Such a delicious combination of sesame miso noodles with two kinds of cheese and topped with chili crunch breadcrumbs. No, this isn’t your typical mac and cheese with elbow macaroni but special dried noodles that cook in just a few minutes. Even though I have the two Momofuku cookbooks I also get their recipes from … Continue reading
I always have some sweet nuts to serve guests during the holidays. They often are on a cookie table with other sweets or maybe bagged as gifts. Many nuts are wonderful lightly seasoned and/or sweetened. See three favorites at the bottom of this post. I see cashews in my future, another post from a fellow … Continue reading
Are you looking for a side to complement your holiday ham, turkey or perhaps lamb? These sweet potatoes are the answer. I find recipes in all kinds of sources and this one comes from Burlap & Barrel’s catalog of spices they sell.
Grilled cheese is a favorite sandwich, which as Americans know it, originated during the 1920’s, and is often thought of as comfort food in American cuisine. With cheese and bread readily available it is a staple in many American households, mine included. Of course this sandwich can be “kicked up” with condiments such as bacon, … Continue reading
This is the second Pasta alla Vodka (white wine) recipe I found that has been “tweaked” from the traditional version. It’s not that I don’t like vodka I just prefer to cook with wine. Regardless of what you use the alcohol brings out the flavors of the sauce which adds to its creamy and smooth … Continue reading
This is a component of a Mexican recipe that Yotam Ottolenghi developed with one of his test kitchen chefs, Ixta Belfrage. I have never tasted such well balanced, flavorful pickled red onions. They are perfect for Mexican or Tex-Mex recipes with the addition of shaved lime peel and hibiscus flowers. Hibiscus flowers are a popular … Continue reading
There are some condiments I enjoy making from scratch and chile oil is one of them. I have been using a very simple recipe and then I ran across this recipe in “The Art of Escapism Cooking – A Survival Story, With Intensely Good Flavors” by Mandy Lee. I have all the ingredients to make … Continue reading
I keep running across “kimchi” recipes and a compound butter is one of the latest. Possibilities are endless as to what you can do with it. I tried two versions on a beautiful filet mignon and broccoli – spicy and fantastic! One recipe included gochujang and the other used gochugaru (Korean red pepper powder or … Continue reading
When you want a slight onion flavor, a little crispness to your sandwich or maybe a salad fry up some of these tasty morsels.