, ‘keeps for 2 days’. Not if I can help it.
19 to 21 savoiardi biscuits (Italian dry lady fingers; from a 7-oz package)
2 cups freshly made strong coffee
3 large eggs, separated
1 cup mascarpone cheese (an 8 ¾-oz tub)
1/2 cup sugar
a 3 oz piece bittersweet chocolate
Arrange the biscuits in one layer in a shallow 13- by 9-inch oval serving dish, breaking up a few biscuits to fill in holes. Pour coffee evenly over biscuits and let stand until coffee is cool and has been completely absorbed by biscuits, about 10 minutes.
Whisk together egg yolks and mascarpone cream in a large bowl.
Beat together egg whites and sugar in a bowl with an electric mixer until mixture forms firm shiny peaks, 4 to 8 minutes. Fold meringue into mascarpone mixture then spoon over soaked biscuits, spreading evenly with a rubber spatula. Chill until firm and cold, about 4 hours.
Just before serving, finely grate chocolate directly over tiramisu to cover evenly.
COOKS’ NOTE: Tiramisu keeps, chilled, covered with plastic wrap, 2 days.
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How to Make an Absolutely Correct Cappuccino from GQ Mag
February 19, 2011 by Leave a Comment
AMERICANS MAKE SUCH bad cappuccinos, most of us don’t even know from a good one. We foam the milk till it’s hellishly frothy. We shower the cup with cinnamon. Nicolas O’Connell and his bosses at Philadelphia’s La Colombe Torrefaction want to right our wrongs. When they are not running their coffee shop, they visit the country’s best restaurants, schooling the staffs in how to properly handle an espresso machine. When you oversteam the milk, explains O’Connell, you get big “shampoo-like bubbles.” When you overheat the milk, you get a smell like “aged goat cheese.” You do not want shampoo or goat cheese in your cappuccino.
Step 1
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Insert a steam-wand tip one-half inch into a small metal pitcher of cold milk. As the milk foams, lower the pitcher at the same rate the milk rises. No bobbing up and down.
Step 2
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The correct milk temperature is 148 to 155 degrees. If you are not using a thermometer, you know the temperature is right when the little metal pitcher feels to your touch like, in the words of La Colombe cofounder Todd Carmichael, “approximately the temperature of a car hood in the summer heat: hot, but not burning hot.”
Step 3
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Make espresso.
Step 4
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Now the secret: “Nobody does it except us and the people we train,” says O’Connell. “Let the foamy milk settle for about fifteen seconds. Then it’s crucial to swirl the container for a few seconds, until the foam and milk are incorporated. It’s ready when the surface of the milk becomes shiny. Pour the milk on top of the espresso without using a spoon. If you make cappuccino with a spoon, you can’t be a barrista at La Colombe.”
How to Make an Absolutely Correct Cappuccino: Eat + Drink: GQ.
TurBaconEpic Thanksgiving
November 26, 2010 by Leave a Comment
No words…so beautiful.
That turkey might be not be fully cooked just yet, so until it’s ready please enjoy these epicurean delights from Epic Meal Time. Bonus: looking at this may help you avoid overeating. (Thanks Ugo!)
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The Gourmet BLT
October 13, 2010 by Leave a Comment
The 15-Minute Feast
The scene: In the 2004 romantic comedy Spanglish, John Clasky, a three-star fine-dining chef played by Adam Sandler — and modeled after Keller — comes home hungry, late at night.
The challenge, as put to Keller by Sandler himself: What, exactly, would a chef make himself to eat after work? Keller’s answer: a sandwich so rich and soul-satisfying I shall forever after consider it the last word in hangover cures, the perfect accompaniment to a Sunday-afternoon ball game, exactly the right put-out for poker with the boys. Put simply, it’s a BLT plus melted cheese and a fried egg — but as with all of Keller’s food, God is in the details.
The Complete Recipe: BLT with Melted Cheese and a Fried Egg
Ingredients
2 slices crusty country-style bread
Monterey Jack cheese, sliced thin
Mayonnaise
2 leaves crunchy lettuce, such as iceberg, romaine, or butter lettuce
3 slices tomato
4 slices applewood bacon,
cooked crisp
1 egg
1 tbsp unsalted butter
Step 1
Preheat oven to 400˚; toast both slices of bread. Cover one with cheese and set in the oven to melt, approximately four minutes.
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Step 2
Spread mayonnaise onto one side of the other piece of bread, cover with lettuce, then set tomato slices atop the lettuce.
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Step 3
Fry the bacon (press often to avoid curling), then carefully layer it onto the melted cheese.
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Step 4
Fry an egg — without breaking the yolk — then carefully lay it on top of the bacon.
(Tip: Keep a layer of lettuce between bread and tomato so your sandwich doesn’t turn soggy.)
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Step 5
Slipping the egg onto the layered bacon, Keller takes care to position the yolk directly in the sandwich’s middle. Then he sets the other piece of bread, complete with tomato slices and lettuce, on top. Finally, Keller slices gently through the upper piece of bread, deliberately piercing the egg yolk so that it oozes orange throughout the sandwich. “Are you hungry?” Keller asks me. “I kind of feel like a snack.” “Let’s have a snack,” I reply. And with that, we each pick up half of the best sandwich in the world and wolf it down.
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.Keller On…
Layering the Bacon: “Every piece of bacon has a wide end and a skinny end, right? So you alternate as you work your way down, for even distribution. Lay one crisp bacon slice after another atop the melted cheese so that its curvature aligns with the upper, curved edge of the bread. Each piece should slightly overlap the piece before it.”
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Frying the Egg
A runny egg yolk is one of nature’s great gastronomical miracles, a ready-made sauce of creamy richness, and it’s critical to the success of this sandwich. So I’m careful not to break the yolk, as I crack the egg into a small bowl and again as I slip it into a non-stick skillet — one that has a tablespoon of foaming butter in it — over medium-high heat. Once the egg white turns opaque, we move the skillet into the oven, just until the upper surface of the yolk sets.The Gourmet BLT | Men’s Journal.
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How To Crush a Chicken
October 12, 2010 by Leave a Comment
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Caramel Pumpkin Pie
October 10, 2010 by Leave a Comment
CARAMEL PUMPKIN PIE
SERVES12
- ACTIVE TIME:45 MIN
- START TO FINISH:6 HR (INCLUDES COOLING)
NOVEMBER 2006
Caramelized sugar laces this classic with a sensuous richness, extraordinary in the context of this unbelievably light and delicately spiced pie. And since it’s cooked in a deep quiche pan, a single pie will serve 12 guests.
FOR PASTRY
- 1 1/2 cups all-purpose flour
- 1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
- 1/4 teaspoon salt
- 4 to 5 tablespoons ice water
FOR FILLING
- 1 cup sugar
- 1/3 cup water
- 2 cups heavy cream
- 1 (15-oz) can solid-pack pumpkin (not pie filling; a scant 2 cups)
- 1 1/4 teaspoons ground ginger
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- Scant 1/2 teaspoon salt
- 4 large eggs, lightly beaten
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SPECIAL EQUIPMENT:
a pastry or bench scraper; a 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom; pie weights or raw rice -
ACCOMPANIMENT:
lightly sweetened whipped cream
MAKE DOUGH:
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Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
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Squeeze a small handful of dough: If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork dough or pastry will be tough.)
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Turn mixture out onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
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Put oven rack in middle position and preheat oven to 375°F.
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Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into quiche pan and trim excess dough flush with rim of pan. Chill until firm, about 30 minutes.
BAKE PIE SHELL:
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Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Put quiche pan on a baking sheet and bake pie shell until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove weights and foil and bake shell until bottom is golden, about 10 minutes more. Cool completely in pan on a rack, about 30 minutes.
MAKE FILLING WHILE SHELL COOLS:
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Bring sugar and water to a boil in a 3- to 3 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup, washing down side of pan occasionally with a pastry brush dipped in cold water and gently swirling pan (do not stir), until mixture is a deep golden caramel, about 10 minutes.
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Reduce heat to moderate and carefully add 1 cup cream (mixture will bubble vigorously), stirring until caramel is dissolved. Stir in remaining cup cream and bring just to a simmer.
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Whisk together pumpkin purée, spices, and salt in a large bowl. Whisk in hot cream mixture, then add eggs, whisking until combined well. Pour filling into cooled crust and bake until puffed 1 1/2 inches from edge and center is just set, 55 to 60 minutes. Cool in pan on a rack, about 2 hours. (Pie will continue to set as it cools.) Remove side of pan before serving.
COOKS’ NOTES:
- Dough can be chilled up to 1 day or frozen, wrapped well in foil, 1 month.
- Pie shell can be baked 1 day ahead and kept, wrapped in plastic wrap, at room temperature.
- Pie is best eaten the same day but can be baked 1 day ahead and cooled completely, then chilled, covered. Bring to room temperature before serving
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