Green Bean Casserole plus 1 more

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Green Bean Casserole Posted: 30 Nov 2011 05:40 PM PST Green bean casserole is a classic Thanksgiving side dish that never seems to get old. Although the condensed soup version of the green bean casserole recipe seems to be pretty popular, the homemade, from scratch, version is pretty easy to make and well worth the extra effort! Really it is as easy as sauteing some onions and mushrooms and then making a quick creamy broth before continuing to mix in the green beans and bake until golden brown. When you take the time to make it yourself, you can take a few extra steps to build up the flavour. Once the onions and mushrooms are just cooked you could move on to the next step but cooking them a bit longer until they caramelize a bit will pack in a wallop of flavour! For the sauce you can go with all cream or you can add some more flavour by using some broth and of course some white wine will help you deglaze the pan. Cheese is always a welcome addition to the creamy sauce and you can change things up by using different a cheese every once in a while. The french fried onion topping is one of my favourite parts of the green bean casserole and they are also the one part that I am willing to go with pre-made for as they can be a bit of work to make yourself. You really cannot go wrong with green beans and creamy mushrooms! Read the recipe »

Roasted Habanero Salsa Posted: 30 Nov 2011 03:34 PM PST Habanero chilies can be a little on the hot side which makes them perfect for salsas but I tend to use them sparingly with only one or two going into a salsa that is filled out with a lot of other ingredients like tomatoes. Not too long ago I came across Rick Bayless recipe for a habanero salsa where the main component in the salsa was the habanero chilies with some garlic, lime juice and salt adding a bit of flavour. Just from the sound of the recipe you know that this is going to be one hot salsa, and I knew that I would have to try it! Read the recipe »

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For the Love of Cooking

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Beef, Bean, and Pepper Jack Baked Flautas Posted: 29 Nov 2011 08:57 PM PST We were all craving Mexican food so I grabbed some lean ground beef from the store and whipped up these tasty baked flautas. The refried beans made them creamy and the beef was really flavorful while the pepper jack gave them a nice kick. I also made a few using cheddar cheese for the kids but they ended up liking the pepper jack best! This was a quick and delicious meal that we all really

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IDEAS IN FOOD - The Mozza Cookbook

 

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Here are the latest updates for jorgehumbertocoelho.cooking@blogger.com   "IDEAS IN FOOD" - 1 new article The Mozza Cookbook More Recent Articles Search IDEAS IN FOOD Prior Mailing Archive The Mozza Cookbook Years ago, when Alex and I were at our first consulting job, revamping a menu for a restaurant in Westchester, I discovered Nancy Silverton. At that time she had three books out: Desserts, Breads From La Brea Bakery and Pastries from La Brea Bakery. I read them all from cover to cover. Even though I had graduated from culinary school and done more than my fair share of baking through the years, I quickly discovered how much I still had to learn. The books were well written, informative and comprehensive. I still have all three in (almost) pristine condition. I'm slightly embarrassed to admit that I've never made it out to actually taste any of her food, but when we heard about the Mozza Cookbook it was an auto-buy. We couldn't wait to read about what she was currently doing with pizza, pasta, dessert and everything in between. One of the things that characterized SIlverton's earlier books and is definitely in play here is the attention to detail that runs through all of the recipes. Whether it's the step by step technique for cutting carrots for coleslaw or the two and half pages of tips in "matt's scuola di pasta," everything you need to know is right there in front of you. That's an invaluable thing in a recipe and in a book. One of the other great things about the Mozza Cookbook is that there really is something for everyone. Meat dishes, seafood dishes, vegetarian dishes and gluten free dishes, are all scattered throughout its pages. From how to roast fresno chiles to how to toast walnuts for your biscotti, from making rabbit stock to salsa verde, from cannole di gelato to Nancy's chopped salad, these recipes are appetizing and comprehensive. They are easily adaptable and the techniques and information are worth their weight in gold. This book is everything we hoped it would be and more. It's traditional Italian through a modern American lens with food you'll want to cook and eat. It isn't dumbed down and some of the recipes will challenge you in the best possible way because they will give you confidence and make you a better cook. On to this week's giveaway. We will send one copy of the Mozza Cookbook, by Nancy SIlverton with Matt Molina and Carolynn Carreño, anywhere Amazon will ship it. To enter to win please leave a comment describing one of the most memorable Italian meals you've ever had, at home or anywhere else. Comments are moderated and will not appear immediately. One entry per person, only comments that answer this question will be eligible, and please make sure there is an email address as part of your comment profile so we can contact you if you win. Winner will be picked randomly on Friday, December 2, 2011 at 9am EST.   Years Past November 29, 2010 November 29, 2009 November 29, 2008 November 29, 2007 November 29, 2006 November 29, 2005   • Email to a friend • Article Search • View comments • • More Recent Articles Hoisin Grapes Dry Aged Lamb Shoulder Better Than The Real Thing What Do You See? Spiced Pumpkin Pie

