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  1. Tuna Tartare Serves 4 as Appetizer. 1 lb sushi quality tuna from the loin-diced 1/4 c olive oil white truffle oil to taste (they all seem be of different strength) Salt & Pepper to taste 2 T chopped shallot 1 finely shaved black truffle (optional but worth it) 4 quail eggs Potato chips Mix all above ingredients other than quail eggs and potato chips in a large bowl. Plate 1/4 of mixture on each plate, preferably in a 1 inch high ring mold. Top with cracked quail egg and potato chip. Your guests will swoon. Guaranteed! Keywords: Seafood, Fish ( RG364 )
  2. Pasta Sauce with Fresh Tomatos Tomato Puree 3 lb tomatoes 2 T of EVOO sea salt Sauce 1 T of EVOO 1 chopped onion 1 large clove of garlic minced a pinch of thyme, oregano, and red pepper flakes 2-1/2 c of tomato puree 1 bay leave 1/2 tsp of sugar (optional) a splash of white wine (optional) 1/4 c of basil, shredded. salt and pepper Tomato Puree Cut the tomatoes in half. Drizzle with EVOO, sprinkle sea salt. -Roast in a 350 degree oven until its wrinkled and soft. Let it cool at room temperature. -Squeeze out the seeds and peel the tomatoes. Alternatively, you can peel the to
  3. Mushrooms with Roquefort and Banyuls (southwest France) Serves 4. Recipe from Tastes of the Pyrenees, Classic and Modern by Marina Chang (Hippocrene Books, February 2003. $24.95 hardcover). Thanks to the author and publishers for sharing this with us. This recipe employs Banyuls, a vin doux naturel from the Côte Vermeille, in the portion of Languedoc-Rousillon just north of the Spanish border on the Mediterranean. In making this sweet wine, grape brandy is added to the partly fermented grapes, which increases the alcohol content and stops fermentation to preserve part of the natural fruit suga
  4. Cauliflower and broccoli with a walnut sauce Serves 4 as Side. This is a twist on goma-ae or sesame dressing using walnuts instead. Feel free to use either all broccoli or cauliflower. This uses a suribachi, if you don't have one you can try using a spice grinder. 1/2 small head of cauliflower 1 medium head of broccoli 100 g walnut pieces 2 T soy sauce 2 T sugar salt 1.Cut the cauliflower and broccoli into small florets and steam until done to your liking. Set aside to cool to room temperature. 2.Toast the walnuts in a small frypan, then add to a suribachi (Japanese mortar and pestle)
  5. Spicy Asian Coleslaw Serves 6 as Main Dishor 8 as Side. The dressing for this salad is spicy, but not particularly hot. Add more chili paste for a hotter salad. For a more substantial salad, add shredded cooked chicken or grilled shrimp. 3 c shredded red cabbage 3 c shredded white cabbage 4 green onions 1 red bell pepper 1 green bell pepper 2 carrots Dressing 2 T hoisin sauce 2 T soy sauce 1 T plum sauce 1/3 c rice vinegar 1 tsp Asian chili paste 1 T sesame oil 1 T canola or grapeseed oil 1 tsp fresh grated ginger 1 T brown sugar To garnish 1/2 c chopped cilantro 1/2 c toas
  6. Fresh Baguette Serves 12 as Side. I've made this recipe for quite sometime now. I think it may have come from an old issue of Gourmet or Bon Appetit, but I can't remember. 1 packet active dry yeast (2 1/4 teaspoons) 1 tsp sugar 1-1/2 c water (105°Ð115° F) 4–4 1/2 cups unbleached all-purpose flour 2-1/2 tsp salt In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. Stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly flo
  7. Poulet au Vinegar (Vinegar Chicken) Here's another vinegar chicken recipe that is great with skinless and boneless thighs. See the chicken thigh thread. 8 chicken thighs flour olive oil 4 garlic cloves, chopped 3 sprigs of fresh rosemary, chopped 4 anchovy filets, chopped 3/4 c good quality red wine vinegar 1-1/2 T butter fresh parsley Flour thighs lightly. Saute in olive oil until browned on both sides. Remove from pan. Salt and pepper chicken. Wipe out pan. Add 2-3 T fresh olive oil to pan and saute garlic, then rosemary and anchovies until garlic is golden and rosemary is fragr
  8. Grandma Hayes' Cornbread From the cornbread thread. 1 package Jiffy Mix 1/3 c flour 1/2 tsp freshly ground black peppercorn 1/4 tsp salt 1/4 tsp cayenne 2 Serrano chiles, very finely minced Kernels from 2 corns on the cobs (did I write this correctly?) 1 egg Buttermilk, just enough to make a mix that resembles muffin batter 3/4 stick of butter This is what I did: I preheated oven to 350?F. In an 8 inch round baking tin I melted the butter. When it was melted, I pulled it out and sat it on the stove. I mixed all the dry ingredients and the minced pepper together. Added the eggs and
  9. Taboni

    Cornbread

    Cornbread From the cornbread thread. It seems as if there are as many cornbread variations as there are "perfect" fried chicken recipes, but here is one of the myriad ones taking up my recipe box that seems to work quite nicely, with a little honey added for sweetness. Also it helps to not work the batter too much as it will result in a less risen final product. We also like homemade maple butter to go along with it. For the cornbread 1-1/4 c ap flour 3/4 c yellow cornmeal (I use stoneground for a little coarser texture) 1 T baking powder 1 tsp salt 2 lg eggs 2 T honey 1 c milk 2 T
  10. Sarah's Cornbread As discussed in the cornbread thread. Here's a no flour recipe, from my friend Sarah. 1 c buttermilk 1 c stone ground yellow cornmeal 1 tsp salt 1/2 tsp baking soda 1 egg 1 T butter or drippings Preheat oven to 450°. Put some grease (oil, drippings or lard) in one 9 inch round iron skillet in the heating oven. Stir the cornmeal, salt and baking soda together. Add the egg and buttermilk and mix well. Remove skillet from the oven, add some of the melted oil/drippings and pour the batter into the skillet. Bake at 450° for 30 to 40 minutes. Remove when cornbread is brown.
