Comfort and Joy: Cooking for Two by Christina Lane
By Christina Lane
Simply off the luck of Dessert for 2, writer Christina Lane is again with a stunning full-color cookbook full of scrumptious foodstuff for each hours of the day. Her signature pleasant voice invitations readers to aim every thing from her Southern candy Tea Fried chook to a vacation Ham, completely portioned for whomever is sitting round the desk. Fancy social gathering nutrients seem besides down-home convenience nutrition, all observed by way of mouth-watering images. Recipes include:
Bruleed Toasty Oats
Pimento Grilled Cheese with Fried Pickles
Roasted Salmon Sheet Pan Supper
Perfect Filet Mignons with Twice-Baked Potatoes
Rummy Oatmeal Cookies
Comfort and pleasure is an important ebook for singles, undefined, and small households
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Extra resources for Comfort and Joy: Cooking for Two
You can make the whip a few hours in advance and store in the fridge, which sometimes I prefer because the spices dissolve better in the cream. TO MAKE THE CHAI WHIP: Remove the muffins from the pan, and top each with chai whip. BRÛLÉED OATS WITH LEMON and MASCARPONE Everyone knows oats and cinnamon go together, but I’m here to bring oats and lemon in style. Much in the same way that a simple bowl of oatmeal pops with a pinch of salt, lemon zest has the power to make a boring bowl of oats sing.
Combine the flour, 1 tablespoon of the granulated sugar, baking powder, baking soda, and salt in a medium-size bowl. TO MAKE THE ROLLS: In a small measuring cup, combine the milk, vinegar, and 2 tablespoons of the melted butter. Add the wet ingredients to the dry, and stir until a soft dough forms. Heavily flour a work surface, and pat the dough out into a rectangle about 6 inches long. Use plenty of flour as you go. Pour the remaining 2 tablespoons of melted butter on top of the dough. Combine the brown sugar, cinnamon, and remaining 1 tablespoon of granulated sugar.
Once simmering, use a wooden spoon to swirl the water in one direction. You’re trying to make a mini whirlpool. Once the water is spinning, slowly drop in one egg and poach for 4 to 5 minutes. The white should be cooked completely, but the yolk will remain soft. Repeat with other eggs. If you’re an expert egg poacher, you can poach all of the eggs at once, and keep an eye on which eggs were first in the pot. POACH THE EGGS: FOR THE HOLLANDAISE 1 egg yolk 1 teaspoon fresh lemon juice Pinch of cayenne pepper (optional) ½ teaspoon salt 4 tablespoons unsalted butter, melted and kept hot 1 tablespoon hot water In a blender, combine the egg yolk, lemon juice, cayenne, if using, and the salt.