Why I Didn't Know This CABBAGE Recipe Before? BETTER THAN MEAT!
If you want an easy to make and tasty CABBAGE RECIPE, make cabbage like this! It's BETTER THAN MEAT and the result is amazing!
INGREDIENTS:
700 grams cabbage
2 onions
2 cloves garlic
cooking oil
2 eggs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp seasoning granules (optional)
1/2 cup all-purpose flour
#cabbagerecipe #cabbagepatties #cabbageEgg
The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
Full episode here:
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How to Make Real Chicago Thin-Crust Pizza at Home | Kenji’s Cooking Show
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You can find the links to all of the recipes (dough, sauce, sausage, and finished pizza) as well as my full New York Times article about researching the recipe at my linktree here. For now they are paywall free, but I don't control it so I'm not sure how long they'll be free:
You can get the beat Chicago style giardiniera from J.P. Graziano, here:
Very basic dough recipe:
For two 14-inch pizzas (for 12-inch pizzas reduce everything by 25%):
300g Bread Flour (I use King Arthur)
7.5g salt
7.5g sugar
1.5g yeast
30g vegetable, corn, canola, or light olive oil
150g water
1. Combine the flour, salt, sugar, and yeast in a stand mixer. Stir together, then add the oil and water. Mix together by hand or with the dough hook until a shaggy ball is formed. Cover the bowl loosely and let it rest for 10 minutes. Knead by hand or with a dough hook until the dough is smooth and satiny, about 10 minutes.
2. Divide the dough into two equal balls and coat them lightly with oil. Transfer to quart-sized lidded deli containers or gallon-sized zipperlock bags. Refrigerate for 3 to 5 days.
3. The day before baking, take a ball of dough out of the fridge and coat it lightly in semolina flour. Roll with a rolling pin to a 14-inch circle. Dust with more semolina as necessary to keep it from sticking. After rolling both balls out, transfer them to a parchment-lined cutting board or counter and let them rest, uncovered overnight.
To bake the pizzas:
You'll need about 2 cups of pizza sauce (your own or store-bought), a pound of low-moisture mozzarella cheese (full fat grate-it-yourself if you can, part-skim pre-grated if you can't), and toppings as desired. I usually use a half pound of Italian sausage applied raw in little bits all over the pie, a sprinkle of dried Italian seasoning and romano cheese, and some drained hot Chicago-style giardiniera.
Preheat a baking stone or steel to 500°F. Transfer one disk of dough to a pizza peel with the dryer side (the side that was facing up) down. Top with sauce and cheese to the edges. Add toppings. Transfer to the stone and bake until it's crispy and browned, 10 to 12 minutes. Transfer to a cutting board, let it rest so you don't burn your mouth, cut into squares, and serve (or eat it all yourself).
Mushroom Risotto in 60 seconds #shorts
#shorts #mushroomrisotto #risotto
My mushroom risotto recipe is a no-fail way to master the creamiest risotto you will ever taste – minus the cream of course! Using wild porcini mushrooms, fresh parsley and a sprinkle of parmigiano cheese you barley need any ingredients to recreate this Northern Italian dish in your own kitchen…and wait until you taste it! Trust me, it’s not hard and once you realise that you’ll never order it out again! Try it with your own favourite ingredients and let me know what you choose…
???? Follow this link to watch the full video recipe:
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Creamy Garlic Prawns (Shrimp)
Creamy Garlic Prawns are your favourite garlic prawns… PLUS a creamy garlic sauce! Few simple little tricks to make a sauce that's a cut above your basic recipes - deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. Because plump prawns demand the BEST sauce!
PRINT RECIPE:
Chicken Pot Pie (As Made By Wolfgang Puck)
Read more! -
Recipe!
2 pounds cooked boneless, skinless chicken, shredded
Salt
Freshly ground black pepper
4 tablespoons vegetable oil
4 tablespoons unsalted butter, at room temperature
4 tablespoons all purpose flour
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch cayenne (optional)
2 cups good-quality canned chicken broth
1-2 tablespoons heavy cream
1/2 cup shelled fresh peas or frozen peas
approximately 1/2 pound frozen puff pastry, defrosted following package instructions
1 large egg
Melt the butter in a large, tall saucepan. Add flour and whisk to ensure there are no lumps before adding the chicken stock. Cook out this mixture for 5-10 minutes while continuously stirring. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning. Add the cream now and stir to combine. Next, add the shredded chicken potatoes, carrots, onion, and garlic to the sauce. Cook the vegetables in the sauce for 2-3 minutes. Transfer the filling into a clean bowl and chill in the fridge for 1 hour, or until cool.
Preheat the oven to 400˚F / 200 ˚C.
Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn’t stick to your work surface. Use a bowl or plate about an inch larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
Carefully spoon in your chilled filling into your dish.
Break the egg in a small dish and add a tablespoon of water or cream. Whisk with a fork and brush this egg wash on the edges of your dish. Brush a little of your egg wash on the rim of your dish. Lay your pastry over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. Then brush the top and sides with more egg wash. Place your pot pies on a large baking sheet and bake for 25-35 minutes. Until your pastry is a nice golden, dark brown and there are no more greyish raw patches.
Let cool for 5 minutes before serving. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission