tag:blogger.com,1999:blog-29062825225684092802011-11-27T15:45:34.587-08:00Foundation Recipes from Across the Globe: Observations, Dissections, and ManifestationsHauhttp://www.blogger.com/profile/13728212911655242742noreply@blogger.comBlogger841100tag:blogger.com,1999:blog-2906282522568409280.post-68555976584256832232010-08-14T14:40:00.000-07:002010-08-14T14:40:24.675-07:00

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-17436643330541185792010-06-18T22:21:00.000-07:002010-06-18T22:21:02.661-07:00

It's little things like this that makes you smile. The espresso with scalded milk and honey was there, too, just off screen. :)

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-1588275477838571362010-05-18T22:21:00.000-07:002010-06-18T22:25:09.798-07:00

Simple and luxurious.

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-7796295093940552792010-04-15T15:12:00.000-07:002010-04-15T15:15:28.526-07:00

by TAG Editor This is the time of year where nature starts blooming, again, for the four seasons areas of the country.  Violets, pansies, cherry blossoms and crabapple blossoms are a perfect for this.  Garnish your favorite ice cream, dessert, and fruit with creme fraiche. Ingredients: 1 egg white, pasteurized powdered (for safety) or meringue powder superfine sugar edible blooms Dip blooms

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-46503727664217222502010-04-14T14:39:00.001-07:002010-04-14T14:48:43.228-07:00

by Frou Frou Feliz Aromatic and earthy duck and beet greens work harmonious with the gravy adding a layer of richness. Ingredients: 2 leg of duck with the thigh attached 2 tablespoon duck fat 1 tablespoon butter 1/2 teaspoon fresh rosemary, chopped 1/2 teaspoon fresh sage, chopped 1 bunch beet greens (can substitute spinach or another dark green) 2 tablespoon flour salt and pepper On medium

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-17619130125156361952010-04-14T14:37:00.000-07:002010-04-14T14:37:09.188-07:00

by Frou Frou Feliz Pork loin gently cooked makes a nice light meal that accentuating the Spring flavors of fresh dandelion greens and violet blooms. Ingredients: 2 pork loins 2 tablespoons duck fat 1 cup dandelion greens 1/2 cup violet blossoms (use baby herb or mesculin mix if you don't have violets or dandelion greens 1 green tart apple, sliced thin 3 mandarines, peeled and sectioned 2

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-22835567704907388342010-04-09T08:52:00.000-07:002010-04-09T08:52:00.324-07:00

by Frou Frou Feliz Wonderful earthy flavors combine for this harmonious, rich meal ensemble of root vegetables and rib eye steak. Ingredients: 2 rib eye steaks 2 tablespoon butter 1 tablespoon duck fat 2 clove garlic 1/4 teaspoon fresh rosemary 1/4 teaspoon fresh sage 1/3 cup Duck Stock or Chicken Stock salt and pepper to taste Beets with Lime Roasted Vegetables In a heavy bottom pan add

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-2401173989977641472010-04-08T19:11:00.000-07:002010-04-08T19:13:11.586-07:00

by Frou Frou Feliz Roasted root vegetables is a simple yet very rich foundation recipe that can be served on its own, as a side dish or as a foundation to another recipe.  It's fine to incorporate other types of vegetables, fruit or a bit of flesh. This is a flexible recipe. Ingredients: 3 potatoes, chopped into 2 inch pieces 3 carrots other vegetables 2 small onions, quartered 4 clove garlic

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-60516403286073491162010-04-08T19:02:00.000-07:002010-04-08T19:02:00.269-07:00

by Frou Frou Feliz The robust flavor of beets are perfect with strong flavor dishes with earthy overtones. Adding a spritz of lime to slice beets creates a nice counterpoint. Ingredients: 3 beets, peeled 1 teaspoon salt 1/2 lime Boil beets in a quart of water until done, about 15 minutes. Slice a 1/4 inch thick.  Squeeze lime over. Toss and serve.

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-1054908018549521492010-04-06T20:54:00.000-07:002010-04-08T18:07:17.657-07:00

by TAG Editor Comfort food, Italian style. This is like the continental version of grits. It goes with anything tasty and sticks to the gut. Ingredients: 2 tablespoons grapeseed oil 2 cloves garlic, minced 1 teaspoon fresh Rosemary, finely chopped 1 quart Chicken Stock 1 cup coarse ground cornmeal 3 tablespoons butter 1 teaspoon sea salt Parmeggiano Reggiano/Pecorino/Asiago/ManchegoIn a

Hauhttp://www.blogger.com/profile/13728212911655242742noreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-74559306752391026812010-04-05T13:24:00.000-07:002010-04-08T18:07:32.066-07:00

by TAG Editor Kombucha is a part of the probiotic family of "foods" such as yogurt, kimchee, and saurkrat that aid digestion. The flavor can vary widely, though, it is usually based on black tea and maybe some sugar. It might be slightly alcoholic and also carbonated.* Ingredients: Enough tea (Green Tea, Earl Grey, Assam, English Breakfast...) leaves to make a quart of tea 1 quart of

