Fish in Coconut Milk Recipe • A Tasty Delicate Dish! | Club Foody

I like to have a weekly balanced diet; a couple of meals with meat or poultry, a dinner with strictly salad, a pasta dish, as well as a meal with fish or seafood. If I don’t plan our menu, my husband would have meat and potatoes every day. On the other hand, I have to do that otherwise I would probably have pasta more than I should… I love pasta!
 
When it comes to fish, I already shared several recipes with you; Sole Almondine, Asian Cucumber Salmon Rolls, Mediterranean Fish Fillet with Tapenade, Red Snapper en Papillote, Grilled Marlin Steaks and many more. Here’s another one to add to your folder… my Fish in Coconut Milk!
 
I just love this recipe! I usually go bold with my spices and herbs but not in this one. It has a nice background of kaffir lime along with other exotic flavors. Its taste is delicate and yet flavorful. This Fish in Coconut Milk is mild and delicious, the kind of dish that everyone in your family will enjoy…
 
In the video, I use red snapper for my fish but you can always substitute it with other ones such as tilapia, cod, flounder or any other white fish. If you have some fillets in your freezer, this is definitely a great recipe to use them in.
 
I like to serve this dish with plain white rice because I really want to savor the subtle taste from the ingredients. I also serve some Naan or other similar flat bread with it so I can dip it in the coconut sauce mixture… yummy!
 
This Fish in Coconut Milk recipe is not over board with strong flavors but it’s far from being boring. Alternatively though, there’s nothing stopping you from adding a red chili or bird’s eye pepper to bring some spiciness to the dish. I enjoy spicy but for this one, I’d rather savor the delicate combination of flavors…
Bon Appétit!
 
Check out these delectable fish recipes…
– Singapore Noodles
– Grilled Fish Tacos
– Pacific Coast Salmon on the BBQ
– Tuna Tataki with Avocado Slaw
– Sardine Cups
– Tarragon Limoncello Halibut
and for even more fish and seafood recipes, click on this link… Recipe Category • Fish & Seafood

For ingredient amounts and much more, visit https://clubfoody.com/recipe/fish-in-coconut-milk/

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Cannoli Recipe • A Great Italian Pastry! | Club Foody

David and I have most everything in common. That’s great because it makes the relationship less complicated. We like the same sports, foods, drinks, etc. On the other hand when it comes to Italian desserts, we do have one thing that isn’t the same… he enjoys his Tiramisu, I enjoy my Cannoli!
 
I just go crazy for this Italian pastry! The crispy fried cannoli shells stuffed with a beautiful creamy ricotta and mascarpone cheese mixture, makes this dessert so “heavenly” delicious! I also add some miniature chocolate chips into the cheese mixture… not a whole lot but enough to add an extra bit of yumminess.
 
One of the reasons I probably love Cannoli so much is because it’s made with cheese. My nickname among my friends and family is… Minnie Mouse and I’m sure you can guess why. I cannot imagine my life without cheese. It has been like that since I was a child… I’ve tried to break up many times but somehow “cheese” and I always get back together. Since David and I have been together, he keeps saying that he never ate so much cheese in his whole life since he’s been with me… oh well, what can I say?
 
Jokes aside though; one ingredient that needs some attention is ricotta. Depending on the moisture content, you might have to drain it. One of the best kinds to purchase is ricotta cheese impastata. It has very low moisture therefore no need to drain it beforehand. It’s a little more money but is it worth it? NO, it’s not! As I mentioned above, by draining your regular ricotta, you’ll achieve exactly the same results. To learn how to proceed with this step, click on this link… Ricotta Cheese • How to Drain!
 
Another thing I would like to discuss is the cannoli shells. After frying them and cooling them off, they store well at room temperature. If they are not used within a few days, place the empty shells in an airtight container and freeze them. Do not stuff them until serving otherwise, they will get soggy. The filling can be kept in the refrigerator for up to 1 week.
 
When I make Cannoli at home, everything is from scratch but if you prefer to save some time, you can always purchase the premade cannoli shells at the grocery store. Either way, this is a scrumptious Sicilian dessert that everyone will enjoy – just be sure to make a double batch… lol!
Bon Appétit!
 
Check out these scrumptious dessert recipes…
– Chocolate Éclairs
– Cream Cheese Carrot Cake
– Chocolate Bourbon Pecan Pie
– Lemon Meringue Pie
– Apple Cheese Pie
– Mango Purée with Mixed Berries and Cointreau
and for even more dessert and pastry recipes, click on this link… Recipe Category • Dessert

For ingredient amounts and much more, visit

https://clubfoody.com/recipe/cannoli/

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Mughlai Chicken Recipe • Spicy and Flavorful Indian Dish! | Club Foody

I’ve always had a curious culinary attitude. I don’t like to restrain myself to only French or North American cuisine. Why should I? There are so many delicious ingredients from around the world, millions of recipes, exotic spices and herbs so why limit ourselves to just a few cuisines?
 
