Blog Post & Recipe:
Baigan Bharta (Punjabi Eggplant Curry): Virtue Out of Necessity
The recipe below – baigan bhartha – makes use of eggplant’s previously unappreciated attribute of being able to bind a sauce. Like its nightshade cousin the tomato, eggplant seems as comfortable in this role as any other we’ve tried with it. The smoky flavor gained through roasting is quite startling
Blog Post & Recipe:
White Bean and Red Curry Soup in Coconut Milk - An MLLA Guest Post from Courtney of Coco Cooks
To achieve the creaminess I adore in chowders and bisques, I knew there would be coconut milk as a base. I then got to thinking of my beloved Thai soups and decided red curry would add the heat. The richness and fullness would come from white cannellini beans pureed to give structure. And the finish, influenced by the Thai culture again, would be squirt of lime and cilantro finished with drops of red chili oil.
Blog Post & Recipe:
Roasted Lemon Chutney Recipe
I slathered the chutney on thick slabs of toasted bread with a good amount of whipped goat cheese - that's what you see in the photos. But really, there are so many other things you can do with it. A couple ideas: a dollop stirred into brown rice, chopped sauteed spinach, topped with a fried/poached egg and a touch of soy sauce. Or incorporated into a hot pasta bowl. Or, inside a savory crepe. Or, tossed with hot roasted potatoes, or baked potatoes. You get the idea.
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:
roasted eggplant with tomatoes and mint
This is like eggplant bruschetta, except the eggplant is the bruschetta, topped with a Mediterranean summer salsa of a salad.
Blog Post & Recipes:
Rich Beet Soup
The winner? The beauty alone of these soups make them worth a try. However, the wonderful earthiness of the Roman recipe can’t quite beat out the overall winning qualities of the modern dish.
Roman-style Beet Soup Recipe ... Modern Beet Soup Recipe
Blog Post & Recipe:
Quick Preserved Lemons
So I was pretty thrilled to find out that it's possible to cheat and do a quick preserve. You just chop up some lemons, let them sit in salt and sugar for a couple hours and voilà... they're good to go.
Article & Recipe:
Fall Brings Red Peppers and Ajvar, 'Serbian Salsa' [
via]
The smoky and tangy spread, which also features minced garlic, olive oil and vinegar [as well as red capsicum], can be a bright garnish for a dish of grilled meats, paired with Mediterranean salads for a meze platter, or simply devoured on a piece of crusty bread threaded with olive oil.
Blog Post & Recipe:
Caramelized Fennel and Onions
Fennel lovers, onion lovers, unite! And then take a shower in grated Parmesan, lemon zest, and chopped parsley. I'd like to say this is quick and easy, but it's not quick. It's long and easy, the sort of thing you can just put on the stove and give a stir every once in a while, as you cook the rest of the meal.
Blog Post & Recipes:
Awesome Achars! The Indian Answer to the Pickle
In fact, achars are a singularly versatile kind of pickle. They can be made from fruits or vegetables, and be made sweet, spicy, or sour depending on the spices and flavorings used. A small amount of gingery pickle might balance the flavors in a spicy curry while a sour one can serve as an appetizer with papadum. An achar can also be mixed with fresh vegetables to make a quick salad. No matter how they're used, these pickles are intended to enhance a dish and add new dimensions of flavor.
MangoThokku - Mango Pickle ... Cauliflower Pickle ... Gajar Achaar - Carrot Pickle ... Mirchi-Ka-Achar - Green Chili Pickle ... Limbu Ka Achar - Lemon Pickle
Recipe:
Good Morning Bread
12 g oat bran
100 g flax seeds
145 g sunflower seeds
55 g dessicated coconut
125 g almonds
Blog Post:
Sectioning a citrus
There are two reasons to section1 a citrus. The first is for presentation, an elegant way to use lemons, oranges and grapefruit pieces in all kinds of recipes, from salads to cakes. The second is to remove the tough, often bitter, pith and inner membrane so that the flavor of the fruit can shine.
Recipe:
Kale continues awesome
If you prefer milder food, you can add a little sriracha sauce at the beginning of cooking, or just leave it out entirely. If you leave it out, I recommend adding a squeeze of lemon juice to the finished product instead. If you like spicy food, however, you should add your sriracha after you've taken the finished greens off the heat; this keeps the hot oils from evaporating, and makes the greens much more spicy.
Breakfast greens
Blog Post & Recipe:
Layers of Fall: Pumpkin and Sausage Lasagna
The sage, spicy sausage, and wine mingle nicely with the savory side of pumpkin, softened with milk and fresh ricotta. A bechamel version would be lovely, too
Blog Post:
Cooking Basics: How to Zest a Lemon
Use a gentle rocking motion, taking off just the top layer of skin. Rotate the lemon between each stroke so you get new surface area every time until you’ve gone all the way around the lemon.
Blog Post:
Chipotle Pumpkin Soup
While we already have several pumpkin soup recipes on the site, we were missing one with more of a Southwestern feel. I'm delighted with how this soup turned out. It's smokey and spicy from the chipotle chiles, cumin and oregano.
Blog Post & Recipe:
Lemon and Herb Risotto with Balsamic Roasted Asparagus
I am inviting you to a leisurely, light summer meal of a wonderfully flavored lemon and herb risotto, served with roasted asparagus, which is then drizzled in some aged balsamic vinegar and pumpkin seed oil.
Article:
I agree with McGee
Buying and cooking dried beans ...
McGee recommends long, slow cooking. This, he says, breaks down beans’ carbohydrates into digestible sugars. I have cooked a lot of beans and I agree with McGee: It is essential to cook beans thoroughly.
Article:
A whole-grain glossary
Twenty whole grains to cook and eat ...
Then there’s the confusion of defining or classifying grains, as some grains that we call grains are not. True grains belong to the cereal grass family; for this glossary, however, I include edible seeds that share the nutritional properties of whole grains (quinoa, buckwheat, wild rice).
Blog Post & Recipe:
Serious Heat: Silky, Spicy Mole Sauce
The sauce should have a subtle but definite heat and enough salt to bring out the diverse flavors. If the sauce needs to be spicier, add some of the reserved chile seeds or add a low-acid hot sauce
Blog Post & Recipe:
Dijon et Poireaux Vinaigrette
Poireaux vinaigrette is another Burgundian classic, combining leeks (usually poached or boiled) with a dressing made from local Dijon mustard. Tangy and full-flavoured, it would provide an excellent lead-in to a rich, winey stew.
Blog Post & Recipe:
Lemon Confit
If you don't know, "confit" simply means to preserve or enhance the flavor of a food by packing it a substance. Typically, that substance is fat, sugar or salt. Duck confit, for instance, is duck that has been cooked in duck fat, which enhances its flavor.
Fruits and vegetables can be confited by packing them in sugar or salt. Such is the case with this preparation of Lemon Confit.
