Blog Post & Recipe:
Pork Chop with White Wine Sauce
A creamy, white wine sauce is perfect with either chicken or pork – the white meats are delicate enough to let the nuances of white wine shine through.
Blog Post & Recipe:
Tostone Tostada with Stewed Chicken and Parsnip Hot Sauce
This one is almost like a crostini or toastada but it uses a fried plantain as the vessel for the delicious stewed chicken and hot sauce. Oh and the secret ingredient in the hot sauce? Parsnip.
Blog Post & Recipe:
Fish Pudding for Fearless Flyers
Exhausted from a day’s snowy recreation, Norwegians no doubt repaired to their homes for a hearty helping of fish pudding. Should you wish to make this signature Nordic dish part of your après-ski, this recipe, which appears in The Ann Arbor Cookbook
(1899), should leave you feeling stuffed to the gills.
Norwegian Fish Pudding
Article & Recipe:
Flavours of paradise
Questioned about Indonesian food and how it is perceived, she says it is the most misrepresented cuisine of south-east Asia. ''But I believe it is the most majestic,'' she says.
Kintamani fish soup
Blog Post & Recipe:
Creamed Turnips with Their Greens
I love turnips. They’re a highlight of the fall vegetable yield, but often overlooked I think. Though they look a bit like a parsnip, they have an underlying bite that sweet little parsnips lack. Maybe they’re the crotchety grandpa of the root vegetable world. The greens, like mustard or beet greens, are pretty thick. They need a decent boil, and, in this case, a nice creamy sauce.
Blog Post & Recipe:
jibaritos with guava paste
Months ago I learned what a jibarito was, when I came across it on a blog. I bookmarked the recipe for this grilled cheese sandwich that uses ripe plaintain in place of bread, but I could never make it--I was missing a key ingredient. And then a few weeks ago, my aunt walked into the kitchen with it: guava paste! ... Having had it now, I can tell you that any jelly would make a decent substitute for guava paste, and jibaritos are special.
Recipe:
Puré de Frijol y Plátano Maduro (Bean and Ripe Plantain Puree)
This Bean and Ripe Plantain Puree is a traditional Colombian side dish. I know it doesn’t look good in the picture, but it is delicious and easy to make and goes perfectly with grilled beef, pork or chicken.
Blog Post & Recipe:
Chicken turnovers (a.k.a. chicken pie)
Lay a puff pastry sheet flat. Place about two to three tablespoonfuls of the filling at the center of the sheet. Fold one edge over the filling. Lightly brush the very edge with egg. Fold over the opposite edge, overlapping over the egg-brushed edge to completely enfold the filling. Flip over so that the seam is underneath.
Blog Post & Recipe:
Magic Sauce Recipe
I call this magic sauce. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. In fact, the hallmark of that sauce, parsley, I skip entirely.
Blog Post & Recipe:
Za’atar
Combine. Slap on, so far I’ve had it on chicken, steak and tofu. All great!
Blog Post & Recipe:
Food CAN Induce Orgasm: Steak Ceviche & Plantain Fries
Place a bed of plantain fries in a small bowl. Using an ice cream scoop (preferably non-metal), scoop a dollop of ceviche on top of the plantains.
Blog Post & Recipe:
The tasty flower in my backyard
The orange day lily, hemerocallis fulva, is native to Asia, where dried buds, or "golden needles" are used in cooking. The bud makes an attractive addition to stir-fries, and it's high in protein and rich in calcium, phosphorus and Vitamin A. The nutritious day lily is so easy to cultivate that it now flourishes wild in 47 American states and two Canadian territories.
Day Lily Stir-fry
Recipe:
Platanos Asados con Coco (Coconut Baked Plantains)
The warm spice of the cinnamon and wonderful texture from the coconut flakes helps make this an amazing Colombian side dish.
Blog Post & Recipe:
Burgers with Blue Cheese Mayo and Sherry Vidalia Onions
One other tip for a great burger? Handle the meat as little as possible, and pack it as loosely as you can while still keeping the patties together.
Blog Post & Recipe:
Seriously Asian: Natto Day
This recipe for Natto Spring Rolls comes from Elizabeth Andoh, one of my favorite cookbook authors. She pairs natto with green scallions and seaweed in the filling. I think that basically anything rolled up and deep fried will be good, but imagine biting into a freshly fried spring roll, its shell breaking off in crispy, golden-brown shards to a piping-hot center of natto beans.
Recipe:
Fried Plantain Panini With Yogurt Dressing
When the panini is ready, remove it and open it up. Splash the mix on top of the plantain, and close the sandwich back up. Enjoy while warm.
Blog Post & Recipe:
Whole Roasted Onions
Plonk onions on a baking sheet without bothering to peel them. Shove in oven. Come back later for achingly sweet, tender, oniony goodness. Accept accolades. See how easy is was?
Blog Post & Recipe:
Yucca Dough Empanadas
I never used yucca so it was pretty interesting. I didn't realize at first that there is actually a core in the center that you can't really eat. You need to peel the yucca, then cut around the core and boil for about a half hour. Then just mash it into a dough.
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.
