Baked white rind cheese, such as and Camembert or Brie, is one of the easiest, yet most festive dishes for relaxed entertainment. Baking the cheese turns it even creamier, enhances its flavor, and keeps it in the perfect texture for serving with tasty additions, such as crackers and fruits. The pairing of delicately salty cheese and sweetish/aromatic additions is loved by all.Continue reading
Duck breast meat is a special delicacy: unlike most poultry, it is at its best when pan-fried to medium-rare degree, very much like a good steak. The meat is highly flavorful, while the layer of fat adds more flavor, and a slight smokiness, when it is rendered in the pan. Continue reading
Bánh mì (“bread” in Vietnamese”) sandwich is fusion at its best, as it combines Vietnamese-Asian flavors with French ones. It became a popular street food in Saigon around the 50’s, and from there its popularity spread around the world. Continue reading
Opening a bottle of wine and realizing it’s not as good as expected, makes one wonder what to do with it. It’s not bad or spoiled enough to throw it away with a clear conscious, yet at the same time, it’s not going to work as an enjoyable drink.
My usual solution is to add such wines to stews, but as I wasn’t planning on making any, I had to find another way to use it. So, I’ve decided to cook it down with brown sugar and spices, to create a tasty syrup. Continue reading
Quince is one of my most favorite fruits, even though it’s not the kind of fruit you can just grab and eat as it. Continue reading
What to do if you buy beautiful plums that end up tasting disappointingly bland? Don’t throw them away! Instead, stew them with brown sugar and spices, to enhance their flavor. Continue reading