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I thought my first post should be a recipe to share with you all. It is one of the most popular dishes on my website. Shopping list pinch of saffron (azafrán)1 tsp oregano or thyme (orégano o tomillo)4 cups fish or vegetable stock (caldo de pescado o verduras)2 tsp sweet smoked paprika (pimentón dulce ahumado)1 bay leaf (hoja de laurel)olive oil (aciete de oliva)1 onion (cebolla)1 red pepper (pimiento rojo)3 garlic clove (dientes de ajo)2 cups of paella rice such as 'bahía-senia' or 'bomba' (arroz bomba o bahía-senia)1 large tomato (tomate)1 large fillet of white fish such as haddock or cod (filete de pescado blanco)handful of mussels (puñado de mejillones)handful of clams (puñado de almejas)4-6 large prawns (langostinos)parsley (perejil)chives (cebollinos)freshly ground black pepper (pimienta recién molida negro)Method for Seafood Paella recipe Warm the saffron in a medium saucepan for about 30 seconds and then add 4 cups of stock, the paprika and a bay leaf. Simmer very gently. If using whole prawns, break off the heads, remove the shells and de-vein. Then add the heads to the stock (if using vegetable stock) and put the prawn bodies to one side. Tip: to prepare whole prawns, just break off the heads by twisting with your hands and then carefully pull the shells away from the belly. Once removed you will notice a thin black line along the prawn, this often contains grit and sand. Run a knife along this line and then remove the vein with the tip of the knife. Warm two tablespoons of olive oil in a paella pan and then add the very finely chopped onion, pepper, oregano and garlic. Soften for about 7-8 minutes. Tip: leave some longer strips of pepper for garnishing. Add the rice and stir well. Then grate the tomato into the rice so the flesh passes through the grater but the skin does not. Continue stirring until the rice starts to dry out. Drain the stock, add half to the rice and simmer for 10 minutes. Meanwhile, wash your clams and mussels, removing any grit and cutting off the beards. Then, add the clams, mussels and prawns to the pan, pushing down into the rice and then add half of the remaining stock and simmer for about 7 minutes. Cut the haddock fillet into small portions and fry in a splash of olive oil in a separate hot pan, skin-side down for about 4 minutes until the skin is browned and crisp. Remove and place to one side. Tip: when crisping the skin of fish, try not to move it while it is cooking as you will damage the skin. After about four minutes on a high heat you should be able to ease a palette knife under the skin and lift. Add the rest of the stock to the pan and simmer for 5 more minutes and then add the fish pieces, flesh-side down and continue to simmer for a couple more minutes until the liquid is all gone. At this point you should taste the rice and it should just be cooked. Season with pepper and then remove from the heat, cover with foil and leave to stand for 5 minutes. Finally garnish with parsley and chives and serve with bread and lemon wedges. This seafood paella recipe is perfect for sharing with friends and family and always raises a smile. Enjoy!

Duck Heart Gravy First, buy a peking duck, rinse out the inside, and simmer it in water for about two hours. Strain and skim, then throw it in the fridge to cool it down. While your stock is simmering, Take a whole bunch of giblets. I used nothing but duck hearts. Chop your internals up fine and cook them gently (medium low) in butter. When they're brown, add some flour and cook that gently until it too browns (nice and foxy). Now, add your peking duck stock as you stir, taking that roue and all of those giblets up into a starchy thick mass of down home goodness. Keep adding stock slowly and simmering to swell up all of that flour starch until you're happy with the consistency. Season, then consume. Throw it on mashed potatoes or on some french fries with cheese or biscuits. Or, why not, just put it in a bowl, sprinkle some chives, and call it soup. -Queso www.everybodyplayswithfood.com

