Life teaches us to live. To live, you have to exist. To exist, you should have a passport to this living world. Thanks to your parents, who brought you into this world.
Parents have taken care of us and satisfied all our needs. They helped whenever we were hungry, afraid or iii. They were always there by you . You almost assyned that they would always be there for you and never thought of how your life would be without them. But as you grow up, age also catches up with your parents and they need your help and support.
Man is a child first, after which he attains his youth. After youth he again goes through the second phase of childhood, also called as old age. This is the phase where everyone needs a cornfort of a sense of belonging and being taken care of. Wouldn't we all expect the same of security when we grow old? Even our parents are expecting us to be their caretaker, as they grow old. But they never make that obvious to us. They do their further duty by taking care of their grandchildren, paying e-bills, giving the clothes for laundry etc.
Isn't it unfair on our part that we aren't giving them what they need the most? It is our prime duty to take the very best care of them. It's our pay back time. Let's give the same sense of emotional security, care and love to our
parents in their old age.
I used to make this for breakfast when I cooked at a bed and breakfast. If I got up early, I'd make the risotto fresh, but adding a poached egg on top of a cake made from leftover risotto is delicious too marketing promotion.
WHO: Erinmcdowell is a Co-Test Kitchen Manager at Food52 and a baker of all things delicious.
WHAT: A deceptively simple farro risotto for springtime.
HOW: Make farro as you would risotto, adding chicken stock a ladle at a time until the farro is tender. Make a good thing better by tossing in peas, Parmesan, and fresh herbs. Top it with a poached egg, and serve yourself a bowl, or two.
WHY WE LOVE IT: This dish is substantial enough on its own without a poached egg, but skipping it would be a mistake. Once you see the beautiful, golden yolk running across the farro to combine with the melted Parmesan, you'll realize it's a necessary addition. Enjoy it for dinner, or eat it by the spoonful fresh from the pot—we won't tell.
2 tablespoons butter
3 links sausage, casings removed
1 onion, diced
1 cup thinly sliced mushrooms
2 cloves garlic, minced
1 cup farro
1/3 cup white wine
1 bay leaf
Salt and pepper, to taste
3 cups warm chicken or vegetable broth, or as needed
1/2 cup peas
1/2 cup grated Parmesan cheese, plus more to serve
1 tablespoon fresh chopped parsley, to garnish
Small basil leaves, to garnish
4 poached eggs, to serve
In a large pot, heat the butter over medium heat. Add the sausage, and cook until it begins to brown. Add the onion and mushrooms, and cook until the onions are translucent. Add the garlic, and cook until fragrant Chinese SEO.
Add the farro and stir to combine. Deglaze the pan with white wine, and continuing to work over medium heat, stir constantly until the liquid is almost completely reduced. . Add the bay leaf, and season the mixture with salt and pepper.
Begin adding the stock, 1 ladleful at a time, stirring constantly until the farro has absorbed all the liquid, roughly 40 minutes. It may take all three cups (or more, or less). Taste the farro along the way. When it is nice and tender, it is finished.
When the farro is tender, fold in the peas and Parmesan. Top with parsley and some basil leaves seo公司.
Scoop the risotto onto four plates, sprinkle with more cheese, and top with a poached egg per each serving. Finish with salt, pepper, and additional basil leaves.
Author Notes: I was so excited to see your best broiled steak recipe contest. Steak is one of my favorite foods and while barbecuing outside is ideal for some, it is one of the few barbecued meats that actually benefits from the broiler. Why? Because you can control the heat and it won't burst into flames when you put the lid down Dream beauty pro, run inside and came back out to find fat has dripped down into the flames and set your beautiful piece of meat aflame.This is a recipe my dad used to make when I was a kid. He is recently deceased (cancer) but his spirit lives on each time I eat this and think of him. He used to rub the entire steak in a liberal dosing of pure yellow mustard, then add salt and pepper. I have updated it a bit, by substituting dry mustard and changing the spicing a bit. But its still every inch his recipe. The key is to buy a New York roast and cut it yourself into nice 2 1/2 inch slabs (or have your butcher do it.)
Serves 2-4 depending on hungriness of eaters
2 pieces New York Steak (2 1/2 inch thick - trimmed)
2 tablespoons powdered mustard
2 teaspoons powdered garlic
2 teaspoons sea salt
2 teaspoons seasoning salt
4 teaspoons fresh ground pepper (course)
2 tablespoons olive oil
Let steaks come to room temperature (if cold) and pre-heat broiler Dream beauty pro hard sell. Make sure rack is set so that steaks are about 8 inches from broiler.
