Adapted from Emeril 2 bunches of ramps, trimmed and thoroughly washed 1 quart beef broth 1/4 cup vegetable oil 1/4 cup all-purpose flour 1 cup heavy cream a handful of parsley, finely chopped salt and pepper 1. Make quasi-blond roux. Combine the vegetable oil and the flour in a Dutch oven over medium heat. Cook, ...
I love making my own tomato sauce in the summer because the plump and juicy tomatoes are available in the market. Once transfered to a covered container, your tomato sauce keeps a week in the fridge. You can also store them in the freezer to make them last for several months. Just make sure that ...
I returned to Chinatown and easily picked up tongue or lengua [leng-gwah]. I picked the veal’s tongue because, well, the pig’s tongue looked like a part of the male anatomy. There is another Spanish-influenced dish, lengua estofada, but I wanted a dish that was more appropriate for spring, so I decided to make something lighter. ...
For a less challenging dish, I skipped over the cow’s penis at Dynasty Supermarket and opted for the pig’s heart instead. I could have used pig’s lungs, too, but they weren’t available during my visit. Moving away from Spain, I chose bopis [boh-peace] to show the Chinese influence in Filipino cooking. The ethnic Chinese settled ...
Adapted from Everyday Food Ingredients:3 chicken breasts3 thin slices of mozzarella cheesea handful of basil leaves, roughly choppedsun-dried tomatoes, roughly chopped2 garlic cloves, minced1 tsp grated orange zestsalt, pepper, olive oil 1. Preheat oven to 450º. With a paring knife, cut a slit along the thick side of each breast to form a pocket.2. Combine ...