Michael Kraus for The New York Times
The simplest protein we know is our grandmother's marinated flank steak -- a recipe whose source she has long forgotten, but which we like to think was inspired by her childhood in Japan and her golden years in the South: pour a half-cup of bourbon, a half-cup of soy sauce and a half-cup of water into a freezer bag, add the steak, seal shut and marinate for four hours in the fridge.
The Spruce Eats / Diana Chistruga
| Nutritional Gu >(per serving) | |
|---|---|
| 379 | Calories |
| 28g | Fat |
| 15g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 1 omelet (3 to 4 servings) | |
| Amount per serving | |
| Calories | 379 |
| % Daily Value* | |
| Total Fat 28g | 36% |
| Saturated Fat 7g | 33% |
| Cholesterol 286mg | 95% |
| Sodium 1829mg | 80% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 4g | 13% |
| Protein 20g | |
| Calcium 74mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
If you've enjoyed egg foo yung in Chinese restaurants, use this recipe to recreate the dish at home. Essentially an omelet shaped like a pancake, egg foo yung is a cultural hybrid of a dish. It's largely known as Chinese-American, but it's also served in countries such as Britain and Southeast Asia.
While not traditionally Chinese, egg foo yung has long appealed to the American palate and it remains a great choice as a simple family dinner.
Duff Goldman Surrounded by a Variety of Decorative Cakes
1. His real name is Jeffrey.
Duff was born Jeffrey Adam Goldman — his older brother, Willie, is responsible for his nickname, Duffy. "As hard as Willie tried to pronounce 'Jeffrey,' it kept coming out wrong," Duff says. The brothers are still super close: Willie, a Los Angeles television executive, co-produces Duff's show.
2. He once worked at McDonald's.
Before he went on to study at the Culinary Institute of America and bake cakes for movie premieres and big-time events, Duff cooked at fast-food joints and greasy spoons in high school. "I think serendipity did the job in the end, but the beginning of my culinary career simply involved working my a-- off in a variety of jobs," he says.
3. He used to be a graffiti artist.
In high school, Duff honed his artistic skills through graffiti — or "mural art," as he called it around his mom. "I walked a fine line between the law and the needs of my creatively fertile mind," he says. Eventually, his mom enrolled him part-time at Corcoran College of Art + Design in Washington, D.C., at age 14, to keep him out of trouble.
4. He decorated his first cake on his living room coffee table.
Duff opened his cake business in his Baltimore apartment after leaving a personal chef job. "I called my dad, business guru extraordinaire, and asked, 'Hey, Dad, how do I start a cake business?' And he says, 'Get some business cards, get a website and sell some cakes!' Astounding, basic advice, but I followed it. I baked [cakes] in my rickety joke of a home oven and delivered [them] in my hatchback VW."
5. The original title of his show wasn't G-rated.
Ace of Cakes initially came to producers as a sizzle reel, or demo tape, called ____ You Let's Bake. Before settling on a more family-friendly title for TV, the show's producers considered the names Bake It to the Limit; Charm City; and Doughboy.
6. He makes his cakes in reverse.
Because cake goes stale quickly, Charm City Cakes staffers plan the decorations and make every last topping before they even turn the ovens on. "Think back to how many weddings you attended where the wedding cake was beautiful but tasted like crap," Duff says. "There are a few reasons for this, but the main problem is that whoever made the cake didn't make flavor and freshness a priority. Maybe that cake was sitting in a freezer for a month, or worse, sitting in the fridge for a week."
7. His cakes come in wacky flavors.
Duff is a firm believer that intricate cakes also have to taste great, so his cakes come in 49 flavors, like peanut butter and jelly; bananas Foster; blueberry muffin; s'mores; and pumpkin chocolate chip. "Do you really think Charm City Cakes would be in the bakery business for longer than a week if our cakes didn't actually taste good?" he says.
