arkansasfoodies.com
Pâté de Campagne (Country Pâté) | Arkansas Foodies
https://arkansasfoodies.com/2011/09/11/country-pate
Recipes, Reviews, and General Food Talk. Pâté de Campagne (Country Pâté). September 11, 2011. February 2, 2013. When we first got our stand mixer, the meat grinding attachment was one of the first accessories I wanted to buy for it. In addition to being able to grind my own ground beef mixtures and sausage, I really wanted to make a good country pate. I’ve spoken about. Pâté de Campagne (Country Pâté). 2 pounds pork shoulder. 1/3 cup heavy cream. 1 egg, lightly beaten. 1 1/2 teaspoons crushed thyme.
arkansasfoodies.com
In praise of the world’s tiniest grill | Arkansas Foodies
https://arkansasfoodies.com/2014/07/11/in-praise-of-the-worlds-tiniest-grill
Recipes, Reviews, and General Food Talk. In praise of the world’s tiniest grill. July 11, 2014. Being an apartment-dweller means that I’m pretty short on porch space. I mean, we. What we found was this little 156-square inch grill for the bargain price of $10. Assembly took about 15 minutes, and it fit nicely on the corner of the front porch. A bit of charcoal and some fire later, we were ready to cook. So how does the world’s tiniest grill stack up? Brew review: Prairie Funky Gold Mosaic →. Follow me on...
arkansasfoodies.com
Cupcakes | Arkansas Foodies
https://arkansasfoodies.com/category/cupcakes
Recipes, Reviews, and General Food Talk. March 12, 2012. Like many food lovers who enjoy getting into the kitchen to whip up a batch of delicious baked treats, we keep up with the blog. The Great Book of Chocolate. By David Leibowitz by way of. 8 ounces cream cheese, room temperature. 1/3 cup granulated sugar. 2 ounces semi-sweet chocolate, chopped. 1 1/2 cups all-purpose flour. 1 cup packed brown sugar. 1 teaspoon baking soda. 1/3 cup vegetable oil. 1 tablespoon white vinegar. 1 teaspoon vanilla extract.
arkansasfoodies.com
Coppacola from Hillcrest Artisan Meats | Arkansas Foodies
https://arkansasfoodies.com/2014/08/04/coppacola-from-hillcrest-artisan-meats
Recipes, Reviews, and General Food Talk. Coppacola from Hillcrest Artisan Meats. August 4, 2014. Go ahead and spend some time looking at that picture over there. I can wait. I promise you that nothing I’m going to say about it will exceed the sheer beauty of that photograph. Did you take it in? How could you not, right? That, my friends is some house-made coppacola from our friends over at Hillcrest Artisan Meats. Special thanks to Brandon and Tara Brown for sharing this particular delicacy with me ̵...
arkansasfoodies.com
Getting my liver on in Denver | Arkansas Foodies
https://arkansasfoodies.com/2015/01/05/getting-my-liver-on-in-denver
Recipes, Reviews, and General Food Talk. Getting my liver on in Denver. January 5, 2015. Man, oh, manischewitz I love me some chopped liver, and it’s something that only shows up in all its delicious glory once a year in these parts — at the Little Rock Jewish Food and Cultural Festival. It’s rich, earthy, and somehow creamy while still being kosher. Total alchemy. New York Deli News. 8220;Whole Paycheck” becomes “No Paycheck” as Whole Foods cuts 1500 jobs →. Leave a Reply Cancel reply. You are commentin...
arkansasfoodies.com
Let’s build a charcuterie platter | Arkansas Foodies
https://arkansasfoodies.com/2014/08/21/lets-build-a-charcuterie-platter
Recipes, Reviews, and General Food Talk. Let’s build a charcuterie platter. August 21, 2014. September 6, 2014. So you’ve got people coming over and you need something for them to chew on while you finish up your cooking. Or maybe you just want to have the sort of dinner that is best eaten with the fingers — there’s a lot to be said for that. In either case, you need a charcuterie plate. High quality prosciutto from La Quercia. Clockwise from top: Hillcrest Artisan Meats duck ham, pate, and Olli salmi.
arkansasfoodies.com
Gratin de pommes de terre et saucisson | Arkansas Foodies
https://arkansasfoodies.com/2014/09/18/gratin-de-pommes-de-terre-et-saucisson
Recipes, Reviews, and General Food Talk. Gratin de pommes de terre et saucisson. September 18, 2014. September 18, 2014. Gratin de pommes de terre et saucisson. A dish that is proof positive that absolutely everything sounds better in French. Here in the South, all that fancy talk translates to this: cheesy taters with sausage and onions. Either way, it’s delicious. This dish comes from. Mastering the Art of French Cooking. By Julia Child, and was featured on an episode. Mastering the Art of French.
arkansasfoodies.com
Doctoring store bought stock | Arkansas Foodies
https://arkansasfoodies.com/2014/10/06/doctoring-store-bought-stock
Recipes, Reviews, and General Food Talk. Doctoring store bought stock. October 6, 2014. October 6, 2014. So you hear it all the time, from chefs on TV, from cookbooks — even from this blog: make your own stock. And I think you’ll find that most of us serious cooks love making our own stock, and often keep a stash of scraps in the freezer just to add to the pot. Roast a chicken? Save the carcass for stock. Steak bones? Stock Supermarket puts chicken backs/soup bones/beef necks on sale? Stock, stock, stock.
arkansasfoodies.com
A tale of two rubs | Arkansas Foodies
https://arkansasfoodies.com/2014/10/18/a-tale-of-two-rubs
Recipes, Reviews, and General Food Talk. A tale of two rubs. October 18, 2014. Ah, an Arkansas autumn Saturday — there’s really nothing better. And while there are a ton of people tromping through my neighborhood because the Razorbacks are in town, making it impossible to get out without some yokel stealing my parking spot, I’ve been through this all before: we stocked up on a weekend’s worth of goodies in advance. Mole rub for chicken. 1 tsp espresso powder. 1 tsp sweet paprika. 2 tsp ground cumin.
arkansasfoodies.com
Keurig 2.0 is hot garbage | Arkansas Foodies
https://arkansasfoodies.com/2014/11/02/keurig-2-0-is-hot-garbage
Recipes, Reviews, and General Food Talk. Keurig 2.0 is hot garbage. November 2, 2014. November 2, 2014. A French press — my favorite way to drink coffee. Or the various varieties I make for myself at home in my French press. I’ve had lovely cafe au lait. In the French Quarter of New Orleans, beautifully poured lattes. In Seattle’s Pioneer Square — and on the flip side, I’ve had more than a few cups of wretched vending machine coffee in the English department building. Sounds like the Keurig 2.0 to me.
