Mexican recipes

The entire traditional food chain in Mexico involves farm to table activities, including free video recipes, cooking and eating. With its interconnectedness to daily life, traditional Mexican cuisine has been inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2010. Mexicanrecipe videos online derive from the interweaving of Aztec cuisine and influences from Spain and a bit of France. The key ingredients in the indigenous Mexican kitchen include corn, chillies, tomatoes and beans.

To these, Spain contributed oil and wine, cinnamon and cloves, rice and wheat peaches and apricots, and cattle for meat, milk and butter, says Elisabeth Lambert Ortiz in The Complete Book of Mexican Cooking. In selecting Mexican recipes for your menu, consider when it will be served.
Traditional Mexican meals include desayuno, a breakfast of breads and café conleche (milk coffee); almuerzo, a second breakfast with heartier fare like fruits, eggs,beans, tortillas and coffee; comida, the main meal of the day and merienda, alight evening meal like the desayuno taken from 6pm or 9pm. The cena is a dinner party held from 8pm until midnight.
With that in mind, your menu should consist of lighter fare for the early breakfast and merienda in the evening then heavier fare for the second breakfast,comida and the dinner party. Guacamole, with a recipe shown here, is prepared using mashed avocado mixed in with tomato, onion, Serrano chiles and seasonings. It can be served as a light sauce, salad or salsa for tortilla chips. Posole (pozole) is a soup stew with hominy, pork, chipotle, and tomatoes.Mexican black beans consist of pureed beans sautéed with tomatoes and onions and flavored with cilantro after a brief simmer. Beans, according to Ortiz, are served right after the main course and salad. Both can be served during the comida.

Indian recipes

So whether you’re cooking recipe videos for Indian recipes from the north(with its meats and flat breads), from the west (with its rice and lentils), from the east (abundant with sea food cooking video recipes), or from the south (with its tangy pickles and chutneys), the spices will ever be present on the pot and palate. The flavors of India are as diverse as its regions and as complex as the infusion of influences of its various invaders into the cuisine. But a well-balanced Indian recipe is characterized by the presence of sweet, sour,salty, spicy, bitter and astringent.

How else to achieve this but through the skillful use of spices, fresh and dry, on both main dish and its accompaniment? Indian recipes proffer staple spices in all its forms—whole, ground,toasted, individually or as masterful mixes, such as the warm spice mix(garam masala powder) or the tandoori masala. A well-stocked Indian grocer or Asian section of the supermarket also has packaged mixes for all your cooking needs. We suggest you make your own as much as possible so you get to control how exactly you want the dish to taste.
Other must-have Indian pantry staples include paneer (Indian fresh cheese), ghee (clarified butter), adrak lasan ka paste (ginger-garlic paste),and barista (fried onions), which can all be made from scratch or bought ready to use. In the collection, you can try the egg pakora (deep-fried eggs in spicy batter), palak paneer (pan-fried freshly made Indian cottage cheese with a sauce of spinach and other spices). To complement the savory Indian recipes, there are also various Indian sweets, such as the sohan halwa (adense, sweet fudgy confection strewn with chopped almonds and pistachios), and ledikeni (deep fried cottage cheese balls stuffed with khoya/koya, a whole milk fudge).

Greek recipes

The magic and complexity of Hellenic cuisine come from flavors steeped in the history and traditions of the Greeks recipe videos. As part of the Mediterranean, it shares many similar ingredients from the rich soil and bodies of water surrounding the Mediterranean Sea. Olive oil is distinctly one of these shared ingredients, pressed from olives indigenous to the area and providing that essential Greek taste and the richness of nature.

Greek chefs recipes originate from a variety of influences on Hellenic cuisine—from the Byzantine and Orthodox Church to Ottoman cuisine. “Greek cuisine faces both East and West. It is versatile and adaptable,” says Vilma Liacouras Chantiles in The Food of Greece. A look at the ingredients alone will show us the many ways one can create Greek recipes.
Aside from olives, there’s honey and nuts in the baklava pastry, sheep or goat’s milk in feta cheese (a protected Greek product), wine, grapes, figs and pomegranates. Likewise, Greek recipes bear citrusy flavors derived from lemons, lemon and orangerinds, tomato, vinegar and yogurt.
Pungent seasonings spring from cayenne pepper, capers, liquors, mustard, paprika and tursi (pickle); saltiness from anchovies, caviar, feta (brined white cheese) and sardines, among others. A sampling of Greek and Greek-inspired recipes awaits the adventurous cook. The Grecian Baked Lima, for example, highlights olive oil, tomatoes and lima beans (gigantes). Baked lima beans are traditionally served as appetizers(orektikó). Another familiar appetizer is the hummus from pureed chickpeas with tahini (sesame seed paste). It can be made in a blender, a modern equipment for an ancient dish. The hummus can be served as a dip for crudités and toastedpita bread. Each dish affords the diner a glimpse, if not the pulse, of the Hellenic spirit,the kefi. So enjoy the food, or as they say in Greek, Kalin Orexi!

French recipes

French Gastronomy has made such an impact in the world of food in general and to the French people in particular that the UNESCO has inscribed it as an intangible cultural heritage in 2010 for healthy recipes videos.French cuisine has strongly influenced western cookery as well as culinary education using chef videos cooking. A chef usually studies French cooking techniques and terms as his or her foundation in culinary arts.

