RESEP MASAKAN ORIENTAL

This is my video recipe version of the famous French fricassee, Coq au Vin, which means, "rooster in wine." The reason that this delicious braised dish traditionally uses an old rooster is its generous amounts of connective tissue, like collagen, which breaks down to form an extra rich and sticky sauce. This gooey goo dness is one thing all great stewed recipes have in common. Having said that, my neighborhood grocery store suffers from a chronic lack of tough, old roosters. There are lots of old hens, but that's a joke for another post. So, this version uses chicken thighs, which are still very delicious, and make the recipe much easier to prep, and faster to cook. A couple of things to keep in mind when making this dish - Make sure the mushrooms are quartered, instead of sliced. This really gives them a meatier texture. Why? I don't know, just do it. And for heaven's sake, buy some shallots this time. Every grocery store with a parking lot has them now, so

That’s what I’d say about this delicious asparagus, ham, and ricotta pizza if I were trying to fix it up on a blind date. Every once in a while I get a craving for a non-tomato sauce, or “white” pizza, and when I do, I’m forced to choose between béchamel and an olive oil base. I love both styles, but was in the mood for something different, so I decided to use some ricotta and olive oil to make a spread, which I topped with smoked ham, asparagus, white cheddar, and Parmigiano-Reggiano. It tasted great, but I found its appearance to be somewhat unsightly. I knew the ricotta and olive oil would separate somewhat in the extra hot oven, but I thought with the other cheeses on top, it wouldn’t be noticeable, but as you can see, it was. The good news is, no one seems to mind, and it did taste great. By the way, you can certainly do a less rich, lower cal version by just using seasoned ricotta without the oil. Anyway, “new pizza ideas” is always a popular food wish, and I hope this ricotta sp

I’m sure I’ve done at least 50 videos where I promise I’ll show a side dish or technique seen therein at a future date. Of course, I usually forget about it shortly thereafter, unless someone pokes me, but in the case of this spicy mango relish, I actually reminded myself. I found myself in possession of some nice, fat shrimp, which I planned to spice up and sear simply (I promise to show that recipe at a future date). I was thinking of topping with some kind of fresh salsa, when I saw Michele had bought some mangoes for a lassi (I promise to show that recipe at a future date). As luck would have it, the mangoes were sitting near a can of coconut milk, and I remembered the rice pudding video , and the diced mango technique I had so casually promised. The rest of the story is kind of anti-climatic. This mango relish is wonderfully versatile and infinitely adaptable. It might be at its best simply enjoyed with tortilla chips, but a close second would be as I used it here, to dress so

These shots were taken by my Mother-in-law Peggy, who really captured the true essence of an authentic vineyard. If you're ever lucky enough to tour California's wine regions, be sure to get off the beaten paths and experience the look, smell and feel of real, family-run wineries. Sure, you may not get a free refrigerator magnet, like at those giant, soulless, corporate-owned wine factories, but you will be compensated with something even more attractive. By the way, I'll be back tomorrow with a brand new video recipe! Enjoy! Below you'll see: Bill Frick, wine maker extraordinaire; the beautiful vineyards and winery; Bill's son Michael's "seashell car"; Bill's home overlooking the vineyards; the world's second most famous leaning tower; and the last shot is the tasting room where we do all the food. (click to enlarge)

Michele and I are heading back to San Francisco after a fantastic 2012 Passport to Dry Creek Valley! I forgot to bring that wire that lets me download the photos I took, but hopefully tomorrow I can show you what we served.  Pictured here is a iPhone shot of our "Tonno del Dry Creek," which was some incredible pork confit from Dehesa (you'll be hearing a lot more about them soon), topped with picked onions, and "hearts on fire" greens.  By the way, I will be posting a brand new video later this evening featuring an odd, but very delicious ham, asparagus, and ricotta pizza, so stay tuned!

There are people that will go through their entire life never having experienced the pure joy of fresh fish topped with a perfectly made brown butter sauce. That so many will not allow themselves to enjoy this tarragon walnut brown butter sauce makes me sad. Now, there are lots of good reasons to not eat butter. If it's against your religion, God bless you - I have no issue with that, or the wet blanket of a deity that controls your thoughts. If you are on a legitimate no-fat diet (for health reasons, not tube top reasons), then I'm not talking to you. Maybe you just don’t think we have the right to vigorously tug on the teats of other species for our own pleasure. Okay then. But, if you are simply afraid of the calorie count, it's time to do some math. Consider the brown butter sauce recipe I just posted. A 6-ounce piece of white fish is about 200 calories. If you spoon over a couple tablespoons of this unbelievably delicious sauce (a very generous portion, by the way), yo

