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Now it can be told...

I couldn't post this before now, because it was an entry in a contest. It didn't win, so I can now share it with the world.

Every year, The Scotsman (a newspaper) holds its traditional Online Haggis Hunt. They used to have some haggis recipes on the site, but this year they decided to have a separate contest and have participants submit their best haggis recipes. This is what I submitted:

HAGGIS CHOCOLATE CAKE WITH BUTTERSCOTCH ICING
Recipe behind the cut...Collapse )

Grouper with a Lychee Chile Velouté

Fresh lychee fruit make a sweet and earthy sauce. Plus, FotoCuisine's first giveaway! For more information visit FotoCuisine.com

OK, you Gluten-Free Ghods and Ghodesses...

Question the First: Cream of Wheat is a no-go for the gluten-free, right?

Question the Second: If so, how do I modify the recipe below, or is it a lost cause:

1 quart cranberry juice
2/3 cup cream of wheat
Teaspoon of cinnamon
1/2 cup sugar

Bring the cranberry juice and sugar (stirred until dissolved) to a boil. Add the cream of wheat and stir constantly for six minutes, lowering the heat somewhat to keep it at a constant boil but not boiling over. At the end of the six minutes, remove from the heat, add the teaspoon of cinnamon, and beat with an electric beater set at the highest speed until it is cool. This will take about ten minutes. At the end of the ten minutes, fold in whatever fresh fruit you like and put in a large bowl to chill in the fridge.


I want to bring this to a friend's BBQ party, but they are gluten-free. Is there an adequate substitute?

Pomegranate Lamb.

Pomegranate Lamb. A spring braise of lamb shank with vegetables and fresh herbs, using pomegranate juice instead of red wine. For more pictures or recipe, visit FotoCuisine.com

Chicken and Shrimp Gumbo.

It's all about the roux.



To see recipe and more pictures visit FotoCuisine.com
Almond Crusted Asparagus Rolls with Lemongrass Hollandaise. Bacon, blue crab, and asparagus inside-out roll crusted in toasted almonds and covered with a lemongrass hollandaise. For more pictures and recipe visit FotoCusine.com

Article: Belly of the Beast

I enjoyed this article by Rebecca Traister about curing your own bacon, and thought some of you might like to read it too.

It includes the author best remembering The Little House on the Prairie books for the food porn bits, and she describes her boyfriend in ways that give me a little virtual crush: "And not surprisingly, given my personal history with food, I fell for a guy who, when he says he's going to make soup, takes out one of the 12 kinds of homemade stock he has frozen, and when he says he's going to make burgers, starts considering what kind of bun he'll bake for them."

Plus? It's about bacon.

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Roasted cabbage

One of the annual arguments about St Patrick's Day in our house is how to cook the cabbage to go with corned beef. My husband likes to have it cooked with the beef in the slow cooker. I feel that this kills the texture of the cabbage. I prefer to do a quick saute on it with a little bit of the liquid from the beef; he doesn't feel that that develops enough flavor.

This year, we agreed to try something different. Instead of either of the methods we've used in the past, we decided to try roasting it.

I took one small to medium head of purple cabbage, cored it and cut it in half, then did a coarse shred (about 1/4" wide) on it. I melted 5 tablespoons of butter and mixed in about 2 tablespoons each of honey & rice wine vinegar. Then I added a bit of sea salt. This got tossed with the shredded cabbage in a roasting pan. This all went into a 500F oven for about 10 minutes, just until the cabbage was starting to soften and the cut edges were starting to brown. I then tossed it with a bit of fresh ground black pepper and served.

This works. This works incredibly well. It's very pungent when it comes out of the oven but in a good way. It softens the harshest of the flavors in the cabbage but leaves it with some crunch & bite. We both had good-sized servings, with one similarly sized serving left for lunch later this week.

Overall, a very successful experiment and a recipe we'll continue to use.

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Food Snobbery: Hardcore food.

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