Happy Holidays!
Soft-Boiled Eggs + A Giveaway!
2012 ended up being the year of the egg for me in the kitchen. I set out to find the perfect way to make soft-boiled eggs and I failed miserably.
I failed so miserably that I promised to never try them again. I relinquished myself to only having poached eggs in my own kitchen.
Then last month I opened the latest Cook’s Illustrated to find, apparently, the perfect way to cook soft-boiled eggs.
As you might imagine, I was very skeptical. But after reading the thousands of words that were devoted to finding and testing all the egg-cooking methods, I decided I had to try it.
I did so and I almost cried when my eggs came out. They were perfect. I’ve replicated the results a few times since and so I figured I should write something about it.
As a bonus, I’m partnering with the people over at Cook’s Illustrated to do a cool giveaway at the end of this post! They are the ones who get all the credit for this method and its awesomeness.
The Internet Kitchen: Wyoming!
Betsy and I are headed up to the frigid, cold tundra that is Wyoming for a long holiday weekend today. Luckily, we have a new Subaru with all-wheel drive this year so hopefully there will be no skidding out or sliding across lanes while we make the journey.
I have some cooking planned while I’m there but probably nothing that I’ll blog about. I’m gonna try my hand at a prime rib for the first time using Chris’s technique which is very exciting. I have no doubt it’ll turn out great.
The Links
Tomatina – I got a nice email from a reader a few weeks ago who has been working on a new line of tomato juice called Tomatina. He sent me a sample of his juice, which is a blend of a whole bunch of stuff, and man was it good! I immediately backed his campaign and I would caution V8 to watch their back. This stuff is delicious and hopefully coming to a store near you. (@ Kickstarter)
Gingerbread Hobbit Hole – I stared at the photos in this post for like five minutes. I will absolutely never make this and I doubt you will also, but man is it cool to look at! (@ Sprinkle Bakes)
Rosemary Sea Salt Blondies - I’m a sucker or anything that’s salty and sweet and a blondie with sea salt is probably exactly that. Sign me up! (@ Endless Simmer)
Reverse Crackle Cookies - There has been a lot of cookies floating around the Internet this week. Out of all of the ones I saw, these guys caught my eye. (@ Eat the Love)
Connect with me!
Throughout the week I love chatting with people and sharing fun and interesting stuff around the web.
- Follow @macheesmo on Twitter.
- Like Macheesmo on Facebook.
- Add Me to a Google+ circle.
- Follow Macheesmo on Instagram.
And, of course, you can always subscribe to daily Macheesmo recipes via the feed or via email!
Also, be sure to snag a copy of my FREE eCookbook, My Favorite Weeknight Meals, and get my FREE GIFT GUIDE, 100 Gifts Under $100, by subscribing to my newsletter.
Have a great holiday weekend everybody!
Photo by tango.mceffrie.
Rum Raisin Shortbreads
Rum filled.
These cookies are a symbol of my stubborn nature. When rum won the poll last week, I immediately wanted some sort of rum raisin cookie. It just made sense to me.
I settled on adapting a recipe, but ran into some issues. Specifically, the reviews on the recipe ranged from “Horrible!” to “Gross!” to “Exploded in my oven!”
Some bakers would close the browser at that point and continue the search. Not me though… I wanted these cookies. So, I made them and changed pretty much everything in the original recipe.
It was a stab in the dark but I got lucky and my version turned out great!
Peppermint Snow Peaks
These turned out fantastic.
This post is sponsored by Zak Designs. I used their fun confetti plates for this post which are made from recycled materials. You can find more of their products on Planet Zak and be sure to check out the Zak Designs blog.
There are some recipes that I consider to be magical. I don’t exactly understand the science behind them so to me it seems like a magical fairy has decided to bless my kitchen with special powers.
For example, I can get egg whites to stand perfectly still for an hour until they are dry enough to pick up and toss across a room.
This isn’t the first time I’ve made a meringue, but this is the first time I’ve relied on the meringue to stay completely in shape. Needless to say it worked, these are wonderful, and they might just be the perfect light treat to have around during the holidays.
Pistachio Choco Cookies
Simple, but delicious.
I almost screwed these up because of an insane pistachio addiction. I could be featured on Intervention. It’s that bad.
I bought a big old bag of pistachios and knew I had to keep enough to make these cookies, but I was eating probably two for each one that I put in the bowl for the recipe. I ended up uncomfortable and almost unable to make the freakin’ recipe.
Assuming you can restrain yourself from eating all the pistachios though, these are pretty simple to make and a nice change on your standard chocolate chip recipe.
Magic Cherry Bars
Yea. These are good.
Every year during the holidays I put on my dessert hat for a week and try to come up with some fun (yet doable) desserts to try out over the holidays.
I roughly call it cookie week but not everything is cookies.
For example, to kick off cookie week this year I’m starting with a dessert bar!
These guys are rich and decadent and it’s almost embarrassing how easy they are to make. The delicious dividends pay nicely on the amount of work involved. The worst step is that you really need to let them cool before you can chop them up.
Waiting really is the hardest part.
Recent Comments