Saturday, August 22, 2009
?bleskivers, plated with powdered sugar and blueberry syrup
This weekend is the Askov Fair and Rutabaga Festival. If you've never heard of these little Danish treats, click to find out all about 'em!
Saturday, May 17, 2008
Yes, it's a Tweety Bird plate
That's fresh, local asparagus in there. It's our own recipe that is made with brown rice, veggies, and can be made with practically any flaky white fish (tilapia tonight). Some years ago this recipe was featured on the Wisconsin Public Radio Zorba Paster on Your Health program. It's not online anymore (not even in the wayback machine), but if anyone asks I'll post the audio and/or the recipe.
Saturday, February 16, 2008
Traditional meal for us
The really important thing is to not overcook the rice noodles before they go in with the tofu (you can also use chicken) and mushrooms. The scallions go in after the noodles. The rice noodles must be able to absorb quite a bit of liquid after assembly.
Of course, you can't do this at all without the little cans of curry paste you find at the Asian market.
Saturday, February 02, 2008
Saturday, January 26, 2008
Use plenty of curry powder
This is a favorite dish when eating out at the Oriental Jade or Noodles & Company on Wilson Street in Brewer. So, we tried to replicate it tonight. Not too bad. Noodles and Company does it better with fuller flavor. But this wasn't bad for a first try.
According to one recipe, this curried noodle dish supposedly is not found in Singapore itself. Maybe my SE Asian readers can chime in and explain...
Saturday, January 19, 2008
Good food week
Massaman curry, chana masala, chicken chow mein, tortellini stew... No need for cooking tonight.
Saturday, January 12, 2008
The big advantage to homemade pizza is that you get to control the crust. Most restaurant pizza crust, well, usually isn't great. And crust is why frozen pizza is, well, terrible. Homemade is the way to go!
Saturday, January 05, 2008
Dutch oven on stovetop
The new dutch oven is very versatile. Here it is used on the stovetop rather than in the oven. It's big advantages are excellent thermal contact with the stove element and high thermal mass.
Saturday, December 29, 2007
Maiden voyage of our Christmas present
Saturday menu will be an occasional feature. Tonight we made our Aunt's secret baked bean recipe in the new dutch oven. It's a traditional Maine dish.
This post is dedicated to the late Steve Gilliard, a pioneer of political blogging who posted wonderful food features. His was one of the first blogs I read regularly. I continued to do so until his very untimely death this past June. The New York Times Magazine remembers him this weekend, albeit with a peculiar slant.