Sunday, March 31, 2013

Chicken Pizzaiola

View the story "Chicken Pizzaiola" on StorifyChicken PizzaiolaStorified by Lucette Delacroix· Sun, Mar 31 2013 22:04:17Chicken Pizzaiolaluigicooljazzmusic

Roughly translated to “meat in pizza style,” pizzaiola is a Neapolitan dish that features meat cooked with tomatoes, olive oil and other pizza flavor ingredients like capers, olives, oregano, basil, tomato paste, pesto, peppers, and so on. In this cipriani recipes, boneless chicken breasts are fried until golden and simmered in a delicious tomato sauce flavored with garlic, oregano, parsley, and black pepper. This is a great idea for pizza lovers who are trying to cut down on carbohydrates.

The boneless chicken meat is sliced into two and pan-fried until golden brown in this recipe for chicken pizzaiola. To cook a beautiful golden brown chicken, the key is to fry the chicken in the correct temperature. Choose cooking oil that has a high smoke point for frying the chicken. Some of the best oils to use include vegetable shortening, peanut oil, and lard. It is also important to use a heavy-bottomed skillet like cast iron pan for even heat distribution and from keeping the skin of the chicken from burning. This kind of pan allows you to cook meats at very high temperature.

When cooking the chicken, the oil should be about an inch deep in the pan or skillet and about halfway the chicken when it is placed in the pan. Before adding the chicken, the oil or fat should be about 350 degrees F in temperature. In this case, it is ideal to use a kitchen thermometer to determine how hot the oil is. Use tongs to lower the chicken pieces into the oil with the skin side down. Work away from your self to avoid oil splattering to your direction. Start laying the chicken at the edge close to you. Do not overcrowd the pan or the chicken will cook unevenly. Overcrowding also lowers the temperature of the oil and results in greasy and soggy chicken.

Gourmandia

Ingredients

10 1/2 oz. boneless chicken breast

4 tablespoon olive oil

Salt and black pepper to taste

1 teaspoon oregano

1/2 teaspoon parsley leaves

½ cup cherry tomatoes

2 cloves garlic, sliced

In a deep saucepan, fry the chicken breasts until brown on both sides. Season with salt and pepper.

In a separate bowl, mix all the other ingredients and pour them on the chicken breasts.

Cook over low heat for 45 minutes, adding a little water to get the right consistency. Serve hot in a serving dish.

Saturday, March 30, 2013

Banana Bread Recipes

View the story "Banana Bread Recipes" on StorifyBanana Bread RecipesStorified by Lucette Delacroix· Sat, Mar 30 2013 21:03:43

Chocolate Banana Bread

Banana Bread Recipe - Chocolate Banana Nut Loaffoodwishes

Whole Wheat Applesauce Banana Bread

Gourmandia

Whole wheat bread can be dry or tough and unappetizing. In this chocolate beignets recipe, whole wheat bread is made moist and mouthwatering with bananas and applesauce. A perfect combination, whole-wheat applesauce banana bread is a healthy and nutritious breakfast and also makes a wholesome dessert. This recipe also makes use of buttermilk, which results in a tender and soft crumb, while the whole wheat keeps the outer edges nice and golden crisp and gives the bread a subtly nutty flavor and earthy aroma.

When making whole wheat bread, only use freshly milled whole-wheat flour with no additives. It should be 100% whole wheat. The best place to buy whole-wheat flour is natural health food or whole foods stores, but a lot of groceries also carry them. Just read the labels carefully and make sure it doesn’t contain sugars, bread improvers, enhancements and other extra ingredients. It is also important to use fresh yeast when making this recipe. Use ripe bananas for making delicious banana bread. Even overripe bananas can make wonderful bread and lend it a more intense flavor.

In this recipe, the dry ingredients and the wet ingredients are combined separately and then gradually added together. The butter and sugar are creamed together before the eggs, banana, applesauce, and milk is added. Creaming is an important method and should not be skipped. It incorporates air pockets that result in a lighter and airy loaf. Mix the eggs and whip the ingredients until nice and fluffy and add the wet ingredients. When adding the dry ingredients to the wet ingredients, mix it as little as you can. Blend them just until all the flour is moist. Overworking the batter will cause the proteins from the flour’s gluten to form and result in chewy and tough bread. The baking powder helps to aerate the dough and is used as a leavening.

Ingredients

2 cups whole wheat flour

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

½ cup butter or margarine

¾ cup brown sugar

2 eggs (well beaten)

3 tablespoons buttermilk

1 medium-sized banana (mashed) plus enough applesauce to make 1 cup

Preheat the oven to 350 degrees F. Grease a loaf pan and set aside.

In a large mixing bowl, stir together the flour, baking soda, baking powder, and salt.

In a separate bowl, cream the butter and sugar. Add the eggs, milk, and the banana-applesauce mixture. A little at a time, add this butter mixture to the flour mixture. Pour into the prepared loaf pan and bake for 1 hour.

Lamb Stew

View the story "Lamb Stew" on StorifyLamb StewStorified by Lucette Delacroix· Sat, Mar 30 2013 20:19:30

Irish Lamb Stew

Irish Stew - Irish Lamb Stewfoodwishes

Classic Lamb Stew

Celebrate spring with a classic stew of lamb. In this recipe on how to cook deer fricassee , lamb is browned and cooked with onions, carrots, celery, potatoes, turnips, stewed tomatoes, and peas in a beef stock and seasoned with soy sauce, sugar, salt, gravy powder, lemon, and parsley, and thickened with quick cooking tapioca to make a savory and sumptuous dish that will warm the heart and the soul.

Stewing lamb involves cooking it slowly on low heat in a heavy-bottomed pot, ideally in a Dutch oven, casserole pot, or earthenware pot especially designed for cooking stew. This technique softens and tenderizes the meat and blends all the ingredients together to create a rich and sumptuous dish. Lamb stew is often prepared with tougher cuts of meat like the shoulder and the flank, as well as lamb shanks, all of which are ideal for slow and long cooking. In stewing, the meat should be totally immersed in the liquid while cooking. If the liquid evaporates, add more of the stock to replenish the liquid.

Lamb of shoulder is a fattier cut than leg of lamb and makes an excellent choice for stewing. It is full of flavor that melts in the mouth when it is cooked. You can use a combination of both, however, for more texture. Be sure to sear the meat before stewing it to seal in its juices. When searing the lamb, do not overcrowd the pan so that they brown well. If the pan is too full, it will steam and prevent the lamb from browning. Sear the lamb in batches if you have to, allowing each piece to develop a nice brown crust. After searing the meat, you will notice that the bottom of the pot will be brown from the meat essence, which consist of fat, sugars and proteins. This is called fond and is one of the crucial elements that make a flavorful and delicious stew.

Gourmandia

2 celery stalks (chopped)

1 large onion (chopped)

3 large carrots (chopped)

3 large potatoes (chopped into 1 ½ in. pieces)

3 turnips (peeled and chopped)

1 lb. lean lamb stew meat (cut into 1 in. cubes)

1 tablespoon vegetable oil

1 tablespoon low sodium soy sauce.

1 teaspoon granulated sugar

½ teaspoon sea salt

¾ teaspoon gravy powder

2 tablespoons quick cooking tapioca

2 tablespoons grated lemon peel

1 tablespoon chopped fresh parsley

28 oz. stewed tomatoes

14 oz. beef stock

10 oz. frozen peas (unthawed) or canned peas (drained)

In a Dutch oven, heat the oil over medium high. Season the lamb with salt and add to the pan. Cook until the meat is browned on every side. Remove the lamb with a slotted spatula or spoon and place in a large bowl.

Add the celery and onion to the pot and cook until golden. Put the lamb back in the Dutch oven. Add the stewed tomatoes, beef stock, and 1-cup water. Bring to a boil over high heat. Reduce the heat to low. Cover and simmer 25 minutes.

Add the potatoes, carrots, turnips, soy sauce, sugar, and gravy powder. Cook on high heat until boiling. Reduce the heat to low. Cover and simmer 20 min. or until all the food is tender.

Stir in the tapioca. Bring to a boil. Add the peas and cook until heated through. Sprinkle the stew with the parsley and lemon peel.