  11. Braised Red Cabbage Serves 6 as Side. From the Duck Fat Thread: 3 T duck fat 2 medium onions, sliced 1 large red cabbage, cored, quartered, cut into 1/4" slices. 1 large Granny Smith Apple, peeled, cored, and diced 1 c dry red wine 2 tsp red wine vinegar 1 tsp caraway seeds, optional Salt and freshly ground black pepper to taste 2 tsp red currant jelly Heat duck fat in a large casserole over medium-high heat. Add onions and sauté until golden brown, about 5 to 7 minutes. Stir in cabbage and apple, then pour in wine, vinegar, and caraway seeds, and bring to a boil. Cover pan, reduc
  12. Garlic Croutons From the Croutons Thread: For the garlic croutons 2 T (1/4 stick) butter 1/4 c olive oil 2 large garlic cloves, pressed 4 French bread slices, cut into 3/4-inch cubes Preheat oven to 350°F. Melt 2 tablespoons butter with olive oil and garlic in small saucepan. Place bread cubes on baking sheet. *Pour butter mixture over and toss well. Bake until bread cubes are golden brown and crisp, about 20 minutes. Season with salt and pepper Keywords: Bread, French, Italian ( RG231 )
  13. Vegetarian Chili Chili recipe, anyone? I've used a couple recipes through the years for meat-bird-aversioned friends. I've had good success with one that contains tofu (not really sure where it is, but could probably find it). And this one, with bulghar: 2-1/2 c dried kidney beans 6 c water to cover 1 c V-8 Juice 1 C raw bulghar 3 T olive oil 4 cloves garlic, smashed, chopped 1 tsp ground cumin 1 tsp basil 1 T chile powder 1 dash cayenne (or hot sauce) to taste 1 c chopped celery 1 c chopped carrots 1-1/2 c chopped onion 1/2 c chopped bell peppers 1/2 c chopped mild green chile
  14. Lobster Korma 2 lb lobster 1 c light cream 1 tsp sugar 1 c ground almonds 1 tsp turmeric 1 pt boiling water Steam a lobster and remove the flesh. Mix the dry ingredients in a Jug then add the boiling water and allow to sit for five minutes to thcken as the almond oils come out Saute the chunks of lobster meat with a chopped chillie in a little oil and then add the sauce and allow to thicken. Before serving, squeeze lime over the top and mix in chopped cilantro Serve back in the half shells a la thermidore. Keywords: Main Dish, Seafood, Indian ( RG228 )
  15. Sangrita Serves 10. This is great as an accompiment to tequila. Serve one shot of this with one shot of tequila. Alternate drinking the two. 1/2 c tomato juice juice of 1 orange juice of 1 lime 1 tsp your favorite hot sauce (chipotle hot sauce is great) 1 T grenadine Mix these and enjoy! You can very the amount of hot sauce depending on your tolerance. Keywords: Easy, Cocktail, Mexican ( RG221 )
  16. Halibut & Bacon Serves 2 as Main Dish. 1 lb halibut fillet 1 tsp oil 3 bacon slices 1 garlic clove, sliced salt pepper Spread the oil on the bottom of a baking dish. Salt and pepper both sides of the halibut and place in dish. Place the garlic slices on top of fish. Top with bacon slices. Bake in a 425 oven until it's done (about 10 minutes). I use the convection fan so that the bacon crisps up nice. Keywords: Main Dish, Fish ( RG219 )
  17. Pao de Quejo, Cheese Puff thingies Not exactly the Brazilian version, but South American nonetheless. This is an adaptation of a more authentic recipe. Parmesan, gruyere, or another relatively dry cheese should work; maybe even a well-drained feta, but then adjust the salt. Spice them if you like. Cassava starch = yuca flour = manioc flour = tapioca flour. If you cannot find it, process pearl tapioca in the food processor until it is ground to flour. 2 c grated cheese -- something on the dryish side 1 c cassava starch, preferably sour 1-1/2 tsp baking powder 1 tsp salt or to taste ca
  18. Tomato Sauce -From the NY PotLuck Dinner garlic tomatoes (Mario specifies canned tomatoes, but I prefer using Pomi vacuum packed when not using fresh. Here, I used chopped tomatoes although the strained version works just as well.) onions EVOO salt pepper Saute garlic in EVOO. Add onions. Add a bit of salt. Saute until onions are slightly translucent -- actually this is the step that's kind of difficult to describe as far as I'm concerned because its pretty instinctual. Add tomatoes, lower heat and simmer. Adjust seasoning to taste as sauce simmers. At this point, I added dried basil a
