Mutton do Piaza

Mutton do Piaza

Mutton pieces cooked with whole spices and curd

Ingredients

Mutton 500 gms.

Onions 500 gms.

Curd, beaten 350 gms.

Cloves 6 nos.

Cardamoms, large 4 nos.

Ginger 1/2" piece

Cinnamon,broken into bits 1" stick

Garam masala 1 tsp.

Chili powder 1 tsp.

Cumin seeds, ground 1 tsp.

Coriander powder 1 tbsp.

Coriander leaves, sliced A handful

Ghee 4 tbsp.

Salt To taste

Method

1. Grind onions, ginger, garlic to a paste.

2.Heat 4 tbsp ghee and fry the paste till golden brown colour.

3.Add the mutton and the whole spices and fry it till it is well browned on all sides.

4.Put the curds, coriander powder, ground cumin seeds, salt and chili powder.

5.Cover tightly and cook over a low fire till the mutton is tender and completely dry.

6.Than fry for a while till the ghee separates from the masala.

7.Serve immediately sprinkled with coriander leaves and garam masala.

Kitchen Garden - January 2010

Kitchen Garden - January 2010

PDF | 109 pages | 53.9 Mb | English

Kitchen Garden Magazine - UK's No.1 for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.

Download Link

Mughlai Chicken

Mughlai Chicken

A delicious chicken dish made of chicken chunks cooked in a

thick gravy with potatoes.

Ingredients

Chicken 1 large

Garlic, flakes 6 nos.

Cloves 4 nos.

Cinnamon 1 piece

Goa red chilies 8 nos.

Onions 4 nos.

Ginger 1 piece

Cardamoms 4 nos.

Cumin seeds 1 tsp.

Saffron ½ tsp.

Hot water 6 cups

Lemon juice 1 tsp.

Oil ½ cup

Salt As required

Method

1.Cut the chicken pieces, wash, apply salt and keep aside.

2.Chop the onions finely and grind all the masala to a fine paste.

3.Heat oil and fry the onions, then add the ground masala and fry over low heat till the oil separates.

4.Then add the chicken pieces and fry for a while until the chicken is well mixed with the masala.

5.Add 6 cups of hot water and let it simmer until the chicken is tender, then add the saffron soaked in lemon juice.

6.Simmer for a few more minutes and serve hot garnished with fried potatoes, green peas and hard boiled eggs.

Chilly Chicken -3

Chilly Chicken -3

Ingredients

1 lb boneless chicken

1 onion chopped

1 capsicum (blended)

4-5 green chilies chopped

2 tomatoes chopped

1 tsp turmeric

2 tbsp ginger-garlic paste

Few drops of venigar and

soya sauce

Salt to taste

Oil for frying

Method

Mix vinegar, ginger-garlic paste, salt, turmeric, capsicum paste, and soya sauce in a bowl and marinate the chicken for 3-4 hours.

Remove only the chicken pieces from the marinade and deep fry in oil. Keep it aside.

Heat oil in a pan, add onions, green chilies, and tomatoes and fry them for a while.

Add the remaining gravy from the marinade and fried chicken pieces to the pan and cook for 15-20 minutes.

Serve hot with fried rice.

Tropical Fruitcake Cookies

Tropical Fruitcake Cookies

Ingredients

1/2 (8 1/4-ounce) package store-bought, refrigerated sugar cookie dough

1/4 cup fine-chopped pecans

1/4 cup chopped dried mango

3 tablespoons well-squeezed canned crushed pineapple, juice reserved

1 cup shredded unsweetened coconut

1/2 cup confectioners' sugar

Method

Preheat the oven to 350 degrees.

In a large bowl, mix together the cookie dough, pecans, mangoes and pineapple.

Place the coconut in a large, wide bowl. Drop 1/2 tablespoon balls of dough, one at a time, into the coconut, turning each ball until well coated. Place the cookies 1 1/2 inches apart on a large, ungreased baking pan.

Bake 10 to 12 minutes or until golden. Let the cookies stand several minutes to firm up before transferring them to a wire rack to sit 30 minutes to cool completely.

In a small bowl, stir together the confectioners' sugar and enough of the reserved pineapple juice (about 1 tablespoon) to make a thick glaze. With a fork, drizzle lines of the glaze across the cookies. Let them stand 15 minutes until the glaze sets.

Makes 24 cookies.

The Restaurant: From Concept to Operation

The Restaurant: From Concept to Operation

496 pages | PDF | 8,2 MB

Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know- how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room.

The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include

location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described.

Special features of this Fifth Edition include:

* Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans

* A new chapter on food production and sanitation

* Greater emphasis on restaurant business plans, including new exercises

* New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4

* New coverage of restaurant concepts and use of technology in restaurants

* Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance

This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.

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Chicken Lollypop

Chicken Lollypop

Chicken wings coated with tasty batter and deep fried

Ingredients

Chicken, wings with skin 8

Eggs 2 nos.

Green chilies, ground 6 nos.

Ajinomoto ¼ tsp.

Pepper powder ¼ tsp.

Garam masala ¼tsp.

Chili sauce ½ tsp.

Soya sauce ½ tsp.

Worchestershire sauce 1 tbsp.

Flour ( maida ) 50 gms.

Ginger, paste 1 tsp.

Garlic, paste 1 tsp.

Yellow colour or red colour A pinch

Water ½ cup

Oil for deep frying As required

Salt ½ tsp

Method

1.Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the

thin bone and mould into a lollipop.

2.Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes and with 1tbsp

worchestershire sauce for 5 minutes. Remove and cool.

3.Mix all ingredients thoroughly, except lollipops and prepare a thick batter.

4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light

brown colour.

5.Serve hot with szechwan sauce.

Food Network Magazine - December 2009

Food Network Magazine - December 2009

PDF | 249 pages | 72 Mb | English

Food Network Magazine is the only food magazine out there that covers every amazing aspect of food and food culture. The wide range of dishes made on Food Network is reflected in the pages of the magazine, and it's the only magazine that features all your favorite stars!

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Szechwan Chicken

Szechwan Chicken

A tasty dish with a combination of fried chicken pieces and

spring onions in spicy chicken stock.

Ingredients

Chicken, medium size 1 no.

Oil For deep frying

For the Marinade

Ginger paste 1 tsp.

Garlic paste 1 tsp.

Chili paste 1 tsp.

Soya sauce 2 tbsps.

Cornflour 2 tbsps.

Egg 1 no.

Salt To taste

For the Sauce

Spicy chili oil or ordinary oil 3 tbsps.

Finely chopped ginger 1 tsp.

Finely chopped garlic 1 tbsp.

Dry red chilies cut into 4 pieces each 2 nos.

Sesame seeds(optional) 1/2 tsp.

Slanting pieces of spring onion 1/4 cup.

Chicken stock 1/2 cup

Tomato sauce 1/3 cup

Soya sauce 1 tbsp.

Chili sauce 1 tsp.

Vinegar 1 tbsp.

Sugar 1 tsp.

Black pepper 1/2 tsp.

Ajinomoto A pinch

Salt To taste

cornflour mixed with water 3/4 tbsp. & 1/4 cup

For the Garnish

Spring onions 4 long thin pieces

Spring onion tops 4 long thin pieces

Method

1. Cut the chicken,retaining the bone, into small serving sized pieces.

2.Combine all the ingredients mentioned under 'For the Marinade' and rub on the chicken pieces and set aside for 30 minutes.

3.Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.

4.Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.

5.Add the ginger, garlic, red chilies, sesame seeds and spring onion and stir fry on a high flame for 1 minute.

6.Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.

7.Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.

8.Garnish with the spring onion and spring onion tops.

Pepper Chicken

Pepper Chicken

Ingredients

1 whole chicken cut up

3 onions (finely chopped)

2 tomatoes (finely chopped)

2 tbsp ginger-garlic paste

2 tsp fennel seeds powder (saunf

powder)

1 tsp mustard seeds

1 tsp garam masala

3 tsp red chili powder

2 tsp cumin seeds

1/2 tsp turmeric powder

4-6 tsp freshly ground pepper powder

2 tsp coriander powder

2 tbsp fresh coriander leaves, finely

chopped

Salt to taste

Oil for frying

Method

Clean the chicken and cut into small pieces.

In a non-stick pan, heat the oil, add mustard seeds and fennel seeds powder, and fry until seeds splutter.

Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color.

Then add chicken pieces.

Sprinkle garam masala, red chili powder, turmeric powder and salt and allow them to cook.

Add cumin seeds, coriander powder and pepper powder. When the chicken is half

cooked, add coriander leaves, tomatoes and mix well.

Cover the pan and let the chicken cook well.

Serve hot with chapathis or parathas.

Kitchen Garden - December 2009

Kitchen Garden - December 2009

PDF | 109 pages | 55.6 Mb | English

Kitchen Garden Magazine - UK's No.1 for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.

Download Link

Chilly Chicken -2

Chilly Chicken -2

The most popular Chicken preparation. Chicken in chili and Soya

sauce gravy.

Ingredients

Chicken boneless 800 gms.

Ajinomoto A pinch

White pepper powder ½ tsp.

Sugar 1 tsp.

Soya Sauce 2 tbsps.

Cornflour 2 tbsps.

Egg 1 no.

Chopped green chilies 8 nos.

Chopped Garlic 6-8 cloves

Oil 1 tbsp.

Oil to fry -

Salt As per taste

Method

1.Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes.

2.Deep fry chicken in hot oil till light brown.

3.Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds.

4.Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce.

5.Add fried chicken pieces and cook for 3 minutes.

6.Add rest of cornflour, after dissolving it in water. Stir constantly.

7.Garnish with chopped spring onions and green chilies julienne.

Ginger Chicken

Ginger Chicken

Chicken shreds with mushrooms prepared in Soya - ginger sauce

Ingredients

Cooked & shredded Chicken 500gms

Dried Mushrooms 4 nos.

Finely chopped onion 1 no.

Chicken Stock ¼ ltr.

Soya Sauce ¾ cup

Fresh ginger,finely chopped 1 tbsp.

Garlic clove, crushed 1 no.

Vinegar 4 tbsp.

Sugar 1 tsp.

Cornflour 1 tbsp.

Sherry 1 tbsp.

Tomato puree 1tsp.

Pepper To taste

Salt To taste

Method

1. Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a saucepan.

2. Bring to a boil and simmer for 2 minutes.

3. Soak the dried mushrooms in warm water for

half an hour. Then drain, rinse and cut into thin slices.

4. Heat the oil in a saucepan and add the chicken shreds.

Cook for 3-4 minutes.

5. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken.

6. Add the mushrooms and cook till sauce thickens slightly.

7. Serve hot.

The Chicken Health Handbook

The Chicken Health Handbook

The editor of Rural Heritage has written a first-rate guide for the small producer interested in healthful meat and eggs as well as the exotic breed fancier raising birds for show. Having published a number of general guides to backyard poultry, including one for children, Damerow here concentrates on everything that can go wrong: diseases; problems associated with keeping birds in close quarters or caging them; litter; cannibalism; vitamin deficiency, resulting in poor molting; incubators that are too hot or too cold; predators; and the invasions of rats.

She stresses that the best preventative measures involve protecting one's flock against outside influences (such as wild birds or other chickens), careful culling, and balanced nutrition. Damerow is a good writer, carefully walking the line between insulting the reader's intelligence, a flaw with many books of this sort, and giving more technical information than growers need. Her discussion of how one keeps straight which chick came from which mating--which involves the injection of food dyes into fertilized eggs, and carefully marking the webbings of feet--is downright ingenious.

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Chicken with Black Bean Souce

Chicken with Black Bean Sauce

Ingredients

400 gm of boneless chicken cut

into medium sized pieces

1 large onion – sliced or

chopped

2 pinches of salt

2 tbsp of olive oil

2 tbsp of black bean sauce

Method

Heat the oil in a non stick pan and add the chicken pieces and fry till golden brown on allsides.

Add only little salt since the black bean sauce would have its own salt.

Remove the chicken pieces and keep aside. In the same pan fry the onions till translucent.

Mix in the black bean sauce and fry for 1 minute more.

Now add 1 cup of water and bring to a boil. Add the chicken pieces and allow to simmer on

low fire till the sauce begins to thicken and coats the chicken pieces. Serve with bread.

Taste Of Home - December/January 2010

Taste Of Home - December/January 2010

English | 84 pages | PDF | 14.30 Mb

Taste of Home magazine is America's #1 cooking magazine. Find a variety of healthy home-style recipes for meals on a budget for every size family in each issue of Taste of Home magazine.

Download Link

Saveur - December 2009

Saveur - December 2009

PDF | 117 pages | 44 Mb | English

Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world.

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Coffee and Chocolate Cookies

Coffee and Chocolate Cookies

Ingredients

200 gm flour

100 gm sugar powder

2 pouch Nescafe cappuccino

powder

125 gm butter, softened

1 egg

1 tbsp of drinking chocolate

150 gm cashewnuts or hazel

nuts

Method

Combine flour, sugar powder and cappuccino, drinking chocolate powder.

Mix butter and egg yolk in it,make cookie dough, wrap it in the foil and cool it in the refrigerator for 30 minutes.

Roll the cookie dough to be 5 millimeters thick, cut cookie shapes with desired moulds and

place them on baking paper. Beat egg white, spread it on top of the cookies and arrange

hazelnuts on top of it.

Bake in preheated oven to 190°C for about 10 minutes. Allow the cookies to cool on the wire

rack and then store in an airtight container.

French Scalloped Potatoes

French Scalloped Potatoes

Ingredients

1 kg potatoes

21/2 cups of milk

2 pinch of nutmeg powder

1 bay leaf

2 tbsp of butter

3 cloves of garlic finely chopped

3-4 tbsp of cream

salt and pepper to taste

Method

Peel the potatoes and cut into fairly thin slices. Put the potatoes in a large saucepan and pour over the milk, adding more to cover if needed. Add the salt, pepper, nutmeg and the bay leaf. Bring to a boil over a medium heat and simmer for about 15 minutes until the potatoes just start to soften, but are not overcooked. Generously butter an ovenproof dish, sprinkle the garlic over the base.

Using a slotted spoon, transfer the potatoes to the baking dish.

Taste the milk and adjust the seasoning, then pour over enough of

the milk to come just to the surface of the potatoes.

Spoon a thin layer of cream over the top if you prefer. Bake the potatoes for about 1 hour or until the milk is absorbed and the top is golden brown.

Afelia

Afelia

This dish is cooked with pork but we have used mutton instead

Ingredients

400 gm of boneless mutton

cut into chunks

2 tsp of coriander powder

1/2 tsp of castor sugar

3 tbsp of olive oil

2 large onions sliced

salt and pepper to taste

For garnishing:

coriander leaves

2 cups of fruit wine or mixed

fruit juice

Method

Rub the coriander powder, salt and pepper in the mutton and leave aside for 3-4 hours.

Heat 2 tbsp of the oil in a pan and brown the mutton pieces quickly and then transfer to an

ovenproof dish. Add the remaining oil to the pan and fry the onions until translucent. Stir

in the fruit wine and a little salt and pepper and bring to a boil.

Pour this over the mutton and cover with a lid. Bake in an oven till the mutton is tender.

Serve garnished with fresh coriander. Serve with bread, a salad and few olives.

Good Home Cooking:

Good Home Cooking: Make it, Don't Buy It! Real Food at Home

Mostly at Less Than a Pound a Head -by Diana Peacock

Spring Hill (2009) | ISBN: 190586230X | 266 pages | PDF | 1.12 MB

Tired of eating bland, ready-made meals and packaged and processed food? Let Good Home Cooking be the answer to your prayers. You'll learn how to make tasty, healthy food, and discover that what you make is not only better-tasting than anything you can buy, it's cheaper, too! Good food shouldn't be a luxury; it's a right, and this book will show you how to make simple, inexpensive recipes that ensure you eat well every day of the week.

From light snacks to hearty main courses and home baking, you will find out how a cleverly stocked store-cupboard and some simple recipes mean tasty family meals, whatever your budget. Here you can create everything from light bites and tasty treats to hearty main courses, while learning just how easy it is to prepare food from fresh ingredients with fantastic results every time.

In addition, you can also discover how to make your own pickles, baked beans, bread, butter, yoghurt, cream and cottage cheese - even sausages and bacon - and all without having to buy any expensive equipment. With almost 300 tried-and-tested recipes, Good Home Cooking is a must for anyone who wants to eat good, fresh, local, homemade food, whatever their income. It is essential reading for anyone who wants to provide their family with the best food possible.

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Tandoori Chicken

The most popular variation of grilled chicken in the Indian

Cuisine!

Ingredients

Chicken 1

Lemon juice 3 tsp.

Red chili powder 2 tsp.

Curd (Yogurt) As per taste

Garlic paste 1 tsp.

Ginger paste 1 tsp.

Garam masala powder ½ tsp.

Mustard oil 1 tsp.

Oil For basting

Salt As per taste

Method

1. Skin the chicken and make diagonal incisions all over.

2. Mix 1 tablespoon red chili powder, salt and 2

tablespoons lemon juice. Apply this to the chicken and leave it for half an hour.

3. Hang Curd/Yogurt in the muslin cloth for some time.

Take Yogurt in a bowl, add red chili powder, salt, lemon

juice, Ginger Paste, Garlic Paste, Garam Masala

Powder and mustard oil. Mix well.

4. Apply this marinade to the chicken. Put the chicken

onto the skewer and roast in the tandoor oven.

5. When chicken is almost done, baste it with oil, roast again till done.

6 Serve hot with onion slices and lemon wedges.

Okra with Tomatoe & Coriander

Okra with Tomatoe & Coriander

Ingredients

400 gm of okra – (bhindi)

3 chopped tomatoes

3 tbsp of olive oil

2 onions sliced

2 tsp of coriander powder

3 cloves of garlic – crushed or

cut into pieces

1/2 tsp of sugar

1 tsp of lemon juice

1/2 tsp of lemon rind

salt and pepper to taste

Method

Wash the okra, trim off any stalks from the okra and leave whole and keep side.

