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Cooking From Scratch Meaning - Yahoo Recipe Search
AllrecipesMaking corned beef from scratch means you control the ingredients, no chemicals means better eating. I cook mine with carrots and cabbage.Food and WineLike anyone who enjoys cooking for other people, I always want my table to feel inclusive—a happy, safe place for everyone. This means not just making people feel welcome, but acknowledging with respect, never with complaint, any dietary concerns or issues. This might mean whipping up a festive alcohol-free sipper or making a vegan version of a dish that’s on the menu. More often than not, though, I find myself playing around with gluten-free dishes. That’s because my dad, who lives in the same town as I do (Birmingham, Alabama), was diagnosed with celiac disease several years ago.I love having my parents over as often as possible; I feel lucky that we ended up in the same city, and I like that my children can enjoy a close relationship with their grandparents. I will often make naturally gluten-free meals (roast fish or meat, vegetables), but I absolutely get a thrill from finding a way to deliver a gluten-free version of a typically wheat-based dish, one that will give my dad a taste of something he thought he’d never enjoy again. I don’t mean a sad substitute for the classic (sorry, cauliflower-crust pizza!) but something that truly scratches the itch.That’s where Gluten-Free Spaghetti and Meatballs comes into play. I’ve known that the gluten-free pasta options have gotten much better in the last few years, and that Dad’s favorite is the kind made from corn and rice. I swear, most people can’t tell the difference between it and traditional pasta. So I’ve had Mom and Dad over for pasta with classic ragù or Bolognese. But I wanted to play around with meatballs, and I remembered a secret ingredient that I thought might work well: instant potato flakes.That’s right—dehydrated flaked potatoes. For me, they’re a far more versatile pantry item than any packaged gluten-free breadcrumbs. I try to keep them on hand not for making instant mashed potatoes—I just don’t like them—but instead for thickening soups, breading fish or chicken (foodandwine.com noted this years ago), or making my deviled egg filling a little heftier. I figured they might work well in meatballs, and I was right. They bind ground meat particularly well and add a savory richness unlike typical breadcrumbs. In fact, these have now become my “house” meatballs; I like to make a double batch and freeze some for use later on pizza (my favorite), in grain bowls, or in soups. It’s a win-win: Everyone in my family can enjoy a comforting, family-friendly classic.YummlyHere's yet further proof that cod and potatoes are meant for each other, with frozen french fries a convenient stand in for making them from scratch, and you can cook them in an Actifry if you like. The cod is cooked with a bit of bacon, for a boost of smoky flavor, and then mixed with olives for a hit of brininess. Layer this mixture with the fries and sliced hard-boiled eggs, and delicious dinner is served.Food and WineAs an avid cook with a full-time job and two young children, there’s a question I’m asked more than any other: Do you cook dinner every night? And if so, how? My answer: No, not every night. I am not a superhero. (Also, I live in New York, where there are just too many great restaurants to pass up.) That said, I do put a home-cooked meal on the table most nights, though it doesn’t mean I am cooking every day. Instead, I roast—in big, weekly batches. After years of trying to streamline my time in the kitchen, roasting has become my secret weapon. Why? First, it makes everything taste better. Second, as a technique, roasting is basically the same no matter your focus: Toss evenly sized pieces of meat, fruit, or veg in fat, season with salt, place in the oven somewhere around 400°F for anywhere from 12 to 45 minutes. Done! Third: Roasting allows me to multitask. While dinner roasts, it needs to be left alone. This gives me time to read with my children or return emails. (Hooray!) Finally, roasting yields great leftovers to be used in infinite ways. A house favorite is to toss roasted root vegetables with baby greens and a quick, bright sauce conjured from herbs, capers, and chopped nuts. I may not have cooked it that day, but it’s one of the most satisfying and simplest from-scratch meals I know.