Taking The Risk Out Of Risotto Poisson Cru Recipe If French Polynesia had a national dish it would surely be poisson cru. While poisson cru literally means "raw fish" in French, it's less daring but tastier than the name suggests. The chunks of fresh fish are first marinated in lemon juice which "cooks" them slightly, are then mixed with fresh salad veggies and lastly doused in coconut milk. I have never met anyone who doesn't like poisson cru, it's on nearly every menu in the country and in a way its flavor defines Polynesia - sweet, refreshing, tender and exotic. Most of the time poisson cru is made with fresh tuna but it can be made with other fish too. Take the tuna chunks and soak in a bowl of seawater or lightly salted fresh water while you chop the tomatoes, onion, cucumber, carrot and bell pepper - locals swear this makes the fish more tender.
Honey Buns Place all ingredients together into the pan of your bread maker. Set on the dough cycle. You can substitute part or all honey for the 1/3 cup sugar. When dough cycle is finished, divide dough into 30 to 32 pieces, cover so they don’t dry out. Roll one at a time into snakes and coil them, moistening the “tail” and pressing it down on the edge to make a coiled bun. Place on foil lined and greased baking sheets (I get 15 to a sheet) . Remove pans and then preheat oven to 400F. Ice with frosting. To make the frosting: Mix together all ingredients and drizzle on Honey Buns after cooling. Green Beans and Carrots in Charmoula Sauce Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature. Chop the garlic in a food processor. Add the cilantro and parsley and pulse until coarsely chopped. In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Toss the vegetables with about three-quarters of the charmoula sauce. Make Ahead Tips The charmoula sauce can be made one day ahead and refrigerated in an airtight container; let it sit out at room temperature for at least an hour before tossing it with the hot vegetables. Photo: Scott Phillips
Zwart sesamijs Een beetje vreemd, maar wel lekker.... Iedereen lust ijs en het is best makkelijk zelf te maken. Wij aten dit als afsluiting bij een sushi dinertje. Je kunt ook gewoon sesamzaad gebruiken in plaats van zwart sesamzaad. Zwart sesamijs (nagerecht voor 4 personen) 3 eetlepels zwart sesamzaad7,5 dl melk2,5 dl slagroom150 gr suiker2 eidooiers Rooster de zaadjes in een koekenpan in 3 minuten op hoog vuur. Verhit de melk met de room, de helft van de suiker en de sesamzaadjes tot net onder het kookpunt. Laat het mengsel afkoelen en giet het over in een kom. Bron: De complete Japanse keukenChrista Anderson
Cinnamon Rolls Recipe : Paula Deen Directions Heat oven to 350 degrees F. In a small bowl, dissolve yeast in warm water and set aside. When doubled in size, punch down dough. Coat the bottom of baking pan with butter and sprinkle with sugar. Meanwhile, mix butter, powdered sugar, and vanilla. Recipe courtesy of Paula Deen Coq au Vin (Chicken in Red Wine) Recipe : Anne Burrell Directions Coat a large 7-quart Dutch oven or rondeau with olive oil and bring to a medium-high heat. Pat the capon dry and sprinkle generously with salt. Working in batches if necessary, coat the capon gently with flour and put immediately in the hot oil. Only flour the capon that you are working with in that batch-no premature flouring! Reduce the heat to medium and add the bacon lardons to the pan with a tiny splash of new olive oil. Meanwhile, bring a pot of well-salted water to a boil over medium heat. Return the legs and thighs of the capon to the pan, reserving the breasts. After the capon has simmered for 20 minutes, turn the legs and thighs over and add the breasts. Remove the capon from the pan and skim the sauce if necessary. Chicken, bacon and mushrooms oh my! From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
Hendersons Of Edinburgh | Vegetarian Restaurant Edinburgh Scotland UK Rosemary and Garlic Butter Rolls My sister stopped by this weekend to drop off the Electrolux Assistant mixer she had hidden in her basement for the past 5 years. Can you believe someone owning a machine like this and not using it? Craziness. It wasn’t until she caught me talking to one of our other sisters (I have 5 of ‘em!) about the KitchenAid she had bought that it dawned on her she too had a stand mixer lying around doing nothing particularly useful. In the short time I’ve had this mixer now, I found out that really bad things happen when I get cravings and have a powerful machine like this at my disposal. Ingredients: 2 tsp instant yeast (or 2 1/4 tsp active dry yeast) 1 stick butter (soft) 1/4 cup warm water 1 cup milk 2 tbsp sugar 1 large egg 1 tsp salt 3 cups flour 1 rosemary sprig 2 garlic cloves coarse sea salt Directions: The yeast. First, mix 2/3 stick of butter with 1 cup of milk. Lightly beat a large room-temperature egg. Keep 3 cups of flour nearby. Technically I wouldn’t have to add instant yeast to water.
Pizza Week 2014 : Eater Austin Austin boasts a wealth of great pizza options that are getting better every day, but what's a food theme week without some arbitrary competition? Eater will be running polls every day this week in order to determine who has the best pizza in Austin, period. The four remaining competitors have made it all the way to the finals, and the winner of this poll will be crowned the best pizza in Austin. The showdown between Conan's, Stanley's Farmhouse Pizza, Little Deli and, since there was no clear choice for the dark horse, number four vote-getter Via 313 starts right now. Voting ends at 5:00 p.m CT., when the Best Pizza in Austin (as chosen by internet poll) will be crowned. Update! Competitors in the semifinals have all won their heats, except for the run-off between Home Slice and East Side Pies, which was too close to call. Voting starts now and ends at 1:30 p.m CT. [Photo: Home Slice/Facebook] Little Deli and Pizzeria owner Tony Villani grew up in New Jersey, and he knows from calzones.