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FABULOUS
The City Cook, thecitycook.com, is the ultimate guide for busy urban home cooks. Offering the best of manhattan new york small home apartment fresh food cooking tools shopping tips gourmet fast recipes neighborhood merchant grocery listing. CORNING YOUR OWN BEEF WEEKNIGHT QUICK BEEF STEW WITH FLANK STEAK Heat 2 tablespoons of the oil in a heavy 3 to 4 quart saucepan and place over medium high heat until the oil shimmers. Add the onions, 1/4 teaspoon salt and several grinds of black pepper and cook, stirring occasionally, until the onions soften and then caramelize, becoming dark brown, about 15 minutes. While the onions cook, wipe theflank
UKRAINIAN FRIED CABBAGE Ukrainian Fried Cabbage. Servings: Makes about 4 cups. While I grew up in an ethnically diverse family in an ethnically diverse town, my mother was a first generation Ukrainian and so the foods of her childhood became the foods of mine.SAUTÉED TUNA BELLY
Sautéed Tuna Belly. Servings: 3 to 4. Most people think of tuna belly as a favorite kind of sushi. Also called toro or fatty tuna, it is a section of the tuna that many consider has the best flavor and most tender texture. It is usually lighter in color than the tuna steaks weare accustomed to
SHEET PAN DINNER: PORK TENDERLOIN, GREEN BEANS AND Sheet Pan Dinner: Pork Tenderloin, Green Beans and Potatoes. Servings: 3 or easily doubled to 6. Sheet pan meals aren't new. Someone with more appetite than time, as well as an appreciation of not dirtying every pan in the kitchen, came up with the idea of assembling all the main parts of a meal into one sheet pan and cooking them all at once.PAN GRILLED TUNA
Pan Grilled Tuna. Servings: 4. This is a very simple cooking method but the dish's success depends upon three things: one, use a well-seasoned cast iron grill pan; two, buy top quality tuna steaks; and three, don't take your eye off the pan or otherwise the fish may quickly become over-cooked. PANTRY DINNER: SPAGHETTI WITH TOMATO PASTE AND GARLIC Pantry Dinner: Spaghetti with Tomato Paste and Garlic An easy dinner made with ingredients from the pantry. Servings: Makes 4 side servings or 2 to 3 generous main portions. This pasta dish was rumored to have been created by chefs who’d finish their shifts late at night but still wanted a welcoming home-cooked meal that didn’t require them spending more time in front of a restaurant stove.FRUIT CURDS
Fruit curds are made by combining fruit juice with egg yolks, sometimes whole eggs, and sugar, which are cooked over medium low heat until thickened. Then unsalted butter and sometimes fruit zest are added and the finished curd is cooled. Some recipes will call for thickening agents such as flour or cornstarch, but for the purest,brightest
FROZEN SHRIMP 101
Let sit submerged for 10 minutes.Lift the colander and all the shrimp out of the water. Change the water in the bowl, again using cold tap water, and re-submerge the shrimp. Leave for another 10 to 20 minutes and the shrimp should be completely THE CITY COOK, INC.FEATUREDADVICERECIPESCOLUMNSTHE INTERVIEWWHAT'SFABULOUS
The City Cook, thecitycook.com, is the ultimate guide for busy urban home cooks. Offering the best of manhattan new york small home apartment fresh food cooking tools shopping tips gourmet fast recipes neighborhood merchant grocery listing. CORNING YOUR OWN BEEF WEEKNIGHT QUICK BEEF STEW WITH FLANK STEAK Heat 2 tablespoons of the oil in a heavy 3 to 4 quart saucepan and place over medium high heat until the oil shimmers. Add the onions, 1/4 teaspoon salt and several grinds of black pepper and cook, stirring occasionally, until the onions soften and then caramelize, becoming dark brown, about 15 minutes. While the onions cook, wipe theflank
UKRAINIAN FRIED CABBAGE Ukrainian Fried Cabbage. Servings: Makes about 4 cups. While I grew up in an ethnically diverse family in an ethnically diverse town, my mother was a first generation Ukrainian and so the foods of her childhood became the foods of mine.SAUTÉED TUNA BELLY
Sautéed Tuna Belly. Servings: 3 to 4. Most people think of tuna belly as a favorite kind of sushi. Also called toro or fatty tuna, it is a section of the tuna that many consider has the best flavor and most tender texture. It is usually lighter in color than the tuna steaks weare accustomed to
SHEET PAN DINNER: PORK TENDERLOIN, GREEN BEANS AND Sheet Pan Dinner: Pork Tenderloin, Green Beans and Potatoes. Servings: 3 or easily doubled to 6. Sheet pan meals aren't new. Someone with more appetite than time, as well as an appreciation of not dirtying every pan in the kitchen, came up with the idea of assembling all the main parts of a meal into one sheet pan and cooking them all at once.PAN GRILLED TUNA
Pan Grilled Tuna. Servings: 4. This is a very simple cooking method but the dish's success depends upon three things: one, use a well-seasoned cast iron grill pan; two, buy top quality tuna steaks; and three, don't take your eye off the pan or otherwise the fish may quickly become over-cooked. PANTRY DINNER: SPAGHETTI WITH TOMATO PASTE AND GARLIC Pantry Dinner: Spaghetti with Tomato Paste and Garlic An easy dinner made with ingredients from the pantry. Servings: Makes 4 side servings or 2 to 3 generous main portions. This pasta dish was rumored to have been created by chefs who’d finish their shifts late at night but still wanted a welcoming home-cooked meal that didn’t require them spending more time in front of a restaurant stove.FRUIT CURDS
Fruit curds are made by combining fruit juice with egg yolks, sometimes whole eggs, and sugar, which are cooked over medium low heat until thickened. Then unsalted butter and sometimes fruit zest are added and the finished curd is cooled. Some recipes will call for thickening agents such as flour or cornstarch, but for the purest,brightest
FROZEN SHRIMP 101
Let sit submerged for 10 minutes.Lift the colander and all the shrimp out of the water. Change the water in the bowl, again using cold tap water, and re-submerge the shrimp. Leave for another 10 to 20 minutes and the shrimp should be completely MALTED CHOCOLATE ICE BOX CAKE Directions. Place the 2 cups malt balls in a food processor and pulse until finely chopped (about 30 times). Transfer to a medium bowl. No need to wipe out the food processor bowl. Combinethe ricotta, cocoa powder, malted milk powder, honey, and salt in the food processor. Process until the mixture is very smooth, about 2 minutes. SLOW ROASTED DUCK LEGS Slow Roasted Duck Legs. Total Cooking Time: About 5 hours but most of this is either curing or roasting. Servings: 6. This isn't confit de canard, the classic French dish in which duck legs are poached in rendered duck fat and then perfectly pan-seared-to-unctuous-crispiness with a side of sliced potatoes.But a confit takes lots of time and multiple cooking steps over a couple of days, and for UKRAINIAN CABBAGE SOUP Ukrainian Cabbage Soup. Servings: Makes about 3 quarts of soup. My mother was Ukrainian and I grew up eating cabbage soup, which we called kapusta.This recipe is adapted from one in The Veselka Cookbook, named for and with recipes from the popular Ukranian restaurant in New York's East Village. It uses a base of rich chicken stock in which a small piece of pork shoulder is simmered, VEAL ROAST | THE CITY COOK, INC. Veal Roast Simple Yet Elegant. Adapted from a recipe by Thomas Keller. Servings: 8 to 10. Roasted veal is a simple, elegant way to cook one of the more subtle-flavored types of meat.BROILED SWORDFISH
