Blog Post & Recipe:
Rødgrøt med Fløte, Norwegian Red Fruit Pudding
A pudding made of stewed red fruit, thickened with a little cornstarch and crowned with billowy whipped cream.
Blog Post & Recipe:
Labneh balls
Besides being used fresh, labneh is also dried then formed into balls, sometimes covered with herbs or spices and stored in olive oil glass jars. The cheese can then be kept for over a year.
Blog Post & Recipe:
Sausage, Kale, and Bean Soup (Crock Pot)
Soup like this is the best because you can use whatever you want. Canned beans, leftover rice, frozen peas, wilty vegetables, whatever. It’s up to you. No meat? More meat? It’s all cool with me.
Blog Post & Recipe:
Raw Kale Salad with Walnuts, Pecorino and Lemon
Kale is such a resilient leaf it can hold up to the onslaught of olive oil, lemon juice and cheese. In other words: it’s easily corruptible. And that’s what makes a raw kale salad great.
Blog Post & Recipe:
Pane co' Santi {Saint's Bread}
The dough itself is a cinch to work with...it's totally the fruit and nuts that make it. Bright bursts of sweetness from the yellow raisins and a triple-nutty punch that comes not just from the pecans and walnuts, but also seems to emanate from the olive oil that they were sautéed in.
Blog Post & Recipe:
roasted figs
The heat of roasting brings the dried figs back to life. Some of them will puff up to form almost perfect globes. The honey and oil mixture gives them a thick, shiny gloss that hardens slightly as the figs cool. They come out of the oven looking like something you want to put on a Christmas tree.
Article & Recipe:
Succulent beef with a cherry twist
The beef is served delicately raw on the inside, with a seared crust.
SEARED CARPACCIO OF BEEF WITH REMOULADE AND PICKLED CHERRIES
Recipes:
Make Your Own Veggie Chips
Veggie chips are very easily made in your very own oven. Peel, slice, and bake. Dip and eat. Done.
Carrot Chips ... Taro Chips ... Sweet Potato Crisps ... Kale Chips ... Basic Ranch Dressing ... White Bean and Edamame Hummus ... Jalapeño-Cilantro Yogurt Spread
Blog Post & Recipe:
Roasted Chickpea Fajitas
Onion, peppers, and mushrooms are sautéed and served with spicy roasted chickpeas to create these healthy and delicious vegetarian fajitas. Garnish with diced tomatoes, avocado slices, and a dollop of Greek yogurt, if desired.
Blog Post & Recipe:
Red Wine and Garlic Braised Beef Shanks
Beef shanks are from the leg of the cow and have a big bone right in the middle. Get the meatiest ones with the biggest bones. Don’t worry. They are cheap.
Blog Post & Recipe:
linguine with fried eggs & rosemary
This dish tastes fancy and indulgent, yet light at the same time. It comes together in a snap – the most time consuming part was waiting for the pasta to cook.
Blog Post & Recipe:
Kale, Sausage and Flageolets
Or posh bean stew, if you will. [...] You might be surprised by the addition of cream, however it adds a touch of class to this definitely rustic dish – and makes delicious juices for you to mop up with your bread.
Recipe:
Wordless Weekend: Peach Chutney
Great with grilled pork or chicken, but especially delicious on grilled sharp cheddar on sourdough.
Blog Post & Recipe:
Creamy Cashew Kale and Chickpeas
A creamy cashew-based garlic sauce coats wilted kale speckled with sweet red bell pepper and chickpeas. I preferred it fresh and warm from the stove top, but the leftovers were great at room temperature, too.
Blog Post & Recipe:
Breast of Lamb Slow Cooked with Onions
I had to roll and tie the Lamb Breast myself ( first time tying a joint of meat) but then it is simply a matter of putting all the ingredients into a pot to slow cook ( or in my case a slow cooker on low for 6 hours)
Blog Post & Recipe:
asparagus
it's super simple and a great way to use up extra vegetables.
Roasted Asparagus Soup
Recipe:
Angela Hartnett's cauliflower and chickpea curry recipe
This vegetable has so many more uses than the classic cauliflower cheese and is used readily in Indian food. The secret is not to overcook it. Add it to the curry mix while it is still warm so it absorbs all the flavours.
Blog Post & Recipe:
lentils with fennel, kale & sausage
This lentil dish is perfect for cold winter nights. It also contains fennel which has become one of my new favorite vegetables and is readily available all winter. If you wanted this to be a strictly vegetarian affair, just skip the sausage or trade in the meat for your favorite vegetarian sausage links and you’ll still have a fantastic meal.
Blog Post & Recipe:
potato-sunchoke soup with homemade chile oil
These are sunchokes. You might know them as Jerusalem artichokes instead. They’re not flashy vegetables — look at those knotty tubers!
Blog Post & Recipe:
As our own
You're going to boil the chocolate. Well, the chocolate and cream and all the rest of it. Just for a minute or two, the bubbles shouldn't be furious. And stir conscientiously as it's happening please
Our hot chocolate
Blog Post & Recipe:
a delicious comfort
Have I lost you already, with the mere mention of whole wheat spaghetti? If not, has kale scared you away? I sure hope not, because I really think you’ll like this one. It’s quick and deeply satisfying—hearty and earthy and lemony and garlic-y and spicy—especially on a winter weeknight.
Spaghetti with Braised Kale
Blog Post:
What I've Been Cooking Recently
Broccoli pesto ... Kale and mashed potatoes ... Using kimchi ... Stuffed artichokes ... Quinoa with fennel ... Beetroot and haloumi ... Rice gratin ... Quinoa falafels
Blog Post & Recipe:
Sunday Brunch: Palatschinken
These Austrian pancakes are closer to French crêpes than the thick North American pancake ... Instead of the folded French crêpes, palatschinken are filled and then rolled (jelly-roll style), and traditionally filled with apricot jam.
Article & Pictures:
Quartering a turkey: How to cut up your own bird
For most of the job, Davis used a common boning knife, but she used a mallet and cleaver to cut the breast halves apart. A chef’s knife or even the boning knife could have done the job, she said, as long as you don’t try to cut down the very center of the breast bone, the strongest part.
Blog Post & Recipe:
Kale chips (via
Limes & Lycopene)
If, like me, you favour salt and crunch over sweet for snacking, and if, like me, you have a garden full of kale, then kale chips will make you, and your garden, rather happy.
Blog Post:
jazzing up white rice
I've tried using chicken broth instead of water, adding in sauteed onions, celery, peppers and toasted pine nuts. Without making too huge a project out of the rice dish, are there any other quick tricks to transform rice into something more interesting?
Article & Recipes:
Greek recipes have become family legacies
"My family has a long tradition of great cooks," says attorney Louie Papaliodis of Fort Worth, a parishioner at St. John the Baptist Greek Orthodox Church in Euless. According to village records, his entire family came from Mesta, on the island of Chios.
CHICKEN KAPAMA (KOTA MACARONADA) ... GALAKTOBOUREKO ... SPANAKOPITA (SPANAKOTIROPITA)
Recipe:
Colcannon PuffsI had a bunch of kale in the fridge that I needed to use up, so my thoughts immediately went to colcannon, the traditional Irish dish of mashed potatoes and cabbage or kale. Then a conversation about potato pancakes got me thinking of the ones my mother used to make with leftover potatoes, and soon I was contemplating colcannon pancakes.
Sometime between cooking the potatoes and adding the seasonings I decided to try baking the colcannon in small balls.
Recipe:
Bourbon Cough Syrup for GrownupsIt's basically hot bourbon and lemon juice, with a heaping helping of honey. I cut it with a bit of water, too, but that's optional. It's an easy nightcap, steaming and warm, with a stiff shot of booze to put you to sleep, lemon for Vitamin C, and all that sweet honey to make it go down easy.
Blog:
A Hamburger TodayA US hamburger blog.
Adam of GrubGrade gives a favorable review of the elk burger from Burger Bar in Roy, Utah: "This was not a dry burger despite my worry, and it had a good 'beefy' taste despite not being beef." Related: Dear AHT: Should I Make Burgers with My Elk Meat?