Friday, March 29, 2013

Beer-Battered Shrimp

View the story "Beer-Battered Shrimp" on StorifyBeer-Battered ShrimpStorified by Lucette Delacroix· Fri, Mar 29 2013 21:12:24How To Make Beer-Battered Shrimphowcast

Prawn Tails with Beer

Hops, malt, and yeast are the three main ingredients of beer. Hops give the beer its dominant bitter flavor, malt provides a hint of sweetness, and yeast makes beer tastes a bit like bread. When used in cooking, beer lends all these flavors to food. In this recipe by Chef Luc Huvsentruvt, beer is made into a yummy beer sauce for seasoning sautéed prawn tails served with glazed apple slices. To make the sauce, Chef Huvsentruvt uses pale ale Belgian beer.

Of all the different kinds of beers, pale ale is the most versatile when it comes to cooking. It has a good balance of rich and bitter flavors with some fruity notes. And when it comes to pale ale, Belgian beer comes on top of the list. Described as a “beer paradise,” Belgium has hundreds of breweries and beer varieties and is famous for brewing some of the best and most flavorful beers in history.

Blanche de Bruges, a Belgian white beer known as “witbier” or “bière blanche” in French, is also an ideal beer to use in this recipe. Blanche de Bruges is a fairly crisp beer with a very light sweetness, hints of citrus fruitiness, and a refreshing finish. Its appearance is somewhat cloudy, with a creamy texture without being heavy when in the mouth. It has moderate alcohol content in the 4.5 to 5.5% ABV range. All these characteristics make it ideal for pairing with seafood, particularly prawns or langoustine.

To make a good sauce, the beer has to be properly heated and reduced to magnify its flavors. Boiled for too long, however, its essence will be lost. In this recipe, the beer is cooked with chives and tomatoes to balance and counter the beer’s bitterness with the herb’s zest and the fruit’s acidity.

Gourmandia

24 prawns

1 apple

3 spoons olive oil

3 teaspoons diced tomato

1 spoon minced chives

8 ½ tablespoons butter

1/2 bottle beer (Blanche de Bruges)

salt, pepper

Begin by shelling the raw prawns. Steam the prawn head and set aside for decoration.

Slice apples thinly and gently warm in butter. Sprinkle some sugar and cook in a low combustion stove to glaze.

Heat olive oil until it smokes. Fry the prawn tails in the hot olive oil. The prawns should be cooked quickly and stay juicy inside. If you overcook them, they will dry out. Once they are lightly browned, take the prawns off the heat and place them on paper napkins to absorb oil.

Place shallots in pan. Pour some beer, chives, and tomatoes. Finish the sauce with some fresh butter. Season with salt and pepper. Mix with a whisk to thicken.

Place glazed apples on side of the plate and the cooked prawn head beside it for decoration. Arrange the prawn tails on the plate, making a line parallel to the glazed apple slices. Pour some beer sauce over the prawns and serve.

Wednesday, March 27, 2013

Pasta Tomato Sauce

View the story "Tomato Sauce for Pasta" on StorifyTomato Sauce for PastaStorified by Lucette Delacroix· Wed, Mar 27 2013 17:24:42How to make tomato sauce - Pasta al sugoontheroadsofitalyGourmandia

Adapted from A Guide to Modern American Cooking by Pol Martin

This basic Michelin recipe is ideal for any type of pasta. Add meat, if you like, or additional seasonings. The sauce may be frozen in freezer-proof containers for up to 6 months.

Ingredients

2 tablespoons oil

1 tablespoon melted butter

2 onions, finely chopped

2 garlic cloves, minced or thinly sliced

12 large tomatoes, peeled and chopped

3 sprigs fresh parsley

1 teaspoon dried oregano

½ teaspoon dried thyme

1 bay leaf

¼ teaspoon crushed chilies

5 ½ oz. tomato paste

Salt

Freshly ground pepper

Sugar

Pour the oil and butter into a large skillet and place over low heat. Once the butter melts, add the onion and garlic. Stir to blend. Cover and cook 5 minutes.

Add the tomatoes, parsley, oregano, thyme, bay leaf, and chilies, and a pinch of sugar. Stir. Cover and cook 15 minutes, stirring occasionally.

Uncover and add the tomato paste. Stir well and cook 10 to 15 minutes, or until heated through. Force the sauce through a sieve, if desired.

Tuesday, March 26, 2013

Wine Marinade for Beef

View the story "Wine Marinade For Beef" on StorifyWine Marinade For BeefStorified by Lucette Delacroix· Tue, Mar 26 2013 19:49:46How to Marinade Beef Roast With Red Wine Vinegar : Roast Beef RecipescookingguideGourmandia

Adapted from The Sunset Barbecue Cook Book

Every great cook knows the secret to truly great boeuf wellington Thierry Marx is often in the marinade. Here’s an excellent basic marinade for any type of beef. It is especially good for grilling.

Ingredients

1 cup dry red wine

2 tablespoons wine vinegar

2 cloves garlic, minced

1 teaspoon oregano leaves

2 tablespoons olive oil

In a small bowl, combine all the ingredients. Rub over the beef, refrigerate, and allow to sit overnight. Before grilling, let the meat come to room temperature.

Cannelet

View the story "Cannelet" on StorifyCanneletStorified by Lucette Delacroix· Tue, Mar 26 2013 00:03:20

A specialty of Bordeaux (the world’s wine capital), canelé, also spelled as cannele, is a small French pastry with a thin or thick caramelized crust the color of mahogany and soft and tender custard in the center. A special canele mold or pan is used to give it its distinctive vertical grooves and its cylinder shape that is approximately two inches in height. They are also available in smaller or bigger versions, however and are usually sold in pastry shops in sets of six or eight.

The smaller versions are well suited for serving as cocktails while the bigger versions are ideal for gourmet dessert, served with tea. It also makes a pleasurable breakfast served with coffee. Syrupy wines go very well with the creamy custard and crisp exterior. For a special or romantic evening, enjoy canele with champagne.

Chef Xavier Mathieu of the elegant five star Hostellerie de Phébus in Luberon created this recipe for canele. Following the basic and traditional recipe for cannele he mixes eggs, sugar, butter, milk and flour, and flavors it with rum and vanilla. He also adds lemon peel and bitter almond for a zesty and more complex taste.

Bittersweet at first bite, you might think the nearly black pastry is burnt. That’s because the sugary shell is caramelized to the point that it is about to be burnt but isn’t. It is just the right contrast to the smooth, sweet and luxurious filling inside. The fragrant smell of vanilla and rum, and the intoxicating orange zest and bitter almond all combine to create exciting sensations and a new experience that is close to a symphony.

Canelés are small enough to be eaten out of hand. They look like little cakes and make a gorgeous birthday present. A fine break from the more popular crème brûlée, canele will stir the interest of your family, friends, and guests.

Recette du Canneléalbarock

Cannelet Recipe

Gourmandia

1 pint (2 cups) milk

1 ¾ tablespoons butter

1 tablespoon granulated sugar

1/2 vanilla pod

½ tablespoon flour

1 tablespoon rum

1 bitter orange peel

1 oz. bitter almonds

1 egg

1 egg yolk

In a saucepan, combine the milk, butter, bitter almonds, chopped orange peel, and vanilla pod (split and seeded). Bring to a boil and simmer. Cover and let it cool.

In a bowl, mix the eggs and sugar. Add flour, rum, and orange peel. Allow to rest for 1 hour.

When both mixtures are at room temperature, combine the milk and the egg mixture and stir to make a smooth dough. Cover and refrigerate for at least 24 hours.

Preheat the oven to 338 degree F.

Coat the canele mold with butter. Stir the batter if it has separated until it is well blended again. Pour the dough in the prepared molds.

Bake in the oven for 30 minutes to obtain a dark brown color.

Saturday, March 23, 2013

Tomato Soup

View the story "Tomato Soup" on StorifyTomato SoupStorified by Lucette Delacroix· Fri, Mar 22 2013 19:59:32Gourmandia

Fresh tomatoes cooked with onions, thyme, basil, and parsley, seasoned with salt and pepper and enhanced with heavy cream make this gourmet recipe a quick and delicious appetizer or sumptuous snack. This simple tomato soup recipe is prefect if you have an abundance of tomato harvest from your garden. You can also make this recipe with canned tomatoes and use either fresh or dried herbs to give it a wonderful aroma and invigorating flavor.

