I like my homemade pizzas burnt, rough and misshapen, and “peppered” with landjager, asparagus, feta, onions and olives.
Category: Foodstuff
Pasta with ash nut cheese from Miyoko’s Kitchen
Strawberry Chocolate Tart
… when seemingly simple recipes go wrong
You think you have the experience to pull this off, and then your ganache is not firm enough and flows over your crust, the strawberries start moving around in the fridge, and you resort to keeping the damn thing in the freezer for peace of mind.
Recipe here: http://www.homecookingadventure.com/recipes/no-bake-strawberry-chocolate-tart
P.S.Happily there are versions of Oreo-like cookies with cream which don’t have any high fructose corn syrup and artificial ingredients, so that became the crust.
Whole wheat Shetland bannocks
Whole wheat Shetland bannocks
Half English muffins/half Irish soda cakes – this Shetlandic staple is supposedly the object of fierce competition at annual agricultural shows and bake-offs on the islands. This is trail food – not meant to be cooked in the oven, but over a fire in a cast iron pan. I honestly have no clue what they are supposed to taste like, but with butter and blueberry jam everything worked out. Next step: trying them out in Shetland proper.
Source of recipe: James Morton’s “Brilliant Bread” http://bakingjames.co.uk/behind-brilliant-bread/
Cauliflower melts
Cauliflower melts
Inspired by Cara Evangelista and her Epicurious #foodpr0n post: http://www.epicurious.com/recipes/food/views/cauliflower-melts-56389416
(substitutions: Caciocavallo instead of Manchego; almonds instead of pistachios; cilantro instead of parsley)
Coconut Jam Pancakes
Everybody’s posting pancake pics today, so without further ado:
coconut pancakes, with coconut jam, sprinkled with coconut, made with coconut oil, under a coconut palm while listening to “Put the lime in the coconut”, etc., etc.
Cardamom & chocolate pot(s) de creme.
Cardamom & chocolate pot(s) de creme.
Interesting and suspiciously easy technique. Recipe here: http://theblenderist.com/chocolate-pots-du-creme/
The Blenderist Jasmine Lukuku
Brussels sprout latkes
Mine don’t look like the picture on the original recipe, but I assure you brussels sprouts and latkes were meant to be a thing!
http://cookingstoned.tv/recipe/amazing-brussels-sprout-latkes/
Tulumba
This is a popular Bulgarian dessert (Turkish really… or Balkan?) called “tulumba”. Fried dough, drenched in thick sweet syrup, what’s not to like. Except that it’s messy to make, and when you fry them they often explode, etc. These are mini-tulumbas – I used a churro maker to express the dough, and they are thinner then they should be (these guys are about the size of one’s thumb). So this is an intercultural culinary mashup.
Sample recipe here: http://www.grouprecipes.com/78492/my-kind-of-yum-yums—tulumba-tatlisi.html
#bulgaria
#tulumba
#turkishfood
St. Tropez Couscous
Like many other celebrities past their prime Brigitte Bardot became quirky and isolated. The stories told by the son of her housekeeper in St. Tropez are fascinating – her ban on fishing around her house so fish can associate it with safety, the royal treatment of her 13 dogs, and her obsession with this couscous tabouleh (is that an oxymoron?) loaded with lemon zest, mint, and tomato juice. Here is the recipe and the story of the boy, who later became chef. Btw, the salad is worth making often – a shot from last night!
http://www.nytimes.com/2006/11/05/magazine/05food.html?pagewanted=print&_r=0
#couscous
Foodstuff 