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When Was Canned Food First Used In Cooking - Yahoo Recipe Search
Food.comReprinted with permission from Vietnamese Food Any Day by Andrea Nguyen, Ten Speed Press. 2019. Photo credit: Aubrie Park. "Along with banh mi and tacos, fried rice is another go-to for repurposing leftovers. It’s easy to make a luxurious mound of c?m chiên, as long as you remember a few points: To ensure grains that don’t gum up, use dry-ish, cooked rice (it can be made up to 3 days in advance). Make the rice up to 3 days ahead, or prepare a fresh batch and let it cool completely on a baking dish. Add-ins such as meat and vegetables should be cut into smallish pieces so they’ll distribute well among the grains; you want every bite to be exciting. Avoid adding too much liquid seasonings or wet ingredients to the pan, or they’ll overhydrate the grains instead of just lightly coating and seasoning them. Employ lots of heat and cook quickly (line up the ingredients near the stove, so you can dump them into the pan). Cook in two batches when doubling the recipe. This fried rice can be taken in many directions. Keep it sumptuous with your choice of add-ins and rich egg, or emphasize just one of them. Omit both for a great simple fried rice to pair with other dishes. You can always enliven things with spicy vinegar in the Notes, which has more ideas."Food.comDon't expect a fine dining recipe -- this is rustic, comfort food for the busy cook, which will fill the kitchen with its fragrance as it roasts! I make this dish at least once a week or ten days, and always heave a sigh of relief when I've shoved the entire dinner into the oven in one go and can leave it to cook itself, while I do something more interesting! A salad is all I make as an extra. The vegetables can be substituted with any others, as long as they will roast satisfactorily. I don't like roasting carrots, for example, because they can come out still chewy. The veggies used for Mediterranean roast dishes are best, but use what you have available. As I cook for two, the breast part of the chicken will always be left (we prefer legs and wings) and is very useful for a chicken salad, or chopped up and used in a pasta topping. Note that quantities given are basically for 2 people, so adjust quantities for more, and cut down on the variety because there won't be space in the roaster!!YummlyRecipe by Susan Jung These recipes are for chicken dishes that I loved as a child. They are not sophisticated, but they are delicious and easy to make. The first I've been trying for many years to reproduce from taste memory while the second is something I make as comfort food. When I was growing up in California, my family belonged to an association made up of people who hailed from the same village in China that my grandfather was from. Twice a year, everyone would gather in our Los Angeles Chinatown village hall to eat, drink and socialise (and the grandmothers would try to matchmake their grandchildren, which was embarrassing). The menu was always the same: chow mein, which my father made (and continues to do so) and delicious fried chicken cooked by one of the older "uncles". He made everyone (including my father) leave the kitchen when he was mixing the batter so we never figured out how he made it so good. I've been trying for years to reproduce it, and this is very close, although not as oily as his version. The batter is firm and crunchy, even when cold - not crisp and delicate like tempura. I make the coating in large batches and store it in an airtight container. Every time you use it, give the container a good shake, to remix the ingredients and add water (or other liquids) as needed. Because the marinade has soy sauce, the batter looks very dark and, when cooked, can look burnt, even if it's not. I fry the chicken at a lower temperature than I would normally, so the batter doesn't brown as much, then I increase the heat for the brief second frying, to crisp up the coating.Food52How do you feel about Grits? Is that a weird question? No.. really I want to know before I lead you down this path we are headed which is a post about my love for Grits.. I need us all to be on the same page.. When I first started pondering on the idea of a food blog, a friend of mine asked me not to it make only about grits, fried chicken or cornbread.. which I indulge in on a frequent basis... So I think I have done good, not once have I written one recipe containing the ingredient that I have consumed over 300 tons of and know 100 ways to cook. Grits..They are a southern staple that can be added to or the main ingredient in a numerous amount of dishes, this is not just limited to breakfast and brunch… The southern substitute for lasagna.. in my opinion.. is a Cheesy Tomato Grits casserole that my grandmother used to make.. I’ll make that soon, but as I said before I am trying to keep to my promise.. Once while visiting