Shredded Red Cabbage Salad with Pistachios

Shredded Red Cabbage Salad with Pistachios Shredded Red Cabbage Salad with Pistachios This is a little like coleslaw, but it is lighter and has a more interesting flavor. A nut oil is called for here—be sure to use one made from roasted nuts—but you can use olive oil if you like. You can also substitute another type of nut for the pistachios, but be sure to toast whatever you choose. Ingredients – 1 cup pistachio nuts, whole pecans, or walnut halves. – 1 small red cabbage, about 1½ pounds, loose…

Read More

Seafood Soup Model

Seafood Soup Model Seafood Soup Model The stages for making most seafood soups are similar to the stages for vegetable soups: aromatic ingredients are first cooked in a little oil or fat, liquid such as water or wine is added, herbs and other aromatic ingredients are tossed in while the liquid simmers, the fish is poached in the liquid, and enrichers such as cream, coconut milk, peanut butter, or aioli are added near the end. All of the world’s great seafood soups and stews can be made using these same…

Read More

European Peasant-Style Vegetable Soup Model

European Peasant-Style Vegetable Soup Model European Peasant-Style Vegetable Soup Model This is a model for a soup, rather than a replica of something traditional. The list of ingredients is long, but you can use as few as three vegetables with good results. Ingredients Meats (choose one) – 4 confit Pekin duck thighs, or 2 confit mullard duck thighs, meat pulled off the bone and coarsely chopped. – ½ pound prosciutto end, cut into ½-inch dice. – ½ pound pancetta, cut into 1-inch strips. Fats (choose one) – 3 tablespoons olive…

Read More

Fish Broth

Fish Broth Fish Broth The secret to fish broth is using fresh bones and heads and cooking them right away. The heads and bones are soaked to remove traces of blood, which turn the broth gray. Don’t cook fish broth more than 20 minutes or it will taste fishy instead of having a gentle sealike quality. Ingredients – 5 pounds fish bones and heads, gills removed, heads and bones soaked in cold water, refrigerated for 2 hours. – 1 onion, peeled and sliced. – Bouquet garni. – Cold water to…

Read More

Beef Consommé

Beef Consommé Beef Consommé To make consommé, you must first make a basic beef broth with tough, flavorful cuts such as the shank. Serve the shank with a little tomato sauce or horseradish-flavored mayonnaise. You can also use the broth from the pot-au-feu. Ingredients – 3 pounds beef shank, cut into 1-inch thick rounds. – 2 large carrots, peeled, cut into sections. – 1 large onion, peeled, quartered. – Bouquet garni. – 3 quarts cold water or more as needed to cover. – 2 pounds lean beef, such as round,…

Read More

Chicken Skewers

Chicken Skewers Chicken Skewers These are very similar to the chicken “yakitori” that are so popular in Japanese restaurants. Ingredients – ½ cup Japanese soy sauce. – 1 tablespoon grated fresh ginger. – 1 large clove garlic, peeled, minced, crushed to a paste. – 1 teaspoon sesame oil. – ¼ cup sake or white wine (optional). – 2 tablespoons sugar. – 6 tablespoons mirin. – 3 boneless chicken breasts, trimmed, cut into ¾-inch dice. Instructions Step 1:Boil all the ingredients, except the chicken, until reduced to ⅓ cup and lightly…

Read More

Gingerbread

GingerbreadGingerbread is traditionally eaten around the bonfire on Guy Fawkes Night, but it’s delicious throughout the winter months. Ingredients –        Shortening or margarine –        2/3 c. flour; 1 tbsp. ground ginger –        1 tbsp. ground allspice; 1/2 tsp. salt –        2 tsp. baking powder; 1 tsp. baking soda –        1/2 c. (1 stick) unsalted butter; 1/ c. packed dark brown sugar –        3 eggs; 2/3 c. molasses. Instructions Step 1: Preheat the oven to 325°F. Grease the bottom and sides of an 8-inchsquare cake pan. Follow this with a light…

Read More

Hearty Autumn Hot Pot

Hearty Autumn Hot PotUse this dish to celebrate the fall harvest season. Ingredients –        4 tbsp. margarine or butter; 2 medium onions, sliced –        4 medium carrots, sliced; 2 parsnips, cut into chunks –        1 small cauliflower, cut into florets; 4 zucchini, sliced –        6 tomatoes, skinned and coarsely chopped –        ¼ c. flour; ¼ c. milk –        ¼ c. vegetable stock; ½ tsp. thyme –        ½ tsp. oregano; 1 tsp. salt –        ½ tsp. black pepper. Instructions Step 1: Preheat the oven to 400°F. Step 2: Melt 4 tbsp.…

Read More

Easter Biscuits

Easter BiscuitsThese spicy fruited biscuits, which Americans call cookies, were originally baked for Easter in the West Country. Ingredients –        ½ c. (1 stick) butter; ½ c. superfine sugar –        1 egg, separated; 1 c. flour –        ¼ tsp. ground allspice; ¼ tsp. ground cloves –        ¼ c. currants; 2 tsp. grated orange peel –        1 tsp. grated lemon peel; 2 tbsp. milk –        Sugar for sprinkling. Instructions Step 1: Preheat the oven to 400°F. Step 2: Cream the butter and sugar together until pale and fluffy. Beat in egg…

Read More

Poached Fish

Poached FishFrom freezer to table in under 30 minutes – you won’t believe how incredibly tasty and delicious this Easy Poached Fish recipe really is! Ingredients   –        2 tbsp. margarine or butter; –        1½ lb. halibut, haddock, or cod –        Salt and pepper –        1 c. milk Sauce ingredients: –        2 tsp. cornstarch –        2 tbsp. milk –        2 tbsp. chopped fresh parsley –        1 tsp. lemon juice. Instructions Step 1: Preheat the oven to 375°F. Step 2: Smear margarine or butter on the bottom and sides of a…

Read More