Miso Dressing Recipe - NYT Cooking. Roasted Winter Squash With Miso Glaze Recipe - NYT Cooking. Miso-Glazed Eggplant. I’ve been expanding my repertoire of fermented foods lately. I’ve always eaten lots of yogurt, but if you opened my refrigerator today you would also find kimchi and miso paste. The miso paste usually gets hidden in the back, because up until recently I would buy a container for a recipe I was working on (often a soup) and then forget about it for months. So this week I pulled out my miso and got to work on dishes other than soups.
Mind you, I love miso soup; it’s one of my favorite things about eating in a Japanese restaurant. I used to make it a lot at home, too, especially in my early days of being a vegetarian when I was still obsessed with getting enough protein, because it is a good source. But I also love miso on vegetables and on fish and I’ve used this healthy fermented food in salad dressings, dips and spreads. Lemongrass and Turmeric Prawn Masala Curry. - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home. Festive greetings and best wishes to all. Since we are all feeling a little roast dinner/meated out, I thought this would be a pleasant change to the hearty waist busting dishes we consume over the next few days. I love Thai/Asian flavourings, and nothing beats a homemade curry paste. My curiosity gets the better of me and I want more than just green or red. Hence, I made this one up. Another part of this dish I urge you to try is the Thai sticky rice.
Instructions In a food processor, mix all the paste ingredients together. Serve with the sticky rice. Sesame Crusted Miso Salmon with Soy Pearls. - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home. Three Way Pork with an Apple Sauce. - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home. This three way pork dish is getting back to the food I love. We all know about buying quality ingredients and treating them correctly, but for once, I wanted to try and do things on a bit of a budget. For this dish, per serving, the cost was less than £2. I roasted a side of belly, removed the skin and crisped it up. Followed with a brined pork tenderloin. I love to brine the tenderloin as it does dry out quickly and lose flavour. By brining, even for only two hours you can inject juiciness and flavour.
The potatoes were duck fat fondants and the sauce was one of my easiest ever. Prep Time : 02h 00min Cook Time : 03h 00min Yield : 4 portions Instructions Mix water, salt, sugar, thyme, garlic and peppercorns together in a pan. To serve, place a round of cabbage to one side and top with a piece of fillet. Almond Meringue Cake with Amarena Cherries | Stefan's Gourmet Blog. When we visited Conor and ‘the Wife’ in Tipperary, she made us a wonderful meringue cake with raspberries using her mother’s recipe. It was lovely and we loved it.
I decided then and there that I would bake one too, using Italian amarena cherries instead of raspberries as they are great with almonds. Amarena cherries are dark sour cherries from the region of Emilia Romagna, sold in jars with syrup. They are very aromatic and have great depth of flavor. In honor of Noreen’s recipe I’m also calling this a meringue cake, but it is also known as pavlova. This type of cake was invented in Australia or New Zealand in the 1920s to honor the tour of a Pavlova the Russian ballet dancer. To gild the lily you could garnish with shaved dark chocolate. Ingredients For 4-8 servings 125 grams (4 large) egg whites 250 grams (1 1/4 cup) white caster sugar 1/2 tsp of almond essence 1/2 tsp of white vinegar 125 grams (1 cup) of almonds pinch of salt 1 large jar (600 grams) of Italian amarena cherries in syrup. Carrot and Almond Cake (Torta di Carote) | Stefan's Gourmet Blog.
One of my co-workers, a nice lady called Heleen, mentioned that she had a great recipe for carrot cake. That got my attention as I was looking for a dessert recipe with vegetables. She lent me a book from Slow Food Editore full of recipes from Italian trattorie (simple restaurants that serve traditional food). I liked the book so much that I ordered my own copy in Italian (to make sure that nothing would be ‘lost in translation’.
The recipe for carrot cake is from Trattoria all’Isolo from the great city of Verona. Baking is more of an exact science than cooking in general, as the margins of error are smaller. That is why good recipes for baking always include measurements in grams. This recipe mentioned “il succo di 4 arance” (the juice of 4 oranges), which is not a precise measure at all. This is what happened when I made the carrot cake for the first time, following the recipe exactly. The second time around that is what I did too, and the result was a delicious cake. Ingredients. Brill, Pomme Dauphine with Crab Ravioli - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home.
With this post I think I’ll begin with the potatoes. Pomme Dauphine are half mash half choux pastry potato dumplings. You have to deep fry them, but they are super light and a small amount of mixture makes a lot of dauphines! For readers that follow this blog regularly, you will know of my quest to make as many potato dishes as possible. These, for various reasons, are now the preferred potato of choice in the Crichton household. They originate from Dauphine in France, a Dauphin is the wife of the heir to the throne. Onto the main component of the dish. For anyone who hasn’t made stocks before, fish stock is quite unique in that it only takes 20 minutes to make.
Prep Time : 45 minutes Cook Time : 15 minutes Yield : 6 portions Instructions Begin by making the choux for the potatoes. Rose Potatoes and Chicken Piccata - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home. This weeks dish is a tale of two halves. The chicken piccata has been adjusted to my own tastes. It is a great midweek dish full of flavour, zing and filling. The potatoes are my latest pomme de terre creation. They do look amazing, and surprisingly tasted as good as they looked.
Perfect steak with DIY “sous vide” cooking. One important aspect of molecular gastronomy is the application of scientific principles to food preparation in a normal kitchen. This can very well be illustrated by discussing the preparation of a steak. The surface of the meat needs to be heated to > 120 °C (250 F) for the Maillard reaction to take place at a reasonable rate. This gives meat much of it’s characteristic aroma. The interior of the meat however should not be heated to more than 50-65 °C (120-150 F) for a rare or a medium rare appearance. If the heat is provided by a frying pan with a temperature typically in the range 120-160 °C (250-320 F), the different temperature required for the interior and the surface of the meat can actually be quite difficult to achieve.
Bringing the meat to room temperature before cooking by taking it out of the fridge 1-2 hours in advance helps. There is however an easier way to make a perfect steak! 1. 2. 4. 5. 23.1K 155 271Share408. Something Wild - South Australia's Highest Quality Game Meats. Roasted Goat Leg | Asgaard Farm & Dairy. << Back Marinade: 1 medium onion roughly chopped 4 cloves garlic 3 tablespoons lemon juice 1 tablespoon cumin 1 tablespoon paprika 1 teaspoon pepper 1/2 teaspoon ground ginger 1/2 teaspoon cayenne pepper Combine the above ingredients in a food processor until blended. 1/3 cup fresh cilantro chopped 1/2 - 2/3 cup olive oil Add the remaining two ingredients to the food processor and mix well.
Spread the marinade over the goat leg in a plastic container or bag and refrigerate for several hours or overnight. Remove the marinating goat leg from the refrigerator and let it return to room temperature. Preheat the oven to 400 degrees. Transfer the goat leg from the marinade to the roasting pan. Reduce the temperature to 325 degrees, and continue roasting until the internal meat temperature reaches 130 degrees - about 18 minutes per pound. Remove the goat leg from the oven, cover loosely with an aluminum foil tent and let it sit for 10 - 15 minutes before carving. Recipes. Welcome to heneedsfood.com. Pastry & Baking - eGullet Forums - Page 2. <div class='message error'><strong>Javascript Disabled Detected</strong><p>You currently have javascript disabled. Several functions may not work.
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<A HREF=" Celeriac Soup with Walnuts | Stefan's Gourmet Blog. This celeriac soup is very simple, but tasty, healthy and nourishing. I had cooked it about 5 weeks ago and almost forgot to blog about it. Celeriac (celery root) is almost out of season now, but with the cold weather we are having I wouldn’t mind a bowl of this right now! For an additional layer of flavor I roasted the celeriac rather than boiling it. Making a great vegetable soup is so easy if you have a good blender.
