Make sure you save yourself some of the caramelised pieces from the outside - they’re the best bits. Then maybe add a spoonful of sweet chilli jam on the side for an extra kick. This is one of those meals I like to cook on a cooler summer evening served with a crunchy salad and some french bread, or during the winter with a bowl of steaming hot boiled rice....
Carne Asada When we talk South American grilled meat, Carne Asada is the first thing that pops into most people’s minds – I think. Maybe I’m wrong. Well, it’s the first thing that pops into my mind. 🙂 “Carne Asada” means “grilled beef” in Spanish, but the dish we know as Carne Asada is so much more than just a plain grilled beef. Marinated in a wicked citrusy, garlicky, coriander/cilantro mixture, it infuses beef with flavour and tenderises it too, making it perfect to use for secondary beef cuts like skirt and flank....
Those who prefer heavy amount of cloves and raisins are traditionalists; they have a penchant for nostalgia and reminiscing over their fragrant and fruity carrot cakes that encapsulate their childhood. Others prefer orange juice - modernizing the classics and stirring up cocktails to pair with them. My Favorite: Carrot Cake Cupcakes I like to see myself as inventive, strange, and maybe even quirky – my carrot cake is a carrot cupcake (I like to think I’m a wee bit adorable, too)....
This recipe proves it’s simpler to make pizza from scratch than you might think. Keep it classic with sauce and lots of melty mozzarella, or jazz it up with your favorite toppings! Baking pizza in a cast iron skillet ensures the crust is ultra crispy and browned but still nice and pillowy when you bite into it. It’s a thick-crusted cheese pizza that’s perfect as-is but can also handle tasty toppings like pepperoni and mushrooms (my favorites)....
This is a nice curry for a weeknight since it doesn’t involve too much heavy lifting. There are many versions in India, of course, but this one makes a substantial vegetarian meal. The official name for this dish is “shahi” cauliflower curry. The word shahi roughly translates as “royal,” and it is indeed a royal dish! Turmeric is the lead spice in this curry. It’s what gives the curry its sunny yellow color, and there’s evidence that it has anti-inflammatory properties....
They are surprisingly light in texture and crumb, given the amount of cheese and cream. The secret ingredient? A quarter cup of cornmeal or polenta added to the flour. Just that amount lends a slight crunch to the biscuit, without making it gritty. The cornmeal of course works beautifully with the jalapeños and cheddar cheese. Garrett tops the biscuits with extra grated cheddar, giving them an even more cheesy edge....
I do so enjoy a good sauce drizzle shot.I’d like to say that I spooned this sauce on, took the shot and moved on.But no.This took about 25 shots to get the one I wanted. I may photograph many many recipes, but I’m still learning every time, and I still take more bad photos than good photos.One day I’ll make a recipe, take 5 perfect shots and be done. Nah....
This recipe, in which coriander is one of the star attractions, comes by way of my friend Aida Mollenkamp, author of the the highly instructive cookbook Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook. The recipe caught my eye because of its other ingredients—chicken, cilantro, and the princess of leafy greens, Swiss chard. The coriander? That was the wild card. But oh my oh my, I love it in this dish....
The crusts are baked in muffin pans. The center is patted down with a spoon right when they emerge from the oven, creating a vessel to hold the chocolate mousse. The crust is crumbly, with just the right amount of sweetness. The decadence of this dish belies that it’s gluten-free. The combination of a crunchy crust and thick, unctuous mousse makes for a petite yet satisfying dessert. I recommend serving it on a dessert plate with a fork and knife (although I could eat it as the perfect two-bite treat)....
Backyard gardens filled our plates and pantries all summer long. And just as August bore down and we didn’t think it could get hotter, the weather broke. The garden crescendoed into a tangle of vines past their prime as the days shortened and the nights turned cool. It was a unique time, a bleeding from one season to the other—the tomatoes staying green longer, the cukes getting seedier. The final assignment on the pantry to-do list was a celebration of the shoulder season: chow chow....