Hauhttp://www.blogger.com/profile/13728212911655242742noreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-77948641600835877732010-04-03T10:32:00.000-07:002010-04-08T18:08:10.593-07:00

by Frou Frou Feliz This is a seafaring take on the traditional Bolognese Ragu. Instead of Ground Beef or Pork, I use "ground" salmon and simmer it to perfection. I then top it off with crispy salmon skin to add a nice crunchy kick to that wonderful textured capellini and Ragu. Ingredients: 1 lb fresh or flash frozen salmon, skinned (reserve whole skins) and cubed into 1 inch pieces 4 small

Hauhttp://www.blogger.com/profile/13728212911655242742noreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-15189337072057169822010-04-03T04:04:00.000-07:002010-04-03T10:03:58.877-07:00

Discovered at an ancient tapas bar in Seville, I enjoyed this so much that one small plate was simply not enough. Smoked paprika was once obscure, but can now be found almost everywhere. You can serve this dish as is or over rice, orzo or couscous. Mercury NewsEggplant:• 1 small eggplant, unpeeled, diced in 1-inch cubes• 2 tablespoons oil• Salt and pepper to tasteTo complete:• 1 tablespoon extra

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-22094426143610032152010-04-02T18:49:00.000-07:002010-04-02T18:49:00.593-07:00

by Frou Frou FelizOh the classic and the bad. So creamy and rich and deceptively simple. Recipes coming soonish.

Hauhttp://www.blogger.com/profile/13728212911655242742noreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-72719401718215898192010-03-31T10:26:00.000-07:002010-03-31T18:32:36.063-07:00

by Frou Frou FelizThis is what you do with the fresh funny shaped parts you have after making sashimi or sushi. It is delish.Ingredients:1 lb salmon chopped up roughly1 Fuji apple slivered1/2 of lime, squeezed1 tablespoon soy sauceThrow all ingredients together and toss.

Hauhttp://www.blogger.com/profile/13728212911655242742noreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-24623761995322746662010-03-30T14:23:00.000-07:002010-03-31T12:36:10.119-07:00

by Frou Frou Feliz I bake a few different versions of Baked Banana. There's an intensity and depth of flavor that's realized as it caramelizes and reduces in the oven. The most basic version involves only bananas and some sea salt. It's delicious alone or over ice cream or yogurt. Ingredients: 4 bananas sea salt Preheat oven to 350 degrees Fahrenheit. Peel ripe bananas and place in a

Hauhttp://www.blogger.com/profile/13728212911655242742noreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-37176456263891509482010-03-29T03:23:00.000-07:002010-03-29T10:25:50.843-07:00

by Hugo VinoDukkah (or Dukkha), a mild but pleasantly scented spice mix from the Middle East, is the perfect appetizer. Simply dip some fresh bread into high quality olive oil, then into the dukkha mix. It also serves well as a Foundation for other foods.This versatile spice mix can also be used in your favorite recipes. Use it to stuff a pork roast (along with pistachios and prunes, for example)

Hauhttp://www.blogger.com/profile/13728212911655242742noreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-60149275302971151372010-03-29T03:15:00.000-07:002010-03-31T12:36:29.246-07:00

by Hugo Vino Tuna Mango Tartare Tuna Mango Tartare is a great starter or tapas to share. INGREDIENTS 300g of very fresh sushi-grade tuna (you can use albacore if you wish) 2 small mangoes (not too ripe) 6 grape vine (small) tomatoes 2 tablespoons chiseled coriander leaves 4 green onions (white and green parts) lemon juice lime juice high-quality olive oil hot pepper paste chives mesclun or

Hauhttp://www.blogger.com/profile/13728212911655242742noreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-31351513703801911262010-03-27T21:37:00.000-07:002010-03-31T12:37:08.118-07:00

by Frou Frou Feliz You can use various tart berries for this recipe. It works well with ice cream or accompanied with creme fraiche or on top of pancakes, french toast, waffles. Ingredients: 1 cup berries a pinch of lemon zest a pinch of lime zest 3 tablespoons honeyIn a small saucepan add berries, lemon and lime zest. Cook on medium for 5 minutes. Remove berries only leaving berry juice in

Hauhttp://www.blogger.com/profile/13728212911655242742noreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-34560882010750020742010-03-27T10:19:00.000-07:002010-03-31T12:37:28.901-07:00

by Frou Frou Feliz This is a custard style French Toast, cooked over gentle flame to perfection and draped with a honey and lemon/lime zest spiked Marion Berry Reduction. Recipe later on today. Ingredients: 6-8 French Bread diagonal slices 4 large organic eggs 2 teaspoons madagascar bourbon vanilla 3 tablespoons organic sugar 1/2 teaspoon salt 1/2 cup whole milk Marion Berry ReductionBeat

Hauhttp://www.blogger.com/profile/13728212911655242742noreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-48704868163157357352010-03-27T08:20:00.000-07:002010-03-31T12:37:58.273-07:00

by TAG Editor More stock. Can't get enough especially if it's a duck that needs to be made into stock. Ingredients: 2 pounds cuck carcasses, including necks and backs 1 onion, quartered 2 carrots, peeled and cut in two 1 rib celery, cut in two 1 leek, white part only, cut in two lengthwise or one onion, cut in two 1 Bouquet Garni recipe 5 peppercorns 1 bulb of Roasted Garlic Recipe 1 gallon

