Sauteed Vegtable in NYC
Posted on June 9, 2008 - Filed Under Food | Leave a Comment
Cook guajillo chiles in medium saucepan of boiling water until tender, about 15 minutes. Drain, cool, stem, and seed chiles. Whisk in coconut milk, fish sauce, brown sugar, and 2 teaspoons tamarind pulp. Add kabocha squash puree and bring to simmer, whisking often. Simmer until sauce is slightly thickened and flavors blend, whisking occasionally, about 4 minutes. Season sauce to taste with salt.
Read More..>>Seafood Soup
Posted on April 6, 2008 - Filed Under Food | Leave a Comment
Cooks around the world know that making soup is one of the most economical ways to enjoy the fruits of the sea, as a relatively small amount of fish is needed for each portion. Flavors range from boldly-seasoned soups with lots of spice to delicate ones that highlight the fish’s natural taste.
When seafood soup is served to start off a meal, it might be a light broth with a few small cubes of fish and perhaps a hint of chives or parsley; or it might be a small bowl of rich creamy bisque or thick North American chowder flavored with milk and cream or with tomatoes. At Mexican seafood restaurants, I’ve also had chowder-like first-course fish soups, but they were lighter and spicier than their New England counterparts.
Read More..>>Tasty And Nutritious Vegetable Soup
Posted on April 5, 2008 - Filed Under Food | Leave a Comment
Now that I have two kids of my own, I see why: it’s easy, nutritious and tastes delicious! Basically there are a few basic ingredients and the rest is optional. It’s super-easy to customize this soup to your tastes!
I’ve been in the market for a good vegetable soup recipe, and this one looks like it fits the bill. It’s got plenty of vegetables and even works in corn and potatoes, both of which I love in soups (though I don’t recall the last time I’ve ever had them both in one soup bowl). And maybe the best part of this recipe is that it manages to work in chorizo while still maintaining its “healthy” label. Talk about healthy and delicious.
Read More..>>Hot Chicken Soup
Posted on April 5, 2008 - Filed Under Food | Leave a Comment
Delis dispense golden “Jewish penicillin,” usually filled with some combination of matzo balls, noodles and little meat-filled dumplings called kreplach. Making chicken soup is a serious process if you want it to be the real deal.
“Chicken soup is synonymous with New York City,” Molly O’Neill wrote in the “New York Cookbook”. “An epicurean archeologist could piece together a social history of the city, simply by studying the permutations of its chicken soup.” From renowned chefs like Jean-Georges Vongerichten to the corner bodega owner, every cook has his own recipe for this magical elixir.
Read More..>>Seafood Soup
Posted on April 5, 2008 - Filed Under Food | Leave a Comment
Cooks around the world know that making soup is one of the most economical ways to enjoy the fruits of the sea, as a relatively small amount of fish is needed for each portion. Flavors range from boldly-seasoned soups with lots of spice to delicate ones that highlight the fish’s natural taste.
When seafood soup is served to start off a meal, it might be a light broth with a few small cubes of fish and perhaps a hint of chives or parsley; or it might be a small bowl of rich creamy bisque or thick North American chowder flavored with milk and cream or with tomatoes. At Mexican seafood restaurants, I’ve also had chowder-like first-course fish soups, but they were lighter and spicier than their New England counterparts.
Read More..>>Popular Street-Food Chicken Pakoda
Posted on April 5, 2008 - Filed Under Food | Leave a Comment
These items are in the first list of items to eat on India trip. Some things never change! Pakoras are popular all over the world and are eaten as a snack, starter or accompaniment. This light batter mix can be used to make delicious chicken pakoras.
Chicken Pakoda is one of the most popular street-food item of Bhubaneswar, Orissa. Other mouth-watering delicious street-foods include: gup-chup (alias gol-gappa, hot pani-puri), chicken egg rolls (hot and spicy chicken in a wrap), kachodi chat, dahi wada-aloo dum, hot guguni (yellow peas curry).
Read More..>>Chicken soup
Posted on April 5, 2008 - Filed Under Food | Leave a Comment
Delis dispense golden “Jewish penicillin,” usually filled with some combination of matzo balls, noodles and little meat-filled dumplings called kreplach. Making chicken soup is a serious process if you want it to be the real deal.
“Chicken soup is synonymous with New York City,” Molly O’Neill wrote in the “New York Cookbook”. “An epicurean archeologist could piece together a social history of the city, simply by studying the permutations of its chicken soup.” From renowned chefs like Jean-Georges Vongerichten to the corner bodega owner, every cook has his own recipe for this magical elixir.
Read More..>>Substitutions And Variations: Egg Soup
Posted on April 5, 2008 - Filed Under Food | Leave a Comment
The addition of 1 medium-size can of stewed tomatoes is all that is needed. Bring stock to a boil. Add the tomatoes. (Mash the tomatoes if the pieces are too large.) When soup boils again, add the cornstarch mixture as before.
To keep the egg flakes afloat, the soup must be thickened with cornstarch first before the beaten eggs are stirred in. Bring soup stock to a boil. Slowly pour in the cornstarch mixture while stirring the stock, until the stock thickens. Reduce heat so stock just simmers. Pour in the eggs slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once. Serve with chopped scallions on top.
Read More..>>Pasta: Fabulous Gourmet Recipes
Posted on April 4, 2008 - Filed Under Food and Drink | Leave a Comment
FABULOUS PASTA RECIPES
LINGUINE THAI PRAWN BALLS
- 1 pkt (375grams) Plain Linguini
- 200g green King Prawns pealed and chopped
- 80g bean shoots
- 1 bunch Coriander. Leaves and roots, roughly chopped
- 1 bunch Basil, roughly chopped
- 50g peanuts, roughly chopped
- 1 tbsp grated ginger
- 2 Kaffir lime leaves finely sliced
- 4tbsp seafood curry paste
- 3 free range eggs
- 150g rice flour
- Vegetable Oil for deep frying
Method
Cook Plain Linguine in salted, boiling water until al dente, then drain. Place linguine in a large Mixing bowl. Add prawns, bean shoots, coriander, basil, peanuts, ginger, lime leaves, curry paste and eggs.
Read More..>>What Are The Ingredients Of The Best Italian Recipes?
Posted on April 1, 2008 - Filed Under Food and Drink | Leave a Comment
It might come as a surprise that Italian cooking doesn’t exist.
Italy was united only in 1861 and the history of this country is so fragmented that every city and village has its own, ferociously guarded traditions.
For centuries neighboring towns have looked at each other as enemies, stubbornly refusing to share language, traditions and cooking recipes. Even the name of common food is jealously guarded: for example the same sea snails are called in Ancona “crocette”, in Senigallia (30 km away) “garagoi”.