Instead of buying tomato soup from the can, make your own delicious homemade tomato soup from scratch. Not only does it taste better, it’s also a lot healthier. You can also control the flavor better so you can make it as sour or as salty, as light or as creamy as you want it to be. This soup can be served warm with toasted bread or chilled with a side of salad for a refreshing appetizer or snack during the unbearably hot summer season.

This recipe uses dried thyme and basil for a subtler flavor. If you want a stronger and more pungent flavor, go ahead and use fresh herbs. Fresh green herbs also add a beautiful green color that is a bright contrast to the creamy red soup and can be used as garnish for completing the dish, as well as a seasoning while the tomatoes are cooking. Don’t go overboard with the herbs, however, so as not to overpower the tomato flavor.

If the tomatoes you are using are not juicy enough, you can add tomato juice or tomato sauce instead of water in this recipe. This also makes the soup more tangy and richer in tomato goodness. Some like to use chicken broth of beef broth for a deeper and more enhanced flavor, but if you want a vegan or vegetarian version just use water or tomato juice.

Ingredients

1 small onion, diced

4 cups diced tomatoes, canned or fresh

1/4 tsp. dried thyme

1/2 tsp. dried basil

1/2 tsp. parsley, finely chopped

1/4 tsp. salt

1/4 tsp. coarse ground black pepper

1/2 cup heavy cream

Dice Onions. Place in a large saucepan. Add diced tomatoes, dried thyme, dried basil, parsley salt, and pepper. Add 1/2 cup of water or tomato juice if the fresh tomatoes are not very juicy. Simmer for 30 minutes.

In another large saucepan, heat the cream thoroughly, but do not allow it to boil. Strain the tomato mixture slowly though a colander into the cream, stirring constantly. Continue stirring to blend well, and serve warm.

Tomato Soup Recipe by Manjulamanjulaskitchen

Rosemary Buscuits

View the story "Rosemary Biscuits" on StorifyRosemary BiscuitsStorified by Lucette Delacroix· Sat, Mar 23 2013 00:37:54GourmandiaRosemary - Wikipedia, the free encyclopediaRosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, ...

Rosemary biscuits make a savory and aromatic accompaniment to lambs, steaks, and roasts. They are also delicious enjoyed on their own for breakfast with some milk, or for a noontime snack with some tea. The wonderful smell of rosemary and the delicious fragrance of freshly baked biscuits can awaken jaded senses and bring a tired mind back to life.

To make delicious rosemary biscuits, all you need is all purpose flour, baking powder, milk, vegetable shortening, rosemary leaves, and salt. For best results, use fresh rosemary leaves instead of dried herbs for a stronger flavor and more potent aroma. You can make these biscuits ahead of time and keep it in an airtight container lined with foil for up to four days. Or keep it in the freezer if you want to store it longer and it will still taste great after a week or so.

High in iron, calcium, vitamin B6 and B12, rosemary has long been used as a medicinal herb for centuries, used to treat indigestion, prevent and relieve intestinal gas, headaches, stomach pains, colds, and nervous tension. It is also an effective tonic and stimulant. In addition, rosemary has been used in China for centuries to improve memory and enhance mental function. It is also an astringent and helps relieve and prevent spasms.

The fragrant and somewhat spicy aroma is enough to calm nerves and bring about relaxation. Serve rosemary biscuits to guests to help them relax and ease tension. The taste will be slightly bitter with notes of pine and a hint of sharpness that is quite pleasant in the palate. It also tastes great dipped in gravy, drippings from roast, beef stew, or creamy mushroom or vegetable soup. Wine also goes well with rosemary biscuits, as well as cheese and bits of ham, sausage, or bacon.

2 cups all purpose flour

4 teaspoons baking powder

½ teaspoon salt

½ teaspoon rosemary leaves

2 tablespoons vegetable shortening

1 cup milk

Preheat the oven to 400 degrees F. In a mixing bowl, blend together the flour, baking powder, salt, and rosemary leaves.

Using a pastry blender, cut in the shortening. Blend in the milk. Roll out on a lightly floured surface and cut with biscuit cutters. Bake for 20 minutes.

Rosemary Biscuit Bites - Delicious mini biscuitsusafireandrescue

Thursday, March 21, 2013

Buttermilk Bread

View the story "Buttermilk Milk Breads" on StorifyButtermilk Milk BreadsStorified by Lucette Delacroix· Thu, Mar 21 2013 17:15:30

Whole Wheat Buttermilk Rolls

Simple Bites' Whole Wheat Buttermilk Rollssimplebites

Buttermilk Wheat Bread

One of the common complaints when making whole wheat bread is that they are harder to work with than white flour bread and result in tough and dry bread. Even though they are more nutritious, wheat bread’s texture and bland taste turn off a lot of people. In this cooking recipes for dinner, buttermilk is added to the dough for a soft crumb and creamy flavor but with a nice and crisp crust. The buttermilk makes the bread tender and combines well with the nutty flavor of the whole wheat. Since it has acidity, the buttermilk moistens the otherwise dry wheat and adds a slight tanginess to the flat and tannic taste of whole-wheat flour. This recipe also uses honey, which adds a wonderful flavor, moisture, and color to the bread. Honey also makes a lighter and milder loaf, not to mention more nutritious. You can also use molasses instead of honey for a dark loaf and old-fashioned flavor.

For best results, use a bread mixer when making the dough. Add enough flour to keep the dough from sticking but not too much that it becomes dry. In this recipe, you will need about 3 ½ to 4 cups flour. Always pay attention to the dough while it is being kneaded. Start with 3 ½ and sprinkle additional flour bit by bit if the dough is too sticky. Poke the dough with your finger. It should be a little sticky and but should not stick to your finger when you pull it away.

The dough should be kneaded until smooth and will not form any cracks when you shape it into a ball. Smooth and well-kneaded dough will have a wonderful texture and will stay excellent after a day or two. You can make the dough up to two days ahead and even freeze it for up to 3 months.

Gourmandia

1 cup lukewarm water
1 tablespoon dry yeast
2 tablespoons honey or brown sugar
2 teaspoons salt
1/3 cup oil
1 cup buttermilk
¼ teaspoon baking soda
3 ½ to 4 cups whole wheat flour

Preparation Instructions

In a large mixing bowl, pour the water. Add the yeast and let it stand 5 minutes, until frothy. Add the honey, salt, and oil.

Pour the buttermilk into a bowl and stir in the baking soda. Add to the yeast mixture.

Add the flour, 1 cup at a time, until the dough begins pulling away from the bowl and is no longer sticky. Cover and set aside for 15 minutes.

Knead the dough for 10 minutes. Cover and let rise in a warm location until doubled.

Shape into two loaves, cover, and let rise until almost doubled. Bake in a preheated 350 degree oven, for 45 to 60 minutes, or until the bread sounds hollow when knocked with your knuckles.

Butter Bean Salads

View the story "Butterbean Salads" on StorifyButterbean SaladsStorified by Lucette Delacroix· Thu, Mar 21 2013 01:41:17

Butter Bean Antipasto Salad

Butter Bean Antipasto Salad: Quickie in the Kitchen w/ Laurel Housequickiechick

Summer Butter Bean Salad

Gourmandia

Smooth and creamy, butter beans make a refreshing salad for the summer. In this recipe, cooked butter beans are chilled and mixed with cherry tomatoes and yogurt and seasoned with salt, onions, dill, cilantro, garlic, and mint for a Mediterranean-inspired dish. Serve this as an appetizer or a light snack. This also makes an excellent side dish to meats, vegetables and fish. Butter bean salad is a popular southern fare often served alongside fried chicken.

Butter beans are legumes packed with nutrients and an excellent source of protein. Low in fat and cholesterol, it is a healthy food choice that can be enjoyed on a regular basis. Some like mushier beans because of its creamy texture while others enjoy it with more structure. When it comes to chilled salad, beans with structure are better. Lima beans should have a pretty vibrant green color when cooked.

If you are using dried butter beans, soak them in tap water overnight to help soften the skin and make them easier to cook. Soak the beans for eight to ten hours but not longer than twelve hours or the beans will lose flavor and texture. If you are preparing the butter beans for dinner soak them in the morning. If you are serving the butter beans for lunch, soak them the night before. Keep in mind that after cooking the beans, you need to chill them first.

