Blog Post & Recipe:
Salmon & Pea Risotto
I used fresh this time but flaked smoked salmon (the kind that looks like a whole chunk of fish, not lox) works equally well.
Blog Post & Recipe:
Fried oysters with a chipotle-lime dipping sauce
There are many ways to make fried oysters. I keep mine relatively simple, though I do like to coat them in a combination of both crushed saltines and cornmeal, which I think gives them an excellent texture and flavor.
Article & Recipes:
Fabulous fennel: the versatile veg
Fennel bulbs are incredibly versatile. You can eat them raw, boiled, roasted or braised. They taste good undercooked, or overcooked, with vegetables, meat or fish – or just on their own.
Roast fennel and carrots recipe ... Fennel gratin recipe ... Braised fennel with red mullet recipe ... Ensalada de la noche buena recipe
Blog Post & Recipe:
Baby Octopus & Fennel Risotto
To cook the octopus I use my BBQ with an open flame which prevents the octopus from ‘stewing” and gets nice char grill but you can fry it on a very high heat.
Blog Post & Recipe:
Roasted fennel and kabocha vegetable salad in balsamic mustard vinaigrette recipe
On the morning of, I simply cut, roast, and dress up the vegetables. They retain their texture and becomes tastier as they marinate in the dressing. I serve this salad at room temperature ... The best part that I can substitute the vegetables with whatever is in seasonal.
Article & Recipe:
Anchos, or dried poblanos, provide instant flavor
The terminology can get confusing, but anchos are just dried poblanos. The simplest way to use dried anchos is to place them in a bowl and pour boiling water over them, wait 15 minutes or so for them to soften, then slit them to remove the seeds and stem. You can then blend the softened chile with just about anything: water, stock, olive oil, yogurt or a combo of all of those, to produce a brown paste or salsa.
Ancho Scalloped Potatoes
Blog Post:
Can I Make Bread Without a Stand Mixer?
Here are 15 tutorials on doing everything from mixing to kneading to shaping bread:
• How to Shape a Loaf of Bread: 15 Bread-Making Tutorials
And of course there is always No-Knead Bread!
Readers, do you have any good resources or cookbooks for baking bread that don't assume that you have a mixer?
Blog Post & Recipe:
Incongruity, Thy Name is Baby Octopus & Fried Eggs
Catalan culinary tradition pairs mar y muntanya often in the chicken and shrimp stews of the region of Girona, and baby octopus with fried eggs loosely follows the same line of thinking, just focusing unapologetically on the infantile and gestational end of the spectrum of life.
Blog Post & Recipes:
Super Natural Every Day: Six Recipe Sampler
You can download the recipe sampler PDF here. The file is quite small, just 2MB. It is twenty pages in length, and includes six of my favorite recipes from the new book. It also includes a number of photo out takes that didn't make it into the final book. In short, a little teaser of the book to come.
Blog Post & Recipe:
Oatmeal Popovers
Sure enough, the oatmeal in these popovers prevented them from rising quite so impressively, and most of them only had small pockets. They were, however, light and homey, and we ate them up with cups of tea
Blog Post & Recipe:
Beef Rendang
It's rich, spicy, flavourful, and very Southeast Asian ... the essential ingredients besides the meat are the spices (onion, curry leaves, curry powder, turmeric, and chili pepper) and the coconut milk. All the other ingredients are fair game to the diversity of adaptations.
Blog Post & Recipe:
Recipe for vegan Napa cabbage soba with spicy peanut sauce
Put this spicy peanut sauce on anything -- a piece of shoe leather, marshmallows, or even the cauliflower I dislike so much -- and I will eat it. Put it on something I do like, and I will lick my plate clean. Peanuts and Japanese buckwheat noodles (soba) have a natural affinity, but this dish will be just as good with spaghetti, or whole wheat penne, or just about any type of noodle or pasta. One tip: don't stir-fry the vegetables for more than a minute.
Blog Post & Recipe:
zucchini fritters
This batter is beautifully light because of the soda water, but it's also forgiving. Having only one egg, I chucked in a couple of tablespoons of buttermilk last night and by god, it worked. They were even lighter.
Blog Post & Recipe:
Dinner Tonight: Moong Dal and Red Lentils with Browned Onions
You could easily substitute all red lentils for this and it would still be pretty good: the real secret is in the fragrant topping, a pile of browned onions, chiles, and spices, bathed in screaming hot ghee and poured over the top of the dish. Once you stir them in, they perfume the humble lentil like you wouldn't believe.
