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  1. Blue Cheese Creamed Spinach with Pancetta Serves 4 as Side. This is a popular side at our place. It serves four moderately, 2 generously. 4 slices of pancetta 1/2 medium yellow onion, chopped 1 T pine nuts 3 oz cream cheese 2 oz blue cheese or similar 1/2 tsp salt 6 oz baby spinach, washed and patted dry In a large, heavy frying pan cook pancetta till crisp but not brown. Remove pancetta from pan, reserve. Add onion to pancetta fat in pan, saute until transparent. Add pine nuts, salt and cheeses. Stir a bit, 1-2 minutes, then add spinach. Stir untill spinach is wilted and chese is completely melted. Serve immediately, topped with reserved pancetta slices. Keywords: Easy, Vegetables, Side ( RG870 )
  2. Chorizo and chick peas Serves 4 as Main Dish. This recipe combines three store cupboard staples - dried chorizo with canned chick peas and tomatoes. It is easy to make and improves if it is kept for a day and reheated. In common with many other sausage casseroles, a ham hock or pigs trotter will do wonders for the taste of this dish. Most of us are squeamish about the 'nasty bits'. If you can overcome these feelings you will be rewarded by a stew with depth of flavour and a rich, savoury taste. Once the dish is cooked you can either throw the trotter away or take the meat off the bones and add to the stew - depending on how squeamish you are! The trotter should be fairly clean, it may have a few hairs, and these can be scrapped away or singed with a gas flame. You can cook the trotter whole but will extract more flavour if it is split down the middle first. The butcher will do this for you. This is one of over 50 recipes on Sausagelinks.co.uk 200 g dried chorizo, peeled and sliced into thick coins A few pork sausages, skinned and crumbled (optional) Pigs trotter (ask the butcher to clean and split this for you) or a ham hock 2 cans of chickpeas, drained Large can of chopped tomatoes 2 T red wine vinegar Large onion, sliced into rings Pinch of sweet paprika (optional) Salt and black pepper Heat some olive oil in a large casserole, add the trotter and brown for 10 minutes Add the onion rings and cook until softened, add the chorizo coins and any other sausage meat Cook gently for a further 10 minutes, add the wine vinegar, tomatoes and chick peas If you are using a ham hock add this now Cover and gently simmer for 1 hour Taste and adjust seasoning - you may not need any salt if you have used a ham hock Remove the trotter/ham hock, remove meat and return to the pan Serve with crusty bread and a green salad Keywords: Main Dish, Beans, Intermediate, Pork, Spanish/Portugese ( RG869 )
  3. Banana Jam This recipe is adapted from Catherine Plagemann's book Fine Preserving. She says it is of Indian origin. Other appropriate spices (cardamom, cinnamon, etc.) can be added. Plagemann says 8 bananas will yield 7 8-oz glasses, but I've always ended up with less. 8 ripe, mashed bananas 3 medium lemons 3 c sugar 3 c water 1 inch square piece of ginger, peeled cloves to taste (3 is a good number) 1. Make a simple syrup by boiling sugar and water for ten minutes in a 4 quart saucepan, or larger pan. 2. Zest the lemons and juice them while the syrup is boiling. 3. Mix lemon zest, juice, bananas, ginger and cloves in a medium bowl. 4. Stir banana mixture into simple syrup, and simmer 30-45 minutes. The jam will be a pale yellow mush, no need to test for jelling. Keywords: Condiment, Fruit ( RG868 )
  4. Eggplant Cutlets and Layered Eggplant Parmesan Serves 8 as Sideor 4 as Main Dish. Moussaka, Eggplant Parmesan, Eggplant Rolatini. They all sound so good, and healthy, until you bread and fry the eggplant and coat it with lots of cheese or creamy sauces. My trick is to make baked eggplant cutlets. And not just to cut the fat -- they taste great and are much easier to deal with than frying eggplant slices. As long as you're making them, make extra, they easily keep in the freezer. Eggplant Cutlets 3 medium-large eggplants 1 egg 1/4 c milk 3/4 c Italian seasoned bread crumbs (or plain and add your own seasonings) 3/4 c grated Parmigiano/Parmesan cheese Olive Oil, in a Misto or other sprayer Layered Eggplant Parmigiano 2 c tomato sauce 8 oz mozzarella cheese, shredded for Eggplant Rollatini 2 c ricotta cheese 1 egg Heat oven to 350 F. Slice eggplants