Your dishfolio: Login or Register to submit your recipe
Follow us on:
  • Facebook
  • Twitter
  • RSS

Profile

My dishfolio

Blog

discovrycook

discovrycook's dishfolio

http://www.discoverycooking.com
Save field

I've always thought that the main difference between the meals we serve at home and those we pay handsomely to enjoy in a fine restaurant comes down to good ingredients and the skill and imagination of the person cooking the meal. I've never thought that was

Follow me on Twitter
Save field
Member Since: Aug 6, 2014


Last Posted Recipe: Mar 11, 2016

My Recipes

Sausage and Gnocchi Soup

Sausage and gnocchi soup a richly flavored tomato-vegetable broth with contrasting textures of crisped sausage and soft potato gnocchi.

by

Persian Khoresh Gheymeh

Khoresh gheymeh is an aromatic combination of yellow split peas and meat that is close to a stew with an amazing flavor profile unique to Persian culture.

by

Balsamic Braised Chicken with Roasted Vege

Balsamic braised chicken with roasted vegetables isn't a quick dish, but its aromas and flavors make a wonderful Mediterranean Sunday dinner.

by

Romanian Sour Meatball Soup

Sour meatball soup is simple and classy, too. Best of all, it's easy and inexpensive to make, but produces the most amazing flavors.

by

Lemongrass Chili Chicken

Lemongrass chili chicken is a simple stir fry that can be assembled (after marinating) in the 20 minutes it takes to steam the jasmine rice.

by

Carbonade Flamande (Belgian Beef Stew)

Carbonade flamande is beef braised in dark ale that has a sweet and sour kind of flavor and just a hint of the yeasty bitterness of the ale.

by

Sous Vide Fried Chicken

Sous Vide Fried Chicken is simply the best fried chicken I've ever made or tasted.

by

Bourbon Chicken - Quick Easy and Tasty

Bourbon chicken is inspired by the dish that's said to have been invented by a Chinese chef in New Orleans, who named it after the whiskey and/or the street.

by

Shrimp With Guanciale And Rosemary

Shrimp with guanciale and rosemary is a great example of a quick and simple Italian dinner. Serve over your favorite pasta or vegetable side.

by

Red Beans and Rice

Red Beans and Rice is Creole cooking, melding together the influences of France, Spain, the Caribbean, Africa and who knows where else. It's a classic New Orleans dish.

by

Improvising A Porchetta

Porchetta is one of my favorite things, which means that I've always wanted to give it a try. I improvised this one, but the result was quite good.

by

Miso Glazed Chicken Kabobs

Kabobs are a quick and easy way to get a dinner together. Miso glazed chicken kabobs are one of my favorite ways to do that.

by

Pan-Fried Walleye

Walleye fillets with a Mediterranean treatment, rather than the traditional deep fry. Turned out very tasty. I may never go back to deep frying walleye.

by

Jamaican Jerk Chicken

This jerk chicken marinade has strong flavors, an aroma that seems to float in the air above the plate and just enough heat to be enjoyable.

by

The Art of the Tartine

Tartine is the French name for an open-faced sandwich on toasted rustic bread, ubiquitous throughout the country. There's no set recipe, so you can be creative.

by

Flank Steak With Mole Sauce

Flank steak is a relatively affordable cut of beef that -- properly prepared -- is tender and delicious. The mole sauce sets it off beautifully.

by

Vegetables a la Grecque

Vegetables a la Grecque is a versatile appetizer or side dish that consists of any fresh veggies are at hand, poached in a stock similar to pickling liquid.

by

Exploring Sous Vide, Part 2- Garlic-Herb P

A great pork dish can be a challenge, especially when dealing with lean cuts like pork loin. The sous vide approach has changed that for me, forever.

by

Sous Vide Strip Steak

Strip steaks are where sous vide cooking shines. The steaks are tender edge to edge, and after a minute per side on a hot grill, I still got a nice char.

by

Lemon Basil Ice Cream

A hint of basil turns this rich, smooth lemon ice cream into something extraordinary.

by

Grilled Arctic Char with Creamy Cucumber A

This arctic char is prepared simply and the mild, delicate flavor is complemented with a light aioli and/or a lightly dressed green salad.

by

City Chicken with Beet Tartare

City chicken is a tasty depression-era dish made from small pieces of meat (none of which is actually chicken) on a wooden skewer, breaded and fried.

by

Deconstructed Blackberry Cobbler

An unconventional blackberry cobbler with the main components, crust and filling, made separately and combined on the plate.

by

Chicken Supremes Poached in Butter

Poaching keeps the chicken moist and tender. What really makes the dish is the creamy sauce of aromatic vegetables, set off with just a bit of lemon juice.

by

Steak Tartare

Lightly seasoned chopped tenderloin topped with a sous vide egg yolk.

by

Orange Blossom Panna Cotta

If you've ever been around an orchard when orange blossoms are on the trees, you'll have a idea of the flavor of this orange blossom panna cotta.

by

Chorizo Stuffed Mini Peppers

When I spotted some bite-size sweet peppers at the grocery, my first thought was "How can I jazz these up?" Chorizo stuffed mini peppers were the solution.

by

Croque Frere

Croque frere is a take on the French sandwiches (like croque madame or croque monsieur) that feature various combinations of bread, ham, cheese and are topped with a fried egg.

by

Pan Fried Fish with Grilled Pineapple

The sweet-sour tropical flavor of grilled pineapple, enhanced with a pineapple gastrique makes this dish, which can be prepared with any firm white fish you can find.

by

Amy Riolo's Sizzling Rosemary Shrimp

Sizzling rosemary shrimp is just shrimp sauteed quickly in olive oil with some garlic and rosemary, served over a bed of cooked polenta. And it's delicious.

by

Southwest Chicken Burger

A southwest chicken burger topped with jack cheese, lettuce, tomato, bacon, avocado and a bit of sour cream.

by

Milanese Asparagus with Scallop Crostini

A lunch or brunch plate, in which the asparagus plays the starring role, with some support from simple, delicious scallop crostini.

by

The Secret to a Perfect Pan Sauce

Making a very good pan sauce -- the kind you get at a good restaurant -- is a challenge in a typical home kitchen, but it can be done, as this recipe shows.

by

Sous Vide Eye of Round Roast

Eye of round roast is a difficult cut of meat to prepare well, but using the sous vide cooking method makes is almost fool-proof.

by

Chicken Meatballs Alfredo

Chicken Meatballs Alfredo is an example of a satisfying weeknight dinner dish that can be ready to eat in 30 minutes or less, made entirely from scratch.

by

Simple Homemade Shortcake

A quick and simple shortcake recipe is the perfect way to take advantage of whatever fresh fruit comes your way this spring and summer.

by

all-check