Read the book and then get cooking. Food. Recipe.
Saturday, 20 June 2015
Common kitchen knives.
Orange Creme Anglaise - David Lebovitz:
"...when I started at the restaurant, I was told I needed four things: A chef’s knife, a paring knife, a bread knife, and a zester."
- A chef's knife generally has a blade eight inches (20 centimeters) in length and 1 1⁄2 inches (3.8 cm) in width, although individual models range from 6 to 14 inches (15 to 36 centimetres) in length.
- Paring knives are usually between 6 and 10 cm (2½ and 4inches) long.
A paring knife is a small knife with a plain edge blade that is ideal for peeling and other small or intricate work.
- Bread knives are usually between 15 cm and 25 cm (6 and 10 inches).
Serrated knives are able to cut soft bread without crushing it.
- A zester (also, citrus zester or lemon zester) is a kitchen utensil for obtaining zest from lemons and other citrus fruit.
My Kitchen knifes:
'via Blog this'
"...when I started at the restaurant, I was told I needed four things: A chef’s knife, a paring knife, a bread knife, and a zester."
- A chef's knife generally has a blade eight inches (20 centimeters) in length and 1 1⁄2 inches (3.8 cm) in width, although individual models range from 6 to 14 inches (15 to 36 centimetres) in length.
- Paring knives are usually between 6 and 10 cm (2½ and 4inches) long.
A paring knife is a small knife with a plain edge blade that is ideal for peeling and other small or intricate work.
- Bread knives are usually between 15 cm and 25 cm (6 and 10 inches).
Serrated knives are able to cut soft bread without crushing it.
- A zester (also, citrus zester or lemon zester) is a kitchen utensil for obtaining zest from lemons and other citrus fruit.
My Kitchen knifes:
'via Blog this'
Harissa spiced lamb with cannellini beans.
BBC - Food - Recipes : Harissa spiced lamb with cannellini beans: (by Mary Berry)
Ingredients
4 tbsp olive oil
2 tbsp ground cumin
2 tbsp ground coriander
1kg/2lb 4oz lamb neck fillet, trimmed and cut into small pieces
2.5cm/1in piece fresh root ginger, finely grated
2 onions, thinly sliced
250ml/9fl oz dry white wine
400g tin chopped tomatoes
2 tbsp tomato purée
2 tbsp clear honey
1½ tbsp harissa paste (preferably rose)
½ lemon, juice and finely grated rind only
400g tin cannellini beans, drained and rinsed
salt and freshly ground black pepper
Preparation method
Preheat the oven to 160C/140C Fan/Gas 3.
Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish.
Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned.
Remove with a slotted spoon and set aside.
Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft.
Pour in the wine and boil for 2–3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits.
Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil.
Cover with a lid and transfer to the oven to cook for 1 hour 15 minutes.
Stir in the beans and return to the oven to cook for 15 minutes, or until the lamb is tender.
Tips:
- There’s no need to peel the ginger root if you just trim the ends and then grate it.
The skin usually gets left behind, attached to the root, and the pulpy ginger appears on the other side of the grater.
- If you need to spin the lamb out for extra-hungry people, add another can of beans to make the casserole go a little further.
'via Blog this'
Ingredients
4 tbsp olive oil
2 tbsp ground cumin
2 tbsp ground coriander
1kg/2lb 4oz lamb neck fillet, trimmed and cut into small pieces
2.5cm/1in piece fresh root ginger, finely grated
2 onions, thinly sliced
250ml/9fl oz dry white wine
400g tin chopped tomatoes
2 tbsp tomato purée
2 tbsp clear honey
1½ tbsp harissa paste (preferably rose)
½ lemon, juice and finely grated rind only
400g tin cannellini beans, drained and rinsed
salt and freshly ground black pepper
Preparation method
Preheat the oven to 160C/140C Fan/Gas 3.
Heat 2 tablespoons of the oil in a deep, ovenproof frying pan or flameproof casserole dish.
Sprinkle the cumin and coriander over the lamb pieces and fry in two batches in the hot oil for about 5 minutes or until browned.
Remove with a slotted spoon and set aside.
Pour the remaining oil into the pan, add the ginger and onions and fry over a high heat for 10 minutes until soft.
Pour in the wine and boil for 2–3 minutes, stirring and scraping the bottom of the pan to incorporate all the caramelised meaty bits.
