Any French chef can tell you that the foundation of their cuisine is butter. Mind of a Chef‘s Ludo Lefebvre visited the Jean-Yves Bordier Butter factory in the Brittany region of France. Le Beurre Bordier customizes its butter to the specifications of the chefs they send it to. Chef Ludo learns first hand how it’s done. Five minutes of butter heaven.
Tag Archive: baking
I found this recipe and it looked so good I had to try it. I don’t think I’d had meatloaf since I was 14 years old. They came out SO good.
Muffin-Tin Mini Meatloafs
- 1 medium onion, chopped
- 1 carrot, finely chopped
- 2 garlic cloves, chopped
- 1 tsp dried oregano
- 1 TBSP olive oil
- 1 lb ground beef
- 1/3 cup ketchup
- 3/4 cup bread crumbs
- 2 TBSP mustard
- 1/3 cup fresh parsley, chopped
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp ground pepper
- 2 large eggs, beaten
Preheat oven to 350 degrees Fahrenheit. Grease a standard 12-cup or large 6-cup muffin tin.
Heat oil in a large skillet and saute the carrot, onion, garlic, and oregano (adding in that order), until mixture is softened and translucent, about 5-7 minutes. Spread on plate and let cool slightly.
In a large bowl, combine onion mixture with all remaining ingredients. Thoroughly wash your hands and get in there to mix it all together.
Spoon meat mixture into muffin cups.
Top with a drizzle of ketchup. (At this point you could cover and refrigerate or freeze for later use.)
Bake for 25-30 minutes for smaller cups, 35-40 minutes for larger cups. Let meatloafs rest for 5 minutes before removing from tin.
Visit the Laugarvatn Fontana Spa in the village of Laugarvatn, Iceland, where guests can try the famous “Rye Bread Experience,” courtesy of the amazing geothermic sands that can bake bread in bubbling underground “ovens.”
Says traveler and video producer Alison Grasso, “in my research of ‘cool Iceland foods’ (very possibly my actual Google search) I came upon the Rye Bread Experience offered at Laugarvatn Fontana Spa, just about an hour outside of Reykjavik. So my cousin and I went, and we filmed, and we ate dense, sweet, molasses-y bread that Viktor took straight out of the bubbling sand, topped with an alarmingly thick cut of Icelandic butter that looked like cheese, but wasn’t. We learned about the geothermal activity surrounding Laugarvatn, which translates to ‘hot spring lake,’ and how locals from nearby share the six geothermal ‘ovens’ for personal cooking, like slow-cooked lamb.”
Day of the Dead gingerbread cookie. Too pretty to eat!
Siri helps Cookie Monster time his latest fix.
First I cut a few purple wildflowers from our yard:
Then I met up with some friends in Julian for some walking, then after my friend Lynn and I went for brunch at the Candied Apple Pastry Company. I’d heard they were serving proper food now, instead of just sweets. And boy did they deliver. A number of savory crepes stuffed with all sorts of goodness, and also paninni sandwiches, plus breakfasts. I got the “Califoronion” crepe, with smoked ham, brie cheese, and caramelized onions inside, and topped with sliced avocado, a perfectly poached egg, and hollandaise sauce. It was to die for.
Later Rich and I enjoyed a killer sunset…
While Mini practiced his stretching skillz…
Then we shared a treat I brought home from the bakery: a Chocolate Bomb. Again, it was to die for.
These delicious snacks could not have been easier to make.
Melted Brie and Cranberry Puff Pastry Cups
- Pepperidge Farm Frozen Puff Pastry Shells
- Cranberry sauce
- Brie cheese
Follow package directions to bake the pastry cups.
You’ll need to push the centers down to form the cups. I used the bottom of a small juice glass.
Fill with brie cheese. Rich didn’t want cranberry sauce in his, so two are just plain brie.
Bake at 350 degrees for another 10 minutes or until insides are melted.
Gooey, sweet and savory, warm flaky goodness. Perfect for a snowy winter afternoon.