Drain the butter beans and rinse well before cooking. In general, the bigger the beans, the longer it takes to soak and cook. Dried butter beans will take about 40 minutes to simmer until they become tender while fresh butter beans will only take about five minutes. The cooking time for butter beans can also depend on how old they are. Do not overcook the butterbeans or they will turn mushy and will not make a good salad. Regularly check if the beans are tender enough to your liking.

Ingredients

2 C fresh, shelled butter beans (lima, soy, fava, romano/cranberry)
Water to cover
Pinch of salt
1 red onion OR 2 shallots, diced
12 – 20 cherry or grape tomatoes (any variety)
2/3 C fresh dill
2/3 C fresh cilantro
1 C plain yogurt
1 clove of garlic, minced (optional)
¼ C fresh mint (peppermint OR spearmint both work well)

Shell the butter beans and place them in a saucepan. Cover the beans with water and add the salt, bring to a boil, and cook for 5 minutes or until beans are bright green.

Drain the beans through a sieve/colander and allow to cool (in the fridge works fine).

While the beans are cooling, combine yogurt, mint, and the garlic (if using). Dice the onion/shallots, slice all the tomatoes in half, and coarsely chop the dill and cilantro.

In a serving bowl, combine the cooled beans, onion, tomatoes, herbs, and yogurt dressing. Toss until well covered. Serve and enjoy.

Wednesday, March 20, 2013

Stir Fried Brocolli and Chicken

View the story "Stir Fried Brocolli and Chicken" on StorifyStir Fried Brocolli and ChickenStorified by Lucette Delacroix· Wed, Mar 20 2013 17:09:48Chicken and Broccoli Stir-Frystartcooking

Chicken chunks are seasoned with sugar, soy sauce and garlic before being stir-fried to create this gourmet recipe with broccoli, peppers and cashews.

Ingredients

1 tsp. sugar

2 tbsp. low-sodium soy sauce

3 med. cloves garlic, minced

2 boneless, skinless chicken breasts, cut into chunks

3/4 cup low-sodium chicken broth

4 tsp. cornstarch2 tbsp. + 1 tbsp. peanut oil

1 red bell pepper, cut into strips

4 cup broccoli pieces

1 med. onion, chopped

1 cup cashew halves

In a mixing bowl, combine sugar, soy sauce and garlic. Add chicken chunks. Stir to coat thoroughly. Set aside.

In another bowl, combine chicken broth with cornstarch, whisking until there are no lumps. Set aside.

Heat 2 tbsp. peanut oil in a wok over medium-high heat. Add chicken chunks; stir-fry 4-5 minutes.

Add remaining oil, pepper and broccoli. Stir-fry for about 3 more minutes.

Add onion; stir-fry an additional 2-3 more minutes, or until chicken is fully cooked and vegetables are crisp-tender.

Stir in cornstarch mixture, stirring constantly until mixture thickens, 1-2 minutes.

Remove from heat. Add cashews and serve with rice or lo mien noodles.

Tuesday, March 19, 2013

Milk Soup Recipes

View the story "Milk Soup Recipes" on StorifyMilk Soup RecipesStorified by Lucette Delacroix· Tue, Mar 19 2013 20:17:48

Teljeves Milk Soup

A traditional Hungarian diet soup recipe, Tejleves is milk soup flavored with salt and sugar and consists of Hungarian noodles or potatoes. Vegetables and herbs can also be added to the mix for a more flavorful, aromatic and nutritious soup. To make basic milk soup, you need milk, water, white sugar, salt and a bowl of precooked noodles. You can also add mixed vegetables such as carrots, peas broccoli, potatoes, and cauliflower. Herbs that go well with milk soup include parsley, basil, tarragon, and rosemary.

Milk soup is a common appetizer or meal in many Eastern European countries. Among Poles, it is called “zupa mleczna,” among Czechs and Hungarians it is known as “tejleves,” Lithuanians call it “pieninės sriubos,” Ukranians call it “sup molochnyy,” while Russians call it “sup molochnyi.” It is typically eaten hot for breakfast and is also commonly served as a meal for the sick. During the communist era, milk soup was a staple at Polish milk bars.

Farmers usually make milk soup to use up cow’s milk that could not be turned into cheese, buttermilk, or butter since it is easy and simple to do and is quite satisfying at the end of a tiring day. Today it is a comfort food in many parts of the world and often served with bread, rice, noodles, millet, farina, barley, or potatoes. If you can’t find Hungarian noodles to make this recipe, you can also use pasta noodles like elbow macaroni, bow tie, penne, fusilli, or other pasta shells. The pasts should be cooked al dente and then added to the soup at the end of cooking.

For an authentic Tejleves milk soup, use Hungarian egg noodles, which is also known as Magyar tojasos teszta, or metelt. They come in as many shapes and sizes as Italian pasta and you can choose the type of shape and size you prefer in making this soup.

Gourmandia

Ingredients
400ml milk
2 cups water
1 tablespoon white sugar
1/2 teaspoon salt
1 medium bowl pre cooked noodles

In a deep saucepan boil milk, water, sugar and salt.

To this add the prepared noodles and allow it to boil for 5 minutes.

You can also add vegetables to this and serve hot.

Turnip Milk Soup

Turnip Milk Soupenarimatsu

Banana Cakes

View the story "Banana Cake" on StorifyBanana CakeStorified by Lucette Delacroix· Tue, Mar 19 2013 17:39:49Easy Banana Cakefundufoodie

Banana Cinnamon Cake

Gourmandia

Adapted from 1,001 Delicious Desserts for People with Diabetes edited by Sue Spitler, Linda Eugene, and Linda R. Yoakam

This moist gourmet dessert cake is lower in both fat and carbs.

Ingredients

1 ½ cups all purpose flour
½ cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
6 oz. light banana yogurt
1 large, ripe banana, mashed
2 tablespoons butter, softened
2 egg whites
1 teaspoon pure vanilla extract
For the Glaze:
½ cup powdered sugar
1 tablespoon butter, melted
1 to 2 teaspoons fat-free milk

Preheat the oven to 375 degrees F. Lightly grease and flour a 9 in. square or Bundt cake pan.

In a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Add the yogurt, banana, butter, egg whites, and vanilla, mixing well. Pour the batter into the prepared pan.

Bake 25 to 30 minutes, or until the cake springs back when touched lightly. Remove from the oven and allow to cool on a wire rack in the pan for 10 minutes. Turn the pan upside down and let the cake completely cool on the wire rack.

When cake is cool, make the glaze by stirring together the powdered sugar, butter, and enough milk to make the glaze pourable but not too thin. Drizzle the glaze over the cake.

Monday, March 18, 2013

Chicken Casserole Recipes

View the story "Chicken Casserole Recipes" on StorifyChicken Casserole RecipesStorified by Lucette Delacroix· Mon, Mar 18 2013 19:36:23

Chicken Parm Casserole

Chicken Parm Casserole Recipe - Easy Chicken Parm Bakefoodwishes

Chicken Rice and Mushroom Casserole

When there’s no time to make an elaborate meal but you still want something comforting and pleasurable, casserole is your best bet. In this gourmet cooking recipes, chicken is combined with mushrooms together with brown rice, cream and almonds for a complete meal in one dish. Make this for the busy weekdays and lift downtrodden spirits with this soul food. Other ingredients used to make this simple recipe include olive oil, onions, flour, chicken broth, parsley flakes, and black pepper.

Before assembling the recipe to make the casserole, the canned mushrooms need to be drained and sliced. Of course, you can also use fresh mushrooms if you wish. Canned mushrooms are usually precooked. If you are using fresh mushrooms, wash, dry, slice, and sauté them first with a little butter or olive oil to cook them a bit and drain them well before adding to the other ingredients. If you are using dried mushrooms, allow them to soak for a few hours in water and slice and sauté them before adding to the casserole dish.

The chicken needs to be cooked prior to adding to the casserole dish. For a healthier dish, use skinless and boneless chicken. You can cook chicken pieces for use in this recipe or use leftover roast, grilled, boiled or steamed chicken. You can also make chicken broth using a whole chicken together with the bones and use the chicken broth and the cooked chicken meat for making chicken rice and mushroom casserole.

One of the best things about this dish is that you can store it in an airtight container inside the fridge for serving later, so you have a comforting meal throughout the week. Simply heat the contents in a microwave or the oven and you have a complete and satisfying meal for the busy weekdays.

