tag:blogger.com,1999:blog-74862946416432428712024-03-19T06:09:41.175-07:00Multicultural CuisineAnonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-7486294641643242871.post-65048296176145326222013-03-16T17:44:00.001-07:002013-03-16T17:44:07.900-07:00Mediterranean Swordfish Cioppino Recipe<div class="modfloat full">
<div class="module moduleText color0" id="mod_18898857">
<div class="txtd" id="txtd_18898857">
Garden herbs and feisty chili peppers provide this traditional seafood stew with appetizing flavors and aromas.<br />
Other firm textured fish, such as marlin, grouper, or shark, can be
used in place of the swordfish. As with any fish, be careful of tiny
bones.<br />
<br />
<br />
<h2 class="subtitle">
Ingredients</h2>
<div class="moduleIngredients" id="18898878_ingredients">
<ul>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon</span> <span itemprop="name">canola oil</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 medium</span> <span itemprop="name">yellow onion</span>, diced</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1</span> <span itemprop="name">green bell pepper</span>, seeded and diced</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 cloves</span> <span itemprop="name">garlic</span>, minced</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2</span> <span itemprop="name">jalapeno or serrano peppers</span>, seeded and minced</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 cups</span> <span itemprop="name">fish stock or clam juice</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 can (14 ounces)</span> <span itemprop="name">stewed tomatoes or plum tomatoes</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup</span> <span itemprop="name">dry red wine</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons</span> <span itemprop="name">dried oregano</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span> <span itemprop="name">dried basil</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon</span> <span itemprop="name">black pepper</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon</span> <span itemprop="name">salt</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3/4 pound</span> <span itemprop="name">fresh swordfish steak</span>, cubed</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 pound</span> <span itemprop="name">sea scallops or medium shrip</span>, peeled and deveined</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup</span> <span itemprop="name">tomato paste</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup</span> <span itemprop="name">parsley</span>, chopped</span></li>
</ul>
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> </span></div>
<div class="moduleIngredients" id="18898878_ingredients">
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> </span><div class="module moduleInstructions color0" id="mod_18898879">
<h2 class="subtitle">
Instructions</h2>
<div class="moduleInstructions" id="18898879_instructions">
<span itemprop="instructions"><ol>
<li>In
a large saucepan, heat the oil. Add the onion, bell pepper, garlic,
chili peppers and cook, stirring, for 5 minutes over medium high
heat.Add the fish stock, stewed tomatoes, wine, oregano, basil, black
pepper, and salt and bring to a simmer. cook for 10 minutes over medium
heat, stirring occasionally.</li>
<li>Add the swordfish and scallops and
return to a simmer. Cook for 15 minutes over medium heat, stirring
occasionally. Stir in the tomato paste and parsley and cook for 5
minutes more.
Ladle the stew into shallow bowls and serve at once with warm French
bread.</li>
</ol>
</span></div>
</div>
To add a little something extra, you may add a cup or half of a cup of wine, (either color) or a splash of vodka.</div>
<div class="moduleIngredients" id="18898878_ingredients">
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> </span></div>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-30134449568036739642013-03-11T09:49:00.000-07:002013-03-11T09:49:26.263-07:00New Mexico Chili Stew. Soup with Peppers<div class="modfloat full">
<div class="module moduleText color0" id="mod_19467699">
<div class="txtd" id="txtd_19467699">
<span style="font-family: Verdana,sans-serif;">New
Mexico Chilies are to the Southwest kitchen what garlic is to the
Italian Kitchen. Both fresh and dried chilies are used to invigorate
soups, and add life and kick.</span><br />
<span style="font-family: Verdana,sans-serif;">
</span><span style="font-family: Verdana,sans-serif;">This is an especially good stew to prepare if you are serving vegetarians.</span><br />
<br />
<br />
<img alt="" class="half" height="195" itemprop="photo" src="http://s4.hubimg.com/u/6778835_f260.jpg" width="260" /><br />
<br />
<br />
<br />
<br />
<div class="module moduleCookTime color0" id="mod_19467733">
<h2 class="subtitle">
Cook Time</h2>
<div class="moduleCookTimeTimes" id="19467733_cooktime_times">
<div id="prep_time">
<strong>Prep time:</strong> <time datetime="PT20M" itemprop="prepTime">20 min</time> </div>
<div id="cook_time">
<strong>Cook time:</strong> <time datetime="PT1H" itemprop="cookTime">1 hour </time> </div>
<div id="ready_in">
<strong>Ready in:</strong> <time datetime="PT1H20M" itemprop="totalTime">1 hour 20 min</time> </div>
<div id="yields">
<strong>Yields:</strong> <span itemprop="yield">8 servings</span></div>
</div>
</div>
<h2 class="subtitle">
Ingredients</h2>
<ul>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 or 3</span> <span itemprop="name">dried New Mexico chilies</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span> <span itemprop="name">simmering water</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons</span> <span itemprop="name">canola oil</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 large</span> <span itemprop="name">yellow onion</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1</span> <span itemprop="name">red bell pepper</span>, seeded and diced</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 medium</span> <span itemprop="name">zucchini</span>, diced</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 large</span> <span itemprop="name">garlic cloves</span>, minced</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 can (14 oz)</span> <span itemprop="name">stewed tomatoes</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 cups</span> <span itemprop="name">water or vegetable broth</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 large</span> <span itemprop="name">potato</span>, peeled and diced</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 1/2 cups</span> <span itemprop="name">corn kernels, fresh or frozen</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon</span> <span itemprop="name">dried parsley</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons</span> <span itemprop="name">dried oregano</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 1/2 teaspoons</span> <span itemprop="name">ground cumin</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span> <span itemprop="name">salt</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup</span> <span itemprop="name">tomato paste</span></span></li>
</ul>
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"> </span></span></div>
<div class="txtd" id="txtd_19467699">
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"> </span></span></div>
<div class="txtd" id="txtd_19467699">
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"> </span></span></div>
<div class="txtd" id="txtd_19467699">
<div class="module moduleInstructions color0" id="mod_19467735">
<h2 class="subtitle">
Instructions</h2>
<div class="moduleInstructions" id="19467735_instructions">
<span itemprop="instructions"><ol>
<li>Heat
an un-greased skillet and ad the chilies. Cook over medium heat until
lightly toasted, about 2 minutes. Shake the pan and occasionally turn
the chilies. Remove from the heat and cover the chilies wit the
simmering water. Soak for 15-20 minutes. Place a lid or plate over the
chilies to keep them from floating. Put the chilies and 1/2 cup of the
soaking liquid in a blender or food processor fitted with a steel blade
and process until pureed, about 5 seconds. Scrape the chilies into a
small bowl.</li>
<li>In a large saucepan, heat the oil.Add the onion,
bell pepper, zucchini, and garlic and cook, stirring, for 6 minutes over
medium heat. Stir in the pureed chilies, stewed tomatoes, water,
potato, corn, parsley, oregano, cumin, and salt and bring to a simmer.
Cook over medium low heat until the potatoes are tender, about 20
minutes, stirring occasionally. Stir in the tomato paste and cook for 5
minutes more.
