Brussels Sprouts with Vinegar-Glazed Red Onions. The sweetness of the onions is a nice contrast to the strong taste of the Brussels sprouts. Garnish with toasted hazelnuts, if desired. Ingredients 1 (about 10-ounce) basket Brussels sprouts Salt and freshly ground black pepper1 tablespoon unsalted butter1 tablespoon olive oil1 small red onion, thinly sliced lengthwise2 tablespoons balsamic vinegar Directions Trim outer leaves and stems from Brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Originally appeared: Martha Stewart Living, November 1994, 10th Anniversary Cookbook; Martha Stewart Living Cookbook, Martha Stewart Living, November 1994.
How to cook perfect macaroni cheese. I have a confession to make. I didn't grow up on macaroni cheese. Search as I might, I can locate no fond memories of my mother serving up a bubbling bowl of the stuff on Sunday evenings, or even fobbing us off with the infamous Kraft version so beloved across the pond. I have an inkling (best not explored) that it would occasionally put in an appearance in the school canteen, but it always puzzled me that, despite being largely made up of two of my very favourite ingredients, pasta and cheese, with no tomato to lend a spurious suggestion of health, I never took to the stuff. This, then, is my own personal mission of conversion. Everyone loves macaroni cheese. Marlene Spieler has written a whole book about the stuff. America boasts more than one restaurant serving nothing else.
Mum's version In the absence of any advice from my own mum, I turn to chef Tom Norrington-Davies' handy collection of maternal recipes, Just Like Mother Used to Make. Mater's posh version One is the pasta. 1. 2. Ultimate macaroni cheese recipe. Mobile - Food - Glam mac and cheese. French onion soup recipe (Remember a spoon of marmite) Roasted Garlic Soup with Parmesan Cheese Recipe at Epicurious.com.
Preparation Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Melt butter in heavy large saucepan over medium-high heat. Divide grated cheese among 4 bowls and ladle soup over. Coconut dhal recipe. Mushroom stroganoff recipe. MUSHROOM STROGANOFF. Roasted butternut squash with goat's cheese recipe.
Ratatouille - French. Return to listing This famous Provençal vegetable stew is best made in the autumn when the vegetables needed for it are cheap and plentiful. This can be a most attractive dish but not if it ends up mushy. So to avoid this, make sure you don't cut up the vegetables too small (they must retain their individuality), and also make sure you get rid of the excess moisture in the courgettes and aubergines by salting and draining them at the start.
Serves 4 This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course. Begin by wiping the aubergines and cutting them into 1 inch (2.5 cm) slices, then cut each slice in half; the courgettes should be wiped as well and cut into 1 inch (2.5 cm) slices. Meanwhile chop up the onion roughly, deseed and core the peppers and chop these up too. To cook the ratatouille, gently fry the onions and garlic in the oil in a large saucepan for a good 10 minutes, then add the peppers. Related recipes. Bean enchiladas recipe. Falafel burgers recipe.