Braised Venison Tongue with Mixed Greens / Carrots and Cabbage with Eggs (Orak Arik Wortel) / Homemade Cavatelli

Blog Post & Recipe: A Little Tongue

While the tongues are still warm, transfer them to a cutting surface and peel it with your fingers or a paring knife. The skin is really the only icky thing about tongue: underneath it is pure meat.

braised venison tongue with mixed greens

Blog Post & Recipe: Orak Arik Wortel--Carrots and Cabbage with Eggs

Orak arik are simple scrambles of vegetables and eggs. While a lot of Indonesian food is generously spiced, orak arik dishes tend to be rather tame. The ingredients and the spicing indicate a Dutch influence.

Blog Post & Recipe: Pleasures of Pasta Dough

Homemade cavatelli, by the way, is the current favorite pasta around here. I adore it because it's so much fun to make and each individual piece of pasta scoops up just the right amount of sauce. My husband prefers it for its resilient, satisfying chew.

Roast Tomato & Basil Tart / Adobo / The Science of Pie Dough

Blog Post & Recipe: Roasted Tomato & Basil Tart

Savory tarts are an all in one meal. Eggs, milk, and cheese come together in a flaky crust to create a delicious meal served warm or at room temperature.

Blog Post & Recipe: Adobo adoration

Adobo is perhaps the Philippines’ most popular dish, consisting of pork and/or chicken cooked in a pungent mix of vinegar and soy sauce. Don’t confuse it with the many other variations of adobo (a Spanish term that loosely translates into “marinade” or “dressing”), which range from a thick, chipotle-infused sauce in Mexico to a garlicky dry rub in the Caribbean.

Mom's adobo

Blog Post & Slideshow & Recipe: The Food Lab: The Science of Pie Dough

What I'm after: The kind of crust that's substantial enough that it doesn't sog-out from a juicy filling but tender enough that it flakes in your mouth into buttery shards. A crust with substance, but not chew. A crust that divides along deep faults into many distinct layers separated by tiny air spaces and that cracks when bent. A crust that is never leathery or pliant, but not so tender or crisp that it crumbles instead of flakes. And of course, it should have a deep butteriness coupled with a balanced sweet and salty flavor.

Water for Dough & Peasant Bread / Baked Apples / Chard & White Bean Stew

Article & Recipe: 52 Loaves

It’s true; I’d just read that bread must be made with spring water, for chlorine and other impurities found in municipal water inhibit yeast activity.

Building a Levain ... Peasant Bread (Pain de Campagne)

Recipe: Baked apples recipe

You could also add chopped pieces of your favourite dried fruits to the stuffing, from apricots to prunes, making this the tastiest way to use up all the bits and bobs at the back of the kitchen cupboard.

Blog Post & Recipe: chard and white bean stew

I know that unless you are a tomato and white bean junkie, as I am, the prospect of a bowl of sloshy stew built on their foundation doesn’t sound very appealing. But what transforms it, I’d argue, is the presentation. I like to place a thick slice of well-toasted, garlic-rubbed bread underneath, ladle the stew over it and finish it with a softly poached egg.

3 Cabbage Recipes / 3 Rye Bread Recipes / Thin Crust Pizza Dough

Article & Recipes: Cabbage’s Sweet Side

They embrace its sweetness. They delight in its crunch in raw slaws and its melting smoothness in cold-weather braises.

Braised Cabbage ... Warm Cabbage and Green Beans ... Bess Feigenbaum’s Cabbage Soup

Article & Recipes: Old World breads boast layers of taste

The exception to this loose rule is sourdough rye bread, which is what most bakers who fall in love with rye bread usually end up baking, and which, of course, is a whole other story. By using sourdough, the acidity of which creates a small chemistry experiment in your bread bowl and oven, you can make loaves using all rye flour

Black Russian rye bread ... Real Jewish rye bread ... Five-grain bread

Blog Post & Recipe: Thin Crust Pizza Dough

One thing to keep in mind is that this recipe requires you to let the dough sit for 24 hours so you need to plan on that when on making a pizza. This dough has a really low water to flour ratio which means that you pretty much need to mix the dough in a food processor and even then, the dough is going to be very dry. In fact the dough will be more like crumbs but as long as you can form it into a ball then everything is ok.

