Main Courses - Home Cooks World

Creamy Tomato Butter Pasta with Pecorino & Za’atar

Creamy Tomato Butter Pasta with Pecorino & Za’atar What makes tomato butter pasta creamy without using cream? Tomato butter pasta gets its creamy texture from an emulsion of butter, cheese, tomato sauce and starchy pasta water rather than from heavy cream. The butter is added gradually over low heat and tossed continuously so the fat disperses into the tomato mixture instead of separating. The pasta water is equally important because its starch helps bind the ingredients together and gives the sauce a smooth, cohesive texture. Pecorino Romano also contributes richness and body as it melts into the sauce. Using cold … Read more

Tags:

Main Courses / Pasta

Mediterranean Salmon with Herb Feta

Main Courses

Mediterranean Salmon with Herb Feta Can you use frozen salmon for this Mediterranean salmon recipe? Yes, frozen salmon can be used for Mediterranean salmon, but it should be completely thawed before cutting and seasoning. Thaw the salmon overnight in the refrigerator for the most consistent results. Once thawed, pat it thoroughly dry with paper towels to remove excess moisture. This is particularly important because wet salmon will steam rather than roast and may not develop the lightly browned exterior called for in the recipe. Remove any pin bones and cut the fillets into evenly sized cubes so they cook at … Read more

Tags:

Fish

Easy Chicken Shawarma with Tahini and Charred Pita

Main Courses

Easy Chicken Shawarma with Tahini and Charred Pita Can I use chicken thighs for this easy chicken shawarma recipe? Yes. Boneless, skinless chicken thighs are an excellent substitute for chicken breasts in easy chicken shawarma and will generally produce a juicier, more forgiving result. Chicken thighs contain more fat and connective tissue than breast meat, so they are less likely to dry out if slightly overcooked. Cut the thighs into thin, evenly sized strips so they cook quickly and develop some browning in the skillet. The cooking time may be similar to the recipe, but rely on the appearance and … Read more

Tags:

Chicken

One-Pan Sweet Potato Pot Pie

Main Courses, Appetizers

One-Pan Sweet Potato Pot Pie How do you keep the puff pastry crisp on a sweet potato pot pie? To keep the puff pastry crisp on a sweet potato pot pie, the filling should be thick rather than watery before the pastry is added. Excess liquid creates steam inside the skillet, which can soften the underside of the pastry as it bakes. Simmering the filling uncovered for a short time, when necessary, helps reduce excess moisture and concentrate the sauce. The puff pastry should be thawed but kept cool, then rolled just enough to cover the skillet. Avoid pressing the … Read more

Crispy Vegetable Fritters with Tahini

Appetizers, Main Courses

Crispy Vegetable Fritters with Tahini What are the best potatoes for making vegetable fritters? For vegetable fritters, medium starchy or all-purpose potatoes work well because they provide enough starch to help bind the grated vegetables while producing a crisp exterior when fried. Russet potatoes are particularly effective because their higher starch content helps the fritters hold together and brown well. Yukon Gold potatoes can also be used and produce a slightly creamier interior, although they contain more moisture. The potatoes should be peeled and grated on the large holes of a box grater so they retain enough texture to form … Read more

Tags:

Appetizers / Main Courses

Avocado Salmon Rice Bowl

Main Courses

Avocado Salmon Rice Bowl What kind of salmon works best for an avocado salmon rice bowl? Cooked salmon fillets work particularly well for an avocado salmon rice bowl because they flake easily and combine naturally with the rice, soy sauce and spicy mayonnaise. Baked, air-fried, roasted or pan-cooked salmon can all be used, provided the salmon is fully cooked before assembling the bowl. Salmon with a moist texture is preferable because it blends more easily with the rice without becoming dry or crumbly. Skinless fillets are the most convenient, although salmon cooked with the skin on can also be used … Read more

Tags:

Fish

Wine-Braised Beef Rigatoni with Grated Parmesan

Main Courses

Wine-Braised Beef Rigatoni with Grated Parmesan What cut of beef is best for braised beef rigatoni? Boneless beef chuck roast is the best cut for braised beef rigatoni because it contains enough connective tissue and fat to remain moist during a long braise. As the chuck cooks slowly at 300°F/150°C, its collagen gradually breaks down into gelatin, producing beef that becomes tender enough to shred while enriching the braising liquid. A well-marbled chuck roast also contributes additional flavor and body to the sauce. Avoid very lean cuts such as eye of round or top round, which can become dry and … Read more

Tags:

Beef

Juicy Middle Eastern Ground Beef Rolls

Main Courses

Juicy Middle Eastern Ground Beef Rolls How do you keep ground beef rolls soft and fluffy? The key to soft ground beef rolls is developing the dough properly without adding too much extra flour. The dough should remain soft and slightly tacky while kneading, rather than becoming stiff or dry. Kneading for about 10 minutes helps develop gluten, which gives the rolls enough structure to hold the filling while maintaining a light texture. The first rise is also important because the yeast needs time to produce gas and expand the dough. Let the dough rise until it has doubled in … Read more

Tags:

Beef

French Onion Dip Sandwich Recipe

Main Courses

French Onion Dip Sandwich Recipe What is a French onion dip sandwich? A French onion dip sandwich combines tender, shredded beef with caramelized onions, melted cheese and a savory dipping liquid made from the beef’s braising juices. It is closely related to a traditional French dip sandwich, but the addition of deeply caramelized onions gives it a stronger sweet-savory onion flavor. In this French onion dip sandwich recipe, chuck roast is slowly braised with onions, garlic, rosemary, thyme, chicken broth and Worcestershire sauce until it becomes tender enough to shred. The cooking liquid is strained and served as au jus … Read more

Tags:

Beef / Slow-Cooked

+ More