Gourmandia1 can (6 oz.) sliced mushrooms
1 cup brown rice, uncooked
2 tbsp. olive oil
1/2 cup chopped onions
1/2 cup flour
1 1/2 cup chicken broth
1 1/2 cup half-and-half
3 cup boneless, skinless, cooked chicken, diced
2 tsp. dried parsley flakes
1/4 tsp. coarse ground black pepper
1/2 cup slivered blanched almonds

Preparation Instructions

Preheat oven to 350 degrees. Drain mushrooms; reserve liquid.

Prepare rice according to package directions. While rice is cooking, heat oil in a large skillet. Add onions and sauté until transparent.

Stir in flour; add chicken broth and reserved liquid from mushrooms, stirring constantly until mixture is smooth. Add half-and-half. Continue stirring until thick. Add chicken, parsley and pepper; stir to combine.

Pour mixture into a large casserole dish. Sprinkle almonds on top. Bake for 25 minutes or until mixture is hot and bubbly.

Gourmet Ice Cream

View the story "Gourmet Ice Cream" on StorifyGourmet Ice CreamStorified by Lucette Delacroix· Mon, Mar 18 2013 17:28:28

Ginger Peach Cheesecake Ice Cream

Ginger Peach Cheesecake Ice Cream - Jazzy Gourmet Cooking Studioyukaminute2

Exotic sanded ice-cream with cardamom

Gourmandia

Add some spice to the world’s all-time favorite Michelin dessert with this exotic ice cream recipe. Also called the “grain of paradise” and the “queen of spices,” cardamom is one of the most valued spices in India. It is liberally used in Indian, Scandinavian, and Middle Eastern cuisine and is one of the main ingredients in curries and the popular Indian favorite, garam masala. For this recipe, cardamom is used to flavor ice cream made with sanded sugar. A sweet and spicy dessert, this is an interesting recipe to try out if you’re tired of the usual chocolate or vanilla ice cream. You can also try experimenting with other spices if you take a fancy to this exotic video recipe. Some brave and macho souls have even tried cigar flavored ice cream! For a truly indulgent treat, pair this with a glass of Vin de Paille 1996 Côtes du Jura de Alain labet.

Cardamom has a strong aroma and was used by the ancient Egyptians to freshen their breath. Like mint ice cream, cardamom ice cream is refreshing and cleanses your palate after a full and rich meal. It is not so uncommon to use this spice in desserts. Scandinavians, for instance, use cardamom in baking breads and pastries. It is also used in Russian liqueurs, sweet Moroccan drinks, and Arabic coffee.

For this recipe, sanded sugar is used. Also called pearl sugar or decorator’s sugar, sanded sugar has large crystals that do not dissolve even when heated. This makes the ice cream grainy and a bit rough instead of creamy and smooth. It also sparkles more than regular sugar and makes a lovely looking ice cream especially when light is reflected. The coarse texture can be an interesting experience in your mouth. You can get sanding sugar in specialty stores and baking supply shops.

Ingredients

3 ½ oz. flour
3 ½ oz. butter
1 ¾ oz. sugar
1 lemonvanilla-flavored salt
2 cups cream
4 egg yolks
2 tablespoons sugar
1 vanilla pod
4 green cardamom seeds infused for 10 minutes in milk,
coconut
12 small bananas
12 crystallized kumquats
4 passion fruits
10 cups water
3 ½ tablespoons sugar
1/2 the zest from an orange juice from 1 orange
juice from 1 lemon
1 very ripe banana

In a medium saucepan, mix the milk, cream and crushed cardamom pods and simmer for five minutes. Let the mixture cool and strain out the cardamom pod and seeds. Refrigerate overnight.

Whisk the sanded sugar in cream and milk until it is well incorporated and add vanilla extract for flavor.

Put all the ingredients in the ice cream maker and church for thirty minutes. Place in the freezer until ready to serve.

Sunday, March 17, 2013

Pork Stew

View the story "Pork Stew" on Storify Pork Stew Storified by Lucette Delacroix· Sun, Mar 17 2013 20:25:56

Fast Pork Stew

Fast Pork Stewkooktocook

Pork Stew With Squash

Gourmandia

Pork shoulder slow-cooked in chicken stock, dry red wine and tomato juice is seasoned with aromatic spices in this recipe that includes butternut squash, resulting in a heavenly dish that is comforting and sophisticated at the same time. The pork and squash stew is flavored with sage, cayenne pepper, nutmeg, ad ground ginger creating a complex yet harmonious dish that titillates the taste buds and excites the senses. One of the key ingredients here is the pancetta bacon, which gives the stew a richness and depth that makes it all the more savory.

This is a gourmet recipe that is simple to prepare but takes long and slow hours to cook for the meat to break down and become tender and juicy that it almost falls of the bones. Before making the recipe, prepare all the ingredients beforehand. The pork shoulder should be cut into two inch pieces, the pancetta bacon should also be chopped thinly, and the butternut squash should be peeled and cubed. If you don’t have or can’t find pancetta for use in this recipe, you can also use regular bacon.

Chop the onions and the garlic cloves. You should already have the chicken stock ready before cooking the pork. Premade chicken stock is available in the grocery or you can make stock days ahead at home by boiling and simmering a whole chicken or chicken carcass and bones with some carrots, celery and onions. To get clear chicken soup, pass the stock through a sieve before using it to make this recipe. You can use any dry red wine or any red wine that is not sweet. For best results, use a red wine that you actually like drinking that is of good quality but not necessarily expensive. A French wine such as Bordeaux or a Pinot Noir is ideal for cooking stew.

Ingredients

3 lbs. pork shoulder, trimmed and cut into 2 in. pieces
2 teaspoons salt
1 teaspoon freshly ground pepper
1 teaspoon dried sage
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons olive oil
1 cup chopped thinly sliced pancetta bacon
2 cups chopped onions
3 garlic cloves, chopped
28 oz. diced tomatoes in juice
2 cups chicken stock
1 cup dry red wine
20 1 ½ in. cubes peeled butternut squash

Set the pork pieces in a large bowl. In a small bowl, combine the salt, pepper, sage, cayenne pepper, nutmeg, and ginger. Sprinkle this mixture over the pork and toss. Let stand at room temperature for 30 minutes. Preheat the oven to 350°F.

Pour the oil into a large oven proof pot place over medium heat. Add the pancetta. Sauté until golden. Remove the pancetta and place it in a medium bowl.

Add half of pork to the pot and sauté until golden. Remove the pork and place it in the bowl with the pancetta. Sauté the remaining pork and add it to the pancetta bowl.

Add the onions and garlic to the pot and sauté until tender. Add the tomatoes (with the liquid from the can), stock, wine, and the pork mixture. Scrape the bottom of the pan. Bring to a boil.

Cover the pot and place it in oven. Cook for 1 hour. Add the squash. Cover and cook for another 30 minutes, or until the meat and vegetables are tender. Using a slotted spoon, move all the pork and vegetables to a large bowl. Cover to keep warm.

Move the pot to the stove and boil the juices over medium high for about 25 minutes, or until thickened. Put the meat and vegetables back in the pot and season with salt and pepper.

Friday, March 15, 2013

Making Fruits Wine

View the story "Making Fruits Wine" on StorifyMaking Fruits WineStorified by Lucette Delacroix· Fri, Mar 15 2013 19:47:08

Apple Wine

A beginners guide on how to make apple winekrullion

Strawberry Wine

Blogspot

Adapted from The Farmer’s Wife Canning & Preserving Cookbook

This sweet drink is terrific for a summer party or as a gourmet dessert.

Ingredients

1 gallon fresh strawberries
4 cups water
3 cups granulated sugar
Juice from 2 oranges

Clean the strawberries and remove their green caps. Crush the berries with a potato masher. Pour into a large pot.

Add the water, sugar, and orange juice and bring to a boil. Boil 15 minutes.

Strain and pour into a large bowl. Cover and refrigerate.

