We had loads of extra pineapple, and all the other ingredients for a great salsa, so naturally we put them all together, and voilá! A great combination. Use the tomato pineapple salsa with fish tacos, or over grilled steak or pork, or even wrapped up in a heated flour tortilla with a few slices of avocado.
RL Well, what you call common sense is, without being too flattering, actually a sort of genius, but I think it’s also the advantage of your auto-didacticism, in that you haven’t taken on this huge body of received knowledge and that gives you a clarity of vision. I just wonder how you learnt the technique of cooking.
FH Well, I do have the benefit of seven years of architecture, which has proved quite useful.
You know, when in times of dire need/upset in college my best friend and I used to make a nutella and mild cheddar cheese sandwich, on white bread, and then fry it.
Round oatcakes topped with sliced cheese (I use red leicester) and sliced jalapenos, microwaved until the cheese is all melty and the oatcakes a bit bendy (about a minute)served with Rowatts Mixed Pickles - difficult to track down. Fantastic.
Also, cooked pasta (any kind) heated up with beans, mushrooms chilli flakes and veggie mince, covered with grated cheese and stuck under a hot grill until it's bubbly is genius.
I also pull out the stalks of closed cup mushrooms and fill the hole left with a mixture of english mustard and salad cream and eat them raw while waiting for things to cook.
For Hangover comfort food you can't beat tomato juice, lucozade, fried egg rolls with tomato & chilli ketchup and salt and vinegar macoys.
Place 1 tblspn mixture in middle. Pinch it up into round dumplings that look like dim-sim.
Steam for 10 mins and serve with chili.
We were going to give you just 20 simple turkey-cooking tips, but we realized there are far too many turkey questions, so instead we created this comprehensive "Handbook for The Perfect Turkey."
Tak a mallard and pul hym drye and swyng over the fyre draw hym but lat hym touche no water and hew hym in gobettys and do hym in a pot of clene water boyle hem wel and tak onyons and boyle and bred and pepyr and grynd togedere and draw thorw a cloth temper wyth wyn and boyle yt and serve yt forth.
25.—Japanese Eggs.
Cook some rice in a rich chicken stock; place on a platter. Fry 6 eggs and trim neatly; sprinkle with salt, black pepper, chopped parsley and lemon-juice. Put the eggs on the rice and pour a little hot tomato-sauce over the base of the platter and serve.
In my part of the country, chitterlings come in 10 pound buckets.
The fact is, one cannot make a blanket assertion about the smoke points of individual oils.
Pepys had a posset on occasion but his was flavoured with sack (the drink, not an actual sack). It is claimed posset was the precursor to both syllabub and trifle. Such a great pud - so quick, easy and yummy.
Like Brussels sprouts, cauliflower can get bitter if overcooked, so unless you are pan roasting it (which sweetens the flavor), keep cooking times brief and serve these tasty vegetables tender-crisp.
Dear Lynne: Call me a clueless new cook, but what is the difference between "boil" and "simmer"? Why do you do either, and would it be a big deal if I boiled instead of simmered?
New to the Kitchen
Dear New to the Kitchen: The quick answer to the difference is temperature. When water boils at sea level ...
Don't be a slave to recipes.
Instead, use them merely as a guide. Better yet, follow your taste buds or let a particular ingredient be your prime motivator.
And, true to the American way, we've organized cheese-eating. There's an annual cheese week, and a cheese month (October). We even boast a mail-order Cheese-of-the-Month Club.
# Main Meal
# Salads and Vegetable Dishes
# Starters and Snacks
Apple Cheddar Pizza / Cumin-Crusted Chicken and Cheddar Quesadillas with Basil Sour Cream / Stewed Okra and Tomatoes
Usually cheese tacos just have cheese in them. Add some salsa and you're done. My cheese tacos tend to be a little more elaborate. I stand by my rule that you can put almost anything in a tortilla and call it a taco.
Let your left hand go limp. Now use your right forefinger to press into the flesh between your left thumb and forefinger; you should find the flesh soft and easy to dent. This is what rare fish feels like.
Make sure your cutting board is clean before you chop anything. Herbs can absorb "off" flavors from remnants on the board, and hard ingredients, like chunks of peppercorns or seed spices, can damage the fine edge on knives.
Baked parsnips ... Parsnip soufflé ... Parsnip Soup ... Parsnip Chips ... Andrew's Roast Parsnips.
Andrew Cox wrote to Burke's Backyard saying that as a child he was forced to eat parsnips, and he hated them. However, three years ago he discovered that if you roast parsnips under a leg of lamb they taste entirely different. Andrew invited Don over for dinner with his family. He served a lamb roast, complete with parsnips. Don had to admit that the parsnips tasted pretty good, but Katie, the youngest member of the family, said that she did not like parsnips and didn't think kids should have to eat them.
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The crisp crust on the thin, boneless, skinless chicken breasts in Lemon Chicken With Bok Choy is the result of dredging the meat in a combination of flour with cornstarch. When you use just flour, it often seems heavy and sometimes gummy, but this will remind you of the crust you get by using tempura batter.
Hours after picking, the sugar that makes a pea so sweet starts to turn to starch. Pea pods picked one day, then shipped to supermarkets and sold days later, are sad shadows of the sweet packets that were pulled from the vine.