  19. Lime - Ginger - Mint Sorbet Serves 10 as Dessert. Worked really well, the very first time I made it! Icy, spicy, minty, refreshing sorbet/ice. This would be excellent as a palate cleanser for an Asian meal. 1 c Sugar 3 c water 1 bunch fresh Mint leaves, washed (it is not necessary to remove from stems, but if you don't then trim the stems into short lengths) 2 oz finger of fresh Ginger, peeled and finely diced 1/4 tsp Salt 2 Limes (zest one) 1 tsp Lime Zest, finely grated 2 T White Rum Combine sugar and 2 cups of water in a pot over medium heat. Stir occasionally until sugar is disso
  20. Lychee & Key Lime Sorbet Serves 8 as Dessert. Served at the Second Annual NY Potluck Dinner. 1 c Sugar 1 c Water 1/4 tsp Salt 1 lb fresh Lychees 6 Key Limes, juiced 2 T White Rum Combine sugar and water in a pot over medium heat. Stir occasionally until sugar is dissolved, remove from heat, add salt. While sugar is dissolving, peel lychees and remove seeds. Puree in blender or food processor for a minute. Strain and press fruit through fine mesh sieve, discard pulpy brown bits remaining in sieve. Juice key limes through strainer into lychee puree. Add fruit puree to sugar syrup. Ta
  21. Watermelon Ice Cream with Chocolate "Seeds" Serves 12 as Dessert. Recipe was inspired by Joyce White's recipe for Watermelon Ice Cream from her book, Brown Sugar: Soul Food Desserts from Family and Friends, then further developed on this thread. 4 c Watermelon puree 1 c Sugar 1 T Corn Syrup 1/8 tsp Salt 1/3 c Passoa Passion Fruit liquor (or sub in another liquor, like Chambord, or port) 1 tsp Vanilla extract 2 c Light Cream 2 oz Dark Chocolate, shaved Place 2 cups watermelon puree, sugar, corn syrup and salt into saucepan, bring to a boil then reduce heat to low and simmer for about
  22. Watermelon Sorbet Serves 8 as Dessert. Recipe developed on this thread. 1 c Sugar 1/4 c Water 1/4 c Light Corn Syrup 1 big handful whole Mint leaves (~1/4 cup packed) 1/4 tsp Salt 2 Limes, juice and some zest* (or lemon) 1 tsp *Lime zest (or lemon) 3 c pureed Watermelon flesh (seeded & strained) 2 T Rum (or Vodka, if using Lemons) Combine sugar, water, 1/2 cup watermelon puree, and corn syrup in a saucepan. Stir until it boils. Reduce heat, add mint leaves and simmer for 5 minutes. Strain out mint leaves and discard, add salt and lime zest. Allow to cool for a few minutes then a
  23. Kimchi Chigae Many recipes for this soup call for using pork stock and then adding tender pork to the soup. This recipe takes the nontraditional shortcut of having you braise the pork. If for some reason you have pork stock on hand, by all means use it instead. 1 tsp peanut oil 1/2 lb pork shoulder or country-style ribs, cut into roughly 1-inch cubes 4 c water 4 medium scallions, cut into 1-inch lengths 1/2 lb hot cabbage kimchi, coarsely chopped salt to taste 2 tsp sesame oil Brown the pork cubes in the peanut oil in a saucepan. Add the water, bring to a boil, and reduce to a simmer.
  24. Baked Broccoli 2 heads broccoli 1/4 c chicken broth or water 2 cloves garlic, thinly sliced 2 T olive oil 1/4 c grated Parmigiano-Reggiano salt and pepper Preheat the oven to 350 F. Cut the broccoli into florets and arrange, flowers up, in an 8"x8" baking pan or 9" pie tin. Pour the chicken broth or water and sprinkle the garlic slices over the broccoli. Drizzle with the olive oil and season to taste with salt and pepper. Cover with foil and bake 25 minutes. Turn the oven up to 425 F. Remove the foil, sprinkle with the Parmigiano, and bake 5-10 minutes or until the broccoli is ligh
  25. Chilled Tomato Soup 2-1/2 lb ripe tomatoes, quartered (preferably a ripe full-flavored tomato like the oval plum) 1 T olive oil 1 onion 1 carrot 2 garlic cloves 5 sprigs of fresh thyme 5 sprigs of fresh marjoram 1 bay leaf 3 T of crème fraiche Salt and pepper Heat oil in a large saucepan. Chop and add the carrot and onion and cook for 3 to 4 minutes, stirring occasionally, until they begin to turn soft. Add the tomatoes, chopped garlic and herbs. Lower heat and simmer for about half-an-hour. Discard the bay leaf, strain the soups and stir in the crème fraiche. Cool and put in refr
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