Hi chaps, so I came across a nice idea today, when you heat butter to brown it and the solids settle in the bottom of the pan if you add half fat dried milk powder they add to the sediment and create a usable amount of "solids". Seperated from the clarified butter the two "ingredients" keep...
My butter chicken is as good as I can get it, daughter is back at work so I'm cooking during the week now. She asked for butter chicken again. This is 8 chicken thighs boned and marinaded overnight. This pic is it resting, cooking it later. It's only 10.30 am here on Tuesday . More pics to...
From The Stockyard's Smokehouse on an episode of Diners, Drive-ins and Dives. I want to make this! Roasted marrow bones, then removed the marrow, added a red wine reduction, a whole bunch of butter and bleu cheese. Mixed, rolled it up into a log, wrapped and refrigerated. Placed an...
I very nearly put "easy" in the title, as in "Easy Pirogis with Sage Butter" because this is a simplified version of a pirogi recipe: I microwaved the potato instead of roasting or boiling it, and I used wonton wrappers instead of making the dough. But, there's still a LOT going on here.
I came across this recipe years ago, and printed it out, but there isn't a reference to tell me where I got it from, so I can only guess, however, I think it most likely that I got it from here (Cultured European Style Vegan Butter).
Over the years though, the totally pure white of this butter...
I came across this recipe years ago, and printed it out, but there isn't a reference to tell me where I got it from (or the other one that I prefer - Cultured European Style Vegan Butter), so I can only guess, however, I think it most likely that I got it from here...
This was discussed earlier but I thought it should have it own thread. Me, I'm butter only, never used marge. Butter is pure as far as I know and marge has additives, I don't like using additives so that's why butter floats my boat. Wife uses a olive oil marge, I don't know if that's better...
Citrus Sweet Potato Butter
Recipe by Vivian Howard,
Deep Run Roots cookbook
1½ pounds roasted peeled sweet potatoes
Zest of ½ an orange (microplaned)
Zest of ½ a lime (microplaned)
Zest of ½ a lemon (microplaned)
½ cup of orange juice
¼ cup cup light brown sugar
⅓ butter, melted
this is my fave dish when at a curry house. I absolutely love it. I've been trying to get it like I buy when store bought. I'm about 9.5 out of 10. My daughter said it was 10 so I'm pretty happy. Sons coming tomorrow for lunch to try it.
DH made this last night for dinner. He gave it a very good, I only gave it a good. I'm not a steak lover like him. lol He also only used 1 steak, but I think he made full recipe for the butter.
Strip Steaks with Caramelized Shallot Butter
1 TB. coarse salt
6 14 to 16 oz. boneless strip...
Smoked Paprika Cod in Butter Sauce
paprika-cod by TodayInTheKitchen posted 11 Aug 2019 at 9:21 AM
3 Cod Fillets (~6 oz each)
3 tsp Malt Vinegar (1 tsp per fillet)
5 tsp Smoked Paprika
1 pint Cherry tomatoes (sliced in half)
1 cup cauliflower (broken into flowerettes)
when I find something I like I try to replicate it. I might spend hours and trying many many times over. My last attempt was about 8/10. This time I'm combining two recipes into one, with an added twist I've read about. So this way is to make the chicken and cook it first. So I've basically...
So easy! Of course you need to make 'The Lady's Relish' first but that is not difficult. This pasta dish is better than the sum of its parts.
Ingredients (per single serving)
2 heaped tbsps 'The Lady's Relish'
Zest of half a lemon
Cook the pasta just how...
My cookies got a bit too brown. Our oven has been acting wonky of late and I think it's running hot, among other things. I think we'll be oven shopping soon.
1 stick (4 ounces) unsalted butter (softened)
1/3 cup dark brown sugar, packed
1/2 tsp vanilla extract
1/4 tsp butter flavoring
If you have never tried this then please do. It couldn't be easier with just 2 ingredients. Your friends and family will be impressed and probably won't know how simple it is to make! 300ml cream makes approximately 140g butter.
300ml double cream (heavy cream)
Salt to taste...
This recipe is from Chef Curtis Grace. He was a fairly well known Southern chef starting in the early 1970s, though he had opened his catering business in mid 1960s. I remember when he was just starting his catering business in the town I grew up in. My mother would go to his shop and pick up...
An easy recipe.
Heavy cream (double cream)
Chunky Salt, kosher, rock works best.
In a sauce pan low to med heat add equal parts cream and brown sugar
Stir until warmed through and sugar is melted.
Remove from heat
Place in a bowl(non plastic) still warm...
This is a lesson in how to make healthy cabbage ‘unhealthy’ but delicious. Cooked ‘en papillote’ the green outer leaves of the cabbage stay green and flavours are intensified. The caramelised cut edges provide umami flavour and juniper adds a hint of pine forest. Serve on its own with some...