Place a cast iron grill pan under your broiler and pre-heat for about 10 minutes until the pan is blazing hot. Lightly salt the swordfish on both sides. On the upper side, lightly sprinkle the paprika. Then cut the cold butter into chips and scatter over the top of the fish. When the grill pan is very hot, place the swordfish into the pan. ULTIMATE BANANA BREAD Transfer liquid to medium saucepan and cook over medium-high heat until reduced to 1/4 cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until mostly smooth. Whisk in melted butter, eggs, brown sugar, and vanilla. Pour banana mixture into dry ingredients and stir until just combined, with CAPON 101 | THE CITY COOK, INC. Capon 101. Capons are castrated young roosters that are prized for their tender white meat. Larger than our usual 3 to 4 pound (chicken) roasters, capons will weigh 6 to 10 pounds, making them a good alternative to turkey for smaller households -- and smaller ovens.FLANK STEAK 101
Flank Steak 101. Even though many of us have reduced the amount of red meat in our diets, beef is still very popular. At The City Cook, one of our consistently most popular searches is for ways to cook less costly cuts of meat, especially steaks. The easiest CANNED AND FROZEN ARTICHOKES 101 Patting fully defrosted hearts with a paper towel, and giving each a gentle squeeze, will help. Canned artichokes, usually a better value than the frozen, are packed in water, salt, and citric acid (this keeps them from discoloring). A 14 oz. can will usually cost about $3.00 in New York and brands like Goya, Roland, and Trader Joe's allimport
OREGANO: FRESH VS. DRIED Oregano: Fresh vs. Dried. I've been watching some of the new TV season of Barefoot Contessa, the one based on Ina Garten's most recent book, Back to Basics. In several of the programs the subject of fresh herbs comes up and Ina makes a point of saying how she doesn't like to cook with fresh oregano, preferring it in dried form because the flavor ismore subtle.
THE CITY COOK, INC.FEATUREDADVICERECIPESCOLUMNSTHE INTERVIEWWHAT'SFABULOUS
The City Cook, thecitycook.com, is the ultimate guide for busy urban home cooks. Offering the best of manhattan new york small home apartment fresh food cooking tools shopping tips gourmet fast recipes neighborhood merchant grocery listing. CORNING YOUR OWN BEEF UKRAINIAN FRIED CABBAGE Ukrainian Fried Cabbage. Servings: Makes about 4 cups. While I grew up in an ethnically diverse family in an ethnically diverse town, my mother was a first generation Ukrainian and so the foods of her childhood became the foods of mine. PINTO BEAN, BEET AND BULGUR BURGERS Directions. Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in small saucepan. Off heat, stir in bulgur, cover, and let stand until tender, 15 to 20 minutes. Drain bulgur, spread onto rimmed baking sheet, and let cool slightly. Meanwhile, pulse shredded beet, walnuts, basil, and garlic together in food processor until finely chopped,about
SAUTÉED TUNA BELLY
Sautéed Tuna Belly. Servings: 3 to 4. Most people think of tuna belly as a favorite kind of sushi. Also called toro or fatty tuna, it is a section of the tuna that many consider has the best flavor and most tender texture. It is usually lighter in color than the tuna steaks weare accustomed to
AN EASY NO-COOK BRUNCH Slice the tomato (in nice 1/2" thick slices) and the red onion (sliced thinner than the tomato) and place on separate plates because some folks don't like onion and you don't want the flavors to mix. Present the cream cheeses, butter and jam in pretty dishes and add a knife and/or spoon for each. ULTIMATE BANANA BREAD Transfer liquid to medium saucepan and cook over medium-high heat until reduced to 1/4 cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until mostly smooth. Whisk in melted butter, eggs, brown sugar, and vanilla. Pour banana mixture into dry ingredients and stir until just combined, with CREAM OF CARROT AND LEMON SOUP Cream of Carrot and Lemon Soup My Favorite Soup. Servings: 4 to 6. I've made this easy recipe for many years and have lost track where I first found it. I serve this soup as a first course for Thanksgiving dinner because it's got an appetite-sparking flavor and a seasonalorange color.
PANTRY DINNER: SPAGHETTI WITH TOMATO PASTE AND GARLIC Pantry Dinner: Spaghetti with Tomato Paste and Garlic An easy dinner made with ingredients from the pantry. Servings: Makes 4 side servings or 2 to 3 generous main portions. This pasta dish was rumored to have been created by chefs who’d finish their shifts late at night but still wanted a welcoming home-cooked meal that didn’t require them spending more time in front of a restaurant stove.PEPPERCORNS 101
Peppercorns 101. It wasn't that long ago that I made my first curry, grinding my own spices. Plus my little kitchen has become more crowded with new appliances (a spice grinder, a cumbersome 7-quart Crock Pot, plus my first pressure cooker). THE CITY COOK, INC.FEATUREDADVICERECIPESCOLUMNSTHE INTERVIEWWHAT'SFABULOUS
The City Cook, thecitycook.com, is the ultimate guide for busy urban home cooks. Offering the best of manhattan new york small home apartment fresh food cooking tools shopping tips gourmet fast recipes neighborhood merchant grocery listing. CORNING YOUR OWN BEEF UKRAINIAN FRIED CABBAGE Ukrainian Fried Cabbage. Servings: Makes about 4 cups. While I grew up in an ethnically diverse family in an ethnically diverse town, my mother was a first generation Ukrainian and so the foods of her childhood became the foods of mine. PINTO BEAN, BEET AND BULGUR BURGERS Directions. Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in small saucepan. Off heat, stir in bulgur, cover, and let stand until tender, 15 to 20 minutes. Drain bulgur, spread onto rimmed baking sheet, and let cool slightly. Meanwhile, pulse shredded beet, walnuts, basil, and garlic together in food processor until finely chopped,about
SAUTÉED TUNA BELLY
Sautéed Tuna Belly. Servings: 3 to 4. Most people think of tuna belly as a favorite kind of sushi. Also called toro or fatty tuna, it is a section of the tuna that many consider has the best flavor and most tender texture. It is usually lighter in color than the tuna steaks weare accustomed to
AN EASY NO-COOK BRUNCH Slice the tomato (in nice 1/2" thick slices) and the red onion (sliced thinner than the tomato) and place on separate plates because some folks don't like onion and you don't want the flavors to mix. Present the cream cheeses, butter and jam in pretty dishes and add a knife and/or spoon for each. ULTIMATE BANANA BREAD Transfer liquid to medium saucepan and cook over medium-high heat until reduced to 1/4 cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until mostly smooth. Whisk in melted butter, eggs, brown sugar, and vanilla. Pour banana mixture into dry ingredients and stir until just combined, with CREAM OF CARROT AND LEMON SOUP Cream of Carrot and Lemon Soup My Favorite Soup. Servings: 4 to 6. I've made this easy recipe for many years and have lost track where I first found it. I serve this soup as a first course for Thanksgiving dinner because it's got an appetite-sparking flavor and a seasonalorange color.
