- Full Title: Simply Scrumptious Recipes, Quiches and Salads
- Autor: Valerie Remy-Milora
- Print Length: 107 pages
- Publication Date: October 7, 2013
- Language: English
- ISBN-10: B00FPVBIO6
- Download File Format | Size: mobi | 505,39 Kb
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sé isn’t taken seriously by the wine trade? Because women think pink is pretty? As the fashion and beauty industries have proven, pink packaging resonates with female shoppers. And in the retail manufacturing world, a prevalent strategy for designing women’s mass-market products is known as “shrink it and pink it.”
It is true that women tend to make their wine-buying decisions based on appearances, while men are more likely to be swayed by an impressive price or a “shelf-talker” (display tag) reporting a high score. Why? The answer cannot be reduced to a simple “girls like pretty things.” Rather, as advertisers and marketers have known for decades, women connect to wine socially and emotionally, while men like to collect, analyze, and brag about wine. “Women seemed to focus more on the relationship element, whereas men’s comments were more pragmatic,” observes the author of a 2012 study of wine consumers published in the Journal of Wine Research . Men, the article states, are attracted to wine’s “snob appeal,” and are willing to pay more per bottle than women are, no matter what the occasion. 4
So men buy wine to show off their purchasing power, while women are scouring bottle-shop shelves thinking, “Hmm, what should I give my friend for her birthday? Which wine should I bring to book club? What would make a great hostess gift?” They are not choosing pink because it’s implicitly feminine, but because a rosé wine is simply undeniably beautiful, an aesthetic confection swathed by savvy marketers in a crystal-clear bottle. Its value as a “pretty thing” is cashed in not as some sort of fashion accessory, but as an offering of friendship.
As a wine professional, I suppose I should advise you not to purchase a wine based on its looks. But I’m also a woman who goes to book clubs and birthday dinners. And I’m drawn to rosé not because pink is feminine, but because it cheers me up, as do those apple blossoms that announce the arrival of spring, the promising glow of sunrise, the ripe peaches of summer. When I buy wine, I want a visual feast as well as a gustatory one, and I want that vision to be uplifting.
But as you’ll learn in Chapter 1 , men increasingly want in on that good feeling. Thanks to Details magazine, we even have a term for this phenomenon: “brosé.” Guys made up nearly half of rosé consumers last time I checked.
Rosé is white and red, masculine and feminine. It is yin and yang, high and low, chic and shabby. It is as agreeable to the classical-music crowd as it is to rappers. A Venn diagram separating red and white wine lovers is fat in the middle. Throw a party and you’ll notice that the pink wine disappears first.
Just ask the Rozay.
Luc Belaire Rare Rosé ($$$)
Rick Ross’s favorite sparkling pink comes from the same marketing minds who brought us Armand de Brignac, aka Ace of Spades. 5 Its provenance is cryptic (the website offers nothing but vague promotional speak), but Burgundy bubbly powerhouse Veuve Ambal, which produces a Provençal sparkling wine labeled Rivarose, appears to be behind the winemaking. As for the name, I’m willing to bet that the Hotel Bel-Air in Los Angeles served as inspiration. Luc Belaire Rare Rosé is made from a blend of grapes that’s mostly Syrah, but that’s not the point. The point is: This wine is sex-ay . The bottle is black. The color is perfect Provence peachy pink. The nose is red berries and warm pastry with a touch of boudoir. The mousse is luxuriant. And there’s just a hint of lemon-chiffon sweetness on the finish that brings to mind Moscato. Bottom line: It may not be original, but it’s anthemic.
1 The self-proclaimed number varies from song to song.
2 It should be noted, however, that Dr. Dre, the Cognac-and-weed man of the 2000s, went on to put his name on Beats headphones in a color dubbed “Champagne.” Times have changed.
3 Brager , U.S. Wine Trends: Battle for the Next Pour , 20.
4 Thach , Journal of Wine Research 23, 134–154.
5 That is, the overpriced Champagne brand that’s now owned by Jay Z. It’s packaged in an opaque gold bottle—his delicious revenge after being dissed by Cristal Champagne, which comes in a gold cellophane-wrapped bottle.
About This Book
I had been covering wine as a journalist for fifteen years when I began this book, fueled by a sense of frustration that rosé hadn’t received its due. As I write this, in 2016, there are no English-language wine guides in print on the subject of rosé. I have attempted to fill that void in the following pages.
This book tracks rosé’s recent rise from obscurity to pop-culture phenomenon. It presents a brief history of pink wine, outlines the various ways rosé is made, and explores the many styles of rosé produced in nations all over the globe. It highlights distinct regions to know and introduces you to producers and particular wines that have c
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izen. Auf der leicht bemehlten Arbeitsfläche den Teig 3–4 mm dick ausrollen und mit runden Ausstechformen ca. 40 Plätzchen ausstechen. Die Plätzchen auf mit Backpapier ausgelegte Backbleche legen und 8–10 Minuten backen. Auf einem Kuchengitter auskühlen lassen.
3. Für die Füllung die Pinienkerne in einer Pfanne ohne Fett leicht bräunen. In eine kleine Schüssel umfüllen und beiseitestellen. Die Sahne aufkochen, vom Herd nehmen. Safran, Salz und die weiße Schokolade in Stücken hineingeben. So lange rühren, bis die Schokolade vollständig geschmolzen ist. Abkühlen lassen und cremig aufschlagen. Die Pinienkerne grob hacken und unter die Ganache heben.
4. Die Hälfte der Plätzchen mit einem guten Klecks Creme bestreichen, die restlichen Plätzchen daraufsetzen und leicht andrücken.
FÜR ETWA 40 STÜCK
125 g Mehl
50 g feiner Zucker
1 Prise Salz
100 g weiche Butter
1 unbehandelte Orange (abgeriebene Schale)
35 g Mohn
2 El Zucker zum Bestreuen
Zubereitungszeit: ca. 20 Minuten (plus Kühl-, Back- und Abkühlzeit)
Pro Stück ca. 57 kcal/239 kJ
1. Das Mehl auf die Arbeitsfläche sieben und eine Mulde hineindrücken. Das Eigelb in die Mulde geben. Zucker und Salz darübergeben und die weiche Butter in kleinen Stücken darauf verteilen. Die Orangenschale und den Mohn hinzufügen.
2. Mit möglichst kühlen Fingern alle Zutaten rasch zu einem gleichmäßigen Teig verkneten und auf einem Stück Frischhaltefolie zu einer rechteckigen, etwa 1 ½ cm dicken Teigplatte formen. Mit dem Zucker bestreuen, in die Folie einschlagen und ca. 1 Stunde im Kühlschrank ruhen lassen.
3. Den Backofen auf 200 °C vorheizen. Teigplatte vorsichtig aus der Folie wickeln, auf ein mit Backpapier ausgelegtes Backblech legen, mehrmals mit einer Gabel einstechen und 15–18 Minuten goldbraun backen. Auf einem Kuchengitter vollständig abkühlen lassen.
4. Den Kuchen mit einem scharfen dünnen Messer in etwa 40 längliche Streifen schneiden.
FÜR ETWA 40 STÜCK
100 g weiße Schokolade
100 g Vollmilchschokolade
100 g Zartbitterschokolade
ca. 150 g Cornflakes
Zubereitungszeit: ca. 25 Minuten (plus Zeit zum Trocknen)
Pro Stück ca. 53 kcal/221 kJ
1. Drei Backbleche mit Backpapier auslegen. Jede Schokolade fein hacken. Die erste Schokoladensorte im Wasserbad schmelzen. Dann langsam und vorsichtig nach und nach so viele Cornflakes unterrühren, bis diese gerade noch dünn mit der Schokolade überzogen sind.
2. Mit 2 Teelöffeln die überzogenen Cornflakes herausnehmen und als Häufchen auf das Backpapier setzen. Schoko-Cornflakes-Knusperchen ca. 6 Stunden trocknen lassen.