I enjoy cooking Indian cuisine. The dishes are always packed with tons of flavors like Tandoori Chicken, Indian Butter Chicken, Samosa, Chicken Biryani, Rogan Josh, Chicken Tikka Masala, or this one… my Mughlai Chicken!
 
This dish is quite different from what you might usually have. The sauce is primarily made with an onion mixture and cream. Is it spicy? I won’t kid you… Yes it is because whole green and red chilies are added to make the sauce but you can always adapt it to your liking by reducing the amounts and/or removing the seeds.
 
What exactly is Mughlai Chicken? Actually the word “Mughlai” itself is a type of cuisine that is interlaced with other cultures which are Indian, Iranian and Turko-Persian. It originated during the Mughals invasion in India way back in the 16th-century. These dishes can be at opposite ends of the spectrum; from mild to spicy. What makes this cuisine so distinctive is the strong aroma and taste from the spices. This is a cuisine I enjoy making often because of the exotic combination of ingredients, spices and herbs.
 
This is a great dish to make when you have a ton of onions and don’t want to waste them. Mughlai Chicken is not a quick recipe but definitely a tasty one. It’s a delicious change from Butter Chicken or Tandoori. This is a lovely meal to serve along with white rice and naan bread…
Bon Appétit!
 
Check out these other delicious Indian recipes…
– Indian Butter Chicken
– Tandoori Chicken
– Indian Basmati with Dry Fruits
– Indian Masala Chai
– Chicken Biryani coming in 2021
– Chicken Tikka Masala coming in 2022
and for even more great international recipes, click on this link… Recipe Category • International

For ingredient amounts and much more, visit https://clubfoody.com/recipe/mughlai-chicken/

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Demi-Glace Recipe & Espagnole Sauce Recipe | Club Foody

It doesn’t matter if you’re a professional chef like Gordon Ramsay, Paul Bocuse, Wolfgang Puck, Jamie Oliver or Sanjeev Kapoor, there are a few “culinary basics” that everyone should know including us, home cooks. One of them is the 5 French Mother Sauces.
 
The reason why it’s called that is because each of them has its own “kids”, if I may put it that way. If we take Béchamel, one of the mother sauces, from this basic sauce there are a few other secondary sauces that can be made including Mornay, Soubise, Cheddar Cheese, Cream, Nantua, Cheesy and Mustard. The same applies to the other “moms”; Hollandaise, Espagnole, Velouté and Classic Tomato.
 
In the past I’ve posted my Basic Brown Sauce recipe. It’s great as is but by adding one extra ingredient, this sauce turns into an Espagnole which, as mentioned above, is one of the 5 Mother Sauces. The added ingredient is tomato purée… that’s all! Now on the other hand, making a “traditional” Espagnole Sauce is more complex than my Basic Brown Sauce. After cooking the mirepoix (combination of onions, carrots and celery), then adding the tomato purée, there’s that beef stock, aka called “brown stock” made from bones that have been roasted first, that is poured into the mixture… As you can see, it’s time consuming and for us, every day cooks, we can find an easier way with almost the same results.
 
Without making everything from scratch, there’s still hope to make a nice decent Espagnole sauce by cutting corners. Buy a good quality store-bought beef broth with low-sodium or even unsalted. The reason behind this is while the sauce is reducing (first when making the Espagnole and then the Demi-Glace), the salt will intensify in the process making it extremely salty. The other option is to buy a demi-glace base or concentrate. Either way, you can still have a beautiful sauce for your recipe.
 
Fine, now that my basic brown sauce turned into a shortcut version of an Espagnole sauce, let’s make a secondary one… Demi-Glace! Why go through all that trouble to make a sauce? It’s because it’s worth it!
 
Demi-Glace is a rich dark sauce that is a mixture of half Espagnole and half brown stock reduced by half which is what the word “demi” means in French while glace means “ice”. This sauce is very concentrated and is a delicious base for other sauces like a nice red wine (Marchand de Vin) or Mushroom sauce over grilled meat such as steaks. I like to use Demi-Glace for my Steak Diane recipe which is coming in November 2020. It’s also great to add to stews and soups.
 
There’s a long list of recipes where you can use Demi-Glace. It’s obviously a perfect match when it comes to grilled meats or roasts. Making this secondary sauce will bring your dish to restaurant quality. Eventually, I’ll be posting the “long version” of it but in the interim, I’m sure you’ll enjoy this shortcut.
Bon Appétit!
 
