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I have made dozens of attempts at cooking duck breast.... with horrific results. I've read through the techiniques from the CIA's professional chef, watched countless videos, and searched several web recipies. yet cant seem to get it right. looking for a medium rare duck breast with that...

was cleanig out my internet favorites and saw tastebook.com, so i clicked on it... their site is awesome. you can make your own cookbook/recipe cards in seconds and the layout is awesome... i spent the next few hours palnning out what i wanted to put in mine... if anyone has wanted to make...

Im making a fish dish... poached seabass with parsnip puree and safron sauce. its a popular recipe in many cookbooks. and the flavors are great. only issue, it needs texture... some crunch or some crisp... id rather not sear or fry the fish to get a crust, i think its perfect poached...

I want to make a rolled spinach appetizer. i had it at a Japanese restaurant. i could not find a recipe anywhere. it was a crabmeat mixture rolled in a spinach leaf like a sushi maki roll , sliced, and topped with salmon roe.... it looked just like this: I havent had much success with...

Crab Cakes: 1 lb. lump crabmeat 5 shallots, minced 4 oz of saltine crackers, crushed into crumbs 2 tablespoons of minced chive 4 tablespoons of minced fresh parsley 1.5 teaspoons of old bay seasoning 1 egg, beaten 6 oz mayonaise 3 oz dijon mustard black pepper and paprika to taste Peanut Oil...

looking for different kinds of fish/seafood/shellfish soups. I;m having a seafood night. starting with crabcakes and finishing with seared scallops over cheesy rissotto... so i want something lighter. not looking to make a bisque or chowder, more of a light soup. any suggestions?

Love crabcakes... never made them. i have a bunch of recipes, looking more for help with the best ways to cook them... from what ive got it seems saute + oven(12 minutes) seems to be the most popular. Another issue is texture, ive read that the cakes should be just solid enough that they...

making tofu tommorow... want something different. i refuse to make a stir fry. I was hoping to do something different then baking it or stir frying it. maybe battered and deep fried or just deep fried? i think crispy outside would be a nice change. suggestions welcomed! :chef:

So im looking to make jalapeño poppers for the superbowl. i tried a test run but they didnt come out so hot and i had difficulty correcting the problem. I'd like to use a deep fry batter, instead of bread crumbs, as a coating. the restaurant down the street does this and they taste so much...

ok so i want to make a layered chocolate cake and top it with an orange syrupy, almost pie filling like topping. im going to make 3 layers of chocolate cake, and in betweem the layers a chocolate/orange mouse type filling. anyone have any ideas on what i can do to make this kind of topping?

I've got a pork tenderloin...not sure what i want to do with it... last time i fried up some medallions with cider based sauce... and before that i braised it, although overcooked it a bit... i think i might braise it again. although i'd like to try something besides using an ordinary stock to...

The girlfriend was out tonite so i was just cooking for one... since she hates seafood it was certainly time to get some for myself. I made a cheesy Risotto and seared some scallops with a little paprika. came out pretty good.... Ingredients: -1 cup Aborrio rice -2 cups of veggie...

So we are trying to clean out the freezer and we still have a ton of chicken breast left. I've tried to mix it up (cutlets, stuffed breasts, rolls, soup, crusted, etc...) but its starting to get a bit stale... so i want to make a chicken chilli, which i feel will be a bit different. I've...

well as some may know, i am a jersey transplant living in massachusettes. for years i have had "italian subs" or "italian grinders" from various sub and pizza shops from all over mass. and i can't take it anymore. :mad: What they pass off for an italian sub here in mass is a travesty. first...

went out to dinner last night, order their duck dish. it was a simple seared duck breast, but the sauce was outstanding... it was a cherry and carmalized onions type sauce. not much juice to, it was on the thicker side and had cooked cherries in it. not sure how to go about trying to...

ok, gotta make dinner tonite and looking for some ideas... i have the following to use... any ideas using any/all ingredients would be welcome chicken breast 2 medium sized zucchini marinated sundried tomatoes Carrots red onion yellow onion 1 green bell pepper 1/4 lbs of hot capacolla varius...

Went with a bit of a spanish theme last night.... Although one of our guests didn't eat meat so i cooked the rice and chiken seperate so its more of a rice and chicken as opposed to rice with chicken :chef:. Soup came out well, recipe called for finely crushed almonds, added a nice flavor...

what does everyone hope to get under the tree from santa this year? I've had my eye on a kitchenaid mixer, they've been on sale at kohl's recently so i have my fingers crossed! Also have this book on my amazon wishlist: Amazon.com: Chocolate: Books: Trish Deseine,Marie-Pierre Morel i've...

Went with kind of a french theme last night... nothing too crazy, kind of rushed last night so not the best presentation either. The tartlets came out really good, leeks are big favorite of ours so it went over pretty well. Pork came out good but the sauce thickened up a bit quick...

So I Just turned 29 last week and had some close friends over for some drinks and appetizers before we went out... a lot of stuff i haven't made before, but i was pretty pleased with how it all turned out... (Counter Clockwise: Crispy Cheese & Curry lentil balls, Herb Cheese Stuffed...

I made beef wellington last night and it came out pretty good. here is the recipe i used along with some tips that might help you prevent a big soggy mess. Ingredients - 1.5 to 2 lbs of Beef Tenderloin (fat trimmed) - 4 thin cut slices of prosciutto - 1 12 oz. package of mushrooms (white...

Think im going to go with a french theme tonite... maybe some mini quiches, Ratatouille(girlfriend has been asking me to make it since she has seen the movie), and i have some pork i might braise with a cheese sauce or something...

made beef wellington last night, my first attempt and i was pretty pleased with the results... i must say though, it was certainly a challenge to keep that sucker from being a water logged mess... anyhow, here is how it turned out, i was going for a brittish isles/irish/english typed theme...

Ok, so we were discussing this a while back. On one of the episodes of top chef they were asked to make a cutting edge thanksgiving dinner. One of the chef's suggested making a "Turducken Lasagna" but they never went through with it. So i thought i'd give it a whirl.... Ingredients I used...

Well as you now all know Wednesday dinner is dinner night for the GF, however she was on overnight call so we bumped it back a day... i decided to get fancy this time and put up a slideshow instead of individual pictures... went with an asian theme tonite.... some tuna & salmon sushami, some...