Heat oil in a pan and fry the onions and coriander for 3-4 minutes until translucent.

Add the okra and garlic and fry for 1 minute.

Mix in the tomatoes and sugar and cover with a lid and simmer for 10-12 minutes, stirring

once or twice. Stir in the lemon rind and lemon juice, sugar, salt and pepper to taste.

Grow Your Own Groceries: How to Feed Your Family

Grow Your Own Groceries:

How to Feed Your Family from Your Own Back Garden

PDF | 216 Pages |1.69 MB

Producing your own food is not only rewarding but - in times of economic and environmental changes - increasingly a must! Nature provides everything the human body requires to thrive, and cultivating some of those natural products in your own back garden will not only produce the best food on the planet for you and your loved ones, it is also economical, environmentally friendly and more fun than shopping.

Many crops, such as herbs for example, can be produced in a relatively small space with a little pre-planning and organising, and they are perfect for enhancing the flavour of cooking, treating minor ailments, and preventing colds and flu. This book provides all the information you need to keep your family and friends healthy, fit and enjoying life to the full. Gardening is more than a hobby; it's a way of life. Even without a garden, many plants can be grown in containers, on a balcony, and indoors.

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Mirror 

Ciccasian Chicken

Ciccasian Chicken

Ingredients

1 kg chicken breasts or legs

2 onions quartered

1 carrot sliced

1 celery stick trimmed and sliced

6 pepper corns

3 slices of bread crust removed

2 garlic cloves – chopped

2 cups of walnuts

1 tbsp of walnut oil – or olive oil

salt and pepper

For garnishing:

chopped walnuts and chilli powder

Method

Place the chicken in a large pan with the onions and the carrots, celery and peppercorns.

Add enough water to cover and bring to a boil. Simmer the chicken and vegetables over low

fire, covering with a lid till the chicken is tender – this could take 45-60 minutes. Leave to cool and then drain the chicken but reserve the stock.

Tear the bread into pieces and soak in the stock. Transfer the soaked bread slices in a blender with the garlic and walnut and process until you get a smooth paste. Place this in a pan and over low heat gradually add the remaining stock, stirring constantly until the gravy

becomes thick. Place the cooked chicken pieces on a serving dish and pour the gravy over the

chicken. Drizzle with the walnut oil, chilli powder and chopped walnuts and serve at once.

Dover Sole ( a special Cafeteria Preparation )

Dover Sole ( a special Cafeteria Preparation )

This sweet, mild but deliciously dense white fish is indeed a treat to be enjoyed on special occasions.

Ingredients

• 1 whole Dover sole, skin and roe removed* (ours weighed about 1 1 / 3 pounds)

• 1 tablespoon extra-virgin olive oil

• 3 / 4 cup white wine**

• 2 tablespoons salted butter, cut into small pieces

• Juice of 1 lemon (about 2 tablespoons)

• Salt and fresh-ground black pepper, to taste

Preheat the oven to 400 degrees.

Method

Rinse the fish under cold water and pat dry with paper towels. Brush both sides of the fish liberally with olive oil and lay it flat, with the eyes of the fish up, in a shallow roasting pan just large enough to hold the fish without crowding.

Drizzle with the white wine and dot all over with the butter pieces. Bake in the center of the oven 10 to 12 minutes or until just cooked through. Turn the oven to broil.

Move the fish so the broiler unit is about 4 inches from the surface of the fish and broil the fish 1 to 2 minutes or until the surface takes on color.

Remove the fish to a cutting board.

Strain the pan juices into a nonreactive small saucepan, stir in the lemon juice and keep warm over low heat while you fillet the fish.

Fillet the fish by slicing the body along the backbone (this will be along the midline of the body) from the head to the tail starting just below the head. To remove the fillet, slide the knife closely down the bones from the backbone to the side. Lift away the first fillet and repeat on the other side of the backbone (there are two fillets on each side of the fish, one on each side of the backbone). Place both fillets on a warm plate.

Turn the fish over and repeat the process to remove the two fillets on the opposite side of the body. Discard all the bones.

To serve, season the fish with salt and pepper and drizzle with lemon sauce.

Makes 2 servings.

*Notes: Have your fishmonger skin the fish and remove the roe. You can saute the roe in butter, if you wish, and serve it with a bit of lemon and chopped parsley.

