For all of us that like seafood, what are some of your favorite dishes from the title? We like:
Conch Chowder (White)
Lobster Bisque (with spiny lobster)
Just to name a few.
Beef stew is a highly underrated comfort food in the culinary world. I think this is because the ingredients are usually readily available. This makes it the perfect food for times when you can't (or don't want to) go to specialty stores to assemble an elevated dish. Despite its humble nature, I...
I must warn that certain ingredients might be hard to get outside the Netherlands, and maybe not easy to substitute. The cooking time is also long (4 hours).
800 g stewing steak (beef)
300 ml of dark, bitter beer of your preference. I used Guiness
A mixture of 100 ml water and 100...
The word ’daube' comes from the French 'daubière’, a kind of braising pot used for the long, slow cooking of less tender cuts of meat. Here I’m using venison shoulder steaks but the dish could be made with a half shoulder on the bone which would probably improve the flavour. I used Moroccan...
This picture is cropped from another, probably not the best. But the full picture is visible in the thread What did you cook or eat today (March 2020)? post 189.
2 lemongrass stalks, dry outer leaves removed, roughly chopped
3 medium-sized red onions, quartered
6 garlic cloves...
I adapted a dish originally made by the chef Marcus Samuelsson.
My changes (in addition to downsizing a bit as 8-10 servings for one person would be overkill) were using a serrano pepper instead of habanaro (it’s what the supermarket had), and using veggie broth instead of chicken stock...
How to cook Ghormeh Sabzi (Iranian Stew)
Ingredients (for 2 people) :chef:
1- Two slices of lamb
2- Medium grated onion
3- One bunch of spinach
4- Three bunches of parsley
5- Two bunches of leek
6- One cup of red kidney bean
7- One bunch of coriander
8- One tablespoon of...
A casserole I brought to a pot luck for Thanksgiving one year (2016).
It was rather successful.
Note, the measurements are approximate.
30 ounces of Brussels sprouts, shaved (de-stemmed and cut into slivers)
½ pound bacon
1 large onion, diced coarsely
4 or 5 ounces fresh cranberries...
Preparation time: 5 minutes
Cooking time 10-20 minutes
1 large onion, thinly sliced
1 large cooking apple (I used a Granny Smith), sliced into fine wedges
6 sun dried tomatoes
2 garlic cloves, crushed
1 x 400 g tin of chopped tomatoes
500 ml water
1 tsp sugar (optional)...
Garlic Cheese Grits were popular in the late 1990's. It would show up as a brunch dis, a side for BBQ, family dinners and even formal dinner parties. The original recipe called for white grits (not instant) and a tube of Kraft Garlic Cheese. Kraft made tubes of garlic flavored plastic cheese...
A recipe from The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine, by Walter Staib. This one is on page 218. Part of the CookingBites Cookbook Challenge, #6.
Herein, the recipe's author combines cookery ideas from both Mary Randolph (The Virginia Housewife, ) and...
This rustic chicken stew is seasoned with a carefully toasted mix of seeds and spices, which are ground into a coarse paste with roasted tomatoes and tomatillos. Stirred into the stew toward the end of the cooking process, the paste both thickens and seasons this warming fall dish. Courtesy of...
This is a great recipe for a slow cooker (crockpot) but you can cook it in a low oven just as well. I used a Hungarian paprika which is super hot. If you use a mild paprika add some chilli powder (to taste). The mixture of aromatic spices and red wine add a beautiful complexity to the the dish...
This is one of those dishes that is not only flexible with the quantities for the ingredients, mixing and matching with whatever you've got available but looks like an awfully complicated recipe and the truth is ,it isn't . It's actually quite simple and is just a question of timing of you're...