PANTRY DINNER: SPAGHETTI WITH TOMATO PASTE AND GARLIC Pantry Dinner: Spaghetti with Tomato Paste and Garlic An easy dinner made with ingredients from the pantry. Servings: Makes 4 side servings or 2 to 3 generous main portions. This pasta dish was rumored to have been created by chefs who’d finish their shifts late at night but still wanted a welcoming home-cooked meal that didn’t require them spending more time in front of a restaurant stove.PEPPERCORNS 101
Peppercorns 101. It wasn't that long ago that I made my first curry, grinding my own spices. Plus my little kitchen has become more crowded with new appliances (a spice grinder, a cumbersome 7-quart Crock Pot, plus my first pressure cooker). MY PANDEMIC DIARY, ENTRY #1 My Pandemic Diary, Entry #1. Hello fellow city cooks, Well here we are in unknown territory. We’re all sharing the same bad dream plus having our private ones, too. I think for many of us it’s the surrealism that is the most difficult to live with, that constant feeling that any minute now, we’ll snap out of it and get back tonormal.
SLOW ROASTED DUCK LEGS Slow Roasted Duck Legs. Total Cooking Time: About 5 hours but most of this is either curing or roasting. Servings: 6. This isn't confit de canard, the classic French dish in which duck legs are poached in rendered duck fat and then perfectly pan-seared-to-unctuous-crispiness with a side of sliced potatoes.But a confit takes lots of time and multiple cooking steps over a couple of days, and for SIMPLE SINGLE-RISE BREAD Directions. Prepare two glass or metal 6-cup loaf pans by buttering or oiling using a tasteless oil, such as canola. In a small bowl or glass measuring cup, sprinkle the yeast over 1/4 cup of the warm water and stir in the sugar. Let it stand until the surface becomes foamy, about 3 to 5 minutes. Pour the yeast mixture plus the remaining 2 cupsBROILED SWORDFISH
Place a cast iron grill pan under your broiler and pre-heat for about 10 minutes until the pan is blazing hot. Lightly salt the swordfish on both sides. On the upper side, lightly sprinkle the paprika. Then cut the cold butter into chips and scatter over the top of the fish. When the grill pan is very hot, place the swordfish into the pan.FROZEN SHRIMP 101
Let sit submerged for 10 minutes.Lift the colander and all the shrimp out of the water. Change the water in the bowl, again using cold tap water, and re-submerge the shrimp. Leave for another 10 to 20 minutes and the shrimp should be completely UKRAINIAN CABBAGE SOUP Ukrainian Cabbage Soup. Servings: Makes about 3 quarts of soup. My mother was Ukrainian and I grew up eating cabbage soup, which we called kapusta.This recipe is adapted from one in The Veselka Cookbook, named for and with recipes from the popular Ukranian restaurant in New York's East Village. It uses a base of rich chicken stock in which a small piece of pork shoulder is simmered, VEAL ROAST | THE CITY COOK, INC. Veal Roast Simple Yet Elegant. Adapted from a recipe by Thomas Keller. Servings: 8 to 10. Roasted veal is a simple, elegant way to cook one of the more subtle-flavored types of meat.FRUIT CURDS
Fruit curds are made by combining fruit juice with egg yolks, sometimes whole eggs, and sugar, which are cooked over medium low heat until thickened. Then unsalted butter and sometimes fruit zest are added and the finished curd is cooled. Some recipes will call for thickening agents such as flour or cornstarch, but for the purest,brightest
PALM SUGAR 101
The sap is boiled into syrup and sold either in that form or crystallized and packaged as granulated or blocks of sugar. The growing popularity of palm sugar is due to two factors: its flavor and its health advantages. First, its taste. In granulated form, palm sugar looks, tastes and dissolves like brown sugar without being quiteso sticky.
ROAST LEG OF LAMB STUFFED WITH SPINACH AND FETA Roast Leg of Lamb Stuffed With Spinach and Feta. Servings: 8. In this simple roasted leg of lamb, a layer of green, tender spinach and white, tangy feta cheese makes a flavorful counterpoint to the lamb'ssweetness.
THE CITY COOK, INC.FEATUREDADVICERECIPESCOLUMNSTHE INTERVIEWWHAT'SFABULOUS
The City Cook, thecitycook.com, is the ultimate guide for busy urban home cooks. Offering the best of manhattan new york small home apartment fresh food cooking tools shopping tips gourmet fast recipes neighborhood merchant grocery listing. MALTED CHOCOLATE ICE BOX CAKE Directions. Place the 2 cups malt balls in a food processor and pulse until finely chopped (about 30 times). Transfer to a medium bowl. No need to wipe out the food processor bowl. Combinethe ricotta, cocoa powder, malted milk powder, honey, and salt in the food processor. Process until the mixture is very smooth, about 2 minutes. UKRAINIAN FRIED CABBAGE Ukrainian Fried Cabbage. Servings: Makes about 4 cups. While I grew up in an ethnically diverse family in an ethnically diverse town, my mother was a first generation Ukrainian and so the foods of her childhood became the foods of mine. SLOW ROASTED DUCK LEGS Slow Roasted Duck Legs. Total Cooking Time: About 5 hours but most of this is either curing or roasting. Servings: 6. This isn't confit de canard, the classic French dish in which duck legs are poached in rendered duck fat and then perfectly pan-seared-to-unctuous-crispiness with a side of sliced potatoes.But a confit takes lots of time and multiple cooking steps over a couple of days, and forSAUTÉED TUNA BELLY
Sautéed Tuna Belly. Servings: 3 to 4. Most people think of tuna belly as a favorite kind of sushi. Also called toro or fatty tuna, it is a section of the tuna that many consider has the best flavor and most tender texture. It is usually lighter in color than the tuna steaks weare accustomed to
SHEET PAN DINNER: PORK TENDERLOIN, GREEN BEANS AND Sheet Pan Dinner: Pork Tenderloin, Green Beans and Potatoes. Servings: 3 or easily doubled to 6. Sheet pan meals aren't new. Someone with more appetite than time, as well as an appreciation of not dirtying every pan in the kitchen, came up with the idea of assembling all the main parts of a meal into one sheet pan and cooking them all at once.BROILED SWORDFISH
Place a cast iron grill pan under your broiler and pre-heat for about 10 minutes until the pan is blazing hot. Lightly salt the swordfish on both sides. On the upper side, lightly sprinkle the paprika. Then cut the cold butter into chips and scatter over the top of the fish. When the grill pan is very hot, place the swordfish into the pan. BROILED BONELESS CHICKEN THIGHS Press out as much air as possible and seal the bag. Place it on a rimmed pan or in a bowl (in case the bag leaks) and refrigerate for 30 to 60 minutes. Set the oven rack so that it is about 6 inches from the broiler and preheat the broiler. Remove the chicken thighs from the marinade, letting any excess drip off. Discard the marinade.PAN GRILLED TUNA