Kiwi Fruit Wine

How to make wine - Kiwi fruit wine (part 1) by TheInfoCo.comtheinfoco

Thursday, March 14, 2013

Garlic Soup

View the story "Garlic Soup" on StorifyGarlic SoupStorified by Lucette Delacroix· Thu, Mar 14 2013 19:49:39Garlic soup - Recipes from Spainrecipesfromspain

Soothe tired senses, cure a bad cold, or get rid of the flu with this comforting and therapeutic diet soup recipe. With a few items that are readily available in your pantry, you can make this delicious last-minute dish, adapted from Cooking with an Accent by Isabella Gaylord. All you need is chicken stock, butter, garlic, Parmesan cheese, fresh parsley, and pieces of toast for garnish. You can also make this garlic soup ahead for the flavors to develop deeper and taste even better. The chicken essence together with the garlic is the best remedy for a cold or flu. Among other things, garlic is also known to help lower cholesterol, reduce blood pressure, balance blood sugar, combat cancer, fight fungus, soothe bronchitis, and help tone the immune system.

Choose plump, big and firm garlic for using in this recipe. The sin should be tight and silky with the covering in tact. Make sure that it is not shriveled, soft, or spongy in its raw state. Remove any green sprouts when preparing garlic for cooking as it lends a bitter flavor to the dish. One technique to make garlic easier to peel is to crush them first by pounding them once with a pestle or the side of the knife, not too hard that they become mushy, just enough to crack them open. After taking out the skin, slice the garlic thinly to release its flavor. The smaller you cut the garlic and the more it is crushed, the more potent the aroma and the stronger the flavor is. When sautéing the garlic be careful not to burn them or they will taste bitter and ruin the flavor of the soup. Cooked just right, garlic has hint of sweetness and nuttiness that makes soup taste divine.

Butter is used to sauté the garlic in this recipe. Butter and garlic is a classic combination and makes almost any sautéed dish taste superb. Heat the garlic and butter in medium setting and sauté the garlic until soft but not brown.

Garlic Soup Recipe

Gourmandia

6 cup chicken stock
2 tablespoons butter
4 garlic cloves (peeled and sliced)
6 pieces of toast Fresh Parmesan cheese
1 tablespoon fresh parsley

Heat the butter in a skillet placed over medium high heat. Add the garlic slices and sauté until soft. Do not brown. Add the stock and simmer for 20 minutes. Strain.

Serve the soup with pieces of toast floating on top. Sprinkle with cheese and parsley.

Wednesday, March 13, 2013

How to make Corncakes

View the story "How to make Corncakes" on StorifyHow to make CorncakesStorified by Lucette Delacroix· Wed, Mar 13 2013 19:13:28How to Make Corn Cakesfavediets

A refreshing alternative to pancakes, corncakes are made with cornmeal, which gives it a dense, crunchy, and grainy texture that is filling and delicious. These corncakes also have a beautiful yellow color that adds a warm and cheerful vibe to the breakfast table. Adapted from The Eating Well Cookbook, this Michelin recipe for corncakes also includes wheat flour, skim milk, low fat yogurt, and egg whites (no egg yolks), making it a healthy breakfast choice.

Just like regular pancakes, you can top corncakes with blueberry, applesauce, or strawberry sauce. You can also serve it with fresh fruits like bananas, kiwis, and mangoes, and pour over honey for a light and nutritious breakfast. If you’re not too conscious about the calories and fats and desire a high-energy breakfast, serve corncakes with butter, eggs, bacon, ham, or sausage.

When making corncake batter, it is crucial to mix the wet ingredients and the dry ingredients separately and then to combine them together after. The wet and dry ingredients should be combined into a lumpy mess, and not over-mixed until smooth or the corncakes will end up dry and tough. The egg whites are also beaten separately until it forms stiff peaks and then folded into the batter. This technique is similar to making soufflé, which will result in fluffy and gorgeous corncakes.

When frying the corncakes, make sure you use a nonstick skillet greased with some oil and a little butter to achieve a golden brown-yellow color. Cook the cakes over medium heat and be careful as they brown easily, so keep your eyes on the corncakes as they cook. It is best to cook one at a time so that it cooks evenly. About a third of a cup is enough to make one corncake. When the undersides are brown and the top is bubbling, turn the corncakes over.

Gourmandia

¾ cup stone ground cornmeal
½ cup all purpose flour
½ cup white wheat flour
1 teaspoon baking powder
2 tablespoons granulated sugar
½ teaspoon salt
1 ¼ cups skim milk
¼ cup low fat yogurt
2 tablespoons corn oil
4 egg whites

In a large mixing bowl, blend together the cornmeal, flours, baking powder, sugar, and salt.

In another mixing bowl, blend together the milk, yogurt, and oil. Stir the milk mixture into the cornmeal mixture.

Beat the egg whites until they form stiff peaks. Fold into the cornmeal mixture.

Pour batter onto a preheated, lightly oiled skillet. Cook for 5 minutes on each side, until golden and puffy.

Tuesday, March 12, 2013

Corn Chowder

View the story "Corn Chowder" on StorifyCorn ChowderStorified by Lucette Delacroix· Tue, Mar 12 2013 22:21:42

Turkey Corn Chowder

Gourmandia

What to do with leftover Thanksgiving turkey? Make this super easy recipe for Turkey Corn Chowder. Preparing Thanksgiving dinner can be a lot of work and take a lot of time. Working in the kitchen the whole day can be quite stressful so after the busy Holidays, it’s nice to sit back and relax with an ice cold beer or a bottle of wine without worrying about what’s for dinner or what to cook for lunch. Reward yourself with a warm and hearty bowl of corn chowder made with leftover roasted turkey.

As easy as casserole, this recipe allows you to simply throw all the ingredients in the pot without much fuss and effort, and let the soup cook practically by itself. You’ll have a deliciously comforting dish in no time. With this simple recipe, you don’t have to eat the same roasted turkey over and over again until the large bird is gone, you can make salad with some of the meat and eat it with this special bowl of turkey corn chowder. Together they make an intimate dinner spread that is almost as special as Thanksgiving itself. This chowder recipe also makes a heartwarming and uplifting meal during cold winter nights or depressing rainy days.

This corn chowder recipe also works excellently with roasted chicken in place of turkey and lima beans instead of corn. Or for a truly flavorful thick and filling soup, why not make it with both turkey and chicken, and corn and lima beans. This way, the soup makes up a full meal. Serve it with some garlic bread for a really yummy dinner.

For a magical meal, savor turkey corn chowder with a glass of Pinot Noir, an exquisitely flavored red wine that pairs well with turkey. Low in tannin, this gorgeous wine won’t overpower the very tasty dish. If you like white wines more than reds, go for a light and crisp Chardonnay or lean and subtly spicy Pinot Gris.

1 large onion, sliced
2 cup potatoes, pared and cubed
10 oz. package frozen whole kernel corn
1 cup hot water
1 1/2 cup chopped roasted turkey
1/2 cup celery, sliced
2 tbsp. butter or margarine
16 oz. can stewed tomatoes
10 1/2 oz. can condensed cream of chicken soup
2 oz. shredded Cheddar cheese
1/4 tsp. garlic powder
1/8 tsp. coarse ground pepper
Salt to taste

In a large skillet, over medium-high heat, cook onion slices in butter until lightly browned.

Add potato cubes, corn and water. Cover and cook 10-15 minutes or until potatoes are soft.

Reduce heat. Add the turkey, celery, garlic powder, and tomatoes. Stir well.

Add the cream of chicken soup and shredded cheese and stir.

Simmer, stirring occasionally, for 45 minutes, or until flavors are well-blended. Season with pepper.

Bacon Chili Corn Chowder by the BBQ Pit Boysbarbecueweb

Monday, March 11, 2013

Egg Pasta

View the story "Egg Pasta" on StorifyEgg PastaStorified by Lucette Delacroix· Mon, Mar 11 2013 20:35:34Fresh egg pasta ( pasta all'uovo ) Italian recipeyellowsaffron

Egg spaghetti

Gourmandia

This gourmet recipe features fresh asparagus and tomatoes, served alongside Serrano ham and egg. The egg “spaghetti” is made by first creating egg crepes, then slicing them into thin, pasta-like strips. Serrano ham is a dry-cured ham found where Spanish and gourmet foods are sold. If Serrano cannot be found, jambon de Bayonne or Italian prosciutto crudo are appropriate substitutes.

To blanche the asparagus so it’s cooked but still slightly crisp, begin by bringing a pot of water to a full boil. Fill a large bowl with ice water and set it aside. Drop the washed and trimmed asparagus into the boiling water. Leave it there for exactly 1 minute. Promptly remove the asparagus and drop it into the ice water until it is completely cooled.