Hauhttp://www.blogger.com/profile/13728212911655242742noreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-86920816310507909592010-03-26T16:00:00.000-07:002010-03-31T12:38:16.067-07:00

by TAG Editor This is the foundation and seasoning of many French recipes. It's also been coopted by many other "national" cuisines as well. Ingredients: duck fat and skin removed from a duck Make sure the pieces are not large. On low heat, render fat for 20 minutes. flipping half way through. Remove the remains of the browned, crunchy fat and skin. Let the remainin fat cool to room

Hauhttp://www.blogger.com/profile/13728212911655242742noreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-83667027236798157862010-03-26T08:36:00.000-07:002010-03-26T09:06:02.407-07:00

by TAG EditorWe did a few tests on freezing choice cuts of flesh. Having freezer burn on a rib eye or magret or center cut loin is nothing but a drag.1) The most important thing is buy freezer plastic bags. It has thicker plastic and also make sure that it's a zipper bag. Wrap cuts individually.2) Squeeze all the air out of the bags as you zip them shut. This will prevent freezer burn and

Hauhttp://www.blogger.com/profile/13728212911655242742noreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-27791447455604193382010-03-25T19:58:00.000-07:002010-03-31T12:38:51.895-07:00

by TAG Editor Mashed potatoes bring everything together in its warm, butter embrace. It can just about fit into any mix. Ingredients: 4 oven roasted potatoes 1/3 cup milk 2 tablespoon butter cracked black pepper sea saltBoil the roasted potatoes for 20 minutes or until done. Don't peel. Make sure they well scrubbed. Remove. Put potatoes in bowl and mash them with milk, butter, salt and

Hauhttp://www.blogger.com/profile/13728212911655242742noreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-56092083500923292642010-03-25T19:22:00.000-07:002010-03-31T12:39:17.362-07:00

by Frou Frou Feliz This is the rust-rust-rustic recipe. Getting a crispy duck skin on a breast is golden. How one achieves this is easy with some methodology. In this recipe, cumin seeds are crunchy, too, working well with the duck and wine reduction. also the cloves that i stuck in and removed... that accentuated the duck and the clove also tied it in with the beets. Mashed potatoes work

Hauhttp://www.blogger.com/profile/13728212911655242742noreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-88457219432936066172010-03-23T10:19:00.000-07:002010-03-23T10:19:58.056-07:00

by TAG Editor Taking a break from making recipes today... Wisconsin's Sprecher Root Beer, rated #1 by the New York Times and DiGiorno's Self Rising Pepporoni and Sausage Pizza. This post is tagged as an Easy Skill Recipe.

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-34444228160951105162010-03-20T18:16:00.000-07:002010-03-20T18:16:05.437-07:00

Braciole is thin sliced beef, pork, chicken or veal which has been pounded, filled tied or picked and braised.  It is then simmered in a tomato sauce until it is very tender. Ingredients: -8 slices beef braciole, beef very thinly sliced -Coarse salt and black pepper -8 slices prosciutto di Parma -1 1/2 cups plain bread crumbs -1/2 cup milk - 2/3 cup Parmigiano-Reggiano -1 small onion, finely

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-367630851454190682010-03-19T19:28:00.000-07:002010-04-03T11:21:35.751-07:00

by Frou Frou FelizI was going to make duck and ended up picking up a vintage 1953 edition of the Joy of Cooking. I came upon the pork chops with apple recipe, very Mid Century American. I decided to make a version of the 1950s vintage dish, but updated, e.g. what was in the fridge an on the counter top. This Pork Chops with Clementine, sage, thyme, and garlic reduction works nicely with avocado

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-23165413353945741312010-03-18T16:17:00.000-07:002010-03-26T09:18:03.485-07:00

by TAG EditorBigarade is great over more substantial roasts and other carnivore foods, root vegetables or whatever suits your fancy. Swig it down with a nice red and its attendant tannins.Dilute the juices in the roasting pan with a stock prepared in the following way:Ingredients:In a pan, combine 4 tsp of sugar in 1TB of wine vinegar until pale caramel in colorThen pour in one cup of brown veal

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-16489202970504372152010-03-17T10:08:00.000-07:002010-03-17T10:13:53.470-07:00

by TAG Editor In the 19th century, Escoffier added Hollandaise to the Grande Sauces (Mother Sauces) of French Cooking. It is different from the original Grande Sauces in that it's created through an emulsification process and in that regard it is closer to mayonaise. It's also thickened by the slow cooking of the egg yolks via heat and lemon juice. Ingredients:3 egg yolks 1 tablespoon cream

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-53666363289356932952010-03-16T21:53:00.000-07:002010-03-25T21:08:09.899-07:00

by Frou Frou Feliz The salmon and savoy cabbage are oven roasted before added to the soup stock infusing a gently smoky flavor to this version of the usually creamy Norwegian Fish Soup.   Ingredients: 1 bouquet garni recipe 1 Fish Stock recipe or 4 cups Chicken Stock recipe ¼ cup dry white wine 1 lb. skinless salmon fillet, cut into 1 inch pieces 4 cups Savoy Cabbage, cut into 1 inch

