Pickled Prawns / Pesto Frittata Bites / Freeze Chicken Stock in Ice Cube Trays

Blog Post & Recipe: Pickled Shrimp

Essentially, then, this recipe boils down to one simple step: "Throw all the ingredients in a jar and chill overnight." Easy, peasy!

Blog Post & Recipe: Pesto Frittata Bites

I was asked to bring an egg dish, which usually means a frittata. But when you go to brunch at the home of the hostess with the mostess plus, you best bring something real nice. So I went all fancy on you: I tucked my frittata recipe into mini-muffin cups.

Blog Post & Recipe: Weekend Project: Freeze Chicken Stock in Ice Cube Trays

When ready, crack the ice cubes into a large bowl, and then transfer to a zip-lock bags. Each ice cube equals about one ounce of liquid. If they seem to stick together, carefully toss the bags on the counter — they should easily break back into individual cubes.

Carrot-Beetroot Salad / Garlic Scape Pesto / 13 Sauces (Pesto, Dressing, Salsa, Etc)

Blog Post & Recipe: carrot-beet salad

One of my favourite ways to change up boredom from green salads is to make a salad of grated vegetables. Coleslaw is all fine and good, but why leave it at that?

Blog Post & Recipe: The great garlic (e)scape

When I said "garlic scape", a friend thought I meant a painting depicting a crop of the infamously stinking rose. I would have assumed the same thing had I not been formally introduced to this tasty garlic flower stem (scape) that, according to Wikipedia, comes from the hardneck and elephant types of garlic.

Garlic Scape Pesto

Blog Post & Recipes: Some of my Favorite Sauces

So, here are some of my favorite sauces. All pretty easy.

Roasted Tomatillo Salsa ... Roasted Tomato Salsa ... Red Chile Sauce ... Sweet and soy dressing ... Honey-Lime dressing ... Orange-Shallot ... Thai Peanut Sauce ... Traditional Pesto ... Chimichurri ... Balsamic Strawberry Fruit Butter with Chiles ... Stone Fruit and Fig Chutney ... Cranberry Sauce with Tart Oregon Cherries and Red Onions ... Honeyed cinnamon applesauce ... Salted Caramel Sauce.

Squash Blossom Pesto / Sweet Potato Fries with Orange-Nutmeg Salt / 6 Vegetarian Recipes for the Barbeque

Blog Post & Recipe: Squash Blossom Pesto [ via ]

I simple converted my standard pesto recipe, with the addition of saffron from the abandoned sauce recipe, and magic! A vivid orange sauce, nutty with parmesan and pine nuts with this mysterious undernote. Squash blossoms.

Blog Post & Recipe: Sweet Potato Fries with Orange-Nutmeg Salt [ via ]

The best success I had came at the end of my experimental process. I found that a screaming hot oven, a preheated, well-oiled baking sheet and straight or crinkle-cut sweet potatoes turned 3 or 4 times in the oven yielded the best results.

Blog Post & Recipes: Throw Another Melon on the Barbie

The grill, as everyone knows, is the best place to cook a steak, but that doesn’t mean you have to cook a steak every time you fire up the grill.

Vietnamese-Style Portobello Mushrooms ... Watermelon Burgers With Cheese ... Curry-Rubbed Sweet-Potato Planks ... Teriyaki Cabbage Steaks ... Chili-Rubbed Jicama Steaks With Queso Fresco ... Miso-Glazed Eggplant Slices

4 Vegetable Soups / Spinach Sandwich / Radish & Basil Pesto

Blog Post & Recipes: More soups I've been making

Spicy Coconut Soup ... Radiant Bok Choy ... Lettuce & Potato Soup ... If I have a lot of greens leftover I make Jamie’s Ribollita.

Recipe: Spinach Sandwich

Apply butter on two slices of bread (on one side) and spread this spinach filling all over on one slice, place the other bread slice and toast till golden. Serve warm.

Blog Post & Recipe: Radish and Basil Pesto

This recipe was inspired by a similar one I saw on Clotilde Dusolier's "Chocolate and Zucchini" sometime last year. Hers called for using just the radish greens, and she also used a more traditional hard Italian cheese such as parmesan or romano, typical of a straight basil pesto. I've added some basil for a little more complexity, marcona almonds for their sweetness, feta cheese for its tang, and finely diced radishes for a little extra spice and crunch.

Portabello Mushroom & Basil Pesto Panini / Roasted Sweet Potato Salad / Escabeche & Savory Granola

Blog Post & Recipe: Portabello Mushroom and Basil Pesto Panini [via]

I decided to have a vegetarian dinner for my family last night and picked up some big beautiful portabello mushrooms for our paninis. I also added fresh basil pesto, mozzarella, tomatoes and sweet vidalia onions to them.

Blog Post & Recipe: Roasted Sweet Potato Salad

And it definitely takes the right kind of potato salad to make me realize that it’s ok to eat something warm on a hot day. I simply have no patience for chill time when there are sweet potatoes, black beans, red peppers, cilantro, and lime involved.

Blog Post & Recipe: Escabeche + Savory Granola (+ Las Manas Tamales)

So, you can imagine our delight when a plate of pickled asparagus, beets and carrots topped with a mess of puffed millet, seeds and spices arrived at our table. After our first bites, we both nodded in agreement. This is so good ...

The vegetables were sharp, intensely flavored and very vinegary. The granola is toasted, salty, sweet, and umami.

Concept: use that grill as a sandwich press. (Or has this already occurred to you, M?)

Mutton Marinated in Yoghurt & Vinegar / Persian Pomegranate Soup / 9 Asparagus Recipes

Recipe: Mutton Marinated in Yogurt and Vinegar

I used mutton chops for this but you can use shoulder which is generally the best cut.

Blog Post & Recipe: persian pomegranate soup

The pomegranates give it a sour, earthy flavour and the lamb adds intensity and richness. This type of Iranian stew is thick and hearty with chunky ingredients. I highly recommend it.

Blog Post & Recipes: Thirteen (Plus) Years of Asparagus

I’ve made a point almost every spring either to try something new with asparagus or to revisit a classic, and there are plenty of those. Here are a few of the oldies ...

Grilled Asparagus With Lemon Dressing ... Roasted Asparagus With Crunchy Parmesan Topping ... Pan-Roasted Asparagus Soup With Tarragon ... Asparagus Dutch Style ... Asparagus Vichyssoise ... Stir-Fried Asparagus With Pork ... Asparagus Salad With Soy-Mustard Dressing ... Asparagus With Morels and Tarragon ... Asparagus Pesto

5 Ways to Eat Grilled Vegetables / Dairy-Free Pesto / Butter-Glazed Radishes

Blog Post: How to Eat Grilled Vegetables 5 Days In a Row

Here are five ways to cook once on Sunday, then eat grilled vegetables for the entire week — without getting bored at all.

Day 1: Grilled ... Day 2: Reheated ... Day 3: Pizza ... Day 4: Marinara ... Day 5: Blended

Blog Post & Recipe: A Dairy Free Pesto

I think it must have been Lucy who first put me onto the idea of using miso instead of parmesan. Genius. White miso has a soft enough flavour that it doesn’t dominate, while providing plenty of that umami deliciousness which you’d otherwise be getting from parmesan.

Blog Post & Recipe: Have your way

As braises go, this one is very quick. You’re not dealing with short ribs or brisket here. The radishes spend almost as much time soaking in a bowl of water beforehand - to loosen any trapped dirt - as they do cooking. They get only a brief simmer in butter and stock, and then you reduce the liquid to a glaze that coats them. You can use any kind or color of radish you want, but if you use red ones, there’s a nice side effect: they give some of their color to the cooking liquid, which goes rosy, and they themselves wind up the color of cotton candy.

Butter-Glazed Radishes

8 Vegetarian Recipes / Palatschinken / Quarter a Turkey

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.

Fish Pie. Pasta with Tuna and Capers. 22 Pasta Dishes.

Blog Post & Recipe: Fish Pie

Pies are also a good way of using up ingredients in this case languishing frozen scallops and salmon neither of which standout enough to be principal but contributing delicious texture in a pie.

Blog Post & Recipe: Pasta with Tuna and Capers in White Wine Sauce

Here's a little secret: olive oil-packed canned tuna, chili pepper flakes, and pasta is a master combination [...] Regarding tuna packed in water, I've tried it and believe me, it doesn't work (dry, tastes bad). You need to use tuna packed in olive oil.

Blog Post & Recipe 22 Fast, Fresh Pasta Dishes for Weeknight Suppers

Pasta with Brown Butter and Fried Sage ... Pasta with Mint Pesto, Peas and Ricotta Salata ... Velvety Broccoli and Feta Pasta ... Pasta alla Norma ... Rich No-Cream Wild Mushroom Pasta Sauce ... Orecchiette with Sausage and Kale ... Easy Homemade Macaroni and Cheese ... 3-Sausage Pasta Sauce ... Pasta Carbonara ... Anelletti Pasta with Sausage and Greens ... Quick Lunch Pasta with Greens, Mushrooms and Meats ... Italian Chicken Salad ... Roasted Garlic, Olive and Tomato Pasta Salad ... Lemony Ricotta Pasta with Basil ... Lemon Pepper Pasta with Capers ... Pasta with Pesto ... Basic Tomato Sauce (with Optional Zing!) ... Pasta with Butternut Squash, Sage, and Pine Nuts ... Greek Chicken Pasta with Olives and Feta ... Spinach Pesto Pasta with Fresh Peas and Mushrooms ... Ridiculously Quick Pasta al Pomodoro ... Broccoli and Feta Pasta Salad

Pesto. Whole Wheat Pizza Dough. Pork Chops with Gooseberry and Sage Sauce.

Blog Post & Recipe: Pork Chops with Gooseberry and Sage Sauce

Sadly it photographs a bit like snot but you cannot have everything.

Recipe: Amazing Whole Wheat Pizza Dough (Via The Makeshift Cook, who vouches for it)

A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside.

Blog Post & Recipe: Pesto: A Kat’s Favorite Dish

And that is probably the best way to make pesto–to your own taste. You have to take into account the different strengths of flavor in each of the major ingredients: every garlic clove is not the same. Garlic varies widely depending on variety, freshness and where and how it was grown [...] Basil is similarly variable ...

Pesto

Fish. Chopping herbs. Pesto. Honeyed lamb. Parsnips. Cafes.

Article: How to check for doneness.
... when you're cooking fish.

Let your left hand go limp. Now use your right forefinger to press into the flesh between your left thumb and forefinger; you should find the flesh soft and easy to dent. This is what rare fish feels like.

Article: How to chop fresh herbs.

Make sure your cutting board is clean before you chop anything. Herbs can absorb "off" flavors from remnants on the board, and hard ingredients, like chunks of peppercorns or seed spices, can damage the fine edge on knives.

Article/Recipe: How to make pesto like an Italian Grandmother.

Recipe: Honeyed lamb with rhubarb salsa.

Article: Backyard Baristas.

In spite of the perky, patronising tone ("just look for the cool kids sitting on padded milk crates ..." etc), this is an interesting article about people who set up "shoestring cafes" in Melbourne's old milk bars and homes.

Article/Recipe: Burke's Backyard archives: Parsnips.

Baked parsnips ... Parsnip soufflé ... Parsnip Soup ... Parsnip Chips ... Andrew's Roast Parsnips.

Andrew Cox wrote to Burke's Backyard saying that as a child he was forced to eat parsnips, and he hated them. However, three years ago he discovered that if you roast parsnips under a leg of lamb they taste entirely different. Andrew invited Don over for dinner with his family. He served a lamb roast, complete with parsnips. Don had to admit that the parsnips tasted pretty good, but Katie, the youngest member of the family, said that she did not like parsnips and didn't think kids should have to eat them.