8. His crew shoots 120 hours of footage for each 22-minute episode.
The Ace of Cakes camera crew shoots at Charm City Cakes five or six days a week, nine months a year. On taping days, bakery staffers wear tiny wireless microphones, and two audio operators can hear everything they say. "At this point, I could write a whole book called The Guide for Normal People Who End Up on Television," Duff says.
9. He also works nights-in a rock band.
Somehow, Duff finds time to play bass in an indie-rock band named ". soihadto. " (say it slowly and it's "so I had to"). "I started Charm City Cakes because I'm in a band and I knew that was the only way I was going to get any time off-if I was the boss," he says.
10. He's not originally from Baltimore.
Duff is so proud of his hometown that it's hard to believe he has lived anywhere else. But he was born in Detroit and grew up in Missouri, Virginia and Massachusetts, before going to the University of Maryland, Baltimore County. He went to culinary school in Napa Valley, CA, and worked in Colorado before returning to Baltimore. "I think the reason we've done so well here is that Baltimore loves different stuff," he says. "A bakery like mine wouldn't last in Washington, D.C., where most people have a very clear idea of what a cake should look like."
Before he was the Ace?
Duff Goldman's much-abbreviated life story:
1982
Growing up, Duff is into doodling, drawing and shadowing his mom in the kitchen.
1993
Duff graduates from Sandwich High School in Sandwich, MA. "My God, were they happy to have me out of there — the vice principal just beamed the whole day," he says.
1993
At the University of Maryland, Baltimore County, Duff meets Mary Alice Yeskey, now his bakery manager, when he fishes her pearls out of a dorm sink.
1996
Duff meets his sous chef, Geof Manthorne, through mutual friends. "I'm the crazy, over-optimistic one," Duff says. "Geof keeps me sane."
2005
Three years after starting his bakery in his apartment, Duff purchases an old church to house Charm City Cakes.
2006
Before Ace of Cakes premieres, Duff promotes the show on The Tonight Show with Jay Leno. "I had to tell a joke," he says. "But it's a big blur now."
2009
Ace of Cakes marks its seventh season, featuring cakes for the New York Yankees, NASA and the premiere of Harry Potter and the Half-Blood Prince.
Book of Cakes, a special about the making of Charm City Cakes, airs on October 22 at 10 p.m.
Duff's tell-all, Ace of Cakes: Inside the World of Charm City Cakes ($35; William Morrow Cooksbooks), is in bookstores now.
Photo from the book Ace of Cakes: Inside the World of Charm City Cakes, by Duff Goldman and Willie Goldman. Published on October 20, 2009, by William Morrow Cookbooks, an imprint of Harper Collins Publishers.
Crockpot Meatloaf is amazingly juicy and flavorful, easily made in the slow cooker. This is a hearty and perfect dinner to enjoy during a busy weeknight.
Making a delicious and tender meatloaf could not be any easier. This full-proof recipe is our favorite to make because it always tastes amazing, and requires minimal preparation work. The homemade glaze on top is made of ketchup, brown sugar, apple cider, and some sweet chili sauce, and it complements this dish perfectly.
Crockpot Meatloaf is guaranteed to come out perfectly juicy, moist, NOT dry, or tasteless. We love making this recipe for a busy weeknight meal. It takes 15 minutes to prepare, and the only thing to chop is 1 onion. Then, simply put it in the slow cooker for 6 hours and have a tender homemade meal that the whole family will go crazy over.
Once you slice into it, you will realize just how flavorful and moist it is. You can enjoy it as is, or take advantage of leftovers and turn them into the best meatloaf sandwiches. Similarly, this recipe can be prepared ahead of time. Just cover the loaf with plastic wrap and refrigerate it until you’re ready to enjoy it.
We have been making this slow cooker dish for some time, and it’s our favorite way of doing it. Firstly, making it in the crockpot will result in one of the most tender and moist meats you can imagine. The flavors are elevated because this dish is slowly cooked over a longer period of time, resulting in an aromatic and rich meal.
