Free Recipes Archive
Along with onion and garlic, ginger is one of the three ingredients that make up the well-known ‘wet trinity’ used in Indian cooking. When buying ginger, look for a piece which feels firm and has thin, shiny skin. Store ginger Read More …
Yield: 4-6 Servings 2 large butternut squash 3 Tablespoons olive oil 2 Tablespoons Chinese five-spice powder Salt 3 large granny smith apples, peeled 3 Tablespoons butter 1 Tablespoon molasses 1 ounce pepitas 1 small bunch chives, cut on bias Preheat Read More …
Onions are cooked in different ways to achieve the characteristic textures and flavours of individual dishes. Boiled onion puree is commonly used to thicken sauces, adding its own distinctive flavour when cooked with spices. Even though I have not used Read More …
Garlic is used in most Indian dishes, except for those cooked on religious occasions. This is because it is considered to be a stimulant, not to be consumed on days when the mind should be void of all temptation. Preparing Read More …
1 large turban squash, about 3 pounds (1.5 kg.) 2 tablespoons (30 mL) butter 1 tablespoon (15 mL) chopped fresh thyme 1/2 teaspoon (2 mL) salt 1/4 teaspoon (1 mL) freshly ground black pepper Pinch cayenne pepper Turban Squash: A Read More …
Cut a medium (about 6 pound) fresh pumpkin into 5-inch square pieces. Remove the seeds and fibrous strings. Arrange the pieces in a single layer, skin side up, in a large, shallow baking pan. Cover with foil. Bake at 375 Read More …
2 heads “wet” garlic (or twice the amount dried garlic) Use “wet” garlic. Separate the cloves from 2-3 large fresh heads of wet garlic (allow at least twice the quantity of dried garlic). Put them in a pan, cover with Read More …
4 salmon fillets, 6 to 8 ounces each 2 pints fresh (or frozen) raspberries (don’t use berries in syrup) 2 ounces Chambord (raspberry) liqueur 1 to 2 tablespoons honey 4 ounces unsalted butter, softened Salt to taste 4 ounces goat Read More …
A masterclass with Michel Rostang Chef Michel Rostang’s story started in August 1978 when he decided to open his first restaurant Michel Rostang in Paris. The restaurant has since won its first Michelin-star in 1979 and the second in 1980. Read More …
Chef Dante Boccuzzi of Dante — Cleveland, OH Yield: 2 Servings Duck Filet: * 2 moulard duck breasts, trimmed * 2 teaspoons Activa RM (transglutaminase) Dried Cherry Granola: * 1/2 cup maple syrup * 1/4 cup egg whites * 1 Read More …
Chef John Suley of Cafe Joley – Boca Raton, FL Yield: 6 Servings Collard Greens: 5 pounds collard greens 3 ounces salt 1 ounce extra virgin olive oil 3 red onions, chopped 1 Tablespoon chopped shallots 1 Tablespoon chopped garlic Read More …
10-12 each dried Anaheim or New Mexico red chilis 16 ounces water Remove stems and seeds from peppers. Simmer in water 10 minutes or until soft. Blend to puree with just enough cooking liquid to make a smooth mixture. Strain Read More …
About 9 (3 ounces) dried New Mexico or California chiles 2 cups water 1 small onion, cut into chunks 2 cloves garlic Arrange chiles on a large baking sheet and cook in a 300 oven until chiles smell toasted (about Read More …
About 9 (3 ounces) dried New Mexico or California chiles 2 cups water 1 small onion, cut into chunks 2 cloves garlic Arrange chiles on a large baking sheet and cook in a 300 oven until chiles smell toasted (about Read More …
600 g Kangaroo fillet, trimmed and cubed 2 teaspoon Coriander seeds, roasted and ground 1 teaspoon Black pepper, freshly ground 2 Medium-sized eggplants 1 teaspoon Garlic cloves, minced 25 ml Lemon juice 1 tablespoon Tahini 1/2 teaspoon Sea salt 50 Read More …
This is an elegant warm weather dish that only takes about a half hour of oven time. The accompaniments can be prepared ahead for an easy entertaining dinner guaranteed to impress. The venison tastes equally delicious served warm or room Read More …
1 Bone-in leg of spring lamb 5 Garlic cloves, peeled, cut into 1/4-in slivers 2 tablespoons Olive oil 10 medium Onions, finely sliced 1/2 tablespoon Chopped fresh thyme leaves OR 1 teaspoon Dried thyme 1/2 tablespoon Salt, or as desired Read More …
Chef Brian Voltaggio of Charlie Palmer Steak-Washington DC Yield: 4 Servings 4 large sweet potatoes Salt and freshly ground black pepper 8 Tablespoons butter 1 vanilla bean 4 (12-14-ounces) veal porterhouse steaks 4 Tablespoons canola oil 1 sprig each: thyme, Read More …
Potato Puree 3 medium Idaho potatoes 3/4 cup heavy cream 2 tablespoons butter salt and pepper to taste Place cream and butter in a small sauce pot and reduce by half. Keep warm. Peel and cut potatoes into half, place Read More …
Makes approximately 4 servings (as long as jars are the same size) For the Salmon: 4 shallots, minced 6 stalks of celery, minced 1lb unsalted butter 1 tsp fennel seeds 1 tsp dill seeds 1 tsp coriander seeds 1 tsp Read More …
Olive oil for poaching 500 ml good quality olive oil 4pc Lemon rind 4pc orange rind A few sprigs of tarragon and thyme 300 g of chinook salmon Avocado Puree 4 avocados peeled and core removed Juice of 3 lemons Read More …
6 small beets 15 ml cider vinegar 1 tbsp zest of 1 orange salt & pepper to taste 30 ml heavy cream 2 tbsp Put beets in cold water, bring to boil; reduce heat and cook over medium heat until Read More …
20 plump cloves of garlic, peeled 250 g (8 oz) concentrated butter or ghee 50 g (2 oz) piece of fresh root ginger, chopped 5 onions, coarsely chopped A bunch of fresh coriander – 125 g- 175 g (4-6 oz), Read More …
4 servings 1 poblano chili 1 tablespoon chicken stock 2-1/2 cups chicken stock, or canned low-salt broth 1 teaspoon olive oil 3/4 cup chopped onion 5 cups white corn, kernels (from about 5 ears) 1/4 cup cilantro, chopped Char poblano Read More …
Source: Table of Contents, Minneapolis/St. Paul, Minnesota – Chef Philip Dorwart 1 zucchini 1 yellow squash 1 red onion 2 tomatoes 1 seedless cucumber 2 limes 1 fresh chile (jalapeño or serrano), chopped 1 to 2 cups unsalted tomato juice Read More …
500 ml chicken stock 2 cup 6 – 8 medium parsnips, pared & sliced 1 pear, peeled, cored & sliced salt & pepper to taste Bring stock to boil. Add parsnips, lower heat and simmer for 30 minutes until parsnips Read More …
1 kg russet potatoes, peeled & diced 2 lb 250 g turnips, peeled & diced 8 oz 250 g parsnips, peeled & diced 8 oz 1 pear, peeled, cored & diced 125 ml whipping cream 1/2 cup 125 ml butter Read More …
Source: Kurt Spataro, Paragary’s Restaurant Group, Sacramento, California 1 round country style bread 2 cups white bean puree 1 bunch Broccolini sweet baby broccoli 1/4 yellow onion, diced 1 to 4 cloves garlic 1 good size piece Parmesan for shaving Read More …
Makes 8 servings 3 parsnips, peeled, quartered 2 russet potatoes, peeled, quartered 1/2 onion, cut into wedges 2 garlic cloves 1 quart water, cold salt, to taste fresh ground black pepper, to taste Place parsnips, potatoes, onion and garlic in Read More …
Along with onion and garlic, ginger is one of the three ingredients that make up the well-known ‘wet trinity’ used in Indian cooking. When buying ginger, look for a piece which feels firm and has thin, shiny skin. Store ginger Read More …
Yield: 4-6 Servings 2 large butternut squash 3 Tablespoons olive oil 2 Tablespoons Chinese five-spice powder Salt 3 large granny smith apples, peeled 3 Tablespoons butter 1 Tablespoon molasses 1 ounce pepitas 1 small bunch chives, cut on bias Preheat Read More …
Onions are cooked in different ways to achieve the characteristic textures and flavours of individual dishes. Boiled onion puree is commonly used to thicken sauces, adding its own distinctive flavour when cooked with spices. Even though I have not used Read More …
Garlic is used in most Indian dishes, except for those cooked on religious occasions. This is because it is considered to be a stimulant, not to be consumed on days when the mind should be void of all temptation. Preparing Read More …
Cut a medium (about 6 pound) fresh pumpkin into 5-inch square pieces. Remove the seeds and fibrous strings. Arrange the pieces in a single layer, skin side up, in a large, shallow baking pan. Cover with foil. Bake at 375 Read More …
1 large turban squash, about 3 pounds (1.5 kg.) 2 tablespoons (30 mL) butter 1 tablespoon (15 mL) chopped fresh thyme 1/2 teaspoon (2 mL) salt 1/4 teaspoon (1 mL) freshly ground black pepper Pinch cayenne pepper Turban Squash: A Read More …
2 heads “wet” garlic (or twice the amount dried garlic) Use “wet” garlic. Separate the cloves from 2-3 large fresh heads of wet garlic (allow at least twice the quantity of dried garlic). Put them in a pan, cover with Read More …
Servings: 100 Portions (6 1/4 Gallons) Portions: 1 Cup Each 3-1/2 quart (8 lb) beans, white, dry 2 gallon water, cold 6 1/4 gallon stock, ham or water 1-1/4 quart (1 lb) carrots, fresh, shredded 1 quart (2 lb) onions, Read More …
6 small beets 15 ml cider vinegar 1 tbsp zest of 1 orange salt & pepper to taste 30 ml heavy cream 2 tbsp Put beets in cold water, bring to boil; reduce heat and cook over medium heat until Read More …
500 ml chicken stock 2 cup 6 – 8 medium parsnips, pared & sliced 1 pear, peeled, cored & sliced salt & pepper to taste Bring stock to boil. Add parsnips, lower heat and simmer for 30 minutes until parsnips Read More …
1 kg russet potatoes, peeled & diced 2 lb 250 g turnips, peeled & diced 8 oz 250 g parsnips, peeled & diced 8 oz 1 pear, peeled, cored & diced 125 ml whipping cream 1/2 cup 125 ml butter Read More …
Along with onion and garlic, ginger is one of the three ingredients that make up the well-known ‘wet trinity’ used in Indian cooking. When buying ginger, look for a piece which feels firm and has thin, shiny skin. Store ginger Read More …
Yield: 4-6 Servings 2 large butternut squash 3 Tablespoons olive oil 2 Tablespoons Chinese five-spice powder Salt 3 large granny smith apples, peeled 3 Tablespoons butter 1 Tablespoon molasses 1 ounce pepitas 1 small bunch chives, cut on bias Preheat Read More …
Onions are cooked in different ways to achieve the characteristic textures and flavours of individual dishes. Boiled onion puree is commonly used to thicken sauces, adding its own distinctive flavour when cooked with spices. Even though I have not used Read More …
Garlic is used in most Indian dishes, except for those cooked on religious occasions. This is because it is considered to be a stimulant, not to be consumed on days when the mind should be void of all temptation. Preparing Read More …
1 large turban squash, about 3 pounds (1.5 kg.) 2 tablespoons (30 mL) butter 1 tablespoon (15 mL) chopped fresh thyme 1/2 teaspoon (2 mL) salt 1/4 teaspoon (1 mL) freshly ground black pepper Pinch cayenne pepper Turban Squash: A Read More …
Cut a medium (about 6 pound) fresh pumpkin into 5-inch square pieces. Remove the seeds and fibrous strings. Arrange the pieces in a single layer, skin side up, in a large, shallow baking pan. Cover with foil. Bake at 375 Read More …
2 heads “wet” garlic (or twice the amount dried garlic) Use “wet” garlic. Separate the cloves from 2-3 large fresh heads of wet garlic (allow at least twice the quantity of dried garlic). Put them in a pan, cover with Read More …
6 small beets 15 ml cider vinegar 1 tbsp zest of 1 orange salt & pepper to taste 30 ml heavy cream 2 tbsp Put beets in cold water, bring to boil; reduce heat and cook over medium heat until Read More …
20 plump cloves of garlic, peeled 250 g (8 oz) concentrated butter or ghee 50 g (2 oz) piece of fresh root ginger, chopped 5 onions, coarsely chopped A bunch of fresh coriander – 125 g- 175 g (4-6 oz), Read More …