Mashed Potato Pancake?

This scrumptious recipe considered as the Spanish version of the world-known potato pancakes is accented with cheese and ham to make it a complete meal which can be served as is. It is best served with eggs for breakfast and as a dish on the side to veggies, fish or meats at lunchtime or dinnertime. This can also be served as a snack to satisfy your craving whenever you just want to nibble on something appetizing.

This recipe uses potatoes that are boiled with the use of salted water till a level of tenderness is reached then mashed and mixed with flour, ham, cheese and butter, and pepper and salt are used to season it to create a batter like dough or pancake. The batter then after being shaped into patties are fried using a skillet till they are golden brown.With the cheese and the ham in every potato pattie, a very flavorful dish is thus made.The grated cheddar cheese used in this dish gives it a sharp flavor for an irresistible taste. The cheese not only contributes to its flavor but also its texture helps keep all the ingredients intact and to prevent the shape of the patties from being ruined especially when they are being shaped and already fried in the skillet.

This recipe is derived from Sarah Ainley’s Around the World in 450 Recipes.Fantastic for breakfast and known as Spanish potato patties, this recipe makes for an appetizing lunch or an appealing dish on the side at dinnertime. You can always prepare it anytime you wish! Wanting free video recipes well better check these out.

Ingredients

1 ¼ lb. potatoes, peeled and cubed
2 tablespoons butter
¼ cup grated Cheddar cheese
4 slices ham, chopped
½ cup all purpose flour
Spray oil
Salt
Freshly ground pepper

1.Using a saucepan, boil the salted water.
2.The potatoes then are added and cooked for 10- 15 minutes until they are tender.
3.Afterwhich the potatoes are drained and then mashed and mixed with the cheese and butter till they are melted.
4.Add the flour and ham. Stir well.
5.It must then be seasoned with pepper and salt.
6.The “dough” must then be divided into 8 and shaped into about ½ in. thick discs.
7.Add oil to a skillet.
8.Afterwhich the potato pancakes must be cooked for 4-5 minutes on all sides till they are golden.
9.Use paper towels to drain them before serving.

Making Your Own Chicken Curry

The history of curry goes back a long way. In fact, there is evidence of it being used in 1700 BC Mesopotamia. While use of curry probably originated in India, it was used in England as early as the 1300’s and probably even earlier. Mention of its use can be found in the first book written on English cooking, written during the time of Richard II (late 1300s).

Curry is used in the cuisine of almost every country and can be incorporated into a dish or even a drink. The word comes from “Kari” which is from the Tamil language and was later anglicized into “curry”. Curry powder itself is not a single spice but a blend of different spices and can be mild or hot. This golden colored spice is one of the oldest spice mixes and is most often associated with Indian cuisine.

Interestingly enough, the word curry has a different meaning on the Western world then in India. In India, curry refers to a gravy or stew dish. Typically these dishes contain the Indian spice mix garam masala along with ginger, chili, cumin, coriander, turmeric, and sometimes onion and garlic, but it can be made up of many things. In India different curry ingredients are regional. In the West, when we think of curry, we think of curry powder or dishes seasoned with it.

Adapted from the Eating Well Cookbook. The yogurt and curry spices make a rich, creamy sauce for this flavorful dish. Using nonfat yogurt and skinless chicken make this dish healthy, as well. For one of the best cooking videos just feel free to go in the link.

Ingredients

1 tbsp. olive oil
2 medium cloves garlic, minced
1 large onion, minced
1/2 lb. boneless, skinless chicken breasts, cubed
1/4 cup water
4 tsp. curry powder
1/4 tsp. cayenne pepper
1/2 golden, seedless raisins
1/4 cup apricot preserves
2 tbsp. cornstarch
2 cups plain nonfat yogurt
1/2 tsp. coarse ground black pepper

1. Pour oil in large skillet. Sauté garlic and onions until both are golden.

2. Add chicken cubes and sauté until browned.

3. Add water, seasonings, raisins and preserves. Simmer, uncovered, 15-20, until chicken is cooked through, stirring occasionally. The liquid should be mostly absorbed.

