RECIPE 49: Duck Confit

RECIPE 49: Duck Confit

-= Exported from BigOven =- Duck Confit Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations. Sear the duck legs in…

RECIPE 50: Bill Knapp's Chicken Marinade

RECIPE 50: Bill Knapp's Chicken Marinade

-= Exported from BigOven =- Bill Knapp’s Chicken Marinade This is a delightful marinade to dress up chicken. Recipe By: http://www.cooknchat.com/recipecards/miscella Serving Size: 0 Cuisine: American Main Ingredient: Soy Sauce Categories: Sauces -= Ingredients =- 1/2 cup Honey 1/2 cup Apple Juice 2 teaspoon Garlic…

RECIPE 51: Pork Braised With Celery Avgolemono

RECIPE 51: Pork Braised With Celery Avgolemono

-= Exported from BigOven =- Pork Braised With Celery Avgolemono Recipe By: Serving Size: 4 Cuisine: Main Ingredient: Categories: Greek -= Ingredients =- 3 pound Lean Shoulder ; Or Leg Of Pork 4 tablespoon Butter ; Or Margarine 1 Onion ; Finely Chopped Salt &…

RECIPE 52: Baked Brie

RECIPE 52: Baked Brie

-= Exported from BigOven =- Baked Brie Recipe By: Serving Size: 8 Cuisine: Main Ingredient: Categories: Easy, Appetizers -= Ingredients =- 1 Brie Round ; 5-6 Inch Diameter French Brie 1 Pastry Dough ; Pepperridge Farm Frozen is fine 1 Egg 2 tablespoons Milk -=…

RECIPE 53: Vasilopita (New Year Bread)

RECIPE 53: Vasilopita (New Year Bread)

-= Exported from BigOven =- Vasilopita (new Year Bread) Recipe By: Serving Size: 1 Cuisine: Main Ingredient: Categories: Greek -= Ingredients =- 1/4 teaspoon Salt 1 package Active Dry Yeast 1/2 teaspoon Cinnamon ; Ground 3/4 cup Milk ; Lukewarm 1/4 teaspoon Masticha ; Ground…

2007 Recipe of the Week Wrap-Up

2007 Recipe of the Week Wrap-Up

So, there you have it… 53 recipes, one per week (we ended up with 53 because there is an extra Sunday this year). These recipes were all selected by Drew and pulled from his BigOven recipe management software package. If you like the recipes, you’ll…

Hydrocolloid Recipe Collection version 2.1 Released

Hydrocolloid Recipe Collection version 2.1 Released

On June 24, 2008, version 2.1 of the hydrocolloid recipe collection edited by Martin Lersch was released. This excellent collection is a useful (and free!) resource for those of us interested in molecular gastronomy. See below for download links for the PDF of the current…