Since I had a lot of veggies piling up in the fridge, I figured palak/saag paneer and “Gemüse Spezial” (my favorite vegetable and paneer dish at the Pakistani Imbiss I used to go to in Berlin) would be a good way to use them up. But before I could make them, I needed to make the paneer first.
If you’ve never made paneer before, don’t be intimidated. It’s really easy, and as far as I can tell, it’s impossible to screw up. Continue reading “Paneer”
It sounds like a mistake. It sounds like some German teenager who works at the cheese stand misheard the manager when he said, “Es heißt Stilton. Kommt aus England,” and so turned and wrote “Stichelton.” Continue reading “Stichelton”
I am posting this as an accompaniment to Peter’s chowder recipe. Jeremy, my ex-boyfriend and an old friend of Peter, used to make a batch of these every time we would have a creamy soup or stew.
Living on the east coast of Canada, there is an abundance of fresh, tasty seafood. Chowder, when made well, is a wonderful way to show off local flavour. First, a note about chowder: it is not vegan, vegetarian, lactose-free, gluten-free, or kosher. For those with “allergies” it could produce full-on anaphylaxis, making it the soup equivalent of a loaded gun. Don’t let any of this detract you: well-prepared chowder is a gentle yet well-meaning fuck you to gourmands in need of mettle.
Continue reading “Seafood Chowder”
I got a ridiculously huge bunch of carrots in my CSA on Friday (Yes, it is January! This is why I moved to Austin):
So, it should come as no surprise to those who know me that I’m an excellent procrastinator and that much of my procrastinating time is spent looking at recipes. Lately I’ve been running across a lot of recipes that use oranges and olives. Probably because I’ve been looking for ways to use up all the oranges I keep buying. Continue reading “Clearing-out-the-Fridge Pork with Oranges, Tomatoes, Olives and Capers”
On Monday, in Geneva for business, I ventured from my hotel a little before 8pm to look for dinner. After perusing the menu of a few places in the neighbourhood, I settled on the little “bistrot lyonnais”. The menu looked a little meat heavy but made my mouth water.
The proprietor and wait staff greeted me warmly and seated me in the cozy restaurant near the bar with a good view of the black board with the daily specials. The last item on the board was “Spécialités orales de Cédric et Mélanie”. Continue reading “Comme un bouchon”
Light and Creamy Cheesecake
Makes: 8-10 servings
Crust:
1 1/2 cups fine graham cracker crumbs
1/4 cup sugar
1/2 cup butter, softened Continue reading “Light and Creamy Cheesecake”
I tried this recipe last week and it is absolutely delicious! I hope you enjoy it as much as I did.
Mario Batali’s Whole Grain Rigatoni with Tuscan-Style Cauliflower and Pecorino
4 tablespoons virgin olive oil
1 medium red onion, thinly sliced
6 mint leaves
½ tablespoon crushed red pepper
1 5-in. head of cauliflower, about 1 to 1¼ lbs.
1-lb. rigatoni pasta
½ cup grated pecorino cheese
2 tablespoons freshly ground black pepper
1 bunch Italian parsley, finely chopped to yield ¼ cup Continue reading “Mario Batali’s Whole Grain Rigatoni with Tuscan-Style Cauliflower and Pecorino”
VIVRE POUR MANGER 