#sauces
I made butter poached cod with braised leeks (dressed in some ground coriander and olive oil) with toum for dinner one night. Toum, Lebanese “whipped garlic” sauce, really tied everything together. It’s spicy, garlicky and I don’t make it often enough. It’s perfect as a dip for french fries and vegetables, and equally delicious when you add it to a baked potato.
There are multiple ways to make this emulsion and this method is definitely more unconventional; I like a good shortcut and egg white makes it extra fluffy.
For 1 cup:
- 1 head garlic, peeled into cloves
- 1 teaspoon kosher salt
- 1 tablespoon water
- 1-2 tablespoon lemon juice
- 1 egg white
- 1 cup canola oil
Using a food processor, combine garlic cloves, salt, water and lemon juice until the garlic becomes paste like. Transfer contents into a tall container. Using an immersion blender (or transfer the garlic paste to a blender), add egg white and canola oil. Quickly, blend everything together until it is fluffy and smooth. Refrigerate for about an hour before consuming.
Vermicelli noodles, grilled zucchini and pan fried tofu in a delicious peanut sauce! Heart if you want a recipe and I will remake. Mmmm
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#vegan #glutenfree #tofurecipes #tofu #grilledzucchini #tofulover #peanutsauce #sauces #sauce #saucy #artisticvegan #vegandinner #dinner #plantbased #plantbaseddiet #plantbasedfood #yummy
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Soy sauce sachet. Soy sauce was created about 2,200 years ago in China. Shoda Sauces was established in south Wales in the late 1990s.
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Brown sauce sachet. Brown sauce was first developed and marketed in the 19th century in the UK, where it remains popular, especially with a full English breakfast.
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Can you name all five French sauces in The Hundred-Foot Journey? Now Playing: http://fandan.co/1tDt8xr
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Ingredients:
CINNAMON FILLING:
4 tablespoons (½ stick) unsalted butter, just melted (not boiling)
¼ cup + 2 tablespoons packed light brown sugar
½ tablespoon ground cinnamonCREAM CHEESE GLAZE:
4 tablespoons (½ stick) unsalted butter
2-ounces cream cheese, at room temperature
¾ cup powdered sugar
½ teaspoon vanilla extractPANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oilDirections:
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
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The new stuff is generating #buzz. #bluegrass #soysauce, #worcestershire and #teriyaki aka #kentuckyaki … #bourbonbarrelaged #sauces. #bourbonbarrel from #kentucky … Check the site to order. Or come by Parkway Wine & Spirits in #smryna today or tomorrow.
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