April 7, 2013

Is that even legal???

The sheer decadence of a pie’s slice wedged in a milk-shake caused Peabody of Culinary Concoctions to ask Is that even legal???? Peabody recalls his discovery of an apple pie-caramel butter pecan milkshake on his trip to Philadelphia. Read more and feel that you can control the power of the apple pie-caramel butter pecan milkshake or even if you just wish to get a close look at it from behind the safety of a computer screen!

Read the full article here:
Is that even legal???

Comment

I Can Cook Too

Adam Roberts on the Amateur Gourmet website offers a video of Lea Delaria performing I Can Cook Too. Comedic and well sung, she gives a first-class performance. Reporting that he was about to cook when he decided to Google Leonard Bernstein?s ?On the Town? musical production and discovered the video, and then decided to share it.

Read the full article here:
I Can Cook Too

lea delara

Comment

April 6, 2013

Raspberry Zabaione Fool

In Rasberry Zabaione Fool, Heather from the Culinary Chase blog shares her recipe for an interesting twist on the English dessert dish “fool” and the Italian dessert dish zabaione. She uses the custard like zabione in the same way whipped cream would be poured over the fruit in a fool. Be prepared for a craving when you view the gorgeous close up photos of the finished product.

Read the full article here:
Raspberry Zabaione Fool

zabaione

Comment

April 5, 2013

Linguine Alla Carbonara with Mushrooms

Linguine alla Carbonara with mushrooms is an easy dish to cook because Carbonara is a pasta that only requires boiling as most Italian foods. The mushroom are thrown into the recipe for flavor but has to be evaporated. Wine added to the recipe for flavors enhances the Carbonara with the evaporated mushrooms added. Linguine is always an easy dish to make and pleases the family no matter what the occasion.

Read the full article here:
Linguine alla Carbonara with Mushrooms

linguine-alla-carbona

Comment

New York Steaks with Wine Sauce

In New York Steaks with Wine Sauce, Giangi reviews her take on this classic dish. She cautions not to be intimidated by the wordy explanation for preparation as it disguises the ease of this dish’s preparation. She suggests several possible replacement cuts of meat and some further preparation tips before giving the full recipe and preparation instructions. Read more to see her pictures of the finished steak covered in her wine sauce!

Read the full article here:
New York Steaks with Wine Sauce

new-york-steaks

Comment

April 4, 2013

Don’t Throw Out That Chicken Skin (Also: A Meditation on Self-Control vs. Self-Denial)

Many chicken dishes do not require the skin, so what can you do with the leftover skin you removed from your chicken? This tempting recipe for fried chicken skin can stop food waste in your kitchen. What happens next is, one of the great transformations that can happen in your kitchen. But beware, this is so good you might not be able to stop eating it!

Read the full article here:
Don’t Throw Out That Chicken Skin (Also: A Meditation on Self-Control vs. Self-Denial)

chicken

Comment

March 8, 2013

The Wonders of Clay Pot Roasting

For the traditional health-conscious cook, she would want just the most appetizing food while preserving its nutritional value, at all cost.

roast_chicken

Cooking meats, chicken and fish, making soups, steaming beans and vegetables, baking breads and goodies, and making one pot meals, are among the things you can do in a clay pot. Since I became a clay pot aficionado, clay baker roasting has become a self-made tradition. From a mother who cooks food and roasts chicken in clay pots, I grew up with the same interest. Today, clay pots are retro but making a comeback, and since they are also great for bread baking, I too have enjoyed creating crisp crust.

Clay baker cooking is a great way to roast chicken without added fat or liquids. This has what made clay pot cooking unbeatable; because it cooks/roasts chicken in its own juices. The idea is that the clay cast is soaked in water before roasting the chicken. The absorbed moisture develops steam inside the baker and roasts the chicken. Removing the lid during the last 30 minutes brings chicken with a brown crisp skin. Loved it!

While the course preserves nutrients intact, it brings out the most native taste in all ingredients. Since food is cooked in porous clay with minimum liquid and no added fat, clay pot roasting is considered the ancient cooking technique that offers the best alternative to healthy cooking. When cooking meat for instance, the natural ridges at the bottom of clay baker elevate the contents giving way for steam to encircle the food completely, resulting to the total browning of the food.

So make the most of your Romertopf roaster (if you own one) as it could be the most perfect miniature oven to make fantastic clay-baked chicken. This is the cooking style that allows for cooking just about anything we like slowly and gently done. Having your own garden-grown herbs will make you fortunate to get the freshest ingredients to go with your chicken roast.

If you want both cooking and fun pulled together, your clay baker is a fun way to make roast dishes. Even the simplest fish baked in mixed veggies will turn out a very appetizing fish meal that can pair well with your sparkling Chardonnay. This is the reason why professionals agree that clay cooking pots are known exceptional for their efficient performance.

A good roasting pan, such as this, is the next best method to oven-roast poultry, meat, potatoes and vegetables. Its own wonder relies on the pan’s shallow sides that expose meat as much as possible to the dry heat of the oven; transferring it to the stovetop will create savory gravies or pan sauces from drippings.

Happy Roasting Month!

Comment

February 16, 2013

How To Make A Succulent Baked & Crispy Seabass Dish

Sea Bass is a delicious white fish that can be prepared in many ways. Baked Sea Bass is a healthy choice while keeping the inside succulent and moist. Spices like chili flakes, turmeric, ginger and sea salt elevate the natural flavor of the dish. Total baking time takes rough 7-10 minutes, if your looking a grill taste try broiling the fish.

Read the full article here:
How To Make A Succulent Baked & Crispy Seabass Dish

YSK

Comment

Seared Salmon with Sesame Bok Choy and Spinach

This time, we’re serving salmon with spinach and Jasmine Rice. Sesame Bok Choy compliments the salmon perfectly healthy. Shiitake mushrooms, garlic, baby bok choy and baby spinach are wonderful they simply transform the fish into a lovely delicious dish. Ready to go salmon-y this weekend?

[Editor’s Note] We have some of the best salmon tips posted the other day, here.

Read the full article here:
Seared Salmon with Sesame Bok Choy and Spinach

YSK

Comment

February 15, 2013

Sweet and Sour Pork – Famous Asian Dish You Should Try

Asian-style dishes by tradition are flavorsome. I personally have tried, Japanese, Korean, Thai, Filipino and Chinese dishes, and all of them are really full of taste. There are, however certain dishes that remained the top favorite among the others. My first pick is Sweet and Sour Pork. It has been my favourite since I tasted the dish.

Crispy Sweet & Sour Pork

YSK

Chinese sweet and sour pork probably has the most delicious version of this Asian delicacy. The succulent combination of sugar, ketchup and vinegar has created the raving union of sharp flavors. The taste was indescribable; it was like you just couldn’t stop eating it! Again, using some wine like sherry or other sweeter wines for vinegar was another reason how pork ribs came out so finger licking good with right amount of sweetness contrasting the succulent sauce.

The famous Asian soy sauce, exotic herbs and spices infused on the meat rendered complex flavors to their dishes. However, the secret of good sweet and sour pork is the balance of sweetness of sugar, tangy of ketchup, and sourness of white vinegar. Crunchiness of deep fried pork and bell pepper pieces give some nice textures. I don’t know why, but I always go crazy for this pork recipe.

YSK

Pork is fried very carefully in a pot of a good amount of oil until they turn into golden color. Next is you can stir-fry the carrots, baby corn and beans (if you are using) for 4 minutes. Add the sauce then the chicken and green onions. After heating through, dish it up and serve on top of a bed of rice. Yummy! Take this sample on how to cook sweet and sour pork the genuine Asian way; or Click here for something really spicy.

You will only understand genuine Asian flavors when you experience them. Now I believe that true Asian cooking is a reflection of many different cultures and influences that has born the most popular ethnic cuisines such as these. Hope you’ll try them too!

Comment