Martha, why do you not have embed codes? Your people need to get on that…
You can either click on the image above, or visit here for the video and more info: http://www.marthastewart.com/recipe/everything-but-the-kitchen-sink-cookies?
They look yummy!
BLUE MAXX BREAKFAST SKILLETS
Ingredients
2 lb. Yukon Gold potatoes (about 10), cut into wedges
3 slices applewood-smoked bacon, cut into 1-inch pieces
5 Tbs. vegetable oil
4 garlic cloves
1 fresh rosemary sprig
3 fresh thyme sprigs
Kosher salt and freshly ground pepper, to taste
2 Tbs. unsalted butter
1 lb. spinach, washed and stemmed
For this recipe and more, visit:
http://www.williams-sonoma.com/content/newamericanchefs-benford/index.cfm
Posted in Nana's Recipe Box, Uncategorized
Tagged new american chef, recipe, williams-sonoma
To be fair to Ad Hoc, I’ve read nothing but great reviews about the Yountville, CA restaurant by award-winning chef Thomas Keller, and their fried chicken. A great review of their chicken can be read here.
However, the Williams & Sonoma Ad Hoc Fried Chicken Kit is very labor intensive. I knew that going in, since I can read, so no surprises there, but it sort of builds up to this big tasty reveal that never happens. I understand that Ad Hoc uses young, farm raised chicken, I used supermarket bought drumsticks, so, yeah…
After prepping the meal (you need at least 12 hours for: brine cooking, cooling, marinading chicken in the brine for hours, dredging chicken in dry mix, then dredging in buttermilk, then dredging in dry mix again) we began to fry the chicken. I say “we” since I am a horrible fryer. I got my husband’s help since he’s got a knack for it. The skin cooks well before the chicken so that was a problem. The chicken had a nice taste (though strong) and was tender, but it wasn’t earth shattering, or even better than our regular home cooked chicken, so that was unfortunate.
On the bright side, the Ad Hoc Cole Slaw Dressing was good. Nice tang, nice sweetness. The Ad Hoc Potato Salad Dressing, not so much.
But, don’t take my word for it, check out the Ad Hoc Chicken Kit on Williams-Sonoma.com and let me know what you think.
Posted in Nana's Recipe Box, Uncategorized
Tagged ad hoc, cole slaw, potato salad, recipe, williams-sonoma
My sister made this recipe from Smitten Kitchen this week and says its as good as it looks! See the ingredients and link to full recipe below the pic. Happy Desserting!
Ingredients
Serves 12, generously
2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Posted in Kid Approved, Nana's Recipe Box
Tagged blueberries, blueberry boy bait, recipe, smitten kitchen
First of all, I love listening to Sandra Gluck on Martha Stewart Living Radio (Sirius 112/XM 157)! I feel like I’m attending a culinary course when I tune in. Second of all, this drink looks too good not to try this weekend. See recipe below the picture.
Martha Stewart/Sandy Gluck Blueprint Martini
The Blueprint Martini takes the crystal-clear, life-affirming qualities of vodka and adds what we choose to view as the antioxidant properties of the blueberry. The result: a late-night nectar that tastes good and at least sounds good for you — whether it is or not.
1/4 cup vodka
1 tablespoon cointreau
1/2 teaspoon blue curacao
3 to 6 fresh blueberries
To Mix
Combine vodka, Cointreau, and Curacao over ice in a shaker, and shake to combine. Strain into a martini glass. Drop in blueberries, and serve. Makes one.
Recipe by Sandra Gluck
Posted in Nana's Recipe Box
Tagged blueberry martini, martha stewart, recipe, summer cocktail
