Connie's Zucchini "Crab" Cakes Recipe. Lamb and Cabbage Stew with Fresh Shell Beans Recipe at Epicurious. Yield Makes 6 to 8 servings This North African-inspired stew is lighter than traditional stews because there's less meat and more vegetables. Shell beans add to the brightness and freshness of the dish. Start the stew a day in advance—the lamb needs to marinate overnight. Preparation Heat small skillet over medium-high heat.
Add coriander and caraway seeds to dry skillet; toast until aromatic and slightly darker in color, stirring frequently, about 3 minutes. Finely grind in mortar with pestle or in spice mill. Heat remaining 2 tablespoons oil in large pot over medium heat. Meanwhile, place fresh beans, if using, in small saucepan. Remove cinnamon stick and bay leaf from stew. Stir parsley into stew. Sweet Potato Parsnip Latkes with Feta and Leeks recipe from Food52. Author Notes: I was recently working on an article extolling the virtues of the classic potato latke, and wanted to contrast its perfect simplicity with some ridiculously nouveau-whatever variation. So I wrote that stripped-down basic recipes, with care paid to technique, can hold their own against the frou-frou trimmings of a latke with say... caramelized leeks, hashed parsnips, feta and sweet potatoes.
And then I looked at what I wrote. Challenge accepted! No, they're not my grandma's latkes. But oh my are they good. They're sweet yet earthy, studded with delicious briny and savory accents. Food52 Review: WHO: deensiebat is a trusted Food52-er from the Pacific Northwest, whose vegetable-heavy diet has lead to some of our favorite recipes. Serves 4 as a light meal This recipe is a Wildcard Contest Winner! Tags: Hannukah, Jewish, latkes, potato pancakes. How to cook the perfect aubergine parmigiana. Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge.
Despite the oft-repeated assumption that it is, as Jamie Oliver puts it, "a classic northern Italian recipe", parmigiana probably, as Jane Grigson observes in her masterful Vegetable Book, hails from the south, where it is popular fare in the rosticcerias, or roast-meat shops, of Naples and the surrounding area. True, it's almost certainly named for the northern cheese, but the aubergines, the tomatoes, and the mozzarella are all traditionally southern ingredients – perhaps the very fact the parmesan is singled out for mention suggests its exoticism. Aubergines As expected, I don't find any significant difference in the amount of oil they soak up, but I do think salting improves the flavour: the slightly saline taste the aubergines retain, even after rinsing, improves the dish immeasurably.
Cooking Breading Sauce. Pickled Beets For Canning) Recipe - Food.com - 177650. Sweet and Spicy Pickles Recipe : Emeril Lagasse. How to make fish stock. I have a confession to make -- I hate making stocks. When a recipe calls for chicken, beef, or veal stock, I open a can or a box. Unless of course, the stock is the star of the show and I am making chicken soup or tortellini in broth. Yes, yes -- I know that it's not hard. It's just boring and annoying. All that simmering, chilling, and degreasing, does not give me a sense of satisfaction. There is, however, one exception to my stock apathy. If I am in the mood for a fish soup, I ask Carl at the New Deal Fish Market to fillet a few little fish for me and to pack the fillets separately from heads and bones. Students often ask me if it stinks up the house.
Fish substitutions: branzino, sea bream, red snapper, stripped bass, cod, haddock, hake, sole, flounder, pollock, halibut, grouper, or pretty much any light colored fish (I mean the flesh color). For 6 cups of stock In a large stock pot, combine fish heads and bones, wine, water, carrot, onion and celery. P.S.
Baking. Breakfast Ideas. MEATY delights. Vegetarian. Soups! Endless Pesto Possibilities cooking with herbs and spices. By Sandra Bowens While working as a waitress at a fine dining establishment, one of my dinner guests asked what pesto was. I recited the ingredient list for her and said, "Then they whip it all up in a food processor and it's pesto. " Her dining partner looked at me with narrowed eyes. "You just took every bit of romance out of a traditional preparation. " He was right, I had. Pesto should really be made by the painstaking process of pounding all the ingredients together with a mortar and pestle. First the basics The traditional pesto, originating in Genoa, Italy, is composed of basil, pine nuts, garlic, cheese and olive oil pounded into a paste. Similar to pesto, the French prepare a “pistou.” Pesto (and pistou) are not cooked in any way so fresh, high quality ingredients are a must. Alternative ingredients Most pesto recipes will call for Parmesan cheese.
