Chef’s Hatis a great new web app that helps you to save recipes you find on the Internet. Think of Chef's Hat as a bookmarking tool for recipes. It is becoming the most-used recipe cataloging app by amateur cooks all over.
Traditional pinning and bookmarking tools only grab the URL and image of a marked page, so if the content or URL of that page changes, the user loses that recipe. Users of Chef’s Hat will never lose recipe information.
There are 3 basic differences between the flour and the cornstarch as thickener. By appearance, flour creates an opaque gravy while with cornstarch, it creates a clear and shiny sauce. By flavor, cornstarch doesn't have a roasty-toasty flavor like flour. You need to cook flour enough for it to loose the raw flavor. So by cooking time, cornstarch takes a short time to thicken. Plus if you cook cornstarch too long, it thins out again.
Pietro's is an Italian restaurant chain from japan with Italian and Japanese flavoured pastas. prawns, mussels, salmon, and squid on top of a tomato-flavoured rice base, covered in a Bechamel sauce and run through a broiler.
1. Sprinkle salt and pinch of pepper to the chicken (thinly sliced) breast meat. 2. Leave it on to season it for 10 minutes. *2.1. Sometimes, flour is added at this point too. 3. Dip into one beaten egg. 4. Coat with breadcrumbs. 5. Deep fry in sunflower or Rapeseed oil at 180°C/350°F. 6. Serve chicken with fried parsley and whipped potatoes. 7. Serve with tartar sauce. 8. Optional garnishes: cherry tomatoes and lettuce 9. Enjoy! :D
Espelette chili powder is a quintessential spice found in the Basque region of Spain. A good substitute is a combination of sweet and smoked paprika and cayenne pepper, which we've used here.
Basque Roast Chicken
Photography by Jodi Pudge
4 to 6
3 sweet red peppers, halved and cored
1 sweet onion, thickly sliced
1 can (28 oz/796 mL) tomatoes, drained
5 oz (142 g) cured chorizo sausages, cut in chunks
10 cloves garlic
8 small bone-in skin-on chicken pieces, (half-breasts, thighs or drumsticks)
2 tbsp (30 mL)
olive oil1-3/4 tsp (9 mL)
chopped fresh thyme
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) sweet paprika
1/2 tsp (2 mL) smoked paprika
1/4 tsp (1 mL) cayenne pepper Preparation
On baking sheet, broil red peppers, cut side down, until blackened, about 12 minutes. Let cool enough to handle. Peel off blackened skins.(Make-ahead: Refrigerate in airtight container for up to 2 days.)
In roasting pan, combine red peppers, onion, tomatoes, chorizo and garlic.
Toss chicken with oil to coat. Combine thyme, salt, sweet and smoked paprika and cayenne pepper; rub all over chicken. Place, skin side up, on vegetable mixture in pan.
Roast in 450°F (230°C) oven, basting halfway through, until juices run clear when chicken is pierced, about 45 minutes. Recipe shared at http://www.canadianliving.com/food/basque_roast_chicken.php
Chris' World-famous Frittata Recipe The key to a good Frittata is leftover potatoes. Baked, fried, scalloped, whatever (I prefer baked). They should be cooked once already and placed in the fridge for at least a night. The other ingredients you can make up as you go. I recommend, as a minimum, mushrooms, fresh spinach, onions, peppers, and bacon, but tomatoes, sausage, asparagus, zuchini, and the like are all good ideas. It's best to wait until you have a fridge full of leftovers, and then to simply throw everything in. 1. Start by sauteeing your fresh ingredients with a little oil in an oven-safe pan. I use cast-iron, and it's great. Salt, pepper, garlic, or other spices are recommended at this point. If you have raw meat like bacon, cook it separately, then chop it up and add to the veggies. 2. Throw in your (already-cooked) potatoes, and crisp them up a bit on the outside. Get the pan up to medium-high. Everything should now be hot, and you should have a thin coating of oil on the pan from all this frying. This is important so the eggs don't stick, but don't overdo it or it will be greasy. 3. As this stuff was cooking, you should have beaten 8-10 eggs in a bowl with a splash of milk. Sometimes I'll mix in a large pinch of dehydrated dill. Maybe this should have been step 1.5. Oh well, do it up, and add this mixture to your vegetables on fairly high heat. The eggs should mostly cover your pan full of tasty ingredients. 4. Cook, covered and without stirring, until the egg mixture starts to solidify around the edges. Be careful not to burn it, but it tastes great if it gets crispy where it touches the pan. This is all very subjective. 5. When you think it's cooked fairly well, without burning, sprinkle whatever kind of grated cheese you can come up with all over the top. Sometimes it's nice to add diced tomatoes too. Put the whole pan into the oven at about 400-450 degrees, and cook until the cheese gets bubbly and the egg cooks through. Feel free to broil it for a few minutes to brown the top. Your eggs should rise somewhat, but not like a girlie-man quiche. 6. When it's done, sprinkle generously with more dill, let it cool and serve with toast. 7. Proclaim, out loud, and to anyone who will listen, that this is "the best frittata this house has ever seen." As you get better with each new incarnation, and more adventurous in your ingredient selection, this statement will almost certainly be true. https://farm4.staticflickr.com/3224/3063714098_e5170747d8_b.jpg
A moist and flavourful stuffing makes an impressive but simple meat dish. Top with an apple or calvados drizzle if desired. Refrigerate any leftovers as it slices beautifully the next day. Print Recipe Here: mushrooms.ca/recipes/recipe.aspx?ID=104 https://farm3.staticflickr.com/2452/3952595221_4b8fb9d71b.jpg
I never much liked the idea of caramel popcorn. But then I saw how terribly simple it is to make it, in a Swedish cooking show called "Leila Bakar". You simple cover a frying pan with sugar, let it melt (don't stir!), add a piece of butter and stir it in. Then you add the popcorn and a another small piece of butter. The popcorn obviously needs to roll around in the caramell before you pour it out of the pan and onto a baking paper. Just make sure not to put too much caramel or too much popcorn on the pan. Very, very easy and it tastes much better than I thought it would! https://farm8.staticflickr.com/7701/17097405685_e1689bff89_b.jpg