Brandied Port
| Drink Master
Cooking receipe to make Brandied Port under category Drink Master. You may find some video clips related to this receipe below. 1 oz Brandy 1 oz Tawny Port 1 tbsp Lemon Juice 1 tsp MaraschimoShake all ingredients and strain into old-fashioned glas
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seed salted flatbread
| General Recipes
Cooking receipe to make seed salted flatbread under category General Recipes. You may find some video clips related to this receipe below.seed salted flatbread700m1 water 1kg plain flour sifted 15g live yeast 20g salt olive oil semolina for dustingFor the seed salt (dukka): 1 tbsp sesame seeds1/2 tb
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Perfect Cocktail
| Drink Master
Cooking receipe to make Perfect Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 tsp Dry Vermouth 1 1/2 tsp Sweet Vermouth 1 1/2 oz Gin 1 dash BittersStir with ice and strain into cocktail glass. [tubepre
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Cocoa
| Chocolate Swap
Cooking receipe to make Cocoa under category Chocolate Swap. You may find some video clips related to this receipe below.COCOAtake 1 scant T of cocoa1 1/2 T of sugar1/4 cup water (per serving you are making)Heat to boiling stirring constantly.....turn down heat to medium ...... add 3/4 milk (per ser
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Ingredients
2 Japanese eggplants or 1 small american eggplant
2 small fennel bulbs
1 head radicchio
vegetable oil (for frying)
1-2 tablespoon minced parsley, garnish
Marinade
1 cup rice vinegar
1/4 cup sugar
2 tablespoons Braggs liquid aminos or soy sauce
1 teaspoon salt
2 japanese dried red chili peppers, stemmed and seeded or 1 teaspoon dried red chili pepper flakes
Directions
1stem the eggplant and cut lengthwise in quarters . If you are using a large American eggplant, cut it in half crosswise, and then lengthwise into 6 pieces.
2cut the fennel lengthwise in quarters
3Trim and cut the radicchio lengthwise in quarters
4The Japanese dried chili peppers are called akatogarashi. They should be stemmed and seeded.
5Combine marinade vinegar, sugar, Braggs and salt in pot and bring to boil, stirring. Add chili peppers. Remove from heat. Transfer to flat container and set aside.
6In a wok, heat 2-inches of the vegetable oil to 350°F In small batches cook by adding the vegetables. They should be ightly golden, about 2 minutes. Drain the vegetables well in a colander to remove excess oil.
7While the vegetables are hot, transfer them to the marinade. Let the vegetables cool in the marinade, then cover the container with plastic wrap and store it in the refrigerator.
8Garnish just before serving.
View related video clips
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