Sprinkle 1/2 Tablespoon powdered mustard on each side of each steak; press in
Sprinkle each side of steak with: 1/2 tsp. powdered garlic; 1/2 tsp. salt; 1/2 tsp. seasoning salt and 1 tsp. course ground pepper. Press pepper in.
Broil approximately 8-10 per side for medium rare. Reduce oven to 500 degrees. Set steaks in middle rack and let cook an additional 5-6 minutes.
Take out; let rest for 10 minutes; then slice on the diagonal and serve Dream beauty pro hard sell. Great with garlic green beans and mashed potatoes.
Author Notes: Delicious side for any summer meal study in hong kong.
20 ears of corn
6 fresh ripe tomatoes
oil, salt, pepper, good quality paprika
Prepare a charcoal grill to high heat. Prepare a large pot of heavily salted boiling water.
Cut all of the ears of corn in half, this will make it easier to remove the kernels.
Blanch the corn until bright yellow, remove from the pot and let air dry for a few minutes gift ideas for men.
Place all the corn on the grill and begin to burn each side a little bit. You want a good mix of burned and not burned kernels.
Dice up the tomatoes, add them to a large bowl.
Remove corn from the grill and cut all the kernels off.
Add the corn to the bowl along with salt, pepper, and about a tablespoon of paprika. Add olive oil Enterprise Firewall, mix until lightly coated.
Adjust seasoning, serve.
Author Notes: Crunchy caramelized honeycomb candy is folded into vanilla ice cream in this creamy sweet treat. - Yossy Arefi
Makes about 2 pints
For the honeycomb candy:
1/2 cup granulated sugar
1/4 cup dark corn syrup or golden syrup
1 1/2 teaspoons baking soda
1 pinch salt
For the ice cream:
2 cups heavy cream
1 cup whole milk
1 cup sugar
4 large egg yolks
1 teaspoon vanilla extract
1 pinch salt
To make the honeycomb: Line a baking sheet with parchment paper or a silicone mat tsim sha tsui hotel.
In a medium saucepan that’s at least 3 quarts, combine the sugar and corn syrup. Stir to combine well.
Cook the mixture over medium heat, swirling occasionally (do not stir), until the sugar has melted and the mixture is the color of dark maple syrup, about 5 minutes.
Remove the pan from the heat and whisk in the baking soda and salt. The mixture will bubble up and foam quite a bit. Immediately pour the mixture onto the prepared baking sheet. Let sit at room temperature until cool and set. When cool, break the candy into smaller pieces and store in an airtight container at room temperature.
To make the ice cream base: In a medium saucepan, whisk the cream, milk, and sugar. In a medium bowl, whisk the egg yolks Hong Kong Chinese Festivals.
Heat the cream mixture over medium heat until the sugar dissolves and the cream is just barely simmering. Ladle a bit of the hot cream into the egg yolks and whisk to temper the yolks.
Add the eggs to the saucepan pan and cook the mixture, stirring constantly, until the custard is thick enough to coat the back of a spoon. Whisk in the vanilla extract and salt.
Transfer the mixture to a bowl or container and cover with a lid or plastic wrap. Chill completely in the refrigerator for at least 4 hours or overnight.
Just before churning the ice cream, break up about 3/4 cup of the honeycomb candy into rough crumbs.
Churn the ice cream in an ice cream machine according to manufacturer's instructions. Just before the ice cream is done churning ARTAS hair transplant, add in the honeycomb crumbs. Transfer the mixture to a freezer-safe container, cover, and freeze until very firm.
We welcomed summer with a picnic in the park marked with cheap Prosecco and homemade sourdough and stinky cheese, cute babies on blankets, a game of wiffle ball, and everyone dashing home just before the thunderclouds broke. My cooking recently has been much the same - impromptu, simple, easy. Sliced summer tomatoes. A bowl of peaches. Summer squash tossed in a crust with eggs, cream, cheese, and breadcrumbs. Nothing measured. Crusts made by the feel of the dough, the crumbliness of butter. Ratatouille made with the end of the week's vegetables.
It makes for good eating but it certainly doesn't make for good blogging. There was one thing though - a white peach crisp. I have a thing for white peaches. They are delicate and floral, and they blush pink. They are almost too precious, but when baked they develop a bit of uumph, topped with a crumbly crust of brown sugar and accented with cardamom and orange blossom water. Those last two ingredients add an extra touch to this dish, but it would be perfectly delicious without them.