a friend I made some grits ( I made some other stuff too..but let’s keep with the theme of this post)… when it was time to clean up I saw that she was about to throw away the leftovers… Don’t throw away leftover grits… Does that sound weird too? Well, if you save them put them in a can (mason jar-preferable) put them in the fridge.. then in the morning when you get up make them into patties fry them in some oil and you’ve got yourself what we call down here “Grit Cakes”. Should I continue… umm I’ll just get to this recipe that I have for you today… Grits are good with butter..lots of butter.. there even better with Jelly.. but they are amazing mixed with Monterey jack cheese and topped with Black Peppercorn Salmon… Oh just a little side tip… Cook your grits in chicken stock instead of water… and always stir the pot before you add the grits in.. not sure what this does to be honest.. but my Granny was adamant about stirring the pot.. so I stir the pot.. Now go back and count how many times I used the word "Grits" then multiply that by 3.. the number that you get doesn't even come close to the amount of ways I can cook some grits.. Let's stir the pot... shall we...Food52Naan, which means "bread" in old Persian, is a delicious fermented flatbread that is traditionally cooked in a tandoor oven. It is said to originate in Mesopotamia, was brought to India by the Persians and was considered a delicacy in the Imperial courts of the Mughal dynasty around 2500 years ago. It is now ubiquitous to North Indian food and one can find it everywhere from fancy restaurants to streetside dhabas (shacks). Sourdough also has its origins in Egypt and traditionally naan was made with wild yeast as there was no commercial yeast available. Sadly, most restaurants in the South Asian subcontinent and in the US make naan with commercial yeast or baking powder. Making naan with sourdough starter is not only the real deal but also results in a greater depth of flavor and a better tasting naan. Of course, combine that with a tandoor or wood burning pizza oven and you are in heaven; but to my great joy it is pretty good when made at home too! I developed this recipe for a pop-up restaurant that I was running in Gowanus, Brooklyn. They had a pizza oven, though sadly not a wood burning one. I developed the dough recipe and my cook, who is a tandoor chef, showed me how they make the dough balls in restaurants with a hollow inside. If we had any dough balls left over, we would cover them with plastic wrap and leave them in the refrigerator to use the next day. But you must bring them back to room temperature before rolling out. You can add a tablespoon of yogurt to the dough for a little extra tang, but it’s not imperative as you do get some tang from the sourdough starter. What I love about this naan is how it is slightly crisp yet pillowy and chewy and with amazing depth of flavor. It’s actually pretty simple to make. The only tricky part I found was sliding it into the oven. You can make it on a hot cast iron skillet on the stove and char the top on a naked flame, but my preference is to cook it in the oven.Food52This is a long story... I live in the middle of Tuscany, near a village with 350 people, all old farmers. I have had the privilege to eat in their humble houses, and be it a plate of beans with bread or a roasted rabbit on Sunday, everything tastes delicious. On the 15th of August, everyone gets together and have mass and the priest blesses the crops to come (wine and olive oil) and we cook for the whole village. And when I say we cook, I mean we, the women of the village. So we make lunch for more or less 350 people. All the produce and work is paid by us and expenses divided. Last year I was allocated the crostini section, which consisted of making 6 different types of crostini, one of which was the famous liver one. The sauces were made at home by 6 different ladies and all I had to do was assemble the plates. After one hour, I had obviously tried all of them and the liver one was quite good. So I asked for the recipe. 20 women shouted at the same time “Ma non, la mia è meglio!” meaning, “No, my recipe is better!”. It ended up in a huge argument about the ingredients and so on. At some point, and very discretely, one of the ladies poked me and said “Come to my house and I will show you how to make a decent liver pâté, all they know how to do is poor people’s liver pâté!” In reality hers was much better. But the best one I have had the recipe was given to me by David, a Chef who owns a 16 seats restaurant and makes the most brilliant food you can imagine. He only used heart, liver and capers, opposed to the one they do in the countryside with a lot of spleen and anchovies that gives it a very dark and sour texture. So I am just passing on David’s liver pâté for crostini or other uses.Food.comThis is my Grandmother's recipe for Pizza Gain (AKA PizzaGaina, Pizza Gaina, Pizza Rustica, Italian Easter Ham Pie, Italian Ham Pie, Easter Pizza, Pizza Chiena, etc.). There are many varieties out there depending on the region of Italy you are from. My family makes it in their traditional style from their village in Naples (Napoli) Italy. There are some areas that use sausage or hard boiled eggs, this one does not. This is also the recipe for a very large pie. I make it in my roasting pan without the rack in it. It is meant to be divied up & shared. I give a hunk to about 6 different people. The story, as its been told to me, is that during Lent & the 40 days of fasting... this Pizza Gaina was made by the Italian women on Good Friday as an abundance of meat & richness that was abstained during Lent. It was prepared, cooked, and chilled on Good Friday, but could not be cut & eaten before noon on Easter Saturday. Although some people serve it on Easter Sunday. Many Easter dishes were made in advance so the local Priest could come and Bless the prepared foods for the Feast of Easter. My family would all gather at my Grandparents house on Saturday & enjoy it together with our Aunts, Uncles, & cousins. It's a tradition that I'm glad to continue to keep those memories going. You can make your own pizza dough for this or purchase it. I sometime buy it at our local pizzeria. This is served chilled. When heated, becomes runny. Also, I cut up all the meats & mozzarella the night before so it's ready to go Friday. I also put a heat-proof oven liner on my bottom rack in case anything oozes out. * Want to specify almost everything is cubed or cut to little slices cubed... Also, please read the ingredients thoroughly, like the capicola is the HOT capicola, proscuittini isn't listed so I made the notation... etc. ** See photos for stages of preparation from start to finish ** Also, for ingredients, I was able to find all of the meats, fresh basket cheese, and fresh mozzarella at the deli-counter in my local supermarket and they are also found in Italian Specialty Shops or Deli's.Food52There is no single "correct" way to actually cook Ukrainian borscht. Each hostess has her own ideas about the ingredients to be used and the process with which borscht has to be cooked. As a result there are as many versions of Ukrainian borscht recipes as there are hostesses in Ukraine. So what is it that is so special about Ukrainian borscht? Borscht is not just a regular meal; it is also one of Ukraine's national symbols. It took its name from the old Slavic word "br'sch" which means "beet". There is nothing better than to eat a big bowl of hot borsch when you come in on a cold winter day. Borscht will warm up your body and soul, bringing much more optimism to your life. Be sure to invite all your relatives and friends to try your Ukrainian borscht which you have cooked yourself. Do not worry if you have extra, because next day Ukrainian borscht is the tastiest. You can experiment with borscht recipes as much as you want, but one thing you should remember, traditional Ukrainian food is very moderate and balanced. They don't use anything that is "too much". Try to experiment and see what you can do to invent your own borscht recipe. It may very well still remind you of Ukrainian borscht, but remember, the key to the most flavorful borscht is the meat stock. Use whatever meat you like. In my recipe I am using duck; beef or veal cross cut shanks with marrow bone are definitely great.Food52Are you like me in that even though you are an adult, you still go through “phases”? I remember when my kids were young, I would hope that so many behaviors were “just a phase”. Well, now I’m a lot older and I hope a lot wiser, but I still go through phases. Thankfully a lot of my phases are centered around my cooking and my eating, so nothing too bad can happen. Unless of course it’s a really fattening phase… The phase I seem to be in now is a cooking with fruit phase. I don’t know what it is, and I didn’t even recognize that I was doing it until recently, but every recipe I’m cooking lately has fruit in it. I’ve been using all versions — fresh, frozen, jarred… I’m Stacey and I’m addicted to fruit. Also a few months ago, everything I was making was vegan. Now, I’m in a chicken mood. I stopped trying to figure out why these food moods come and go, and I just assume that my body craves what it needs so I just go with it! The last recipe I posted was a recipe for orange chicken that used the whole entire orange — rind and all — it’s so good: Orange Peel Chicken. Today’s recipe uses fruit in a whole different way. There’s no fresh fruit in this recipe, but there’s a whole jar of amazing peach preserves in it. I got the idea for this saucy peach chicken recipe when I was reading one of my favorite food blogs: Half Baked Harvest. The sauce for this chicken is a fruity combination of the preserves mixed with the healthy equivalent of a Russian dressing. This is awesome and simple and so amazing, you have to try it!