Add all the remaining ingredients, except the beans, and stir well, then return the lamb to the pan, season with salt and pepper and bring to the boil.
Cover with a lid and transfer to the oven to cook for 1 hour 15 minutes.
Stir in the beans and return to the oven to cook for 15 minutes, or until the lamb is tender.
Tips:
- There’s no need to peel the ginger root if you just trim the ends and then grate it.
The skin usually gets left behind, attached to the root, and the pulpy ginger appears on the other side of the grater.
- If you need to spin the lamb out for extra-hungry people, add another can of beans to make the casserole go a little further.
'via Blog this'
Friday, 19 June 2015
Edamame (Cooked Fresh Soybeans).
Edamame (Cooked Fresh Soybeans) Recipe : Food Network:
Ingredients
1/2 pound young green soybeans (about 4 cups of pods), fresh or frozen
2 tablespoons salt
Directions
Separate the pods from the stalks.
Place bean pods in a large bowl.
Sprinkle generously with salt, rub vigorously, and let stand 15 minutes.
Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.)
Don't cover the pot or the beans will lose their bright green color.
When ready, drain beans and serve hot or at room temperature.
To eat as finger food, serve the beans in baskets or bowls.
Squeeze the pods with your fingers to press the beans into your mouth and discard the pods.
-----------
Soybean Salad with Vinaigrette
In a large pot of boiling salted water cook beans for about 5 minutes (or according to package instructions).
Refresh in cold water and pat dry.
Transfer to a serving bowl.
In a bowl combine soy sauce, vinegar, mirin, ginger and scallions.
Pour dressing over soybeans and stir to coat.
Drizzle with sesame oil and serve
----------
- 15 Surprising Ways to Enjoy Edamame | Healthy Eats – Food Network Healthy Living Blog:
- Soya bean and pea soup recipe - goodtoknow:
-------------------
Unlike other legumes, the soybean is low in carbohydrates and high in protein—in fact, soy protein is the most economical source of protein in the world.
Soy products are also a good source of iron and contain vitamins B1 and B2 and an essential oil—linoleic acid, one of the Omega-3 fatty acids.
Because they're inexpensive and nutrition-packed, soybeans are used to produce a wide variety of products including kecap; meat analogs; miso; natto; okara; soybean oil; soy cheese; soy flour; soy ice cream; soy margarine; soy mayonnaise;soy milk; soy nuts; soy sauce; soy sour cream; soy yogurt; tamari; tempeh; tofu; and yuba.
Soybeans can be cooked (after being presoaked) like any other dried bean to be used in soups, stews, casseroles, etc.
They can also be sprouted (sprouts are best eaten raw. They may also be stir-fried or sautéed, but should only be cooked for 30 seconds or less; longer cooking will wilt the sprouts) and used in salads or as a cooked vegetable.
Green soybeans—commonly called by their Japanese name, edamame—are fresh soybeans—picked when they're fully grown but before they're completely mature.
Pronunciation: [eh-dah-MAH-meh] - The Japanese name for green soybeans.
They're generally left in their pods, which are a bright green color with characteristic fuzz.
Edamame are easy to digest and extremely high in protein and fiber.
'via Blog this'
Ingredients
1/2 pound young green soybeans (about 4 cups of pods), fresh or frozen
2 tablespoons salt
Directions
Separate the pods from the stalks.
Place bean pods in a large bowl.
Sprinkle generously with salt, rub vigorously, and let stand 15 minutes.
Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.)
Don't cover the pot or the beans will lose their bright green color.
When ready, drain beans and serve hot or at room temperature.
To eat as finger food, serve the beans in baskets or bowls.
Squeeze the pods with your fingers to press the beans into your mouth and discard the pods.
-----------
Soybean Salad with Vinaigrette
In a large pot of boiling salted water cook beans for about 5 minutes (or according to package instructions).
Refresh in cold water and pat dry.
Transfer to a serving bowl.
In a bowl combine soy sauce, vinegar, mirin, ginger and scallions.
Pour dressing over soybeans and stir to coat.
Drizzle with sesame oil and serve
----------
- 15 Surprising Ways to Enjoy Edamame | Healthy Eats – Food Network Healthy Living Blog:
- Soya bean and pea soup recipe - goodtoknow:
-------------------
Unlike other legumes, the soybean is low in carbohydrates and high in protein—in fact, soy protein is the most economical source of protein in the world.