Pan Grilled Tuna. Servings: 4. This is a very simple cooking method but the dish's success depends upon three things: one, use a well-seasoned cast iron grill pan; two, buy top quality tuna steaks; and three, don't take your eye off the pan or otherwise the fish may quickly become over-cooked.FROZEN SHRIMP 101
Let sit submerged for 10 minutes.Lift the colander and all the shrimp out of the water. Change the water in the bowl, again using cold tap water, and re-submerge the shrimp. Leave for another 10 to 20 minutes and the shrimp should be completely THE CITY COOK, INC.FEATUREDADVICERECIPESCOLUMNSTHE INTERVIEWWHAT'SFABULOUS
The City Cook, thecitycook.com, is the ultimate guide for busy urban home cooks. Offering the best of manhattan new york small home apartment fresh food cooking tools shopping tips gourmet fast recipes neighborhood merchant grocery listing. MALTED CHOCOLATE ICE BOX CAKE Directions. Place the 2 cups malt balls in a food processor and pulse until finely chopped (about 30 times). Transfer to a medium bowl. No need to wipe out the food processor bowl. Combinethe ricotta, cocoa powder, malted milk powder, honey, and salt in the food processor. Process until the mixture is very smooth, about 2 minutes. UKRAINIAN FRIED CABBAGE Ukrainian Fried Cabbage. Servings: Makes about 4 cups. While I grew up in an ethnically diverse family in an ethnically diverse town, my mother was a first generation Ukrainian and so the foods of her childhood became the foods of mine. SLOW ROASTED DUCK LEGS Slow Roasted Duck Legs. Total Cooking Time: About 5 hours but most of this is either curing or roasting. Servings: 6. This isn't confit de canard, the classic French dish in which duck legs are poached in rendered duck fat and then perfectly pan-seared-to-unctuous-crispiness with a side of sliced potatoes.But a confit takes lots of time and multiple cooking steps over a couple of days, and forSAUTÉED TUNA BELLY
Sautéed Tuna Belly. Servings: 3 to 4. Most people think of tuna belly as a favorite kind of sushi. Also called toro or fatty tuna, it is a section of the tuna that many consider has the best flavor and most tender texture. It is usually lighter in color than the tuna steaks weare accustomed to
SHEET PAN DINNER: PORK TENDERLOIN, GREEN BEANS AND Sheet Pan Dinner: Pork Tenderloin, Green Beans and Potatoes. Servings: 3 or easily doubled to 6. Sheet pan meals aren't new. Someone with more appetite than time, as well as an appreciation of not dirtying every pan in the kitchen, came up with the idea of assembling all the main parts of a meal into one sheet pan and cooking them all at once.BROILED SWORDFISH
Place a cast iron grill pan under your broiler and pre-heat for about 10 minutes until the pan is blazing hot. Lightly salt the swordfish on both sides. On the upper side, lightly sprinkle the paprika. Then cut the cold butter into chips and scatter over the top of the fish. When the grill pan is very hot, place the swordfish into the pan. BROILED BONELESS CHICKEN THIGHS Press out as much air as possible and seal the bag. Place it on a rimmed pan or in a bowl (in case the bag leaks) and refrigerate for 30 to 60 minutes. Set the oven rack so that it is about 6 inches from the broiler and preheat the broiler. Remove the chicken thighs from the marinade, letting any excess drip off. Discard the marinade.PAN GRILLED TUNA
Pan Grilled Tuna. Servings: 4. This is a very simple cooking method but the dish's success depends upon three things: one, use a well-seasoned cast iron grill pan; two, buy top quality tuna steaks; and three, don't take your eye off the pan or otherwise the fish may quickly become over-cooked.FROZEN SHRIMP 101
Let sit submerged for 10 minutes.Lift the colander and all the shrimp out of the water. Change the water in the bowl, again using cold tap water, and re-submerge the shrimp. Leave for another 10 to 20 minutes and the shrimp should be completely CORNING YOUR OWN BEEF Directions. In a small bowl combine the salt, peppercorns, ground pepper, allspice, thyme, paprika and crumbled bay leaves. With a sharp serving fork or the tip of a skewer, pierce the surface of the brisket about 25 to 30 times on both sides. This will help the salt rubpenetrate the meat.
BROILED BONELESS CHICKEN THIGHS Press out as much air as possible and seal the bag. Place it on a rimmed pan or in a bowl (in case the bag leaks) and refrigerate for 30 to 60 minutes. Set the oven rack so that it is about 6 inches from the broiler and preheat the broiler. Remove the chicken thighs from the marinade, letting any excess drip off. Discard the marinade. PAN-GRILLED PINWHEEL STEAKS Pan-Grilled Pinwheel Steaks. Servings: 3. This recipe uses a less expensive but flavorful cut of beef to form single-serving pinwheels stuffed with Parmesan and parsley, and a boost of flavor from garlic,rosemary and lemon.
ULTIMATE BANANA BREAD Transfer liquid to medium saucepan and cook over medium-high heat until reduced to 1/4 cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until mostly smooth. Whisk in melted butter, eggs, brown sugar, and vanilla. Pour banana mixture into dry ingredients and stir until just combined, with THE ESSENTIAL KITCHEN: CLAY POT COOKING Cover and place in a cold oven, setting the temperature for 425º F and bake for 50 minutes. Raise the oven temperature to 450º F, remove the pot's cover, baste the chicken, and let it brown for 10 to 15 minutes. Check for doneness with an instant thermometer, as in our original recipe. Tip: Since clay pot cooking doesn't require added fat UKRAINIAN CABBAGE SOUP Ukrainian Cabbage Soup. Servings: Makes about 3 quarts of soup. My mother was Ukrainian and I grew up eating cabbage soup, which we called kapusta.This recipe is adapted from one in The Veselka Cookbook, named for and with recipes from the popular Ukranian restaurant in New York's East Village. It uses a base of rich chicken stock in which a small piece of pork shoulder is simmered, VEAL ROAST | THE CITY COOK, INC. Veal Roast Simple Yet Elegant. Adapted from a recipe by Thomas Keller. Servings: 8 to 10. Roasted veal is a simple, elegant way to cook one of the more subtle-flavored types of meat.FRUIT CURDS
Fruit curds are made by combining fruit juice with egg yolks, sometimes whole eggs, and sugar, which are cooked over medium low heat until thickened. Then unsalted butter and sometimes fruit zest are added and the finished curd is cooled. Some recipes will call for thickening agents such as flour or cornstarch, but for the purest,brightest
ROAST LEG OF LAMB STUFFED WITH SPINACH AND FETA Roast Leg of Lamb Stuffed With Spinach and Feta. Servings: 8. In this simple roasted leg of lamb, a layer of green, tender spinach and white, tangy feta cheese makes a flavorful counterpoint to the lamb'ssweetness.
CAPERS AND CAPER BERRIES 101 The caper plant, Capparis Spinosa, is a Meditteranean bush that grows in arid landscapes in Italy, Spain, Morocco, Turkey, and more recently, in California. The plant grows year-round and while its cultivation has experienced a boom in the last thirty or so years due to rising demand, in fact harvesting the buds of the caper bush iscenturies
THE CITY COOK, INC.FEATUREDADVICERECIPESCOLUMNSTHE INTERVIEWWHAT'SFABULOUS
The City Cook, thecitycook.com, is the ultimate guide for busy urban home cooks. Offering the best of manhattan new york small home apartment fresh food cooking tools shopping tips gourmet fast recipes neighborhood merchant grocery listing. UKRAINIAN FRIED CABBAGE Ukrainian Fried Cabbage. Servings: Makes about 4 cups. While I grew up in an ethnically diverse family in an ethnically diverse town, my mother was a first generation Ukrainian and so the foods of her childhood became the foods of mine. SLOW ROASTED DUCK LEGS Slow Roasted Duck Legs. Total Cooking Time: About 5 hours but most of this is either curing or roasting. Servings: 6. This isn't confit de canard, the classic French dish in which duck legs are poached in rendered duck fat and then perfectly pan-seared-to-unctuous-crispiness with a side of sliced potatoes.But a confit takes lots of time and multiple cooking steps over a couple of days, and forSAUTÉED TUNA BELLY
Sautéed Tuna Belly. Servings: 3 to 4. Most people think of tuna belly as a favorite kind of sushi. Also called toro or fatty tuna, it is a section of the tuna that many consider has the best flavor and most tender texture. It is usually lighter in color than the tuna steaks weare accustomed to
SHEET PAN DINNER: PORK TENDERLOIN, GREEN BEANS AND Sheet Pan Dinner: Pork Tenderloin, Green Beans and Potatoes. Servings: 3 or easily doubled to 6. Sheet pan meals aren't new. Someone with more appetite than time, as well as an appreciation of not dirtying every pan in the kitchen, came up with the idea of assembling all the main parts of a meal into one sheet pan and cooking them all at once.BROILED SWORDFISH
Place a cast iron grill pan under your broiler and pre-heat for about 10 minutes until the pan is blazing hot. Lightly salt the swordfish on both sides. On the upper side, lightly sprinkle the paprika. Then cut the cold butter into chips and scatter over the top of the fish. When the grill pan is very hot, place the swordfish into the pan.PAN GRILLED TUNA
Pan Grilled Tuna. Servings: 4. This is a very simple cooking method but the dish's success depends upon three things: one, use a well-seasoned cast iron grill pan; two, buy top quality tuna steaks; and three, don't take your eye off the pan or otherwise the fish may quickly become over-cooked. BROILED BONELESS CHICKEN THIGHS Press out as much air as possible and seal the bag. Place it on a rimmed pan or in a bowl (in case the bag leaks) and refrigerate for 30 to 60 minutes. Set the oven rack so that it is about 6 inches from the broiler and preheat the broiler. Remove the chicken thighs from the marinade, letting any excess drip off. Discard the marinade. PAN-GRILLED PINWHEEL STEAKS Pan-Grilled Pinwheel Steaks. Servings: 3. This recipe uses a less expensive but flavorful cut of beef to form single-serving pinwheels stuffed with Parmesan and parsley, and a boost of flavor from garlic,rosemary and lemon.
FROZEN SHRIMP 101
Let sit submerged for 10 minutes.Lift the colander and all the shrimp out of the water. Change the water in the bowl, again using cold tap water, and re-submerge the shrimp. Leave for another 10 to 20 minutes and the shrimp should be completely THE CITY COOK, INC.FEATUREDADVICERECIPESCOLUMNSTHE INTERVIEWWHAT'SFABULOUS
The City Cook, thecitycook.com, is the ultimate guide for busy urban home cooks. Offering the best of manhattan new york small home apartment fresh food cooking tools shopping tips gourmet fast recipes neighborhood merchant grocery listing. UKRAINIAN FRIED CABBAGE Ukrainian Fried Cabbage. Servings: Makes about 4 cups. While I grew up in an ethnically diverse family in an ethnically diverse town, my mother was a first generation Ukrainian and so the foods of her childhood became the foods of mine. SLOW ROASTED DUCK LEGS Slow Roasted Duck Legs. Total Cooking Time: About 5 hours but most of this is either curing or roasting. Servings: 6. This isn't confit de canard, the classic French dish in which duck legs are poached in rendered duck fat and then perfectly pan-seared-to-unctuous-crispiness with a side of sliced potatoes.But a confit takes lots of time and multiple cooking steps over a couple of days, and forSAUTÉED TUNA BELLY
Sautéed Tuna Belly. Servings: 3 to 4. Most people think of tuna belly as a favorite kind of sushi. Also called toro or fatty tuna, it is a section of the tuna that many consider has the best flavor and most tender texture. It is usually lighter in color than the tuna steaks weare accustomed to
SHEET PAN DINNER: PORK TENDERLOIN, GREEN BEANS AND Sheet Pan Dinner: Pork Tenderloin, Green Beans and Potatoes. Servings: 3 or easily doubled to 6. Sheet pan meals aren't new. Someone with more appetite than time, as well as an appreciation of not dirtying every pan in the kitchen, came up with the idea of assembling all the main parts of a meal into one sheet pan and cooking them all at once.BROILED SWORDFISH
Place a cast iron grill pan under your broiler and pre-heat for about 10 minutes until the pan is blazing hot. Lightly salt the swordfish on both sides. On the upper side, lightly sprinkle the paprika. Then cut the cold butter into chips and scatter over the top of the fish. When the grill pan is very hot, place the swordfish into the pan.PAN GRILLED TUNA
Pan Grilled Tuna. Servings: 4. This is a very simple cooking method but the dish's success depends upon three things: one, use a well-seasoned cast iron grill pan; two, buy top quality tuna steaks; and three, don't take your eye off the pan or otherwise the fish may quickly become over-cooked. BROILED BONELESS CHICKEN THIGHS Press out as much air as possible and seal the bag. Place it on a rimmed pan or in a bowl (in case the bag leaks) and refrigerate for 30 to 60 minutes. Set the oven rack so that it is about 6 inches from the broiler and preheat the broiler. Remove the chicken thighs from the marinade, letting any excess drip off. Discard the marinade. PAN-GRILLED PINWHEEL STEAKS Pan-Grilled Pinwheel Steaks. Servings: 3. This recipe uses a less expensive but flavorful cut of beef to form single-serving pinwheels stuffed with Parmesan and parsley, and a boost of flavor from garlic,rosemary and lemon.
FROZEN SHRIMP 101
Let sit submerged for 10 minutes.Lift the colander and all the shrimp out of the water. Change the water in the bowl, again using cold tap water, and re-submerge the shrimp. Leave for another 10 to 20 minutes and the shrimp should be completely CORNING YOUR OWN BEEF Directions. In a small bowl combine the salt, peppercorns, ground pepper, allspice, thyme, paprika and crumbled bay leaves. With a sharp serving fork or the tip of a skewer, pierce the surface of the brisket about 25 to 30 times on both sides. This will help the salt rubpenetrate the meat.
