Blog Post & Recipe:
Apple Pork Ribs Soup 苹果猪骨汤
The flavour of this soup really depends on what type or how big the apples are. The original recipe calls for 4 apples but I used 3 instead as the apples I used were quite large and I was afraid that the soup would be too sweet. So remember to adjust accordingly to your taste.
Blog Post & Recipe:
How to make mulled cider
The basic idea of making any mulled drink is to warm the liquor gently with spices. Which spices to use is up to you – nutmeg, star anise and vanilla can be used, though we're going to stick with tradition and use just cloves and cinnamon. Sugar or honey can be added to taste but because of the unusual addition of the very sweet sloe gin in this recipe, you probably won't need it.
Blog Post & Recipe:
Nabeyaki Udon and
Three Mushroom Vegetarian Nabeyaki Udon
So find some loved ones and get yourself into the kitchen to make some nabeyaki udon. This udon has the thick chewy udon noodles and vegetables of the regular nabeyaki udon, but is made with a mushroom stock base. Plus it sports three varieties of mushrooms—shiitake, king trumpet, and enoki mushrooms and cubes of sauteed tofu. If you can’t find some of the mushrooms, substitute your favorites!
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.
Blog Post & Recipe:
Braised Mushrooms with Dashi
Whenever I get some fresh shiitake mushrooms at the market, I always make this Japanese-style braised mushrooms with dashi and mirin.
Blog Post & Recipe:
Fried Penne
I also wanted something kind of spicy so I threw in cumin, coriander, cinnamon and cayenne. The resulting crispy snack was like crunching into the most satisfying chips.
Blog Post & Recipe:
Harissa
So what did I use the Harissa for? I tossed it through some stir fried vegetables. I used it in a vegan lasagna instead of a tomato base and I used it as a sauce over grilled fish.
Blog Post & Recipe:
Momofuku's Soy Pickled Shiitakes
Pack the pickled mushroom slices into a quart size container and add enough of the cooking liquid to cover. They'll keep in the fridge for a month or more, but they're ready to eat now, hooray!
Blog Post:
Cookery books of the year
So we have Jekka McVicar's Herb Cookbook (there's an extract here) guiding us through growing and using every herb you can think of and a few more you may not have ... Tartine is beautifully shot and, more importantly, has an excellent sourdough method and a spectacular section on what to do with any bread surplus.
Blog Post:
Dinner Quick: 20 Time-Saving Tips and Shortcuts
• 1 Tip: A Faster, Easier Way to Chop Fresh Herbs
• 2 Top Ten Ways to Use Your Food Processor
• 3 Quick and Easy Shortcut: Mince Garlic with a Fork
• 4 Quick Tip: How to Quickly Trim a Big Pile of Beans
• 5 How to Core Apples or Pears Quickly and Easily
• 6 How to Quick-Roast Vegetables Under the Broiler
• 7 Easy Baking Tip: How to Quickly Warm Eggs
• 8 How to Quickly Chill Wines with Salt
• 9 Chill Soups Quickly: Cooling Ice Paddles
• 10 How to Roast Several Peppers at Once
• 11 Five (More) Ways to Doctor Up Tomato Sauce
• 12 Citrus Tips: Get the Most Juice From Limes and Lemons
• 13 The Fastest Way to Cool a Hot Beverage
• 14 Speedy Fresh Herb Trick: Skin the Leaves Off the Stems
• 15 Tip: Bake Pumpkins and Squash Before You Split Them Open
• 16 Absolutely Brilliant Idea: Roast Grocery Vegetable Platters
• 17 Quick Tip: Keep One Hand Meat-Free
• 18 Kitchen Shortcuts: Ways to Improve Store-Bought Broth
• 19 Quick Tip: Add Whole Stems of Thyme to Soups
• 20 Quick Tip: How to Wash a Big Load of Greens
Blog Post & Recipe:
Ryan’s Bolognese Sauce
According to Ryan, red onions are much stronger than yellow or white onions when they’re raw…but cooked down, there’s not much difference.
Blog Post & Recipe:
Ridiculously Easy Lentil Soup
On one hectic evening this week, I needed a meal on the table in about a half hour ... I finished the soup off with canned, crushed, fire-roasted tomatoes (which are saucier and take less time to cook than diced) and some hickory salt for a great smoky flavor that made the soup taste like it had cooked for hours.
Article & Recipes:
Marcello Fiorentino cuts up a whole chicken to save money
Begin with a good sharp boning knife to divide each bird into two pieces by making two cuts just behind the legs and through the backbone. It's a neat, clean V-shaped cut that divides the bird into a breast and leg portion. This is a different cut than many butchers make who cut the bird in half top to bottom.
Related links:
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Chicken Tenders With Shiitake Mushroom Sauce on a Bed of Spinach
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Chicken Parmigiana (Cotoletta di Pollo alla Parmigiana)
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Simple Tomato Sauce
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Pollo alla Cacciatore
