- Condiments, etc
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Dec 7th, 2010
I'm a cute girl that knows how to cook :d and I'm single :P
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Submitted Recipes (17)
Posted on: Dec 17th, 2010
The rice of the northern Lomellina region and the big Sorrento lemons from the southern Amalfi coast brought together in a soufflé — for me this is an incredible dessert. We use carnaroli rice be- cause it becomes very creamy but retains its shape and bite. Technically, of course, we could make a ..
Posted on: Nov 25th, 2010
To give your cake a professional look, construct it in a springform pan the same size you used to bake the cake-you can wash out and use the one you baked the cake in. Take out the bottom and line the inside of the ring with plastic wrap, in case the bottom doesn’t fit perfectly which would cause ..
Posted on: Jan 4th, 2011
A standard of the French repertory sole meuniere is usually made in the United States with flounderfillets. Authentic sole meuniere served in Europe is made with whole Dover sole, which has had the bottom scaled and the gray top skin peeled off. But what defines the process, which can he used for ..
Posted on: Dec 17th, 2010
Madeleines are buttery little cakes baked in the shape of a scallop shell. They come in various sizes - large like the ones shown here and a miniature petits four size. They are made in one of two basic ways. One method, shown on the facing page, is almost identical to a classic sponge cake, a ..
Posted on: Jan 3rd, 2011
Humble oxtails provide a tasty gelatinous broth that can be served with the boned meat or with whole rounds of oxtails — guests will have to pick them up, since getting at the meat with a fork is nearly impossible. This soup requires no effort other than tracking down the oxtails, but it does take ..
Posted on: Dec 16th, 2010
The crust here, which is made with mostarda di Cremona, gives a nice crunch to the meat and protects its interior texture. If you are using dried beans, first soak them for 12 hours in cold water out of the fridge. If you can't find cime di rapa (broccoli rabe), you could use broccoli.
Posted on: Nov 30th, 2010
These are named after the patron saint of Crenna di Gallarate in Lombardia, where my cousins have their bakery, and where Federico, our restaurant baker, used to work. They make fantastic wafer—like canapes so thin they practically dissolve in your mouth, which we serve with drinks at the ..
Posted on: Dec 7th, 2010
The traditional French sweet pastry dough called pâte sucrée, used for fruit tarts with tart fillings (in both senses of the word) such as lemon curd, is made differently from most pie and tart pastry dough. The butter is not cut into small pieces with the flour; instead, it is creamed with sugar ..
Posted on: Sep 30th, 2010
This marinade is great with chicken or chicken on skewers. It can be used in the fry pan or on a grill or BBQ You can marinate for 30 minutes or use straight away. Should be adequate marinade to coat 8-10 chicken skewers/kebabs. To make the marinade as gluten free-ensure the yogurt and spices used ..
Posted on: Nov 11th, 2010
When the main thing you’re cooking for supper is simple to a fault, a sparkling condiment or pungent sauce will carry the day. Black beans and rice become so much more when you add scarlet pickled onions and a spoonful of guacamole to the plate. A big, bold Romesco sauce does wonders for a platter ..
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