ULTIMATE BANANA BREAD Transfer liquid to medium saucepan and cook over medium-high heat until reduced to 1/4 cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until mostly smooth. Whisk in melted butter, eggs, brown sugar, and vanilla. Pour banana mixture into dry ingredients and stir until just combined, with PAN-GRILLED PINWHEEL STEAKS Pan-Grilled Pinwheel Steaks. Servings: 3. This recipe uses a less expensive but flavorful cut of beef to form single-serving pinwheels stuffed with Parmesan and parsley, and a boost of flavor from garlic,rosemary and lemon.
PANTRY DINNER: SPAGHETTI WITH TOMATO PASTE AND GARLIC Pantry Dinner: Spaghetti with Tomato Paste and Garlic An easy dinner made with ingredients from the pantry. Servings: Makes 4 side servings or 2 to 3 generous main portions. This pasta dish was rumored to have been created by chefs who’d finish their shifts late at night but still wanted a welcoming home-cooked meal that didn’t require them spending more time in front of a restaurant stove. UKRAINIAN CABBAGE SOUP Ukrainian Cabbage Soup. Servings: Makes about 3 quarts of soup. My mother was Ukrainian and I grew up eating cabbage soup, which we called kapusta.This recipe is adapted from one in The Veselka Cookbook, named for and with recipes from the popular Ukranian restaurant in New York's East Village. It uses a base of rich chicken stock in which a small piece of pork shoulder is simmered, VEAL ROAST | THE CITY COOK, INC. Veal Roast Simple Yet Elegant. Adapted from a recipe by Thomas Keller. Servings: 8 to 10. Roasted veal is a simple, elegant way to cook one of the more subtle-flavored types of meat.FRUIT CURDS
Fruit curds are made by combining fruit juice with egg yolks, sometimes whole eggs, and sugar, which are cooked over medium low heat until thickened. Then unsalted butter and sometimes fruit zest are added and the finished curd is cooled. Some recipes will call for thickening agents such as flour or cornstarch, but for the purest,brightest
SALT COD 101
Buy fresh cod, cut it into large chunks and rub the pieces all over with generous amounts of kosher salt, about 3 tablespoons per pound. Wrap the fish pieces in plastic, pressing the wrap against the surface of the fish to remove surrounding air, and refrigerate for 24 to 48 hours. Then soak and desalinate before cooking with it. ROAST LEG OF LAMB STUFFED WITH SPINACH AND FETA Roast Leg of Lamb Stuffed With Spinach and Feta. Servings: 8. In this simple roasted leg of lamb, a layer of green, tender spinach and white, tangy feta cheese makes a flavorful counterpoint to the lamb'ssweetness.
CANNED AND FROZEN ARTICHOKES 101 Patting fully defrosted hearts with a paper towel, and giving each a gentle squeeze, will help. Canned artichokes, usually a better value than the frozen, are packed in water, salt, and citric acid (this keeps them from discoloring). A 14 oz. can will usually cost about $3.00 in New York and brands like Goya, Roland, and Trader Joe's allimport
THE CITY COOK, INC.FEATUREDADVICERECIPESCOLUMNSTHE INTERVIEWWHAT'SFABULOUS
The City Cook, thecitycook.com, is the ultimate guide for busy urban home cooks. Offering the best of manhattan new york small home apartment fresh food cooking tools shopping tips gourmet fast recipes neighborhood merchant grocery listing. CORNING YOUR OWN BEEF UKRAINIAN FRIED CABBAGE Ukrainian Fried Cabbage. Servings: Makes about 4 cups. While I grew up in an ethnically diverse family in an ethnically diverse town, my mother was a first generation Ukrainian and so the foods of her childhood became the foods of mine. PINTO BEAN, BEET AND BULGUR BURGERS Directions. Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in small saucepan. Off heat, stir in bulgur, cover, and let stand until tender, 15 to 20 minutes. Drain bulgur, spread onto rimmed baking sheet, and let cool slightly. Meanwhile, pulse shredded beet, walnuts, basil, and garlic together in food processor until finely chopped,about
CREAM OF CARROT AND LEMON SOUP Cream of Carrot and Lemon Soup My Favorite Soup. Servings: 4 to 6. I've made this easy recipe for many years and have lost track where I first found it. I serve this soup as a first course for Thanksgiving dinner because it's got an appetite-sparking flavor and a seasonalorange color.
SAUTÉED TUNA BELLY
Sautéed Tuna Belly. Servings: 3 to 4. Most people think of tuna belly as a favorite kind of sushi. Also called toro or fatty tuna, it is a section of the tuna that many consider has the best flavor and most tender texture. It is usually lighter in color than the tuna steaks weare accustomed to
ULTIMATE BANANA BREAD Transfer liquid to medium saucepan and cook over medium-high heat until reduced to 1/4 cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until mostly smooth. Whisk in melted butter, eggs, brown sugar, and vanilla. Pour banana mixture into dry ingredients and stir until just combined, with AN EASY NO-COOK BRUNCH Slice the tomato (in nice 1/2" thick slices) and the red onion (sliced thinner than the tomato) and place on separate plates because some folks don't like onion and you don't want the flavors to mix. Present the cream cheeses, butter and jam in pretty dishes and add a knife and/or spoon for each. PANTRY DINNER: SPAGHETTI WITH TOMATO PASTE AND GARLIC Pantry Dinner: Spaghetti with Tomato Paste and Garlic An easy dinner made with ingredients from the pantry. Servings: Makes 4 side servings or 2 to 3 generous main portions. This pasta dish was rumored to have been created by chefs who’d finish their shifts late at night but still wanted a welcoming home-cooked meal that didn’t require them spending more time in front of a restaurant stove.PEPPERCORNS 101
Peppercorns 101. It wasn't that long ago that I made my first curry, grinding my own spices. Plus my little kitchen has become more crowded with new appliances (a spice grinder, a cumbersome 7-quart Crock Pot, plus my first pressure cooker). THE CITY COOK, INC.FEATUREDADVICERECIPESCOLUMNSTHE INTERVIEWWHAT'SFABULOUS
The City Cook, thecitycook.com, is the ultimate guide for busy urban home cooks. Offering the best of manhattan new york small home apartment fresh food cooking tools shopping tips gourmet fast recipes neighborhood merchant grocery listing. CORNING YOUR OWN BEEF UKRAINIAN FRIED CABBAGE Ukrainian Fried Cabbage. Servings: Makes about 4 cups. While I grew up in an ethnically diverse family in an ethnically diverse town, my mother was a first generation Ukrainian and so the foods of her childhood became the foods of mine. PINTO BEAN, BEET AND BULGUR BURGERS Directions. Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in small saucepan. Off heat, stir in bulgur, cover, and let stand until tender, 15 to 20 minutes. Drain bulgur, spread onto rimmed baking sheet, and let cool slightly. Meanwhile, pulse shredded beet, walnuts, basil, and garlic together in food processor until finely chopped,about
CREAM OF CARROT AND LEMON SOUP Cream of Carrot and Lemon Soup My Favorite Soup. Servings: 4 to 6. I've made this easy recipe for many years and have lost track where I first found it. I serve this soup as a first course for Thanksgiving dinner because it's got an appetite-sparking flavor and a seasonalorange color.
