Recipes that do not fit into any category.
Here you will find recipes for eggs, sauces, omelets and various side dishes.
Spanish OmeletteBy PeterThe Spanish omelette, known as "tortilla española" or "tortilla de patatas" in Spanish, is one of the most iconic dishes in Spanish cuisine. Its history reflects a combination of simplicity and innovation, deeply rooted in Spanish culture and culinary tradition. The Spanish omelette became a staple in rural and peasant diets due to its simplicity and the availability of ingredients. Potatoes and eggs were accessible and provided a good source of sustenance for laborers and their families.Pea MashBy PeterThe consumption of peas dates back to ancient times. Archaeologists have found peas in ancient Egyptian tombs and in Bronze Age settlements. While there's no direct evidence that ancient Egyptians or Greeks mashed their peas, they had a variety of ways to prepare them, and it wouldn't be surprising if some form of pea mash existed. In France, pea purée (or "purée de petits pois") is made from fresh green peas that are boiled and then blended with butter and seasonings. The dish can be found in various French culinary preparations and is known for its vibrant green color and smooth texture.Clean Chicken BrothBy PeterChicken soup has been a comforting dish and remedy for the sick across various cultures for centuries, if not millennia. The origins and evolution of chicken soup are rooted in ancient culinary traditions, and it's challenging to pinpoint an exact beginning. Long before recorded history, ancient peoples boiled bones, meat, and sometimes vegetables in water to create nutritious broths. While the specific origins of chicken broth are difficult to pinpoint, it's safe to assume that as soon as humans began domesticating fowl, they began making broth from chicken.Dill SauceBy PeterCzech dill sauce became popular in the Czech Republic during the 20th century, particularly in the mid-20th century, as a result of cultural influences and changes in culinary preferences. The sauce's rise in popularity coincided with the availability and introduction of new ingredients and flavors in Czech cooking. It is believed that the sauce was influenced by the French culinary tradition, which often incorporates various sauces to accompany meat dishes. The use of dill in the sauce may also be attributed to the influence of neighboring countries, where dill is a common herb in their cuisines.Green Peppercorn SauceBy PeterThe history of Green Peppercorn Sauce can be traced back to French cuisine, specifically the classic sauce known as "sauce au poivre." While the exact origins of the sauce are not well-documented, it is believed to have emerged in the late 19th century or early 20th century in France. The use of green peppercorns in sauce provided a unique twist to the traditional recipe, offering a fresher and more vibrant taste. The green peppercorns are often soaked or brined before use to enhance their flavor and soften their texture. The sauce is typically prepared by sautéing shallots or onions in butter, then adding cream, stock, and green peppercorns. The mixture is simmered until the flavors meld together, resulting in a velvety sauce with a delightful peppery kick.Tokyo Style NoodlesBy PeterTokyo-style noodles, also known as Tokyo ramen noodles or Tokyo-style chukamen, are a type of wheat-based noodles that are commonly used in Tokyo-style ramen. Ramen itself originated from China and was introduced to Japan in the late 19th century. Over time, ramen evolved and underwent regional adaptations throughout Japan, with each region developing its own unique styles and characteristics. Tokyo-style noodles are typically made from wheat flour and kansui, an alkaline mineral water that gives the noodles their characteristic texture and elasticity. The alkaline properties of kansui contribute to the noodles' firmness and chewiness, allowing them to hold up well in the hot broth without becoming mushy or overcooked. The thickness and shape of Tokyo-style noodles can vary depending on the ramen shop or the specific style within Tokyo. However, they are generally thinner and straighter compared to some other regional ramen styles in Japan. The thinness allows the noodles to cook quickly and evenly, while the straight shape provides a more delicate and elegant appearance.Chashu PorkBy PeterThe origins of chashu pork can be traced back to China, where it is known as Char Siu. The technique of roasting or braising pork and flavoring it with a sweet and savory sauce has been a part of Chinese cuisine for centuries. Chinese immigrants brought their culinary traditions to Japan, including the concept of Char Siu. The term "Chashu" is derived from the Cantonese term "Char Siu," which translates to "fork roast" or "fork burn" in English. This refers to the traditional method of cooking the pork by skewering it on long forks and roasting it over an open fire or in a special oven. The exact origins of Chashu pork are unclear, but it is believed to have originated in southern China, particularly in the Guangdong province. It has been a staple in Cantonese cuisine for centuries, with its roots dating back to ancient cooking methods and preservation techniques.Ajitsuke TamagoBy PeterThe technique of marinating soft-boiled eggs in a soy-based sauce is believed to have originated in the 1960s or 1970s. The exact person or establishment responsible for its creation is unclear. However, it is likely that ramen chefs and enthusiasts experimented with different ways to enhance the ramen experience by adding additional flavors and textures to their bowls. The name "Ajitsuke Tamago" translates to "seasoned egg" in Japanese, highlighting the marinating process that imparts flavor to the eggs. The traditional marinade for Ajitsuke Tamago consists of soy sauce, mirin (a sweet rice wine), and sometimes a bit of sugar or other seasonings to create a balanced and savory taste.Currywurst SauceBy PeterThe origins of Currywurst sauce are often attributed to Herta Heuwer, a Berliner who is said to have invented the sauce in 1949. According to the story, Heuwer obtained ketchup and curry powder from British soldiers stationed in Berlin and experimented with creating a unique sauce to accompany the grilled sausages she sold from a street food stand. She mixed the ketchup with curry powder and some additional spices to create a flavor combination that quickly gained popularity among locals.Kimchi Cheese ToastBy PeterKimchi cheese toast is a popular fusion dish that combines the Korean staple food, kimchi, with Western-style cheese toast. The exact origin of this dish is unclear, but it is believed to have emerged in South Korea in the 2000s as part of the growing trend of Korean fusion cuisine. Kimchi cheese toast has become a popular snack or light meal in South Korea, and has also gained popularity in other parts of the world, particularly in areas with a large Korean population or a strong interest in Korean cuisine. It is often served in cafes, restaurants, or street food stalls, and is also easy to make at home.Korean KimchiBy PeterKimchi is a traditional fermented dish from Korea that has been consumed for over a thousand years. It is made by fermenting vegetables such as napa cabbage, radish, scallions, or cucumbers, along with spices, salt, and other ingredients. The origins of kimchi can be traced back to ancient times, when people in Korea used to preserve vegetables by salting them and storing them in earthenware jars. Over time, this process evolved into the fermentation of vegetables with spices, which created a delicious and healthy food. Kimchi was an important part of the Korean diet, particularly during the winter months, when fresh vegetables were scarce. It was also considered a medicinal food, believed to help prevent illness and improve digestion. In the 16th century, kimchi became even more popular in Korea after the introduction of chili peppers, which added a spicy kick to the dish. The use of chili peppers also had health benefits, as it helped to increase circulation and improve digestion.Sichuan Mapo TofuBy PeterThe history of Sichuan Mapo Tofu dates back to the Qing Dynasty in the late 1800s. The dish was created by a woman named Chen Mapo, who was the owner of a small restaurant in the Sichuan province. Chen Mapo was known for her delicious tofu dishes, and she created Sichuan Mapo Tofu as a way to use up leftover ingredients and satisfy her customers. The name "Mapo" comes from Chen Mapo's nickname, which means "pockmarked old woman" in Sichuanese dialect. Legend has it that Chen Mapo was known for her pockmarked face, but her tofu dishes were so delicious that people continued to flock to her restaurant despite her appearance.Tomato SalsaBy PeterSalsa is traced back to the times of the Aztecs, Incas, and Mayans. The native people created their own versions of salsa using tomatoes, chilies, and squash seeds, however “official discovery” to the rest of the world did not occur until after the Spaniards conquered Mexico in the 1500s. This mix of ingredients became popular throughout Spanish civilization, and in 1571, Alonso de Molina named the dish salsa.Garlic BreadBy PeterYou can make this with white bread, baguette or any other slice of bread. Even stale bread will do well as it get reheated in oven.Homemade GranolaBy PeterWhy spending fortune of granola bars or granola mix if you can make one for fraction of a price? Hardest part of baking granola is knowing when the granola is done. Using a low oven temperature helps dry out the granola without over-baking it, but keep in mind that the granola won’t be dry right out of the oven, it will dry as it cools, so take it out of the oven when it looks lightly toasted and smells like cooked honey. We’re going for a toasty smell here.Kalbi MarinadeBy PeterSuwon galbi short ribs are a specialty in the Gyeonggi-Do province of Korea. It’s been said that Suwon galbi started in a restaurant that opened its doors in the 1940s called Hwachunok. At the time, Suwon had the largest cattle market