Free Recipes Archive
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 …
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 …
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 …