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  1. Hi all!! I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I
  2. Has anyone else got food-related pet peeves? I've just been annoyed again by somebody on telly saying dulchy de leche, instead of dulthey or dulsey. And then there's the same problem with "choritso"! 😣
  3. Butter braised beef - Dutch "draadjesvlees" This dish has very few ingredients so they should be of high quality. Your beef should be not too lean (nicely marbled with fat). Two other secrets to succes: the flavor of the gravy depends on your patience while browning the beef. You really need to do this very, very slowly. And one other thing, do not be tempted to add any other aromatics. This dish is about the pure flavor of good beef. perfect with brussel sprouts, green beans or braised red cabbage, and mash or steamed potatoes to soak up the lovely gravy. 1 lb stewing beef 75 g butter 2 b
  4. I had a chicken curry for breakfast several days in a row at the original Killiney's Kopitiam - it was one of the tastiest things I had on that trip, which is saying something. When I got home, I tried to recreate it many times but could never get it right. But I think I did it last time.... even if it's not an exact recreation (I haven't had the real thing in 2 or 3 years), it was really tasty. While I've never written a recipe in RecipeGullet before, I have written recipes down for myself - mostly notes of quantities of ingredients.... this one is difficult for me because I di
  5. Honey Butter Japanese Sweet Potato I always serve this dish with Tonkatsu. It is not too sweet and the flavors blend perfectly with the Tonkatsu sauce that is served with the pork. 1 sweet potato 2 tablespoons butter 2 tablespoons honey 2 teaspoons soy sauce 2 tablespoons water 1 teaspoon black sesame seeds Wrap the sweet potato in cling wrap and microwave for 3 to 4 minutes.* Cut into 1 1/2 inch thick strips. Melt butter in a skillet and cook the sweet potato over medium heat. When the potatoes are soft, add t
  6. For non-Louisianans, this dish has nothing to do with actual barbecue. 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and shells. 1/2 cup Worcestershire sauce 2 tablespoons fresh lemon juice (about 2 lemons) 2 teaspoons ground black pepper 2 teaspoons cracked black pepper 2 teaspoons Creole seasoning (Tony’s or other) 1 teaspoon minced garlic 1 1/2 cups (3 sticks) cold unsalted butter, cubed French bread as accompaniment In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and co
  7. Makes 8large buns. Make the dough 1-3 days ahead of baking. Dough: 380g AP flour 20g whole flour (or more AP flour) optional: 10g dried onion falkes (1 heaping tablespoon) 3g dry yeast 20g sugar (I reduce 10g and add 30g malt syrup) 9g salt 275g room temp water 15g butter, cubed Onion mixture: 2 large onions (350g), finely diced 15g butter (~1 tbpsn) 20g poppy seeds 1/2 tsp salt 3 tsp water Dough prep: Dissolve the yeast in the water. In a mixer (or by hand), mix
  8. Creamy pasta with a spicy pungent flavor. Best served with a bold red wine or a dark ale. Serves four. Mustard must be added to taste, I find the acidity to be the limiting factor, rather than its pungency, but if your mustard is very strong, you may need to use less and add a touch of vinegar. 400 g dried fettuccine or other wide pasta, or better, an equivalent amount of fresh egg pasta 250-300 champignon or other mushrooms, sliced thinly 3 tsp butter 1 medium onion, diced 4 garlic cloves, minced A small amount of chili
  9. Hi, I'm looking for a recipe that uses already cooked and shredded ham hock meat, mainly because I need to know the quantity of the ham needed. The only recipes I can find call for the whole hock to start with.