—Gail SimmonsFood.comGrandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.Food52This is a dessert that I discovered when I was researching for my cookbook, The London Cookbook. This is an Italian riff on the British classic that I happen to love quite as much as the original strawberry classic. It’s based on a version I had at Locanda Locatelli, a truly spectacular Italian restaurant in London. If the name Locatelli sounds familiar, it’s because the chef, Giorgio Locatelli is the author of Made in Italy, the comprehensive tome on Italian cooking. Eton Mess is a delicious improvisation of broken up meringue, berries, and whipped cream. Giorgio omits the berries and opts instead for a homemade Amalfi lemon curd and sorbet. At Locanda Locatelli, he includes a foam and cookies and makes his sorbet from scratch. I find the foam and cookies an unnecessary distraction, and I tend to buy the lemon sorbet. My latest obsession, however, is Jeni’s Lemon Buttermilk Frozen Yogurt (https://shop.jenis.com/frozen-yogurts/lemon-buttermilk-frozen-yogurt-pint/), which gives just the right creamy tanginess here. The lemon curd is from another recipe in my book and comes thanks to the restaurant DuckSoup. Having tried it once, it is now the only lemon curd I make. If you love lemon curd as much as I do—it’s terrific on scones, toast, English muffins and eaten directly from the jar—double the recipe. It will keep in the fridge for a few days or even longer if you use a sterile canning jar. Mess is meant to be as random, as its meaning suggests. If you don’t have sorbet, skip it. If you prefer a different ratio of cream to curd, do it your way. If you like your meringues chewier, cut their baking time. This recipe is meant to be broken.Food and WineThe ultimate handheld burger requires the best bun possible, and in my opinion, it doesn’t get any better than a brioche bun. Sweet, buttery heaven! In my part of Canada, the Maritimes, we don’t have access to some of the food and grocery staples available in other, more populated regions. When I was first learning to cook, this meant either adapting recipes to incorporate locally available products or learning to make them from scratch. This guerrilla-style learning process most definitely helped in making me a better cook, a better taster, and ultimately more versatile in the kitchen. My first big flour-based challenge: brioche rolls. Any time I had a burger that “changed my life” in a city far, far away, it was wrapped in a brioche bun. They’re perfect in every single way. Brioche takes a little time, a little patience, and a little practice, but the results are absolutely incredible. From Eat Delicious by Dennis Prescott. Copyright © 2017 by Dennis Prescott. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. Slideshow: More Bread and Biscuit RecipesFood NetworkThis is my Hungarian grandmother's recipe for strudel, but I suspect they were so poor when she was little they couldn't afford to buy apples to make the traditional filling. If you saute cabbage in butter and sweeten it a bit, it tastes and feels a lot like cooked apples. So I think that's why she did that. I remember her making it when I was little, but she never taught me. Later, as I was rummaging through her recipe card files, I found the secret recipe! Of course she made her strudel dough from scratch. In those days families were big with lots of children, so there were plenty of hands to stand all around the table and pull strudel dough. Nowadays, with 2.5 children and two working parents, there's no way to do it at home. I have my grandmother's white linen tablecloths from her dowry, which were always put down to cover the gigantic dining room table to pull the dough on. I think these good linen tablecloths were primarily used for pulling strudel dough versus having company over for a lavish meal, which would have been pricey then and possibly beyond my family's means.Food52Making green curry paste from scratch is fun, and surprisingly easy. Homemade green curry paste is tastier and more beautiful than any jarred product you can buy from the supermarket. This recipe yields about 2.5 cups of green curry paste, so freeze the extra green curry paste in ice cube molds, and then use one cube for serving 2-3 people. This green curry recipe features shrimp and baby bok choy, but please feel free to get creative and substitute and combination of protein and vegetables you want. This recipe is meant to be accessible and easy to make on weeknights, so some traditional Thai ingredients are omitted because they might be hard to find for many home cooks (shrimp paste, galangal, cilantro root). Instead, I have substituted fish sauce, fresh ginger, and cilantro leaves. The recipe below doesn't include rice as an ingredient, but I do recommend serving this curry over warm rice.