This is one of my favorite recipes because it is so simple, versatile, and unique. combine 3 whole eggs and 2 cups of stock. Season strain portion into oven-safe bowls or custard dishes, then cover individually in foil Place ceramic vessels in a baking dish that rises to at least half of the height of the bowls Add boiling water to partially submerge bowls Bake at 400F for 20 minutes. The result is a custard, know to Japanese cuisine as chawanmushi. It's a really soothing dish, and a great way to totally trip someone out with a minimum of ingredients. You can place bits of blanched seafood or vegetables in the dish before you bake it to make things more interesting, or just garnish it with something that makes sense. The traditional stock to use is a basic dashi, but any liquid containing some amount of dissolved minerals will work fine. My favorite thing to use is a stock that I make by gently simmering a whole peking duck for a few hours. I add a little brandy to it too in that case. And, if you use milk instead of stock, add some sugar, and you soak some pieces of bread in there, you've got yourself a bread pudding. There's a slightly more detailed recipe on my blog if you run into trouble or want some more pictures. I tried chawanmushiing a packet of top ramen one time too, it was pretty good actually.

A slightly less heart-stopping version of a classic. Ingredients - Dough 4 C unbleached all-purpose flour 1 C quinua flour * 1 C panela / piloncillo / demerrera / the darkest brown sugar you can find 2 C tepid water 1/2 oz active dry yeast 8 TBSP light extra-virgin olive oil, plus a bit more (see instructions) Ingredients - Filling 1 block (about 6 oz) bittersweet chocolate, grated 6-8 TBSP panela / piloncillos / demerrera etc. 3 TBSP ground cinnamon 1 TBSP ground ishpingo (optional - it's not available outside of Ecuador) A handful of golden raisins (optional, but I really like them) 1/2 C finely-chopped walnuts (optional) Ingredients - Caramel (optional, but very tasty) 1/4 C panela / piloncillo / demerrera etc. 1/2 C light corn syrup 1 TBSP butter, melted Hardware Mixing bowls Measuring cups 10" round, deep pans (or deep-dish pie plates) Measuring tape Sharp knife Method 1. Sift the flours together. 2. In your choice of cup or bowl, mix the water and the sugar together, then add the yeast. Allow to bloom 10-15 minutes (or until you've got a good froth going) 3. Stir the yeast up, then add it to the flour along with the olive oil. Knead until slightly elastic and resilient. This is a fairly slack dough with a texture similar to brioche, and because of the sugar it will never get to the point where it's not slightly sticky. 4. Lightly grease your bowl with a bit more evoo, and slip the dough into it. Set it in a warmish, non-drafty place to rise until slightly more than doubled in bulk. 5. Punch down and divide into two balls (use your scale to make sure they're even. When I do this, they're about 1 lb 8 oz each.) 6. Roll one ball into a rectangle roughly 14" by however long, and about 1/8" thick. 7. Brush the surface of the dough with a bit of evoo, then sprinkle about half of the filling on and spread it around until it's fairly evenly distributed. Sprinkle on the raisins and nuts if you're using them. Leave a margin of about 1/4" at the edges of the dough. 8. Starting on the shorter end of the rectangle, roll up the dough. 9. In a bowl, mix together the ingredients for the caramel. 10. Grease the pans well. Then divide the caramel between the two, spreading it so that it covers the bottom of the pans. 10a. If you're like me, now place 7 walnut halves upside down into the caramel - one in the center, and six around it. This is an optional step, but I'm really fond of pralinized walnuts on top of my buns. 11. Measure the roll, and divide it into 7 sections. Place each section in the pan - one in the center, and six around it. Press them down slightly so that they're touching. 12. Cover the pans and set them aside to proof for about 20-25 minutes, or until poofy. 13. Heat your oven to 350 F / 180 C 14. Bake 30 minutes (this is for my altitude - yours may take longer if you're closer to sea level) or until the tops of the buns are lightly golden. 15. Unmold almost immediately onto your choice of a wire rack or a foam cake base (I use cake bases) - this prevents the caramel from sticking to your pan. * Quinua flour can be hard to source outside of South America. Good substitutes include Amaranth, Millet, and Spelt.

