June 2012. The colour is intense, the flavour earthy and sweet, and the texture like little pink pillows of pure heaven. This gorgeous recipe for Red Beet Gnocchi is the perfect marriage of vibrant, nutritionally-rich roasted red beets and the ultimate Italian comfort food — ricotta gnocchi. A traditional Florentine pasta, ricotta gnocchi is the lighter, hipper cousin to northern Italy's potato gnocchi, and cook up as soft, fluffy, delicate little lovelies. Gnocchi make a great base for any sauce, especially a simple Basil Pesto or rich Gorgonzola Cream Sauce, for an amazingly delicious ruby red feast for the palate, as well as the eyes. Red Beet Gnocchi with Basil PestoServes 4-6 3 small red beets1 egg1 lb ricotta cheese3/4 cup grated parmesan cheese1 3/4 cup flour1 tsp salt1/2 tsp ground pepper Preheat oven to 450°F. In a large mixing bowl, add the beet purée, ricotta, parmesan, egg, salt and pepper.
Place the remaining flour in a separate bowl. Basil Pesto Gorgonzola Cream Sauce. Sweet Violets (Viola odorata) and Syrup. The sweet, unmistakable scent of the violet has been used during the Victorian time period for fragrant perfumes and cosmetics. The French are known for their violet syrup, most commonly made from an extract of violets. It's a wonderful discovery when the sweet, fragrant violets are blooming here again: They grow in profusion at the back of our property near a wooded area: When my daughter was younger, we gathered the violet flowers in a basket then took them inside to make the most wonderful violet syrup: We removed any trace of stem, and placed the flowers in a clean jar, then added boiling water just to cover the flowers, setting the jar in the window for 24 hours or overnight, then cooked down, adding 2 cups of sugar and a squeeze of lemon before pouring into jars: You can also follow these directions:Sweet Violet Syrup 4 cups stemmed violets2 cups waterAbout 2 cups sugar Combine the flowers and water in a saucepan.
Ingredient Spotlight: Dried Kombu. A member of the kelp family, kombu is a versatile pantry ingredient that provides dishes with umami flavor, nutrients, and minerals. Dried kombu can be used to make broth, added to beans to make them more digestible, and eaten in salads. Most kombu comes from Hokkaidō, Japan. It is also cultivated in Korea, where it is known as dashima, and China, where it is known as haidai. (Maine kelp is similar and can be substituted for kombu.) Mildly salty and subtly sweet, kombu contains glutamic acid (the basis of monosodium glutamate, or MSG), which enhances flavor and tenderizes proteins. Dried kombu may be found in East Asian markets and health food stores. Here are some of our favorite ways to use this sea vegetable: • To make vegetarian broth. . • To make dashi. . • To soften beans. . • In stews. . • In salads. . • As a condiment. Do you have any other suggestions?
Related: How To Stock a Vegetarian (or Vegan) Pantry (Image: Flickr member FotoosVanRobin licensed under Creative Commons) Foraging for Mallow, a Wild Green. Photo by Holly A. Heyser One of the fascinating things about the natural world is that no matter how knowledgeable you think you are, what you don’t know will always far outweigh what you do. An offhanded comment by my friend Josh recently about “mallow being everywhere” was a telling example of this.
When Josh said this, I played it off like “oh yeah, I know.” But while I knew that mallow was edible, and I was kinda sure it was what I grew up calling cheeses (the seeds look like little wheels of cheese) this was the sum total of my mallow knowledge. Little did I know that the Eastern Mediterranean — Greece, Turkey, Syria, Israel, Egypt — loves this plant. Mallows are mostly a stewing green, as the leaves are a little fuzzy, which can be off-putting if you eat them raw in a salad (but hey, if you like eating fuzzy leaves, knock yourself out). In the Piedmont region of Italy, it is chopped and added to that pan-European dish, the pureed green thing-potato-onion soup. Photo by Hank Shaw. Brioche Roulée aux Graines de Pavot. Paris est beau sous la neige. La neige est bien tassée et les enfants se sont donné à cœur joie tout le weekend. Nous avons eu un petit bonhomme de neige.