4. Measure cornstarch into a small bowl. Add cornstarch, stirring until cornstarch dissolves.

5. Add mixture to skillet, stirring to combine. Simmer, stirring continually, until the sauce thickens, but do not boil.

6. Season with pepper and serve.

Loving that side dish

Because onions are small and their tissues leave little or no trace, there is no conclusive opinion about the exact location and time of their birth. Many archaeologists, botanists, and food historians believe onions originated in central Asia. Other research suggests onions were first grown in Iran and West Pakistan. It is presumed our predecessors discovered and started eating wild onions long before farming or even writing was invented. Very likely, this humble vegetable was a staple in the prehistoric diet.

Most researchers agree the onion has been cultivated for 5000 years or more. Since onions grew wild in various regions, they were probably consumed for thousands of years and domesticated simultaneously all over the world. Onions may be one of the earliest cultivated crops because they were less perishable than other foods of the time, were transportable, were easy to grow, and could be grown in a variety of soils and climates. In addition, the onion was useful for sustaining human life. Onions prevented thirst and could be dried and preserved for later consumption when food might be scarce. While the place and time of the onions origin is still a mystery, many documents from very early times describe its importance as a food and its use in art, medicine, and mummification.

The Caramelized fennel onions and garlic recipe is an exceptionally rich tasting and scrumptious dish that can be served at all times. Serving fennel, sautéed with onion rings and garlic cloves brings out a captivating range of delicious tastes and aromas that have made this dish into such an important treat in notable restaurants and eating places. However despite its seemingly complicated nature this dish is actually very easy to prepare and cook. Indeed while following this easy and simple recipe anyone can make a finger licking dish right in their kitchen regardless of their experience level or expertise in cooking. For more online video recipe just go in the link and be amazed.


Ingredients

3 fresh fennel heads sliced thinly and round separated
3 medium white or yellow onions sliced thinly and rounds separated
1 cup of whole fresh garlic cloves
3 tablespoons Olive oil
Lemon pepper (to taste)
Salt (to taste)

1) Assemble the fennel, onions and garlic on a working table. Wash them and then slice the fennel and onions into thin rings and set aside.

2) In a deep frying pan heat olive oil over medium heat.

3) Add the sliced onion and fennel rings and the whole cloves of garlic into the hot olive oil. Allow to cook while stirring regularly.

4) Sprinkle the mixture with lemon pepper and add salt to taste.

5) Turn the heat to low and stir the dish frequently to avoid any burning. Cook until the ingredients turn brown. Ensure that they are evenly and completely brown without burning at all. Cook for about 10-15 minutes to achieve this pleasant coloring.

6) Remove from heat when ready and serve with an appropriate entrée or any meat dish and vegetables.

A Crab Cake Gourmet

Crab cakes have that crunch and golden brown color since they are made from breadcrumbs and egg then fried to a crisp. But Chef Luc Huysentruyt of the De Snippe restaurant in Knokke-Heist, Belgium, breaks the tradition by making the crab cakes out of a gelatin mold using beef jelly as the binder to the crab meat, pistachios, olives, carrots, and zucchini. Instead of a hot crab cake, you get a chilled wonder on a bed of string beans. A dollop of sour cream finishes the dish.

Select the best quality white crab meat you can find since its freshness will be more pronounced in this form compared to when fried. Everything tastes great fried so you will have to make a little effort in procuring the best ingredients for this reworked classic. For convenience, buy the pre-cooked and frozen crab meat at the grocery or supermarket. If you have an abundance of crabs at your disposal, you can also simply steam fresh live crab and pick the crab meat for use in this recipe.

The second important component of chef Huysentruyt’s recipe is the beef stock, which helps produce not only a fantastic flavor for the recipe but also helps in making the delicious and savory jelly. Its meat and bones have natural gelatin properties, producing a stock that will be easier to firm up later. Prepare a good and strong stock that has a clear color. Strain, degrease, reduce and clarify the stock so it’s as clear as daylight. There are lots of tips in this site like on how to pliage de napkin, just go in the site and enjoy.

The Verjus, a wine vinegar from green grapes, helps in flavoring and coagulating the beef jelly. The best ones are sourced from Perigord. To help mimic the textures in crab meat, crushed pistachios, leeks, carrots, celery and zucchini are added into the stock and suspended when the gelatin powder firms it up. Celebrate this quirky dish with a glass of Pouilly fuissé, a white wine from Burgundy.


Ingredients

crab meat
10 oz. of frost made with the clear beef soup
10 oz. Verjus (green grape fruit wine vinegar)
gelatin powder
pistachios
carrots, leek, celery, zucchini
tomatoes
string beans
olives
10 oz. sour cream liquid
dried vegetables

1. In a saucepan, combine the clear beef stock and the Verjus du Perigord. Simmer and season with salt and pepper to taste. Add in the chopped pistachios, leeks, carrots, celery, and zucchini. Stir. Set aside to cool then add gelatin powder.

2. In a clean container or mold, arrange the crabmeat at the bottom layer. Then pour the beef stock mixture on top of the crabmeat. Do not stir. Refrigerate.

3. In a serving plate, make a bed of tomatoes, olives, and string beans. Take out the crabmeat mixture from the refrigerator and arrange on top of the vegetables. Garnish with sour cream and dried vegetables.

Duck Fillets Cooked with Pear and Wine

Duck fillets are surely a delight to anyone who tastes it.
A French recipe term for thinly sliced duck fillets taken from the breast of the duck, aiguillettes, are very simple to cook. They have a comparably lighter color than other duck cuts and have a milder flavor. Duck aiguillettes are often fried quickly in hot melted butter, seasoned, and served as an appetizer. In this gourmet recipe, the duck aiguillettes are browned in butter quickly so that the inside remains pink and juicy. The sautéed duck strips are served with pears poached in red wine, seasoned with cloves, star anise, and juniper berries. The sweet and spicy pears make a wonderful contrast to the buttery and tasty duck.

Duck aiguillettes with pear in wine make a fine hors d’ oeuvres for fancy occasions. This dish can also be served with potatoes for a main fare. Fried or sautéed mushrooms go great with this recipe. You can also make this recipe using duck fillets or duck magrets, but this will take a bit longer to cook. Sear the duck on both sides and let the grease ooze out of the meat.

If you are using frozen duck meat, thaw it first in the refrigerator overnight or for a few hours. For best results, allow the meat to come to room temperature before cooking. Remove any excess fat to lessen the grease. Cut any tendons to prevent the meat from becoming smaller and tough when sautéing or frying. This recipe and many more cooking videos recipes here.

Use a nonstick frying pan for cooking the duck on medium high heat. The thick layer of fat under the skin of the duck will melt as the duck cooks so it is best to cook the duck with the skin side down first and then flip it to the other side when the fat melts and grease fills the pan. The duck is cooked when the juices run clear of blood.

Ingredients
2 pears (not too mature)
4 cups red wine (Bergerac)
3 cloves
6 juniper berries
1 star-shaped anise
butter
salt, pepper
16 duck aiguillettes or 2 duck magrets (fillets)


1. Peel the pears. In a saucepan, simmer the red wine, cloves, juniper berries, and star-anise. Poach the pears in the boiling red wine and drain it out of the liquid.

2. Reduce half of the wine.

3. Prepare the aiguillettes and fry them quickly in butter. Degrease.

4. Cook the pears in the duck cooking juice until the liquid is reduced almost entirely. Add the reduced wine and season. Add a large hazelnut-size scoop of butter to thicken the sauce.

5. Cut the pears in half and core. Place each half on a serving dish with the aiguillettes and cover with sauce.

Crispy Chicken without any Batter

The crispy butter chicken is an exceptionally delicious dish that has gained unmatched popularity over the years due to its striking health benefits and rich flavor regime. Chiefly made from chicken and butter this dish has managed to turn these everyday ingredients into an extremely delicious combination that will turn any meal into a feast. Although this dish is similar in looks to most bread-crumbed chicken treats it stands out due to its delectable tastes and ease in preparation. Indeed by following a simple list of straight forward instructions anyone can make this dish right in their modest kitchens without much trouble. For more of the best cooking recipes just go to the link.


Crispy Butter Chicken

Ingredients
4 cups of boneless chicken sliced into strips (any chicken cut will do, in fact, dark meat works very well especially with the skin on)
8 tablespoons butter (1 stick)
Salt to taste
Pepper to taste

1) Prepare the chicken you want to make and set it aside.

2) In a large skillet melt butter over a medium hot flame.

3) Carefully place the chicken parts into the melted butter.

4) Add pepper and salt to taste and stir the mixture.

5) Fry the chicken pieces careful to avoid burning until they are brown and crispy.

6) Remove from heat and serve with an appropriate dish such as rice, tacos or serve them alone.