Resep dan Cara Membuat Kue Donat Empuk - Masih pada resep kue, kali ini lintas resep akan memberikan resep Kue donat yang rasanya empuk dan enak. Donat yang sudah terkenal dengan rasanya yang enak sangat banyak di Indonesia, jika ingin cara membuat donat seperti itu, langsung saja simak artikel ini. Donat adalah jenis kue basah, yang hanya dapat bertahan beberapa hari. Kebanyakan orang tentu

If this is the kind of thing you really love to eat at the local sports bar, but never thought about making at home, then I hope you find this video recipe very motivational. Not only is this baked spinach artichoke dip easy and delicious, but it's also a first in culinary history. For the first time ever, sour cream and mayonnaise have been removed from a dip recipe…and it got better. I've always enjoyed hot spinach artichoke dip, but it always struck me as a little oily. Almost all recipes call for some amount of mayo, which I really see no reason to include. It adds fat with no significant flavor payoff. I decided to try a mayo-less version, and then raised the stakes even higher by excluding the sour cream as well. To counter this, a bit more cheese was added, and the results were amazing. A rich, creamy, cheesy, not greasy dip. While I loved this recipe, I may try it with just a touch of sour cream next time, and that could be named the official final foodwishes formula. I

Mother’s Day is coming up soon, and these chocolate ganache-filled cream puff swans would be a great way to say thanks to her for that whole giving you life thing. I think once she tastes them, she’ll agree that it was all worth it after all. This is mostly a technique video, as these beautiful birds would work with any number of fillings. Pastry cream, lemon curd, mousse, and fresh fruit are all perfect with this pâte à choux delivery system. This classic French dough has a thousand uses, and must be mastered by any serious cook.  By the way, these are much better chilled, so make them an hour or two ahead. The one I eat in the video wasn’t well chilled, and you can see was pretty soft. Once cold, the chocolate ganache becomes very truffle-like, the whipped cream firms up, and you get something much more toothsome. So whether you do these for Mother's Day or not, I really hope you give these a try soon. Enjoy! Pâte à Choux (Cream Puff Dough) *enough for about 8-10 “swans” 1/2 cu

This weekend's food and wine pairing at the Frick Winery was a smashing success! We served a record 1,200 guests, and had a lot of fun doing it. I'm still catching up on a massive email backup and have some deadlines at About.com to meet, but I hope to do some video recipes of the items soon. For now you have to settle for a quick photo (click to enlarge) and description. By the way, special thanks to Bill, Dallas and the entire Frick family, as well as our incredible kitchen crew; Al, Peggy (this year's MVP), Julie, Merv, and my beautiful and talented wife Michele! T he first item w as wild Ahi tuna seared and served rare on a wasabi rice chip. It was topped with a pink ginger dressing and a pinch of seaweed salad. I t was probably the most popular bite we served. It was paired with Bill Frick's white wines; a Grenache Blanc, and Viognier. The second item was ripe Cambazola cheese served on fig bread, with sweet organic strawberries on the side. This is called the &q

Akhirnyaaaa eksekusi Roll Cake ini juga huehuehue...yahhh meskipun masih belum berhasil pada lapisan atasnya kulitnya meletek yang akhirnya ukiran batiknya kelihatan abstrak yakkk hahahaha *menghibur diri* tapi sedihnya terbayar dengan tekstur cake ini yang lembut dan kenyal gals, rasanya? tentunya uenaaaakkk banget gak kalah sama bolgulnya meranti hihihihi, katanya Mbak Ricke Indriani penggunaan banyak telur membuat cake ini menjadi lentur, kenapa penting banget lentur ya karena cake-nya harus di guluuuuungggg cynnn hehehehehe...klo gak lentur ceritanya yang sudah pengalaman bikin bolgul bisa patah2 dan akhirnya gagal pada saat penggulungannya. Nah karena memang lagi rajin di dapur karena stock vcd korea juga udah abis :D dari pada cengo makanya rajin lagi deh trial2 kue. Aerobik rajin bikin kue rajin ngemilnya pun tambah rajin *konsisten gak kurus2* huehuehue...Nah utk kesulitan dalam proses pembuatan bolgul ini karena eike panggangnya menggunakan my lovely OTANG hahahaha! yang tidak