Ingredients For 2 servings celeriac/celery root, about 700 grams (1.5 lbs) when cleaned 1/2 litre (2 cups) chicken stock or vegetable stock a handful of walnuts extra virgin olive oil salt and freshly ground white pepper 1 Tbsp minced celery leaves Preparation Preheat the oven to 225ºC/440ºF. Roast for 20 minutes at 225ºC/440ºF, then take out of the oven and turn the celeriac so all sides will brown evenly. Roast for 15-20 minutes more, or until the celeriac is tender and starts to ‘catch’ (in other words, take it out before it burns).
Garnish the soup with the toasted walnuts. Cook Sous Vide Tonight: Stovetop Method | Technique | ChefSteps. Beef Gravy | Recipe | ChefSteps. Pressure-Cooked Chicharrón | Modernist Cuisine. It’s hard to miss the fanfare (or better yet, 12th-manfare) around Seattle right now—the Space Needle glows green at night and enormous 12s can be spotted along the skylines of Seattle and Bellevue, just across Lake Washington. Whether you’re a fan of the Seahawks, Patriots, or the commercials (or biding your time until next year), there’s one thing we can all get excited about: game day snacks. This year, we’re honoring the old pigskin with . . . pig skin. Pressure-Cooked Chicharrón to be exact. Chicharrón is pork skin that has been dehydrated, fried, and puffed into crackling. It’s an addictive snack or garnish: make plenty, or it might disappear before it gets to the table.
Pork skin is available from many butchers and at many Asian and Latin American markets. The key to good chicharrón is drying the skin by just the right amount before frying it. . - Adapted from Modernist Cuisine at Home. Recipe Gallery | ChefSteps. Easy Foolproof Béarnaise Sauce | Stefan's Gourmet Blog. Béarnaise is one of the classic sauces from French cuisine and it is great with steak. The traditional way of preparing it au bain marie requires quite a bit of skill, as the sauces curdles easily. It also requires you to make clarified butter first. And even though you should make clarified butter to cook the steak anyway, using a slightly different technique you can make sauce béarnaise easily with minimal risk of curdling. Last night’s dinner: a nice juicy steak cooked sous-vide and then seared quickly in very hot clarified butter, hand cut fries, sauce béarnaise, a green salad, and a nice glass of Saint-Émilion Grand Cru.
There are some variation on the recipe, but the basic idea of béarnaise is a hollandaise with tarragon. Some recipes also add parsley and chervil. Some recipes use tarragon vinegar, but instead you can just as easily use the stems of the tarragon to flavor the sauce, which is what I did. Ingredients For about 125 ml (1/2 cup) of béarnaise, serves 2 1 egg yolk 1 bay leaf. Molten Chocolate Soufflé - Recipe. This dark chocolate soufflé has a delicious molten center and a light, springy exterior—pure chocolaty decadence from the inside out.
When we developed the recipe, we added as much chocolate as we possibly could to each iteration until we landed on the perfect formula. We hydrate the starches by cooking them in hot milk, yielding a stable soufflé with a small bubble structure and an incredibly soft interior. The best part is that this recipe requires no special tools or skills. Soufflés have a reputation for being particularly finicky, but we think ours are pretty much foolproof. Serve yours with a dusting of powdered sugar and crème anglaise for a sexy dinner party, or just whip up a batch on a weeknight. Once you master soufflés, you’ll want to make them for any occasion—or no occasion at all. PSST: Love savory desserts? Smoked Trout Purée | Recipe | ChefSteps. Crispy Prosciutto | Recipe | ChefSteps.
House Rub 01 | Recipe | ChefSteps. Pork Chops, Carrots, and Romesco | Recipe | ChefSteps. Cook Sous Vide Tonight: Stovetop Method | Technique | ChefSteps. Sous Vide Salmon | Recipe | ChefSteps. 32 entries from May 2008. King Crab Salad Serves 4 2 avocados3g salt10g yuzu juice1g cayenne 400g picked King Crab meat100g soft boiled egg20g olive oil10g argan oil25g yuzu juice3g salt10g minced chives 30g of cilantro stems cut into 2cm lengthspinch of salt2g olive oil2g yuzu juice Cut the avocados in half, remove the pit and the skin. Cut the avocados into large chunks and place in a bowl. Pick through the crabmeat to make sure there are no shells. Remove the avocado sheets from the freezer. King Crab Tail TempuraServes 4 Tempura Batter250g cold club soda250g flour18g egg yolk Whisk the egg yolk and the club soda.
