Most home cooks don’t have access to a meat market that sells dry aged beef or prime grade beef. A short period of dry aging in your refrigerator will improve the taste & texture of the standard rib roast that is readily available in any supermarket. Beef is commercially aged with either a wet method (in cryovac packs) or a dry method. The dry method is what most fine steakhouses prefer. When beef is aged enzyme activity breaks down the protein making it more tender and dry aging... Read Full Story
“Too few soaring exceptions to be above the average Billyberg dining experience”
A Review of El Almacén
BY ELENA MANCINI
El Almacén 557 Driggs Ave. (near N. 7th. St.) Williamsburg, Brooklyn 718-218-7284
Caustic charm, overly-contrived rustic decor and decently executed cuisine with a few soaring exceptions characterize this bustling Argentine Billyberg restaurant, falsely billed as Mexican by New York Magazine.
Corderito - Lamb chops
Let me start with the high points: If you’re... Read Full Story
Truffles
Makes about 20 truffles
1 12-ounce package non-dairy chocolate chips (about 2 cups)
8 ounces non-dairy cream cheese, such as Tofutti’s Better Than Cream Cheese
2 cups powered sugar
2 tablespoons flavored syrup, such as hazelnut or vanilla (optional)
chopped nuts (optional topping)
coconut flakes (optional topping)
1 cup non-dairy chocolate chips (optional topping)
Melt the chocolate chips in a double boiler, saucepan, or microwave.
Put the non-dairy cream... Read Full Story
Collard greens have long been a favorite of many Southerners. But because so many recipes include cabbage ham hocks or other meats, which contain much fat, the nutritional value of this vegetable is often overlooked. Collards are a healthy source of fiber. They contain vitamin C and anti-bacterial and anti-cancer agents. There are many ways to cook kale.
If your taste greens with ham hock choose, smoked bones or in Turkey (the legs of thehealthier choice) you want to put them in a soup pot... Read Full Story
I know, everyone likes their Thanksgiving traditions (my family: broccoli cheese casserole). But I think it’s also okay to add a little something to the menu, to start a new, delicious, tradition. This year, if you decide to go this route, let me suggest that the new menu item is Virginia Willis’ Corn Spoon Bread (if eating this is already a Thanksgiving tradition, then consider yourself lucky). The recipe is from Virginia’s delightful cookbook Bon Appétit, Y’all: Recipes and Stories from... Read Full Story
Pre-cooking these potatoes results in a golden brown crust. Choose whatever dried herbs compliments your main dish; rosemary, thyme, marjoram, tarragon and oregano work particularly well. This isn’t a fussy recipe; these potatoes can roast alongside whatever meat you are roasting at the same temperature. I’ve had perfect results roasting these at temperatures anywhere between 325 to 425 degrees.
This recipe would serve 4-6 people but can be easily adjusted to feed a crowd. They can also... Read Full Story
Thanksgiving is here again, and it's time to roast a turkey and host a feast for family and friends. Below you'll find a video describing how to make a whole roasted turkey, as well as written instructions from on-air foodie Alton Brown. Enjoy the holiday. The Food Network's Alton Brown also describes the process: 2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns... Read Full Story
Easy Beef Stroganoff and Noodles Try this great beef stroganoff recipe ...! Ingredients: * 1 pound lean thin steak, cut in strips * 1 medium onion, sliced * 1 clove garlic, minced * 1 can (10 3/4 ounces) cream of mushroom soup * 1 cup sour cream * 2 tablespoons ketchup * 2 teaspoons Worcestershire sauce * 1 can (4 ounces) mushrooms, undrained * 6 ounces noodles, cooked and drained * 1 tablespoon butter INSTRUCTIONS In a skillet in a small amount of oil, brown meat. Add onion and garlic and... Read Full Story
Know what you eat: Alfredo sauce is thick and super creamy, and its not only fantastic on pasta but it can be good pizza sauce as well with some broccoli & spinach as my favourite toppings. Here's how you make the alfredo sauce from scratch. This recipe is made with special care...with a little variation, which is a sure hit for diet concious people, less thick with same great taste, altering heavy whipping cream with skim milk & all purpose flour, with just a dash of sugar... Read Full Story
We are proud to announce that our first cookbook at Andon-Reid Inn Bed and Breakfast has finally been published and has arrived. What a thrill to finally see everything in print. This endeavor has certainly been a labor of love. Thank you to my friends, Patti and Kim who pushed me through this, to my sister, Liz who designed it and my husband, Ron who picked up all the slack while I was working on this book. I've included the most asked for recipes from our guests who have indulged in our... Read Full Story
