Vietnamese Daikon & Carrot Pickles / Oregano Roasted Beets with Garlic Scapes / Turmeric Ginger Beer

Blog Post & Recipe: Vietnamese Daikon and Carrot Pickles

They're a little like bread and butter pickles, though crispier, not as sweet, and with a slight radish taste from the daikon.

Blog Post & Recipe: Oregano Roasted Beets with Garlic Scapes

Since beets are so sweet all on their own, they need little sprucing up. (Fun fact: Beet sugar makes up about 40% of the world’s sugar.) Here, I simply doctored them up with some garlic scapes and a few sprigs of fresh oregano.

Blog Post & Recipe: Turmeric Ginger Beer

But even when I got the carbonation just right in these recipes (which does take a little precision), brewed ginger beers did not have that fresh spicy kick that I love. In the end, I got the best results from the simplest method. Make a ginger-infused syrup and top with soda water and fresh lemon juice.

Multiple Porridges / Brown Butter Apple Skillet / Goat Meat with Okra

Blog Posts & Recipes: oatmeal project

eating oatmeal everyday for 28 days [hopefully we won't get bored]

Blog Post & Recipe: Banjo / pottery / knot / apple

There's something naughty about an apple pie without a crust. It feels like cheating.

Brown Butter Apple Skillet

Blog Post & Recipe: Korma Curry Recipe: Goat Meat with Okra

To certain people, goat meat can have a strong taste, but I find that the meat at my local Indian market tastes wonderful and is very tender. Okra has a bad reputation as well due to its texture once boiled. I personally love this dish and could eat it by the pound, dipping rotis (Indian flat bread) in the spicy gravy sauce.

Beef, Mushroom & Red Wine Pie / Turnip Gratin / Jjam Bbong (Korean-Chinese Spicy Noodle Soup)

Blog Post & Recipe: beef, mushroom & red wine pie

6. Blind bake a short crust pastry shell (I used a galette pastry base because I’m crazy, but it tasted awesome) fill with beef stew and top with a puff pastry lid. Consume.

Blog Post & Recipe: From My Garden - Turnip Gratin

Their taste reminds me of radishes or more like kohlrabi, and they are delicious baked with cream or creme fraiche, pancetta, garlic and thyme.

Blog Post & Recipe: Jjam Bbong (Korean-Chinese Spicy Noodle Soup)

The soup is typically made with chicken stock for a rich flavor, but you can also use anchovy broth for a cleaner/lighter taste. This soup also incorporates pork, chili infused oil, and various vegetables and seafood. The combination of all the natural ingredients creates a hearty bowl of soup that is packed with robust flavors. The spiciness will surely clear your sinuses!

Butterbean & Almond Hummus / Bangus (Milkfish) Sisig / Recipes for Beginner Cooks

Blog Post & Recipe: A New Favourite: Butterbean and Almond Hummus

I’m hardly a hummus connoisseur, but I preferred it, hands-down, to any chickpea version I’ve ever had. Served with some toasted pine nuts and a sprinkling of sumac, it was a perfect complement to whatever else what on my plate.

Blog Post & Recipe: Bangus Sisig

When prepared correctly, nothing quite captures the varied flavors and textures of Filipino cuisine like a sizzling-hot platter of chopped pig's face ... But sisig made from Bangus (or milkfish), is perhaps my favorite non-pork face option for the classic street food.

Blog Post & Recipes: Your Questions: Best Recipes For Beginning Cooks

Before we recommend some specific recipes, here are three pieces of general advice for getting started in the kitchen:

1. Only buy fresh ingredients with a plan in mind ... 2. Know what's in your fridge ... 3. Get a cookbook that can be a go-to resource for simple recipe ...

Here are a few recipes we've loved -- they're perfect for beginners and they require few ingredients:

Chicken Breasts with Zucchini Pappardelle ... Flank Steak with Paprika Butter ... Baked Eggs in Tomato-Parmesan Sauce ... Learn to roast a chicken ... Sugar Snap Peas with Mint and Orange ... Fajita Sweet Potatoes ... Buy some great salad greens ... Tipsy Affogato ... Make a crumble!

Store Certain Herbs / Braised Radishes / Homemade Ginger Beer & Dark 'n' Stormy Cocktail

Blog Post & Tip: How to Store Cilantro (and Other Herbs)

Some herbs take to freezing well (such as basil, mint, chives, and obviously cilantro), and then they are quite easy to use later (or much later!) in soups, stews, and other cooked dishes.

