Blog Post & Recipe:
lamb and pine nut sausage rolls
prep time: 25 minutes
cook time: 40mins + cooling time (10-15mins)
makes 40 sausage rolls
Blog Post & Recipe:
Beetroot, Citrus & Ginger Juice
It's hard to describe perfection, but imagine an earthy-sweet jewel coloured drink redolent with the mild flavour of beetroot as base with a few citrus-y top notes and a hit of sinus-clearing ginger to round it off.
Blog Post & Recipe:
Curried Shrimp with Cucumbers
The shrimp and cucumber, which is cooked just beyond the tender-crisp stage, keeps things nice and light to balance out the rich coconut sauce. And you've got two options for the sauce. You can use a whole can of coconut to get a nice and soupy curry, which would saturate and flavor the bed of rice, or cut back to make things a less saucy.
Blog Post & Recipe:
seeing red
A traditional accompaniment is sliced cabbage and since you soak it in water for about an hour, it’s advised that you start with that step first. Once you get the cabbage soaking, break out the pork loin! Well, I used pork loin chops. You just need pork loin chops, salt, pepper, an egg, flour, and panko (flaky Japanese bread crumbs – flaky as in texture, not in terms of reliability). And oil for frying.
Tonkatsu (Japanese Pork Cutlet)
Blog Post & Recipe:
Look no further roast chicken
Until I came upon Thomas Keller technique for perfect and comforting roast chicken; his philosophy is pretty simple, straightforward and 100% foolproof: the drier the meat, the crispier the skin, the better the roast chicken. All he does is pat dry the chicken with paper towel, season it inside and out with salt and pepper and roast it in a heavy skillet for almost an hour without basting or disturbing until crispy and irresistible.
Spice rubbed roast chicken
Blog Post & Recipe:
Tomato and cucumber salad with cornbread croutons
But the final piece of the dish—the cornbread croutons—ended up being a bit trickier. On my first attempt, I added them when the salad was marinating, but they soon turned to mush. After some experimenting, I learned the best way for them to stay solid was to add them right before serving. The cornbread croutons will still soak up some of the dressing, but they take on the bright fire of the jalapeños, which is always a welcome thing.
Blog Post & Recipe:
Tomato-Zucchini Tian
A tian, according to Slashfood, is a “layered, baked vegetable dish that originated in Provence.” That’s just exactly what this is.
Blog Post & Recipe:
Some Like it Hot: Pineapple Habanero Hot Sauce!
Habaneros and pineapples are a great match. Habaneros are fruity and sweet, behind that curtain of heat, and pineapple complements them perfectly.
Blog Post & Recipe:
Jicama and Cucumber Chile Spears
Jicama and Cucumber Chili Spears take a mere 10 minutes--just toss your vegetable spears in a bowl with fresh lime juice, chili powder, a pinch of cayenne and salt. Done!
Blog Post & Recipe:
Cucumber and Hakurei Turnip Salad
The Hakurei turnips were delicious. They kind of reminded me of jicama, in that they are just a bit sweet and starchy. They pair great with cucumbers and would add a nice crispness to any salad, really.
Blog Post & Recipe:
Sichuan Eggplant (Fish-Fragrant Eggplant)
You see, it doesn’t actually smell or taste like fish. Rather, the name refers to method of preparation usually associated with fish in Sichuan cuisine that results in hot, sour, salty, and sweet flavors all co-mingling on the plate.
Blog Post & Video:
Geoducks: The Only Shellfish Adored By Chinese Chefs, Japanese Gourmands And Native American Divers Alike
The fat, mustard-colored bivalves--whose name is pronounced "gooey duck," not "geo duck"--grow up to three feet long. They have been known to live for up to 150 years, buried a yard in the sea floor and eating whatever algae they can filter from the water immediately above them. ...
How to prepare a geoduck clam for cooking
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
Article & Recipes:
Refresher course
A crisp, juicy cucumber is the very essence of a British summer, says Nigel Slater. It's also the number one ingredient for a warm-weather lunch
Cucumber mayonnaise for sandwiches ... Chilled crab and cucumber soup ... Potato salad with mustard and dill
Blog Post & Recipe:
Wasabi Smashed Potatoes
Did you know that the bright green wasabi paste that you get of all Japanese restaurants is really horseradish with food coloring? Yeah. Don’t you feel duped? Real wasabi is pretty expensive and difficult to grow outside of Japan.
Blog Post & Recipe:
helping to solve the dinner dilemma
Just as you power down your computer and begin to face the commute home, your thoughts turn to the eternal question - ‘What should we have for dinner?’ And inspiration just doesn’t strike. I hate when that happens.
warm salad of roast pumpkin (squash) & chickpeas