Let the stew stand for 5-10 minutes before serving. Ladle into bowls and
serve at once.</li>
</ol>
</span></div>
</div>
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"> </span></span></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-57817583439785068622013-03-10T20:04:00.002-07:002013-03-10T20:04:50.706-07:00Spicy Sweet Potato Soup Recipe--Corn Chowder<div class="modfloat full">
<div class="module moduleText color0" id="mod_18788756">
<div class="txtd" id="txtd_18788756">
A sizzling bowl of the southwest.<br />
Paprika, oregano,, and cumin imbue this chowder with appealing flavors and aromas. The mighty jalapenos provide a nice kick.<br />
For slightly different chowder, replace the sweet potato with an
exotic potato. Try Yukon Gold potatoes. blue potatoes or fingerlings.<br />
<br />
<br />
<br />
<br />
<img alt="" class="half" height="220" itemprop="photo" src="http://s4.hubimg.com/u/6540803_f260.jpg" width="260" /><br />
<div class="module moduleCookTime color0" id="mod_18788774">
<h2 class="subtitle">
Cook Time</h2>
<div class="moduleCookTimeTimes" id="18788774_cooktime_times">
<div id="prep_time">
<strong>Prep time:</strong> <time datetime="PT10M" itemprop="prepTime">10 min</time> </div>
<div id="cook_time">
<strong>Cook time:</strong> <time datetime="PT20M" itemprop="cookTime">20 min</time> </div>
<div id="ready_in">
<strong>Ready in:</strong> <time datetime="PT30M" itemprop="totalTime">30 min</time> </div>
<div id="yields">
<strong>Yields:</strong> <span itemprop="yield">6 servings</span></div>
</div>
</div>
<h2 class="subtitle">
Ingredients<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"></span><span itemprop="name"></span></span></h2>
<ul>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon</span> <span itemprop="name">canola oil</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 medium</span> <span itemprop="name">yellow onion</span>, diced</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1</span> <span itemprop="name">red bell pepper</span>, seeded and diced</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 stalks</span> <span itemprop="name">celery</span>, chopped</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 or 4 cloves</span> <span itemprop="name">garlic</span>, minced</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2</span> <span itemprop="name">jalapeno peppers</span>, seeded and minced</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">5 cups</span> <span itemprop="name">water or vegetable broth</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 large</span> <span itemprop="name">sweet potato</span>, diced</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons</span> <span itemprop="name">oregano</span>, dried</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons</span> <span itemprop="name">paprika</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 1/2 teaspoons</span> <span itemprop="name">cumin</span>, ground</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon</span> <span itemprop="name">salt</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 can (15oz)</span> <span itemprop="name">corn kernels</span>, drained</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span> <span itemprop="name">light cream or milk</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 or 4</span> <span itemprop="name">scallions</span>, chopped</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons</span> <span itemprop="name">cilantro</span>, chopped</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1/2 teaspoon black pepper </span></li>
</ul>
<br />
<div class="module moduleInstructions color0" id="mod_18788776">
<h2 class="subtitle">
Instructions</h2>
<div class="moduleInstructions" id="18788776_instructions">
<span itemprop="instructions"><ol>
<li>In
a large saucepan, heat the oil. Add the onion, bell pepper, celery,
garlic, and jalapeno peppers and cook stirring, for about 6 minutes over
a medium-high heat. Add the water, sweet potato, oregano, paprika,
cumin, black pepper, salt, and bring to a simmer. Cook over medium heat
for 10 minutes, stirring occasionally. Add the corn and cook until the
sweet potato is tender, about 10 minutes more stirring occasionally.</li>
<li>Stir
in the cream, scallions and optional cilantro and return to a simmer.
Remove from the heat and let stand for 5 minutes. To thicken, ladle
about 2 cups of the soup into a blender or food processor fitted with a
steel blade and puree until smooth, about 5 seconds. Return the pureed
soup to the pan.
Ladle the chowder into bowls and serve at once with warm homemade corn
bread.</li>
</ol>
</span></div>
</div>
<br />
<br />
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-80139565503558513892013-01-28T17:48:00.000-08:002013-01-28T17:48:55.119-08:00Cooking With Eggs, Separating, and Folding<br />
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<br /></div>
<br />
<h2 class="subtitle">
Eggs</h2>
<a href="http://s4.hubimg.com/u/6730799_f260.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" class="half" height="195" src="http://s4.hubimg.com/u/6730799_f260.jpg" width="260" /></a>Eggs are a great source of protein and can be prepared in a variety of ways to suit just about any taste.<br />
<br />
Personally, I am do not like eggs, but I make sure to eat them as
often as I can because they are such a perfect food, and one of the
absolute best sources of protein. I have learned to prepare eggs in a
way that makes them appealing to those who do not like the flavor of
plain eggs. Usually, when people find the taste or smell of eggs
offensive, it is when they are hard boiled, or cooked solid. My European
family did not cook eggs as hard as Americans do, and I discovered that
when eggs are soft boiled, or over easy, the taste is milder, and a lot
more pleasing to my taste. Before we go much further with recipes, now
would be a great time to make sure you can separate an egg, beat egg
whites to a fluffy merengue, and folding egg whites for gourmet dishes,
as these are skills you must master to truly feel competent with many
recipes that require these protein packed goodies.<br />
If you are a beginning cook, eggs are a great food to develop a solid
cooking foundation, especially if your family loves breakfast.<br />
<br />
<br />
<br />
<h2 class="subtitle">
Separating An Egg</h2>
<a href="http://s4.hubimg.com/u/6715043_f260.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" class="half" height="173" src="http://s4.hubimg.com/u/6715043_f260.jpg" width="260" /></a>Many
recipies require separated egg whites and yolks, and this immediately
turns people off. Separateing an egg is not difficult. The yolk tends to
stick together and the white naturally goes its own way, just follow
these simple steps.<br />
<br />
<br />
<br />
<br />
<ul>
<li>hold the egg in one hand above two bowls.</li>
<li>Crack the shall on the side of one of the bowls lightly.</li>
<li>Pry open the eggshell with both thumbs avoiding any excess pressure, lest you puncture through the shell with your thumbs.</li>
<li>When all the white is in the bowl, carefully transfer the yolk to the other bowl</li>
</ul>
<br />
<br />
<div class="module moduleText color0" id="mod_19288283">
<h2 class="subtitle">
Beating Egg Whites</h2>
<div class="txtd" id="txtd_19288283">
Beaten egg whites make souffles rise.<br />
Before beating egg whites, make sure that your mixing bowl and
beaters are clean and dry. Even a speck of oil, or egg yolk can prevent
the whites from fluffing up stiffly. Make sure you have only <em>the whites</em>,
and beat them slowly until foamy; then increase the beating speed to
incorporate as much air as possible until the whites form smooth shiny
peaks. If you are making a souffle, you should start beating in the
sugar at this point. (After the whites form peaks.)<br />
Avoid using plastic bowls when beating whites. Fat and grease adhere
to plastic which can diminish the volume of beaten whites, while a glass
bowl tends to support the shape of fluffy egg whites by remaining cool
and dry.<br />
If you over beat the eggs so that they lose their shine and start to
look dry and grainy, add another egg white and beat briefly to
reconstitute.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<img alt="" class="full" height="348" src="http://s3.hubimg.com/u/6730794_f520.jpg" width="520" /><br />
