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This 12-minute reading is from The Soul of a Chef , on my first experience with a tasting menu. Though I had special consideration at the meal—I was not a paying customer—it is an honest and emotional description of what remains the most important restaurant meal of my life. I thought it apropos, following my previous post addressing recent criticisms in the media of today’s tasting menus. It’s not a polished video—I simply set up a tripod in my kitchen before dinner and read—so please forgive my lack of video production skills! [ For more information on what led up to my unlikely passage from unknown Cleveland-based writer to dinner at The French Laundry and what was to follow, read The Main Dish , a 35-page memoir of becoming an accidental food writer. It was published as a Kindle Single, $1.99, and is available on all devices (iPads, etc.); just download the free Kindle app .] If you liked this post, you might be interested in these links: My first run-in with Tony Bourdain happened to be in print when he reviewed The Soul of a Chef for The New York Times Book Review . My book  The Making of a Chef  had not been published at the time of the meal in question, making my presence there all the more unlikely. One of my assistant Emilia’s favorite tasting menus was had in Switzerland at Chef Phillipe Rochat’s Hotel de Ville. Video: Next versus elBulli : Preparing for the elBulli tasting at Next restaurant in Chicago. Not only Copenhagen’s top restaurant but, some say, the world’s: Noma . © 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.

Source: ruhlman.com

This page has South Beach Diet Phase One recipes for Soup, Stew, or Chili that I've featured on Kalyn's Kitchen. (Since phase one recipes are also good for any other phase, these recipes are categorized "all phases" in the recipe archives.) Dishes that are "all beans" are limited to 1/3 - 1/2 cup portion size for phase one. You could have a larger portion size for dishes which contain meat and/or vegetables with the beans. Click for Latest Info About Printing Recipes on Kalyn's Kitchen Phase One Recipes for Chili Slow Cooker Recipe for Beef and Refried Bean Chili with Salsa and Lime (all phases, but a small serving for phase one) Vegan Lentil Chili with Roasted Red Peppers, Olives, and Green Onion (all phases, but a small serving for Phase One) Amy's Amazing White Chicken Chili (all phases) Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa (all phases) Crockpot Black Bean Chili with Lime and Cilantro (all phases ) Leftover Turkey (or ground turkey) and Pinto Bean White Chili with Lime and Cilantro (all phases) Not Just For the Superbowl Chili (all phases) Turkey and White Bean Chili with Chocolate ( all phases ) Phase One Recipes for Soup Indian-Spiced Slow Cooker Red Lentil Soup with Spinach and Coconut Milk (all phases, limit serving size for Phase One) Slow Cooker Vegetarian Greek Lentil Soup with Tomatoes, Spinach, and Feta (all phases, limit serving size for Phase One) Slow Cooker Cabbage Soup with Tomatoes, Chicken-Garlic Sausage, and Parmesan (all phases) Lucky Black-Eyed Pea Soup with Chicken Garlic Sausage and Bell Peppers (all phases) Spicy Slow Cooker Soup with Ground Turkey, Pinto Beans, Red Bell Pepper, and Green Chiles (all phases) Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan (all phases) Slow Cooker Recipe for Spicy Ground Beef and Bean Soup with Cabbage and Spinach (all phases) Green Zebra Gazpacho with Cucumber and Avocado (all phases) Crockpot or Stovetop Recipe for Anasazi Bean and Cabbage Soup (all phases if you leave out carrots, phase 2 or 3 with carrots) Butter Bean (or Lima Bean) Soup with Ham and Cabbage (all phases) Cannellini Bean and Kale Soup with Ham and Sherry Vinegar (all phases) Cannelini Bean Soup with Roasted Italian Sausage and Escarole (all phases) Chard and Chickpea Soup with Sausage and Green Pepper (all phases) Chicken and Pinto Bean Soup with Lime and Cilantro ( all phases ) Chicken, Black Bean and Cilantro Soup (all phases) Chicken and Tomatillo Soup (all phases) Chicken Soup with Garbanzos and Oregano (all phases) Chickpea (garbanzo bean) Soup with Spinach, Tomatoes, and Basil (all phases) Chipotle and Black-Eyed Pea Soup with Double Cilantro (all phases) Confetti Gazpacho (cold tomato soup) with Yellow Tomatoes, Red Peppers, and Basil (all phases) Leftover Corned