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Eat the Web, January 7, 2014 – Mu Ramen, Red Lentil Dal, Socca, and More

fantastic-roast-chicken

I roasted this monster of a chicken this past weekend and it turned out amazing!

Here we are with another installment of Eat the Web! It’s a delicious world out there, friends.

We Heart LIC and Heart of Queens showed us what you can expect at Mu Ramen, a pop-up ramen shop in LIC. I plan to check it out soon.

My friend Tamara shows us how to make a bangin’ kale salad, which I want to eat right now.

Viennese restaurant Steirereck im Stadtpark has put together this list of “condiments” (ingredients). I am particularly enamored with the citrus fruits.

Food52 introduced me to this delicious sounding red lentil dal.

David Lebovitz has a terrific recipe for Galette des Rois, perfect for Epiphany (yesterday) but looks good enough to enjoy all year.

One of my goals this year is to learn about traditional foods of Arkansas, and I’ll start with this article.

101 Cookbooks created a recipe for silver dollar socca, which sound amazing. I’m fond of the additions of buttermilk and mustard seeds.

Gorgeous chopstick redesigns featured on Fast Co Design.

The Latin Kitchen shares six slow cooker recipes, all with latin flavors. Sounds like a perfect combination!

I’ve heard good things about Georgian restaurant Marani, which also happens to be glatt kosher, located in Rego Park, Queens. They boast a “farm to table” approach, which intrigues me. I’ll be trying it this year.

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Slow Cooker Apple Butter is Easy and Delicious

apple-butter-above

The other day a Facebook friend of mine posted an update stating he was going to make apple butter in his slow cooker, with a link attached. I am always interested in learning about new slow cooker recipes, and I thought that making apple butter this way was a brilliant idea! Turns out it’s pretty awesome—delicious and easy, which is always a super combination. And I have a bunch of apples from my CSA, so this is a great way to use them.

chopped-apples-apple-butter

I made a half recipe, since that’s what fit into my slow cooker. It starts with peeling and coring apples—I core my apples with a melon baller, which does a fantastic job of scooping out the seeds and stiff parts of the apple. And since I just got my knives sharpened, it was a breeze to peel the apples, though I would love to have one of these apple peelers; when I was younger, my grandmother had one and I thought it was magic!  Continue reading “Slow Cooker Apple Butter is Easy and Delicious”