Slow-Baked Sea Bass with Egg Sauce and Garlic Foam Recipe - Michel Bras. CT 1| Pan Roasting Duck Breast. Spaghetti Cacio e Pepe - The Amateur Gourmet. April 20, 2011 | By Adam Roberts | 25 Comments Here are your tools–black pepper, spaghetti, water, salt, butter and cheese–now make something delicious. Ok? Go. Maybe it’s because these ingredients are so unglamorous that I shied away from spaghetti cacio e pepe for so long. Sure, it’s a classic Italian spaghetti dish, but I’ve always favored the ones with garlic and anchovies (see my Weary Traveler’s Spaghetti, for example) over this one made with cheese and black pepper, regardless of how much my friends rave over it. But then I watched this video on the new BonAppetit.com: That there is Mark Ladner, New York’s only 4-star Italian chef. Essentially, he starts by boiling water and salting it. Then, after dropping spaghetti into the water, he adds hot pasta water to that pan with the peppercorns.
And, indeed, when I made it, I couldn’t believe how saucy that end sauce was. Spaghetti Cacio e Pepe based on a recipe by Mark Ladner Serves 2 to 4 Ingredients: Salt 1 pound dried spaghetti 1. 2. 3. 4. Pizza hut original pan pizza recipe | pizza recipes | stuffed pizza recipes | italian recipes. Pizza Hut Original Pan Pizza Recipe @CDKitchen. Ingredients 1 1/3 cup warm water (105 degrees F)1/4 cup non-fat dry milk1/2 teaspoon salt4 cups flour1 tablespoon sugar1 package dry yeast2 tablespoons vegetable oil (for dough)9 ounces vegetable oil (3 ounce per pan) butter flavored cooking spray ***Sauce***1 can (8 ounce size) tomato sauce1 teaspoon dry oregano1/2 teaspoon marjoram1/2 teaspoon dry basil1/2 teaspoon garlic salt directions Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl.
Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Turn out on to a flat surface and knead for about 10 minutes. Spray the outer edge of dough with cooking spray. Sauce: Combine ingredients and let sit for 1 hour. For Each Nine Inch Pizza: Preheat oven to 475 degrees F Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Nutrition 1143 calories, 72 grams fat, 108 grams carbohydrates, 17 grams protein per serving. shared by: Minh Looking for a similar recipe? Ratings & reviews Apr 9, 2014 Luisma Apr 8, 2014. Pepin Debone Chicken Galantine Ballotine. How to Make Potato Gnocchi. SLIDESHOW: How to Make Potato Gnocchi It had been a while since I last made gnocchi, and as I geared up to write this post, I asked myself, why on earth had I picked this for my next topic?!
Part of me had no patience for the hour it takes to bake the potatoes and the whole process of making the dough and tediously shaping it into individual gnocchi. Then there was the underlying fear that all the hard work could result in heavy, dense dumplings instead of tender, light little pillows. But once I stopped dragging my feet and actually got started, I asked myself a different question: why did I ever stop making them?
At each of step of gnocchi-making, I remembered what makes the whole process so appealing and worthwhile. First, the ingredients couldn't get more basic: potatoes, eggs, flour. Secondly, it doesn't have to take as long as the cookbooks say. Making gnocchi is like slowing down time. If you ever enjoyed playing with Play-Doh, forming the gnocchi is the same kind of fun. Pasta-cooked-like-risotto-13-1000. Serious Ragù Bolognese. Home >> Recipes Bolognese is one of the most famous dishes in Italy, but where outside Bologna can one eat a proper ragù these days? Right in your kitchen if you follow my recipe.
To most people outside Italy, Bolognese is lowly refectoire fare, most often bought from the supermarket when not eaten straight off the can. But in Bologna, one of Italy's most prestigious cities for food, ragù bolognese is a legendary dish that is not only part, but defines the city's identity. Ragù Bolognese2 tbsp butter2 tbsp oil 50gr/1.5 oz pancetta or parma ham or quality dried bacon 500gr/1lbs ground chuck beef, or half beef and half pork shoulder 500gr/1lbs puréed and skinned tomatoes (passata) 1 medium onion 1 medium carrot 1 celery stick 1-2 chicken livers 1/2 glass/ 1/4 cup dry white wine 2 glasses / 1 cup full fat milk 2 glasses / 1 cup chicken stock Salt, pepper, pinch of nutmeg In this article I prepare twice this quantity. Prepare the aromatic garniture. Proceed with the celery stick. Serious French Cottage Pie. Home >> Recipes Hachis Parmentier is French confort food at its best - slowly prepared over 3 days.
