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Dec 7th, 2010
Basilisks can turn you into stone.
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Submitted Recipes (16)
Posted on: Dec 22nd, 2010
The flatfish are an order (Pleuronectiformes) of ray-finned fish, also called the Heterosomata, sometimes classified as a suborder of Perciformes.
Posted on: Dec 20th, 2010
You can happily serve this ice cream on its own, but you'll find it also has a marvelous affinity with lots of other Christmas flavors. It makes a wonderful contrast, for instance, with Lattice Mincemeat Dessert Tart – but perhaps its star performance is as an accompaniment to the Apple, ..
Posted on: Nov 23rd, 2010
A classic creme mousseline is made by beating 1/2 cup butter into 1 cup pastry cream. It can be flavored with fruit by adding fruit puree or fruit brandies, or you can make a fruit mousseline by making the pastry cream with strained fruit puree instead of milk.
Posted on: Dec 23rd, 2010
A crab cake is an American dish composed of crab meat and various other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings. Occasionally other ingredients such as red or green peppers or pink radishes are added, at which point the cake is then sautéed, baked, ..
Posted on: Dec 10th, 2010
Make a ganache with 1 ounce finely chopped bittersweet chocolate and 2 tablespoons heavy cream by stirring the two together in a double boiler. Spoon the ganache into prebaked shells. Decorate with gold or silver leaf.
Posted on: Nov 26th, 2010
In this elegant cake, slices of one cake are used to make the sides for another. You'll need a cake ring or springform pan to hold the cake slices and filling in place. This recipe uses only two cake layers and enough peach crème mousseline to fill up the cake ring, but you can use as many ..
Posted on: Dec 21st, 2010
Much of the trick to making pizza is shaping the dough. While most of us can’t send the dough twirling toward the ceiling, everyone can roll it out with a rolling pin or stretch it with their fingers. This dough is dry enough to roll out, but if you're using a sticky dough, its easier to pull ..
Posted on: Nov 8th, 2010
To me, a truly comforting food is a café au lait bowl of warm polenta lavishly covered with Gorgonzola cheese and toasted bread crumbs. This recipe has the same elements but is less of a curl-up-on-the-couch sort of dish and more something to set the table for and share with company. The polenta ..
Posted on: Nov 24th, 2010
This recipe shows in detail how to construct a traditional French sponge cake with buttercream icing without a cake stand. The cake is constructed on top of a round of cardboard, which makes it easier to transfer the cake to a serving dish and allows you to hold the cake in one hand while applying ..
Posted on: Dec 8th, 2010
Malloreddus are little dried Sardiman gnocchi, made from durum wheat semolina with saffron mixed into the dough, which you can find in Italian delicatessens. They look a little like small ridged caterpillars — traditionally the ridges come from pressing the pieces by hand against straw baskets. ..
Posted on: Nov 25th, 2010
Some cakes are impossible to make without a cake ring or springform pan because the liquid filling needs to be held in place while it sets. Unlike springform pans, which have a base that holds the cake even after the sides of the springform pan are taken off cake rings are just rings. To support the ..
Posted on: Oct 27th, 2010
Sear bone-in poultry pieces over direct medium heat, waiting patiently for them to release from the grate before trying to turn them. By keeping the lid closed as much as possible, you will prevent flareups, you will speed up the cooking time, and you will capture the smokiness that gives grilled ..
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