SAUTÉED TUNA BELLY
Sautéed Tuna Belly. Servings: 3 to 4. Most people think of tuna belly as a favorite kind of sushi. Also called toro or fatty tuna, it is a section of the tuna that many consider has the best flavor and most tender texture. It is usually lighter in color than the tuna steaks weare accustomed to
ULTIMATE BANANA BREAD Transfer liquid to medium saucepan and cook over medium-high heat until reduced to 1/4 cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until mostly smooth. Whisk in melted butter, eggs, brown sugar, and vanilla. Pour banana mixture into dry ingredients and stir until just combined, with AN EASY NO-COOK BRUNCH Slice the tomato (in nice 1/2" thick slices) and the red onion (sliced thinner than the tomato) and place on separate plates because some folks don't like onion and you don't want the flavors to mix. Present the cream cheeses, butter and jam in pretty dishes and add a knife and/or spoon for each. PANTRY DINNER: SPAGHETTI WITH TOMATO PASTE AND GARLIC Pantry Dinner: Spaghetti with Tomato Paste and Garlic An easy dinner made with ingredients from the pantry. Servings: Makes 4 side servings or 2 to 3 generous main portions. This pasta dish was rumored to have been created by chefs who’d finish their shifts late at night but still wanted a welcoming home-cooked meal that didn’t require them spending more time in front of a restaurant stove.PEPPERCORNS 101
Peppercorns 101. It wasn't that long ago that I made my first curry, grinding my own spices. Plus my little kitchen has become more crowded with new appliances (a spice grinder, a cumbersome 7-quart Crock Pot, plus my first pressure cooker).SAUTÉED TUNA BELLY
Sautéed Tuna Belly. Servings: 3 to 4. Most people think of tuna belly as a favorite kind of sushi. Also called toro or fatty tuna, it is a section of the tuna that many consider has the best flavor and most tender texture. It is usually lighter in color than the tuna steaks weare accustomed to
MY PANDEMIC DIARY, ENTRY #1 My Pandemic Diary, Entry #1. Hello fellow city cooks, Well here we are in unknown territory. We’re all sharing the same bad dream plus having our private ones, too. I think for many of us it’s the surrealism that is the most difficult to live with, that constant feeling that any minute now, we’ll snap out of it and get back tonormal.
UKRAINIAN CABBAGE SOUP Ukrainian Cabbage Soup. Servings: Makes about 3 quarts of soup. My mother was Ukrainian and I grew up eating cabbage soup, which we called kapusta.This recipe is adapted from one in The Veselka Cookbook, named for and with recipes from the popular Ukranian restaurant in New York's East Village. It uses a base of rich chicken stock in which a small piece of pork shoulder is simmered,FROZEN SHRIMP 101
Let sit submerged for 10 minutes.Lift the colander and all the shrimp out of the water. Change the water in the bowl, again using cold tap water, and re-submerge the shrimp. Leave for another 10 to 20 minutes and the shrimp should be completely SLOW ROASTED DUCK LEGS Slow Roasted Duck Legs. Total Cooking Time: About 5 hours but most of this is either curing or roasting. Servings: 6. This isn't confit de canard, the classic French dish in which duck legs are poached in rendered duck fat and then perfectly pan-seared-to-unctuous-crispiness with a side of sliced potatoes.But a confit takes lots of time and multiple cooking steps over a couple of days, and for SIMPLE SINGLE-RISE BREAD Directions. Prepare two glass or metal 6-cup loaf pans by buttering or oiling using a tasteless oil, such as canola. In a small bowl or glass measuring cup, sprinkle the yeast over 1/4 cup of the warm water and stir in the sugar. Let it stand until the surface becomes foamy, about 3 to 5 minutes. Pour the yeast mixture plus the remaining 2 cups VEAL ROAST | THE CITY COOK, INC. Veal Roast Simple Yet Elegant. Adapted from a recipe by Thomas Keller. Servings: 8 to 10. Roasted veal is a simple, elegant way to cook one of the more subtle-flavored types of meat. BROILED BONELESS CHICKEN THIGHS Press out as much air as possible and seal the bag. Place it on a rimmed pan or in a bowl (in case the bag leaks) and refrigerate for 30 to 60 minutes. Set the oven rack so that it is about 6 inches from the broiler and preheat the broiler. Remove the chicken thighs from the marinade, letting any excess drip off. Discard the marinade.FRUIT CURDS
Fruit curds are made by combining fruit juice with egg yolks, sometimes whole eggs, and sugar, which are cooked over medium low heat until thickened. Then unsalted butter and sometimes fruit zest are added and the finished curd is cooled. Some recipes will call for thickening agents such as flour or cornstarch, but for the purest,brightest
ROAST LEG OF LAMB STUFFED WITH SPINACH AND FETA Roast Leg of Lamb Stuffed With Spinach and Feta. Servings: 8. In this simple roasted leg of lamb, a layer of green, tender spinach and white, tangy feta cheese makes a flavorful counterpoint to the lamb'ssweetness.
THE CITY COOK, INC.FEATUREDADVICERECIPESCOLUMNSTHE INTERVIEWWHAT'S FABULOUSCITY OF COOK MNCOOK MNCOOKING CITY CHEFS GAMECITY OF COOKCOOKING CITY APPCOOKING CITY MOD APK The City Cook, thecitycook.com, is the ultimate guide for busy urban home cooks. Offering the best of manhattan new york small home apartment fresh food cooking tools shopping tips gourmet fast recipes neighborhood merchant grocery listing. CORNING YOUR OWN BEEF UKRAINIAN FRIED CABBAGE Ukrainian Fried Cabbage. Servings: Makes about 4 cups. While I grew up in an ethnically diverse family in an ethnically diverse town, my mother was a first generation Ukrainian and so the foods of her childhood became the foods of mine.SAUTÉED TUNA BELLY
Sautéed Tuna Belly. Servings: 3 to 4. Most people think of tuna belly as a favorite kind of sushi. Also called toro or fatty tuna, it is a section of the tuna that many consider has the best flavor and most tender texture. It is usually lighter in color than the tuna steaks weare accustomed to
UKRAINIAN CABBAGE SOUP Ukrainian Cabbage Soup. Servings: Makes about 3 quarts of soup. My mother was Ukrainian and I grew up eating cabbage soup, which we called kapusta.This recipe is adapted from one in The Veselka Cookbook, named for and with recipes from the popular Ukranian restaurant in New York's East Village. It uses a base of rich chicken stock in which a small piece of pork shoulder is simmered, and BROILED BONELESS CHICKEN THIGHS Press out as much air as possible and seal the bag. Place it on a rimmed pan or in a bowl (in case the bag leaks) and refrigerate for 30 to 60 minutes. Set the oven rack so that it is about 6 inches from the broiler and preheat the broiler. Remove the chicken thighs from the marinade, letting any excess drip off. Discard the marinade.PAN GRILLED TUNA
Pan Grilled Tuna. Servings: 4. This is a very simple cooking method but the dish's success depends upon three things: one, use a well-seasoned cast iron grill pan; two, buy top quality tuna steaks; and three, don't take your eye off the pan or otherwise the fish may quickly become over-cooked.FRUIT CURDS
