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Thursday, May 1, 2014

My Cookery Show for Makkal Tv demonstrating how to make Salsa Picado Chicken Quesadilla and Tiramisu

Hello friends here is my next cooking show for Makkal Tv program Inippu Kaaram. Im showing makkal tv viewers on how to make Tiramisu Italian Dessert, Salsa Picado Mexican Dip and Chicken Quesadilla Mexican Entrée.

Click on the below image or link to view my cookery show telecasted on 13/July/2012

http://www.istream.com/tv/watch/133868/Inippu-Kaaram-EP-64-Complete

Wednesday, March 19, 2014

Why pay for recipes when you get online for free

With so many recipe sits Web online, why you should for recipes numbers? The Internet really offers a great resource of many different Web sites. There are a lot of websites out there. Some websites are food from food companies such as Kraft, Barilla pasta and country O Lakes. Other websites are operated by magazines such as Martha Stewart, womens day, family circle and many others. There are also other sites that are simply collections of recipes.

Many companies such as Kraft Foods build websites so that you will use your ingredients in the food you make. Krafts website you can find made so many recipes for things, with cheese: saucepans, appetizers, bread, pizza and more. Other sites like Barilla pasta feature recipes that are specialized in pastas.Land of the lakes has recipes that contain the butter: cookies, sauces, bread, a variety of desserts and much mehr.Wenn a particular brand of food buy chances that it is a Web site to complement what you just bought.

Many magazines offer free recipes online.Bon appetite, Gourmet magazine offers tons of recipes from current magazines and the Vergangenheit.Andere magazines such as womans day, family circle offer so many free recipes. So, if you can think of a magazine you enjoy the opportunities it is a Web site to meet.

Another great way recipe website those are simply collections of recipes sind.AllRecipes.com features many recipes from his audience, people like you.SOAR recipe archive already since around 1995 and is a non profit Web site featuring thousands of recipes from many different categories.Make sure you use your favorite search engine to find recipe collections on the basis of pies, cakes, Jewish, French and just about any other types of recipes, which you can think.

You can easily see that there are many different recipes available online gibt.Es really no need in purchasing recipes, if there a wide variety for you available ist.Es literally thousands of recipes and Web sites, waiting cooking for you to explore.

Sites mentioned

Large food companies

http://www.Kraft.com

[http://www.barillaus.com/index.aspx]

http://www.landolakes.com/

Magazines with recipes

http://www.epicurious.com/recipes/ - features recipes from gourmet and Bon APETIT magazines

http://www.womansday.com

http://www.familycircle.com

Recipe websites

http://www.RecipeSource.com/

http://www.AllRecipes.com

Stephanei Manley is the editor for CopyKat recipes - tried it in the restaurant, now make it at home.http://www.CopyKat.com

Tuesday, March 18, 2014

Cider Braised Beef Brisket Slow Food for Fast Times

Braising is such a great cooking technique in general, and in particular for the new cook. Its such a forgiving method; The meat is always moist, the timing doesn’t have to be exact since it’s virtually impossible to overcook, and easy to put back in to cook longer, and best of all…most braised recipes make there our sauce or jus (natural juice)!

This is a classic beef brisket dish I learned from a German chef many years ago. As youll see in this video recipe, it takes about 10 minutes to prep, and after a nice, leisurely 3-hour braise, you have an amazingly aromatic, and succulent brisket.

This is a great dish any time of the year, but it is especially perfect on that chilly fall night, or for that holiday dinner party. Since the average brisket runs about 5 to 6 pounds, it’s great for entertaining. And the leftovers? Forget about it; there is nothing like a brisket sandwich.

There is an aroma that this dish produces as the apple cider, garlic, and rosemary vapors somehow escape the tight foil wrap and waft throughout the kitchen and house that no scented candle has ever come close to surpassing. This is a great meal, and the best kind of aromatherapy. I served it with a new carrot dish I just developed that uses Chinese 5-spice with some surprisingly results. I will show that video recipe soon. It was a perfect match for this dish. Enjoy.

Ingredients:
5 pound beef brisket
6 cloves garlic
1 tbl dried rosemary
salt and pepper to taste (this needs to be seasoned generously)
1 pint apple cider
2 tbl olive oil
1 yellow onion

Friday, February 28, 2014

Recommended website for visitors to Iceland

While searching the web for a recipe, I came across a website which should prove a very useful resource for anyone who is preparing a visit to Iceland and wants to shop for food in the local stores (no need to worry about reading menus - they are usually provided in at least English and sometimes more languages). Following the general outline of Icelandic food (in English), there is a handy table of many kinds of food, given in Icelandic, English, French, German and Swedish:

The Shopper´s Guide to Icelandic food

I have been working on a similar list on and off for a couple of years, but I really see no need for my list when there is already one out there.

Friday, February 14, 2014

ANGLO INDIAN MUSTARD SAUCE FOR SANDWICHES ETC

This sauce can be used as a spread for sandwiches by mixing it with shredded meat, vegetables, mayonnaise etc. It can also be eaten as a side relish with any type of Roasted Meat, Chicken Turkey, Duck etc.
This sauce was an integral sauce on every Anglo-Indian table during the Christmas Season

50 grams ordinary black or brown mustard
10 grams white mustard
1 teaspoon chillie powder
2 teaspoons garlic paste
2 tablespoons sugar
Salt to taste
A small piece of Drumstick Bark
1 cup white vinegar
Grind all the above to a smooth paste. Add a little more vinegar to make the paste into a sauce like consistency. Refrigerate and use when required.
Note: In case the drumstick bark is not available substitute with a stick of cinnamon.

Wednesday, February 5, 2014

Soup For You!

Im not sure where youre reading this from, but for the sake of this post Ill assume its freezing outside, and youre craving a huge bowl of steaming, hot soup. Sweaters are great, but when you need to get warm from the inside out, there is really only one way...well, two actually, but this isnt a cocktails blog, so were just going with soup. Here are a few of my personal favorite cold weather soups. Click on caption to read the post and watch the video. Bundle up and enjoy!

Spicy Coconut Shrimp Bisque

Bumblebee Soup - Bacon, Black Bean and Corn Chowder

Minestrone Soup

Cream of Mushroom Soup

Classic Chicken Noodle Soup

Saturday, February 1, 2014

HARD CHOCOLATE SHELL FOR ICE CREAM

This fudge-y treat is rich, delicious, quick to make and fun to serve, AND....when you pour it over something COLD, it turns hard, just like commercial "Magic Shell" ice cream topping (except it is a lot more budget friendly).

Ive only ever made chocolate (duh!!) but I dont see why peanut butter chips or white chocolate chips or even mint chocolate chips wouldnt work just as well!!

1 cup semi-sweet chocolate chips
1/4 cup butter
1/4 cup canola oil
1/4 teaspoon vanilla extract

Heat the chocolate, butter and oil until the chocolate melts. I do this in the microwave, starting at 30 seconds on high, then stir, then 15 more seconds and stir and a final 15 seconds and stir.

At first, it will seem like the ingredients dont want to blend, but whisk it for 10-15 seconds and it will go together beautifully. Once it is smooth, whisk in the vanilla extract.

Cool to room temperature, (you can use it right away, but if you use it before it cools down, it will take a few more seconds to harden on the ice cream).

NOTE: If you use your microwave to melt the chocolate, watch it carefully, since your microwave might cook faster or slower than mine and chocolate scorches easily.

NOTE: With the addition of butter and oil, I thought this might have a greasy taste, but it does NOT. While it is still hot (which is my favorite) this has a velvety texture, almost like the best hot fudge sundae taste.

Wednesday, January 22, 2014

A Hazy Gaze at a Glaze for the Lazy Days of Summer

This somewhat mysterious post is for a Pinot-glazed mushroom burger topping that will make its official appearance as part of a sponsored recipe Ill be doing at a future date. I can give no details, except that its a cheeseburger, and it kicks ass.

Im not a huge fan of sloppy toppings for cheeseburgers. I dont mind beef grease dripping down my forearms, but Im not really into chopped vegetable matter following it down my elbows. These mushrooms are a delicious exception. Plus, theyre not even that messy.

The key is browning whatever fungi you happen to choose in a good amount of brown butter. Then, when you add the pinot noir, the wine will glaze the surface rather than soak into the mushrooms. The fat sort of makes the flesh wine-proof, and everybody wins.

Stay tuned for the mysterious burger post, and the next time you want to dress up a cheeseburger, give these pinot-glazed mushrooms a try. Enjoy!

Ingredients:

2 tablespoons butter

8 oz sliced mushrooms

salt and fresh ground black pepper to taste

1/4 cup lighter red wine

*also great with any number of spices and/or fresh herbs

View the complete recipe

Thursday, January 16, 2014

Hotel Chocolat and Christmas made for each other!

I was so excited to be chosen by Beth at Jam and Cream to review some lovely Hotel Chocolat goodies. I think Hotel Chocolat do Christmas so well and this Classic Sleekster Christmas Selection Luxe box of Chocolates epitomises just how good their chocs are and how beautifully they are presented.

Forget your dodgy selection box, this is what you want to select to go in your Christmas Stocking. All this week Mr Farmer and I have been tasting these chocolates on your behalf...its a hard job but somebody has got to do it! Ive been making tasting notes and choosing my faves. Of course you may have different ideas, but there are so many delicious chocolates in here that you are bound to find quite a few that become your favourites too.

Lift the lid and let Christmas out! Thats what it says on the menu, there are a total of 16 different types of chocolate in this selection.

Top choice for us was the Ginger Cheesecake with a thick layer of ginger conserve topped with creammy cheesecake topping all covered in thick milk chocolate.

A close second was the Chilli Truffle, a rich dark chocolate truffle with just the right amount of heat from the chilli hitting the back of your throat, I could have eaten a whole box of these.

There are a whole host of spicy Christmas flavours, gingerbread, florentine, mulled wine, cinnamon, star anise, marzipan and champagne, as well as some simpler chocolate truffles and pralines.

See the Hotel Chocolat Christmas Selection HERE

See the Stocking Fillers from Hotel Chocolat HERE

See the Christmas Hampers, Chocolate Hampers HERE

Sunday, December 22, 2013

What I’m Having for Dinner Roast Pork Loin

My stay with family in Western New York is quickly coming to an end, and I’ll be traveling back to San Francisco on Friday. I do have one more new video recipe to post before I go, and as a little tease, I’ll say it will certainly be a controversial one.

In the meantime, I thought I’d repost this brined roast pork loin recipe, since this is what I’m making for dinner tonight. I’m sure I’ll tweak it somehow, I always do, but I’ll use the same basic technique seen herein. To read the original post, and get the ingredients, follow this link. Enjoy!