25 Common Cooking Mistakes / Wintery Spring Rolls / Stifado, Greek Rabbit Stew

Article: The Most Common Cooking Mistakes [via]

The creative cook can often cook her way out of a kitchen error, but the smart cook aims to prevent such creativity from being necessary. Here are 25 ways to be smarter every time.

Blog Post & Recipe: Wintery Spring Rolls Recipe

Here's how this works. Each roll has a slather of ginger onion paste, a couple crunchy lettuce leaves, some mushrooms, tofu, and a bit of cilantro (or other herb of your choice - mint, basil). Roll tight, and you're set.

Blog Post & Recipe: Stifado, Greek Rabbit Stew

Stifado uses a lot of olive oil, so it is smooth going down. This moistens the rabbit as well, which is braised slowly until it is about to fall off the bone. You can pull the meat off the bone before serving, as I do, or just leave the pieces in the stew. The Greeks typically leave the pieces as-is. The spices give the stew zing without heat, and the tomatoes, which are obviously a post-1492 addition, add a bit more sweetness as well as needed acidity. There’s a reason stifado is such a strong part of Greek cooking.

Ginger Fried Rice / Buttermilk Fried Rabbit / Jellied Turkey Terrine with Parsley & Capers

Blog Post & Recipe: Ginger Fried Rice Recipe

I loved the crispy ginger and garlic and with the runny egg mixed in it was divine.

Blog Post & Recipe: Girl Hunter Promo Video & Buttermilk Fried Rabbit Recipe

Also try: chicken, turkey, squirrel, dove, upland game birds, or any other young game meat

Blog Post & Recipe: Jellied Turkey Terrine with Parsley and Capers

Here's an unusual way to use up left-over roast turkey: a delicate terrine set with naturally jellied stock and flavoured with a zingy mixture of fresh parsley, capers and gherkins. I made this with the leftovers of two chickens (not having a spare gobbler to hand) but it will work just as well with turkey, provided that you boil the stock long enough for it to form a gentle jelly.

3 Juniper Recipes / Ultra-Crispy Roast Potatoes / Pan-Fried Mackerel + Smoked Mackerel Cakes & Tomato Salad

Blog Post & Recipe: Hugh Fearnley-Whittingstall's juniper recipes

Crush a juniper berry between your fingers and its clean, resinous smell perks up a dull brain as effectively as a two-shot espresso. And, of course, its piny sweetness has the clean, bright aroma of gin

Chicken with rosemary and juniper ... Potato and celeriac gratin with juniper ... Rabbit and bacon with juniper and chestnuts

Blog Post & Recipe: The Food Lab Thanksgiving Special: Ultra-Crispy Roast Potatoes

The problem is that with simple roasting, they'll crisp up all right, but the layer of crispness will be very very thin. Within moments, steam from the interior of the spud will cause the crisp bits to soften. So what is it that makes a potato crisp?

Blog Post & Recipe: Pan-Fried Mackerel; Smoked Mackerel Cakes and Tomato Salad

Mackerel is delicious and versatile and can be served hot or cold, smoked, raw or cooked. Due to the rich oily flesh mackerel works best with strong acid flavours such as saffron, lemons, limes, tomatoes, orange, fennel, chilli, ginger and wasabi. The skin of mackerel is thin and therefore crisps up easily and tastes equally delicious. My philosophy about mackerel is to keep it simple; it’s a humble fish

Chicken & Egg on Rice / Braised Rabbit with Prunes / Baccalà Mantecato

Blog Post & Recipe: the chicken and egg situation

Its sinister translation literally means ’mother and child’ although we would prefer to describe it as simply chicken and egg on rice. There are many variations of this dish, this is an adaptation on the one we serve at Bincho

Blog Post & Recipe: Braised Rabbit with Prunes

Rabbit cooked with prunes is a classic French dish, known there as "lapin aux pruneaux". In this version we sear the rabbit pieces first in a little olive oil and butter, and then braise them in white wine with shallots, garlic, thyme, and prunes.

Blog Post & Recipe: Baccalà Mantecato

Upon further query it turned out to be salt cod, whipped up into a spread and gobsmackingly good. So smooth and creamy it was that I could have sworn it had some potato in, but part-owner Russell Norman told us no, it just requires emulsifying the cod with oil to make a smooth paste; labour-intensive but ultimately worth it..

Browned Sardines / Roasted Cauliflower / Spanish Chilindron Stew

Blog Post & Recipe: Turning a humble can of sardines into an epicurean delight

I heat up the fish with a little butter then add sliced onions and minced garlic during the last 30 seconds (with no stirring so as not to break up the fish) so that the onion slices are still lightly crisp when the sardines are served.

Blog Post & Recipe: Roasted Cauliflower

Cut cauliflower cooks faster and there’s a lot more surface that gets browned (it’s what I do when I forget to start the whole cauliflower in time). But cooking it whole is easier, and it looks so cool while it’s roasting and does make a tantalizing presentation at the table.

