Blog Post & Recipe:
Philadelphia pepper pot: the soup that won the American Revolution?
But true, tripey pepper pot has dwindled in popularity, and is now merely a curio in a few Philadelphia restaurants. The famous City Tavern sells a West Indian version on its lunch menu which reportedly does neglects tripe altogether.
Blog Post & Recipe:
Lemongrass Chai Tea
If you had asked me about 6 months back if I would use lemongrass in tea I would have probably thought it was some strange Thai fusion version of tea. I didn't know then, that I had been having lemon grass tea for years only I knew it as "Chai Patta"
Article & Recipes:
Surf-club cuisine
An ''oarsome'' (thanks for the title, Noosa Surf Club) prawn salad makes an easy-breezy lunch, with its freshly cooked prawns, avocado, radish and leaves drizzled with creamy green goddess dressing. Then there's a towering surf-and-turf burger that tops juicy chorizo and beef burger meat with crumbed calamari rings, beetroot, lettuce and tomato that's just plain surftastic.
Surf and turf beach burger ... Oarsome prawn salad with green goddess dressing ... Breakfast bruschetta
Blog Post & Recipe:
Sweet Potato Biscuits
The longest of the prep is making the sweet potato puree. I peeled and cubed mine, boiled until fork-tender, then pureed them in a food processor until smooth and velvety.
Blog Post & Recipe:
Easy Pumpkin, Chickpea and Lemongrass Curry [
via]
The beauty of this is you can throw in whatever you like in the curry; your favourite meat, veges or whatever you have sitting in the bottom of your fridge that isn’t sadly limp (for me, it was time to use up my dried chickpeas!).
Blog Post & Recipe:
Bheja Fry - Goat Brain Fritters [
via]
Preparing brains is much like preparing sweetbreads , which I've served many times in the French restaurants I've worked in. You rinse the brains in cold water for about an hour to eliminate excess blood, then poach in a court bouillon with a few tablespoons of vinegar for about 30 minutes. For bheja fry I used ginger garlic cumin and turmeric in the court bouillon as well as the standard onion, celery, and carrot.
Blog Post & Recipe:
Pumpkin Seed Mole | Mole Verde
In Oaxaca, green mole (mole verde) is one of the seven famous moles. What makes this one different is not just the lack of chocolate, but also the fresh herbs, which give it a fabulous green color.
Blog Post & Recipe:
Dinner Tonight: Hot Soba
While I have a deep abiding love for noodles of all kinds, soba has never exactly worked for me at home. Part of the issue is that most recipes call for the soba to be cooked and then cooled. Obviously I'm doing something wrong, because they come out slinky and watery, and seem to repel flavor. Considering I suck at cold soba, I figured I should give hot soba a try.
Blog Post & Recipe:
Old Fashioned Lemongrass and Chili Relish (naam phrik dtakhrai ; น้ำพริกตะไคร้)
Chili relishes are made by pounding together chilies with salty ingredients, such as fermented shrimp paste, salt or dry shrimp, to which various proteins are added, the mix is than further seasoned to sour, salty and sweet flavors. Burst with tastes, chili relishes are served in a central bowl and are eaten along with rice and a wide variety of condiments, sweet pork, grilled fish, salted meat and vegetables picked up fresh from the garden.
Recipe:
Red lentil, lemongrass and coconut soup
If, like me, you need to feel the fire on a regular basis, this is a great little recipe to have in your armoury. It involves picking up some lemongrass next time you're in the supermarket/Asian shop, but these hardy sticks last for a good couple of weeks in your fridge, and can be frozen to no ill-effect as well.
