The Holidays are around the corner. Are you going to cook?
You might like to have these Chef 's tools
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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