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Thursday, 26 July 2012 03:10

Nigiri Preparation

Tuna, Yellow Tail and Salmon as they should be kept.

nigri5

 

Take some rice in your right hand (about 2/3 oz / 20 gr.).  Hold gently and curl fingers to form  ball shape

nigri4

 

Lay the rice ball on fish then, with the forefinger, press the rice lightly down on the fish.

nigri3

 

Hold sides between thumb and forefinger, and curl left finger over to right sushi so that fish is on top.  Press sides with right thumb and forefinger

nigri2


 

Nigiri is ready.

nigri1

How to cook with a wow Mushroom Tower,

with Buffalo Mozzarella Cheese Recipe

(4 persons)

Preparation 20min

 

Ingredients:

Brioche bread sliced 8 slices

Butter unsalted 100gr

Fresh Buffalo mozzarela cheese sliced 2 ball ( 250gr each ball)

Bottom white mushrooms cut them in quarter 250gr

Shitake Mushrooms cut them in thick slices 200gr

Garlic fine chopped 2 cloves

Onion fine chopped 1 piece

Balsamic cream 80gr (you can buy in all the good Deli shops one bottle 200gr)

Basil fresh 4 leave.

Marsala Wine 100gr (you can find it in several good deli shop in very low price)

Salt and white pepper as need it

 

Procedure:

Take the half butter and put it in big fry pan and melt it slowly increase your fire and add the onion the garlic and sauté them well. Add the mushrooms and sauté them well too. Add salt and pepper. Add your marsala wine and let reduce the juice ( but do not dry the mixture)

Melt in a small pot the other half butter.

Toast well all the brioche bread slices and brush them with the melt butter.

Add one slice toasted  bread on the bottom of the plate add 2 soup mushrooms and spread them nice and add a nice slice of the mozzarella cheese. Repeat it one more time and on top add the basil leave.

Add the balsamic cream as per photo.

Published in appetizer recipes

How to Cook with a wow Grilled Marinated Asparagus Recipe

(4 – 6 persons)

Preparation 30min

 

Ingredients:

Asparagus 500gr

Olive oil 100gr

Salt and pepper as need it

Chopped parsley  50 gr

Chopped oregano 20 gr

Chopped garlic 50gr

Fresh squeeze lemon juice 2 big lemons

 

Procedure:

Marinate the asparagus with olive oil, chopped garlic, seasoning and herbs. Mark on the grill or on the fry pan.

Add the fresh squeeze lemon juice when display on the line. Set as per photo.

Published in appetizer recipes

How to Cook Beef Soup with Fresh Vegetables Recipe

(4 – 6 persons)

Preparation 2-2,5 hours

 

Ingredients:

Beef brisket or shank with bones 2-3 kg( australian imported beef have better flavor)

Tomato, local cut in small cubes 4-5 pieces

Onions, finely chopped 2 big pieces

Carrots, finely chopped 3 pieces

Celery, finely  chopped 2 stick 

Black pepper corns 8-10 pieces

Tomato paste 2 soup spoons

Salt as need it

Vegetable oil 50gr.

 

Procedure:

Heat up the oil in a big pot and saute all the vegetables. When your vegetables have take nice golden color add the tomato pasteand the black pepper. Add 2-3 ltr water and add the beef.

( on that spot i need to explain to you that if you have buy local beef you will need min time 3 hour so your beef will be boiled properly and will be tender, however if you have buy imported beef preferably australian because is more soft and better flavor than the american or the brazilian,)

You will need to add couple time water until the beef if soft and tender. Let the soup reduce on the last boiling by half and at the end at the salt.

Onions thin sliced 3 pieces (big onions)

Vegetables oil 3 soup spoons

Brown sugar 2 soup spoons.

Add the oil in a pan and let it to be well hot add the onions and saute then until they become soft. Add the sugar and mix well in medium fire. When the sugar melt and the onions are dark brown remove it from the stove.

Serve all the dish as per photo.

Published in soup recipes

How to Cook Creamy  Potato Soup with Bacon Bites Recipe

(4-6 person)

Preparation 1 hour

 

Ingredients:

Potatoes fresh cut them in big cubes  6 big pieces

Potato powder 300gr

Heavy cream 350gr

Fresh milk 1 ltr ( evaporated if you use you must mix it half & half with water)

Bacon, 10 slices

Onions fine chopped 2 big pieces

Garlic fine chopped 3 cloves

Cheddar cheese shreded

Chicken cubes 1 piece

Leeks finely chopped 2 pieces only the white part.

Butter unsalted 200gr

Salt & white pepper as need it.

 

Procedure:

Melt in your pot the butter in medium fire ( be very carefull the butter to do not turn black) and start to saute the leeks the onions the galic and the fresh  potatoes. Add the chicken cube too and add some salt and white pepper.

Add the fresh milk and 1 ltr of water and let your soup to boiled for one hour until reduce ¼ on your pot.

Then add the heavy cream let the soup to boile for 5 more minutes and then blend with your hand blender all your soup,  add the potato powder ( slowly inside the soup ) and mix the soup very well.  Your soup must be thick creamy.( do not turn the soup in mash potato by adding to much potato powder or by reducing a lot the soup) if your soup turn to thick add some hot milk and mix well the soup.

Adjust the salt & pepper.

Cooke in the fry pan or in the oven the bacon slices until they get crispy. Then chop the crispy bacon and add one tea spoon before service to the soup bowl.

Published in soup recipes

How to Cook Cream of Cauliflower Soup, with Pesto Sauce Recipe

( 4-6 person)

Preparation 1 hour

 

Ingredients:

Cauliflower cut it in big chuncks  1,5 kilos

Garlic, finelly chopped 3 cloves

Onions, finnely chopped 1 big onion (red or white)

Chicken cube 1 piece

Cooking cream 250gr

Butter 100gr (unsalted)

White flour 2 soup spoons

Vegetables oil 50 gr

Salt & white pepper as need it

Pesto sauce 1 tea spoon per serving (you can by one small jar 250gr)

 

Procedure:

Heat the oil and saute the onions the garlic and the cauliflower for ten minutes.

Add slowly the flour  and add the salt the white pepper and the chicken cube. When the flour and the vegetables have be well saute add 2 liter of water and let it boiled in slow fire for almost one hour until reduce in half.  And then add your heavy cream and let it boile for about 10 min more. Remove the soup from the stove and take out all the vegetables and blend them or use a hand blender so u can blend them inside the soup. Cut your butter in small pieces and add it inside your soup. Add some salt and white pepper to correct the flavor.

Serve it in the soup bowl and on top the soup before you serve it 1 tea spoon pesto.

Published in soup recipes

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