</div>
</div>
<br />
<br />
<h2 class="subtitle">
Folding Egg Whites</h2>
To fold egg whites into a batter, a souffle base, or any other mixture;<br />
<ul>
<li>being by stirring about one-quarter of the beaten egg whites into the yolk mixture. This is a way of lightening the batter.</li>
<li>Then pile the remaining egg whites on top. use a large rubber
spatula to cut down through the center of the mixture, going all the way
to the bottom of the bowl. </li>
<li>Pull the spatula toward you, and flip the yolk mixture up over the
whites. Repeat this plunging, scooping motion at least 10 times, until
the whites and yolk mixture are combined. Do not to over blend, or the
beaten whites will deflate.</li>
</ul>
<br />
<br />
<h2 class="subtitle">
How to Enjoy Eggs When You Can't Stand them</h2>
As
I mentioned earlier, I much prefer the less pungent soft eggs than I do
scrambled or hard boiled, but I still do not particularly enjoy them
plain. I have come up with a list of tasty ingredients that I have added
to eggs, and found myself going back for more.<br />
<ul>
<li>Chorizo, A fresh sausage made from chopped pork and fat, and
seasoned. It is usually considered picante (hot) or dulce (sweet). This
is your personal preference. I like spicy sausage, and a good kick is
perfect for drowning out the flavor of eggs.</li>
<li>Sun dried tomatoes and goat cheese</li>
<li>fresh basil</li>
<li>dill and chopped tomatoes</li>
<li>capers and carmamelized onions</li>
</ul>
<br />
<div class="module moduleText color0" id="mod_19274716">
<h2 class="subtitle">
Blood Spots in the Yolk</h2>
<div class="txtd" id="txtd_19274716">
Sometimes
blood spots appear in the yolk, as a child I thought that it meant the
egg had been fertilized, however, the blood spots are actually just a
ruptured blood vessel on the surface of the yolk and do not affect the
flavor, and are perfectly safe to eat.</div>
</div>
<br />
<br />
<br />
Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-1329210449308854232012-11-23T13:21:00.000-08:002012-11-23T13:42:08.766-08:00How to Make French White Sauce- Bèchamel Sauce<span style="font-family: Verdana,sans-serif;"> Traditional white sauces are based on either bèchamel sauce or veloutè sauce. A bèchamel is essentially milk that has been thickened with roux and veloutè is white broth- made from veal, chicken or fish- that has been thickend with roux. All of the classic French wihte sauces are made by adding various ingredients to one or the other of these two "mother" sauces. Modern white sauces, made without flour, are based on white veal stock that is reduced and given body with cream (which is usually reduced) and /or egg yolks (coked gently, like a crème anglaise; or butter.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">For centuries, bèchamel sauce (pronounced besh-ah-mel) has been the mortar that supports the house of French cuisine. With its buttery, faintly nutty flavor, bèchamel is also the base of hot soufflès and such homey dishes as macaroni and cheese and pot pies. You can modify bèchamel in many ways to suit the dish it garnishes. For example, if you're cooking fish, you can add fish stock to the sauce. If you are cooking poultry, you can add chicken stock. </span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Bèchamel may be most recognized by most as the sauce used in a Croque Monsieur. One of my personal favorite simple French dishes. </span><br />
<br />
<span style="font-family: Verdana,sans-serif;">There are many variations on bèchamel and I will provide a simple, uncomplicated, yet authentic version here. </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<br />
<h2>
<span style="font-family: Verdana,sans-serif;">
Bèchamel</span></h2>
<span style="font-family: Verdana,sans-serif;">Bèchamel and its variations go with all kinds of foods, including poached and grilled fish, chicken, veal, and vegetables like pearl onions, brussel sprouts, broccoli, and cauliflower. The thickness of bèchamel varies from dish to dish.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Tools- Small saucepan, medium saucepan, wire whisk</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Preparation time: About 5 minutes</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Cooking time: Approximately 8 minutes</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Yield: 1 cup, or 8 servings</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Ingredients: </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">1 1/4 cups milk</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">2 tablespoons butter</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">2 tablespoons flour</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">1/4 teaspoon ground nutmeg, or to taste</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Salt and pepper</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<ol>
<li><span style="font-family: Verdana,sans-serif;">Heat the milk over medium heat in a small saucepan until almost boiling. (If the milk is hot when you add it to the butter and flour, there is less chance that the bèchamel will be lumpy.)</span></li>
<li><span style="font-family: Verdana,sans-serif;">Meanwhile, in a medium saucepan, melt the butter over medium heat (don't let it darken or burn). Add the flour and whisk constantly for 2 minutes. (Your're cooking the loose paste, or roux, made from the butter and flour.) The roux should reach a thick paste consistency.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Gradually add the hot milk while continuing to whisk the mixture vigorously. When the sauce is blended smooth, reduce heat and simmer for 3 to 4 minutes, whisking frequently. The bèchamel should have the consistency of a very thick sauce. Remove from heat, add the nutmeg and the salt and pepper to tasts, and whisk well.</span></li>
</ol>
<span style="font-family: Verdana,sans-serif;">Tip: If the butter burns or even gets brown, you should probably start over, or your white sauce will have a brown tint.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Vary It! /whipping up some creamed spinach (or creamed vegetables in general) is a good way to try out your bèchamel making skills. Just add bèchamel to cooked spinach or other cooked vegetables, such as corn, peas, or sliced carrots.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-51525432579238952402012-11-12T19:57:00.001-08:002012-11-12T19:57:58.690-08:00Chicken and mushroom PieUse a mixture of dried and fresh mushrooms for this pie.<br />
<br />
Serves 6<br />
<br />
1/4 cup dried porcini mushrooms<br />
<br />
4 tablespoons butter<br />
<br />
2 tablespoons all purpose flour<br />
<br />
1 cup chicken stock, warmed<br />
<br />
1/4 cup whipping cream or milk<br />
<br />
1 onion, coarsley chopped<br />
<br />
2 carrots, sliced<br />
<br />
2 stalks celery, coarsely chopped<br />
<br />
3/4 cup fresh mushrooms, quartered<br />
<br />
3 cups cooked chicken meat, cubed<br />
<br />
1/2 cup fresh or frozen peas<br />
<br />
salt and black pepper<br />
<br />
beaten egg, for glazing<br />
<br />
For the crust<br />
<br />
2 cups all purpose flour<br />
<br />
1/4 teaspoon salt 1/2 cup cold butter, cut into pieces<br />
<br />
1/3 cup crisco or vegetable shortning<br />
<br />
4-8 tablespoons icewater<br />
<br />
<ol>
<li>To make the crust, sift the flour and salt into a bowl. Cut in the butter and shortening until the mixture resembles breadcrumbs.Sprinkle with 6 tablespoons ice water and mix until dough holds together.</li>
<li>Gather the dough into a ball and flatten into a disk. Wrap in waxed paper and chill at least 30 minutes. </li>
<li>Place the porcini mushrooms in a small bowl. Add hot water to cover and soak until soft, about 30 minutes. Lift out of the water with a slotted spoon, to leave any grit behind, and drain. Discard the soaking water. </li>
<li>Preheat the oven to 375</li>
<li>Melt 2 tablespoons of the butter in a heavy saucepan. Whisk in the flour and cook until bubbling whisking constantly. Add the warm stock and cook over medium heat, whisking, until the mixture boils. Cook 2-3 minutes more. Whisk in the cream or milk. season with salt and pepper. Put to one side.</li>
