A rich, deliciously creamy, and hearty dish with a mild curry taste."Original recipe yield: 4 servings.Prep Time: 15 MinutesCook Time: 45 MinutesReady In: 1 Hour Servings: 4 (change)INGREDIENTS: * 2 tablespoons vegetable oil * 1 white onion, chopped * 2 cloves garlic, crushed * 1 pound skinless, boneless chicken breast halves - chopped * 1 small head cauliflower, chopped * 2 tablespoons yellow curry powder * 1 (14 ounce) can unsweetened coconut milk * 1/3 cup chicken stock * salt and pepper to tasteDIRECTIONS: 1. Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear. 2. Mix the cauliflower and curry powder into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.I'll update with photos when it's complete!!
So, who is all your favorite Food Network cooks and/or shows?My fave FN show is definitely Unwrapped.My fave cook is Giada from Everyday Italian; she's too cute. And Warren Brown from Sugar Rush. ^_^Food Network is the new crack.
Baked hamPreparation time: 10 minutesCooking time: 45 - 55 minutes/2 lb. (1 kg)Oven temperature: 250 - 300 °F (125 - 150°C) and 440°F (225°C)Ready-salted ham 10 - 15 lb. (5 - 8kg)Coating:2 - 4 tablespoons mustard2 - 4 tablespoons brown sugar2 - 4 tablespoons dried breadcrumbscloves for decorating1. Place ham on a wiregrid in the roasting pan, skin side up. Push a roasting thermometer into the thickest part of the ham making sure it does not touch the bone.2. Put the ham in the oven. It is difficult to give a precise roasting time, it is best to go by the roasting thermometer. When it reaches 170 °F (77°C) the meat is cooked.3. Remove from the oven and let it stand for a moment. Remove the skin and as much of the underlying fat as required.4. Mix together the ingredients for the coating and smear over the ham. Put back into the oven at 440 °F (225°C) for ten minutes or until golden brown all over. Decorate the surface of the ham with cloves.NOTEIf the ham is cooked at a lower temperature less liquid will be lost and the meat will be much more succulent. Of course the lower the temperature, the longer the cooking time.VariationMany people consider that the meat will be much juicier if the ham is covered with a pastry crust. Prepare the pastry by mixing about 2 cups (800 g) rye flour in one litre of water. The pastry is then rolled out or patted over the surface of the ham to give a crust about 1/2 inch (1 1/2 cm) thick. No salt should be added to the pastry. If the ham happens to be too salty, the pastry crust will absorb the excess salt.HintThe meat juices which collect in the roasting pan can be used to make a tasty gravy. Be careful, however, it will be rather salty. One well-tried method is to mix in some apple sauce flavour with ground ginger and mustard, and serve together with the warm ham.
suppose we should have a first post on this journal. The other night I was sitting home alone (as I often do)and wanting some culinary delight to savor while I watched a movie on the home theatre.. Here is the part where I open a bottle of wine: I picked a nice Sorray from a winery in none other than Nebraska. They have an exceptional array of wine and although I'm not a sip and swirl conniseur of many fine expensive wines. I sure do enjoy drinking it!I approached my freezer to find that I had a good size Ahi Filet leftover from making sushi at home. I had gotten this at the Sunflower Market fresh and it was amazing. I also had some shrimp, a ton of veggies and some wonderul organic basic/thyme pasta that I had purchased from the last Farmers Market this fall. I took fresh garlic cloves, 1/2 an onion, butter, garlic olive oil and sliced the Ahi filet. Then I seared it in a pan on the stove. Cut for those of you because I care. ( Read more...Collapse )