These are my saved Pinboard links for 8th July 2012:
- Homemade Potato Chips, Two Ways – an article from Food52 – Today, Lara Ferroni shows us two methods for making addictive, crisp potato chips in small batches at home. Lara is the author of Doughnuts: Simple and Delicious Recipes to Make at Home, and the forthcoming book, Real Snacks: Make Your Favorite Childhood Treats Without All the Junk.
- Pizza: The Seasonal, Whole Wheat Version – an article from Food52 – Nicholas has come to terms with feeding his children this pizza for breakfast — you should too.
- Brigit Binns’ Crab Cakes – an article from Food52 – Crab cakes — hold the bread, please.
- Sunday Supper: Beef Tamale Pie With Cornmeal Crust | Serious Eats – Though not slow-simmered, this dark, brooding chili gets a boost—and plenty of depth—from earthy ancho powder and unsweetened cocoa. The trick is having enough liquid, so the pie retains moisture while cooking. Having tried a few batches, this lineup—undrained tomatoes, two cans of chili beans (one drained), six ounces of beer and lime juice—works just right.
Meanwhile, a cornmeal crust adds texture and a touch of sweetness, thanks to a sprinkling of sugar. Just don't skimp on the baking soda, which keeps the topping airy.
Individual baking dishes work best, though a traditional casserole will more than suffice.
- Sunday Brunch: Johnnycakes (Cornmeal Pancakes) with Chili Syrup | Serious Eats – Depending on where you come from, Johnnycakes will take different forms. In the Caribbean, they're fried, wheat flour bread, but in most of the United States, they're a unleavened corn pancakes. This version is the one most commonly found throughout the East Coast.
If you're a fan of polenta or grits, you'll love Johnnycakes, which are basically fried polenta cakes. Adding some salt and spice with an easy to make chili syrup gives these simple corn pancakes some extra excitement. It's also a great glaze for shrimp on the grill, or even a roast chicken.
- Vegan Sausage Patties | Hell Yeah It’s Vegan! – I’ve gotten multiple requests for these vegan sausage patties in the two weeks since this blog has been back up, and with good reason! Sure, you can purchase expensive uncooked vegan sausage, but once you’ve tried these sausage patties, why would you want to?
This ranks as one of my favorite recipes of all time. These sausage patties are simple and quick to throw together, and frequently find themselves on a plate with pancakes on warm Saturday mornings at my house. They also go nicely on a toasted English muffin with a slice of fried tofu, melted vegan cheese and mustard. They’ve got great texture and are omnivore-approved, so check it out!
- Method & Craft | Smart Objects for PSD Slicing – Learn how to use Photoshop’s smart objects feature to export graphics for the web while saving time and retaining maximum layer editability.
- Summer Black Bean Chili with East Coast Grill Corn Bread – Amateur Gourmet – Summary: Adapted from Chris Schlesinger & John Willoughby’s “Let The Flames Begin.”
- Beautiful & Free Social Media Icons | Elegant Themes Blog – I had some free time yesterday, so I decided to make some fresh new icons! Throughout my years as a web designer, I have always had trouble finding beautiful icons with no licensing restrictions to use in my templates. It’s especially difficult to find GPL-licensed (open source) graphics that can be used in WordPress Themes. Today I am pleased to release our second open-source social media icon set, for free! This set includes thirty-five 32×32 icons in PNG and PSD format. You can use these icons however you like. There are absolutely no restrictions. I hope that you resell and redistribute them in your themes and plugins. If you post these icons for free on your site, it would be great if you could link back to this post!
- Aglio e Olio (Garlic and Oil Sauce) | Serious Eats : Recipes – In the summer, I tend to be less likely to cook in the kitchen, thanks to the heat and my primary focus on grilling everything. The exception to this are quick, easy, and light dishes, and this aglio e olio hits all three of those requirements.
This rustic Italian sauce starts with just two ingredients—garlic and olive oil, as its name suggests. You can start the garlic out minced or sliced; I prefer the latter, as it ends with little crispy garlic discs that add a pleasing crunch to the pasta. The oil is heated until the garlic just starts to simmer, then lowered to let the garlic slowly cook and fully impart its flavor into the oil.
Once the garlic starts to brown, you're technically done, but a dash of red pepper flakes and salt add a nice heat and seasoning that elevate the sauce, in my opinion.
Toss this into a bowl of spaghetti and you have a meal that bursts with a bright and smooth garlic flavor that seems to fit any season. Best part is, the whole thing only takes about 15 minutes, leaving me more time to think about the most important part of summer—grilling.