|
|||||
|
I’d planned to make Goat Cheese Tarts and a Lemon Chess Pie, both of which called for wheat flour in the crust recipes, but my friend eats a gluten-free diet because he has celiac disease. I used chestnut and corn flour to create a crust that could be used for both sweet and savory dishes. [...] I tried invented a new recipe for braised pork shoulder today. Cognac was the main ingredient and nutmeg, Worcestershire sauce and apricot jam were perfect complements. The result was a rich mix of flavors. The carrots, especially, were wonderfully perfumed. I suggest serving this with Jasmine or Carolina rice, to soak up the sauce. [...] I had some leftover goat cheese and was in the mood for a warm and aromatic breakfast, so I invented this frittata. It’s quick and very satisfying. The goat at the left is not the one who provided the cheese. She appeared in front of me as I was hiking up the north wall of [...] I didn’t discover beets until I was in my forties. I’d tried them as a kid, but the earthy taste overwhelmed my palate, and I’m pretty sure I was served one of those over-boiled piles of magenta mush. It wasn’t until my Russian husband convinced me to give them a try at a good restaurant [...] Last year I was lucky enough to live in a house instead of an apartment, with a big garden and a lawn. The lawn, like many things about the house, was a bit ragged and in spring it came up more dandelions than grass. I thought about weeding, but we were only renting the place for a year—not enough time to see serious yard work pay off. So, instead, I decided to to eat them. I adapted my usual recipe for sesame & spinach salad, and it worked very well with the greens. [...] I like garlic, and I like easy. This recipe definitely fits into both categories. There’s nothing more satisfying than dumping a bunch of ingredients into the blender, turning it on, and pouring out delicious, ready-to-eat, garlicky goodness. Give it a try and I think you’ll see what I mean. A strong dressing like this goes [...] Cilantro (the fresh leaves of the coriander plant) is one of those flavors that people seem to either love or hate. I’m a lover, and so I sprinkle cilantro on all sorts of dishes, from carnitas to duck noodle soup. It’s a staple spice in Mexican, South Asian, and East Indian cuisies. This salsa is a cilantro party for the mouth, and it’s quick and easy to make. [...] A wonderful, rich appetizer with great flavor and aroma. It’s also extraordinarily simple. All you need is a perfectly ripe avocado, a little balsamic vinegar, and some fresh herbs. [...] |
|||||
|
Copyright © 2012 Yay! Food! - All Rights Reserved |
|||||