Showing posts with label butter. Show all posts
Showing posts with label butter. Show all posts
Monday, December 21, 2020
INTERNATIONAL: BRITAIN: Bread of the Week 51 Holiday All-Butter Scottish Shortbread
BREAD OF THE WEEK LINKS 51-60
Bread 51 Scottish Holiday All-Butter Shortbread
Bread 52 Swedish Sweet Yeasted Bread aka Vetebrod
Bread 53 Gluten Free and Bread Mixes
Bread 54 Italian Tuscan Focaccia & Ciabatta
Bread 55 Italian Pane Nero di Castelvetrano from Sicily
Friday, December 4, 2020
Tuesday, November 3, 2020
INTERNATIONAL: BORDERLESS CUISINE 1 - GRITS . PHOTOS AND RECIPES and Video
Cuisines OR dishes do not end with state or county or country borders.
For example, three-quarters of the grits sold in the U.S. are bought in the South, in an area stretching from Texas to Virginia that is sometimes called the "grits belt".
I, for example, being from PA had never had grits or hominy until I lived in Virginia. In contrast to the belief that Yankees don't like grits -- I do!! Even though they don't have much of a taste they are better with butter or in a dish of shrimp and grits or served as a side dish to eggs, etc.
Grits are either yellow or white, depending on the color of corn. The most common version in supermarkets is "quick" grits, which have the germ and hull removed. Whole kernel grits are sometimes called "speckled".
In the South Carolina Lowcountry, the uncooked ground grits is known as "grist", and the cooked dish is "hominy". This is distinct from the usual use of the term hominy.
Grits are eaten with a wide variety of foods, such as eggs and bacon, Fried catfish, salmon croquettes, country ham and many other dishes.
Shrimp and grits is a traditional dish in the Low Country of coastal South Carolina and Georgia.
A variation of the dish is also consumed for breakfast in the northern states of Kedah and Perlis in peninsular Malaysia. It is a traditional breakfast dish. It is also served in southern Manchuria (were it is named gezi).
"Charleston-style grits" are boiled in milk instead of water, giving them a creamy consistency.
Solidified cooked grits can be sliced and fried directly in vegetable oil, butter, or bacon grease grease, or they can first be breaded in beaten egg and bread crumbs.
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Saturday, October 24, 2020
Wednesday, August 5, 2020
Thursday, December 10, 2015
Saturday, June 22, 2013
Saturday, June 8, 2013
Food & Wine presents "Not your usual lemon meringue pie"; check it out!!
Not these:
BUT:
Comments from web site:
Chef Way In her version of lemon meringue pie, Gale Gand forgoes a traditional crust for quick-baked sheets of sugared phyllo dough, which she layers with house-made lemon curd and a brown-sugar meringue. The recipe, a classic at Tru restaurant in Chicago, appears in Gand's book Butter Sugar Flour Eggs (Clarkson Potter).
http://www.foodandwine.com/recipes/not-your-usual-lemon-meringue-pie?xid=DAILY060813NotYourUsual
BUT:
Comments from web site:
Chef Way In her version of lemon meringue pie, Gale Gand forgoes a traditional crust for quick-baked sheets of sugared phyllo dough, which she layers with house-made lemon curd and a brown-sugar meringue. The recipe, a classic at Tru restaurant in Chicago, appears in Gand's book Butter Sugar Flour Eggs (Clarkson Potter).
Easy Way Use good quality store-bought phyllo dough and lemon curd.
http://www.foodandwine.com/recipes/not-your-usual-lemon-meringue-pie?xid=DAILY060813NotYourUsual
Monday, May 28, 2012
National Escargot Day 5 24 2012 Escargot are good anytime!!
What are escargot? Snails. I remember the first time I ate them with their traditional butter garlic parsley sauce and the tongs to fetch them out of the snails. I had just moved to Germany with husband who was stationed in Germany with the Army. I had never had any snails or escargot before but I always was adventurous and tried them!! I liked them!!
We even bought the boxed kit with the tongs and the snail or escargot shells to prepare our own at home!! You bought the snails in a can, drained them, put one in each shell with the butter garlic parsley sauce in the oven to warm them up.
Recipe links below:
Escargot Bourguignon (traditional)
Video Link from Be the Cook recipe
Several recipes from Cooks.com
Check out this menu from New Orleans with a different twist on escargot preparation.
Check out this column by Peter Hertzmann in 2004 about escargot!! It's definitely worth a read!!
Want to know more about snails from the Wise Geek?
See this link: Wisegeek.com on escargot
Greek Festival Food Continued 4
Tiropites or Tiropeta or Tyropeta (Tissue thin layers of pastry dough filled with a mixture of Greek feta cheese
and baked to a golden brown)
Yields - 24 pieces
1 lb. feta cheese, crumbled coarsely (can buy this way)
1/2 lb small curd cottage cheese (I use low fat)
1/2 lb. cream cheese (I use low fat)
1 cup Parmesan cheese
6 large eggs (can use those egg substitutes in dairy section)
dash white pepper
1 lb Filo dough** (see below)
1 lb butter, melted
In a lrg. mixing bowl, beat eggs till blended. Add cheeses & white pepper & mix until blended well.
Using melted butter, brush bottom of 17-1/2" x 11" pan. Lay out one sheet of Filo at a time, brushing each sheet with butter. Continue until 1/2 lb. (or 1/2 of sheets) is used.
Spread egg & cheese filling evenly over entire pan. Then continue using one sheet of Filo at a time, brushing each sheet with butter until entire supply is used.
Before baking score top layers with sharp knife into square pieces, the size of your choice.
(usually 3" x 3")
Bake in a 350 degree oven for 25 minutes or until golden brown. Serve hot.
Note: May be frozen before baking. Be certain to cover airtight.
See wine pairings below
**How to use filo dough
Because filo dough dries very quickly, it must be covered during use. The following procedure may be used each time a recipe calls for Filo (phyllo) dough ... .
Unroll dough and place between two swheets of wax paper - layer as in diagram below ....
- - - - - - - - - - - - - dampened paper towel
_________________ sheet of waxed paper
////////////////////////////////////////////// filo dough
_________________ sheet of waxed paper
- - - - - - - - - - - - - - dampened paper towel
Wine pairings
Some suggest a fruity Sauvignon Blanc from New Zealand or the Loire (French)
OR
Vermentino wines (see link about vermentino below)
Muscat or Muscato
While meandering about wine pairings for this dish I ran across
a general food pairing chart for the novice. HERE IS THE LINK:
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