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Dec 7th, 2010
I'm not really that nutty..
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Submitted Recipes (17)
Posted on: Dec 7th, 2010
Classic puff pastry dough scares people because it sounds complicated. Yes, to make it perfectly takes some practice, but you should be able to make dramatic puff pastry the first time. Remember, you're basically enclosing a packet of butter in some pastry dough and then rolling it out and ..
Posted on: Dec 14th, 2010
I made this for the first time in Olivo. Tony Allan, who supplied our fish, brought me some cod, which I cooked in a pan, and I happened to have some lentils there for another dish. l put the two together, and thought the flavors were amazing, and the flakiness of the really fresh cod worked so well ..
Posted on: Dec 17th, 2010
This is the traditional tart made in Napoli for the Easter festivities, and was originally made with grains of wheat, but is sometimes now made with pearl barley (soaked overnight and cooked according to instructions). The combination of ingredients may seem strange, but they are associated with ..
Posted on: Jan 4th, 2011
One of the great things about Japanese salads is that they contain little or no fat. This one is more of a dipping sauce for cucumbers than it is a salad. It makes a great hors d'oeuvre with cocktails because it is savory and salty but won’t fill anyone up.
Posted on: Dec 6th, 2010
This reminds me of a rather disastrous night when a bunch of journalists came into the restaurant kitchen to cook pumpkin risotto for the charity Action Against Hunger — hopefully you can do a better job. They managed to overcook the rice, then added too much stock at the end, so the whole thing ..
Posted on: Jan 7th, 2011
Most of the time the racks come already trimmed, but the effort to French the ribs - trim the meat off the last two inches or so of bone - is well compensated by the drama of presenting and carving the rack at the table. Because a rack of lamb cooks quickly usually in about 25 minutes, it produces ..
Posted on: Jan 4th, 2011
Despite the fact that Europeans have been boiling up fish in red wine for centuries, such as the matelote of France, there is an inherent problem in many of these traditional dishes: the red wine doesn't cook enough to lose its harsh acidity and astringent tannins. You can bypass this problem ..
Posted on: Dec 22nd, 2010
Don’t confuse tomatillos with green tomatoes. Tomatillos are related ta gaoseberries—they have the same paperlike husk-and are relatively small and bright green. They are delightfully sour which makes them a perfect foil far chiles, cilantra, cheese, and sour cream, and are the base far mast ..
Posted on: Jan 6th, 2011
I have taken the liberty to classify this as China cuisine as it sits comfortably in that style with expedient and clever use of a few well picked ingredients.
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