- Portal:Food/Selected recipe
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These are the pictures that are featured on the Food portal main page.
If you wish to add a picture, you will be expected to make a good-faith effort to address any objections to the recipe that may be raised. Consensus must be reached for an recipe to be given selected picture status. When adding a qualifying recipe, it should be classified as a featured recipe in Wikibooks. These recipes can be found in the Cookbook on Wikimedia Books.
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Usage
The template used to create these sub-pages is located at {{Selected recipe}}.
- Look at Wiki Cookbook for the featured recipe of the month.
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Selected recipe 1
Portal:Food/Selected recipe/1Flaky pie crust, this recipe makes enough dough for one 9 inch covered pie. If your pie only requires a bottom crust, use half this recipe. Note: for best results, make the full recipe. If only a single crust is required, make the full recipe and freeze half for later.
In contrast to bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust.
Selected recipe 2
Portal:Food/Selected recipe/2 The Au Jus Sandwich, also known as French Dip Sandwiches or Roast Beef Au Jus, trace their origin to a restaurant in downtown Los Angeles in 1918, when a local restaurant owner making a sandwich for a police officer accidentally dropped a French roll into a pan containing beef drippings. The officer liked the sandwich so much that he brought some friends in the next day for some of these "dipped sandwiches". From that point on the au jus sandwich has gone on to become internationally known. There are two restaurants in Los Angeles that claim to have originated the sandwich. The more popularly known is Philippe The Original and the other is Cole's P.E. (Pacific Electric) Buffet - both have been in operation since 1908.Selected recipe 3
Portal:Food/Selected recipe/3Vindaloo is a hot and spicy dish from the Goa region of India. Its heavy use of vinegar and the traditional meat of pork are due to the Portuguese influence on the island. Vindaloo is a popular Indian restaurant meal, where it is often made with pork, beef, chicken, lamb, prawns, or vegetables such as mushrooms.
There are many variations of the vindaloo recipe. Some derivatives use potato, or vary the amounts and types of spices used. Goans scoff at the usage of any other main ingredient besides high fat content pork in vindaloo, because the flavor is very different when prepared with a main ingredient other than pork. Authentic Goan vindaloo is not a curry but more of a dry sauce-based dish, which tastes better as it ages. The authentic taste of vindaloo comes from a unique blend of the fat in the pork, the garlic, vinegar, jaggery and kashmiri chilli (this specific spice is very flavorful but not too pungent).
Vindaloo is often served with rice, chappatis, naan bread, or a combination of these. It can also be served with assorted pickles, such as aubergine or lime pickle. Given the spicy nature of the dish, it goes particularly well with raita.
Selected recipe 4
Portal:Food/Selected recipe/4Oatmeal Stout Brownies This recipe, created by Joe Stutler, was a national finalist in the 2006 Cooking With Beer Challenge. The malt and oats in the beer enhance the flavor of the chocolate in these delicious brownies. Not overly cake-ey, not overly fudge-ey, the texture is nicely balanced. They're also decadently chocolate, and surprisingly light (thanks to the eggs). Great with a fruity beer, such as a lambic (Framboise, yum!).
Selected recipe 5
Portal:Food/Selected recipe/5 Sweet Cornbread is a variant of the Skillet Cornbread made throughout the Southern United States. Sweet Cornbread is common in central and eastern Ontario and Quebec and is sometimes known by the alternative name of Johnny Cake. Its presence in these southern regions of Canada is thought to be due to the influx of British Loyalists from what is now the Southern states moving to the then-English-controlled colonies during the American War of Independence.Selected recipe 6
Portal:Food/Selected recipe/6Kimchi, Kimchee or Gimchi (김치) is a Korean dish of pickled vegetables, usually cabbage or Muwoo (white radish), and commonly served as a side dish. It is commonly fermented in a brine of anchovies, ginger, garlic, green onion and chilli pepper. There are infinite varieties, at least as many as there are households. The following is a standard recipe for baechoo (napa cabbage) kimchi.
Selected recipe 7
Portal:Food/Selected recipe/7Roux is a base sauce in international cuisines, originally French, composed of varying ratios of flour and fat (usually butter), useful for making sauces, and for thickening soups or gravies. It can be cooked to different degrees (white roux, blonde roux or brown roux) depending upon the intended use, and a darker roux (one that has been cooked longer) will also be thicker, but will have less thickening power.
Selected recipe 8
Portal:Food/Selected recipe/8French toast (or "poor knights") is a common breakfast item made by frying an egg batter soaked piece of bread. French toast was developed as a way to use day-old stale bread. Lacking day-old bread, toasting your bread lightly can help it absorb more of the egg and milk batter. French toast is usually served with toppings similar to those used for pancakes, waffles, and toast.
Suggested toppings are:- real maple syrup, table syrup
- jam, jelly, fruit syrup
- whipped cream
- powdered sugar
- nuts
- honey (as served in China)
- bacon
- raspberries or strawberries or blueberries or all 3.
Selected recipe 9
Portal:Food/Selected recipe/9The original Paella was a poor man's fare, which is why it is made with a little of everything one may have on hand in the kitchen. "Paella" is the name for frying pan in Valencian, although as popularity for this dish spread throughout Spain, the pan has come to be known as the paellera.
Paella is a typical dish from the Valencia Region. This recipe is for the traditional Paella Valenciana, which is where the dish was first created. But many different varieties of paella are enjoyed. For example, in some regions of Valencia paella is cooked using more seafood such as shrimp, mussels and clams.
This recipe is an excellent and restaurant-grade version of the traditional paella, which I discovered on the net and it's the only version I cook. I don't have the link to the page where I found the recipe, but I do know that the person who wrote it was taught it by a Spanish chef from the heart of Valencia, the home of this wonderful dish.
Selected recipe 10
Portal:Food/Selected recipe/10Bánh mì means 'French sandwich' in Vietnamese. It may have started as a 'kitchen sink' recipe in Vietnam, where various leftovers would be tossed into a sandwich to finish them up (like a po' boy). Bánh mì is now sought after by many for its unique and delicious flavors. There are many different types of bánh mì sandwiches, ranging from chunked BBQ grilled pork, sliced pork pate, and shredded grilled chicken, to grilled and smoked fish, sardine, meatball, Chinese-style sausage, and tripe.
Selected recipe 11
Portal:Food/Selected recipe/11These muffins are a variation on the classic lemon poppy seed muffin. Made with real lemon zest and covered with a lemon-flavored confectioners glaze, they are an ideal companion for a Sunday brunch.
Selected recipe 12
Portal:Food/Selected recipe/12Pesto is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla genovese). It can be used as a sauce for pasta or meat, or can be used as an ingredient in a variety of dishes. One classic use is to spread the pesto onto slices of bread which are then toasted. The word "pesto" derives from the Italian for pestle, pestello.
This recipe substitutes Romano cheese for the usual Parmesan.
Selected recipe 13
Portal:Food/Selected recipe/13San Francisco Sourdough bread differs from other sourdough bread in being leavened with a culture prepared with fresh grapes. The multiplicity of strains of yeast (up to 16 according to the work of Robert K. Mortimer, professor emeritus of Molecular and Cell Biology at U.C., Berkeley) produces a unique taste.
Selected recipe 14
Portal:Food/Selected recipe/14Bruschetta (
brusˈketta (help·info) in Italian) is a food whose origin dates to at least the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular American recipe involves basil, fresh mozzarella, and tomato. Bruschetta is usually served as a snack or appetizer. In Italy, Bruschetta is often prepared using a brustolina grill. In Tuscany, bruschetta is called fettunta, meaning "oiled slice". In the Abruzzo region of Italy a variation of bruschetta called ventricina is served. Raw pork products and spices encased in pig vesicles are aged and the paste spread on open slices of bread which are sometimes grilled
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