Beef Soup with Sauerkraut and Tomatoes (all phases, but corned beef is an occasional treat due to fat content) Double Mushroom Soup (inspired by Anthony Bourdain's Mushroom Soup Recipe) (all phases) Garbanzo and White Bean Soup with Lamb and Rosemary (all phases without the carrots) Garbanzo Bean (Chickpea) Soup with Garlic, Sumac, Olive Oil, and Lemon (all phases) Gazpacho (cold tomato soup) (all phases) Goulash Soup with Red Pepper and Cabbage (all phases) Ground Beef and Sauerkraut Soup (all phases) Healing Asian Soup with Ginger, Spinach, and Mushrooms (all phases) Hopping John Soup (Black-eyed Peas, Ham, and Collard Greens) ( all phases ) Italian Sausage and Bean Soup with Chard (all phases) Leftover Turkey Soup with Double Mushrooms (leave out carrots for phase 1) Lentil Soup with Italian Sausage and Roasted Red Peppers (all phases) Pressure Cooker Vegetable Soup with Giant White Beans, Ham, and Bay leaves (all phases) Revithia - Greek Chickpea Soup with Lemon and Olive Oil (all phases) Crockpot Recipe for Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika (all phases, but a limited serving for phase one) Roasted Italian Sausage Soup with Garbanzos, Lentils, and Roasted Tomatoes (all phases) Sausage and Red Russian Kale Soup with Tomatoes, Chickpeas, and Herbs (all phases) Spicy Pinto Bean Soup with Ham, Tomatoes, and Cilantro (pressure cooker or soup pot instructions) (all phases) Spicy Sausage, Lentil, and Tomato Soup (all phases) Spicy Yellow Split Pea Soup with Italian Sausage and Green Pepper (all phases) Split Pea Soup with Ham, Bay Leaves, Epazote, and Red Bell Pepper or Carrots (all phases, but use red bell pepper for phase one) Taco Soup Recipe (all phases) Thai Chicken Soup (all phases) Tomato and Cilantro Soup (all phases) Vegetarian Black Bean and Tomatillo Soup with Lime and Cilantro (all phases) Vegetarian Lentil Soup with Spinach, Tomatoes, and Cumin (all phases) White Bean and Ham Soup with Chard ( all phases ) White Bean Soup with Ham and Rosemary ( all phases but leave out the carrots for phase one ) White Bean Soup with Roasted Turkey Italian Sausage, Zucchini, and Basil ( all phases ) Zucchini and Yellow Squash Soup with Rosemary and Parmesan (all phases) Phase One Recipes for Stew Slow Cooker Cannellini Bean Stew with Tomatoes, Italian Sausage, and Kale (all phases) Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach (all phases) Vegetarian Mushroom Stew with Red Bell Pepper, Onion, and Paprika (all phases) Mushroom, White Bean, and Tomato Stew with Parmesan (all phases if served plain in a bowl; phase 2 or 3 if served over rice) Ground Chicken (or Turkey ) and Chickpea Curry Stew with Yogurt and Cilantro (all phases) Crockpot Recipe for Pork and Green Chile Stew - Nefi's Green Chile Stew (all phases) Navy Bean and Refried Bean Stew with Ham, Leeks, and Tomatoes (all phases) Crockpot Recipe for Sausage, Peppers, and Cannellini Bean Stew with Parmesan (all phases) West African Chicken and Peanut Stew with Chiles, Ginger, and Green Onions (all phases) Mexican Red Lentil Stew with Lime and Cilantro (all phases, vegan) Beef Stew with Dried Mushrooms (all phases) Cannellini Bean and Lentil Stew with Ham (all phases) Cannellini Bean and Sausage Stew with Tomatoes and Basil (all phases) Crockpot Beef Stew with Olives, Garlic, Capers, and tomatoes (all phases) Crockpot Recipe for Black Bean Stew with Roasted Red Pepper, Chicken, and Cilantro (stovetop instructions included - all phases) Ground Turkey and Bean Stew with Cumin, Green Chiles, and Cilantro (all phases) Italian Sausage and White Beans with Sage (all phases) Leftover Roast Beef Italian Stew (all phases) Slow Cooker Mediterranean Beef Stew with Rosemary and Balsamic Vinegar (all phases) Pinto Bean and Ground Beef Stew with Cumin and Cilantro (pressure cooker or soup pot instructions) (all phases) Sausage and Lentils with Fried Sage ( all phases ) Sausage, Beans and Greens (all phases) Spicy Red Fish Stew (all phases) Spicy Red Lentil and Chickpea Stew / Paula's Moroccan Lentil Stew (phase one without rice) Spicy Sauteed Chickpeas with Beef and Cilantro (all phases) Things you might want to know: You can get Kalyn's recipes by e-mail. There are two ways to print recipes on Kalyn's Kitchen. You can become a fan of Kalyn's Kitchen on Facebook . Sometimes you can see what I'm doing on Twitter . Here is another place where I write more about food.

Source: kalynskitchen.blogspot.com

Tweet #pin-wrapper > a {background-image:none !important;} What Les Halles is the Recipes to Rival challenge of the month? It's Anthony Bourdain's version of coq au vin. He describes this dish as "an old, tough bird that you have to drown in wine to get to taste good." Unfortunately, there's more to it than that. There are several disparate steps to this recipe. There is, of course, the braising of the chicken, but the completed dish is enhanced by separate preparations of onions and mushrooms that require special care. The end product can be quite lovely. My problem? My culinary skills, whatever they are, were honed in the 70's and early 80's of the last century. That means I've made a lot of coq au vin and have some very firm opinions as to how it should be prepared. The hard part was keeping my changes to a minimum and preparing the recipe as it was written. I think I did fairly well. Change number one; the recipe called for a stewing hen. Local butchers laughed at me, so I used a 3-1/2 pound free range chicken. Change number two; I substituted a good shiraz for the burgundy wine that's normally used because I prefer to drink shiraz. Change number three; I added a quantity of thick (almost jelly-like) chicken stock to cover the chicken as it braised. Change number four; I increased the amount of bacon used in the recipe to 6-ounces, but blanched the lardons before adding them to the pot. Change number five; I used thawed, frozen pearl onions instead of fresh. My family can deftly move onions from one side of the plate to another before burying them under chicken bones, so the onions are just for show and I refuse to kill myself preparing them. Change number six; I added 1 tablespoon of tomato paste to kill the purple color of the wine that caused the chicken to look black and blue. I also reduce the sauce by half before napping the chicken and vegetables. Technically, when a young chicken is used to replace the stewing hen the dish should be called braised chicken, not coq au vin. I'll never forget how the use of a young bird offended Andre Soltner when he judged a Top Chef episode. If you have time and would like to prepare coq au vin in the classical manner, you'll love this recipe. It is delicious, but it does take time that includes a 24 hour marination. My changes can be identified by red print. The original recipe can be found at Recipes to Rival . This months challenge is being hosted by founders Temperance of High on the Hog and Lori of Lipsmacking Goodness . Coq au Vin from the Les Halles Cookbook, by Anthony Bourdain Ingredients: 1 bottle/1 liter plus 1 cup/225 ml of red wine - I used Rosemont shiraz 1 onion, cut into a 1-inch/2.5 cm dice 1 carrot, cut into ¼-inch/6-mm slices 1 celery rib, cut into ½ inch/1-cm slices 4 whole cloves 1 tbs/14 g whole black peppercorns 1 bouquet garni - a bay leaf, 3 sprigs of thyme and 4 sprigs parsley tied in a large coffee filter 1 tablespoon tomato paste 2 to 3 cups reduced chicken stock 1 whole chicken, about 3.5 lb/1.35 kg, “trimmed” – meaning guts, wing tips and neckbone removed salt and freshly ground pepper 1 tbs/28 ml olive oil 6 tbs/75 g butter, softened 1 tbs/14 g flour ¼ lb/112 g lardons - I used 6-oz. blanched lardons ½ lb/ 225 g small, white button mushrooms, stems removed 12 pearl onions, peeled - I used 1 cup thawed, frozen pearl onions pinch of sugar Directions: 1) The day before beginning to cook, combine the bottle of red wine, the diced onion, sliced carrots, celery, cloves, peppercorns, and bouquet garni in a large deep bowl. Add the chicken and submerge it in the liquid so that all of it is covered. Cover the bowl with plastic wrap and refrigerate overnight. 2) Preheat oven to 325 degrees F. Remove the chicken from the marinade and pat it dry. Put it aside. Strain the marinade through the fine strainer, reserving the liquids and solids separately. Season the chicken with salt and pepper inside and out. In the large Dutch oven, heat the oil and 2 tablespoons of the butter until almost smoking, and then sear the chicken, turning it with the tongs to evenly brown it. Once browned, it should be removed from the pot and set it aside again. Add the reserved onions, celery, and carrot to the pot and cook over medium-high heat, stirring occasionally, until they are soft and golden brown, about 10 minutes. Sprinkle the flour over the vegetables and mix well with the wooden spoon so that the vegetables are coated. Now stir in the reserved strained marinade. Stir in tomato paste. Put the chicken back in the pot, along with the bouquet garni. Add thick chicken broth to cover chicken. Bring to a simmer; cover pot and bake for 1 hour and ten minutes. 3) While chicken braises in oven, cook the bacon lardons in the small sauté pan over medium heat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon/14 g of fat in the pan. Saute the mushroom tops in the bacon fat until golden brown. Set them aside. Now, in the small saucepan, combine the pearl onions, the pinch of sugar, a pinch of salt, and 2tablespoons/28 g of butter. Add just enough water to just cover the onions; then cover the pan with the parchment paper trimmed to the same size of the pan. Bring to a boil, reduce to a simmer, and cook until the water has evaporated. Keep a close eye on it. Remove the paper cover and continue to cook until the onions are golden brown. Set the onions aside and add the remaining cup/225 ml of red wine along with salt and pepper and reduce over medium-high heat until thick enough to coat the back of the spoon. 4) When the chicken is cooked through – meaning tender, the juice from the thigh running clear when pricked – carefully remove from the liquid, cut into quarters, and arrange on the deep serving platter. Strain the cooking liquid (again). Return to a pan and cook until sauce is thick enough to coat a spoon. Add reduced red wine. Add the bacon, mushrooms, and pearl onions, adjust the seasoning with salt and pepper, and swirl in the remaining 2 tablespoons/28 g of butter. Pour sauce over the chicken. Yield: 4 servings.

Source: oneperfectbite.blogspot.com

From the kitchen of One Perfect Bite... I wanted to post this recipe on the odd chance you have not yet tried Maida Heatter's Chocolate Mint Brownies. While they are delicious at any time, their layer of mint cream makes them especially appropriate for the St.Patrick's Day holiday. This is a layered treat. It begins with a dense fudgy brownie that is covered with peppermint cream and then coated with a gleaming, dark chocolate glaze. The peppermint cream can, of course, be tinted for those who wear the green and love overt symbols of the holiday. Brownies are one of the easiest dessert that can be made in our kitchens. They rarely require special equipment and this recipe can be made with a couple of bowls and a wooden spoon. Despite the ease with which these can be made, I promise you they are delicious. Just don't overbake them. While these can be made several days ahead of serving, they lose their sheen when refrigerated. I love the chocolate-mint combination and use it often. It works especially well here. If you need a dessert for St. Patrick's Day, I think you'll love this one. Here's the recipe. Double Chocolate Mint Brownies ...from the kitchen of One Perfect Bite courtesy of Maida Heatter Ingredients: Brownie Layer 1/2 cup unsalted butter, cut into pieces 4 ounces unsweetened chocolate, coarsely chopped 1-1/4 cups granulated white sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup all purpose flour 1/4 teaspoon salt Mint Layer 2 tablespoons unsalted butter, at room temperature 1 cup confectioners' sugar, sifted 1 to 1-1/2 tablespoons heavy cream 1/2 teaspoon pure peppermint extract or 1 to 2 tablespoons creme de menthe Green food coloring (optional) Chocolate Glaze 3 ounces semisweet chocolate, chopped 1 tablespoon unsalted butter Directions: 1) Preheat oven to 325 degrees F and place the rack in the center of the oven. 2) Line a 9 x 9-inch pan with aluminum foil, covering bottom and two opposite sides of pan. Foil is used to lift brownies from pan. Set aside. 3) In a stainless steel bowl placed over a saucepan of simmering water, melt butter and chocolate. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in flour and salt and beat, with a wooden spoon, until batter is smooth and glossy and comes away from sides of pan (about one minute). Pour batter evenly into prepared pan. Bake in preheated oven for about 25 minutes or until brownies start to pull away from the sides of pan and the edges of brownies are just beginning to brown. A toothpick inserted in center of brownies will come out almost clean. Remove from oven and place on a rack to completely cool. 4) To make mint layer, combine butter, confectioners' sugar, heavy cream, peppermint extract in a small bowl and beat until smooth. Add a few drops of green food coloring if you wish. If frosting is too thick, add a little extra cream. (Frosting should be just thin enough to spread.) Spread frosting evenly over cooled brownie layer. Place in refrigerator for about 5-10 minutes, or until firm. 5) To make chocolate glaze, melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Spread over mint filling and refrigerate for about 30 minutes or until chocolate glaze starts to dull. 6) To serve, remove brownies from pan by lifting with ends of foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. These brownies can be refrigerated for several days or else frozen. Yield: 30 squares. You might also enjoy these recipes: Chocolate Mint Brownies - David Lebovitz Salted Fudge Brownies - Verses from My Kitchen Peanut Butter Brownies - Being Suzy Homemaker Cakey Chocolate Brownies - Cookerati Chocolate Brownie - The Purple Foodie Quick and Easy Mocha Fudge Brownies - The Perfect Pantry Oreo Brownies with Buttercream Frosting - Love from the Oven Pecan Caramel Fudge Brownies - The Art of Baking Hot Chocolate Brownies - Sugar Plum Chocolate Cheesecake Brownie - Almost Bourdain Kahlua Brownies - Simply Recipes Iced Butterscotch Brownies - Culinary in the Dessert Mexican Chocolate Brownies - One Perfect Bite Bittersweets:The Ultimate Brownie - One Perfect Bite Red Velvet Cheesecake Brownies - Baking Bites

Source: oneperfectbite.blogspot.com

2 lbs pork belly, cut into 2 in cubes (5 cm) 1 lb pork shoulder, cut into 2 in cubes (5cm) 4 cups water 1 bouquet garni (1 sprig flat parsley, 2 sprigs of fresh thyme, 1 bay leaf -all tied with a string so its easy to ret) 1 teaspoon salt 1 pinch black pepper 1 lb pork fat, cut into thin slices 1 Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally. 2 After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni. 3 Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key) 4 Shovel some still warm pork into your mouth -- you know you want to. 5 Divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap. 6 Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up!

Source: food.com

6 tablespoons butter 1 onion , thinly sliced 12 ounces button mushrooms , halved 4 cups chicken stock 1 sprig parsley 2 ounces sherry wine salt and pepper 1 Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned. 2 Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes. 3 Pour in the chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour. 4 Pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.

