Homemade pasta of many kinds: ravioli, pierogi, angel hair, etc... with seafood and/or veggies of course.
And- anything that I can make with this quart sized jar of capers!
That website is an amazing find. Thanks Lorivogue!
Oh no! Now I feel sorta quilty for thinking it's little overfished body was delicious...
Cabbage.
Mine is Orange blossom water. I don't make cakes or cocktails- what was I thinking?
Sumac is amazing on whole roasted chicken- coat the skin with olive oil, salt, pepper, garlic, and sumac and if you have preserved lemons in your cabinet slice them up and throw those on as well. I throw potato hunks in the bottom of the pan to cook in all of the juices and drippings too for super yumminess. I also like to drizzle the drippings over cooked quinoa. Yeah it's a lot of drippings, but I don't cook like this every day.
You can make gifts with your lavendar by pulsing it with sugar in the FP a few times and packing it in little containers or bags. Make a whole set by making vanilla sugar, rose sugar, rosemary salt, etc.. next time you need a quick but nice gift.
I usuallly don't soak the small beans (lentil and split pea sized) for regular use, but I soak everything else overnight *when I remember*. Otherwise I have to perform the dreaded fast soak on the stove. Be sure to change the water a few times during your soak- this helps prevent future, ahem, noisy discomfort.
Rice and small beans have different cook times. For your idea of having a dish with rice with beans cooked together I would either add the beans first for a while, or at the very least soak them first. I don't have a rice cooker so I would probably just cook them seperately so I have more control over how each turns out.
Homemade hummus is my favorite way to use dried beans.
Perfect- Thank you.
Can I make almond paste in my food processor with almonds in my pantry? Or does that make almond meal instead.
You are all amazing. Thank you for your suggestions! As I was reading I was surprised at how many things I had forgotten about, so that you for jogging my brain.
Lox, cream cheese (with fresh dill & grated lemon peel mixed in), on an Egg (with Poppyseeds) bagel.
We are having guests over for dinner on this weekend and I need a dessert idea. We're making marinated skirt steak & chicken, fried potatoes and yucca, margaritas, and some yet to determined side dish.
We had hoped to make a crepe style pancake with drunken plantains spooned on top, but our guests asked for a chocolate dessert instead.
I am completely stumped. Help!
I had Barramundi fish for the first time in my life in a dish called Crispy Skin Barramundi for Valentine's day. WOW! Actually I think I used the term DAMN! while dining... it was perfectly tender and yummy.
It was seasoned with salt, seared in butter, topped with micro thin fried onion frizzies, drizzled with browned almond butter and sliced almonds, nestled on top of fried risotto squares, and served with spiced carrots.
Why have I not heard of this fish before? If I find it in the market, what are some other outstanding ways to prepare it? Do you think the chef soaked it in anything before cooking? Sorry for the mundane questions but I am eager to learn more about all things Barramundi!!
I recently made beef stew using a variety of homemade poultry stocks. After I browned the beef I caramelized some onions and mushrooms to help make a more robust broth. Some red wine and a dash of steak sauce helped too.
Have you ever had to use the 'wrong' stock for one reason or another? How did you make up for the missing/different flavor?
We inherited some alcohol from our friends who were moving out of state and it includes a bottle of triple sec and a bottle of gold tequila.
I saw a lot of recipes online and there seems to be some debate about ratios and whether or not to add sugar. I just want something enjoyable and balanced. Any good tips or starting points? I have never made them from scratch before.
This is my first post- so hello everyone!
We are having 2 house guests stay with us for the week between the Christmas and New Year's weekends. One of the guests is a vegetarian (she will eat eggs and cheese) and I am afraid that I don't have a large enough arsenal of good meatless meals. I know I can go online and search to my hearts content, but I'd rather get good recipes from people who know good food.
My husband and I are very adept in the kitchen, so no recipe is off limits. I'm looking for main entrees as well as side dishes too.
Things I already have planned are homemade ravioli, homemade pizza, fried rice, Quinoa with butternut squash and sage, and a batch of homemade hummus and salsa for snacking.
I can't wait to see what you recommend!
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Wow- I have been so busy I haven't had time to check back until now. Thank you for all of the recipes!
I had thought about topping the crepe with a chocolate 'stuff' but then the crepe seemed out of place to me without the plantain tie-in. I think all chocolate is the way to go.
Oh- and I think the chocolate cobbler might be the death of my husbands diet!
Thanks again