Farci Shopping Tips
Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.
Farci Cooking Tips
French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!
Beth's Tomates Farcies Recipe (Stuffed Tomatoes)
Every year when summer rolls around and tomatoes are at their peak, I start to crave "Tomates Farcies", or "Stuffed Tomatoes". This is one of my favorite French recipes, that's served in the summertime when tomatoes are at their peak.
They make for a great leisurely Sunday lunch or dinner and serving them with rice is a must for soaking up all the delicious sauce!
Farsi Puri Recipe (with Step by Step Photos)
Response: Yes, you can use chapati flour instead of white flour(maida).
Response: Hi Jadu, for crispy puris, make sure that the dough is firm(hard) and fry the puris over medium-low flame.
Response: Hello Shafina, follow the below given tips for the amount of salt and water.
1. Mix flour with oil/butter and salt and then taste the raw flour and adjust the salt according to it.
2. For water, add water little by little (as needed) to bind the hard dough.
3. Add the amount of oil/butter as given in the recipe to make "melt in mouth texture". If you add too much oil/butter, puri will turn oily/greasy and may break while deep frying.
Response: Hello Mohammed, we don't have the malai khaja recipe right now but we will definitely try to upload it soon.
There's no doubt regarding taste of the puri, but what troubled me was when I deep fried the puris they were perfectly crunchy and crispy but on the very next day when I had puris their all crunch and crispiness was gone.
I look forward for your reply!
Thank you in advance.
Response: Thank you Batul for trying the recipe. When you make this puri next time, follow the given tips for perfect crispy puri.
1. Deep fry it over medium-low flame.
2. After deep frying, cool the puris at room temperature completely and then store in an airtight container to preserve the crispiness.
Response: Happy Diwali Kattie and thanks for trying the recipe.
What a great and EASY recipe! Thanks.
However, you may need to do one correction in your description:
In the ingredients list, it says, "2 tablespoons Ghee (clarified Butter) or Cooking Oil", but in the directions it says, "3 tablespoons cooking oil".
You may have to change one of them, I think. Is it not?
I used 2.5 TB of oil and 3/4 TB of melted butter!
The taste of my puries was Ok, but it was very dry with a little powdery feeling in the mouth.
How can I make it less dry?
Response: Hi Clem, thanks for trying the recipe, writing the feedback and notifying me about the typo mistake. I have corrected it, it's 3 tablespoons oil. The puri should taste like crackers and I am not sure why they tasted dry.. Did your puris turn crispy? Fry them on medium-low flame in a heavy based frying pan to make them crispy and not dry. One more thing, cover the rolled puris with paper napkin to prevent them from drying (before deep frying).
Start with our 11 best capsicum recipes, handpicked by the most celebrated chefs.
1. Bharwan Simla Mirch
Garden green capsicums are stuffed with a mouthwatering mixture of potatoes, raisins, cashews, paneer and a host of spices. Let it bake to perfection and serve hot!
A delicious capsicum recipe to prepare for lunch or for parties.
2. Peach and Bell Pepper Chutney
An interesting combination of peaches and bell peppers to give you an exciting accompaniment! Pair with parathas, snacks or just spread over a bread. This is a spicy and tangy combo that is simply irresistible.
3. Kacche Kele ki Asharfi
Done in twenty minutes, all you need to prepare this interesting snack is capsicums stuffed with a flavourful mixture, cut into slices and shallow-fried. With the goodness of raw banana along with boiled potatoes and a host of spices, this makes for an unusual yet delicious snack for a dinner party.
A unique appetizer to try at home.
4. Simla Mirch Aur Aloo
Here's a quick fix to your lunch time dilemma. Heat oil and toss together potatoes along with capsicums and a host of spices, you are good to to go!
5. Baked Mushrooms and Capsicum
Mushrooms and capsicums come together to create this quick and hassle-free delicacy. Doused in a cheesy, creamy sauce, this is an instant crowd pleaser.
A toss up of mushrooms and capsicums drizzled with a creamy, cheesy sauce.
A an easy way to create a quick accompaniment for your breads and other main dishes. Bell peppers are teamed with tomatoes, olives, herbs, spices, vinegar and olive oil.
7. Red Pepper Soup
Here's a zingy soup made of red bell peppers, tomatoes, herbs and spices. A heartwarming dish to relish during the winters.
A comforting soup to accompany you on a chilly winter night.
8. Pepper and Broccoli Salad
Eat your way to health with this colourful salad prepared with the goodness of bell peppers, broccoli, carrots, herbs and aromatic masalas.
9. Bhavnagri Pepper
Green chilli peppers are loaded with a flavourful filling of corn, jalapenos and black beans, topped with cheddar cheese and cooked in oven.