Editornoreply@blogger.com1tag:blogger.com,1999:blog-2906282522568409280.post-50951854533017067002010-03-16T21:52:00.000-07:002010-03-16T21:57:26.262-07:00

by TAG Editor Fish stock is utilized from Scandanavia down to the South Pacific. It provides a solid foundation for other recipes and is also delightful on its own garnished with some chives and toasty garlic bread. Ingredients: 2 pounds fish bones and heads, rinsed 6 cups water 1 cup dry white wine 1 medium leek, sliced 1 medium onion, thinly sliced 1 celery rib, thinly sliced 1 bulb Roasted

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-20113058573736606072010-03-16T21:03:00.000-07:002010-03-16T21:09:19.693-07:00

by TAG Editor Chicken Stock is an indispensible foundation recipe that keeps on giving. Ingredients: 4 pounds chicken carcasses, including necks and backs 1 large onion, quartered 4 carrots, peeled and cut in two 4 ribs celery, cut in two 1 leek, white part only, cut in two lengthwise or one onion, cut in two 1 Bouquet Garni recipe 8 to 10 peppercorns 1 bulb of Roasted Garlic Recipe 2

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-28144121519151489842010-03-15T11:36:00.000-07:002010-03-25T21:08:09.903-07:00

by Frou Frou Feliz These yummy Potato Pancakes or Latkes can be eaten with the traditional accompaniment of apple sauce and sour cream or you can mix it up. Here we used fresh Fuji apples and yogurt.  It also works well as a bread substitute. Ingredients: 1 baked potato, shredded or chopped into strips 1/2 cup white flour 1/2 cup whole wheat flour 1/2 teaspoon sea salt pepper 1/2 teaspoon

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-79967076657927148992010-03-14T13:19:00.000-07:002010-03-25T21:08:09.907-07:00

by Frou Frou Feliz A nice refreshing and healthy seafood small plate with touch of tang from lime leaves and a buttery smooth finish of beurre blanc. Ingredients:  2 fresh young lime leaf, chiffonade (can replace with a fresh soft leaf herb) 2 tablespoons unsalted butter 6 large sea scallops 1 Recipe Beurre BlancMake Beurre Blanc recipe and set aside. Melt the butter in a small skillet over

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-33255217677090288952010-03-14T13:10:00.000-07:002010-03-14T13:11:11.479-07:00

by TAG Editor  A classic and simple French sauce that you can dress up or leave in its simple elegance. It goes well with seafood, fish, chicken, and vegetables. Ingredients: 1 Tbsp finely chopped shallot 1 cup dry white wine 1/4 cup lemon juice or white wine vinegar 1 tablespoon heavy cream 1 cup butter, cold Kosher salt, to tasteCombine the shallots, white wine, and lemon juice or vinegar

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-47581814595360216662010-03-13T12:49:00.000-08:002010-03-13T14:26:02.215-08:00

 by Hugo Vino This sauce is excellent with any type of grilled or pan-seared fish. There are many variations, as you can replace tarragon with any fresh herb (e.g. dill, parsley, marjoram, sorrel, chive) or a combination. I usually add capers to add some depth to the taste, but these can be omitted for a fresh, vibrant taste. Make sure you don't reheat the sauce for too long after you add the

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-63089216928416131012010-03-13T12:47:00.000-08:002010-03-19T19:46:00.742-07:00

by Hugo Vino Everybody knows how to cook a fillet of salmon, right? Here, I give you my own technique, which ensures the fish is uniformly cooked, doesn't fall apart and looks nice on the plate. A small, nicely cooked salmon fillet can be used to build a complex and gorgeous plate (for example, serve the fillet on pressed rice and top it with a slice of saffron-butter pan-seared scallop).

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-20421804085459153322010-03-12T11:06:00.000-08:002010-03-25T21:08:09.911-07:00

by Frou Frou Feliz This bread pudding recipe is a nice way to put some quality odds and ends ingredients together to make a wonderful sweet. Ingredients:1 apple, halved, cored and 1/4 sliced crosswise 2 cups of bread pieces 1/2 cup small marshmallows 2 eggs 1/2 cup sugar 1 1/2 cup milk 1/2 cup yogurt 2 teaspoon bourbon vanilla 1/2 teaspoon saltHeat oven to 350 degrees Fahrenheit. In a

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-64089450262348085152010-03-11T13:08:00.000-08:002010-03-12T11:12:04.750-08:00

by TAG Editor This Hush Puppy recipe is from someone's cousin named Caroline down in North Carolina by way of the Seattle Times. :) Carolina Hush Puppies 1 egg 3/4 cup buttermilk 1 cup cornmeal 1/4 teaspoon baking soda 1 tablespoon flour 1/4 teaspoon salt 1 teaspoon sugar Vegetable or peanut oil for frying 1. Beat the egg thoroughly; beat in the buttermilk. In another bowl, stir the cornmeal

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-47946037795406703352010-03-10T06:35:00.000-08:002010-03-13T14:26:25.142-08:00

by TAG Editor Bechamel is one of the Grande Sauces (or Mother Sauces) of French cooking.  It's a simple composition that yields fantastic results. If you want a richer flavor, utilize Browned Butter. Also, be sure to cook long enough for flour to become aromatic and rich in smell before adding milk. Ingredients: 1/2 Roux Recipe 3 cups whole milk1 teaspoon salt Over a low flame, slowly

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-28084743472230572232010-03-09T15:21:00.000-08:002010-03-10T06:05:58.959-08:00

by Frou Frou Feliz Winter is still here, but soon hot chocolate will be nostalgia as we put on our swimsuits and head to the beach.  This recipe is made with bittersweet Ghirardelli Chocolate. Varlhona is a classic choice as well. Ingredients: 16oz of whole milk3oz of bittersweet chocolate (Varlhona or another good brand)1 teaspoon Bourbon Vanilla small dash of sea saltmarshmallowspeppermint

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-78433082626960615982010-03-08T18:59:00.000-08:002010-03-13T14:26:25.145-08:00

by TAG Editor Tartare sauce, though smooth, also provides a tangy contrast to dishes it accompanies. Ingredients: 2 egg yolks 1 teaspoon Dijon mustard 1 1/4 cup groundnut oil 1 1/4 cup olive oil Juice of ½ a lemon 1 tablespoon fresh chopped tarragon 1 tablespoon capers 1 tablespoon diced gherkins 2 tablespoon chopped parsleyBeat the 2 egg yolks, dijon mustard. Add salt and pepper. Whisk in

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-52342628704848383342010-03-08T18:50:00.000-08:002010-03-13T14:26:02.242-08:00

by Hugo Vino Shanks are among the least expensive parts of Mister Baaah (read "Bellwether" by Connie Willis to get a clue). And the funniest part is,  they are usually sold in packs of 3 (why not four? Ask your clueless butcher if he knows his anatomy.). Lamb shanks may look hard, fat, bony and unappealing when raw (hey, it's from a dead animal, remember)... perhaps useful to hit zombies or

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-67190723940852829652010-03-07T08:23:00.000-08:002010-03-19T19:46:00.746-07:00

by FrankSon This recipe is like the beautiful summer days on the Amalfi Coast, sitting on the beach rocks under shade and sharing companionship with friends.   Ingredients: 1/4 cup extra virgin olive oil 1 teaspoon fresh garlic, chopped 1/4 teaspoon chilli pepper 1 small tomato, diced 1/4 cup fresh Italian Parsley 5 large fresh Scallops in the shell, de-shelled and cut in pieces (

Editornoreply@blogger.com1tag:blogger.com,1999:blog-2906282522568409280.post-42171669810340792562010-03-06T17:18:00.000-08:002010-03-07T10:51:35.998-08:00

by Nigel Slater The ideal here is homemade meringues with a crisp outside and a chewy centre. Failing that, store-bought meringues will do, but the texture of the finished ice will be slightly less interesting. Ingredients: 500ml whipping or double cream 180g meringues 8 heaping tbsp lemon curd grated zest of 1 orange You will also need a cake tin or plastic freezer box approximately 24cm x

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-55890637362869500902010-03-06T17:14:00.000-08:002010-03-07T10:56:55.234-08:00

It's a little like taking springtime flowers for granted. Those crocus and lilacs and crab apple blossoms that pop the dreary air of winter makes us nostalgic once again. by Nigel Slater Most lemon curd recipes instruct you to stir the mixture with a wooden spoon. I find that stirring lightly with a whisk introduces just a little more lightness into the curd, making it slightly less solid and

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-16296628127917611732010-03-04T18:56:00.000-08:002010-03-13T14:26:02.249-08:00

by Hugo Vino The real secret to Old-Style Roast Chicken is you don't need a motorized roaster or a high-end barbecue to roast a perfect chicken. You don't even need to work hard. All you need is fresh ingredients and some patience. Ingredients: - 1 organic chicken - 1/4 cup coarse salt - 2 tablespoons corn syrup, golden syrup or honey - 1/4 pound butter (room temperature) - fresh sage leaves (

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-12115311377316972352010-03-03T17:15:00.000-08:002010-04-03T11:13:26.011-07:00

by Frou Frou FelizThis is a compound recipe. You can pre-make many of the components of this updated classic Chicken Pot Pie recipe. It's lazy because we put in a pan fried leg of chicken instead of chopping it up first. Be careful of the bones, cloves and bay leaves! You eat at your own risk. :)This is as rustic as it gets, a whole leg of chicken with thigh, whole cloves and whole bay leaves

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-23683655217371458932010-03-03T16:21:00.000-08:002010-03-07T10:54:49.545-08:00

by The Armchair Gourmet (TAG) Editor   This recipe can be made with unbleached flour, pastry flour, whole wheat flour or rye flour. Savory Pastry Crust Ingredients: 1 cup flour (unbleached, pastry, whole, rye (mix in ground nuts/flax) 1/2 cup salted butter, melted and browned (Browned Butter Recipe) About 5 tablespoons ice water Combine flour and butter. Mix until pebble-y.  Add water until

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-60793633346250359812010-03-01T20:49:00.000-08:002010-03-07T10:56:55.239-08:00

 by Maida Heatter This recipe appeared originally in 1966, after much digging it reappeared for a new generation to savor. Unsalted butter, for greasing the molds 6 large eggs 2 cups milk 6 tablespoons melted butter 2 cups sifted flour 1 teaspoon salt. 1. Preheat the oven to 375 degrees. Generously grease 10 4-ounce heatproof pottery custard cups (or a muffin or popover pan) with butter.

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-55524276235715778892010-02-28T08:59:00.000-08:002010-03-07T10:56:55.242-08:00

This weekend is the Jewish holiday of Purim. One of the coolest things about Purim, besides the fact that it's one of the few times you can actually get drunk at synagogue, is the food. A favorite is the triangle-shaped cookies called hamentashen, which are shaped like the hat of Haman, the antagonist in the biblical story of Esther. Just as in most Jewish recipes, there are many variations of

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-69015227944719031772010-02-27T18:40:00.000-08:002010-03-07T10:53:05.492-08:00

by Frou Frou Feliz  Simple, rich and delectable.  Browned butter and bourbon vanilla make this classic recipe pop with flavor and richness.    Ingredients: 1 cup salted butter 3/4 cup raw organic sugar 1/2 teaspoon bourbon vanilla2 1/4 cups all purpose or pastry flour  Brown butter on stovetop on low heat for about 10 minutes until it has a rich aroma and the color has changed to a dark

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-67989093231855489152010-02-26T16:59:00.000-08:002010-03-13T14:26:02.259-08:00

Use amount of butter called for in a recipe and place it in a saucepan on low heat until it changes color and give off a sweet and rich aroma, about 10 minutes.

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-59350305033139051372010-02-24T18:37:00.000-08:002010-03-10T06:46:19.698-08:00

by Frou Frou Feliz This recipe is slightly different than the average.  We use top quality ingredients such as bourban vanilla and high grade butter that's browned first before adding to the batter. It makes a much richer waffle. Ingedients: 2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon bourbon vanilla 1 1/4 cup change to whole milk 1 cup

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-63421889893576151382010-02-22T12:01:00.000-08:002010-03-07T10:39:16.711-08:00

3 large bulb onions diced, about 3 cups 1/4 cup oil (grapeseed or canola) This is a foundation recipe for other recipes. It also makes a great condiment to pasta, cooked salsa, polenta and anything earthy that wants a bit of savory sweetness. Toss onions and oil together. put the mixture into a metal pan and put in oven. Bake at 400 degrees fahrenheit for about 40 minutes stirring the mixture

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-78785077711592306122010-02-21T22:44:00.000-08:002010-03-10T06:47:10.018-08:00

by Frou Frou Feliz This is a rustic version of cherry clafoutis. it's like an english hard pudding, but not. There's a higher cherry to pudding/custard ratio in this recipe than in French pastry shop varieties. other pit fruit work well, too, harmonizing with the pudding/custard in flavor and texture. If i have time, I'll post a pastry shop version, too. Cherry Clafoutis Yummy. Cherry

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-86642937358123125442010-02-20T18:44:00.000-08:002010-03-13T14:26:02.263-08:00

Stocking your pantry with condiments and oils Sometimes it's no big deal, but others, the condiment may be a main flavoring agent and the recipe just won't be the same without it. ...Piccadilly Recipe: Meat pies vie for supremacy  Marcotte and Leroux offered another condiment as well, a home-made piccadilly made with green tomatoes, onions, green peppers, brown sugar, and vinegar. ...Tomato Sauce

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-74060432408886455632010-02-19T12:40:00.000-08:002010-02-19T12:40:13.806-08:00

Reading up on my Darwin, I was in a deep woodsy and founder species space. I thought I might indulge that with a post on foraging and the survival of the fittest and most inured palette.

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-58638309779008538592010-02-19T12:35:00.000-08:002010-03-10T06:47:10.021-08:00

by Frou Frou Feliz Sauteed sausage with browned rustic bread.I worked on this recipe for a couple days in august. it takes me a while since i'm still rusty with flesh recipes since i was off the flesh food from 2000-late 2008. sausage mix: 2 lbs fresh, roughly ground beef chuck (get a super fatty piece) 2 teaspoon salt 2-tsp white pepper 1 medium head of roasted garlic* 1/2 cup caramelized

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-68461198180173525232010-02-17T11:34:00.000-08:002010-03-13T14:26:02.266-08:00

Please... join our tableThe Tribune - Karen K. Boughton - ‎Sep 21, 2009‎According to Mary, this sweet/tart condiment is delicious with grilled chicken breasts or roasted/grilled pork. Or try the recipe below that adds the ... The chili sauce to salsa routePembroke Daily Observer - Elizabeth Baird - ‎8 hours ago‎Long before salsa burst onto the condiment scene, generations of Canadian cooks

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-65598053539795459762010-02-17T00:51:00.000-08:002010-03-13T14:26:02.269-08:00

by Frou Frou Feliz This tart I came up with is a mix between a French Tart Tatin and an American apple pie. The French part shows through in the caramel sauce that's made for the innards and a lot of lumpiness reminiscent of the Spanish architect, Gaudi. Crust: 1/8 cup sugar (brown or organic is great) 1 1/2 cup whole wheat flour or mix 1/2 regular and 1/2 whole wheat 1/2 cup aa salted

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-44559188830448175652009-11-15T09:52:00.000-08:002010-03-13T14:26:02.272-08:00

Simple Cranberry Sauce If you follow the recipe exactly, the cranberry sauce will gel up in the refrigerator so it isn't runny but instead has the perfect consistency. ... Examiner  ... with Sour Cherries & Rum (Cranberries should be tender but not mushy. You may cook the sauce to your taste, from firm whole cranberries to softer ones that give off more pectin and ...  Seattle Times  ....

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-51503571134895760122009-10-20T17:03:00.000-07:002010-03-13T14:26:02.275-08:00

This is the definitive garlic sauce, perfect for serving like a mayonnaise - with grilled chicken, Lebanese style, or simply as a condiment for sandwiches, meats and salads. It 's like a mayonnaise - with garlic instead of eggs! 1 whole garlic bulb, broken into cloves and peeled A good pinch of salt 1/2 teaspoon citric acid, dissolved in half a glass of water Approximately one litre of

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-67245292225948650602009-10-20T16:44:00.000-07:002010-03-13T14:26:02.278-08:00

Serves 4 1 cup Italian parsley ¼ cup coriander 3 cloves garlic 3 tbsp red wine vinegar Salt and pepper to taste 1 tsp chilli flakes, or to taste ½ cup olive oil Chop the parsley, coriander and garlic finely, and then stir in the vinegar, salt, black pepper. Alternatively, you can combine everything except the olive oil in a food processor and blend. Then, pour in the olive oil. Dish out and

Editornoreply@blogger.com1tag:blogger.com,1999:blog-2906282522568409280.post-77277107127679297762009-10-20T16:36:00.000-07:002010-03-13T14:26:02.281-08:00

1 teaspoon grapeseed oil 1/2 cup finely chopped shallots 1 cup diced canned tomatoes 2 cups cider vinegar 1 teaspoon cardamom 1/2 teaspoon cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground clove 1/2 teaspoon chili powder 2 tablespoons fish sauce (see note) 1 teaspoon freshly ground black pepper 1/4 cup honey. Go to NYT for the full recipe.

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-2460853093330010692009-09-17T19:17:00.000-07:002010-03-07T10:54:49.567-08:00

Recipe by Phuong Phan, Exclusive to The Armchair Gourmet This is a great foundation ingredient for recipes.  It can be used directly on bread or steak as a condiment.  Just smear it on and enjoy. Roasted Garlic (classic):5 bulbs of garlic, top of cloves sliced off 2 tablespoons high thresh hold oil (grapeseed, peanut, canola) take bulbs and arrange on a doubled piece of aluminum foil to cover

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-70296948270845611772009-09-14T13:51:00.000-07:002010-03-13T14:26:25.152-08:00

This reduction usually includes medium to full bodied red wine, shallots/sweet onions. It's most often used as a sauce for red meat or game and often also serves as a foundation for pan reduction sauces or whipped with butter. Wine Reduction (classic ):1 small onion, peeled and chopped 1 stalk celery, peeled and chopped 6 cloves garlic, peeled and chopped (use roasted garlic if you have this) 1

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-88014315214985473172009-09-12T22:29:00.000-07:002010-03-10T06:44:27.599-08:00

Fines herbes is a culinary mainstay in French cuisine. The ingredients of fines herbes are fresh parsley, chives, tarragon and chervil[1]. These "fine herbs" are not the pungent and resinous herbs that appear in a bouquet garni – which, unlike fines herbes, release their flavour in long cooking. Marjoram, cress [2], cicely[2] or lemon balm[2] may be added to fines herbes. The marjoram and

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-73322427441917797002009-09-12T22:05:00.000-07:002010-03-10T06:44:27.602-08:00

Herbes de Provence (Provençal herbs) is a mixture of dried herbs fromProvence invented in the 1970s.[1]The mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs. (Some cooks maintain that lavender is an essential ingredient of true herbes de provence.) The proportions vary by manufacturer. Thyme usually dominates the taste produced by the herb

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-32841006610798044722009-09-12T21:37:00.000-07:002010-03-16T23:07:59.127-07:00

The Bouquet Garni is a bundle of herbs tied together with string or stem used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption. Most Bouquet Garni recipes include parsley, thyme and bay leaf. Variations will also may include basil, burnet, chervil, rosemary, savory and tarragon. Sometimes vegetables such as carrot

Editornoreply@blogger.com1tag:blogger.com,1999:blog-2906282522568409280.post-13899473313470098172008-09-14T17:53:00.000-07:002010-03-13T14:26:25.156-08:00

This is one of the classic french foundation sauces even if its title is attributed to the Spanish. :) It makes any dish lush.  Ingredients:1 gallon Brown Stock, hot 1 1/2 cups Roux 1/4 cup bacon fat 2 cups chopped onions 1 cup chopped carrots 1 cup chopped celery 1/2 cup tomato puree 1 Bouquet GarniIn a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-92064702986661768752008-09-08T17:52:00.000-07:002010-03-10T06:44:27.611-08:00

Chicken Consomme 15 egg whites 1 pound ground lean chicken 1 onion, small diced 1/2 pound of carrots, small diced 1/2 pound leeks, small diced 1/2 pound celery, small diced 1 cup tomato puree 5 black pepper corns 2 bay leaves 1/2 bunch parsley stems 3 fresh thyme sprigs 1 gallon chicken stock, cold In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree,

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-24616959145880770202008-08-14T17:01:00.000-07:002010-03-13T14:26:25.159-08:00

6 large onions, cut into rings 2 tablespoons butter or clarified butter* 2 TB of Consomme* and 2 TB of Espagnole Sauce*. Cook onions in butter on low heat until very soft and limp.  Strain then add consomme and espagnole sauce to the butter onion sauce. Add sugar, butter, and chicken glaze to taste.  Your stomach will thank you, but your arteries will not.