<li>Heat the remaining butter in a large nonstick frying pan until foamy. Ass the onion and carrots and cook until softened, about 5 minutes. Add the celery and fresh mushrooms and cook 5 minutes more. Stir in the chicken, peas, and drained porcini mushrooms.</li>
<li>Add the chicken mixture to the sauce and stir. Taste for seasoning. Transfer to a rectangular 10 cup baking dish. </li>
<li>Roll out th dough to about 1/8 inch thick. Cut out a rectangle about 1 inch larger all around than the dish. Lay the rectangle of dough over the filling. Make a decorative crimped edge by pushing the index finger of one hand between the thumb and index finger of the other.</li>
<li>cut several vents in the top crust to allow steam to escape. Brush with the egg to glaze.</li>
<li>Press together the dough trimmings, then roll out again. cut into strips and lay them over the top crust. Glaze again. If desired, roll small balls of dough and set them in the "windows" in the lattice.</li>
<li>Bake until th top crust is browned, about 30 minutes. Serve the pie hot.</li>
</ol>
<br />Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-80672540940544057512012-11-12T19:35:00.000-08:002012-11-12T19:35:13.071-08:00Chili ChickenServe as simple supper dish wit boiled potatoes and broccoli, or as a party dish with rice.<br />
<br />
Serves 4<br />
<br />
12 chicken thighs<br />
<br />
1 tablespoon olive oil<br />
<br />
1 onion, thinly sliced<br />
<br />
1 garlic clove, crushed<br />
<br />
1 teaspoon ground chilies or 1 dried red chili, chopped<br />
<br />
14 ounce can chopped tomatoes, with their juice<br />
<br />
1 teaspoon sugar<br />
<br />
15 ounce can kidney beans, drained<br />
<br />
salt and black pepper<br />
<br />
<ol>
<li>Cut the chicken into large cubes, removing all skin and bone. Heat the oil in a large flameproof casserole and brown the chicken pieces on all sides. Remove with slotted spoon and keep warm.</li>
<li>Add the onion and garlic to the casserole and cook gently until soft. Stir in the ground chilies or chopped dried chili and cook for 2 minutes. Add the tomatoes with their juice, seasoning and sugar. Bring to a boil.</li>
<li>Replace the chicken pieces, cover the casserole and simmer for about 30 minutes, until tender.</li>
<li>Add the kidney beans and gently cook for another 5 minutes to heat them through before serving.</li>
</ol>
Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-57199606493390856522012-11-11T18:56:00.000-08:002012-11-11T18:56:06.524-08:00Nutty Chicken Balls<h3>
Serve these as a first course with the lemon sauce, or make them into smaller balls and serve on toothpicks as canapes.</h3>
<br />
Serves 4<br />
<br />
12 ounces chicken<br />
<br />
<br />
1/2 cup pistachios, finely chopped<br />
<br />
1 tablespoon lemon juice<br />
<br />
2 eggs, beaten<br />
<br />
all purpose flour, for shaping 1 1/4 cups blanched chopped almonds<br />
<br />
3/4 cup dried breadcrumbs<br />
<br />
salt and black pepper<br />
<br />
<img alt="" src="data:image/jpeg;base64,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" /><br />
<br />
<br />
<h3 style="font-family: Verdana,sans-serif;">
<b><i>For the lemon sauce</i></b></h3>
<h3>
<b><i>2/3 cup homemade canned chicken stock</i></b></h3>
<b><i> 1 cup cream cheese </i></b><br />
<br />
<b><i>1 tablespoon lemon juice </i></b><br />
<br />
<b><i>1 tablespoon chapped fresh parsely</i></b><br />
<br />
<b><i>1 tablespoon chopped fresh chives</i></b><br />
<br />
<br />
<br />
<ol>
<li><b>S</b>kin and grind or chop the chicken finely. Mix with salt and freshly ground black pepper, pistachios, lemon juice and one beaten egg.</li>
<li>Shape into sixteen small balls with floured hands (use a spoon as a guide, so that all the balls are roughly the same size). Roll the balls in the remaining beaten egg and coat first with the almonds and then the dried bread-crumbs, pressing on firmly. Chill until ready to cook.</li>
<li>Preheat oven to 375 F. Place the balls on a greased baking sheet and bake for about 15 minutes, or until golden brown and crisp.</li>
<li>to make the lemon sauce, gently heat the chicken stock and cream cheese together in a pan, whisking until smooth. Add the lemon juice, herbs and seasoning. Serve with the chicken balls.</li>
</ol>
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<br />
<br />
<br />
<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-51420671531054377012012-11-11T18:32:00.001-08:002012-11-11T18:32:54.939-08:00Nasi GorengThis dish is originally from Thailand and can be easily adapted by adding any cooked ingredients you have on hand. Crisp shrimp crackers make an ideal accompaniment.<br />
<br />
Serves 4<br />
<br />
1 cup long grain rice<br />
<br />
2 eggs<br />
<br />
2 tablespoons vegetable oil<br />
<br />
1 green chili<br />
<br />
2 scallions, coarsely chopped<br />
<br />
2 cloves garlic, crushed<br />
<br />
8 ounces cooked chicken<br />
<br />
8 ounces cooked shrimp<br />
<br />
3 tablespoons dark soy sauce<br />
<br />
shrimp crackers, to serve<br />
<br />
<ol>
<li>Rinse the rice and then cook for 10-12 minutes in 2 cups water in a pan with a tight-fitting lid. When cooked, refresh under cold water.</li>
<li>Lightly beat the eggs. Heat 1 tablespoon of oil in a small frying pan and swirl in the beaten egg. When cooked on one side, flip the egg over and cook on the other. Remove from the pan and let cool. Cut the omelet into strips.</li>
<li>Carefully remove the seeds from the chili and chop finely, wearing rubber gloves to protect your hands, if necessary. Place the scallions, chili and garlic in a blender of food processor and blend to paste.</li>
<li> Heat the wok, and then add the remaining oil. When the oil is hot, add the chili pasts and stir-fry for 1 minute.</li>
<li>Stir the chicken and shrimp into the chili paste.</li>
<li>Add the rice and stir-fry for 3-4 minutes. Stir in the soy sauce and serve with shrimp crackers.</li>
</ol>
<br />Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-54351620608218621022012-11-05T22:27:00.000-08:002012-11-05T22:27:40.566-08:00Thanksgiving Dinner 101; How to Cook Your First Thanksgiving Dinner<div class="module moduleText color0" id="mod_18687031">
<div class="txtd" id="txtd_18687031">
Here
is a basic Thanksgiving recipe that should make the whole process
pretty easy. The hard part is the planning. If you try to do everything
at once, you are certainly headed for trouble. But if you plan and
construct the meal in easy steps, starting a few days before, this
should be a breeze. Any small side dishes such as <strong><a href="http://www.bukisa.com/articles/712351_green-bean-casserole-a-thanksgiving-favorite">green been casserole</a></strong>,
sweet potatoes, and desserts are sure to cause a nightmare if trying to
start them all from scratch on the big day. Here is an example of a
delicious Thanksgiving meal and how you can divide the side dishes up,
making the whole process a lot smoother.<br />
<strong>Planning the thanksgiving Menu</strong><br />
<ul>
<li>Fresh Cranberry-Orange Relish with Walnuts</li>
<li>Green Beans with Shallot Butter</li>
</ul>
<ul>
<li>Mashed Potatoes</li>
</ul>
<ul>
<li>Rum Baked Sweet Potatoes</li>
<li>Pumpkin Pie</li>
<li>Madeira Pan Gravy</li>
<li>Stuffing</li>
</ul>
Two days before your meal, make the following <br />
<ul>
<li>Pumpkin pie</li>
<li>Sweet potatoes</li>
<li>Cranberry relish</li>
<li>Stuffing</li>
</ul>
The day before Thanksgiving do this:<br />
<ul>
<li>Was and trim green beans</li>
<li>Make the shallot butter</li>
</ul>
On Thanksgiving morning:<br />
<ul>
<li>Whip cream for the pie</li>
<li>Make the stuffing</li>
<li>Roast the turkey</li>
</ul>
After taking the turkey out of the oven and it is covered, in the juice.<br />
<ul>
<li>Make the gravy</li>
<li>Cook green beans with shallots</li>
<li>Make the mashed potatoes</li>
</ul>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-77784174999574219882012-11-05T17:13:00.000-08:002012-11-05T17:13:08.604-08:00Chicken and Chorizo TacosA great Mexican recipe, Chorizo Tacos<br />
<br />
Use ready-made taco shells and fill with tasty ground chicken.<br />
<br />
Serves 4<br />
<br />
1 tablespoon vegetable oil<br />
<br />
1 pound ground chicken<br />
<br />
1 teaspoon salt<br />
<br />
1 teaspoon ground cumin<br />
<br />
12 taco shells<br />
<br />
3 ounces chorizo sausage, chopped<br />
<br />
3 scallions, chopped<br />
<br />
2 tomatoes, chopped<br />
<br />
1/2 head of lettuce, shredded<br />
