Tried asking /r/cooking, figured I might have better luck here.
I'm missing pages 104-105, the first 2 pages to the recipe "Squab, Thai Peppercorn, Strawberry, Oxalis Pods". I really wanna give this one a shot; would somebody with the book mind PMing me a picture of the pages? Will post pictures of the plated dish.
Thank you to anybody willing to help.
bon appetit
NYC VIDEOS - TASTY RECIPE | GREEK LEMON CHICKEN Ingredients: 1 Chicken (1,4- 1,6 Kgr) 5 Lemons 1 tbsp. Salt 1 tsp. Black pepper 1 tbsp. Oregano 1 tsp. Garlic powder 100 ml Olive oil Thyme & Oregano branches 750 gr Potatoes
Preparation: Mix the salt, the pepper, the oregano and the garlic powder. Squeeze 4 lemons over the chicken, pour the olive oil and add half of the mixture you prepared. Marinade for 1 hour. Boil 1 lemon for 5 minutes and put it with thyme & oregano branches inside the chicken. Tie the chicken and place it on a baking tray. In the marinade that left, mix the potatoes with the rest of the mixture and add them to the tray, around the chicken. Fold with foil and bake 1 hour at 190⁰C. Unfold and bake 45’ more. Baking time and temperature may vary depending on the oven.
bon appetit
Hi there, I'm trying to learn to cook in my spare time at home. I'm picking up more or less random things here and there from the grocery store since I've never learned how to cook. I also don't have a working oven atm. I bought chicken thighs and have a pretty random assortment of spices and other things. Then I realize I have no idea what to do D:.
I'm looking for a place to find recipes for beginners. I'm also not exactly sure what else I'm asking for since I'm very clueless. if anyone has some tips or can direct me elsewhere I'd really appreciate it
bon appetit
I have about 2.5lbs of cooked ham, lightly glazed. I'm thinking of wrapping it in my thanksgiving leftover mashed potato, then breadcrumb, and frying the potato crusted ham balls.
Will this work? Anyone has tips to improve it? Thanks!
bon appetit
NYC VIDEOS - TASTY RECIPE | ROASTED EGGPLANT DEEP
Ingredients (3-4 portions): For preparation: 1 cup eggplant (roasted and strained) (4-5 pieces) 1 cup homemade mayo 2 tbsp. tomato (unseeded and chopped) 2 tbsp. hot pepper chopped 1 tsp. garlic minced 1/4 cup onion chopped 2 tbsp. parsley chopped 1 tsp. chilly flakes
1 tsp. salt Freshly grounded pepper
For serving (1 portion): 2 tbsp. tomato (unseeded and chopped) 1 tsp. walnut chopped 1 tsp. spring onion chopped 1 tsp. cappers Olive oil Parsley chopped
Preparation: Grill the eggplant very well from each side. Remove the skin, chop the flesh and let it strain very well. Press it gently if necessary. In a large bowl combine all the ingredients and chill the mixture for at least 2 hours. Place 3-4 tbsp. of the mixture on a plate. Put tomato, walnut spring onion and capers over it. Sprinkle with olive oil, add some extra parsley and serve.
bon appetit
NYC VIDEOS - TASTY RECIPE | YOGURT CHEESECAKE
Ingredients: 250 gr Petit Beurre Biscuits 25 gr Flour 45 gr Sugar 125 gr Butter (room temperature) 300 gr Cream Cheese 200 gr Yogurt 300 ml Whipping Cream 20 gr Icing Sugar 2 Egg Yolks 3 gr Vanilla Powder 200 gr Blueberry Jam 2 tbsp. Water
Preparation: Crush the biscuits into powder and mix them with 25gr sugar, the flour and the butter. Place the mixture, into pieces, on a baking tray and bake at 180°C for 15 minutes. Let it cool and form a base in a baking ring (Ø22 cm). Then mix the cream cheese with the rest of the sugar, the egg yolks, 2 gr vanilla powder and the yogurt. With a mixer, whisk the whipping cream with 1 gr vanilla powder and the icing sugar and add it to the cheese mixture. Then pour the mixture in the baking ring and chill for, at least, 4 hours. When it’s done remove the ring and pour on top the blueberry jam mixed with 2 tbsp. water.
