Entries Tagged 'recipe' ↓

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http://www.latimes.com/features/food/la-fo-creperec4feb07,1,7171199.story?coll=la-headlines-food  (galette recipe)

http://www.latimes.com/features/food/la-fo-nucreperec1feb07,1,3746156.story?coll=la-headlines-food  (filing recipe)

From “The Scotsman” on-line:  

“Adding charcoal to the lamb dish gives it a lovely smoked flavour.”

http://living.scotsman.com/food.cfm?id=132642007

http://www.timesonline.co.uk/article/0,,4382-2578814,00.html
“I always look forward to boxes of Jerusalem artichokes arriving in our kitchens. Like potatoes, they are very versatile and always find a place on my menus, playing centre stage in a creamy, velvety soup or puréed as an accompaniment to meat. ”

The Old Foodie: There is reason in roasting eggs.

“Boswell added a footnote to his journal entry of the day, relating one of Johnson’s anecdotes:

“ … My definition of man is, ‘a Cooking Animal’. The beasts have memory, judgment and all the faculties and passions of our mind, in a certain degree; but no beast is a cook….”

Rouxbe claims to be “The Recipe to Better Cooking” but is it? Take a scroll through some of their video recipes and tell me what you think.

I still think my laptop is too expensive to take in the kitchen.

from 101 Cookbooks

What do you do with a big bowl of leftover pasta noodles? In this case I had angel hair pasta. I decided I was going to make some sort of savory noodle cakes from them. My game plan was pretty straight forward - I actually woke up this morning thinking about this.

from modern girls kitchen

Yes, my friends, well before the advent of “the Blackberry”, there was the real blackberry (as in the fruit, for those of you with your eyes and ears fused to your cell phone/electronic calendar/automated memory bank/substitute brain).

Recipe: No-Knead Bread - New York Times

Here’s the recipe for the no-knead bread.  Because the Times puts the recipes behind the Times Select shield after a week, I’ve posted the whole thing. 

Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

The Secret of Great Bread: Let Time Do the Work - New York Times

INNOVATIONS in bread baking are rare. In fact, the 6,000-year-old process hasn’t changed much since Pasteur made the commercial production of standardized yeast possible in 1859. The introduction of the gas stove, the electric mixer and the food processor made the process easier, faster and more reliable.

I’m not counting sliced bread as a positive step, but Jim Lahey’s method may be the greatest thing since.