White Peach Crisp with Cardamom and Orange Blossom Water
Ripe peaches are sweet enough that I don't think they need extra sugar Next Generation Firewall. You can peel the peaches with a knife or blanch them to remove the skin.
12 white peaches
3 tablespoons flour
1 tablespoon orange blossom water
1/8 teaspoon cardamom
1 cup brown sugar
1/2 cup flour
1/2 cup oats
1 pinch salt
8 tablespoons (1 stick) butter
1. Preheat oven to 415 F. Combine the crisp topping dry ingredients. Cut in the cold butter with a pastry blender until small crumbs form. Refrigerate crumble topping.
2. Peel and slice peaches into a bowl. Add the 3 tablespoons flour, cardamom, and orange blossom water. Toss together and place in a baking dish. Scatter the crumble over top. Bake 20 minutes, turn the temperature down to 375F and bake another 15-20 minutes, until peaches are soft and topping crisp book hotel hong kong.
M aybe you've already deep-fried turkey. Or stuffed it with a couple other poultry cousins. Exhilarating the first time, no doubt. And then a little humdrum. Preparing a Thanksgiving turkey should be an adventure. Three chefs show us how to go daredevil on the bird by taking it beyond Norman Rockwell-golden to almost fierce hues of brown. They grill, smoke, and sear to deepen the flavors while darkening the skin.
A strong advocate for breaking turkey tradition is Francis Mallmann, a renowned Argentine chef and author of the newly released Mallmann on Fire. He puts it this way: "Our worst enemies are comfort and routine. Life is more than that. You have to walk to the edge of uncertainty and find joy."
He is, in fact, talking about turkey. Mallmann builds a steel teepee and hangs a huge wild bird from it. The turkey dangles over smoldering wood logs in a massive fire pit all day. But even Mallmann's quickly grilled spatchcocked turkey pushes us out of the cooking comfort zone. It starts with splitting the bird and pressing it flat. You'll hear and feel bones cracking-a sure way to "find joy" should any family drama arise. If things get heated, you escape outside to grill. The butterflied bird cooks through fast, so stick with it, flipping to evenly brown and pulling it the moment it's done.
Get the recipe: Butterflied Turkey a la Parrilla with Chanterelles and Grilled Chicory
For a grilled option that requires little tending but more time, smoke the bird. While Mallmann's turkey develops an earthy charred flavor, chef Elizabeth Karmel's tastes of smoky campfires. Karmel, a North Carolina native, acclaimed pitmaster, and author of three grilling books, brought real barbecue to New York City as chef of Hill Country. For her new nationwide barbecue delivery company, Carolina Cue To-Go, Karmel tends whole hogs in a smoker, letting them go low and slow. But she applies higher heat to turkeys. Karmel explains, "You don't want to use a smoker and really low heat for turkey the way you do for these pigs. Turkey's best on a gas or charcoal grill." Rich smoke permeates the meat to the bone and a hot pepper glaze caramelizes into a spicy, tangy crust.
Get the recipe: Smoked Turkey with Hot Pepper Jelly Glaze
Another surprising way to cook turkey? Skip the whole bird and go straight for the turkey breast, seared right on the stovetop. The cut turns surprisingly flavorful in the hands of renowned southern chef Sean Brock. Instead of using live fire to supercharge his turkey, he uses fat. Duck fat, to be exact. It gives the skin a super-dark sear on the stovetop, then helps enrich the meat through repeated basting in the oven. He developed the technique for quail, but it works equally well for a bone-in, skin-on turkey breast. Sound crazy not to make a whole bird on Thanksgiving? This cut works particularly well for small Turkey Day gatherings, and the generous duck-fat basting and creamy green-onion sauce means that even folks who turn up their noses at white meat will be going in for seconds.
Rice traveled a long distance to get to Spain, first introduced in the middle ages by Arabs who brought it all the way from India. The Spanish word for rice, "arroz", is derived from the Arabic "roz". Spanish cooks mixed rice with garlic, onions, tomatoes, meat and seafood to create the most iconic dish of their cuisine - paella. In a strange twist of history, paella was brought back to India by the Portuguese, who introduced it to their colony in Goa.
One of the chief attractions of visiting Spain was our chance to eat authentic paella, which we found has as many variations as biryani does in India! A visit to Barcelona led to a marvelous new discovery: Paella Fideuà, made by substituting rice with thin short pasta such as broken up spaghettini. A good place to try Fideuà is Can Majo, a restaurant situated right on the beach with a gorgeous view of the water. Our Fideuà, cooked and brought to us in a traditional paella pan, had very similar flavours to a classic rice paella - the same smoky aromas, the perfectly cooked seafood, the glorious tint of saffron. However, the texture was different - firmer, with a lightly browned crust on top and deliciously unusual!
Goa was a Portuguese colony for over four and a half centuries, and the cuisine that evolved there is a unique fusion of flavors, blending Indian spices and ingredients in Iberian recipes. In my Goan paella, basmati rice, spices, herbs and coconut milk combine with chorizo, paprika and seafood to create a delicious dish that incorporates the best of both cuisines.
This paella is easy to eat with a fork as the seafood has been shelled before adding to the rice. If desired, you can leave the mussels and shrimp in their shells for a more dramatic presentation. And if you want to substitute noodles for the rice, you can have your very own version of paella Fideuà, Goan style!
☎1 lb fresh mussels, scrubbed and picked over
☎1 cup basmati rice
☎4 tbsp oil, divided
☎1/2 tsp cumin seeds
☎4 each: whole cardamom, cloves
☎1/2 inch stick cinnamon
☎1 medium onion, finely chopped
☎2 cloves garlic, finely chopped
☎1/2 sweet red pepper, finely chopped
☎1/2 cup thinly sliced smoked Spanish Chorizo sausage
☎2 boneless skinless chicken thighs, cut into small pieces
☎4 whole canned plum tomatoes
Salt to taste
☎1/2 tsp each: garam masala, cayenne pepper, smoked Spanish paprika, saffron strands
☎1/4 cup white wine vinegar
☎3/4 cup canned coconut milk, well shaken
☎1 cup water
☎20 large shrimp, peeled and deveined
☎10 large scallops, cut in half widthwise
☎1/4 cup chopped fresh coriander
Place mussels in large saucepan, discarding any that are open. Pour in 1/2 cup water or white wine, cover pan and bring to a boil over high heat. Reduce heat to medium and cook 5 min or until mussels are just cooked. Stir a couple times in between. Discard any mussels that are unopened. Remove mussels from shells and reserve (you should have about 1/2 cup of mussels). Discard shells and cooking liquid.
Meanwhile, wash rice several times under running water, then cover with water and soak 10 min. Drain well in sieve. Reserve.
Warm 2 tbsp oil in large wide bottomed heavy saucepan or paella pan set over medium high heat. Add cumin seeds, cardamom, cloves and cinnamon. After a few seconds, when the spices splutter and smell fried, add the onions, garlic, sweet pepper, chorizo and chicken. Saute for 7-8 min or until vegetables are softened. Reduce heat to medium, add tomatoes, crushing them with your hands. Add salt and all the spices. Cook 5 min or until tomatoes have thickened into the sauce. Add wine vinegar, coconut milk and water. Stir gently, then bring to a boil. Add drained rice, mix in gently. Cover pan tightly and bring contents to a boil. Reduce heat to very low and cook 20 min without uncovering the pan in between.
Meanwhile, warm remaining oil in skillet over medium high heat. Add shrimp and scallops. Cook 2-3 min or until shrimp are no longer pink. Do not overcook. Remove from skillet, discarding juices.
Scatter shrimp, scallops, reserved mussels and fresh coriander over rice. Cover and let rice sit 10 min before you mix it gently and serve.
Sometimes there’s a salad that you like, but don’t love, and then you change a few things about it and suddenly it’s your new favorite salad. That’s what happened with this salad, a familiar combination of apples and fennel and walnuts and golden raisins and arugula. It’s one you can probably find in my archives and that recipe in my archives is good but not great. This one is great. What’s the difference?
The difference is a clove of garlic grated on a microplane into the dressing. The garlic somehow elevates this salad from the realm of “possible health food” into something that feels slightly naughty. Also, in this version, I shave the Parmesan with a vegetable peeler.
Let me walk you through it:
Start by making the dressing. In a jar, spoon in some Dijon mustard, squeeze in the juice of a lemon, pour in a tablespoon or two of white wine vinegar, grate in a clove of garlic using a microplane grater, add a pinch of salt, a grind or two of pepper, and about 3/4 cup to 1 cup of olive oil. Put the lid on the jar and shake like crazy. Then taste: does it need more vinegar? More salt? Is it too bracing? Add more oil. Then set aside to allow the garlic to infuse while you make the rest of the salad.
