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  1. 5 eggs ~120g dry (~240g cooked) mung beans, small chickpeas or cow peas ~200-250g grean beans (cut to size) or okra (what I get is small, so I leave it whole) 1 spring onion, thinly sliced sauce: ~1 tbsp butter or coconut oil 2-3 cloves of garlic, minced 1 chili pepper (I used a jalapeno) de-seeded and thinly sliced up to 1/3 tsp hing (I love this dish with a strong flavor of hing, but many people can find this spice off putting, please add to taste) 1/2 tsp fenugreek, ground - 1/2 tsp fennel seeds, ground 1/2 tsp cumin,
  2. One of my favorite pasta dishes, and a really simple one to make. ~5 serving (you know how much pasta you can eat ). 400g rigatoni, or penne (or whatever pasta you want) 1 tbsp butter or olive oil 1 medium onion, diced (~1cm) or thinly sliced ~ 300g ripe saucing tomatoes (2 large) ~ 450g cherry tomatoes, halved ~ 80ml cream (or twice that amount of half-fat cream) dried chili to taste salt to taste black pepper 1/5 cup vodka (optional) To serve: Plenty of chopped chives Grated Parmesan cheese,
  3. This is a recipe Iv'e been making for years, at least once per summer. It's quick to make, and I often divide into two pans, and refrigerate them, to be baked as a quick weekday dinner. 500g fusilli pasta 250g dry mozzarella cheese - diced (apx 1cm cubes) 100g (1/2 cup) cream - I use one with 15% fat (but using full-fat one will surely not make it worse) 4 large tomatoes (or 6 medium ones), preferably drier varieties, such as Roma tomatoes - cut into stripes 8-9 minced garlic cloves - minced apx 35g basil - chiffonade + more for serving o
  4. I Forget where I found this recipe, but I've played with it for a long time. This is one of those "if I had a restaurant it would be on the menu" recipes. You can make most of the parts well ahead of time, so actual cooking involves searing the salmon and assembling the dish. A pesto is a nut and an herb, with garlic and oil; this uses frozen peas as the 'nut' and mint as the herb. Ingredients Lemon Broth 1 tbsp olive oil 1 shallot, diced 1/2 lemon, zested (use the lemon you’ll be juicing - so you only need one lemon total) 1 lemon, juiced 1 cup chicken bro
  5. A simple side or appetizer, those are blintzes with no filling. 2 eggs 1 medium-large garlic clove 200ml milk 300ml water 200g white flour 100g rye flour (or wholemeal flour or more white flour) 2/3 tsp salt 1 tsp sugar optional: 1 tsp nutritional yeast or a touch of MSG plenty of pepper - 150g finely grated cheddar or another similar hard cheese 50 g dill, finely chopped (if your'e not a fan of dill, you can use other herbs, like chives) - For serving: sour cream flavored with a little salt and
  6. ~175g matzo (5 matzo), broken into rough pieces 2 large leeks, white and light green parts only, thinly slices 4-5 scallions, chopped 5 eggs 250g milk 150g kashkaval cheese (or similar), grated 100g feta, crumbled 1 tbsp lemon juice, or a little vinegar 1/2 tsp baking powder A pinch of MSG (skip it if you avoid it) Plenty of black pepper Chili pepper, to taste Salt to taste (depends on the saltiness of the cheese, apx 1 tsp) The batter can be made a day ahead. Place broken matzo in a large bowl
  7. I think of Panang curry as being an interesting Thai curry - not just because it's delicious, but I can't think of another Thai curry that is like it. Most Thai curries that I can think of are pretty thin - almost soup consistency, however, Panang curry is thick, so that it coats whatever it touches. With that in mind, the way I make it is not dissimilar to how I'd make Malay or Nyonya curries which typically have a similar texture. There are probably a million ways to make this curry, but this how I've been doing it lately. I usually don't have the time to make my own curry pas
  8. shain

    Matzo brei

    Matzo brei can be savory or sweet, and generally can be grouped into two forms. The first has the broken matzo cooked in a pan while stirring, producing a scramble of individual eggy pieces. The second is made by cooking the mixture into a pancake of sorts. My recipe is of the second type, which over the years I opted to bake in a cake pan, allowing me to have a wetter mixture and requires less work. I never tried to, but I'm pretty sure that this will work well with flatbreads instead of matzo. Dry the flatbread well in a low oven and weight them when dried. Base
  9. shain

