Ingredients:

1 chicken (about 800 gm.), cut up
3 tbs. soy sauce
juice of 1 lemon or dayap
5 cup cold water
1-1/2 tsp. salt
1/4 tsp. pepper
1/3 cup butter
1 pc. chorizo de bilbao, sliced
1 cup vienna sausage, sliced
1 cup broth
1 carrot, cut into cubes
1 potato, cut into cubes
1/2 cup green olives
1/2 cup mushrooms
2 tbs. flour
2 hard cooked eggs, sliced
Ready made pie crust (may be purchased at grocery stores)

Procedure:

Marinate chicken in soy sauce and lemon juice. Let stand 15 minutes. Place chicken in a saucepan, add water, salt and pepper. Simmer until tender and almost all the water had evaporated. Set aside. Melt butter in a skillet. Brown chicken pieces. Drop in slices of chorizo de bilbao and vienna sausage. Pour broth; cover and cook until half done. Mix in green olives, potatoes and mushrooms. Cook everything together. Thicken with 2 tbs. flour if necessary. Transfer cooked mixture to a pyrex dish, garnish with slices of hard cooked eggs. Cover pyrex dish with pie crust. Bake at 400 degrees for about 35-45 minutes or until crust is golden brown. Serve hot.

Ingredients:

250 grams fish washed, sliced
1 cup coriander leaves, chopped
2 tomatoes, finely chopped
8 cloves garlic
2 green chilies, chopped
1 teaspoon methi seeds
1 teaspoon coriander powder
A pinch of turmeric powder
Salt to taste
Oil as required

Procedure:

Marinate the fish in salt and turmeric powder for 15 minutes. Shallow fry the fish pieces, drain and set aside. Grind the coriander leaves, garlic and green chilies. Heat oil, add masala paste and fry till the oil separates out. Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top. Add about 1 cup water. Bring the gravy to a boil. Add the fish slices and cook for 10 minutes. Serve fish curry hot.

Ingredients:

450 grams (1 lb.) veal briskets
450 grams (1 lb.) shoulder of veal
450 grams ([1 lb.) potatoes
450 grams (1 lb.) carrots
225 grams (1/2 lb.) mushrooms
7 fl. oz. heavy cream
30 grams ( 1 oz.) butter
80 grams (3 oz.) plain flour
1 shallot
2 bay leaves
2 tablespoons olive oil
5 peppercorns
salt & pepper & nutmeg

Procedure:

Peel the shallot and cut it in 2 halves ; cut the meat in big cubes. In a casserole put the meat with cooking salt, the shallot,the bay leaves and the peppercorns ; cover with cold water and bring to simmer ; simmer for 1 hour 30. For the first half hour, skim the water, then cover.Peel and slice (thick) the potatoes ; peel and slice the carrots ;clean the mushrooms and cook them in a little olive oil (or have them canned, which is OK). After the 1hour and 30 minutes cooking, add the carrots and potatoes and simmer for another 30 minutes. Prepare a “sauce blanche” (=béchamel with cooking juice) : melt the butter in a sauce pan and spread the flour on it ; mix well. Start pouring the meat cooking juice (stock) little by little while turning with a wooden spoon. Try to strain the stock while pouring it. When the sauce has reached the right consistency (béchamel), add salt & pepper and a little nutmeg, then the cream. Add the meat and potatoes and carrots and mushrooms, mix carefully and let heat for 5 to 10 minutes together. Serve hot ; it is OK to reheat Blanquette if you need to. Makes 6 servings.

Grease and dust widely with flour or breadcrumbs. For sheets I always use baking paper.
If cake, bread and muffins still keeps sticking: cover the bottom and 1 cm of the side with a piece of baking paper. Use a spatula or blunt knife to loosen the edges and let cool for 10 minutes before turning.
At the moment I am replacing all my baking pans with silicon ones. They don’t stick but the larger ones are difficult to handle because they are too flexible: I place silicons on a cutting board before filling and then slide in the oven.
Divide greasing well:
Hold the outside of the can, pan or sheet a moment under hot running water (or place 1 minute in the preheating baking oven), dry quickly and grease the inside with a little piece margarine or butter. Place in the fridge till use.
Dusting/flouring:
After greasing and before placing in the fridge:
Spread flour with a small strainer or dust widely with breadcrumbs. Shake and turn to divide the flour or breadcrumbs well, place the can upside down and remove with a tap on the back the redundant flour. Chill.

Source

Ingredients:

1/4 c. oil
1 c. chopped onions
1 Tbsp. minced garlic
2 tsp. minced fresh ginger
2 Tbsp. coriander
1/4 tsp. cumin
1/4 tsp. cinnamon
1/8 tsp. cayenne
1/8 tsp. turmeric
1 c. drained canned tomatoes
2- 1/2 c. unsweetened coconut milk (from 2 - 15oz cans)
1/2 c. water
1 tsp. salt
1- 1/2 lbs. large shrimp, peeled and cleaned
3/4 c. fresh cilantro
Lime wedges (for garnish)

Procedure:

Heat oil over medium-high heat in large skillet. Add onions, and sauté for 2-3 minutes. Add garlic and ginger, sauté for 2 minutes. Add spices, tomatoes, coconut milk, water and salt. Bring to a simmer. Simmer until thickened (5-10 minutes). Add shrimp and continue to simmer, stirring often, for 5 minutes. Stir in cilantro. Serve over rice with lime wedges.

Ingredients:

4 eggs wash for dipping
2 tbsp season salt/lemon salt
4 cups flour
1 6 lb salmon
2 tbsp sweet basil
1 tbsp black pepper

Procedure:

First fillet salmon, and then skin salmon very carefully, with a sharp fillet knife, trim salmon, with no bones attached. When fillet is done, slice salmon into thin strip width length not tail to head length. Mix all dry ingredients together.mix all eggs into a bowl, scramble take strips of salmon, dip into the flour mixture first then into the egg wash and then back into the flour mixture then carefully use a home deep fryer and cook until golden brown color, serve with homemade fries and lemons. Various dry herbs can be used to your liking, this is just a beginning of what you can use for the flour mixtures.

