20 items | 4 visits
Collection of food blogs and recipe sites
Updated on Jul 22, 13
Created on Mar 06, 09
Category: Health & Wellness
URL:
Archinect pointed me to this blog from an architect student travelling on a fellowship. The confluence of Korean street snacks and modern architecture is a wonderful invention!
Carbon footprint of eating meat vs. food not locally produced.
Everything for the kitchen. A source for pickling lime, an aid to soaking corn and getting the most nutrients out of it.
Why has it taken me so long to make mussels? All this time I’ve been merrily eating them out, never dreaming that they were the ultimate weeknight meal.
It’s almost impossible to go wrong: buy a bag of mussels for $3 a pound, less than a latte in coffee-crazy Brooklyn. Sautee garlic and shallots, add wine, lemon and mussels. A few minutes later, serve with a crusty baguette to sop up all the delicious sauce.
(Ok, one thing can go wrong: store the mussels in the fridge, covered with a damp cloth. If you leave them out, even on a bed of ice, they’ll quickly pop open and die little mollusk deaths.)
In the week since my epiphany, mussels have already become a staple of my post-work entertaining. Served with hot garlic bread, they make an elegant starter; over pasta, a simple and sophisticated dinner. read more…
from → Cooking
Making parmesan brodo – the Italian word for broth – is so simple, it seems like a kind of alchemy. A few left-over cheese rinds, a pot of water, and an hour later you have a savory, nutty broth.
My friend Karena first tasted parmesan brodo at A16 in San Francisco, poured over fish. Blown away by the simplicity, she quickly boiled a batch, and now keeps it on hand like chicken stock.
After a holiday season of excessive eating and spending, a simple soup seemed like a welcome departure from my recent baking binge. It was also in line with my 2010 goal to expand both my cooking and photography – doing both for the sake of learning instead of having a predictably pretty outcome.
And it’s good I was in it for the adventure, because halfway through the boiling process the broth looks anything but appetizing. It after it’s skimmed that you taste a spoonful of the bubbling liquid, and start laughing at the genius of whatever eccentric Italian decided to boil his leftover cheese rinds.
I ate the soup for days, stirring in gnocchi and whatever produce I had on hand – sun-dried tomatoes, basil, broccoli rabe, and fava beans. And there’s no need to grate any cheese over the top, because all that richness is infused right into the broth.
from → Cooking
Buddha’s Hand fruit “looks like a lemon that was adopted by a family of carrots and forced to grow underground.” That description, posed on chowhound, was the best I’ve heard of this homely, multi-fingered fruit.
A lemony capery recipe I must try
Great way to compare either processed or unprocessed foods.
20 items | 4 visits
Collection of food blogs and recipe sites
Updated on Jul 22, 13
Created on Mar 06, 09
Category: Health & Wellness
URL: