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| Articles about Anise |
| A Chicken Soup And Rinfleš With Anise Leaves Sauce | | 2008-03-25 13:17:37 | | Soup: 6 medium sized potatoes, 7 large carrots, 1/4 big celery root, 2 large parsley roots, 1 small parsnip root, 1 whole garlic, 2 small onions 1 large chicken, 5-6 black pepper seeds, 1 bay leaf, 2,5 l water.Slightly roast onions, on a foil.Put all the ingredients in a large pot and cook.The vegetables will be cooked before the meat (check it with your fork, if it comes in easily then it's done), so after it's cooked remove it from the pot and continue to cook meat some more. When the meat is done too, sift soup in another pot and boil. In the meantime prepare the dumplings.For the dumplings: Beat 1 egg white, then stir in 1 egg yolk, some parsley leaves and gradually stir in 70-100 g semolina. When soup boils, reduce heat and take amounts of 1 tsp of mixture and place in a pot. Cook until soft.For the sauce: Slightly heat 2 Tbsp oil and add 3 Tbsp corn starch dissolved in cold water. Stir continuously. Pour in 200 ml soup and 1 tsp chopped anise leaves and 2 Tbsp sour cream (20% mi | | By: Palachinka | | |
| | RED WINE-POACHED BEEF WITH STAR ANISE, LONG PEPPER & CARDAMOM INFUSION | | 2007-04-07 15:23:00 | | When I first laid eyes on Ludo Levebvre’s cookbook Crave: The Feast of the Five Senses I didn’t know what to make of it. I would go into detail about the hilarious photographs (which I’m sure were not the intention and thus making it all the more sad because of it) but I have seen enough entries online treading that path, and a joke told too many times ceases to be funny (The Aristocrats aside). I think it best to present this link to SoCalorie’s An Open Letter to Ludo Lefebvre, from the May, 2005 entry from la.foodblogging.com, and leave it there. Aside from the pretty pictures, what kept me looking through this cookbook were the recipes, flavours different from what I was used to, but recognizable all the same. They looked really good, I mean, look at the guy’s creds, Lefebvre’s worked under some amazing people in some impressive places. He obviously knows what he’s doing—in the recipes, if not branding. The book was filled with spices that weren’t (yet) in my pantry (or my vocabulary), things like Chinese star anise which is the seed from the Badian tree, a small evergreen related to the magnolia. The seed contains anethole, the same ingredient which gives the unrelated anise its flavor. In China these beautiful little things are called bājiǎo, “eight-horn”. Lefebvre also calls for Indian long pepper which I’ve yet to track down but he describes the flavour as sharp, bitter and slightly sweet with a “light floral aroma”. Similar to regular pepper only hotter. Interestingly enough, the word pepper is derived from the Sanskrit word for long pepper, pippali. I decided to try the one recipe I read over and over again, like a fine poem, his red wine poached beef recipe, a refinement of bœuf à la bourguignonne. Without the searing step and sliced very thin he claimed the meat would be "soft as butter." Over the week I slipped out during lunch breaks and evenings to Whole Foods, the LCBO (known as the liquor store to those outside of On | | By: Diary of a Feeder | | |
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