Friday 22 February 2008
Monday 18 February 2008
Baby Beetroot. Peanut Soup
Recipe: Baby beetroot with spinach leaves, crisp ginger, and a curry-flavoured dressing.
Recipe: West African Peanut Soup.
This simple, rich soup is adapted from a dish popular in Cameroon. For extra flavor, try it with a savory peanut butter, such as Peanut Better's hickory smoked or onion parsley peanut butters.
Saturday 16 February 2008
Winter Couscous
Recipe: The New Vegetarian: The Ultimate Winter Couscous.
Forget couscous salad and similarly bland fare at the supermarket; this is the real thing - warmingly spicy and bursting with sweet and astringent flavours. The ingredients list may seem long, but there is actually little effort involved here.
Tuesday 12 February 2008
Making Bread
Article:
Probably the most common cause of bread failure is one simple mistake, killing the yeast with too-hot water. Better to err on the side of water that is too cool - though the bread won't rise as fast as it would have with lukewarm water.
Monday 11 February 2008
Wednesday 6 February 2008
Pouring Beer & Creaming Spinich
Article: Expert tips to pour the perfect beer.
How to pour beer.
"You never want to put a really good beer in a frozen glass. It's a waste of money," he says. "The aromas just can't get out. They get locked into the liquid."
Recipe: Creamed spinich with bacon.
The spinach gets its creaminess from a bechamél sauce based on a flour and butter roux. There's actually no cream in the spinach, it uses milk instead.
Tuesday 5 February 2008
Saturday 2 February 2008
Yorkshire puddings. Dips.
Blog Post: God's own Pud.
A post about Yorkshire puddings.
The tactics involved getting the dripping, tin and oven to solar heat, which seared the batter and made it crisp.
Then, unusually and rather dramatically, you turned the puds with a spatula and left them just long enough to crisp on the other side while keeping a very thin, semi-liquid layer within. The result was like a beef dripping pizza served with onion gravy (a whole separate science for Yorkshire pud cooks). It was heavenly.
Article: Dip Once or Dip Twice?
An article about bowls of communal dip.
The team of nine students instructed volunteers to take a bite of a wheat cracker and dip the cracker for three seconds into about a tablespoon of a test dip. They then repeated the process with new crackers, for a total of either three or six double dips per dip sample. The team then analyzed the remaining dip and counted the number of aerobic bacteria in it.
Recipe: Moroccan Carrot Dip.
A recipe for dip. Made with carrots. No evidence that it is actually Moroccan.
Subscribe to:
Posts (Atom)