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Yes, I Did: Home Made Perfectly Crisp & Charred Tandoori Naan in Less than 1 Minute!

Yes, I Did: Home Made Perfectly Crisp & Charred Tandoori Naan in Less than 1 Minute! | FiveIron's Foodie Page | Scoop.it
Indian cuisine is one which we rarely eat out, simply as I can cook any dish that any Indian restaurant serves, and might I add, with bold flavors and less fat. That said, one dish to which I succu...

Via Neelima Sinha
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Roasted Garlic Focaccia

Roasted Garlic Focaccia | FiveIron's Foodie Page | Scoop.it

Focaccia is so easy to make and the potential ways to flavor focaccia are endless. You can use a larger pan and create a crisper, thinner focaccia that is great to snack on, or use a smaller pan to create a thicker, softer focaccia that can be cut into wedges and used as bread, or for sandwiches.
I had a big bunch of garlic in my vegetable tray that were just crying out to be used, so this week I decided that roasted garlic focaccia was in order. Roasting garlic completely transforms it, and once roasted the flavor mellows and sweetens. Roasted garlic is delicious folded into any bread dough, or slathered across focaccia as I do in this recipe. Round focaccia like these ones are great stuffed as panini by simply slicing them in half crosswise and filling them with your favorite cured meats and cheeses. You can then cut the focaccia into quarters and serve. Alternatively, you can cut these round focaccia into six wedges and use on an antipasti tray, or serve alongside bowls of soup.

Roasted Garlic Focaccia
Yield: Makes 4 Round FocacciaPrep Time: 2 hrsCook Time: 25 mins
Ingredients:
Roasted Garlic:

4 Medium Whole Heads Of Garlic1/2 Cup Olive OilSalt & Pepper

Focaccia:

5 Cups All-purpose Unbleached Flour2 1/2 Teaspoons Instant Yeast3 Tablespoons Extra Virgin Olive Oil1 Teaspoon Sea Salt2 Cups Warm WaterTopping:Coarse Sea SaltExtra Virgin Olive Oil2 Teaspoons Dried Oregano

Directions:


Via Mariano Pallottini
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French Onion Soup Potstickers

French Onion Soup Potstickers | FiveIron's Foodie Page | Scoop.it

"All the flavor of a savory bowl of French Onion Soup, inside a tender, chewy potsticker with a crispy, crunchy bottom. These babies are cray cray!"

Aaron O'Brien's insight:

What a genius idea

 

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girlichef: Potato (Aloo) Samosas ...inspired by Today's Special {food 'n flix}

girlichef: Potato (Aloo) Samosas ...inspired by Today's Special {food 'n flix} | FiveIron's Foodie Page | Scoop.it

Via Neelima Sinha
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Cannelloni: recipe, variations and more

Cannelloni: recipe, variations and more | FiveIron's Foodie Page | Scoop.it

[...] Cannelloni are another of Italy’s stuffed pastas [...]

Ingredients

for the filling

1 1/2 lbs. ground pork1 1/2 lbs. ground veal (chicken or turkey may be substituted)2 – 3 tbsp butter1 pkg (10 oz, 283 g) frozen chopped spinach (cooked and well-drained)1 pkg (8 oz, 227 g) cream cheese1 cup grated Pecorino Romano — Parmigiano may be substituted2 or 3 eggs slightly beaten — depending on size¼ tsp ground nutmegzest of 1 lemon, more if you like

for the white sauce

2 – 3 oz (57 to 85 g) cream cheese, softened 2 – 3 oz (59 to 89 ml) milkfor the cannelloniMom’s pasta dough1 quart tomato sauce, with meat or without (See Notes)cheese saucean 8 oz ball of fresh mozzarella1/2 cup grated Pecorino Romano cheese


Directions

for the filling

Sauté meat in butter. Season lightly with salt.
Use meat grinder to process the meats. Add all the ingredients into a mixing bowl and mix until well-combined.
Cover the filling and refrigerate for a few hours or overnight.
Once the filling has rested, you can begin making your cannelloni.
for the cheese sauce

Combine equal amounts of cream cheese with milk.
Whisk and set aside.
to make the cannelloni

Shape 2 to 3 tbsp of filling into a small log, about as thick as your index finger. More or less filling may be required depending upon the size of your cannelloni. Do not over-stuff. Filling should leave a 1/4 inch (.6 cm) border on either side of the dough sheet.
Place the filling on the edge of the dough sheet and roll as one would if making a cigar.
Set aside, seam-side down.
Repeat Steps 1 through 3 until all the filling or dough sheets have been used.
assemble the dish and bake

Pre-heat oven to 350˚ F ( 177˚ C).
Liberally butter a baking dish.
Coat the bottom of the dish with 1 to 2 cups (237 to 473 ml) of tomato sauce
Place cannelloni, seam side down, in 2 rows, until dish is filled. Do not over-crowd.
Spoon cheese sauce over all the cannelloni.
Add enough of the remaining tomato sauce to completely cover the dish’s contents.
Sprinkle the top with the grated mozzarella and Pecorino Romano cheeses.
Spray one side of a sheet of aluminum foil with cooking spray and use it to cover the baking dish, sprayed side down.
Bake in pre-heated 350˚ oven for 20 minutes. Remove foil and continue baking until cheese topping is cooked to your satisfaction. Over-cooking may result in dry cannelloni.
Allow to rest 10 minutes before serving.

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