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PORK TENDERLOIN WITH BLUEBERRY SAUCE Preheat oven to 375 degrees. Prepare pork by removing fat and connective tissue. Pat dry with paper towel. On a large plate combine thyme, garlic powder, salt, and pepper. Roll tenderloin in the mixture until well coated. Place tenderloin on a large baking sheet covered in parchment. Bake in oven for approximately 40 minutes or until internal MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. MEKELESHA SPICE BLEND Combine all ingredients except ground nutmeg into a small skillet. Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely. Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind MEMPHIS STYLE PEACH BBQ SAUCE Yes, The Gourmet Gourmand has been grilling non-stop this summer. Why? Because it’s easy. And between Covid, a toddler, two working parents, and grandparents thousands of miles away we are in desperate need of easy for dinner these days.. So naturally I GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. BLT SALAD - THE GOURMET GOURMAND - THE GOURMET GOURMAND 1 head Red Leaf Lettuce (Substitution with Romaine or Butterhead would be fine) 10 oz Tomatoes I used cherry heirlooms, but use whatever you can find locally that is fresh/ripe. 2 cups Croutons Homemade, or store bought. 1/2 cup Green Goddress Dressing (*see notes for recipe link) 2 tbsp Minced Chives (Optional, for garnish) Freshly Ground INJERA FROM SOURDOUGH STARTER Here’s some process shots as well to help with the recipe: What the batter looks like after 8 hours of fermentation. Texture before pouring – thinner than pancake batter, thicker than a crepe batter. Pour from the outside in. Pour until you fill the entire bottom ASPARAGUS TART WITH GOAT CHEESE Preheat oven to 400 degrees F. Prep asparagus by cutting pieces to be about 3.5 inches long, or just shy of the size of your tart pan. Set aside. In your food processor, add goat cheese, Parmesan cheese, sour cream, egg, 1/2 of the lemon zest, and some HOW TO MAKE CHICORY SIMPLE SYRUP Instructions. Combine all ingredients in a small saucepan. Turn heat to medium and stir until sugar is completely dissolved and chicory has been well-steeped. Pour through a fine mesh strainer into a mason jar to reserve for future use. Disclosure: some of the links below areaffiliate links.
PORK TENDERLOIN WITH BLUEBERRY SAUCE Preheat oven to 375 degrees. Prepare pork by removing fat and connective tissue. Pat dry with paper towel. On a large plate combine thyme, garlic powder, salt, and pepper. Roll tenderloin in the mixture until well coated. Place tenderloin on a large baking sheet covered in parchment. Bake in oven for approximately 40 minutes or until internal MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. BLT SALAD - THE GOURMET GOURMAND 1 head Red Leaf Lettuce (Substitution with Romaine or Butterhead would be fine) 10 oz Tomatoes I used cherry heirlooms, but use whatever you can find locally that is fresh/ripe. 2 cups Croutons Homemade, or store bought. 1/2 cup Green Goddress Dressing (*see notes for recipe link) 2 tbsp Minced Chives (Optional, for garnish) Freshly Ground INJERA FROM SOURDOUGH STARTER Here’s some process shots as well to help with the recipe: What the batter looks like after 8 hours of fermentation. Texture before pouring – thinner than pancake batter, thicker than a crepe batter. Pour from the outside in. Pour until you fill the entire bottom TOOR DAL - THE GOURMET GOURMAND - THE GOURMET GOURMAND In a large saucepan add soaked dal and 6 cups of water. Boil uncovered for 30-40 minutes, or until dal is very mushy. Drain any excess water. Set aside. You should have about 4 cups of cooked dal. In a large saucepan or wok, heat the ghee over medium heat. Add cumin seeds andmustard seeds.
ETHIOPIAN SHIRO WAT
Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic FILET MIGNON WITH MOREL SAUCE Instructions. Bring filets to room temperature. Preheat oven to 450. Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper. Sear beef for 3 minutes on either side. Then transfer to oven.SPANISH SHRIMP
If using frozen shrimp, thaw for about 10-15 minutes in cold water before using. While waiting, combine dried spices (minus salt and pepper) in a small bowl. Set aside. In a cast iron skillet, add olive oil and garlic to a cold pan. Turn heat to medium-low, and cook garlic for 2-3 minutes, or until garlic is softened, but not brown. DORIE GREENSPAN'S FRENCH APPLE CAKE Instructions. Preheat oven to 350 degrees. Grease an 8-inch round cake pan with softened butter. Dust with flour. In a small bowl, combine flour, baking powder, and salt. In a larger mixing bowl add eggs. Whisk with a hand-whisk until eggs are light and frothy. Add sugar and whisk until just combined. DUCK BREAST WITH CHERRY SAUCE Preheat the oven to 400 degrees. Prepare duck breasts by scoring the fat (do not slice into the breast-meat). Season with salt and pepper. Heat a cast iron (or other oven-safe) skillet over medium heat. Sear duck breasts, fat side down, for 6 minutes. Then flip and cook meat-side down for 1 minute more. Flip back to fat-side down. ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
VIETNAMESE CHICKEN VERMICELLI SALAD Set mixture aside to cool. Meanwhile prepare a second bowl with shallots, soy sauce, fish sauce, and olive oil. When caramel sauce is cool to the touch, add the caramel sauce to the shallot mixture. In marinating dish (or ziplock) add chicken and pour marinade over the meat. Marinate for at least 1 hour and up to overnight. MEKELESHA SPICE BLEND Combine all ingredients except ground nutmeg into a small skillet. Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely. Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind MEMPHIS STYLE PEACH BBQ SAUCE Yes, The Gourmet Gourmand has been grilling non-stop this summer. Why? Because it’s easy. And between Covid, a toddler, two working parents, and grandparents thousands of miles away we are in desperate need of easy for dinner these days.. So naturally I FILET MIGNON WITH MOREL SAUCE Instructions. Bring filets to room temperature. Preheat oven to 450. Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper. Sear beef for 3 minutes on either side. Then transfer to oven. GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. HOW TO MAKE CHICORY SIMPLE SYRUP Instructions. Combine all ingredients in a small saucepan. Turn heat to medium and stir until sugar is completely dissolved and chicory has been well-steeped. Pour through a fine mesh strainer into a mason jar to reserve for future use. Disclosure: some of the links below areaffiliate links.
ASPARAGUS TART WITH GOAT CHEESE Preheat oven to 400 degrees F. Prep asparagus by cutting pieces to be about 3.5 inches long, or just shy of the size of your tart pan. Set aside. In your food processor, add goat cheese, Parmesan cheese, sour cream, egg, 1/2 of the lemon zest, and some DUCK BREAST WITH CHERRY SAUCE Preheat the oven to 400 degrees. Prepare duck breasts by scoring the fat (do not slice into the breast-meat). Season with salt and pepper. Heat a cast iron (or other oven-safe) skillet over medium heat. Sear duck breasts, fat side down, for 6 minutes. Then flip and cook meat-side down for 1 minute more. Flip back to fat-side down. PORK TENDERLOIN WITH BLUEBERRY SAUCE Preheat oven to 375 degrees. Prepare pork by removing fat and connective tissue. Pat dry with paper towel. On a large plate combine thyme, garlic powder, salt, and pepper. Roll tenderloin in the mixture until well coated. Place tenderloin on a large baking sheet covered in parchment. Bake in oven for approximately 40 minutes or until internal MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. MEKELESHA SPICE BLEND Combine all ingredients except ground nutmeg into a small skillet. Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely. Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind MEMPHIS STYLE PEACH BBQ SAUCE Yes, The Gourmet Gourmand has been grilling non-stop this summer. Why? Because it’s easy. And between Covid, a toddler, two working parents, and grandparents thousands of miles away we are in desperate need of easy for dinner these days.. So naturally I FILET MIGNON WITH MOREL SAUCE Instructions. Bring filets to room temperature. Preheat oven to 450. Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper. Sear beef for 3 minutes on either side. Then transfer to oven. GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. HOW TO MAKE CHICORY SIMPLE SYRUP Instructions. Combine all ingredients in a small saucepan. Turn heat to medium and stir until sugar is completely dissolved and chicory has been well-steeped. Pour through a fine mesh strainer into a mason jar to reserve for future use. Disclosure: some of the links below areaffiliate links.
ASPARAGUS TART WITH GOAT CHEESE Preheat oven to 400 degrees F. Prep asparagus by cutting pieces to be about 3.5 inches long, or just shy of the size of your tart pan. Set aside. In your food processor, add goat cheese, Parmesan cheese, sour cream, egg, 1/2 of the lemon zest, and some DUCK BREAST WITH CHERRY SAUCE Preheat the oven to 400 degrees. Prepare duck breasts by scoring the fat (do not slice into the breast-meat). Season with salt and pepper. Heat a cast iron (or other oven-safe) skillet over medium heat. Sear duck breasts, fat side down, for 6 minutes. Then flip and cook meat-side down for 1 minute more. Flip back to fat-side down. PORK TENDERLOIN WITH BLUEBERRY SAUCE Preheat oven to 375 degrees. Prepare pork by removing fat and connective tissue. Pat dry with paper towel. On a large plate combine thyme, garlic powder, salt, and pepper. Roll tenderloin in the mixture until well coated. Place tenderloin on a large baking sheet covered in parchment. Bake in oven for approximately 40 minutes or until internal MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. TOOR DAL - THE GOURMET GOURMAND - THE GOURMET GOURMAND In a large saucepan add soaked dal and 6 cups of water. Boil uncovered for 30-40 minutes, or until dal is very mushy. Drain any excess water. Set aside. You should have about 4 cups of cooked dal. In a large saucepan or wok, heat the ghee over medium heat. Add cumin seeds andmustard seeds.
BLT SALAD - THE GOURMET GOURMAND 1 head Red Leaf Lettuce (Substitution with Romaine or Butterhead would be fine) 10 oz Tomatoes I used cherry heirlooms, but use whatever you can find locally that is fresh/ripe. 2 cups Croutons Homemade, or store bought. 1/2 cup Green Goddress Dressing (*see notes for recipe link) 2 tbsp Minced Chives (Optional, for garnish) Freshly Ground GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
SAN FRANCISCO CLAM CHOWDER Add thyme and bay leaf to stock. Add chopped potatoes and simmer, covered, for approximately 15 minutes or until potatoes are fork-tender. Meanwhile, in a saucepan, bring cream and half-and-half to a simmer. Add clams and cook for about 5-8 minutes. Once potatoes are fully cooked, combine with cream and clam mixture. FRESH TOMATO TARTS WITH BOURSIN Bake per package instructions. Mine took about 20-25 minutes. Remove from tray and cool slightly before assembling. Press down the center of the puff pastry shells with the back of a spoon. Into the cavity spread about 1/6th of the boursin cheese. Layer 2 tomato slices on top of each puff pastry. Sprinkle with coarse salt and freshly cracked DUCK BREAST WITH CHERRY SAUCE Preheat the oven to 400 degrees. Prepare duck breasts by scoring the fat (do not slice into the breast-meat). Season with salt and pepper. Heat a cast iron (or other oven-safe) skillet over medium heat. Sear duck breasts, fat side down, for 6 minutes. Then flip and cook meat-side down for 1 minute more. Flip back to fat-side down. VIETNAMESE CHICKEN SALAD (GOI GA BAP CAI) In a saucepan, add chicken breasts, ginger, scallions, and salt. Add just enough water to cover chicken. Bring to a boil, then immediately cover and reduce heat to low. Simmer for about 20 minutes, or until chicken is fully cooked. Remove chicken and set aside. Let chicken rest and cool before handling. Once cool enough, shred chicken intothin
COD WITH WHITE BEANS EN PAPILLOTE Instructions. Preheat the oven to 350 degrees F. In a skillet, render the pancetta until golden brown and crispy. Turn heat to medium low and add shallots and garlic. Saute until just softened. Next, add the navy beans, vinegar, and season with salt and pepper. Add a few sprinkles of red pepper flakes for heat (to taste). DORIE GREENSPAN'S FRENCH APPLE CAKE Instructions. Preheat oven to 350 degrees. Grease an 8-inch round cake pan with softened butter. Dust with flour. In a small bowl, combine flour, baking powder, and salt. In a larger mixing bowl add eggs. Whisk with a hand-whisk until eggs are light and frothy. Add sugar and whisk until just combined. MEKELESHA SPICE BLEND Combine all ingredients except ground nutmeg into a small skillet. Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely. Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind MEMPHIS STYLE PEACH BBQ SAUCE Yes, The Gourmet Gourmand has been grilling non-stop this summer. Why? Because it’s easy. And between Covid, a toddler, two working parents, and grandparents thousands of miles away we are in desperate need of easy for dinner these days.. So naturally I BLT SALAD - THE GOURMET GOURMAND - THE GOURMET GOURMAND 1 head Red Leaf Lettuce (Substitution with Romaine or Butterhead would be fine) 10 oz Tomatoes I used cherry heirlooms, but use whatever you can find locally that is fresh/ripe. 2 cups Croutons Homemade, or store bought. 1/2 cup Green Goddress Dressing (*see notes for recipe link) 2 tbsp Minced Chives (Optional, for garnish) Freshly Ground GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. FILET MIGNON WITH MOREL SAUCE Instructions. Bring filets to room temperature. Preheat oven to 450. Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper. Sear beef for 3 minutes on either side. Then transfer to oven. HOW TO MAKE CHICORY SIMPLE SYRUP Instructions. Combine all ingredients in a small saucepan. Turn heat to medium and stir until sugar is completely dissolved and chicory has been well-steeped. Pour through a fine mesh strainer into a mason jar to reserve for future use. Disclosure: some of the links below areaffiliate links.
ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
ETHIOPIAN SHIRO WAT
Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. MEKELESHA SPICE BLEND Combine all ingredients except ground nutmeg into a small skillet. Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely. Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind MEMPHIS STYLE PEACH BBQ SAUCE Yes, The Gourmet Gourmand has been grilling non-stop this summer. Why? Because it’s easy. And between Covid, a toddler, two working parents, and grandparents thousands of miles away we are in desperate need of easy for dinner these days.. So naturally I BLT SALAD - THE GOURMET GOURMAND - THE GOURMET GOURMAND 1 head Red Leaf Lettuce (Substitution with Romaine or Butterhead would be fine) 10 oz Tomatoes I used cherry heirlooms, but use whatever you can find locally that is fresh/ripe. 2 cups Croutons Homemade, or store bought. 1/2 cup Green Goddress Dressing (*see notes for recipe link) 2 tbsp Minced Chives (Optional, for garnish) Freshly Ground GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. FILET MIGNON WITH MOREL SAUCE Instructions. Bring filets to room temperature. Preheat oven to 450. Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper. Sear beef for 3 minutes on either side. Then transfer to oven. HOW TO MAKE CHICORY SIMPLE SYRUP Instructions. Combine all ingredients in a small saucepan. Turn heat to medium and stir until sugar is completely dissolved and chicory has been well-steeped. Pour through a fine mesh strainer into a mason jar to reserve for future use. Disclosure: some of the links below areaffiliate links.
ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
ETHIOPIAN SHIRO WAT
Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. THE GOURMET GOURMAND Need a Dinner Idea? Salmon Tacos with Dill Slaw August 25, 2020 Barbecue Ribs on the Gas Grill July 27, 2020 Cast Iron Margherita Pizza June 1, 2020 Pork Mole Verde May 11, 2020 Or Jump Straight to the blog Welcome to The Gourmet Gourmand! So nice to meet you.ETHIOPIAN SHIRO WAT
Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
ASPARAGUS TART WITH GOAT CHEESE Preheat oven to 400 degrees F. Prep asparagus by cutting pieces to be about 3.5 inches long, or just shy of the size of your tart pan. Set aside. In your food processor, add goat cheese, Parmesan cheese, sour cream, egg, 1/2 of the lemon zest, and some PORK TENDERLOIN WITH BLUEBERRY SAUCE Preheat oven to 375 degrees. Prepare pork by removing fat and connective tissue. Pat dry with paper towel. On a large plate combine thyme, garlic powder, salt, and pepper. Roll tenderloin in the mixture until well coated. Place tenderloin on a large baking sheet covered in parchment. Bake in oven for approximately 40 minutes or until internal SPRING SALAD WITH RADISH AND DILL Whisk together lemon juice, olive oil, lemon zest, dijon, fresh dill, onion, salt, sugar, and black pepper. Set aside to let onions mellow for at least 15 minutes, but can be prepared a few hours or even a day in advance. In a large salad bowl, add your greens, carrots, and radishes. Toss salad with dressing just before serving. VIETNAMESE CHICKEN SALAD (GOI GA BAP CAI) In a saucepan, add chicken breasts, ginger, scallions, and salt. Add just enough water to cover chicken. Bring to a boil, then immediately cover and reduce heat to low. Simmer for about 20 minutes, or until chicken is fully cooked. Remove chicken and set aside. Let chicken rest and cool before handling. Once cool enough, shred chicken intothin
DORIE GREENSPAN'S FRENCH APPLE CAKE Instructions. Preheat oven to 350 degrees. Grease an 8-inch round cake pan with softened butter. Dust with flour. In a small bowl, combine flour, baking powder, and salt. In a larger mixing bowl add eggs. Whisk with a hand-whisk until eggs are light and frothy. Add sugar and whisk until just combined. CREPES WITH WILD MUSHROOMS AND GRUYERE To prep the mushrooms. In a frying pan melt the butter in 1 tablespoon of olive oil. Add garlic and saute for about 1 minute or until fragrant (do not burn please). Toss in the thyme and saute for a few seconds. Then turn off the heat and add the mushrooms, brandy, and water. Season with salt and pepper. Turn back to medium heat and sauteuntil
BURMESE TEA LEAF SALAD Pour loose leaves into a medium bowl. Pour boiling water over the leaves and allow to steep for 10 minutes. Strain and rinse with cool water. Pick through the unfurled leaves and discard any obvious twigs or woody stems. Return to bowl and cover with cold water. Let sit forat least 1 hour.
MEKELESHA SPICE BLEND Combine all ingredients except ground nutmeg into a small skillet. Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely. Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind MEMPHIS STYLE PEACH BBQ SAUCE Yes, The Gourmet Gourmand has been grilling non-stop this summer. Why? Because it’s easy. And between Covid, a toddler, two working parents, and grandparents thousands of miles away we are in desperate need of easy for dinner these days.. So naturally I BLT SALAD - THE GOURMET GOURMAND - THE GOURMET GOURMAND 1 head Red Leaf Lettuce (Substitution with Romaine or Butterhead would be fine) 10 oz Tomatoes I used cherry heirlooms, but use whatever you can find locally that is fresh/ripe. 2 cups Croutons Homemade, or store bought. 1/2 cup Green Goddress Dressing (*see notes for recipe link) 2 tbsp Minced Chives (Optional, for garnish) Freshly Ground GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. FILET MIGNON WITH MOREL SAUCE Instructions. Bring filets to room temperature. Preheat oven to 450. Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper. Sear beef for 3 minutes on either side. Then transfer to oven. HOW TO MAKE CHICORY SIMPLE SYRUP Instructions. Combine all ingredients in a small saucepan. Turn heat to medium and stir until sugar is completely dissolved and chicory has been well-steeped. Pour through a fine mesh strainer into a mason jar to reserve for future use. Disclosure: some of the links below areaffiliate links.
ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
ETHIOPIAN SHIRO WAT
Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. MEKELESHA SPICE BLEND Combine all ingredients except ground nutmeg into a small skillet. Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely. Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind MEMPHIS STYLE PEACH BBQ SAUCE Yes, The Gourmet Gourmand has been grilling non-stop this summer. Why? Because it’s easy. And between Covid, a toddler, two working parents, and grandparents thousands of miles away we are in desperate need of easy for dinner these days.. So naturally I BLT SALAD - THE GOURMET GOURMAND - THE GOURMET GOURMAND 1 head Red Leaf Lettuce (Substitution with Romaine or Butterhead would be fine) 10 oz Tomatoes I used cherry heirlooms, but use whatever you can find locally that is fresh/ripe. 2 cups Croutons Homemade, or store bought. 1/2 cup Green Goddress Dressing (*see notes for recipe link) 2 tbsp Minced Chives (Optional, for garnish) Freshly Ground GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. FILET MIGNON WITH MOREL SAUCE Instructions. Bring filets to room temperature. Preheat oven to 450. Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper. Sear beef for 3 minutes on either side. Then transfer to oven. HOW TO MAKE CHICORY SIMPLE SYRUP Instructions. Combine all ingredients in a small saucepan. Turn heat to medium and stir until sugar is completely dissolved and chicory has been well-steeped. Pour through a fine mesh strainer into a mason jar to reserve for future use. Disclosure: some of the links below areaffiliate links.
ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
ETHIOPIAN SHIRO WAT
Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. THE GOURMET GOURMAND Need a Dinner Idea? Salmon Tacos with Dill Slaw August 25, 2020 Barbecue Ribs on the Gas Grill July 27, 2020 Cast Iron Margherita Pizza June 1, 2020 Pork Mole Verde May 11, 2020 Or Jump Straight to the blog Welcome to The Gourmet Gourmand! So nice to meet you.ETHIOPIAN SHIRO WAT
Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
ASPARAGUS TART WITH GOAT CHEESE Preheat oven to 400 degrees F. Prep asparagus by cutting pieces to be about 3.5 inches long, or just shy of the size of your tart pan. Set aside. In your food processor, add goat cheese, Parmesan cheese, sour cream, egg, 1/2 of the lemon zest, and some PORK TENDERLOIN WITH BLUEBERRY SAUCE Preheat oven to 375 degrees. Prepare pork by removing fat and connective tissue. Pat dry with paper towel. On a large plate combine thyme, garlic powder, salt, and pepper. Roll tenderloin in the mixture until well coated. Place tenderloin on a large baking sheet covered in parchment. Bake in oven for approximately 40 minutes or until internal SPRING SALAD WITH RADISH AND DILL Whisk together lemon juice, olive oil, lemon zest, dijon, fresh dill, onion, salt, sugar, and black pepper. Set aside to let onions mellow for at least 15 minutes, but can be prepared a few hours or even a day in advance. In a large salad bowl, add your greens, carrots, and radishes. Toss salad with dressing just before serving. VIETNAMESE CHICKEN SALAD (GOI GA BAP CAI) In a saucepan, add chicken breasts, ginger, scallions, and salt. Add just enough water to cover chicken. Bring to a boil, then immediately cover and reduce heat to low. Simmer for about 20 minutes, or until chicken is fully cooked. Remove chicken and set aside. Let chicken rest and cool before handling. Once cool enough, shred chicken intothin
DORIE GREENSPAN'S FRENCH APPLE CAKE Instructions. Preheat oven to 350 degrees. Grease an 8-inch round cake pan with softened butter. Dust with flour. In a small bowl, combine flour, baking powder, and salt. In a larger mixing bowl add eggs. Whisk with a hand-whisk until eggs are light and frothy. Add sugar and whisk until just combined. CREPES WITH WILD MUSHROOMS AND GRUYERE To prep the mushrooms. In a frying pan melt the butter in 1 tablespoon of olive oil. Add garlic and saute for about 1 minute or until fragrant (do not burn please). Toss in the thyme and saute for a few seconds. Then turn off the heat and add the mushrooms, brandy, and water. Season with salt and pepper. Turn back to medium heat and sauteuntil
BURMESE TEA LEAF SALAD Pour loose leaves into a medium bowl. Pour boiling water over the leaves and allow to steep for 10 minutes. Strain and rinse with cool water. Pick through the unfurled leaves and discard any obvious twigs or woody stems. Return to bowl and cover with cold water. Let sit forat least 1 hour.
MEKELESHA SPICE BLEND Combine all ingredients except ground nutmeg into a small skillet. Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely. Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind MEMPHIS STYLE PEACH BBQ SAUCE Yes, The Gourmet Gourmand has been grilling non-stop this summer. Why? Because it’s easy. And between Covid, a toddler, two working parents, and grandparents thousands of miles away we are in desperate need of easy for dinner these days.. So naturally I BLT SALAD - THE GOURMET GOURMAND - THE GOURMET GOURMAND 1 head Red Leaf Lettuce (Substitution with Romaine or Butterhead would be fine) 10 oz Tomatoes I used cherry heirlooms, but use whatever you can find locally that is fresh/ripe. 2 cups Croutons Homemade, or store bought. 1/2 cup Green Goddress Dressing (*see notes for recipe link) 2 tbsp Minced Chives (Optional, for garnish) Freshly Ground GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. FILET MIGNON WITH MOREL SAUCE Instructions. Bring filets to room temperature. Preheat oven to 450. Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper. Sear beef for 3 minutes on either side. Then transfer to oven. HOW TO MAKE CHICORY SIMPLE SYRUP Instructions. Combine all ingredients in a small saucepan. Turn heat to medium and stir until sugar is completely dissolved and chicory has been well-steeped. Pour through a fine mesh strainer into a mason jar to reserve for future use. Disclosure: some of the links below areaffiliate links.
ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
ETHIOPIAN SHIRO WAT
Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. MEKELESHA SPICE BLEND Combine all ingredients except ground nutmeg into a small skillet. Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely. Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind MEMPHIS STYLE PEACH BBQ SAUCE Yes, The Gourmet Gourmand has been grilling non-stop this summer. Why? Because it’s easy. And between Covid, a toddler, two working parents, and grandparents thousands of miles away we are in desperate need of easy for dinner these days.. So naturally I BLT SALAD - THE GOURMET GOURMAND - THE GOURMET GOURMAND 1 head Red Leaf Lettuce (Substitution with Romaine or Butterhead would be fine) 10 oz Tomatoes I used cherry heirlooms, but use whatever you can find locally that is fresh/ripe. 2 cups Croutons Homemade, or store bought. 1/2 cup Green Goddress Dressing (*see notes for recipe link) 2 tbsp Minced Chives (Optional, for garnish) Freshly Ground GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. FILET MIGNON WITH MOREL SAUCE Instructions. Bring filets to room temperature. Preheat oven to 450. Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper. Sear beef for 3 minutes on either side. Then transfer to oven. HOW TO MAKE CHICORY SIMPLE SYRUP Instructions. Combine all ingredients in a small saucepan. Turn heat to medium and stir until sugar is completely dissolved and chicory has been well-steeped. Pour through a fine mesh strainer into a mason jar to reserve for future use. Disclosure: some of the links below areaffiliate links.
ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
ETHIOPIAN SHIRO WAT
Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. THE GOURMET GOURMAND Need a Dinner Idea? Salmon Tacos with Dill Slaw August 25, 2020 Barbecue Ribs on the Gas Grill July 27, 2020 Cast Iron Margherita Pizza June 1, 2020 Pork Mole Verde May 11, 2020 Or Jump Straight to the blog Welcome to The Gourmet Gourmand! So nice to meet you.ETHIOPIAN SHIRO WAT
Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
ASPARAGUS TART WITH GOAT CHEESE Preheat oven to 400 degrees F. Prep asparagus by cutting pieces to be about 3.5 inches long, or just shy of the size of your tart pan. Set aside. In your food processor, add goat cheese, Parmesan cheese, sour cream, egg, 1/2 of the lemon zest, and some PORK TENDERLOIN WITH BLUEBERRY SAUCE Preheat oven to 375 degrees. Prepare pork by removing fat and connective tissue. Pat dry with paper towel. On a large plate combine thyme, garlic powder, salt, and pepper. Roll tenderloin in the mixture until well coated. Place tenderloin on a large baking sheet covered in parchment. Bake in oven for approximately 40 minutes or until internal SPRING SALAD WITH RADISH AND DILL Whisk together lemon juice, olive oil, lemon zest, dijon, fresh dill, onion, salt, sugar, and black pepper. Set aside to let onions mellow for at least 15 minutes, but can be prepared a few hours or even a day in advance. In a large salad bowl, add your greens, carrots, and radishes. Toss salad with dressing just before serving. VIETNAMESE CHICKEN SALAD (GOI GA BAP CAI) In a saucepan, add chicken breasts, ginger, scallions, and salt. Add just enough water to cover chicken. Bring to a boil, then immediately cover and reduce heat to low. Simmer for about 20 minutes, or until chicken is fully cooked. Remove chicken and set aside. Let chicken rest and cool before handling. Once cool enough, shred chicken intothin
DORIE GREENSPAN'S FRENCH APPLE CAKE Instructions. Preheat oven to 350 degrees. Grease an 8-inch round cake pan with softened butter. Dust with flour. In a small bowl, combine flour, baking powder, and salt. In a larger mixing bowl add eggs. Whisk with a hand-whisk until eggs are light and frothy. Add sugar and whisk until just combined. CREPES WITH WILD MUSHROOMS AND GRUYERE To prep the mushrooms. In a frying pan melt the butter in 1 tablespoon of olive oil. Add garlic and saute for about 1 minute or until fragrant (do not burn please). Toss in the thyme and saute for a few seconds. Then turn off the heat and add the mushrooms, brandy, and water. Season with salt and pepper. Turn back to medium heat and sauteuntil
BURMESE TEA LEAF SALAD Pour loose leaves into a medium bowl. Pour boiling water over the leaves and allow to steep for 10 minutes. Strain and rinse with cool water. Pick through the unfurled leaves and discard any obvious twigs or woody stems. Return to bowl and cover with cold water. Let sit forat least 1 hour.
