Saviolo
Saviolo's JournalHomemade Hushpuppies Recipe (video)
We got a deep fryer for Christmas, so we wanted to try it out, finally! We made some hushpuppies to go along with next week's video, which will be a big ol' shrimp boil. This is a simple and delicious recipe, and you certainly don't need a deep fryer to do it. You can easily deep fry these in a dutch oven or whatever you usually use to deep fry. Deep fryer just makes things a little easier and can cut down on splatter.
We added a little too much liquid to ours, and it came out a little loose, but it's a very forgiving recipe. If it's too wet it might spread a bit more in the oil, but as you can see, even our fairly loose batter stuck together well and puffed up nicely as it cooked. They were delightfully light and fluffy inside and crisp and delicious on the outside.
Also, sorry for not labeling my video posts and wasting everyone's time.
Simple Delicious Deviled Eggs Recipe
Super old school this week! Sure, deviled eggs have a bit of a reputation for being at kitschy old fashioned cocktail parties in the 50's and 60's, but to be honest, they're always a crowd pleaser, and they're delicious. You really want to try to get all of your ingredients chopped as finely as possible to make sure the filling is pretty smooth, but it is nice to have a little bit of crunch from, say, bits of pickle. The smoother it is, the easier it is to pipe into your eggs, as well.
This is one of those recipes that has a million different variations. This one uses mostly cream cheese instead of mayo, which gives it this lovely rich texture and makes the filling a little stiffer, which helps it hold its shape better. If you don't have a piping bag with a star tip, it's very easy to use a ziplock bag with a corner cut off, or a cone of parchment with the tip cut off.
Homemade Stuffed Mushroom Caps Recipe
And we're back! This week is a fun little party food recipe for all those holiday get togethers that have had to be postponed due to Reasons. These stuffed mushroom caps are delicious and simple, and the crispy breadcrumbs on top give them a delightful texture. The longest part of the recipe is cooking down the mushroom stems, onion, and shallot into a duxelle, but don't skimp on the cooking time! You want them to be dark and delicious (not burned, of course), with the flavour concentrated. You don't want to add too much moisture into the mix either, as the raw mushroom caps will release some moisture as they bake with the filling inside.
If you really love garlic, you could roast a clove of garlic for every six caps or so, and add the roasted garlic into the mix at the end when you're blending in the cheese. You don't need to overdo it with the breadcrumbs in the stuffing, but you do want to make sure you've got enough to give it some structure, because without them, the stuffing will just melt and run out of the caps.
Happy 2022 from LoveYourFood
Things were a little hectic over the holidays, and for the first time ever we've missed putting up our weekly video! So, here's a little new year message from me to everyone.
Hubby and I will be back next week with more videos, we have recipes ready to go, we just need to film them!
Hope that 2022 is better for everyone (no matter how bad or good 2021 was, it can always be better!) and we've got lots more fun food stuff coming!
Profile Information
Gender: MaleHometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 04:34 PM
Number of posts: 3,282