This recipe comes to me from Fidelina Ledesma, one of my adoptive grannies. She's from Cuenca, where Quimbolitos supposedly originated. The recipe may be made with either corn or quinua flour; I prefer quinua simply because the flavour is fuller. INGREDIENTS 2 lbs Fine white corn flour or fine gold quinua flour 12 Eggs, separated ¾ lb Sweet butter, no other ¾ lb Lard, no other 1 lb White sugar 6 oz Wheat flour, white is best or golden pea flour (for the gluten intolerant) 1 TBSP Baking powder 1 oz Anise liqueur ¾ lb Fresh white cheese, shredded Seedless raisins (optional) Dessert bananas (optional) 50 Entire canna leaves, scrubbed. METHOD Push the corn flour (if that's what you're using; with quinua this isn't necessary) through a canvas sieve, until what remains in the sieve is the grits. These can be discarded or reserved for other meals, but they should not be part of the Quimbolitos. Separate the eggs, reserving the yolks. Beat the butter and lard together, adding the sugar bit by bit. Once the mixture is homogenous, add the egg yolks, cheese, and the liqueur. Sift the wheat flour with the baking powder, then fold both flours into the wet mixture and stir until homogenous. Add raisins at this point if you wish. Beat the egg whites to the point of stiffness, and fold these in to the batter. Scrub the canna leaves gently to remove any traces of dirt. Pat dry with paper towels, then crack the spines of the leaves with a rolling pin. Drop two tablespoons of batter onto the back of a leaf. If you are adding a slice of banana to the quimbolitos, now is the time. Fold the edges of the leaf inwards. Finally, fold the top and bottom of the leaf backwards. This forms the package in which the quimbolito will be steamed. Repeat until you run out of batter. Pack the quimbolitos into a large dumpling steamer (these are available in most Chinese markets) or tamale pot. Steam for about 30 minutes or until the packets on top are firm to the touch and the steam that comes off them does not feel sticky when grabbed. Peel back a wrapper to check the consistency of the bread inside - it should be firm and fluffy. Quimbolitos are best when eaten hot; those that aren't consumed at the first sitting keep well in the refrigerator and are easy to reheat in either the steamer or the microwave. They make a great, fast breakfast.

This is not fancy, but I get requests for it every year around the holidays and it gets rave reviews, and it can be made in under 30 minutes. I just started my holiday baking/treat making and made two batches today. 1 lb. unsalted butter 2 cups chopped and lightly toasted pecans 1 cup slivered almonds 1/2 tsp salt 3 Tb water 2 cups granulated sugar (I use raw sugar) 12 ounces chocolate - I use good quality semisweet chips, but you can use whatever you want, either chips or finely chopped. You could even use milk or (gag) white chocolate, if you prefer. Line a half sheet pan with foil or a Silpat type liner. Melt butter in a saucepan, add salt, water and sugar. Bring to a boil. Once the sugar has dissolved, add the almonds. Boil until it reaches 315F, stirring constantly. The last 10 degrees or so, it will darken in color and start to smell like toffee. Dump it on the sheet pan and spread to cover the bottom. Sprinkle the chocolate all over the toffee, give it a minute to melt, then spread evenly over the toffee. An offset spatula works well. Sprinkle the chopped pecans evenly over the chocolate, lightly press to set them in the chocolate. Cool 6-8 hours and break into pieces. Yum. Happy Holidays.

I'm translating this from a spidery old script that Oma Salome gave me. She used rye flour. 5 C rye or whole wheat flour 5 C white flour 1/2 oz active dry yeast 2 C tepid water 1.5 C tepid, flat beer (I have a note about using ale instead of lager, but I've used both with no ill effect. The best Bierbrot I've ever had was made with stout.) 2/3 C molasses, warmed to tepid (I have a note about this being light molasses with lagers and blackstrap with ales) 2 tsp salt --- Mix 1.5 C of water with the beer and molasses. Soften the yeast in the remaining .5 C water and allow to froth, then add to the beer/molasses mixture. Separately, mix together the flours and salt in a large bowl. Once it's good and frothy, add the beer/molasses/yeast/water mixture, and knead until it's smooth and elastic and just a bit slack. Add a touch more beer if it seems too stiff. Butter and set aside to rise in a warm place until it's doubled in bulk. Punch, then double again at least once (and at higher altitudes, at least twice) more. Divide, form into balls, and rest for about 25-30 minutes, then form up however you wish. Oma considered that this recipe makes two round loaves; I make three longer loaves and reduce the baking time just a tad, although the 10 minutes on fast remain essential regardless of the size of the loaves. For two loaves: Fast oven (400 F) for 10 minutes with high humidity, then reduce to slow (325 F) for about 50 minutes, removing your water tray and switching to misting every 15-20 minutes. They're done when they sound hollow. Once they're out of the oven, you can if you wish immediately brush them with a bit of salt water; this seems to help the final crispness of the crust.

Skillet spaghetti - the sound of it almost makes this entree hard to take seriously - or so I USED TO THINK. If you're a pasta lover like me, you HAVE to give this one a shot. SKILLET SPAGHETTI Ingredients: 1 28-oz. jar spaghetti sauce 1-1/2 cups water 1 lb. frozen fully cooked meatballs 2 handfuls spaghetti pasta, broken in half 1 cup grated Parmesan cheese Directions: In 12" skillet, combine spaghetti sauce and water and stir to combine. Bring to a boil. Add meatballs and spaghetti. Stir well, making sure spaghetti is under the sauce. Cover, reduce heat and simmer for 20-25 minutes, stirring frequently. You may add more water if the mixture appears to be too dry. Cook until spaghetti is al dente. Serve with cheese. p.s. - as with almost everything I cook, I'm a huge proponent of being over-generous with the cheese... dump it on! (Bad habit I learned in Wisconsin.) Enjoy, Friends!

Stacked Sea Bass, Red Beet Waifs and Edamame on Persian Cucumber base Sous Vide Details: Cook Sea Bass at 135F for 40 minutes Ingredients, Serves 2: 2 Small Sea Bass Steaks (or one cut in half) 2-4 Twigs of fresh dill 1 Large Red beet (should be at least 3 1/2" in diameter) 1 T Unsalted butter 1/4 C Water 1 1/2 C Shelled Edamame (you can get them at an asian market, use regular soybeans if necessary) 1 Persian Cucumber (you can use America or English too) Salt and Pepper Special tool: 3" mold ring This is another variation of the sea food stack. Here we stack sea bass on top of some thin waifs of red beets and layers of edamame soybeans on a base of Persian cucumber coins. Yummie! First, cut your sea bass steaks so that they will fit nicely on top of the stack. You don't want them hanging over the edge! Season them with the dill, salt and pepper on both sides and put them both in a single bag and seal. Pre-heat the water bath to 135F and put the steaks in. Cook for 40-45 minutes. Slice the beets into thin (1/4") slices. Take the largest slices and using your ring mold, cut out 6 perfect circular beet waifs. Melt the better into a sauce pan under medium heat. Put beet slices in, stir to coat and reduce heat to medium-low. Cook on one side for 1 minute and then flip and cook on other side for 1 minute. Add the water and simmer until reduced to a glaze (about 5 minutes). Set aside. Boil a pot of water and blanch the edamame beans for 3-4 minutes. Drain and rinse under cold water. Set aside. Using a mandoline set at the thinnest setting, make cucumber coins. Be very careful not to slice your fingers! Lightly salt the coins. When the steaks are done, remove them from the water bath and bag. To assemble the plate, arrange the cucumber coins on the plate in a circular spiral, overlaying the previous one until you have built a 5" diameter base. Build it as high as you like, but I wouldn't go more than 3-4 high. Put the ring mold in the center and add a beet waif. Add some edamame and then another beet waif. Add another layer of edamame and then a final beet waif. Carefully remove the ring mold and carefully place the sea bass on the top. Present and enjoy!