Fruit curds are made by combining fruit juice with egg yolks, sometimes whole eggs, and sugar, which are cooked over medium low heat until thickened. Then unsalted butter and sometimes fruit zest are added and the finished curd is cooled. Some recipes will call for thickening agents such as flour or cornstarch, but for the purest,brightest
FROZEN SHRIMP 101
Let sit submerged for 10 minutes.Lift the colander and all the shrimp out of the water. Change the water in the bowl, again using cold tap water, and re-submerge the shrimp. Leave for another 10 to 20 minutes and the shrimp should be completelyPEPPERCORNS 101
Peppercorns 101. It wasn't that long ago that I made my first curry, grinding my own spices. Plus my little kitchen has become more crowded with new appliances (a spice grinder, a cumbersome 7-quart Crock Pot, plus my first pressure cooker). THE CITY COOK, INC.FEATUREDADVICERECIPESCOLUMNSTHE INTERVIEWWHAT'S FABULOUSCITY OF COOK MNCOOK MNCOOKING CITY CHEFS GAMECITY OF COOKCOOKING CITY APPCOOKING CITY MOD APK The City Cook, thecitycook.com, is the ultimate guide for busy urban home cooks. Offering the best of manhattan new york small home apartment fresh food cooking tools shopping tips gourmet fast recipes neighborhood merchant grocery listing. CORNING YOUR OWN BEEF UKRAINIAN FRIED CABBAGE Ukrainian Fried Cabbage. Servings: Makes about 4 cups. While I grew up in an ethnically diverse family in an ethnically diverse town, my mother was a first generation Ukrainian and so the foods of her childhood became the foods of mine.SAUTÉED TUNA BELLY
Sautéed Tuna Belly. Servings: 3 to 4. Most people think of tuna belly as a favorite kind of sushi. Also called toro or fatty tuna, it is a section of the tuna that many consider has the best flavor and most tender texture. It is usually lighter in color than the tuna steaks weare accustomed to
UKRAINIAN CABBAGE SOUP Ukrainian Cabbage Soup. Servings: Makes about 3 quarts of soup. My mother was Ukrainian and I grew up eating cabbage soup, which we called kapusta.This recipe is adapted from one in The Veselka Cookbook, named for and with recipes from the popular Ukranian restaurant in New York's East Village. It uses a base of rich chicken stock in which a small piece of pork shoulder is simmered, and BROILED BONELESS CHICKEN THIGHS Press out as much air as possible and seal the bag. Place it on a rimmed pan or in a bowl (in case the bag leaks) and refrigerate for 30 to 60 minutes. Set the oven rack so that it is about 6 inches from the broiler and preheat the broiler. Remove the chicken thighs from the marinade, letting any excess drip off. Discard the marinade.PAN GRILLED TUNA
Pan Grilled Tuna. Servings: 4. This is a very simple cooking method but the dish's success depends upon three things: one, use a well-seasoned cast iron grill pan; two, buy top quality tuna steaks; and three, don't take your eye off the pan or otherwise the fish may quickly become over-cooked.FRUIT CURDS
Fruit curds are made by combining fruit juice with egg yolks, sometimes whole eggs, and sugar, which are cooked over medium low heat until thickened. Then unsalted butter and sometimes fruit zest are added and the finished curd is cooled. Some recipes will call for thickening agents such as flour or cornstarch, but for the purest,brightest
FROZEN SHRIMP 101
Let sit submerged for 10 minutes.Lift the colander and all the shrimp out of the water. Change the water in the bowl, again using cold tap water, and re-submerge the shrimp. Leave for another 10 to 20 minutes and the shrimp should be completelyPEPPERCORNS 101
Peppercorns 101. It wasn't that long ago that I made my first curry, grinding my own spices. Plus my little kitchen has become more crowded with new appliances (a spice grinder, a cumbersome 7-quart Crock Pot, plus my first pressure cooker).FROZEN SHRIMP 101
Let sit submerged for 10 minutes.Lift the colander and all the shrimp out of the water. Change the water in the bowl, again using cold tap water, and re-submerge the shrimp. Leave for another 10 to 20 minutes and the shrimp should be completely SIMPLE SINGLE-RISE BREAD Directions. Prepare two glass or metal 6-cup loaf pans by buttering or oiling using a tasteless oil, such as canola. In a small bowl or glass measuring cup, sprinkle the yeast over 1/4 cup of the warm water and stir in the sugar. Let it stand until the surface becomes foamy, about 3 to 5 minutes. Pour the yeast mixture plus the remaining 2 cups SLOW ROASTED DUCK LEGS Slow Roasted Duck Legs. Total Cooking Time: About 5 hours but most of this is either curing or roasting. Servings: 6. This isn't confit de canard, the classic French dish in which duck legs are poached in rendered duck fat and then perfectly pan-seared-to-unctuous-crispiness with a side of sliced potatoes.But a confit takes lots of time and multiple cooking steps over a couple of days, and for VEAL ROAST | THE CITY COOK, INC. Veal Roast Simple Yet Elegant. Adapted from a recipe by Thomas Keller. Servings: 8 to 10. Roasted veal is a simple, elegant way to cook one of the more subtle-flavored types of meat.ZUCCHINI FRITTATA
Zucchini Frittata Lots of Fresh Zucchini and a Little Bisquick Makes a Satisfying Dish. Servings: 8 to 10 as a side and 6 as a main course. This recipe came to me from a busy city cook who is originally from Australia and created this recipe using a popular Australian sconemix.
AN EASY NO-COOK BRUNCH Slice the tomato (in nice 1/2" thick slices) and the red onion (sliced thinner than the tomato) and place on separate plates because some folks don't like onion and you don't want the flavors to mix. Present the cream cheeses, butter and jam in pretty dishes and add a knife and/or spoon for each. THE ESSENTIAL KITCHEN: CLAY POT COOKING Cover and place in a cold oven, setting the temperature for 425º F and bake for 50 minutes. Raise the oven temperature to 450º F, remove the pot's cover, baste the chicken, and let it brown for 10 to 15 minutes. Check for doneness with an instant thermometer, as in our original recipe. Tip: Since clay pot cooking doesn't require added fat LAMB CHOPS CALABRESE Remove and discard the stem, seeds, and core. Peel with a vegetable peeler. Cut into approximately 1-inch squares. Sprinkle the chops on both sides with a little salt and a few grinds of black pepper. Put the olive oil into a 12-inch skillet or sauté pan over high heat. When simmering but not smoking, add the lamb chops. CAPON 101 | THE CITY COOK, INC. Capon 101. Capons are castrated young roosters that are prized for their tender white meat. Larger than our usual 3 to 4 pound (chicken) roasters, capons will weigh 6 to 10 pounds, making them a good alternative to turkey for smaller households -- and smaller ovens. PANTRY DINNER: SPAGHETTI WITH TOMATO PASTE AND GARLIC Pantry Dinner: Spaghetti with Tomato Paste and Garlic An easy dinner made with ingredients from the pantry. Servings: Makes 4 side servings or 2 to 3 generous main portions. This pasta dish was rumored to have been created by chefs who’d finish their shifts late at night but still wanted a welcoming home-cooked meal that didn’t require them spending more time in front of a restaurant stove. The ultimate guide for pathetically busy, space-compromised urban dwellers who prefer to cook at home.Featured
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