Feb 14
It never ceases to amaze me that rice is one of the most versatile vehicles in which to convey flavor, texture and even aroma, yet it is so simple to prepare. If one can evolve from “one-minute cooked rice” or even the pre-cooked rice that is frozen and only requires to be steamed in a …
Feb 13
As a child I remember going to my great grandmother’s house in New Jersey and sitting down for an afternoon of eating. The afternoon would start with this special round Italian bread, butter and strong stove top brewed coffee. Then the pan fried meatballs would be served, with the chicken soup with small pasta coming …
Feb 08
I was watching a show called ‘Quest for Fire’ by Rick Bayless and he talked about Roadside Chicken in Mexico, which is basically a spatchcock (butterfly) chicken cooked over coals. The flavour comes from the spice rub, which I used first as a marinade before cooking unlike the method on the TV Show. I also …
Feb 08
Tomatillos are related to the cape gooseberry and also part of the nightshade family, which includes potatoes, tomatoes, chilis,etc. They have a slight citrus flavour and are quite tart, but this can be changed by roasting them, as in this recipe. 0.5 pounds of tomatillos 1 jalapeno 2 cloves of garlic bunch of fresh coriander …
Jan 26
After the first attempt at preparing a de-boned chicken, I tried again with a 6lb Capon that I had in the freezer from after Christmas. I also had some left over ‘Black Pudding‘ (actually it was kiszka), from our Burn’s Supper at the weekend, that I used to make the stuffing. I was confident from …
