The Holidays are around the corner. Are you going to cook?
You might like to have these Chef 's tools
I was checking out some recipes that professional cooks should learn by heart. I selected some of them and added my own notes.2. roasted salmon glazed with mustard and brown sugar - used on just about any kind of thick fish fillet, like haddock, cod,
halibut or bluefish. If you really enjoy crunchy, caramelized bits, put
the fillet under a broiler for a few minutes at the end.
3. roasted squash recipe: shredded, unsweetened coconut, dried chiles de árbol softened in hot
water and smashed garlic — can be scattered over just about any winter
squash
5. braised potatoes: This sounds so delicious. Pan-fried in a lovely mixture of rosemary, garlic,
butter, onions and thyme, and then left to boil in your favorite broth
until they’ve soaked in every one of those flavors.
6. marinara sauce: recipe takes its cue from Southern Italy, meaning no butter and no
onions. Just basil, some good, canned San Marzanos and seven (or many
more) cloves of garlic
7. Infused butter for thick-cut fish, or add it to shrimp, a hanger steak, bone-in pork or a
nice lamb rib.
9. guasacaca sauce - The avocado-based condiment is used to great effect with garlic chicken and carrots. it will also complement your favorite whitefish, cast-iron steak, potatoes or yams
10. dressing your roasted brussels sprouts in honey, red miso paste and olive oil, then
finishing them with a spritz of lime and a smattering of chopped
almonds.
Summarizing basic recipes as per New York Times. I selected few suggestions and adding my notes.
1. Salt and Pepper Shrimp Rolls: fried pepper-salt shrimp, a garlicky mayo (for smearing inside a top-split hot dog bun) and a smattering of Fresno chilies and cilantro
My notes: I know I don't make shrimp rolls, so I'll pass this tip.
2. roasted salmon glazed with mustard and brown sugar - used on just about any kind of thick fish fillet, like haddock, cod,
halibut or bluefish. If you really enjoy crunchy, caramelized bits, put
the fillet under a broiler for a few minutes at the end.
My Note: I don't use any of these two ingredients. I use salt, pepper, garlic, lemon juice and olive oil
3. roasted squash recipe: shredded, unsweetened coconut, dried chiles de árbol softened in hot
water and smashed garlic — can be scattered over just about any winter
squash
My Note: I should try and then add my comments
4. It’s a foundational technique that helps keep these one-bowl pork meatballs — seasoned with fish sauce, garlic and ginger. Serve with favorite broth.
My Note: I would perhaps try this with turkey meatballs, minus the fish sauce.
5. braised potatoes: This sounds so delicious. Pan-fried in a lovely mixture of rosemary, garlic,
butter, onions and thyme, and then left to boil in your favorite broth
until they’ve soaked in every one of those flavors.
My notes: I don't bake or cook potatoes much as lately I noticed it quickly adds pounds... Do you braise potatoes?
6. marinara sauce: recipe takes its cue from Southern Italy, meaning no butter and no
onions. Just basil, some good, canned San Marzanos and seven (or many
more) cloves of garlic
My note: to try to add garlic to the tomato paste
7. Infused butter for thick-cut fish, or add it to shrimp, a hanger steak, bone-in pork or a
nice lamb rib.
My notes: I don't use her infused butter, perhaps I need to try it sometime
8. breakfast: Go beyond your basic waffle recipe by incorporating tangy buttermilk, nutty wheat germ and deeply aromatic brown sugar.
My note: yet again, i barely make waffles for breakfast and buttermilk isn't part of my cooking repertoir.
9. guasacaca sauce - The avocado-based condiment is used to great effect with garlic chicken and carrots. it will also complement your favorite whitefish, cast-iron steak, potatoes or yams
My notes: I am not familiar with this sauce. Maybe someday I would give it a try. Do you use it?
10. dressing your roasted brussels sprouts in honey, red miso paste and olive oil, then
finishing them with a spritz of lime and a smattering of chopped
almonds.
My notes: I don't use honey or miso paste - maybe should give it a try. I will substitute the lime with lemon. I always make sure to have lemon!
I might try few of the above mentioned tips and make my own notes.
How about you, what are your tips and tricks for cooking?
Bon Apetit
Pari Akhorjag!
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