Fine Cooking Recipe

I’ve cooked the hamburger and it goes into medium sized crumbles, but I want them to be very small like you used to see in the cafeteria tacos kind of fine. Is there a tool I should use? Did I cook it wrong?

Thanks!

Once it is cooked thru,take it and put it in a collander and rinse under hot water.I do this and then if I have large lumps I mash them into crumbles.Then replace in pot and add the seasonings to the meat….

I’m writing a dialogue for German and I want to say the soup is still cooking. How would you say that? Boiling is fine, too, if you don’t know cooking.

My dictionary says "kochen" is boiling, would it be "Die suppe ist kochen"? I don’t even know.

Die Suppe ist am koecheln. (koecheln means wenn something is set to medium heat, it is not hot enough to boil but hot enough to form bubbles)

or:

Die Suppe kocht noch. (by including the word "noch (still)" you are indicating that it is still cooking. without the word "noch" it would sound like it is actually boiling, but can be used for the cooking process as well, but then it should be clear from the context wether boiling is meant or not.)

or:

Die Suppe kocht vor sich hin. (difficult to translate directly. but the addition of "vor sich hin" just adds a feeling of time to it and indicates that it can be left cooking for some time without much need for interaction)

Hi I was thinking buying a small cooking grill & I want to use it on my balcony. But, can I do that? Is it fine?
My balcony it is metal built & not wood.

you would need to ask your apartment manager if it is ok

I am making a chicken dish and I wanted to use a white wine in the olive oil that the chicken will cook in. Will a sweet dessert wine be fine, or should I stick to a normal white?

It depends if you like a sweet taste on your chicken. I use dry whites like Chablis or Chardonnay for cooking. Sweet wine would be good for a glaze. Otherwise, stick with the drier white wine.

Gnocchi di Ricotta e Spinaci
Serves: 6
Prep Time: 20
Cooking Time: 15-20

Ingredients
2 ½ Lb of Spinach
1 ½ Lb of Ricotta Cheese
6 Tbsp Parmesan, freshly Grated
2 Egg Yolks, lightly beaten
All purpose Flour, for dusting
¼ Cup of Butter, melted
Salt and Pepper

Cut the stems off the spinach, and soak them in the sink. Wash them thoroughly, using the juice of a lemon or a vegetable wash.
Rinse them well, and in a very large non-stick pan, cook them for five minutes, in just the water clinging to the leaves after washing.
Drain them and chop them very fine. The spinach will cool off while you chop them, when you can handle them well, squeeze them into your hands, extracting some extra water.

This is very important, because drying the spinach it will help you mold better gnocchi later.
Preheat the oven to 350 F.

Put the spinach in a bowl, add the ricotta, half of the Parmesan, the egg yolks, and season with a couple of pinches of salt and some freshly grated black pepper.
Mix well, and make sure that the ricotta crumbles into fine pieces, and mixes properly with the spinach and the rest of the ingredients.
Shape the mixture into balls.

Butter a Pyrex pan, lay all the gnocchi in it, dress it with a few very thin slices and some grated Parmesan and put it in the oven. Keep the temperature at 350 F and then use the broiler for the last five minutes to crisp the dish.

In a non stick pan melt about 1 ½ tablespoon of butter, and sauté the sage until it starts browning.
Serve on a warm plate, dress with the melted butter and sage sauce, then garnish with some freshly grated Parmesan.

Buon Appetito
Debi and Gabriele

Duration : 0:8:55

Read the rest of this entry »

Technorati Tags: celebrity, cooking, debi, diet, entourage, food, gossip, hbo, health, hollywood, Italian, kitchen, Laura, lifestyle, mazar, tuscan