- Condiments, etc
- Main Dish
- Side Dishes
Dec 7th, 2010
I like Xena
This member has no favorites cooks.
Submitted Recipes (21)
Posted on: Nov 9th, 2010
Chard braised with onions, cilantro, and parsley is one of my favorite dishes, and here it meets up with black-eyed peas. Minus the yogurt, this dish is vegan, hut yogurt does complete the proteins. Serve this earthy, lively mixture with bulgur or rice and a spoonful of creamy yogurt alongside. As ..
Posted on: Dec 23rd, 2010
Nephrops norvegicus, known variously as the Norway lobster, Dublin Bay prawn, langoustine (compare langostino) or scampi, is a slim, orange-pink lobster which grows up to 25 cm (10 in) long, and is "the most important commercial crustacean in Europe". It is now the only extant species in ..
Posted on: Dec 22nd, 2010
The flatfish are an order (Pleuronectiformes) of ray-finned fish, also called the Heterosomata, sometimes classified as a suborder of Perciformes. A great way to prepare any whole flatfish that will fit in your skillet. The best way to eat it is to simply pick at the fish with a pair of chopsticks ..
Posted on: Jan 5th, 2011
Romesco sauce, a piquant mixture of chilies, nuts, and tomatoes, is a typical seasoning for seafood in the Catalan province of Tarragona. Although fresh coriander is not an ingredient found in the traditional Spanish pantry, its flavor lends a nice touch to this dish.
Posted on: Nov 2nd, 2010
In northern New Mexico, the porcini appear just as the tomatoes do, in the rainy season of late summer, and a dish that brings them together makes good culinary sense. As good as they are, though, our wild mushrooms don’t seem to have the intensity that Italian porcini possess, so I always include ..
Posted on: Oct 21st, 2010
Today many of the best barbecue restaurants stake their reputations on pork. In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. ..
Posted on: Dec 8th, 2010
These puff pastry square cases make elegant little holders for sweet or savory fillings - ice cream, fresh berries, creamed spinach, sautéed mushrooms, or seafood stews to name a few. The holders gentle crunch offers a subtle contrast to the filling. When cutting a sheet of puff pastry dough into ..
Posted on: Dec 13th, 2010
Pumpkin pie filling is a custard made with eggs and pumpkin puree. Here the puree is flavored with spices and given a luxurious texture with cream before it is baked in a prebaked pie or tart shell. If you keep in mind that one egg sets at least 2/5 cup puree when baked, its easy to use this recipe ..
Posted on: Dec 16th, 2010
A quiche is a savory custard baked in a prebaked tart shell. The most traditional quiche of all is a quiche Lorraine, made by pouring a custard mixture over pieces of bacon, and sometimes cheese, arranged in the tart shell. Because quiche is so versatile, you can arrange almost anything you like in ..
Posted on: Jan 6th, 2011
Except for authentic Dover sole, from the European side of the Atlantic, flatfish fillets are fragile once cooked. Since their skin isn’t very savory it is best to remove it. Because they are thin, there is no point in trying to brown them using high heat. They will cook through in a minute. ..
Posted on: Dec 17th, 2010
One of the most simple and beautiful dishes in the Mediterranean, salt-crusted sea bass is a joy to cook and to eat.
Posted on: Jan 4th, 2011
You can serve this salad as part of a crudité plate with other salads, or you can serve it alone as a first course. As a first course, it is enhanced by the addition of a few paper-thin strips of Parmigiana-Reggiana cheese. You can prepare the fennel a couple of hours ahead of time—keep it ..
Posted on: Oct 25th, 2010
When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. Check the thigh meat by inserting the probe of a thermometer in the thickest part [but not touching the bone]. If you ..
Submitted Menus (0)
This member hasn't added any menus yet.
Submitted Cookbooks (0)
This member doesn't have any public cookbooks yet.
Submitted Videos (0)
This member has not uploaded any videos yet.
Added Reviews (0)
This member hasn't added any reviews yet.