Soy products are also a good source of iron and contain vitamins B1 and B2 and an essential oil—linoleic acid, one of the Omega-3 fatty acids.
Because they're inexpensive and nutrition-packed, soybeans are used to produce a wide variety of products including kecap; meat analogs; miso; natto; okara; soybean oil; soy cheese; soy flour; soy ice cream; soy margarine; soy mayonnaise;soy milk; soy nuts; soy sauce; soy sour cream; soy yogurt; tamari; tempeh; tofu; and yuba.
Soybeans can be cooked (after being presoaked) like any other dried bean to be used in soups, stews, casseroles, etc.
They can also be sprouted (sprouts are best eaten raw. They may also be stir-fried or sautéed, but should only be cooked for 30 seconds or less; longer cooking will wilt the sprouts) and used in salads or as a cooked vegetable.
Green soybeans—commonly called by their Japanese name, edamame—are fresh soybeans—picked when they're fully grown but before they're completely mature.
Pronunciation: [eh-dah-MAH-meh] - The Japanese name for green soybeans.
They're generally left in their pods, which are a bright green color with characteristic fuzz.
Edamame are easy to digest and extremely high in protein and fiber.
'via Blog this'
Strawberry Jam.
Strawberry Jam - Food in Jars:
Ingredients:
10 cups of chopped strawberries (preferably macerated with a split vanilla bean and two cups of sugar over night)
7 cups of sugar (2 cups during maceration + 5 cups at the time of cooking)
2 lemons, zested and juiced
2 packets of liquid pectin (that’s one box total)
Instructions:
Fill your canning pot 2/3 with water and put on the stove to bring to a boil (I used a large stock pot for this much jam).
Put berries, sugar and lemon zest/juice in a large pot and cook over medium high heat for about fifteen minutes.
You want to really boil the fruit down so that they begin to look syrup-y.
If you have an immersion blender, use it at this point to puree some of the fruit.
If you don’t, use a blender to puree about half the jam (working in batches, you don’t want hot jam to splash you).
Add the blended jam back to the whole fruit jam.
Bring to a boil and squeeze in the pectin.
At this point, there will be a bunch of foam on top of the jam.
Skim the foam with a large spoon.
Let boil for approximately ten minutes more, until the jam looks very syrup-y (when boiling, it should resemble boiling candy).
Lay out your clean jars, you’ll need approximately five pints or 10 half pint jars.
Put your lids in a saucepan of hot water in order to soften the sealing compound.
Bring a kettle to a boil now as well, in case you need a bit more boiling water for your canning pot.
Fill the jars.
Wipe the rims with the edge of a towel dipped in boiling water.
Top with lids and screw on rings. Put a rack or folded towel into the bottom of your canning pot (you don’t want the jars to be in direct contact with the bottom of your pot).
Carefully lower the jars into the boiling water.
You can stack them one on top of the other if need be.
Process for ten minutes in the boiling water.
When time is up, remove the jars from the water and put them on a towel on the counter.
They should begin to ping fairly quickly, indicated that they’re sealed.
If any of your jars don’t seal, make sure to refrigerate them.
'via Blog this'
Ingredients:
10 cups of chopped strawberries (preferably macerated with a split vanilla bean and two cups of sugar over night)
7 cups of sugar (2 cups during maceration + 5 cups at the time of cooking)
2 lemons, zested and juiced
2 packets of liquid pectin (that’s one box total)
Instructions:
Fill your canning pot 2/3 with water and put on the stove to bring to a boil (I used a large stock pot for this much jam).
Put berries, sugar and lemon zest/juice in a large pot and cook over medium high heat for about fifteen minutes.
You want to really boil the fruit down so that they begin to look syrup-y.
If you have an immersion blender, use it at this point to puree some of the fruit.
If you don’t, use a blender to puree about half the jam (working in batches, you don’t want hot jam to splash you).
Add the blended jam back to the whole fruit jam.
Bring to a boil and squeeze in the pectin.
At this point, there will be a bunch of foam on top of the jam.
Skim the foam with a large spoon.
Let boil for approximately ten minutes more, until the jam looks very syrup-y (when boiling, it should resemble boiling candy).
Lay out your clean jars, you’ll need approximately five pints or 10 half pint jars.