Makes 10-12
900ml (1½ pints) Warm Milk and Water, mixed
225g (8oz) Fine Oatmeal
Flour and many other carbohydrates become explosive when they are hanging in the air as dust. It only takes 1 or 2 grams of dust per cubic foot of air (50 or so grams per cubic meter) for the mixture to be ignitable.
Inspired by Jamie Oliver’s favourite Ribollita published in Jamie’s Italy.
The key to the perfect tart is pre-baking the pastry before adding the filling.
This is especially true of an egg-based tart of the quiche lorraine type.
Whatever some recipes say, the oven temperature required to cook the pastry is too high to set the eggs to creamy perfection, while the right temperature for the eggs won't cook the pastry properly.
Cooking oil used to be so simple. There was vegetable and there was olive.
Today, simplicity has been supplanted by overwhelming options that can trigger almost comedic dilemmas. Dressing a salad? Will it be almond oil or walnut? Grapeseed is good. So is hazelnut. And if fried food is on the menu, canola is nice, but avocado would be a cool twist.
Although it's a member of the beet family, chard has a gentle flavor profile that is similar to spinach. Both stem and leaf are edible, but the majority of dishes use just the leafy part, directing cooks to remove the stalk before cooking. The leaves can be blanched, steamed or sauteed; the stalks can be blanched, gratineed or braised.
Swedes can be blissful cooked with stock or butter till meltingly soft. I wanted a dish with the simplicity of pommes boulangere but the richness of pommes dauphinoise. Perfect with cold roast lamb or beef.
For a really simple treat, slice it really thinly, brush with oil and roast in a hot oven until you get sweet beetroot crisps, or bake it whole in the oven in foil with balsamic vinegar and serve with couscous.
* Beef stock
* Chicken stock
* Crab stock
* Crawfish stock
* Fish stock, or fumet
* Ham stock
* Shrimp stock
* Turkey stock
* Veal stock
* Vegetable stock
From a light lunch of steamed hake and artichoke hearts to a late snack of piquant anchovies, Simon Hopkinson is hooked on warm fish dishes for hot weather.
Salad of white fish with aioli dressing and artichoke
Prawn salad with haricot beans, onion, olive oil and parsley
Piquant smoked anchovies on toast
Question
I love the taste of leeks in cooking but am never sure when using leeks myself what part is to be used?
— Libby
The author has kindly shared these recipes:
* Uszka - Polish dumplings with Mushroom filling
* georgian meatballs with pine nuts and sour cherries
* prune and walnut cheesecake
This recipe for tofu ranchero calls for slicing, crumbling and pan-frying extra-firm tofu.
The result is golden-brown chunks with plenty of appealing crispy edges. Vegetables, black beans and jarred picante sauce deliver vibrant flavour.
My main course was the 200g Blackmore Wagyu ribeye steak which at $110 surely must be a contender for the most expensive steak in Australia. Wagyu is an intricate beast, a breed celebrated for its high density of intramuscular fat which in Australia is graded from 1 to 10 with 10 the highest. On offer at Rockpool is Wagyu described as having a marbling score of 9+, obviously VERY high.
"I like the recipe because it is a hearty meal that doesn't take long and the ingredients are inexpensive. It will fill up a family and keep them warm on the inside in the winter on a low budget. Also, it has a colorful presentation. My mother got it from a woman who came from Texas; she met her in the 1940s and has made the recipe ever since. My mother was Lydia Carnecke Naiman."
There is, I think, a subtle art to pot roasting, or rather an understanding required of the method and careful attention to the amount of heat and liquid. However, once you understand the basic principles you are free to go ahead and make up different dishes and flavours without being tied to the exact quantities and measures of a particular recipe.
Start with a heavy casserole pot that will fit snugly around the meat you are using. The best choices are secondary cuts - the pieces of muscle with a little gelatinous matter and fat throughout, such as leg or shoulder. A whole chicken works beautifully but a small one is easier to turn in the pot.
Are you a Foodie?
1. Do you consider shopping for food and wine to be 'quality time'?
2. Do you take an enthusiastic interest in the preparation and consumption of good food?
3. Are you always searching for the newest food shops, restaurants, take away’s and ingredients?
4. Do you plan holidays and weekends away around food festivals, winery walkabouts and regional food experiences, good wineries and country restaurants?
The Stephanie Alexander Kitchen Garden Foundation has been set up to seek funding for and oversee the development of Kitchen Garden projects in primary schools across Victoria.
Using the program at Collingwood College as a model, our aim is to pleasurably engage and encourage young Victorians in growing, harvesting, preparing and sharing delicious and healthy food in the belief that such skills are essential to the development of life-long joyful and healthy eating habits. Many young people have little sense of where their food comes from, and little experience of sharing a meal convivially with others around a table.
Well-designed knives become an extension of the most important of all culinary commodities - the hand.
These days it is not unusual for self-respecting foodies to devote serious cash and energy to truffling out exciting new foodstuffs. However, according to the professionals this could all be wasted as the result of the mistakes we make in preparing the food. Here, a smorgasbord of top chefs tell us what makes them shudder when watching other people cook.
The culinary colossus Joël Robuchon was voted chef of the 20th century by his peers. He believes simplicity is the key to good food – and, to prove it, he introduces recipes from his Michelin-starred London restaurant, L’Atelier, that are straightforward enough to do at home
LENTIL SOUP WITH NUT OIL AND SMOKED LARDONS ... SCALLOPS WITH WATERCRESS SAUCE ... CHOCOLATE, CARAMEL AND PEANUT TART
