Blog Post & Recipe: Fried Minted Artichokes – A new addition to the Spring garden
Be very liberal in stripping the leaves off of the artichokes when prepping. The outer leaves will fry up tougher. If you need to, you can always strip more leaves off after frying.
Blog Post & Recipe: Soy Seasoned Tofu (Doobu Jorim)
This is another common dish on Korean menus. It's popular because it is super healthy, costs nothing to make and so delicious. There are many variations but we like this version because the layer of corn starch adds a little crunchy texture.
Blog Post & Recipe: Nasty Bits: How to Roast an Eel
I enjoy simmered and deep-fried eel as much as the next eel lover, but I think roasting is the best and easiest preparation for this animal. Basted in oil, the skin will become crispy as the fat underneath the skin renders away. The flesh—somewhere between a fish and alligator—will remain tender as it roasts in the oven for the better half of an hour.
No comments:
Post a Comment