Check out these incredible sauce recipes…
– Homemade Tzatziki Sauce
– Smoky Buffalo Wing Sauce
– Iguana’s Mushroom Sauce
– Seafood Cocktail Sauce
– Bolognese Sauce
– Triple Chili Wing Sauce
an for even more sauce and marinade recipes, click on this link… Recipe Category • Sauces & Marinades

For ingredient amounts and more info, visit

https://clubfoody.com/recipe/demi-glace-espagnole-sauce/

Ricotta Cheese • How to Drain - Tips & Tricks | Club Foody

I’m a cheese addict… it must be a French thing! Yep, that makes sense, right? Seriously though, I can’t imagine living without cheese. Our cheese drawer is packed and I’ll find a zillion reasons to have cheese everyday; a slice of cheese in the morning or spread some on my croissant while in the mid-afternoon I’ll be enjoying an apple with a slice or two of cheese – hey one cannot go without the other… it’s a rule -, and if I didn’t have any during that day, I’ll make or create something with cheese in it… that is if I didn’t enjoy some with my glass of wine while prepping dinner!
 
Now not all cheeses are the same; some are hard while others are very soft and anything in between. There are a few Italian cheeses that I really enjoy and cook or bake with quite often. One of them is very soft and creamy perhaps too creamy and most of the time I have to do this step before using it. This is what this episode is about… Ricotta Cheese • How to Drain.
 
This particular cheese is awesome because it can be used for so many dishes like pasta, pizza and desserts. As ricotta has a high moisture content, when I make my Cannoli, I have to do this step to prevent them from becoming soggy, unless I buy impastata ricotta which is much dryer and naturally drained. On the other hand, I don’t really see why I should spend extra dollars when I can do the same at home and get exactly the same results with my Ricotta Cheese • How to Drain.
 
It’s an easy, effortless method. You need a few kitchen tools to accomplish this Ricotta Cheese • How to Drain process and also time… actually 24 hours. There’s a little planning ahead but you’ll get exactly the same impastata Ricotta results…
Bon Appétit!
 
Here are a few kitchen tips and tricks to add to your list
– Buttermilk from Scratch
– Tomato Paste Leftover Solution
– Secret for Better Grating Soft Cheeses/Butter
– How to Roast and Peel Peppers
– Extract the Most Juice from Citrus Fruits
– Vanilla Sugar – How to Make It
and for more handy kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

For more info, visit

https://clubfoody.com/tips-tricks/ricotta-cheese-•-how-to-drain/

Mongolian Beef Recipe • Easy, Inexpensive & Flavorful! | Club Foody

Let’s talk about beef. Each cut of meat has its own purpose. If you chose Beef Tenderloin or T-Bone Steak, they are very flavorful just like a Porterhouse, Rib-Eye or New York Strip Steak, and are tender as well. They are perfect for grilling.
 
On the other hand, there are other cuts of beef where the meat is tough and less flavorful and therefore best when simmering for hours with marinade. There are Chuck Eye aka Boneless Chuck Fillet including Flank Steak, Swiss Steak, Round Steak and so on.
 
What I’m trying to say is you wouldn’t take a beautiful Filet Mignon and braise it in a slow cooker. It would be a big “faux pas” and a waste of money! – or grill a few Swiss Steaks aka Arm Steaks on the barbecue. They would end up being pretty tough.
 
When it comes to Round Steaks and other similar “tougher” cuts, they are great for braising, using them in stews or marinating for a while. They are cheap cuts but that doesn’t mean there are no delicious recipes to use them in like this one… Mongolian Beef!
 
There are many different versions of this dish but I have to admit that mine is quite flavorful… It’s a great recipe and the mix of ingredients makes it quite tasty, it’s an awesome dish to serve to your guests.
 
The sauce for this Mongolian Beef is simple and yet incredibly succulent! It brings just the right amount of sweetness, saltiness and spiciness… exactly how Chinese sauces are supposed to be made. Although I don’t do the frying method often, I quickly fried the strips of meat in hot oil, just long enough so they are cooked without being tough.
 
There’s an ingredient that I enjoy cooking with and it’s Chili Oil. It brings so much flavor to many different dishes! I like to add a little bit along with canola oil just before sautéing the garlic and ginger. I highly suggest you to make your own as it’s such an easy recipe and a great condiment to have around. Simply click here for the link… Chili Oil
 
If you feel like having Mongolian Beef but don’t want the MSG, this recipe is a healthier and better version than the ones from the restaurants! Give it a try and you’ll find out how easy and delicious this popular dish is by making it at home…
Bon Appétit!
 
