Recipe: Allegra McEvedy's weekly recipe: Egg fried rice with ginger-dressed broccoli
... it's such a simple, fragrant eat that in China, often a bowl of egg fried rice is served as the last dish of around 14. This is also a good way to use leftover rice (no more than a day old though). Let's face it, we're all guilty of cooking too much rice sometimes.
Blog Post & Recipe: fig tart with caramelized onions, rosemary and stilton
... a heap of fragrant, golden-brown [onions]. A bit of sharp cheese doesn’t hurt either and a few slivers of fresh figs accentuate the onions. Add some buttery puff pastry in the mix, bake it until flaky and golden. As a piece de resistance, drizzle a bit of your best honey ...
Blog Post & Recipe: Diner's Pommes de Terre Boulangère
What the chef does is make a panful of caramelized onions with thyme, and then he deglazes the pan with vinegar, lets it get all syrupy and wonderful. The onions turn silky-sweet, herbal and pungent ... in a different pan, you fry up a bunch of parboiled potatoes until they're brown and crispy and hot hot hot. Then you mix the vinegary, silky-sweet onions with the crispy, hot potatoes and sit down very, very quickly to eat them.
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