Tea-Smoked Salmon » What's On My Plate
Pickled Eggs Recipe Ingredients Beet pickled eggs with cardamom and anise 1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked*1 cup beet juice*1 cup cider vinegar1/4 onion, sliced1/3 cup granulated sugar3 cardamom pods1 star anise6 hard cooked eggs**, peeled *Simmer the chopped beets in a cup of water, covered, until tender, 30-40 minutes, or used canned beets. Use the beet juice from the cooking water, or the juice from canned beets.
After many trials, errors and disappointments I am pleased to finally report success with making my own kway teow. I have gone through the whole rigamarole of testing various methods and different plates and trays. The kway teow came out perfectly using my black/grey coated baking tray. Quite by accident I discovered that leaving the kway teow to cool, made it much easier to remove and the steamed rice noodle came out much smoother. Plus you don't get burnt fingers ! It is not really time consuming to make kway teow. Homemade Kway Teow ~ Steamed Flat Rice Noodles | The Waitakere Redneck's Kitchen
Sage and Garlic Turkey Burgers Nutritional Info: Per Serving:Serving size: 1 burger, 310 calories (110 from fat), 13g total fat, 3g saturated fat, 80mg cholesterol, 590mg sodium, 24g carbohydrate (3g dietary fiber, 4g sugar), 26g protein Special Diets: Dairy Free Note: We've provided special diet and nutritional information for educational purposes.
Recipe: Roasted Marrow Bones
Fresh spelt pasta with dried mushrooms dressing | Juls' Kitchen settembre 29, 2011 Yet Emiko said it: don’t spread yourself too thin . Do not use all of your strength committing yourself into too many activities, otherwise at some point all your energy will slip out of your hand, scattering in thin streams and losing the usual sharp incisiveness. When someone knows you so well is rarely wrong, and in fact it happened.
Heres a good one- Ingredients 2 1/2 cups of flour 1 tablespoon of baking powder 1/4 teaspoon of salt 8 tablespoons of cold butter (1 stick) 1/3 cup of brown sugar 1 teaspoon of cinnamon 1/2 teaspoon maple syrup/honey 2/3 cup of milk/heavy cream (or more, if necessary) 1/2 teaspoon of vanilla Best recipe for lembas bread
Navajo Wild Sage Bread I'll admit that when I received a review copy of Martin Jacobs and Beverly Cox's book Spirit of the Harvest, I was a little nervous. I have exactly zero experience with Native American cooking, and I was worried the ingredients would be difficult to find and perhaps even hard to use. But really, when you think about how much the New World has given to cooking, all of the ingredients for which we can thank the native people of North and South America, the food is actually quite accessible.
Un pan diferente, ideal para acompañar quesos y olivas o para rellenar, tal como os mostraré mañana... Con este pan, participo en el World Bread Day que se celebra hoy. Ingredientes (2 panes – 4 personas): 250 grs. harina de maiz (polenta) 250 grs. harina L’EXQUISIT: Pan tunecino
Zucchini Thepla/Spicy Zucchini Flatbread
Bao Dough Recipe | The trick to making bao? Starting with the perfect dough - Page 5 2 teaspoons canola or peanut oil 2 scallions, chopped, white and green parts 1/2 pound char siu, homemade or store-bought, diced into 1/4 - to 1/2 -inch pieces
I'm a list shopper when it comes to buying groceries. My mind goes blank when I walk into a grocery store and I forget all about the great meal plan I made just that morning. Add to that the fact that I only go grocery shopping once a week and it makes a "no list" scenario really ugly. Homemade Bouillon
Chinese Winter Melon 'Slow Fire' Soup ~ 冬瓜老火汤 | Tastes of Home It's been awhile since I have featured one of my absolute favourite Chinese comfort foods, the ever-nourishing and soothing slow-fire soup or 老火汤 for those of you who read Chinese. Slow-fire soups are a genre of soups usually Cantonese in origin and as the name implies, you have to boil or rather simmer this soup for hours before it is considered done. Usually there will be a kind of protein, a meat of some sort, chicken or pork are popular choices, boiled with a type of vegetable or even peanuts all combined with a myriad of Chinese dried goodies including dried scallops, red dates, maybe a herb or two and the list goes on. For today, I am presenting the classic favourite of winter melon soup and you know what?
Method: Break open the tender coconut and collect the water in a cup. Scrap out the tender coconut and dice them into small squares and keep it aside. Peel and dice carrot into small cubes. Chop garlic and ginger finely too. Tender Coconut Soup | 4th Sense Cooking
The leaves outside are starting to turn into beautiful colors and the fresh crispy wind is sneaking through the window with a friendly chill. Time to shake off the summer laziness and embrace the arrival of the fall season! As the weather is getting colder each day, my appetite for hot soups is coming back again. Waking up in a cold morning, there is nothing better than having a bowl of hot soup while watching my two cute kittens play. I know that a bowl of easy Chinese soup such as Peanut with Lotus Root Soup will always hit the spot….BUT I always find the soup alone not satisfying as the old Chinese saying: breakfast is the most important meal of the day. My tummy tells me she wants to have something more substantial, and my tummy knows well that soup goes well with the homemade baozi – Chinese steamed meat buns!!! Step by Step Recipe -Lotus Root and Peanuts Soup with Pork (蓮藕花生湯) | Yi Reservation
FoodTrek: Getting My Xiao Long Bao Groove On
Ddukguk 떡국- Korean Rice Cake Soup Recipe | Tastes of Home Recipe adapted from Maangchi After a slew of spicy Korean features, today I am featuring a non-spicy popular Korean dish, ddukguk or rice cake soup which is another great way for cooking dduk 떡 (rice cakes/ ovalettes) apart from the ever-popular ddukbokki, rice cakes cooked in spicy gochujang-based sauce, the No. 1 street food of Korea. Ddukbokki is usually made with rice cakes sold in tubular or cylindrical form and ddukguk is usually made with sliced rice cakes.
My buddy Frank and I have been going back and forth over a filet mignon starter course served by two local restaurants: his favorite is a ravioli in brown butter sauce, mine is a wonton served in a ginger miso broth. We knew we could out-do both of ‘em and spur of the moment we came up with these amazing umami-bombs. We both liked it better than our faves and the crowd we served it to went wild; but there were places for improvement for version 2.0. Before we get started, let me talk about what I didn’t like about our dish: the sauce looked muddy, we should have defatted it and strained it through a chinois. I also wanted a few chives or tiny bits of scallion floating, but I didn’t have any on hand. Finally, there are probably too many ingredients. Filet mignon wontons in miso and mushroom broth | That Jew Can Cook
Parsnip & Apple Soup With Crispy Sage - Media (1 of 20) 20 fall recipes
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