3. Mit den anderen beiden Schokosorten ebenso verfahren.
Nach Belieben die Schoko-Knusperchen mit geschmolzener Schokolade verzieren (weiße Knusperchen mit Zartbitter usw.).
FÜR ETWA 40 STÜCK
Für den Teig
125 g Mehl
50 g feiner Zucker
1 Prise Salz
100 g weiche Butter
50 g ungesüßtes Kakaopulver
Für den Guss
200 g Puderzucker
einige Tröpfchen Pfefferminzöl
einige Tropfen grüne
50 g harte, weiße
Mehl für die Arbeitsfläche
Zubereitungszeit: ca. 50 Minuten (plus Kühl-, Back-, Abkühl- und Trockenzeit)
Pro Stück ca. 61 kcal/255 kJ
1. Das Mehl auf die Arbeitsfläche sieben und eine Mulde hineindrücken. Eigelb, Zucker, Salz, die weiche Butter in kleinen Stücken und das Kakaopulver darin verteilen.
2. Alle Zutaten rasch zu einem glatten Teig verkneten und zu einer Kugel formen. Den Teig in Frischhaltefolie wickeln und ca. 30 Minuten im Kühlschrank ruhen lassen.
3. Den Backofen auf 200 °C vorheizen. Auf der leicht bemehlten Arbeitsfläche den Teig ca. 4 mm dick ausrollen und mit Ausstechformen nach Belieben Plätzchen ausstechen, bis der Teig verbraucht ist.
4. Die Plätzchen auf mit Backpapier ausgelegte Backbleche legen und ca. 10 Minuten backen. Auf einem Kuchengitter auskühlen lassen.
5. Puderzucker mit 1–2 Esslöffeln Wasser, dem Pfefferminzöl und der Lebensmittelfarbe zu einem dicken glatten Guss verrühren. Die Pfefferminzbonbons grob hacken. Plätzchen mit dem Zuckerguss und den Bonbonsplittern verzieren und trocknen lassen.
FÜR ETWA 20 STÜCK
Für den Teig
125 g Mehl
50 g feiner Zucker
1 Prise Salz
100 g weiche Butter
Für die Füllung und den Überzug
60 g Nuss-Nougat-Creme
100 g dunkle Schokolade
Mehl für die Arbeitsfläche
Zubereitungszeit: ca. 30 Minuten (plus Kühl-, Back- und Abkühlzeit)
Pro Stück ca. 129 kcal/540 kJ
1. Das Mehl auf die Arbeitsfläche sieben und eine Mulde hineindrücken. Eigelb, Zucker, Salz und die weiche Butter in kleinen Stücken darin verteilen.
2. Alle Zutaten rasch zu einem gleichmäßigen Teig verkneten und zu e
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321. Squash Cookies
322. Super Squash
323. The Best Panna Cotta You Will Ever Have
Chapter 45: Vermont
324. Butternut Pound Cake
325. Carols Vermont Chili
326. Corn Fritters with Maple Syrup
327. Old Fashion Molasses Bread
328. Peanut Butter Apple Crisp
329. Simple Maple Syrup
330. Vermont Style Grilled Cheese
Chapter 46: Virginia
331. Aunt Berts Fruitcake Cookies
332. Bourbon Whipped Cream
333. Creole Chicken I
334. Gingerbread Cookies I
335. Grilled Jerk Pork Tenderloin
336. My Moms Apple Sauce Cake
337. Virginia Whiskey Cake
Chapter 47: Washington
338. Applesauce Raisin Cake
339. Easy Swedish Apple Pie
340. Fair Scones
341. Grandmom Andersons Crab Cakes
342. Jalapeno Poppers of Champions
343. Roasted New Potato Salad With Olives
344. Warm Apple Pocket
Chapter 48: West Virginia
345. Apple Butter Pumpkin Pie
346. Apple Butter VI
347. Brigids Blackberry Pie
348. Delicious Apple Sauce
349. Pan Fried Whole Trout
350. Spicy Almond Chicken
351. Spinach Salad with Peaches and Pecans
Chapter 49: Wisconsin
352. Booyah Chicken
353. German Lentil Soup
354. Grilled Brie and Pear Sandwich
355. Lemon Horseradish New Potatoes
356. Slow Cooker Belgian Chicken Booyah
357. Wisconsin Brat Beer Cheese Dip
358. Wisconsin FiveCheese Bake
Chapter 50: Wyoming
359. BBQ RibEye You Wont Believe It
360. Beef Bean and Barley Stew
361. Bills Smoked BBQ Baby Back Ribs
362. Cookson Stew
363. Mesquite Smoked Jerky
364. Raspberry Bars
365. Wyoming Beef Jerky Dip
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The culinary scene in the United States has never been passive. In my 25 years of experience in cooking and writing, it’s always been dynamic and active. Nowadays, the American food culture has become more interesting and livelier. We enthusiastically read food magazines, cookbooks, and cooking columns. We buy the fresher, tasty, and more varied food items in supermarkets. We buy local produce from farmers’ markets is an exciting change that has become widespread now. Lastly, we always go for the best ingredients available, such as free-range chickens, stone-ground flours and meals, fragrant fresh herbs, and extra virgin olive oils.
For this American cookbook series, I explored the food cultures in Asia, the Caribbean, Europe, Latin America, and North Africa. I had much interest in the so-called exotic cuisines that were quickly becoming popular. Americans were searching outside the country for inspiration and sustenance, and this curiosity was really something worth supporting. It was an awesome experience traveling the world, sampling new dishes and picking up ideas, and then trying out all I had gathered back home right in my own kitchen. Soon after I was done writing the American cookbook series, I looked inward with a newfound passion for local American foods. I felt a spark burning while I was starting my book tour in the Pacific Northwest. Maybe the colorful Pacific oysters in the Pike Place Market in Seattle had to do with it. Or perhaps, it was the season’s first Copper River salmon, grilled to perfection and paired with an Oregon Pinot Noir that’s flowery and fruity. Or it could be my first time to sample caramelized Kasu cod at Seattle’s Dahlia Lounge. I can’t tell for sure. All I knew was that I had to begin writing the U.S Cookbook. You are handling the book “Tasting the United States” – Take a Tasty Tour of America, With 365 Best U.S Recipes from All 50 States!
Excited as I was to go back home, my desire for traveling to find more ideas grew stronger. I wished to have more trips so that I could taste the food offerings in every place’s fine-dining restaurants, diners, inns, and luncheonettes. I wished to see for myself the harvest of grains, fish, veggies, and fruits, as well as to join the celebration of these harvests at county fairs and local festivals. In the process, I wished to find remarkable home-cooked food and meet some talented yet unknown home cooks. Throughout the next three years, my research adventures took me from Maine to the Florida Panhandle, from Chesapeake Bay crab cakes to crab Louis on San Francisco’s Fisherman’s Wharf where I had a buffalo dish in South Dakota, and wild boar in Texas hill country. I fished the icy Gulf of Alaska and visited the pineapple groves in Hawaii, looking for the oldest and newest, most authentic, boldest, and of course, the best American dishes.
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ce? Remember: Food preferences are learned and can be changed.
I have cared for more than ten thousand patients, most of whom set foot in my office unhappy, sick, and overweight. They had tried every dietary craze without success. After following my program, they discovered the superior health they always wanted and dropped the weight they always dreamed of losing. Even better, they kept it off. For the first time in their lives, they had an eating style that didn’t leave them hungry or unsatisfied. Most importantly, they were able to stop taking their medications, which had become unnecessary.
Over the past three decades, I have reviewed more than twenty thousand scientific studies on human nutrition. This is why I can say with certainty that this is the place and now is the time to begin your health revival. I have seen the effects of this plan in action on thousands of patients with a wide range of diseases and health concerns, from migraines and allergies to heart disease and diabetes. The bottom line is, it works. Nutritional excellence is the most powerful way to discover permanent healthy weight loss, prevent and reverse disease, and put an end to some of today’s most chronic degenerative illnesses.
The body is a self-healing machine when you supply it with an optimal nutritional environment, and the information presented in this book is the fastest and most effective way to create that environment. If you have high blood pressure, high cholesterol, diabetes, heart disease, indigestion, headache, asthma, fatigue, body aches, or pain—or if you want to prevent yourself from developing these chronic conditions—this is the plan for you. This new diet style can enable you to avoid angioplasty, bypass surgery, and other invasive procedures. If you aren’t yet ill, it can make sure you never have heart attacks, strokes, or dementia in your later years. It can reduce and eventually eliminate your need for prescription drugs. In short, it can enable you to optimize your health and potentially save your life. And it can do all of this while increasing the pleasure you get from food.
Many of you have this book because you want to lose weight. I want to assure you that you will lose all the weight that you want, even if diets have failed you in the past. This is the most effective weight-loss plan ever, and the results are permanent, not temporary. Equally important is the protection from serious diseases in your future that this plan offers. The most effective healthcare is self-care. Drugs and doctors can’t grant you excellent health and protect you from disease and suffering. Almost every doctor knows this. The nutritional excellence I describe in the following pages can prevent and even reverse most medical problems within three to six months. This is a bold claim, but the facts—backed up by scientific research—show that many of the tragedies we face in the modern world are the result of nutritional folly.
While weight loss is important, it is not our main goal. It is a pleasant and normal by-product on the road to the primary goal: great health. Superior health is marked by an exceptionally long and relatively disease-free lifespan, and countless studies reveal that people with superior health are slim. By teaching you how to achieve superior health, your ideal weight will naturally follow. You will understand the physical cravings that cause overeating, as well as the psychological factors that can help you change this pattern of consumption. Applying the information in this book to your life will help you create new, healthy behaviors that will eventually become effortless. You will finally be in control of your own health destiny.
This plan does not include counting calories, measuring portion sizes, or weighing. It doesn’t rely on gimmicks or fads. You can stop looking for that magic solution, because there is no magic solution. No red berry ketones. No green coffee beans. No purple tulip nectar or black salt from the white cliffs of Dover. In fact, we almost always later discover that the product that gave us hope was merely hype and that looking for a quick fix causes harm. When a supplement or medication doesn’t meet your nutritive needs, it is typically toxic and can enhance the damage caused by a toxic diet.
IN THEIR OWN WORDS
Cassie and Dave, alarmed by increasing symptoms associated with poor health and aging, made a decision to Eat to Live. Hoping for many positive changes for themselves, they were pleasantly surprised by the added benefits for the rest of the family.
BEFORE: 162 pounds (Cassie) and 250 pounds (Dave)
AFTER: 111 pounds (Cassie) and 145 pounds (Dave)
My husband, Dave, and I have been happily married for twenty-five years. We have four children, all in their twenties, and a young grandson. We were only in our late forties, yet we felt very old, unhealthy, tired, and frustrated. We experie
r, wine, and cinnamon into a saucepan over medium heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
6 Remove the nut roast from the oven and turn out onto a serving plate. Garnish with thyme sprigs and serve.
Recipe from Christmas Recipes & Crafts
Scallops with Pea Purée
FROZEN PEAS AND FRESH SCALLOPS TOGETHER PACK A POWERFUL PROTEIN PUNCH IN THIS TEMPTING LIGHT LUNCH OR DINNER.
3⅓ cups frozen peas
⅓ cup coarsely chopped fresh mint leaves
1¼ sticks plus 1 tablespoon butter
12 fat scallops, roes attached, if possible, and removed from their shells
salt and pepper, optional
1 Bring a large saucepan of water to a boil, then add the peas. Bring back to a boil and simmer for 3 minutes. Drain the peas, then put them into a food processor or blender with the mint, 1 stick of the butter and salt, if using.
2 Process to a smooth purée, adding a little hot water if the mixture needs loosening. Cover and keep warm.
3 Pat the scallops dry, then season with salt and pepper, if using. Put a large skillet over high heat and add the remaining butter. When the butter starts to smoke, add the scallops and sear for 1-2 minutes on each side. They should be brown and crisp on the outside but light and moist in the middle. Remove the pan from the heat.
4 Spread a spoonful of pea purée on each of four plates and place three scallops on top of each. Serve immediately.
Recipe from Natural
Cornish Game Hens Stuffed with Spiced Sour Cherries
FOR A TRULY TASTY TWIST ON A CLASSIC, TRY THESE SOPHISTICATED STUFFED ROASTED BIRDS. SERVED ON A LARGE PLATTER TO IMPRESS, EVERYONE THEN GETS TO ENJOY THEIR OWN WHOLE BIRD, SPRINKLED WITH A SPLENDID SPICED FRUIT-NUT MIXTURE.
3 garlic cloves, finely chopped
1 red chile, seeded and finely chopped
3 onions, finely sliced
2 tablespoons coriander seeds
2 teaspoons ground cinnamon
2 teaspoons ground allspice
juice and zest of 2 lemons
4 bay leaves
⅔ cup dried sour cherries
⅔ cup dried cranberries
⅔ cup pistachio nuts
2 tablespoons extra virgin olive oil, plus extra for frying and drizzling
4 Cornish game hens
salt and pepper
roasted potatoes or a salad of peppery leaves, to serve
1 Preheat the oven to 350°F. Mix the garlic and chile with the onions. Use a mortar and pestle to crush the coriander seeds, then add to the garlic-and-onion mixture with the other ground spices. Add the lemon juice and zest and the bay leaves and mix everything together in a bowl with the dried fruits and nuts. Add the oil, mix well, and season with salt and pepper.
2 Stuff each hen with a generous amount of the stuffing. Heat a little oil in a Dutch oven or a heavy flameproof casserole dish. Season the hens on the outside with salt and pepper.
3 Put the hens into the Dutch oven and brown both breasts and the back. Transfer the Dutch oven to the preheated oven.
4 Roast the hens in the preheated oven for 30-35 minutes, or until the meat is tender, basting regularly with all the roasting juices. To check that the meat is ready, insert the tip of a small knife into the thickest part of the meat – check that there is no trace of pink and the juices run clear.
5 To serve, spoon the stuffing out of the hens and sprinkle it over the top of the birds. Drizzle with some olive oil to add an attractive shine. Serve the hens on a large platter surrounded by roasted potatoes or with a fresh salad of bitter and peppery leaves.
Recipe from The Weekend Cook
Traditional Roast Turkey
10-12-pound oven-ready turkey
1 garlic clove, finely chopped
½ cup red wine
6 tablespoons butter
seasonal vegetables, to serve
1½ cups white button mushrooms
1 onion, chopped
1 garlic clove, chopped
6 tablespoons butter
2 cups fresh bread crumbs
2 tablespoons finely chopped fresh sage
1 tablespoon lemon juice
salt and pepper
port & cranberry sauce
½ cup granulated sugar
1 cup port
2 cups fresh cranberries
1 Preheat the oven to 400°F.
2 To make the stuffing, clean and chop the mushrooms, put them in a saucepan with the onion, garlic, and butter, and cook for 3 minutes. Remove from the heat and stir in the remaining stuffing ingredients, including salt and pepper to taste. Rinse the turkey and pat dry with paper towels. Fill the neck end with stuffing and truss with string.
3 Put the turkey in a roasting pan. Rub the garlic over the bird and pour the wine over it. Add the butter and roast in the oven for 30 minutes. Baste, then reduce the temperature to 350°F and roast for an additional 40 minutes. Baste again and cover with aluminum foil. Roast for an additional 2 hours, basting regularly, or until a meat thermometer inserted into the thickest part of the meat