Portobello mushrooms stuffed with cheese and spinach topped with (vegetarian-ized) bolongaise sauce, na no hana as a side dish. It’s surprising how much like meat the mushroom smells, tastes, feels. — Everything is homemade and this dish took only ten minutes to put together.
Foodies can be elitist. If your macaroon — or pasta, or x, or y, or z — isn’t exactly as so, it doesn’t count; so follow me they say, mine is The Way, the only way that’s right. That approach to food keeps people out of the kitchen. I’m going to show you what I mean by teaching you a different way to make Apple Pie Your Way. (The recipe is at the very bottom of this post.) But first, what is Apple Pie? The universal ingredients are apples and crust, which I’ll call top… Read More
(For a tutorial and recipe for Kim Chi please click the link) I’ve made my own yogurts and buttermilk for a decade. Last summer I noticed the word “konbuchya” — which has a very different meaning in Japanese — coming up a lot online. The long and short is that I started thinking about fermentation in the home kitchen. I bought a few books, read the personal experiences from many, many bloggers and went shopping on Amazon.co.jp. By November I was ready. I prepared 3 litres of sauerkraut, 5 litres of… Read More
There is a lot you can do with poultry skin. Here I’m going to talk about turkey skin, but it applies to chicken, duck, Guinea fowl and smaller birds as well. Using the skin to house your side dishes, especially vegetables and stuffings but also forcemeat. When you debone your bird do one of the following (listed in order of ease): 1) slice the skin down the back and remove with drumsticks and wing tips. 2) slice the skin down the back without drumsticks or wing tips. 3) use a sharp knife and… Read More
Turkey is underrated because it’s overeaten in too short a time. The long roasting can dry the meat. And left over meat isn’t going to produce the best dishes. The solution for me has been to debone the turkey, create a layer of dark and white meat rolled into a log which I slice into steaks and freeze. The steaks cook in three to five minutes, or can be cut up and used in other recipes. In addition to the steaks, boning the bird gives us: fat for flavouring dishes two wing… Read More
A few years ago I had the honour to study cooking at The Culinary Academy of India (CAI). Chef told me that teaching regional Indian cooking is impossible as every 20 kilometres from wherever you are, the food is prepared differently: What X connotes in one city can be very different just one town over. To teach me Chef printed out recipes from the web and taught me why tomatoes are used here but fenugreek there, and we cooked and tasted at every step. This was my base education. Indian Food: A Historical… Read More