Comments for en bon goût

Comment on The Five Mother Sauces (Part 1 of 6) by Kaushal

Kaushal — Fri, 09 Jul 2010 17:04:29 +0000

Want to know continental mother sauce and their recipe.

Comment on Emulsion Sauces (Part 2 of 6) by Mixology « A day in the life II

Mixology « A day in the life II — Wed, 16 Jun 2010 01:19:15 +0000

[...] Emulsion sauces [...]

Comment on The Five Mother Sauces (Part 1 of 6) by pratap biswas

pratap biswas — Mon, 24 Aug 2009 07:47:38 +0000

is it real to know about sauce n its texture/or value ;but let me want to know about basis of the sauce

Comment on The Five Mother Sauces (Part 1 of 6) by Haresh Chugh

Haresh Chugh — Wed, 03 Jun 2009 13:12:33 +0000

i read all its really knowledge able please let me know more about
6 mother sauces

Comment on The Five Mother Sauces (Part 1 of 6) by pradeep sharma

pradeep sharma — Wed, 28 Jan 2009 07:37:22 +0000

i read al.its realy a good stuff for new genration.or chef’s

Comment on Sleepy Hollow Cider by Janet

Janet — Fri, 23 Feb 2007 06:36:38 +0000

Hey Ryan and I are finally going to make this, next time he has off. Hope that all is well. Say hi to Ellen!

Comment on Grilled Swordfish Steaks with Basil-Caper Butter by mom

mom — Sun, 21 Jan 2007 15:29:48 +0000

you guys made this for us on your last visit to new jersey……it was fantastic.

Comment on Your Best Vegetarian Recipes by Brandon

Brandon — Sun, 03 Dec 2006 17:21:16 +0000

I attended a Hare Krishna cooking class several months ago, and learned how to make some very good meat-free (and often vegan) dishes. Hare Krishna cooking typically uses asafoetida as a primary spice, which has a flavor somewhere between garlic and onion. It’s used instead of the old standbys due to their medicinal status. This/these are my adaptations of what I learned. The spices are variable and can be adjusted to suit your own taste.

Brandon’s Blasphemous Beans:

1 cup masoor (brown) or gram (red) dal
2 cups water
1 tbsp olive oil or ghee (clarified butter)
1 tsp mustard seed
1 tsp cumin (whole seed if available)
2 tsp turmeric
1/2 tsp coriander
1/2 tsp generic “italian seasoning” (oregano, basil, etc)
1/2 tsp white pepper
1 tsp chili powder
1 jalapeno pepper, seeded and chopped (optional)
1 onion, finely chopped
3-4 cloves garlic, minced
1 tomato, peeled and chopped

If using gram dal, go ahead and boil with water until broken down, adding more water as necessary to keep from burning or toasting. (approx 10 mins, iirc)

Heat oil or ghee in a skillet, and add mustard seed and cumin. Toast spices until mustard seeds pop (note: they go everywhere!) and brown. Quickly add tomato, onion, garlic, and all other spices except salt. Cook until onions are translucent.

If using gram dal, mix with veggies and serve over basmati or jasmine rice.

If using masoor dal, add water to skillet, bring to a boil, and add dal. Reduce to a simmer, cover, and cook until dal are al dente (apx 25 min), adding water as required. Add salt, mix evenly, and serve over rice as above.

Comment on Your Best Vegetarian Recipes by Lessa

Lessa — Sun, 03 Dec 2006 17:15:09 +0000

This recipe is another classic from my mom. Yay for ten plus years of vegetarian cooking. Her directions aren’t very exact but it doesn’t really matter. She also adapted this from another recipe that used broccoli, corn, and beans, so probably any veggie could be used.

Lentil and Kale Stew

1 cup red lentils
1/3 cup white rice
5 cups veggie broth
1 chopped onion
3 garlic cloves, minced
1 can diced tomatoes
1 tsp cumin
1 tsp chili powder
1 tsp garam masala
Large bowl of kale, destemmed and sliced or chopped
2 carrots, diced
daikon, diced (optional)

Begin cooking rice, lentils, and stock in a large pot.

Saute onion, garlic, and carrots (and daikon) until onion is almost translucent. Add spices and cook a couple of minutes more. Add tomatoes and cook a couple of minutes more. Combine with rice and lentils and cook until rice and lentils are done. Add salt and pepper to tase. Add kale and cook until wilted.

Red lentils cook fast–done in 10 minutes, mushy in 15, so this is a fairly quick dish.

Comment on Your Best Vegetarian Recipes by Brandon

Brandon — Sun, 03 Dec 2006 17:05:24 +0000

You know what’s good? Quiche. You know what’s not? Fat and cholesterol. How to beat it? Easy. Don’t make a quiche the typical way. It’s easy, and can easily be made with totally fresh ingredients, though we’ve never actually gotten around to it.

Lessa’s Mom’s Veggie Quiche:

1 pkg frozen chopped broccoli, thawed and drained very well
1 cup grated swiss cheese (baby swiss for the win)
1 egg
milk
1/4 tsp salt
black pepper
1 pie crust

Mix vegetables and cheese and put in pie crust.

Beat egg in a cup, and add enough milk to bring quantity to one cup. Add salt and pepper to taste, pour mixture into pie crust.

Bake at 425 for 10 minutes, then reduce heat to 325 and bake 40 minutes more, or until knife in center comes out clean.

Sweet potatoes bake well alongside this quiche, and Lessa’s mom always serves the two together.