Here we have chicken stock simmered with kelp buds, a few Italian style anchovies in oil with a dash of Tsuyu sauce...to which is added sliced backyard squash (in this case, Serpent Gourd) and garden Daikon radishes,today's harvested garden greens(
I'm much taken with the squashes. Gourds are in the same family as squashes...so there are many options both to grow and eat.
I'm developing a taste for some favs.
My latest sensation involved Hokkaido Pumpkin (LINK) --aka Red kuri squash.
Great tas
Read more…Here you will find a Recipe for WHOLE LEMON CAKE with GLAZED LEMON SLICES. I don't know where the Recipe originated but I am sure it would be from a country where Lemons are plentiful. I could be wrong there but it would be nice to know.
WHOLE LEMO
Read more…There is nothing -- absolutely nothing -- worse than running out of garlic.
You know the feeling?
So here's a fermenting hack:
Peel garlic and add salt to it before blending the mix into a paste. 'C
Read more…I have 2 issues with KimChi.
The other prob
Read more…In my past existence as I worked my way through the cuisine of the Middle East the standard egg dish is called an 'eggah'.
Simple fare -- if you have the eggs.
An eggah is an egg pancake made from eggs and additions.
The classic is zucchini eggah wi
Read more…There are two kinds of people in this world: those who LOVE pumpernickel bread and those who positively hate it.
I passionately love it.
My rye bread baking has taken a sabbatical while I root myself by refurnishing my tastebuds. I now chomp on rou
Read more…I have shared my favorite kimchi kraut recipe -- see HERE -- which now sustains me almost daily.
Buoyed by the delectation I've since discovered a couple more that are in sync with my own take on fermentation.
So easy too.
*Cubed radish kimchi Kkakd
Read more…Reply by Susan
Dumplings recipe
1/2 sugar loaf cabbage, finely sliced and salted - left to drain for 20 min - squeeze out excess moisture
In bowl
500g Pork mince
2 thumbs size of ginger (finely chopped -> FC)
3 cloves garlic FC
1/2 cup of
I'm one of those foodies who respects offal.Like Adrian Mole I think it's Offally Good.
Liver, for instance, is one of the most densely nutritious of foods on the planet.
My offspring are currently in Japan eating their way south past Mt Fuji.
I've always been a noodle lover but seldom got the merging of ingredients right. I'd live off Vietnamese Pho -- if I could make it correctly -- and my partner is addicted to S
Read more…I'm a soup snob as I really like soups and have partaken of many of the genre.
But this extremely simple soup is a great repast.
The trick is the soffritto :
In a good dose of extra virgin olive oil (for me that's almost one half a cup) stir fry up:
Read more…