MEKELESHA SPICE BLEND Combine all ingredients except ground nutmeg into a small skillet. Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely. Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind MEMPHIS STYLE PEACH BBQ SAUCE Yes, The Gourmet Gourmand has been grilling non-stop this summer. Why? Because it’s easy. And between Covid, a toddler, two working parents, and grandparents thousands of miles away we are in desperate need of easy for dinner these days.. So naturally I BLT SALAD - THE GOURMET GOURMAND - THE GOURMET GOURMAND 1 head Red Leaf Lettuce (Substitution with Romaine or Butterhead would be fine) 10 oz Tomatoes I used cherry heirlooms, but use whatever you can find locally that is fresh/ripe. 2 cups Croutons Homemade, or store bought. 1/2 cup Green Goddress Dressing (*see notes for recipe link) 2 tbsp Minced Chives (Optional, for garnish) Freshly Ground GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. FILET MIGNON WITH MOREL SAUCE Instructions. Bring filets to room temperature. Preheat oven to 450. Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper. Sear beef for 3 minutes on either side. Then transfer to oven. HOW TO MAKE CHICORY SIMPLE SYRUP Instructions. Combine all ingredients in a small saucepan. Turn heat to medium and stir until sugar is completely dissolved and chicory has been well-steeped. Pour through a fine mesh strainer into a mason jar to reserve for future use. Disclosure: some of the links below areaffiliate links.
ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
ETHIOPIAN SHIRO WAT
Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. MEKELESHA SPICE BLEND Combine all ingredients except ground nutmeg into a small skillet. Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely. Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind MEMPHIS STYLE PEACH BBQ SAUCE Yes, The Gourmet Gourmand has been grilling non-stop this summer. Why? Because it’s easy. And between Covid, a toddler, two working parents, and grandparents thousands of miles away we are in desperate need of easy for dinner these days.. So naturally I BLT SALAD - THE GOURMET GOURMAND - THE GOURMET GOURMAND 1 head Red Leaf Lettuce (Substitution with Romaine or Butterhead would be fine) 10 oz Tomatoes I used cherry heirlooms, but use whatever you can find locally that is fresh/ripe. 2 cups Croutons Homemade, or store bought. 1/2 cup Green Goddress Dressing (*see notes for recipe link) 2 tbsp Minced Chives (Optional, for garnish) Freshly Ground GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. FILET MIGNON WITH MOREL SAUCE Instructions. Bring filets to room temperature. Preheat oven to 450. Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper. Sear beef for 3 minutes on either side. Then transfer to oven. HOW TO MAKE CHICORY SIMPLE SYRUP Instructions. Combine all ingredients in a small saucepan. Turn heat to medium and stir until sugar is completely dissolved and chicory has been well-steeped. Pour through a fine mesh strainer into a mason jar to reserve for future use. Disclosure: some of the links below areaffiliate links.
ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
ETHIOPIAN SHIRO WAT
Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. THE GOURMET GOURMAND Need a Dinner Idea? Salmon Tacos with Dill Slaw August 25, 2020 Barbecue Ribs on the Gas Grill July 27, 2020 Cast Iron Margherita Pizza June 1, 2020 Pork Mole Verde May 11, 2020 Or Jump Straight to the blog Welcome to The Gourmet Gourmand! So nice to meet you.ETHIOPIAN SHIRO WAT
Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
ASPARAGUS TART WITH GOAT CHEESE Preheat oven to 400 degrees F. Prep asparagus by cutting pieces to be about 3.5 inches long, or just shy of the size of your tart pan. Set aside. In your food processor, add goat cheese, Parmesan cheese, sour cream, egg, 1/2 of the lemon zest, and some PORK TENDERLOIN WITH BLUEBERRY SAUCE Preheat oven to 375 degrees. Prepare pork by removing fat and connective tissue. Pat dry with paper towel. On a large plate combine thyme, garlic powder, salt, and pepper. Roll tenderloin in the mixture until well coated. Place tenderloin on a large baking sheet covered in parchment. Bake in oven for approximately 40 minutes or until internal SPRING SALAD WITH RADISH AND DILL Whisk together lemon juice, olive oil, lemon zest, dijon, fresh dill, onion, salt, sugar, and black pepper. Set aside to let onions mellow for at least 15 minutes, but can be prepared a few hours or even a day in advance. In a large salad bowl, add your greens, carrots, and radishes. Toss salad with dressing just before serving. VIETNAMESE CHICKEN SALAD (GOI GA BAP CAI) In a saucepan, add chicken breasts, ginger, scallions, and salt. Add just enough water to cover chicken. Bring to a boil, then immediately cover and reduce heat to low. Simmer for about 20 minutes, or until chicken is fully cooked. Remove chicken and set aside. Let chicken rest and cool before handling. Once cool enough, shred chicken intothin
DORIE GREENSPAN'S FRENCH APPLE CAKE Instructions. Preheat oven to 350 degrees. Grease an 8-inch round cake pan with softened butter. Dust with flour. In a small bowl, combine flour, baking powder, and salt. In a larger mixing bowl add eggs. Whisk with a hand-whisk until eggs are light and frothy. Add sugar and whisk until just combined. CREPES WITH WILD MUSHROOMS AND GRUYERE To prep the mushrooms. In a frying pan melt the butter in 1 tablespoon of olive oil. Add garlic and saute for about 1 minute or until fragrant (do not burn please). Toss in the thyme and saute for a few seconds. Then turn off the heat and add the mushrooms, brandy, and water. Season with salt and pepper. Turn back to medium heat and sauteuntil
BURMESE TEA LEAF SALAD Pour loose leaves into a medium bowl. Pour boiling water over the leaves and allow to steep for 10 minutes. Strain and rinse with cool water. Pick through the unfurled leaves and discard any obvious twigs or woody stems. Return to bowl and cover with cold water. Let sit forat least 1 hour.
MEKELESHA SPICE BLEND Combine all ingredients except ground nutmeg into a small skillet. Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely. Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind MEMPHIS STYLE PEACH BBQ SAUCE Yes, The Gourmet Gourmand has been grilling non-stop this summer. Why? Because it’s easy. And between Covid, a toddler, two working parents, and grandparents thousands of miles away we are in desperate need of easy for dinner these days.. So naturally I BLT SALAD - THE GOURMET GOURMAND - THE GOURMET GOURMAND 1 head Red Leaf Lettuce (Substitution with Romaine or Butterhead would be fine) 10 oz Tomatoes I used cherry heirlooms, but use whatever you can find locally that is fresh/ripe. 2 cups Croutons Homemade, or store bought. 1/2 cup Green Goddress Dressing (*see notes for recipe link) 2 tbsp Minced Chives (Optional, for garnish) Freshly Ground GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. FILET MIGNON WITH MOREL SAUCE Instructions. Bring filets to room temperature. Preheat oven to 450. Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper. Sear beef for 3 minutes on either side. Then transfer to oven. HOW TO MAKE CHICORY SIMPLE SYRUP Instructions. Combine all ingredients in a small saucepan. Turn heat to medium and stir until sugar is completely dissolved and chicory has been well-steeped. Pour through a fine mesh strainer into a mason jar to reserve for future use. Disclosure: some of the links below areaffiliate links.
ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
ETHIOPIAN SHIRO WAT
Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. MEKELESHA SPICE BLEND Combine all ingredients except ground nutmeg into a small skillet. Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely. Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind MEMPHIS STYLE PEACH BBQ SAUCE Yes, The Gourmet Gourmand has been grilling non-stop this summer. Why? Because it’s easy. And between Covid, a toddler, two working parents, and grandparents thousands of miles away we are in desperate need of easy for dinner these days.. So naturally I BLT SALAD - THE GOURMET GOURMAND - THE GOURMET GOURMAND 1 head Red Leaf Lettuce (Substitution with Romaine or Butterhead would be fine) 10 oz Tomatoes I used cherry heirlooms, but use whatever you can find locally that is fresh/ripe. 2 cups Croutons Homemade, or store bought. 1/2 cup Green Goddress Dressing (*see notes for recipe link) 2 tbsp Minced Chives (Optional, for garnish) Freshly Ground GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. FILET MIGNON WITH MOREL SAUCE Instructions. Bring filets to room temperature. Preheat oven to 450. Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper. Sear beef for 3 minutes on either side. Then transfer to oven. HOW TO MAKE CHICORY SIMPLE SYRUP Instructions. Combine all ingredients in a small saucepan. Turn heat to medium and stir until sugar is completely dissolved and chicory has been well-steeped. Pour through a fine mesh strainer into a mason jar to reserve for future use. Disclosure: some of the links below areaffiliate links.
ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
ETHIOPIAN SHIRO WAT
Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. THE GOURMET GOURMAND Need a Dinner Idea? Salmon Tacos with Dill Slaw August 25, 2020 Barbecue Ribs on the Gas Grill July 27, 2020 Cast Iron Margherita Pizza June 1, 2020 Pork Mole Verde May 11, 2020 Or Jump Straight to the blog Welcome to The Gourmet Gourmand! So nice to meet you.ETHIOPIAN SHIRO WAT
Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
ASPARAGUS TART WITH GOAT CHEESE Preheat oven to 400 degrees F. Prep asparagus by cutting pieces to be about 3.5 inches long, or just shy of the size of your tart pan. Set aside. In your food processor, add goat cheese, Parmesan cheese, sour cream, egg, 1/2 of the lemon zest, and some PORK TENDERLOIN WITH BLUEBERRY SAUCE Preheat oven to 375 degrees. Prepare pork by removing fat and connective tissue. Pat dry with paper towel. On a large plate combine thyme, garlic powder, salt, and pepper. Roll tenderloin in the mixture until well coated. Place tenderloin on a large baking sheet covered in parchment. Bake in oven for approximately 40 minutes or until internal SPRING SALAD WITH RADISH AND DILL Whisk together lemon juice, olive oil, lemon zest, dijon, fresh dill, onion, salt, sugar, and black pepper. Set aside to let onions mellow for at least 15 minutes, but can be prepared a few hours or even a day in advance. In a large salad bowl, add your greens, carrots, and radishes. Toss salad with dressing just before serving. VIETNAMESE CHICKEN SALAD (GOI GA BAP CAI) In a saucepan, add chicken breasts, ginger, scallions, and salt. Add just enough water to cover chicken. Bring to a boil, then immediately cover and reduce heat to low. Simmer for about 20 minutes, or until chicken is fully cooked. Remove chicken and set aside. Let chicken rest and cool before handling. Once cool enough, shred chicken intothin
DORIE GREENSPAN'S FRENCH APPLE CAKE Instructions. Preheat oven to 350 degrees. Grease an 8-inch round cake pan with softened butter. Dust with flour. In a small bowl, combine flour, baking powder, and salt. In a larger mixing bowl add eggs. Whisk with a hand-whisk until eggs are light and frothy. Add sugar and whisk until just combined. CREPES WITH WILD MUSHROOMS AND GRUYERE To prep the mushrooms. In a frying pan melt the butter in 1 tablespoon of olive oil. Add garlic and saute for about 1 minute or until fragrant (do not burn please). Toss in the thyme and saute for a few seconds. Then turn off the heat and add the mushrooms, brandy, and water. Season with salt and pepper. Turn back to medium heat and sauteuntil
BURMESE TEA LEAF SALAD Pour loose leaves into a medium bowl. Pour boiling water over the leaves and allow to steep for 10 minutes. Strain and rinse with cool water. Pick through the unfurled leaves and discard any obvious twigs or woody stems. Return to bowl and cover with cold water. Let sit forat least 1 hour.
MEKELESHA SPICE BLEND Combine all ingredients except ground nutmeg into a small skillet. Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely. Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind MEMPHIS STYLE PEACH BBQ SAUCE Yes, The Gourmet Gourmand has been grilling non-stop this summer. Why? Because it’s easy. And between Covid, a toddler, two working parents, and grandparents thousands of miles away we are in desperate need of easy for dinner these days.. So naturally I ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
FILET MIGNON WITH MOREL SAUCE Instructions. Bring filets to room temperature. Preheat oven to 450. Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper. Sear beef for 3 minutes on either side. Then transfer to oven. GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. ASPARAGUS TART WITH GOAT CHEESE Preheat oven to 400 degrees F. Prep asparagus by cutting pieces to be about 3.5 inches long, or just shy of the size of your tart pan. Set aside. In your food processor, add goat cheese, Parmesan cheese, sour cream, egg, 1/2 of the lemon zest, and some HOW TO MAKE CHICORY SIMPLE SYRUP Instructions. Combine all ingredients in a small saucepan. Turn heat to medium and stir until sugar is completely dissolved and chicory has been well-steeped. Pour through a fine mesh strainer into a mason jar to reserve for future use. Disclosure: some of the links below areaffiliate links.
PORK TENDERLOIN WITH BLUEBERRY SAUCE Preheat oven to 375 degrees. Prepare pork by removing fat and connective tissue. Pat dry with paper towel. On a large plate combine thyme, garlic powder, salt, and pepper. Roll tenderloin in the mixture until well coated. Place tenderloin on a large baking sheet covered in parchment. Bake in oven for approximately 40 minutes or until internal MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. MEKELESHA SPICE BLEND Combine all ingredients except ground nutmeg into a small skillet. Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely. Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind MEMPHIS STYLE PEACH BBQ SAUCE Yes, The Gourmet Gourmand has been grilling non-stop this summer. Why? Because it’s easy. And between Covid, a toddler, two working parents, and grandparents thousands of miles away we are in desperate need of easy for dinner these days.. So naturally I ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
FILET MIGNON WITH MOREL SAUCE Instructions. Bring filets to room temperature. Preheat oven to 450. Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper. Sear beef for 3 minutes on either side. Then transfer to oven. GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. ASPARAGUS TART WITH GOAT CHEESE Preheat oven to 400 degrees F. Prep asparagus by cutting pieces to be about 3.5 inches long, or just shy of the size of your tart pan. Set aside. In your food processor, add goat cheese, Parmesan cheese, sour cream, egg, 1/2 of the lemon zest, and some HOW TO MAKE CHICORY SIMPLE SYRUP Instructions. Combine all ingredients in a small saucepan. Turn heat to medium and stir until sugar is completely dissolved and chicory has been well-steeped. Pour through a fine mesh strainer into a mason jar to reserve for future use. Disclosure: some of the links below areaffiliate links.
PORK TENDERLOIN WITH BLUEBERRY SAUCE Preheat oven to 375 degrees. Prepare pork by removing fat and connective tissue. Pat dry with paper towel. On a large plate combine thyme, garlic powder, salt, and pepper. Roll tenderloin in the mixture until well coated. Place tenderloin on a large baking sheet covered in parchment. Bake in oven for approximately 40 minutes or until internal MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. BLT SALAD - THE GOURMET GOURMAND - THE GOURMET GOURMAND 1 head Red Leaf Lettuce (Substitution with Romaine or Butterhead would be fine) 10 oz Tomatoes I used cherry heirlooms, but use whatever you can find locally that is fresh/ripe. 2 cups Croutons Homemade, or store bought. 1/2 cup Green Goddress Dressing (*see notes for recipe link) 2 tbsp Minced Chives (Optional, for garnish) Freshly Ground ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. TOOR DAL - THE GOURMET GOURMAND - THE GOURMET GOURMAND In a large saucepan add soaked dal and 6 cups of water. Boil uncovered for 30-40 minutes, or until dal is very mushy. Drain any excess water. Set aside. You should have about 4 cups of cooked dal. In a large saucepan or wok, heat the ghee over medium heat. Add cumin seeds andmustard seeds.
ASPARAGUS TART WITH GOAT CHEESE Preheat oven to 400 degrees F. Prep asparagus by cutting pieces to be about 3.5 inches long, or just shy of the size of your tart pan. Set aside. In your food processor, add goat cheese, Parmesan cheese, sour cream, egg, 1/2 of the lemon zest, and someMINESTRONE VERDE
Directions. In a heavy bottom stock pot, add olive oil and turn heat to medium. Add onion, carrot, and celery all together. Season with a pinch of salt, and saute until just softened. Add cabbage, and saute briefly to wilt. Add chicken (or vegetable) stock, parmesan rind, potatoes, beans, and tomatoes. DUCK BREAST WITH CHERRY SAUCE Preheat the oven to 400 degrees. Prepare duck breasts by scoring the fat (do not slice into the breast-meat). Season with salt and pepper. Heat a cast iron (or other oven-safe) skillet over medium heat. Sear duck breasts, fat side down, for 6 minutes. Then flip and cook meat-side down for 1 minute more. Flip back to fat-side down. VIETNAMESE CHICKEN SALAD (GOI GA BAP CAI) In a saucepan, add chicken breasts, ginger, scallions, and salt. Add just enough water to cover chicken. Bring to a boil, then immediately cover and reduce heat to low. Simmer for about 20 minutes, or until chicken is fully cooked. Remove chicken and set aside. Let chicken rest and cool before handling. Once cool enough, shred chicken intothin
SALMON WITH DILL SAUCE AND BELUGA LENTILS Stir for a few minutes, or until just softened. Turn heat down as needed to prevent butter from burning. Turn heat to low. Whisk in the mustard. Then add crème fraiche and whisk until smooth. Add dill and lemon juice. Taste, and season with salt and pepper if needed. Serve immediately with sauce spooned over salmon, accompanied by belugalentils.
DORIE GREENSPAN'S FRENCH APPLE CAKE Instructions. Preheat oven to 350 degrees. Grease an 8-inch round cake pan with softened butter. Dust with flour. In a small bowl, combine flour, baking powder, and salt. In a larger mixing bowl add eggs. Whisk with a hand-whisk until eggs are light and frothy. Add sugar and whisk until just combined. THE GOURMET GOURMAND Need a Dinner Idea? Salmon Tacos with Dill Slaw August 25, 2020 Barbecue Ribs on the Gas Grill July 27, 2020 Cast Iron Margherita Pizza June 1, 2020 Pork Mole Verde May 11, 2020 Or Jump Straight to the blog Welcome to The Gourmet Gourmand! So nice to meet you. MEMPHIS STYLE PEACH BBQ SAUCE Yes, The Gourmet Gourmand has been grilling non-stop this summer. Why? Because it’s easy. And between Covid, a toddler, two working parents, and grandparents thousands of miles away we are in desperate need of easy for dinner these days.. So naturally I MEKELESHA SPICE BLEND Combine all ingredients except ground nutmeg into a small skillet. Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely. Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind PORK TENDERLOIN WITH BLUEBERRY SAUCE Preheat oven to 375 degrees. Prepare pork by removing fat and connective tissue. Pat dry with paper towel. On a large plate combine thyme, garlic powder, salt, and pepper. Roll tenderloin in the mixture until well coated. Place tenderloin on a large baking sheet covered in parchment. Bake in oven for approximately 40 minutes or until internal ROASTED RED PEPPER AND GOUDA SOUP Heat olive oil in a 3 or 4 quart saucepan over medium high heat. Add onions and saute until tender. Next add carrots, garlic, and red peppers. Cook for another 1-2 minutes until garlic and carrots just soften, but be careful not to burn. Add chicken stock, basil, and thyme. Bring to a boil, then reduce heat and simmer, uncovered for 45minutes.
HOW TO MAKE CHICORY SIMPLE SYRUP Instructions. Combine all ingredients in a small saucepan. Turn heat to medium and stir until sugar is completely dissolved and chicory has been well-steeped. Pour through a fine mesh strainer into a mason jar to reserve for future use. Disclosure: some of the links below areaffiliate links.
ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
VIETNAMESE CHICKEN SALAD (GOI GA BAP CAI) In a saucepan, add chicken breasts, ginger, scallions, and salt. Add just enough water to cover chicken. Bring to a boil, then immediately cover and reduce heat to low. Simmer for about 20 minutes, or until chicken is fully cooked. Remove chicken and set aside. Let chicken rest and cool before handling. Once cool enough, shred chicken intothin
MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. THE GOURMET GOURMAND Need a Dinner Idea? Salmon Tacos with Dill Slaw August 25, 2020 Barbecue Ribs on the Gas Grill July 27, 2020 Cast Iron Margherita Pizza June 1, 2020 Pork Mole Verde May 11, 2020 Or Jump Straight to the blog Welcome to The Gourmet Gourmand! So nice to meet you. MEMPHIS STYLE PEACH BBQ SAUCE Yes, The Gourmet Gourmand has been grilling non-stop this summer. Why? Because it’s easy. And between Covid, a toddler, two working parents, and grandparents thousands of miles away we are in desperate need of easy for dinner these days.. So naturally I MEKELESHA SPICE BLEND Combine all ingredients except ground nutmeg into a small skillet. Toast spices over low heat until fragrant and lightly toasted (takes just 1-2 minutes). Be careful not to burn. Once toasted, transfer to a small plate or bowl to cool completely. Once cooled, transfer spice ingredients into spice grinder (I use an old coffee grinder) and grind PORK TENDERLOIN WITH BLUEBERRY SAUCE Preheat oven to 375 degrees. Prepare pork by removing fat and connective tissue. Pat dry with paper towel. On a large plate combine thyme, garlic powder, salt, and pepper. Roll tenderloin in the mixture until well coated. Place tenderloin on a large baking sheet covered in parchment. Bake in oven for approximately 40 minutes or until internal ROASTED RED PEPPER AND GOUDA SOUP Heat olive oil in a 3 or 4 quart saucepan over medium high heat. Add onions and saute until tender. Next add carrots, garlic, and red peppers. Cook for another 1-2 minutes until garlic and carrots just soften, but be careful not to burn. Add chicken stock, basil, and thyme. Bring to a boil, then reduce heat and simmer, uncovered for 45minutes.
HOW TO MAKE CHICORY SIMPLE SYRUP Instructions. Combine all ingredients in a small saucepan. Turn heat to medium and stir until sugar is completely dissolved and chicory has been well-steeped. Pour through a fine mesh strainer into a mason jar to reserve for future use. Disclosure: some of the links below areaffiliate links.
