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Food.comHere is a basic trifle recipe that can be built upon in so many ways. Here, I have listed only a few of the MANY variations you can make using this recipe. Have fun and experiment and please let me know what you come up with. This recipe is awesome. Cook time is chill time and will be longer if you make your own cake.Food52Several months ago I discovered an interesting collection of recipes compiled by a 19th century French Baron and gourmand extraordinaire, Léon Brisse. It was translated by Edith Matthew Clark and published in London in 1892. By today’s standards, the recipes are somewhat cryptic. I was fascinated to see that the recipe for duxelles calls for “a pinch of mixed spice.” This interests me because some time ago, I read (in Russ Parson’s “How to Pick a Peach”) that the French chef, Michel Richard, uses curry powder to season mushrooms in cooking. Since then, I’ve been using my own “white curry” powder in a variety of dishes I make with mushrooms, so I was curious to find out what comprised the “spice mix” in the Baron’s duxelles. I did a bit of research, going “directly to the source”(my standard procedure, learned at a young age as the child of an historian), to find this gorgeous combination of spices and herbs in Auguste Escoffier’s classic, “The Escoffier Cook Book.” I have the 1941 Crown Publishing edition (21st reprint, 1960); this is recipe number 181. I cannot know for sure if this is exactly what the Baron’s cooks used, but I have no reason to believe that it’s not close. It takes all of ten minutes, at most, to put it together, and is well worth the effort. The original recipe calls for 5 ounces of bay leaves (about enough to fill a pint jar, tightly packed), 10 ounces of peppercorns, etc. for a total of three pounds of spices used. Not needing quite that much of this spice blend in my kitchen (especially because one needs only a tiny pinch of it at a time), I adapted the recipe by maintaining the ratios, but reducing the amounts considerably. This makes about one cup of ground spice. It’s amazing. Enjoy!! ;o)Food.comThis recipe is simply something I threw together one night. After posting it on Cooking Light's bulletin board it became such an enormous success, it was suggested I submit my recipe to the magazine. Cooking Light's version of Psycho Chicken appeared as the Featured Reader Recipe in the June, 2002 issue-- and while I was grateful to have been spotlighted, I couldn't help feeling that the published rendition lost something of the original spirit of the recipe. Psycho Chicken is less about ingredients than it is a technique-- it is about a slashing and slathering method of infusing flavor into the chicken, then dredging the meat in the juices after cooking. Play with the quantities of flavorings, change herbs, don't even worry about whether you use a rack. But use the method. Please. THAT'S what Psycho Chick is all about.Food52What can I say guys? I think this is the best recipe I’ll ever create. Maybe I’ve peaked. I’m so giddy and elated over this new fifteen minute creation. It is a minimal ingredient recipe and each ingredient is supremely important. I start off this recipe as if I were going to make a Cacio e Pepe, so lots of fresh cracked pepper, olive oil, and butter (I recommend using a plant based butter or a French salted butter.) Tomatoes reduce into a bubbling gravy bath of black garlic, tarragon, and cracked pepper. Black garlic is an aged and caramelized form of garlic that lends a molasses like umami to this dish. The heirloom tomatoes are juicy, flavorful, and convivial and while you don’t need to use heirloom tomatoes, go for a variety that is truly ripe and perhaps local. This ensures that you will get the most flavor out of your tomatoes. Tarragon adds a licorice bite and harmonizes with the black garlic beautifully. These elements are simply meant to be. Now, you may think, why are you using black garlic in this family recipe? It’s a specialty ingredient and it can be a bit pricey. I remain conscious of costs as we are very much on a budget. This is why I don’t make cashew creams and sauces. I don’t find that sustainable for our family at this time. However, we eat a load of beans and lentils. We don’t buy meat or fish. So there is wiggle room. Therefore, we can enjoy this as a special recipe and this is something I’ll definitely cook up for friends. In the end, it’s a convenient and quick recipe. With candles, ambiance, and wine, you may just feel like you’re at a restaurant.Food.comThere are as many variations for bobotie as there are cooks. The only secret is to find you own favourite amount and mix of spices! Other than widely believed, bobotie did not come with the slaves from Indonesia, but was actually brought from Holland by founding father Jan van Riebeeck in 1652. Why then the spices, so typical of Indonesian and Sri Lankan cooking? Because through the Dutch East India Company which sailed round the Cape of Good Hope, the Netherlands had a lively spice trade with the East in those days. But we can assume that the original dish was probably much simpler and that the slaves who brought with them their distinctive and popular way of cooking must have improved on the Dutch recipe … The final result should be soft but firm, spicy and with just a hint of curry: this is not a curry dish. I feel cardamom is a necessary ingredient. Some people add almonds, sometimes I stick crushed lemon leaves in the dish before it goes into the oven. You could also stick in whole almonds. Bay leaves are used in the same way, but bay leaves just don't do it for me! EDITED after reviews: Thank you Happy Bunny and French Tart: I always add raisins or sultanas, and often stud the top with almonds. Don't know why I left it out here!! <blush> I've added it to the recipe, but it can also be left out. POSTSCRIPT: I had inadvertently posted two recipes for bobotie over the years; I was unaware of it!! I have chosen this one to stay and the other one went to that great recipe heaven in the sky. The other recipe had chutney in it -- about 2 tablespoons. You can add chutney to this one as well, especially if you cannot get all the spices. (This is what happens when a trad. recipe has many slight variations! <blush>!) Maybe I should add here that, making this a few days ago with roasted leftover leg of lamb, I had only 1 lb of meat yet I used the spice amounts as given below, and felt afterwards it could have done with more curry. Also: it tastes even better the next day!!Food.comYes, I am adding YET ANOTHER veg chili to this site! I can't help myself; this recipe has become our favorite go-to chili recipe, and it has a few touches that make it stand out from the rest IMHO. If your family would prefer meat in their chili, I have had success subbing 1/2 lb ground meat in for one of the cans of beans. But do try it veg...you'll be amazed at how hearty and filling it is! Feel free to sub the bean types for what you have on hand--I always do! As the title suggests, this is from Cooking Light, September 2008.Food.comThis recipe was found in a "Cooking with Paula Deen" magazine. In sounded so simular to my recipe #107514 that I thought I would whip it up to compare. This macaroni pie is just as good if not a wee bit better. It certainly needs to be compared side by side to be sure....but then, what would I do with all that pie? This recipe was titled in the magazine "Libba's Macaroni & Cheese"Food.comI bought myself a "hot and spicy" cookbook when I was a teenager and first learning to cook, and this was one of the recipes in it. I didn't try it for a while because I was intimidated by what looked to me like a long list of ingredients, but when I did finally try it, I was so glad I did!YummlyTerrible. Chicken was chewy. Had no idea what cook til done means. Recipe didn’t give any guidelines for even a range of how long to cook.
