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Cooking Fab Profile
Dec 7th, 2010
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Submitted Recipes (17)
Posted on: Dec 14th, 2010
A galette is made by sealing ingredients between 2 layers of puff pastry. A pithiviers, named after the village that specializes in them, is made by sealing a layer of almond cream in puff pastry. Its probably the best-known galette. You can bake any number of ingredients between 2 layers of puff ..
Posted on: Nov 25th, 2010
Often people say that once the asparagus is cooked you should plunge it into ice water to stop it cooking further, but l think it is better to take the spears out of the water about a minute before they are ready (after about 4 to 6 minutes, depending on thickness). Untie them, wrap them in a wet ..
Posted on: Jan 4th, 2011
Its always convenient to know how to make a simple vinaigrette. This version can be used for virtually any combination of salad greens. If you’re dressing bitter greens, consider replacing half the canola oil with a nut oil such as hazelnut oil or walnut oil. Make sure your nut oils are made from ..
Posted on: Dec 16th, 2010
I think of this as one of my dishes, with a sauce that is based on French rather than Italian technique, but with flavors that are truly Italian. You don't need to use the best—quality balsamic vinegar for cooking. In fact, if you use an expensive vinegar that has been aged, and therefore has ..
Posted on: Dec 9th, 2010
Cotriad is a fish stew speciality from the French province of Brittany that is made with different kinds of fish, as well as potatoes. Unlike bouillabaisse, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over toasted French bread.
Posted on: Jan 6th, 2011
This satisfying stem; a blanquette de veau, has almost legendary status in France as a grandmothers dish par excellence. Nowadays, you are more likely to see it in restaurants. Because veal stew is made from stew meat taken from the shoulder; leg, or breast, it is the least expensive way to serve ..
Posted on: Jan 17th, 2011
Braised mullard thighs are one of the richest and most satisfying of all duck dishes. Look for mullard thighs in fancy grocery stares or check mail-order sources. They are usually relatively inexpensive, since mast people don’t know what to do with them. This recipe takes a long time but invalves ..
Posted on: Nov 10th, 2010
No matter what you call it—a panino or a grilled cheese sandwich—there's nothing quite as yummy as the combination of warm, soft cheese, crisp toast, and a thin layer of tapenade. My latest favorite cheese is Carmody, a Teleme-like cheese from Bellwether Farms in California that oozes with ..
Posted on: Oct 4th, 2010
Rubbing ripe tomatoes over garlic toast may seem strange. But it's a tradition in Spain, where it's common to find a plate of tomatoes and garlic on the table, waiting for the toast to arrive. The crisp toast almost melts the garlic and the tomatoes, which compliment the crunchy kosher ..
Posted on: Dec 10th, 2010
A traditional lemon meringue pie is made by filling a prebaked pie crust with lemon curd, topping with soft meringue, and baking. In this version, a hard meringue shell replaces the traditional pie crust and an especially tangy lemon curd is used as a counterpoint to the sweet crust and soft ..
Posted on: Oct 15th, 2010
Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry. In George Washington’s diary, he recorded one barbecue he attended in Alexandria, Virginia, that lasted three entire ..
Posted on: Dec 16th, 2010
Veal sweetbreads, we used the thymus gland of the calf rather than the pancreas, has a very delicate flavor, and so they are usually coated in flour, as here, or sometimes bread—crumbed, then fried and paired with a piquant sauce, or sometimes they are used in stuffings. In Roma, they are mixed ..
Posted on: Nov 23rd, 2010
This glaze is very firm and rich once set because it is pure white chocolate, except for a small amount of cream. Use this glaze on the top and sides of a cake to create a thin hard coating. This recipe makes just enough to cover the top o fa 9-inch round cake, so double the amount to glaze the ..
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