Adding Old Dough to New Pizza / Moisten Boneless Chicken Meat / Four Onion Recipes

Blog Post: How to Make a Quick Pizza with Slow-Rise Flavor

Trying to decide whether to simply dispose of some old, unused, naturally leavened pizza dough or to incorporate it into my starter, I chose option three: adding the old dough to a yeasted pizza crust.

Article & Recipes: For Moister Chicken, Tuck the Flavor Inside

EVEN the best white-meat chicken has two main drawbacks, both stemming from its low fat content: it’s not particularly flavorful, and it dries out as you cook it.

Grilled Chicken Breasts Stuffed With Herb Butter ... Olive-Stuffed Chicken Breasts ... Chicken Negimaki

Of course you could just not eat that boneless cardboardy shite in the first place, but people are eccentric.

Article & Recipes: Onions; lords of the rings

Rustic brown-skinned onions come on strong and this makes them, together with garlic, essential ingredients in literally hundreds of dishes. They should have a firm flesh, crisp, papery skins and no green sprouts.

SAVOURY SHALLOT SCONES ... TRADITIONAL FRENCH ONION SOUP ... RED ONION & ORANGE SALAD ... CHINESE EGG FLOWER SOUP

Buttermilk Squash Soup / Sourdough Muffins / Cold-Brewed Coffee

Blog Post & Recipe: Buttermilk Squash Soup Recipe

Now, here's where the magic comes in. I finish the soup with a cumin brown butter drizzle that punches right through the creaminess.

Blog Post & Recipe: English Muffins for Oscar

But the nice thing about the recipe I found at Chocolate and Zucchini is that not only is it adapted to sourdough use, the dough is just sturdy enough to hold its shape in the skillet.

Sourdough English Muffins

Article & Recipes: Secret to smoothest iced coffee: cold brewing

Cold-brewed coffee relies on time, rather than heat, for extraction. Coffee grounds are steeped in water for about 12 hours at room temperature, then strained. The result is a rich coffee concentrate that lasts for weeks in the refrigerator.

Rich Coffee Soft Serve ... Classic Cold-Brewed Iced Coffee ... Blue Bottle's New Orleans-Style Iced Coffee ... Vietnamese-Style Iced Coffee ... Blended Amaretto Iced Coffee ... Coffee Granita

Curry Chicken Rundown / Parmesan-Roasted Broccoli with Pine Nuts / Other Uses for Sourdough

Recipe: Curry chicken rundown

Rundown is a classic Caribbean stew, where the base (coconut milk) is simmered down. ... I decided to try this with roasted chicken instead of crab meat.

Blog Post & Recipe: Parmesan-Roasted Broccoli with Pine Nuts. Finally, broccoli worth craving!

This broccoli is roasted with garlic and olive oil until it’s crisp-tender and starting to brown, and then it’s tossed with lemon zest, lemon juice, Parmesan, basil and toasted pine nuts.

Blog Post & Recipes: Beyond Bread: The Many Uses of Sourdough [via The Paupered Chef]

A wonderful all-purpose leavening agent for quick breads and muffins, sourdough starter also adds moisture to batters and shines—more traditionally—in pancakes and waffles, less traditionally (at least in the West) in flatbreads and cakes, and, as I recently found out, even holds up remarkably well in microwave chocolate cake.

