Preheat oven to 400 degrees F.
Preheat a nonstick pan to medium heat.
Remove the mushroom stems and finely chop them.
Saute the mushrooms in butter and add spices, tomato paste, 1/2 cup (125 mL) of Parmesan cheese and the condiments.
After the mushrooms have been sauteed, garnish the mushroom heads; top with panko and the remaining 1/2 cup (125 mL) of Parmesan cheese.
Cook in the oven on a baking sheet until the toppings are golden brown.
More recipes are available on flavour.ca.
onion, cinnamon, peppercorns, ginger, anchovy paste, fish sauce and soy sauce
Heat wok or skillet over high heat. Add the oil.
When hot, add the Brussels sprouts and garlic, and saute for 1 minute.
Add 1/4 cup water, cover and cook for 2 minutes, tossing to cook evenly.
Remove the cover and stir in the Umami sauce, lemon juice, zest and pepper.
Continue to cook while occasionally tossing until the liquid is reduced to a thick sauce, about 7 minutes.
Transfer to a plate and serve hot.
n the microwave the almond paste with 2 T of butter
First combine all dry ingredients.
Add the pastes and stir a bit.
THen add vinegar a tablespoon at a time until a smooth but thick paste forms (see photo to get an idea).
Store in airtight container in refrigerator and it will last for a long time.
You can marinate fish in this (use a small amount and rub into the fish, marinate a few hrs in the fridge and cook as desired).
I will post various recipes using this lovely paste.
often.
Meanwhile, wrap shrimp paste in foil to make a
auce, mirin, orange juice, miso paste and brown sugar in a
Process chili, garlic, lemongrass, shallots, galangal, cilantro root, lime leaf, and ground white pepper in a food processor until smooth, adding just enough water to make a paste.
Add coriander, nutmeg and cumin. Process to combine.
Wrap shrimp paste in foil and cook in a dry skillet on medium for 2 minutes each side. Add to paste mixture with peanuts and process until smooth.
nd grind them to coarse paste to release the flavour.
For paste:
Preheat oven to 350\
Using a blender or processor, blend all the ingredients to a smooth paste.
Transfer the paste into a bowl, cover and chill until required.
oriander leaves, coconut, ginger paste, garlic paste and green chillies. Add 1
rind it to obtain a paste. Keep aside.
Heat oil
Add sugar to the almond paste; mix well. Add 1 teaspoons
Spread the miso paste and wasabi paste onto one side of one slice of bread. Spread the mayonnaise onto the other slice. Layer the ham, lettuce and cheese over the mayonnaise, and top with the other slice of bread, with the miso facing the inside.
Add the roasted shrimp paste to the spices and grind
Place cheddar on a serving platter with spiced pear paste, walnut halves and lavash.
nutmeg, cloves, brown sugar, shrimp paste (if using), and 2 tbsp
Using a mortar and pestle or a grinder, blend all the ingredients together until they form a smooth paste.
This will make approximately 3 tablespoons.
uree to a smooth, creamy paste. Set aside.
Heat oil