Spend 3 minutes to see how it's done. Pharmacist Antoine-Augustin Parmentier (1737-1813) spent his life campaigning to have potatoes officially declared edible, and then to convince his countrymen to make it a staple on their table. One of his many publicity stunts included offering bunches of potato flowers to the King and hosting dinners with Benjamin Franklin centered around the potato. As famine struck in 1785, Parmentier won and the French started eating potatoes for good. The most popular dish named after Parmentier, is hâchis Parmentier, a French cottage pie usually associated with school messes, but let me tell you that I take my Parmentier seriously and won't mess it up.
The meat and potatoes of this dish is pulled braised oxtail with mashed potatoes. First, buy your oxtail. ... into manageable segments. ... until the oxtail drowns in it. Slice the leek ... ... and mix until smooth. Beefstroganoff Recipe. Spaghetti Carbonara Frittata Recipe. Macaroni and Cheese Bake. I love a good Macaroni and Cheese. The problem is, like potato salad, I am very particular about my Mac & Cheese. I like it creamy, but not soupy or goopy. It should be thick enough to stand up a fork in it, but not gritty or grainy. It's not easy to find a recipe that lives up to my expectations, but here's one that I finally found that is just amazing.
The best recipe for Macaroni and Cheese that I've made so far is the one recently published in Cook's Country Magazine (in the April/May 2007 issue). The recipe is more complicated than most, but in order to achieve the ultimate mac & cheese, that's what it takes. For the bread crumb topping, use 4 slices of white sandwich bread, 4 tablespoons (55 g) melted butter, 1/4 cup (35 g) grated Parmesan cheese. Preheat the oven to 350°F (175°C). Bring four quarts of water to a hard boil. Once it's ready, ladle out 1/2 cup water to be reserved for the cheese sauce later. Shred the American, Monterey Jack, and cheddar cheeses. Osso Buco. Slow cooking meats with a lot of connective tissue can transform a usually tough and unpleasant cut into an amazingly succulent masterpiece. Osso buco is a great example of a long braising process that showcases three great flavors and textures - flavorful beef, unctuous gelatin, and savory marrow.
Assemble the ingredients: 4 to 6 veal shanks (about 12 ounces each), about 4 cups chicken broth (2 14-ounce cans is good enough), 12 oz. dry white wine (such as a chardonnay), 1 large onion, 1 large carrot, 2 large garlic cloves, 3 bay leaves, 2 medium celery sticks, and a 14.5-oz. can of diced tomatoes (drained). Sometimes getting a hold of veal shanks can be difficult. While preparing this recipe for photographing, I was only able to get veal shanks at one of the three Whole Foods Markets near where I live (and I had to try three times that week). I generally recommend getting 12 ounce veal shanks, but when the markets don't have much selection, get whatever you can.
Gremolata. Moussaka. Potato Kugel. Farro Risotto - Recipes - food52 - food community, recipe search and cookbook contests. Author Notes: Some of you may remember my admission that I'm obsessed with farro -- but the truth is, I hadn’t had much experience cooking it until just a few years ago. I was catering a large dinner party as part of a charity event, and I needed an unusual starch that would hold well to go with the Cornish game hen I was making for the main course. Enter, farro risotto. What’s great about this is that you don’t have to give up 30 minutes of your day standing over the stove, stirring like a mad person.
(Although, some might argue that regular risotto doesn’t require that either.) You cook the grain ahead of time in stock, and then simply fold it into some softened onion that’s been hit with a splash or two of wine, add some Parmesan, and there’s your “risotto.” Best of all, it will hold and reheat the way a true risotto never will. Serves 4 as a side dish This recipe is a Community Pick! Popular on Food52 and Provisions Tags: farro, Risotto.