into 1/2 inch thick circles (I don't bother peeling or salting or anything). Beat egg and milk together in a shallow bowl. Combine bread crumbs and grated cheese and put some in layer on a plate (keep the rest handy in container to add more to the plate as it gets used up). Prepare 2 sheet pans by covering with parchment paper and spray the paper with olive oil. Using a fork, pick up a piece of eggplant and dip it quickly on both sides in the eggwash. Then dredge it in the crumb/cheese mixture, shaking off any extra. Place on the parchement covered sheet pan. Continue placing the slices on the parchment until it is full, in a single layer, and the slices shouldn't be touching. You may need 3 sheet pans. Spray the tops of the slices with more olive oil and bake for about 30 minutes (turn once after about 20 minutes) until they are lightly browned. They are great as is or continue to make Eggplant Parmigian: Spray a large shallow casserole dish (like a lasagna pan) with olive oil. Lay out a single layer of eggplant cutlets, you may have to cut one or two cutlets in half to fill large gaps, but small gaps are OK. Top each piece with a bit of mozzarella cheese and a scant spoonful of sauce (barely a tablespoon, you don't want it too saucy). Continue layering until you have three layers. You should have used up all the sauce and cheese. Bake in the oven for about 20 minutes, until the cheese is melted and the sauce is hot. Serve with a side of spaghetti and extra sauce. For Eggplant Rollatini Casserole: Combine Ricotta cheese and egg, add some fresh herbs if you wish. And add two layers of the cheese mixture as you layer the eggplant. Bake for about 30 minutes. For Moussaka, click here. Keywords: Main Dish, Side, Kosher, Vegetarian, Easy, Cheese, Vegetables, Lunch, Dinner, Italian, Mediterranean, Healthy Choices ( RG867 )
  5. Indian-inspired Lentil Soup Serves 20 as Soup. I readily admit to fiscal irresponsibility. Inasmuch, I often find myself having to create something that will feed Shawn and I for a week at a time without costing a lot of money. We both like lentil soup and the following offering was a complete experiment that I am very thrilled with. 1/4 c olive oil 1 lb diced carrot 1 lb diced celery 2 lb diced onion 1 can (28 oz.) diced, peeled tomatoes 1 qt chicken broth (can substitute vegetable) 1 qt beef broth (can substitute vegetable) 4 c dried lentils 2 T Panch Phoron 2 Bayleaves Salt and Pepper as needed Fresh baby spinach leaves, to taste Heat olive oil in large, heavy-bottomed stock pot. Over medium heat, saute onions until translucent (about five minutes). Add carrots and celery and continue cooking another five minutes. Add Panch Phoron and continue sauteing to release the spice scent (a minute or two). The tomatoes, broth, lentils, and bayleaves are added. Bring to a boil and then reduce, simmering for a half-hour or until very reduced and thick. Add another quart or two of water back into the soup to desired brothiness. Salt and pepper to taste. Serve garnished with a handful of fresh baby spinach leaves. Keywords: Vegetarian, Vegan, Easy, Beans, Indian, Soup ( RG866 )
  6. Chicken Marsala Serves 2 as Main Dish. Years ago, I used to order Chicken or Veal Marsala all the time out at restaurants. I was usually disappointed. Overly sweet, orange colored, sometimes gloppy sauces. I stopped ordering it. Jason still orders it, and his frequent disappointment in the dish usually centers on the lack of mushrooms. He likes mushrooms and wants lots of them. The other day he brings home a bottle of Marsala wine and says, "please make me Chicken Marsala." So I do. Even though I've never made it before, I knew the basic technique, having made many dishes of sauteed chicken with white wine sauce, with and without mushrooms. And so, my technique from last night. 1 lb skinless boneless chicken breast (that should be 3 breasts) 1 small onion, sliced 1 package white button mushroom (10-12 oz), sliced 1 c Marsala wine (divided) 1-1/2 c Chicken Stock Flour Butter Olive Oil Parsley (optional) salt pepper Rinse your chicken breasts and thoroughly trim off all skin, fat, sinew, cartilidge, etc. Cut each breast in half horizontally, about 2/3 up from the skinny end (so you get 2 pieces equal in weight). Place chicken breast pieces, one at a time, between two pieces of plastic wrap and pound thin (about 1/3 inch even across the meat, you will have 6 cutlets). Salt & pepper the chicen cutlets and then coat them with flour, dusting off any extra flour. Meanwhile, heat a large skillet. When hot, add a little butter and olive oil, when hot, add the onions. Reduce heat and saute until onions are transluscent. Add mushrooms and raise heat. Saute until mushrooms are browned and limp. Sprinkle 1 Tbs. of flour over mushrooms, stir to kind of make a roux. Stir in 1/2 cup Marsala wine, deglazing pan for a minute or so, then stir in the chicken stock. Stir and simmer for about 5 minutes. The sauce with thicken slightly. Remove from skillet and set aside. While the sauce has been cooking, you would have pounded the chicken breasts and coated them with flour. Wipe out your skillet, put it back over heat, add a little more butter & oil. When hot, brown the chicken cutlets in two batches, for 2 minutes per side. Remove them to a plate or the oven to keep warm (I set my toaster oven to 150 to keep them warm). When done, drain any leftover fat from the pan. Add remaining 1/2 cup Marsala wine (CAUTION: this may flame, so have pan lid handy and don't pour directly from the bottle) and use a flat wooden spatula to deglaze the pan. Return sauce to the skillet and stir to combine and bring to a simmer. Taste for seasoning. Return cutlets to skillet and simmer for a few minutes. The sauce should thicken again, just slightly. Remove from heat. Push chicken to the side and whisk a few teaspoons of very cold butter into the sauce. Shake and swirl the pan to finish the sauce. Sprinkle with parsley. Serve over linquine or with rice pilaf. Keywords: Main Dish, Intermediate, Chicken, Dinner, Lunch, Sauce, Italian ( RG865 )
  7. Pasta con Broccoli Rabe, Pancetta e Pignolia Serves 6 as Main Dish. This is what I made for the eGullet pasta feast in Raleigh, NC, on 2/7/04: Ingredients 2 bunches Broccoli Rabe 1/2 head of garlic, peeled and chopped 1/4 c. olive oil, plus more as needed 1 tsp. crushed red chile 1/4 c. pine nuts 1/4 lb. pancetta Aged Asiago cheese 1. Make or procure some flat, wide-ish pasta, whatever you like. 2. Toast pine nuts in 400 degree oven or in dry skillet, taking care not to burn. 3. Crisp pancetta and set aside to cool, then crumble. 4. Blanch broccoli rabe, squeeze out excess liquid, and chop coarsely. Mince larger stems. 5. Heat olive oil over low to medium heat, add chopped garlic and saute until garlic looks cooked through but not brown. 6. Have pasta almost ready at this point, i.e. about 2 minutes more cooking time. 7. Put chopped rabe in saute pan, mix with garlic and add crushed chiles. When pasta is cooked through, drain and add to pan. Mix thoroughly. 8. Plate pasta, garnish with toasted pine nuts and crumbled pancetta, and grate asiago on top. Drizzle with EVOO, if desired. Yum! Keywords: Main Dish, Italian, Appetizer, Dinner, Intermediate, Vegetables ( RG864 )
  8. Mother of Invention I modeled this on the Jasmine, one of my favorite cocktails from Cocktail by Paul Harrington, but I didn't have Campari on hand, so I made do with Peychaud's bitters, changing the proportions a little. 1-1/2 oz gin 1/2 oz triple sec 1/4 oz lemon juice 3 dashes Peychaud's bitters Shake over ice and strain into a chilled cocktail glass. Garnish with a lemon twist. Keywords: Cocktail ( RG863 )
  9. Pink Screwdriver Came up with this last Friday when I found the blood oranges at the market juice of 3 blood red oranges 5 oz vodka 1 oz rum Add juice to shaker full of ice, add vodka and rum. Shake and pour 4 intriging pink screwdrivers. . Keywords: Cocktail ( RG862 )
  10. Key Lime Martini 2 fl oz Charbay Key Lime Vodka 3/4 fl oz Licor 43 (a vanilla and herb flavored liqueur) A splash each of sour mix, pineapple juice and Sprite Shake over ice and serve in a chilled cocktail glass. Garnish with a lime wheel. If you're feeling really ambitious you can rim the glass with crushed graham craker crumbs for a Key Lime Pie effect. This tastes just like a slice of Key Lime Pie! Keywords: Cocktail ( RG861 )
  11. Sicilian Martini 2 oz Charbay Blood Orange Vodka 1 oz Lillet Blonde 1 T Blood Orange Puree Sprite Shake over ice and serve in a chilled cocktail glass. Garnish with an orange zest curl Keywords: Cocktail ( RG860 )