Blog Post & Recipe: Braised Radishes {recipe} – When a Side Dish Not a Side Dish

Then we realized that we could braise them in the same way that we’ve braised their much larger Asian cousins, the daikon radish, but with different seasonings and flavors. Lemon. Thyme. Butter.

Blog Post & Recipe: Homemade Ginger Beer and the Dark 'n' Stormy

Besides all the cool ideas and wavelengths that must bounce around in that shop, they apparently have delicious ginger beer. And they offer an informal recipe in the spread: take ginger, cut it up, add some lemon juice and sugar, toss in hot water and yeast, and give it 24 hours.

Concept: braise radishes (remember, we were wondering about this last night?)

Agedashi Tofu / Vietnamese Dipping Sauce (Nuoc Cham) / Uighur Naan

Blog Post & Recipe: Agedashi Tofu

A couple months ago I shared my non-traditional Agedashi Tofu. Instead of deep fried tofu served in the traditional dashi broth, it was served deep fried with homemade teriyaki sauce. Recently one of my readers asked me to share the traditional Agedashi Tofu recipe so here it goes.

Blog Post & Recipe: Vietnamese Dipping Sauce (Nuoc Cham)

One important element of Vietnamese cuisine is nuoc cham or a Vietnamese dipping sauce. Nuoc cham is a fish sauce based dipping sauce that deftly balances sweet, salty and sour aspects and it is really easy to make at home. The basic recipe includes fish sauce, water, sugar and lime juice and chilies and garlic are often added as well.

Blog Post & Recipe: Uighur Nan [via]

It's different from Indian Naan. It's a flatbread, cooked in a Tandoor oven, but it is pricked all over by an instrument called a durtlik before baking, both to keep the bread from puffing up, and as a decorative measure. It's also seasoned lightly with cumin and sea salt, although rosemary is very nice too. It's basically pizza dough without the oil, and it's made the same way.

Fried Plantain Panini With Yoghurt Dressing / Whole Roasted Onions / Yucca Dough Empanadas

Recipe: Fried Plantain Panini With Yogurt Dressing

When the panini is ready, remove it and open it up. Splash the mix on top of the plantain, and close the sandwich back up. Enjoy while warm.

Blog Post & Recipe: Whole Roasted Onions

Plonk onions on a baking sheet without bothering to peel them. Shove in oven. Come back later for achingly sweet, tender, oniony goodness. Accept accolades. See how easy is was?

Blog Post & Recipe: Yucca Dough Empanadas

I never used yucca so it was pretty interesting. I didn't realize at first that there is actually a core in the center that you can't really eat. You need to peel the yucca, then cut around the core and boil for about a half hour. Then just mash it into a dough.

Sweet Potato Biscuits / Pumpkin, Chickpea and Lemongrass Curry / Goat Brain Fritters

Blog Post & Recipe: Sweet Potato Biscuits

The longest of the prep is making the sweet potato puree. I peeled and cubed mine, boiled until fork-tender, then pureed them in a food processor until smooth and velvety.

Blog Post & Recipe: Easy Pumpkin, Chickpea and Lemongrass Curry [via]

The beauty of this is you can throw in whatever you like in the curry; your favourite meat, veges or whatever you have sitting in the bottom of your fridge that isn’t sadly limp (for me, it was time to use up my dried chickpeas!).

Blog Post & Recipe: Bheja Fry - Goat Brain Fritters [via]

Preparing brains is much like preparing sweetbreads , which I've served many times in the French restaurants I've worked in. You rinse the brains in cold water for about an hour to eliminate excess blood, then poach in a court bouillon with a few tablespoons of vinegar for about 30 minutes. For bheja fry I used ginger garlic cumin and turmeric in the court bouillon as well as the standard onion, celery, and carrot.

Sriracha-Grilled Tofu / Sweet Chilli Sauce / Preserving Olives

Recipe: Sriracha-Grilled Tofu

Make a spicy version of tofu dae-ji, the Korean BBQ dish.

Blog Post & Recipe: mirin

Leng's sweet chilli sauce is not, as you might expect, thick and viscous, rather it is thin, and light and golden, and so very lovely, mostly because it uses quite a lot of mirin.

Sweet Chilli Sauce

Blog Post & Recipe: Preserving Olives

With this method you may end up with olives that are slightly more bitter [than they are when you use a more involved method], but after tasting our friends and considering this process was much nicer on the environment as less salt would be poured down the drains, we were convinced. Also, it’s no where near as much hassle.

And to complement yesterday's interview with Simon Hopkinson, we have an interview with Fergus Henderson.

Asked how he knows when the meat is done, Fergus pushes up his round glasses and says, "It's sort of Jedi Knight, cooking meat. It's—you know Star Wars, the first one? Luke Skywalker's flying down the valley of the Death Star, shooting his missiles, and he hears this voice: 'Luke, put away your sights. Feel the Force.' So he puts away his sights. Feels the Force. Shoots his missile and blows up the Death Star. The same way when you're cooking: You should feel the Force and be a Jedi Knight."

As Fergus puts the Force-felt hunk of meat back onto the counter and tents it with foil, he says, "Now it's resting happily, having an emotional moment."

12 Sardine Recipes / Grill Your Vegetables / 8 Recipes from Simon Hopkinson

Blog Post & Recipes: Healthy & Sustainable: 12 Ways to Eat Sardines

Recipes with Fresh Sardines:

Broiled Sardines with Gremolata ... Crispy Sardines with Lemon & Mint ... Sardines on the Grill ... Sardines with Chickpeas, Lemon & Parsley ... Grilled Moroccan Sardines ... Sardines with Crisp Paprika Crumbs

Recipes with Canned Sardines:

Sardine Salad with Chickpeas & Feta ... Beet & Sardine Salad ... Sardine, Avocado & Radish Salad with Watercress ... Pantry Puttanesca with Sardines ... Beer-Batter-Fried Sardines & Lime ... Sardine Spread

Blog Post & Recipe: How to Grill Your Vegetables

Just don't think you can throw those mushrooms on the grill as is. They need to be spruced up. Oil, and vinegar, and spices, oh my. The rest of the vegetables are really not hard. Brush them with a little olive oil, and add salt and pepper. You're basically going for a nice char-grilled exterior.

Blog Post & Recipe: Simon Hopkinson's Good Cook recipes and an interview with Simon Hopkinson.

SLOW-COOKED RABBIT IN OLIVE OIL, WITH POTATOES AND AIOLI ... MARINATED BUTTERFLIED LEG OF LAMB WITH ASIAN GREEN SAUCE ... AUBERGINES WITH OLIVE OIL, GARLIC, PARSLEY AND FETA CHEESE ... SALAD OF BROAD BEANS, SMOKED COD'S ROE, RICOTTA AND OLIVE OIL ... MARINATED SARDINE FILLETS ... SMALL MERINGUES WITH WHIPPED CREAM ... WARM PRAWN SALAD WITH FLAGEOLET BEANS, ONION, PARSLEY AND OLIVE OIL ... HOMEMADE TANDOORI CHICKEN

Nettle Pakoras / Watermelon & Fennel Salad / Caribbean Spinach & Coconut Milk Soup

Blog Post & Recipe: The Sting

My favourite way with nettles is to make Indian pakoras, all spicy, crispy, mysterious and green. They are a doddle to make and amazing to eat, even my 6 year old loves them.

Blog Post & Recipe: Watermelon and Fennel Salad [via]

I decided to try, pairing with fennel, whose anise notes I think go rather well with something sugary, and a little garlic & herbed goat cheese to help balance things out. A little fresh mint, olive oil, salt and pepper and I had myself a watermelon salad

Blog Post & Recipe: Caribbean Spinach & Coconut Milk Soup

Coming back to the recipe, as I started reading, first ingredient was spanish onion…well sweetish for me in a soup,second garlic…hmm…okay..followed by green chillies,coriander seeds & cumin (now we are talking)..then there was coconut milk,chicken stock and limes (I was already sold)..I must say it was the most amazing find of the day- a Caribbean spinach soup with coconut milk and known indian spices!!

Plum & Vanilla Jam / Mapo Tofu Ramen / Gruyere Bacon Leek & Sun Dried Tomato Spätzle

Blog Post & Recipe: plum & vanilla jam

Ever since I made this luscious Cherry & Vanilla Jam, I realised vanilla is the most wonderful thing you can add to jam.

Blog Post & Recipe: Mapo Tofu Ramen (Mabo Ramen)

So here’s my version, which involved slightly tweaking my mapo tofu recipe to accommodate the addition of chicken broth and noodles. It’s not quite as thick as the version I had in Yokohama, but you can certainly change that by doubling or tripling the cornstarch-mixed-with-water amount.

Blog Post & Recipe: Gruyere Bacon Leek and Sun Dried Tomato Spätzle

Spätzle is made from flour, eggs, water, and salt. Comparing it to Italian pasta, the spätzle dough is moister and softer, like a thick runny cake batter. The dough therefore cannot be rolled out as is the case with Italian pasta dough. Instead a special spätzle-press or a spätzle sieve is needed to form the spätzle noodles, which are then dropped into boiling water. The classic way to form these noodles however is to spread the dough over a wet wooden cutting-board and cut thin strips of dough with a knife, scraping the strips into boiling salt water.

Çilbir (Turkish Poached Eggs on Yoghurt with Spiced Butter & Mint) / Puffy Tacos / Mushroom Escabeche

Blog Post & Recipe: Seriously Sloppy - Çilbir (Turkish Poached Eggs on Yogurt with Spiced Butter and Mint)

A traditional comfort food of the Ottoman Empire, çılbır pairs poached eggs with dense yogurt, topped with a simple sizzle of spiced butter followed by flecks of mint.

Blog Post & Slideshow: San Antonio: How to Make Puffy Tacos

The puffy taco starts with that fresh masa plus salt and water; but not too much water, otherwise the cornmeal putty will stick to your hands. Take about a golf ball's worth then smoosh it in the tortilla press until it's flat, but not too thin. Then into the deep-fryer it goes.

Blog Post & Recipe: School of tapas: Mushroom escabeche

Escabeche is an ancient cooking and preserving method which originates during the Muslim rule of Spain in the Middle Ages. In Spain it usually consists in cooking the food in a mixture of vinegar, white wine and olive oil, seasoned with bay leaves and black pepper, among other spices, and most of the times accompanied by some vegetables like carrots and onion. This method, used for fish and meat alike, easy and versatile as it can get, allows for the food to last at least a couple of weeks in the fridge.

4 Mexican-Armenian Recipes / Unagi Kabayaki / Roasted Capsicum with Capers & Mozzarella

Article & Recipes: Marrying Mexican and Armenian cuisine

Armenians, just like Mexicans, love the comingling of sweet and sour and spicy and mild; they love strong flavors like lamb and garlic.

Stuffed grape leaves ... Pilaf with topping ... Carne asada ... Jocoque dip

Blog Post & Recipe: Unagi Kabayaki [via]

If you like Japanese food, and have had unagi kobayaki--broiled eel--at Japanese restaurants, you will be surprised at how easy it is to make at home. When I was making this dish, I thought of my nephew Tyler. He really likes unagi. I thought, 'How can Ty make this at his house in Oregon?' Simple. Just like my grandfather did--in a pan on top of the stove.

Blog Post & Recipe: roasted peppers with capers and mozzarella

I will turn on the oven for one thing, and that is to roast my peppers for the better part of an hour. I prefer this over blistering them on the stove, which makes them easy to peel but not supple and sweetly cooked as they get in the oven. After peeling their skin and cutting them into strips, I let them sit overnight in some salt, pepper, garlic and red wine vinegar which punched up their flavor a bit.

Herb Roasted Eggplant / Chicken and Tofu Laksa / Cooking Quinces

Blog Post & Recipe: Simple Herb Roasted Aubergine

The flavor comes from the herbed-salt rub and the touch of compound butter when serving!

Blog Post & Recipe: Chicken and Tofu Laksa [via]

To make the laksa paste, chop the shallots, lemongrass, cloves, ginger, galangal and chillis roughly and add to a food processor. Blitz with the turmeric and vegetable oil until you have a smooth paste.

Blog Post & Recipe: Quince science

Cooking quinces is culinary magic. You start out with fruits that are yellow, hard and astringent. Three or four (or five) hours of gentle poaching later, they are fragrant, grainily soft, sweet and – most impressively – deep pink [...] I wanted to test two hypotheses: (a) that low sugar concentration in the poaching liquid reduces quince colour change, and (b) that lack of lemon juice in the poaching liquid reduces quince colour change. I was also curious about whether sugar and lemon interacted somehow

Ma Po Tofu with Mushrooms & Clams / Sweet Potato Cinnamon Rolls / Homemade Oat Milk

Blog Post & Recipe: Meatless Ma Po Tofu (actually not meatless. It has clams).

But, yesterday, not wanting to waste the silken tofu that was nearing expiration but without having thawed any meat to go with it, I decided to take the plunge — ma po tofu with mushrooms and clams and with no meat at all.

Blog Post & Recipe: Sweet Potato Cinnamon Rolls

Pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add sweet potato mixture into the yeast mixture; mix on low speed until well blended, 2 minutes.

Blog Post & Recipe: Homemade Oat Milk

You can start from rolled oats, from oat flour, or from oat groats, i.e. the dehulled grain of the plant. I like to use the latter (available from natural food stores) as they are the least processed of the three, and give the best results flavor- and texture-wise.

Portabello Mushroom & Basil Pesto Panini / Roasted Sweet Potato Salad / Escabeche & Savory Granola

Blog Post & Recipe: Portabello Mushroom and Basil Pesto Panini [via]

I decided to have a vegetarian dinner for my family last night and picked up some big beautiful portabello mushrooms for our paninis. I also added fresh basil pesto, mozzarella, tomatoes and sweet vidalia onions to them.

Blog Post & Recipe: Roasted Sweet Potato Salad

And it definitely takes the right kind of potato salad to make me realize that it’s ok to eat something warm on a hot day. I simply have no patience for chill time when there are sweet potatoes, black beans, red peppers, cilantro, and lime involved.

Blog Post & Recipe: Escabeche + Savory Granola (+ Las Manas Tamales)

So, you can imagine our delight when a plate of pickled asparagus, beets and carrots topped with a mess of puffed millet, seeds and spices arrived at our table. After our first bites, we both nodded in agreement. This is so good ...

The vegetables were sharp, intensely flavored and very vinegary. The granola is toasted, salty, sweet, and umami.

Concept: use that grill as a sandwich press. (Or has this already occurred to you, M?)

Roasted Pears with Goat Cheese & Pine Nuts / Raw Overnight Oats / Store Porridge in Jars /

Blog Post & Recipe: Roasted pears with goat cheese & pine nuts

I loved this dish, because I love pears and I am fond of goat cheese!

Blog Post & Recipe: (Raw!) Overnight Oats

Raw oats are equally fabulous as the cooked kind. They’re a different creature to be sure, but if you like your oatmeal on the chewy side you are in gold territory here.

Blog Post & Recipe: Oatmeal in Jars: Make a Week of Breakfast in 5 Minutes

With a little forethought and a few Mason jars, you can make enough steel-cut oats for a whole week in just 5 minutes. The result? Monday through Friday, you have a jar of wholesome oatmeal all ready to go. Pop it in the microwave at work and breakfast is served!

Concept: jar porridge.

Missi Roti / Rogan Josh / 10 Quesadillas

Blog Post & Recipe: Garam Masala Tuesdays: Missi Roti [via]

Naan takes the cake among foreigners but try this unleavened Indian flat bread made on a hot iron plate (tawa) from whole grain wheat and legume (chickpea) and you might change your likes. Plus, for the health nuts, its more nutritious than traditional Naan as gram flour is high in protein and iron.

Blog Post & Recipe: Rogan josh, or, Kashmiri lamb curry — a sinfully delicious blend of very fragrant spices and flavors

Traditionally the dish is prepared in ghee, Indian clarified butter, with the spices fried in fat to awaken flavors and infuse the fat with the essence before adding other ingredients. Yogurt, the foundation of the sauce, gives a lovely tang together with the tomato. Almond adds texture, flavor and also thickens the sauce.

Recipes: Quick n' Easy: 10 Ways to Make a Great Quesadilla Tonight

Quesadillas with Chicken Sausage and Roasted Vegetables ... Kimchi and Avocado Quesadillas ... Unda-Style Quesadillas ... Potato, Greens, and Goat Cheese Quesadilla ... Grilled Chicken and Pineapple Quesadillas ... Tandoori Quesadillas ... Squash Blossom Quesadillas ... Cheese and Hominy Quesadillas ... Caramelized Onion and Steak Quesadillas ... Pear, Brie, and Honey Quesadilla

Strawberry Focaccia with Basil & Onions / Chicken Pie / Tender Jackfruit in Rice with Garlic & Black Pepper

Recipe: Strawberry Focaccia with Basil & Onions (also: strawberry and goat cheese focacia)

Lightly press strawberry slices into the top of the dough, then scatter onions and basil evenly across the top. Drizzle remaining 1 tablespoon of olive oil over the top and sprinkle with sea salt to taste. Bake until the focaccia is golden

Blog Post & Recipe: The Fabulous Chicken Pie (inspired by Maggie Beer)

I’ll be upfront – this dish takes a lot of effort, the pie crust, roasting the chicken, making the filling, baking… but I have never ever tasted a better pie ... Toasted walnuts, fresh herbs folded through a creamy chicken and mushroom filling lifted by hints of orange is unforgettable!

Blog Post & Recipe: Tender Jackfruit in Rice with Garlic & Black Pepper

One of my favorite is small tender jackfruit! It tastes very different from the ripe fruit. The texture is very similar to meat, especially pork. It tastes sweet, fibrous and soft. Peel the skin, cut it into chunks and boil it and it’s ready for cooking. If you don’t have access to fresh jackfruit you can also use canned.

Braised Lamb Shanks with Yorkshire-Style Puddings / 3 Salads / Spetsofai (Stewed Sausages & Peppers)

Blog Post & Recipe: Braised lamb shanks with Yorkshire-style puddings [via] (and, see, another blogger is also making braised lamb shanks, and the NZ Herald has a recipe for lamb shanks and macaroni)

Instead of making the usual thick, sticky sauce, which can be a little heavy, I opted for a light, almost soupy, tangy tomato and stock sauce.

Recipes & Video: Veg out

The roasted beetroot salad can be made more substantial by adding crumbled feta or goat’s cheese. All of these recipes make a great accompaniment to a Sunday roast.

ROASTED BEETROOTS, CARROTS & CAPSICUM ... ROAST FENNEL SALAD ... WARM MUSHROOM & ROCKET SALAD

Blog Post & Recipe: Spetsofai

In it’s complete simplicity, spetsofai is sausages and peppers. It traditionally hails from the Thessaly region of Greece and whilst it lends itself as a winter dish the produce it uses is more synonymous with summer. The traditional recipe is a little more spicy and uses loukaniko (the Greek word for sausage). I was making this for a friend of mine and her eight year old so anything considered spicy was off limits. I added a little oomph to the spetsofai by using some smoked paprika and a little red wine.

Ajvar / Caramelized Fennel & Onions / 5 Achar Recipes ("The Indian Answer to the Pickle")

Article & Recipe: Fall Brings Red Peppers and Ajvar, 'Serbian Salsa' [via]

The smoky and tangy spread, which also features minced garlic, olive oil and vinegar [as well as red capsicum], can be a bright garnish for a dish of grilled meats, paired with Mediterranean salads for a meze platter, or simply devoured on a piece of crusty bread threaded with olive oil.

Blog Post & Recipe: Caramelized Fennel and Onions

Fennel lovers, onion lovers, unite! And then take a shower in grated Parmesan, lemon zest, and chopped parsley. I'd like to say this is quick and easy, but it's not quick. It's long and easy, the sort of thing you can just put on the stove and give a stir every once in a while, as you cook the rest of the meal.

Blog Post & Recipes: Awesome Achars! The Indian Answer to the Pickle

In fact, achars are a singularly versatile kind of pickle. They can be made from fruits or vegetables, and be made sweet, spicy, or sour depending on the spices and flavorings used. A small amount of gingery pickle might balance the flavors in a spicy curry while a sour one can serve as an appetizer with papadum. An achar can also be mixed with fresh vegetables to make a quick salad. No matter how they're used, these pickles are intended to enhance a dish and add new dimensions of flavor.

MangoThokku - Mango Pickle ... Cauliflower Pickle ... Gajar Achaar - Carrot Pickle ... Mirchi-Ka-Achar - Green Chili Pickle ... Limbu Ka Achar - Lemon Pickle

Thai Green Curry Paste & Tilapia Baked in Thai Green Curry / Korma Chicken Curry / Collared Beef

Blog Post & Recipe: Thai Green Curry Paste (The blogger goes on to post a recipe for Tilapia Baked in Thai Green Curry)

Thai curry pastes freeze well so I like to divide the curry paste into several 2 tablespoon portions and freeze them and that way whenever I fell like a Thai curry I can just pull one out of the freezer and be ready to go.

Blog Post & Recipe: Korma Chicken Curry Recipe {via]

Instead of coconut milk, you can also use natural yoghurt as the cream in this curry - the recipe I adapted this dish from suggests the addition of some fresh lime juice to thick coconut milk which results in your very own coconut yoghurt which was extremely delicious I must say.

Blog Post & Recipe: Old English Beef

Simply put, it is a thin piece of flank steak, tightly rolled up, wrapped in cheesecloth, tied tightly, and simmered for hours in a broth of water infused with fragrant spices. After this, the meat, encased in its cheesecloth shroud, is removed from its bath and transferred to the refrigerator, where it is pressed with a heavy weight until it compresses and chills

COLLARED BEEF

Set Up a Minimalist Kitchen & Braised Greens with Butter / Cambodian Tilapia Ceviche / Ampelokorfades Toursi (Pickled Vineyard Shoots)

Blog Post & Recipe: how to setup an [ultra] minimalist kitchen

my ultra minimalist kitchen equipment list ... my ultra minimalist pantry essentials

braised greens with butter

Blog Post & Recipe: Roger Mooking Cooks up Justice! Recipe for Cambodian Tilapia Ceviche

In a stainless steel bowl combine the rest of the ingredients and pour over the top of the tilapia pieces. Allow to sit in the juice for seven minutes. Remove the fish only from the sauce.

Blog Post & Recipe: Ampelokorfades Toursi (Pickled Vineyard Shoots)

Shoots are the new plants when growing which include stems, flowering stems with flower buds, and leaves. It was the first time I came across these shoots and did not know much about them. My husband was familiar with them as he told me his mother would cook them and they would eat them in salads as well as stewed with dried legumes.

Ginger Tofu with Bok Choy / Fermented Refrigerator Pickles / Thai Green Curry with Vegetables & Tofu

Blog Post & Recipe: Ginger Tofu with Pak Choi [via]

Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.

Blog Post & Recipe: Cookin' It Old School

There’s just something about taking a vegetable or a fresh crisp piece of fruit, stuffing it in a jar and boiling the hell out of it that just makes my heart sing.

Fermented Refrigerator Pickles

Blog Post & Recipe: Thai Green Curry with Vegetables and Tofu. (The blogger goes on to post a recipe for Green Curry Tofu Cakes)

Look for a green curry paste without fish sauce in your supermarket or Asian grocery store. But if you do have access to the ingredients and a little extra time, you’ll be surprised how quickly you can make your own curry paste, which will keep in the fridge for a couple of weeks or in the freezer for 6 months.

Bleu de Gex / Indian Omelette / Homemade Chashu Miso Ramen

Blog Post: Bleu de Gex

I said to her; “What is the one cheese you would tell someone from the United States that they absolutely should try while in France, which is not available in America?”

Not missing a beat, she said; “Bleu de Gex.”

Blog Post & Recipe: Indian Omelet

Anyone who has experienced a train trip in India, would easily remember the little stalls flipping innumerable omelets in one huge skillet, quickly and efficiently. These are then sold wrapped in foils at the train windows.

Blog Post & Recipe: Homemade Chashu Miso Ramen

Cooking ramen requires fast pace, especially after noodles are cooked. Overcooked noodle completely ruins the right ramen experience so make sure EVERYTHING, including your table setting, is ready before you start cooking noodles. It’s a serious matter.

Briam (Greek Ratatouille) / Fried Fish in Orly Batter / Prepare and Cook Shark

Blog Post & Recipe: Briam (Greek Ratatouille)

This is a recipe we make quite often in Greece and it is very easy. It is also very versatile and you can practically add and subtract anything you like from the list of ingredients.

Blog Post & Recipe: Fried fish in Orly batter

Apparently it was a favourite with American servicemen stationed at Keflavik airport and some of them still remember it fondly. I'd be the first to admit that this isn't a specifically Icelandic dish, but you can buy it in many diners and restaurants all over the country.

Blog Post: How to Prepare and Cook Shark

Only purchase shark meat from a reputable fishmonger or supermarket. Shark meat must be cleaned properly, even more so than fish, to have a palatable taste. Why? Sharks urinate through their skin and if not cleaned directly after catching, the taste will be nearly inedible.

Making Gyoza Skins / Vegetarian Nihari / 18 Vegetarian Breakfast Recipes

Blog Post & Recipe: Making Gyoza Skins [via]

One of my favourite things to make that I can freeze and eat it with soup, rice and noodles - would be gyoza or potstickers also plainly known as 'dumplings'.

Blog Post & Recipe: Vegetarian Nihari (Spicy Tofu Recipe) [via]

One of my most favorite Indian dishes is nihari. It's a goat (or any other meat) stew dish. It's spicy, flavorful and the meat is extremely tender. I love dipping naans (flat Indian bread) in the sauce. But I always end up feeling so bad when I see my husband Lulu, who is a vegetarian, staring at me. So this time, I also made a tofu version using the same gravy sauce.

Blog Post & Recipes: Breakfast Club #11 Vegetarian Savoury - the round up

The event is here to remind us that breakfast should be about more than toast and tea or cereal and coffee.

Savoury breakfast wraps ... Cheese and chive pancakes ... Cheesy Courgette Breakfast Scones ... Baby Egg Pies ... Bread Rolls ... Savoury Oatmeal with Soy Sauce and Nutritional Yeast ... Moong Dhal Dosa ... Tofu Scramble ... Pea and Sun-Dried Tomato Porridge ... Breakfast with Oats ... Goats Cheese and Rosemary Muffins ... Savory Muffins with Herbs, Oven-Dried Tomatoes and Green Onions ... Black Buckwheat Waffles with Mushroom Gravy ... Breakfast "Sausage" Patties ... Chive Scrambled Eggs with Goats Cheese ... Dippy Eggs and Asparagus Soldiers ... Thalipeeth - Multigrain Indian flatbread/ Crepe ... Spinach and Brie Sourdough

How to Pan-Fry Tofu / Finnish Salmon Soup / Spicy Kimchi Stew (Kimchi Jjigae)

Blog Post & Recipe: How to Pan-Fry Tofu with Crust is Simple

With one table spoon of oil, we will be able to fry these tofu and yield crisp golden crusts. I did not coat it with egg, batter or any flour. It is just naked firm tofu (bean curd). A non-stick pan is neither necessary.

Blog Post & Recipe: From riches to rags - Salmon Soup [via]

If you don't like to cook whole salmon piece, you could use the cubed version, you could add them add it after cream comes to boil, take care to cook since it is already diced, the layers might get dissolved in soup when it is over cooked.

Blog Post & Recipe: Spicy Kimchi Stew (Kimchi Jjigae)

The secret to kimchi jjigae is using very old kimchi(see kimchi bokkumbap). If you can't get a hold of the old kimchi that is sold, you can just let your kimchi age in your fridge until the cabbage loses its whiteness and turns dark and a bit transparent like the picture below. Taste the kimchi and if its really sour then it's perfect for jjigae.

Beetroot Orzotto / Smoked Eggplant Curry / Dragonfruit

Blog Post & Recipe: Beetroot orzotto

This is a hearty autumn dish on its own or a nice alternative to serve as a side dish to fish or meat. You could also pair it with a couple of soft boiled or poached eggs or creamy goat cheese or feta.

Blog Post & Recipe: Smoked Eggplant Curry

This is the easiest method to smoke something ... He makes a chicken curry and then smokes it by placing a bowl with a smoking hot piece of charcoal in the curry. The smoke gets into the curry, making it all smoky and wonderful. I’ve adapted Sanjeev Kapoor’s smoked chicken curry by using eggplant

Blog Post: How Does Your Dragon Fruit Grow?

With crisp, watery white flesh dotted with crunchy black seeds, it's somewhere between a kiwifruit and a watermelon in texture, but with a much more subtle flavor than either. Faintly sweet, with a floral aroma, they're very refreshing and one of the best ways to finish a meal or cleanse your palate between bites of rich foods.

Roasted Spring Garlic / Devilled Kidneys / Spiced Coconut Spinach

Blog Post & Recipe: Roasted spring garlic

I remembered the beautiful heads of spring garlic I had purchased before I became sick. And I decided to roast them.

Recipe: Nigel Slater's classic devilled kidneys recipe

This quick way of preparing kidneys is good for breakfast or a light supper. It will also work with rice instead of toast, as a more substantial meal.

Blog Post & Recipe: Spiced Coconut Spinach Recipe

You toast a few spices, add a pile of shredded spinach to the skillet, and finish things off with a burst of lemon juice and some shredded coconut.