Ginger Switchel / Prepare and Cook Beef Heart / Saffron Pistachio Kulfi

Blog Post & Recipe: Drink Recipe: Ginger Switchel

Dating back to the early American colonies and possibly the Caribbean before that, this vinegar and ginger drink became known as haymaker's punch in the 19th century, when it was served to quench farmers' thirst during the hay harvest.

Blog Post & Video: How To Prepare and Cook Beef Heart

To prepare the beef heart for cooking, cut away all the fat, any obviously squishy tissue, connective tissue, valves, papillary muscles and tendineae attached to the valve flaps; it should be obvious by sight what’s good to eat and what’s not. You want clean dense muscle only; you’ll have a lot of trim—don’t make yourself too crazy trying to get every last bit.

Grilled Beef Heart with Herbed Vinaigrette

Blog Post & Recipe: Saffron Pistachio Kulfi - An Indian Ice Cream

Kulfi is an Indian answer to ice cream. Unlike the western ice cream kulfi is a milk based ice cream which is not churned but is more creamy than usual fare. Traditionally the milk is reduced to half by heating the milk over a long period of time which gives it a nutty and distinct flavor. The traditional flavors are of saffron, pistachio and almonds but these days you will find fruit kulfi's as well.

Forest Gardening / Seared Scallops with Lime & Miso Dressing on Avocado Purée / Milk Mayonnaise

Article: Gardens: Forest gumption

Forest gardening is not about size, he says; it's a style of growing. "The point is to grow useful plants, particularly edibles." And the key to doing that is planting upwards, in vertical layers.

Blog Post & Recipe: Seared scallops with lime & miso dressing on avocado purée

We enjoyed this with sourdough baguette, but I was really craving another accompaniment which would have been perfect: I had it a little while ago at Zuma, where they serve an absolutely amazing tuna & salmon tartare with lotus chips and that addictive sheet of a prawn cracker with seaweed

Blog Post & Recipes: The Secrets and Science Behind Milk Mayonnaise

When these culinary opposites—milk and oil—are thrown together, they act a lot like warring spouses, which makes their participation in the creation of Portuguese maionese de leite (may-o-NEZ duh late), or milk mayonnaise, all the more amazing.

Milk Mayonnaise ... Variations: Cilantro and Ginger Mayonnaise, Anchovy Mayonnaise, Curry Mayonnaise, Tomato Mayonnaise

Rolled Omlette. Qashta. Jamie Does the USA.

Blog Post & Recipe: ‘Coz that’s the way I roll …

I’ve always been curious about making my own Japanese omelette, you know the one you make in a rectangular pan? I know a lot of you wouldn’t want to purchase a pan specifically for this type of omelette but the recipe below makes a tasty egg dish – rolled or not.

Blog Post & Recipe: Qashta

So many people email me wondering where they can buy qashta so they can make some of my recipes [...] here is a recipe that you can all use for some home made qashta that taste amazing. If you have extra just store it in the fridge like you would any other dairy product, it will be fine.

Articles & Recipes: Jamie Oliver's New York immigrant cuisine and Jamie Oliver: tastes of America, cajun and creole and Flavoursome food from Arizona: three Times articles helping to a spruik some sort of 'Jamie Oliver Goes to The USA and Cooks There' TV series. There are links to recipes in the boxes next to each article.

New York: Jamie Oliver's NYC cheesecake ... Jamie Oliver's potato latkes

New Orleans: Jamie Oliver's cajun meat with sweet potato and salsa ... Jamie Oliver's chicken, sausage and prawn jambalaya

Arizona: Rustic tortilla soup ... Green Chilli ... Mexican street salad

Orecchiette with Pancetta and Chickpeas. Hatch Chile Potato Casserole. Beetermilk Soup.

Blog Post & Recipe: Like Peas in a Pod: Orecchiette with Pancetta and Fresh Green Chickpeas

Once cooked into a pasta dish, I’m not sure these [fresh chickpeas] tasted that much different than my usual canned ones. They have a slightly better texture, and a slight sweetness, but I’m not sure that’s worth the trouble.

Blog Post & Recipe: Hatch chile potato casserole: funeral food

It was rich, thick and creamy, and while you were stuffed after one bite you couldn’t put down your fork. [...] I have a recipe for potato casserole that may not be exactly what we ate, but it’s very similar. It’s not everyday fare as it’s heavy and not all that healthy. But that’s exactly what makes it perfect funeral food

Blog Post & Recipe: Beetermilk Soup

And where, in fact, ARE the beets?

There aren't any. Their liquid is in the soup, and this soup did come alive with its addition. It's actually quite the traditional recipe for 'majjiga charu' (buttermilk soup?) which was often made to use up souring curds ...

Beet Gnocchi. Potato-Crusted Trout. Dairy Class.

Blog Post & Recipe: Beet Gnocchi with Herbed Garlic Butter

"They bleed when you cut them, look!"

Blog Post & Recipe: French in a Flash: Purple Potato-Crusted Trout a la Francaise

... it is served à la française, which means with a lemon butter sauce ... I spoon on a lightened version of sauce à la française which is flavored with curls of lemon zest and whole leaves of parsley.

Article: Milky ways

A journalist attends an adult education class called "Dairy Delights with Jeltje Gillian" and writes about her day.

At the end of a four-hour lesson I came home with butter, quark, mascarpone and cottage cheese -- all made by me. And along the way I had learned to make yoghurt, buttermilk, ice cream, labna and creme fraiche ...

The first job of the class was to begin the cottage cheese.

The milk is heated to just warm, then rennet is stirred in and it is left for an hour in a warm place to firm up. The result is a firm junket ...

Welsh Rarebit. Mashed Potatoes. Pease Pudding.

Blog Post & Recipe: Spring greens freshen melty cheese treat

Despite its humble ingredients, this simple vegetarian dish can be a culinary triumph if you choose your ingredients carefully.

For the tastiest Welsh rabbit, use aged cheddar cheese ...

Blog Post: Making a healthier mash?

Mashed potatoes are one of those dishes many people avoid, particularly when they are trying to lose weight. However, if you adjust the way you make it there’s no reason why you can’t enjoy it more often.

Blog Post & Recipe: By George

I'll be celebrating [St George's Day] with some local food, pease pudding to be precise. I'm getting into making large batches of our most famed Geordie split pea concoction and freezing it for rainy days. I'll be simmering a load of split peas in a muslin bag along with a ham hock ...

St. David's Day

Recipes: Welsh Icons -- Food and Drink

Click on the links for recipes or places where you can buy the brands.

Clark’s Pies ... Cawl ... Cockles ... Brains Beer ... Welsh Rarebit ... Felinfoel Beer ... Crempog ... Glengettie Tea ... Leeks ... Caerphilly Cheese ... Bara Brith ... Welsh Cakes ... Lava Bread ... Penderyn Whisky ... Faggot and Peas

Recipes: Leek Recipes.org

* Asparagus and Leek Soup
* Braised Leeks
* Champagne Grilled Leeks
* Creamed Leeks
* Grilled Leeks
* Leek and Mushroom Risotto
* Leek and Onion Bisque
* Leek and Pear Soup
* Leek and Zucchini Pasta
* Leek Soup
* Leek Tart
* Simple Cream of Leek Soup

Recipe: Barabrith (Welsh Tea Bread)

Barabrith is an old Welsh family recipe; it's easy to follow and the end product is simply delicious. Please measure using a normal-size coffee mug.

Crempog - Welsh Pancake Recipe

Welsh pancakes - Crempog - are different to the traditional British 'crepe' normally eaten on Pancake Day. The pancakes are thicker and slightly risen and cooked on a griddle.

Eggplant slices filled with bechamel

Recipe: Eggplant slices filled with bechamel.

101 simple summer meals

101 simple summer meals.

23. Posh cheese on toast

Grill one side of a slice of baguette. Cut a log of goats' cheese with rind into rounds, cover the untoasted side with cheese, and grill until browned and bubbling.

Crème Fraîche. Risoni. Crown's Cooks.

Recipe: Italian-style risoni soup.

There's nothing like a chicken soup to warm you up on a cold winter's day.

Article/Recipe: Cream of the crop: Sky Gyngell reveals her love for crème fraîche.

Blah blah crème fraîche blah blah.


Article: Banking on a full house.

Superstar chefs are betting that Melbourne's casino precinct will be the next big thing in dining ... Crown's move to turn its Yarra-side promenade into a "world-class dining precinct" has attracted an impressive group of names to Melbourne. The combined pulling power of Neil Perry, Nobu Matsuhisa, Maurice Terzini and Guillaume Brahimi will serve Crown well in two ways: by satisfying the current dining criterion that a casino needs to be noticed internationally; and, after 10 years of relative indifference towards the casino's restaurants by Melbourne diners and critics, making Crown virtually impossible to ignore. A whole new crowd might start to look casino-ward.