Interruption de navigation. Coconut Curry Shrimp. As I lamented on Saturday, I completely forgot to throw a bunch of shrimp on the grill during our party on the Fourth, so wound up stuck with approximately nine million tons of the stuff.
I wound up using it to my advantage, though, and making a handful of really delicious shrimp dishes. This scrumptious and exceedingly fast/easy curry dish was one of them. And man…was it ever good. Dorie Greenspan's 3-Ingredient Almond Crackle Cookies Recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♦ 252 Save ▴ How to Make Beef Jerky Without a Dehydrator - Modern Caveman. Beef jerky can be made at home without needing any fancy equipment such as a dehydrator.
With minimal adjustments a home oven can be used, which can actually dehydrate a greater amount of food at once than most store bought dehydrators. Select Meat Any meat can be used to make jerky, but it makes sense to purchase an inexpensive cut since you won't need the tenderness of an expensive cut like a filet mignon. Brisket is a good choice. Trim Fat Trim off any fat on the meat. Once I took the beef out of the supermarket package, I found they had deliberately hidden a big sheet of fat on the bottom. Optionally Save trimmed fat. Home-Cured Pork Belly Recipe. How to Make Your Own Natural Pectin for Use in Making Homemade Jam and Jelly. Make Your Own Natural Pectin for Use in Making Homemade Jam and Jelly If you'd like to make the most all-natural jam, jelly, marmalade or preserve that you possibly can, you'll be interested in how to make your own pectin.
Pectin is a naturally occurring substance (a polyscaccaride) found in berries, apples and other fruit. When heated together with sugar, it causes a thickening that is characteristic of jams and jellies. Your grandmother probably didn't use commercial pectin. What's the Difference Between Meyer Lemons and Regular Lemons? — Word of Mouth. In the depths of winter and into the early spring, there's a bright sparkle if you know where to look: Meyer lemons hitting the shelves of the produce section.
But just what is it that makes these lemons so special? Spiced Eggplant with Bulgur Salad Recipe. Roasted Fingerlings with Preserved Lemon Recipe. Spring Grain Salad with Asparagus & Meyer Lemon — Lunch Recipes from The Kitchn. This salad is a little celebration of the fact that, at least around here, Meyer lemon season overlaps with the beginning of the spring asparagus feast.
The sweet and herbal citrus plays beautifully with a chewy mix of farro, pearl couscous, and crisp asparagus. Toss in some almonds and goat cheese and lunch is ready! I've made this salad so many times since I first shared it with you. The mix of Meyer lemon with asparagus is classic and deserves to be repeated every spring. I also haven't grown tired of the grain mix in this recipe. This is hearty enough for a main dish for lunch, and the grain gives it a filling heft without being overly heavy. No Meyer lemons? Tip: Spread the cooked grains on a baking sheet to cool. Serves 6 to 8 as a side dish Bring 3 cups of water to a boil in a 2-quart saucepan. Meanwhile, in another 2-quart saucepan, cook the pearl couscous or Harvest Grain Blend according to package directions. Macarons. Winter Squash Visual Guide.
T he cooler months are prime time for winter squash.
Pumpkins may get all the glory at Halloween, but there are many other versatile, vividly colored, flavorful, and nutrient-packed varieties to brighten up fall and winter meals. Sweeter, denser, and more firm in texture than summer squash or zucchini, winter squash take well to a wide spectrum of seasonings and can be true crowd-pleasers in warming soups, casseroles, risotto, lasagna, and even desserts. The term winter squash is a bit of a misnomer: Harvested in the fall, these hardy vegetables will keep well through the cold winter months for which they're named.
Chances are that sugar pumpkins, acorn squash, and butternut squash are the most readily available types at local supermarkets. The Secrets to a Great Stir-Fry. Stir-frying is an easy way to make healthy meals in a flash, right?
Chop up some veggies and some protein, get your pan screaming hot, and you’re good to go. Except this is exactly where most home cooks fall into at least one of many traps. Maybe your pan isn’t hot enough, or you’re using the wrong oil, or you’re crowding the pan with too much food—the list of offenses goes on and on. To better understand the ins and outs of stir-frying, we reached out to Christy Wolf, Resident Chef and stir-fry guru at our Palo Alto store. Here’s what she had to say. So Christy, what is stir-frying anyway? Stir-frying is when you cook small (bite-size), evenly cut pieces of food over really high heat while continuously stirring the food. Vinegar Weed Killer: Grandma's Recipe For Fast Weed Control. Do You Want A Vinegar Weed Killer Recipe?
Ragoût de veau au piment d'Espelette de Gilles Gougeon Recettes. Référence Ingrédients Préparation Dans une casserole, faire revenir l'oignon, l'ail et les poivrons dans l'huile une dizaine de minutes.
Ajouter la viande, les herbes et le piment. Faire sauter le tout, ajouter le bouillon. Note Espelette est un village du Pays basque, pas très loin de Saint-Jean-de-luz, où l'on produit les célèbres piments.