Search Results for: ghee

Naan – Traditional Indian Tandoori Flatbread

Posted on May 3, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) Naan is a flatbread common in all of Central Asia, including Iran, Afghanistan, Pakistan and India. It is very similar to pita, but made with yogurt and brushed with melted butter or … Continue reading →

Posted in Baked, Dairy, Fat or oil, Flour, Griddle, Herbs, Leavening, Spices, Sweetener | Tagged , , , , , , , , | Leave a comment

Shepherd’s Pie (Lamb) or Cottage Pie (Beef)

Posted on December 11, 2013 by Cat

by Cat, Dec 2008 (photo, right, by Cat) It’s called Shepherd’s Pie because the sheep herders make it using leftover mutton or lamb roast. When you use roast beef, it’s called ‘Cottage Pie;’ I do not recommend using ground lamb … Continue reading →

Posted in Alcohol, Baked, Beef, Buffalo, Boiled, Fat or oil, Game, Herbs, Lamb, Legumes, Onion family, Roasted, Root Veggie, Stock, broth | Tagged , , , , , , , , | Leave a comment

Caramelized Winter Squash with Rosemary

Posted on November 21, 2013 by Cat

by Cat, Nov 2013 (photo, right from American Farmland Trust) While the weather here in the Flathead is sliding into winter, with nighttime temps below freezing, my rosemary is still fresh and green – but won’t be much longer. Now is … Continue reading →

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Pan-Roasted Chicken Breasts/Thighs, with Herbs & Wine (or Baba Ghanoush)

Posted on November 8, 2013 by Cat

by Cat, Oct 2007; Aug 2015, update using thighs (Photo, right, from Wikimedia Commons) Pan roasting was a new experience for me, but after trying this recipe from Cook’s Magazine, I’m hooked, and have used the same technique for other meats … Continue reading →

Posted in Alcohol, Brined, Dairy, Fat or oil, Herbs, Onion family, Poultry, Roasted, Spices, Stock, broth, Vine veggies | Tagged , , , , , , , , , , , , , | Leave a comment

Chicken Tarragon: 2 Recipes

Posted on November 6, 2013 by Cat

by Cat,  Oct 2007 (Photo, right, from Wikimedia Commons) Chicken with herbs and a wine sauce is one of my favorite dinners, and tarragon is one of my favorite herbs for its uniquely French flavor. I include two versions of Chicken Tarragon … Continue reading →

Posted in Alcohol, Brined, Dairy, Fat or oil, Herbs, Onion family, Poultry, Pounded, Sauteed | Tagged , , , , , , , | Leave a comment

Good Fats for Cooking

Posted on November 1, 2013 by Cat

by Cat, Jan 2007 (with subsequent updates) (Photo, right, by D. Morgan. Goose and duck fat is one of the best fats for cooking and baking). See also: Rendering Lard or Suet (in a crockpot; Ghee (Clarified Butter); Essential Fatty Acids: … Continue reading →

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Rendering Lard, Suet, or Tallow

Posted on November 1, 2013 by Cat

by Cat, July 2010 (photo, right, from Wikimedia Commons See also: Good fats for cooking; Ghee (Clarified Butter); Essential Fats Acids: A Case of Balance While this article is about lard (from hogs), the same method can be used for the suet/tallow from … Continue reading →

Posted in Fat or oil, Pork, Rendered | Leave a comment

Milk & Culturing Milk (About)

Posted on October 27, 2013 by Cat

by Cat, July 2007 (photo, right, by D. Morgan, used with permission) See also: Butter & Buttermilk; Cottage Cheese; Creme Fraiche; Ghee; Kefir; Piima, Villi & FilMjolk; Yogurt; Yogurt Cream Cheese & Liquid Whey (for Lacto-Fermentation); Whipped Cream. This article discusses: 1. Why culture; 2. Raw … Continue reading →

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Butter, Buttermilk & Sour Cream

Posted on October 14, 2013 by Cat

by Cat, July 2007 (photo, right from Wikimedia Commons) Butter is one of the most delicious and healthful fats you can consume. It is rich in both medium-chain fats (MCTs) and short chain fats, for which science is just beginning to … Continue reading →

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Miscellaneous & Information Menu

Posted on October 5, 2013 by Cat

  List of Miscellaneous Recipes & Information Articles NOTE: I am moving recipes from my old Cat’s Kitchen site to this site, so be patient – I have many, many to move. Meanwhile, you can go to Miscellaneous & Information on my … Continue reading →

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