Scullion Cookky

Scullion Cookky Kitchen tools for comfortable cooking. Dear friends! We would like to remind You about discount time in our store.

Don't miss the opportunity to acquire the bright and colorful cooking utensils set! Link to buy: https://goo.gl/6SgMbr

Create Your culinary delights with our kitchen utensils set! goo.gl/6SgMbr
09/21/2016

Create Your culinary delights with our kitchen utensils set! goo.gl/6SgMbr

Absolutely agree!
09/20/2016

Absolutely agree!

You can use spatula even like a turner. Our silicone cooking tools set is an excellent choice for Your kitchen!Everybode...
09/19/2016

You can use spatula even like a turner. Our silicone cooking tools set is an excellent choice for Your kitchen!
Everybode welcome in our store! goo.gl/6SgMbr

Crisp Stuffed Chicken CutletsINGREDIENTS• 6 boneless, skinless chicken cutlets(about 1 1/4 pounds total)• Kosher salt• ...
09/18/2016

Crisp Stuffed Chicken Cutlets
INGREDIENTS
• 6 boneless, skinless chicken cutlets(about 1 1/4 pounds total)
• Kosher salt
• Freshly ground black pepper
• 2 large egg whites
• 2 tablespoons cornstarch
• 1 tablespoon chopped parsley
• 2 teaspoons minced garlic
• Dijon mustard
• 1 ½ ounces thinly sliced provolone cheese (1 1/2 slices)
• 1 ½ ounces thinly sliced ham (1 1/2 slices)
• 3 tablespoons sauerkraut, packed, more for serving
• ⅜ teaspoon caraway seeds
• 2 cups plain bread crumbs
• 2 tablespoons extra virgin olive oil, for frying
•
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PREPARATION
1. Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.
2. Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.
3. Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).
4. Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.

Stir-Fried Bok Choy or Sturdy GreensINGREDIENTS• 12 to 16 ounces bok choy or sturdy greens, like collards, or packaged S...
09/16/2016

Stir-Fried Bok Choy or Sturdy Greens
INGREDIENTS
• 12 to 16 ounces bok choy or sturdy greens, like collards, or packaged Southern greens mix
• ¼ cup chicken broth, vegetable broth or water
• 1 tablespoon Shao Hsing rice wine or dry sherry
• 2 teaspoons soy sauce
• ¼ teaspoon cornstarch
• 1 tablespoon peanut or canola oil
• 3 garlic cloves, smashed with the flat side of a chef’s knife or minced
• 1 slice ginger, smashed with the flat side of a chef’s knife or minced
• Salt to taste
• ¼ teaspoon sugar
• 1 to 2 teaspoons sesame seeds, to taste
•
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PREPARATION
1. If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.
2. Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm’s reach of your pan. Have the remaining ingredients measured out and near the pan.
3. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.

Skillet-Baked Eggs and AsparagusINGREDIENTS• 3 tablespoons olive oil, more for drizzling• ¾ pounds asparagus, trimmed an...
09/16/2016

Skillet-Baked Eggs and Asparagus
INGREDIENTS
• 3 tablespoons olive oil, more for drizzling
• ¾ pounds asparagus, trimmed and cut into 1/2-inch pieces
• 2 scallions, white and light green parts, thinly sliced
• 8 large eggs
• 6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley use at least 2
• ⅓ cup heavy cream
• 2 tablespoons grated Parmesan
• Salt
• black pepper, to taste
• Lemon wedges, for serving
• Flaky sea salt for sprinkling
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PREPARATION
1. Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
2. Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
3. Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
4. Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.

Stir-Fried Spicy AsparagusINGREDIENTS• 1 ½ pounds pencil-thin asparagus (or substitute small or medium asparagus, split ...
09/15/2016

Stir-Fried Spicy Asparagus
INGREDIENTS
• 1 ½ pounds pencil-thin asparagus (or substitute small or medium asparagus, split lengthwise)
• 1 tablespoon vegetable oil
• Salt and pepper
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 serrano or other fresh hot chile, finely chopped
• A large handful of basil, mint and cilantro leaves
PREPARATION
1. Snap off and discard the tough bottoms of each asparagus spear. Cut the asparagus into 2-inch lengths
2. In a wok or cast-iron skillet, heat the oil until nearly smoking. Add the asparagus, season generously with salt and pepper and stir well, making sure the asparagus is coated and glistening with oil. Continue to stir-fry over high heat for about 1 minute, until the asparagus looks bright green and barely cooked. Add the garlic, ginger and chile and stir-fry for 30 seconds more.
3. Transfer to a serving platter and scatter leaves on top. Serve immediately.

Poached Eggs With Mint and YogurtINGREDIENTS• 1 cup plain Greek yogurt, 2 percent milk fat or whole• 1 small garlic clov...
09/14/2016

Poached Eggs With Mint and Yogurt
INGREDIENTS
• 1 cup plain Greek yogurt, 2 percent milk fat or whole
• 1 small garlic clove, finely minced
• Salt and freshly ground black pepper
• 4 tablespoons butter
• 6 fresh mint leaves
• ½ teaspoon smoked paprika
• ½ teaspoon hot red-pepper flakes
• 1 tablespoon white vinegar
• 8 eggs
• Toasted pita bread or another flatbread, for serving
•
PREPARATION
1. In a small bowl, stir the yogurt and garlic together. Season to taste with salt and pepper and set aside for 30 minutes to 1 hour.
2. When ready to cook, use a large spoon to divide the yogurt on four serving plates, making large dollops. Use the back of a spoon to spread each dollop into a large oval, big enough to hold two eggs.
3. In a saucepan, melt the butter over medium heat until it foams. Add mint, paprika and red pepper flakes and stir until fragrant. Turn off the heat and keep warm.
4. In a large, deep skillet, combine two inches of water and the vinegar. Bring to a simmer. Crack the eggs gently into the water. Simmer until softly cooked, about 3 minutes. Using a slotted spoon, lift eggs out one at a time, holding a paper towel under the spoon to avoid dripping water onto the yogurt. Place two eggs on each plateful of yogurt. Remove mint leaves from the warm spiced butter, then use a spoon to drizzle butter over the eggs. Grind black pepper onto each egg, and serve immediately with hot toasted pita bread.

Roasted Red Pepper Filled With TunaINGREDIENTS• 1 medium size or large red bell pepper• 1 garlic clove• Pinch of salt• ...
09/13/2016

Roasted Red Pepper Filled With Tuna
INGREDIENTS
• 1 medium size or large red bell pepper
• 1 garlic clove
• Pinch of salt
• 1 anchovy fillet, soaked in water to cover for 10 to 15 minutes, then drained, rinsed and patted dry (optional but recommended)
• 1 teaspoon capers, rinsed
• 1 5-oz. can water-packed tuna or olive oil-packed tuna, to taste
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil(omit if using olive oil-packed tuna)
• 1 tablespoon plain low-fat yogurt(more to taste)
• Freshly ground black pepper
• 1 tablespoon chopped fresh parsley
PREPARATION
1. Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
2. While you’re waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
3. When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.

Dear friends! There is a discount period in our store. Make a favourable purchase. Just proceed a link below :) goo.gl/6...
09/13/2016

Dear friends! There is a discount period in our store. Make a favourable purchase. Just proceed a link below :)
goo.gl/6SgMbr

Spaghetti and Drop Meatballs With Tomato SauceINGREDIENTS• Salt• 2 tablespoons olive oil• 12 ounces ground beef• 6 ounc...
09/12/2016

Spaghetti and Drop Meatballs With Tomato Sauce
INGREDIENTS
• Salt
• 2 tablespoons olive oil
• 12 ounces ground beef
• 6 ounces Parmesan, or about 1 1/2 cups
• 1 bunch fresh parsley
• ¼ cup bread crumbs
• 1 egg
• Black pepper
• 1 large onion
• 3 garlic cloves
• 6 cups canned crushed tomatoes (a little less than two 28-ounce cans)
• 3 bay leaves
• 1 pound spaghetti
PREPARATION
1. Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
2. Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
3. Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don’t burn and cook undisturbed until they’re lightly browned on the bottom, 5 to 6 minutes.
4. Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
5. When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
6. Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
7. Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
8. To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.

Italian-Style Tuna SandwichINGREDIENTSFOR THE SALSA VERDE:• 1 cup Italian parsley leaves, washed and dried• ½ cup extra-...
09/11/2016

Italian-Style Tuna Sandwich
INGREDIENTS
FOR THE SALSA VERDE:
• 1 cup Italian parsley leaves, washed and dried
• ½ cup extra-virgin olive oil, plus more as needed
• 2 garlic cloves, minced
• ¼ cup roughly chopped green olives, such as Castelvetrano
• 3 or 4 anchovy fillets, chopped
• 1 tablespoon chopped capers
• Zest of 1 lemon
• Pinch of crushed red pepper
• Salt and pepper
FOR THE SANDWICH:
• 1 baguette or 4 ciabatta rolls
• Handful of lettuce leaves, arugula or watercress
• 8 ounces best quality oil packedtuna, drained, in large chunks
• 4 hard-boiled eggs
• Salt and pepper
• 1 serrano chile, thinly sliced, optional
PREPARATION
1. Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
2. Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife. (If using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.

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