I have family members who can't eat tomatoes, onion, garlic, chilli, coconut or dairy and am looking for new recipe inspiration for evening meals. I often just leave out the onion/garlic/chilli in recipes, but would like to find ideas of seasonings to use instead to add that depth/interest in flavour.
I have family members who can't eat tomatoes, onion, garlic, chilli, coconut or dairy and am looking for new recipe inspiration for evening meals. I often just leave out the onion/garlic/chilli in recipes, but would like to find ideas of seasonings to use instead to add that depth/interest in flavour.
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At her NYC chocolate shop Stick With Me Sweets, Susanna Yoon (formerly of Per Se) makes edible miniature works of art. These colorful, marbleized, portable chocolate domes are packed with the flavors and textures of some of Susanna’s favorite desserts, which include a kalamansi meringue pie, and the vero, a silver blue bonbon that houses a mix of sea salt caramel and crunchy pecan bits.
Same with DOP designation for San Marzano tomatoes which many think are impossible to grow outside of that small area in Italy. They can be grown in a much wider area of Italy and grow well in some areas of the US. They're still San Marzanos, just not DOP. Some of the Italian DOP product isn't top grade either but can get by on perception.
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1 Heat the oven to broil and arrange a rack in the top position.; 2 Place the mussels and water in a large straight-sided frying pan over low heat and cover with a tightfitting lid. Cook, shaking the pan occasionally, until the mussels open, about 15 minutes. Remove from the heat, uncover, and set aside to cool slightly, about 5 minutes.
1 Pat squid dry with a paper towel.; 2 Heat oil in a large frying pan over high heat until smoking. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook).
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what is a "long red chilli" in Aussie/Kiwi recipes? New to Chowhound? Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
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