Sweet Potato & Kale Gratin Recipe. The Unexpected Trick That Makes the Crispiest, Tastiest Latkes Ever. With Hanukkah in its full swing, many a household is frying up some latkes. In the years of trying to get my hands on every latke recipe I could find, I've learned a few reliable techniques that turn out lacy, crispy, delectable latkes each and every time. And I'm here to show you how to get the same results in your own kitchen! The Key: Starch Content Use starchy potatoes like Russets: the starchier the potato, the crispier the latke.
This is where Red Bliss potatoes, with their high moisture content, will most certainly disappoint. In my extensive latke research (read: What's the best thing about a good latke?) , everyone selected crispiness as their number one desired latke quality. The Method: Hand-GratingHand-grating (as opposed to using a food processor) on the coarse side of a grater works best.
For those who might think hand-grating is the pits: It took me less than a minute to grate one large potato. The Trick! Have you ever tried this method? Hot & Spicy Comfort Food: 10 Curry Recipes for Cold Nights Recipes from The Kitchn. 10 Favorite Cocktails for Fall. Google. Blackened chicken. The Best Banana Pudding Recipe. Use Peach and Nectarine Pits for Infused Syrups and Vinegars. From Whole Wheat to Multi-Grain Peasant: 10 Homemade Bread Recipes Kitchn Recipe Roundup. {Recipe: Gravlax} - A Thought For Food. There’s a rather short (and very specific) list of foods that I could eat every day and never grow tired of them. Some people don’t have such a list, but when I’m asked what my favorite foods are, there’s no hesitation in my response. Cheesecake. Yes, I could eat it every day and it would never grow old. If I’m ever in a foul mood, a slice will surely lift me up from the depths of my gloom.
Next on the list is sushi. Along the same lines is the third and final food that I can’t resist: cured fish. Growing up, there were few Sundays that went by without a basket of bagels (NJ bagels, by the way, are the best) and a platter of salmon. The idea that I could cure my own salmon had never crossed my mind. I can picture the collective look of confusion. Gravlax is a Nordic recipe that involves curing salmon (or any other fatty fish) in salt, sugar, pepper, and dill. This preparation really showcases the wonderful fattiness of the fish. (adapted and inspired by lots of recipes) Ingredients 1. 2.
Pit Cooking - How to cook in a hole in the ground. It's one of the oldest methods of cooking. Dig a hole in the ground, fill it with fire, add a large animal, cover, and cook. Most people recognize it as the Hawaiian Luau or more accurately Kalua Pig. While lots of people do this in many different ways there are a few basic steps you can take to make it turn out right. You can use this cooking method for large hogs, whole lamb, a side of beef, or virtually anything else you have that just isn't going to fit anywhere else. Digging the Pit: The size of the hole in the ground you need is determined by what you are going to cook. Lining the Pit: Most pits are lined in stones of bricks. Building the Fire: You are going to need a lot of hot coals to do your pit cooking.
Wrapping the Meat: Whatever it is you choose to cook needs to first be flavored and then wrapped. The basic wrapping instructions are to take the seasoned and prepared meat. Cooking Time: This is going to take a while. How To Make a Soufflé. Previous image Next image Raise your hand if you've ever actually made a soufflé. Yeah, me neither. Not until, that is, I took a class with Paule Caillat in Paris and realized what a cozy, simple, weeknight dish a soufflé can be. It's really perfect for a fall night: an immensely satisfying dish of cheese and eggs, whipped into a melting cloud that sighs on your tongue. And it's easy — not fussy, not so elusively French as I had supposed it to be. Here's how to make a soufflé — why not whip one up tonight?
• French Recipe: Paule Caillat's 3-Cheese Soufflé• Kitchen Tour: Paule Caillat's Splendid Paris Kitchen What You Need Ingredients4 eggs (3 whole eggs + one egg white) 1/4 cup (50 grams) grated comté cheese2 tablespoons grated French Gruyère cheese4 tablespoons grated Parmesan, divided6 tablespoons (50 grams) flour3 1/2 tablespoons (50 grams) butter1 1/2 cup (350 grams) milkSalt, pepper, nutmeg, cayenne or Piment d'Espelette to tasteButter and grated parmesan for the molds 1. 2. 3. Ethiopian Spiced Clarified Butter (Niter Kibbeh) Recipes from The Kitchn. There is only one problem with niter kibbeh: I can't stop eating it, whether I'm melting a spoonful into a pot of lentils or sneaking a dollop straight from the jar.
This spiced clarified butter is the "secret ingredient" to many Ethiopian dishes, as well as anything else you can imagine using it on, from meat to eggs to vegetables. (Psst... try it on popcorn!) Niter kibbeh or nit'ir qibe is a clarified butter similar to ghee, and it's simple to make on your home stove. By separating the butterfat from the milk solids and water, what you're left with is a rich, creamy cooking fat with a higher smoke point and a longer shelf life.
Seasoned with aromatics and spices, the Ethiopian version lends depth of flavor to slow-cooked stews like doro wat, braised vegetables, and sautéed meat (or even tofu!) Called tibs. Each cook has his or her own version of kibbeh, some with more ingredients than others. Ethiopian Spiced Clarified Butter (Niter Kibbeh) Makes about 1 cup Related: Spice Mix: Berbere.
How to Make Homemade Mozzarella Cooking Lessons from the Kitchn. Knowing how to make your own mozzarella is a dangerous thing. Knowing that at any moment, should the desire present itself, you could whip up your very own ball of creamy mozzarella, still warm from the whey whence it came? Yes. Very, very dangerous. Here's how to do it. Compounding the dangerousness of homemade mozzarella is the fact that it comes together in about twenty minutes. You warm the milk with some citric acid (not as scary as it sounds), add the rennet to separate the milk into curds and whey, heat it again, knead stretch knead, and then you have mozzarella. Don't be scared off by the citric acid and the rennet. Citric acid is just a powdered form of the same mouth-puckering acid found in lemons and limes. Both citric acid and rennet can usually be found at a good grocery store or food co-op.
When it comes to milk, almost anything goes: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Ready to make some mozzarella? Makes about 1 pound of mozzarella What You Need 1.
Drinks. Entrees.