Ingredients:

Ingredients:
1/2 kg. lean pork, ground
1/2 c. vienna sausage, chopped
1-1/2 tsp. salt
1/8 tsp. pepper
1 tsp. aji-no-moto
2 tbs. all purpose flour
1/4 c. sweet pickle relish
2 eggs
1/4 kg. leaf lard or sinsal
1 hard cooked egg, sliced
1 pc. chorizo de bibao, or 4 vienna sausages cut lengthwise into 4
1/4 c. raisins
Cheese cloth or aluminum foil

Procedure:

Combine first 8 ingredients. Blend thoroughly. Spread pork mixture on an 8 inch x 10 inch piece of leaf lard. Arrange slices of hard cooked eggs, chorizo de bilbao or vienna sausage and raisins on pork mixture. Roll as for jelly roll. Wrap in cheese cloth or aluminum foil. Boil in soup stock for 1 hour, OR if wrapped in aluminum foil, bake in a moderate oven (350 degrees) for 1 hour. Chill. Before serving removing wrappings and slice. Makes 2 rolls.

Ingredients:

2 lbs. beef sirloin, lean
4 tbsp. light soy sauce
2 tbsp. water
2 tbsp. scallion; minced
1 garlic clove; minced
3 tbsp. soy sauce, dark
1 tbsp. Sesame oil
1 tsp. black bean paste
1 tbsp. sugar
1/4 tsp. pepper
1/2 tsp. ginger; freshly grated
1 1/2 tsp. sugar
1 tbsp. sesame seed, toasted
1 tbsp. oil

Bulgogi sauce:

Tabasco; to taste

salt; to taste
1 garlic clove; crushed
1 tsp. sesame seed, toasted
1 tsp. scallion; minced
1 tbsp.Oil

Toasted Sesame Seeds:

Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown seeds slowly until they are toast-colored and puffed. Stir constantly while toasting. Remove from heat and allow to cool. Pulverize seeds in a mortar or a blender. Store in a tightly capped bottle.

Procedure:

Cut beef into very thin strips and pound to flatten; then cut into medium size squares. Combine all the other ingredients. The marinade, as the name of the dish implies, should be quite fiery. Mix meat and marinade and set aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over hot charcoal, dip in Bulgogi sauce and serve immediately with white rice.

A versatile base of aromatic herbs and vegetables builds flavor in sauces, soups, and stews in every cuisine.

You’ve probably noticed that most recipes for sauces, soups, and stews begin by asking you to cook one or more vegetables and occasionally a little meat in a small amount of fat. These basic mixtures go by different names in different cuisines, but they always play an important part in the character of a dish. A French mirepoix, an Italian soffritto, or a Portuguese refogado will each provide a foundation of flavor that will ultimately distinguish a dish from a similar one in another cuisine. It’s helpful to know what goes into these basic mixtures and how and when to use them if you want to learn to improvise a sauce, soup, or stew without a recipe, or give a particular international twist to a simple dish.

Aromatic vegetables, herbs, and spices form classic flavor bases

In most European-influenced cuisines, classic flavor bases are made up of a mixture of three or four aromatic vegetables, sometimes herbs, and occasionally a small bit of meat. Asian cuisines often add freshly ground spices to their own combinations of aromatic vegetables and herbs.

Aromatic vegetables, which give off deep, well-rounded flavors and pleasing aromas when cooked, are the core of flavor bases. The classic French flavor base known as mirepoix (pronounced meer-pwah) is a combination of chopped onions, celery, and carrots made with twice as much onion as carrot and celery (see What size pieces should I cut?). The Italian soffritto (pronounced soh-FREE-toh) varies from region to region, and may be as simple as a chopped onion and a little garlic, or, like mirepoix, may be a mixture of vegetables that might include fennel. Italian cooks often like to use flavorful meats (especially pancetta or prosciutto) in the soffritto to give a hearty dish a deeper, richer flavor. A Catalan sofregit (soh-frah-ZHEET) starts with a slow sauté of onions in olive oil and is then enriched with tomatoes. A Spanish (or Castilian, to distinguish it from Catalan) sofrito, used to flavor classic rice dishes and rich braises, will usually include onions and garlic, and sometimes peppers, like its Portuguese equivalent, refogado (rah-foh-GAH-doh); tomatoes are often added.

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Ingredients:

1/4 c. cooking oil
1 tbs. chopped garlic
1/2 c. chopped onions
1/4 c. chopped or grated fresh ginger
2 tbs. dilao (fresh turmeric)
1 kg. pork, cooked & sliced into 1/2 inch strips
1-1/2 tbsp. chopped hot chili peppers (siling labuyo)
1-1/2 c. bagoong (shrimp paste)
6 c. coconut cream
2 - 3 c. fresh hot green pepper (elongated variety) sliced diagonally 1/4 inch strips.
1-1/2 to 2 cups fresh red hot peppers (elongated variety) sliced diagonally - 1/4 inch strips
1 tsp. monosoduim glutamate

Procedure:

Fry garlic in hot oil. Add onions and cook till translucent. Stir in fresh ginger and dilao and the sliced cooked pork. Stir continually for 5 minutes. Add bagoong (shrimp paste) and chopped hot chili peppers (siling labuyo). Stir until the pork is completely covered by mixture. Pour 6 c. coconut cream and add the sliced hot green ad red peppers. Continue cooking for about 20 minutes. Add the monosoduim glutamate. Add salt if necessary.