Resep dan Cara membuat Kue Basah Tradisional - Kue dibedakan menjadi 2 jenis, kue kering dan kue basah. Setelah kemarin, saya membahas resep dan cara membuat kue kering, kali ini akan saya bahan tentang resep dan cara membuat kue basah. Perbedaan antara kue kering dan kue basah adalah kandungan yang ada dalam kue tersebut. Kue kering yang biasanya disimpan dalam toples memiliki ketahanan yang

This great sourdough starter video is from Eric at Breadtopia . Eric was one of my fellow nominees for most innovative video content in the Saveur best food blog awards, and as you'll see in this clip, he's a great teacher. One of my very few regrets with the pro food blogger lifestyle, is having almost no time to visit and watch/read other people's blogs. When I first started out, I would spend a few hours a day surfing the web. Now, I'm pretty much limited to a few minutes here and there, and it's sad knowing I'm missing out on so much great content – like this lesson. This video shows a very clever method for making a sourdough starter using pineapple juice to increase your odds for success. I hope you enjoy it, and please check out all the other great videos on Breadtopia . Enjoy! Photo (c) Flickr user grongar

It's not often a dessert recipe inspires a savory dish; it's usually the other way around, but this asparagus pie is a direct result of my love for cherry clafouti. Cherry clafouti is a rustic French dessert that features whole cherries ba ked in a sweet egg batter. If you'd like, you can check out the clafouti video recipe I did last spring. I've always thought the same batter, minus most of the sugar, would make a great base for a vegetable dish. Since I had a bunch of be autiful asparagus sitting on my cutting board, I decided to test my idea. It came together almost exactly as I had imagined. I love it when that happens. The simple batter formed a delicious, creamy, lightly browned crust around the buttery asparagus. The flavor was pure, the texture luxurious. Enjoy! 1 pound fresh asparagus, trimmed, cut into 2-inch pieces 2 tbsp butter, plus extra for the casserole dish 1/2 cup flour 3/4 tsp sugar 1 1/4 cup milk 3 large eggs 1 tsp chopped fresh thyme 3/4 tsp sa

Resep Nasi Bakar Ikan Teri Sedap - Untuk Anda yang belum pernah menyantapnya boleh jadi akan bertanya-tanya, bagaimana rupa nasi bakar itu? Memang ada berbagai variasi hidangan dari beras, misalnya nasi kuning, nasi goreng, nasi uduk ataupun nasi timbel. Menu nasi bakar boleh jadi adalah inovasi terbaru dari nasi. Nasi bakar ketika dibuka bungkusnya memiliki wangi khas yang menjadikan orang yang

Resep Macaroni Schotel - Setiap orang tentu doyan dengan hidangan yang satu ini makaroni panggang atau macaroni schotel. Hidangan ini pertama kali diperkenalkan oleh orang orang Belanda zaman penjajahan dulu. Sehingga kata “schotel” alias “schaal” bermula dari bahasa Belanda yang merujuk tempat yang dipakai untuk mengolah makanan tersebut. Anda pun bisa membuat sendiri macaroni schotel yang

There’s nothing quite as satisfying in the kitchen as snatching victory from the jaws of defeat. I was playing around with some squid ceviche preparations, and while it did “cook” in the acidic marinade, I really didn’t enjoy the texture. I actually hated it.  I’m not sure if it needed more time, or more acid, but it wasn’t good. Not wanting to toss it, I decided to fry it up, and maybe hide it in some pasta, or something. I went with “or something,” and this cold, coconut-spiked salad was the result. I haven’t been this happy about a failed recipe in a long time. Not only did it make a fantastic, sort of Thai-like salad, I can see this being quite versatile as well. It was very tasty hot, and would be great over rice with some of the cooked-down marinade. It would also be amazing over a big bowl of crunchy greens. Just don’t skip the toasted coconut, as it really does make the dish. I hope you give this delicious accident a try soon. Enjoy! Ingredients for 4 Portions Spicy Coconut &am

Siapa yang gak suka Choux Pastry a.k.a kue soes ini? meskipun ada yang nggak suka pasti lebih banyak yang sukanya hehehehe...soalnya kuenya enak sihhh ^^ Kalau ngomongin tentang soes pasti orang ingetnya sama Soes Merdeka Bandung yang kesohor ituhh, sudah lama sekali gak makan kue soes-nya eh dilalah bulan lalu dapet oleh2 dari temennya hubby, rasa soes merdeka-nya gak berubah masih sama kek jaman dulu. Udah lama banget pengen bisa bikin Choux Pastry ini dan kebetulan lagi niat bikin meskipun pas bikinnya menjelang sore tapi tetep semangattt *si mbak lemburr nihh* hehehehe. Choux Pastry-nya di eksekusi pake resep dari Just Try and Taste -nya Mbak Endang Indriani. Karena ini trial dan takut gagal eike cuma bikin 1 resep aja gals hasilnya jadi 9 buah choux pastry, diisi dengan krim vanilla dan krim coklat..alhamdulillah si choux pastry mengembang dengan sempurna gak pake kempes dan sempet eike masukkin kulkas juga tapi tetep kokoh lhoo ^^ rahasianya memang harus bener2 ngikutin instruks

