Plain and Simple White Bread - Bread. A good, old-fashioned, English, white, crusty loaf, soft inside and lightly textured, is still hard to beat – it's my own favourite for soldiers to go with softly boiled eggs, and the next day or the day after it always makes divine toast.
Made either by hand or with the help of a food processor, it couldn't be easier, and the pleasure of eating it is difficult to match. Makes 1 large or 2 small loaves This recipe is taken from How to Cook Book One. Begin by warming the flour in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. After that, knock the air out, then knead again for 2 minutes. Bake the loaves on the centre shelf for 30-40 minutes, or 35-45 minutes for the large loaf, until they sound hollow when their bases are tapped. *White bread using the processor*Although making bread as above is not hard, it can be even easier if you make the whole thing in a processor. A Christmas Lasagna. It only took about 300 food wishes before it finally came true, but here is my favorite lasagna.
Since this is such a traditional Italian-American Christmas recipe, I figured what better time to post it? By the way, this is simply my rendition of Italian-American lasagna, and not intended to claim any type of superiority, authenticity, or other such nonsense. If your Nonna uses fresh pasta, or insists on a béchamel, then bless her heart, but that's not how this half-Italian rolls. There are only two things you need for great lasagna; a thick, rich, super-meaty meat sauce, and lots of it; and a ricotta filling where only the finest cheeses are welcomed. For the sauce I love a combination of half Italian sausage and half lean ground beef. If you use too much sauce, the worst that can happen is you have a plate of pasta with sauce, but if you don't use enough, you end up with dry lasagna, and there's nothing sadder than dry lasagna.
Ingredients (for a deep 15" x 10" lasagna pan): The rest: Creamy masala chicken recipe. I'll Have the Sausage and Chicken Gumbo…Hold the Gumbo. My "Big Easy" cooking kick continues with this delicious sausage and chicken gumbo video recipe.
Now, I must admit to serious okra aversion issues. I don’t like the taste, the texture, or the appearance - other than that I think it's a great vegetable. So, you can imagine what I felt like when I learned that the word "gumbo" actually means "okra. " Many people believe that okra is the primary thickening agent in gumbo, but in actuality it's the roux. Sure, the okra does help thicken t. Food - Recipes : Haggis-in-the-hole with neeps, tatties and onion gravy. Creamy Mushroom Pasta Yan Yan - Asia's Top Blogger's Food Wish. Last week, while looking at my traffic stats, I noticed an unusually large number of visitors from Singapore.
I followed the trail to a blog called Xiaxue, which had linked to my chocolate lava cake video. As I read the post, I was shocked to see the blog's author, Xiaxue, had sent me a comment, but that I never replied! Even worse, I noticed the website had received numerous awards as Asia's top blog, and that Xiaxue was a bona fide Internet superstar. As you know, I religiously answer every single comment and email I get (except for the ones I don’t), so I quickly emailed her to find out about her ignored comment.
She quickly replied and said she wrote this long teary comment about how my recipe had aided in her quest to get hitched, and she told me to keep on blogging. I thanked her, and offered to film any recipe she wanted. Chicken Marsala a la Ryan’s Cafe. Certain dishes have a special place in my heart and this is one of them.
The first real restaurant job I had in San Francisco was at a small place called Ryan’s Café. It was run by a husband and wife team, Michael and Lenore Ryan. They were true “foodies” before that term had even been coined. This Chicken Marsala dish was the most popular dish on the menu and the first one that I was taught.
I had cooked with wine a few times at culinary school, but this was the first time that it had really hit me what magic could be created by adding the right wine to certain ingredients. Marsala wine originates from the Italian city of Marsala, which is in Sicily. Ingredients:2 boneless chicken breasts, skin on1 shallot minced2 tbl fresh parsley3 tbl butter2 tbl olive oil1 tbl flour5 white mushrooms, sliced2 cups chicken stock1 cup Marsala wine1 tsp salt (to taste)1/2 tsp pepper.