Source: food.com

War Remnants museum, is a place to understand how Vietnamese peoples went through during Vietnam war. Photo of " napalm girl ", you can read more here .. Reunification Palace During our visit, there was a Canon's photography exhibition, many awesome photos were display here.. Frankly, nothing much to see inside here actually.. The green surrounding outside has better view  I just wonder how they manage these electric wires.. Ben Thanh market  The main purpose to visit Ben Thanh market was to get some "Fu' and "Hi" chops , you can get these type of chop at the stall where they selling all kind of bakery items.. I feel this shop given more reasonable price if compare to others ... Revisit to Ashima - mushroom hot pot, you may check my old post here Ashima 35A Nguyen Dinh Chieu, Dist 1, HCMC. Tel: 848 3824 1966 Every time I told my daughter and mother how good was this mushroom hotpot, and told them one day I will bring them to try out..This time I keep my promise, bring them to try out.. We went to the old place, but realized that they have actually shifted to somewhere else. Luckily we found their new place..  Many types of mushroom to choose from.. We still prefer to order beef slices to go with mushroom hotpot. My kids and mother were really enjoyed this hotpot. But my husband and I feel the taste somehow not that good anymore.. Anyway, if you have never tasted mushroom hotpot before (I haven't see this type of restaurant here), this is still a place to try out.. Captured this photo when we were on the way to try out Banh Xeo..normal to see this type of scene in Ho Chi Minhwith many peoples on motorcycle.. Banh Xeo 46A 46A D Dinh Cong Trang | District 3 , Ho Chi Minh City , Vietnam  A Banh Xeo place that made famous by Anthony Bourdain (No reservation) , you can watch the video here .. Learnt a tip from here, pour out the excess batter so you can have thin and crispy Banh Xeo.. Dipping sauce and veggie to go with Banh Xeo Ya, their Banh Xeo was really crispy but a bit oily. If I look at my Banh Xeo , i think I have added too much of turmeric powder as its look too yellow.  We also ordered this deep fried soft shell crabs and authentic Vietnamese coffee.. I went to this wet market, but sorry i couldn't recall the name.. French bread is so common here, even you can find it at wet market.. I bought pumpkin flowers from here, to make stuffed pumpkin flowers  My mother bought this Thien Ly Xao Bo (Thousand miles flowers) At the end of the street at this market, turned left and you can find two shops selling bakery ingredients (located at the 1st floor), where you can get the chops here too..at fixed and reasonable price.. Phuong Ha at 58 Ham Nghi St., District 1  Cuc Gach Quan 10 Dang Tat, Ward Tan Dinh, District 1, Saigon Tel: (84.8) 38 48 01 44 // (84) 01 657 10 10 10 - A new discovery of eating place after saw Esther's review.. This restaurant also made famous by Angelina Jolie and Brad Pitt when they brought their adopted children back to Vietnam as to let them get to know their country where they were born.  kitchen area.. their old collections.. A very thick menu , like a book.. Use kangkong stem (water morning-glory) as a straw, something very new to me. very interesting ^_^ Anyway, the price for a fruit juices like this is almost equal to a plate of dish..rather expensive!! Everything we ordered were very delicious. I will be back to this restaurant if i will re-visit HCM again.. When my mother saw all these broken bowls and plates that they used., she said "Choy Choy, for Chinese only beggar use broken bowls", LOL..I told her that this is new fashion ,hehehe.. End of my update..Thanks for dropping by..

Source: nasilemaklover.blogspot.com

2 lbs pork belly, cut into 2 in cubes (5 cm) 1 lb pork shoulder, cut into 2 in cubes (5cm) 4 cups water 1 bouquet garni (1 sprig flat parsley, 2 sprigs of fresh thyme, 1 bay leaf -all tied with a string so its easy to ret) 1 teaspoon salt 1 pinch black pepper 1 lb pork fat, cut into thin slices 1 Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally. 2 After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni. 3 Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key) 4 Shovel some still warm pork into your mouth -- you know you want to. 5 Divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap. 6 Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up!

Source: food.com

6 tablespoons butter 1 onion , thinly sliced 12 ounces button mushrooms , halved 4 cups chicken stock 1 sprig parsley 2 ounces sherry wine salt and pepper 1 Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned. 2 Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes. 3 Pour in the chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour. 4 Pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.

Source: food.com

4 tablespoons butter 8 leeks , white part only, cleaned and thinly sliced 2 medium potatoes , cut into small cubes 2 cups chicken stock 2 cups heavy cream 4 fresh chives , finely chopped 1 pinch nutmeg salt and fresh pepper 1 I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color. 2 Add potatoes and cook for a minute or two, stirring a few times. 3 Stir in the chicken broth and bring to a boil. 4 Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes. 5 Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens. 6 Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed. 7 Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put int the refrigerator to cool. 8 Check seasoning, sprinkle with chives and serve in chilled bowls. 9 This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.

