Anyone have a good recipe for kale (sauteed or otherwise)?
Thanks
Elliot
Well based on my dessert that I wanted to try, I finally did it and created the monster. Presentation wise, 4/10 - or even lower. Taste wise - I would give it a 6-7/10.
First post in Rich Doughs!
So I tried a brioche today. Here are the links I checked out to get started.
Blog post http://www.kingarthurflour.com/blog/2009/02/22/brioche-bring-it-on/
actual recipe http://www.kingarthurflour.com/recipes/brioche-recipe
One of my new duties is prepping the caramel sauce for the desserts at the restaurant. They showed me how to do it, and I repeated it no problem, but I wasn't really happy with the results. So I practiced some at home, and now I have 2 cups of this stuff in my fridge that I have no idea what to do with.
Any suggestions? I tried it over some poached pears, but the pears cut right through any other flavours there.
Ice cream I suppose.
I'm wondering whether this is a problem on my end or whether I've done something wrong but my post regarding the dessert dish doesn't seem to be around/deleted. I've checked my tracked messages but it is not there. Is there something I'm not aware of.
Thanks.
Sort of annoying but,
logging into the site, then going to the forums logs me off. I have to click login again, submit that and then I can browse the forums logged in. Not sure how this bug came back.
I'm currently a student at the Faulkner State's Gulf Coast Culinary Institute in Gulf Shores Alabama and I am so excited to have found this website! Thanks Chef, for taking the time to do this, to help others. I sat down and watched just about every video on here in one sitting!
Hello everyone, and thanks for the resources you share here. After a month or so of lurking, it's time to stick my head up and say hi.
I am a home chef gently working my way out of some deep and comfy cooking ruts, and learning to cook food more like what I enjoy in restaurants. My first love was baking, from the time I was a girl and my sister and I tried to fake our way through a first loaf with only Joy of Cooking for a guide. Alas, we were in Santa Fe, and read the high altitude directions too late...
Based on Elliot's question about Brussels Sprouts, this thread is for anyone who hates certain ingredients but would like suggestions or recipes from others on ways those ingredients may be made palatable.
Since Elliot already has his thread for Brussels Sprouts, I'll not step upon his thread, but I'll open up this thread for anyone to inquire about hated ingredients.
I'll get things started with a few things I have tried several times, over the years, still don't like, but would like to give another chance:
Of all the videos and blogs I have viewed and read on this site, I have yet to come across a recommended method for cooking brussel sprouts. Do they need to be blanched first just as other green vegetables, or just boiled or steamed.
I'm really trying to like them, but its hard. Any suggestions on prep and recipes?
Thanks
Elliot