Bearnaise sauce

Bearnaise [behr-nayz] A classic French sauce made with a reduction of vinegar, wine, tarragon and shallot and finished with egg yolks and buttter. Bearnaise is served with meat fish, eggs and vegetables. RECIPE: Ingredients ¼ cups white wine vinegar ¼ cups dry white wine 1 large shallot, finely chopped, about ¼ cup 1 tsp. dried […]

Bánh tằm cay (“silkworm” noodle with meat balls and chicken curry)

Banh tam cay, Bánh tằm cay is a Vietnamese noodle dish from Cà Mau Province. BANH TAM (BÁNH TẰM or BÁNH TẦM), literally translate: “Silkworm” NOODLE, is a rice noodle, like Japanese UDON, but thinner than udon. BANH TAM CAY is a kind of Vietnamese noodle dishes (Cà Mau Province), the cooked rice noodle with […]

Boston brown bread

Rye and wheat flour, cornmeal and molasses flavor this dark, sweet steamed bread. It often contains raisins and is the traditional accompaniment for BOSTON BAKED BEANS. TRADITIONAL BOSTON BROWN BREAD RECIPE: Ingredients: 1 cup yellow cornmeal 1 cup pumpernickel flour 1 cup King Arthur Premium 100% Whole Wheat Flour 1 teaspoon baking soda 1 teaspoon […]

Boston baked beans

A melange of NAVY BEANS or PEA BEANS (the latter a favorite with New Englanders), salt pork, molasses and brown sugar, baked in a casserole for hours until tender. The dish is so named because it was made by Puritan Bostonian women on Saturday, to be served for dinner that night. Because cooking was forbidden […]

Bolognese sauce

This classic sauce is wonderful with fettuccine, spaghetti and in lasagne. In Italy, It’s called RAGU Alla Bolognese. BOLOGNESE SAUCE RECIPE Ingredients: 2 tbsp olive oil 2 medium onions, peeled and chopped 1 kg premium beef mince / ground beef 1 tsp salt 10 grinds black pepper 4 cloves garlic, crushed 140 g tomato paste […]

Bollito misto

Bollito misto [boh-lee-toh mees-toh]. This classic Italian dish of mixed boiled meats is particularly popular in the Emilia, Lombardy, and Piedmont regions. The meats, which include veal, chicken and COTECHINO sausage, are accompanied by a rich meat broth and a piquant green sauce. RECIPE Ingredients: 1 (about 500 g) raw cotechino sausage (or use pre-cooked)* 1 […]

Bogor Laksa

Bogor Laksa (Indonesian: Laksa Bogor) perhaps is the most famous Laksa variant in Indonesia from Bogor city, West Java. The thick yellowish coconut milk based soup is a mixture of shallot, garlic, kemiri (candlenut), kunyit (turmeric), ketumbar (coriander), sereh (lemongrass), and salt. Laksa Bogor has a distinct earthy and nutty flavour acquired from oncom (orange-colored […]

Boeuf bourguignonne

Beef bourguignon (US: [biːf ˌbʊərɡɪnˈjɔːn] or bœuf bourguignon ,UK: [bɜːrf ˈbɜːrɡɪnjɒ̃]; French pronunciation: ​[bœf buʁ.ɡi.ɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, is a well-known, traditional French recipe. The dish originates from the Burgundy region (in French, Bourgogne) which is in the east of present-day France, as do many other dishes such as coq au vin, escargot, persillé ham, oeufs en meurette, gougères, pain d’épices, etc. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef […]

Glutinous Rice Dumplings

RECIPE Ingredients Filling: 6 dried black mushrooms 2 1/2 ounces ground pork 1 1/2 ounces raw medium shrimp 1/4 cup chopped green onion 2 tablespoons sesame oil 1 tablespoon soy sauce 1 tablespoon oyster-flavored sauce 1 teaspoon Chinese rice wine 1/2 teaspoon sugar 1/4 teaspoon salt 1/8 teaspoon freshly-ground white pepper Wrapper: 3/4 pound glutinous […]

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