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What Is Casing Used For Cooking - Yahoo Recipe Search
Food.comPreserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines, recipes for chicken with lemons and olives , and salads. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice, despite what some food writers have said. In Morocco they are made with a mixture of fragrant-skinned doqq and tart boussera lemons, but I have had excellent luck with American lemons from Florida and California. Moroccan Jews have a slightly different procedure for pickling, which involves the use of olive oil, but this recipe, which includes optional herbs (in the manner of Safi), will produce a true Moroccan preserved-lemon taste. The important thing in preserving lemons is to be certain they are completely covered with salted lemon juice. With my recipe you can use the lemon juice over and over again. (As a matter of fact, I keep a jar of used pickling juice in the kitchen, and when I make Bloody Marys or salad dressings and have half a lemon left over, I toss it into the jar and let it marinate with the rest.) Use wooden utensils to remove the lemons as needed. Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used. Preserved lemons are rinsed, in any case, to rid them of their salty taste. Cook with both pulps and rinds, if desired. The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco.YummlyCustard, sponge cake, and coffee — tiramisù is about as classic as you can get with Italian desserts. It's made with soft, coffee-dipped cookies layered with a rich mixture of mascarpone cheese, sugar, and eggs, and topped with a dusting of cocoa powder. Though it's a celebrated dessert, trying to trace tiramisù to [its origins](https://www.eater.com/2016/10/24/13314196/tiramisu-history) won't give you concrete answers, but we do know three things: it is delicious, it is Italian, and the literal translation of 'tiramisù' is **not** "pick-me-up," despite what the internet tells you. However, this recipe can be considered a pick-me-up and with a little bit of background on this confection, you can whip it up so easily, you might consider yourself an honorary Italian for the day. ## Dessert Structure There are three major elements that make up tiramisù: the fluffy egg and cheese mixture (yes, this is a dessert!), the cookies, and the coffee. It's not hard to put it all together — this recipe is fool-proof; it only requires a few simple ingredients and the step-by-step instructions are easy to follow to complete it in 30 minutes. But if you're making tiramisù for the first time, it's helpful to be comfortable with a whisk and an electric mixer. ## Eggs And Cheese The eggs and cheese are transformed into a fluffy mousse-like layer to top the cookies. 1) First, the eggs are separated. 2) The whites are then whipped into foam and the yolks are whisked with sugar and gently heated over a double boiler (a heat-resistant bowl that fits over a pan of simmering water) to make a loose custard. 3) The cheese (mascarpone) is whipped to soften it. 4) The egg whites and the custard are then folded into the cheese. ## Ladyfingers If you're not familiar with ladyfingers, you're in for a sweet treat! Called 'savoiardi' in Italian, they are sponge cake cookies shaped to (kind of) resemble fingers. Made with just a few simple ingredients, they're fairly easy to make. [This recipe](https://www.yummly.com/recipe/Ladyfingers-1505090) makes about three dozen but to cut down on cook time for tiramisù, you can find ladyfingers at most grocery stores. ## Coffee Vs Espresso In Tiramisù Most traditional tiramisù recipes are made with Italian espresso, but you can use either coffee or espresso for this recipe. If you don't have an espresso maker but want the true tiramisù experience, strong coffee is best, but you can use decaf coffee if you want the flavor without the caffeine. This recipe calls for sugared coffee, so you'll need to add a spoonful of sugar to your brewed coffee or espresso. Some recipes you see for tiramisù call for instant espresso powder, but in this case, you'll need a full cup of coffee. ## Recipe Notes There is no one recipe for tiramisù — there are many ways to make it. Here are a couple of ways to make yours a little different. _Swap mascarpone for ricotta:_ If you don't have mascarpone cheese on hand, or prefer the flavor of ricotta, feel free to use that instead of the mascarpone. _Add zabaglione:_ Many tiramisù recipes call for zabaglione (zabaione or sabayon), which is kind of like custard made with marsala wine, egg yolks, and sugar, but it's a bit looser than custard — in Italy, people even use it like cream in their coffee. In the case of this recipe, you are making a crème anglaise which is zabaglione without the wine, so if you want to make it slightly boozy, you can add up to 1/4 cup of sweet wine to the egg yolks and sugar