I really need to pay more attention to weights: Sorry For two chicken Patties 16 oz Fresh chicken Breast or tenders-- hand chopped for texture 2T Franks Buffalo Sauce 2T Maytag Blue Cheese 1 Med Mince Shallot 1/2 Clove Minced garlic 1 Packet of Flex seed-- TJ's Carrington Farms Organic Milled 6 oz pkage for texture and binding Hand chop the breast, to get a desired texture you wish I then use a push top chopped ( Pampered Chef ), to chop my shallots and garlic fine Crumble my cheese, add this and the above ingredients plus the sauce to the top of the chopped protein.. chop in and chill Make 2 8oz patties, grill with EVOO, on a smokin flat top Enjoy as you wish.. but with sweet pickles

Something to enjoy with a Bloody Mary: 5-6 inch cleaned washed whole green beans, the straighter, the better. Blanch for 3-4 mins Pack you Quart Jar with: 1 Clove Garlic 1-2 T of Dill-- I just added fresh baby dill fronds Brine 50/50 Vinegar/H20.. 4 T Kosher or Canning salt.. 1-2 T Tabasco or Texas Pete or Cayenne or Red Devil Cheers

I thought I would share this recipe with you. I use a PowerChef electric BBQ because of the consistancy it has. I've tried doing cedar plank salsom on my old gas grill but found the plank had to be soaked overnight and great attention had to be paid during the grilling process to keep the cedar from catching fire. Plus, I found that the smokey taste never really penetrates the fish as much as I wanted. With the PowerChef grill I simply cut thin strips of cedar and placed them between the rows of top elements so that they are sitting on the bottom row of elements. Then I place the salmon steak directly on the grill/sticks with skin down. The elements are never hot enough to catch the wood on fire but they cause a constant smoke to be emitted. And, because there are several sticks, the smoke penetrates the salmon as it moves upward instead of relying on going 'around' the traditional plank set-up. Recipe: Ingredients; - salsom steak - cedar sticks - canola oid - salt Place several strips of cedar sticks (cut to correct size) on PowerChef grill. Turn on grill to preheat for 8 minutes. Lightly oil salmon steak fillet on both sides and place skin down on grill. Grill without flipping until done (for me, salmon is done when the white 'cream' rising to the top). I've also used this method to do ribs and chicken. I'm pretty sure you can do it on any food you want to add smoke flavour to. Enjoy!!!

Ossobuco sous vide with marrow bones Ingredients For 2 servings 2 large slices of veal shank 4 marrowbones 2 spring onions 3 celery stalks 1 carrot (optional) 160g of Piquillos (grilled peeled red bell peppers) 1 spoon of tomatoe paste 2 dl veal stock with 0.5 dl Sherry 2.5 dl vegetable bouillon Salt, pepper, 1 tbl.spoon of parsley, condiment (in Switzerland we use "Aromat" by Knorr, which contains sodium chloride, sodium glutamate, lactose, starch, yeast extract, vegetable fats, onions, spices, E552) olive oil for sautéing, rice bran oil for searing cream as desired (optional) SV-cooking Marinate and bag the veal shanks (after incising the surrounding fascia to avoid cupping), SV 24-36 hrs. at 58.5°C / 137°F for medium (alternatively 6-12 hrs. at 77°C / 173°F for well-done) Mise en place cut the spring onions not too fine (place the first cut below your tongue to avoid tearing during cutting), cut their stalks into fine slices cut the celery stalks into 3-4mm thick slices cut the optional carrot in small cubes about 4mm cut the Piquillos into pieces about 1cm place a deep skillet (1) with a little olive oil on the stove place a large heavy skillet (2) with rice bran oil on the stove Cooking in skillet 1, sauté the onions until lightly caramelized, add the celery and onion stalks and optional carrot cubes, continue sautéing, add Piquillos and parsely and spices, deglaze with veal stock, reduce, add tomato paste and vegetable bouillon, continue reducing. add the marrowbones and baste them with sauce, cover and simmer for 1-2 hrs. add more Sherry as needed, at the end add some cream if desired heat skillet 2 with rice bran oil until just smoking, take the veal shanks from the bag, dab dry with paper towel, sear in smoking hot rice bran oil, place them in skillet 1 on top of the sauce after taking out the marrowbones Serving Serve the marrowbones first with bread and fleur de sel (or coarse sea salt). Serve the veal shanks on a hot dish with the sauce aside, optionally with risotto or polenta. Variations Maillard products in the sauce The sauce in sous vide variations of traditional braise recipes is missing the Maillard products from pre-searing the meat. This may be overcome by searing a small amount of ground meat mixed with some flour (and eventually condiment) before sautéing the onions and other ingredients. Substituting veal shank The above recipe tastes equally well with other tough cuts of meat, e.g. brisket or short ribs. Don't forget a glass of good Italian red wine!