3 eggs
6 organic grape tomatoes, cut in half
10g hydrated porcine mushrooms
10g fresh oyster mushrooms, torn1 tbsp olive oil
Tomato concasser
2 large hot house tomatoes
1/2 tsp finely chopped garlic
1/2 tsp finely chopped shallots
1/2 tsp finely chopped parsley
1 tsp olive oil
Serrano wrapped asparagus
2 thin slices of Serrano ham
5 pieces medium sized asparagus

Egg Spaghetti:Whisk the eggs and pass through a fine strainer. In a frying pan make very thin crepes with the egg mixture. Roll them and slice thinly. Saute the tomatoes and mushrooms in a pan with the olive oil. Add the egg and toss several times. Season.

Tomato concasser:Quarter the tomatoes and remove the seeds and some of the inside flesh. Dice finely.Saute the garlic and shallots in the olive oil. Add the tomato and toss. Then add the parsley and a touch of seasoning.

Serrano wrapped asparagus:Blanch asparagus in rapidly boiling water. Lay ham out flat and place the asparagus across the ham. Roll around the stems and wrap it tightly.

Sear the asparagus and ham in a pan making the ham crisp around the outside. Place the hot egg spaghetti on the plate and prop the asparagus upon the egg spaghetti. Top the base of the asparagus with the tomato concasser.

Food to Avoid Cold Feet Before A Wedding

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Once a couple makes the decision to tie the knot and get married, there’s so many things to worry about from the selection of the wedding rings; fitting of the bride’s gown and groom’s suit; the guest list and sending out invitations; food tasting for the wedding reception.There are literally hundreds of small and big details that come into play to make this once in a lifetime occasion memorable and enjoyable.

Experienced wedding coordinators would have a checklist to make everything smooth and hassle free.They would itemize things that need to be decided on several months prior to the wedding day; weeks prior; days and even hours before the ceremony.They’d likewise suggest everything from engagement party to even honeymoon destination coordination.

For the bride who usually bears the burden of stressing over wedding preparations, it recommended to be calm all throughout the ceremony and reception and even the days leading up to the wedding.Even though it’s tempting to delegate to someone else, make sure that the food ordered while you’re dressing up is something that enjoy the taste, will fill you up, not bloat your body and/or make you go to the bathroom.Obviously, stay away from anything that may cause a rash or allergic reaction.Don’t drink too much coffee or soda unless you have a high tolerance for caffeine.You wouldn’t want to be too jittery as you probably have enough to worry about!

Drink small amounts of water frequently to keep hydrated especially if you’re getting married during the hot summer months or the venue isn’t air conditioned venue.Do not drink too much and have the hassle of having to run to the toiletin your wedding gown.On the other hand, avoid drink or eat very cold food and drinks when the weather is cold or the church air conditioned.You may literally get cold feet and the whole body to boot!

As for the food at the reception, insist on taking reins as well when it comes to selecting the menu.And during the lunch or dinner, eat and enjoy what’s probably one of the most special occasions of your life!

At the honeymoon, go and indulge in your favorite food.You deserve it!Order some aphrodisiac foods like oysters, strawberries and champagne even!

Sunday, March 10, 2013

Vegetable Soups

View the story "Vegetable Soup" on StorifyVegetable SoupStorified by Lucette Delacroix· Sun, Mar 10 2013 20:12:13

Vegetarian Vegetable Soup

Vegetarian Vegetable Soup Recipe by Manjulamanjulaskitchen

Alsatian Vegetable Soup

Gourmandia

Adapted from Country French Cooking by the editors of Sunset magazine

From the Alsace region of France, this vegetable soup recipe features lemon juice, marjoram, and a little cream.

Ingredients

4 tablespoons butter
1 onion, chopped
1 shallot, chopped
1 cup sliced celery
½ lb. mushrooms, sliced
1 medium potato, peeled and diced
2 medium turnips, peeled and diced
28 oz. chicken or beef stock
1/8 teaspoon marjoram leaves
2 teaspoons freshly squeezed lemon juice
1/3 cup half and half or milk
Sea salt
Freshly ground pepper
Chopped fresh parsley or chives

Melt the butter in a 3 quart pan placed over medium heat. Add the onion, shallot, celery, and mushrooms; sauté until onion is tender. Remove half the mushrooms with a slotted spoon; set aside.

Add the potato, turnip, stock, and marjoram. Bring to a boil. Cover and reduce heat, simmering about 20 minutes, or until turnip and potatoes are tender.

Add lemon juice, reserved mushrooms, and the half and half or milk. Season with salt and pepper. Garnish with chives or parsley.

Friday, March 8, 2013

Chicken Noodle Soup

View the story "Chicken Noodle Soup" on StorifyChicken Noodle SoupStorified by Lucette Delacroix· Fri, Mar 08 2013 17:37:33

Classic Chicken Noodle Soup

Chicken Noodle Soup - How to Make Classic Chicken Noodle Soupfoodwishes

Hungarian Chicken Noodle Soup

Gourmandia

Adapted from Blue Ribbon Recipes from the Old Farmer’s Almanac by Polly Bannister

Although this makes quite a large pot of diet soup recipe, this dish is well adapted to freezing. Divide it up into serving sizes and place in freezer-safe canning jars or plastic freezer containers for later meals.

Ingredients

1 whole chicken (3 ½ to 4 ½ lbs.)
10 cups chicken stock
1 large onion, chopped
1 bunch green onions, sliced
2 large carrots, thinly sliced
2 celery stalks, thinly sliced
4 parsnips, thinly sliced
1 medium zucchini, thinly sliced
1 ½ cups chopped green cabbage
2 medium tomatoes, peeled, seeded, and diced
¼ cup minced fresh parsley
1 tablespoon minced fresh dill (or 1 teaspoon dried)
1 teaspoon freshly ground black pepper
1 tablespoon Hungarian paprika
1 cup uncooked fine egg noodles

Place the chicken in a large pot. Pour the stock over the chicken; add water, if needed, so the chicken is completely covered with liquid. Cover and bring to a boil. Reduce heat and simmer for about 1 hour, or until the chicken is tender. Remove the chicken from the pot and refrigerate overnight. Also refrigerate the pan, with the liquid still in it.

The next day, skim the fat off the top of the stock.

Remove the meat from the chicken and shred the pieces with two forks. Add the chicken meat to the stock. Add the onion, green onions, carrots, celery, parsnips, zucchini, cabbage, tomatoes, parsley, dill, pepper, and paprika. Bring to a boil. Reduce the heat and partially cover. Simmer for about 30 minutes, or until vegetables are just tender.

Add the noodles and cook until they are tender.

Thursday, March 7, 2013

Cocoa Concoctions

View the story "Cocoa Concoctions" on StorifyCocoa ConcoctionsStorified by Lucette Delacroix· Thu, Mar 07 2013 17:56:51

Peppermint Hot Cocoa

DIY Starbucks Peppermint Hot Cocoa Recipeaprilathena7

Basic Cocoa Recipe

GourmandiaIn some parts of the world a hot cup of rich cocoa is the best way to start the day. In this chocolate cocoa recipe, flour, cocoa, sugar and salt are mixed together and combined with milk and vanilla extract to make a rich and luxurious drink that will wake up the senses, give energy boost and a surge of happiness. For the best results, choose a high quality cocoa, not the instant varieties that are lighter and have lesser flavor to create a dark and stimulating drink.

Who says chocolate milk is only for kids? This recipe for chocolate cocoa is a sensual concoction made for adults. There are many ways to spice this up and make it even more sumptuous. Top the hot cocoa drink with whipped cream and sprinkle some cinnamon for an aromatic drink. Or place a cinnamon stick in the cup to flavor the hot chocolate. You can also garnish the drink with fresh mint. Other possible spices you can play around with include nutmeg, pepper, and cardamom. In Mexico and in some parts of South America, hot cocoa can be very spicy and is added with chili peppers and even ginger. If you are not the adventurous type, sprinkle chocolate shavings after topping the drink with whipped cream for a generous and indulgent dessert drink.

