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alwaysinthekitchen.blogspot.com

Always in the Kitchen: October 2014

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Always in the Kitchen. Non-stop talk about food. October 31, 2014. Chili and cornbread is a really classic combination. Cornbread, of course, can take many different shapes and forms, not to mention bonus flavours and the eternal debate between sweet/not-sweet that rages through the Americas. My favourite, growing up, was Southern Spoon Bread, a cornbread leavened with beaten egg whites into a lusciously light accompaniment to almost any meal. But I like all kinds of breads made from corn. 1/2 cup 1% milk.

alwaysinthekitchen.blogspot.com

Always in the Kitchen: August 2014

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Always in the Kitchen. Non-stop talk about food. August 28, 2014. Cucumber Tea Sandwiches with Chile-Basil Butter. Cucumber Tea Sandwiches with Chile-Basil Butter. Makes 8 Tea-sized Sandwiches. 4 larges slices of thinly sliced soft white bakery bread. 2-3 inches finely sliced cucumber. 3 tablespoons soft butter. 2 tablespoons minced basil. 1 minced green chile. Black pepper to taste. August 10, 2014. International Bento (Mixed): Ham, Cheese, and Walnut Crêpes with Greek Salad. I have posted a recipe for ...

alwaysinthekitchen.blogspot.com

Always in the Kitchen: March 2015

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Always in the Kitchen. Non-stop talk about food. March 15, 2015. Roasted Chicken with Mandarins and Ouzo (Plus: International Bento: Jerusalem). One of our Christmas gifts this year was the gorgeous cookbook Jerusalem. By Yotam Ottolenghi and Sami Tamimi. I've been petting the pages for weeks now, but finally got it together to make something from it. This was a wow-factor recipe, turning simple chicken parts into a feast. Wonderfully, this dish can be prepped in advance, so you just need to tumble the m...

alwaysinthekitchen.blogspot.com

Always in the Kitchen: November 2014

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Always in the Kitchen. Non-stop talk about food. November 22, 2014. Lentil, Mushroom, and Walnut Shepherd's Pie. One of the first German recipes that I made once I moved to Germany was Linseneintopf. A thick and hearty lentil stew, often served with sliced or whole sausages as one of the components. We were really taken with the original dish, but it has been nagging at me for some time that it would make a wonderful vegetarian (or vegan) main course as well. Casserole), rather than an Eintopf. Wipe the ...

alwaysinthekitchen.blogspot.com

Always in the Kitchen: January 2015

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Always in the Kitchen. Non-stop talk about food. January 31, 2015. It's no secret that we love the food of New Orleans. Cajun and creole dishes are slowly but steadily seeping into our rotation, from the very first Jambalaya. Through Smoked Duck Étouffée. And of course further versions of Jambalaya. And all points in between, many of which I have yet to share with you. Adapted from "Cajun — Creole Cooking" by Terry Thompson-Anderson. Serves 4 (with gravy leftover for another meal). Chicken broth or stock.

alwaysinthekitchen.blogspot.com

Always in the Kitchen: Roasted Vegetable Bowl with Tahini Dressing

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Always in the Kitchen. Non-stop talk about food. March 08, 2015. Roasted Vegetable Bowl with Tahini Dressing. This wonderfully veggie-packed, one-pan meal was inspired by a number of different online recipes, including Smitten Kitchen's Warm Butternut Squash and Chickpea Salad. And also generally by the amount of reading I've been doing about tahini (aka tahina)and the growing realization that I really, really like the flavour of sesame. Roasted Vegetable Bowl with Tahini Dressing. 1 teaspoon ground cumin.

alwaysinthekitchen.blogspot.com

Always in the Kitchen: Garlic-Braised Pork Belly

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Always in the Kitchen. Non-stop talk about food. May 07, 2015. This recipe is one component of the intriguing multi-step Vampire Slayer Ramen-Express recipe. By the wonderful Lady and Pups. Because pork belly is a bit tricky to slice when freshly cooked, it's a great idea to make this ahead, and then simply slice and gently reheat it to serve. Minimally adapted from Lady and Pups. 4 whole dried shitake mushrooms (or 16 small ones) 1/2 cup hot water. 400 grams skin-on pork belly. 1/2 teaspoon coarse salt.

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Always in the Kitchen: Barley & Tomato Risotto with Marinated Cheese

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Always in the Kitchen. Non-stop talk about food. April 25, 2015. Barley and Tomato Risotto with Marinated Cheese. As you can see, I'm still very much enjoying the Jerusalem cookbook by Ottolenghi and Tamimi. This is, in fact, one of the recipes that leaped out at me while I was still leafing through the book in the store, so it's no surprise that it should make it onto the table as one of the first few recipes tried. We had this with the Kofta B'siniyah. As an editorial comment, I think it could use much...

alwaysinthekitchen.blogspot.com

Always in the Kitchen: February 2015

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Always in the Kitchen. Non-stop talk about food. February 23, 2015. My Ful Medames post. Included home made pita bread as a serving suggestion, so it seems reasonable to follow it up with a recipe. This recipe is really very close to my pizza dough recipe. And you can in fact use that one (just follow the instructions here for rising and baking). Adapted from The Bread Baker's Apprentice. Makes 4 large pocket-style pitas. 1 1/2 cups flour. 1/2 teaspoon kosher or coarse sea salt. 1/2 teaspoon instant yeast.

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Always in the Kitchen: September 2014

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Always in the Kitchen. Non-stop talk about food. September 14, 2014. Rotkohl, or German Red Cabbage. Germans have three names for one vegetable: Rotkraut. All mean red cabbage, and just to make matters even more confusing, all also mean the prepared dish of finely sliced red cabbage, simmered in a tangy vinegar-enhanced sauce. Around our little section of the Rhine, the term is almost always Rotkohl to mean the simmered side-dish. I've published a recipe for red cabbage with apples. Dash of white pepper.