Recipes

Fish on a Friday

Found by on Friday, 17th June 2011
Eating Asia
» Eating Asia

What to do when you're too lazy to get the bamboo steamer out of the cupboard… and in Penang

We are settled in, kind of. I've unpacked the kitchen, and the rest of the house too — sort of. My office is nearly together, and we now have internet at home, which means I can get back to spending time in this little space. But it's late Friday afternoon and unlike in Kuala Lumpur, where we regularly worked until 8 or so, in Penang we make a point of enjoying our evenings. So I plan to close this computer while there is still light in the sky, take the dogs for a walk, and then kick back and contemplate dinner.

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A Reason to like Fennel

Found by on Sunday, 22nd May 2011
The Telegraph
» The Telegraph

For years my brain has said ‘Yes’ to fennel while my tongue screams ‘Ugh’. Last night I made this and they agreed to disagree. Yum.

Spiced pork and cumin sausages with fennel and preserved-lemon salad recipe. Home-made spicy 'sausages' served with bread, yogurt and a salad of crunchy fennel and piquant preserved lemon

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Sweet Words

Found by on Thursday, 19th May 2011
Novice Chef
» Novice Chef

When is a biscuit more than a biscuit? When it’s an interracial cookie.

Lemon and Rosemary Shortbread. It’s like a Tiger Woods cookie… a little bit of everything. They have sugar and flour and loads of butter. They also have lemon zest, lemon juice, fresh rosemary, and a little splash of almond extract. And most importantly, they don’t need any resting time. Which in the world of Shortbread, is amazing. I hate waiting for cookie dough to rest, it’s almost completely impossible.

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Whoops: I Did It Somehow

Found by on Sunday, 15th May 2011
Our Adventures in Japan
» Our Adventures in Japan

Sometimes you just don’t have the right stuff for the thing.

It was my first time making these summer rolls. I had bought the rice paper awhile back and the expiry date was coming up, so I thought it would be nice to make some for dinner. I followed the directions on the rice paper package. The harusame (vermicelli noodles) I bought were kinda too fat. After blanching the shrimp, I cut them in half, because I saw online that they are easier to roll.

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Open Your Sandwich Heart

Found by on Sunday, 8th May 2011
Around Britain with a Paunch
» Around Britain with a Paunch

Piercingly clear air. Baskingly warm sunshine. An almost un-Scandinavian feeling of camaraderie. Smiling faces sipping coffee. Children let loose from their reins. Beseandled feet. The most enchanting day so far of 2011. I rarely get a weekend to myself in Gothenburg. So when they pop up I tend to try to indulge in all the things I love about this city. After a stimulating swim and sauna I tend to head to the fish church to stock up on seafood for the week ahead

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Eggs to Die For

Found by on Thursday, 5th May 2011
Almost Bourdain
» Almost Bourdain

Oh, if my life very, very different I'd order these every day for breakfast along with beer.

Golden fried quail eggs. Spicy sambal. Add a few slices of cucumber and a bowl of steamed rice of coconut rice. It makes a perfect dinner. For me that is. There are many different way of making egg sambal. Mostly with hard-boiled chicken eggs, I like the eggs to be deep-fried before stirring in the sambal. The crunchy texture makes it more palatable. I use quail eggs purely for their daintiness.

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Weed Pizza

Found by on Tuesday, 3rd May 2011
Perennial Plate
» Perennial Plate

After watching Rick Stein wander around the Med on Saturday Kitchen with a mad old bat who eats hedgerows (her kids are inexplicably not following her into the foraging profession), I'm strangely in the mood for nettle pizza.

Blanch the nettles in hot water followed by an ice bath. Wring out the water. Puree all the ingredients together. You can add nuts or Parmesan if you want, but we we’re going for more of a sauce type consistency. This could be used in pasta or as a sauce for more full flavored fish or a lighter meat. We used it on pizza, with a few dollops of chevre and cooked it in a wood-fired oven then garnished with some micro greens. A delicious spring.

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Baked and Breaded Scallops

Found by on Monday, 2nd May 2011
food52
» food52

A great recipe for ignoring your family and daydreaming about food instead.

While away on vacation in South Florida, I thought about many things. As the incipient pondered dying her hair bright red, my mind seized on all matters mahi mahi, and I wondered why I so rarely see it outside of the Sunshine State. As bacon girl demanded more time with me in the pool, I pondered the question of key lime pie, which transformed in my brain from an overrated show horse dessert to an underrated pleasure, especially when made with the proper crust.

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Spring Has Stung: Lasagna with Asparagus, Peas and Stinging Nettles

Found by on Tuesday, 26th April 2011
The Bitten Word
» The Bitten Word

Life feeling too nauseatingly sweet? Put the sting back into spring.

Our regular farmers market, Sunday mornings in Dupont Circle, is back to bursting. The flower stands are overflowing with beautiful tulips and irises; fresh spring vegetables are everywhere, and there’s an overall excited energy about the place again. We were giddy – maybe inappropriately so – to learn a few weeks ago that the market not only opens a half hour earlier this season, but has also expanded by a block!

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Gwyneth Paltrow’s Tuna Surprise

Found by on Sunday, 17th April 2011
seriouseats.com
» seriouseats.com

Gwynnie's so right. No recipe solves the OMG-I’ve-got-guests-and-nothing-in-for-lunch problem better than marinated tuna steaks and cilantro

Have you ever found yourself with an unexpected group of hungry guests and nothing planned for lunch? Well, you're not alone. Actress, country singer, blogger and new cookbook author Gwyneth Paltrow has found herself in the very same situation, proving that even celebrities find themselves in awkward spots. These Grilled Tuna Rolls from My Father's Daughter came into being as an impromptu summer lunch, when Paltrow found herself having to feed a crowd with just a few tuna steaks and a bag of hot dog buns on hand.

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