**We used a pinot grigio because of its affinity for fish.

Orange and Cranberry Compote

Navel Orange and Cranberry Compote

Ingredients

1 (2-inch) piece ginger root

2 teaspoons coriander seeds

2 teaspoons fennel seeds

3 tablespoons unsalted butter

1 gala apple, peeled and cut into 1/2-inch pieces

1 bartlett or anjou pear, peeled and cut into 1/2-inch pieces

1/2 cup (1/2-inch-cubes) fresh pineapple

1 1/2 cups light brown sugar plus more to taste

1 (12-ounce) bag fresh cranberries

Juice of 3 navel oranges (1 ¼ cups)

Method

Lightly crush the unpeeled piece of ginger root and place on a double thickness of cheesecloth square with the coriander and fennel seeds. Bring the corners of the cheesecloth together and tie to make a secure pouch.

In a nonreactive large saucepan, melt butter over medium heat. Add the apples, pears, pineapple and the cheesecloth pouch. Cook 6 to 8 minutes until the fruit begins to soften and break down.

Add 1 1/2 cups brown sugar and stir to combine. Cook 3 minutes.

Add the cranberries and orange juice; stir well. Bring the mixture to a boil over medium heat, reduce the heat and simmer, covered, 15 minutes, stirring occasionally. Uncover and cook an additional 10 minutes. Taste and adjust sugar, if necessary. Remove cheesecloth pouch before serving. Serve at room temperature or chilled.

Makes 4 1/2 cups.

Moms Broccoli and Rice Casserole

Moms Broccoli and Rice Casserole

If you use shredded cheddar instead of processed cheese spread, use 1/2 cup instead of 1/3 cup milk.

Ingredients

2 (10-ounce) packages frozen chopped broccoli

1 cup instant rice

1 (10.75-ounce) can cream of mushroom soup

1/2 cup processed cheese spread or shredded cheddar cheese plus 1/2 cup shredded cheddar cheese, for the top

1/3 to 1/2 cup milk

Pinch fresh-ground black pepper or hot pepper sauce

Method

Preheat oven to 375 degrees. Place frozen broccoli in a microwave-safe dish and microwave on high power 2 minutes until broccoli thaws enough to be broken up. Transfer broccoli and its liquid to a 13-by-9-inch (3-quart) glass or ceramic baking dish and place in oven to continue thawing while you continue with recipe.

Place rice, mushroom soup, 1/2 cup cheese spread or cheddar cheese, milk (use 1/2 cup milk if using cheddar cheese; 1/3 cup milk if using processed cheese spread) and pepper or hot pepper sauce in a large mixing bowl. Stir until well combined; mixture will be thick.

Remove baking dish from oven and, using a wooden spoon, spread broccoli evenly over bottom of dish. (It is fine if broccoli is still a little frozen.) Spoon rice mixture over broccoli in an even layer. Sprinkle 1/2 cup cheddar cheese on top.

Return baking dish to center rack of oven and bake 25 to 30 minutes until bubbling throughout and lightly browned around edges. Serve casserole at once or cover it with aluminum foil and let it rest up to 20 minutes before serving.

Makes 8 to 10 servings.

Vegetarian Times Magazine- November/December 2009

Vegetarian Times Magazine- November/December 2009

PDF | 93 pages | 26.4 Mb | English

Vegetarian Times delivers simple, delicious food, plus expert health and lifestyle information that is exclusively vegetarian but wrapped in a fresh, stylish mainstream package that is inviting to all.

Download Link

Pompano With Cilantro Pesto

Pompano With Cilantro Pesto

Test kitchen tip: To make the Cilantro Pesto, you need a mini-food processor. If you don't have one, you can double the recipe using 1 ½ cups cilantro, the juice and zest of 1 lime and ¼ cup mayonnaise and make it in a blender. The recipe as written makes about ¼ cup sauce; doubling it makes ½ cup. Serve the fish over rice. This sauce also works well with mahi mahi and yellowtail snapper.

Ingredients

4 tablespoons butter, divided

1 small yellow onion, chopped

12 blanched almonds, toasted*

¾ cup packed cilantro

2 tablespoons mayonnaise

Juice and zest of 1/2 lime

Salt and fresh-ground black pepper, to taste

¼ serrano chile, optional

2 tablespoons olive oil

4 (6- to 8-ounce) pompano fillets, skin removed

2 tablespoons flour

Method

In a skillet over medium heat, heat 2 tablespoons butter. Add the onions and saute 10 minutes until golden.

Meanwhile, in a mini-food processor, fine-chop the almonds. Remove from the processor and set aside. Add the cilantro, mayonnaise, lime juice and zest, salt, pepper and chile to the processor. Use on/off pulses to chop fine. Return the nuts to the processor and puree until smooth and thick.

