Blog Post & Recipe:
Cheese & Bacon Scones with Homemade Piccalilli
Of course the piccalilli was made several weeks in advance to allow the flavours to mature but the scones were enjoyed fresh from the oven.
Blog Post & Recipe:
THAI SOBA NOODLE BOWL
I know heat is subjective, so I am giving amounts for a medium spicy soup. I would start there and add accordingly. It’s tougher to neutralize the spice in a soup like this, so start moderate.
Blog Post & Recipe:
Fresh Mint Hot Chocolate
What I love about this version is the mint is from fresh mint. It tastes clean and unlike the candy mint – which I also love – fresh mint gives a clean earthy punch that really suits the chocolate well.
Blog Post & Recipe:
Stir Fry Collard Greens
Add black pepper and lemon juice over greens and stir. The collard greens are ready to serve.
Blog Post & Recipe:
Vegan parmesan
It's a very simple recipe that takes all of 90 seconds to throw together. You don't end up with a particularly parmesan-y flavour, but a half a cup stirred through our pasta added a garlicky cheesiness that was not at all out of place.
Blog Post & Recipe:
Let Them Eat Pork! Poached and Roasted Pig Hocks
As with all such parts of the beast, slow cooking is necessary to get the best out of it, and in the case of the hock, poaching tenderizes it perfectly, but ignores the magic of the skin and underlying fat, comparable with the cheeks in terms of porky flavor. To solve this problem, and improve upon the jarret of Compiegne, we roasted it in a hot oven that performed three special functions: 1) it rendered out some of the fat, 2) crisped the skin into some amazing crackling, and 3) transformed the connective tissue into sticky, almost sweet, gelatin.
Blog Post & Recipe:
How to Make The Perfect Grilled Cheese Sandwich and
Top 10 Grilled Cheese Sandwiches
Since I have picked up a few tricks along the way, I thought that it was about time that I shared them with you.
Blog Post & Recipe:
Seafood Curry Laksa [
via]
Laksa can be categorized into two types which is Curry and Asam, they are both soup based dishes but the difference is that the Curry is made out of coconut milk while the Asam comes from the extract of some sour fruit like tamarind.
Blog Post & Recipe:
beef stew with gremolata
Now don’t get all uppity about gremolata because it’s simply a fancy word for some freshly chopped herbs, lemon zest, sea salt and a small drizzle of olive oil. It seems humble enough, but when scattered over top the hot bowl of stew, it releases some seriously delicious scents and flavours.
Blog Post & Recipe:
Hot Dogs with Kimchi Relish
In this recipe, my most favorite American street food gets a makeover for the Korean palate. Jean-Georges created a kimchi relish that's made sweet with honey and sour with rice vinegar.
Blog Post & Recipe:
Marinated Avocado
Lately I have made an effort to bring lunch to work more often, and the idea of marinating avocado in sandwich has been on my mind. Cumin, coriander, lime juice, cayenne pepper, garlic. Inspirations: guacamole, can't you tell?
Blog Post & Recipe:
Incredible Baked Lamb Shanks
These were some of the softest shanks that ever came out of my oven. Wrapping the meat and all the aromatics in foil (and see to it that it’s tightly sealed please!) creates a little steam bath that keeps the meat moist and flavorful, and renders it sinuously pliant. The lamb ends up soft and sticky, drenched in intensely flavored buttery juices.
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.
Blog Post & Recipe:
Beet Tzatziki
4 small beets roasted until tender, 2ish cups of greek yogurt, one clove of garlic grated, juice of a lemon, salt and pepper, blend until delicious.
Blog Post & Recipe:
Caramelized Cauliflower with Oranges, Olives and Saffroned Cous Cous
Last time cauliflower made an appearance on the blog, I cooked it like a steak for a bunch of vegans. Well the leftover cauliflower florets from that dinner were sitting in a bowl in my fridge last week and inspiration struck again. Here's what I did.
Blog Post & Recipe:
Pan con tomate – Catalan tomato bread
Grill the slices of bread until golden, and rub each slice with the garlic pieces, which will wear down to nubbins as you go. Cut a tomato in half and rub it on a garlicky slice of bread, pushing as you go to make sure the juices and seeds are pressed into the piece of bread. Discard the pulp. Pour a generous slug of olive oil over each slice of tomato bread, and sprinkle with a little salt.
Blog Post & Recipe:
Dark Chocolate Drizzled Salted Fried Eggplant
Eggplant gets fried in shallow oil, no salting ahead of time for these, and then they get sprinkled with a bit of salt once they come out of the hot oil and drizzled with melted dark chocolate.
Blog Post & Recipe:
Blackberry Ketchup, Really?
This condiment is much more ketchup than sauce. And it's certainly not jam because it has a big vinegary bite. There is also enough complex spice in it to make it much more compatible with grilled meat than vanilla ice cream.
Blog Post & Recipe:
D is for Dinuguan (Pork Blood Stew)
The pig’s stomach, intestines, heart, snout, cheeks, and ears are cut into pieces and are all thrown into the mix together with the pig’s meatier butt and belly. The meat and offal are slowly simmered in vinegar seasoned with salt, garlic, onions, tomatoes, and hot chilies. The pig’s blood is then added to the simmering stew while it is stirred steadily to keep the blood from curdling.
Blog Post & Recipe:
Homemade Celery Salt Recipe
If you make some each time you buy a bunch of celery, you end up with a bottomless jar of celery-spiked salt. And this way, minimal celery parts go to waste, except the celery strings - my suspicion is there won't be many tears shed over that.
Blog Post & Recipe:
Caponata, Eggplant Relish
The only apparent constants in caponata are eggplants, onions, olive oil, vinegar, and some sort of tomato product, either tomato sauce or fresh tomatoes or both. Other common ingredients include pine nuts, raisins, capers, olives, celery, basil, bell peppers, garlic, parsley and oregano.
Blog Post & Recipe:
Creamy Mushroom Soup
I fell in love with the pic of a particular brand of mushroom soup which not only looked creamy white,but had fresh parsley in it- at least the pic had. The pic urged me so strongly to buy it and taste it and lo -the soup did not have any parsley. I know ,you may think of me as a nutcase,but that actually urged me to make a soup with parsley in it.
Article & Recipe:
Fall Brings Red Peppers and Ajvar, 'Serbian Salsa' [
via]
The smoky and tangy spread, which also features minced garlic, olive oil and vinegar [as well as red capsicum], can be a bright garnish for a dish of grilled meats, paired with Mediterranean salads for a meze platter, or simply devoured on a piece of crusty bread threaded with olive oil.
Blog Post & Recipe:
Caramelized Fennel and Onions
Fennel lovers, onion lovers, unite! And then take a shower in grated Parmesan, lemon zest, and chopped parsley. I'd like to say this is quick and easy, but it's not quick. It's long and easy, the sort of thing you can just put on the stove and give a stir every once in a while, as you cook the rest of the meal.
Blog Post & Recipes:
Awesome Achars! The Indian Answer to the Pickle
In fact, achars are a singularly versatile kind of pickle. They can be made from fruits or vegetables, and be made sweet, spicy, or sour depending on the spices and flavorings used. A small amount of gingery pickle might balance the flavors in a spicy curry while a sour one can serve as an appetizer with papadum. An achar can also be mixed with fresh vegetables to make a quick salad. No matter how they're used, these pickles are intended to enhance a dish and add new dimensions of flavor.
MangoThokku - Mango Pickle ... Cauliflower Pickle ... Gajar Achaar - Carrot Pickle ... Mirchi-Ka-Achar - Green Chili Pickle ... Limbu Ka Achar - Lemon Pickle
Blog Post & Recipe:
Saag Paneer Pasta
The spinach yogurt curry sauce went perfectly with the pasta. The chunks of fried cheese were a nice crunchy texture balance with the soft noodles.
Blog Post & Recipe:
Leftover rice cake
It’s like a massive vege burger in a way, with grilled cheese on top, crispy crumby cheese edges, and a nice moist middle. The bonus is that you don’t need to get your hands dirty shaping any patties, and you don’t need to dip the patties into breadcrumbs. I’m considering making all my vege burger recipes like this from now on – you can still cut them into wedges and put them in a sandwich or bun.
Blog Post & Recipe:
Tomato Chili Lime Marmalade
I wasn’t sure whether to call this a marmalade or a relish, I think really it would be a relish because of the tomatoes but the tang of the lime rind really gives it that marmalade edge. So what do you use such a marmalade relish for? Well we have eaten it on toast, with cheese and I have even dipped my fish & chips into it! You could use it to spice up grilled fish or chicken, adding it to the dish before serving or you could just offer it as an extra condiment at the table.
