I need chervil recipes..
agmss15
2 years ago
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Comments (16)
agmss15
2 years agoRelated Discussions
Spice Rack Challenge: Chervil
Comments (2)Well, I don't know why someone would compare chervil and parsley, unless it's a situation like explaining to someone who's never had one what a kiwi tastes like. How do you describe a flavor? Chervil is lighter in flavor than parsley, in terms of tasting less green, if that makes any sense, and it has a somewhat, but not really, licorice flavor. Anyway, it is a delicate flavor, so use it where a delicate flavor can come through. Something where you want to highlight the flavor of the "star" ingredient without overwhelming it. I've used chervil to flavor butter for very delicately flavored fish like sand dabs or other fish of the sole family. I like it in the butter I melt for popcorn. It's an excellent flavoring for a very simple, lightly cooked omelet. It's also quite nice tossed into freshly cooked rice, to give the rice flavor without making it compete with other dishes. All of these suggestions are made regarding fresh chervil, I have never used dried chervil and have no idea if it is comparable to fresh or not....See MoreRECIPE: Help Need Bagel Recipe/ Ann t's?? i think?
Comments (4)Here you go and all you have to do to get Ann's wonderful cookbook is ask her. She shares. You might try emailing through GW. Tracey Bagels ====== Source: Hors d'oeuvres Cook Book. I have typed it exactly how the recipe is printed in the book. If you have a bread machine or kitchenaide by all means use it to do most of the kneading. I always like to finish the kneading by hand. You can also make these in to normal size bagels. I have used this recipe for over 20 years. I have tried other recipes but this is my favourite one. 2 cups warm water 2 packages active dry yeast 3 tablespoons sugar 1 tablespoon salt about 5 3/4 cups all-purpose flour, unsifted 3 quarts water with 1 tablespoon of sugar Cornmeal 1 egg yolk beaten with 1 tablespoon water about 2 tablespoons poppy or sesame seeds. . Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast. Stir in the Sugar and Salt. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. With a spoon, stir in about 1 1/4 cups more flour to make a stiff dough. turn out on a floured board and knead until smooth, elastic, and no longer sticky, (about 15 minutes); add more flour as needed to prevent sticking - dough should be firmer than for most other yeast breads. Place in a greased bowl, cover, and let rise in a warm place until almost doubled ( about 40 minutes to 1 hour). Punch dough down and divide into thirds. Set 2/3 of dough aside on a floured board; cover with clear plastic. form remaining 1/3 dough in a log and cut into 16 equal pieces. To shape, knead each piece into small ball and poke thumbs through centre. With one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donutlike shape about 1 1/2 inches in diameter. Place bagels on a floured board or tray and let stand 20 minutes. Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or until richly browned. cool on racks. Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels....See Morerecipe: re:recipe: do you need 'heart healthy recipes'...inside)
Comments (20)My father has had a heart attack, and has to have a a low chloresterol diet. What do you suggest. Would this book be suitable. My mother is 78, and my father is 75. They both need some recipe's that are easy to put together. They do not need the stress, and may find it difficult, shopping, for the right foods....See MoreRECIPE: Need low sugar recipes for holidays
Comments (2)Hi Monica, I'm am a similar diet, but a bit more restrictive. You should seriously look into using Stevia or Medjool dates for sweetness in recipes, snacks, and drinks. Dates are rather high is sucrose and have some glucose, but are so rich you really can't eat that many at once anyway. Stevia is a tropical herb which has been throughly tested and no adverse reactions observed. Purified Stevia extracts, available at most health food stores, is 200-400X sweeter than the same amount of refined sugar (but there is no sugar in Stevia). I use both to flavor teas, make non-bake form cakes, and raw as afternoon snacks. If you want any info, just email me :o) Stephen...See Moreplllog
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2 years agoagmss15
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2 years agol pinkmountain
2 years agolast modified: 2 years agonancyofnc
2 years agocindy-6b/7a VA
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