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The Alchemist Chef

Thursday, November 18, 2010. Empanadas de Pato a la Huancaina: Duck Empanadas with a Spicy Peruvian Sauce. Last Friday I had two dear friends over for dinner. As Emily, Laura and I love Spanish, travel and good food, I thought it fitting to prepare empanadas for dinner. I'd recently purchased aji amarillo paste and was excited to try it out. Aji de gallina and papas a la huancaina are. 4 duck legs, thawed (or fresh! Rinsed well with water and patted dry with a paper towel. Heat oven to 300. Add chicken s...

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The Alchemist Chef | alchemistchef.blogspot.com Reviews

<META> DESCRIPTION

Thursday, November 18, 2010. Empanadas de Pato a la Huancaina: Duck Empanadas with a Spicy Peruvian Sauce. Last Friday I had two dear friends over for dinner. As Emily, Laura and I love Spanish, travel and good food, I thought it fitting to prepare empanadas for dinner. I'd recently purchased aji amarillo paste and was excited to try it out. Aji de gallina and papas a la huancaina are. 4 duck legs, thawed (or fresh! Rinsed well with water and patted dry with a paper towel. Heat oven to 300. Add chicken s...

<META> KEYWORDS

1 for the duck

2 s and p

3 for aji/huancaina sauce

4 1 diced onion

5 1/2 teaspoon paprika

6 1/2 teaspoon turmeric

7 1/4 teaspoon cumin

8 s&p to taste

9 does not brown

10 for empanadas

CONTENT

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for the duck,s and p,for aji/huancaina sauce,1 diced onion,1/2 teaspoon paprika,1/2 teaspoon turmeric,1/4 teaspoon cumin,s&p to taste,does not brown,for empanadas,10 empanada shells,1 caramelized onion,duck meat,to make empanadas,delicious pisco sour,duck

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The Alchemist Chef | alchemistchef.blogspot.com Reviews

https://alchemistchef.blogspot.com

Thursday, November 18, 2010. Empanadas de Pato a la Huancaina: Duck Empanadas with a Spicy Peruvian Sauce. Last Friday I had two dear friends over for dinner. As Emily, Laura and I love Spanish, travel and good food, I thought it fitting to prepare empanadas for dinner. I'd recently purchased aji amarillo paste and was excited to try it out. Aji de gallina and papas a la huancaina are. 4 duck legs, thawed (or fresh! Rinsed well with water and patted dry with a paper towel. Heat oven to 300. Add chicken s...

INTERNAL PAGES

alchemistchef.blogspot.com

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The Alchemist Chef: 7/1/09 - 8/1/09

http://alchemistchef.blogspot.com/2009_07_01_archive.html

Friday, July 31, 2009. Blue Cheese Burgers with Portobello Mushroom Caps. This recipe can be altered to suit your tastes-I used blue cheese, but feta, cheddar, jalapeno. Anything can be used in its place! 2 lb lean ground beef. 2 cloves minced garlic. 1/2-1 teaspoon freshly ground black pepper (depending on how much you like it). Onion (already diced and sauteed in olive oil until translucent). 3/4 cup crumbled blue cheese. 3 tablespoons olive oil. Heat grill on medium-high. Links to this post. I first f...

2

The Alchemist Chef: 11/1/10 - 12/1/10

http://alchemistchef.blogspot.com/2010_11_01_archive.html

Thursday, November 18, 2010. Empanadas de Pato a la Huancaina: Duck Empanadas with a Spicy Peruvian Sauce. Last Friday I had two dear friends over for dinner. As Emily, Laura and I love Spanish, travel and good food, I thought it fitting to prepare empanadas for dinner. I'd recently purchased aji amarillo paste and was excited to try it out. Aji de gallina and papas a la huancaina are. 4 duck legs, thawed (or fresh! Rinsed well with water and patted dry with a paper towel. Heat oven to 300. Add chicken s...

3

The Alchemist Chef: Empanadas de Pato a la Huancaina: Duck Empanadas with a Spicy Peruvian Sauce

http://alchemistchef.blogspot.com/2010/11/empanadas-de-pato-la-huancaina-duck.html

Thursday, November 18, 2010. Empanadas de Pato a la Huancaina: Duck Empanadas with a Spicy Peruvian Sauce. Last Friday I had two dear friends over for dinner. As Emily, Laura and I love Spanish, travel and good food, I thought it fitting to prepare empanadas for dinner. I'd recently purchased aji amarillo paste and was excited to try it out. Aji de gallina and papas a la huancaina are. 4 duck legs, thawed (or fresh! Rinsed well with water and patted dry with a paper towel. Heat oven to 300. Add chicken s...