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-86359143090359213732008-07-17T15:24:00.000-07:002010-03-13T14:26:25.162-08:00

 Demi-glace is one of the classic French foundation sauces used as an accompaniment to savory dishes or as a part of another recipe. Ingredients:1 gallon Espagnole Sauce*, hot 1 gallon Brown Stock*, hot 1 Bouquet Garni*In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni over medium-high heat. Reduce heat to simmer as it begins to boil.  Simmer until the liquid reduces by

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-82821893393613455322008-07-15T10:06:00.000-07:002010-03-13T14:26:02.299-08:00

Mirepoix (pronounced /mɪər ˈpwɑː/) is the French name for a combination of onions, carrots, and celery (either common Pascal celery or celeriac). Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces.These three ingredients are commonly referred to as aromatics. Similar such combinations, both in and out of

Editornoreply@blogger.com1tag:blogger.com,1999:blog-2906282522568409280.post-39672805803294596052008-07-14T18:16:00.000-07:002010-03-10T06:44:27.622-08:00

The Larousse, which was inspired by the great Escoffier's Le Guide, was first published in 1938 and was edited by Prosper Montagne' with prefaces by Escoffier and Phillis Gilbert. Escoffier's legendary status has much to do with the fact that he raised the cooking profession to a very high status, modernized and standardized haute cuisine. Many recipes in the Larousse Gastronomique were based on

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-82100676757579344802008-07-14T17:00:00.000-07:002010-03-10T06:44:27.625-08:00

  by TAG Editor Brown stock is a foundation recipe that makes everything you use it with taste just that much richer and more amazing.  A classic. Roast the below: 8 lbs Veal Bones 4 lbs Beef Bones About 1 1/2 Cups Tomato PastePreheat the oven to 425 degrees. Place the bones on roasting pans in a single layer, I use two pans. Roast the bones in the oven for 2 hours, turning them over

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-74073577257448778322008-07-11T13:00:00.000-07:002010-03-13T14:26:02.302-08:00

Used for white sauces, to thicken sauces or soups. Roux adds a rich, nutty browned butter flavor to dishes as well as acting as a thickener.     Ingredients:1/2 cup butter1/2 cup unbleached flour (whole flour doesn't work for this recipe)Make browned butter by putting butter on medium heat in a saucepan until golden, about 5-7 minutes. Watch it so it doesn't burn. Reduce heat to a medium

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-31007266440789946872008-07-04T17:08:00.000-07:002010-03-26T09:12:44.067-07:00

by TAG EditorThis is a wine reduction sauce most often accompanying steaks. It can also be served with game.Ingredients:1/3 cup of Wine Reduction* click for recipe1 cup of Demi-Glace*2 tablespoon butter2 ounces of diced beef marrow (exclude if you want a smooth sauce)2 teaspoon finely chopped parsley (exclude if you want a smooth sauce)Combine Wine Reduction and Demi-Glace. Warm on stove and

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-40273158184772768332008-06-29T09:43:00.000-07:002010-03-13T14:26:25.168-08:00

Bourguignonne Sauce  ... for Eggs, Meat, Poultry 1 cup Wine Reduction* click for recipe Bouquet Garni* click for recipe 1 1/2 cups Espagnole Sauce* click for recipe 3 tablespoon butter Add a Bouquet Garni to 1 cup of Wine Reduction.  Add the Espagnole Sauce and cook the mixture down by half.  Before serving, add the butter and whisk well.

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-65967205263190503402008-06-23T11:00:00.000-07:002008-06-28T19:31:44.996-07:00

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-68652775295302241692008-06-08T10:41:00.000-07:002010-02-17T16:36:47.314-08:00

Well, where shall we begin? Marrakesh, perhaps. It's not exactly Instanbul, but it is mediterranean-ish. Anyway, maybe we should go with Instanbul. It' s where the world's first cafes began with cultured patrons sitting round verbalizing intellectual battles in mathematics, philosophy, and religion. Coffeehouse culture is highly developed in the former Ottomon world especially since it was

Editornoreply@blogger.com0tag:blogger.com,1999:blog-2906282522568409280.post-19367271710487250432008-06-07T18:25:00.000-07:002008-06-07T19:03:30.440-07:00

It often is hard to verbalize or write what is a purely sensory and emotional response to world stimuli. Case in point:I'm thinking of some comfort sweet tooth - Apple Ginger Crisp. There is a buttery crunch followed by a the a gooey, tangy richness of apples touched with the aroma of ginger and lemon zest. It's so easy to make, you almost don't need a recipe, just a good sense of proportion

Editornoreply@blogger.com0