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White Suace Recipe for Alfredo or Cheese Sauces

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Ok now I have one of my favorite bases I would like to share with you.  This is my starting point for making Alfredo sauce which is what I made with it in the following pictures.
 
You can also use this base to make an outstanding cheese sauce. To make that alternate you just add a blend of cheeses at the end and stir them in.
 
This particular recipe I learned while being a first line cook at a gourmet restaurant and have not found one that is better.
 

I am in Love with Red Beans and Rice

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Oh my oh my I am in love with Red Beans and Rice.
 
Never been a dish I liked, but I started experimenting with it about a year ago and have zeroed in on what is now one of my favorite dishes.
 
Here is how I make it.
 
Ingredients:
1 lbs of dried red beans, I like to use red kidney and another red bean.
3 tbs of beef tallow
½ cup of chopped up Red Pepper
½ cup of chopped up Green Pepper
½ cup of chopped up Carrot
1 cup of chopped Onion
½ cup of chopped celery with leaves
½ tsp of ground black pepper

French Onion/Chive Chip Dip

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Here is a great way to make a cross between the “Top the Tater” and “French Onion” chip dips you can buy in the store, however as they are homemade they taste way better.
 
This recipe is one I have been playing with a little lately and is very tasty.  Feel free to change the ratios if you want more onion or chive, you can also add green onions or substitute them for the chives.  You may also add some chipotle powder, cayenne, paprika, or any other seasoning that you want.
 
Here is the recipe that I use;
 
French Onions:

Chicken A La King Recipe

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This recipe is my simple version of “Chicken A La King”.   The original recipe was made in the late 1800’s and is an area of contention with many chef’s claiming to be the originator of the recipe.
 
I will post other versions of this dish from old cook books and publications I can get my hands on later this spring.  Some of the versions call for different ingredients and think experimenting with those will produce varying results, some will be quite interesting.
 
Here is my version which is easy to make and produces a nice Chicken A La King;
 

Stone Ground Whole Grain Flours

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Hey everyone. Got a question for you about these flours. I use Red Fife Stone Ground Whole Grain flour for my sourdough recipe. My recipe is 70-2, with 400g of Bread Flour and 100g of Red Fife. The thing I noticed that when my dough has gone through the bulk fermentation stage and the proofing stage, in both cases, the dough seems very wet still. It holds it's shape ok, but looks and feels like a jelly fish, if you know what I mean, It's got some wiggle to it and seems very loose.

Trying to make Gluton free Chocolate Fettuccine

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Sorry all, it has been a long time that I have been on this site and actually had to re-create my username.

Whipped cream and starch pudding strange mouthfeel

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Hello, all. The other day I prepared a butterscotch pudding and topped it with unsweetened whip cream. By themselves both were...all right, but when eaten together I noticed a fatty residue on the roof of my mouth much like when an ice cream custard breaks during freezing. I've included the pudding recipe below as a reference. The only points where I deviated were the cassonade (which I didn't have on hand so used a mixture of medium brown sugar and molasses) and the vanilla extract (where I live the preserved vanilla pods in glass tubes are much easier to come by).

Which cut of meat should I use?

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Hi Everyone!
My wife and I are having a get together this weekend and are expecting 40-50 people. We had street tacos today for dinner and she made a suggestion to serve this saturday for everyone. Since there are so many people coming on saturday and pre cut meats tend to be a bit pricey I was wondering if there was anything wrong with me buying a whole brisket and cubing it. Part of me says I should be fine if I trim it well and tenderize it. 

 I just want to be sure before I go out and buy 20+ lbs of skirt steak...  :)
 

Steamed Mussels

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Greetings! First post here.
   I used to make steamed mussels simply in a heavy stock pot-- I think with only chopped or sliced onions, perhaps a little minced garlic (?), sautéed in butter and then (dry?) Vermouth added, which gave more flavor than white wines my wife and I tried. In more recent times, after years of not making it, I have repeatedly been disappointed, finding the "taste of the sea" overwhelming the delicacy and sweetness I remember of the mussels.

Sauce for lamb

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I roasted two racks of lamb for Christmas dinner and had selected a modest sauce recipe from somewhere on the web. The lamb was perfect, but the sauce was not worth serving. I provide the recipe below. I used a large Calphalon skillet for the lamb searing (lamb lightly seasoned with salt and pepper first), so wine reaction with cookware should not have been a problem, but the wine reduction never rounded out, remaining thin-tasting and acidic. I used a good Cabernet. After reducing with my own chicken stock, for which I vouch, it was somewhat better but still uninteresting at best.

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