Thursday, April 21, 2011
Hi everyone. I am posting my sis Venus' modified recipe of Beef Bourguignon. The pix looks good,m sure it taste even better!
Above is the link of Ina Garten’s recipe which my sis adopted and modified. These are the changes she made: used chuck as it is a cheaper cut and easier to cook compared with fillet mignon. She omitted the cognac. Substituted the liquid with more low sodium beef stock. She suggested that the dish will be better with lightly toasted Sourdough with garlic rather than rice. Her kids enjoyed and loved it so much, Im sure you'll love it too!
Saturday, April 16, 2011
This is my first attempt to make this dish. Thanks to ladysan bogs (Sheila Tretasco) who gave some helpful tips in making the dish extra special.
Pound pork fillet meat, sprinkle with salt and pepper.Top with a slice of sweet ham. Cut strips of cheese and place it on top edge of the ham (forming 3 layers -meat, ham and cheese). Then roll to enclose filling. Coat in a flour, dip in beaten egg with milk and roll in bread crumbs.In a pre-heated pan pour some vegetable oil.Deep fry until golden brown.
To prepare the white sauce: In the pan that you have just used, leave some small amount (about 3 tbsp) of oil. Dissolve 2 tbsp of flour. Pour half cup of milk and half-cup of water with dissolved half-chicken knorr cube. Simmer until you reach the desired consistency of the white sauce.
My daughter Ira loved it,and that was enough to prove myself that I have another knock-out foodie.
Saturday, April 2, 2011
Here is my version of the recipe. Cut chicken breast into thin steaks then pound, season it with maple syrup, salt and black pepper. Prepare 3 plates: 1- flour, 2- whisked egg with milk and 3- combine bread crumbs, grated cheese, rosemary and thyme. Prepare to fry. Heat pan and pour some oil. Do these three steps with the chicken breast : (1)coat with flour, (2)soak in egg then (3)coat with bread crumbs mixture.
White sauce: Dissolve 2tbs of flour in to the oil that you used for frying. Dissolve half cube of knorr chicken in a cup of water then pour it in. Let it simmer for 2 minutes then pour half cup of milk. Stir until you reach the desired consistency of the sauce.