Baigan Bharta (Punjabi Eggplant Curry) / White Bean & Red Curry Soup in Coconut Milk / Roasted Lemon Chutney

Blog Post & Recipe: Baigan Bharta (Punjabi Eggplant Curry): Virtue Out of Necessity

The recipe below – baigan bhartha – makes use of eggplant’s previously unappreciated attribute of being able to bind a sauce. Like its nightshade cousin the tomato, eggplant seems as comfortable in this role as any other we’ve tried with it. The smoky flavor gained through roasting is quite startling

Blog Post & Recipe: White Bean and Red Curry Soup in Coconut Milk - An MLLA Guest Post from Courtney of Coco Cooks

To achieve the creaminess I adore in chowders and bisques, I knew there would be coconut milk as a base. I then got to thinking of my beloved Thai soups and decided red curry would add the heat. The richness and fullness would come from white cannellini beans pureed to give structure. And the finish, influenced by the Thai culture again, would be squirt of lime and cilantro finished with drops of red chili oil.

Blog Post & Recipe: Roasted Lemon Chutney Recipe

I slathered the chutney on thick slabs of toasted bread with a good amount of whipped goat cheese - that's what you see in the photos. But really, there are so many other things you can do with it. A couple ideas: a dollop stirred into brown rice, chopped sauteed spinach, topped with a fried/poached egg and a touch of soy sauce. Or incorporated into a hot pasta bowl. Or, inside a savory crepe. Or, tossed with hot roasted potatoes, or baked potatoes. You get the idea.

Bone Marrow Dumplings / 5 Quince Recipes / Roasted Blackfish with Olives and Sage

Article & Recipe: How to Cook the Rest of the Animal

From the section titled “Getting to the Marrow”

Marrow is more versatile than you might think. Apart from eating it straight from the bone, you can use it like you would any other fat, adding it to dumplings, hamburgers, and dessert. It is also an excellent fat for sautéing and frying.

How to choose ... How to prepare and cook ... Recipe: Bone Marrow Dumplings

Blog Post & Recipes: On the Savory Side: 5 Quince Recipes

Quince are too astringent and rather unpleasant to eat raw and their skins are quite tough and even waxy. But once you get beyond this, when cooked and baked, they're sheer bliss.

Fennel and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote ... Rosemary Quince Glazed Chicken ... Slow-Roasted Leg of Lamb with Roasted Quince ... Spicy Quince and Apple Chutney ... Quince Skillet Tart with Savory Prosciutto Pastry

Blog Post & Recipe: Cook the Book: Roasted Blackfish with Olives and Sage

Instead of overpowering the delicate fish, the sage and olives do a wonderful job bringing out its oceanic sweetness with hints of brine and herbal green notes. The lemon lends that acid zip that every piece of fish benefits from and a sprinkling of hot chile at the end gives it a pleasantly warm top note.

Peach Chutney / Creamy Cashew Kale & Chickpeas / Breast of Lamb Slow Cooked with Onions

Recipe: Wordless Weekend: Peach Chutney

Great with grilled pork or chicken, but especially delicious on grilled sharp cheddar on sourdough.

Blog Post & Recipe: Creamy Cashew Kale and Chickpeas

A creamy cashew-based garlic sauce coats wilted kale speckled with sweet red bell pepper and chickpeas. I preferred it fresh and warm from the stove top, but the leftovers were great at room temperature, too.

Blog Post & Recipe: Breast of Lamb Slow Cooked with Onions

I had to roll and tie the Lamb Breast myself ( first time tying a joint of meat) but then it is simply a matter of putting all the ingredients into a pot to slow cook ( or in my case a slow cooker on low for 6 hours)

100 Cooking Tips / 3 Recipes with Bread Crumbs / 3 Pear Recipes

Article: 100 Greatest Cooking Tips (of all time!) [via]

Food Network Magazine asked top chefs across the country for their best advice.

Article & Recipes: The California Cook: Mighty, mighty bread crumbs

But what I'd never really realized was the true potential of bread crumbs, how instead of being bland character actors toiling in the background, they can actually become the stars of a dish, or at least a very impressive second lead.

Grilled romaine with radishes, hard-boiled eggs and toasted bread crumbs ... Spaghetti with arugula and garlic bread crumbs ... Swiss chard with golden raisins and lemon bread crumbs

Article & Recipes: Perfect pears

To test to see if a pear is ripe, all you need to do is press the neck of the pear and if it gives a little it is ripe. If it is hard as a rock it needs a bit of time. Pears are rich in fibre and vitamin C – most of this is in the skin, so make sure you are eating some pears in the raw and in their skins to get the maximum nutritional value from them.

PEAR CHUTNEY ... PEAR AND PECORINO SALAD ... POACHED PEARS

Concept: bread crumbs

n.b. M! I'm going to top linking to the New York Times because they've installed a paywall.

Spicy Green Tomato & Apple Chutney / Ignore Expiration Dates / FOODday picks 12 favorite recipes of 2010

Blog Post & Recipe: A proper chutney

It’s finally dawning on me that our capacity for sweet preserves is fairly limited, so I knew this year’s project would have to be savory.

English-style Spicy Green Tomato & Apple Chutney

Article: Ignore Expiration Dates

... we should focus our efforts on what really matters to our health—not spoilage bacteria, which are fairly docile, but their malevolent counterparts: disease-causing pathogens ... which infect the food we eat not because it's old but as a result of unsanitary conditions at factories or elsewhere along the supply chain.

Blog Post & Recipes: FOODday picks 12 favorite recipes of 2010

Storm Large's Roasted Vegetables With Toasty Quinoa, Tandoori Fish With Mango and Baby Spinach Salad, Margarita Bars, Bourbon Caramel Sauce, Spicy Chicken Thighs With Apricots and Olives, Grilled Sweet Corn on the Cob With Salty Coconut Cream, Southwestern Grilled Pork Tenderloin with Potato and Corn Salad, Endive, Fennel and Apple Slaw, Potato-Asparagus Soup, Chicken and Vegetable Cobbler, Easy Oven-Roasted Ribs, Thai Chicken Soup

Green Capsicum Chutney / Pallipalayam Chicken Fry / 16 Zucchini Recipes

Blog Post & Recipe: Whb #238 - Green Bellpepper Chutney

let rest for 15days before eating (but it is very tasty immediately :)

Blog Post & Recipe: Pallipalayam Chicken Fry

Pallipalayam Chicken is a spicy chicken fry variety, that has a fancy name, but is quite simple to prepare ... This dish is unique because it relies on dry red chillies(only) to spice the dish

Blog Post & Recipes: NCR - The Courgette/Zucchini Roundup

For this month's No Croutons Required I asked you to create a vegetarian soup or salad featuring the humble courgette or zucchini as it is sometimes known ...

Zucchini, Greens and Chickpea Salad with Blueberry Dressing ... Chilled Summer Salad ... Zucchini and Apple Salad with a Lemon Hazelnut Sauce (Taratorlu Kabak) ... Zucchini Pasta Salad ... Courgette, Brie & Cumin Soup ... Mediterranean Courgette Salad ... Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes ... Zucchini and Lentils Cold Soup ... Courgette, Carrot and Orzo Salad ... Zucchini Salad with Minty Yogurt Dressing ... Sage Marinated Zucchinis ... Courgette Vichyssoise with Parmesan crusted Courgette Croutons ... Grilled Vegetable Tortilla Soup ... Zucchini Carpaccio Salad ... Warm Potato and Zucchini Salad, Indian Style ... Courgette and French Bean Salad

Grilled Cheese Sandwich with Apple Chutney / Friend Hardboiled Eggs / Balsamic and Lentil Bread

Blog Post & Recipe: Grilled Cheese Sandwich with Apple Chutney

I really like the way that sweet, tangy, hot and spicy chutneys work with the melted cheese in grilled cheese sandwiches and I enjoy them fairly frequently.

Blog Post & Recipe: Fried Hardboiled Eggs with Tomato Sambal (Telur Balado)

Fried hard-boiled eggs? How weird, right? But it’s quite a popular dish from Padang from West Sumatra. I quite like it with steamed rice which enhances the eggs’ special texture.

Blog Post & Recipe: Back to Basics ... with Man-Bread

Sure this fig, nut, and lentil bread sounds exotic and sophisticated first upon the ear, but a slight scratch below the surface reveals a substance possibly representative of the entire category of Food- at its most base requirement. Mortar like and gnarly in batter form, it bakes into a stout brick ...

Balsamic and Lentil Bread

Nashi. Chimichurri. Aubergine Ravioli.

Recipe: Roasted Aubergine Ravioli

I really do love wonton wrappers. They are so incredibly useful for holding different kinds of fillings, and can be cooked in so many ways. I used them for ravioli. again. with a-typical filling. why not?

Recipe: Chimichurri

It's an Argentinean sauce or condiment, similar to pesto, that is popular throughout South America. This basic version uses fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper, though the variations on this theme are endless ... In Argentina it is used both as a marinade and a sauce for grilled steak, but you can use it also with fish, chicken, or even pasta.

Article & Recipes: A pear to remember

The crisp, juicy nashi originated in northern Asia ...

Salad of nashi, fig and walnut with a blue cheese dressing ... Nashi chutney ... Nashi and hazelnut cake

Recipes from the Country Women's Association

Article & Recipes: Country Comforts.

Recipes from the Country Women's Association: french rissoles, chocolate mousse, classic fruit chutney, sticky date pudding, lamb shank casserole, everyday biscuit recipe, and peaches. (The peaches aren't actually peaches.)

Peaches

125g butter
1/2 cup caster sugar
1 egg, beaten
1/2 cup milk
Vanilla essence
2 cups plain flour
1 tsp baking powder
Raspberry jam
100ml whipping cream
1 x 85g packet jelly crystals (your choice of flavour)