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Allicia Profile
General Information
Name:
Allicia
Gender:
female
Country:
United States
Joined:
Dec 7th, 2010
About Me:
I'm too cute for you
My Blog:
Member
Favorite Cooks
This member has no favorites cooks.
Submitted Recipes
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A poele of conger eel
Posted on:
Dec 13th, 2010
"Conger" or "conger eel" is a vernacular term used for a number of different species of fish, mostly eels of the family Congridae, and especially the genus Conger.
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Bread Sticks (Grissini)
Posted on:
Dec 22nd, 2010
We all want to know how to make those crispy little bread sticks served at the beginning of a meal in some Italian restaurants. Most of those we encounter aren’t of very good quality so you'll be delighted with this homemade version. One of the great things about making these bread sticks is ..
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Chicken Fricassee with Spring Vegetables
Posted on:
Jan 14th, 2011
Authentic baby peas seem to be in season for only a week or two in June, but frozen peas are the one frozen vegetable that is better than fresh most of the year. Just don't follow the directions on the package and boil them. They have already been boiled at the factory, so all you need to do is ..
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Chickpea Soup with Pancetta
Posted on:
Dec 6th, 2010
Chickpeas belong to the same legume family as beans and have been a favorite with Italians since Roman times. Their botanical name is Cicer arietinum, arietinum means ram-like, and if you look at a chickpea, it really looks like a perfect little ram’s head. They are grown mostly in the south, left ..
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Classic Chocolate Mousse
Posted on:
Jan 3rd, 2011
This chocolate mousse is made by cooking egg yolks over a saucepan of barely simmering water before combining them with other ingredients. The trick is to get the egg yolks hot enough to kill any bacteria, but not so hot that they curdle.
The best way to judge the temperature is with an ..
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Eggplant with Spicy Asian Dressing
Posted on:
Oct 28th, 2010
Vegetables and side dishes may not be the main attraction, but if you give each one a bit of its own pizzazz, it’s bon appetit!
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Foie Gras with Sauteed Apples
Posted on:
Dec 20th, 2010
This recipe requires that you first make the foie gras au torchon, opposite. The short precooking required by cooking the foie gras in a towel causes it to render fat so it stays firmer in the pan when sautéed. The foie gras fat called for is the yellow fat that forms on the top of a terrine or ..
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Franny’s Potato Salad
Posted on:
Oct 28th, 2010
Expose as much surface area as possible. Cut each vegetable to give you the biggest area to put in direct contact with the grate. The more direct contact the better the flavors will be. Look for bell peppers with smooth sides, so you can cut them lengthwise and lay the pieces flat for the most ..
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Lobster with ginger, green onions, and soft egg noodles
Posted on:
Jan 3rd, 2011
Lobster recipes include Lobster Newberg and Lobster Thermidor. Lobster is used variously, for example in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavour.
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Moroccan fish tagine
Posted on:
Dec 21st, 2010
Any firm, thick fish can be used - cut up or whole - but I like this tagine best with slices of red mullet because there are fewer bones to deal with at the table. Swordfish, dorado, large whole whiting and sea bass are other good choices.
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Panettone
Posted on:
Dec 22nd, 2010
Panettone is a traditional Italian bread usually served at Christmastime. Like brioche and challah, it gets much of its flavor from butter. It also gets flavor from the candied fruits it contains.
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Pheasant ravioli
Posted on:
Dec 10th, 2010
The pheasant season starts in October. If you live in the country, and you find yourself being given a couple of pheasants, a very nice way to prepare them is to take off the legs. roast them and use the meat to make ravioli as a starter. Then roast the breasts separately for the main course — ..
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Ricotta Omelet with crisp bread crumbs and marjoram
Posted on:
Nov 5th, 2010
By itself, a ricotta omelet can be very soothing, but it can also take on a range of accompaniments from fiery salsas to sautéed tomatoes, roasted asparagus to feisty greens. I use a good whole-milk ricotta, such as that made by Calabro, Redwood Hill Farm, and other small dairies. Whole-milk ..
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Roast Pear Clafoutis
Posted on:
Dec 13th, 2010
A clafoutis (klah-fou-tee) is a kind of pie or tart made by baking fruit arranged in a round pan and partially submerged in sweetened crepe batter. The only difference between a clafoutis and custard tarts, such as the Alsatian tart, is that a clafoutis contains some flour and salt. While not ..
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Salted special sable biscuits
Posted on:
Dec 20th, 2010
Similar to the biscuits above but a little saltier, these work well with something sweet, such as the Sweet tomato soup, as the salt contrasts with — and helps intensify — the sweetness of the tomatoes.
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Sautéed Pork Chops
Posted on:
Jan 11th, 2011
In recent years, pork chops have become so lean that they dry out easily ifyou overcook them even slightly. Fattier shoulder chops will stay moister than leaner - and more expensive - rib and loin chops, but they taste best when braised, which softens their tissues and releases their fat.
Sautéing ..
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Shrimp jambalaya
Posted on:
Jan 4th, 2011
Easy and flavorful, this jambalaya is perfect for beginners.
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Shrimp Tagine
Posted on:
Jan 6th, 2011
Moroccan cooking is complex and under appreciated. This recipe is adapted from many similar recipes but uses only the best flavors and components of each. Serve it with couscous or rice. To learn more about authentic Moroccan cooking, read Paula Wolfert's Couscous and Other Good Food from ..
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Slow-Roasted Duck Thighs with Sauerkraut
Posted on:
Jan 17th, 2011
Sauekraut makes a tart and crispyfailfar the rich thighs and is an easy addition: simply pile it an tap af the thighs about 30 minutes hefare they are dame.
Makes 6 main-course servings.
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Spaghetti with tomatoes, olives, capers and anchovies
Posted on:
Dec 7th, 2010
Crudo means "raw" — so in this recipe the ingredients fer the sauce are
uncooked. Look for a spaghetti with a surface that is slightly rough rather than very shiny, because you need everything to cling to the pasta. In italy, this is usually a dish you make in summer, because it is all ..
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Strip Loin Roast with Creamy Watercress and Tarragon Sauce
Posted on:
Oct 11th, 2010
This is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor. With this as your entrée, uncork a ..
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Sweet pastry
Posted on:
Dec 17th, 2010
This is a very good, easy pastry that isn't difficult to work with and won't break if you roll it. We use it to line a nonstick tart pan and bake it "blind", i.e., empty, so that it can cook a little and crisp up before you add a wet topping of fruit, frangipane, etc. We use ..
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White chocolate and yogurt soup
Posted on:
Dec 20th, 2010
Here the sable biscuit is really just to raise the ice cream, which sits in the soup — you can either make the cookie or buy some good ones, or something similar —— and the caramel, which we
make with condensed milk, helps to stick the biscuit to the base of the serving bowl to prevent it ..
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Submitted Menus
Breakfast Fruit Salad
Menu #1
Submitted Cookbooks
Submitted Videos
Added on: Jan 11th, 2011
For recipe: Tiramisu with banana and licorice ..
Description: Tiramisù, Italian original recipe
Added on: Jan 11th, 2011
For recipe: Cremes Caramels
Description: Creme Caramel, la ricetta di Giallozafferano
Added Reviews
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Spaghetti with octopus
By:
Allicia on Jan 11th, 2011
Great seafood dish! I had to use squid (frozen calimari) since I don`t have a aupplier for octopus. I did everything by the recipie, except I didn`t add the squid till I did the shrimp. I cooked the shrimp and squid at the same time since they both take only a couple of minutes. A big salad and loaf ..
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