Was wondering of anyone else here makes fresh pasta. I make it quite a bit and was wondering if anyone had a favorite dough recipe they might share. I love fresh pasta but the different recipes I have tried have some slight texture problems I'd like to overcome. It is normally just a bit too soft. I would like to be able to get a bit more firm texture.
Was just wondering, were the old forum posts migrated here to this forum? Reason I ask is one of the members in the day gave me their family recipe for basic red sauce that I have now adapted as my family sauce. I can not remember the forum members name and would love to give them credit when I pass this recipe along to others as it is the best home made sauce recipe I have ever made. Was just wondering if I still had the option to search back and find this out.
I've recently joined the Stella community and am absolutely loving it! I've always enjoyed cooking and worked in a kitchen during high school and college. It was a great experience and one I look back fondly on. My boss, Rosemary, was famous for saying, "If you have time to lean, you have time to clean!"
I've always considered myself an ok home cook - but am really looking forward to gaining the knowledge and technique that stella culinary has to offer.
OK, so I've dutifully worked through each episode and show note (up through SCS 7), listening to the audio lecture, watching the videos, and taking the quizzes - now it's time to put the knife to the cutting board...so to speak!
I worked through each lesson by making a dish – or dishes – using the techniques learned in the lesson. I took pictures of my work and also made some notes/comments/questions about each lesson.
I cooked all of the dishes, with the exception of the stock, on Sunday. I started about 1:30 and finished around 6pm.
Good Morning,
This gem of ancestral authentic Moroccan cuisine is often the one that introduces tourists to Morocco´s awesome fragrant and exquisite gastronomy. While, there are uncountable variations on the dish, lemons are a quintessential ingredient in Moroccan cuisine.
Hello. I'm chef for a hunting lodge and bird preserve in South Louisiana. We offer guided hunts, meals and special events, as well as farm specialty produce, duck, and pig for many of the finer restaurants in the New Orleans area.
Good Afternoon,
With Valentine´s Day falling on a Thursday this year, does anybody have some special home gourmet dinner in mind ? A special intimate cozy restaurant for two ? Is anybody holding off and celebrating on Friday or Saturday night instead ?
Good question ... I am uncertain at this very moment ... However, I believe we may just have a lite bite at one of our local Taverns with a couple of rounds of wine, and hold off until Saturday evening to celebrate, as we both do have to get up quite early ...
COLD WEATHER FARE ...
CHICKEN CHILINDRÓN is a specialty in the Iberian Peninsula´s province of Aragón. The quintessential to this dish, is its lovely ruby red sauce that turns this dish into a lovely family gathering dish and gives the chicken its remarkable taste.
POLLO CHILINDRÓN DE ARAGÓN ( CHICKEN WITH RED & GREEN BELL PEPPERS ) ...
1 chicken and / or 4 or 6 breasts ( one can use the parts they prefer )
6 tblsps. Evoo
2 tblsps. of diced Serrano Ham ( can sub Prosciutto di Parma or Pancetta )
1 large leek diced finely
As per Nina´s request, I am posting my Ventian native paternal Grandmother´s simple Codfish Spread.
BACCALÀ MANTECATO ALLA VINCENTINA ( VENETIAN COD FISH SPREAD )
2 Thick fillets of salt cod ( one can employ fresh cod, if salt cod is unavailable )
Extra Virgin Olive Oil - the amount should correspond to the weight of the cod fillets )
salt to taste
Freshly ground black pepper to taste
2 or 3 garlic cloves ( minced )
1 small bunch of fresh parsely - 1 large tablespoon ( minced finely )
1 Anchovy packed in Extra Virgin Olive Oil
Pulled pork isn't very common this side of the pond but I want to Sous Vide some for a party. I have a piece of pork leg in the freezer and am assuming that if I cut the skin off, I can use it instead of the usual shoulder.
You guys are the experts in pulled pork so what's your take on this? I would cut it up a bit and give it a good smoky marinade first then cook it at about 75c for about a day.