I had been wanting to try this out ever since I read about dry ribs on iheartbacon.com, a wonderful food blog by Megwoo that immediately endeared itself to my bacon-loving heart. The description made my mouth water and the method sounded pretty simple so I was raring to go. I tried it twice, first with beef short ribs and then with pork baby back ribs (pork ribs pictured here, like Megwoo I only have a picture of the “part 2″ because the first try got eaten up before the camera could get to it!).

Both were excellent! The flavor was great and the meat so tender with crispy outer edges. The beef ribs reminded me of Crispy Tadyang, a local dish here of deep fried beef spareribs.

Megwoo rubbed her ribs with salt and pepper before sticking it in the oven but I used some St. Louis Rib Rub I had lying around instead. Here’s what she did: Basically you just rub your seasoning on the ribs and stick them in the oven at 350 F. You flip them after 45 minutes and cook for another 45 minutes. Then turn off the heat and leave them in the oven for another 30 minutes. This is what I did for the pork ribs, but I had to cook the beef ribs longer in order for them to get tender.

Nice surprise: I didn’t put enough rub on the beef ribs (it was my first try) so I just sprinkled the ribs with rock salt while they were still hot. Oh boy. That sure provided the needed magic! It was so tasty!

Up until about five years ago, I was a self-professed Brussels sprout hater. Where this came from, I have no idea. I’m pretty sure my parents never even attempted to give me Brussels sprouts, and I have no recollection of really ever giving them a try. Yet, I was adamant about my dislike. Which just seems downright silly now. My husband finally convinced me to give them a whirl, and let’s just say that I’ve been making up for lost time ever since.

My go-to method for preparing Brussels sprouts is to simply roast them in the oven with a little bit of olive oil and honey, which is what I used as the base for this pizza. The slight sweetness from the honey balances out the Brussels sprouts perfectly, along with a little garlic and red pepper flakes for a hint of heat.


In addition to the roasted Brussels sprouts, you’ll also add some shredded red cabbage for a pop of gorgeous color and some toasted walnuts for some crunch. Classic, mellow mozzarella ties it all together and doesn’t overpower the flavors from the toppings.

When the pizza bakes, the high temperature of the oven gives the Brussels sprouts a bit of char on the outer leafy layer, leaving them a touch crispy, while also sort of caramelizing the sliced surfaces. Finish the pizza off with a sprinkle of lemon zest to brighten it all up, making for one fantastic seasonal fall meal.

 

And then.. we found the compromise–the evil, evil genius compromise! Pumpkin cheesecake.

Not so dense on the pie-squash, yet tart and rich, pumpkin cheesecake, as you well know, tends to satisfy.. everyone. It’s a bit special and exciting, and the warming spices play off the cool texture beautifully. So, you know, I had to make it vegan. Because no one deserves to be deprived of pumpkin cheesecake, most especially not vegans hong thai travel!

Classic vegan pumpkin cheesecake with whipped coconut cream: absolutely perfect for Thanksgiving and Christmas!I based this recipe off my amazing pumpkin cheesecake recipe and my vegan lemon-ricotta cheesecake and came out with something truly beautiful and perfect for Thanksgiving and Christmas. It boasts the texture of a traditional cheesecake, with just enough pumpkin, just enough pumpkin spice. Just enough seasonal flavor to tie everything together, without being too heavy-handed on any addition hong thai travel.

Classic vegan pumpkin cheesecake with whipped coconut cream: absolutely perfect for Thanksgiving and Christmas!In the past, I’ve attempted water baths for my cheesecakes, but every. single. time. they leak. Every single time! This time I even used three layers of foil, inspecting the entirety for any possible point of entry or leakage. And alas! A water-logged crust you wouldn’t feed to your enemy. So, do as I did, and skip the water bath. Certainly with the vegan cheesecake, it doesn’t make much of a difference. Or, if you’re one of those people who can actually perform a water bath properly.. then go for it. And teach me your ways hong thai travel!

When I found this caramel popcorn recipe, I ran to the kitchen to prepare it immediately.

I love popcorn. It’s a curious love because I can stay for months without eating it, but when I eat I just have to eat a lot of popcorn. Really a lot, not a regular portion.

I like it salted (just salt) and sweet. And I am just fond of caramel popcorn.

I ate it for the first time in US. I bought a package and my husband and son didn’t want it (my daughter wasn’t born yet). I didn’t insist that much and ate the whole package by myslef, driving from Orlando to Miami.

I had never thought about preparing it at home because I thought it was a little difficult…until yesterday.

I was looking for a recipe I had saved in my favorites when I found this caramel popcorn recipe I didn’t remember at all. It’s a  Gordon Ramsay’s one! And with salted caramel! I did just a small change using brown sugar instead of caster sugar as Gordon suggests.

Well, it became an urgent thing to do and I prepared it yesterday before lunch. I just couldn’t wait ;-) . And I confess you that I ate a lot of it…before lunch. They’re fantastic!

It is really difficult to stop eating this caramel popcorn. After it cools down, just put it into an airtight container as it is supposed to last for…I don’t know because we ate the remaining the day after. It is such a delight for the palate!

My husband said it was even better the day after. I don’t know because it had already touched my highest vote for a recipe the first moment I ate it ;-) .

Intensely rich and delicious, yet incredibly simple to make, Brown Butter Brownies.  These are the by far the most decadent and naughty brownies EVER.brown-butter-browniesThe smallest of bite of this brownie will satisfy the most dedicated brownie lover.  Best of all, these brownies are super simple to make.  As if you needed any more motivation past the words rich, delicious and decadent.brown-butter-brownies-closeIf you even remotely consider yourself a Foodie, you know that brownies from scratch are far superior from anything that can come out of a box .

I’m blown away that people will buy a brownie mix when they’re so easy to make from scratch.  Why on earth would anyone make something made with partially hydrongenated oil and artifical flavors when they can make something that tastes a million times better from ingredients they (should always) have in their pantry?  Once I started making my brownies with browned butter, I swore I’d never go back.  And I haven’t.  And neither will you wine offer.

Not quite at self proclaimed foodie status and unsure of what browned butter is?  Its heaven.  Plain and simple.  Oh, you want more information?  Browned butter is simply a technique where you take unsalted butter, melt it over heat while frequently stirring, and you cook until the bubbles stop forming and you get these teeny little specks of brown goodness at the bottom.  Why would you want to do that to your butter, you ask?  Brown butter is essentially the caramelization of butter.  Rich, nutty, wonderful.  Go make these brownies and you’ll understand.brown-butter-brownies-featuredI must warn you – there is a downside to this recipe.  The batter binds in such a way due to the massive amount of butter that NOTHING will stick to your pan or your scraper.  That means there is no option for bowl and/or spoon licking.  If you want batter, you’ll find yourself in an ethical battle between stealing an actual spoonful from the pan or going without for the sacrifice of the greater good – your finished product.  Only you can decide what is right electric gear motor 12v.