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Dec 7th, 2010
I'm beautiful like a flower
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Submitted Recipes (21)
Posted on: Nov 2nd, 2010
Save this dish for special occasions, when you won’t mind a little extra fuss. What better event to celebrate than the arrival in your market of local asparagus? Although fresh peas make an ideal partner for asparagus, they don't always appear in time, so I make this simple ragout with dried ..
Posted on: Dec 23rd, 2010
Like apricot bread and other fruit breads, banana bread is a quick bread, made with a chemical leavening such as baking powder or baking soda instead of yeast. Banana bread batter also makes great muffins. The muffin cups shown here each hold 3 ounces of batter. You can also use larger muffin cups ..
Posted on: Dec 16th, 2010
This is a very simple all—purpose sauce that you can make plenty of and freeze in ice cube trays. Once the cubes are frozen, you can transfer them to labeled freezer bags, and you can then put them into a pan and heat them through without having to defrost them first. Using this basic method, you ..
Posted on: Dec 14th, 2010
Turnovers are one of the most versatile pastries that you can make in any size, using virtually any fruit. These miniature turnovers are made from 4 1/2-inch rounds of puff pastry. (Traditional turnovers are made from 6-inch rounds.) For the filling, the blueberries are cooked with sugar until the ..
Posted on: Oct 27th, 2010
Once the poultry pieces have a nice golden brown color on all sides, move them over indirect heat, where they will roast evenly. 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 food ..
Posted on: Dec 21st, 2010
John Dory is a delicious fish - enjoy!
Posted on: Nov 3rd, 2010
Spinach crowns are the rosy base of each plant, including a few inches of the stems. They’re usually thrown out, but they’re delicious and very pretty. If you use brown lentils and whole wheat pasta here, your dish will look, quite frankly, drab. Since we eat with our eyes, look for black or ..
Posted on: Nov 11th, 2010
When my Italian teacher lifted the lid off her pan of tomato sauce that had been simmering for hours, I was surprised by its deep fragrance and color. It was a good reminder of the virtues of a long-simmered sauce. Rather than adding sugar to correct acidity, she simmers her sauce with a whole, ..
Posted on: Nov 5th, 2010
You don't have to deglaze the tofu to use this topping, but I do. I like this version with brown rice (the sauce is good on it, too) and a slaw of slivered napa cabbage tossed with lime juice and a few drops of toasted sesame oil. An Alsatian Pinot Blanc would be an interesting match with the ..
Posted on: Sep 30th, 2010
This sauce is commonly passed at the Oaxacan table to use with meats, for appetizers (antojitos) or with beans and soups. There were numerous recipes and some of the variations were to use a fruity vinegar. 1 whole head of garlic charred on grill. 1 stick cinnamon cooked with the peppers and oil. ..
Posted on: Oct 29th, 2010
This Pineapple Sundae makes my dessert so special ! A bonus of sweetened pineapple , orange juice and brandy over delicious ice cream is a dream come true for me ! Just try this Pineapple Sundae and let me know if you like it !
Posted on: Jan 11th, 2011
The sauce for these tenderloins is made by pureeing mushrooms in a blender. This is just one example of how vegetable purees can be used as thickeners and flavorings for sauces. You can also sauté mushrooms and scatter them around and over the noisettes. Wild mushrooms make this an especially ..
Posted on: Jan 10th, 2011
The rack of pork contains the same meat as the center part of the loin except that the ribs are left attached. This makes for a much more dramatic roast, especially if you french the rack. If you have a friendly butcher; let him or her do this for you. Whatever you do, don't let the butcher ..
Posted on: Jan 7th, 2011
Squid are marine cephalopods of the order Teuthida, which comprises around 300 species. Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms arranged in pairs and two, usually longer, tentacles. Squid are strong ..
Posted on: Jan 5th, 2011
Most of us who have encountered this salad in restaurants haven't eaten it at its best because in restaurants it isn’t usually realistic to chop the herbs at the last minute. Much of what gives this salad its flavor and punch is parsley but the parsley has to be chopped just before its ..
Posted on: Oct 26th, 2010
Sear bone-in chicken pieces over direct medium heat, waiting patiently for them to release from the grate before trying to turn them. Once the chicken pieces have a nice golden brown color on all sides, move them over indirect heat, where they will roast evenly. By keeping the lid closed as much as ..
Posted on: Oct 28th, 2010
Choosing the perfect fish: Several whole fish lend themselves to grilling, and every professional chef knows a larger piece of fish is more likely to retain its juiciness, though the really big ones are a little cumbersome to turn, so I recommend looking for those that are smaller than two pounds. ..
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