Put your lids in a saucepan of hot water in order to soften the sealing compound.
Bring a kettle to a boil now as well, in case you need a bit more boiling water for your canning pot.
Fill the jars.
Wipe the rims with the edge of a towel dipped in boiling water.
Top with lids and screw on rings. Put a rack or folded towel into the bottom of your canning pot (you don’t want the jars to be in direct contact with the bottom of your pot).
Carefully lower the jars into the boiling water.
You can stack them one on top of the other if need be.
Process for ten minutes in the boiling water.
When time is up, remove the jars from the water and put them on a towel on the counter.
They should begin to ping fairly quickly, indicated that they’re sealed.
If any of your jars don’t seal, make sure to refrigerate them.
'via Blog this'
Preservation.
Getting Creative with Preservation - Savvy Eats:
- Strawberry Red Wine Jam - Savvy Eats:
1.360 gr (3 pounds) strawberries
2 cups dry red wine
3 1/2 cups granulated sugar
1 package (or 6 tablespoons) pectin
Wash and hull the strawberries.
Gently mix with the wine and sugar in a large nonreactive bowl.
Cover the bowl with a piece of parchment paper or aluminum foil and refrigerate overnight.
The next day, bring the strawberries, wine and sugar to a boil over medium heat.
Return to the bowl, cover and refrigerate overnight.
The next morning, prepare for canning.
Wash the jars and flat lids with hot, soapy water.
Put the jars in the canning pot and fill the pot with hot water.
Heat over medium-high heat to keep the jars hot.
Place the lids in a heat-proof bowl.
Pour the strawberries into a colander set over a large bowl.
Move the collected juice to a large stockpot and bring to a boil over medium heat.
Cook, stirring occasionally, until the juice is 100C on a candy thermometer.
Add the strawberries and pectin to the stockpot.
Simmer, stirring often, until the temperature is 104C.
As the jam cooks, smash some of the strawberries with the back of a wooden spoon to help even out the texture.
*Savvy Tip:* The jam will still seem very liquidy at this point, but it will firm up as it cools.
Move some of the boiling water from the canning pot into the heat-proof bowl containing the lids.
Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.
Fill the jars up to 1/2” below the rim.
Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring.
Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water.
Bring to a boil and process for 10 minutes.
Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour.
If a seal has not formed, refrigerate the jar immediately.
'via Blog this'
- Strawberry Red Wine Jam - Savvy Eats:
1.360 gr (3 pounds) strawberries
2 cups dry red wine
3 1/2 cups granulated sugar
1 package (or 6 tablespoons) pectin
Wash and hull the strawberries.
Gently mix with the wine and sugar in a large nonreactive bowl.
Cover the bowl with a piece of parchment paper or aluminum foil and refrigerate overnight.
The next day, bring the strawberries, wine and sugar to a boil over medium heat.
Return to the bowl, cover and refrigerate overnight.
The next morning, prepare for canning.
Wash the jars and flat lids with hot, soapy water.
Put the jars in the canning pot and fill the pot with hot water.
Heat over medium-high heat to keep the jars hot.
Place the lids in a heat-proof bowl.
Pour the strawberries into a colander set over a large bowl.
Move the collected juice to a large stockpot and bring to a boil over medium heat.
Cook, stirring occasionally, until the juice is 100C on a candy thermometer.
Add the strawberries and pectin to the stockpot.
Simmer, stirring often, until the temperature is 104C.
As the jam cooks, smash some of the strawberries with the back of a wooden spoon to help even out the texture.
*Savvy Tip:* The jam will still seem very liquidy at this point, but it will firm up as it cools.
Move some of the boiling water from the canning pot into the heat-proof bowl containing the lids.
Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.
Fill the jars up to 1/2” below the rim.
Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring.
Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water.
Bring to a boil and process for 10 minutes.
Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour.
If a seal has not formed, refrigerate the jar immediately.
'via Blog this'
Thursday, 11 June 2015
Marvellous marinades.
Marvellous marinades - The Lady Bloggers:
Pork Marinade
Ingredients
250ml (8 fl oz) tomato ketchup
150ml (1/4 pint) plum sauce
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon horseradish sauce
1/2 teaspoon salt
a pinch of freshly ground black pepper
Chicken Marinade
Ingredients
250ml (8 fl oz) HP sauce
150ml (1/4 pint) Mango chutney
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon light soy sauce
1/2 teaspoon chopped fresh lemon thyme
1/2 teaspoon salt
a pinch of freshly ground black pepper
'via Blog this'
Pork Marinade
Ingredients
250ml (8 fl oz) tomato ketchup
150ml (1/4 pint) plum sauce
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon horseradish sauce
1/2 teaspoon salt
a pinch of freshly ground black pepper
Chicken Marinade
Ingredients
250ml (8 fl oz) HP sauce
150ml (1/4 pint) Mango chutney
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon light soy sauce
1/2 teaspoon chopped fresh lemon thyme
1/2 teaspoon salt
a pinch of freshly ground black pepper
'via Blog this'
Nigel Slater soup. Beef cheek and butternut .
BBC - Food - Recipes : Beef cheek and butternut broth in sourdough:
Ingredients
1 litres boiling water
25g dried porcini mushrooms
2 tbsp olive oil
400g beef cheek
1 large onion, roughly chopped
1/2 butternut squash, peeled, de-seeded, cut into 5cm chunks
125g orzo pasta
3 tbsp chopped fresh parsley leaves, to serve
1 large round sourdough loaf (the largest you can find) (optional)
Preparation method
Pour the boiling water into a large bowl and add the porcini mushrooms.
Set aside to infuse for 20 minutes.
Meanwhile, heat the oil in a frying pan over a medium heat.
Brown the beef cheek on all sides for 3-4 minutes, then transfer to a large lidded casserole.
Add the onions to the frying pan and fry for 4-5 minutes, or until softened and just golden-brown.
Transfer to the casserole.
Repeat the process with the butternut squash.
Pour the porcini liquid and the mushrooms into the casserole and bring to the boil.
Reduce the heat until the mixture is simmering.
Half-cover the casserole with the lid, then simmer gently for 3 hours, stirring occasionally and topping up with boiling water if the volume of liquid reduces significantly.
After 3 hours, tip the orzo into the casserole and continue to cook for a further 10 minutes, or until tender.
Meanwhile, slice the top off the sourdough loaf and hollow out the inside.
Ladle the broth into the empty sourdough loaf, sprinkling over the chopped parsley to garnish.
Photo from the site of Nigel Slater.
'via Blog this'
Ingredients
1 litres boiling water
25g dried porcini mushrooms
2 tbsp olive oil
400g beef cheek
1 large onion, roughly chopped
1/2 butternut squash, peeled, de-seeded, cut into 5cm chunks
125g orzo pasta
3 tbsp chopped fresh parsley leaves, to serve
1 large round sourdough loaf (the largest you can find) (optional)
Preparation method
Pour the boiling water into a large bowl and add the porcini mushrooms.
Set aside to infuse for 20 minutes.
Meanwhile, heat the oil in a frying pan over a medium heat.
Brown the beef cheek on all sides for 3-4 minutes, then transfer to a large lidded casserole.
Add the onions to the frying pan and fry for 4-5 minutes, or until softened and just golden-brown.
Transfer to the casserole.
Repeat the process with the butternut squash.
Pour the porcini liquid and the mushrooms into the casserole and bring to the boil.
Reduce the heat until the mixture is simmering.
Half-cover the casserole with the lid, then simmer gently for 3 hours, stirring occasionally and topping up with boiling water if the volume of liquid reduces significantly.
After 3 hours, tip the orzo into the casserole and continue to cook for a further 10 minutes, or until tender.
Meanwhile, slice the top off the sourdough loaf and hollow out the inside.
Ladle the broth into the empty sourdough loaf, sprinkling over the chopped parsley to garnish.
Photo from the site of Nigel Slater.
'via Blog this'
Saturday, 6 June 2015
Pak-Choi Gratin.
What is a gratin? | Cookthink:
Serves 4-6 as a side dish
Prep time: 30-40 min
Total time: 55 min - 1 hr 5 min
3 Tablespoons butter
3 garlic gloves (minced or grated finely)
1 shallot (minced or grated finely)
1/2 cup thinly sliced red onions
12 oz Pak-Choi, stems cut off and sliced, leaves cut into thin ribbons
1/8 cup water
3/4 cup grated parmesan cheese
1/2 cup heavy cream
1/2 cup whole milk
1/4 cup white wine
1 teaspoon or to taste fresh grated ginger
salt and pepper to taste
1/4 teaspoon sambal oelek (asian hot chili sauce)
1/4 cup matzo meal
1/4 cup seasoned bread crumbs (bread crumbs with salt, pepper, oregano, thyme)
1. Heat oven to 200C.
Sauté in frying pan on Medium-High with lid 1 Tablespoon butter, garlic, shallot, and red onions until fragrant, stirring.