Article & Recipe:
Nigel Slater's braised neck of lamb with apricots and cinnamon, and mograbia with bay and cinnamon recipes
I value neck of lamb for its cheap price, sweet fat and almost indestructible nature. The fact that I can make a luxurious supper out of something people boil up for the dog makes me warm to it all the more. Tucked up in a pan with spices and onions, the untidy lumps of meat can cook for a few hours, the toughness and gristle breaking down to soft, spoonable meat and wobbly fat.
Blog Post & Recipe:
Tinoransak
This is a unique dish from Manado, north Sulawesi. It’s not exactly a sambal although it’s practically pork cooked in green chilies.
Blog Post & Recipe:
Easy Chickpea and Coriander Patties
Blend the chickpeas, garlic, cumin, turmeric, onion and lemon juice in a food processor. Tip into a bowl and mix in the flour and coriander.
Blog Post & Recipe:
Quick Brazilian Cheese Rolls {Pao de Queijo}
It's actually not "bread" at all- at least not like we're used to here in the US. It's almost more like the texture of a cream puff shell or popover, but with more substance on the inside. The outside is slightly crisp and browned and the inside is airy and chewy.
Recipes:
7 Easy, Healthy Risotto Recipes
Make enough risotto for leftovers, to use in things like arancini and risotto cakes.
Basic Risotto ... Squash and Saffron Risotto ... Brussels Sprouts and Lemon Risotto ... Radicchio Risotto ... Herbed Risotto ... Seafood Risotto ... Lobster Risotto
Article & Recipe:
Jackfruit curry
Jackfruit, available from Afro-Caribbean and Asian food shops and markets, has a rough outer skin and a white, fibrous interior. It is a great asset to non meat-eaters. Cooked until tender, it absorbs flavours, and has a texture not unlike chicken.
Blog Post & Recipe:
Braised Fennel
The purpose of the liqueur is to intensify the licorice flavor of the fennel. If you don't have anise-flavored liqueur, or are avoiding cooking with alcohol, you can achieve a similar effect by adding a star anise pod to the stock when you are braising.
Blog Post & Recipe:
Sesame Bok Choy
I wanted something simple and a little spicy, so I sauteed some greens with garlic and red pepper flakes and called it lunch.
Blog Post & Recipe:
How to cook perfect long grain rice
And if something does go wrong, console yourself with the knowledge that in rice-eating cultures around the world, from Iran to Korea, a 'burnt' crust at the bottom of the pan is eagerly fought over as a delicacy
Blog Post & Recipes:
Dinner in 20 Minutes, and a Blog Birthday
These are some of my favorite tips for putting a quick meal together. There are no surprises here but these little things do matter ... Over the years, I have come up with a long list of dishes that V and I (and visiting friends and family) enjoy eating for dinner.
Blog Post & Recipe:
Rich Red Pizza Sauce
The sauce itself is loaded with flavor from the fresh herbs, garlic and imported Italian canned tomatoes. The red wine cooks down and adds depth to the other ingredients.
Article & Recipe:
Eat Stinging Nettles
I tend to stick to using them for very savory foods like pesto (subbing a wad of blanched nettles for half the basil) and gratins (using nettles instead of kale or Swiss chard) ... I guess I’d say the flavor is somewhat like a more iron-rich spinach, if that makes any sense.
Scandinavian Nettle Soup
Blog Post:
Consider Lard
There are two main methods to make or "render" lard: wet and dry. In wet rendering you boil the fat in water. To dry render you simply melt it in a dry pan and skim off any crunchy bits of meat and skin. (Salted, these become the world's best scratchings.) Wet-rendered lard has a clean, neutral flavour and a high smoke point, while dry-rendered is a nut-brown colour, smokes at a lower heat and tastes faintly of well-roasted pork.
Article & Recipe:
Vietnamese Beef and Noodle Soup: A tasty meal in a bowl
The base is a strong beef broth perfumed with star anise, peppercorns and ginger. Translucent rice noodles float in the bowl, topped by thin beef slices and sauteed sweet and crisp shallots.
Vietnamese Beef and Noodle Soup (Pho Bo)
Blog Post & Recipe:
Pinch and eat / Pincez et mangez
Semolina flour, sometimes called just “semolina”, can be easily found at Italian markets and Middle Eastern markets. If not available, you can make the bread by using only whole wheat flour and all purpose four (2 cups of each).
Algerian Whole wheat and semolina bread (Khobz bal zraa’ wal smid)
Blog Post & Recipe:
Tasty Tempura
Working with fresh, raw ingredients, you coat them in an incredibly light batter and fry them till just cooked. While some people use beer to lighten their batter, using a combination of plain flour and corn starch will work fine so long as the batter is kept close to ice cold.
Blog Post & Recipe:
Creamy Roasted Jalapeño Salsa
Chiles, garlic, lime and oil. Apply heat and then a blender. They are transformed into one of the best salsas I have ever eaten. The garlic allows this to emulsify into a surprisingly creamy sauce.
Blog Post & Recipe:
Brava
I did a spin on patatas bravas, a popular Spanish tapas item that often calls for frying the potatoes and serving them with a romesco-like sauce ... Easily the best roasted potatoes I have ever made
Speedy Romesco Sauce
Article & Recipes:
Middle Eastern food: Persian pleasures on a plate
In its fragrant yet robust cuisine, Iran could almost be a Mediterranean country. Dishes use handfuls of fresh herbs, as well as more exotic ingredients such as nuts, flower waters and dried limes.
Persian rice pudding recipe ... Duck fesunjun recipe ... Ash-e sak spinach soup with spicy beef koofteh recipe
Blog Post & Recipe:
Sichuan Chilli Oil
Heat the peanut oil in a small saucepan until shimmering, then CAREFULLY add the peppercorns. They will spit a lot - wear long sleeves.
Blog Post & Recipe:
How to make stock the right way, the wrong way, and when it matters [
via]
So here, I'll show you the classicist's way of making stock, but then I'll let you in on all the ways you can cheat.
Classic meat stock
Blog Post & Recipe:
Mexican Hot Chocolate
I have to admit that I like my hot chocolate a little stronger than that, and less sweet. But there’s something endearing about that crumbly Mexican chocolate that crinkles with sugar when you snap pieces off. So I upped the proportion of Mexican chocolate and added some unsweetened cocoa powder, which brought up the chocolate flavor and richness to where I like it.
Blog Post & Recipe:
Mrs Kennedy's Green Risotto
It's a simple risotto flavoured with puréed spinach. The latter turns it a lovely, vivid green colour.
Recipe:
Burger Wrapped In Grape Leaves
The grape leaves provide the tangy taste that enhances the meat flavor. It is up to you to use any meat of your choice, minced lamb or beef mixed with parsley and onions, salt, black pepper and allspice
Blog Post & Recipe:
The Nasty Bits: Crab Innards
Like the crab meat itself, the taste of what is inside varies depending on the type of crab. On blue claws the innards taste somewhat like caviar; on Dungeness, they are more abundant and custardy in texture, with a sweetness that reminds me of sea urchin.
Blog Post & Recipes:
Chickpea tomato curry!
Easy. All it takes is minor chopping and heat.
Blog Post & Recipes:
3 Years of Food in my Beard
3 years ago, I made a website so that I could remember all the recipes I was trying. Here we are, 615 posts, 483 Recipes, 3075 comments, and over 1 million unique visitors later ... So here are 50 or so of the best posts on TFIMB.
Blog Post & Recipe:
Another Day, Another Salmon
And I’m acutely aware that many people reading this are terrified of cooking fish, to which I can only say: start with this recipe first. It is very difficult to screw up. The idea is that you cook the salmon in a very low oven for a twice as long as you’d normally cook it, and the result is fish that is buttery soft and moist.
Blog Post & Recipe:
Fancy Fennel, Simple Salad
I made it with just fennel, lime juice, olive oil, salt and pepper but felt that it lacked something, so added a sliced onion to the mix. It was just right.
Blog Post & Recipe:
Vegetable Medley: don't throw away your random vegetables!
This is really not a recipe. The amounts I used were the ones that I had on hand: go ahead and use what you have. The idea is just to get a bit creative and to not waste your food.
Blog Post & Recipe:
The Temporary Vegetarian: General Tso’s Tofu Sub
The centerpiece is a deep-fried panko-crusted rectangle of firm tofu, golden and crusty outside, and creamy inside. Mr. Kord layers the tofu between edamame purée, homemade pickled cucumbers, and a piquant sauce named after General Tso, that includes ginger, garlic, soy sauce, vinegar, sesame oil, sugar and chilis.
Blog Post & Recipe:
Mutton Tagine
Mutton ( or Lamb) Tagine , is one of the most recent dishes a long-standing favourite of mine , however I have usually cook it in a Le Cruset in the oven but wanted to see how this dish would work in a slow cooker.
Article & Recipe:
How to take soup for lunch: Abandon the Can
She laughed and said, “It’s my new lunch soup. Lentils and vegetables, cooked with some light coconut milk and a bit of tom yum paste."
Related recipe: Split Pea Tom Yum Soup
Article & Recipes:
Hugh Fearnley-Whittingstall's couscous, bulgur and quinoa recipes
They may be seemingly insignificant granular particles, but their punch can be mighty, as they're perfectly formed for delivering hefty whacks of flavour, which they steal greedily from herbs, garlic and spices in salads, stir-fries and soups.
Turkish bulgur and red lentil soup ... Quinoa stir-fry with kale chilli and nuts ... Couscous with squash, sultanas and pumpkin seeds