Blog Post & Recipe: Spanish Chilindron Stew

It is rich, woodsy, and bright, a perfect combination of the “red food” many of us crave (spaghetti sauce, chili, etc – think about the colors in your favorite foods and you’ll find many of them are reddish) with the slightly austere, piney flavors that mark European wild game cooking ... As for what meat to use ... There is no reason you cannot toss in whatever you like.

Nigel Slater's Salsa Verde / Warm Chickpea Salad with Cumin, Garlic / How to Smoor a Rabbit

Recipe: Nigel Slater's classic salsa verde recipe

Literally "green sauce", this cold accompaniment is made from olive oil, parsley, capers and garlic. Known as the sauce to serve with Italian boiled meats, it is also appropriate with everything from grilled seafood to baked tomatoes.

Article & Recipe: Warm chickpea salad with cumin, garlic

This salad is one of my favorite ways to turn chickpeas into lunch: crunchy with tiny cumin seeds, punched up with a pinch of red chili flakes. Cool, crisp cucumber nestles in between the chickpeas, and sun-dried tomatoes lend a savory note.

Blog Post & Recipe: How to Smoor an Old Rabbit

‘To smoor’ is a Scots and Northern England verb meaning ‘to smother’, and several references indicate that it was a useful technique used against one’s enemies ... It came to have quite a different usage in the kitchen (although the Oxford English Dictionary does not recognise it), where it means to cook slowly in a closed pot.

To smoore an old Coney, Ducke, or Mallard, on the French fashion.

Zucchinis & Tomatoes Stuffed with Ground Lamb / Rabbit Stew / Brown Rice, Courgettes & Mint + Roast Plums with Star Anise & Vanilla Cream

Recipe: Zucchinis and Tomatoes Stuffed With Ground Lamb

Mix ground lamb, pine nuts, ground cumin, cinnamons, onion, garlic, and ginger. Loosely stuff the zucchinis and tomatoes with lamb filling.

Blog Post & Recipe: Rabbit stew with apparition of Dave Brock

I'll tell you what else is 'underrated' apart from Elvis, Stereolab, and Radiohead: Rabbit stew. Actually Rabbit isn't 'underrated' at all, rabbit is probably appreciated about as much as it deserves. It's all right, it's just not as nice as fillet steak.

Article & Recipes: Nigel Slater's brown rice and roast plum recipes

Within 15 minutes of starting a classic arborio or carnaroli rice risotto you can feel the grains start to soften. Using brown, round grain rice, I sometimes feel as if I am stirring forever before the grains become silent in the pan – it does take almost twice the time to soften, but the extra time involved for the nubby texture and the way you can scoop up the surrounding sauce with a spoon is worth it.

Brown rice, courgettes and mint ... Roast plums with star anise and vanilla cream

12 Sardine Recipes / Grill Your Vegetables / 8 Recipes from Simon Hopkinson

Blog Post & Recipes: Healthy & Sustainable: 12 Ways to Eat Sardines

Recipes with Fresh Sardines:

Broiled Sardines with Gremolata ... Crispy Sardines with Lemon & Mint ... Sardines on the Grill ... Sardines with Chickpeas, Lemon & Parsley ... Grilled Moroccan Sardines ... Sardines with Crisp Paprika Crumbs

Recipes with Canned Sardines:

Sardine Salad with Chickpeas & Feta ... Beet & Sardine Salad ... Sardine, Avocado & Radish Salad with Watercress ... Pantry Puttanesca with Sardines ... Beer-Batter-Fried Sardines & Lime ... Sardine Spread

Blog Post & Recipe: How to Grill Your Vegetables

Just don't think you can throw those mushrooms on the grill as is. They need to be spruced up. Oil, and vinegar, and spices, oh my. The rest of the vegetables are really not hard. Brush them with a little olive oil, and add salt and pepper. You're basically going for a nice char-grilled exterior.

Blog Post & Recipe: Simon Hopkinson's Good Cook recipes and an interview with Simon Hopkinson.

SLOW-COOKED RABBIT IN OLIVE OIL, WITH POTATOES AND AIOLI ... MARINATED BUTTERFLIED LEG OF LAMB WITH ASIAN GREEN SAUCE ... AUBERGINES WITH OLIVE OIL, GARLIC, PARSLEY AND FETA CHEESE ... SALAD OF BROAD BEANS, SMOKED COD'S ROE, RICOTTA AND OLIVE OIL ... MARINATED SARDINE FILLETS ... SMALL MERINGUES WITH WHIPPED CREAM ... WARM PRAWN SALAD WITH FLAGEOLET BEANS, ONION, PARSLEY AND OLIVE OIL ... HOMEMADE TANDOORI CHICKEN

Tomato Soup / Chilaquiles / 3 Recipes with Hard & Soft Herbs

Blog Post & Recipe: Tomato Soup

This is a thick and creamy (yet creamless!) tomato soup. Made with canned tomatoes and the clever twist of white bread for heft, it’s an easy, bright, and flavorful dish.