10. Mushroom And Pepper Salad
Here's a real treat for all experimental cooks. Mushroom and bell peppers are sauteed with honey with an addition of wine, soya sauce, cashews, garlic, spring onions and olive oil.
11. Corn Stuffed Capsicums
Capsicums stuffed with a masaledar corn mixture, topped with cheese and baked. A great alternative to a lunch party with family and friends. A unique and delicious side dish option.
Tips to make the BEST Farsi Puri:
- The flour to ghee ration has to right to get the flaky and perfect texture. So do not reduce the amount of ghee.
- The black peppercorn should be ground coarsely, not powdered.
- The dough has to be hard and stiff.
- If the dough is soft then you will not get the flaky texture. Instead, you will get crispy only texture.
- The rolled puri should be medium thickness (not too thin not too thick).
- Pricking the puri BOTH sides is crucial. It prevents the puri from puffing up while frying. If the puri gets puffed up then you won’t get the flaky texture.
- Fry the puris on medium-low heat and maintain the oil temperature throughout the frying process.
- If fried on medium or high heat then it gets brown and crispy from the outside quickly but stays raw from inside. This results in a chewy texture.
Step by Step Photos Above Want to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
How to Make Stuffed Peppers
Stuff the pre-cooked peppers with the warm filling. Bake in the oven for 20 minutes or until fork-tender, then top with shredded cheese and cook for a few minutes more, until the cheese melts and begins to bubble.
If you happen to have extra stuffing, spoon it around the bottom of the peppers to cook alongside.
These peppers can be prepped ahead of time and refrigerated up to the point of baking in the oven. If baking straight from the fridge, add a few more minutes to bring to temperature and cook all the way through.
28 Easy Tofu Recipes Both Vegetarians and Meat Lovers Can Get Behind
It&rsquos easy to become more plant-based when there are tofu recipes for literally every meal of the day, dessert included (can a steak do that?). A versatile, soy-based bean curd, tofu is an excellent source of protein for vegetarian recipes or vegan recipes, and once you learn how to cook tofu properly, you&rsquoll be adding it to your meals like it&rsquos chicken. Except, in some ways, tofu is better than the beloved poultry because there is so much more you can do with it. It&rsquos like a blank canvas for any flavor combo you throw at it, whether you love ginger and garlic (try our Sweet and Sticky Tofu with Baby Bok Choy!) or spicy buffalo sauce (hello, Crispy Buffalo Tofu Bites), it&rsquos easy to tweak the taste to your preferences.
How to cook tofu
&bull Tofu comes in different densities, ranging from soft to extra-firm. Soft is better for purées or some soups and stews, while firm is better for frying and baking. It&rsquos important to seek out the type of tofu that the recipe calls for.
&bull &ldquoPressing&rdquo tofu helps extract excess moisture, which is essential for achieving crispiness. Wrap the tofu in a clean dish towel and place a heavy pan on top let it drain as long as you can before proceeding with the recipe.
&bull Just like any cut of meat, you can marinate tofu for a major flavor boost. Just don&rsquot leave it in the marinade for too long (an hour, tops!), or it will get soggy.
Tomates Farcies Recipe
This is one of our family&rsquos favorite recipes. Tomates farcies (stuffed tomatoes) are both filling and fun. The tomatoes are hollowed out and stuffed (in this case, with a savory ground beef mixture), and then baked to perfection. The farce peeks out of the tomatoes in a coquettish sort of way, and children love lifting up the tomato &ldquohats&rdquo to see what lies underneath. Served with something that can absorb the delicious juices (rice and couscous are our favorites), this is a complete and easy tasty meal.
2 tablespoons olive oil
1 small onion, minced
1&frasl2 pound ground beef
4 large tomatoes
1&frasl4 cup bread crumbs
1&frasl4 cup grated Parmesan
Optional: 1 minced red or yellow pepper, 2 teaspoons dried parsley and/or oregano, salt, pepper
Preheat the oven to 375 ̊F.
In a large skillet, heat the olive oil over low heat. Add the onion and sauté until golden brown, about 5 minutes. Increase the heat to medium-high, quickly add the ground beef (to &ldquoseize&rdquo the meat), stir vigorously for 1 minute, and lower the heat to medium-low. Simmer the meat until thoroughly cooked, about 6 to 8 minutes.
Meanwhile, prepare the tomatoes: slice off the tops and set them aside, then hollow out the insides of the tomatoes with a small spoon, removing the flesh and pulp to a bowl. (The result will look like little bowls.) Turn the tomatoes upside down on a plate to allow the juices to drain. Chop the tomato insides and add them to the simmering beef mixture. (Optional: add diced red or yellow pepper along with the tomatoes.)
Combine the breadcrumbs, herbs, and spices in a mixing bowl. (I use a little parsley and oregano, salt and pepper, but my sister-in- law uses paprika. Get creative!)
