3 tbsps frosty pushed olive oil 1 onion or 3 garlic cloves, sliced 3 cloves garlic, sliced 3 (15 oz.) cups tomato blend 1 full poultry slice up in portions 2 tbsps fructose 1 tbsp oregano 1 tbsp parsley 1/2 tbsp sea salt 1/4 teaspoons of black pepper 2 basil leaves 1 lb combined veggies cut Darkish[...]
In 1994, we realized that the almond foam looked similar to the froth of milk that usually crowns a cappuccino. This texture seemed ideal for creating new cappuccinos, both sweet and savory. This almond foam with tuffle is savory and cold. You can buy truffle juice from speacialty food shops or by[...]
Poke is a traditional Hawaiian preparation of raw seafood—often tuna or salmon— and it can be flavored in many different ways. This recipe uses tuna with yuzu juice for flavoring. Yuzu juice can be purchased at any Asian market. For the poke8oz (225g) ahi tuna (sashimi grade)2[...]
Eel is easier to skin immediately after it has been killed, and it should be cooked as soon as possible after skinning and gutting (as with most any fish). In general, eels will come to you already killed, but with skin intact. The skin is very slippery so you’ll need to use a towel[...]
This cucumber soup is so light and refreshing it could almost work as a summer beverage. Tart apple and sweet watermelon contrast deliciously. Togarashi powder is ground small, hot, red, Japanese chili peppers. Ingredients: 2 English cucumbers 2 tbsp plain yogurt 1 tsp freshly[...]
This is a classic Cantonese chicken dish that my mother often made. The gentlest possible heat is used so that the chicken remains extremely moist and flavorful with a satiny, almost velvetlike texture. The dish is not difficult to make. Save the cooking liquid for cooking rice[...]
Ingredients: ¾ cup packed brown sugar1 cup boiling water2 cups glutinous rice flour1 cup sweet red bean paste¼ cup white sesame seeds6 cups oil for deep-frying Procedure: Add the brown sugar to the boiling water, stirring to dissolve. Cool. Place the glutinous rice flour[...]