J’ai même vu ce dimanche matin une jeune fille poser en robe de soirée à bretelles, pieds nus dans la neige. J’espère qu’elle ne s’est pas chopé la crève de sa vie. Moi, pour donner encore plus de chaleur à mon intérieur, j’ai opté pour la boulange. Une brioche fourrée confiture et graines de pavot à la mie filante et aérienne, ça remonte le moral, ça embaume la maison et tout le monde est heureux. Cette brioche est délicieuse et j'ai dû en faire 2 ce weekend car la première est partie très vite. J’ai opté pour un façonnage roulé mais vous pouvez faire plus simple. 400 gr de farine 250 ml d’eau tiède 40 gr de lait en poudre 50 gr de sucre 8 gr de sel 20 gr de levure fraîche (ou 10 gr de levure sèche) 50 ml d’huile d’olive Garniture : 1 peu de beurre fondu. 3 cuillères à soupe de confiture d’abricots Des graines de pavot. Couvrez. Découpez. Crumbed Boxing Chicken 香脆拳頭雞. Here's another dish I made for my 18th birthday and I still remember quite vividly preparing more than 5 kgs of chicken drumlets... again that was a very long time ago.
I have been experimenting with different batter or coating for deep frying and I find mixing panko breadcrumbs and sweet potato flour to yeild some of the best results. Try to put your own stamp of the dish by playing around with the marinade a little. There you go another delicious and attractive appetizer or finger food that is simple to prepare and easy on your wallet! For something similar with a Thai accent please check out spicy boxing chicken with chili and lime dipping sauce. Makes 12you'll need; 1/2 kg of chicken drumlets 1/3 cup of panko breadcrumbs* 1/3 cup of coarse sweet potato flour* 1 egg beaten sweet chili sauce or Lingham chili sauce to serve * mix ingredients marked * Pull the meat down with the help of a knife and you will get a little chicken lollipop.
Deep fry in batches til golden and crispy. Panko Crumbed Mozzarella Filled Arancini. Sleeping in is a real luxury these days and since my body clock wakes me up at the same time everyday (5.30 am that is) it is non existence. However I am happy to have gained the few extra hours during the weekends that would have otherwise gone to waste, more importantly being able to compose new posts in bed with my breakfast means regular posting can now resume Nothing ground breaking but these cheese filled arancini will bring joys to many at your next picnic or cocktail party, watch the surprise on your unsuspecting friends' faces when they bite into the otherwise ordinary looking arancini.
If you have already tried making arancini before, it is a matter of stuffing a piece of cheese in the rice balls.... simple as that :) Apart from being extremely easy to make, it is delicious and a great way to use up the leftover risotto and cheese in our fridge. Makes about 15 you'll need; about 1.5 cups of leftover risotto of any kind 1 egg, lightly beaten some mozzarella cheese, cubed. Chicken Wings 2 Way (Stuffed Chicken Wings And Boxing Chicken) - "Everyday Pork And Prawns Mince" Recipe 6. My dear friend A was sweet enough to come over and have another "tv dinner" with me when the other tummy was away. For our special dinner I made two dishes using the freshly made batch of everyday pork and prawns mince I prepared earlier.
You might have read my post on Thai stuffed chicken wings back in 2009 but I can promise you this is a lot easier especially if you already have a bowl of the everyday pork and prawns mince on hand. As with the other part of the wings, they were turned into some equally tasty boxing chicken. Don't be put off by the boning process; it is pretty straight forward and you'll get the hang of it almost immediately, better still you are going to be rewarded handsomely with the end result!
P.S do come back and find out what is the second dish we had after my next MMM post. Remove the bones from the winglets - for how to remove the bones, click here. Stuff the winglets with the everyday pork and prawns mince using a teaspoon. Canning Tomato Soup | Eat Outside The Bag. My tomato harvests have been ramping up now that the warm weather is here. On Sunday I harvested over 28 pounds of tomatoes. With this many tomatoes it’s time to start canning. The recipe I’m starting with is tomato soup.