Add the breadcrumb mixture to the meat in the skillet and stir thoroughly. Spoon the resulting mixture (the &ldquofarce&rdquo) into the tomato &ldquobowls.&rdquo Sprinkle with Parmesan. Put the tops back on the tomatoes like little &ldquohats.&rdquo
Place the tomatoes in a baking dish, and bake for 20 to 25 minutes, or until they are deliciously melt-in-your-month (fondant). Cool for 5 minutes before serving.
Tip:this dish can easily be prepared in advance and stored in the fridge until ready to bake. If you put the tomatoes straight into the oven from the fridge, you&rsquoll need to increase the baking time to 25 or 30 minutes.
Preparation: 10 minutes
Cooking: 20 minutes (but make sure to preheat that oven!)
Servings: 4 small adult (or older child) servings
Thanks to YMC Foodie of the Week, Karen, for sharing this unique dinner idea!
Total Time 2 hours 30 minutes
- 6 feet Kosher beef casings from your butcher
- 2 cups all purpose flour sifted
- 2/3+ cup chicken fat
- 1 medium onion, grated
- 2 1/2 tsp. Kosher salt, divided
- 1/2 tsp. black pepper
- 1 tsp. paprika
- 1/2 cup grated carrots
…The Backstory continues: When I was growing up, kishka was a staple at every wedding, Bar and Bat Mitzvah and holiday dinner I ever attended. In those years, (I’m talking about the late 1940s through the early 1990s) the menus for these simchas were pretty much overseen by the parents. Yes, couples had a say in most things, but not usually in the foods that were going to be served. And at a wedding? Our parents were paying the bills, our relatives were elderly and kosher, and so the menus were traditional and set by our parents, not by the bride and groom. It didn’t matter whose affair you went to, the menu was almost always identical. The only difference was the star of the show: prime ribs or chicken. And if it was prime rib it meant that the parents were going all out for the affair.
Years after I got married, I would serve kishka whenever I had the family over for a holiday dinner. I haven’t served a major holiday meal in years, but if I did, kishka would be on the table with all the rest of those artery-clogging foods. Moderation, my friends. And tradition.
[media-credit name=”Photos on this page by Stuart Spivak” link=”http://www.flickr.com/photos/stuart_spivack/154846226″ align=”aligncenter” width=″][/media-credit]
Garlic Stuffed Mushrooms (Champignons farcis au beurre d’escargot)
Want an incredible side dish or tasty appetizer your guests won’t be able to get enough of? Then make these garlic stuffed mushrooms, or champignons farcis au beurre d’escargot.
Garlic Stuffed Mushrooms
The French translation of garlic stuffed mushrooms is a long and fancy one, but don’t let the name fool you. This is one super easy recipe to whip up.
In France, a beurre d’escargot is typically a butter paste made up of butter, garlic, and parsley. There may be some lemon juice, and there’s definitely some salt and pepper. As the name implies, this butter paste is typically used for cooked snails (escargots).
These garlic stuffed mushrooms are a little different in that I didn’t use parsley in the butter mixture because I honestly love this version better. I tried these garlic stuffed mushrooms at a local French restaurant, which they lovingly refer to as their mushrooms maison (or house mushrooms). They were phenomenal.
Like the restaurant version, I sprinkled some thyme leaves over the mushrooms at the end.
I also added parmesan cheese to these garlic stuffed mushrooms because…well, does cheese really need an explanation?
The best kind of mushrooms to use for this recipe are crimini mushrooms. Crimini mushrooms have great flavor and are the perfect size for this dish.
They also hollow out really nicely when you remove the stems, making them super easy to fill with the delicious garlic butter.
The Butter Paste
Like I mentioned, the butter paste that’s created is really just a garlic-butter mix. Beating some softened butter with grated garlic, plus a pinch of sea salt and freshly ground pepper, is all you really need to do.
Try to use premium quality butter for the paste. Whether it’s unsalted or salted doesn’t matter so much. Since the butter is the main ingredient in the filling, you want it to be the good stuff.
If you want to use fresh herbs in the paste, chop the herbs finely. Otherwise, you can simply sprinkle the herbs as a finishing touch at the end.
While I used grated parmesan, you could also use grated gruyere, grated pecorino, or even grated cheddar. Just go for a cheese that’s got nice flavor and melts well.
I love watching the cheese get all bubbly as these mushrooms bake…
…which is another aspect of these garlic stuffed mushrooms that I’d like to point out. They’re baked. Some recipes will have you sautéing mushrooms in a garlic-butter sauce, but since these are stuffed, it’s more appropriate to bake them.
I also find baked foods to be so much easier when you’re entertaining. It just always ends up being a more seamless, tidy process when I bake savory foods rather than braise/sauté/fry them over the stove.
I hope you guys try this recipe, and please let me know if you guys enjoy them as much as I do!