This post is not about a recipe per se, but more about how to create different looking dishes by using the very same ingredients. Continue reading
4th of July weekend was dedicated mainly to BBQ, and it feels like it’s time for the very opposite of BBQ – Steak Tartare. Continue reading
The list of ingredients for the marinade in this recipe is completely “fusion”. It contains maple syrup and honey from Vermont, Ethiopian Berbere* spice mix, Indian-inspired curry spice mix, French mustard and Japanese soy sauce… However, once you’ll prepare the dish and taste it, I’m sure you’ll agree that the “fusion” here is far from “confusion”, as happens too often…
All the flavors work perfectly together and the result is tasty, spicy, sweet and salty chicken wings, with a beautiful deep color and wonderful aroma. Continue reading
Poached eggs with yogurt is a familiar dish all over the Middle East, especially in Turkey. There are quite a few variations for the sauce itself, but in all of the recipes I have come across, the eggs are poached separately in water and only then are added to the sauce.
This recipe is different, as I’ve decided to use the yogurt itself as the poaching liquid for the eggs. Continue reading
After a few lengthy recipes, I’ve decided it’s time for something a bit quicker and easier to make. My initial idea was to bake a simple pear-ginger cake, but then I’ve found these lovely kumquats at the store – and decided they would fit perfectly in the cake.
So, even though I ended up complicating the simple recipe a bit, the result was definitely worth it. I believe “festive” is a good word to describe this fragrant, colorful and moist cake. It is just perfect for this time of the year, or for any other festive occasion.
The following cheddar crackers will delight anyone who loves cheese crackers, but doesn’t want to munch on the commercial ones (which, actually hardly have any real cheese in them!). Continue reading
When I found these beautiful fresh wild scallops at the store, I quickly grabbed a few. Continue reading
As much as I love quick baking cakes, when I take the time to bake yeast dough cakes, I’m always rewarded with the satisfying process of making the dough, the amazing smell that fills the kitchen, the tasty rich fresh soft dough, combined with the filling and the crust. All these come together to create the most “comfort food” experience which no quick muffin can give.
I was about to make a chocolate cake, when I noticed didn’t have the amount of butter the recipe required. Noticing I have three very ripe bananas in the kitchen, I thought the bananas could act as a butter substitute, while also add their unique flavor to the cake. The result was a rich and moist cake – definitely a keeper.
Try it and see for yourself.
Compound butter, a combination of butter and seasonings, is a great way to add flavor quickly to many dishes. Continue reading
Brown butter was probably created by mistake. A cook somewhere left the butter on a stove just a bit too long, and ended up with brown oil and separated milk particles at the bottom. Luckily, that obscure cook was curious enough to taste what looked like burnt butter and found out the taste and fragrance were actually great – nutty and deep. While the term “brown butter” describes only to the color, the French term, “Beurre Noisette” (i.e. “hazelnut butter”) captures both color and nutty flavor much better. Continue reading