background preloader

Cloudy

Facebook Twitter

Butternut Squash-Chicken Pan-Roast Recipe - Grace Parisi. Balaboosta's Baklava. Homemade Matzoh Recipe. Smoky Yellow Split Peas (Tamatar Chana Dal) from 'Indian Cooking Unfolded' Shish Tawook | Fauzia's Kitchen Fun. For Chicken Marination Marinate the chicken overnight or at least 4 hours if possible. Thread the cubes on skewers alternating with capsicum/onion cubes. Brush the skewers with a bit of oil and let them sit for a while. Shallow-fry each skewer (or do 2-3 at a go) for 2 minutes on one side then turn n fry for another 2 minutes on the other side, set aside until all are done. Grill on coals or under an oven grill for about 5 minutes on each side. For Tomato Gravy Blend tomatoes with coriander, fried onions, yoghurt, chilies and remaining pieces of capsicum n onions. For Saffron Rice Soak a few strands of saffron plus a drop of yellow food color in some milk and set aside. Just before serving, add a dollop of butter to the very hot rice, toss together and serve. :)

HOMEMADE TANDOORI MASALA...unbeatable! Ilove anything 'Tandoori'. It has a unique flavour and is so Indian. Whichever Indian restaurant you go to(atleast to the ones I've been), you will always find a Tandoori Chicken/Butter Chicken/Chicken Tikka Masala on the menu. It is so Indian. I think we should have a 'National Masala' and there will be a tough competition between 'Tandoori & 'Garam' masala for that title:-) I really wouldn't know which one to choose because I love both!

There are some thoughts which bother me when I try to find the 'perfect' recipe. It's all about the freshness of ingredients, how much you add and where you add it makes all the difference. HOMEMADE TANDOORI MASALA Recipe source : My very good friend Sadhana Ginde Ingredients: 2 tbsp garam masala 2 tbsp ground cumin 1 tbsp coriander powder 4 tsp paprika (you can use Kashmiri Mirch) 2 tsp Kasuri Methi /Dried Fenugreek Leaves 1 tsp turmeric 1/2 tsp red chilli powder Verdict: It tastes exceptionally good!! Shish Tawook | Fauzia's Kitchen Fun.

Classic Croissants. User reviews made it? RATE IT! By croissantsrock2, 3/20/2014These were fantastic! I love making them. If a 14 year old(congrats!) And I, a 10 year old can make them, I think that this recipe is almost foolproof! By Blueberry333, 2/21/2014I made this recipe and it was absolutely delicious, although very time consuming. Also the dough was pretty dry and very hard to roll out.

By pullin05, 1/12/2014I just baked these up yesterday. By Kschick127, 12/7/2013I didn't bake these for as long as the recipe called for. By just_couture_it, 11/19/2013Here are my thoughts on these - I just popped them out of the oven. By jolie_fiore, 10/21/2013Perfect recipe for perfect croissants. By Garystravels, 10/8/2013This was my first attempt at croissants. By Chef_Creole, 10/5/2013The instructions were easy to follow.

By Learn77, 10/2/2013Very clear instruction I think I can try and make my own croissant soon by SarahOwens, 9/18/2013I want to thank you for writing and providing such a well-written recipe.

Sweets

Make-Ahead Chimichurri Shrimp and Corn Salad. [Photograph: Suzanne Lehrer] Few things improve overnight quite like chimichurri sauce. If you taste your sauce straight out of the blender, it's guaranteed to taste of garlic, herbs, or vinegar, but not a harmonious blend of all three. Come morning, it's another story altogether. As with pesto, there will be those in the camp of hand-chopping all of the sauce's ingredients. Corn and shrimp are the perfect backdrops for bright, tangy chimichurri, and this salad is meant to be eaten at room temperature (note: picnic friendly). About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. Spaghetti all’aglio e olio: Why it’s better than spaghetti with tomato sauce. Photo by Michael Loccisano/Getty Images for Barilla For most of the 20th century, Americans didn’t know from pasta.

Spaghetti was used as a catchall term for wheat noodles of all shapes, and tomato sauce was the default adornment—so much so that it came to be known by the alias “spaghetti sauce.” These were dark times. As Corby Kummer recounts in his masterful 1986 Atlantic history of pasta in America, L.V. Follow "Campbell's, Heinz, and other manufacturers brought out canned macaroni with tomato sauce, joining Franco-American, which in the 1890s had begun to sell canned spaghetti, stressing that it used a French recipe. Mocking the processed culinary horrors of yesteryear is like shooting fish in a barrel, so I won’t do too much of it here. This is relevant because around the same time Kummer was schooling Atlantic subscribers in the meaning of al dente, food psychologist Howard Moscowitz was expanding “spaghetti sauce” horizons. You need olive oil, basically. 1. 2. 3. Goat Cheese Toasts. These toasted slices of baguette spread with herbed chèvre are a good accompaniment for a light soup or stew such as Navarin of Spring Vegetables, or add them to your favorite green salad for a certain savoir faire.

Goat Cheese Toasts Author: Moosewood Collective Recipe type: Appetizer Prep time: Total time: Serves: 6 Ingredients 2½ ounces of goat cheese (chèvre) 1 tablespoon chopped fresh chives or parsley to 1 tablespoon milk or buttermilk 1 thin baguette (French bread) cut into about 12 slices 1 garlic clove (optional) Instructions In a small bowl with a fork, mash together the goat cheese and chives or parsley with enough milk or buttermilk to make a spreadable consistency and set aside.

Notes. Grecian Isle Stew. This stew-like soup is lusty with bold flavors. While the eggplant is draining, you have time to prepare the rest of the ingredients. Serve the finished stew piping hot with some crusty bread, a glass of wine, and a video of Melina Mercouri in Never on Sunday. If you add a little salad or two, your meal can become an epic feast for epicureans. Grecian Isle Stew Prep time: Cook time: Total time: Serves: 4 to 6 Ingredients Instructions To remove any bitterness, place the cubed eggplant in a colander, sprinkle it with salt, and cover it with a plate weighted down with a heavy can.

Notes * To pit, slice lengthwise all the way around each olive and twist the halves apart, or place the flat side of a broad-bladed knife on the olive and whack it sharply with the heel of your other hand to break open the olive. Asparagus Avgolemono. Bunny Bread. [Photographs: Donna Currie] You can use this shaping method with the bread of your choice, but it can't be too wet—it needs to hold its shape. And you don't want something that will have a massive amount of oven spring (I. E. high moisture doughs won't work well). A slow, steady rise is preferable.

And you need to make sure the gluten is well developed. About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. Stuffed Artichokes. Spinach And Artichoke Stuffed Portobellos. Artisanal Premium Cheese. Shawn Feeney's Intricately Carved Vegetables (PHOTOS)