By Maggie Battista
An fascinating, inspiring, and lovely food-gift consultant for artful chefs and food-DIY fans
In Food reward Love, Maggie Battista, a food-gift guru and emerging famous person of the weblog international, celebrates her services in and exuberance for small-batch, handmade meals. She positive aspects a hundred memorable, fit for human consumption presents for any get together with uncomplicated, scrumptious recipes, targeted wrapping directions, and wonderful images. There are numerous how one can proportion the pleasures of nutrients with humans you care about—from basic selfmade infused salts and sugars to instant-gratification presents like clean ricotta and flavored butters; from jams, pickles, and vinaigrettes to impossible to resist cookies, cakes, savories, and spirits that may provoke fellow foodstuff lovers. There’s necessary info for growing your individual nutrition reward Love pantry at domestic in addition to artistic tips on the right way to wrap nutrition presents with sort. This e-book will motivate chefs, food-lovers, and DIY enthusiasts to be year-round meals gifters.
Read or Download Food Gift Love: More than 100 Recipes to Make, Wrap, and Share PDF
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Additional resources for Food Gift Love: More than 100 Recipes to Make, Wrap, and Share
1/4 pound button or cremini mushrooms, chopped 12-1/3 cups cold water (divided) 6 garlic cloves, unpeeled 1/2 teaspoon dried thyme 2 bay leaves 12 sprigs of fresh parsley 1 teaspoon salt 1/2 teaspoon black peppercorns In a large stockpot over moderate heat, sauté onions in butter or margarine until golden. Add carrots, celery, leeks, potato peelings, mushrooms, and enough water to cover and simmer, covered, stirring occasionally, for 5 minutes. Add remaining 12 cups water, garlic, thyme, bay leaves, parsley, peppercorns, and salt and return to a simmer.
Yields 5 servings. Salads gritppNEW4th_001-180 9/21/06 11:47 PM Page 24 24 Salads the grit cookbook Chickpea and Feta Salad Simplicity made great, greatness made simple. Again with the help of our delicious Grit Vinaigrette. 5-ounce) cans chickpeas (garbanzo beans), drained 1/2 medium red onion, finely minced 2 tablespoons minced fresh basil 2 cups finely crumbled feta cheese 1/2 cup Grit Vinaigrette 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Combine all ingredients and toss until well blended.
12 cups water 1 tablespoon salt 4 cups dried medium shells, radiatore, or rotini 1 cup Grit Vinaigrette 1/2 cup Creamy Garlic Dressing 1 cup fresh cooked or frozen white corn 1/2 cup shredded carrots 1/2 cup freshly grated Parmesan cheese 3 green onions (dark green parts only), minced 3 tablespoons minced fresh parsley or 1 tablespoon dried 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons minced red bell pepper (optional) Combine water and salt in a large stockpot and bring to a boil.