Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!

 

OUR CRAFTSY CLASSES

 

Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Here's a coupon to take the class at less than $15. You can't beat that!  


We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.

À LA MODE!


Our newest baby! We started this career with an ice cream book back in 1999. On the twenty-sixth title, we've come full circle. Here's a book of pairings: frozen treats and glorious desserts. It's out this June but it's already been picked up by QVC! Get your copy before the rush when it hits the shopping network on 5/18.

From amazon

From Barnes and Noble

From independent booksellers

THE GREAT BIG PRESSURE COOKER BOOK

Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from

amazon

Barnes and Noble

or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble

amazon

Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Booze Up Your Blender!

Try out our collection of frozen cocktails to take the heat out of any day--or to warm up the winter hearth! (Yep, there's a chapter of wintry drinks from your blender.) Get your copy at

amazon

Barnes & Noble

independent booksellers

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're hosting a pressure cooker demonstration at Chef's Central in Paramus, New Jersey, on Saturday, 22 October 2016. Come learn about this terrific kitchen tool! Click here for more information.

We're leading a hands-on paella class and a hands-on pressure cooker class at the Hillsdale General Store in Hillsdale, New York, in November and December. Check back for more information soon! 

 

THE GREAT AMERICAN SLOW COOKER BOOK

Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.

amazon

barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:

amazon.com

barnes&noble

independent booksellers

Tweet Up!
The First-Ever All Goat Book: Meat, Milk, & Cheese

It's the first-ever all-goat book--the world's most consumed meat and dairy, plus all the goat cheese you can imagine. You gotta get in on the goat! Here are the links:

barnes&noble.com

amazon.com

independent booksellers

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    A FULL LIST OF THE RECIPES ON THIS SITE
    Friday
    Jun302017

    Garlic Confit

    Seriously. This stuff is culinary dynamite. It's ridiculously delicious. Also, no vampires.

    You'll need a pressure cooker. Then the sky's the limit.

    One note: because of food safety concerns, the garlic confit cannot be saved at room temperature. After cooking, although the canning jars may have sealed, it must be stored in the refrigerator. The olive oil will solidify. Either leave it at room temperature for 20 minutes to loosen it up or use it straight from the jar with the oil attached to the cloves.

    To find out how to use all this garlic wonderfulness, check out our podcast. There's a media player on the main recipe page of this website. Choose this episode from the drop-down menu at the top center of the player. Or find the podcast on iTunes here. Or on stitcher, an internet radio aggretator, here.

    GARLIC CONFIT

    Makes about 2 pint jars

    • About 40 peeled garlic cloves
    • A few fresh herbs, such as thyme stems, rosemary leaves, or oregano leaves; or whole spices such as cardamom pods or mustard seeds; or small dried chiles
    • Olive oil

    1. Pack the garlic cloves into pint-sized canning jars--not tightly, just slightly compacted. Tuck a little herb, whole spice, or chile in each jar among the cloves.

    2. Add enough olive oil to each jar to cover the cloves and leave about 1/2-inch headspace in each jar.

    3. Set the canning lids on each jar. Add the ring seal. Tighten it, then back it up a half turn to allow a little air to escape.

    4. Set a rack inside a 6- to 8-quart, stovetop or electric pressure cooker. Set the jars on the rack, then add enough water to the cooker that it comes about halfway up the jars. Lock the lid onto the cooker.

    5. For a stovetop cooker, set it over high heat, then bring it to high pressure. Lower the heat under the pot as low as possible while still keeping the pot at high pressure (15 psi). Check your manufacturer's instructions to be sure. Cook at high pressure for 2 hours.

    For an electric cooker, set it to come to high pressure (9 - 11 psi). Cook at high pressure for 2 3/4 hours.

    6. Use a natural release to bring the pot's pressure back to normal. (Either turn the heat off under the stovetop pot or unplug the electric pot.) 

    7. Unlock the lid and remove the (hot!) jars. Tighten the lids and store in the refrigerator for up to 4 months.

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