- Condiments, etc
- Main Dish
- Side Dishes
Maria Bella Profile
Dec 7th, 2010
Of course I'm beautiful :P
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Posted on: Oct 25th, 2010
When Is It Done? Most chefs today cook the breast meat to 160°F and the thigh meat to 170°F for juicier results. Keep in mind that the internal temperature will rise 5 to 10 degrees during resting. Whatever temperature you choose is entirely up to you. Check the thigh meat by inserting the probe ..
Posted on: Dec 21st, 2010
Most restaurants make beef broth out of beef bones and end up with a broth that lacks the subtle rich flavor of meat. Bones of course are cheap and meat is expensive, but if you serve the meat as a meal its easier to justify using it to make broth. Roast knuckle bones for an hour or so until well ..
Posted on: Nov 2nd, 2010
Beets and goat cheese show up together so often that I’ve even had them paired in quesadillas. Here they meet in a beet ragout with goat cheese souffles and baby bok choy. If your beet greens are plentiful and in good shape, use them instead of the bok choy. The ragout can be made vegan by using ..
Posted on: Dec 14th, 2010
From fresh inland streams to deep blue ocean waters, fish and seafood is a favorite food. Baked, broiled, grilled, poached, smoked, fried, or steamed...... Appetizers, spreads, salads, or main course ..... Seafood can be healthy, easy to prepare and delicious. Here is a great seafood ..
Posted on: Nov 24th, 2010
Caponata is a Sicilian dish of eggplant and other vegetables, cut into cubes and deep—fried, then mixed with golden raisins and pine nuts, and marinated in an agrodolce (sweet—and-sour) sauce. In some parts of Sicilia, it is traditional to mix in little pieces of dark bitter chocolate. Because ..
Posted on: Jan 14th, 2011
You can make this recipe with ordinary mushrooms or other wild mushrooms, either fresh mushrooms that you sauté at the last minute or dried mushrooms reconstituted in water. Dried morels and porcini are the tastiest of all the dried mushrooms-in fact, dried morels have more flavor than fresh-but ..
Posted on: Nov 1st, 2010
There’s no crust, but you can’t argue with this handsome pie, which is rimmed with the black edge of the cast-iron skillet rather than with pastry. It’s excellent for those seeking protein-rich dishes, and it's so quick to put together you’ll have to wait for your oven to heat up. Serve ..
Posted on: Dec 17th, 2010
These tuiles - inspired by the grapefruit tuiles in Claudia Flemings elegant book The Last Course - have a delicious tang and are amazingly light and fragile. They're unusual because they contain no egg white. If you can't find blood oranges, use regular oranges or, better, tangerines. ..
Posted on: Oct 5th, 2010
Thin ones, thick ones. Using direct heat, indirect heat, an open lid, a closed lid...I’ve tried every combination. When I finally put the elements together in the right way and sat down to a tender steak with a seared, caramelized surface and a rosy red interior where specks of milky fat had ..
Posted on: Dec 10th, 2010
This is a fresh tasting antipasto that is very easy to make. It also makes a great lunch dish.
Posted on: Jan 4th, 2011
Potted shrimps are a traditional Lancastrian dish made with brown shrimp flavoured with mace. The dish consists of brown shrimp in mace-flavoured butter, which has set in a small pot. Cayenne pepper and nutmeg may also be included. It is traditionally eaten with bread. The butter acts as a ..
Posted on: Dec 10th, 2010
It is best to use fresh prawns — you need big tiger prawns — but you can use ones that have been previously frozen. They must be very cold and dry before they go into the food processors, otherwise the action of the motor will warm them up and they will start to cook, and if they are too wet the ..
Posted on: Nov 9th, 2010
Looking for a healthy side dish? Bulgur (a.k.a. bulgar, bulghur, or burghul) is produced from whole wheat (most commonly durum wheat). After the grains are cleaned, they are pre-cooked by means of steaming or parboiling. They are then dried and ground into several different sizes: fine, medium, ..
Posted on: Nov 11th, 2010
This may not be usual fare, but lentils over toast make a delicious winter supper, especially when they’ve been cooked in wine. Butter is very good with lentils, so use some to finish them before serving. Or use walnut oil, which is not only delicious but makes the dish vegan. Serve with a ..
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