I made this last year it was by far our favorite canned item. I’m particularly excited about this soup because this year I grew my own celery. TOMATO SOUP 6 onions, chopped 1 bunch celery, chopped 8 quarts fresh tomatoes (or 5-6 quarts of juice) *I coarsely chop mine in quarters leaving the stems on them since I’m putting them through a food mill. 1 cup sugar (I find this is too much and I use less usually 1/2 cup) 1/4 cup salt (I usually add 2 T and then taste before I add more) 1 cup butter 1 cup flour 1/4 cup lemon juiceDirections 1. **Some people say this isn’t long enough in a canner, some people say you should only pressure can this recipe.
What’s your favorite home-preserved garden food? Aroma Cucina: Spring Recipes. They’re in season, so why not take advantage of this abundance? Besides, I’ve had enough people ask me, “How do you clean an artichoke?” And “What can I make with an artichoke?” That I finally took the hint. So here’s to a week of celebrating the ‘choke! I didn’t grow up eating artichokes; you probably had to live in California for that to happen.
Jeff introduced me to the joys of dipping a leaf in garlicky mayonnaise and scraping the meat off with my teeth. He also tried to teach me to artfully arrange my spent leafs on the plate as he had been taught by a very prissy Protestant lady, but that’s just not my hedonist style. Artichoke 101What is an artichoke? How To Buy An Artichoke: Look for a tightly closed, firm head. How To Clean an Artichoke: You’ll need a sharp paring knife, a cut lemon and a bowl of acidulated water (either lemon juice or a splash of vinegar). Easiest Ways to Eat an Artichoke Steamed Globe Artichoke: Clean the outer leaves of the choke but don’t remove the heart.
The Soup From a Cock. Today we are going to cook chorba or “shurpa” as it is often pronounced in Russia. This soup can be made in different ways and from different meat. What we found on our table today was a cock. For a kilogram of poultry we need 2,5-3 litres of water. For a poultry of an average size we need one kilogram of onions and about 300 grams of carrots.
When we boil it all we add some salt, of course, and remove the scum. Turn the poultry upside down repeatedly. Potatoes can be boiled for an hour, it won’t spoil them. Let the fire be slow. Add some peppers. Tomatoes and basil are better be boiled for ten minutes only. The better your poultry is the less spices you need. Potato Roses. Vegetable Starter Culture. Description Details Caldwell's Starter Culture for Fresh Vegetables makes it easy to culture raw vegetables at home. Browse our extensive list of Cultured Vegetable Recipes and get started today! Each box contains 6 pouches.Each pouch prepares 4.5 lbs of raw vegetables.Culture vegetables at room temperature: 60-70ºF.This culture is suitable for vegetable culturing only; not suitable for culturing fruit.Learn How to Ferment Vegetables using our helpful step-by-step guide.Having trouble fermenting vegetables? Browse our Fermented Vegetable Troubleshooting Articles or contact us for assistance.
Fermented Vegetable Instructions and Troubleshooting Learn How to Ferment Vegetables using our helpful step-by-step guide.Having trouble fermenting vegetables? Caldwell Vegetable Starter Culture Ingredients Organic maltodextrin (as a carrier), active lactic bacteria (lactobacillus plantarum, leuconostoc mesenteroides, and pediococcus acidilactici)This product contains no GMO ingredients. Beyond Salmon: Salsify. There is something immensely satisfying about working with ugly ingredients. Making a strawberry taste good doesn't really do it for me (where is the challenge in that?!) , but making a celery root or monkfish taste good makes me feel like I have a magical power to tame scary ingredients. Do you know what that is in the picture?
That's salsify. On my weekly trip to Russo's I read the name tags of every unusual looking vegetables in search of salsify with no luck. After remembering the beautiful white sauces made with this mystery vegetable, I wasn't prepared for a bag of dirty black sticks. Somehow no one mentioned that in the end of the peeling process your hands will get black and very sticky. I imagine salsify would be wonderful many ways (particularly roasted and braised), but for my first experiment, I wanted to recreate a salsify sauce I had on my recent trip to Philly.
This vegetable makes an incredibly smooth puree with a rich mouthfeel. Salsify Cream Sauce For 8 servings. Master tonic | With all the talk about “master tonic” going around on the internet and among my friends I decided to give it a try this summer. After all, we were growing all the ingredients so I figured I had nothing to lose.
Here’s my little patch of horseradish, which looks amazingly like dock. I’ve inadvertently tried to chop it out twice! I can say it’s very hardy stuff and has withstood the onslaught of my hoe quite nicely. In case you’ve never heard of “master tonic”, it’s a mixture of horseradish, chili peppers, onions, garlic and ginger which is fermented, strained and then drank as a tonic to cure just about anything that ails you, or so they say! First ingredient: horseradish Having no experience with horseradish, I really had no idea what to expect when I went out to harvest it. Here is my food processor with chunks ready to be blended.
This is what it looked like after a good whirl in the processor. After the horseradish all the other ingredients seemed quite simple to process. NEW Welcome to a Landmark for Fine Specialty Foods! Bulk Dried Mushrooms. Swiss Steak Recipe : Paula Deen. Bloody Mary Flank Steak Recipe : Guy Fieri. Chicken Fried Steak Recipe, How To Make Chicken-Fried Steak, Chicken Fried Steak History, Chicken Fried Steak Recipe. Chicken Fried Steak - CFS In Texas, the reigning queen of comfort food or down-home cooking is Chicken-Fried Steak, or as Texans affectionately call it CFS. Every city, town, and village in Texas takes prides in their CFS. Some, admittedly, are better than others. Texans have a unique way of rating restaurants that serve CFS. The restaurants are rated by the number of pickup trucks that is parked out in front. Never stop at a one pickup place, as the steak will have been frozen and factory breaded. You might be surprised to learn that there is no chicken in Chicken-Fried Steak.
It's been said there are three food groups in Texas: Tex-Mex, barbecue, and chicken-fried steak. April 19, 1988 - Oklahoma designated an Official State Meal consisting of fried okra, squash, cornbread, barbecue pork, biscuits, sausage and gravy, grits, corn, strawberries, chicken-fried steak, pecan pie, and black-eyed peas. RESOLUION - By: Sheffield H.R. History: Preparation: Preheat oven to 150 degrees F. Taking the Mystery Out of Creme Fraiche (What It Is and How to Make It) Three Homemade Salad Dressing Recipes: Better For You, Better For Your Wallet. Nose To Tail At Home. World's Best Tzatziki Sauce Recipe - Greek Yogurt and Cucumber Sauce. Untitled. Homemade Ramen Noodle Recipe. The Food Lab, Ramen Edition: How to Make a Marinated Soft Boiled Egg (Ajitsuke Tamago) Sekanjabin: A Sweet and Sour Ancient Persian Syrup and Drink. Green Beans Kookoo (Kookoo Loobia Sabz) Blackberry Whiskey. Flourless Chocolate Cake. Blueberry-Bourbon Barbecue Sauce Recipe. 1 Chicken, 17 Healthy Meals, $26 Bucks, No Mayo.
Seattle Local Food. Eat to Your Ideal. THE EDIBLE HISTORY PROJECT | History of Greek Food. Duck Recipes. Four Figs & a Duck. #320 Steak, Kidney and Oyster Pie. Missouri Grass Fed Beef – Great Steaks, Roasts, Kabobs, Ribs & More | Welcome. Portland Restaurant Press Releases. February 2012. Blog — Gorilla Meats — Local Portland Meat. Kalbsbeuschel, Beuschel. Active content. The Art of the Cure. Fine Foods in Bulk | Marx Foods Wholesale Online. Edible Ireland. Bourbon Bacon Jam. Charcutepalooza February Challenge: Bacon & Pancetta « One Vanilla Bean.
Coturnix Quail From Vermont- The Best I’ve Ever Eaten! « On The Back Burner. Traditional Welsh Food. Make your own yogurt - Crunchy Chicken. Flour Tortillas, Flour Tortilla Recipe, How To Make Flour Tortillas, Torillas de Harina, Southwest Cuisine, Mexican Food Recipes, Latino Recipes, Southwest Recipes. Medieval Recipe Translations. Pickled Eggs Recipe. Off the Beaten Path: Bone-In Uzbeki Meat Pie.
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