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Easy Wild Rice Pizza Crust or Flatbread. June 28, 2011 at 4:29 pm I’m convinced that pizza is one of the best foods around — depending on what your pizza looks like of course – but you can hit all of the food groups in one slice, how perfect is that?

Easy Wild Rice Pizza Crust or Flatbread

I’m not advocating the cheese-stuffed, ultra-thick crust with extra garlic butter sauce and the triple meat combo + hold the veggies…however, pizza is so versatile and you can easily make it your own that I can’t help but love this delish dish! 5 Ways With Leftover Rice. Do you have leftover rice from last night's dinner or that Chinese take-out place?

5 Ways With Leftover Rice

Don't throw it away! Turn leftover rice into five easy weekday meals. Whether it's white rice, brown rice or wild rice, use it in another recipe. You'll be surprised, because you won't even recognize it as leftovers. Duck Egg and Asparagus Carbonara. For some reason I’d always imagined spaghetti carbonara to be one of those impossible to get right dishes, best left for the experts and ordered when eating out.

Duck Egg and Asparagus Carbonara

So when I read this post from Eat Like a Girl about a year ago I was shocked to learn how quick and simple it actually is. No cream, no fuss, just a little oil, egg yokes, parmesan, freshly ground black pepper and hot pasta. Needless to say I’ve eaten a lot of carbonara since then. Of course traditionally carbonara would also include cubes of pancetta or bacon lardons, however as I try to avoid eating meat too much in the week I often don’t have any in the house and so will turn to a seasonal “vegetarian” version like this instead. (The version in the picture actually does have bacon in it because it’s an old picture from a few weeks ago rather than the bacon-less version I made tonight.

Gordon's mix & match steak recipe. The Principles of Paella. Enlarge Credit: Todd Coleman 1.

The Principles of Paella

Steeping the saffron The most traditional way of coloring and flavoring paella is with the dried threads of this spice. Crush them between your fingers over a small bowl and cover with hot water to allow the flavor to bloom. 2. Sautéing the meat or fish Cooking the ingredients in hot oil will build a strong flavor base. 3. 4. 5. 6. Mixed Paella (Paella Mixta) Recipe. View gallery Enlarge Credit: Todd Coleman SERVES 6–8 30 threads saffron, crushed (a scant ½ tsp.)1 lb. boneless skinless chicken thighs, cut into 2" pieces10 large shrimp, peeled and deveined Kosher salt and freshly ground black pepper, to taste½ cup extra-virgin olive oil4 oz. dry-cured Spanish chorizo, cut into ¼"-thick coins1 tbsp. smoked paprika3 cloves garlic, minced3 dried bay leaves3 medium tomatoes, minced1 small onion, minced7 cups chicken broth2½ cups short-grain rice, preferably Valencia or bomba1 9-oz. box frozen artichoke hearts, thawed8 oz. fresh or frozen peas3 jarred roasted red peppers, torn into ½"-thick strips12 mussels, cleaned and debearded 1.

Mixed Paella (Paella Mixta) Recipe

Put saffron and ¼ cup hot water in a small bowl; let sit for 15 minutes. Season chicken and shrimp with salt and pepper. 2. Seafood paella recipe. Sopa de Habas (Fava Bean Soup) Recipe. Fregula sarda (Recipe: fregula sarda with leeks and sausage. Updated February 2012.

Fregula sarda (Recipe: fregula sarda with leeks and sausage

Pastificio Artigiano Tanda & Spada. Spilling the Beans - Forbes.com.

Beef

Grape jelly recipe. British. Middle Eastern. Recipe Comix: Joe Ollmann's Pasta e Fagioli. Educated Palate — Giuliano & Lael Hazan's Blog. April 15th would have been Marcella Hazan’s 90th birthday.

Educated Palate — Giuliano & Lael Hazan's Blog

To celebrate her life and continue her legacy, we are proposing a “group hug” and asking those who wish to be included to make one of Marcella’s recipes. The recipe we’ve chosen is Pasta alla Busara, from Marcella Cucina. It exemplifies Marcella’s unaffected style: wonderfully pure, simple flavors, which are easy to put together and create something magnificently delicious. The dish is from a town in Friuli called Grado, on the northern Adriatic where it is traditionally made with scampi. Since scampi are generally not available in most of the U.S., Marcella’s version uses Maine lobster – but is also excellent with prawns or large shrimp. The International Culinary Center in New York (the ICC) has established a scholarship to provide financial assistance for aspiring cooks who wish to enroll in ICC’s Italian Culinary Experience.

We wish everyone a buon appetito and raise our glasses to Marcella. It's Not About the Recipe: Pasta Risotto - Cassoulet Style. When we first heard about the Food Matters Project we knew that it would be a fun and interesting to be part of a group like this and liked the idea of having to try new recipes that we may not have otherwise cooked.

It's Not About the Recipe: Pasta Risotto - Cassoulet Style

This weeks recipe, chosen by Keely, is a perfect example of adapting a recipe to fit our cooking style. The Bittman recipe for the week is Cassoulet with Lots of Vegetables - a spin on the classic french dish with duck and sausage. We spent a lot of time thinking about how we could adapt this to be vegetarian while still maintaining the heartiness of this dish. We first thought about simply omitting the meat, but decided that what was left wasn't all seasonal and wouldn't be very satisfying.

Veggie

Indian. Toulouse-Style Cassoulet Recipe - Paula Wolfert.