    Haroset

    A sweet spread often served during Passover. Serve on matzo, with matzo brei, or on toast. There are endless version. This is the one I make in recent years. 1 tart apple (Granny Smith), peeled and chopped, apx 150g 20g raising (skip if you can't bare them even when ground to a paste) 100g pitted dates / date spread (often vacuum packed, make sure it has no added sugar) - 40g toasted walnuts, chopped - 2 tbsp sweet or dry wine 1/2 tsp cinnamon a little black pepper a little nutmeg optional: rose water (streng
  10. This is similar to Italian polenta. Bests served along sour cream, stews (of beans, mushrooms, or meat - for examples search for "tokana") and red wine. You have two options of serving it, resulting in different textures. If eaten fresh out of the oven, it is lightly set but creamy. If chilled overnight, it will solidify and resemble polenta made in the same fashion, at this point it eats more like cornbread. Ingredients for quick stock - you can use 500ml of a pre made vegetable or chicken stock instead, you can also use store bought stock: 6 bay leaves 3 all sp
  11. 1.5 kg eggplants, peeled 100g well toasted walnuts 2.5 tsp coriander seeds 1-2 tbsp lemon juice 1/5-1/3 cup water 2 tsp carob molasses, date molasses, or dark brown sugar 3 tbsp chopped cilantro (optional) hot chili to taste freshly ground pepper, generously 1-2 tsp salt pomegranate kernels, for serving Cut the peeled eggplant into thick (2 cm) slices. Generously brush with oil from both sides. In a 220 deg C oven, bake until dark brown on both sides. Toast the coriander seeds until aromatic. B
  12. Traditionally served as part of a brunch/lunch spread, along with sweet dill pickles. It can be also served as a dessert, I suggest having it along with some creme anglaise, sweetened ricotta or whipped cream if doing so. - 400g dry spaghetti - 250g sugar - a few tbsp of water - 50g butter - 80g milk (or water) - 5 eggs - 1 tsp salt - 1 to 1.5 tsp cinnamon - 1.5 tsp dry ginger - 2 tsp ground black pepper - a narrow and tall non stick pot, silicon mold or well greased aluminium pan. Choose a tall and narrow
  13. This feeds 4 at my place. Ingredients 400g dry pasta - I prefer to use y "open" pasta e.g. conchiglie, orecchiette, pipe, castellane; but most short or long pasta shape will work. 130-150g walnuts, lightly toasted and roughly chopped For walnut sauce: half of the walnuts apx. 20g Parmesan 1/4 cup (60g) milk 1/4-1/2 tsp salt 1 tsp honey (optional) freshly ground pepper to taste a generous grating of nutmeg For ricotta: 200-250g ricotta cheese A good ricotta should b
  14. 4 large servings. The fried pasta adds another crisp texture to the toothsome pasta and tender chickpeas. Ingredients: 180g dry small chickpeas, soaked overnight in salted water 3 bay leaves ~ apx 380g dry pasta (tagliatelle is traditional, but short pastas also work) - or - fresh pasta from 350g flour (I opt for egg based pasta) oil for frying ~ 1 large onion, finely diced 1 small carrot (or half of a big one), finely diced 2 large stalks of celery 2 tbsp tomato paste 4 cloves garlic, minced hot
  15. Roughly based on my recipe for lemon cake. This makes one not very large cake in a 25x10 cm (10x5 inch) pan. Please tell me if you make it - I really hope that you will like it! For pecan mixture: 35g toasted pecans, finely chopped (you want them large enough to have texture in the cake) 35g dark brown sugar 1 tsp cinnamon 1 tsp cocoa powder Topping: A handful of whole or chopped raw pecans Maple syrup for glazing (apx. 4 tsp) For batter: 140g white flour 1 teaspoon bakin
  16. (apx) 400g carrots, peeled and julienned or ribboned. 7 eggs 100g mozzarella, finely diced 70g milk A handful of chopped basil 1.5 tsp five spice powder 1/2 tsp sichuan peppercorn (optional) 1/2-1 tsp coriander seed, ground 1/2 tsp fennel or anise seeds, ground (optional) black pepper chili powder to taste 1 tsp brown sugar optional: a small amount of MSG 1 tsp salt (adjust to taste) In a wide pan, stir fry the carrot with a small amount of oil, until charred. Set aside, let cool slightly
  17. I created this recipe to make cookies for Santa on Christmas Eve a few years ago. Santa loved them. I relied heavily on techniques from Alton Brown and Kenji Lopez. The dark brown sugar makes my foodie friends think I used browned butter. Chilling the dough ensures that they are thick and chewy. My co-workers demand that I take them to work several times a year. Soaking the pecans in bourbon ahead of time isn't a bad thing, either. • 2 large eggs • 1/2 cup white sugar • 1 cup (dark)brown sugar • 2 sticks butter • 1tbsp vanilla extract • 2 1/4 cups
  18. shain

