ASPARAGUS & SUN DRIED TOMATO FRITTATA!
#weekendatthecottage #easydeliciousrecipes #frittata
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Our dear friend EMILY RICHARDS serves up a delicious ASPARAGUS AND SUN DRIED TOMATO FRITTATA.
I grew up enjoying frittatas, mainly pasta frittatas which typically have spaghetti in them with dried sausage, ricotta, parmesan, and of course eggs to keep it all together. My aunts make some of the best frittatas I’ve ever had and they always inspire me to strive for that perfection. A good start is having the right amount of eggs to keep all your ingredients together; the other ingredients inside are really just an added bonus!
So what is a frittata? Simply put, it’s an egg dish similar to an omelette, except that the other ingredients are usually added before the eggs.
Recently, I was given some delicious garlic scapes (immature flower stalks of the garlic plant) from a garlic farmer. I love including them in this recipe whenever they're in season. If you don’t have any scapes, feel free to use chopped leek or a minced clove of garlic instead.
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Cooking in Poverty: Chili & Canned Potato Slop in a 94 Caravan
Recipes from the Matrix
വായിൽ വെള്ളമൂറും കണ്ണൂര് കച്ച് കാണാതെ പോവല്ലേ |kannur special kach recipe michis kitchen
puli aavshyathin
mulak podi erivin anusarich
upp paakathin
vinager aavashyathin
pachulak 2
thakali onn
veluthulli 2,3 alli
malliyila aavshyathin
kakkiri, mango, lotta etc
FENNEL, RADICCHIO, CITRUS & POMEGRANATE SALAD with wasabi vinaigrette!
This FENNEL, RADICCHIO, CITRUS & POMEGRANATE SALAD WITH WASABI VINAIGRETTE is guaranteed to get your taste buds jumping. Yes, a salad should be this exciting to the senses!
A few weeks back I had the pleasure of sitting down with my dear friends Nancy and Allan to a seriously memorable meal. I’ve always known these two avowed foodies appreciate good food, I just didn’t know they were going to channel their inner MasterChef and create a meal on par with a five-star restaurant!
They served a salad similar to this, and as soon as the plates hit the table I experienced a sensory overload: the appearance, the aroma, the composition, and then the taste; it’s not often that I take a long pause before digging into something that promises good taste.
I’ve taken their lead and decided to pair it with my new favourite vinaigrette. Here are a few things I suggest when you go to replicate it.
FENNEL – Fennel is a distinctly flavoured perennial herb (yes, an herb!) that’s a member of the carrot family (yes, carrot kin!). If you’ve never had fennel, you can expect a subtle anise or licorice flavour. I often overlook it in the veggie section at the market, but now have a great reason to reach for it more often. In this application, it delivers a solid flavour profile.
As an aside, slicing the fennel almost paper-thin is essential. I’ve listed my favourite VEGETABLE MANDOLIN in the AMAZON LINKS below. If you don’t have one, prepare to have your knife skills tested; thin fennel slices are a must for this salad.
RADICCHIO – Here’s another vegetable I need to use more. A member of the chicory family, radicchio gets top marks for colour but also has an interesting hint of bitterness with a spicy finish. If you’ve never enjoyed it, let this be your introduction.
POMEGRANATE – What can I say, I’ve loved this funky-looking, fabulous-tasting fruit since I was a tyke. Adding it to this salad gives it a tangy sweetness, and of course, some pop!
ORANGE & GRAPEFRUIT – Navels and pinks only please - this salad should be prepared only when you can find these two essential ingredients at their peak. Juicy, sweet and bursting with flavour is the order of the day!
MICROGREENS – If you haven’t already added microgreens to your diet, I’m urging you to do so tout de suite! I reference it in the video as a moment to garner extra “ohs and ahs” for presentation, but we can’t discount their nutritional value, as they’re loaded with vitamins and minerals (and they look pretty too!)
VINAIGRETTE – I’m going to post the vinaigrette recipe in our City Slicker YouTube channel the day after we post this. Preparing the vinaigrette is easy enough, but I want to mention two things: the recipe calls for 1 tablespoon of wasabi but I’ve started adding a bit more. Make the vinaigrette, and adjust the wasabi according to taste. Second thing, I suggest you transfer the vinaigrette into a squeeze bottle (LINK below). Adding little squirts and drizzles from the bottle gets the dressing into all those glorious nooks and crannies without compressing the salad.
Looking for a lovely main to follow this starter? How about LAMB STEW WITH CREAMY WILD MUSHROOMS, and for dessert, CHOCOLATE MOUSSE CUPS.
Serve up this FENNEL, RADICCHIO, CITRUS & POMEGRANATE SALAD WITH WASABI VINAIGRETTE and turn your salad course into the star of your next dinner.
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How To Slick/Finish Concrete curb THE FASTEST WAY!
#concrete #concretecurb #howtofinishconcrete
Whatsup guys thanks for watching, this is a re-upload from a while back to show and teach you how to finish curb by hand rather then put forms in the front. You can be fast and make it look good just takes some practice!
Short sweet and too the point!
Its different in every state but this is how we get it done here in Michigan.
Thanks again for watching.
ROAST GOOSE recipe!
THE HOLIDAYS PRESENT THE PERFECT OCCASION TO PREPARE A DELICIOUS ROAST GOOSE.
WORD ON THE BIRD
Unlike other poultry, geese are “big-boned”, meaning, there’s less meat compared let's say to turkey. Smaller, younger geese are often more tender, and a plump, organic, free-range goose is always preferred. If serving large numbers, you may wish to consider roasting two birds to ensure everyone has ample to enjoy.
We prepared a 9-pound goose for this recipe which adequately served 6 guests. A good rule is to allow 1.5 pounds (about 750g) per person. Order your goose from a trusted butcher, giving them ample time to find you the perfect bird.
FAT & STUFF
Geese are notoriously fatty birds, so it’s essential to prick or pierce the skin of the goose before roasting. We used a metal brochette to accomplish this, but the tip of a small sharp knife will also do the trick. This ensures the fat melts away from the bird as it roasts.
We filled the cavity of this goose with a mix of onion, apple, and herbs to enhance the flavour of the meat. Please don’t get fancy and swap those ingredients for stuffing as it will only act as a sponge and soaks up all the rendered fat.
GLAZE & ROAST
A crispy-skinned goose is the ultimate goal, and we achieved this by basting it at regular intervals with a glaze of orange juice, honey, and spices. If you decide not to make this glaze, at least baste the goose with its own rendered fat to achieve that crispy skin.
Roasting the goose for the first hour at 325˚F provides ample time for much of the fat to melt away. The reduction of the oven temperature to 275˚F for the second and third hour continues to melt the fat, but it also ensures tender meat and crispy skin.
TAKING STOCK
While the goose was roasting, we opted to make a rich poultry stock. This rich, velvety stock can then be used to create gravy or delicious soup.
COOK TIME & SERVICE
We took the goose out of the oven when our meat thermometer registered 66˚C or 150˚F. We then covered it loosely with tin foil and let it rest for an additional 45 minutes before carving. The temperature when we carved was 70˚C or 160˚F. The flesh was moist and tender, just as we expected.
A holiday tradition, serve ROAST GOOSE and present it with best wishes to each and all. Season’s greetings!
INGREDIENTS
1 9-pound goose
1 white onion, roughly chopped
1 apple, roughly chopped
2 tablespoons of fresh thyme, chopped
2 tablespoons of fresh sage, chopped
kosher salt, about 2 tablespoons
black pepper, about 1 tablespoon
For the glaze:
1 tablespoon of honey
½ cup of fresh orange juice
1 teaspoon of ground cinnamon
¼ teaspoon of cayenne pepper
INSTRUCTIONS
1) Before preparation: If using a frozen goose, place it in the refrigerator for 48 hours to fully defrost. The day before preparation, unwrap it and withdraw the neck, heart, liver and giblets from the cavity. Take a sharp knife and cut away the wingtips. All of these parts can be used to make a goose stock.
2) Using paper towels, dry out the interior and exterior of the goose. Rub a sprinkle of kosher salt and black pepper in the cavity. Mix onion, apple, and herbs in a small bowl and place this mixture into the cavity of the goose. Tie the legs together using butcher’s string. Add a generous sprinkle of salt on the outside of the goose before placing it onto a stainless rack and refrigerating it uncovered for 24 hours.
3) Day of preparation: Remove the goose from the refrigerator and give it an hour to come to room temperature. Preheat the oven to 325˚F with the oven rack in the lower 2/3 position. Take a metal brochette or a small sharp knife and gently pierce the skin of the goose at an angle every few centimeters, being careful to pierce just the skin and not the meat. Transfer the goose onto a wire rack in a metal roasting pan.
4) Place the goose in the oven and roast for 1 hour. While the goose is roasting, place all of the ingredients for the glaze into a small bowl and whisk together.
5) After an hour, take the goose out of the oven. Reduce the temperature to 275˚F. Carefully lift the goose and rack out of the roasting pan. Drain the fat into a metal bowl. Return the rack and goose to the roasting pan and place back into the oven. Baste the goose with glaze every 20 minutes.
6) Roast the goose for an additional 2 hours, or until a meat thermometer registers 160°F at the center of the breast.
7) Remove goose to a carving board and cover loosely with tin foil, allowing it to rest for 45 minutes before carving.
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