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How did this recipe come about? Well I was thinking about how well the cauliflower like fries turned out and I wanted to make a similar but spicy recipe, and so I saw an eggplant and “I thought yes eggplant chips”! And so eggplant chips were born!
I got a curious looking vegetable in my CSA boxshare today. No, it's not a watermelon, though it looked so much like one I couldn't resist throwing some sesame seeds on it. Hello watermelon radish !
Gwynnett St. - Brooklyn Restaurant - MenuPages American (New), Small Plates/Tapas, Local/Organic Restaurant SearchReviews from nymag.com User Ratings (Based on 6 reviews) Other Restaurant Info
serves: 6 servings In Sicily, citrus fruits (agrumi) are enjoyed as a savory as well as a sweet, usually served between courses or at the end of a meal. A salad-called pirettu-is made from thick-skinned citrons (cedri).
Stir together confectioners sugar, cornstarch, panko, and salt in a wide shallow bowl. Cut eggplant crosswise into paper-thin rounds with slicer. Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 360°F on thermometer. Dredge one fourth of slices in cornstarch mixture, tossing until thoroughly coated and lightly pressing to help coating adhere, then gently shake in sieve to remove excess. Fry coated slices in oil, turning and separating with a slotted spoon, until golden brown, 1 to 2 minutes. Transfer eggplant chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt.
Préparation : 15 minutes + 2 heures de repos Ingrédients pour 4 personnes : 2 tomates 1 concombre 2 poivrons (rouge, vert ou jaune) 1 oignon rouge Des feuilles de basilic 1 filet d’huile d’olive Quelques gouttes de jus de citron 1 gousse d’ail Sel Poivre Paprika Préparation : Lavez, épluchez et épépinez les tomates, le concombre et les poivrons.
This recipe combines Puerto Rican plantains, a Venezuelan chicken filling and serves a traditional Mexican salad alongside. For the stuffed plantains: 1 packet GOYA® Cubitos Chicken Bouillon
In my very first piece for Salon — if you don’t count our little Salon Food birth announcement — I wrote about discovering a hero in the chef Michel Bras. I’d never met him, never eaten his food. All I knew of him was from a movie, a decade-old documentary in which he sometimes struggles to articulate in words what it is that inspires him, but also in which he beautifully articulates his philosophy and character in the way he cooks — with respect, humility and curiosity. Watching him handle and hold the vegetables he’s cutting is a marvel; you’re watching a sense of wonder made physical.
[donotprint]A few years ago a friend of mine taught me how to make potato chips in a microwave. I thought she was kidding because I couldn’t imagine a microwave producing crispy chips. After cooking them for 5 minutes they were done, crispy, and wonderful!
Mercredi 28 octobre 2009 3 28 / 10 / Oct / 2009 17:57 Ingrédients: - 4 à 5 topinambours assez réguliers - 1 échalote - 2 CS de vinaigre de noisettes, de noix ou de xérès - 4 CS d'huile de sésame à défaut de l'huile d'olives - quelques noisettes (12 à 15) - sel, poivre
Serves 8 Ingredients 1 large butternut squash (about 2 ½ pounds) 2 tablespoons balsamic vinegar 5 table spoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup panko crumbs 1 ½ teaspoons fresh thyme leaves ½ teaspoon crushed red chile flakes ¼ cup of freshly grated Parmigiano-Reggiano cheese