  10. Brown Butter Muscovado Chocolate Chip Cookies Serves 16 as Dessert. These are for when you want to savor a cookie with depth, flavor, and a thick and chewy texture. If you just need to pacify the kids or cure some late night munchies, use the recipe on the package of chips. It's cheaper and less trouble! Key elements include browned butter, muscovado sugar, and a small portion of whole grain oat flour (which you can make). The method is also important. The butter is melted, not creamed while solid, and the cookies are thoroughly chilled before baking. Oven temperature is also higher than what
  11. Apx 160 g dried chickpeas, soaked overnight (or one can) 800g sunchokes, washed well and diced (2cm wide) 400g carrots (3 large), peeled and diced (1cm wide) 2 large onions, diced 600g pumpkin, diced (3 cm wide) Apx 3 tbsp worth of fresh rosemary 4 bay leaves 4 tsp nutritional yeast or a little MSG 1 tbsp butter 2 tsp cumin seeds 1.5 tsp coriander seeds 2 tsp fenugreek seeds 3 large garlic cloves, minced chili to taste Apx 2 tsp fresh thyme leaves 2 tsp paprika 1 tsp turmeric salt to taste 200g spinach
  12. 500g short hollow pasta - I use Gomiti (elbows) but you can use penne or any similar shape. 200-250 g sour cream 300-350 fromage blanc or another mildly tart "farmer 's cheese" such as tvorog or quark 6 medium eggs (or 5 large ones) 8-10 spring onions, thinly sliced apx 6 tbsp chopped parsley 2 garlic loves, minced Optional: 2 tsp nutritional yeast (or a bit of MSG) salt to taste (1.5 tsp) 1/2 tsp freshly ground pepper Bread crumbs topping: apx 15-25g butter 9 tbsp breadcrumbs (divided 7 + 2) a large pinch of salt
  13. Makes 9. Can be doubled. Can be made a short time ahead and reheated and crisped for serving. Can also be frozen. For variation, replace the spices and chilies with 1 tbsp chopped rosemary, and the cheddar with kashkaval / provolone / etc. 200g (=200ml) sour cream, apx 20% fat 60g good Cheddar cheese, grated 2 jalapenos (or other chillies), deseeded and chopped. You can also char them first like when making salsa 1 small spring onion, sliced finely ...... 50g cornmeal 140g white flour, pastry flour if available 1 tsp toaste
  14. Mts’vane lobio satsivi - green beans in walnut sauce. Satsivi sauce is used in many dishes, but most notably with chicken. This version is not the most traditional version of green beans in such sauce, but rather it is based on one I had in a restaurant in Tbilisi. Best served with soft, warm and crisp-crusted bread. 400g-450g green beans 1-2 tsp butter 1-2 tsp chopped rosemary (you can use other herbs, some of which may not require frying and can be added directly to the blender) 2-3 garlic cloves, minced Dry or fresh chili to taste
  15. 250-300g dry soba noodles 100g peeled edamame (or peas, or green beans cut into short segments) 300g tofu, cut into small cubes 2 tbsp soy sauce 1.5 tsp sugar 3 small cucumbers, julienned 4-5 small spring onions, thinly sliced 4 garlic cloves, minced apx 4 tsp minced ginger 3-4 tbsp soy sauce 2 tbsp miso paste 2 tbsp sesame paste 4-5 tbsp lemon juice apx 1/3 cup of water dry chili flakes to taste salt to taste Blanch the edamame/peas/beans in salted water and shock in cold water
  16. apx 250g mushrooms - button, portobello, shiitake, etc - cut into 1cm think slices apx 200g of vegetable or protein of your choice - I like fried tofu (tofu agadshi style) or stir fired green beans (the latter works well with the optional wakame) 3 tbsp rice wine (e.g. shaoxing wine. optional, I guess regular white wine will also work) apx 1 tbsp ginger cut into needles dry or fresh chili, to taste 1.5 tbsp mushroom sauce (sometimes labelled vegetarian oyster flavored sauce. Regular oyster sauce can also be used in a pinch) (can be substituted with a la
  17. One large focaccia, or pizza. 485g bread flour (or 470g AP flour mixed with 15 g vital wheat gluten) 390g tepid water 15g salt 15g sugar 4g dry or instant yeast One to four days before baking: In a stand mixer bowl, mix water, sugar and yeast. Add flour and salt. Mix slowly until combined. Knead for 3-5 minutes. Let rest for 7-10 minutes. Repeat kneading and resting the dough for a total of 3-4 kneading cycles. Cover and refrigerate. Before baking: Knead the dough in it's bowl (in stand mi
