cookingbites cookalong

PIZZA CARBONARA Makes one 12" pizza Ingredients 1 pizza dough ball 2 1/2 ounces uncooked bacon, cut into 1- to 2-inch slices (or substitute pancetta or guanciale) 1/4 cup plus 2 tablespoons grated Pecorino Romano 3 ounces fior di latte mozzarella Freshly cracked black pepper 1 or 2 eggs...

PASTA CARBONARA Makes 4-6 servings Ingredients 6 slices pancetta, chopped bite-sized 2 TB olive oil 4 cloves garlic, crushed 1 tsp fresh rosemary, minced 1 18oz package penne, gemelli, casarecce 3 egg yolks 1/2 cup Parmesan, grated 1/2 cup pecorino, grated 2 TB fresh parsley, chopped 1/2 tsp...

Ingredients 200 gm Fusilli pasta 100 gm Sliced cooked ham, chopped 2 tblsp Olive oil 2 eggs 80 gm Cheese, grated Seasoning Method Add the fusilli pasta to a pan of boiling salted water and boil for 6 - 8 minutes. Drain and keep aside. Heat the olive oil in a wok and stir fry the chopped ham...

The concept of the CookingBites Cookalong is to cook 'classic’ or regional recipes and/or practice specific techniques. Its similar in concept but rather more specific than 'Dish of the Month'. This time round the chosen dish is Pasta Carbonara. This dish can be made in its classic form or you...

The concept of the Cookalong is to try out 'classic’ or regional recipes that we haven't cooked before and/or practice techniques that are new to us. Suggestions need to be reasonably specific not generic terms such as ‘wraps’ or ‘stews’ or 'pizzas', for example. There are no winners - its...

My first foray into making gumbo and now I know what all the fuss is about. The dark roux has a very special taste; earthy, bosky and musky. It works so well with seafood and smoky sausage*. I'll make versions of this again for sure. A total delight. * Ideally the sausage should be andouille...

We use Paul Prudhomme's method with high heat to make a roux. You MUST attend the roux at all times. Do NOT walk away from it. Be CAREFUL, roux has been compared to napalm due to the burns it can cause. This gumbo can be made vegan (or for Lent) by using all vegetable stock and omitting the...

Is it Gumbo or is it not Gumbo? I am guilty of being a Gumbo Snob. The color is gross but the aroma and flavor are pure Gumbo. GUMBO Z'HERBES INGREDIENTS 1 1/2 pints dark Roux 8 quarts liquid - liquid from cooking greens plus chicken stock/broth 2 bunches mustard greens 2 bunches turnip...

The concept of the CookingBites Cookalong is to cook 'classic’ or regional recipes and/or practice specific techniques. Its similar in concept but rather more specific than 'Dish of the Month'. This time round the chosen dish is Gumbo (see discussion here). We have some members with good...

Its not quite the end of March but we need to decide on a Dish of the Month for April. To clarify, this is a new feature. Each month we choose a different and accessible dish so that most of us can join in, cook and post the results. In February we had Frittata and this month, Burgers. Should...

Have you ever made choux pastry? If not, now is your chance to try out a new technique. If you are an old hand then you can lend us your wisdom, share the results and perfect your techniques. Some say its easy to make choux - but to achieve the perfectly light and crisp result isn’t quite...

Its been a long time since the last Cookalong. It must be time for a new one! The concept of the Cookalong is to try out 'classic’ or regional recipes that we haven't cooked before and/or practice techniques that are new to us. Suggestions need to be reasonably specific not generic terms such...

My last belated blast for The CookingBites Cookalong: Soufflés and Fondants. This is a tried and tested recipe. Perfect for dinner parties as you make them ahead of time and store in the fridge. Then all you need to do is pop them in the oven for 12mins, turn out and serve. I’ve made this...

Have you ever made a souflée or a fondant? If not, now is your chance to try out a new technique. If you are an old hand then you can lend us your wisdom, share the results and perfect your techniques. Soufflés have a reputation for being tricky. To make the classic 'smart looking' soufflé...

This is a recipe inspired by an article in the Huffington post for a burger bun made from egg. Beat the egg and add salt and pepper. Pour egg mixture into a small, round, flat bottomed container (I used a small Tupperware pot) and put in the freezer. When ready, dip the frozen egg mixture in...

Looking for ideas for the recipe challenge, I came across Khai Jiao (Thai-Style Omelet) I didn't have any fish sauce in the fridge so decided to try the technique anyway. I beat one egg for a couple of minutes. Added salt and pepper. Heated a large saucepan with 3 inches on oil. Once oil was...

I based this recipe on my usual fishcakes. These would look prettier using a soft boiled egg (but it is one of my few food fears - not seeing what I am eating). Ingredients 1 poached salmon fillets (I poach in the microwave) 1 potatoes boiled and mashed 2 spring onions parsley salt and pepper...

This was an unexpected hit (You're making WHAT?'). 2 Eggs GF flour for coating Batter: 3 tbsp chickpea flour/besan salt 1/2 tsp chilli powder 1/2 tsp turmeric water to make a thin batter Eggs poached in a freezer bag (I'd run out of clingfilm so I ended up with odd shaped eggs). Put in...

Have you ever made a Scotch egg or any kind of deep fried egg? If not, then now is your chance to try! If you have cooked them successfully before, you can share your wisdom and cook along too. I've been quietly waiting and watching for a new Cookalong challenge to emerge naturally from...

Oh, the twists and turns that led to this recipe. There's so much going on here that I decided to separate out the method for juicing the pomegranate into a separate thread. And, as you've already guessed, this qualifies for both the recipe challenge and the cook-along. First and foremost, I...