Place the flour on a plate. In another large skillet, heat 2 tablespoons butter and 2 tablespoon olive oil over medium heat. Dredge the pompano fillets in flour and shake to remove excess. Cook the pompano in the skillet about 3 minutes per side until golden.

To serve, place a fillet on each plate. Top with 1 tablespoon cilantro mixture and a portion of caramelized onions.

Makes 4 servings. makes 1/4 cup sauce

*To toast almonds: Preheat oven to 350 degrees. Place almonds in a baking dish and bake 15 minutes until golden, shaking pan frequently. Do not let burn. Cool before using.

Kitchen Garden Magazine -November 2009

Kitchen Garden Magazine -November 2009

PDF | 109 pages | 56.8 Mb | English

Kitchen Garden Magazine - UK's No.1 for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.

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Shepherd's Pie

Shepherd's Pie

This will behigh on your list of "comfort foods." This makes enough for six hungry diners and leftovers can be reheated in the microwave. Make the Potato Topping first so it is ready to add to the Ground Beef Filling as soon as that is done.

Ingredients

Potato Topping:

7 medium all-purpose potatoes

Water

4 tablespoons butter

1/3 to ½ cup hot milk

Salt and fresh-ground black pepper, to taste

Ground Beef Filling:

½ cup vegetable oil (we used canola), divided

2 pounds lean ground beef

1 pound lean ground lamb

Salt and fresh-ground black pepper, to taste

2 cups medium-diced carrots

¾ cup medium-diced yellow onions

½ cup medium-diced celery

½ cup frozen petite peas

½ cup Guinness Stout (we used the St. James's Gate Dublin Guinness Extra Stout)

2 cups ketchup

1 1/2 cups mixed shredded cheddar and Monterey Jack cheeses

Method

To make topping: Peel and cut the potatoes into uniform chunks. Place in a saucepan and cover with water. Bring to a boil, reduce the heat to a simmer, cover, and cook 15 to 20 minutes or until tender. Drain very well.

Mash with a potato masher. Add the butter and 1/3 cup milk. Beat with a heavy fork until fluffy adding more milk, if necessary. Season with salt and pepper. Set aside.

To make filling: In a large skillet or saute pan, heat half the oil over medium-high heat.

Add the ground beef and lamb. Season with salt and pepper.

Cook the meat, separating it with a fork or spatula as it cooks, 12 to 15 minutes until it is well combined and browned throughout. Remove from the heat and drain well in a colander.

Discard the drained liquid and set the meat aside.

Add the remaining oil to the skillet over medium heat and add the carrots, onions, celery and peas. Saute the vegetables 4 to 5 minutes, then stir in the Guinness and ketchup. Bring to a simmer, partially cover, and cook about 6 minutes or until vegetables are just tender.

Add the drained ground meats and stir well to combine. Return to a simmer and cook, partially covered, 15 to 20 minutes. Add salt and pepper, if necessary.

While the meat is cooking, preheat the oven to 400 degrees. Lightly butter a 13-by-9-by-2- inch baking pan. When the meat is cooked, carefully transfer it to the prepared pan. Spoon the mashed potatoes evenly over the top (you don't have to get them into every corner) and sprinkle with the shredded cheeses.

Place in the upper third of the oven and bake 6 to 8 minutes until the cheese is bubbling and beginning to brown.

Makes 6 hearty servings; 8 regular servings.

Food Network Magazine - November 2009

Food Network Magazine - November 2009

PDF | 206 pages | 69.9 Mb | English

Food Network Magazine is the only food magazine out there that covers every amazing aspect

of food and food culture. The wide range of dishes made on Food Network is reflected in the

pages of the magazine, and it's the only magazine that features all your favorite stars!

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Lobster Cheesecake

Lobster Cheesecake

This is an elegant brunch or light yet rich supper entree. It's the perfect showcase for spiny lobster meat. If you want to make the recipe more economical, substitute wild-caught pink shrimp for the lobster meat.

Ingredients

Crumb Crust:

6 tablespoons browned butter*

¾ cup seasoned dry breadcrumbs

¾ cup plain dry breadcrumbs

Lobster Filling:

1 pound cream cheese, softened

4 eggs, separated

8 tablespoons (1 stick) butter, softened

1/2 teaspoon fresh-ground black pepper

1 ½ pounds spiny lobster tails, meat removed from shells and cut into chunks

2 tablespoons minced chives plus 6 whole chives, for garnish

Method

To make crust: Combine all ingredients and press the mixture evenly and firmly into the bottom of a 9- or 10-inch springform pan. Refrigerate.

To make filling: Preheat oven to 300 degrees.

In a food processor fitted with the metal blade, process the cream cheese until smooth and creamy. Add the egg yolks, one at a time, processing well after each addition. Add the butter and pepper and process to combine well.

Put the chunks of lobster meat in the food processor. Use on/off pulses to chop the lobster meat and incorporate it into the batter; don't overprocess, you want some texture. Transfer the cheese mixture to a large bowl and stir in the chopped chives.

Using clean beaters and bowl of an electric mixer, beat the egg whites on medium speed until stiff peaks form. Fold the egg whites into the lobster mixture. Pour into the chilled crust.

Garnish the top with whole chives. Bake 1 hour. Turn oven off, but leave the cake in the oven for another hour. Remove from oven and serve warm or at room temperature.

Makes 10 to 12 servings.

Note*To brown butter: Melt unsalted butter in a glass measure in the microwave. Remove any foam that collects on the top. Pour off the golden liquid into a skillet. Discard the white watery portion at the bottom of the cup. Heat the golden liquid butter in the skillet over medium heat until it turns golden brown. Browning butter gives it a nutty flavor.

Grouper With a Pineapple-and-Pistachio Crown

Grouper With a Pineapple-and-Pistachio Crown

This topping also works well with mahi mahi and yellowtail snapper.

Ingredients

4 (6- to 8-ounce) grouper fillets, not more than ¾ inch thick

Salt and fresh-ground black pepper, to taste

1 cup chopped fresh pineapple

¼ cup chopped roasted and salted pistachios

¼ cup browned butter*

1 ½ tablespoons chopped fresh mint

Method

Preheat oven to 400 degrees. Place grouper fillets in a baking dish or on a baking pan with sides. Season with salt and pepper. Top each with ¼ cup chopped pineapple and 1 tablespoon nuts. Bake 15 minutes until fish is cooked through. Serve drizzled with 1 tablespoon browned butter and a sprinkling of chopped mint.

Makes 4 servings.

Per serving: 321 calories, 46 percent calories from fat, 16 grams total fat, 8 grams saturated fat, 93 milligrams cholesterol, 8 grams carbohydrates, 1 gram total fiber, 5 grams total sugars, 6 grams net carbs, 35 grams protein, 122 milligrams sodium.

*To brown butter: Melt unsalted butter in a glass measure in the microwave. Remove any foam that collects on the top. Pour off the golden liquid into a skillet. Discard the white watery portion at the bottom of the cup. Heat the golden liquid butter in the skillet over medium heat until it turns golden brown. Browning butter gives it a nutty flavor.

Chicken Cacciatore

Chicken Cacciatore

Serve over pasta.

Ingredients

• 3 / 4 cup all-purpose flour

• 2 1 / 4 teaspoons garlic powder

• 3 / 4 teaspoon dried oregano

• Salt and fresh-ground black pepper, to taste

• 1 egg

• 1 / 3 cup milk

• 4 boneless, skinless chicken breasts

• 1 / 4 cup extra-virgin olive oil

• 1 onion, chopped

• 4 cloves garlic

• 3 anchovy fillets

• 1 red bell pepper, cored, seeded and julienned

• 1 green bell pepper, cored, seed and julienned

• 2 tomatoes, chopped

• 1 tablespoon capers

• 1 / 2 teaspoon dried red pepper flakes, or to taste

• 1 / 4 cup chopped basil plus more for garnish

• 1 cup white wine

Method

Combine the flour, garlic powder, oregano, salt and pepper and place on a plate.

Whisk the egg and milk in a wide-mouth bowl. Dredge each chicken breast in the seasoned

flour, then in the egg mixture, shaking off any excess, and then again in the flour.

Heat oil in a skillet over medium heat. Add the chicken and cook about 3 minutes a side

until golden on both sides. Remove chicken from skillet and set aside.

Add the onions, garlic, and anchovies to the skillet and cook, stirring, until the onions

are translucent and the anchovies break up and melt. Add the peppers, tomatoes, capers, red

pepper flakes and 1 / 4 cup chopped basil. Season with salt and pepper.

Bring to a simmer and cook 15 minutes. Return the chicken to the pan and add the wine. Cover

and simmer 15 minutes. Serve garnished with additional chopped basil.

Makes 4 servings.

Saveur - November 2009 (US)

Saveur - November 2009 (US)

English | 118 pages | PDF | 43.30 Mb

Saveur Magazine is an award-winning food and travel publication that covers the world of authentic cuisine. Each issue of Saveur provides brilliant photography, extraordinary stories, and recipes that reflect the traditions, history, and lore of fine foods the world over. Saveur Magazine harks back to food before it was processed, lite, or artificial. Saveur is a magazine that still remembers what real food was meant to taste like.

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