Some of the best cocoa comes from South America, particularly in Brazil, Ecuador, Mexico and Venezuela, which are considered as cacao- growing countries. West Africa is also top cacao-producing countries, particularly Côte d'Ivoire (which produced 1.4 million tons of cacao beans a year), Ghana (which produces 600,000 tons a year), and Togo. The Caribbean, Papua New, Guinea and Indonesia are also noted for their cacao production. When it comes to flavor, the strongest and most potent come from Africa while Latin America is known for producing distinctive tasting notes and sophisticated flavor.

Ingredients

2 cup milk
½ cup cocoa
¼ cup flour
1 cup water
½ cup white sugar
½ teaspoon vanilla extract
Pinch of table salt

In a dry bowl, mix together all the dry ingredients, making a smooth paste by adding a little water to it.

Add the remaining water and allow it to boil for about 10-15 minutes.

Add the milk and boil again.

Turn off the heat and add the vanilla extract.

Pour into your favorite mug and serve with whipped cream.

Gourmet Hot Cocoa

Hot chocolate recipe: How to make Jacques Torres' gourmet hot cocoa mixhowdiniguru

Tuesday, March 5, 2013

Chestnut Soup

View the story "Chestnut Soup" on StorifyChestnut SoupStorified by Lucette Delacroix· Tue, Mar 05 2013 17:47:21Gourmandia

Adapted from Bistro by Gerald Hirigoyen

This elegant diet soup recipe features chestnuts, onions, celery, and potatoes.

Ingredients

1 ½ lbs. fresh chestnuts
½ cup unsalted butter
2 white onions, chopped
3 celery stalks, chopped
1 large russet potato, peeled and chopped
6 cups chicken stock
2 cups heavy cream
1 tablespoon salt
1 teaspoon freshly ground pepper

Preheat the oven to 400 degrees F.

With a sharp knife, cut an X on the bottom of each chestnut. Spread the nuts, single layer, on a baking sheet and roast in the oven for 25 to 30 minutes, or until the nuts feel tender when pressed. Allow to cool until you can touch them, then remove the shells with a sharp knife. Remove the furry skin. Set aside and learn more cookery videos.

In a large saucepan, melt the butter. Add the onions and celery and sauté over medium heat until golden and tender.

Stir in the prepared chestnuts, potato, stock, and cream. Bring to a boil.

Add the salt and pepper. Reduce heat to medium low and simmer for about 1 hour, or until thickened.

Using an immersion blender, puree the soup. Bring to a simmer and adjust the seasoning with salt and pepper, if desired.

Roast Pumpkin & Chestnut Soup

Recipe - Roast Pumpkin & Chestnut Souprivercafelondon

Monday, March 4, 2013

Vegetarian Pizza

View the story "Vegetarian Pizza" on Storify Vegetarian Pizza Storified by Lucette Delacroix· Mon, Mar 04 2013 17:55:08 How to Make Homemade Vegetarian Pizzamonkeyseevideos Gourmandia

Make a quick and simple vegetable pizza with prepared pizza dough. In this gourmet recipe, you can use either premade frozen pizza dough, which can be bought in the grocery store or you can use homemade pizza dough. The pizza is topped with nutritious and delicious greens including broccoli and Swiss chard, two of the healthiest foods on the planet.

Before topping the pizza with the veggie, you need to cook the vegetables first until they are tender and al dente. Make sure that you do not overcook the vegetables; their color should remain vibrant and green. After cooking the vegetables, use a paper towel to remove all excess moisture. If the vegetables are wet and soggy, they will also make the crust soggy. Instead of boiling the vegetables, you can opt to steam, grill, or sauté them lightly in oil. If you prefer to sauté the vegetables, remove the excess grease with paper towels before using them as topping.

The key to a crispy and chewy perfect crust is a very hot oven. Preheat the oven at least 30 minutes before cooking the pizza. If you are using frozen pizza dough, you should allow it to come to room temperature before using it to make the pizza. Leave the frozen pizza dough in the refrigerator overnight to thaw completely. When you are ready to make the pizza, leave the chilled dough in room temperature for thirty minutes. The dough will be a bit stiff so knead it gently but not overly or the gluten will develop and the crust will become tough. Punch it down with your knuckle and stretch the dough incorporating air pockets so that it comes out fluffy and airy when baked. Spread the pesto evenly and thinly, as it can be greasy if you put on too much.

Yummy vegetarian pizza I made! The crust is eggplant! :) http://twitpic.com/c8q19wMichelle Bergeron

Sunday, March 3, 2013

Taquitos

View the story "Taquitos" on StorifyTaquitosStorified by Lucette Delacroix· Sun, Mar 03 2013 18:19:53How to make Taquitos - Easy Cooking!chefkendranguyen

Taquitos are addictive party food that is so easy and quick to do. Crunchy, meaty, and tasty taquitos are versatile snacks or appetizers that will stand out in almost any occasion. Leave them on the table in a room full of people and they will be gone in no time. They’re perfect for pool parties, graduation, birthdays, or even cocktails. Both adults and children will have a blast eating this with an ice cold beverage.

This recipe for easy taquitos is made with shredded beef. What’s great about this dish is that you can make this when you have leftover meat and don’t know what to do with it. Simply shred the meat into pieces, wrap it in the tortilla with some peppers, top it with grated cheese, cook it in the oven, and voila! You have a quick and satisfying snack. If you want something heavier, pack the tortilla with beans and vegetables for a full and healthy meal. If beef is not your meat of choice, you can still make this easy taquito recipe with almost any kind of meat you prefer, whether chicken, pork, fish, turkey, or duck. You can also make a vegetarian version of this recipe by loading the tortilla wrapper with sweet roasted bell peppers, different kinds of mushrooms, onions, corn, and beans.

Technically, taquitos are made with corn tortillas. If you make this recipe using flour tortillas, then they are called flautas. Another brilliant thing about this appetizer is that it can be assembled and stored in the freezer, so it is great for making in advance if you have a party coming up and have little time to prepare an elaborate spread. Serve this with salsa or marinara sauce and some guacamole for a Mexican-themed dinner or lunch.

4-6

10-15 min

15 min

Gourmandia

Ingredients

5-10 corn tortillas
1 lb. Shredded beef
1 tsp crushed red pepper
1 tsp pepper
1 tsp salt
2 tsp garlic
1 jalapeno chopped
1 cup grated cheddar cheese

Boil beef until tender. Shred apart.

Mix spices into a small amount of olive oil and heat in a pan, lightly baste shredded beef.

Individually heat tortillas for 20 seconds in microwave or for a minute or two in an iron skillet. You can also toast them in a toaster.

Place beef and chopped jalapenos in the tortillas and wrap. They should make neat little rolls.

Sprinkle cheese on the prepared rolls and heat for 2-5 minutes in oven until nice and hot and cheese is melted. Serve very warm.

Friday, March 1, 2013

Baking Bananas

View the story "Baking Bananas" on StorifyBaking BananasStorified by Lucette Delacroix· Fri, Mar 01 2013 18:47:17

Baked Bananas Recipe

Gourmandia

Baking bananas bring out their natural sweetness and make them taste even more delicious. In this home cooking recipe, bananas are flavored with butter, sugar and lemon juice and baked until soft and silky. This quick and simple dessert recipe makes an elegant dish served with some vanilla ice cream and sprinkled with chopped pecans or almonds. You can also put whipped cream on top and chocolate shavings or for a healthier alternative, top this with yogurt and enjoy for a luxurious breakfast.

There are many kinds of bananas available in the market and varieties differ in texture, size and flavor. Yellow bananas are available the whole year round and exotic varieties can be bought at ethnic food markets. There is a lot of diversity in Hispanic, Thai and Philippine markets where bananas are grown abundantly and exported around the world. There are red bananas, plantains, Lady Fingers, and burro bananas. You can use a variety of bananas to make this recipe even more fun and tasty or you can try different kinds of bananas each time you make this recipe.

After they are harvested, bananas develop and ripen further so they can be picked while they are still green. This allows them to be shipped to far places with little storage problem. Bananas are sensitive to cool temperatures, however, and bruise easily below 55 degrees F. When storing bananas, never keep them inside the refrigerator. 60 to 70 degrees F is the ideal temperature for allowing bananas to ripen. Higher temperatures will cause them to ripen too quickly.

When buying bananas, choose those that are firm with a bright appearance and have no signs of injury or bruises. Bananas with green tips are not fully developed and should be allowed to ripen for a day or two or more when the solid yellow color is specked with brown.

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