Resep - Cara Membuat Kuah Bakso Segar Dan Nikmat


Resep Kuah Bakso merupakan makanan berbentuk bola daging yang lumrah dijumpai dalam masakan Indonesia. Bakso kebanyakan diolah dari adonan daging sapi giling plus tepung tapioka. Namun ada pula bakso dari daging ikan, ayam maupun udang. Cara makan bakso lazimnya dihidangkan panas bersama kuah bening, ditambah mie, bihun, taoge, tahu goreng dan kadang kala telur. Sebagai penyedap, ditambahkan

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Spicy Shrimp Etouffee - If You're Texting the Recipe Just Enter "A2FEY"

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For whatever reason, I've recently been on a Cajun/Creole cooking kick. Here's the finished shrimp etouffee video recipe I promised last week, and man, was it good! Etouffee is one of New Orleans' most famous dishes - it's spicy (or can be), aromatic, brightly flavored, and very comforting, all at the same time. Etouffee comes from the French word for "smothered," and I would describe the dish as a rich, shrimp gravy served with rice. In general, Creole cooking is not that common for the average home cook. I think, from a distance, it may look like Creole cooking is fairly complicated. While some recipes do have lots of steps, most of the classics, like this shrimp etouffee, are quite simple to make. Speaking of famous New Orleans recipes, folks in my age group may remember with some amusement, the blackened redfish craze from the early eighties. Chef Paul Prudhomme, of K-Paul's Louisiana Kitchen, introduced America to that old Cajun favorite, blackened fi...
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Spicy Orange Zest Beef – It Is What It Is

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As I mentioned in the intro, this orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. Of course, since it’s obviously inspired by those day-glow orange, deep-fried beef nuggets (which may or may not be actual beef), comparisons are inevitable. While I have no delusions that those crunchy bits would be preferable to most people, especially ones that just stumbled out of a Phish concert, this much-lower-fat alternative is still a quick, easy and perfectly delicious meal. You’ll want to use a tender beef for this, since the cooking time is only 4-5 minutes. Cheaper cuts like chuck are going to be too tough, unless, of course, you pound it paper-thin, or use some kind of tenderizer. I used sirloin, which worked fine, but ideally you’ll find yourself some beef tenderloin trimmings. Here’s another instance where you are much better off going to talk to a butcher, rather than a clerk at the supermarket. A real butcher will sell you the scra...
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On Holiday in a Forest of Foodies

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I will be away for a few days attending the 24th Annual Chefs' Holidays at The Ahwahnee Hotel, in beautiful Yosemite National Park. Every year some of the country's top chefs gather at the historic Ahwahnee to showcase their considerable culinary skills. This is one of the country's great foodie gatherings, and the first time I've been able to attend. I'm really looking forward to seeing (and then sharing with you!) the styles, personalities, and trends that are shaping American cuisine. The session I'm attending is entitled, "Chefs of the San Francisco Ferry Building" and includes presentations from Traci Des Jardins (you may remember her from the New Iron Chef competition), Peggy Smith and Sue Conley of Cowgirl Creamery (Mmmm...cheese!), and Amaryll Schwertner of Boulette’s Larder (Mmmm...has the word "lard" in it!). The festivities culminate with a fabulous Gala Chefs’ Dinner in the famous Ahwahnee Hotel's dinning room. I can't w...
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