Check out these delicious Asian inspired recipes…
– Singapore Noodles
– Dakgangjeong – Sweet & Spicy Crispy Korean Chicken
– Tuna Tataki with Avocado Slaw
– Vietnamese Iced Coffee
– Matcha Cheesecake
– Asian Chicken Salad
and for even more beef recipes, click on this link… Recipe Category • Beef

For ingredient amounts and much more, visit

https://clubfoody.com/recipe/mongolian-beef/

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Veggie Orzo Risotto Recipe • Easy & Delicious Side Dish! | Club Foody

I enjoy developing dishes with a complexity of flavor that blend together perfectly as an end result. Creating recipes is fun; mixing, adding, tasting, adjusting and enjoying! Playing with herbs, spices and ingredients, forming a harmonious dish is a “high” for me. I also like simplicity once in a while. It’s my little break to rejuvenate from my crafted culinary mind… A juicy Grilled Chicken, steak or sautéed pork chop along with a nice side dish is as lovely as a complex dish.
 
When it comes to side dishes, I like to diversify things. As much as veggies are great sides including Broccolini, Asparagus, Carrots, peas, broccoli or Green Beans, pasta is as well. A beautiful Risotto or Mac and Cheese can complete and wrap up a meal nicely. Here’s a recipe where I actually combined the two together… my Veggie Orzo Risotto!
 
Simple yet so tasty, this is a flavorful side dish that pairs so well with many proteins. With a great mix of onion, mushrooms, peas, orzo and other ingredients, this Veggie Orzo Risotto dish blends delightfully well together. It’s extremely easy to make and definitely a nice change from strictly vegetables or pasta. In this recipe, I add my Herbes de Provence which elevates the dish so nicely.
 
I love to serve this Veggie Orzo Risotto side when I make my Oven Baked Chicken. In less than 30 minutes, I have a complete meal ready to be enjoyed so I can relax, thinking about my next creation to share with you…
Bon Appétit
 
Here are more delicious side dish recipes for you to try…
– Green Beans with Chili-Orange Oil
– Spicy Tropical Salsa
– Mixed Mashed Potatoes
– Creamed Spinach – Steakhouse Style
– Indian Basmati with Dry Fruits
– Asparagus Summer Salad
and for even more side dish recipes, click on this link… Recipe Category • Sides & Vegetables

For ingredient amounts and much more, visit

https://clubfoody.com/recipe/veggie-orzo-risotto/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube

Salade Lyonnaise Recipe • A Popular French Bistro Dish! | Club Foody

When I was in my early 20s’, I was working in downtown Montréal and I enjoyed going out for lunch or after work on Saint-Denis Street. It’s located in the Quartier Latin which has many quaint little French bistros, restaurants, bars and theaters. That specific area was and still is very popular with tourists.
 
Growing up being French, I’ve had many dishes that might be considered as a fancy meal by some of you which to us were just a weeknight dinner. Although my parents made us Coquilles St Jacques, Boeuf Bourguignon, Coq au Vin, Bouillabaisse, Vol-au-vent, Chocolate Éclairs, Madeleines, and so on, there were still a lot of dishes I haven’t tried. When going out to a French bistro or restaurant, if there were items on the menu I never had before, it was guaranteed I’d order it. That is how I enjoyed my first Salade Lyonnaise • Lyonnaise Salad!
 
This is an incredible salad and quite distinctive from most others! First the dressing is a beautiful warm bacon-shallot mixed with sherry vinegar and Dijon mustard. It’s poured over frisée salad and tossed with lardon… basically a “fancy” French word for BACON! Just before serving, it’s then topped with a poached egg. OMG!
 
I love salad but this Salade Lyonnaise • Lyonnaise Salad is spectacular! When you take a bite of the runny egg yolk mixed with the frisée and a small piece of lardon (might as well keep using that word… lol), it’s a deliciously awesome experience for your taste buds!
 
This is a flavorful meal on its own. David and I enjoy it as a meal. Served with crostini, this Salade Lyonnaise • Lyonnaise Salad is sure to please your palate. Play some Édith Piaf for background music, set the table with a red-white checkered tablecloth and a small vase with a few flowers. Pour a nice glass of dry white wine, close your eyes and savor this authentic French meal which originated in the region of Lyon, France.
Bon Appétit!
 
Here are other tasty and healthy salad recipes for you to enjoy…
– Asparagus Summer Salad
– Greek Salad
– Caesar Salad
– Bacon Wedge Salad
– Asian Chicken Salad
– Cran-Apricot California Salad
– Hearts of Palm Salad
and for even more salad recipes, click on this link… Recipe Category • Salads & Dressings

For ingredient amounts and much more, visit

https://clubfoody.com/recipe/salade-lyonnaise-lyonnaise-salad/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube