Thai-Style Brussels Sprouts / Fried Butternut Pumpkin with Mint / Pork Chops Normandy

Blog Post & Recipe: Recipe: Thai-Style Brussels Sprouts

The sprouts were roasted in a bath of fish sauce, peanuts and palm sugar. So simple. There were seared to a crisp, both salty and sweet, and utterly satisfying.

Blog Post & Recipe: Fried butternut with mint (OMF)

Fry the butternut until it's golden and the sugar is beginning to caramelise. Transfer to paper towel and drizzle with fresh lemon juice (to taste) and sprinkle with chopped mint.

Blog Post & Recipe: Unexpected places: Pork Chops Normandy

Fat, delicious pork chops perfectly cooked with apples, onions, thyme and brandy ... It takes one pan and about 45 minutes to make this happen, from the caramelization of the onions to the braising of the chops; it’s simple and straightforward, but tastes like it took you three days.

Chaud-Froid Egg & Grissini / Dorayaki (Japanese Red Bean Pancake) / Dawood Basha (Lebanese Meatballs in Tomato Sauce)

Article & Recipe: Marque of excellence

Sweet and sour, hot and cold, this symphony in a shell delivers with magnificent simplicity.

Chaud-froid free-range egg and grissini

Blog Post & Recipe: Dorayaki (Japanese Red Bean Pancake)

Today’s dessert Dorayaki is best described as a dessert sandwich with red bean filling between two slices of pancake.

Blog Post & Recipe: Dawood Basha - Lebanese meatballs in tomato sauce

This dish gets its name from the Ottoman pasha Dawood who governed Lebanon in the 18th century. The dish is easy to make, tender, melt-in-your-mouth meatballs with a simple tomato sauce over rice, is irresistibly good.

Brioche / Stuffed Marrowbone / Beetroot Green & Bulgur Soup with Poached Eggs

Blog Post & Recipe: Brioche

If you're patient, in a few hours you can make brioche. You just need a teaspoon of yeast, a half dozen eggs and almost half a pound of butter along with the usual breadlike suspects.

Blog Post & Recipe: Stuffed marrowbone

Keep the bones you have so pain-stakingly cleaned for the next time - you can even put them in the dishwasher, leave them to dry thoroughly and store in a dry place - just like scallop shells

Blog Post & Recipe: Beet Green and Bulgur Soup with Poached Eggs

It's the egg, though, that really makes this soup. Poached in this satiny broth, the egg becomes extraordinarily creamy. When you break the yolk with your spoon, and the egg infuses the broth with its golden yellow goodness, it's an absolute revelation.

Chicken & Egg on Rice / Braised Rabbit with Prunes / Baccalà Mantecato

Blog Post & Recipe: the chicken and egg situation

Its sinister translation literally means ’mother and child’ although we would prefer to describe it as simply chicken and egg on rice. There are many variations of this dish, this is an adaptation on the one we serve at Bincho

Blog Post & Recipe: Braised Rabbit with Prunes

Rabbit cooked with prunes is a classic French dish, known there as "lapin aux pruneaux". In this version we sear the rabbit pieces first in a little olive oil and butter, and then braise them in white wine with shallots, garlic, thyme, and prunes.

Blog Post & Recipe: Baccalà Mantecato

Upon further query it turned out to be salt cod, whipped up into a spread and gobsmackingly good. So smooth and creamy it was that I could have sworn it had some potato in, but part-owner Russell Norman told us no, it just requires emulsifying the cod with oil to make a smooth paste; labour-intensive but ultimately worth it..

Lemon Ricotta Pancakes / Autumn Udon with Vegetables / Poulet Antiboise

Blog Post & Recipe: Lemon Ricotta Pancakes

This combination of lemons, raspberries, and blueberries with some ricotta cheese for tang will have you making this batter again and again. You could even make the batter the night before, and that beats a pancake mix any day.

Blog Post & Recipe: Recipe: Autumn Udon with Vegetables

Tara shared with us a recipe from the book that's perfect for fall: a simple udon noodle served with shredded carrots, spinach and shiitake mushrooms. Like much of Japanese cooking, the beauty and taste lies in the simplicity of the recipe.

Blog Post & Recipe: Poulet Antiboise

I was reading The Financial Times and came across this Elizabeth David’s recipe recited by Rowley Leigh, the in-house cook ... Despite the short list of ingredients, this dish was nothing like I’d tasted before. The onion cooked down to something sweet. The olives were salty shrapnels which went very well with the rather neutral chicken.

Bleu de Gex / Indian Omelette / Homemade Chashu Miso Ramen

Blog Post: Bleu de Gex

I said to her; “What is the one cheese you would tell someone from the United States that they absolutely should try while in France, which is not available in America?”

Not missing a beat, she said; “Bleu de Gex.”

Blog Post & Recipe: Indian Omelet

Anyone who has experienced a train trip in India, would easily remember the little stalls flipping innumerable omelets in one huge skillet, quickly and efficiently. These are then sold wrapped in foils at the train windows.

Blog Post & Recipe: Homemade Chashu Miso Ramen

Cooking ramen requires fast pace, especially after noodles are cooked. Overcooked noodle completely ruins the right ramen experience so make sure EVERYTHING, including your table setting, is ready before you start cooking noodles. It’s a serious matter.

Ancient Roman Olive Paste / Perfect Hollandaise Sauce / Gambas Al Ajillo

Blog Post & Recipe: Classical Cooking

Cato’s recipe for this olive paste is included in “The Classical Cookbook,” a book of recipes from ancient Greece and Rome

Blog Post & Recipe: How to make perfect hollandaise sauce

The trick, according to food science god Harold McGee, is "heat the egg yolks enough to obtain the desired thickness, but not so much that the yolk proteins coagulate into little solid curds and the sauce separates".

Blog Post & Recipe: Gambas Al Ajillo

But while present, the aroma of garlic wasn’t overpowering. That’s because the garlic wasn’t grated, the bits were more like pungent punctuation marks rather than a blanket of overwhelming stink. This allowed room for the sweet, briny flavor of the shrimp to come through, which was complimented by the earthy sweetness of the peppers.

7 Easy Omelettes / Falafels & Dips / Socca Bread

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.

Eggplant a la Russe / Grilled Snapper with Oregano Served with Roasted Baby Mixed Peppers & Asparagus / Moules Marinières

Blog Post & Recipe: Oh Boy

(And, yes, it is very rich.)

Eggplant a la Russe

Blog Post & Recipe: Simplicity: Grilled Red Snapper With Roasted Mixed Peppers and Asparagus

Grilled snapper with oregano served with roasted baby mixed peppers and asparagus. This is a typical dinner for us.

Blog Post & Recipe: Moules Marinières

Not only is this recipe incredibly tasty, it’s as fast as hell; from chopping board to stuffing your face in 15 minutes flat as long as your mussels are clean.

How to Cook Dried Beans / Baked Spinach / Chicken Dinner

Blog Post & Recipe: How to Cook Dried Beans

One thing that is demonstrably true is that you don’t have to soak your beans overnight; if you want beans for dinner, put them in water and cook them till they’re tender or at least edible, no soaking, no blanching, just put them in a pot and cook them.

Ruhlman's Beans & Bacon

Blog Post & Recipe: the best baked spinach

... she went on a tangent about a French “system” for spinach which she found “terribly good” and went on to describe a gentle cooking of spinach, stewing it in a very small amount of roux for a little binding and broth before stirring in a small amount of cheese and baking it in a dish topped with breadcrumbs.

Article & Recipes & Video: Winner, Winner, Chicken Dinner

The main part of the cooking is essentially an oven braise with a twist. You brown the thighs and breasts in the rendered fat, then cook the thighs with a load of vegetables and the quickly made stock. Later, you lay the breasts on top of the vegetables and roast until they’re browned and just cooked through.

How to Butcher a Chicken ... Quick Chicken Stock ... Chicken-Skin Croutons ... Braised and Roasted Chicken With Vegetables

Elizabeth David Recipes / Using Nuts and Seeds / Dried Worms in Pho

Blog Post & Recipes: Elizabeth David

At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom

Chicken with Tarragon ... Tarte à l'oignon ... Lettuce Soup ... Ratatouille ... more

Article & Recipes: Nuts and seeds

Here’s a roundup of eight delicious ways from around the globe to get the most from nuts and seeds.

Cashew Cream ... Pomegranate Khoresh with Chicken ... Boiled Peanuts (Stovetop Method) ... Three Sisters Black Mole ... Romesco ... Horchata ... Dukkah ... Picada

Blog Post: Pho Secret Ingredients: Dried Earthworms (Sa Sung)

If you read Saveur magazine, you may have seen the northern pho (pho Bac) article that I wrote for the March 2011 issue. One of the ingredients that I mentioned in the story was sa sung (Sipunculans), dried peanut earthworms that add a unique savory sweetness to the broth

Roasted Cauliflower with Parmesan / Soups Without Stock / Brioche

Blog Post & Recipe: Recipe for Roasted Cauliflower with Parmesan

I often toss my roasted vegetables with Parmesan cheese after they're cooked, but this recipe was a happy experiment where I added the cheese before I roasted the cauliflower, and it was crispy and delicious!

Blog Post & Tips & Recipe: introducing soupstones +7 tips for full flavoured soups without using stock [5 ingredients | 10 minutes]

1.use aromatic vegetables ... 2. season with soy sauce ... 3. use a full flavoured accompaniment ... 4. don’t overdo the water ... 5. season seriously ... 6. use a little acid ... 7. spice it up

broccoli & parmesan soup

Blog Post & Recipe: Gluten-Free Bread Recipe: Brioche

This gluten-free bread recipe tastes best the day it’s baked, so I recommend making the dough and storing it in the refrigerator for up to five days, baking small amounts as you need it. That’s the beauty of this recipe — the dough lasts quite a while, so you can have freshly baked gluten-free brioche every day with minimal effort.

Mock Turtle Soup / Chad's Country Loaf / 10 One-Pot Meals

Article & Recipe: Reveillon Dinner and Turtle Soup: A Creole Holiday Tradition

A typical early Reveillon menu had Daube Glace or veal grillades, egg dishes, breads, and puddings, and would often include turtle soup and oysters.

Mock Turtle Soup

Metafilter Post & Recipe: Tartine

Cool little video profile of Chad Robertson, co-owner, with his wife, Elisabeth Prueitt, of San Francisco's Tartine bakery. Chad is obsessed with bread.

Chad's country loaf ... panade ... "Kale Caesar" salad ... Brown Bread Ice Cream.

Blog Post & Recipes: 10 One Pot Wonders [via]

So here's 10 One Pot Wonders that result is great meals and easy cleanup!

Hearty Beef Stew ...Arroz con Pollo ... Chicken with 40 Cloves of Garlic ... Julia Child's Beef Bourguignon ... Chicken Canzanese ... Hungarian Goulash ... Chicken & Shrimp Jambalaya ... Vietnamese style Caramel Chicken ... Really Good Classic Pot Roast ... Tequila Lime Shrimp

45 Uses for Sage / Moroccan Carrot Salad / Ginger Pork

Blog Post: 45 Things To Do With Fresh Sage

Sage pairings ... Sage uses ... Recipe ideas ... Other uses

Blog Post & Recipe: Salade aux carottes a la marocaine (Moroccan carrot salad)

Try to use the best carrots—fresh, sweet, not woody—for this dish. If you only have ground cumin and coriander, this salad is still worth making. Just ensure that the spices are recently bought and well amalgamated into the dressing.

Article & Recipe: Ginger root adds zip to pork tenderloin

When selecting fresh ginger root, look for hard, knobby specimens that are beige, fat and clumpish. Avoid any with wrinkles, mold or a spongy texture. Ginger root can be stored, wrapped in plastic, in the refrigerator for up to two weeks.

Ginger Pork

Hash Browns / Chickpea Flatbread with Pork Souvlaki / Womadelaide Recipes

Article & Recipes: The Cheat: The Upper (and Lower) Crust

There are two ways to flip hash browns.

Henrietta’s Hash Browns ... Scrambled Eggs With Trout Roe

Blog Post & Recipe: Chickpea “Flatbreads” with Pork Souvlaki

I really want to focus on the chickpea flatbread. The idea for this came from an old Jamie Oliver cooking show I was watching on t.v. one afternoon. The “trick”-if you want to call it that-was placing half a can of chickpeas into the flour mixture along with a number of spices.

Recipes: Taste the World

Taste the World has introduced hungry WOMADelaideans to mouth-watering and intriguing recipes from a kaleidoscopic array of countries and cultures ... Here are some of the recipes from Taste the World 2010

BABYLON CIRCUS 'Skate Wings with Camembert Gratin' ... KAMEL EL HARRACHI 'Algerian Chorba' ... MARIEM HASSAN 'Mefrisa' ... NICKODEMUS 'Basque Stew' ... NORTEC COLLECTIVE 'Fish Taco' ... OJOS DE BRUJO 'Tortilla de Patates' ... UNIFIED GECKO 'Saksuka' ... YAMATO, THE DRUMMERS OF JAPAN 'Makizushi (Sushi Roll)' ... PUBLIC OPINION AFRO ORCHESTRA 'Ghanaian style Corned Beef & Rice' ... POH LING YEOW 'Kuih Koci with Salty Coconut Custard' ... SIMON BRYANT 'Passionfruit Marshmallow' ... KIDS COOKING 'Pasta'

Beetroot Hummus / Mince Garlic with a Fork / Pudding Diplomate, Crème Anglaise

Blog Post & Recipe: Beet Hummus

Seriously, if you like beets, and you like hummus, you'll love this beet hummus. The ingredients are beets, tahini, garlic, lemon, cumin, and salt and pepper.

Blog Post: Quick and Easy Shortcut: Mince Garlic with a Fork

All we do is peel the garlic clove and then press it with the tines of a fork ...

Related: Great Garlic: How to Change the Garlic Intensity in Any Dish

Blog Post & Recipe: Pudding Diplomate, Crème Anglaise (Ladyfinger Pudding with Crème Anglaise)

What was originally a simple English Bread Pudding can now be found at almost every bakery in Paris. Le Cordon Bleu, however, takes Bread Pudding to a whole new level – using ladyfingers in place of bread and adding candied fruits and raisins

Baked Apples / Oven Fries / The Five Mother Sauces

Blog Post & Recipes: Microwave Baked Apples Two Ways

Raisin-Filled Baked Apple ... Blueberry-Filled Baked Apple

Recipe: Oven Fries

about 500 g potatoes
about 500 g combination of carrots, celery root, parsley root, beetroot (or only carrots)

Blog Post: What Are the Five Mother Sauces?

When it comes to classic French cooking, there are five basic sauces -- the so-called “mother” sauces -- that provide the foundation for most sauces we know today.

Bechamel ... Veloute ... Espagnole ... Hollandaise ... Tomato

l’Escaoudoun / Chicken Stew / Purple Food

Blog Post & Recipe: Sweet Onion Pork Stew - l’Escaoudoun - a Gascon Specialty

My favorite French ‘pulled pork’ is called l'estouffade or l'escaoudoun in the Gascon patois. ... Once it cooked in the sweet onion sauce for a two hours, I ladled the sauce pork into large canning jars.

Blog Post & Recipe: cazuela(?) - maybe just call it a chicken stew

I decided to just go ahead and alter the recipe to the best of my ability, and what I ended up with was very tasty. I can't say it was distinctly Chilean- I don't think I've ever had Chilean food but what I came up with was your pretty standard chicken soup with some extras that made it more fun.

Blog Post & Recipes: Purple Pleasures, Purple Dinner

I wanted some really really purple food. Finally I settled on Fran’s recommendation of trying Cauliflower Rice. It was the perfect way to feature some of the purple cauliflower ...

Cauliflower Falafels ... Tahini Sauce ... Cauliflower Rice ... Fried Cabbage ... Dukkah Roasted Eggplants and Beetroot ... Purple Passionate Pine Pom Juice

Egg Fried Rice / Fig Tart with Caramelized Onions, Rosemary & Stilton / Pommes de Terre Boulangère

Recipe: Allegra McEvedy's weekly recipe: Egg fried rice with ginger-dressed broccoli

... it's such a simple, fragrant eat that in China, often a bowl of egg fried rice is served as the last dish of around 14. This is also a good way to use leftover rice (no more than a day old though). Let's face it, we're all guilty of cooking too much rice sometimes.

Blog Post & Recipe: fig tart with caramelized onions, rosemary and stilton

... a heap of fragrant, golden-brown [onions]. A bit of sharp cheese doesn’t hurt either and a few slivers of fresh figs accentuate the onions. Add some buttery puff pastry in the mix, bake it until flaky and golden. As a piece de resistance, drizzle a bit of your best honey ...

Blog Post & Recipe: Diner's Pommes de Terre Boulangère

What the chef does is make a panful of caramelized onions with thyme, and then he deglazes the pan with vinegar, lets it get all syrupy and wonderful. The onions turn silky-sweet, herbal and pungent ... in a different pan, you fry up a bunch of parboiled potatoes until they're brown and crispy and hot hot hot. Then you mix the vinegary, silky-sweet onions with the crispy, hot potatoes and sit down very, very quickly to eat them.

Beet & Coconut Curry / Brandade / Butter & Brioche

Blog Post & Recipe: Roasted Beet and Coconut Curry

I added a bit of raw beet to the curry along with the cooked beet for a bit more texture. I used my beet greens in a previous recipe, but if you have them, I highly recommend you include a small bunch near the end of the cooking time.

Blog Post & Recipe: Word of Mouth: Brandade

Originating from the south-central French regions of Languedoc and Provence, brandade is a simple, yet hearty spread made of salt cod, olive oil, and milk. Sometimes garlic or potatoes are added.

Blog Post & Recipe: A Butter Tip-Sheet + A Recipe for Brioche

The recipe is linked to the last paragraph.

The acid in butter is less talked about than the fat, but it's no less important in terms of taste and the way it works with dough. In fact, a butter rich in lactic acids will have a very different taste from 'regular' butter, a taste which comes from 'culturing' or fermenting the cream before it is churned into butter.