I'm the offspring of Southern Italian peasants and this recipe in its basic form is a peasant dish, there are a few nuances to the cooking method that are a little counter intuitive but can really make all the difference to the appeal and eating of the final dish. Serves 4 (increase quantities to taste) 1 x large head of broccoli 4 x garlic cloves 4 x anchovy fillets 2 x teaspoons of dried chilly flakes 4tbs of olive oil Grated hard cheese x Pecorino or Parmegiano. 400g x pasta (main dish)...penne, linguine, orichietti (classic) whatever you fancy. Clean and cut the broccoli into similar sized florets, cook in hot boiling salted water for five minutes or so until just tender, do not drain the broccoli water. While the broccoli is cooking... very gently heat the oil in a large saute pan and add the anchovy fillets, mash them with a fork until they have dissolved and then add chopped or crushed garlic and chilli to warm through taking great care not to burn them. Take the pan off the heat if you need to. With the broccoli just cooked remove straight from cooking water in to sautee pan, bring water back up to the boil check for seasoning and add pasta to the very same cooking water. (If you'd prefer to keep a few whole broccoli florets back at this stage to add to the final dish do so) The trick is to now form a sauce with the remaining broccoli/oil emulsion by over cooking the broccoli and adding cooking water if needed. You can even assist this process by mashing the florets with a fork or even a potato masher, after 5 minutes or so of further cooking you should have a pesto like textured broccoli sauce with a few remnants of broccoli stem, your sauce is nearly ready. Add a reasonable grating of parmeggiano or pecorino and check for seasoning. Under cook the dried pasta by a few minutes and directly transfer to the broccoli sauce, again keep some of the cooking water back. Continue cooking the pasta in the broccoli sauce adding the cooking water until ready , add the florets that were kept back to heat up and you should have a silky wet sauce with the pasta nicely coated. You can add a little more cheese or chilli at the table. That's it simple, pungent and tasty. Enjoy and buon appetito.

I seeded a cucumber, layered in some Tzatziki sauce, on a bed of Romaine leaf, topped with Roma tomatoes sauce ( roma tomatoes, oregano, fetas salad dressing, minced onions, Malbar pepper )..nice side of black olives. Served with a rustic pc of torn bread for a mop, Really nice!!

Makes: 1 cake, 9" round Time: about 1 hour from start to finish. Ingredients * 3/4 Cups finely-ground gold cornmeal, precooked if you can find it. * 1 1/2 Cups vanilla yogurt (or the same amount of sweet yogurt with 1 tsp of vanilla extract mixed in) * 5 TBSP panela raspadura or other brown/raw sugar * the zest of one lemon * 1 TBSP fresh-squozen lemon juice * 4 TBSP sunflower oil * 2 eggs * 1/2 Cup quinua flour * 1/2 Cup white wheat flour * 1 TSP baking powder Method 1. Mix the cornmeal with the sugar, then blend in the yogurt and lemon juice. Allow the mixture to rest for at least 15 minutes (it should get quite thick) 2. Mix together the flours, zest, and baking powder, and set aside. 3. Grease and/or line your pan. I use a 9" silicone mold in the shape of a sunflower (which means I skip the lining), but any 9" pan will work. 3a. Preheat your oven to 425 F. 4. Now that the cornmeal mixture is rested, add the oil and eggs and beat until homogenous (I use a fork). 5. Add the flours and whip until just mixed, then pour into the pan. Pop that into the oven for 20-25 minutes or until a toothpick comes out clean. If you're using silicone, let it rest out of the oven for 5 minutes and then unmold. Otherwise, let it cool more before attempting to remove it from the pan. Once the cake is fully cool, glaze it using the following: 1/4 Cup honey 2 TBSP panela raspadura or other brown/raw sugar 1 TBSP butter This mixture should be melted in a bain-marie until the butter has clarified and the sugar fully dissolves in the honey. It makes a golden-coloured glaze that accents the cake well and adds a bit of extra sweetness without being too heavy. Just before serving, top with macerated fruit - the photo shows strawberries that were set in Spanish port brandy with honey. Whipped cream adds a nice touch as well.

