Cabbage Rolls / Eggs Benedict with BBQ Hollandaise / Leek Toasts with Blue Cheese

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

Miso / How to Press Tofu / Pear Kimchi & Pear Kimchi & Blue Cheese Salad

Blog Post & Recipe: miso (the same blogger has posts for "miso-cured hen eggs," "miso-cured quail eggs," "miso-cured oyster," "miso-cured kombu," "tekka miso," and "miso adaptations")

Miso is surprisingly easy to make. The hardest parts are: waiting six months to over a year for the fermentation process to complete, and procuring the koji.

Blog Post: How to Press Tofu

Pressing tofu takes out the water in it and makes it firm. Pressed tofu becomes wonderfully dense and pleasantly chewy when cooked ... So how exactly do you press tofu?

Blog Post & Recipe: Pear Kimchi (followed by Pear Kimchi and Blue Cheese Salad)

Where the cabbage kimchi recipe calls for letting the kimchi sit out a room temperature for a few days to kick start the fermentation process I only let this pear kimchi sit for a half a day let the flavours come out and then I chilled it before serving it.

Pickled Beetroot & Blue Cheese Quiche / Broccoli & Edamame Bean Soup with Crispy Parmesan Lace / Oat Scones

Blog Post & Recipe: Pickled beets and blue cheese quiche

The otherwise sweet beets have quite a piquant flavour when pickled, and that works well with the saltiness of the blue cheese.

Blog Post & Recipe: Go green with a touch of lace - Broccoli and Edamame Bean Soup With Crispy Parmesan Lace

In a non-stick pan, spread out a layer of 2-3 tblsp grated parmesan and heat it up very gently; when the cheese is light brown, carefully remove the 'lace' and wrinkle it a little before it cools down.

Blog Post & Recipe: equum agit

Variants can be made with fruit (blueberries, cranberries, raisins ... ) and the usual spices can be added (cinnamon, say) and the sugar content varied. They are easy to make, filling, and go well with the horrible climate you find in Canada.

Scottish Oat Scones

Chard, Squash & Blue Cheese Tart. Baguettes. Peanut Butter's Potential.

Recipe: The new vegetarian: Swiss chard, Squash & Blue Cheese Tart

A lovely summer main course that needs no adornment other than a crisp green salad.

Blog Post & Recipes: ALMOST No-Knead Baguettes

I found this recipe even easier to execute than the NYT No-Knead Bread recipe and the dough was easier (firmer and not as wet) to work with.

The dry ingredients are added to the water and then stirred together, mixed, and then kneaded gently for a few minutes and then set aside to raise at room temperature for two hours. Then you stick the whole bowl of dough in the refrigerator overnight ...

Article & Video & Recipes: Exploring Peanut Butter’s Potential

There have been some small steps in discovering the possibilities of peanut butter. For example, home cooks have learned that it is an easy-to-find substitute for tahini (sesame seed paste) in some dishes, which can result in quick meals like cold noodles with peanut butter sauce and hummus and baba ghanouj made with peanut butter.

Grilled Pork Skewers with Peanut-Basil Sauce ... PBJ Sandwich Cookies ... Peanut Noodles with Shrimp

Turnip Gratin. Harissa sauce. Food on film.

Blog Post & Recipe: Blue gratin of turnip

120g of your favourite blue cheese (a crumbly one) Preheat oven to 190C. Toss together the sliced turnip, onion and melted butter and place into a baking tray of around 23 cm square.

Blog Post & Recipe: Hot & Saucy

I like to make sauces such as salsa verdé ... A close second to that is harissa, a fiery North African sauce of red pepper and chilli that is so easy to make yourself and again, transforms the boring to the beautiful. Try it with fish or white meats, rice and salad. Make the most of your own little store in your kitchen and soon you will be a master of the leftovers.

Blog Post: Food on film: What's your taste?

What has been the greatest scene involving food in a film, and come to that, which has been the greatest food film ever? There's so much choice. I have a few personal favourites, among them La Grande Bouffe ... in which Marcello Mastroianni, Michel Piccoli, Philippe Noiret and Ugo Tognazzi eat themselves to death. I'm particularly fond of the scene in which Ugo Tognazzi expires on the kitchen table, while being force fed with a terrine ...

Soy Milk. Bean and Cabbage Soup. Lamb Chops. Oatmeal Biscuits.

Recipe: Blue Cheese and Oatmeal Biscuits.

Recipe: Lamb Loin Chops with Madeira and Cherries.

Recipe: How to make soy milk.

Another soy milk recipe.

Blog Post/Recipe: What's in a name?

Includes a recipe for "white bean & black cabbage soup."

Inspired by Jamie Oliver’s favourite Ribollita published in Jamie’s Italy.