Now I contradict myself about the extra virgin olive oil being a must. Uses for pesto Or make your favorite bread recipe. You get the idea! Hands-On Granola « Miss Kathryn's. At Miss Kathryn’s summer day camp, this easy recipe is the daily morning snack. I have learned that when children participate in making something, they are less likely to announce that they “don’t like it” before even tasting it. So, it is the first cooking project that we make together during the summer session.
This way, the kids can see right away the love and possibility that go into each meal that we will share. 2 cups Quinoa sea salt, to taste 6 cups thick rolled oats 1 cup raw sunflower seeds 1/2 cup brown sesame seeds 1/2 cup raw honey 1/2 cup extra virgin olive oil, plus more for brushing the baking pans 2 tablespoons vanilla extract 3 quart sized mason jars with lids optional: toasted raw coconut, pecans, walnuts, pumpkin seeds, raisins, dates, dried cherries, orange zest, almond slivers, cinnamon, nutmeg, ginger…. the variations are endless. 1. 2. 3. 4. 5. 6.
Like this: Like Loading... From Pierogies To Paprikash: 11 Eastern European Recipes. Five Ways to Eat Persimmons | Food & Think. The first time I tried a persimmon was a few years ago. I spotted the attractive fruit at the supermarket, and its smooth skin and deep orange color tempted me to buy one. Unfortunately, I didn't know that the variety of persimmon I bought—hachiya—shouldn't be eaten until it is extremely ripe.
It tasted like industrial-strength cleaner. Since then, I've learned that fuyus, which are short and squat, are the variety to buy for eating fresh; pointy-bottomed hachiyas are better for baking. Fuyus have a pleasantly firm, mango-like flesh. The most similar flavor I can think of is papaya—sweet, but not overly so, with a hint of floral or spicy tones. Both fuyus and hachiyas are usually available in late fall and early winter. 1. 2. 3. 4. 5. Rainbow Chopped Salad Recipe at Epicurious. Petite Lasagnas « Can You Stay for Dinner? Recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF.
Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna:
Aphrodisiac Cream of Sage, Rosemary and Thyme Holiday Soup (Raw & Vegan) This delicious and aromatic cream of sage, rosemary and thyme soup is loaded with mood-lifting, libido-enhancing, nervous system nourishing superfoods so as to pleasure your holiday fancy with a partner and keep you both feeling grounded and energized. Your nervous system from your brain to the sensors of your skin will come alive as the coconut oil combined with the minerals in the sea vegetables soothes your receptor sites making you feel at ease and home for the holidays from the inside out. This is also one of the few savory recipes today that contains the renowned hormone-modulating maca. Serves 2 on the lighter side: Feel free to double the recipe. Aphrodisiac Cream of Sage, Rosemary and Thyme soup garnished with a sprinkle of Coconut Aminos and a pinch of parsley Blend in a high-speed blender on high for 1 – 2 minutes: 2 1/2 cups warm herbal tea (ginger and medicinal mushrooms like shiitake are easy and flaverful!)
3 tablespoons organic miso (chickpea miso is excellent and soy-free) How to Make Blueberry Butter - Easily! With Step-by-step Photos, Ingredients, Recipe and Costs. How to Make Homemade Blueberry Butter - Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs This month's notes: April 2014: Spring is just around the corner. Strawberries are here in Florida, Texas and California, next in late March and April for much of the South, then in May for most of the country and June in cooler northern areas. See how easy it is to make strawberry jam or strawberry-rhubarb jam! Organic farms are identified in green! See our guide to local fruit and vegetable festivals!. Subscribe to our: Email alerts; Follow us on Twitter Add this page to your favorites! Click here for a PDF print version is coming soon! Making and canning your own blueberry butter is so easy. For more information about blueberries, see Blueberry Picking Tips For jams (strawberry, blackberry, peach, raspberry, etc.)
Ingredients Equipment Optional stuff: Blueberry Butter-Making Directions This example shows you how to make blueberry butter! Step 1 - Pick the blueberries! Tips: