Blog Post & Recipe:
Good Luck Benedicts
As it happens, black-eyed peas and bacon make for a really good eggs benedict.
Blog Post & Recipe:
Eggplant with Tomato, Garlic and Mint
A lot of fresh mint muddled with garlic, pepper and coriander… a handsome eggplant, (try to get one with less seeds)… and a few minutes in the pan, results in a delectable side dish or to have in a wrap or sandwich or even on pasta.
Blog Post & Recipes:
Bread Baking Day # 45 Round up - la raccolta
I have been hosting the last edition of 2011 Bread Baking Day, a special Christmas Edition with Special Baking Presents as theme of the month.
Recipes in English: A Tale of Two Stollen ... Blueberry Sourdough Focaccia ... Char Siu Bao ... Salted Caramel Apple Sourdough Challah ... Bolo Rainha ... Garlic Herb Braid ... Candy Cane Bread Sticks ... Irish Good Luck Bread ... Chrismassy almond cloud ... Saffron Stars ... Marzipan Stollen ... Pandoro ... Pandolce genovese ... Nadalin
Blog Post & Recipe:
plum & vanilla jam
Ever since I made this luscious Cherry & Vanilla Jam, I realised vanilla is the most wonderful thing you can add to jam.
Blog Post & Recipe:
Mapo Tofu Ramen (Mabo Ramen)
So here’s my version, which involved slightly tweaking my mapo tofu recipe to accommodate the addition of chicken broth and noodles. It’s not quite as thick as the version I had in Yokohama, but you can certainly change that by doubling or tripling the cornstarch-mixed-with-water amount.
Blog Post & Recipe:
Gruyere Bacon Leek and Sun Dried Tomato Spätzle
Spätzle is made from flour, eggs, water, and salt. Comparing it to Italian pasta, the spätzle dough is moister and softer, like a thick runny cake batter. The dough therefore cannot be rolled out as is the case with Italian pasta dough. Instead a special spätzle-press or a spätzle sieve is needed to form the spätzle noodles, which are then dropped into boiling water. The classic way to form these noodles however is to spread the dough over a wet wooden cutting-board and cut thin strips of dough with a knife, scraping the strips into boiling salt water.
Blog Post & Recipe:
Eggplant Parmesan For Two
There are three techniques this recipe uses that we think are genius suggestions for rethinking eggplant Parmesan.
Blog Post & Recipe:
Vegetable Alchemy
I decided to go with my German roots for this week’s challenge and make a jar of sauerkraut, which I have honestly never liked despite my adoration of cabbage.
Blog Post & Recipe:
Chicken Tarragon And Eryngii Mushroom
For this hearty 'One Pot' European style recipe, I used deboned chicken thighs and breast meats with smoked bacon. It's easy to make and you can add on other side dishes to it like rice, potatoes, bread, salad, etc.
Recipe:
Stuffed sheep's hearts - Fyllt hjörtu
Chop up the prunes and stuff the hearts with them. Sew closed.
Blog Post & Recipe:
Apfelschmalz - a typical German bread spread
Apfelschmalz (if you like to translate it: apple lard) is one of those typical and rustic bread spreads you will have for what is called 'Brotzeit', which is a snack with a rustic bread and often beer.
Recipe:
Dan Lepard's fennel and anchovy tart recipe
The Italian 00 flour gives a more tender crust than regular bread flour. Strong white flour can be used instead, but you'll need a dash more water and you won't have that same mellow texture when you bite into it.
Blog Post & Recipe:
Frikadellen: German meat
This is how I discovered frikadellen, which are basically giant flat German meatballs that go perfectly with sauerkraut and potatoes.
Blog Post & Recipe:
Pork Chops with Tarragon Sauce and Cornichons [gherkins].
This provincial dish is typical fare served after a hard day of grape harvesting. Essentially the dish is pork chops in mustard-cornichon sauce. Added are some stock and Italian parsley.
Blog Post & Recipe:
The Nasty Bits: Fish Head Soup
Fish heads are good eating and the eyeballs, the crowning glory. There's a lot to be enjoyed from excavating the head of a fish. Besides the eyeballs, most heads contain a sizeable section of flesh as well as some of the most delicious cartilage in existence in the greater animal kingdom.
Blog Post & Video:
Video: Turkey, Stuffing, and Gravy Tips from Anthony Bourdain
The key to moist turkey, according to Bourdain, is removing its legs ("dismembering a turkey is much like dismembering a human, actually...") and cooking them in a separate roasting pan from the breast.
Blog Post:
The Perfect Turkey: Do You Need to Baste?
Dribbling hot pan juices over a roasting bird has always been one of the quintessential images of Thanksgiving. But in recent years, we've noticed some recipes for roast turkey are leaving this step out. That makes us wonder how necessary basting really is.
Article & Recipes:
Nigel Slater's easy-to-make apfelstrudel
n Germany and Austria I have been offered cream, custard and ice cream with my hot strudel. It's a hard decision to have to make. I generally take it without any accompaniment then regret it
