Roasted Cauliflower Risotto / Roasted Cauliflower with Cumin, Coriander & Almonds / Adobong Puti (White Adobo)

Blog Post & Recipe: Roasted Cauliflower Risotto

I saw this version of a risotto recipe from Pink Parsley a while back and was intrigued by the simple ingredients.

Blog Post & Recipe: Roasted Cauliflower with Cumin, Coriander and Almonds

This is something that is so simple once you make it a couple times, it's easy to whip together as a side dish for lunch or dinner or even just to snack on. Don't get me wrong - it's great when it's hot. But I kinda like it cold too

Blog Post & Recipe: 9 mornings: Adobong Puti/White Adobo

An adobo variation I really like is Adobong Puti/ White Adobo. It’s called that because it doesn’t use soy sauce. Instead you may opt to add fish sauce to give it that saltiness. I also like my adobo without the liquid/sauce, so I reduce the liquid until the meat is practically being fried in the rendered fat.

Cochinita Pibil Tacos / Slow-Cooked Goose in Brandy, Aromatics & Tomato / Five Spice Pork Belly with Pickled Vegetable Salad

Blog Post & Recipe: Cochinita Pibil (Puerco Pibil) and then Cochinita Pibil Tacos

A tasty slow roasted pork marinated in sour oranges and red annatto seeds.

Recipe: Slow-cooked goose in brandy, aromatics and tomato recipe

This goose has a wonderful, assertive taste from the brandy, which cuts through the fatty meat. It is cooked long enough for the legs to get wonderfully soft.

Article & Recipes: Five Spice Pork Belly with Pickled Vegetable Salad

Belly Pork is fatty and I think best served with something to cut through, I love these spicy pickled salads, they wake you up, if don’t fancy the thai taste, cabbage , carrot and apple works well too dressed with lemon juice and black pepper.

Braised Pork Belly with Caramel-Miso Glaze / Peanut Skins / Osso Busso with Quinoa

Blog Post & Recipe: Pork Belly

This is how I cook and this is how I think about cooking. Recipes are the tip of the iceberg—it’s what’s below surface of the recipes that makes cooking so exciting.

Braised Pork Belly with Caramel-Miso Glaze

Blog Post: What's Up with Peanut Skins?

But there seem to be benefits from eating peanut skins as well. Not only are they high in fiber, but they contain reservatrol, the same antioxidant that red wine is famous for, which is also an antimicrobial, and which in lab tests has been shown to lower blood sugar and may be an important weapon in the fight against cancer.

A more recent study in 2009 showed that roasting peanuts with their skin on actually increased the amount of antioxidants in peanuts.

Blog Post & Recipe: Crock Pot Osso Busso with Quinoa

You’ll want to use a larger Crock Pot for this dish, so that your shanks aren’t piled one on top of the other; while some overlap isn’t a problem, but ideally you’ll have them sitting side by side, flat on the bottom of the crock. If you don’t want to use a slow cooker, feel free to braise your shanks in a Dutch oven or other deep, heavy dish, in the oven at 200 degrees for 3 or 4 hours.

5 Recipes from the Momofuku Cookbook / Corn, Buttermilk & Chive Popovers / How to Sprout Lentils + Gourmet Sprouted Lentil Salad

Blog Post & Recipes: David Chang’s Momofuku (Cooking the Books 5)

A few months ago, a few crazy food bloggers (myself and the Boy included) decided that the next Cooking the Books would be from the Momofuku cookbook.

Ramen Broth ... Momofuku Ramen (Cup Noodles) ... Roasted Rice Cakes ... Pork Belly Ssam (sam gyup sal ssam) with Mustard Seed Sauce

Blog Post & Recipe: corn, buttermilk and chive popovers

I turned to Google, which led me to a recipe for corn popovers from The New Basics by Julee Russo and Sheila Lukins. I adjusted them a bit; I swapped buttermilk for regular, as was my plan, and I found that the corn really had to be blended to become part of the batter (rather than kernels that fell out after tearing the popover open).

Blog Post & Recipe: How to Sprout Lentils & Gourmet Sprouted Lentil Salad

Go here to this post - and follow the directions for Sprouting Quinoa, simply replacing the Quinoa with Lentils! Be careful though - Lentils triple in size when you sprout them: If you're using a wide mouth (3 cup) Mason Jar I recommend starting with 1 cup of dried Lentils at the very most. You don't want to run out of room in your jar.

Queen Elizabeth's Drop Scones / Panch Phoran Pork Belly / Ramen

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.

Chard and Onion Panade / 6 Nigel Slater Recipes / 5 Celeriac Recipes

Article & Recipes: Zuni Cafe's Chard and Onion Panade

If you haven't yet had the pleasure of knowing panade, it's a cross between a gratin and a bread pudding, but only sort of. You cook a whole mess of onions until meltingly soft and amber-hued. You cube stale peasant bread and toss it with salt and olive oil and a little bit of chicken stock. You sauté Swiss chard until barely limp and still vibrantly green.

Article & Recipes: Nigel Slater's winter recipes and Nigel Slater's baked pork with cardamom, ginger and yogurt; rice and lentil, and lychee sorbet recipes

I thoroughly enjoy seeking out those ingredients that are not on every supermarket shelf – the lesser-known fruits, vegetables and store-cupboard seasonings that have yet to become mainstream.