It helps if you enlist your friend Diana:
Have Diana slice fennel into thin slices only, you realize that you don’t have fennel so you sub in celery (when I made this the first time, this new good version on Friday night, I had fennel; on Saturday it was celery); then slice an apple into thin slices. Add a few handfuls of arugula, walnuts that you toast until fragrant in a little skillet, and a sprinkling of golden raisins. Shake your dressing again, drizzle a few spoonfuls on, toss all around and taste to see if it needs more.
Then, just before serving, use a vegetable peeler to peel large slivers of Parmesan into the salad. Toss those in and then, once in the bowls, shave a few right on top. Grind on some pepper.
This is really good stuff; a salad I’ll be making again and again until people get sick of it. But who could get sick of it? One garlic clove, and a few slivers of Parmesan, and you’re in salad heaven.
Who doesn’t love Saturday mornings? The weekend is just beginning, with the promise of seemingly, at that sun-kissed moment at least, endless time and possibilities. The load of work rolls of our backs, even if only for a little while, and we are revitalized. That’s what it feels like for me in any case.
My Saturdays are, for the most part Fine Wine, fairly simple and non-glamorous. I love them nonetheless for it, perhaps even more so because they are the perfect antithesis for a hectic week.
I wake up, either early or a little later, relishing the blessed fact that I actually have a choice on Saturdays. I get ready to go to the market, putting together my bags and my shopping list (never shop without a list!). Most Saturday mornings, C is off biking, in which case he is out of the house at the crack of dawn. If not, he may or may not join me for the market, depending on the state of his sleepy head. Little C is usually still asleep, but if I’ve woken up later that usual, she may already awake, and I’ll take her along. I like her to see where her food comes from, and what real seafood look like (i.e. not in orderly, clean-cut fillets or be-headed). She love watching the crabs best and we always have to pay them a visit, whether I plan to buy any or not.
Most times though, I go to the market alone, which I also enjoy. The brisk morning air, the sunlight peeking through the leaves, and the precious quiet in my city streets that are usually bursting at the seams with noise during the work week. Perusing produce at my own pace, allowing my thoughts to wander, and wonder. This is one of my favorite ways to “decompress” from the week passed.
If we will all be having lunch at home, that usually means fresh seafood, most likely crustaceans or shells (like clams and mussels) that are best cooked immediately. This was one such Saturday lunch.
Garlic Butter Prawns
600 grams prawns
1/2 cup butter, halved
8 cloves garlic, finely chopped
2 teaspoons pimenton de La Vera (picante)
1-2 lemons, quartered, to serve
- Butterfly your prawns. I followed this video. Keep the heads attached (there is a lot of good stuff in there and you want this to seep out into the butter). Sprinkle the cut side of the prawns with sea salt and 1 teaspoon of the pimenton Pegboard Displays.
- Heat a skillet over medium heat and add half the butter (1/4 cup) and a swirl of olive oil (this keeps the butter from burning). When the butter is all melted and the froth subsiding, add the garlic, letting this sizzle for a bit but not get brown.
- Add the prawns, cut side down, in one layer. Do not crowd the pan – do this in batches if they don’t all fit (adding bits more butter if needed in between batches). The prawns cook very fast so watch them closely as you do not want to overcook them. As soon as you see the underside turn orange flip them and cook on the shell side. Sprinkle in the other teaspoon of the pimenton between batches and shake the pan so the melted butter/oil becomes fragrant and red. When the garlic starts to brown, fish them out with a spoon and set aside.
- Melt the remaining 1/4 cup of butter in a small pan or in a bowl in the microwave. Set aside.
- Remove the cooked prawns to a dish or a plate. Drizzle over the remaining buttery pan juices and the toasted garlic. Serve with lemon wedges and the bowl of melted butter on the side for those who want more. Serve and enjoy immediately!
I had a bit of an accident butterflying the prawns, so if you (like me) have never done this before, do be careful. As the video instructs, use a serrated knife to cut through the shell as a regular knife can (and will) slip. Or, you can do as my mother does and cut through the shells with kitchen shears – although, of course, I didn’t discover this until after she saw my bandaged finger! Anyway, the little cut was a small price to pay for this wonderful meal.
The garlicky, buttery prawns had just a hint of smoky spice Voting System, their soft sweet meat pulled easily from their shells to be treated to more lashings of freshly melted butter and spritz’s of lemon juice. Both C and little C gave it a thumbs up, and on a bright and sunny Saturday (despite it being January, and despite the cool-for-us weather) it was just the thing.