Cochinita Pibil 2 kg pork 200g achiote paste 1 c orange juice 1 c lime juice OR substitute the last 2 ingredients with 2 c bitter orange juice 1 Tablespoon dried oregano 1 Tablespoon peppercorns 1 teaspoon cinnamon 1 teaspoon cumin seed 8 grains allspice 6 cloves garlic salt 2 shots tequila Dissolve achiote in the orange and lime juice and 1 shot liquor. Toast the pig with the remaining shot. Make a paste with the rest of the ingredients (except pork) using mortar and pestle. Mix paste with dissolved achiote. Cut pork into 3 cm (~1.2") chunks and place in a ziplock bag or other container. Pour achiote marinade over the pork and mix to completely coat all chunks. Rest overnight in the refrigerator. Put the marinated pork in a slow cooker set to "low" and allow it to cook, covered, until it can be shredded with a fork (about 4 hours in my cooker). Shred and remove bones (if any). Uncover, set the heat to high and allow the marinade to evaporate, mixing occasionally, until very little liquid pools at the bottom of the pot when you push the pork aside. Serve with hot corn tortillas and Cebolla Morada 1 purple onion, julienned 3 habanero peppers, finely diced 1/2 c each orange and lime juice OR 1 c bitter orange juice OR 1 c distilled vinegar salt Mix ingredients and rest overnight in the refrigerator. I suggest serving the onion with a fork instead of a spoon. The liquid doesn't really do much for me but the onion is deliciously crisp and habanero-hot.

Equal amounts of the three cheeses only about 2-3 oz's each Filling: Enough for 1 sliced eggplant ( combine ) Ricotta Mozzerella Parm cheese 1 strip Bacon crumbled 1 egg parsley pinch of nutmeg Pepper 1 Globe Eggplant. cut 1/4 " slices salted for 1 hr, in a collander, washed dried and the broiled on silpat. Place 1-2 T of filling on large end, roll, place in a baking dish with a little sauce on bottom.. top with a Rao's sauce or homemade red gravy. Bake 30 mins @350 cover 15 mins uncovered. Now I added extra parm cheese to the top.

Rhubarb Jam 5kg Rhubarb 6kg Preserving sugar (high in pectin) 75g Fresh ginger, coarsely chopped 10 Lemons 780g Water * Cut the Rhubarb and place in to a bowl big enough to include the sugar. * Cover with the sugar and allow to stand overnight. * Place into a suitable sized thick bottomed pan & add the water. * Squeeze the lemons and add the juice to the pan. * Reserve the pips & place into a muslin bag along with the chopped up ginger. * Bring to the boil quickly and skim, continue to boil until 110°C (or Jam). * Place in sterilised jars and steam for 25 minutes & then chill.

1 C Northern Beans soaked over-night in 4-6C Water or Chxn Stock 1/2 t Cayenne Pepper 1//2 t Granulated garlic 1 twig Dried oregano-- dried from last yr 2 Bay pinch of salt ( yes ) and few pepper corns in the Morning; All into the Slow Cooker for 5 hrs. ( Crock Pot ) I removed half the liquor and added chicken stock here back in . to this I added diced cooked Italian sausage about 1 whole .. simmer in a pot.. I transferred to... then add 1/2 head of shopped chicory ( curly endive ) finish cooking 15 mins cheers Most measurements again are from feel

00 flour--100 g 1 egg plus 1 yolk knead /rest/ roll to atlas 2 setting/ add porcini powder..in @ about 2.. I rolled to 4.. 1 t Fennel Cream sauce: 1/4 C heavy cream 1t Toasted fennel reduce by 1/4/ strain add cooked apple smoke bacon ( 1 strip crumbled ) 2 Basil leafs ( hand torn ) 1T parm cheese s and P to taste All measurements are approx. sorry!!