French recipes encompass a comprehensive cuisine that range from Escoffier’s haute cuisine (the meticulous prepared and presented gourmet meal enjoyed with the finest wines) to regional home cooking enjoyed by the bourgeoisie and peasants (simple dishes but nonetheless of sublime flavors). Regardless whether elaborate or simple, French recipes involve several steps in the preparation. The French rarely grill, instead they cook over the stove top and bake or finish the food in the oven. French recipes may involve stewing, poaching, braising, blanching and making sauces. Staples of itsflavor profiles include butter, cream, wine, fresh herbs and spices, fresh produce, cheese and bread. In this collection, two French recipes come from Alsace, a small region in France strongly influenced by German cuisine.
We have Alsatian walnut bread and vegetable soup. Others are familiar favorites like the bouillabaisse,chicken fricassee, stuffed guinea fowl, haddock and snail aioli, Burgundy eggs, asparagus Rissolee, potato gratin, and broulade with eggs. A French recipe collection is not complete without the revered, melt-in-the-mouth foie gras done several ways: chicory sautéed with foie gras, foiegras in salt crust, foie gras escalope and grilled foie gras. Dessert classics like the Tarte Tatin and a Normandy apple pastry,poached pears, crème brulee, terrine with orange a la mode and crepes Suzette make use of fruits and custards to end the meal with more memorable flavors. It would be polite to ask for seconds.

European recipes

European cuisine is a collective name that encompasses the food and video for cooking recipes of the European continent and countries from the West. Also known as continental cuisine,a menu made up of European videos cooking recipes is as diverse as the countries that it represents. When building a menu out of European recipes, the dishes may belong in just one country or area such as central and eastern Europe, northern Europe, southern and western Europe.

Most often they will have the same flavor profile so the courses you choose will blend beautifully together. However, European cuisines have common characteristics and ingredients that may be used as the inspiration in your menu.Substantial portions of meat are key ingredients in European recipes so steak maybe your first choice. In the collection, you can try the Beef Wellington, which is composed of filet steak spread with a mixture of foie gras or chicken liver paté and sautéed mushrooms (duxelles) then encased in a pastry crust and baked. Similar dishes like the beef fillet with red wine sauce or the beef fillet sautéed with Reblochon cheese and marrow may also be served.
The meats go well with red wine, from any of the wines of European vineyards.The pasta and pesto of Italy from the southern part of Europe complement the steak selection. The pasta sauces may be tomato- or cream-based, with a sprinkling of Parmesan cheese. Serve the pasta dish with dark, crusty European artisanal breads full of character and flavor. Or break open the crusts and spread European-style butter on the bread for a delightful appetizer. European-style butters have a richer flavor because it’s made with 83% butterfat.For dessert, consider the apple strudel (also apfelstrudel) with an apple-cinnamon filling served with a bowl of cream on the side. It’s an Austrian pastry with a Germanname, but only one taste: delicious.

Roasted Strawberries With Grand Marnier

Roasted Strawberries With Grand Marnier

Strawberries already make for an elegant yet simple dessert. Chef Philippe Joffroy of Château de Trigance makes these fruits even more divine by roasting them in butter and Grand Marnier then serving them in a cookie or pastry cup. For best flavor, use only the sweet and fresh strawberries in season. They are bright red in color, plump and juicy. Chef Joffroy uses a ramekin to mold the pastry cup but if you don’t have a ramekin you can also use muffin or baking cups. The idea is to form a pastry to hold the berries in during serving (you can eat the cup as well!).

 

Chef Joffroy’s recipe involves making two free video recipes components of the dessert before assembly. That means part of it can be done ahead of time, specifically making the pastry cup and roasting the strawberries in butter with the Grand Marnier. The presentation counts too so when these two are ready, it will be more efficient as you assemble them beautifully on the plate. Just chill them and take out from the refrigerator when needed.

 

The dish may look and sound simple yet this concoction is complex in taste and texture. The roasted strawberries are flambéed in the Grand Marnier, which pretty much helps evaporate all the alcohol from the liqueur and all you are left with are the essence of this orange liqueur. The Grand Marnier is a mix of cognacs and distilled essence of bitter orange. The addition of the liqueur into the best cooking websites roasted strawberries parallels the addition of orange juice in the pastry cup mixture.

 

The strawberries are served as a filling for the golden pastry cup, which melts in the mouth with crispy and crumbly sensations. The chef garnishes the final dish with mint leaves on top of the strawberries, creating a beautiful contrast. With the tang of the orange, the nuttiness of the almond, and the refreshing mint, this dessert is a really sophisticated creation. Best served with a glass of Sauternes.

 

Roasted Strawberries With Grand Marnier

 

Prawn Carpaccio With Caviar

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Prawn Carpaccio With Caviar

Carpaccio is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna) generally thinly sliced or pounded thin and served as an appetizer. Talk of prawns and your mouth is sure to start watering if you’re a sea food lover. Also, if you’ve never tried cooking sea food, what are you waiting chef videos cooking? Discover how to make prawn cone with sesame and curry in this amazing video. Our Prawn Recipes section contains a variety of delectable prawn recipes. Prawn is very popular seafood and is extensively eaten around the world. This recipe makes a truly enjoyable meal for all to enjoy.

 

 

 

Caviar is considered easy cooking recipies in appetizer that is to be enjoyed in small amounts. It is tasteful and healthy. Made of fish roe and salt, it is a good source of calcium and phosphorus, as well as protein, selenium, iron, magnesium, and Vitamins B12, B6, B2, B44, C, A, and D. It also contains the amino acids arginine and histidine, as well as the essential amino acids lysine, isoleucine, and methionine. One tablespoon of caviar contains a gram of Omega-3 fatty acids, which help prevent heart disease. While it does contain many nutritional elements, it is quite high in sodium and cholesterol. Therefore, the recommended serving size is 30 to 50 grams per person. Learn more about caviar nutrition: http://www.caviarluxe.com/nutrition/

 

Prawn Carpaccio With Caviar