Blog Post & Recipe:
Philadelphia pepper pot: the soup that won the American Revolution?
But true, tripey pepper pot has dwindled in popularity, and is now merely a curio in a few Philadelphia restaurants. The famous City Tavern sells a West Indian version on its lunch menu which reportedly does neglects tripe altogether.
Blog Post & Recipe:
Lemongrass Chai Tea
If you had asked me about 6 months back if I would use lemongrass in tea I would have probably thought it was some strange Thai fusion version of tea. I didn't know then, that I had been having lemon grass tea for years only I knew it as "Chai Patta"
Article & Recipes:
Surf-club cuisine
An ''oarsome'' (thanks for the title, Noosa Surf Club) prawn salad makes an easy-breezy lunch, with its freshly cooked prawns, avocado, radish and leaves drizzled with creamy green goddess dressing. Then there's a towering surf-and-turf burger that tops juicy chorizo and beef burger meat with crumbed calamari rings, beetroot, lettuce and tomato that's just plain surftastic.
Surf and turf beach burger ... Oarsome prawn salad with green goddess dressing ... Breakfast bruschetta
Recipe:
Sweet Potato Biscuits with Ham, Mustard, and Honey
Spread bottom half of each biscuit with mustard, then top each with sliced ham and second half of biscuit. Serve with honey.
Blog Post & Recipe:
iced eggnog
Refrigerate overnight before serving and serve on ice (if you are in the hot summer like we are) with a generous grating of fresh nutmeg.
Blog Post & Recipe:
spicy sour curry with seabass and mixed veggies
This recipe is for sour curry form central of Thailand. There is another version of sour curry or in another name called "yellow curry" which is from southern of Thailand. The flavour is bold, more spicy and more sour. I will post a recipe later.
Blog Post & Recipe:
Good Luck Benedicts
As it happens, black-eyed peas and bacon make for a really good eggs benedict.
Blog Post & Recipe:
Eggplant with Tomato, Garlic and Mint
A lot of fresh mint muddled with garlic, pepper and coriander… a handsome eggplant, (try to get one with less seeds)… and a few minutes in the pan, results in a delectable side dish or to have in a wrap or sandwich or even on pasta.
Blog Post & Recipes:
Bread Baking Day # 45 Round up - la raccolta
I have been hosting the last edition of 2011 Bread Baking Day, a special Christmas Edition with Special Baking Presents as theme of the month.
Recipes in English: A Tale of Two Stollen ... Blueberry Sourdough Focaccia ... Char Siu Bao ... Salted Caramel Apple Sourdough Challah ... Bolo Rainha ... Garlic Herb Braid ... Candy Cane Bread Sticks ... Irish Good Luck Bread ... Chrismassy almond cloud ... Saffron Stars ... Marzipan Stollen ... Pandoro ... Pandolce genovese ... Nadalin
Blog Post & recipe:
Brunch Recipe: Sweet Potato Hash with Sausage & Eggs
Savory, garlicky sweet potato hash, roasted with sausage and rosemary, and baked the next day with eggs on top.
Blog Post & Recipe:
Eggless Pear Pancake
Mix together the dry ingredients. Add in about 3/4 Cup milk and gently stir. Add the grated pear and mix well.
Blog Post & Recipe:
Finnish Pancakes
I can either poach 12 eggs and make a Hollandaise sauce with home fries or I can just make this quick Finnish-style pancake, bake it for 25 minutes and serve it all at once. These pancakes are so delicious. They are thin and the texture is like a baked custard.
Blog Post & Recipe:
Super-eggy Scrambled Eggs
I came across it while paging through the new Serious Eats book - the idea is to use whole eggs plus egg yolks to make your eggs extra rich, creamy, and flavorful.
Blog Post & Recipe:
Sunday Brunch: Banana Bread
This recipe for banana bread is about as simple as it gets, but one of the beauties of banana bread is how well it incorporates odds and ends from the cupboard and fridge. A handful of chocolate chips, some dried cranberries, or even a grated apple can happily be folded into this batter
Article & Recipes:
Give goose a gander
Turkey is traditional, but goose makes a fine centrepiece for a Christmas feast [...] If in doubt, buy a meat thermometer, and in general, don’t stuff birds – cook stuffing separately as it can really slow down the whole cooking process.
Mushroom, onion and chestnut soup ... Cranberry sorbet ... Roast goose ... Roast loin of bacon with dried cherries and plums ... Jerusalem artichoke and potato gratin ... Roasted red pepper and macadamia nut stuffing ... Roast Brussels sprouts
Blog Post & Recipe:
gingersnaps
These are the kinds your grandmother might have made, as evidenced by the healthy helping of dark, funky and impossibly thick molasses.
Blog Post & Recipe:
jam tarts
Rub 40z of butter and 6oz of flour together in a big bowl. Do so quickly, as Tamasin Day-Lewis says, "as though the butter and flour are hot sand".
Article & Recipes:
Wake up to a better breakfast
You need crumpet moulds – a slightly unusual piece of kitchen kit, but a handy one when the crumpet bug bites. The rings some people use for making perfectly round fried eggs would work too, of course.
Fried eggs with sumac ... Fried eggs with Turkish pepper ... Fried eggs with sage ... Huevos rancheros ... Crumpets
Blog Post & Recipe:
Pumpkin Sardine Patties
I decided that these patties, rich in Omega-3, shall soon be as usual as the ones I made with dried shrimps.
Blog Post & Recipe:
How to cook perfect porridge
The important thing is that porridge should be creamy in texture (lots of stirring required), but with enough chewy bite to keep it interesting.
Blog Post & Recipe:
Hearty One-Pot Meal Miso Soup
This soup is very versatile and makes a lot, so plan on leftovers (you may need to add extra broth the next day as the noodles suck up all the liquid overnight). You can use whatever vegetables
Blog Post & Recipe:
There's no Cheddar without an oatcake
However, my favourite was a small oatcake from the selection of Marks & Spencer that was speckled with coarsely ground black pepper.
Peppery oatcakes
Recipe:
Zucchini Soup with Garlic Toasts
Here's a great soup for fall. It uses up some of those zucchini and is easy, fast and healthy. I just add wine and chicken broth and fresh chopped chives for added flavor.
Blog Post & Recipe:
Øllebrød med Æggesnaps – Rye Porridge with Creamed Egg topping
It’s a dish that is great for using up the leftover end-pieces of Rye bread, but of course it doesn’t have to be leftover bread. It is high in fiber, low in fat and it has a slightly tart taste. It’s a solid meal which leaves you with a sensation of fullness and you often see it feed to babies.
Blog Post & Recipe:
Cheesy-Chick Quesadillas
My daughter likes them simple with chickpeas and cheese only. I prefer my cheesy-chick quesadillas with the addition of roasted veggies.
Blog Post & Recipe:
Portobello Mushroom Eggs Benedict
Roast the mushrooms while you’re making the sauce. Meanwhile, have a pan of water simmering away so you can crack your eggs into it when you’re ready.
Blog Post & Recipe:
How to Peel a Peach
First, get everything ready to go. You're going to need a bowl with some ice water, a pot of boiling water, some fresh peaches, a paring knife, and a slotted spoon.
Blog Post & Recipe:
Pan Roasted Okra with Garlic
Ingredients
3 cups fresh okra, rinsed, sliced horizontilly in 1 inch pieces
3 cloves fresh garlic, thinly sliced
1-2 tablespoons olive oil
kosher salt
Blog Post & Recipe:
Zucchini Noodles with Avocado Cream Sauce [
via ]
Despite my lousy luck, one bright star emerged -- my creamy (without any cream) avocado drenched zucchini noodles (without any noodles) with a sprinkling of romano cheese and red pepper flakes. It's cool and spicy, smooth and rich and not at all what it seems.
Blog Post & Recipe:
Grilled Corn Summer Breakfast Hash
It’s chock full of crispy potatoes and soft, sweet and juicy peppers and onions. Some zucchini is in there too because… it’s summer! Have you heard? And obviously the caramely kernels are the best part because who doesn’t like vegetables that taste like candy? I’ll top it with an egg because you deserve it.
Recipe:
Chai Oatmeal
Pour milk into a saucepan. Whisk in salt and spices. Add vanilla bean and honey. Stir to blend.
Blog Post & Recipe:
Pan-Fried Buttered Cauliflower with a Poached Egg
Chop the cauliflower into pieces, some quite small and others about thumb size. The difference in size will allow some bits to become crispy and the others to be soft and buttery.
Blog Post & Recipe:
maque choux aka summer veggie delight
It requires a bit of chopping, but luckily it cooks up at a nice pace. Basically while you’re cooking one thing, you’re chopping the next thing that will be tossed in the pan. The whole thing takes about a half hour or so.
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.
Blog Post & Recipe:
Making Gyoza Skins [
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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
Blog Post & Recipe:
Cabbage rolls [
via]
Delicious cabbage rolls using leftover rice and that cabbage that has been in the fridge for a while.
Blog Post & Recipe:
Eggs Benedict with BBQ Hollandaise [
via]
For those of you skilled with making hollandaise, go ahead with your traditional method on the stovetop and just add in the BBQ flavorings listed
Blog Post & Recipe:
leek toasts with blue cheese
I was all set to slow-caramelize the leeks as I would onions when I came upon Molly Wizenberg’s recipe for Leek Confit in Bon Appetit and decided it sounded much more straightforward. I’ve tweaked it a bit — less butter, some swapped for oil, as I didn’t need the full richness of a confit, I leave the leeks wet rather than adding water, etc. — but the basic cooking technique is the same, and it’s a cinch. This would also make a wonderful filling for a crepe or omelet, or with a poached egg on top
Blog Post & Recipe:
homemade fig and pear semi-freddo
Semi-freddo is a lovely way to get the idea of ice-cream without all the bother, fluster and equipment needed to produce it.
Blog Post & Recipe:
Stuffed Chard with Bulgur and Cheese / Lorlu Pazı Sarma
The recipe is from Sahrap Soysal, a popular Turkish chef, food connoisseur and writer, whose book Bir Yemek Masalı won several Gourmand Awards in 2004 in Spain, including "Best Local Cookery Book in the World."
Blog Post & Recipe:
Easy rhubarb and quinoa breakfast bowl
Give the rhubarb a quick wash and cut off any leaves, plus an inch or so of stem from either end. Chop the rhubarb into inch long segments and place in a ceramic bowl. Add a splash of water or a squeeze of orange juice and a scant tablespoon of honey ...
Article & Recipes:
Make your own drinks!
Click on the pictures above for Susy's delicious recipes for cherryade, cucumber gin, lavender lemonade, star anise voda and masala chai
Blog Post & Recipe:
So many things: P2P, life and an Egg and Grilled Tomato Sandwich With Fresh Herbs
Now assemble the sandwich: first you put the tomato slices on the bread, if there are any juices, drizzle these on the bread before putting the tomato on it. Salt it. Then you put the egg on that and finish with adding a little salt and drizzling the herb oil over it all.
Blog Post & Recipe:
Ricotta Millet Pudding
This deliciously creamy dessert references familiar dishes like rice pudding and coeur a la creme but manages to also maintain a unique identity. It is fresh, creamy, lemony, and perfect for spring. The warm raspberry sauce poured over the cold pudding is absolutely delightful.
Ricotta Millet Pudding with Warm Raspberry Compote
Recipe:
Spices - Tandoori Paste
The main flavour in a ready-made tandoori paste is cardamom, and the red colour comes from mild Kashmiri chilli and paprika. Since cardamom produces a very strong aroma, only a small amount is used.
Blog Post & Recipe:
A healthy breakfast for one
Just wanted to share a neat breakfast idea that I got from the Swedish Allt om Mat magazine - frukostkeso. It was a lovely change from the usual yogurt/cereal/open sandwich type of start to the day.
Cottage Cheese Breakfast (Hommikune kodujuust)
Blog Post & Recipe:
Umami Butter - Your fridge is your friend
Top of my list are the typical umami representatives: Anchovies, tomato paste, black olives, parmesan, matched by fresh herbs, lemon zest, garlic and some additional spices. While I love to nibble the umami butter straight from the bowl (oh yes!), this kind of butter found its true calling toasted on thick slices of sourdough bread
Recipe:
Dungeness Crab Cake With Avocado and Chipotle Hollandaise
For the crab cakes, remove any shells from the crabmeat and place in a large mixing bowl. Add the mustard, mayonnaise, lime zest, cilantro, chives, pickles and 1/4 cup bread crumbs to the bowl and mix well. Season with salt and pepper to taste.
Photographs & Recipes:
What's hot: 59 of the latest recipes from the L.A. Times Test Kitchen
Whole-wheat pancakes ... Broiled eggplant salad with sautéed onions, garlic and tomatoes ... Creamy scrambled eggs with fines herbes ... Quick puff pastry ... Chickpea and noodle soup with spinach, Persian herbs and kashk topping ... Creamy rice pudding with cardamom and almonds ... Baby artichoke gratin ... Black Russian rye bread ... Fresh berry tart ...
Article & Recipe:
Couscous with a Lebanese difference
Moghrabieh is a type of couscous that originates in Lebanon. It is similar in appearance to Israeli couscous, but is a little larger, and is made by forming pasta-like wheat dough into pea-sized balls. Moghrabieh is quite different from the finegrained couscous you'll see in most Canadian supermarkets ...
Heavenly spiced chicken stew with moghrabieh ... Moghrabieh and vegetable soup
Recipe:
Good Morning Bread
12 g oat bran
100 g flax seeds
145 g sunflower seeds
55 g dessicated coconut
125 g almonds
Blog Post:
Sectioning a citrus
There are two reasons to section1 a citrus. The first is for presentation, an elegant way to use lemons, oranges and grapefruit pieces in all kinds of recipes, from salads to cakes. The second is to remove the tough, often bitter, pith and inner membrane so that the flavor of the fruit can shine.
Recipe:
Kale continues awesome
If you prefer milder food, you can add a little sriracha sauce at the beginning of cooking, or just leave it out entirely. If you leave it out, I recommend adding a squeeze of lemon juice to the finished product instead. If you like spicy food, however, you should add your sriracha after you've taken the finished greens off the heat; this keeps the hot oils from evaporating, and makes the greens much more spicy.
Breakfast greens
Blog Post & Recipe:
Cook the Book: Wild Rice Salad with Oranges and Roasted Beets
Chewy, nutty wild rice is mixed with orange segments, beet slices, and lettuce, and tossed in a bright orangey-spicy Orange-Sesame Vinaigrette.
Blog Post & Recipe:
Recipe for egg and cheese breakfast muffins with mushrooms and thyme
Egg and cheese breakfast muffins, made ahead and stored in the refrigerator, give me the protein boost that sees me through the day. And, like quiche or frittata, these muffins taste delicious with any mix-ins: green chiles, slow-roasted tomatoes, bell peppers, fresh herbs, smoked salmon or bacon or turkey sausage.
Blog Post & Recipe:
Roasted Baby Carrots
(Note that the "baby" carrots to which I refer here are not the small pill-capsule-shaped carrots that one gets in a big bag to serve as snacks for kids.) The carrots are simply tossed together with sliced red onions, fresh rosemary, olive oil, salt, pepper, and garlic powder, and then roasted until all are nicely caramelized.
