I most certainly wouldn't leave the kitchen while baking those. Though once again, I find it a bit annoying that they tell you what grade of olive oil to use. I looked this up while I was eating some Italian "crostini" (crackers like this, not small toasted pieced of baguette or similar bread dabbed with olive oil) and thinking: "These would be very easy to make".
A simple recipe for turkey legs (thighs and drumsticks) braised in red wine: www.saq.com/page/en/saqcom/recette/dinde-braisee-vin-rouge This is from our wine and spirits monopoly, SAQ. One can buy beer, cidre and wine in corner shops and supermarkets, but there isn't the same choice of wine.
Note that this link is to the English version, but just click on "français" for the original French version.
HELP! I am cooking dinner for a birthday girl - I would love some input other than the internet recipes, for making a very special lobster/crayfish thermidore.
So many variations but maybe somebody knows a little secret ingredient that makes it fabulous?
Let me tell you what I've prepared ahead so far: Diced streaky bacon grilled until crisp. Sliced mushrooms sauteed in the same pan with butter, fresh thyme and a sprinkling of smoked paprika. I would like to use cayenne but my grandsons will be having some thermidore and won't like it. Extra lobster/crayfish in the shell - grilled to retain flavour. This I will remove and cut into chunks and add it to the meat in the main shells (for presentation). I am thinking of sautee`ing the main lobster meat until it has some colour. Flame in brandy? I have cheated with store bought fresh cheese sauce ready to mix into the lobster meat with parsley. I have grated some strong cheddar and also some parmesan - maybe for the topping? Or put into sauce? Should I add any mustard to the sauce?
Am I making a mistake adding a little crisp bacon?
I'd like to know as well. I can't imagine lobster with cheddar cheese and bacon.
Strangely enough, my most recent recipe reference is the play I'm working on. My character says, "Please, unpack that sage tidbit for me, Bill." So for the tech rehearsal tonight I've made butternut squash, marscapone and sage tidbits (well, actually little marscapone and squash cheesecakes in puff pastry shells). I made up the recipe myself and I'll post a photo when they come out of the oven.
The recipe I copied off the internet used bacon but my husband said he did not like it in the mix. I agree, it could have been omitted. I think cheese should be reserved for the topping only and a white wine sauce for the lobster meat. Win some loose some. It wasn't awful by any means but there was room for improvement.
Not I. When I was a kid we lived next door to a nice family & the mother was a nutritionist. She told me that bacon has no nutritional value. Naturally that didn't stop me from eating it and enjoying it, but my enjoyment is always tempered by her dire pronouncement. Admittedly, ever since I heard about pig candy I've wanted to try it -- from a purely scientific curiosity standpoint, of course.
It might have nutritional value if you were deficient in fat and salt. It was an important staple in the winter in many northern countries (more "salt pork" than bacon), but those are very uncommon deficiencies nowadays.
I read that very article this morning, LaGatta and was dismayed. Even though it's not one of my go-to sites, snatching 11,000 recipes from loyal followers seems brutal and unnecessary. The comments below the article are quite worth reading as well.
This site is well known for its accessibility, and usually the recipes are very easy to follow.
Well with the incredibly low cost of storage for files online, this will probably save the BBC about enough money per day to make a small lunch. If anyone can find a recipe to. I've met dogs smarter than your average Tory.
Yes, it is utterly ludicrous, and a huge number of people the world over access the BBC food site.
It is one of my "go-to" sites. In terms of favourite US sites,s NYT cooking is behind a firewall (yes, of course one knows how to get around that, but it is annoying) and Epicurious is infested with disruptive ads. I certainly understand advertising on a commercial site, and it doesn't bother me, but when it gets in the way of following recipe instructions, yes, then it does.
This is approximately what I'll make, but I don't make so short and rich a crust; I tend to use a version of Deborah Madison's yeasted olive oil crust (which is closer to pizza, or those somewhat richer and easier to mould versions used in many Italian tarts and pies).
I tend to make it with unbleached (not wholegrain) organic flour, but sometimes mix in some other flour.
I use a ewe's milk ricotta that is quite firm. Obviously, grated bits of dried-out cheeses, some ham or lardons or the anchovies as here can go in. It is a template recipe. I have pre-blanched my cavolo hero and will be eating some of it tonight with my little smelts.
You have to peel the potatoes into a flat bottom shape. Put a little ( 2TBsp.) Canola or other high heat oil in a pot or pan. Putting the potatoes down on one of the flat sides ( they should resemble a little drum), throw in many (8) sprigs fresh thyme and brown the potatoes. Flip them and add a very large nob of butter - I would say about three tablespoons. When its bubbling add 2 cups of chicken stock that has been mixed together with one teaspoon garlic powder and one of onion powder. Let it bubble away until no stock left just the butter. Flip them once more after they have browned and cook for another 10min. My potatoes were soft and medium brown and just mind blowing!