Search results
Cooking With A Master - Yahoo Recipe Search
Food52In 1976, as a relatively new bride, my mother (Veronica) signed up for a series of cooking classes run by a local cookware store near my parents' house in Connecticut. Up until that point, she'd taught herself pretty much everything she knew about cooking, by experimenting with recipes from her subscription to Gourmet and various cookbooks. But she had never really learned the basics. So, off she went for 3 hours every Wednesday afternoon, to master soups, baking and—most importantly—the art of the Cold Buffet. My mother felt much more confident after these classes, and she's been a great cook ever since. As she put it, the classes "opened the door" to a whole new world of improvisation in the kitchen. One of the dishes she learned in the Cold Buffet class in particular stuck with her: a coeur a la creme with strawberries, which she made frequently for Easter while I was growing up. Several years ago, she gave me the recipe, and I now make it regularly. This year, my mother made a coeur a la creme and brought it when she and my father came to our apartment for Easter dinner. We sat around the table, filling our spoons with drifts of the snowy white, barely sweet dessert, and life was good.Taste of HomeMaking bechamel opens up a world of possibilities. Master the technique with this simple white sauce recipe and you\'ll be cooking rich, creamy dishes in no time.Food52This recipe was born out of a need for dessert after developing a whole series of odd food intolerances and allergies, that required a minimum amount of sugar, not combined with flour, and a small cooking space, as I have recently moved to a studio apartment and only have a toaster oven and a two burner cook top! I had lovely oranges on the counter, and wanted to do something with those oranges. I had been experimenting with a variety of sheet pan dinners and came across a sheet pan pancake recipe. I am disabled, and standing for a long time at the stove cooking pancakes is no longer an option. Crepes are really hard to master, and I no longer had the space nor equipment to conquer. So, looking for a savory pancake that I could adapt, I came across a Dutch Baby recipe by Melissa D'Arabian of Food Network. I worked on that for awhile. And found that the pancake, with recipe modifications, cooked up beautifully in my 8x8" square pan in my small toaster oven. Next, my oranges. Well, I love Crepes Suzette, the classic orange sauce for crepes. But of course, I could not ignite, it would set off the fire alarm in my Assisted Living Apartment. But I found a marvelous Poached Oranges recipe Published by Epicurious, but with no author attribution. The following is my interpretation of those recipes, modified for my small kitchen, and food allergies. Please note, that this is best when oranges are in season and with a good quality orange juice. I have made pancake versions with cocoa added and have used poached Rhubarb from Serous eats as well. So this is quite an adaptable recipe once the basics are learned. Also, as this is a 3 part dessert, each part can be made ahead of time, and stored for up to a week without suffering too much deterioration. I found this out, because I made the batter and then was not able to bake it the same day. Life got in the way, and was five days before I got to it, and it still came out great! This is a three part recipe, but each part can be done separately as time allows, then brought together for quick assembly, baking and serving.YummlyRoast Duck Braised In A Master Stock With Water, Soy Sauce, Chinese Cooking Wine, Sweet Soy, Star Anise, Cinnamon Sticks, Garlic Cloves, Ginger, Green OnionsBon AppetitFor this slow-roasted eggplant recipe, use the master formula as your guide—but feel free to get a little wild with the add-ins.Food52I discovered this recipe from the Miso Masters brand, when looking for ways to use up a tub of white miso paste. The creamy sauce uses Greek yogurt with a little butter for a luxurious texture, and the addition of Parmesan and miso give a wonderful savory/saltiness to the pasta. Feel free to add any vegetables you like—toss them in with the pasta a few minutes before it finishes cooking.Food and WineThis super-fast weeknight dish from French Master Jacques Pépin is a riff on a classic preparation of frog legs. Pépin dusts the chicken with Wondra, a super-fine flour, before cooking to give the chicken a crispy crust. Slideshow: More Fast Weeknight DinnersFood52This easy béarnaise sauce recipe makes the typically finicky, hard-to-master French steak sauce a feasible undertaking for any home cook. Enjoy with dinner!AllrecipesThis simple recipe was handed down to me from my grandmother. She was a fabulous cook that could master elaborate dishes, but she also taught me how to make some easy and delicious meals. Slow baking makes this a 'fall of the bone' dish with even tougher cuts of pork!
