Wednesday, March 26, 2014
Sweet and Sour Pork Tenderloin Medallions – Half the Fat All the Inauthenticity
By the way, this is not simply fake Chinese food; its actually fake, fake Chinese food. The aforementioned death nuggets we call sweet and sour pork are not even remotely close to any kind of authentic sweet and sour preparation in real Chinese cuisine. Or at least that’s what I heard Anthony Bourdain say one time. Now thats research.View the complete recipe
Sunday, March 16, 2014
BLUEBERRY SOUR CREAM BUNDT CAKE
1 CUP BUTTER AT ROOM TEMPERATURE2 CUPS WHITE SUGAR
1 CUP SOUR CREAM
2 EGGS
1 TEASPOON VANILLA EXTRACT
1 TEASPOON LEMON ZEST (my recipe tweak)
1 & 5/8 CUPS ALL PURPOSE FLOUR (see note )
1 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
1 CUP FRESH OR FROZEN BLUEBERRIES
1/2 CUP BROWN SUGAR
1 TEASPOON CINNAMON
1/2 CUP CHOPPED PECANS
Preheat your oven to 350 and grease and flour a 9" bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy; beat in eggs one at a time; stir in sour cream, vanilla and lemon zest. Combine the flour, baking powder and salt and stir it into the butter mixture until well blended; fold in blueberries.
Spoon half of the batter into the prepared bundt pan. In a small bowl, combine the brown sugar, cinnamon and pecans. Sprinkle half of the brown sugar mixture over the batter in the pan & top with the second half of the batter. Sprinkle the rest of the brown sugar mixture over the top of everything. Gently swirl a butter knife through the batter a couple of times to irregularly distribute the brown sugar pecan layer.
Bake the cake for 55 to 60 minutes in preheated oven. Cool cake (in the pan) on a wire rack for about 10 minutes before turning out onto a cake plate.
A couple of people have written to ask me about the glaze on this cake. I start with two or three tablespoons of melted butter, two cups of powdered sugar and a teaspoon of vanilla. I then whisk in just enough whipping cream to make a good consistency. Sorry I cant be more specific than that (I dont measure glaze ingredients). As for the question I received about the intensity of lemon...I used one teaspoon of finely grated lemon zest in this recipe and you can taste it, but it is very subtle. I think next time I will go for two teaspoons of zest.
NOTE: The recipe called for 1 + 5/8 cups all purpose flour. Im assuming this must be a metric conversion? I measured 1 + 3/4 cups then removed a tablespoon of flour.
Sunday, February 16, 2014
Chundakkai Pachadi or Sundakkai pachadi Turkey Berry hot and sour gravy
More than the taste of this curry, It has got wonderful medicinal value. I have to mention one thing here, coming to home remedies whenever I tell my mom that somebody is having cough at home she will tell fry chunda vathal powder it and mix it with hot rice and give.If I tell some body is having stomach problem, the same remedy. If I tell her any of us is aneamic again she will tell take lot of chundakkai.I used to think Oh God Amma has only this answer for all ill. But as we are used to listening to our parents without much question on these home remedies, I too used follow what she told.
But when I started browsing I understood that she is correct and that it is used in many Ayurvedic treatments as a medicine.It is used in the treatment of cough and as a tonic of liver.It is very good in controlling blood pressure .In Tamil Nadu, the fruit is consumed directly or as cooked food like Sundakkai Sambar, Sundakkai Poriyal, Sundakkai pachadi. We all have seen sundakkai vathal used in vatha kuzhambu.After soaking this veg in curd and drying, the final product is fried in oil as Sundakkai vattral.
Morethan for its medicinal value, all in my home love its taste.It should be cooked with much care and dedication to bring the full taste. Tender sundakkai is to be used for pachadi.The tough ones can be used for making sambar.
Ingredients
Sundakkai-1 cup(tender ones)
Small onion chopped-20
Tomato-1
Sambar powder-1 teaspoon
Turmeric powder-1 teaspoon
Tamarind paste-1 teaspoon
Cooked Thoor dhal-1/4 cup
To season
Musrad seed-1 teaspoon
Small jeera-1 teaspoon
Curry leaf-little
Corriander leaves to season
Procedure
Select tender sundakkai while cutting. Split into 4 and put into water. Mince onion and tomatoes. Cook thoor dhal one whistle less than you cook for sambar. Keep the kadai in the stove. Season the pachadi with the items given in to season in 1 table spoon of oil.Add the onion and tomatoes and saute for 3 minutes. Now add the cut sundakkai and saute in medium fire for 5 minutes.If sauted nicely,there will be no bitter taste in the curry. After sauting add the water that is there on top of the cooked dhal.(If there is not much water in your cooked dhal, add a cup of water into it, mix it lightly and take out that water.).Add turmeric powder. Half close the kadai and cook for 6 to 7 minutes in medium fire till the Sundakkai cooks soft. Now add little more dhal water and sambar powder.cook for 3 minutes. Add the salt needed and the tamarind paste now. When the curry boils add the cooked thoor dhal left and cook for 5 more minutes. You should not cook long after adding dhal as the curry will turn very thick. Garnish with coriander leaves. This gravy will be semi solid .This can be mixed with rice as well as used as a side dish for curd rice.
Friday, February 7, 2014
Homemade Mashed Potatoes Recipe savory sour cream potato purée
As one potato puree Tip: Yukon gold are potatoes a large general purpose potato for making home made mashed potatoes use.
If you like a baked potato with a dollop of sour cream, have them try delicious sour cream mashed potatoes. This dish is made with fresh milk, cream and shallots.
2 Pounds potatoes, peeled and cut into quarter pieces
1/2 Cup milk
1/2 Cup sour cream
1/4 Cup scallions, chopped or fresh chives, chopped
Salt and pepper
Directions
Place potatoes in a large saucepan and cover with water - water level should be at least two inches from the bottom of the pan. Bring water to the boil. Cook potatoes for 20 to 25 minutes. Potatoes are carried out, if you stick a fork in them can, and they feel soft.
Drain and mash potatoes with an electric mixer. Until frothy stir mixing. The sour cream and shallots (or chives) stir. Add salt and pepper to taste.
= > home-made crushed potatoes recipe: roasted garlic recipe with Parmesan cheese, crushed potatoes
MMM, is the hearty flavor of roasted garlic the highlight this dish of potato puree. The store bought type is okay, but this recipe is fresh and oh so good. There is a slight twist with the added bonus of the Parmesan cheese.
6 Garlic cloves, peeled
1/4 Cup olive oil
7 Potatoes, peeled and diced
1/2 Cup milk
1/4 Cup of grated Parmesan cheese
2 Tablespoons butter
1 / 2 Teaspoon salt
1 / 4 Teaspoon of ground black pepper
Directions
Oven to 350 degrees.
Paste it into a small baking dish of garlic and drizzle olive on the garlic. Cover and bake for 45 minutes, or until garlic is golden brown.
A large saucepan with water bring to the boil - water should be easily salted. Add potatoes. Potatoes Cook to company, but tender. Drain and potatoes in a large bowl.
In roasted garlic, mix milk, parmesan cheese and butter; mix. In the desired quantity, add salt and pepper. Beat with an electric mixer until fluffy and creamy potatoes.
= > home-made crushed potatoes recipe: wonderful mashed sweet potato
As one potato puree Tip: be careful when choosing potatoes for this recipe, select sweet potatoes and not sweet potatoes. Sweet potatoes have yellow pale of skin and flesh, sweet potatoes darker skin and meat.
3-4 Sweet potatoes
1/4 Cup butter, softened
3 Tablespoons brown sugar, packed
1 / 2 Teaspoon salt
1 / 8 Teaspoon cinnamon
1 / 8 Teaspoon ground nutmeg
1 / 8 Teaspoon ground cloves
Regular milk or half-and-half or light cream
Directions
Peel sweet potatoes and cut into large pieces.
Enter place potatoes in a large pot and covered with slightly salted water. Bring water to the boil and cook potatoes, are for 25 minutes or until very tender. Empty and put the potatoes in a large bowl.
With an electric mixer or a potato masher, you beat on LOW speed. Mix in the butter, brown sugar, salt, cinnamon, nutmeg and cloves. You beat up nice and smooth. Slowly pour 1 tablespoon at a time in the milk. Continue to beat, until the potatoes are frothy stir.
= > home-made crushed potatoes recipe: best mustard Bacon crushed potatoes
Here, a great-tasting potato puree is recipe with spicy mustard. You can experiment and try it with honey mustard and spicy mustard that you enjoy.
6-7 large baking potatoes, peeled and cut into quarters
1 (8 oz) package cream cheese, into pieces cut and watered down
2 Teapoons yellow mustard (spicy mustard be replaced can)
3 / 4 Teaspoon salt
1 / 2 Teaspoon of ground black pepper
Bacon, cooked to a crisp, drained 8 slices and crumbled
Paprika
Directions
Oven to 350 degrees.
Grease a 2-quart saucepan.
Place potatoes in a large saucepan or Dutch oven and cover with water (approximately 2-inch from the bottom of the Pan). Bring water for cooking and cooking potatoes for 20 to 25 minutes until soft.
With an electric mixer or a potato masher, you hit potatoes in LOW-speed. Stir gradually cream cheese, sour cream, mustard, salt and pepper to. Mix in the 3 / 4 of the bacon.
Spoon potato mixture into the saucepan. Above you sprinkle pepper. Bake 30 to 35 minutes. Before serving, transfer of potatoes in the dish and sprinkle remaining Bacon at the top.
= > to the Cook potato puree with skin
Potato Skins are filled with fiber and other nutrients. If you leave the skin on your mashed potatoes is the fine. Make sure that you thoroughly wash
the raw potatoes with vegetables scrub brush under running water before cooking. Take a vegetable peeler and remove all "Eyes" and green parts.
Easy to drink ? to make fun
[http://www.1st-milkshake-n-smoothie-recipes.com]