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  1. Curing Lop Yuk (Chinese Bacon) Lop yuk or Chinese bacon is a fantastic ingredient in a number of Chinese dishes, most notably Naw Mai Fon or Chinese sticky rice (Click here for Russell Wong's great recipe). It's also great simply sautéed in scrambled eggs. To see a few photos, click here. To participate in a topic devoted to curing lop yuk, click here. To prepare lop yuk you'll be doing some dry curing, which requires a few special things. First, you'll need dry curing salts a.k.a. DC or DQ #2; I get mine from Butcher Packer in Detroit MI. You'll also need a dry (under 50% humidity) and cool
  2. Oysters Rockefeller Chowder Serves 2 as Soup. Inspired by the restaurant Liuzza's by the Track in New Orleans. 1 Bacon slice, minced 2 T Flour 1 Onion, small, minced 1 Celery stalk, minced 2 Scallions, minced 1 Garlic clove, minced 1 c Spinach leaves, chopped 1 c Milk (low fat works fine) 1 c Chicken or Fish Stock 1/2 c Clam Juice 1/2 tsp Dried Chervil Nutmeg, a few scrapings 2 T Anise Flavored Liquor (Pernod, Ouzo, HerbSaint, Sambuca) 2 T Heavy Cream 1/2 lb Oysters, shucked (any liquid can be added with other the other liquid) 1 T Parmesean Cheese, finely grated Salt & P
  3. Old Sour OLD SOUR This is a versatile condiment that originated in the Florida Keys. I grew up with it, and am growing old with it. It is splendid with seafood, cooked or raw. Use it in place of vinegar or citrus juice in salad dressings; or add it to mayonnaise or butter-emulsion sauces. I like to bottle it in old Grolsch beer bottles that I buy at garage sales. For every two cups freshly squeezed Key lime (or Mexican dwarf lime) juice, you will need one heaping tablespoon sea salt, or kosher salt. Squeeze juice from limes. Line a funnel with a double thickness of cheesecloth, and strain jui
  4. Portuguese Fish Soup Serves 6 as Main Dish. This is my adaptation of a recipe from the Nashville Herb Society's "Soups" cookbook, published in 1975. 6 cloves garlic, slightly smashed 3 T olive oil 6 slices rustic white bread 8 c chicken stock 1 14 oz. can diced tomatoes 1/2 c parsley, chopped 8 oz sliced mushrooms (preferably criminis) 1/2 tsp dried thyme (1 tsp if fresh) 1/2 tsp tarragon (1 tsp if fresh) 1 pod hot red pepper or 1/4 tsp red pepper flakes 1 T grated orange zest 1/2 lemon, squeezed, juice and rind salt and black pepper to taste 1 lb firm white fish, cut into 1" cu
  5. Kefta with Tomatoes and Eggs Serves 3 as Main Dish. 250 g lamb mince 1 onion 1 c breadcrumbs 1 tsp ground cinnamon 1 tin of chopped tomatoes 5 eggs 1 T ras el hanout fresh coriander parsley finely chop the onion and mix with the lamb mince, breadcrumbs, cinnamon, parsley and 1 egg. add salt and pepper. make 12 meatballs heat some olive oil in a pan, saute the meatballs until they are cooked. add the tomatoes and ras el hanout to the pan, simmer for 3 minutes. Make some spaces, and drop the 4 eggs in. cover the pan until the eggs are set (not too set, or the yolks won't be runny a
  6. Butter Chicken Serves 6 as Main Dish. There are a bunch of good recipes floating around for butter chicken (proto-tikka-masala). A lot of these utilize a marination step, which I find unnecessary. This preparation is optimized for an efficient generation of flavor. Browned Items 4 T butter 2 medium onions, sliced thinly 4 inches ginger, peeled and chopped roughly 6 cloves garlic 1 T salt Nut Milk 1/4 c almonds and/or walnuts and/or cashews 2 c water Dry Spices 2 tsp cumin powder 1 T garam masala powder 1/2 tsp dry mint 1/2 tsp tumeric 1 tsp red chilli powder 1-1/2 tsp corri
  7. srhcb

    Paste

    Paste My three year old Grandson likes to pull a chair up to the center island and watch me work in the kitchen, especially when the KitchenAid stand mixer is set up. Of course, when I make cake or cookies he gets to lick the beaters and bowl, but last night I was making my favorite Oatmeal Bread from the King Arthur Flour 200th Anniversary Cook Book. To my surprise he not only ate the raw dough, he even stuck his fingers into the flour and licked them off. Then I remembered (way, way) back to my grade school days, and the kids who used to eat paste. (We all tried it .... right? ) It's really
  8. Rice with Salt Cod, Chickpeas, and Red Bell Pepper Serves 6 as Main Dish. Called 'Arros amb Capetes de Torero' in Spanish, which means bullfighter's capes. This refers to the roasted bell peppers on the top of the dish. This recipe is based on one in Saveur Magazine, which was based on a traditional recipe from Gargantua in Valencia, Spain. It is unique in that the Salt Cod is not soaked before cooking the dish so it makes the use of this ingredient somewhat easier - and you could also use canned roasted red peppers and whip this one up on the spur of the moment, with excellent results. 1-
  9. Braised Chevon This also works well with beef. 2 large leeks, white part only, sliced lengthwise 3 carrots, chopped into 2" lengths 1 T olive oil 1/2 c raisins 1 c boiling water 2 lb chevon shoulder roast 1 T olive oil 3 T paprika 1/2 tsp cayenne 3 c beef broth 1 T lemon zest 1 T butter 1 T flour juice of one lemon salt and pepper to taste Preheat oven to 375. Toss the leeks and carrots with 1 T. olive oil until lightly coated. Place in a roasting pan and roast for 45-50 minutes. When vegetables are finished, reduce oven temperature to 350. Place raisins in a small bowl and co
  10. Ling's Favourite Brownies (revised 08/22/05) Serves 10 as Dessert. I've been playing around with my brownie recipe for a few months, and I'm pretty happy with this version. Not only is it easy to put together, but it produces the densest, fudgiest brownies I've ever tasted. I've used both Scharffen Berger and Valrhona for this recipe. Use whichever chocolate you like, as long as it's of good quality. 5 oz unsweetened Scharffen Berger chocolate 3 oz bittersweet (70%) Scharffen Berger or Valrhona Guanaja 2 c granulated sugar 1 c butter 1 T vanilla e
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