Top Management
2018
Search results
My Romantic Some Recipe - Yahoo Recipe Search
Food.comThis is a creation of mine that was inspired by a chicken crescent square recipe. I took the ingredients from some of my baked spinach casseroles, tweeked them, and came up with this impressive looking vegetable. Great for a fancy dinner party or a romantic dinner.Food52I should start off by saying that this will be a longish introduction. To read only about the recipe notes, skip to the bottom part. So, she says, indicating that you should get comfortable, the story goes something like this...... There is a list of cooking challenges that I keep on my fridge - my white whales. Paella, soufflé, you get the idea. Parenthetically, if you want to read a funny story about when I battled the giant octopus (and lost), you can find it about 3/4 of the way down the hotline question about foods that polarize: http://www.food52.com/foodpickle/9092-what-are-foods-that-polarize-love-or-hate Anyway, getting back to it. Whole roasted duck has been on that list for a while. I've always been a little intimidated by the gaminess and, well, the price. Not wanting to completely balls up a bird that can cost upwards of $40. About two weeks ago I decided that the time had come to cross that item of the list. I consulted my step-mom who had mentioned this awesome green tea duck she had made about a year and a half ago and I sucked it up and went to Whole Foods and got a duck. And I brined that bird for the better part of three days. Oh and the brine smelled sooooo good. I mean, if there are angels and they are Asian, this is what an Asian angel would smell like. I wanted to take a bath in this stuff. So for three days I am nursing this brine, loving it, occasionally turning the duck over in the pot so that all parts are exposed to the liquid. Then, when the time was right, I reverently removed it from the liquid, brushed off the star anise and the green tea and put it in the oven. I made my mom's Special Rice (I'll post another day). I made edamame. I opened a bottle of wine. My husband was going to remember why I am the best wife in the whole world. The kids were winding down and all was on track to get them in bed before we enjoyed a romantic dinner (which in our house qualifies as a meal, eaten when hot, together). Jameson (the elder son) was upstairs getting his pajamas on. I am basting every ten minutes with lovely duck fat. Jameson starts crying, which I should say is not entirely unusual behavior for a four year old who doesn't want to go to bed. "Oh hush up and get your jammies on," I snap irritably up the stairs while I return to cooing over my bird. The crying continues. I sigh. My husband sighs. Connor (the younger son) starts intoning "bottle bottle bottle bottle!" which indicates incipient melt-down. I sigh again. I bargain with my husband: I'll fix the bottle, you go fix the four year old. The bottle goes in the microwave; the husband goes up the stairs. The duck, a glistening glorious brown crispy version of heaven comes out of the oven smelling exotic and exciting. I place it lovingly on the stovetop to rest. The husband immediately yells down the stairs for a towel. Something about gaping head wounds. Turns out that Jameson, while hiding in our bedroom trying to avoid the inevitable onset of bedtime, stood up too fast and split his head open on our armoire door. Since I took Jameson to the hospital the LAST time he had to get stitches in his noggin, I inform my husband that it is his turn. The whirlwind departs in a flurry of bloody towels and sniffles and a squalling Connor who is quite alarmed by all the commotion. I put Connor to bed. The rice has scorched on the stove. The duck has "rested" into a coma. Quiet descended on the house and I look forlornly at my duck. Shrugging, I carved that sucker up and ate a breast all by myself. Delicious. Wine wasn't bad either. Decided it was THAT kind of night and took a second glass into the living room to keep me company while I watched an episode of The Walking Dead. ****** OK, recipe notes. There are two versions of this. The first is the way I did it and comes, according to my step-mom, from "some Asian Fusion cookbook I seem to have misplaced." Apologies for the suspicious provenance. The second was adapted, by my step-mom, from the first when she didn't have the time to brine for the 2-3 days needed. Even the 'short' version will need 24 hours to sit, so plan accordingly.Food52My boyfriend and I are long-distance, so we get to see each other about once every three months. When we are together, we like to cook, explore whichever city we’re in (usually Berkeley or New York City, where we each live respectively), and spend a healthy amount of time vegging out on the couch watching Netflix (Chef’s Table, Parks & Rec, you know, the modern classics). While we try not to schedule out our time too strictly, there’s one tradition we’ve yet to break: date night. We take this quarterly date night very seriously, and spend weeks picking out a restaurant with the right balance of menu options (he's a vegetarian, so there’s got to be at least a few different choices for him), ambience (romantic, not stuffy), and budget (sometimes we splurge, sometimes we keep it low-key). For some reason, we always gravitate towards Italian food, and that helps narrow down our choices. Past winners have included Acquerello in San Francisco (a very worth-it splurge) and Lilia in Brooklyn (excellent and wonderfully priced), but there’s one dish I haven’t been able to stop thinking about since one date night from about a year ago: the mushroom ragu with garganelli at L’Artusi in New York City’s West Village. Tubular little bites of fresh garganelli pasta wrapped in a creamy, luxurious sauce of nothing-but-mushroom flavor. At the same time, it was meaty and hearty, filling enough to make me ignore the buttery cacio e pepe sitting across the table—and my boyfriend. The cherry on top of the ragu: a generous layer of shaved ricotta salata, a dried, salted ricotta cheese. It was love at first bite. I immediately wanted to know the secrets behind its silky texture, mushroomy goodness, and—whoa—completely vegetarian ingredients list. Surely, there must be some complicated technique or sneaky component hiding within the recipe. After 379 or so odd days (but who’s counting?) after tasting, and subsequently dreaming, about this ragu, I finally tracked down L’Artusi’s executive chef, Joe Vigorito, to lift the curtain. The formula behind this decades-old recipe, he revealed, is shockingly simple—and will probably never, ever change. It’s been on the menu from the beginning, and if it ever leaves, “there would probably be an uprising,” he said. But because “there are no bells and whistles, you’ve got to get everything right.” Here are a few of his tips for recreating L’Artusi’s famous mushroom ragu at home: - Clean the mushrooms with a paper towel. Instead of rinsing the mushrooms in water, simply brush them off with a paper towel to get rid of any dirt. “With this recipe, you’re trying to concentrate all that flavor and evaporate any water possible,” Chef Vigorito said, and dousing the mushrooms in water doesn’t help that process. - Don’t burn the tomato paste. The tomato paste is essential to bringing depth and complexity to the flavors in this dish, but it can be tricky to work with. “Tomato paste has a tendency to burn really, really easily, so you have to continually stir it to make sure that you’re still developing that flavor, but that it’s not just scorching at the bottom,” he explains. - Make sure the heavy cream is at room temperature. You’ve probably done this before (I sure have): You pull the heavy cream straight out of the fridge and toss it right into the pan only to have it curdle. When prepping the recipe, like when you’re making the fresh pasta, pull the cream out of the fridge and let it sit on the counter. According to Chef, “You want it to kind of be up to room temperature, so that you’re not shocking it” when you add it. - Fresh garganelli is great, but dried pasta works, too. I get it, making fresh pasta from scratch isn’t always in the cards, so don’t feel bad about using dried pasta in this recipe. Chef Vigorito recommends penne or orecchiette, but added that any kind of short pasta would work. - Add a splash of mushroom stock at the end. At L’Artusi, they always finish this pasta with a splash of mushroom stock just before serving. You don’t have to do this, but it does add a nice touch. Making the stock is simple: Take the ends of the cremini mushroom stems and cook them down with a little bit of water. Tossing in a little bit of this stock is also a great way to reconstitute the ragu if you want to serve it the next day.Food.comThis is a recipe from Down Home with the Neely's (on the Food Network). They served it on top of grilled/sliced flank steak with a side of garlic mashed potatoes for a romantic meal. I am going to serve it on top of some chicken breasts this evening. You can substitute out blue cheese for the gorgonzola and get the same wonderful results. . .pure bliss!Food.comI put spice into pretty much everything I can so this recipe fit me to a T. I have yet to add the ask for chocolate syrup (I added the optional found below) and I use splenda in place of sugar. I have been pouring a cup of brewed coffee and adding Splenda, some loose anise seeds, a couple of cloves and a cinnamon stick. I like to bite the seeds and cloves and the coffee is so good. I class it as romantic just because I think it is.Food.comFor the Clam and Chorizo lovers, this is a easy dish, full of flavor. I made it a few years back and let me say, using some crusty bread to soak up this sauce is a must! Make it a Romantic dish or serve to your party guests. It is sure to please! I got this recipe from a 2006 Canadian Living magazine, and I forgot all about it, until I went through my cookbooks. This can be served as a appetizer as well. Please enjoy :)Food and WineRisotto. Even the name sounds romantic and delicious. Leave it to the Italians to make a bowl of rice sound seductive. The amazing thing is that it tastes even better than it sounds. It’s rich and creamy (without using ANY cream) and deeply flavorful, while using only a few ingredients. And it takes less than half an hour. It’s a knockout dish you can tackle with just a little stirring and a little time.Thirty-plus years ago, my husband and I decided to have a commitment ceremony on our 10th anniversary (this was back in the days before marriage equality). After that long and wonderful day surrounded by friends, we went back to our tiny Brooklyn apartment (with the eight folks sleeping on our floor), and I made risotto for everyone. To this day, people can’t believe I made such a “difficult” dish at the end of a day like that. But I have to let you in on a little secret: risotto is not difficult at all. The only part of making this wonderful dish that could possibly be considered even remotely difficult is the stirring. And the stirring is simply time-consuming, nothing else.Risotto Milanese is as classic as it gets. I’m generally leery of updating classic recipes. But in this case, my update makes it a lot easier to make this beautiful dish. One of the classic ingredients in this risotto is bone marrow ... not generally something most people have in their larder. But Snake River Farms, one of America’s great meat purveyors, solves that problem. They package and sell dry-aged beef fat, called Chef’s Gold. The flavor is rich and complex, and you can store it in your freezer. And it whips into the risotto just like the butter most recipes call for at the end of cooking. It’s an excellent stand-in for marrow in this dish.I love basic risotto, though I often add some herbs. When we’re in the mood for something else, I may add sautéed mushrooms, or diced chicken breast that I essentially poach in the rice. But truthfully, this Saffron Risotto is the sine qua non. This decadent amalgam of saffron, stock, Parmigiano, and rice is as comforting as it gets. It’s the perfect dish for celebrating important milestones—no matter how tired you are!Food.comAdjust red pepper as desired! Romantic little recipe for two that wont leave you too full to flirt! Yummy garlic and wine sauce coat the shrimp and pasta. A salad and some crusty fresh bread would be very nice with this and a nice chablis or chardonnay wouldn't hurt either! I came up with this after totally revamping a recipe found on healthycookingrecipes.com. "PLEASE adjust the seasonings to make it perfect for you and DO let me know how you change it up." Enjoy! UPDATE! Yes, as listed portion is quite large as you would find in a restaurant. Feel free to reduce the amount of pasta to save calories. We always have leftovers which is fine by me! I remove the shrimp to reheat. Zap pasta in micro for a few minutes then add the shrimp on top for about 20 seconds to remove the chill! Also feel free to experiment! More tomatoes, canned tomatoes (just use organic or add a pinch of sugar) less red pepper, more red pepper. You get the idea. Enjoy!AllrecipesThis recipe is very simple and very delicious also. I can prepare it, and I am a 14 year old boy! This recipe only takes a few minutes to prepare and only a bit longer in the broiler. This goes good with some mashed potatoes with butter and green beans with lemon squeezed on top. This is good, trust me!Nov 14, 2016 · A college student falls for a mysterious man who appears from a poster of her idol. He helps her with her crush, cooking, and other skills, but disappears as suddenly as he came.
- (2.5K)
- South Korea
- 13+
- Food, Romance, Fantasy
Nov 12, 2020 · Try it free. [12ENT WEB DRAMA]If you would like to see Season 2 of this web drama, please leave a comment requesting the production of sequel. If there is enough demand,...
- 11 min
- 1.2M
- 12ENT
She wakes up next morning suffering from a hangover and sees Eun Woo eating some porridge in her room! Mi Nyeo is a college student who has never dated anyone and knows nothing about romance. The only joy in her life is to see Kang Jun who visits the café she works at every day to have lunch.
- 10 min
A college girl who's never had a boyfriend in her life tries to date an idol star who came out of a life-sized poster she brought home.
- 11 min
A 21-year-old college student who has a crush on a customer at a shop meets an idol star. Watch the 6-episode series starring Cha Eun-woo, Ju Da-yeong and Ahn Ji-hoon on IMDb.
- (134)
- 2016-11-14
- Comedy, Romance
- 11
Find out where to watch the 2016 romantic comedy series My Romantic Some Recipe online. Learn about the plot, cast, episodes and similar shows.
People also ask
Where can I Watch my Romantic some recipe?
Where can I Buy my Romantic some recipe?
What is a good romantic dinner recipe?
How many episodes does my romantic some recipe have?
Sep 27, 2022 · Title: 마이 로맨틱 썸 레시피 / Mai Romaentik Sseom Resipi (My Romantic Some Recipe) Genre: Food, romance, fantasy; Format: Webdrama; Episodes: 6; Broadcast network: Naver TV Cast; Broadcast period: 2016-Nov-14 to 2016-Nov-22; Air time: Tuesday & Thursday; Synopsis. A 21-year old college student has a one-sided love for a restaurant ...