King Crab Salad4 King crab tailsTempura Batter One pot filled half way with canola oil for frying50g kimchee50g mayonnaise4 small ripe tomatoes8 slices of cooked bacon10g chives10g minced tarragon2 heads of frisée Remove the shell from the crab tails and reserve the meat. Place a spoonful of the kimchee mayonnaise in the center of each plate. Surf and TurfKing Crab and Foie Gras Walnuts. IDEAS IN FOOD - Raspberry Marshmallows. IDEAS IN FOOD - Roasted Parsnips. IDEAS IN FOOD - A La Minute Injections. IDEAS IN FOOD - Pump it Up. IDEAS IN FOOD - A Dusting of Flavor. IDEAS IN FOOD - Weeknight Supper. IDEAS IN FOOD - Flavored Crust. IDEAS IN FOOD - Seasoned Slab. IDEAS IN FOOD - Pressure Cooked Clarity. IDEAS IN FOOD - Injecting Flavor, the Potential. IDEAS IN FOOD - Mic-Roasted Nuts. IDEAS IN FOOD - Osso Buco. Bourbon Bacon Jam. Candied Maple Bacon. Sea bass with Meyer Lemon Purée and Zucchini Salad - farm on plate.
IDEAS IN FOOD. Untitled. Grab Food by the Collar. Caramelized Yogurt Another Way. Charred Squid. Slow Cooked Lamb Shoulder Chops. Slow Cooked Lamb Shoulder Chops. IDEAS IN FOOD. The Elements of Cooking | Michael Ruhlman. La messagerie avec espace de stockage gratuit de Google. Michael Ruhlman | Translating the Chef’s Craft for Every Kitchen | Page 93. Tarte Tatin Recipe. Pork Belly. Michael Ruhlman | Translating the Chef’s Craft for Every Kitchen | Page 19.
How To Cook Mushrooms. Our 10 best lemon recipes. How to Really Eat Like a Hunter-Gatherer: Why the Paleo Diet Is Half-Baked [Interactive & Infographic] Our 10 best offal recipes. How to cook the perfect ... | Page 5 of 8. How to cook the perfect ... | Page 2 of 8. Food52. 54 Amazing Paleo Breakfasts to Start Your Morning Right. Paleo Blueberry Muffin Recipe - Bravo For Paleo. Spanish Recipes by Núria: Spanish Recipes in English. Great food Photography and step by step recipe instructions. Tripe, Spanish Style, Mediterranean Recipes. Tripe: the not so favourite ingredient | Emiko Davies. Roasted Potatoes and Tomatoes recipe: Coco de Mama. Italian Food Forever.
The Wednesday Chef. Five must-read food blogs - Good enough to blog | Need to Know. L' Auberge "Chez Richard" Vietnamese Grilled Chicken with Lemongrass or Ga Nuong Xa | L' Auberge "Chez Richard" Gourmet food recipes | Australian Gourmet Traveller recipes. Movida Bar de Tapas. Movida Bar de Tapas. Caramelized Shallots Recipe. Homemade Corn Tortilla Recipe - Easy To Make And Delicious. Kale Caesar Salad. How to Tie a Butcher's Knot. 12 of the Best Kale Salad Recipes. Readers' recipe swap: gluten-free recipes | Eve O'Sullivan. Peach, cinnamon and ginger puddings Recipe. Food | Recipes | Dinner ideas | SBS Food. Homemade Corn Tortilla Recipe - Easy To Make And Delicious. My Favourite Bacon - Local Food Heroes. Dry Cured Bacon - Recipe, Tutorial and Calculator. The Food Lab: More Tips For Perfect Steaks.