4

The Alchemist Chef: 2/1/09 - 3/1/09

http://alchemistchef.blogspot.com/2009_02_01_archive.html

Friday, February 27, 2009. I visited friends in Barcelona and in Toulouse the spring of 2007. We took a day trip to Carcassonne, France, a fortified city that now plays hosts to many, many tourists. The city is filled with delightful gelaterie and patisserie. I spent more time looking at the food than the fort. One of my favorite items was a small apple tartlet. This tart has a sweet pastry crust, apple and custard filling and an apricot glaze. Yum. 2 tablespoons butter, room temperature. In a large bowl...

5

The Alchemist Chef: 2/1/10 - 3/1/10

http://alchemistchef.blogspot.com/2010_02_01_archive.html

Friday, February 26, 2010. Quinoa with Charred Vegetables and Queso Fresco. I decided to make quinoa with charred zucchini, bell peppers, queso fresco and a smoky-spicy tomato sauce. I couldn't have been more pleased with the results-healthy, refreshing and simple to prepare. 2 cups low-sodium chicken broth (use vegetable stock to make this a vegetarian dish! 1 quart whole milk. 3 bell peppers (I used 1 red, 1 orange and 1 yellow). 1 14 oz can of diced tomatoes with diced chiles. 1/2 teaspoon chili powder.

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wifoodiegirl.blogspot.com

Wisconsin Foodie Girl: November 2011

http://wifoodiegirl.blogspot.com/2011_11_01_archive.html

Thursday, November 17, 2011. Got a sneaky sample. Harvest Soup topped with. Posted using BlogPress from my iPhone. Subscribe to: Posts (Atom). I am fortunate enough to have a job I love in the food industry. I spend countless hours a week in restaurants, talking about food, tasting food, reading about food etc. This blog is the next step in sharing my passion for cooking. View my complete profile. Waukesha Patch: Latest Articles. Food, Fun and Life in Waukesha. Too kool or just a fool.

wifoodiegirl.blogspot.com

Wisconsin Foodie Girl: March 2011

http://wifoodiegirl.blogspot.com/2011_03_01_archive.html

Tuesday, March 29, 2011. J Lotti Chicken and Waffles. Posted using BlogPress from my iPhone. Sunday, March 13, 2011. Young's Double Chocolate Stout. Appearance: it looks identical to a Guinness, clings to the glass, no carbonation. Aroma: bitter, hint of fruit, clear chocolate aroma. Taste: chocolate, bitter, mellow aftertaste. Posted using BlogPress from my iPhone. Sunday, March 6, 2011. I had my first fresh Meyer Lemon this evening at my parents house. (I'm so grateful they are foodies too! The Meyer l...

wifoodiegirl.blogspot.com

Wisconsin Foodie Girl: January 2011

http://wifoodiegirl.blogspot.com/2011_01_01_archive.html

Monday, January 31, 2011. Snow Day Part 1. I have had a few requests to bake more of "The Perfect Chocolate Chip Cookies." Batch one is heading to Sundays Super Bowl party here in Waukesha and the second batch is traveling to a Super Bowl party in Cheyenne, WY. As I started working on the chocolate chip cookies it didn't seem right to only send one flavor of cookies all the way to Cheyenne! So, I'm also making Penzey's Gingersnap Cookies. Here are the reasons I Love Penzey's:. Ok back to the recipe!

wifoodiegirl.blogspot.com

Wisconsin Foodie Girl: Summer

http://wifoodiegirl.blogspot.com/2011/07/summer.html

Saturday, July 2, 2011. Summer is such a crazy time in Wisconsin. Wisconsinites wait so long for summer to arrive and then cram as much in as we can over approximately 12-16 weeks! I am guilty of over scheduling myself to the max and neglecting my blog! But I still take photos of food. So here are a few things I've tried in the last month or so. Sesame Ahi Tuna salad @ Wine Maniacs. Root Beer Pulled Pork @ Sprizzo. Margarita Pizza (order it sauceless! Garlic wings @ Club 400. View my complete profile.

wifoodiegirl.blogspot.com

Wisconsin Foodie Girl: April 2011

http://wifoodiegirl.blogspot.com/2011_04_01_archive.html

Sunday, April 24, 2011. I am in charge of Deviled Eggs every year for every holiday. I don't even eat them (due to my dislike for mayo). And because I get bored making the same thing I added a little new twist this year and got rave reviews. Here are my filling Ingredients:. Champagne Stoneground Honey Mustard. And a dash of fresh dill on top. Not pretty though. My piping bag took a crap so I had to use a teaspoon :( but I LOVE my antique egg holder I "inherited" from my Aunt Eileen! And the super yum.

wifoodiegirl.blogspot.com

Wisconsin Foodie Girl: February 2011

http://wifoodiegirl.blogspot.com/2011_02_01_archive.html

Thursday, February 24, 2011. Little nosh needed after the Wine Maniacs open house. Seared snails with a garlic shallot butter, sizzling hot with toasted baguettes. YUM. Posted using BlogPress from my iPhone. Monday, February 21, 2011. Fresh banana Crepes with a homemade secret "Yum Yum" sauce and whipped cream. This will be a new special on the breakfast menu. You can now get their daily specials texted to you. Stop in and ask to be on the list! Friday, February 18, 2011. Chrissy and I loved it. It is th...

wifoodiegirl.blogspot.com

Wisconsin Foodie Girl: A Small Glimpse of Toronto's Food and Beer Scene: Day 1

http://wifoodiegirl.blogspot.com/2011/07/vacation-food.html

Wednesday, July 13, 2011. A Small Glimpse of Toronto's Food and Beer Scene: Day 1. This past weekend my husband and I went to Toronto to see U2. While I love U2 and seeing the sights was a high priority, so was eating and drinking yummy stuff we can't get in the states. I did my research before we left and here is the recount of the last 5 days, 1400 miles, and 4 types of poutine. Check into the hotel (I could write a whole blog just about that) and a cab ride to our first gastropub, The Irish Embassy.

picky-palate.com

The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake! - Picky Palate

http://picky-palate.com/2009/09/08/the-ultimate-chocolate-layered-reeses-peanut-butter-cup-birthday-cake

Don't miss a single recipe from Picky Palate: sign up for my weekly newsletter. The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake! Reeses Peanut Butter Cups. First of all, thanks to everyone who participated in the Layer Cake Shop giveaway. I knew you all would love it just like I did. See the bottom of my post for the winner! What a fabulous Labor Day Weekend we had. My family from AZ made a surprise visit and my boys reaction was just priceless! Enjoy with LOTS and LOTS of milk!

wifoodiegirl.blogspot.com

Wisconsin Foodie Girl: May 2011

http://wifoodiegirl.blogspot.com/2011_05_01_archive.html

Friday, May 6, 2011. Spring is almost here. Or at least I am going to tell myself that! Today I needed a good place for a working lunch halfway between Oconomowoc and Waukesha. Seesters was the perfect location! Great pico and seasoned chips for started (though not included, 3.95 for a basket). Here is the menu:. We both got the fish tacos. One tilapia and one fried cod. Overall it was ok, not the best, not the worst. We weren't though, it was too beautiful out. Posted using BlogPress from my iPhone.

wifoodiegirl.blogspot.com

Wisconsin Foodie Girl: OMG yum!

http://wifoodiegirl.blogspot.com/2011/11/sprizzos-friday-soup-got-sneaky-sample.html

Thursday, November 17, 2011. Got a sneaky sample. Harvest Soup topped with. Posted using BlogPress from my iPhone. Subscribe to: Post Comments (Atom). I am fortunate enough to have a job I love in the food industry. I spend countless hours a week in restaurants, talking about food, tasting food, reading about food etc. This blog is the next step in sharing my passion for cooking. View my complete profile. Waukesha Patch: Latest Articles. Food, Fun and Life in Waukesha. Too kool or just a fool.

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The Alchemist Chef

Thursday, November 18, 2010. Empanadas de Pato a la Huancaina: Duck Empanadas with a Spicy Peruvian Sauce. Last Friday I had two dear friends over for dinner. As Emily, Laura and I love Spanish, travel and good food, I thought it fitting to prepare empanadas for dinner. I'd recently purchased aji amarillo paste and was excited to try it out. Aji de gallina and papas a la huancaina are. 4 duck legs, thawed (or fresh! Rinsed well with water and patted dry with a paper towel. Heat oven to 300. Add chicken s...

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