in the country, which makes sense why Hwachunok decided to serve up the sweet and savory beef short ribs. The galbi quickly gained popularity.Coleslaw SaladBy PeterThe dish was initially created in the Netherlands. In fact, the term coleslaw originates from the Dutch expression koosla, which means “cabbage salad.” Recipes similar to coleslaw have been found and used in American homes from as early as 1770. However, one of the most pivotal moments in the history of coleslaw was the creation of mayonnaise in the 18th century.Bibimbap SauceBy PeterBibimbap is a popular Korean rice bowl dish served with a variety of seasoned vegetables, kimchi, meats. or tofu, and topped with a raw egg and bibimbap sauce. The best way to enjoy bibimbap is by mixing all of the ingredients with a spoon so the flavor from each ingredient is evenly distributed. Bibimbap was originally known as “goldongban” (which means mixing together various objects with already cooked rice) in the 1400s and then later “bubimbap” in the late 1800s. Between the 1800s and 1900s bibimbap significantly changed in terms of ingredients added to the bowl.Tzatziki SauceBy PeterTarator was the name of a dish made of ground walnuts and vinegar in the Ottoman Empire. The preparation of Tzatziki is very ancient. Probably, this sauce has been created to use to excess of yogurt production. The word Tzatziki derives from the Persian zhazh, that means herb mixture. Recipes similar to Tzatziki are very popular in Middle Eastern countries, Greece, and Southern Balkans. In Turkey, Cacik is a variation of Tzatziki with Sumac spice, fresh mint, and water: served as soup or side dish. In Balkans countries, this sauce is named Tarator, and enriched with walnuts and sometimes minced onions. Tarator is also popular in Albania and often paired with grilled squid.Potato SaladBy JúliaThis side dish is traditionally served over the festive periods like Christmas in the most parts of the Europe. It's unclear how and who invented this recipe, we might call it folk recipe. Nowadays this side dish is common also outside of festive periods.Potatoes in StockBy JúliaThis recipe combines two techniques. Firstly the potatoes are fried in the butter. In the later stages they are boiled in the stock. The liquid cooks them further and eventually gets absorbed by potatoes an helps them to brown further. We end up with nicely crispy potatoes packed with flavors.Chimichurri “Sauce”By PeterChimichurri is one of those mysterious recipes where we actually have no clue how and by whom it was created. In the books that chronicle the food of Latin America written before 1991 chimichurri does not appear, except in the recipe booklet that accompanied the hardcover in the Time-Life "Foods of the World" series. The sauce seems to have come into prominence after the wave of grilling books appeared on the scene. Seems like the origins are from scilly but it't truly a speculation.How to Cook Rice?By PeterHow to cook Rice? Everyone has his own way how to cook rice. Here is an easy recipe that covers one of the most common food Rice. This recipe works to all varieties of rice. That's because whole techniques is slow and gentle and allows rice to steep long enough to cook through without adding overly too much extra water.Creamy Mashed PotatoesBy PeterSimple recipe for creamy mashed potatoes. Another way how to cook this recipe is with help of sous vide. Why would you do that? When you sous vide potatoes you are no reaching a boiling point of water. Potatoes cooked on lower temperate somewhat taste more potatoey, simply it retains more flavor.Cane’s SauceBy PeterThis sauce is a staple. Cane's sauce recipe is obviously trying to mimic sauce from Raising Cane's American fast food chain. Result is sweet, salty, sour all mellowed out by mayo with punchline kick from the garlic.Wet Brine for PoultryBy PeterBrines use salt to break down the proteins in the meat so that it can absorb moisture and hold on it. After the salt breaks down the proteins, the proteins won't contract while cooking, meaning less moisture is expelled in the roasting process. Quantity of the water is not so important, just make sure your meat is fully submerged. However it's very critical to have right saltines of solution which should be around 5%. Most commonly I brine meat like turkey breasts as it tends to get very dry while cooking. Benefits are so great that if you have time, I would definitely recommend do this process for any poultry meat or whole birds. If you are aiming at crispier texture (chicken skin) it's recommended to use dry brine instead where more moisture is expelled from the meat.Burger Patty SeasoningBy PeterThis is very simple seasoning recipe for the burger patty, no matter what burger are you going to cook, beef or pork, smashed or thick. The best meat is always freshly ground. Always choose a fattier meat such as beef or pork shoulder or neck. I personally prefer a "smashed" burger. Smashing the meat ensures perfect contact with the griddle surface and browns the meat to perfection.