ORIGINAL TIJUANA CAESAR SALAD Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated. With processor on low, drizzle in the extra virgin olive oil. Stir in Parmesan as final step. Drizzleover
VIETNAMESE CHICKEN SALAD (GOI GA BAP CAI) In a saucepan, add chicken breasts, ginger, scallions, and salt. Add just enough water to cover chicken. Bring to a boil, then immediately cover and reduce heat to low. Simmer for about 20 minutes, or until chicken is fully cooked. Remove chicken and set aside. Let chicken rest and cool before handling. Once cool enough, shred chicken intothin
MICHIGAN SOUR CHERRY PIE Refrigerate dough for 1 hour, and up to overnight. To prepare filling: Combine pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Stir to combine. Set aside. To assemble and bake: Position rack in lower 1/3 of oven. Preheat oven to 425 degrees. Remove dough from refrigerator and allow to warm slightly SALMON WITH BLACKBERRY GASTRIQUE SAUCE Preheat oven to 350 degrees. Salt and pepper salmon. In oven-safe saute pan, heat oil on high heat. Sear salmon for about 2-3 minutes/side or until crusty. Transfer to oven for about 8-10 minutes or until cooked to your liking. THE GOURMET GOURMAND Need a Dinner Idea? Salmon Tacos with Dill Slaw August 25, 2020 Barbecue Ribs on the Gas Grill July 27, 2020 Cast Iron Margherita Pizza June 1, 2020 Pork Mole Verde May 11, 2020 Or Jump Straight to the blog Welcome to The Gourmet Gourmand! So nice to meet you. GLUTEN FREE MADELEINES Preheat oven to 450 degrees. Transfer madeleine batter into a piping bag or large ziplock. If using ziplock, cut a small hole in one of the corners of the bag. Pipe madeleines into molds; fill molds about ¾ full. Bake on center rack for 9-12 minutes or until edges are nicely browned and humps are set. FILET MIGNON WITH MOREL SAUCE Instructions. Bring filets to room temperature. Preheat oven to 450. Heat grill pan or cast iron skillet on high heat. While pan is heating, dry filets thoroughly and then brush with canola oil. Season liberally with salt and pepper. Sear beef for 3 minutes on either side. Then transfer to oven.ETHIOPIAN SHIRO WAT
Whisk in the remaining chickpea flour and an additional 1 cup of water. Whisk until mixture is very smooth. Add remaining ½ cup of water if you prefer your shiro a little thinner. Heat until the shiro begins to pop (simmer). Then add the niter kibbeh, garlic TOOR DAL - THE GOURMET GOURMAND - THE GOURMET GOURMAND In a large saucepan add soaked dal and 6 cups of water. Boil uncovered for 30-40 minutes, or until dal is very mushy. Drain any excess water. Set aside. You should have about 4 cups of cooked dal. In a large saucepan or wok, heat the ghee over medium heat. Add cumin seeds andmustard seeds.
INJERA FROM SOURDOUGH STARTER Here’s some process shots as well to help with the recipe: What the batter looks like after 8 hours of fermentation. Texture before pouring – thinner than pancake batter, thicker than a crepe batter. Pour from the outside in. Pour until you fill the entire bottom ASPARAGUS TART WITH GOAT CHEESE Preheat oven to 400 degrees F. Prep asparagus by cutting pieces to be about 3.5 inches long, or just shy of the size of your tart pan. Set aside. In your food processor, add goat cheese, Parmesan cheese, sour cream, egg, 1/2 of the lemon zest, and someSPANISH SHRIMP
If using frozen shrimp, thaw for about 10-15 minutes in cold water before using. While waiting, combine dried spices (minus salt and pepper) in a small bowl. Set aside. In a cast iron skillet, add olive oil and garlic to a cold pan. Turn heat to medium-low, and cook garlic for 2-3 minutes, or until garlic is softened, but not brown. ZUNI CAFE ORANGE CURRANT SCONES To make orange-currant scones. Preheat oven to 350 degrees. Prepare baking sheet with parchment paper. Combine dry ingredients- flour, sugar, baking powder, and salt, in a large bowl. Whisk together egg yolk and milk and set aside. Cut butter into flour, until butter is about the size of small peas. DORIE GREENSPAN'S FRENCH APPLE CAKE Instructions. Preheat oven to 350 degrees. Grease an 8-inch round cake pan with softened butter. Dust with flour. In a small bowl, combine flour, baking powder, and salt. In a larger mixing bowl add eggs. Whisk with a hand-whisk until eggs are light and frothy. Add sugar and whisk until just combined.X
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CAST IRON MARGHERITA PIZZA by gourmetgourmandfoodblog@gmail.comJune 1, 2020
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ASPARAGUS TART WITH GOAT CHEESE by gourmetgourmandfoodblog@gmail.comMay 25, 2020
May 25, 2020
We’re nearing the end of asparagus season, but if you’re like me, and haven’t had *quite* enough asparagus this season, here’s your chance to wrap things up with a bang!…Read more__
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SPRING SALAD WITH RADISH AND DILL by gourmetgourmandfoodblog@gmail.comMay 18, 2020
May 18, 2020
I just need to brag about my husband a little bit. He’s got this super cool backyard garden that he meticulously tends to. He has seed starters, and homemade potting…Read more__
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PORK MOLE VERDE
by gourmetgourmandfoodblog@gmail.comMay 11, 2020
May 11, 2020
I hail from Michigan, land of the great lakes and perfect summers, but where there is a serious drought of authentic Mexican food. (Or at least that was the case…Read more__
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MOMOFUKU MILK BAR FIRST BIRTHDAY CAKE by gourmetgourmandfoodblog@gmail.comMay 4, 2020
May 4, 2020
Henry just turned One with a capital O, guys! It’s really hard to believe both that he’s been in our lives for a whole year, but equally hard to believe…Read more__
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PASTA SALAD WITH LEMON AND DILL by gourmetgourmandfoodblog@gmail.comApril 27, 2020
April 27, 2020
It has been hot hot hot in San Diego this weekend. Like in the 90s already. I have to say, that even though San Diego is ostensibly inthe “perfect…
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CHANA MASALA
by gourmetgourmandfoodblog@gmail.comApril 20, 2020
April 20, 2020
I’m embarrassed to admit that I’ve gone for years without a solid Chana Masala recipe. I’ve had an ok-ish recipe in my repertoire that I’ve made a few times, but…Read more__
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RIGATONI AND CHEESE WITH CHARRED BROCCOLI by gourmetgourmandfoodblog@gmail.comApril 13, 2020
April 13, 2020
When quarantine hit, Dave and I were definitely on the late-to-the-grocery-store-party and found ourselves with bare cupboards and a major moment of w.t.f. upon seeing the empty shelvesat the…
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HAWAIIAN SHOYU AHI POKE by gourmetgourmandfoodblog@gmail.comApril 5, 2020
April 5, 2020
Behold: Hawaiian Shoyu Ahi Poke. Aka the recipe you didn’t know you need right now. This recipe brings me back to a happier time when travel was allowed, no disease…Read more__
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CHEDDAR CHIVE BISCUITS by gourmetgourmandfoodblog@gmail.comMarch 28, 2020
March 28, 2020
So, I know there’s a mega flour shortage right now, so I feel a bit ashamed for posting this recipe, and therefore duty bound to apologize to everyone who is…Read more__
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