#cheffood

[forchettasfriends]

The true dreamer is the one who dreams the impossible! #forchettasfriends #ristorantegiardinodegliaranci #topfood #specialfood #foodart #artoffood #dinner #goodfood #foodporn #specialdish #foodblogger #foodlover #homefood #foodfallery #foodpic #foodstagram #foodie #foodgasm #foodbeast #cheffood #chefstar #foodshare (presso Trevignano Romano) https://www.instagram.com/p/Cnwffo7KUqH/?igshid=NGJjMDIxMWI=

[edufuns-blog]

Mie Goreng Jamur Enoki - Resep masakan enak dan sangat disukai anak kecil berbahan dasar jamur enoki

Mie goreng jamur enoki adalah salah satu jenis makanan yang menggunakan mie sebagai bahan dasar dan mencampurkannya dengan jamur enoki. Makanan ini biasanya digoreng dengan berbagai bumbu dan saus untuk memberikan rasa yang lezat. Ini adalah hidangan yang populer di beberapa masakan Asia, terutama di negara-negara seperti Jepang dan Korea.

[rodrigosouza]

A fome é uma boa cozinheira.

[chefftruffle]

TRINI CURRY CHICKEN

Curry Chicken. Savory, mouth-watering, hardy, spicy, mind blowing. All of these words, I could in-arguably use to describe what is one of my favorite dishes to cook, and your new favorite dish to eat! But before I tell you how to prepare it… a little history about where Curry Chicken comes from.

Curry, the spice, has origins in India. A blend of at least 14 different aromatic herbs and spices is what makes curry uniquely different and easily distinguishable from any other flavor in the world. Curry is a household name in America. When the British colonizers took over 500,000 Indian people as indentured servants to the carribean islands, Curry was then introduced to the west. When West Africans were taken as enslaved people to the carribean islands, they brought their agricultural techniques and different plant species, such as plantains, combining to develop what most americans know as carribean food. Their cultures and cuisines were so beautifully fused, and from that, Trini Curry Chicken was born.

I learned this recipe from watching an episode of Anthony Bourdain’s Parts Unknown where he traveled to Trinidad & Tobago. He was hosted by a West Indian family where they prepared him fresh Curry Duck in the same way I describe below. Season 9, Episode 7 if you're lucky enough to have access to those pure gems of episodes. My version of it is more of a stew, however, and pairs very well with white rice and fried plantains. In this recipe, I'm going to list a bunch of ingredients to use in your curry, but don’t feel stressed! Only if you have them readily available, should you feel inclined to repeat this recipe exactly the same way. Curry Chicken can be made many different ways, as far as seasonings and techniques.  Nevertheless, there are only 3 major steps to this recipe, and I don't think you will find it difficult to put this all together and make some absolutely enchanting Curry Chicken in your own home. Have at it!

PREP TIME: 10 MINUTES

COOK TIME: 45 MINUTES

INGREDIENTS:

2-3 LBS Cut up CHicken legs

3 Tomatoes (of any kind) cut up

3-4 Scallions (Green Onions)

1 Yellow Onion (sliced thin)

1 Habanero or Scotch Bonnet Pepper

(optional) Dried Chillies de Arbol

4-5 Cloves of Garlic

1 tsp Fennel Seeds

Salt and Pepper

2 Tbsp Garam Masala

2 Tbsp Curry

¼ Cup Cooking Oil (Olive Oil is best in this situation)

1 Tbsp Knorr Chicken Bouillon

1 Can (medium sized) of Coconut Milk

½ Bunch of Cilantro to Garnish

PROCEDURE:

Toast your fennel seeds and chillies in a dried pan with no oil over a low heat, moving around occasionally. You can tell they are ready when you can smell them from the pan. They will be very aromatic. Add them to the bowl with your chicken.

Marinate your chicken with all of the ingredients listed above besides Tomatoes, Cilantro, Coconut Milk, and Chicken Bouillon. Make sure that every crevice of your chicken is coated in the mixture with the olive oil. Adding a cooking oil to your marinade helps to seal in the flavors.

Add your marinated curry chicken mixture to a hot pot with a little oil at the bottom. You want to try and let the curry chicken get a pre-cooking, a slight browning on the edges, and THEN you add your tomatoes and the coconut milk.

If you are using a dutch oven like me, now would be a good time to place your oven at 350 F.

After stirring in the coconut milk, you can add a Tbsp of Chicken Bouillon. If you want to cook this completely on the stove, you can simply turn the heat down to a simmer at this point, and continue checking on the pot every 10 min or so for the next hr, just to stir it. When the chicken is Tender and Falling off the bone, your Trinidadian Curry Chicken is ready to serve! ENJOY

[nijyumaru]

Apenas ahora estoy preparando la comida🥺🍤🥦🥩🍆👩🏻‍🍳

[safitechs]

Chef knife

Damascus steel and bull horn handle with mosaic pins

Available at safitechs.com

[astrariia]

Florence and homemade pumpkin soup 😍

I'm gonna try it today, wish me luck

[love-to-you-forever]

[humble-chef-humble-food]

Caramelized coconut milk mousse with honey glass and chocolate mint

[sweetpyxels]

Cheff (with two f's because he's cool) made a friend!

- start -

[womanpodcast]

 Salmon sashimi with dill ponzu.. Smoked ikura and crispy salmon skin...

[lunae-umbra]

October;

so far l tested few tart recipes, this one are pears poached in red wine with almond cream. Fall season may officially start🍁

[chefftruffle]

Southern Lentil Stew

Greetings to all and welcome to the FOOLOG. My name is Khalieb Rufael, aka Cheff Truffle, and I am here to take you on a journey through the culinary industry through the wide eyes of a young, black, aspiring Chef de Cuisine and journalist. I am 23 years old and have been working in restaurants for the past 7 years. Before you ask, I don’t specialize in any specific genre of cuisine. Even though I have made strong efforts to learn the basics of French cuisine, it’s not all I care about. After living and working in France for several months last year in an attempt to gain experience in a classical restaurant setting, I realized something. While France does stand as the home of classic culinary arts, it is not the home of the best dishes, and I am here to prove that by displaying delicious example after example.

Before I send you off to dive into this plethora of recipes, I want to give credit to those who came before and paved the road for me to cook and teach about the food we all love. So I will start with some of the classic recipes of the region of the world I call home. This includes my humble origin in the rural south of Louisville, Kentucky, to where I grew up, in the incredibly diverse metropolis of Houston, Texas. I will talk about experiences and recipes I learned in working in the restaurant industry as well as recipes I learned traveling abroad to Africa, Europe and beyond. I pray for many more travels to come, and with that, many more experiences, as well as many more recipes to make sense of it all. Without further ado, welcome to the blog of a traveling chef.

SOUTHERN LENTIL STEW

First, This is the Recipe for a Simple Lentil Stew. My mother taught me how to make a vegetarian version of this amazing dish. I love my mother for many reasons and one of those is introducing me to vegan and vegetarian food. Oftentimes, people (non-vegan) have mixed perceptions about vegan food, believing that, for some reason, it will be somewhat lacking in substance or be missing essential  flavors than its animal based counterpart. I think it’s best to leave those people to believe what they want, in the end, more food for us! After trying this recipe, you too will understand why I say that.

With that being said, I also learned an incredible lentil stew recipe while staying on a farm in the Aix-en-Provence of France, this recipe contained Lardon. Lardon is smoked pork belly (Bacon) cut into little match sticks, rather than long thick strips like american Bacon. The smoky flavor of the meat adds an incredible bite to the stew, and not to mention, a captivat Hiing aroma as well. If you’re not comfortable eating pork, for whatever reason you may have, and  you still want the same effect, I recommend using smoked turkey pieces  instead.

It was taught to me by both my Mother and my host in Aix-en-Provence to soak the lentils in cold water, at least 4 hrs before cooking. This is done because  the outer shell of the lentils may contain anti-nutrients that can interfere with or slow down digestion. You can avoid that by buying canned lentils, but I must point out that they don’t have equal nutritional value, plus, you would be missing out on all the fun of waiting and anticipating such an incredible dish.

This recipe should yield about 10 servings of Stew. I always recommend seasoning to taste and taste as you go! Don’t be afraid to dip a clean spoon into the pot and taste what the process is like, it may be uncomfortable at first but over time it will help improve all of your cooking ten fold!

INGREDIENTS:

Okay! Let us begin. You will need before we start:

1 cup of Green (or Red) Lentils

2-3 Chicken Bouillon Cubes (1 tbsp of Norr Chicken Flavoring) & 3 cups of Water or 3 cups of Chicken Stock

3 Stalks of Celery

1 Green Bell Pepper

1 Yellow Onion

1 Large Carrot

3 Sweet or Russet Potatoes

4 Cloves of Garlic

1 Smoked Turkey Tail (Optional)

A few leaves of fresh Sage

Salt and Pepper to Taste

Cayenne Pepper

1 tbsp Curry or Garam Masala

PROCEDURE:

Start by adding your pre soaked lentils into your 3 cups of water or chicken broth and bring to a boil. These should boil until soft which may take around 30-40 min with occasional  stirring..

At this time, if you choose to use smoked meat such as turkey tails or a turkey leg, I recommend pre boiling it in a separate pot, before adding it to the lentils. It gives you a chance to pick through it for any bones and/or cut into ideal sized pieces, however this part is not necessary, seeing that if you cook the meat long enough, it will break down into smaller pieces itself.

In another pan, sauté your Holy Trifecta (celery, bell pepper, and onion) until brown while seasoning with salt, then add your garlic & sage and sauté for around 5 minutes.

Prepare your carrots and potatoes by cutting into relatively small but equal sized pieces.

Try and press a few lentils against the side of the pot with your stirring spoon. When they smash easily, you’ll know it's time to add in your sauteed veggies and carrots and potatoes (as well as turkey meat). Now is a great time to add season and then taste.

15-20 minutes later, when your carrots and potatoes reach the proper level of doneness, have a quick taste for salt, and your stew is ready to eat.

I hope you enjoy cooking these lentils and add different spices and veggies as you like. Its important that after making it, you share it with your family and loved ones so it will continue to get passed down.

Stay tuned for many more recipes to come.

Love,

Cheff Truffle

[sloppyken]

Buffalo chicken wings