Check out this recipe from Bon Appetit. I found it in a bar food discussion. Talk about amazing bar food!!!
Flatbread with Arugula, Asparagus, and Fried Eggs: Recipe : bonappetit.com.
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A few weeks ago, I stopped by Penzey’s Spices to buy some star anise. This beautiful spice was to be used in a dish I was making called Tee Pon Pork. The salesperson at the checkout asked me if I was making liqueur. (I had also picked up some vanilla bean.) When I indicated that I wasn’t, he offered that many people had been in recently purchasing these ingredients to make their “fall liqueurs.” Intrigued, I started reading online about anise-flavored liqueurs. I found several recipes talking about herbal libations made with anise, fennel, and other seeds. Then, I found the anise and vanilla bean recipe. Very simple…very easy. 1 750ML bottle of vodka 3-4 star anise 1 vanilla bean, split in half to expose seeds Drop the anise and vanilla into a bottle of vodka. Let steep for several weeks. If you’d like a sweeter liqueur, add some simple syrup after straining out the vanilla and anise. I’m going to store mine in the freezer once made so I have the liqueur on hand chilled and ready to go.
Remember to watch salt in this dish. Use low sodium chicken stock and good sherry (don’t buy cooking sherry!!!). You can modify the salt content at the end of the cooking process. As everything reduces into the creamy dish, starting out with a high salt content may ruin your dish! Look below for the recipe that I made tonight. I employed a traditional risotto method and added mushrooms to enhance flavor. The traditional method includes the toasting process for rice, introduction of acid (sherry), and slow incorporation of liquid (chicken/mushroom stock)
GreatLakeFoodie Bon Appetit – 16 Secret Supermarket Ingredients Chefs Love http://bit.ly/9qytoB [Source] On my way to work this morning, I took a different route. I wanted to mix things up…partly because I need a change of pace; partly because I needed a bit more time to pass before I walked into the office! Driving the side roads of Mequon, a suburb of Milwaukee, I passed a Continue reading Alpine Village Changes Face Tonight we had roast chicken with a wonderful tian. I am a big fan of the gratin (my favorite being the classic potato gratin). This dish hails from Southern France and pays great respect to fresh summer vegetables in their prime. The recipe I used comes from the June issue of Cooking Light Continue reading Tian…A gratin from Provence Saturday was a long day for Dale and I. We started by getting our yard back in order. The lawn hadn’t been mown in over a week and the heavy rains and flooding from the past few weeks certainly wasn’t slowing down growth! After tending to the lawn, doing some much needed weeding, Continue reading Great vegetarian pasta dish |
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