    Apple Kugel

    400g wide pasta/noodles, best to use one made with eggs 4 baking apples (600g-700g) (I use Gala, as I find Granny Smith to be a bit too tart here). Peeled and cut into strips 80g-100g raisins, or chopped dried apricots 70g (1/3 cup) sweet wine (or whatever not-tart wine you have on hand) 1-2 tablespoons butter 70g-80g toasted walnuts, roughly chopped 90g dark brown sugar 1.5 tablespoons cinnamon 2/3 teaspoon salt 5 eggs In a large bowl, soak raisins in wine. Add butter (unmelted), walnuts, sugar, cinnamon and salt.
  19. Home Cookin Chapter: Recipes From Thibeault's Table Boston Cream Pie ================ Source: Woman's Day Old-Fashioned Desserts - 1978 (minor changes) 1/3 cup butter 1 cup sugar 1 egg 1-1/2 cups sifted all-purpose flour 2-1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup milk 1/2 teaspoon vanilla . Cream the butter and sugar until light and fluffy. Add the egg and beat until creamy. Sift the flour, baking powder, and salt together. Add alternately with the combined milk and vanilla. Turn the batter into a greased and floured 9-inch round
  20. For cheese & spinach burekas (4 rolls): - 8 filo sheets - melted butter (2 tbsp or so), mixed with a little water filling: - 200g spinach, chopped (can be subbed with chard, or omitted altogether) - 200g feta - 150g kashkaval - 150g ricotta - 2 eggs (leave some for egg wash) - Salt to taste, if needed - Cook the spinach until wilted (I use a microwave). Squeeze to drain it completely. - Mash the filling ingredients together. - Brush the filo sheets with butter, then stack them in pairs. - Divide filling between the fo
  21. This is a recipe that I came up with when I was making choux au craquelin and wanted to fill them with a pastry cream. I had made the pastry cream using the egg yolks but didn’t want to let the egg whites go to waste. I decided to make the egg whites into an Italian meringue, which I thought would be fairly stable. But rather than folding it in to preserve that stability, I was impatient and whipped the pastry cream into the meringue. The result was this loose, soupy mixture that I couldn’t get to stay in a cream puff if I tried. So I gave up and, rather than throw it away, stuck it in the
  22. Red Velvet Cake It does use a large amount of oil - 2 cups, but it sure ain't "dry." Red Velvet Cake was very popular back in the late 60's & 70's and there were frequently "Red Velvet Cake cookoffs." This recipe won the blue ribbon at several state fairs. 2-1/2 c sifted cake flour 2 c sugar 1 c buttermilk 1 tsp soda 1 tsp vanilla 1 tsp salt 3 eggs 2 T cocoa 1 T white vinegar 1 oz red food color 2 C vegetable oil - regular "buttery flavor" is good but, if you can't find it, use 1 Cup Orville Redenbacher Buttery Flavor
  23. Slice a medium sized sweet onion a little less than ¼” thick, shake the rings in a bag with 1 ¼ cup AP flour. After removing the rings from the flour, dump the flour into a large bowl, add an egg and just about a cup of milk, whisking, and looking for a batter a bit thinner than pancake batter. Give the rings a swim in the batter, turning with a fork to coat thoroughly. Drain them on a rack over a cookie sheet (that I cover with an old newspaper). Put about 1 ½ cup of seasoned breadcrumbs in a bowl and add a good amount of garlic powder and Tajin and mix well. When ready to fry, gently
  24. I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the
  25. African Chicken, Macau style This dish remains popular in the 450 year old former Portuguese colony of Macau, on the China coast. It shows the influences of Portugal on Asian cooking, most notably by their introducing ingedients like peppers and peanuts to Asia. Macau was for centuries a place where East met West, and that is reflected in the cooking there to this day. This recipe is supposed to be the version formerly served at Henri's Galley in Macau. Henri's still exists but the dish there has changed. A similar recipe appeared in an article on Macau in Gourmet Magazine in the '80s. If
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