Stir-fries are the ultimate in quick suppers so they’re a regular in our house where speed is all-important much of the time. This recipe has a lovely tangy, citrusy sauce and can be served with or without brown rice or noodles, depending on whether you’re counting carbs or not.
Author: chefalice
Red velvet cake stirs the romantic imagination. Flowing gowns on the dance floor of the Waldorf Astoria; a nervous young valentine saying, “Will you be mine?”; your grandmother’s hand-stitched wedding dress on the biggest day of your life. Red velvet cake evokes a certain sensuality that makes most other cakes blush. Red velvet has a chocolate flavour, but the origins of its colour are contested. One theory is pure science experiment: When it was originally developed in the American South, just the right blend of acidic vinegar and buttermilk would react with a certain kind of cocoa powder to release…
I think of Brussels sprouts as the little league versions of cabbage. Well, at least they are small like little leaguers, but a bit more manageable than a team of 8-year-olds. On second thought, make that a lot more manageable than a team of 8-year-olds. Anyway, Brussels sprouts are also tender, with a slight mustardy bite. They caramelize beautifully, developing sweetness. Though they are little critters, they have the gutsiness to stand up to a medley of Southeast Ssian flavors.
Turkey makes a great change from chicken in almost any dish and its somewhat richer flavour lends itself well to Mexican-style meals like this.
Use frozen spinach in this recipe. It has already been washed and cooked, so it is a huge time saver.
Beef patties piled high with creamy Brie, crisp bacon, and fresh arugula are sandwiched between portobello caps.
The keys to making perfect Scotch eggs are to cook perfect soft-boiled eggs not overcooked or rubbery ones and to get the frying oil to the right temperature. Oil that’s not hot enough creates soggy and oily fried foods, but if it’s too hot, the exterior will burn before the interior in this case the ground pork has a chance to cook. The first time I made Scotch eggs, the oil was too hot. When I dropped my first egg in the pot, the oil boiled over and started a fire, and the prosciutto wrapper cooked so fast that the…