CAMPING COOKING STOVE

četvrtak, 10.11.2011.

DRY WHITE WINE SUBSTITUTE IN COOKING. DRY WHITE WINE


Dry White Wine Substitute In Cooking. Y8 Cooking Mama. Muslim Cooking



Dry White Wine Substitute In Cooking





dry white wine substitute in cooking






    white wine
  • Light (usually yellow with a hint of green but not pink) coloured wine

  • pale yellowish wine made from white grapes or red grapes with skins removed before fermentation

  • Wine is an alcoholic beverage, typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast.





    substitute
  • utility(a): capable of substituting in any of several positions on a team; "a utility infielder"

  • Act or serve as a substitute

  • a person or thing that takes or can take the place of another

  • put in the place of another; switch seemingly equivalent items; "the con artist replaced the original with a fake Rembrandt"; "substitute regular milk with fat-free milk"; "synonyms can be interchanged without a changing the context's meaning"

  • Use or add in place of

  • Replace (someone or something) with another





    cooking
  • The practice or skill of preparing food

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) someone who cooks food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The process of preparing food by heating it

  • Food that has been prepared in a particular way





    dry
  • Become dry

  • Cause to become dry

  • become dry or drier; "The laundry dries in the sun"

  • Wipe tears from (the eyes)

  • a reformer who opposes the use of intoxicating beverages

  • remove the moisture from and make dry; "dry clothes"; "dry hair"











Red-Lentil and Red-Pepper Pâté




Red-Lentil and Red-Pepper Pâté





For pate
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup thinly sliced onions (2 medium)
3 large garlic cloves, chopped
1 Turkish or 1/2 California bay leaf
1 1/4 teaspoons salt
1 1/2 teaspoons ground coriander
1 teaspoon paprika (not hot)
1 teaspoon smoked paprika (sweet or hot)
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 cup dry white wine
1 1/2 cups red lentils (10 oz), picked over and rinsed
2 cups water
1 tablespoon agar flakes (non-vegetarian: you can substitute an equal amount of unflavored gelatin)
1 teaspoon balsamic vinegar
8 oz cream cheese, softened
3/4 cup chopped bottled roasted red peppers (6 oz), patted dry
1 teaspoon finely chopped fresh oregano or marjoram

For topping
1 tablespoon extra-virgin olive oil
1/4 cup chopped bottled roasted red and/or yellow peppers (2 oz), patted dry
1 teaspoon balsamic vinegar
1 teaspoon finely chopped fresh oregano or marjoram

Special equipment:
1-qt rectangular ceramic terrine; parchment paper

1. Lightly oil terrine, then line bottom and ends with a strip of parchment paper, allowing at least 2 inches of overhang on each end of terrine.
2. Heat 2 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately high heat until foam subsides, then cook onions, garlic, bay leaf, and 1/2 teaspoon salt, stirring occasionally, until onions are golden brown, about 12 minutes.
3. Meanwhile, stir together coriander, paprikas, black pepper, cayenne, and 1/2 teaspoon salt in a small bowl.
4. Add spice mixture to onion mixture in saucepan and cook, stirring constantly, until very fragrant, about 1 minute. Add wine and bring to a simmer, uncovered, then reduce heat to low and add lentils, water, and agar flakes. Cover saucepan and simmer, stirring occasionally, 20 minutes. Remove lid and continue to cook, stirring occasionally, until lentils have fallen apart and mixture is thickened, about 20 minutes more. Stir in vinegar and discard bay leaf.
5. Puree cream cheese, 1/2 cup red peppers, and remaining 4 tablespoons butter in a food processor until smooth. Add lentil mixture and remaining 1/4 teaspoon salt and puree until smooth.
6. Force mixture through a fine-mesh sieve into a bowl with a large rubber spatula, scraping sieve. Discard lentil skins. Stir in oregano and remaining 1/4 cup red peppers. Pour mixture into terrine, smoothing top, and chill, loosely covered, at least 8 hours.
7. Run a sharp paring knife along long sides of terrine, then invert a platter over terrine and invert pate onto platter. Holding 1 end of parchment overhang against platter, lift off terrine. Discard parchment paper. Let pate stand at room temperature 1 hour before serving.

Topping:
Stir together oil, red and/or yellow peppers, vinegar, oregano, and salt and pepper to taste.
Serve pate topped with pepper mixture.











Clams and Fennel with Hot Italian Sausage 2010 0214 (recipe included)




Clams and Fennel with Hot Italian Sausage 2010 0214 (recipe included)





It was Delicious!!!!!!!!!!!!!!!!

(Clams from Captain Dodson - Cooked by Kim)

recipe:
Steamed Clams with Fennel and Spicy Italian Sausage

The clams and sausage make a warm and comforting one-pot meal. Toss with cooked linguine, or just serve with toasted pain rustique.

Yield: Makes 4 servings
Active Time: 40 minutes
Total Time: 40 minutes

Ingredients:

2 tablespoons (? stick) butter
1 cup chopped onion
2 cups chopped fennel
1 teaspoon fennel seeds (crushed)
? lb spicy Italian sausage (casing removed)
1 tablespoon chopped fresh oregano
1 14.5 ounce can of diced tomatoes in juice
? cup dry white wine
2 pounds of Manila clams or littleneck clams, scrubbed
2 tablespoons chopped fresh parsley
Pepper to taste
Crushed Red Pepper (optional)

Preparation:

Melt butter in heavy large skillet over medium heat. Add onion, chopped fennel, and fennel seeds; saute until vegetables begin to soften, about 5 minutes. Add sausage and cook until browned, breaking up lumps with back of spoon and stirring frequently, about 5 minutes. Stir in oregano, tomatoes with juice, and wine; increase heat and bring to a boil. Divide among bowls and sprinkle with parsley and serve.

(you could substitute Cod or fresh Tuna or Crab for the clams) (you could substitute something else with a kick for the sausage too). (I wouldn't substitute anything!)










dry white wine substitute in cooking







See also:

cooking food processor

healthy dorm cooking

standard cooking measurements

cooking with teriyaki sauce

cooking equipment uk

alex toys super cooking set

fatafeet cooking channel

cooking light five star recipes

best white cooking wine

roman cooking pots



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