Day: February 19, 2020
Beak to Talon (do chickens have talons?)
The cornerstone of this lifestyle is getting the most out of everything we do, and everything we use. Often, that also means we’re cooking with base ingredients we’ve made ourselves (like whole oat flour), and that tends to elevate the final product in pretty dramatic ways. It also means some extra effort, so sleeves up.
This is especially true for chicken, which is a culinary goldmine for end product, but also for extra ingredients. They’re one of the few animals we can regularly buy whole, and that means we have the opportunity to really make it worthwhile.
A whole chicken, depending on size, represents about a $5.00 to $6.00 investment. This guy was right in there, and I’m proud to say isn’t a garbage bird. It’s not a heritage breed or anything like that, but it is hormone and antibiotic free, and it hasn’t been processed or injected with…
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Trout with Lemon Almondine Sauce
Rainbow trout is readily available in the frozen sections of most supermarkets and so this is a dish you can enjoy year round. Even using frozen fish, it delivers a subtle, delicious flavour. Even better: I’m lucky enough to have had it prepared over an open fire using fish that only moments before had been swimming along minding their own business. I highly recommend it!
But really, I’ll be honest, what I like most about this dish is that if you prepare it in front of friends your chef’s ‘street cred’ will shoot through the roof… especially when you add the freshly squeezed lemon juice to the hot pan while finishing the lemon almond sauce… try it and you’ll see what I mean.
Street cred aside, Rainbow…
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For Earthy flavoured Cabbage, I cooked Cabbage with …
FUSION FLAVOUR enriched with Logic: Easy & Healthy Recipes of Delicious Food
COOKED CABBAGE is not one of the favourite food in my household – this is the reason, when I purchase cabbage I have to think about other strong flavoured food types that can merge succesfully with cabbage, imparting the nutritious cabbage with flavour.
This time while cooking cabbage, I got a brilliant idea, I merged cabbage with a common food ingredient easily available in Mumbai, infact its one of the favourite food of the locals, a food type which has a strong earthy flavour – my idea did pay off, the cooked cabbage was eaten rapidly without protest and with a demand to always cook cabbage with this particular ingredient.
The Recipe to cook Cabbage for a Earthy Flavour:
Blend 1/2 tsp. of mustard seeds in adequate quantity of warm, any mild-flavour vegetable oil; when the seeds begin to crackle, add handful of…
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