  12. cdh's un-named cocktail This is a lovely variation on a Manhattan. The marsala and Peychaud make for a very interesting herbalness quite different from what you'd get from plain old sweet vermouth. Well worth a try for Manhattan lovers. 1-1/2 fl oz Bourbon (I used Evan Williams) 1/2 fl oz sweet Marsala 2 dashes Peychaud's bitters Keywords: Cocktail ( RG859 )
  13. Candy Apple Martini 1-3/4 fl oz Seagram’s Apple Vodka 1/2 fl oz Torani Caramel Syrup Splash Grenadine Sprite Shake and strain into cocktail glass, garnish with Dried apple slice. Keywords: Cocktail ( RG858 )
  14. Caramel Apple Martini 1-1/4 fl oz Seagram’s Apple Vodka 1/2 fl oz Jack Daniels 1/2 fl oz Torani Caramel Syrup Splash each of Sprite, Pineapple juice, sour mix Shake over ice. Rim cocktail glass with finely chopped roasted hazelnuts and serve “up”. Keywords: Cocktail ( RG857 )
  15. Russian Brown Cow 1 oz Vodka (higher quality the better) 2 oz Chocolate Milk Dash Creme de Cacao Shake and strain into frosted cocktail glass. Keywords: Cocktail ( RG856 )
  16. The Hoskins Cocktail The only ingredient that might be a bit hard to find is the Torani Amer, a San Jose-made American substitute for the now-almost-impossible-to-find bitter orange aperitif Amer Picon (even though it's not quite the same). It's a great product, though, available for a good price via mail order from Beverages and More or Vintage Wines and Spirits. Once you've got it in your bar you can also make Picon Punch, Picon-Limón and more. 2 oz English gin (I like Plymouth). 3/4 oz Torani Amer. 1/2 oz Maraschino liqueur. 1/4 oz Cointreau. 1 dash orange bitters. Orange peel Stir with cracked ice for no less than 30 seconds, and strain into a cocktail glass. Flame the orange peel over the drink, making sure you get a nice slick of caramelized orange oil over the surface. Garnish with the peel, rind side up. Keywords: Cocktail ( RG855 )
  17. Vesper Bond's original drink, before Smirnoff came on to the scene 3 parts gin 1 part vodka 1/2 par lillet Shake over ice, serve up w/lemon twist Keywords: Cocktail ( RG854 )
  18. mixmaster b

    Rudy

    Rudy 1 part Lillet 1 part red grapefruit juice 2 parts gin Shake over ice, serve up w/lemon or orange twist Keywords: Cocktail ( RG853 )
  19. Calais 3 fl oz gin 1 fl oz cointreau 1 fl oz lillet Shake over ice, serve up w/lemon or orange twist Keywords: Cocktail ( RG852 )
  20. Mixmaster b's Best Handful of mint, muddled with 2 tbs superfine sugar Scrape into shaker with 1-1/2 oz Lillet 2 oz gin (Tanqueray 10 was perfect) the juice of half a large lemon lots of cracked ice Shake Serve up w/ lemon twist Keywords: Cocktail ( RG851 )
  21. Mint Daquiri Handful of mint Muddle the crap out of it (mortar & pestle are best) with 2 tbs superfine sugar Scrape into shaker with 3 oz dark rum and the juice of 1 lime Stir to dissolve sugar Add lots of cracked ice Shake Serve up w/ lime twist Keywords: Cocktail ( RG850 )
  22. Surprise Me. Melon liqueur Peach Schnapps a dash of Creme de Cacao cream Serve over ice Keywords: Cocktail ( RG849 )
  23. The Cool Refreshing Breeze The humidity and general meteorological unpleasantness of late had inspired a need for something chilly and refreshing... I was looking for the York peppermint patty effect, and where else to turn but creme de menthe. Inspired by thoughts of mint juleps, I took Bourbon as the base and poured two ounces over the ice in my shaker. Then topped that with a half ounce of clear creme de menthe and and a half ounce of creme de cacao... shook til it my metal shaker was too cold to hold, poured into a cocktail glass, and topped with three shakes of Fee's mint bitters. 2 oz Bourbon 1/2 oz uncolored creme de menthe 1/2 oz uncolored creme de cacao 3 dashes Fees Mint bitters Combine the first three in a sharker with ice. Shake. Strain into glass. Top with bitters Keywords: Cocktail ( RG848 )
  24. A Nameless Cocktail 1-1/2 fl oz bourbon over ice in an old fashioned glass 2 dashes Fees' peach bitters top with Trader Joe's Apricot-Peach juice. Keywords: Cocktail ( RG847 )
  25. the Homeskillet An old favorite that has become a classic amongst my friends 2 oz Rye (or bourbon if you're looking for something sweeter) 1/2 oz red vermouth (anything but Martini and Rossi... echhhhh) 1/4 oz Luxardo maraschino 2 dashes Angostrura Shake over ice until really chilly. Serve up Keywords: Cocktail ( RG846 )
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