Raw tomatoes are available in plenty these days.This chutney is ideal as an accompaniment for chapathis or rotis and can be prepared ahead of time and stored in the refrigerator.the ingredients needed are: raw tomatoes -1/2kg, sesame seeds- 1 1/2 tbsp, green chillies- 4 or 5, salt and curry leaves.For the seasoning:oil ,mustard seeds,turmeric powder and asafoetida. Wash and cut the tomatoes into pieces and keep aside. Roast the sesame seeds till light brown in colour and keep aside.Heat oil in a kadai and at first roast the green chillies and curry leaves and keep aside.Then add tomatoes to it and let cook till tender.When cooked allow to cool and grind all the ingredients together with a little salt.The chutney is ready Add the seasoning and serve.

I am not really a big fan of acidic flavor but once in a while I like something tangy to wash off the stale taste in my mouth and I find Lemoncurd ∫to be the best dessert for that. The basic ingredients for Lemoncurd are : Lemon juice, Sugar, Eggs and Butter. I realized through many recipe that I have gone through requires corn starch as well for making Lemon curd. I guess the reason is obvious, corn starch are usually used as a thickening agent but I find cornstarch leaves a kind of unpleasant flavor for the curd. The method of making a lemon curd usually comes down to whisking the eggs and sugar in a saucepan over medium heat and then adding lemon juice and butter or sometimes corn starch, then keep whisking the mixture until it thickens. But do not get me wrong, this method is the most original way of making Lemon curd and usually the results are not bad all, except the taste if you are using cornstarch. But one week ago, I witnessed my chef making the most straightforward and easiest method of producing a Lemoncurd that I never thought existed! That is to microwave them. Then I searched online for this method and turns out that Lemoncurd can easily be done without the hassle of heating up the stove. All you need in one bowl and a microwave. The method is fairly simple: First, you heat up the lemon puree (which is 70% pure lemon juice and 30% sugar) and castor sugar with a microwavable bowl in the microwave until it is just hot enough or until the sugar dissolves. Then you add the eggs (lightly beaten beforehand) with the puree and whisk to combine. Heat the mixture again in the microwave for 20 seconds. After the 20 seconds, take the bowl out and whisk the mixture then put the bowl back in the microwave for another 20 seconds and whisk. Repeat this step until mixtures thickens and seems like a blob. Finally, add in the butter mixture, and using a barmix, mix the butter in to the Lemon curd until thoroughly mixed through. Cling wrap the bowl and put in fridge to cool before use. And there, you have a Lemon curd in less than 3 minutes!!! The ingredients? The ingredients is even more simple! That is the equal amount of everything. Which means, Equal measurements (in grams) of lemon puree, sugar, eggs and butter! The ratio that I use would be: 500 g Lemon Puree 500 g Castor sugar 500 g Whole eggs 500 g Unsalted Butter The reason for using butter in lemon curd is for a smoother texture and butter helps the curd to set too to a certain consistency and it works and taste better than having to use cornstarch, I reckon!

Simple Prep: Black Pepper Heirloom Kettle chips/creme fraishe/hackleback caviar/chive Paired with Lenoble Brut Nature Good crunch/creme bumps up a acidity character/ Brine-saltyness with caviar and chip

Cutlets are tasty and easy to prepare. They are an ideal evening as they are shallow fried and not deep fried.This receipe includes beetroot and potatoes. Children are fussy eaters and will love this one with the goodness of beetroot. The ingredients that one needs are three potatoes,boiled and mashed,one beetroot which is boiled and grated ,two onions finely cut ,a little bit of ginger garlic paste ,half a teaspoon of garam masala powder, salt,finely chopped coriander, red chilli powder, fine semolina and oil for shallow frying. Take a bowl and mix the boiled and mashed potato,beetroot and all other ingredients except semolina and oil. Mix well. Heat a tawa. Make balls of the mixture and keep aside. Take a ball and flatten it between your palms. Dip it in semolina. Pour a little oil on the tawa as the cutlets should not stick to it. Put the dipped ball on the tawa and add a little oil. Roast it on both sides till golden brown. Serve hot with tomato ketchup or green chutney.