Add Pak-Choi stems, stirring occasionally 6 min.
2. Add leaves and lower temp to medium-low after about a minute add water and cover till wilty and bright green about 4 min.
Remove from heat and place in 1 qt baking dish.
Sprinkle 1/2 cup of parmesan cheese over veggies.
3. In Medium saucepan on medium heat, add cream, milk, wine, ginger, salt and pepper, sambal oelek stirring 5-10 min till you can smell ginger and the edges are starting to bubble.
Pout over contents of baking dish.
4. In a small bowl, cut 2 tablespoons butter into remaining cheese, matzo, and bread crumbs.
Spread over the top of the mixture. (If you would like a crunchier top add before turning on broiler.)
5. Place in oven on middle rack for 20 min.
Turn broiler on till brown about 2 min or less.
Serves 4-6 as a side dish
Prep time: 30-40 min
Total time: 55 min - 1 hr 5 min
3 Tablespoons butter
3 garlic gloves (minced or grated finely)
1 shallot (minced or grated finely)
1/2 cup thinly sliced red onions
12 oz Pak-Choi, stems cut off and sliced, leaves cut into thin ribbons
1/8 cup water
3/4 cup grated parmesan cheese
1/2 cup heavy cream
1/2 cup whole milk
1/4 cup white wine
1 teaspoon or to taste fresh grated ginger
salt and pepper to taste
1/4 teaspoon sambal oelek (asian hot chili sauce)
1/4 cup matzo meal
1/4 cup seasoned bread crumbs (bread crumbs with salt, pepper, oregano, thyme)
1. Heat oven to 200C.
Sauté in frying pan on Medium-High with lid 1 Tablespoon butter, garlic, shallot, and red onions until fragrant, stirring.
Add Pak-Choi stems, stirring occasionally 6 min.
2. Add leaves and lower temp to medium-low after about a minute add water and cover till wilty and bright green about 4 min.
Remove from heat and place in 1 qt baking dish.
Sprinkle 1/2 cup of parmesan cheese over veggies.
3. In Medium saucepan on medium heat, add cream, milk, wine, ginger, salt and pepper, sambal oelek stirring 5-10 min till you can smell ginger and the edges are starting to bubble.
Pout over contents of baking dish.
4. In a small bowl, cut 2 tablespoons butter into remaining cheese, matzo, and bread crumbs.
Spread over the top of the mixture. (If you would like a crunchier top add before turning on broiler.)
5. Place in oven on middle rack for 20 min.
Turn broiler on till brown about 2 min or less.
Slow Roast Pork Shoulder.
Really Slow Roast Pork Shoulder with Crispy, Crispy Crackling and Garlic Roast Potatoes : Recipes : Cooking Channel:
By Lorraine Pascale.
2 teaspoons fennel seeds
1/2 teaspoon whole black peppercorns
Kosher salt
One 4 1/2-pound boneless pork shoulder
4 to 5 large Yukon gold potatoes, peeled and cut into large chunks
5 cloves garlic, unpeeled
6 to 8 medium whole shallots or 1 large onion cut into 6 wedges
3 carrots, cut into large pieces
2 large pears, cut into quarters
1 heaping tablespoon all-purpose flour
3/4 cup white wine, optional
1 cup good quality chicken stock
Freshly ground black pepper
By Lorraine Pascale.
2 teaspoons fennel seeds
1/2 teaspoon whole black peppercorns
Kosher salt
One 4 1/2-pound boneless pork shoulder
4 to 5 large Yukon gold potatoes, peeled and cut into large chunks
5 cloves garlic, unpeeled
6 to 8 medium whole shallots or 1 large onion cut into 6 wedges
3 carrots, cut into large pieces
2 large pears, cut into quarters
1 heaping tablespoon all-purpose flour
3/4 cup white wine, optional
1 cup good quality chicken stock
Freshly ground black pepper
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