Beer Floats – Fizzy Insult or Carbonated Classic?

Depending on whom you talk to, making ice cream floats with beer is either a genius idea, or a horrible mistake. In fact, I remember hearing one food writer describe a local beer float tasting as “fizzy insults,” which is a clever phrase, but not necessarily true, if the pairing is done properly.

The key is to choose a beer that’s on the toasty, malty, sweeter side, and stay away from beers that are too hoppy, dry, and bitter. But fair warning, even using a sweet, mellow brew, this is quite a different experience, which is why I suggested having some regular root beer around, just in case.

As far as the ice cream goes, there are as many flavors as there are choices of beers, but the safest, and probably most effective option would be plain, old vanilla, especially if using a fruit-infused brew. The exception to that would be if you were pouring a dark beer that features chocolate and coffee notes. In that case, a chocolate or coffee ice cream might be just the thing.

But no matter what beer you decide to pair with which ice cream, I’d make a small test glass first, to make sure it works for you and your palette. And if it doesn’t, don’t feel bad, since you’re still going to be eating ice cream and drinking beer, just not together. Either way, I really do hope you give these beer floats a try soon. Enjoy!

Ingredients for an Ice Cream Beer Float:

1 cup of appropriate beer (something sweet and/or fruity, but not too bitter, dry, or sour)

1/3 cup vanilla ice cream

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ACHARI BESAN MASALA STUFFED PARATHAS / INDIAN FLAT BREAD STUFFED WITH GRAM FLOUR AND PICKLED SPICES

Everyone loves stuffed parathas as they make a complete meal on their own. All you need is some curd and pickle to go with them. We can try out endless fillings in them. Today I have made them with achari besan masala stuffing. They turned out very tasty.
 This recipe is for the event "Recipe Swap Challenge" that we have every alternate monthin a face book group. Two bloggers are paired and

Queso Dip – Less is More, Again

I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, and when I first started, it took me a little while to fully understand the real secret to its addictive irresistibility. We called it “chili con queso,” and served it hot, and I loved everything about it, except I thought it should be thicker, so you could get more on the chip with each dip.

But, eventually I realized the saucy texture was the key, and that making it thicker would’ve ruined everything. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can’t wait to dip another, and another, and another, until there are no chips left.

Just be careful not to cook the mixture for too long after adding the cheese. I turn the heat off a few seconds after the cheese melts, but you can cook it for another minute or so if you do want it little thicker. However, there’s a danger that your cheese will get grainy, and you’ll lose that luxurious, smooth mouthfeel.

Since this doesn’t get completely firm, even after cooling down, you can make this ahead of time, and just leave it out, although that can be a risky maneuver, as there may not be a lot left when your guests arrive. Either way, whether you’re making this for a Super Bowl party, or any other kind of party, including parties of one, I really do hope you give this a try soon. Enjoy!

Ingredients for 12 Portions:

1/2 pound sharp cheddar cheese, shredded (about 2 1/2 to 3 cups)

1 tablespoon cornstarch

1 tablespoon butter

2 minced garlic cloves

1 bunch green onion, light parts only, sliced (save green tops for garnish)

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon ground chipotle

1/2 teaspoon cumin

1 can (4-oz) fire-roasted diced green chilies

1/2 cup diced seeded Roma tomatoes

1 can (12-oz) evaporated milk

1/4 cup finely chopped cilantro

pinch of cayenne

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Ram Wings (Rosemary, Ancho, Molasses Glazed Chicken Wings) – Acronymically Delicious

Overly contrived recipes are usually a bad idea, but these rosemary, ancho, and molasses glazed chicken wings really did come out very well, despite the fact that those ingredients were only chosen because they spelled out the word, “ram.” 

In case you’re not from around here, there's a big football game coming up, and the Los Angeles Rams are one of the teams involved. The other team shall not be named.