before combining everything with the mascarpone. _Mix in chopped nuts:_ To add a bit of texture, feel free to add in a 1/2 cup of chopped nuts to your mixture, and sprinkle over the top of your tiramisù. _Make it vanilla:_ For added flavor, add a teaspoon of vanilla extract to the cream mixture. Vanilla blends wonderfully with the ladyfingers and the mascarpone. ## Storing Tiramisù Tiramisù will keep well in the fridge for up to four days, but not much longer. The bubbles in the eggs will start to deflate and the ladyfingers can become slightly soggy after a few days so while the flavor deepens the longer you leave it, it probably won't hold its shape. ## Serve And Enjoy This dessert would be the perfect ending to a big Italian feast. Follow your pasta dinner with a cup of espresso and a serving of homemade tiramisù, or enjoy it for a holiday dessert. It's delicious all on its own.Food and WineWhen you grow up close to the water, be it by an ocean, lake, or river, you develop a natural affinity for fish. You start to appreciate the subtle differences in flavor and texture between various types of fish and learn to cook and eat them in a thousand different ways.In India, where I grew up, fish was steamed, fried, or cooked in curries and served over beds of warm scented rice or bread—and it was always on the menu for weekends. These days, although I live on the other side of the world, seafood is still a mainstay in my Bay Area kitchen, and pan-seared and fried fish are popular options at my home when guests visit. What I like about serving dishes like this Rechad with Trout is the convenience it offers; the spice blend can be made ahead of time, and fish cooks rather quickly, so I’m not trapped at the stove when I want to be spending time with my guests.I lean on rechad masala quite often; it’s a bright red paste that’s prepared by grinding down Kashmiri chiles with vinegar and a few spices. It’s a staple in many kitchens in Goa, a region located on the west coast of India. Goan cuisine is renowned for its use of chiles, but that wasn’t always the case. When the Portuguese arrived in the 16th century, they introduced chiles from South America, which quickly became an integral part of the local cuisine. In Portuguese the word “recheado” means stuffed and in Goa, you’ll see it spelled as either “recheado” or “rechad” on restaurant menus.In this recipe, I lean on Kashmiri chiles for their bright red lycopenic color. These chiles are mild in their heat level and are only sold dry. They’re readily available at Indian grocery stores and spice markets; if you can’t find them, use any dried red chile that you like.The classic choices of fish for this recipe are usually pomfret or mackerel, but I’ve found trout to work exceptionally well. Once it’s fried, serve this fish with warm rice and a light salad and a few wedges of fresh lime or lemon to squeeze over the top.Food52This rustic Italian dish is done much the way you would cook french Coq au vin, but the sausage and Chianti wine give it a uniquely Italian flavor. The idea of stuffing the chicken thighs was something I saw on Epicurious a few years ago, but the way I create the sauce is all my own. Braising is a great way to create flavorful and tender dishes. It’s important that when you are creating a braising liquid, you use high-quality ingredients. Your sauce is only as good as what you put into it. In this case, make sure you use a wine that you would be willing to drink, so stay far away from anything labeled cooking wine! You’ll also want to make sure that you use high-quality meat. We paid a visit to our favorite Denver butcher (and friend) Drew Hicks, who recommended using double smoked, thickly sliced bacon, which provided a wonderful depth for the sauce.YummlyEggy sweets such as this pudding are a mainstay of Portuguese cooking. They are also designed to use what's already in your kitchen supply, for whipping up anytime and in case you have surprise guests. Here, the eggs are separated and the yolks mixed with milk that's been infused with lemon peel and a cinnamon stick and flour, which must be added exactly as instructed in the recipe for the smoothest consistency. Beaten egg whites are folded in to create a pudding with loft.Food52If you're sick, sad, or have a case of the Mondays, this is possibly the world's most perfect comfort food. It's warm, soothing, and carb-y and made all in one pot so there's no trashing your kitchen. 