Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Shredded zucchini
|
12 cups |
| 2. |
Chopped onion
|
4 cups |
| 3. | Salt | 5 tablespoons |
| 4. | Dry mustard | 1 tablespoon |
| 5. |
Celery seed
|
1 ½ teaspoons |
| 6. |
Ground nutmeg
|
¾ teaspoon |
| 7. |
Ground black pepper
|
½ teaspoon |
| 8. |
White sugar
|
5 cups |
| 9. |
Apple cider vinegar
|
2 ½ cups |
| 10. |
Red bell pepper, chopped
|
1 medium |
Cooking
1 . Stage
Toss zucchini and onion with salt in a large bowl. Cover and refrigerate, 8 hours to overnight.
2 . Stage
Rinse vegetables with cold water and drain well.
3 . Stage
Mix dry mustard, celery seed, nutmeg, and pepper together in a bowl.
4 . Stage
Combine sugar, vinegar, and bell pepper in a large pot with drained vegetables and spice mixture. Bring to a simmer over medium heat and cook until vegetables are tender, about 25 minutes.
5 . Stage
Meanwhile, inspect fourteen 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
6 . Stage
Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7 . Stage
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
8 . Stage
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
1 . Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with nonstick cooking spray.
2 . Combine chicken, pork, bread crumbs, egg, egg, sriracha sauce, garlic powder, chives, salt, and pepper in a large bowl. Mix until evenly combined. Form into 20 meatballs and place on the baking sheet.
3 . Bake in the preheated oven for 8 minutes. Flip and cook until no longer pink in the centers, about 6 minutes more.
4 . In the meantime, make the sauce. Whisk mayonnaise, sweet chili sauce, sriracha sauce, and rice vinegar together in a large bowl. Remove meatballs from oven and let cool for 2 minutes.
5 . Gently toss meatballs with the sauce. Arrange on a serving plate and garnish with carrot and cilantro. Stick a toothpick into each meatball.
1 . Pour the gelatin with 100 ml of cold boiled water, let stand while you prepare the stuffing The most difficult thing in this recipe is to separate the skin without damaging it, from the carcass, and remove the meat from the bones. I recommend that you start with the skin off the breast and make notches in a circle on the bottom of the legs, so that the skin can be removed there as "pants". I remove the skin from the wings only from their upper part, the rest I cut off Pieces of chicken meat twice pass through a meat grinder - so the mince will be especially tender! Salt, add seasoning for chicken (I take curry and some dried herbs: to enhance the flavor of France, take Provence!)
2 . Let's bake the omelette pancakes for the filling. Wash the eggs, carefully beat them in a bowl, beat them with a mixer until they foam, pour a quarter of a cup of water at room temperature, add salt and a little ground black pepper. Shred the greens finely, grate half of the pepper on a coarse grater. Oil a well heated pancake pan with olive oil, then pour a third of the egg mixture, sprinkle half of the greens on top. Fry the pancake on both sides until golden brown. In the same way, bake another pancake with greens. Add grated pepper to the remaining mixture, having squeezed out the excess juice, and bake the pancake with paprika.
3 . Shape our galantine. Take the first pancake with greens, spread the stuffing on it and put it inside the chicken skin. We do the same with the pancake with peppers and put it on top, then again with the pancake with greens. Carefully turn the carcass and fill an even layer between the skin and the first pancake, and also "cover" with stuffing all the places where pancakes come out, tightly pull everything with chicken skin, wrap in clingfilm.
4 . In a pot with a suitable diameter we put the prepared galantine, pour cold water, add a couple of pieces of ginger and put on the fire. After boiling, simmer for another 40 minutes on low heat with the lid on.
5 . When ready, cool slightly, remove the foil, cut into 1 cm thick slices and serve! Galantine is equally wonderful both hot and cold, and it would keep for a long time in the fridge... ...if it were not for the urge to eat it whole at once! Wasn't it worth it :-)
1 . Cut vegetables not very finely, boil meat and also cut into small pieces.
2 . Crush the garlic and chop finely.
3 . Dice the baton and dry in the oven at 180 degrees.
4 . Season the salad with oil, salt and pepper. Put croutons on top.
1 . Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside.
2 . In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.
1 . Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
2 . Stir cornmeal, sugar, flour, and salt together in a large bowl.
3 . Bring water to a boil in a saucepan and add butter. Stir until melted and blended. Remove from heat and let cool until lukewarm, at least 15 minutes. Add milk and eggs and mix well. Stir in the cornmeal mixture just until combined. Pour into the prepared pan.
4 . Bake in the preheated oven until top is dry, about 45 minutes. Let cool for 45 minutes before cutting into squares.
1 . To prepare the stuffing I use rice.
2 . Throw a bag of rice in boiling salted water and cook over low heat for 20-25 minutes until tender.
3 . Take the bag of rice out of the water, let it drain, put the rice in a bowl and leave it to cool.
4 . Prepare the batter for the pancakes. Mix the rice broth with milk, add salt, sugar, stir until dissolved, then add the eggs and vegetable oil, whisk. Gradually add sifted flour and knead the pancake batter.
5 . Bake pancakes.
6 . Add the fish to the rice, fish to your taste, I used sardine with oil. Grate cucumbers on a fine grater, add to the rice. Wash the greens and green onions, shake off the water and finely chop them. I used parsley and dill. Stir. If desired, you can add sour cream or mayonnaise to the filling.
7 . Place a tablespoon of filling on the pancake.
8 . Roll randomly. Roll the pancakes until they run out of filling. I ended up with 16 pancakes.
9 . Salt and pepper the sour cream to taste. Grate the cucumber on a fine grater and add to the sour cream together with the released juice. Wash the cilantro and basil, shake off the water and finely chop, add to the sauce, stir and let stand for a while.
10 . Serve the pancakes with sour cream sauce.
1 . Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
2 . Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3 . Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
4 . Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
5 . Ladle soup into bowls and serve with a drizzle of olive oil.
1 . Place sliced bananas in an airtight container and freeze until solid, about 1 1/2 hours.
2 . Blend frozen bananas in a blender until whipped and smooth.
1 . Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).
2 . In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.
3 . Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute.
4 . Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.
5 . Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.
6 . Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)
1 . Select Slow Cooker setting on a multi-functional pressure cooker (such as Instant Pot); set temperature to High. Add Oaxaca cheese, heavy cream, and Neufchatel cheese. Stir until melted, 3 to 5 minutes. Reduce temperature to Low. Let queso cook for 5 to 7 minutes more. Pour in green chiles, jalapenos peppers, and pickling juice. Mix well.
1 . Add ground beef to a bowl and spread gochujang evenly over the surface of the meat. Season evenly with kosher salt, pepper, and soy sauce. Spreading out the seasoning will reduce the time you need to handle the meat. Spread fresh ginger and garlic evenly over the surface. Add green onions and cracker crumbs. Mix in quickly with a fork until well combined.
2 . Cover and refrigerate for about 30 minutes.
3 . Preheat the oven to 450 degrees C (220 degrees C).
4 . Form mixture into 12 equal-sized balls using wet hands. Add to a cast iron skillet.
5 . Bake meatballs in the preheated oven until nicely browned, about 20 minutes.
6 . Transfer meatballs to a plate while preparing the sauce in the same skillet.
7 . Drain most of the grease but 1 teaspoon out of the skillet and set onto stove over medium-high heat. Add garlic and stir until fragrant, about 1 minute. Deglaze skillet with rice vinegar and soy sauce. Stir in brown sugar, beef broth, and gochujang. Season with sesame oil and Sriracha. Stir sauce and bring to a simmer. Cook until reduced by a third.
8 . Meanwhile stir together cornstarch and water in a small bowl to create a slurry. Reduce heat to medium-low and mix in slurry while whisking constantly. Keep simmering sauce until it has reduced to about half. Add meatballs back into the skillet and baste with the sauce. Allow to simmer, basting generously, until meatballs are heated through and are well soaked with sauce, 3 to 5 minutes.
9 . Serve garnished with toasted sesame seeds and green onions. Chef John
1 . Prunes are washed and peeled from the seeds.
2 . Add sugar and put on medium heat for 15-20 minutes (depending on the softness of the plums)
3 . When the plum is cooked, add the cocoa, mix well. Turn off the heat and add the butter.
4 . When the cream cools, put it in jars and put in the fridge. It is delicious as a separate dish, you can spread it on pancakes. Bon appetit.