bon appetit
NYC VIDEOS - TASTY RECIPE | LEMON CURD
Ingredients: 200 ml lemon juice Zest from 3 lemons 4 egg yolks 1 cup sugar 75 gr butter in small cubes
Preparation: Put some water in a sauce pan in medium heat. When the water simmers put a bowl on top. Put in the bowl the egg yolk, the lemon juice, the lemon zest and the sugar and whisk continuously until the mixture thickens. Add the butter (one cube at a time) and whisk until it melts. Chill for 6 hours at least.
bon appetit
NYC VIDEOS - TASTY RECIPE | THE EASIEST LEMON PIE EVER
Ingredients: 240gr biscuits 120gr butter 4-5 lemons 4 egg yolks 2gr vanilla powder 200gr strained yogurt 800gr sweetened concentrated milk Whipped cream (for serving)
Preparation: Crush the biscuits into dusk and mix it with the butter (in room temperature) and lemon zest from 3 lemons. Put the mixture in a pie plate and press it evenly to all sides of the plate. Bake in preheated oven for 10 minutes in 190⁰C. In a bowl, combine the egg yolks, the vanilla powder, the strained yogurt and the lemon zest from 2 lemons. Add the condensed milk and whisk again. Then squeeze the lemons and pour 200ml lemon juice in the mixture and whisk until combined well. (Mixture will thicken slightly) Pour the filling into the crust and bake in preheated oven for 18-20 minutes in 190⁰C. Let it cool in the baking utensil and then chill for at least 6 hours. Cut the pie in pieces and serve with 1-2 tablespoons whipped cream.
bon appetit
Ingredients: ½ Kgr minced beef ½ Kgr minced pork 4 mid-size potatoes 4 large zucchini 6 large eggplants 4 garlic cloves 2 mid-size onions 200 ml dry red wine 400 ml tomato sauce 300 ml chicken stock 200 gr grated graviera cheese 3 tbsp. olive oil 1 cinnamon stick 2 bay leaves 2 tbsp. oregano 1 tsp. grated nutmeg Salt & pepper Sunflower oil for frying
Preparation: Sauté the meat, add the onion and the garlic, finely chopped and stir for 2 min. Pour the wine, stir until the alcohol is evaporated and then add the tomato sauce and the chicken stock. Add the cinnamon stick, the bay leaves, 1 tbsp. oregano, salt and pepper, lower the heat into medium and simmer for 45 min. Add liquids if it’s necessary. Cut the potatoes, the zucchini and the eggplant into slices, ¼ inch thick. Deep fry for 2 min the potatoes and for one minute the zucchini and the eggplant. Let them strain on kitchen paper as much as possible. Place the potatoes in a baking pan, covering all the surface, put a little bit of salt, pepper, nutmeg, oregano and grated graviera cheese and put it in the oven for 10 min (190⁰C). Repeat with zucchini and eggplant and then put the cooked meat over them. Melt the butter into a heavy saucepan; add the flour and stir, in low hit, until it turns golden-brown. Warm the milk and pour it continuously into the mixture while stirring. Cook in medium-low heat for 4-5 minutes or until the sauce thickens. Add salt, pepper, nutmeg and the egg yolks while stirring. Add some graviera cheese and pour the sauce over the meat. Grate some extra graviera on top and bake it in the oven for 40-50 min (190⁰C).
bon appetit
High quality butter mixed with olive oil strikes me as a very good combination. I believe it comes up as a mix in Italian cooking, but I'm not sure where. Can someone come up with any classic recipes that call for both olive oil and butter?
If you're Italian: do you use olive oil with butter for your food? I don't necessarily mean butter that's been premixed with olive oil, just eg if you're frying or cooking, you put both in, rather than the one or the other.
Thanks!
bon appetit
Peanut-Crusted Chicken Sandwich with Oven-Roasted Tomatoes and Green Goddess Sauce
Oven-Roasted Tomatoes
3 to 4 large plum tomatoes 1 tbsp (15 mL) olive oil 1 clove garlic, minced 1 tsp (5 mL) very finely chopped fresh thyme Salt and freshly ground pepper
Green Goddess Sauce
¼ cup (50 mL) mayonnaise ¼ cup (50 mL) sour cream ½ tsp (2 mL) lemon zest 1 tsp (5 mL) anchovy paste 1/8 tsp (0.5 mL) freshly ground black pepper 1/3 cup (75 mL) finely chopped fresh parsley ¼ cup (50 mL) finely snipped chives or green onion
4 small-to-medium skinless, boneless chicken breasts ¾ cup (175 mL) salted roasted blanched peanuts 1½ cups (375 mL) fine fresh bread crumbs 2 tbsp (25 mL) finely chopped fresh parsley ¼ cup (50 mL) flour 1 egg, lightly beaten 3 to 4 tbsp (45 to 60 mL) peanut oil 2 ripe but firm avocados 4 rolls such as whole-grain ciabata or Kaiser or short-sub 4 leaves lettuce ¼ tsp (1 mL) salt Grindings of black pepper
Adjust oven rack to above centre; preheat oven to 475°F (240°C).
Cut tomatoes crosswise into ½-inch (1-cm) slices. Lay in a single layer on parchment-paper-covered baking sheet or one coated with nonstick spray. Mix olive oil with garlic and thyme. Drizzle over tomatoes; lightly season with salt and pepper. Roast for 20 to 25 minutes or until tomatoes are slightly browned. Cool on a rack. (If making ahead, store in a covered container and refrigerate for up to several days.)
To make sauce, stir mayonnaise with sour cream in a small bowl. Stir in lemon zest, anchovy, salt and pepper until well-mixed. Then stir in parsley and chives. (Cover and refrigerate for up to 2 days.)
Place chicken breasts between 2 sheets of plastic wrap. Using flat side of a meat pounder, flatten to ½-inch (1-cm) thick or slightly less. Finely chop peanuts by pulsing a few times in a food processor. Combine peanuts, bread crumbs and parsley on a shallow plate. Season flour with salt and pepper on another plate; and on a third plate pour egg. Lightly coat chicken with flour; then dip into egg. Finally place in crumb mixture, firmly patting so crumbs adhere. (If making ahead, promptly cover and refrigerate chicken for up to half a day.) Discard remaining crumbs, flour and egg.
When ready to serve, heat 2 tbsp (25 mL) oil in a large frying pan over medium heat. (Oil aids in browning and keeps nuts from burning, so don’t skimp!) Add chicken; reduce heat to medium-low. Slowly brown, adding more oil when turning. Cook for a total of 12 to 15 minutes or until cooked through and crusty on both sides. Drain briefly on a paper towel.
Meanwhile, slice avocados; open rolls horizontally. On bottom halves, layer lettuce with slices of avocado and roasted tomatoes. Top with a good dollop of Green Goddess Sauce. Add hot chicken; serve right away. (If any avocado remains, mash in bottom of a serving bowl; stir in any remaining Green Goddess Sauce. Pass as a dip for crudités such as radishes, baby carrots and snow peas.)
