The perfect spicy soup recipe for a cloudy day, made with lamb, Thai sausage, Asian vegetables, coconut milk and cashew butter. Perfect as is, or serve over rice or potatoes for a hearty main course. [...]
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The perfect spicy soup recipe for a cloudy day, made with lamb, Thai sausage, Asian vegetables, coconut milk and cashew butter. Perfect as is, or serve over rice or potatoes for a hearty main course. [...] The secret to a great Biryani is layering. It takes some time and extra effort, but the depth of flavor is well worth it. Layering makes all the difference between a luscious, sophisticated one-dish meal where distinct flavors and textures abound, and a mushy mass of rice and meat in a homogenous sauce. Obviously, the former is preferable to the latter! This Biryani is not complex, but it does require your attention at half hour intervals. [...] At home in Switzerland, I can’t match Spanish weather most of the year, but I can cook foods that fill my kitchen with the flavors of Catalonia or Andalucia. Among those are bacalao (salt cod), olive oil, eggs, black eyed-peas, onions, capers, and garlic. Today I made a salad that uses all of them, and is a meal-in-a-bowl. [...] Christina is the pastry chef at the Momofuku Milk Bar. I just bought the cookbook and have been laughing my ass off at her prose and her attitude — she’s my kind of madwoman in the kitchen. Tosi’s Graham Crust recipe looks delectable, but I modified it to suit my needs and the almost version came out perfectly. [...] I’d planned to make Goat Cheese Tarts and a Lemon Chess Pie, both of which called for wheat flour in the crust recipes, but my friend eats a gluten-free diet because he has celiac disease. I used chestnut and corn flour to create a crust that could be used for both sweet and savory dishes. [...] I unearthed a bag of frozen chicken leg quarters, and I had fresh carrots and beets in the kitchen. I decided to experiment with a very good raspberry vinegar, and it turned out to be an inspired choice. I also had the impulse to braise the chicken in the oven instead of boiling it on the stove, and this caramelized the carrots, onions and beets perfectly. It was a winter night’s dream, served over fragrant Jasmine rice. [...] I tried invented a new recipe for braised pork shoulder today. Cognac was the main ingredient and nutmeg, Worcestershire sauce and apricot jam were perfect complements. The result was a rich mix of flavors. The carrots, especially, were wonderfully perfumed. I suggest serving this with Jasmine or Carolina rice, to soak up the sauce. [...] When I’m counting my calories, I find that soups and stews are a great way to go. I’d love to just bake the hare and eat it, but I’d have to settle for a paltry 200 grams when a stew will provide me with a rich, meaty 550g bowl of tasty goodness. You’ll notice that this recipe calls for hare, and not rabbit. In my opinion, rabbit isn’t really flavorful enough in a stew. [...] The first time we made yogurt, it was by accident. We live in Switzerland where even the boxed milk is tastier than anything fresh off the farm in the U.S. I never used to like drinking milk, but I’ve become a real convert since we moved here [...] This particular recipe is for a low-cal rich-tasting soup with a Japanese flair, and it takes about 5 minutes to make. I use red miso, but you can also use yellow with great success. The quality of the miso makes a difference because it provides most of the soup’s flavor, so don’t stint. The nori should be as fresh as possible — old, stale nori tastes like cardboard. [...] |
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