Homemade candied peel tastes better than commercial, but we have to blanch the peel to remove bitterness, and to boil it to soften. These two steps also remove a lot of flavor from the peel. In my recipe, citrus flavor is concentrated and returned back to the peel. There are no leftovers for later use. Everything, the whole fruit is in work to make the best tasting candied peel.
There are many Cullen Skink online recipes and articles about it. Some recipes are elaborate, other — quick and simple. Cullen Skink can be thicker and thinner, with higher and lower calorie count. No matter what recipe you trust, it is amazingly satisfying soup for cold weather. If you are in the U.S. and crave for true Cullen Skink — because you know what it is! — order Finnan Haddie online. If you are in Texas, have never tasted authentic Cullen Skink before, and not ready to invest too much money and efforts into its perfect taste — try my recipe below. I use easily available in Central Texas White Smoked fish found in Whole Foods, Central Market, and some HEBs. After you read about Nuclear Penguin below, you’ll start laughing ironically “Oh, yeah! Very easily available!” It’s my secret and teasing WOW-ingredient for coming Scottish Beer Tasting Party. It’s optional for this recipe.
For English-speaking people it might sound like “cow Ann.” So, there. It’s meat, it tastes good. If tasting blind, I wouldn’t be able to say what kind, but I’d suspect slow-cooked tough lean beef muscles or some kind of beef offal.
I was going for thick and rich Creole turtle stew. A cup of sauce left over and cooked Angus beef meatballs in it. You don’t need exotic for Texas turtle meat to enjoy this Creole creation! Cook this stew with easily available beef shanks or cheeks. This dish is perfect for cold weather.
The French apple tart, or Tarte aux Pommes, is actually a double apple tart. Between the layer of thin caramelized apple slices and buttery pastry crust, there is a creamy vanilla-flavored apple puree. Two layers of apples with different textures make this dessert a celebration of apple season.
This corn soup is sweet and creamy with earthy aroma and delicate warming heat of charred green chili. Fresh corn and poblano pair perfectly here. Serve it with crunchy corn tortilla chips and fresh cilantro. Melt some cheese in it to add more depth and creaminess.
This Anglo-Indian-Texan condiment is made with local peaches. In English pub, a dollop of sweet and tangy fruit chutney often complements cheddar cheese. Here in Texas, we respect beer and cheese. We are proud of our peaches. Why not to pair them all?
Now I know how make a decent smoked tongue at home with kitchen tools I already have: souse vide and stovetop smoker.
Opening the box is one of my favorite moments. First, I stick my nose inside and smell morels’ concentrated fragrance. Then, I admire the variety of their shapes and shades and let their aroma to slowly fill my kitchen. “Into the woods — It’s time, and so I must begin my journey!”
Served buffet style, this preparation is perfect for parties. It is heathy and beautiful, light and bright, a meal you’ll be happy to share with friends and family! The variety of fresh, blanched, grilled, marinated, pickled, roasted, broiled vegetables and seafood could be endless — whatever is available, the best quality, and preferred by your guests.