Blog Post & Recipe: Chilaquiles

I think the best way to describe it is a casserole of stale/fried corn tortillas, a sauce of your choosing (red, verde, molé–whatever), and a whole bunch of whatever else you have handy (chicken, eggs, avocado, radish, cheese, crema, etc). This dish is meant to be relatively simple to prepare, a great way to make the most of leftovers/random odds and ends

Article & Recipes: Herbs are the next big zing

I think of herbs in two categories, hard and soft. “Hard” herbs are generally the tough ones that can grow through the winter. Think of myrtle, bay, rosemary and sage: these hardier leaves keep their flavour throughout prolonged cooking. They are the herbs I reach for at the start of a dish: they’ll give depth of flavour and a profound aroma by the time I’m finished.

“Soft” herbs such as thyme, dill, marjoram and parsley, need more gentle treatment. If you add them near the start of preparation they get lost: their delicate flavours don’t travel well. But stirred in at the end of cooking they can lift a dish, balance it, give it vibrancy and vigour.

Pork chop with hard and soft herbs ... Lentils with lots of soft herbs ... Rabbit roast with hard herbs

Korean Oxtail Soup / Rabbit Stew with Mushrooms / 7 Golden Rules of Freezing & Frozen Pea Salad with Bacon

Blog Post & Recipe: Korean Oxtail Soup (Tom Gang)

This soup is usually served unseasoned, with the diner adding salt at the table. I simply added some green onions for some freshness and crunch.

Blog Post & Recipe: Rabbit Stew with Mushrooms

There is an optional step to making this stew taken from classic French cooking (Antonin Careme) that transforms a good dish into a great one. Mash the rabbit or chicken’s liver, mix it with crème fraiche or sour cream, then push it through a fine sieve. The result is a pink slurry that will thicken and enrich your sauce.

Blog Post & Recipe: 7 golden rules of freezing food
[5 ingredients | 10 minutes]

1. don’t refreeze raw food ... 2. it is OK to thaw food, cook it and then refreeze ... 3. cool your food before freezing ... 4. freeze things asap ... 5. choose appropriate packaging / containers ... 6. allow for expansion ... 7. freeze smaller portions ... things that love to be frozen ... things that don’t freeze so well

frozen pea salad with bacon

Roast Any Vegetable / Rabbit in Mustard Sauce / Thanksgiving Q&A

Blog Post: How To Roast Any Vegetable

Here is a simple formula to start with when thinking about roasting vegetables. With practice, you'll tinker with the elements and find your own way.

Blog Post & Recipe: Rabbit in Mustard Sauce

And the technique is very familiar to me, not so much from my cooking experience as my eating experience--this is the way my dad cooks--cooking meat stovetop and making a pan sauce.

Blog Posts: Diner's Journal: posts tagged with Thanksgiving

A Q&A session at the New York Times website.

Q.How to have a crisp, well-browned skin without drying out the meat?
Tate2, McLean, Va.

A.There are a couple of fail-safe ways to get a nice, crisp skin on your bird. The first is ...

Rabbit. Ground Squirrel.

Article: Tips for Cooking Rabbit

Wild vs. tame rabbit ... How to buy rabbit ... General cooking tips ... Roasting rabbit ... Braising rabbit ... Stewing rabbit ... Sautéing rabbit

Recipe: Slow-braised rabbit with roasted onions and buckwheat polenta

You’ll need time to make the rabbit stock, but it’s the weekend; kick back with a glass of wine while it simmers away. You may substitute with chicken stock.

Recipe: How to Cook Ground Squirrels

Many of us can't imagine eating the ground squirrels that we see in our back yards, but squirrel is actually a delicious, low-fat dark meat. It is especially popular in the southern states, where hunting is a favored and traditional activity.

British cuisine

Article/Recipe: Lean, mean, British cuisine.

Includes recipes for apple and cinnamon puree; herrings with mustard sauce; rabbit stew with courgettes and fennel; little fruity puddings; and oven oatcakes.

Traditional British food has a reputation for stodge. But a new generation of chefs and cooks show how to take a no-suet approach, with ingredients such as herrings and oats, so that typically British dishes can be healthy, too.

Mashed peas, mashed potatoes. Cooking with Beer. Cooking with Wine.

Blog Post/Recipe: Crushed peas and smashed roast new potatoes with garlic and rosemary.

Two vegetarian recipes from the Guardian blog.

Article: Cooking with Wine.

I AM often asked how much one should spend on wine to use for cooking.

There are a few points to consider. Firstly, I never cook with a wine I would not drink.

Recipe: Grin and Beer It, and More Beer & Beyond recipes.

Pale ale and pearl barley soup

Vintage braised oxtail ragout with white polenta
Stout and rye sourdough ice cream
Rabbit and stout casserole and Coopers damper