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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
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.
A mild chicken curry with oodles of flavour Difficulty and servings Serves 4 Preparation and cooking times Ready in 35-40 minutes
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 - o ther 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.
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 Xiaxu e , 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
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.