In addition to serving as this year's Super Bowl snack idea video, it’s also a great tutorial for the easiest of all chicken wing methods, and that would be the crowd pleasing, finger-messing “sticky wings.” The technique simply involves soaking them in a sweet, spicy marinade, baking them wet, and then tossing them with a finishing glaze.

That’s all there is to it, and this method will work no matter which spices, or sweeteners you go with. The sky’s the limits, and it just depending on what you like, and/or what you want to spell out. No matter what goes into yours, I really do hope you give them a try soon. Enjoy!

Ingredients for 4 large portions:

2 1/2 pounds chicken wing sections

2 teaspoons vegetable oil

3 teaspoons kosher salt

1 tablespoon finely minced rosemary

2 or 3 tablespoons ground ancho chili powder, or other chili powder*

1/2 teaspoon cayenne
3 tablespoons white distilled vinegar

1 or 2 tablespoons molasses (can substitute maple syrup, honey, or brown sugar)

- Bake at 400 F. for 45 minutes or until the bones come out clean

For the finishing glaze (use a clean bowl):

2 teaspoons molasses

1 tablespoon honey

1 teaspoon ancho chili powder

pinch of cayenne

pinch of salt

1 fresh juiced lime

* If you can't find ancho chili powder, you can use 4 parts paprika mixed with 1 part ground chipotle.

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CHICKEN KHICHDA / CHICKEN AND DAL KHICHDI

Chicken khichda is a very healthy one pot meal made with chicken, dal and rice cooked together with aromatic spices. This dish is cooked in many regions with a little variation according to their own taste. Hyderabadi chicken khichda is a bit spicier and broken wheat also is added to it while the Bangla Deshi Khichda has adapted Bengali flavours.
In this recipe I have used only yellow moong

Tuscan Onion Soup (Carabaccia) – French Onion Soup Before It Was French

I’ve wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup. Not only is that an interesting fact, but it’s also a great addition to your dinner party conversation repertoire, especially where there are French chefs involved.

Okay, now let’s talk cinnamon. The safe play is to not add any, and live happily ever after. However, in very, very small amounts, it really does add a mysterious, wonderfully warming background note that you actually might enjoy. There’s only one way to find out, but please proceed with caution. Too much will render the soup inedible, and there’s really no way to know what “too much” is.

As I mentioned in the video, if you want to cut down on the stirring, you can cook the onions in a roasting pan. Just pop them in a 325 F. oven until they’re done, stirring a few times along the way. How long exactly is anyone’s guess, but just like the stove-top method, take your time, and wait until they are very soft.

So, whether you’re a culinary history buff like me, and want to taste what French onion soup tasted like 500 years ago, or it’s freezing outside, and a steaming bowl of something delicious sounds good, or both, I really do hope you give this a try soon. Enjoy!

Ingredients for 6 Portions:

4 pounds red onions, sliced

2 tablespoons olive oil

1 tablespoon kosher salt

3 sage leaves, plus more for toast

1/4 cup finely ground almonds

very tiny pinch of cinnamon*

3 tablespoons red wine vinegar, or to taste

5-6 cups beef, chicken, or vegetable broth

freshly ground black pepper

freshly grated pecorino or parmesan cheese

For the toast:

3 thick slices Italian bread, halved

dress with olive oil, sage and grated Pecorino or Parmigiano-Reggiano cheese

- Toast in a 400 F. oven for 15 minutes or until browned.

* While traditional, many people don’t enjoy the effect cinnamon has on the sweetness of the soup, so you may want to omit it, or add an extremely small amount, and then adjust from there. You can also make the soup without any, and then experiment by adding a trace amount to a small sample cup, and see what you think.

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SUMERU FROZEN FOODS REVIEW / WORLD ON A PLATE (Season 4)

These days we get an amazing variety of ready to eat frozen food which is a boon for working women and bachelors. Sumeru is one such company which has a large variety of both veg and non veg frozen food. You can easily get them in any supermarket.
 




Few days back they sent me a complimentary gift hamper of vegetarian products along with an invite to attend the gala event "World On A Plate" (