German Red Cabbage or in German “Rotkohl” or Blaukraut is a great side dish; it goes very well with German beef Rouladen and mashed potatoes.
For someone who’s never been to Vietnam, I am piling up quite a few recipes which are Vietnamese in inspiration if not origin. This is a festively toned take on what is sometimes referred to as ‘Vietnamese coleslaw’, according to the great Nicole Routhier in her introduction to the echt version, ga xe phay. This one has the virtue of being pronounceable for those of us who are ill-travelled, and of celebrating the seasonal as well as seasonally evocative colour: turkey takes the place of the more regular chicken and red cabbage stands in for the plain white one. Red onion and radishes are added (by me, too) for flavour and crunch and, yes, colour. For US cup measures, use the toggle at the top of the ingredients list.
Harissa is a delicious spicy chili paste that is originally North African, Tunisia to be precise. It’s commonly used as a dip, marinade, or to added in dishes like stews to add vibrant red color and heat.
This is a quick to put together meal and requires minimal attention while cooking. The original recipe calls for cooking the oven but I think it would work equally well in the crock pot on low for about 4 hours. Serve with a hearty rye bread for a delicious meal.
my classic braised short ribs recipe full of red wine and hearty herbs, served with roasted root vegetables and whipped potatoes servings: 6
Healthy cabbage is stir-fried with curried cashews in this quick and easy family dinner favorite.
These delicious decadent snow balls are cake like treats,coated in pink coconut I'm unsure of the origin's of this Pretty in Pink Treat. They resemble whoopie pies: Snow balls are neither a cookie or a pie. They have a soft cake like texture but can be moulded and shaped like scones.
German Red Cabbage or in German “Rotkohl” or Blaukraut is a great side dish; it goes very well with German beef Rouladen and mashed potatoes.
This Japchae recipe recipe is easy to make in about 30 minutes, it can be customized with whatever veggies and protein you prefer (beef, chicken, shrimp, tofu, etc), and it’s so flavorful and delicious!
This Chicken Cacciatore comes from Lidia's book A Pot, A Pan, And a Bowl. It's a great family style chicken recipe that everyone will enjoy
Die müsst Ihr probieren, das ist ein Befehl :-) Nach meinem Mezze-Essen hatte ich noch lange richtig Lust auf arabische Küche und vor allem auf vegetarische Küche. Das Rezept habe ich aus dem wunderbaren Kochbuch von Alice Hart, das seit dem Kauf noch nicht den Weg ins Regal gefunden hat. Ich finde die Rezepte originell
Two things you may have never heard of: 1. Ducana and 2. Salt Fish! Well, now is your chance to learn about one of the yummiest meals you will ever have. I am totally serious. Salty, sweet, savory…if you can think of it, this meal has it. So let’s all thank Antigua for making this one […]
The silky, spiced broth comes together while the rice cooks and the onions quick-pickle.
Pregatiti o cina in familie? Iata o reteta cu care veti impresiona: sarmale in varza rosie, de post, foarte delicioase, satioase si sanatoase!
Tender, juicy, and melt-in-your-mouth from the inside out, these sous vide lamb chops are so easy to make! Pair them with steamed broccoli for a balanced and low-carb meal.
When I was the mom of a preschooler back in 1984 I had a dream for my future. This goal crystallized for me in a moment of crisis. I was in Winnipeg's downtown Eaton's, on the third floor. Yes, the third floor where the crystal and fine china were on display. I had to pay a cashier and had let go of my son’s hand. In less than a heartbeat he was racing toward the crystal and fine china department. Of course he wouldn’t be running to anything cheap. I ran and grabbed him just as he reached out to a crystal goblet. Financial disaster averted. And I had a moment, like Scarlet O’Hara had a moment, in Gone With the Wind. You know, the moment she had at Tara just after she barfed after eating a raw carrot. When she swore, “As God is my witness, I’ll never be hungry again.” Believe me, I was swearing, too, but my food goal was more specific. I was dreaming of a future when I could go to Eaton’s without hauling a child in tow. When I could browse through the crystal without picturing a major financial disaster. A time when I could casually stroll into the Grill Room, and order a lovely adult meal. When I could leisurely enjoy a well prepared lunch, topped off with Red Velvet Cake. A time that has gone with the wind, literally. Eaton’s is gone. It was torn down over a decade ago. The MTS Centre is in its place. Last week Pink performed there. I know Pink’s received the Billboard 2013 Woman of the Year Award. I know she puts on a really good show. It’s just that watching Pink is not what I pictured enjoying as a senior. Eaton’s is a memory from my past. Luckily I still have the recipe for Eaton’s original Red Velvet Cake. Red Velvet Cake Preheat oven to 350º Grease well 3 9-inch round pans or 1 9x13-inch pan Sift 2 1/2 Cups cake flour Make a paste of 2 ounces red food colouring 2 Tablespoons cocoa 1 teaspoon salt In a bowl cream 1/2 Cup shortening Add gradually 1 1/2 Cups white sugar Beat until light and fluffy. Add one at a time 2 large eggs Beat after each addition. Add cocoa / food colouring mixture. Mix 1 teaspoon vanilla 1 Cup buttermilk Combine 1 teaspoon baking soda 1 Tablespoon vinegar Add to the buttermilk. Add flour alternately with buttermilk mixture to the shortening, 3 dry and 2 liquid additions, stirring just enough to blend. Mix until smooth and pour into prepared pan. Bake 35 to 40 minutes or until done. Cool cake thoroughly before frosting. While the cake is baking, prepare Frosting In a saucepan place 5 Tablespoons flour Add gradually 1 Cup milk Mix until smooth. Cook at medium heat until thickened. Remove from heat. While the sauce is cooling, in a medium bowl cream together 1 Cup butter 1 Cup confectioners’ sugar 1 teaspoon vanilla Beat until light and fluffy. Add cooled flour mixture to the butter / sugar mixture a spoonful at a time, beating well after each addition. Spread frosting over the cooled cake. Enjoy with Earl Grey Tea in your best china cup.