CAVOLO NERO WITH SHEEP'S MILK CHEESE AND LEMON ... ROAST PORK BELLY WITH POMEGRANATE MOLASSES ... QUINCE AND APPLE TART ... ROASTED ROOTS WITH VINCOTTO ... CELERIAC AND BACON SOUP

Blog Post & Recipes: In Season: Celeriac

In France, celeriac is used to make remoulade. Sliced raw, it's crunchy and refreshing. Cooked and pureed, celeriac becomes a nourishing side dish.

Apple Celeriac Remoulade With Crab ... Spaghetti with Thyme-Chile Celeriac Puree ... Celeriac Puree ... Celeriac Potato Pancakes With Apple Creme Fraiche ... Perla Meyers' Celeriac Soup

Kai Pa-low / Lima Bean Stew / Braised Leg of Lamb With Olives & Celery Root Purée

Blog Post & Recipe: stewed chicken, pork belly, tofu & egg with 5 spices

Sprinkle with chopped fresh coriander leaves. Serve hot with a cup of steamed whole-grain rice.

Blog Post & Recipe: Christmas Lima Bean Stew Recipe

If you ignore everything else I write about today, pay attention to this. You can't skip out on the toppings. Please, just trust me on this one. The chopped black olives and fresh lemon wedges for squeezing are key.

Article & Recipe: Seven-Hour Lamb, in About Five

I chatted with a chef friend about what to make for Christmas Eve dinner. He suggested seven-hour leg of lamb ... He went on to explain that the recipe was originally devised for animals that were older, larger and tougher than today’s little lambs. With modern meat, he said, four to five hours is plenty.

Braised Leg of Lamb With Olives and Celery Root Purée

Indonesian Style Rich Roast Lamb / Crispy Roast Pork Belly / Barley, Tomato & Garlic Risotto

Blog Post & Recipe: Kambing Panggang Berempah // Indonesian style Rich roast lamb

Finally.... here I am with spicy Indonesian food that will make you droll :)

Blog Post & Recipe: Crispy roast pork belly

The only trick with siu yuk is getting the skin crispy enough–you want it really brittle and not the least bit chewy–while keeping the flesh tender and moist.

Recipe: Yotam Ottolenghi's barley, tomato and garlic risotto recipe

Initially, I cooked up some barley with chopped tomatoes with the intention of using it to stuff some courgettes, but it tasted so good that I decided to serve it as it was.

Cabbage and Mince Stew / Tea Eggs / Steamed Pork Belly With Lily Buds

Blog Post & Recipe: Estonian Cabbage and Mince Stew

But somehow I always crave this dish in the early to mid-summer, when the cabbage tastes sweetest.

Blog Post & Recipe: Tea Eggs

Tea Eggs are a Chinese specialty that you can find it food stands across Asia. They are a very unique taste made with spices, tea and soy sauce.

Blog Post & Recipe: Steamed Pork Belly With Lily Buds

The lily buds lend a floral Chinese herbal note - the kind you get when you catch a whiff of Chinese herbal medicine shops - to the dish, with a subtle meaty aniseed flavour from the star anise.

Thanksgiving Thigh & Chips / Lentils & Beans / Japanese Pork Belly

Blog Post & Recipes: Never Too Early for a Thanksgiving Preview

These are plump turkey thighs ... They roast nicely and because it's dark meat, they stay moist.

Article & Recipes: Nigel Slater's lentil and bean feast

History shows that we are not good at the humble bean unless it comes in a turquoise tin with sweet tomato sauce.

BUTTER BEANS WITH MUSTARD AND TOMATO ... SAUSAGE AND LENTIL SUPPER

Recipe: Recipe: Japanese Braised Pork Belly (Buta no Kakuni)

Tender and fatty, the pork belly is simmered for a few hours in a broth of sake, mirin, soy sauce, and other ingredients until it falls apart and the fat is silky. It's a very simple dish that requires little preparation

Steak Salad with Chive-Yogurt Dressing. Pork Belly Roast. Thai Beef Salad.

Blog Post & Recipe: Dinner Tonight: Steak Salad with Chive-Yogurt Dressing

After trying a few different recipes I've found that dairy-based dressing work the best [in a steak-and-greens salad] to tie all the flavors together.

Blog Post & Recipe: Crackling Pork Belly Roast

The belly is brined with juniper berries, cloves, peppercorns, and bay leaves, presumably to thoroughly season instead of prevent the meat from drying out. Short of dipping the belly in a drum of napalm, you’d be hard-pressed to overcook something that is half lard.

Blog Post & Recipe: Fish Sauce (Recipe: Thai beef salad)

Asian fish sauce, called nuoc mam in Vietnam, and nam pla in Thailand, is the water, or juice, in the flesh of fish, extracted in the process of prolonged salting and fermentation. Most often, the fish used are anchovies, as they are plentiful in the waters off the coast of Thailand.

THAI BEEF SALAD

Nam Pla. Kidney Bean soup. Pulses.

Article & Recipe: Keeping kidneys fit

Kidney bean and vegetable soup

This minestrone-style soup is a meal in a bowl. There are no strict rules about the ingredients other than they are seasonal and combine well.

Article & Recipes: Fishing for condiments

Nam pla is one of those seasonings whose qualities creep up on you.

Squid with chilli dipping sauce ... Chilli dipping sauce ... A summer salad of cucumber and cold chicken

Article & Recipe: Time for beans, peas and lentils

The link to the recipe sits under the pictures to the right.

These days, beans, lentils and the rest of the lovely legume family can be found gracing the very best tables in the state - their earthy goodness and low price making them the ideal choice for tasty winter warmers ... How you choose to prepare and cook your pulses also affects how they'll make you feel after eating them. Always discard the water in which you soak dried pulses ...

Recipe: Confit pork belly