Here’s what our editors and writers are making in their own kitchens.
Marie TellingPublished on June 08, 2018
Every month, we spend a lot of time cooking and experimenting with a ton of new recipes — from dinners, to desserts, and everything in between. Here are some of our recent favorites.
1.Olive Oil-Fried Eggs With Yogurt & Lemon
2.Loaded Brownies
3.Roast Chicken and Potatoes with Garlic and Thyme
4.Rhubarb and Strawberry Crumble Cake
5.Seared Scallops With Corn Purée
6.Japanese No-Frosting Carrot Cake
7.Shrimp in Yellow Curry
8.Cinnamon Rolls From Scratch
9.Coconut Rice
10.Fallen Chocolate Cake
Did you cook something you loved recently? Let us know in the comments! And find more recipes we tried and loved, here.
"Suodui" is a traditional Chinese dish that involves stir-frying stones with vegetables and spices. The experience involves savouring the spicy flavours while delicately extracting the small rocks and discarding them.
Devilish dish: A clear soup made from meat, tomato, egg whites and stock, slowly simmered to bring impurities to the surface for skimming. Techn-eeek: Even some of the most experienced chefs cannot master the complex clarification process required to make consommé.
Beef Wellington is a dish that is rated under the “top 10 hardest dishes to make”, at number 4. One of the hardest parts of this dish is cooking the meat correctly, and not over cooking it. Typically a beef wellington's tenderloin should be at a medium rare – which is not always an easy feat to achieve.
Clear soups are a type of thin soup. Clear soups are also called passed soups, as any chunks of ingredients are taken out of the soup, and you are left with a liquid soup. Consommé, a French clarified meat or fish broth, is a classic version of a clear soup.
A large amount of meat only yields a small amount of consommé; in some recipes, as much as 500 grams (1 lb 2 oz) of meat can go into a single 250-millilitre (9 imp fl oz; 81⁄2 US fl oz) serving. This low yield is part of what has traditionally given consommé its refined reputation as an expensive dish.
Clear soup, also known as consommé, is a light and flavorful broth that has been enjoyed for centuries in various cultures around the world. This simple yet satisfying soup is made by simmering meat, vegetables, and seasonings in water to create a clear, golden-hued liquid that is both comforting and nourishing.
To sum up: Filet mignon is part of a beef tenderloin, but a beef tenderloin is not a filet mignon. Instead, it houses the filet mignon, which comes from the end portion of the tenderloin. The rest of the tenderloin can create other steak cuts or a delicious tenderloin roast to feed the family.
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