Source: food.com

How do you cook quinoa? I was recently asked. The answer is simple. Easy. Fast. Rockin'. I cook it in a rice cooker. In fact, quinoa is the easiest no-fuss "grain" you'll ever cook. It's healthy fast food. Cook up a batch ahead of time and you can stir up a fabulous light lunch (like the Lime Quinoa Salad with Mint ) in a New York minute. Well, maybe a Los Angeles minute. No wait. A Venice Beach minute. How to cook quinoa in a rice cooker: 1. Using a fine mesh sieve rinse 1 cup of organic quinoa in cold water. Drain. 2. Dump rinsed quinoa into your rice cooker. 3. Add 2 cups fresh water* see notes. 4. Turn on your rice cooker. That's it. In about fifteen minutes* you'll have hot fluffy quinoa to play with. Quinoa is rather bland on its own and loves flavor spikes. So add herbs etc. My favorite thing to do is stir-fry cooked quinoa with various seasonings- herbs, garlic, spices, onion, etc. I add in fresh veggies and whatever else I might have on hand. Quinoa makes delicious and hearty pilaf, sprightly salads, or a warm and grainy side dish in place of rice. I've even used it to stuff cabbage, acorn squash, peppers and portobello mushroom caps. For those of you without a rice cooker: Add the cup of rinsed organic quinoa to a saucepan add 2 cups fresh water; bring to a boil, lower the heat to low; cover and simmer until cooked. Fluff with a fork. Season while warm and use in salads or stuffing recipes, Store covered, in the fridge, for almost instant meals. Use within three days for best taste. Notes* Start with 2 cups water in a rice cooker. At higher altitudes , use more water-- 2 1/4 to 2 1/2 cups water. High altitude also requires a longer cooking time, generally. If the quinoa turns out too crunchy or nubby you need to up the ratio of water to grain; start by adding another 1/4 cup liquid. I prefer my quinoa soft and tender, fluffed with a fork. Note- r ed and black quinoa may require extra water- especially if it turns out more crunchy than fluffy. Sometimes I add broth to the liquid to boost the flavor of the quinoa- this works especially well when making a savory pilaf or winter quinoa with hearty flavors- onion, mushrooms, eggplant, etc. I don't use broth in my lighter salad style quinoa dishes- but that's my personal taste. Why you might want to try quinoa... Quinoa is very laid back and not full of itself at all. It's not upper crust or snobby, or ultra-cool and exclusive. I imagine Tony Bourdain hates it (he likes to mock vegetarians, you know, which spurs him to demonstrate just how much by eating blow fish, animal tongues and roasted insects on camera fresh from the writhing snake blood tonic and chewing on various goat parts buried in a pit for two days). If it were a movie, quinoa would star a flip-flop wearing Jeff Bridges and insist you call it Dude. Or Duderino if you're not into the whole brevity thing. Besides its worth-its-weight-in-gold gluten-free status, quinoa (sounds like: keen-wa) is a superb source of balanced vegetable protein (so important for vegans) that packs a nutty nutritional punch. It contains nine amino acids- making it a complete vegetable protein. Some call it a super grain (I always envision a blazing red Q and a windswept cape when the word super is touted- a testimony to my visual thinking process) but quinoa, I have to tell you is not a cereal grain, Bubela. It's actually a seed from a plant family that includes beets and spinach. That might- technically- make it a Super Faux Grain. Or Faux Super Grain. I know. It doesn't have the same ring. Do we care? Here are some of my favorite quinoa recipes: Kale Salad with Quinoa, Tangerines and Roasted Almonds Lime Quinoa Salad with Mint Quinoa with Fresh Summer Vegetables Quinoa with Roasted Brussels Sprouts, Leeks, and Slivered Almonds Quinoa Salad with Blueberries, Strawberries, and Watermelon Quinoa Salad with Pears, Baby Spinach, Chick Peas in Maple Vinaigrette Quinoa Salad with Roasted Beets, Chick Peas + Orange Quinoa Stuffed Portobello Mushrooms Quinoa Mushroom Pilaf Quinoa Taco Salad Red Quinoa with Roasted Butternut Squash + Pecans Stuffed Cabbage with Roasted Sweet Potato and Quinoa Summer Quinoa Salad with Kalamatas and Mint Warm Spinach and Quinoa Salad with Grape Tomatoes Quinoa In Baking: Peanut Butter Quinoa Cookies Quinoa Pumpkin Cookies Quinoa Breakfast Bars with Blueberries Quinoa Breakfast Brownies Quinoa Breakfast Cake Quinoa Chocolate Brownies Quinoa Muffins with Pecans + Dark Chocolate More quinoa recipes from food blogs: At Lydia's Perfect Pantry Quinoa Salad with Tomatoes, Feta and Parsley Susan's Quinoa Vegetable Paella at FatFree Vegan Kitchen Ilva's Quinoa Apple Cake with Cinnamon and Coconut at Lucullian Delights All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Source: glutenfreegoddess.blogspot.com



