Fish cooking recipe - Free online games for girls cooking - Cooking pork shank.
fennel fish cooked on the woodstove
In light of Thanksgiving and meals and eating and thinking about eating and fattening up for the winter, a good idea as it was frosty this morning. I introduce my hobo living challenge of woodstove cooking! For a couple of weeks now I have been experimenting with the ultimate frugal way of cooking a la poele (that’s a funny French joke, because poele is “pan” and its “woodstove” har-har) and now, I am ready to try and make it a habit for the rest of the winter. We already have this great oh-so-warm-but-hard-to-control heat source going all day long, why not use it? It means that meals have to be planned way in advance and accordingly to work on top of the woodstove. Last night was Pot au Feu; I got it started (the hot sauteing of vegetables and searing the meat) on our electric range and then when it was ready to simmer for 4 to 6 hours, I put the poele on the poele, voila! Hearty soups will be in our future ones that can simmer all day long, steamed vegetables, pizzas and flat breads. But I also can do salads! Roasting beets and garlic heads will be in order, as well as my famous smoked lapsangsujong pork ribs. As I type my kettle of water is making me tea and Amaya hot oatmeal, next to it is a soup of detox vegetables (carrot tops, celery, ginger, cabbage, garlic, rosemary, etc) simmering and a low pan full of quince that need to cook for a mightily long time to get rid of their bitter tannins. Later on, I will add fixings to make corn chowder and a cast iron pan of skillet corn bread in the last hour. I look forward to the experiment and to finally scrubbing off our electric (energy super- sucking range!) Fennel Fish: In a terracotta or pyrex dish put two dog fish in, gills scraped off and heads saved for the wild cats, add a couple drizzles of olive oil, thyme, fennel seeds and fill pan with an inch of water. Add potatoes and leeks. Cover and cook on woodstove for an hour on low to medium heat (it should be bubbling). Garnish with cracked black pepper and serve.Fish recipe, cooking class, Vietnam
Stuffed, grilled mackerel in banana leaf (or tin foil) 1 big mackerel - cut deep pockets in both sides of the spine Stuffing: 3 stems lemon grass 3 cloves garlic inch of fresh ginger small handful spring onions small handful deep fried shallots (buy in a packet from chinatown) pinch pepper pinch sugar Lemon sauce: Juice 1 lemon 1/2 tsp salt 1/2 tsp sugar 1/2 tsp pepper Crush the lemongrass, garlic and ginger in a pestle and morter. Fry the spring onions in 1 tsp veg oil and 1 tsp butter. Mix with the lemongrass mixture and add the pepper and sugar. Stuff into the mackerel along with a good sprinkle of the deep fried shallots. Wrap the fish in banana leaves, or tin foil. Cook 10 mins each side over a bbq or under a grill, or bake in the oven 20-30 mins. Remove skin and bone. Pour lemon sauce over fish and serve with steamed rice and greens.
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