Secondly, it is convenient and easy to prepare. Just assemble the loaf together in the morning, put in the pot for hours, and go with your day. When you come home, you have a delicious dinner ready.
There are a couple of options here. You can either:
This is one of the easiest dishes to make in a slow cooker.
This will depend on the size of the loaf. For a 2 pounds size, cook it on LOW for about 6 hours, or on HIGH for about 3 hours. It is best to check the meat readiness by a meat thermometer. You want to have an internal temperature of 160 degrees F.
We already have a classic oven version of this recipe that is just as delicious and flavorful. You can check the recipe by clicking this link.
Absolutely! Before freezing, ensure it is completely cooled. You can freeze it whole or in individual slices wrapped in parchment or baking paper to keep them juicy. Simply, place all slices in an airtight container or freezer bag and freeze for up to 3 months. Reheat the slices in the oven or microwave before consuming.
Consider this the only Brussels sprouts recipe you’ll ever need. The sprouts are roasted until they’re ridiculously crispy, then tossed in a sweet and savory honey-balsamic glaze. They’re reminiscent of the kind of Brussels sprouts you order at restaurants that leave you wondering what is it that they do to them? Well, we’ve unlocked the secret: a flavor-packed sauce and seriously high heat.
In order to get Brussels sprouts as crispy as possible, you need to crank up the heat in your oven. A blistering 425°F ensures the bottoms will brown and the leaves will char, turning them potato-chip like. Toss the sprouts with a generous splash of balsamic vinegar and drizzle of honey as soon as they come out of the oven and they’ll soak up all that savory, sweet flavor and become a side dish that rivals the main course.
Prep time: 5 minutes to 10 minutes
Cooking time: 20 minutes to 25 minutes
Arrange a rack in the middle of the oven and heat to 425°F. Meanwhile, trim the bottoms from the sprouts if they appear dry or yellowed, and peel away the loose outer leaves. Cut each Brussels sprout in half through the stem.
Place the Brussels sprouts on a rimmed baking sheet. Add the oil and toss to coat. Season with the salt and pepper and toss to coat again. Arrange them cut-side down.
Roast, stirring halfway through, until the leaves are dark brown and crisp and the undersides of the sprouts are browned, 25 to 30 minutes total. Drizzle with the balsamic vinegar and honey and toss to coat. Serve immediately.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
Source: Everyday Food, April 2012
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In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
Add flour and cook, stirring, until combined, 1 minute.
Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.
Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.
To store soup, let cool, then cover and refrigerate, up to 1 day.
December 9th, 2008 at 12:00am Under Creamy/Cheesy+ Pasta
This is a wonderful dish that my whole family enjoyed!
2 C. uncooked elbow macaroni
2 5 oz. cans chunk chicken (I use all white meat)
2 C. sheredded cheddar cheese
2 C. milk
2 cans cream of chicken soup
1 4 oz. can mushrooms
1/4 C. chopped onion
Preheat oven to 350 degrees. In a large bowl combine the macaroni, chicken, cheese, milk, soup, mushrooms and onion. Mix together and put into 9×13 baking dish. Bake at 350 degrees for about 45 minutes or until bubbly and golden brown.
Serving Size
6-8
Preparation Time
10 minutes
Cooking Time
45 minutes
September 23rd, 2008 at 07:52pm Under General
This is an easy dinner to throw together, especially if you have leftover chicken or turkey in the fridge.
1 1/2 C. macaroni, uncooked
1 C. cheddar cheese, shredded
1 1/2 C. chicken or turkey, cooked
4 oz. mushrooms, drained
1 C. cream of mushroom soup
1 C. milk
1/2 tsp. salt
1/2 tsp. curry powder
1 C. frozen peas
Heat oven to 350 degrees. Stir together all ingredients; pour into ungreased 1 1/2 qt. casserole dish. Cover; bake 1 hour.