What Is Corned Beef? Corned beef is most often a flat-cut brisket, but sometimes it’s made from beef round that has been cured with salt. Large grained rock salt, called “corns” of salt (one of several explanations why it’s called corned beef), was used when people began to preserve meat by salt-curing. How Do I Buy Corned Beef? The preferred cut of corned beef is a flat brisket. There are two kinds of prepared corned beef: with or without nitrates....
I know it’s Monday so I should be sharing a sensible quick ‘n easy meal, but it’s Monday Meatball Mania* today and the party season is upon us so cocktail meatballs it is!! Plump, juicy and soft – as all meatballs should be – these Cocktail Meatballs are served with a Sweet & Sour Dipping Sauce. Individually, you’ll find both tasty. Combine them together – and woah. It’s kind of like Chimichurri Sauce....
With most of the country enduring freezing temperatures right now we thought, why not make a hearty, belly-warming colcannon potato soup? All the great flavors of colcannon, in soup form. There’s butter, there’s cream, there’re potatoes, kale, and cabbage, and stock to make it a soup. Best potato soup EVER. Granted, it will not win any beauty contests (I tried to make it look pretty, honest I did). But this soup will fill you up, warm you up, and make you happy....
I promised you cranberry and orange scones, and here they are. Bursting with juicy cranberries, and smothered in clotted cream and jam! Thank you guys for all your lovely messages and emails about my poorly hand. I admit to feeling a little grumpy, and reading through them put a big smile on my face. You’re the best xxx It looks like I’m going to be bandaged up for at least another 2 weeks, so I’ll keep my chatter (or 1-and-a-half-handed-typing) to a minimum....
Why Celery Makes Such a Great Soup Like cabbage, celery is an oft neglected vegetable, prized for its place in a mirepoix, but rarely the star of the show. Which is silly when you think about it, given how good celery is in soups. (Can you imagine chicken soup without it?) Celery soup, with a supporting cast of some onion, leeks, and a little cream, is utterly delicious, and the perfect way to warm up on a chilly day....
Chicken breast cutlets are dredged in flour to give the meat a slight crust and add some body to the sauce. Sautéed mushrooms, garlic, Parmesan, and wilted spinach flavor the cream sauce that pairs wonderfully with the chicken. It’s satisfying but not too rich, reminiscent of creamed spinach but with the addition of hearty chicken and mushrooms. How to Cut Chicken Cutlets Chances are you’ll find chicken cutlets at your local grocery, often in packs of four....
Making Life Easier We love anything that makes life easier, and finding ways to be more efficient and effective in the kitchen can make such a huge difference in how we feel about cooking and preparing meals. I didn’t always love being in the kitchen, but once I started to plan more and find ways to create delicious meals with the least amount of effort, I really started to love cooking and spending time in the kitchen!...
Pork chops are amazing on their own, but with a milk gravy on top, these are downright addicting. Serve it up with creamy mashed potatoes, and your favorite veggie on the side, and you’re family will go nuts. You might want to make a couple extra pork chops, because one just won’t be enough! Boneless or Bone-In: When it comes to making fried pork chops, you really can go with either boneless or bone-in....
THESE CRISPY ROASTED PARMESAN POTATOES ARE EPIC! Just a fleeting glance at these Crispy Roasted Parmesan Potatoes is all you need to KNOW that these are utterly addictive and that you’ll be fighting to make sure you get your fair share. Just look at them! Soft on the inside….. Golden crispy parmesan crusted on the outside, loaded with ridiculous flavour not just from the parmesan, but from a touch of seasoning too…....
The beauty of homemade cured salmon is that you can control the salt so it’s not too salty and it’s got a fresh herb flavour that you’ll never get in a packet! Also, don’t miss the stunning Beetroot Cured Salmon! Gravlax recipe I’ve made cured salmon gravlax a bunch of times over the years and my results were varied. Never any epic disasters, they were always edible. But sometimes they were over cured, under cured, and the biggest problem I’ve had is over salted salmon....