This recipe can be found here:
bon appetit
bon appetit
So I got a can of coconut milk for the first time ever, and I want to make a dessert out of it. Something nice and sweet. I couldn't find any recipes that resonated with me, so! Share me your favourite, or any good dessert recipes that use coconut milk. If its baked - some sort of a simple cake, that's a plus, but anything goes!
bon appetit
I've tried 4 or 5 times now with rolls, loaves of white bread, loaves of wheat bread, and I still can't get it right. I follow the directions and somehow I either under prove, over prove, or over bake and I am not sure what I am doing wrong. Does someone have a bread recipe that even I can't screw up?
bon appetit
1 pickle
1 piece of bread
Mayonnaise
Mustard
Garlic powder
Ketchup - optional
Spread mayo on the bread and then put the pickle in the center as if it were a hotdog. Squirt ketchup and mustard on and put garlic powder over that. Fold and eat like a hotdog.
I just ate a couple of these bad boys and poured some Salad Toppins in my mouth too. Really complimentary flavours. The best part was that I didn't need to dirty any dishes. I used the pickle to scoop mayo out the jar and the ketchup and mustard are in squeeze bottles! The mayo lid is wide enough to work as a small plate!
bon appetit
How to make Mutton Mandi Recipe?
Video Link : https://youtu.be/3SEXi1crnl8
Ingredients: * Mutton shoulder 1 kg (approx.) * Meat tenderizer 1 tbs or as required
Mandi Spice Mix: * Sabut kali mirch (Black peppercorns) 2 tsp * Jaifil (Nutmeg) ½ * Javatri (Mace) 1 whole * Sonth (Dried ginger powder) 1 tsp * Hari elaichi (Green cardamom) 2 tsp * Laung (Cloves) 2 tbs * Oil ½ Cup * Pyaz (Onion) chopped 1 medium * Hari elaichi (Green cardamom) 5-6 * Laung (Cloves) 5-6 * Hari mirch (Green chilies) 4 * Pani (Water) 1 & ½ liters or as required * Namak (Salt) ½ tbs or to taste * Makhan (Butter) melted 2 tbs * Prepared mandi spice mix 1 tbs * Zarda ka rang (Yellow food color) 1 pinch or as required
Mandi Rice: * Oil ¼ Cup * Pyaz (Onion) chopped 1 medium * Tez paat (Bay leaf) 1 * Hari elaichi (Green cardamom) 5-6 * Laung (Cloves) 5-6 * Gajar (Carrot) chopped ½ Cup * Shimla mirch (Capsicum) chopped ½ Cup * Chawal (Rice) sella 2 Cups (soaked 1 hour) * Yakhni (Stock) 3 Cups vNamak (Salt) 1 tsp or to taste * Koyla (Charcoal) for smoke
Directions: * Wash and pat dry mutton shoulder. * On mutton leg, add meat tenderizer and apply evenly, prick both sides with fork and marinate for 1 hour.
For Mandi Spice Mix: * In spice mixer, add black peppercorns, nutmeg, mace, dried ginger powder, green cardamom, cloves and grind to make a coarse powder & set aside. * In pot, add oil and onion, fry until translucent. * Add green cardamom, cloves,green chilies and mix well. * Add marinated mutton shoulder,water and salt, mix well and bring it to boil, cover & cook on low flame until done (approx. 2 hours). * In separate bowl, add butter,prepared mandi spice mix, yellow food color,mix well and set aside. * On baking tray,place cooked mutton shoulder and remaining cooked marinade. * With the help of the brush,spread spiced butter on both sides and grill in preheated oven until golden brown color appears.
For Mandi Rice: * In pot, add oil, onion and fry until translucent. * Add bay leaf, green cardamom, cloves and mix well. * Add carrot, capsicum and mix well. * Add rice, stock and salt, mix well and bring it to boil,cover and cook until done. * On serving plate, add cooked rice and mutton mandi, give a coal smoke for 2 minutes & serve.
bon appetit
bon appetit
Easy Vegetable Salad "Fantasy" - Delicious Russian Recipe.
