The Pittsburgh Dish
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Priya and Glen of Anar Gourmet Foods share a go to family dish of potato and egg eggplant or beef and eggplant curry. Flexible for your vegetarian or meat love her friends and family. Link to recipe: https://anargourmetfoods.com/blogs/indian-food/beef-lamb-potato-and-eggplant-curry
Recipe by Chef Joe Peroney Ingredients : ½ gallon Whole Milk 2 cups Heavy Cream 4 each Lemons, zested and juiced ¼ cup White Wine Vinegar 2 teaspoons Kosher Salt 2 teaspoons Sugar Procedure : 1. Zest the lemon’s and finely chop until the zest is very small. This will yield a better mouthfeel in the final product. If you skip this step, the lemon zest could get stuck in your teeth while eating. 2.…
Chris Beers, founder of Grandpa Joe’s Candy Shop shares this nostalgic recipe from his grandmother. This recipe will make 8-9 pies (perfect for sharing!) 1/2 Chicken 5.5 lbs Picnic Shoulder Pork Roast 3.5 lbs Eye Round Beef Roast Remove as much skin & fat as possible (from pork), season as desired & cook. When meat is done start dough. (Single recipe) 1 cup Sugar 1 1/4 cups Crisco 2 pkgs Yeast in…
When Chef Ken of KCZ Cuisine told us that his best bite of the week was homemade Döner kebab, we knew we had to dive into some online recipes for it . Here are a few popular links if you want to re-create Döner for yourself. https://themodernnonna.com/homemade-doner-kebab/ https://foolproofliving.com/doner-kebab/ https://thecookingfoodie.com/recipe/homemade-doner-kebab/
Recipe inspired by Chef Danielle Cain of Hey Babe. Ingredients : 16 ounces Fettuccine 3 tablespoon Olive oil 3 to 6 Garlic cloves, peeled and finely chopped 4 ounces Spinach 1/4 teaspoon Red pepper flakes 1 Lemon, for the zest and juice Grated Pecorino Romano Method : Cooke pasta to al dente according to packaged directions in salted water. Reserve one cup of the pasta cooking water before…
Submitted by guest, Chef Barbara Ann For the dressing… 1 teaspoon Braggs liquid aminos, or soy sauce 1-2 tablespoons Fresh lemon juice 1/2 teaspoon Apple cider vinegar 1 clove Garlic, minced 2 tablespoons Olive oil 1-2 tablespoons Nutritional yeast Add all ingredients in order, to a small bowl and whisk to combine. The nutritional yeast will emulsify and thicken the mixture. For the salad… 1 bunch…
On Episode 081, Chef Alekka suggests that a fruit crumble is the perfect dessert for a beginner baker. Excellent during the chillier months of the year. Here is Doug’s recipe for Apple Streusel Skillet, an apple crumble done in a cast-iron skillet. Ingredients : For the streusel topping… 3/4 cup Flour 1/4 cup Old-fashioned Oats (optional) 1/2 cup Brown sugar, lightly packed 1/4 cup Sugar 1…
Recipe shared by guest, Dr. Lori. “We ate this home cooked dish regularly on chilly late Fall afternoons during my childhood in Connecticut.” Elsie's (Dr. Lori's Mom) Spinach and Beans Ingredients: 1 14 oz. can cannellini beans (white kidney beans) 3 cloves of fresh garlic, chopped 1 tbsp extra virgin olive oil 1 tbsp chopped parsley 1 tsp red pepper flakes 1 tsp black pepper 1 dash of salt 10 oz…
Recipe by Erin Jeanne McDowell, submitted by guest, Alekka Sweeney. Link: https://www.erinjeannemcdowell.com/recipes/all-buttah-pie-dough
Recipe submitted by guest, Catherine Montest Ingredients: 2 bottles Dry Red Wine, such as an inexpensive Pinot Noir 1/2 cup Cognac or Brandy 1 tablespoon Honey or Agave syrup, plus more to adjust sweetness 4 to 6 Cinnamon sticks 4 to 6 whole Star Anise 4 to 6 whole Cloves Slices of dried orange, or 1 teaspoon fresh orange zest Slices of dried lemon or 1 teaspoon of fresh lemon zest Method: In a…
