Variety of Meat Variety meat is highly nutritious, is generally economical, and contains little or no fat or gristle, so there is little waste. However, they are highly perishable and should be cooked, or at least precooked, as soon as possible after purchase. Sweetbreads, brains, and tripe are especially perishable. Liver: Veal, calves’ and lamb … Read more
Veal Veal is the most delicate of all meats, with a subtle flavor and texture. This almost bland flavor makes it perfect for seasoning with herbs and other, more distinctively flavored, ingredients. Because veal comes from young animals only, it is always very lean, with no marbling and only a thin external layer of fat. … Read more
Pasta and Rice Easy to cook and easy on the purse, pasta is wonderfully versatile. It can be served with meat, fish, or vegetable sauces, or baked in the oven. How to cook pasta in a rice cooker step by step see details Some of the most popular and well-known pasta dishes are those that … Read more
Mussels Mussels in white wine cream sauce are sold fresh the shells. Buy them from a reliable fish market or gather them fresh only when in season in your particular area. (They could be toxic if eaten out of season.) Mussels must be alive when cooked, the shells un-broken and tightly closed, or they should … Read more
Provencal Fish Soup I love this intensely flavored, smooth, provencal fish brick-red soup, which comes with little garlicky croutons and rouille, a peppery thick sauce, to stir into it. It is the most reviving ambrosia after a long day doing anything at all. It’s made its way onto many restaurant menus and, even if they … Read more
Italian Grilled Salsa Verde The Italian grilled salsa verde, literally ‘green sauce’ – with its armfuls of fresh herbs, enlivened by the piquancy of olives, capers, and anchovies and bound by breadcrumbs- goes well with many fish but it is especially good with the firm flesh of Jhon Dory. It looks beautiful, too, drizzled across … Read more
Samak Harra I love this Lebanese stuffing of coriander garlic and nuts which goes so well with grey mullet. Lebanese Baked grey Mullet with Coriander and nut Stuffing. Roasting the garlic softens it otherwise I’ve borrowed the recipe lock stock barrel from the Lebanese food writer Nazmin Sarker. It appears in her book Lebanese Cuisine … Read more
Conger Eel Soup Recipe This conger eel soup recipe from the island of Jersey brings together the fine vegetables that grow on the island with rich milk from its pastures and flatfish name from the seas. Not the smarter fish that can be so good there, but conger eel. It’s sturdy peasant fare, a main-course … Read more
Easy Authentic Mexican Rice Category: Mexican Servings: 6 Ingredients: 1 pt Dairy Sour Cream ½ lb Monterey Jack Cheese 4 oz Chopped green peppers, cut Into strips (1 cm.) 3 c Cooked seasoned rice ½ c Parmesan cheese Instructions: 1>. Combine sour cream, chilies, and salt. 2>.In a 13 x 9-inch baking pan, layer 1 … Read more
Vegetable Salad (Step by Step) I personally research this article that I found that my time at Portia vegetable salad recipes go into great really detail. The details are given in this regard. Usually, the main ingredients are brought into the kitchen weighed from the market. The rest of the ingredients often bought in quantities … Read more
Asian Mixed Rice South Asian mixed rice recipes, with their heady mix of flavors and colors, are deeply impacted by the climate, culture, and historical events of their country. The amazing simplicity of its time-honored cooking style, with emphasis on the freshness of the ingredients, is mainly the reason for the allure of Asian cooking, … Read more