'Cause if you are sad or sick or grumpy, lots of dirty dishes can make you sadder or sicker or grumpier (that's a well-known scientific fact). The recipe is also infinitely variable so you can use it to clean out your crisper/cold cellar. Traditionally, you would probably include celery, but my sons don't like celery so I left it out. But you can pretty much use whatever vegetables you have lying about—broccoli stems, chard, regular potatoes. If you want to make it vegetarian, you can just throw in some beans and use vegetable broth. And whatever biscuit recipe makes you happy should work just fine—just cook it per the recipe's directions. For this version, I used the Cooks' Illustrated Science of Cooking drop biscuit recipe because it takes one bowl and they come out so fluffy and buttery you'll instantly get over whatever head-cold you have. Note 1: if you make the chicken soup/stew ahead of time, please make sure it is hot when you go to cook the biscuits. I know that sounds fairly self-evident, but speaking from sad, sad experience, you will end up with burned biscuit tops and doughy biscuit bottoms.... it defeats the whole purpose of trying to cook something to make you feel better. Note 2: There is no shame in eating the bottom off of all the biscuits - because that's the best part. They cook in delicious broth and get dumpling-esque (totally made that word up) on the bottom while still retaining the biscuit structure on top. This will make you feel better, no matter what the problem. So snitch away!Food52What in heaven's name is a cookie cobbler, you're wondering? Well, swap out the biscuit dough that normally cobbles a cobbler's top with cookie dough, and there you have it: cookie-top cobbler. In this case, that craggy crust is a tribute to the best cookies I had all year: Andrea Bemis' Mint Chocolate Chip Cookies. Their texture is the ideal amalgam of crispy and soft—a defined crust with visible veins of tenderness—but it is their underlying flavor that makes them true winners. A few optional add-ins: I swapped the chocolate chips for white chocolate chips, which are simultaneously sweeter and subtler than chocolate chocolate chips. They're also practically invisible in the cookie dough, which makes for pockets of milky softness where you're least expecting them. One of my colleagues told me that I was a "very subtle white chocolate user" (okay, maybe she said "sneaky"). I took this to be a compliment. You can leave out of the white chocolate (or go back to regular chocolate), if you'd like. I also added a few sprigs of fresh mint when I roasted the strawberries so that not only the cookie dough, but the fruit, too, would be herb-infused. You could use entirely frozen berries, but in that case, you'd want to cook all the berries together before adding any cookie dough. And they may need some extra time in the oven, as well as 1 or 1 1/2 teaspoons of cornstarch in order to thicken up.Food52If you're sick, sad, or have a case of the Mondays, this is possibly the world's most perfect comfort food. It's warm, soothing, and carb-y and made all in one pot so there's no trashing your kitchen. 'Cause if you are sad or sick or grumpy, lots of dirty dishes can make you sadder or sicker or grumpier (that's a well-known scientific fact). The recipe is also infinitely variable so you can use it to clean out your crisper/cold cellar. Traditionally, you would probably include celery, but my sons don't like celery so I left it out. But you can pretty much use whatever vegetables you have lying about—broccoli stems, chard, regular potatoes. If you want to make it vegetarian, you can just throw in some beans and use vegetable broth. And whatever biscuit recipe makes you happy should work just fine—just cook it per the recipe's directions. For this version, I used the Cooks' Illustrated Science of Cooking drop biscuit recipe because it takes one bowl and they come out so fluffy and buttery you'll instantly get over whatever head-cold you have. Note 1: if you make the chicken soup/stew ahead of time, please make sure it is hot when you go to cook the biscuits. I know that sounds fairly self-evident, but speaking from sad, sad experience, you will end up with burned biscuit tops and doughy biscuit bottoms.... it defeats the whole purpose of trying to cook something to make you feel better. Note 2: There is no shame in eating the bottom off of all the biscuits - because that's the best part. They cook in delicious broth and get dumpling-esque (totally made that word up) on the bottom while still retaining the biscuit structure on top. This will make you feel better, no matter what the problem. So snitch away!CookingLightMeet your new favorite casserole recipe. This budget-friendly dish (costing under $10) allows you to stretch a small amount of meat over several servings. It's family friendly, filling, and loaded with flavor--the perfect weeknight meal. The high heat on this recipe allows it to cook quickly, crisping the spaghetti slightly on the outside to make the perfect "pie crust" for this dish. You can use crumbled sausage in this dish, or start with Italian sausage and remove the casing, which is what the recipe calls for. Remove the casing by cutting up the side with a knife or kitchen shears, then crumble the sausage using a spoon in the skillet as it cooks.
