Great recipe for a cold winder day or for St. Patrick's day! Directions: In a Dutch oven or large, heavy pot, heat up 1 tbs of the oil. Add the mushrooms, then season with salt, pepper, thyme and rosemary, and cook until soft and browned. The mushrooms will release their water after a...
This recipe is adapted from Ming Tsai’s braised-chicken recipe. Like all braised meat recipe, this one requires time. My suggestion is to either use a slow oven (300 degree oven) to braise the beef, which requires approximately 1 1/2 hrs of cooking time, largely unattended (thus eliminating...
Recipe is adapted from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 1961). Preheat oven to 450 degrees. Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and...
In a dry pan, fry the chorizo until browned, breaking up the sausage with a fork as it cooks (Chorizo is darker in color than most sausages, so it will look nearly burnt when browned. You can also try roasting the chorizo in oil, but my preference is not to use oil, as the chorizo is naturally...
ADDITIONS 4 Eggs MEATBALLS from 1 to 1+1/2 pounds Italian meatballs: 1/2-inch diamter, uncooked (Recipe not provided.) 1. Combine barley, onions, carrots, celery, meatballs and spinach in stock. Add bouillon, salt and pepper and bring to boil. Cook, uncovered, 45 minutes or until...
Heat 1 tsp olive oil in skillet over med-high heat. Season each chop with salt and pepper. Coat chops with flour. Brown chops on each side: remove. Heat remaining oil. Add mushrooms and garlic: cook until mushrooms are tender, stirring often. Stir in broth, wine, thyme and tomato paste. Bring...
1. In covered 3-quart pot bring 2 quarts hot salted water to a boil. Add pasta; cook 6 minutes. Add frozen peas; cook 2 mminutes until pastais al dente and peas are crisp tender. Reserev 1/2 cup pasta cooking water; drain pasta. Return pasta, peas and reserved water to pot; add butter and 1/2...
FOR THE GARNISHING A few mint leaves; chopped HEAT the ghee or oil in a large pan and season with cumin seeds. Add the curry masala and sprinkle a little water and continue stirring for about 30 seconds more. Add the garlic, ginger, green chillies and spring onions, and stir-fry for...
FOR THE MARINADE 60 g Garlic paste 45 g Ginger paste 1 1/2 ts Chilli powder; (7 g) 1/4 c Malt vinegar; (60 ml) Salt to taste FOR THE FILLING 400 g Chicken mince 60 g Spring onions; chopped fine 15 g Garlic; chopped fine 20 g Ginger 2 Eggs; hardboiled...
add the fried onion paste, and stir-fry until the fat leaves the sides. Add chilli powder and stir for a minute. Add the reserved cooking extract and salt, and bring to a boil. Lower the heat and simmer until the gravy reaches sauce consistency. Remove and pass the gravy through a fine-mesh soup...
