My Culinary Passions
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Caramel Apple Strata | SAVEUR

Caramel Apple Strata | SAVEUR | My Culinary Passions | Scoop.it
Served warm and topped with vanilla sauce, this twist on bread pudding makes an indulgent breakfast treat. See the recipe »
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Butternut and Apple Harvest Soup

Butternut and Apple Harvest Soup | My Culinary Passions | Scoop.it
This medley of Autumn vegetables combine to make a wonderfully warm and comforting soup. Pair this with crusty bread and a salad, and dinner is served!
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Caramelized Butternut Squash Soup

Caramelized Butternut Squash Soup | My Culinary Passions | Scoop.it
Cooking butternut squash and onion until browned gives a particular flavor to this soup full of fall flavors.
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Chocolate Souffles Recipe : Food Network Kitchen : Food Network

Chocolate Souffles Recipe : Food Network Kitchen : Food Network | My Culinary Passions | Scoop.it
Get this all-star, easy-to-follow Chocolate Souffles recipe from Food Network Kitchen.
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Mighty Mushrooms: Mushroom Dinners, Soups & Stuffed Mushrooms!

Jannett Ioannides's insight:

I so love mushrooms and the fall brings on some great recipes.  Enjoy!

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Flourless Chocolate Brownie Cake

Flourless Chocolate Brownie Cake | My Culinary Passions | Scoop.it
An intensely chocolate flourless cake that bakes up tall and puffy then collapses as it bakes into the fudgiest cake you will ever taste! It's naturally gluten free and grain free making it great for serving to guests or bringing to a potluck or party.
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Veal Pasta Sauce with Red, Green, and Yellow Peppers | SAVEUR

Veal Pasta Sauce with Red, Green, and Yellow Peppers | SAVEUR | My Culinary Passions | Scoop.it
This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness." See the recipe »
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Couscous Royale (Couscous with Grilled Meats) | SAVEUR

Couscous Royale (Couscous with Grilled Meats) | SAVEUR | My Culinary Passions | Scoop.it
A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris. See the recipe »
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Strip Steaks with Green Peppercorn Sauce | SAVEUR

Strip Steaks with Green Peppercorn Sauce | SAVEUR | My Culinary Passions | Scoop.it
The recipe for this dish is based on one in Glorious French Food by our friend James Peterson (Wiley, 2002).
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Imaginative pastry chefs reinvent an English institution

Imaginative pastry chefs reinvent an English institution | My Culinary Passions | Scoop.it

THE miniature meringue carrots nestled in among the radish sprout foliage look almost too good to eat. But the tiny bottle of “drink me” potion comes with a label urging tea party guests to do exactly that.


Via Bradley Woods
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Easy Butternut Squash Ravioli

Easy Butternut Squash Ravioli | My Culinary Passions | Scoop.it
See how to make surprisingly simple squash ravioli.
Jannett Ioannides's insight:

Time of year for an amazing dish like this

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Roasted Butternut Squash Soup with Apples and Bacon

Roasted Butternut Squash Soup with Apples and Bacon | My Culinary Passions | Scoop.it
This curried squash soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream. Roasting the squash adds an extra depth of flavor.
Jannett Ioannides's insight:

Just set my pork belly in salt last night, in a week I will smoke it and make this delicious soup option!

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Pumpkin Chipotle Soup

Pumpkin Chipotle Soup | My Culinary Passions | Scoop.it
This wonderful, quick soup works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites!
Jannett Ioannides's insight:

Time for amazing fall soups

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Pain au Chocolat (Chocolate Croissant) | SAVEUR

Pain au Chocolat (Chocolate Croissant) | SAVEUR | My Culinary Passions | Scoop.it
Everybody in France seems to eat croissants daily, especially pain au chocolat. Some prefer a thin slice of chocolate folded into the dough—me, I like a big bar. No matter how much you put inside, it should be very good quality. —François Payard, pastry chef and owner of FP Patisserie
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Slow Cooker Hungarian Goulash Meatballs

Slow Cooker Hungarian Goulash Meatballs | My Culinary Passions | Scoop.it
Meatballs slow cooked in a spicy, paprika and sour cream-infused tomato sauce and served over egg noodles, rice or mashed potatoes.
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Oeufs en Cocotte au Saumon Fumé (Eggs Baked with Smoked Salmon) | SAVEUR

Oeufs en Cocotte au Saumon Fumé (Eggs Baked with Smoked Salmon) | SAVEUR | My Culinary Passions | Scoop.it
Eggs mixed with cream are poached over a bed of smoked salmon in this simple yet elegant breakfast dish from chef Wolfgang Puck.
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S'mores Cupcakes

S'mores Cupcakes | My Culinary Passions | Scoop.it
In between my break away from physics and finding a job in an established
bakery, I worked in a small cake shop selling special order cakes and
thousands of cake and cookie decorating equipment. Though my job title was
"baker," it was a far stretch from my actual job description. I spent one
or two mornings a week baking up boxed cake mixes; my employer hovering
over my shoulder convinced I was going to mess them up.

It was frustrating in many aspects. Though my boss was truly a lovely woman
who went out on a limb to give me a chance, the job wasn't quite what I had
dreamed of. I spent my hours daydreaming of a bakery where I had freedom of
ingredients and the trust to make something delicious (it would eventually
happen, but not today). The cake shop didn't even have a stick of butter
buried in the back of the fridge. I looked.

When I wasn't in the back of the store baking, I was out front helping
customers and keeping the shelves stocked. The store was never terribly
busy. Most of my time was spent languidly lining the food colors in stick
straight lines, the sound of my breathing and the shuffling of paper in the
back the only noises in the stilled shop. Among the quiet activities,
attending to The Wall of Sprinkles became the most time consuming. The wall
held at least a hundred different packages of sprinkles of every imaginable
shape and color—jimmies, nonpareils, dragees, sanding sugar, crystal sugar,
holiday sprinkles, and so forth. It was, in essence, a sprinkle lover's
mecca.

Rather than "baker," my job title really should have read "sprinkle
curator." I attentively filled the sprinkle containers by weight, tapped
them shut tightly, and priced them with love. I arranged them by color,
type, and holiday on the shelves—five containers in back and four in front.
I never meant to get irrationally obsessed with The Wall of Sprinkles, but
it was beyond my control. As soon as a customer bought one of the sprinkles
off the shelf, I would run to the back to grab another to make my
sprinkle-lined shelves even.

Looking back, I think I was looking for validation. Validation in my
decision to switch careers and validation to pursue baking. If I couldn't
prove to my employer that I could bake, perhaps my devout attention to The
Wall of Sprinkles would, in some small way, redeem me. It took a couple
months of hard work before she allowed me to frost the cakes for her to
decorate. It was the smallest of steps for me, but for her it was as large
as the Grand Canyon. Though I set out to learn to bake, the true skill I
came away with was patience. Honestly, I think it was more valuable in the
end.

Well, that and I have an unusual fondness for sprinkles.

Note: I'll be vacationing in warm and tropical Hawaii this week so I'll be
taking the week off from blogging to soak up the sun and get sand between
my toes. Don't worry, I'll pack as many photographs and anecdotes as can
fit in my suitcase on my return. Have a lovely week! I'll be certain to
have a Mai Tai and think of you.

These S'more Cupcakes are delightful, irresistible, and impossible to
ignore. The cupcakes have a crunchy graham cracker base, topped with a
sweet chocolate cupcake, rich chocolate glaze, and toasted marshmallow
meringue. I love the texture of these cupcakes—crunchy, light, soft,
sticky, and gooey. It truly is a s'more in cupcake form. These are perfect
for birthday parties, long summer nights, and when you want a special treat
just for you.
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Spaghetti Alla Primavera | SAVEUR

Spaghetti Alla Primavera | SAVEUR | My Culinary Passions | Scoop.it
The owner of Le Cirque set out to make two pasta dishes for his friends while on vacation, one with vegetables, one Alfredo style. But in the end he mixed the vegetables with spaghetti and cream together, and Spaghetti Alla Primavera soon became a regularly-requested item at the restaurant. See the recipe »
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Moroccan Meatballs with Arugula | SAVEUR

Moroccan Meatballs with Arugula | SAVEUR | My Culinary Passions | Scoop.it
From SAVEUR issue no. 165
At the London takeaway restaurant Leon, lamb meatballs are simmered in a harissa-spiked tomato sauce, served over peppery arugula, and drizzled with bright yogurt-thickened aïoli.
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Gluten-Free Corn Dogs | SAVEUR

Gluten-Free Corn Dogs | SAVEUR | My Culinary Passions | Scoop.it
I grew up in the Midwestern corn belt, where once the weather warmed up, the shoes came off and my sisters and I only came inside for meals. Even then, we'd often just grab whatever my mother had set out for lunch and immediately head back outside, eating as we went. Niceties like plates and utensils were blatantly ignored; food that traveled well reigned supreme.
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