Recipe: Whole-Grain Cinnamon Raisin Muffins
Recipe: Buttery Rhubarb Coffee Cake

Soboro Donburi / Roasted Cauliflower / Five Savoury Pies

Blog Post & Recipe: Soboro Donburi: Seasoned Ground Meat over Rice

Soboro Donburi is essentially seasoned ground meat and egg (usually scrambled) over rice. It's an extremely simple dish and it makes for a fantastic and quick mid-week meal. You can use any type of ground meat for this recipe, but I consider ground chicken thigh to have the best flavor.

Blog Post & Recipe: Momofuku Ssam Bar Roasted Cauliflower

But this roast cauliflower from David Chang and Peter Meehan’s new cookbook is a little fresher, a little brighter and spicier. It has fragrant cilantro and mint and just enough heat. You could serve this with jasmine rice and a pork chop or a nice piece of arctic char—it’s a little intense to eat as a main course.

Blog Post & Recipe: The savory pie

Links to recipes are in the sidebar on the left.

#
Recipe: Classic chicken, leek and fennel pot pie
#
Recipe: Curried lamb pasties with spicy sweet potato and tamarind Recipe: Curried lamb pasties with spicy sweet potato and tamarind
#
Recipe: Wild mushroom, spinach and ricotta pie Recipe: Wild mushroom, spinach and ricotta pie
#
Recipe: Basic savory pie dough No. 2 (cream cheese)
#
Recipe: Basic savory pie dough No. 1 Recipe: Basic savory pie dough No. 1

Sweet Corn and Parsnip Soup. Capsicum Soup. Homemade Gyoza Wrappers.

Recipe: Recipe: Organic Panificio Cafe's sweet corn and parsnip soup

Dear SOS: The Organic Panificio Cafe in Marina del Rey has a delicious sweet corn and parsnip soup ...

Dear Carol: This recipe marries sweet summer corn with delicately sweet parsnips, fresh garlic and herbs ...

Blog Post & Recipe: Pepper Soup

Yes, another Roasted Bell Pepper recipe, but a “Chilled” one this time [...] The swirly worly in the soup is not cream, I have used some thick yogurt & water blended together to form the “cream” & also for some slight tang in this chilled soup.

Pepper (Capsicum) Soup

Blog Post & Recipe: Time to Wrap Things Up: Homemade Gyoza Wrappers (via Kitchen Musings)

Just like homemade pasta, the texture of homemade gyoza wrappers is a lot different. Storebought wrappers are almost papery in comparison. Homemade are a bit doughier. With homemade you can make them as thick or as thin as you like depending on your personal preferences. Although it is easier to grab a pack of premade wrappers when making your own gyoza, I highly recommend taking the time to make your own sometime.

Thyme-Rubbed Lamb. Three Pumpkin Recipes. Ensaimadas.

Blog Post & Recipe: Thyme-Rubbed Lamb Loin Chops

A couple years ago, we read an interview with a chef [...] discussing which one ingredient was the most important in the kitchen. Whoever it was responded without hesitation (and of course we're paraphrasing): "Thyme ..."

Article & Recipes: Smashing pumpkins

PUMPKIN lovers will know that when the flesh softens around the stalk, it needs to be used quick smart.

Pumpkin and vegetable lasagne ... Cherry tomato and celery salad ... Pumpkin cake with glace ginger ... Pumpkin soup with celery and tomato

Blog Post & Recipe: Ensaimadas

One of the most frequent questions I've answered concerning my book and blog is about the source of my inspiration. "Everywhere" as an answer is the slightly boring, *yawn*, yet it hits the nail on the head ...

[...] soft and flaky, slightly sweet pastry, made from long fermented yeast dough, lots of powdered sugar and greasy fingers from the used lard ... ENSAIMADAS!!!

Onion Rings. Sourdough Starter. Parsnip & Cauliflower Mash.

Blog Post: Simple Sourdough Starter

For those who want to capture and grow your own yeast to make bread [...] or for anyone who simply wants to make delicious bread at home [...] here's how to do get a starter going and do it fast.

Blog Post & Recipe: Baked Onion Rings

Hats off to Everyday Food! They've cracked the code on a healthier version of onion rings that tastes every bit as good as the deep-fried rings we remember from childhood.

Blog Post & Recipe: inspiration everywhere

A few weeks ago when I was in Adelaide for work, a taxi driver told me the secret to amazing scrambelled eggs. Just stir through a heap of feta when you start to cook the eggs so it melts though as they cook. [...] When I quizzed [my hairdresser] Graeme about his signature dish he said that his latest favourite thing was parsnip and cauliflower mash simmered in chicken stock and finished with lashings of sour cream.

parsnip & cauliflower mash

Cooking Risotto. Easy Pizza Dough. Pork Teriyaki and Asparagus Rice.

Blog Post & Recipes: pizza blanco & the easiest pizza dough in the world

... a no-rise pizza dough. Yes, this dough requires no waiting around, no kneading...just mix it, press it and bake it. [...] The first time I made this dough, I just created a simple pizza blanco....herbs, cheese, olive oil.

Blog Post & recipe: Pork steak teriyaki and asparagus fried rice

The pork steaks were marinated early in the day and left to sit in the fridge until almost dinner time — long enough to allow the meat to absorb all the flavors. And while they were grilling in the turbo broiler, I cooked the fried rice. Everything was ready in 20 minutes flat.

Article & Recipes: How to Cook Risotto

Scroll to the bottom of the article for links to forty-four risotto recipes.

Types of Rice Used to Cook Risotto ... The Broth Used to Cook Risotto ... The Flavor base of risotto ... How to Cook Risotto: 1 - Toasting the Rice ... How to Cook Risotto: 2 - Cooking the Liquid into the Risotto ... How to Cook Risotto: 3 - Stirring, stirring, stirring. Why the fuss about stirring? ... How to Cook Risotto: 4 - Finishing the Risotto

Do not be frightened by the dictatorial command to stir, however. You do not need to glue yourself to the side of the pot.

Pesto. Whole Wheat Pizza Dough. Pork Chops with Gooseberry and Sage Sauce.

Blog Post & Recipe: Pork Chops with Gooseberry and Sage Sauce

Sadly it photographs a bit like snot but you cannot have everything.

Recipe: Amazing Whole Wheat Pizza Dough (Via The Makeshift Cook, who vouches for it)

A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside.

Blog Post & Recipe: Pesto: A Kat’s Favorite Dish

And that is probably the best way to make pesto–to your own taste. You have to take into account the different strengths of flavor in each of the major ingredients: every garlic clove is not the same. Garlic varies widely depending on variety, freshness and where and how it was grown [...] Basil is similarly variable ...

Pesto

French Tart Dough. Cinco de Mayo. Mexican cheeses.

Blog Post & Recipe: French Tart Dough...à la française

I was expecting her to say, "You begin by taking some cold butter and work it into the flour.

But she started by saying, "You take butter. And you take water. You put them in a bowl. Then you put it in the oven for 20 minutes and let everything boil until..."

Article & Recipes: Say 'queso!' Celebrate Cinco de Mayo with Mexican cheeses

See our primer on Mexican cheeses and how to use them. And if you can't find the Mexican cheese you need, there are substitutions, which are just as tasty.

Green Chili Cheese Puffs ... Mexican Rice with Salsa and Cheeses ... Mexican Torta with Asadero Cheese

Article & Recipes: Cinco de Mayo with Emilio Dominguez of Casa Maya Grill

These are the dishes that a young Emilio Dominguez watched his grandmother prepare in her kitchen in the Yucatan city of Progreso. She'd make them each day for her 14 children and 10 grandchildren who ate in her home.


Related links

*
Cinco de Mayo Recipe: Poc Chuc (Sour Orange Marinated Pork With Pickled Red Onions)
*
Cinco de Mayo Recipe: Pickled Red Onions
*
Making Casa Maya Grill Poc Chuc (Sour Orange Marinated Pork with Pickled Red Onions) Step-by-Step Photos
*
Cinco de Mayo Recipe: Tomatillo Sauce
*
Cinco de Mayo Recipe: Spinach Enchilada With Tomatillo Sauce
*
Mexican Ingredients: Sour Oranges and Tomatillos

Puff Pastry

Recipe: Quick puff pastry

Recipe: Puff pastry

What makes puff pastry so light and crispy? Well, the secret is in the folding. Puff pastry is made by placing chilled butter (or sometimes lard) between sheets of dough, then folding and rolling it many times to create hundreds of layers. As it cooks, steam lifts and separates the layers, resulting in a crisp, flaky pastry suitable for the tops of pies or the classic French dessert, mille-feuille (translates a "a thousand leaves").

Website: The youtube search results for 'puff pastry'

“puff pastry” results 1 - 20 of about 236

Recipe: Classical puff pastry

Go to the bottom of the recipe for instructions on how to do a few basic things with puff pastry:

For thinly rolled dough ... Bouchee ... Criss-cross Tartlet ... Puff Strip ... Vol-au-Vent

Recipe: Katherine's Puff Pastry

If dough is too sticky or dry, you may need to use extra flour or water. It is very important for good puff pastry that everything is kept very cold. Puff pastry is better made with bread flour because of the higher gluten content.

Tortillas, Pita Bread. Chicken in Coconut Milk. No-Knead Bread.

Blog Post & Recipe: How to make Tortillas and its friend How to make Pita Bread

Whole Wheat Tortillas
This recipe makes about 16 8- to 10-inch tortillas

* 2 cups hot water
* 1 cup rolled oats
* 1/2 cup walnuts I think you could probably also use pecans
* 1 1/4 teaspoon salt
* 2 cups white flour
* 2 1/2 cups whole wheat flour

Recipe: Recipe: Chicken in Coconut Milk

Big sister to March's Chicken in milk, Jamie style.

Jamie Oliver's Chicken in Milk got me thinking about the further possibilities of cooking a chicken in milk and I came upon the sweet pungent flavors of coconut milk and lemongrass.

Here's an adaptation of Jamie's recipe with a southeast Asian influence.

Blog Post & Recipe: no knead forever and ever

We ran out of bread early in the week, and the evening before quiche night, I quickly whipped together a batch of dough and let it rest overnight on the counter. I had it in the oven by the following afternoon, and that evening we had fresh bread with our eggs.

Kneading. Chicken Dishes. Root Vegetable Gratin.

Article & Recipe: Kneading bread: Science backs up an ancient technique that's as relevant as ever for today's cook

We knead dough because wheat flour contains two proteins called gliadin and glutenin which, when mixed with water, come together to form gluten. As the dough is kneaded, the gluten strands form networks, giving the dough strength and elasticity ...

Recipe: Basic French-style bread

Recipe & Blog Post: Root Vegetable Gratin

This is a great alternative to a traditional white-potato-and-cheese gratin (and it's more healthful, too). It's got a lovely depth of flavor, and the broiled panko crust gives it a fantastic crunchiness.

One side note: This is one of those dishes that really is much, much easier to prepare if you have a mandoline.

Recipes: Cooking on the cheap with three items

The challenge: Using chicken thighs, a whole grain and at least one fresh vegetable, the chefs were asked to make a hearty, healthy and delicious dish that home cooks can easily prepare to feed a family of four. More ingredients were allowed, but nothing too fancy.

Chicken Stew with Cider and Wheat Berries ... Pan-seared Szechuan Chicken ... Chicken and Rice Casserole ... Parmesan-crusted Chicken Thighs with Roasted Squash, Creamed Barley and Collard Greens ... Really Slow-cooked Sticky and Sweet Chicken Chili

N.b. I've added a 'leaf vegetables' tag and changed the 'nuts' tag to 'nuts and seeds' so that it can include peas.