Dinners have a special place in most people's lives. Main dishes for dinners can be meat and poultry, vegetarian or vegan - just get creative!
When I think about my childhood, I remember the barbecue that I had with my family; I also remember how I first tried Veal Orloff at the birthday of my school friend; I remember how my grandmother cooked chops and my mother fried fish…
Meat and fish for the main course can be fried, baked, stewed and even eaten raw, (remember tartare). The main thing is to pay attention to the temperature regime, for example, not all types of meat should be cooked like a rare steak and used for tartare. You will find more about the cooking temperature in this article.
In this section, I will collect my favorite main course recipes. I hope the step-by-step picture recipes will help you prepare the perfect main course.
About 5 years ago, my friend and I were talking about quiches. She told me how her husband prepares the dough, and we discussed various fillings, from chicken and cheese to pear and gorgonzola, but...
Once upon a time, I studied culinary courses, and naturally, like a true nerd, I didn’t only watch others cook and wrote notes but also did my homework. One of the most voluminous topics was the preparation of animal protein; if you are a vegetarian - see you in the next post, as we are going to talk about meat, poultry, and fish.
The smells of this dish beckon you to dive in, but control yourself - a little patience, and your plate will have the most tender chicken that is easily separated from the bones, with an amazing vegetable sauce!
Like any seafood, fish is highly perishable, so before you buy it it's important to check the quality and freshness. The quality of the fish can be affected by several different factors, so here are some of the things you should pay attention to when buying fish.
A few years ago my favorite TV shows were Hell's Kitchen and MasterChef. In one of the episodes, Gordon Ramsay cooked lamb ribs in a bright green crust; for me, it was very hard to buy ribs at that time, but it was easy to find any other meat which could be roasted. My choice fell on the pork tenderloin. In the original recipe, the ribs were seared, covered in breading, and then roasted; as far as I remember there was also an olive oil in the breading… Well, I’ve distorted the original recipe a lot but the result is perfect.