One of the few foods that look as good as they taste.
The best Sukkot recipes are simple comfort food. one-dish meals, for their ease of transport and stuffed vegetables symbolize being surrounded by cozy sukkah walls.
These breakfast beans simmer in a smoky, spicy chipotle tomato sauce alongside delicately poached eggs. A topping of pickled red onion and fresh cilantro make this the ultimate breakfast treat!
Adapted from Alpine Cooking; Recipes and Stories from Europe's Grand Mountaintops by Meredith Erickson There are a variety of ways to make Salzburger Nockerl. This one is from the Bärenwirt Tavern in Salzburg. If you're the kind of person that likes desserts heavy on the meringue, like Île Flottante or Floating Islands, this dessert is for you. Europeans don't traditionally use vanilla extract, as Americans do, preferring to either use vanilla beans or vanilla sugar, which is sold in little packets. I do have a little jar of sugar that I stick used (rinsed and dried) vanilla beans in, which worked fine. Meredith says you can scrape the seeds from one vanilla bean into the 1/2 cup (100G) of superfine sugar and let it infuse a few days. I tried making this with pure vanilla extract, and it worked fine. Feel free to use that, or vanilla bean paste. Superfine sugar is sometimes called "baker's sugar" (in France, it's called sucre en poudre). You can make your own by whizzing granulated sugar a few times in a food processor or mini-chopper until the granules are quite fine, which'll just take a few pulses. Lastly, I skipped adding milk (1/2 cup, 125ml), which the original recipe said to pour over the jam, before topping with the meringue prior to baking. I found it a little too liquidy. Also I baked mine longer than the 9 minutes indicated by the original recipe. I don't mind runny soufflés, but mine was cooked to my liking at around the 13 to 14-minute mark.
These fantastic, fresh Suzanne Goin recipes include the Los Angeles chef's famous open-face prosciutto, egg, and cheese sandwich; salads built on farmers market finds; vibrant, fruit-forward desserts; and more from restaurant Lucques.
A few simple ingredients add sublime flavor and make this chicken dinner a winner! For added convenience, the chicken can be prepped in advance and refrigerated until ready to bake.
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Have you ever gotten a craving for something you’ve never even eaten before? I have. Yesterday morning I woke up and just had to eat some freekeh. Despite the “freaky” name, freekeh (pronounced free-kah), has been a dietary staple for hundreds of years in Lebanon, […]
German Rote Grütze Recipe is a popular dessert that originated in northern Germany. It is made using a combination of red fruits, such as red currants,
This miso eggplant or nasu dengaku is something really special. Baking the eggplant makes it velvety soft and melt in the mouth while the miso sauce is a very simple mixture of ingredients that you brush over and then grill! This is a pushy recipe Dear Reader!
Pandan Meringue: love the color, and the taste even better. We call them Dragon Meringue. They are not too sweet. We like!
How to Make Kimchi Salad
"This is a reworking of a classic stew that's been in my family since 1765, originally cooked over a fire." - Matt Preston.
The perfect way to end a cheesy, hearty Italian Sunday supper? Zabaglione, a light and airy whipped custard that looks much more complicated than it is.
Spritsen are classic Dutch cookies made with butter and a hint of vanilla. Amazing homemade cookies everybody will love!
Nothing can compare to a perfectly cooked piece of meat. Tender and juicy…bursting with flavor… It is simply the best. Especially around the holidays, I love making dinner a little bit special with a nice rib-eye, maybe a veal chop, or even a duck breast. Over the Thanksgiving weekend, my dad and I made prime […]
For someone who’s never been to Vietnam, I am piling up quite a few recipes which are Vietnamese in inspiration if not origin. This is a festively toned take on what is sometimes referred to as ‘Vietnamese coleslaw’, according to the great Nicole Routhier in her introduction to the echt version, ga xe phay. This one has the virtue of being pronounceable for those of us who are ill-travelled, and of celebrating the seasonal as well as seasonally evocative colour: turkey takes the place of the more regular chicken and red cabbage stands in for the plain white one. Red onion and radishes are added (by me, too) for flavour and crunch and, yes, colour. For US cup measures, use the toggle at the top of the ingredients list.
