Best Tips for Cooking Strip Loin and Rib Eye Steak
Eddy's kitchen
by eddyskitchen
1M ago
I love a good steak, whether it’s Strip Loin or Rib Eye. If you don’t cook it properly, it can easily be ruined by undercooking or overcooking. I personally prefer medium rare, but how you like it done is personal. In Canada, beef is graded into four categories: Prime, AAA, AA, and A. Prime beef... Read More ..read more
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Step-by-Step Recipe: How to Make Delicious Candied Smoked Salmon
Eddy's kitchen
by eddyskitchen
6M ago
Every year, I look forward to smoking the salmon that I’ve been catching on my annual fishing trip. This season, I’ve been experimenting with a candied smoke recipe and found this one to be excellent! This is a step-by-step tip on how to make delicious Candied Smoked Salmon. Enjoy! Ingredients: 5 pounds skin-on salmon pieces,... Read More ..read more
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Hearty Hungarian Goulash: A Thick and Flavorful Stew/Soup Recipe
Eddy's kitchen
by eddyskitchen
8M ago
Hungarian goulash is no doubt Hungary’s greatest food export. Is it a stew? Is it a soup? It sort of lies between the two in terms of the amount of broth and the stuff in it. The traditional goulash is served with mashed potatoes or bread dumplings. This recipe’s thickness falls between a soup and a stew.  Note: Choose a High-Quality Paprika When making Hungarian goulash, the quality of the paprika is crucial. Invest in high-quality Hungarian sweet paprika to ensure the best flavor. The paprika not only adds a beautiful color but also a depth of flavor that’s essential to the dish. Paprik ..read more
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Apple Torte – Apple Coffee Cake
Eddy's kitchen
by eddyskitchen
1y ago
Ingredients Flour (all purpose)          190 gm Baking powder                2 tsp Salt                                  ¼ tsp Butter                              180 gm ..read more
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Plum Torte (New York Times version)
Eddy's kitchen
by eddyskitchen
1y ago
Sugar 237gm or 1 cup Unsalted butter, softened 120gm or ½ cup Unbleached flour, sifted  237gm or 1 cup Baking powder 6gm or 1 teaspoon Pinch of salt   Egg 2 Pitted purple plums 4, cut to half or cut to smaller wedges if the size is large Sugar, lemon juice and cinnamon, for topping     Method Heat oven to 350 degrees. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Spoon the batter into a spring form pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with ..read more
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Steak Diane
Eddy's kitchen
by eddyskitchen
1y ago
Steak Diane Steak Diane is a beef (or chicken) dish served with a pan sauce. It is not classified as a traditional French cooking technique. Rather, it was most likely invented in London during the mid-1930s as a tableside service with flambé in some high-end restaurants. This dish became famous in North America after the war in the 1950s and 1960s and was classified as “Continental” cuisine. Currently, not too many steakhouses in North America serve Steak Diane, and it is considered a “Retro” dish. In this recipe, I am using the sous-vide technique to ensure the steak is cooked to medium-rare ..read more
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Roast Chicken – AirFlyer version
Eddy's kitchen
by eddyskitchen
1y ago
This a very easy recipe for roasting a chicken. You can use the left over for making a sandwich the next day. Also don’t throw away the chicken carcass. It is best for making chicken stock. Chicken Rub:  Kosher salt                                                1/4 cup Brown sugar              ..read more
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Tuscan Chicken
Eddy's kitchen
by eddyskitchen
2y ago
If you are looking for a quick, tasty, and easy recipe when you have unexpected guests coming to dinner, Tuscan chicken could be one of the top ten choices.  The origin of Tuscan chicken comes from the Tuscany region in Italy.  Italian uses Leghorn chicken, a breed of chicken originating in Tuscany, in central Italy. However, it was a creation from the Olive Garden, an American casual wannabe Italian casual family restaurant, to make this chicken dish famous in North America.    There are many variations of this recipe but several key items are essential, bab ..read more
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Thai Crying Tiger Strip Loin Steak with a slightly spicy dipping sauce and salad
Eddy's kitchen
by eddyskitchen
2y ago
This extremely beautiful and very delicately done Thai style grilled beef dish originated from the rural northeastern part of Thailand (E-Sarn) and later became very popular all over the country.  It is serves with a slightly spicy, savory, and tangy dipping sauce plus a salad.  The legend of the name “Crying Tiger” said a tiger came out from the wood and stole a villager’s cow.  The tiger ate most of the cow but left over a small part of the meat.  The tiger felt frustrated and sad for not being able to finish eating the meat so it started to cry.  The villagers tried ..read more
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Taro Cake – 芋頭糕,
Eddy's kitchen
by eddyskitchen
2y ago
Taro cake is another must have for the Lunar New Year celebration. It symbolizes moving upward, job promotion, and children will grow taller! Unlike Turnip cake, a small pinch of five-spice powder in the Taro cake batter is like Bonnie and Clyde, or Bacon and Egg as a perfect pair. Usually we don’t eat it right away after cooking. An excellent way to enjoy Taro cake is to pan fry it lightly and dip in chili sauce in the next day. 芋頭糕 Taro cake 材料 (Ingredients) : 芋頭1200克 Taro 1200g 臘腸 2條 Chinese sausage 2pc 膶腸 2條 Liver sausage 2pc 蝦米 60克 Dried shrimp 60g 豬油 60克 Lard 60g or regular oil 乾蔥絲 60 ..read more
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