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What Is White Vinegar Good For Cooking - Yahoo Recipe Search
YummlyBring a bit of Spain to the lunch or dinner table with this recipe for homemade gazpacho. Made with a mixture of tomatoes, bell peppers, zucchini, cucumber, and spices this soup is full of refreshing flavor that'll keep you cool and satisfied on hot summer days. ## Cold Soup If you've never made authentic Spanish gazpacho, you should know that a good gazpacho recipe is much than just cold soup, it's a no-cook warm-weather essential that takes no time to prep. It originated in Andalusia along Spain's Costa del Sol where it gets searingly hot in the summer, making cold soup a welcome meal. Though some people might call it pureed salad, it's much more delicious than what that description might bring to mind. ## All About The Bread At first glance, it just looks like tomato juice, but gazpacho is exponentially better and has more nuanced summer flavors than a regular ol' tomato soup. Peppers, cucumbers, onion, garlic cloves, and zucchini go into a food processor as whole vegetables and come out a refreshing summer soup, but the secret to making gazpacho a superlative soup is bread. It's used to thicken the tomato puree, but if you use a flavorful crusty baguette (or even sourdough bread), it'll add flavor as well as body. It sounds weird and it's not ideal for low-carb and keto diets, but the flavor and texture the bread lends to the soup really does turn this soup into a bowl full of joy. ## Playing With Flavor This is a basic gazpacho recipe, but that only means there's room to play with flavor. __Olive oil:__ For flavor, this recipe calls for olive oil. If you're a connoisseur, this is a good place to use your favorite extra-virgin olive oil -- because the soup is not heated, the flavor of the oil won't change. __Vegetables:__ Bell peppers and cucumbers make this soup refreshing, but you can use different types of peppers to make the flavor more interesting. Green peppers are slightly bitter but red peppers are subtly sweet and can add vibrancy to the red of the tomatoes. This recipe also calls for fresh basil, which you can easily leave off. __Spices:__ Garlic is a prominent flavor in gazpacho, but you can balance it out with some heat from a sprinkling of cayenne pepper, or make it smoky with a little ground cumin. __Vinegar:__ If all you have on hand is plain white vinegar, you can make a great gazpacho, but other vinegars can elevate this soup. Sherry vinegar adds some sweetness, while a red wine vinegar would add little bit more acidity. ## Get Blending This is an easy, healthy recipe that any level of cook can master. It can easily be made for dinner tonight and tastes even better the next day for lunch. Whenever you decide to make it, it won't be the last time.Food and WineIn my opinion, cod is highly underrated and overlooked. Often relegated to being fried and served with chips doused in malt vinegar (which is perfectly fine and delicious), this flaky white fish doesn’t get the attention it deserves. It’s buttery, unassuming, and incredibly versatile, which, as I enter my fourth year full-time in Hudson, New York, has made it all the more appealing.When I lived in Brooklyn, I had access to everything food-wise imaginable. Oysters on a Tuesday night with some bread, butter, and wine? Sure! Beautifully marbled meat from our fantastic butcher The Meat Hook, accompanied by vegetables I snatched up at the Union Square Farmers Market? Yes, please! Delicate, fresh noodles from the artisan pasta shop across the street? Why not? Any craving I had could be fulfilled on my commute from midtown. These days I get to work by walking to my office (it’s next to my bedroom) and dinner is more often than not about using what I’ve got on hand, which in some ways can be more fun. I love a challenge.I’m very lucky to live surrounded by the incredible farmland of the Hudson Valley. I know who grows my vegetables and where my dairy, eggs, and meat come from—and I wouldn’t have it any other way. I also belong to a farm share, which inspires me to look for joy and inspiration in whatever happens to be in my bi-monthly box, even if it is beets ... again.Similarly, the fish I prepare is also determined by what’s readily available, and in this case, cod has gone into regular rotation. Other fish come and go at my local fishmonger’s shop, but I can always count on cod (especially Alaskan cod, which is sustainably caught). In this dish, cod is quickly cooked in a skillet then given the elegant upgrade it deserves: Leeks take a quick bath in a broth composed of white wine and chicken broth; snap peas get the briefest of simmers so they maintain their fresh texture. Butter is swirled in at the end to slightly thicken up the sauce as well as some lemon juice for brightness.I’d pair this dish with a wine that’s equally as dignified, such as a Chablis, which is located in northwest Burgundy and known for having good minerality from the limestone in the soil. Domaine Bersan produces a very nice one. Served all together you’ve got quite a refined meal. And while yes, you could also make this dish with sea bass or halibut, for the love of cod, why would you?YummlyAt Thanksgiving and Christmas, millions of families around the world gather around baked ham. But you don't have to wait for a special occasion. Baked ham is ideal, anytime you need to feed a crowd. And, if you're looking to impress, our baked ham with mojo sauce recipe won't let you down. _What is a baked ham?_ Ham refers to any slice of pork from a pig's back leg. A whole ham is the entire limb – from the hip to the knee. Most supermarket hams have been preserved and cooked. So, in preparing a baked ham, you're not cooking it, but infusing it with all-important flavor and heat. _What kind of baked ham should you buy?_ There's more than one kind of baked ham. For maximum flavor, go for a bone-in whole ham. If you're nervous about the complications of carving, choose a spiral-cut ham, which comes pre-sliced. Even easier to carve than a spiral ham is a boneless ham, but it's significantly less flavorful. Plus, once you've eaten a bone-in whole ham, you can use the bone for soup! Whole hams are preserved in one of two ways: wet-curing or dry-curing. The typical commercial ham – known as “city ham” – is wet-cured, which means it's been injected with brine. Less common is “country ham”, which is dry-cured. This process, which originated in France over 2,000 years ago, involves salting the ham, before hanging it to dry – for months or even years! Country hams are tastier than city hams, but they're also more expensive. _How big should your baked ham be?_ Too much baked ham is better than not enough. After all, you can easily add the leftover ham to sandwiches, pastas, pizzas and breakfasts. As a rule of thumb, for each guest, buy 3/4 to one pound of bone-in ham or 1/2 pound of boneless ham. In other words, to feed twenty people, you need 15-20 pounds of bone-in baked ham or 10 pounds of boneless baked ham. Just be sure that whatever you buy can fit in your roasting pan or baking dish. _How do you prepare baked ham?_ There's a cornucopia of baked ham recipes to try, including our mouthwatering baked ham with mojo sauce. Whichever you decide upon, preparation begins with scoring. Using a sharp knife, make diagonal cuts across the baked ham, creating a diamond pattern. The cuts should be an inch apart and 1/8 inch deep. Scoring a baked ham not only looks good, it also intensifies flavor, by allowing the glaze to seep into the meat. _How long does it take to cook baked ham?_ Cooking time varies, depending on size. Generally, for each pound of weight, the ham should spend 10 minutes in the oven. For a 15-pound baked ham, that's 150 minutes – or 2 ½ hours. But don't leave it to guesswork. After two hours, place a thermometer into the thickest section: If it reads 140º F internal temperature, your baked ham is ready; if not, it needs more time. Be sure to pre-heat the oven to 350ºF. _How do you keep a baked ham from becoming dry?_ Most baked ham recipes involve two elements: liquid (usually wine, stock or sauce) and glaze. To prevent dryness and keep the ham juicy, baste every 15-20 minutes, and, to prevent burning, don't glaze until 15-30 minutes before the baked ham is due to come out of the oven. _More baked ham recipes_ Most baked ham glazes include a sweet liquid, such as honey or maple syrup, and spices. Two of our most popular are here: [Honey Glazed Ham](https://www.yummly.com/recipe/Honey-Glazed-Ham-513530) [Glazed Easter Ham](https://www.yummly.com/recipe/Glazed-easter-ham-352702) This second one features a creative brown sugar glaze made up of not just brown sugar, but also mustard, Dr Pepper and apple cider vinegar, among other ingredients. Looking for side dishes? Try these: [Perfect Potatoes Au Gratin](https://www.yummly.com/recipe/Perfect-Potatoes-au-Gratin-The-Pioneer-Woman-Cooks-_-Ree-Drummond-41289) [Cheesy Baked Asparagus](https://www.yummly.com/recipe/Cheesy-Baked-Asparagus-1441599) [Deviled Egg Salad](https://www.yummly.com/recipe/Deviled-egg-salad-302525).Food52Here’s a recipe that’s a quickie—quick to put together and not too long to cook. The “main course” is chicken legs (although you can use breasts; see below) and the “sides” are roasted baby potatoes and mushrooms with shallots and garlic. The flavorings are simple: oil, balsamic vinegar (a brand just a step up from the most basic makes a better dish), and fresh herbs. And what comes out of the oven is seductive. It’s the perfect recipe for a during-the-week meal after a crazy-busy day, although it’s just as good on the weekends, when you’ve got more time but might want to spend it away from the kitchen. If you’ve got a crowd coming, double the recipe and use two pans. A Word on the Chicken: I like to use whole skin-on legs for this dish. If you prefer breasts, I’d suggest you skip cutlets and go for bone-in breasts—buy two split breasts for four people. Sheet-Pan Supper: Balsamic Chicken with Baby Potatoes and Mushrooms is excerpted from Everyday Dorie, copyright © 2018 by Dorie Greenspan. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.Food.comI was cooking duck and saw the idea of serving with rhubarb relish which sounded nice, but then realised what I thought was rhubarb in the fridge was really silverbeet / chard. I decided to go ahead with the relish anyway and adjust everything to give it a slightly more tart taste that goes really well with a rich meat like duck. I haven't tried yet but think it would also be good with chicken and pork if you prefer a relish that is not so sweet. It is up to you how you chop the onion and silverbeet, I normally don't go too far because I like the texture of a few pieces of vegetables showing.Food52This is an easy riff on moules frites that just requires a little bit of timing since neither the fries nor the mussels should sit for long after they're cooked. Just make sure you have all of your ingredients and your serving plates ready because when things start to come together, they come together fast. To make things even easier, you can skip the fries and just serve with a crusty bread. The curry is pretty mild, with just a little heat from the ginger and garlic. Feel free to add cayenne, 1/4 tsp at a time, to get a little more zip. I've made the broth with white wine and a white ale, but I think an IPA or a Hefeweizen would work really well too. Use something you enjoy drinking so you can finish off what's left over. This recipe serves four as a large appetizer. One pound of mussels and one potato makes a good-sized dinner for one.