This recipe doesn't pretend to be anything it's not - this is simply a super-fast casserole that shares a few similarities to chicken enchiladas. If you are Mexican, and were/are lucky enough to enjoy authentic enchiladas, this will not remind you of Mom's - or even Dad's. But having issued the standard ethnic recipe disclaimer, I'll say, these aren't bad. As long as you choose a high-quality green sauce and a decently cooked rotisserie chicken, you should end up with a nice, easy, fast dinner. Please buy some good cheeses and grate them yourself. You'll see me using a pre-grated Mexican cheese blend, which was me not wanting to waste a product sample I had received for a review (the verdict? Grate your own cheese!) This low-quality video was posted on YouTube a long time ago, but for whatever reason was never posted here. In fact, I don't even have a decent photo of the final dish, which is why you see this crappy screen shot here. Enjoy! Ingredients: 1

I was checking Twitter mentions last week, and saw that a viewer by the name of nguyen4 had posted a strawberry rhubarb pie photo on Instagram (left), and credited me for the recipe. At first, I thought they were mistaken, as I didn’t recognize the pie as one of my creations, but then I realized that was because they’d made it so much better looking than mine. I hate/love when that happens.  Anyway, once I got over this blow to my ego, I decided to repost this in case you missed it the first time, or just needed a little reminder as to what a fantastic spring pie this really is. Enjoy! To read the original post and get the ingredient amounts, click here.

Resep Cara Membuat Kue Kering Lebaran Resep Cara Membuat Kue Kering Lebaran Enak- Lebaran identik dengan ketupat maupun kue. Disaat beberapa hari menjelang lebaran, kita pasti disibukkan dengan memasak banyak masakan serta menyediakan kue yang akan disuguhkan kepada tamu, tetangga serta keluarga saat berkunjung ke rumah. Aneka resep kue kering harus anda pelajari agar dapat memberikan jamuan

Michele and I are in Sonoma for the 2012 “Passport to Dry Cr eek Valley.” If you've been following this blog for awhile, I'm sure you've read about this event before, but if not, here's a little taste from last year . We'll be doing the food at the gorgeous Frick Winery for the 16th consecutive year! Despite all the hard work, it's a lot of fun and we look forward to this every spring. I'll be back Monday with a new video, and hopefully some decent photos of this year's offerings. Stay tuned!

Outside of a few choice Black Eyed Peas videos, lumps are rarely associated with something good. When it comes to making sauces and gravies, nothing causes performance anxiety in an inexperienced cook like these malevolent masses. The good news is there's an incredibly simple way to prevent lumps. Repeat after me, "Hot roux, cold milk, no lumps." That's it. As you'll see in the video, no matter how sloppy your sauce making techniques are, as long as your liquid is cold, and your roux is hot, lumps are almost impossible to create. Below the video, I've given the ingredients for the simple white sauce I used to illustrate my point. I turned mine into a beautiful macaroni and cheese, but this has so many other applications that mastery of its silky-smoothness is mandatory for any wannabe cook. Enjoy! Ingredients: 3 cups whole milk 4 tablespoons butter 3 tablespoons flour salt and cayenne pepper to taste pinch of freshly grated nutmeg 1/2 teaspoon fresh thyme lea

W e just returned home from the amazing Frick Winery , a nd I'm happy to report another successful Passport event. The weather was glorious, the wine spec tacular , and the reviews on the f ood pairings ranged from delicious to "can I fly you to Dallas?" Special thanks to my in-la ws Peggy and Al, who always do such a great job, and d espite the long, hard days seem to enjoy themselves thoroughly. This year also featured the debut of m y cousin (Chef) Tony and his very significant other, Nora, who both did a fantastic job. They brought great energy and enthusiasm to the party, not to mention a couple of pair of 25 year-old legs. So, our busiest week and weekend of the year is over, and after the briefest of breaks (basically, this afternoon) I will get ba ck behind the stove and camera where most of you probable wish I would stay. Here are a few photos I took (in order); the view from Bill's home overlooking the vineyards at dusk, beef bresaola and arugula, hoisin d