Blog Post & Recipe:
Recipes from Sri Lanka
Sri Lanka is a culinary paradise, showing off the delights of delicate spicing – and lashings of fresh coconut milk
Cardamom and yogurt cake recipe ... Quick Sri Lankan greens recipe ... Beetroot badum recipe ... Lobster curry recipe
Blog Post & Recipe:
Using Your Grey Matter: Veal Brains alla Milanese
Thus, the dish you see before you is a play on the combination of eggplant parmigiana and veal or chicken milanese: a roasted eggplant-wrapped package of red sauce and mozzarella seats a pair of breaded and deep-fried brains in cross-section.
Blog Post & Recipe:
Corn and Tomato Pie
With field tomatoes being at their peak right now it was difficult to pass up on a pie that used them along with the corn that I had started the search for. Add to that the use of mayonnaise, cheddar cheese and fresh summery basil and you had a winner that was impossible to resist! I tweaked the recipe a bit replacing the chives with green onions and adding some applewood smoked bacon for even more flavour.
Recipe:
Fried Plantain Panini With Yogurt Dressing
When the panini is ready, remove it and open it up. Splash the mix on top of the plantain, and close the sandwich back up. Enjoy while warm.
Blog Post & Recipe:
Whole Roasted Onions
Plonk onions on a baking sheet without bothering to peel them. Shove in oven. Come back later for achingly sweet, tender, oniony goodness. Accept accolades. See how easy is was?
Blog Post & Recipe:
Yucca Dough Empanadas
I never used yucca so it was pretty interesting. I didn't realize at first that there is actually a core in the center that you can't really eat. You need to peel the yucca, then cut around the core and boil for about a half hour. Then just mash it into a dough.
Blog Post & Recipe:
Moroccan Butternut Squash and Chickpea Tangine
At first I was thinking of just serving a tajine on some quinoa but why not add the quinoa directly to it so that it has more time to absorb all of the amazing flavours?
Article & Recipe:
Fava beans: Roasting pods simplifies preparation
Roasting whole pods renders the beans' outer skin edible, and if the pods are small enough, the whole pod may be edible. Which goes to say, fava bean preparation just got a whole lot easier.
Blog Post & Recipe:
Sfakiano Lamb with Yogurt
All you need is lamb, olive oil, onions and scallions, some dry white wine, stock or water, salt and pepper, lemon juice, more olive oil, dried Greek oregano and the sauce is completed with thick creamy, tangy Greek yogurt.
Recipes:
7 Easy Omelets
Basic Omelet ... Basic Egg White Omelet ... Mushroom and Fontina Omelet ... Goat Cheese and Fresh Herb Omelet ... Almost Egg White Omelet ... Bacon, Apple and Blue Cheese Omelet ... Crab Salad Omelet
Article & Recipes:
Falafel: Bay Area fills void for filling street food
It's a fairly basic recipe - made predominately from chickpeas, parsley, garlic, onion, jalapeno peppers and sesame seeds - but a quick lesson on falafel-making revealed that it's more about the technique.
Amba's Hummus ... Chickpea Falafel ... Tameyia (Egyptian Falafel) ... Yogurt Raita ... Olive-Orange Relish with Thyme
Blog Post & Recipe:
Socca to me!
The recipes are all basically chickpea flour and water, with a little olive oil and salt thrown in for good measure. As is so often the case, the whole is greater than the sum of its parts and it can be made at home ... Traditionally socca is cooked in a giant cast iron skillet over a hot fire. At home, your oven will work just fine. You make a simple batter, let it rest, and add it to smoking hot pans to cook for less than 10 minutes. After removing from the oven you give it a very generous sprinkling of black pepper and then tear into it.
Blog Post & Recipe:
Zucchini Yoghurt Salad -Turkish style Raitha
I make other sides for rice/breads but end up eating the raithas more. This is a simple zucchini raitha Turkish style
Blog Post & Recipe:
Scandinavian meatballs
These were fabulous – very moist and tasty. Making the meatballs was slightly labor-intensive, as these were quite sticky during formation. But worth the effort.
Blog Post & Recipe:
Chipotle Butternut Squash
I was thinking that the sweet butternut squash would go well tossed with some spicy and smoky chipotles in adobo sauce. I had also recently been remembering a dish where cubed potatoes are fried along with onions until the potatoes are crispy and the onions are caramelized and I figured that that would also work well for this dish ...
Note: This recipe would also work well with sweet potatoes.
Blog Post & Recipe:
Fennel with Meat (Etli Rezene)
The Aegean cuisine in Turkey is known for its greens. It is truly unbelievable how many different green plants/weeds and in how many different ways the Aegeans can cook.
Blog Post & Recipe:
Going Nuts for Horchata
The drink owes its creamy consistency to the combination of almonds, rice, and barley (and sometimes even sesame or melon seeds) that make up the recipe. Horchata is prepared by blanching and soaking almonds, pulverizing rice and barley, combining all of the ingredients in a blender and straining the mixture with cheesecloth.
Blog Post:
Let’s Get Cultured! Filmjölk!
I have been making my own yogurt for about two years now and so far filmjölk, a Swedish countertop cultured yogurt is my favorite. There are several reasons why, the first is the absolute breeze it is to make. You don’t need any special equipment. To make your first batch all you need is the bacteria culture, some milk and cream and a clean mason jar.
Blog Post & Recipe:
Thomas Keller's Easy Roast Chicken
Thomas Keller doesn’t believe in basting because it produces steam and steam is not what you want with this quick roasting method. I used roughly 1 tablespoon of salt on the outside and 1 teaspoon inside.
Article & Recipes:
How to make perfect pork crackling
First of all, the scoring. There's no debate on this: everyone tells you to score the rind ... in vertical lines about a finger's width apart. This is to allow the heat to penetrate the fat, and, as it bubbles up through the cuts, to baste the top during cooking.
Recipes:
Yotam Ottolenghi: Exclusive recipes from his brilliant new book
Shakshuka ... Very full tart ... Chickpea, tomato and bread soup ... Crunchy pappardelle ... Green pancakes with lime butter ... Stuffed onions ... Multi-vegetable paella ... Caramelised garlic tart ... Black pepper tofu ... Tamara's ratatouille ... Lemon and goat's cheese ravioli ... Bittersweet salad ... Mee goreng ... Hot yoghurt and broad bean soup ... Puy lentil galettes
