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'Praise The Lard': A Barbecue Legend Shows Us How To Master Smoked Chicken Wings. Sage Polenta Bowls with Roasted Brussels Sprouts & Wild Mushrooms Recipe. 9 Healthy Hummus Dips Worth Making Yourself. Porridge de chia et semoule, aux agrumes et au gingembre - une recette Petit-Déjeuner Equilibré du Lundi matin - Cuisine. Rouleau crevettes.surimi.carotte.concombre...

1 Tailler les carottes en julienne et les plonger 2 min dans de l'eau bouillante puis rafraîchir sous l'eau froide.

Rouleau crevettes.surimi.carotte.concombre...

Couper le concombre épluché en fins bâtonnets. Faire cuire les vermicelles de soja selon l'indication du paquet. Préparer un grand saladier d'eau chaude, y tremper les galettes de riz (1 à la fois après avoir terminé un rouleau) quelques secondes. Poser sur un linge propre et absorber l'eau avec un sopalin. Mettre une feuille de laitue sur la galette, poser dessus une petite poignée de carottes, concombre, vermicelles de soja et 1 surimi coupé en 2. Cuisinez, savourez… puis si vous le souhaitez, partagez / déposez (ci-dessous) votre avis sur cette recette. Crème Brûlée French Toast Recipe - NYT Cooking. Grapefruit Sorbet recipe (David T. King) Thanksgiving Recipes Across the United States. Karen Van Guilder Little grew up in Knoxville, where Thanksgiving always included old-school American brussels sprouts, boiled into submission and doused in butter.

Thanksgiving Recipes Across the United States

“I was the only one who ate them,” she said, “but I was always the weird kid who would eat anything.” Fast forward to last December, when Ms. Little and her husband, Andrew Little, a chef, opened Josephine in Nashville. Not many states with fewer than seven million people have three major food cities, but Memphis, Nashville and Knoxville are all burgeoning restaurant destinations. Popcorn Recipes: Tips for Popping Heirloom Corn Varieties. Photo.

Popcorn Recipes: Tips for Popping Heirloom Corn Varieties

Tempura Recipe. Directions Watch how to make this recipe.

Tempura Recipe

Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half. Set aside. Heat the vegetable oil in a 5-quart Dutch oven over high heat until it reaches 375 degrees F on a deep-fry thermometer. Once the temperature reaches 365 degrees F, whisk the egg, seltzer water and vodka, in a medium mixing bowl and divide it in half. Dip the sweet potatoes into the batter using tongs, drain for 2 to 3 seconds over the bowl, and then add to the hot oil. Whisk together the remaining halves of dry and liquid batter ingredients as above and repeat dipping and frying with the shrimp and fish fillets. Cook's Note: Tempura may be held in a 200 degree F oven for up to 30 minutes, though texture is compromised. Recipe courtesy of Alton Brown, 2010.

IHM Sriracha, Lime, and Sesame Popcorn. Ice Cream Basics - Video.

Ice Cream

Millet Polenta With Tomato Sauce, Eggplant and Chickpeas. Spiced Mango Chutney With Chiles - Recipes. Preserving Mangoes and Pineapples at Their Peak. Mary F.

Preserving Mangoes and Pineapples at Their Peak

Calvert for The New York Times Pineapple sauce poured over a banana split. Sauce Soubise. The sauce soubise or onion sauce is dedicated to the Marechal de France Charles de Rohan, Prince de Soubise who like a lot aristocrates of his time (XVIII's Century) was very interested in culinary arts. This classic French sauce is based on a bechamel in which is added an onion puree. Recipe for 1/2 litre of finished sauce: 250g (87/8 oz) onion.60g (41/2 tablespoons) butter.12g plain flour.21/2dl (1 cup) clear veal or chicken bouillon, or 21/2dl milk.2 tablespoons creme fraiche.pinch nutmeg.pinch caster sugar.salt and pepper.

Procedure: Peel and wash the onions. When this is done, stir in the flour, allow to cook for 5 minutes. Force the sauce through a chinois and put back on the heat. Set aside in a bain-marie until serving time. Soubise - Recipes. Foodie pearl. Enjoy the Best Fondue Tonight. Gwynnett St. Chef Justin Hilbert’s Walnut Soup. “Kimy” chocolate and hazelnut tartlets. Creamy Custards That Put Pudding to Shame. Culinary cliff dives « More Than Food. Several years after the Velvet Revolution freed Slovakia from Russia’s perverse over-lording, the exit from the bus stop in Bratislava was lined with 4-5 makeshift food kiosks selling a variety of wares; shriveled potatoes, stray pieces of pork, homemade cheese (the kind that never melted) and bright red hot dogs whose flavor came from the fiery mustard slathered on them.

culinary cliff dives « More Than Food

At the end of the row sat an old and rotund woman next to an old and rotund cask, both without the mercy of umbrella or plastic lean-to. From the cask she scooped sauerkraut for her clientele into whatever vessel or slightly used bag they brought with them. Over time, I noticed that at the end of each day, the old woman’s spot would acquire a fairly large queue of customers, sometimes as many as five, waiting patiently in the snow. In true lemming fashion, one day, did I join this queue for the unknown culinary cliff dive waiting just ahead. After about twenty yards or so, the magic began to unfold.

Better Living Through Homemade Yogurt.