<br />
2 cups grated Cheddar cheese<br />
<br />
tomato salsa, to serve<br />
<br />
Preheat oven to 350 <br />
<br />
<ol>
<li>Heat the oil in a nonstick frying pan. Add the chicken, salt and cumin and fry over medium heat until the chicken is cooked through, 5-8 minutes. Stir frequently to prevent large lumps from forming.</li>
<li>Meanwhile, arrange the taco shells in one layer on a large baking sheet and heat the oven for about 10 minutes, or according to the directions on the package.</li>
<li>Add the chorizo and scallions to the chicken and stir to combine. Cook until just warmed through, stirring occasionally.</li>
<li>To assemble each taco, place 1-2 spoonfuls of the chicken mixture in the bottom of a warmed taco shell. Top with a generous sprinkling of chopped tomato, shredded lettuce, and grated cheese.</li>
<li>Serve immediately, with tomato salsa to accompany.</li>
</ol>
Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-77900184278398492132012-11-04T19:16:00.001-08:002012-11-04T19:16:27.664-08:00Soup Children Will Love; Mediterranean Tomato SoupChildren will love this soup especially if you use fancy pasta shapes such as alphabet letters or animals.<br />
<br />
Serves4<br />
1 1/2 pounds ripe poum tomatoes<br />
1 medium onion, quartered<br />
1 celery stalk<br />
1 garlic clove<br />
1 tablespoon olive oil<br />
2 cups homemade or canned chicken stock<br />
1 tablespoon tomato paste<br />
1/2 cup small pasta shapes<br />
salt and black pepper<br />
cilantro or parsley, to garnish<br />
<br />
<ol>
<li>Put the tomatoes, on ion, celery and garlic in a pan with the oil. Cover and cook over low heat for 40-45 minutes, shaking the pan occasionally, until very soft.</li>
<li>Spoon the vegetables into a food processor or blender and process until smooth. Press through a sieve back into the pan.</li>
<li>Stir in the stock and tomato paste and bring to a boil. Add the pasta and simmer gently for about8 minutes, or until the pasta in tender. Add salt and pepper to taste, then sprinkle with cilantro or parsley and serve hot.</li>
</ol>
Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-80953512066018712912012-11-04T12:20:00.000-08:002012-11-04T12:20:31.789-08:00Cream of Spinach SoupThis is a deliciously creamy soup you will find yourself making over and over again.<br />
<br />
Serves 4<br />
<br />
2 tablespoons butter<br />
<br />
1 small onion, chopped<br />
<br />
1 1/2 pounds fresh spinach, chopped <br />
<br />
1 1/4 quarts vegetable stock<br />
<br />
2 ounces creamed coconut<br />
<br />
freshly grated nutmeg<br />
<br />
1 1/4 cups heavy cream (light if you are a wimp)<br />
<br />
salt and freshly ground black pepper<br />
<br />
fresh snipped chives to garnish<br />
<br />
<ol>
<li>Melt the butter in a saucepan over medium heat. Add the onion and saute for a few minutes until soft. Add the spinach, cover, the pan, and cook slowly for 10 minutes until the spinach wilts and reduces.</li>
<li>pour the spinach mixture into a blender or food processor and add a little of the stock. Blend until smooth. </li>
<li>Return the mixture to the rinsed pan. Add the remaining stock and the creamed coconut, with salt, pepper, and nutmeg to taste. Simmer for 15 minutes to thicken. </li>
<li>Add the cream to the pan, stir well, and heat through. Do not boil. Serve hot, garnished with long strips of chives.</li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-26448232114715997572012-11-04T11:58:00.000-08:002012-11-14T21:36:00.558-08:00Spinach and Lemon Soup with MeatballsMiddle Eastern Dream Recipe-This meatball soup is pure heaven. If you hate bland food this is your dream.<br />
<br />
This soup, known as aarshe saak, is almost standard fare in many parts of the Middle East. In Greece, it is made without the meatballs and simply called avogolemono.<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6_esamZxHP_HGl9Llc_UZtH5glcyXEEuzlCEnEEK_PuCnOZzY9FSGPqvac2kD8V2LcPk4wb1VrCWA7oZfdQ_nm9xqFCC8m_G_JUW3YbE7zBpFfTxtB82WUonJ6C70uHSOaaDJRMfSCWs/s1600/new.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6_esamZxHP_HGl9Llc_UZtH5glcyXEEuzlCEnEEK_PuCnOZzY9FSGPqvac2kD8V2LcPk4wb1VrCWA7oZfdQ_nm9xqFCC8m_G_JUW3YbE7zBpFfTxtB82WUonJ6C70uHSOaaDJRMfSCWs/s320/new.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Avogolemono Soup</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
Serves 6<br />
<br />
2 large onions<br />
<br />
3 tablespoons oil<br />
<br />
1 tablespoon turmeric<br />
<br />
1/2 cup yellow split peas<br />
<br />
1 1/4 quarts water<br />
<br />
8 ounces ground lamb<br />
<br />
6 cups chopped spinach<br />
<br />
1/2 cup rice flour<br />
<br />
juice of 2 lemons<br />
<br />
1 or 2 garlic cloves, minced<br />
<br />
2 tablespoons chopped fresh mint<br />
<br />
4 eggs, beaten<br />
<br />
salt and freshly ground black pepper<br />
<br />
sprigs of fresh mint, to garnish<br />
<br />
<ol>
<li>chop one of the onions and fry in 2 tablespoons of the oil in a large pan until golden. Add the turmeric, peas, and water and bring to a boil. Simmer for 20 minutes.</li>
<li>Grate the other onion into a bowl, add the lamb and seasoning and stir. Using your hands, form the mixture into small balls, about the size of walnuts. Carefully add to the pan and simmer for 10 minutes. Add the spinach, cover, and simmer for 20 minutes longer.</li>
<li>Mix the flour with about 1 cup cold water to make a smooth paste. Slowly add to the pan, stirring all the time. Add the lemon juice, season and cook over low heat for 20 minutes.</li>
<li>Meanwhile, heat the remaining oil in a small pan. Add the garlic and fry quickly until golden. Stir in the mint and remove the pan from the heat.</li>
<li>Remove the soup from the heat and stir in the beaten eggs. Sprinkle the prepared garlic and mint mixture over the soup and garnish with mint sprigs. </li>
</ol>
Serve at once. Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-49260640352307872692012-11-04T11:46:00.000-08:002012-11-04T11:46:13.943-08:00Cream of Avocado Soup RecipeAvocado soup one of the greatest summer or hot weather treats next to salad.<br />
<br />
Serves 4<br />
<br />
2 large ripe avocados<br />
<br />
1 quart chicken stock<br />
<br />
1 cup light cream<br />
<br />
salt and freshly ground white pepper<br />
<br />
1 tablespoon minced fresh cilantro leaves, to garnish (optional)<br />
<br />
<ol>
<li>Cut avocados in half, remove the pits, and mash the flesh. Put the flesh into a nylon strainer and press it through the strainer with wooden spoon into a warm soup bowl.</li>
<li>Heat the chicken stock with the ceam in a saucepan. When the mixture is hot, but not boiling, whisk it into the pureed avocado in the bowl.</li>
<li>Season to taste with salt and pepper. Serve immediately, sprinkled with the cilantro, if using. The soup may be served chilled, is my preferrence.</li>
</ol>
Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-66090446566597178662012-11-04T09:44:00.000-08:002012-11-04T09:44:30.262-08:00Olive and Caper Spread, Classic French Condiment Recipe<h3>
Olive and Caper Spread- Tapenade</h3>
<h3>
<br /></h3>
Makes 2 cups (500 ML), enough for hors d'oeuvres for 8 (or more if you are also serving othrer hors d'oeuvres)<br />
<br />
<br />
<br />
Tapenade (from the provencal word tapeno, meaning caper) is one of the most versatile and delicious of southern French condiments, and apart from the necessity of pitting a bunch of olives, it is also one of the easiest. I suppose to be authentic it should be made with nicoise olives, but because nicoise olives are so small that pittin them takes so long, I use larger black olives from other parts of France, such as Nyons olives from the Drome and Vaucluse, or Gaeta olives from Italy, Kalamata olives from Greece, or oil-cured wrinkly olives from Morocco. Tapenade can be used as salad sauce, but I prefer to serve it with aperitifs, on toasted then slices of baguette or on crackers. While some cooks add dried figs to their tapenade, I used dried currants.Either way, the sweetness gently balances the saltiness of all the other ingredients.<br />
<br />
1 pound imported large black olives (not canned)<br />
<br />
3 heaping tablespoons small nonpareil capers, rinsed<br />
<br />
12 anchovy fillets packed in oil, soaked in cold water for 5 minutes, patted dry<br />
<br />
1/4 cup dried currants or raisins,soaked in 1/2 cold water for 15 minutes, drained<br />
<br />
3 cloves garlic, chopped fine, crushed to a paste with the side of a chef's knife<br />
<br />
1/4 cup extra-virgin olive oil, or more as needed to give the tapenade the texture you like<br />
<br />
Pit the olives by squeezing them on each end between your thumb and forefinger to get the pit to slide out. If this does not work, cut them along one side with a small knife and pull out the pit.<br />
<br />
Chop the olives, capers, anchovies, and currants int a course paste with the texture of ham burger relish; you can either use a chef's knife or pulse the mixture in a food processor, scraping down the sides several times with a rubber spatula Don't work the mixture to a smooth paste, as is often done in restaurants, or the flavors will meld and the tapenade won't be as interesting. Stir in the garlic and olive oil. Serve on baguette toasts or crackers.Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-83439113639983653182012-11-04T09:05:00.000-08:002012-11-04T09:05:57.963-08:00French Homemade Mayonnaise<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">Basic Mayonnaise</span></span><br />
<br />
<br />
The idea of homade mayonnaise makes a lot of us nervous, probably because we've read so many recipes that describe tediously adding oil drop by drop, insist the eggs and oil be at exacly a certain temperature, and warn us of dire consequences if any steps are missed or any rules broken. If you have a blender, a batch of Basic Mayonnaise will take you about a minute, and even if you don't have a blender, you can make a cup or two in about five minutes. One caveat: If you're making a mayonnaise, such as aioli, with extra-virgin olive oil, you'll have to make it by hand, usung a wooden spoon, because hard beating in an electric mixer or even with a hand whisk turns the oil bitter.<br />
<br />
All of this of course brings us to the question, always asked in cooking classes, of wheather it is safe to eat raw egg yolks. It depends. The latest statistics say that one in twenty thousand egg youlks may be contaminated. So if you're using 2 yolks for four servings of mayonnaise, the chances of making your guests sick is very small, but if you're cooking for a thousand, the chances increase because you're using more yolks and it only takes one bad one to make everyone sick.<br />
<br />
For the most part, I live dangerously and eat and serve mayonnaise made with raw yolks. But if I'm cooking for a large crowd, I cook the yolks, but not to the point where they curdle, by combining them with 1/2 tablespoon of water per egg yolk and whisking them in a bowl over a pot of boiling water until they become airy and start to thicken, at about 180F, which is more than hot enough to kill salmonella bacteria, I then whisk the oil into the hot yolks, off the heat.<br />
<br />
<br />
The Recipe;<br />
<br />
makes 1 1/2 cups<br />
<br />
2 eggs yolks<br />
<br />
2 teaspoons dijon mustard<br />
<br />
1 tablespoon lemon juice, or 2 tablespoons white wine vinegar, or more to tasts<br />
<br />
1 1/3 canola or safflower oil<br />
<br />
salt<br />
<br />
pepper<br />
<br />
Combine the egg yolks, dijon mustard, and lemon juice in a blender or food processor. If you're using a blender, turn it on low. If you are using a food processor, just turn it on. Pour the canola or safflower oil in a thin steady stream through the hole in the blender or food processor lid. When you have added all the oil, the mayonnaise should be very thick. Season the mayonnaise to taste with salt and pepper, and if needed, more lemon juice. If while you are adding oil the mayonnaise becomes so stiff that it won't move around in the blender or food processor, add a tablespoon or so of water, a bit at a time, to keep the mayonnaise at the consistency you like.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-89917601996639447502012-11-04T01:54:00.000-07:002012-11-04T01:54:16.054-07:00Authentic Gourmet French Onion Soup<h3>
</h3>
<h3>
Soupe a L'oignon</h3>
<h3>
</h3>
There are times when the distinctions between the carefully laid-out categories of French cooking become murky. The traditional French onion soup, often described on the menus of restaurants in Franch as a gratinee, is a case in point. In some places it's more soup, in others, more gratin-what we call a baked onion casserole. Onion sup is almost always gratineed by slowly baking so that the layers of bread and cheese on top of the broth from a delicious savory crust, but every version is different, some emphasizing bread and cheese more than onions and broth.<br />
<br />
The recipe;<br />
<br />
5 pounds onions, preferably read<br />
<br />
4 tablespoons butter<br />
<br />
10 cups beef, turkey, or chicken broth<br />
<br />
1 medium size bouquet garni<br />
<br />
salt<br />
<br />
pepper<br />
<br />
4 cups 3/4 inch cubes cut from crusty slices of French bread, preferably sourdough.<br />
<br />
25 cups finely grated Swiss Gruyere or other full-flavored firm cheese (about 5 pound)<br />
<br />
Peel and slice the onions as thin as you can. This is easiest with a plastic vegetable slicer, called Benriner cutter. Melt the butter over medium heat in a wide, heavy bottomed pot large enough to hold the sliced onions. Add the onions and stir every few minutes over medium heat until they soften and release liquid, about 15 minutes. At this point, you can turn the heat to high to reduce the liquid, but keep a close watch and stir every minute or two so that the onions don't scorch. When most of the liquid has evaporated, after 15 minutes, turn the heat back down to medium and keep stirring and scraping the bottom of the pot with a wooden spoon to keep the caramelized juices from burning. When all the liquid has evaporated and the bottom of the pot is coated with a shiny glaze, after 5 to 10 minutes, pour in 1 cup of broth and turn the hat to high. Stir the onions, again scraping off any caramelized juices that cling to the bottom and sides of the pot. when the broth completely evaporates and again forms a brown glaze on the bottom of the pot , add the rest of the broth and the bouquet garni.<br />
<br />
Gently simmer the soup for 10 minutes. Be sure to scrape the bottom of the pot so that the caramelized juices dissolve in the soup. Season to taste with salt and pepper. Remove the bouquet garni.<br />
<br />
While te onions are cooking, spread the bread cubes on a sheet pan and bake them in a 400 F oven for about 20 minutes, turning them over every few minutes so that they brown evenly. Unless you are making the soup ahead of time, leave the oven on for baking the crocks of soup.<br />
<br />
Ladle the hot soup into individual 10 to 12 ounce soup crocks or souffle dishes. Sprinkle half the cheese over the soup and distribute the toasted bread cubes among the crocks. Sprinkle with the remaining cheese. Put the crocks on a sheet pan and bake them at 400F until the cheese bubbles and turns light brown, about 10 minutes. Serve immediately. (You can also assemble the soups earlier in the day and refrigerate them until shortly before serving. <br />
<h3>
<br /></h3>
Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-38459604397866001582012-11-04T01:08:00.001-07:002012-11-04T15:29:11.093-08:00Creme FraicheIn most recipes, heavy cream can be substituted for creme fraiche, but in dishes that require that the cream be thick, or when the tanginess of creme fraiche is important, you will have to either go out and buy a small and very expensive little container or make it yourself.<br />
<br />
Translated literally, creme fraiche just means fresh cream, but creme fraiche is actually more like what we call sour cream than it is like heavy whipping cream. The tang makes a delightful counterbalance to the sugar in sweet dishes. On a traditional French dairy farm, creme fraich is made by letting fresh cream sit until the natural beneficial bacteria in the cream ferment the milk sugar, converting it to lactic acid, which causes the cream to thicken. These days, most creme fraiche is made by inoculating pasteurized cream, in which the naturally occurring bacteria have been killed, with cloned bacteria, all genetically identical, grown in a laboratory.<span style="background-color: yellow;"> You can produce the same effect at home by combining heavy cream with a small amount of buttermilk, which contains the active culture. Use 2 cups of cream to 1/4 of buttermilk and let the mixture sit, covered, in a warm place for 24 hours.</span><br />
<br />
Creme fraiche keeps longer than heavy cream because it has already been allowed to sour, but with good rather than harmful bacteria. Don't try to substitute sour cream for creme fraiche in sauces that are served hot, because sour cream has lower butterfat content and will curdle when heated. Creme fraiche will keep for several weeks in the refrigerator.Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-62405700208426972222012-11-04T00:58:00.003-07:002012-11-05T16:54:55.423-08:00Gourmet French Recipe- Cold Cucumbers with Creme Fraiche<h3>
Cold Cucumbers with Creme Fraiche - Salade de concumbres a la creme</h3>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfx60VmkY3mP7y2sF7wlM4UKlASgAdhbYwfYuRQlVBND3U3owfkz0pD9-h9_mnmcGgPtETGFfyAaifdVXDLPOo4J5mhPzSBx1iBpA23vb_X3WvgOXHvyQhAoa9ayW4cjsazW2pUuPpEyor/s1600/stuff.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfx60VmkY3mP7y2sF7wlM4UKlASgAdhbYwfYuRQlVBND3U3owfkz0pD9-h9_mnmcGgPtETGFfyAaifdVXDLPOo4J5mhPzSBx1iBpA23vb_X3WvgOXHvyQhAoa9ayW4cjsazW2pUuPpEyor/s320/stuff.jpg" width="191" /></a>This is one of those simple salads that you can serve on a crudite plate with other salads, but it's so satisfying in itself that in France you will often see it offered as a first course in neighborhood restaurants. The French have delicous creme fraiche which they use generously, but if the fat makes you nervous, use yogurt instead. My own taste veers to creme fraiche in the winter and yogurt in the summer. If youdo want to use creme fraiche, you can buy it, but its is so expensive that it makes sense to propare your own. The French like to flavor this salad with little slivers of mint leaves, but I improvise freely and use other herbs, such as terragon or a mixture of chervil and chives. I sometimes make a decidedly unFrench version using cilantro and spicing the whole thing up with finely chopped jalapenos, or better yet, chipotles, which are jalapenos that have been smaked and are sold in cans or dried. My favorite cucumber salads from other places include raita from India (use tangy plain yogurt). I also like an Iranian version with raisins and walnuts.<br />
<br />
To make a successful cucumber salad, you need to get rid of the excess water in both the cucumber and the yogurt. Otherwise, when you season this salad with salt, the salt will draw the water into this sauce. To get the excess water out of cucumber, toss the slices with salt, as in this recipe. To get the excess water out of yogurt, let it drain in a cloth-lined strainer or coffee filter for a couple of hours or overnight. If you live near Middle Eastern market, you may be able to find Leban yogurt, which has the consistency of cream cheese and doesn't need to be drained-in fact, you may need to thin it a little with milk.<br />
<br />
<br />
<br />
<h3 style="color: red;">
<a href="http://multiculturalcuisine.blogspot.com/2012/11/creme-fraiche.html" target="_blank">To make Creme Fraiche -CLICK HERE </a></h3>
<br />
<h4>
The Recipe.... </h4>
<br />
5 regular cucumbers, or 3 long hothouse cucumbers<br />
<br />
1 tablespoon course salt<br />
<br />
3/4 cup Creme Fraiche or 2 cups plain whole-milk yogurt, drained from 3 hours to overnight in a cloth-lined strainer or coffee filter set over a bowl in the refrigerator<br />
<br />
1 bunch fresh mint<br />
<br />
pepper<br />
<br />
<br />
Peel the cucumbers. If you want a little added crunch and color, don't remeove all the peel but cut it off instripes so the cucumber ends up striped. If you are leaving some peel, wash the cucumbers thoroughly. And if you are suing regular cucumbers, which are usually coated with mineral oil to help preserve them, be sure to rinse them off thoroughly.<br />
<br />
Cut the cucumbers in half lengthwise and scrape out the seeds with a spoon. Slice the halves into crescents, about 1/8 inch thick. Toss the slices with the salt in a mixing bowl and rub them between your fingers for about 2 minutes, until te salt dissolves and you can't feel it anymore. Transfer the slices to a colander and set the colander over the mixing bowl. Let drain for 30 minutes. Squeeze the slices in small bunches in your fist to get rid of as much of their liquid as you can. Stir the slices with the creme fraiche. Coarsely chop or tear the mint and stir it into the cucumbers. Season to taste with pepper.Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-90278832496762177112012-11-03T23:20:00.002-07:002012-11-03T23:55:12.445-07:00Basic Poaching Liquid For FruitsTo make enough liquid to poach about 2 pounds of fruit, combine 1/2 cup of granulated sugar with 3 cups of water. Bring the mixture to a simmer and use it immediately to poach the fruits, or let it cool. If you're not using it right away, keep it refrigerated, but for no longer than several days. Because the liquid has a relatively low concentration of sugar, it's susceptible to alcoholic fermentation. To poach more than 2 pounds of fruit, change the ingredient amounts accordingly. If you find that you don't have enough liquid to cover a batch of fruit, change the ingredient amounts accordingly. If you find that you don't have enough liquid to cover a batch of fruit, cover the pot during poaching so that fruit that isn't submerged is steamed. Gently turn the fruit over itself after a couple of minutes so that it cooks evenly.<br />
<br />
<br />
The recommended recipe for today is Armenian Meatball Soup. I don't really care for meatballs in general, but when I tried this soup, I had seconds. That is a big deal because my gourmet tastes don't allow me to get very enthusiastic about anything that is not extraordinary. Every time I make this soup at a potluck it is a great hit. This is one to bookmark and use again and again. Click the link below. <br />
<h1>
<a href="http://skarlet.hubpages.com/hub/Armenian-Meatball-Soup-Recipe" target="_blank">Great Easy Recipes; Armenian Meatball Soup Recipe</a></h1>
Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-43088742627316964522012-11-03T23:16:00.000-07:002012-11-03T23:56:09.943-07:00French Recipe- Poached BananasPoached Bananas or- Bananes Pochees is a classic!<br />
<br />
Makes 6 servings when served with ice cream, and proportionately more if other poached fruits are being served at the same time.<br />
Poached Bananas may have a strange ring to it but the secret ingredient I discovered is dark rum. That should arouse your interest!<br />
<br />
This is definitely the way to go if you are in a hurry and are using under ripe bananas.<br />
<br />
3 large bananas<br />
<br />
1 recipe Basic Poaching Lipid for Fruits. To view<span style="color: #cc0000;"> </span><a href="http://multiculturalcuisine.blogspot.com/2012/11/basic-poaching-liquid-for-fruits.html" style="color: #cc0000;" target="_blank">CLICK HERE!</a><br />
<br />
1/4 to 1/2 cup dark rum, preferably from Martinque or Jamaica (this is optional but recommended) <br />
<br />
Peel the bananas, cut them in half crosswise, and then cut each piece in half lengthwise.Poach the pieces in the simmering poaching liquid for 4 minutes and transfer them to a colander set over a mixing bowl. Boil the poaching liquid down to half its original volume. Put the banana pieces back in, let them cool at room temperature, and then chill them in the refrigerator. Flavor to taste with rum.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-79069662982166077912012-11-03T21:47:00.002-07:002012-11-04T10:01:51.001-08:00Armenian FoodI lived in Glendale California for more than 10 years. Glendale is populated with mostly middle eastern people, most specifically Armenians. After indulging in their wonderful, rich dishes, I became hooked. The only thing that hints at Armenian food that can be found virtually anywhere is the Greek chain restaurant called, "Daphne's". But this is actually a pale comparison and not quite good enough to satisfy my taste for authentic Armenian food.<br />
<br />
Through my Armenian friends I leaned to make many variations of hummus, eggplant dip, and kabobs.<br />
<br />
Click this link for a memorable, easy recipe.<a href="http://skarlet.hubpages.com/hub/Armenian-Meatball-Soup-Recipe" target="_blank"> <b>Armenian Meatball Soup</b></a><br />
<br />
<b>Click here for my favorite <a href="http://skarlet.hubpages.com/hub/Roasted-Chili-Hummus-Dip" target="_blank">Hummus dip recipe. </a></b>Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-83386320814973423612012-11-02T21:07:00.000-07:002012-11-02T21:07:30.327-07:00Fish Soup RecipesEven though I never balk at a steaming bowl of New England clam chowder, sometimes the cream and other ingredients give the flavor of something other than seafood soup.<br />
<br />
Here is something entirely unique.<br />
<br />
4 pounds of whole firm-fleshed fish such as Atlantic sea bass, red snapper, Dover sole, pompano, or rockfish, filleted, bones and heads reserved, fillets skinned<br />
<br />
2 leeks<br />
<br />
2 tablespoons butter<br />
<br />
1 small bouquet garni<br />
<br />
1 cup dry white wine<br />
<br />
2 dozen littleneck clams, or 2 pounds musssels or New Zealand cockles, well scrubbed<br />
<br />
1 cup heavy cream<br />
<br />
2 tablespoons finely chopped parsley<br />
<br />
1 tablespoon finel chopped chives<br />
<br />
pepper<br />
<br />
<br />
Remove the gills from the fish heads and discard the gills. Soak the fish bones and te heads in cold water for at least 2 hours, changing the water every 30 minutes. Cut the fish fillets into 4 or 6 pieces, as close to the same size as possible, and refrigerate.<br />
<br />
Cut most of the greens off the leaks, leaving about 4 inches of green attached to the white. Cut the white in half lenghwise and rinse out any sand under running water. Chop fine. Cook the chopped leek gently in butter in a heavy-bottomed pot for about 5 minutes. Drain the fish bones, put them in the pot, add the bouquet garni, and stir every few minutes until the bones fall apart but don't brown, about 15 minutes. Pour in the white wine and 1 cup of water (don't worry if you don't have enough liquid to cover the bones completely) ,cover the pot, and simmer gently over low heat for about 15 minutes. Strain into a clean pot large enough to hold the shellfish. You should have about 1 1/2 cups of liquid.<br />
<br />
Put the shellfish in the pot with the fish broth, cover the pot, and cook the shellfish over medium to high heat until they've all opened, about 12 minutes for clams, 5 minutes for mussels or cockles. Scoop the shellfish out of the pot into a bowl and cover the bowl with aluminum boil to keep the shellfish warm and moist. (If you like, take one of the shells off of each of the shellfish so they take up less room on the plate.) If you see sand on the bottom of the pot used for steaming the shellfish, carefully pour the liquid into a clan pot, leaving the sand behind. At this point you should have about 3 cups of liquid. If you have less, add enough water to make 3 cups.<br />
<br />
Poach the fish pieces in the steaming liquid-cover the pan if there is not enough liquid to cover-and scoop the pieces out onto hot soup plates. (Or bake the fish pieces) Surround the fish wit the shellfish. Add the cream and herbs to the poaching liquid, season to taste with salt and pepper. Be careful of the salt, the shellfish is very salty. Bring back to a simmer, and spoon the liquid over the fish. Serve immediately.<br />
<br />
<br />
For the best white clam chowder you will ever try click below.<br />
<br />
<h1>
<a href="http://skarlet.hubpages.com/hub/Real-Boston-Calm-Chowder" target="_blank">Real Boston Clam Chowder Recipe</a></h1>
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<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/12320216419983260469noreply@blogger.com0tag:blogger.com,1999:blog-7486294641643242871.post-15157637748365429362012-10-17T20:09:00.001-07:002012-10-17T20:09:48.998-07:00Poblano Chicken Posole Recipe, A Spicy Recipe<div class="modfloat full">
<div class="module moduleText color0" id="mod_18781482">
<h2 class="subtitle">
Posole Chicken Recipe</h2>
<div class="txtd" id="txtd_18781482">
An easy posole receipe to satisfy your craving for good Mexican food. <br />
Authentic Mexican flavors and a tangy bite are the highlights of this
recipe. If you l<br />
<div id="img_url_6537596">
</div>
ove Authentic Mexican recipes, this one is for you. <em><strong><br /></strong></em><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://s1.hubimg.com/u/6537596_f260.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" class="half" height="195" itemprop="photo" src="http://s1.hubimg.com/u/6537596_f260.jpg" title="" width="260" /></a></div>
A great bowl of fire. If you like spicy stews, you are in for a
treat. Also, Roasted Poblano Chilies give this hearty Southwestern
chili-stew a smoky flavor.<br />
<br />
<div class="modfloat full">
<div class="module moduleText color0" id="mod_18781482">
<h2 class="subtitle">
Posole Chicken Recipe</h2>
<div class="txtd" id="txtd_18781482">
An easy posole receipe to satisfy your craving for good Mexican food. <br />
Authentic Mexican flavors and a tangy bite are the highlights of this
recipe. If you love Authentic Mexican recipes, this one is for you. <em><strong><br /></strong></em><br />
A great bowl of fire. If you like spicy stews, you are in for a
treat. Also, Roasted Poblano Chilies give this hearty Southwestern
chili-stew a smoky flavor.</div>
</div>
</div>
<br />
<br />
<h2 class="subtitle">
Ingredients</h2>
<ul>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 or 3</span> <span itemprop="name">poblano chilies</span>, cored and seeded</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon</span> <span itemprop="name">canola oil</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 medium</span> <span itemprop="name">yellow onion</span>, diced</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 stalks</span> <span itemprop="name">celery</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 or 4 cloves</span> <span itemprop="name">garlic</span>, minced</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3/4 pound</span> <span itemprop="name">boneless chicken thighs</span>, diced</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 can (28oz)</span> <span itemprop="name">plum tomatoes</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 can (14oz)</span> <span itemprop="name">crushed tomatoes</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 can (14oz)</span> <span itemprop="name">corn hominy</span>, drained</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon</span> <span itemprop="name">dried oregano</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 1/2 teaspoons</span> <span itemprop="name">cumin</span>, ground</span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 1/2 teaspoons</span> <span itemprop="name">chili powder</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon</span> <span itemprop="name">black pepper</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon</span> <span itemprop="name">salt</span></span></li>
</ul>
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"> </span></span></div>
<div class="txtd" id="txtd_18781482">
<div class="module moduleInstructions color0" id="mod_18781507">
<h2 class="subtitle">
Instructions</h2>
<div class="moduleInstructions" id="18781507_instructions">
<span itemprop="instructions"><ol>
<li>To
roast the poblano chilies, place them over a hot grill or beneath a
preheated broiler for 4 to 5 minutes on each side until the skin is
charred. Remove from the heat and let cook for a few minutes. using a
butter knife, peel off the charred skin. Chop the flesh.</li>
<li>In a
large saucepan heat the oil. Add the onion, celery, and garlic and cook,
stirring, for 5 minutes over medium-high heat. Stir in the chicken and
cook, stirring, for 4 minutes more. Stir in the poblanos plum tomatoes.
crushed tomatoes, hominy, oregano, cumin, chili powder, black pepper,
and salt and bring to a simmer. Cook for about 20 minutes over
medium-low heat, stirring occasionally. remove from the heat and let
stand for 5-10 minutes before serving.</li>
</ol>
</span></div>
</div>
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"> </span></span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"> </span></span></div>
<div class="txtd" id="txtd_18781482">
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"> </span></span></div>
</div>
</div>
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