Cauliflower Crust Pizza. French Onion Soup Stuffed Mushrooms. Important note: this recipe has absolutely nothing to do with Thanksgiving. I’m so glad I got that out. I feel cleansed! I whipped up these little mushroom appetizers yesterday for two reasons: 1. I love stuffed mushrooms in any form and am always thinking of fun little variations. 2. I wanted to. You’ll love these! (And here are a couple of other ‘shroom recipes if you’d like to have a variety): Original Stuffed MushroomsMushrooms Stuffed with Brie Begin by cutting an onion in half from root to tip. Melt butter in a medium skillet. Throw in the onions and toss them around. Cook for about fifteen minutes, then pour in wine and broth. You can leave out the wine if you’re a good girl or boy. When it comes to cooking with wine, I’m not a good girl. I’m also not a boy. I realize that made no sense. Let the onions cook down until most of the liquid is gone, about 5 minutes.
Grab some mushrooms and pull off the stems. Melt some butter in a large skillet. Throw in the mushrooms. But just a couple. Yum! The Ultimate Steak Manual - Food. The steak is the connoisseur’s meat dish; a subject of debate, delight and potential disappointment.
To encourage the first two and avoid the last, we’ve consulted three prime-cut experts and one wine expert to produce a definitive instruction manual so that you, the antlerless man, can prevail in the battle of the beef. Rib-eye The rib-eye is the rising star of the steak world. As people have become more steak-conscious, this fatty, flavoursome cut has shot up the popularity charts. “Our customers’ favourite cut,” says Richard Turner, head chef at London’s famous Hawksmoor steak restaurant.
Fat is key to the rib-eye’s appeal. The wine: Wine trader and expert Jaspar Corbett (Jasparcorbett.com) suggests “something fruity with all that fat, such as Australian cabernet sauvignon from the Margaret River area”. Prime rib The language of cuts is a little vague, with variations in names being found from one butcher to the next (thankfully not the case with surgeons). Sirloin Fillet & Chateaubriand. Perfect Steaks, Cooking Perfect Steak, How to Cook Perfect Steaks, Steak Recipes, Recipes for Steak, Types of Steaks, Beef Recipes, Best Steak.
Baking Corner | Regional Foods | Cooking Articles | Hints & Tips | Culinary Dictionary | Newspaper Columns Using dry heat is the best way to cook steaks and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavor. This is partly a result of the sugars inherent in the meat going through a series of complex reactions called the "Maillard reaction. " The moisture on the surface of the meat also evaporates and the juices becomes concentrated, forming the appealing brown crust. Purchasing Steaks: When buying steaks, buy the best grade of meat you can afford. Look for steak with fine texture and firm to the touch. Also look for steaks that have marbling, as it is the thin threads of fat running through the meat that make it Prime and gives the wonderful flavor. Marbling is the fine specks of fat within the meat. Size or thickness matters when purchasing steaks. Salting Steaks: Ingredients:
Want To Learn How to Make Gordon Ramsay's Favourite Dessert?-Hot Chocolate Fondant. Posted by Grace Massa Langlois on Friday, 16th July 2010 Gordon Ramsay and his thoughts on Hot Chocolate Fondant – “Whenever I’m asked for my favourite recipe, this is the one. It has a divine melting texture and the liquid centre is sublime.” This recipe happens to be one of my favourites as well. I am a huge chocolate lover and this one definitely delivers in deep-chocolate flavour, the oozing centre is my favourite part.
I’ve tried countless recipes for these molten lava cakes but non have compared to this one. When I’ve made these cakes in the past the most difficult part of the recipe was slipping the cakes out of the ramekins without them falling part. You can prepare the dessert ahead of time, chill it in the fridge, and then pop in the oven for 12 minutes just before serving and enjoy (that’s the best part)! Are you planning a romantic dinner for 2? (from Gordon Ramsay Make It Easy) Serves 4 Comments (62) Leave a Reply. Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it?
When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream.
I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. I couldn’t have been more correct. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom.
Cut up your butter. Transfer them to your plate. Spicy Greens Salad - Satisfying Salad Recipes. Recipes, Food Photos & Discussion at Nibbledish. Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! Home Videos Recipes People Log in Register Browse Recently Popular All Time Best Tags No More Curry by Vivren tortilla de españa de deliciousa by Cammmm Mussels with Mushroom and Whitewine by iconsam Tomato and Mozzarella Pinweels by zoridream Pan Seared Scallops & Roquette salad by freychef Best Ever Carrot Cake by MamaBear Blood Orange Basil Mint Sorbet by DivaChef Mushroom Antipasto with Thyme and Mustard by yongfook Scotch Eggs by Vanity Inari-zushi by Nanascafe Seasonal Spaghetti by dubow Mini Cheesecakes with Strawberries by Shuism thin crust margarita pizza from scratch by acd111 Chicken, Sesame Salad by Kumiko Stir fried beef noodles by JohnZhang Cornflake Peanut Butter Balls by DivaChef Share on more Share Facebook Google+ Twitter StumbleUpon Reddit Email About NibbleDish Contact Us Privacy Policy Terms of Use Nibbledish © 2012, Content Available Under Creative Commons License Where Indicated.