Find recipes online | Foodily | Food, I love you. Allrecipes.com - recipes, menus, meal ideas, food, and cooking tips. Cook's Thesaurus. YumYum.com - the free recipe site for everyday cooks. Top Secret Recipes from Todd Wilbur | Restaurant Recipes and Name Brand Recipes.
The Great Morel - Morel Recipes. Consider this page as your own personal Mushroom Cookbook. So head for the kitchen, grab the butter, heat up the skillet, or fire up the grill. The Great Morel wishes to thank eveyone who has contributed to this cookbook, which contains some of the finest mushroom recipes you may ever find. From good old fashion "eggs and crackers" to "wine and pasta" you'll find there is something here that'll satisfy all your taste-buds! The Great Morel receives lots of requests for various ways to perserve these tasty morsels, hence the creation of a page just for that. Check out some interesting ways of preserving your morels in the Preserving section of the cookbook. New to The Great Morel is a Recipe Links page. Recipe Quick Index Morels Alone... Wood Family Favorite in a butter entrée This recipe has been the Wood family favorite for many years. 1 big haul of fresh morel mushrooms 2 lbs real butter (or margrine) 1 doz eggs 1 box saltine crackers Images courtesy of Bob Durham - Council Bluff, Iowa. 1.
King Arthur Flour – Baking Banter. Epicurious.com: Recipes, Menus, Cooking Articles & Food Guides. The Gilded Fork | Home of Culinary Media Network. The Amateur Gourmet - A Funny Food Blog with Recipes, Restaurant Reviews and More. 101 Cookbooks - Healthy Recipe Journal. Gourmet Magazine. Simply Recipes Food and Cooking Blog. In Praise of Sous Vide - Raymond Blanc: Le Blog. Sous vide (which the poorly informed call boil-in-the-bag), is back in the news. Not via Heston Blumenthal's magic but because of Gordon Ramsay, who overnight became a pioneer in demystifying the technique of sous vide for his gastropubs, and doing so attracted negative national press attention.
Gordon is nearly right when he says "there is not a chef in this country who doesn't use sous vide". But to be fair to the other chefs they use sous vide in their own kitchens. I never thought that I'd find myself giving some support to Gordon, but on this occasion I think he's taken a bum rap. One lesson to be learned from this is that it is sometimes better to be one step behind rather to rush forward to be in the vanguard.
Today, with their businesses at risk, some multi-unit businesses have already taken advantage of sous vide technology producing their dishes from a central kitchen. What we have come to love in sous vide is its accuracy and reliability. Now for the cook. Micro sorrel leaves. Recipes, Food Photos & Discussion at Open Source Food.