Cochinita Pibil Tacos plus 2 more

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• Cochinita Pibil Tacos
• Cochinita Pibil (Puerco Pibil)
• Roast Beef Sandwich with Caramelized Onions and Grainy Mustard, Horseradish Mayo

Cochinita Pibil Tacos Posted: 29 Nov 2011 05:38 PM PST Given my obsession with tacos, they were the first thing on my list to try out my fresh batch of cochinita pibil. I decided to keep things nice and simple and I went with some freshly homemade Mexican pickled red onions a super hot roasted habanero salsa, some queso fresco and some cilantro. Just like the cochinita pibil was marinated in sour orange juice so to were the Mexican pickled red onions which added an amazing freshness to the tacos with the help of the cilantro. Since the marinade for the cochinita pibil did not have any chili heat in it I needed a spicy salsa to bring in some heat and I figured that habanero salsa would do the job perfectly well. If you want some help taming the heat of the habanero salsa, some creamy refried beans would fit the bill and make an excellent addition to these tacos. Read the recipe »

Cochinita Pibil (Puerco Pibil) Posted: 29 Nov 2011 05:40 PM PST I recently had the pleasure of attending a Mexican Gastronomy event put on by the Minister of tourism of Mexico at the Royal Ontario Museum where we got a sneak peak at the Maya: Secrets of their Ancient World exhibit. While there I enjoyed some really tasty Mexican cuisine including pollo pibil, chicken marinated in a red paste made with annatto seeds. Having the pollo pibil that night reminded me that I had been wanting to try making cochinita pibil, or puerco pibil, for a while now and it was the perfect inspiration to get to it. Cochinita pibil is a dish where pork is marinated in a mixture of annatto seeds and sour orange juice and it is then slowly baked, wrapped in banana leaves, until it is nice and tender. Traditionally cochinita pibil uses a whole pig and it is baked underground but with some quick modifications to the recipe you can easily make it at home in your oven. Read the recipe »

Roast Beef Sandwich with Caramelized Onions and Grainy Mustard, Horseradish Mayo Posted: 29 Nov 2011 03:39 AM PST As amazing as the roast beef dinner is, I think that my favourite part has to be using the leftovers to make roast beef sandwiches! The basic roast beef sandwich is so easy to make and yet so good! I like to start my roast beef sandwiches off with some sweet caramelized onions, which take a bit of time to make but for what they add to the sandwich, they are so worth it! Next up I like to add a bit of bite and I am always torn between using some horseradish or some grainy mustard so I very often just decide to combine the two along with some creamy mayonnaise. Cheese is always a welcome addition to any roast beef sandwich and you can go with some sharp and tangy cheddar or some smooth and creamy swiss or provolone and since melted cheese is always better, you can throw your sandwich under the broiler for a minute or two. No roast beef sandwich would be complete without a hit of tasty gravy, also leftover from the roast beef dinner, and I often like to add something green in the form of peppery arugula. No matter how you do it, you really cannot go wrong with a roast beef sandwich! Read the recipe »

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