The post Quesadilla Combos to Quell Your Craving appeared first on foodisinthehouse.com.
]]>Breakfast Quesadilla
Start your day the right way with this quesadilla packed with protein. Fill the tortilla with scrambled eggs, diced tomatoes, sliced mushrooms, bacon, and lots of cheese. It is the perfect dish to serve for brunch.
Mediterranean Quesadilla
Mexico may be fairly far from Greece, but everything is reachable where food is concerned. Take a trip down the Med with this quesadilla packed with roasted red peppers, sliced black olives, feta cheese, and spinach.
Pizza Quesadilla
The only thing we might love more than pizza is a pizza in quesadilla form. Create the dream by jamming your tortilla with marinara sauce, sliced pepperoni, diced green peppers, chopped mushrooms, and shredded mozzarella cheese.
BBQ Chicken Quesadilla
Why mess with a classic? If you’re a fan of smoky, sweet, and tangy all together, give this quesadilla a try. Fill it with shredded BBQ chicken, diced red onions, and cheddar cheese.
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]]>The post Use This Trick Next Time You’re Frying Fish appeared first on foodisinthehouse.com.
]]>So how do you reap the sea rewards without making your kitchen resemble a busy fish market? As usual, TikTok seems to have the answer. According to the social media platform, the secret is to distract your nose with other, lovelier fragrances. Here’s what to do.
Step #1
Assemble a selection of spices. Cinnamon is a good option as it is strong and aromatic. You can use sticks or ground cinnamon (or both). Add in some vanilla extract and lemon.
Step #2
Fill a small saucepan halfway with water, being mindful not to overfill the pot. Add a generous amount of cinnamon, a tablespoon of vanilla extract, and the juice of one lemon. Bring the mixture to a rolling boil.
Step #3
It’s now time to fry your fish. Heat a stainless steel or non-stick skillet with an oil that has a high smoking point, like canola or sunflower seed oil. Once hot, add your fish to the pan. While you are frying, make sure to stir your cinnamon mixture so that it does not boil over. The cinnamon scent should largely cover the smell of seafood both during cooking and after you’re done.
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]]>The post No Can Opener? No Problem! appeared first on foodisinthehouse.com.
]]>Using a can opener is, of course, first prize; but if you don’t have one on hand, there are some other creative methods that can pry that tin apart.
scottish foodie
(@foodfor__foodies)A Spoon
This one may take a while, but we assure you, it will work… eventually. Grasp the head of the spoon and use the handle to create a dent along the edge of the lid. Using pressure, make a hole in the tin, and repeat until you can open the can.
Chef’s Knife
Chefs need pretty sturdy knives for all the chopping they have to get done. If you have one on hand, it can be used as a makeshift can opener. Place the heel of the knife along the inner edge of the lid, using the other hand to keep the can steady. Carefully, but firmly, use the corner of the knife to break through the surface. Continue slowly moving the heel along the edge until the lid can be lifted.
Rock
Rock beats scissors, and, apparently, cans. Rub the top of the tin on a flat edge of a rock to break its seal. Disclaimer: lots of patience is required. Wipe away the metal shavings from the lid before removing it, so as to not hurt yourself.
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]]>The post The Queen was a Chocoholic and Here’s the Proof appeared first on foodisinthehouse.com.
]]>According to her personal chef, Queen Elizabeth II was an enormous fan of chocolate. Although she was served an array of delicious desserts during her reign, there is one in particular that she loved the best: chocolate perfection pie.
Ingredients:
Crust
- ¾ cup all-purpose flour
- ¼ cup vanilla sugar
- 1 stick unsalted butter, cold
- 1 egg yolk
- 3-4 tablespoons heavy cream
Filling
- 2 eggs
- ½ teaspoon ground cinnamon
- ½ cup granulated sugar
- ½ teaspoon white wine vinegar
- ¼ teaspoon salt
Topping
- 6 ounces semi-sweet chocolate, chopped
- 2 egg yolks
- 1 cup heavy cream
- ½ teaspoon ground cinnamon
- 2 ounces white chocolate, shaved
(@countrylifemystyle)Instructions:
- Pre-heat the oven to 350°F. Lightly grease a 9-inch tart pan and place it on a baking sheet lined with parchment paper.
- In a bowl, combine the flour and salt. Chop the butter into the flour using your hands or a pastry cutter until the butter looks like fine crumbs. Add the egg yolk and 3 tablespoons of the heavy cream and mix. Add another tablespoon of cream if the mixture feels to dry to come together.
- Roll out the dough on a lightly-floured surface. Aim for 1/3-inch thickness. Place the dough on the pan and press it against the bottom and sides.
- Line the crust with parchment paper and pie weights or dried beans. Par-bake for around 15-20 minutes, until the crust starts to brown at the edges. Remove the parchment and pie weights and cool to room temperature.
- For the filling, place a mixing bowl over a pot of boiling water. Add the eggs, cinnamon, sugar, vinegar, and salt, and whisk until the mixture starts to foam up slightly. Remove from the heat and whisk again until the mixture becomes creamy and forms ribbons in the batter.
- Pour the egg mixture over the cooled crust and bake in the oven for about 15 minutes, until the filling has risen and is firm to the touch. Carefully place on a cooling rack and allow the filling to sink back into the shell.
- Partially melt the semi-sweet chocolate in the microwave. Carefully add in the egg yolks and half a cup of water, then whisk until combined.
- Spoon half of the chocolate over the pie filling, then bake pie in the oven for another 5 minutes. Place the pie on a cooling rack and allow to cool completely.
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]]>The post Cabbage Wars: Are You Team Red or Green? appeared first on foodisinthehouse.com.
]]>Pickled Red Cabbage
Red cabbage is earthy and slightly peppery, with a hint of sweetness. That is part of why it works so well when pickled. Slice the leaves and marinade them in a solution of vinegar, sugar, and spices. Because you’re not actually cooking the cabbage, you don’t have to worry about it losing any of its bright hues.
(@cloversandkale)Stuffed Cabbage Rolls
Cabbage rolls are a popular dish in Eastern European cuisine, with various countries tweaking it slightly. Green cabbage leaves are stuffed with minced meat, rice, and other grains, and then simmered in a tomato-based or sour cream sauce. It is traditional to serve the dish at happy occasions like weddings and new year’s celebrations.
Coleslaw
This list would not be complete without including coleslaw. The classic salad has cabbage as its star and can be made using red or green, or both. Shred the leaves, add in carrots, throw in some nuts, and finish it off with a tangy dressing. You can even play around by adding in edamame beans, broccoli, or noodles.
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]]>The post These Donut Muffins are Happiness in a Bite appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 cup white sugar
- ½ cup margarine, melted
- ¾ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
Instructions:
- Preheat the oven to 375°F and grease a 24-cup mini muffin pan.
- Mix half a cup of sugar, a quarter cup of margarine, and the nutmeg together in a large bowl. Stir in the milk, then mix in the flour and baking powder until just combined. Spoon the batter into the prepared muffin cups, filling each until half full.
- Bake in the preheated oven for 15 to 20 minutes, until the tops of the muffins are light golden brown. Remove them from the oven and transfer to a wire rack.
- Pour the remaining melted margarine into a bowl, and mix the rest of the sugar and cinnamon together in another bowl.
- Dip the top of each warm muffin in the melted margarine, then into the sugar mixture to coat. Allow to cool for 10 minutes before serving.
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]]>The post Take Garlic Bread to New Heights With These Tricks appeared first on foodisinthehouse.com.
]]>Grill the Bread
Most garlic bread uses ciabatta or a baguette as they are known for having a soft inside. One way to make it even tastier, is to crisp it up. Grill the bread on the pan—or even better, on an outdoor flame—to add an extra depth of flavor.
Confit the Garlic
Love garlic in every form? Then the confit version must surely be high on your favorites. Confit the garlic by heating the cloves in oil until they become soft and watch how easily they melt when spread on the bread!
Add Extra Flavor
Yes, garlic bread is amazing on its own, but have you tried it with other ingredients? Rubbing garlic and tomato on crisp bread is a simple trick that will leave it sumptuous, as will topping the garlic bread with salty anchovies or sardines.
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]]>The post Store Your Coffee Like a Pro appeared first on foodisinthehouse.com.
]]>Keep it Tight
Humans may need oxygen, but O2 is the enemy of coffee. Oxidization can cause flavor loss, so keep your coffee as protected as you can in a container with an air-tight seal. Some containers feature a one-way valve that still allows carbon dioxide to escape, but won’t allow oxygen in.
Avoid the Elements
Coffee enjoys being comfortable. Find a spot that doesn’t get too much light and has a consistent temperature. Fluctuations in temperature can lead to a build-up of moisture and condensation within the container. Room temperature, in a dark place, is best.
Freezing is Forbidden
Placing your coffee grinds in the fridge or freezer may seem like a good idea, but sadly it is not. Both spots can leave your grinds absorbing moisture, which will then spoil the flavor compounds.
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]]>The post Moussaka is the Greek Dish You Didn’t Know You Needed appeared first on foodisinthehouse.com.
]]>Ingredients:
- 6 eggplants
- 5 potatoes
- 2 tablespoons vegetable oil
- 750 grams beef or lamb mince
- 2 red onions, chopped
- 2 cloves of garlic, chopped
- 1 tin chopped tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 glass of red wine
- 3 ½ cups milk
- 2 egg yolks
- 120 grams butter
- 120 grams flour
- 100 grams Parmigiano-Reggiano
- ¼ cup olive oil
- 1 bay leaf
- A pinch of cinnamon
- A pinch of nutmeg
- A pinch of sea salt
- Freshly ground black pepper
Instructions:
- Cut the eggplant into 1 centimeter thick slices. Season with salt and place in a colander for about half an hour.
- Rinse the eggplants with water and squeeze to get rid of the excessive water. Pat them dry and fry in oil, until nicely colored. Place the fried eggplants on paper to absorb the oil, and set aside.
- Slice the potatoes into half a centimeter pieces and fry same way as the eggplants. Season with salt and set aside.
- Put a large pan on medium-high heat and add the olive oil. Sauté the onions until softened. Stir in the mince and when it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the pan. Add the tinned tomatoes, sugar, cinnamon, bay leaf, salt, and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated.
- Melt butter in a pan over low-medium heat. Add the flour, whisking continuously to make a paste. Pour warmed milk in a steady stream and keep whisking until it reaches the consistency of thick cream. If the sauce still needs to thicken, boil over low heat while continuing to stir.
- Remove the pan from the stove and stir in the egg yolks, salt, pepper, nutmeg, and some grated cheese. Whisk quickly and season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce, then set the béchamel sauce aside.
- Butter the bottom and sides of a large baking dish and layer the potatoes, then half of the eggplants. Pour in all of the meat sauce and spread it out evenly. Add a second layer of eggplants, top them with all of the béchamel sauce and smooth out with a spatula.
- Pre-heat the oven to 350°F. Sprinkle the moussaka with grated cheese and bake for about 60 minutes or until its crust turns light golden brown. Allow to cool before serving.
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]]>The post The Wonders of Adding Water to Whisky appeared first on foodisinthehouse.com.
]]>The liquor usually gives off a fiery sensation, which is not for every palate. Yet, there is a way to not only mellow out the sharpness, but awaken a whole new collection of flavors…
A few drops of H2O.
Water has many skills in its repertoire and one is coaxing out whisky’s flavors that are shyly hiding behind a veil of alcohol. It all comes down to science.
When a dash of water is added, it changes the molecule compound of the beverage. The strength of the alcohol is diluted, reducing its potency and allowing other nuances to shine through.
That molecular rearrangement may suddenly have you detecting subtle notes of vanilla, honey, and smokiness.
Opt for water that has a neutral pH level and not too much of a mineral taste. Whisky aficionados have a trick of using a straw to add small doses of water by dipping it in a water glass and holding the top to retain the liquid, then removing your finger to release the water.
Just remember, a little bit of water goes a long way.
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