Saturday, September 19, 2009
Cooking Korean food: 2 tofu sidedishes
How to make "dubu ganjang jorim" and "dubu buchim yangnyumjang," two Korean sidedishes. Here's the full recipe: www.maangchi.com
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Shelling Bean Ragout Recipe
Get the full story! Visit foodwishes.com, to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
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Jennifer Love Hewitt Bikini Pics in Shape, Plus Diet Tips!
Jennifer Love Hewitt shows off her bikini body on the cover of Shape magazine's October 2009 issue. Plus her diet and workout secrets with boyfriend Jamie Kennedy.
Orignal From: Jennifer Love Hewitt Bikini Pics in Shape, Plus Diet Tips!
Jennifer Love Hewitt Bikini Pics in Shape, Plus Diet Tips!
Jennifer Love Hewitt shows off her bikini body on the cover of Shape magazine's October 2009 issue. Plus her diet and workout secrets with boyfriend Jamie Kennedy.
Orignal From: Jennifer Love Hewitt Bikini Pics in Shape, Plus Diet Tips!
Know Your Farmer, Know Your Food
"Know Your Farmer Know Your Food" is a new USDA initiative to help more Americans understand where their food comes from and how they can support local food economies in their communities.
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Pumpkin cheesecake
Cooking : time 1 to 2 hours
Orignal From: Pumpkin cheesecake
Ingredients
225g/8oz digestive biscuits
60g/2oz butter
juice and zest 1 lemon
340g/12oz cooked pumpkin (steamed or roasted)
225g/8oz caster sugar
450g/1lb cream cheese
1 tsp ground cinnamon
2.5g/%26frac12; tsp freshly grated nutmeg
4 eggs
90ml/3fl oz double cream
90ml/3fl oz natural yoghurt
Method
1. Heat the oven to 170C/325F/Gas 3.
2. Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly.
3. Mix tofetchher the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy.
4. bring the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with foodwrap and chill overnight.
5. Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the lid of the cheesecake and serve at room temperature.
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Bacon and lentils
Cooking : time over 2 hours
Orignal From: Bacon and lentils
Ingredients
560g/1%26frac12;lb bacon joint
12 button onions
1 tbsp oil
450g/1lb puy lentils
1 vehicledecay, halved
1 stick celery
1 bay leaf
1 sprig thyme
2 cloves garlic, churryed
1 knob of butter
3 hard boiled egg
2 tbsp chopped parsley
Method
1. Put the bacon into a pan and cover with nippy water. bring to the boil. Drain and rinse in nippy water and pat dry with kitchen paper.
2. Heat the oil in a deep casserole pan and add the bacon and onions. Cook until the onions begin to brown.
3. Add the lentils, vehicledecay, celery, herbs and garlic. Cover with water and put on a lid. Cook just slowly for about 2 hours.
4. When the lentils are cooked remove the bacon, herbs and vehicledecay. Strain the lentils.
5. Spoon the lentils onto a serving dish and stir in the butter. slice the bacon and place around the dish. Garnish with chopped parsley and halved, hard boiled eggs.
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Orignal From: Bacon and lentils
Sweetcorn pancakes with spiced yoghurt dip
Cooking : time less than 10 mins
Orignal From: Sweetcorn pancakes with spiced yoghurt dip
Ingredients
For the pancakes
100g/3%26frac12;oz self-raising flour
1 tbsp cornflour
1 free-range egg
6-7 tbsp milk
85g/3oz canned sweetcorn, drained
small bunch chives, finely chopped
vefetchable oil, for frying
For the dip
150ml/5fl oz Greek-style yoghurt
%26frac12; tsp harissa
squeeze lemon juice
Method
1. Whisk tofetchher the flours, egg and milk to make a smooth batter. Stir in the sweetcorn and chives.
2. Heat two teaspoons of vefetchable oil in a frying pan and add a spoonful of batter.
3. Fry until the base is golden, then turn over. Drain on kitchen paper. Repeat with the remaining batter.
4. Mix the dip ingredients tofetchher in a small bowl and season.
5. To serve, stack the pancakes on a plate and serve with a dollop of the yoghurt dip.
Orignal From: Sweetcorn pancakes with spiced yoghurt dip
Creamy three cheese cauliflower with walnuts
Cooking : time 10 to 30 mins
Orignal From: Creamy three cheese cauliflower with walnuts
Ingredients
1 cauliflower, trimmed and cut into 1cm/0.5in slices
10oz/300g cream cheese
1 tsp Dijon mustard
4oz/125g blue cheese, crumbled
1oz/25g walnuts, roughly chopped
2oz/50g cheddar cheese, grated
salt
freshly ground black pepper
To serve
watercress salad
Method
1. bring 5cm/2in depth of water to the boil in a saucepan, add the cauliflower and cook for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan.
2. Mix the cream cheese and mustard with the cauliflower, then stir in the blue cheese. Season with a little salt if necessary and plenty of pepper.
3. Pour the mixture into a shallow gratin dish. Scatter the walnuts on lid, then cover with the cheddar (that helps to prevent the walnuts from scorching). Place under a preheated hot grill for 10-15 minutes, or until the lid is golden brown and the inside hot and bubbling.
4. Serve at once with a watercress salad.
Orignal From: Creamy three cheese cauliflower with walnuts
Buttered spinach
Cooking : time less than 10 mins
Orignal From: Buttered spinach
Ingredients
1 large bag of spinach, washed and stalks removed
10g of butter
salt and pepper
Method
1. Remove the stalks and wash the spinach.
2. Wilt the spinach in a hot pan; add the butter, season, mix and serve.
Orignal From: Buttered spinach
Morrocan lamb labeline with polenta chips
Cooking : time over 2 hours
Orignal From: Morrocan lamb labeline with polenta chips
Ingredients
900g/2lb shoulder lamb
600ml/1 pint chicken stock
2 tbsp olive oil
1 large onion, roughly chopped
4 garlic cloves, chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp hot paprika
1 x 400g/14oz can chopped tomatoes
1 cinnamon stick, broken in half
175g/6oz dried apricots
%26frac12; tsp ground black pepper
3 large slices orange peel
For the relish:
2 oranges, segmented
1 red onion, finely chopped
1 red chilli, finely chopped
handful coriander leaves
1 tbsp mint leaves, shredded
55g/2oz pine nuts, lightly toasted, to serve
Method
1. Remove excess fat from the surface of the lamb and cut into 5cm/2 inch chunks.
2. Heat a large non-stick saut%26eacute; pan or wok until hot.
3. Add half of the lamb chunks and sear on all sides until brown using two wooden spoons or tongs to turn the meat. When brown, remove, and splash in approximately 100ml/3%26frac12;fl oz chicken stock.
4. Stir to remove sediment from the bottom of the pan. Pour out and reserve.
5. Repeat that process for the remaining meat.
6. Return the pan to the heat and add the olive oil. When hot add the onion and fry gently for approximately 10 minutes or until golden.
7. Add the garlic and fry for a further 2 minutes. Add the ground spices to the pan and fry for a further minute.
8. Add the reserved meat and the remaining labeline ingredients, including the stock. bring to the boil, cover and simmer just gently for approximately 2 hours or until the meat is meltingly tender.
9. Combine all the relish ingredients in a bowl. Sprinkle the pine nuts over the labeline and serve with the relish.
Orignal From: Morrocan lamb labeline with polenta chips
Fennel and orange salad
Cooking : time no cooking required
Orignal From: Fennel and orange salad
Ingredients
2 medium fennel bulbs
1%26frac12; oranges
%26frac12; lemon, juice only
extra virgin olive oil
salt and freshly ground black pepper
Method
1. Cut off the lids of the fennel bulbs and slice thinly into rings. Place into a large bowl.
2. Cut away the skin and pith from one orange and slice into circles 1cm/%26frac12;in thick. Add to the fennel.
3. Make the salad dressing by mixing the orange juice from half the orange, the lemon juice, an equal amount of olive oil and salt and freshly ground black pepper.
4. Drizzle over the fennel and orange and serve.
Orignal From: Fennel and orange salad
chicken vehiclebonara
Cooking : time 10 to 30 mins
Orignal From: chicken vehiclebonara
Ingredients
1 tbsp olive oil
50g/2oz smoked pancetta cubes
125g/4%26frac12;oz chicken breast, cut into strips
250g/9oz dried spaghetti
2 free-range eggs, beaten
2 free-range egg yolks, beaten
50ml/2fl oz extra virgin olive oil
75ml/2%26frac34;fl oz double cream
75g/2%26frac34;oz parmesan, grated, plus extra to serve
freshly ground black pepper
Method
1. Heat the oil in a pan over a medium heat. Add the pancetta and fry until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside.
2. Add the chicken to the same pan and fry for 4-5 minutes, or until completely cooked through.
3. bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions.
4. Place the beaten eggs into a large bowl.
5. Drain the spaghetti, reserving a little of the cooking water.
6. Add the spaghetti to the eggs and a little of the reserved cooking water and mix well.
7. Add the oil, cream, parmesan, cooked chicken and cooked pancetta cubes and stir to combine.
8. To serve, divide the pasta and sauce between two bowls. lid with extra parmesan and freshly ground black pepper, to taste.
Orignal From: chicken vehiclebonara
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