Video Recipe is here - https://www.youtube.com/watch?v=X9jHOiCFQGI
Ingredients for 7 servings:
Cabbage Peking - 1 pc. Bulgarian pepper - 1 pc. Cucumber - 2 pcs. Onions - 1 pc. Cheese - 200 grams. Corn canned - 200 grams. Mayonnaise.
Recipe: Cut cabbage. Cucumbers and peppers cut into strips. Finely chop the onions. Cut the cheese into cubes. Mix all the ingredients, add the corn, add salt and season with mayonnaise.
bon appetit
I was in Japan last January and a street stall was selling a dish called 'rice rolled meat'. If I remember correctly, it was simple and it seemed to be rice which had been wrapped in pork strips, glazed in soy sauce and put on a skewer. The thing is, I can't remember if I recall that correctly. And I don't know if it's any more or less complicated to make than I imagine. I searched google for a while looking for it but I could only find pork wrapped in rice paper and nothing similar to the actual dish. If anyone who has had it before or knows a recipe could help me, that would be great. Thanks!
bon appetit
Testing, Testing 1, 2, 3
I am a mad scientist when it comes to testing out new recipes and perfecting old ones. In the beginning of my culinary journey I had a blank slate. I collected a few recipes here and there but none of them were what I considered the “tried and true” recipes that I so desired. I started out testing the basics, chocolate chip cookies, buttermilk pancakes, vanilla pound cake and the infamous yellow cake with chocolate frosting. Who knew there were so many variations out there for a single recipe. Do you want a thin and crispy cookie, a cakey one, or perhaps a crispy on the outside, chewy on the inside version. Truly I had no idea where to start. I’d look at a recipe and say to myself, “this looks like a good one” only to find out that it wasn’t good at all. Over time I began to develop an eye for what I considered a good recipe, basically by creating my own. I realized that I liked oatmeal cookies that were made with majority brown sugar creating a soft, chewy texture and a delicious caramel taste. I added a little sour cream, buttermilk or heavy cream to my pound cakes to give them the added moisture that I love and you can’t forget about cooking it slow and low to achieve that delicious flaky crust on the top, which is a key characteristic of pound cakes I grew up eating. My recipe repertoire has grown over the years and I think I have a pretty good collection. The recipe that I’m still trying to “perfect” is a yellow layer cake. I have yet to create one that has all the characteristics I’m looking for, one that’s moist and has a tighter crumb than the typical white cake. Of course you could open a box of cake mix and make that but, I want to make one from scratch. I will continue on working in my lab..I mean my kitchen, ever ready to create, to be inspired, and to learn. What recipes have you perfected and what recipes are you still in pursuit of? I’d love to know your thoughts on the matter!
bon appetit
My work is having a breakfast potluck next week. Several people are already bringing various versions of breakfast casseroles, both sweet and savory, so that’s out. I was thinking of something lighter/healthier, but I’ll take any suggestions! We’re feeding about 40 people. Thanks in advance!
bon appetit
It's my favorite pasta dish and it's super-easy to make.
bon appetit
How to Make Special Pulao Biryani Recipe?
Ingredients: -Hari elaichi (Green cardamom) 7-8 -Badi elaichi (Black cardamom) 2 -Laung (Cloves) 10-12 -Darchini (Cinnamon sticks) 2 -Sabut kali mirch (Black peppercorns) 7-8 -Jaifil (Nutmeg) ½ -Zeera (Cumin seeds) 1 tsp -Saunf (Fennel seeds) 1 tbs -Mutton mix boti ½ kg -Adrak lehsan paste (Ginger garlic paste) 2 tbs -Pyaz (Onion) 1 small -Namak (Salt) 1 & ½ tsp or to taste -Ghee ¼ Cup -Pani (Water) 1 litre or as required -Doodh (Milk) ¾ Cup -Cream ¼ Cup -Lal mirch powder (Red chili powder) 1 tbs or to taste -Zeera powder (Cumin powder) ½ tsp -Javatri powder (Mace powder) ½ tsp -Kali mirch powder (Black pepper powder) 1 tsp -Haldee powder (Turmeric powder) ½ tsp -Jaifil powder (Nutmeg powder) ½ tsp -Kewra water 1 tbs -Lemon juice 2 tbs -Pyaz (Onion) fried 1 medium -Chawal (Rice) sella ½ kg (soaked & boiled) -Kewra water 2 tbs -Zarda ka rang (Yellow food color) ½ tsp -Pyaz (Onion) fried 1 medium -Ghee 1 tbs
Directions: -On muslin cloth,add add green cardamom,black cardamom,cloves,cinnamon sticks,black peppercorns, nutmeg,cumin seeds,fennel seeds,tie and make a potli (bouquet garni) & set aside. -In pot,add mutton,ginger garlic paste,onion,salt,ghee and mix well until color changes. -Add water and potli (bouquet garni),mix well and bring it to boil,cover and cook on low flame until meat is tender and 1 & ½ cups stock remains. -Remove potli (bouquet garni) and discard it. -In separate pot,add milk and heat it. -Add cream,red chili powder,cumin powder,mace powder,black pepper powder,turmeric powder and nutmeg powder,mix well and cook for 3-4 minutes. -Now add boiled mutton with stock and mix well. -Add kewra water and mix well,cover & cook for 5-6 minutes then cook on high flame until oil separates. -Add lemon juice and mix well. -Add fried onion and boiled rice. -Dissolve yellow food color in kewra water and mix well & drizzle over it. -Add fried onion and ghee,cover and cook on low flame for 6-8 minutes.
bon appetit
Hello, my girlfriend and I love mexican food a lot. We are looking for a true mexican fajitas marinade recipe so we can duplicate as close as possible mexican restaurant quality. I've tried various recipes on all recipes and other sites, all fall short of what we are searching for. We've had american mexican from TN, PA, and NY. The best from TN. If anyone can help it would be great. Thank you in advance.
bon appetit
TITLE: Green teapot salmon with ginger lime sauce:
Ingredients required:----
How to prepare:----
For other four recipes : http://ift.tt/2Ac476e
bon appetit
Hey all,
In a couple weeks, my fiancée and I are flying out to Colorado to meet her family for a ski trip. The couples have all agreed to cook one night for everyone, which is great......except I have no idea what will be available to me in terms of equipment and space. Does anybody have any great ideas for what I could serve that won't take all day to cook, will probably be easy to pull off in any environment, and won't seem out of place to serve my future in-laws for dinner?
Thanks in advance!
bon appetit
As the title says, I'm trying to make a recipe book as a Christmas gift, and I'm gathering as many recipes as I can manage. What are your must-have recipes to include in this book?
Thank you!
bon appetit
So the Vitamix 5200 in on sale now for under $300 on Amazon. And while my family does need a new blender, why should I splurge on the Vitamix as opposed to buying a much cheaper blender? Other than making nut butters, what can the Vitamix do that most other blenders cannot?
bon appetit
After visiting several different Mexican restaurants, most f the food I order is topped with some kind of queso blanco sauce. Its very thick, rich tasting, and sometimes even a little stretchy (possibly Velveeta?) After digging on the internet, I've found nothing that comes near a plain queso blanco recipe. Can anybody help me with this?
bon appetit
I've been looking through some on other websites. Almost all have cranberry sauce in them (which I don't like), hence why they're leftover sandwiches, I suppose, because cranberry sauce is terrible. Anyways, does anyone have any sort of sandwich that they really love to make from leftovers, particularly turkey? I made a 22lb bird this year and have about 2lbs of leftovers.
bon appetit
Hi folks, just wanted to know if you guys knew any sugar free cake recipes (preferably simple and not too many eggs).
bon appetit
Hi folks, just wanted to know if you guys knew any sugar free cake recipes (preferably simple and not too many eggs).
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit