Blog Post & Recipe:
Christmas Goose with Apples and Calvados
The goose was stuffed with apple pieces marinated in Calvados, then surrounded with apple wedges before roasting.
Blog Post & Recipe:
Asam Laksa
Let me present you the 7th most delicious food in the world, the Penang Asam Laksa a noodle dish flavoured with flaked mackerel, tamarind, pineapple and lots of different spices. It is sour, spicy and definitely addictive.
Blog Post & Recipe:
Tofu with Roasted Chili Paste | เต้าหู้น้ำพริกเผา
Then you chop a few herbs and start cooking – just sauté the garlic, add the roasted chili paste, then add the tofu and allow it to soak up the wonderfully spicy and sweet flavors of the chili paste. At the last minute, add some green onions and even cilantro if you want. By that time, the rice is generally done and you’re ready to eat.
Blog Post & Recipe:
Beet and goat cheese quiche
There were several delicious ingredients contained within this meal, including the beets, red onion and leek
Blog Post & recipes:
Christmas Mead for Wassailing
I bottled it on the early side (eight days) so it’s retained its honey sweetness, with distinct cinnamon and orange notes.
Blog Post & Recipe:
Faux Pho
With its strong cinnamon and ginger flavors lending complexity to the beef broth, and the ability to add as much spicy heat from the raw serrano peppers as you’d like, it makes for an excellent Winter warmer, when you just can’t face another bowl of corn chowder from the freezer.
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:
Laksa With Ground Bison
It was one of those day that I wanted to cook a meal that won't required a long time to cook it. You could use regular beef chuck or beef shoulder for this laksa, or you can also use poultry such as chicken, or duck.
Blog Post & Recipe:
Sauerkraut Rye Sandwich Bread
If you think about it, what ever you put in a sandwich you can put into a loaf of bread. Well … Ok, maybe not meatloaf. That would not make a good bread. But, Sauerkraut is perfect. It gives the bread a sourdough flavor, without a strong sauerkraut flavor.
Blog Post & Recipe:
All Flours Are Not Equal
What would happen if you ran out of bread flour but still wanted to make bread? Or the store had an awesome sale on cake flour which you were tempted to use instead? Flour is basically just flour, after all, no? There’s not much difference between Pastry and All Purpose, besides a bit more protein, right?
Blog Post & Recipe:
Cheese & Bacon Scones with Homemade Piccalilli
Of course the piccalilli was made several weeks in advance to allow the flavours to mature but the scones were enjoyed fresh from the oven.
Blog Post & Recipe:
THAI SOBA NOODLE BOWL
I know heat is subjective, so I am giving amounts for a medium spicy soup. I would start there and add accordingly. It’s tougher to neutralize the spice in a soup like this, so start moderate.
Blog Post & Recipe:
Fresh Mint Hot Chocolate
What I love about this version is the mint is from fresh mint. It tastes clean and unlike the candy mint – which I also love – fresh mint gives a clean earthy punch that really suits the chocolate well.
Blog Post & Recipe:
Pumpkin Sardine Patties
I decided that these patties, rich in Omega-3, shall soon be as usual as the ones I made with dried shrimps.
Blog Post & Recipe:
How to cook perfect porridge
The important thing is that porridge should be creamy in texture (lots of stirring required), but with enough chewy bite to keep it interesting.
Blog Post & Recipe:
Hearty One-Pot Meal Miso Soup
This soup is very versatile and makes a lot, so plan on leftovers (you may need to add extra broth the next day as the noodles suck up all the liquid overnight). You can use whatever vegetables
Blog Post & Recipe:
How to Make The Perfect Grilled Cheese Sandwich and
Top 10 Grilled Cheese Sandwiches
Since I have picked up a few tricks along the way, I thought that it was about time that I shared them with you.
Blog Post & Recipe:
Seafood Curry Laksa [
via]
Laksa can be categorized into two types which is Curry and Asam, they are both soup based dishes but the difference is that the Curry is made out of coconut milk while the Asam comes from the extract of some sour fruit like tamarind.
Blog Post & Recipe:
beef stew with gremolata
Now don’t get all uppity about gremolata because it’s simply a fancy word for some freshly chopped herbs, lemon zest, sea salt and a small drizzle of olive oil. It seems humble enough, but when scattered over top the hot bowl of stew, it releases some seriously delicious scents and flavours.
Blog Post & Recipe:
Recipe: Steamed Pork Buns (Baozi)
For the filling, combine the pork, cabbage, scallions, soy, sesame oil, and sherry in a large bowl. Set aside.
Blog Post & Recipe:
Miso Noodle Soup
This is one of those incredibly quick recipes that is perfect when the first cold days of autumn arrives. Have it for lunch or add some tofu and have it as a light dinner.
Blog Post & Recipe:
Hugh Fearnley-Whittingstall's cooking with milk recipes
This week, I'm marinating, poaching and simmering meat and fish in the white stuff, using milk – and buttermilk – to keep the flesh moist and to carry, round out and deepen flavour.
Pork in milk ... Buttermilk chicken ... Cullen Skink
Blog Post & Recipe:
Tomato Sushi - Yes, That's Vegetarian - Recipe
Tomatoes taste incredible with nori. I need to explore this flavor combination more. The umami in each seems to reinforce the other in a way that I find really compelling.
Blog Post & Recipe:
Slow Cooked Sausage and Beans
It is best to use dried beans in casseroles or slow cooks, the tinned beans just turn to mush. When using dried beans in a slow cook dish like this , you do need to cook them before adding them to the slow cooker/casserole.
Blog Post & Recipe:
Snapshots from Malaysia: How to Make Curry Laksa (Nyonya Laksa)
Like many Malaysian dishes, it starts with a blended spice paste of turmeric, galangal, lemongrass, and shrimp paste, and cooks down that blend to concentrate flavors; shrimp or chicken broth turns that thick paste to a broth, and the coconut milk is added toward the end.
Blog Post & Recipe:
beef, mushroom & red wine pie
6. Blind bake a short crust pastry shell (I used a galette pastry base because I’m crazy, but it tasted awesome) fill with beef stew and top with a puff pastry lid. Consume.
Blog Post & Recipe:
From My Garden - Turnip Gratin
Their taste reminds me of radishes or more like kohlrabi, and they are delicious baked with cream or creme fraiche, pancetta, garlic and thyme.
Blog Post & Recipe:
Jjam Bbong (Korean-Chinese Spicy Noodle Soup)
The soup is typically made with chicken stock for a rich flavor, but you can also use anchovy broth for a cleaner/lighter taste. This soup also incorporates pork, chili infused oil, and various vegetables and seafood. The combination of all the natural ingredients creates a hearty bowl of soup that is packed with robust flavors. The spiciness will surely clear your sinuses!
Blog Post & Recipe:
Simple Herb Roasted Aubergine
The flavor comes from the herbed-salt rub and the touch of compound butter when serving!
Blog Post & Recipe:
Chicken and Tofu Laksa [
via]
To make the laksa paste, chop the shallots, lemongrass, cloves, ginger, galangal and chillis roughly and add to a food processor. Blitz with the turmeric and vegetable oil until you have a smooth paste.
Blog Post & Recipe:
Quince science
Cooking quinces is culinary magic. You start out with fruits that are yellow, hard and astringent. Three or four (or five) hours of gentle poaching later, they are fragrant, grainily soft, sweet and – most impressively – deep pink [...] I wanted to test two hypotheses: (a) that low sugar concentration in the poaching liquid reduces quince colour change, and (b) that lack of lemon juice in the poaching liquid reduces quince colour change. I was also curious about whether sugar and lemon interacted somehow
Blog Post:
Bleu de Gex
I said to her; “What is the one cheese you would tell someone from the United States that they absolutely should try while in France, which is not available in America?”
Not missing a beat, she said; “Bleu de Gex.”
Blog Post & Recipe:
Indian Omelet
Anyone who has experienced a train trip in India, would easily remember the little stalls flipping innumerable omelets in one huge skillet, quickly and efficiently. These are then sold wrapped in foils at the train windows.
Blog Post & Recipe:
Homemade Chashu Miso Ramen
Cooking ramen requires fast pace, especially after noodles are cooked. Overcooked noodle completely ruins the right ramen experience so make sure EVERYTHING, including your table setting, is ready before you start cooking noodles. It’s a serious matter.
Blog Post & Recipe:
Seriously Asian: Chrysanthemum Greens
Lightly steamed or boiled, chrysanthemum greens have a mildly grassy, herbaceous taste with stalks that are sweet and slightly crunchy. The greens are common additions to sukiyaki and shabu-shabu, and are also very good in soups.
Chrysanthamum Greens with Sesame Seed Dressing
Blog Post & Recipe:
Pkhali, Unearthed
Pkhali (the 'kh' is pronounced as a deep, guttural 'h') is a whole class of Georgian vegetable dishes that straddle the line between salad and dip. The constant is the walnut sauce, and the fact that the vegetable is cut very, very finely - almost (but not quite) to a puree.
Spinach Pkhali
Blog Post & Recipe:
How to Make Shoyu Ramen at Home
A perfect bowl of ramen, unlike, say, a perfect steak, isn’t about coddling some cherished ingredient and letting it shine. No, it’s about a meticulous and flawless combination of about 28 different ingredients into a whole more powerful and important than any of the individual components could ever hope to be. That also means that it helps to have a crazed passion for the stuff, as it will undoubtedly take two days to recreate at home. It is a pain.
Blog Post & Recipe:
Sopa de Carne
While the beef and olives impart rich and bold flavors, the soup is broth-y and unexpectedly light. It doesn’t look or feel greasy.
Blog Post & Recipe:
Roasted Mango and Habanero Salsa
Of course, there was a little thinking required about what to actually do with this salsa. (As if eating this intensely sweet concoction balanced with just the right amount of fire with a spoon out of the food processor wasn’t good enough.)
Blog Post & Recipes:
Chinese New Year Menu (2011)
Sichuan "Crossed Hands" Wonton Dumplings, Two Ways ... Mao's Hunan Red-Braised Pork (毛氏紅燒肉) ... Pancit Canton (Philippine Braised Egg Noodles) ... Whole Chicken ... Baked Tahong (Mussels) ... Braised Napa Cabbage with Abalone ... Whole Fish
Blog Post & Recipe:
Queen Elizabeth's Drop Scones
Drop scones are thicker than American pancakes, and a little smaller.
Blog Post & Recipe:
let's get to the meat: panch phoran pork belly
In short, it's pork belly, confited and infused with a wonderful blend of subcontinental flavours - cumin, fenugreek, mustard, fennel, and kalonji seeds - that makes up panch phoran. And then roasted.
Blog Post & Recipe:
Musings on the zen of ramen-making
The most time-consuming part of course is the broth. I cooked mine for six hours. In case you are wondering why you can’t just throw everything in the pot together and simmer, some ingredients like the konbu has a temperature where it releases maximum flavor and any extended steeping might introduce a bitter taste. The bacon, for example, is taken out after 45 minutes, maybe so it doesn’t become the dominant flavor or aroma. Spent shiitake mushrooms can be pickled afterwards.
Blog Post & Recipe:
Roasted Garlic (WFMW)
Instead of using raw garlic in the recipes, I just substitute roasted garlic. Seems simple, right? It is!
Blog Post & Recipe:
SAVORY BROWN RICE BALLS WITH OLIVES + HERBS
Using brown rice and herbs seems a healthy and modern twist on classic, Italian "Arancini," a Sicilian dish meaning "little orange" which dates back to the 10th century.
Recipes:
Feast Your Eyes
So, this week, we thought we'd have a close look at the eye-catching submissions for Your Best Mushrooms ...
Balthazar Cream of Mushroom Soup by pickyin ... Mushroom Ramen by thirschfeld ... Goat Cheese, Pancetta, and Chive Stuffed Mushrooms by Spoonwithme ... Sautéed hen of the woods and king trumpet mushrooms with garlic and fresh thyme by nettleandquince ... Homemade Porcini Fettucini with Creamy Wild Mushroom Sauce by yuko
Blog Post & Recipe:
white bean hummus
Last week I had a hummus craving, but was fresh out of chickpeas. I looked at the silky white beans in the fridge, with a thick slick of olive oil on top and thought "why not".
A Not So Simple Pot of Beans
Blog Post & Recipe:
The Best Way: Perfect Beans, Every Time
My trusted method is actually a mash-up of two, the Baking Soda Soak and the Oven Method. Both have their proponents and their sceptics, but I think together they make the perfect bean; the baking soda scrapes time off the simmering process, and the oven mimics the slow, pressure-cooked texture of canned beans.
Blog Post & Recipe:
On the slurping noises – Sweet chilli seafood ramen {8}
Add a handful of scallops and prawns. While they caramelise, chop a chilli pepper and a couple of spring onions. Throw them along with the seafood. Grate a fat piece of ginger, the zest of one lime and a few garlic cloves over the pan and give it a good shake. Deglaze with half a litre of water and bring to the boil.
Article & Recipe:
Vietnamese Beef and Noodle Soup: A tasty meal in a bowl
The base is a strong beef broth perfumed with star anise, peppercorns and ginger. Translucent rice noodles float in the bowl, topped by thin beef slices and sauteed sweet and crisp shallots.
Vietnamese Beef and Noodle Soup (Pho Bo)
Blog Post & Recipe:
Pinch and eat / Pincez et mangez
Semolina flour, sometimes called just “semolina”, can be easily found at Italian markets and Middle Eastern markets. If not available, you can make the bread by using only whole wheat flour and all purpose four (2 cups of each).
Algerian Whole wheat and semolina bread (Khobz bal zraa’ wal smid)
Blog Post & Recipe:
Tasty Tempura
Working with fresh, raw ingredients, you coat them in an incredibly light batter and fry them till just cooked. While some people use beer to lighten their batter, using a combination of plain flour and corn starch will work fine so long as the batter is kept close to ice cold.
Recipes:
Variations on Rice Recipes
Rice is a versatile grain, and takes flavors well.
Herbed Rice ... Lavender Rice ... Lemon grass Rice ... Cilantro Lime Rice
Article & Recipes:
Ramen's rising stock: Leave the packet behind
"The broth, definitely," Nakano says. "Noodles are important, but if the broth sucks, it doesn't matter."
Roasted Duck Ramen ... Celery Root-Miso Ramen ... Tonkotsu Ramen
Article & Recipe:
Scotch Eggs With Much Less Mess
Most Scotch egg recipes call for breakfast-sausage meat. I wanted a punchier flavor, so I picked up some spicy Italian sausages and added more bite with garlic and horseradish. Before patting the sausage meat onto the eggs, I coated them with a little flour. This helps the sausage adhere to the slippery egg white while cooking.
Crunchy Scotch Eggs With Horseradish and Pickles
Blog Post & Recipe:
What's the best barbecue marinade?
Most marinades work by using an acid base (vinegar, wine or lemon juice, for example) to weaken muscle tissue, making the meat feel softer and juicier in the mouth.
Felicity's perfect marinade
Blog Post & Recipes:
7 tips for full-flavoured vegetable stock
i. chop fine ... ii. lightly brown your aromatics ... iii. be generous with the mushrooms ... iv. go for tomato ... v. start with cold water ... vi. let it simmer ... vii. taste as you go
basic vegetable stock ... simple soba noodle soup
Blog Post &c Recipe:
Caramelized Plantains
Less sweet and more starchy than a banana, the plantains cooked up golden and crusty on the outside but tender and almost creamy on the inside ... When you buy a plantain at the store, don't buy one that is nearly black for the flesh will be too soft and won't cook up properly. You want one mainly yellow, with some black.