  18. Big Plate Chicken - 大盘鸡 This very filling dish of chicken and potato stew is from Xinjiang province in China's far west, although it is said to have been invented by a visitor from Sichuan. In recent years, it has become popular in cities across China, where it is made using a whole chicken which is chopped, with skin and on the bone, into small pieces suitable for easy chopstick handling. If you want to go that way, any Asian market should be able to chop the bird for you. Otherwise you may use boneless chicken thighs instead. Ingredients Boneless skinless c
  19. Beef with Bitter Melon - 牛肉苦瓜 The name may be off-putting to many people, but Chinese people do have an appreciation for bitter tastes and anyway, modern cultivars of this gourd are less bitter than in the past. Also, depending on how it's cooked, the bitterness can be mitigated. I'll admit that I wasn't sure at first, but have grown to love it. Note: "Beef with Bitter Melon (牛肉苦瓜 )" or "Bitter Melon with Beef (苦瓜牛肉)"? One Liuzhou restaurant I know has both on its menu! In Chinese, the ingredient listed first is the one there is most of, so, "beef with bi
  20. liuzhou

    Beer Duck

    Beer Duck - 啤酒鸭 I understand that, unlike in China, duck is not a common meat in the USA, but it is worth searching out, especially for this dish from Hunan which is basically a duck stew, but full of exquisite flavors. I'm told that frozen duck meat is available in larger supermarkets or Asian markets in the US, but of course, as always, fresh is best. So much so, that your average Chinese home cook will buy the bird alive! Ingredients Duck. 1 lb. This dish calls for cubes of duck meat, preferably from the legs/thighs but breast meat will work too. B
  21. Stir-fried Squid with Snow Peas - 荷兰豆鱿鱼 Another popular restaurant dish that can easily be made at home. The only difficult part (and it's really not that difficult) is preparing the squid. However, your seafood purveyor should be able to do that for you. I have given details below. Ingredients Fresh squid. I tend to prefer the smaller squid in which case I allow one or two squid per person, depending on what other dishes I'm serving. You could use whole frozen squid if fresh is unavailable. Certainly not dried squid. Snow peas aka Mange Tout. S
  22. Clam Soup with Mustard Greens - 车螺芥菜汤 This is a popular, light but peppery soup available in most restaurants here (even if its not listed on the menu). Also, very easy to make at home. Ingredients Clams. (around 8 to 10 per person. Some restaurants are stingy with the clams, but I like to be more generous). Fresh live clams are always used in China, but if, not available, I suppose frozen clams could be used. Not canned. The most common clams here are relatively small. Littleneck clams may be a good substitute in terms of size. Stock. Chicken, fish or
  23. Palingbroodjes - Smoked eel rolls Makes 10 rolls. 250 g flour 150 ml milk 20 g butter 1 sachet dried yeast (7 grams) salt 100 g smoked eel fillets 1 beaten egg Warm the milk (don't let it boil), add the butter, When the butter has melted, add the yeast and whisk until combined. Put the flour in a large bowl, add the milk/buter/yeast mixture and a large pinch of salt, and mix well. Knead for about 5 minutes until you have smooth dough. Set aside in a warm place, covered with a towel, to rise for about 1 hour. Preheat the oven to 180C/ 350F. Roll out the dough on a floured surface, int
  24. Green Goddess Dressing I have become obsessed with this condiment that can be used as a sandwich spread or, thinned slightly, as a salad dressing. 3/4 cup mayonnaise 1/4 cup sour cream (I use a nondairy sour cream) 1 bunch flat leaf parsley, chopped 5 scallions, chopped 1 Tbsp. fresh tarragon leaves, chopped 2 tsp. anchovy paste 3 Tbsp. white wine vinegar or tarragon vinegar if you can find it 1 tsp. Dijon mustard 2 garlic cloves, sliced 1/4 tsp. freshly ground white pepper Place ingredients in a blender. Process until s
  25. 100 g hollow pasta shape (macaroni, bucatini, ditalini, penne, etc.) apx 175g spinach leaves, finely chopped 2 small spring onions, sliced finely 2 garlic cloves, minced apx 100g feta cheese, not too dry apx 10-15g parmesan cheese, grated or finely chopped 8-10 Kalamata or other similar olives, sliced 5 large eggs apx 30g (2 tbsp) milk Salt to taste (I needed 1/2 a tsp, but it depends on the cheese) For quick tomato sauce (optional): 4 saucing tomatoes, finely diced (e.g. Roma, San Marzano) 4 garlic cloves, finely choppe
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