1.With a sauce pan
on heat, bring 4 quarts of water to a boil in a large pot. Add the beans and blanch
until Crisp-tender, 3 to 5 minutes. Drain in a colander and cool under cold
running water;
Drain well.
2. Portion the onions in half,
lengthwise and trim off the ends. Cut lengthwise into ½-inch-wide slices. Heat
a dry 12-inch sauté pan over medium-high heat until very hot. Add the onions
and sauté until charred in spots but still crunchy, 5 to 6 minutes. During the
last minute or so, add the beans, stirring and tossing to warm them through.
3. Remove from heat and
Transfer the beans and onions to a large bowl. Whisk the balsamic vinegar,
orange juice, and oil together in a small bowl. Pour over the beans and onions,
tossing to coat. Let stand for at least 10 minutes, or up to 1 hour, just your
choice, but before serving. Sprinkle the beans with salt and serve.
This page is not only devoted to the art only but you should know
how to create a cake that tastes good, and master the architecture.
The very cake that you make, serves as the canvas for the great
works of art you will
Be creating on its surface. Some persons find it difficult to roll
fondant or create icing decorations on a cake that is crooked, sunken or tilted
to one side.
Mostly baking the perfect cake is about creating as level as a
surface as possible
For the artist (that’s you!) Ideally after you remove the cake
from the oven, the cake
Should be a light golden brown (with no crispy edges) and boast a
level top and straight
Sides.
The cake should also have
very few crumbs. If it doesn’t have straight sides you
can always buy a tool called acake
levelerto shave the bump off of the tops of
your
Cake.
Another
important thing to consider is the nature of your mold how is your cake pan?
Your cake will always look like your mold or pan, so to save yourself a lot of
work, trying to trim and cut-out to shape, you just need a nice pan for the
job.
When you pull out your cake from the oven, you wont get a perfect
cake, no! you allow it to cool off for 45minutes or so, by this time your cake
is set for the chiseling, you can use your knife or leveling apparatus such as
the cake leveler
Trim off the raised center portion using a serrated knife or a
cake leveler. Wilton makes
We have thousands of cake recipes around the world, homemade,
standard recipes and the rest, but some types of cakes simply have the
buoyancy, mass and support that are needed to support fillings and icing. Here
are some traditional proof recipes for iced cakes.
This is the classic recipe that is used to create tiered
confections for wedding
cakes. Butter cake has a firm, moist texture that makes it perfect
for tiered designs. The
almond extract is optional but if you are making a wedding cake it
is a very traditional
additive. You could also add extra vanilla, rum flavoring, cognac or
brandy, orange blossom water or rosewater instead of the almond flavoring if
you prefer.
1-If you have a multipurpose blender you can use it, add the bread piece and blend until finely crumbled
About 3-5 second, and set aside. Blend shallot and garlic until they are finely chopped, may be 6 seconds.
2-Remove stem from your mushroom keep the stem in a separate bowl and set aside, you will still need them.Put in the mushroom in your food processor until finely chopped
In a large sauce pan on medium heat, cook your sausage until they change their original color from pink, drain well
3-Add the shallot, garlic and mushroom stem in a sauce pan and cook for some 4-6 minutes, but be sure your vegetable are just tender enough.
4-Add your sausage mixture to a clean bowl, add bread crumbs, dry mustard and Worcestershire sauce to the bowl, use a wooden spatula to work on it inside the bowl until they are thoroughly mixed, it should not take your 4 minutes at most 5
5-With your skillet over a medium heat, melt your margarine, and add your mushroom caps, cook for 1-2 minutes on each side until they are soft slightly.
6-Finally, don’t grease your cookie sheets, fill it with your sausage mixture, sprinkled with parmesan cheese. Baked under 340 degree F, JUST FOR 8-10 minutes, if you oven got light, until it bubble and piping hot-you are good to go- EATING TIME.