To better explain the experience, I must first introduce you to Elyse. I know her by way of mutual friends; our paths have crossed a handful of times, but ever since I started listening to her new podcast project, I knew she would be someone I would really enjoy. She has the kind of personality that draws people in - warm, confident, intentional, wise, assertive. She has a crazy story herself, one that could lead you towards darkness, but she exudes light. And consequently has the easiest and best laugh I've ever heard. She's a trained therapist, so you expect some of that, but to experience her is different. An extensive education doesn't compare to someones natural strengths. Like I said, I knew I liked her before I attended her retreat last weekend, but what she is building - creating a space for people to feel vulnerable and seen and to be moved out of their own way - is remarkable.

It was essentially two days, with a group of five other women, while Elyse led us through her curriculum of, as she puts it, "looking at a practical evaluation of your history, and the current repercussions of your experiences and core beliefs." We wrote a letter to our younger selves, broke down a timeline of our own lives, shared stories with each other that near broke us - stories of loss and abuse and silence and shame - each woman had something to share from such different perspectives and circumstance. I left feeling like I had untangled a few things that were leaving callouses on my heart. I left feeling motivated about how to practically move towards what I need - both professionally and personally. One of the exercises had a line that stuck with me: "you are already the woman you want to be." I needed a push out of my head, out of some old stories and self doubt to believe that. Go for it! Do it! Have the conversation. Engage in the conflict instead of always keeping peace. Start the business.

On the heels of the terrible loss of Anthony Bourdain, I feel responsible to point you towards soul food just as much as I do literal food. This past weekend was that for me. In my experience, pulling things out of your head, into the light and looking at them with another perspective, goes a long way towards putting them back under your control rather than the other way around. The internet sells us things all day long; promising things to fix our insecurities. There is quieter messaging about seeking connection, so I'll say this for whomever may need to hear it - invest in the friendships, invite people over, say what you need, spend the money on a therapist, ditch the life sucking boyfriend, take the risk, get down and play.

It's actually pretty difficult to put it all to words honestly, but I'm still riding my high of bringing some power back to me, and I want to give some of that to you. You are enough. You are capable. You are smart and beautiful and worthy.“Have patience with everything that remains unsolved in your heart. Try to love the questions themselves, like locked rooms and like books written in a foreign language. Do not now look for the answers. They cannot now be given to you because you could not live them. It is a question of experiencing everything. At present you need to live the question. Perhaps you will gradually, without even noticing it, find yourself experiencing the answer, some distant day.”

― Rainer Maria Rilke, Letters to a Young Poet BABY KALE SALAD WITH CHERRIES, MARINATED LENTILS + GOAT CHEESE

Serves 2-4

I'm into having a salad special and eating a few days in a row. I prep the components, then it is just ready to throw together with little fuss. In this case, I double up the dressing, cherries pitted and halved, lentils marinated, clean lettuce stocked. Then when it comes to making a salad, it takes 2 minutes instead of starting from scratch.

Swap in peaches for cherries as needed, their seasonal window is short. Grilled salmon or chicken works on here too, otherwise it's great and easy as is.

 INGREDIENTSmaple mustard vinaigrette1 Tbsp. dijon mustard1 Tbsp. maple syrup1 small shallot, minced1/4 cup apple cider vinegar1/2 cup extra virgin olive oil1/2 tsp. sea salt and peppertip of dried herbs - basil, oregano, Italian blend, whatever 1 cup cooked lentils1 Tbsp. extra virgin olive oil1 Tbsp. apple cider vinegar1/3 cup chopped parsley1 garlic clove, mincedsalt and pepper 4 cups/5 oz. baby kale1 cup pitted and halved cherries4 ounces soft goats cheese1/2 cup toasted almonds INSTRUCTIONS

Put all the dressing ingredients in a jar with a lid and shake it all together (I clean out old nut butter and jam jars to store condiments). Set aside.

Mix the lentils, oil, vinegar, parsley, garlic and a generous pinch of salt and pepper together and stir to mix. This can be done a day or two in advance and kept covered in the fridge.

Toss the greens and cherries in desired amount of dressing. Top with a scoop of the lentils, goat cheese and almonds.

Source: sproutedkitchen.com

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