Our gastro travels on this week’s culinary tour brings us to Turkey, a country I love for its yogurt – a pot is always on stand-by in our fridge.
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New Year’s Cookfest with the Daring Cooks: Confit & Cassoulet
Nothing prepared me for the deliciousness that would confront me when my cassoulet was done. From the very beginning, I celebrated only part of the challenge – the confit. And the cassoulet aka bean bake? I crossed right off my list because I knew, I just knew from the ingredients list that it couldn’t possibly...
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Pan Micha from Panama, Une Miche from France
A bridge A connection Worlds. Hopes. Dreams, woven Destinies united Over water Across land Cultures, cuisines, language & skin United in humanity Separated by oceans and seas Mountains and valleys The Brief Welcome to the 2011 Culinary Tour, organised by Joan of Foodalogue. Traditional: make one of the country’s national or traditional dishes. Contemporary: take...
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International Incident Salt Party – How To Make Finishing Salts
‘Help waiter, there’s too much salt in my eggs’. I want to send it back to the kitchen. To me. For I’m the cook, serving and waiting upon myself!
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The Daring Cooks Soufflé: Rising to the Challenge
I have many habits – good and bad. Some I’ve stemmed with age, like tearing recipes out of magazines. I don’t do that anymore. Well, I shouldn’t do that anymore and I don’t except when I come across a stack of mags with recipes I know the ‘owner’ would never cook. Take my sister, K...
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Daring Cooks get stuffed with Dolmades
Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food. Historical Note: Stuffed grape leaves are a part of many cultures including the Syrians, the Turks, the Greeks, the...
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Daring Cooks Preserve: How to Make & Preserve Apple Pectin
When I hear the wind bellow and scream, And see yellow leaves scurry Ochre ones run And russets scamper Into tree-line paths and winding driveways Gardens and front porches too When I feel the cold rain drops And watch them fall on the slant I know that Fall is come The season of apples and...
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Daring Cooks make Pierogi in August
Sometimes I’m stunned by his partial food memory. He could have a delicious meal today and not remember a single component the following week. That’s my husband. Last year, he went to Krakow (Poland) and in true foodie style, I organised with staff at the hotel where he stayed to make sure he tried pierogi....
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Daring Cooks go nuts in July: Nigerian Suya & nut butters
When my 7 year old daughter talks about Nigeria and going back, one of the things on the top of her list is Suya. My 4 year old doesn’t remember the absolutely delicious bits of spiced beef on sticks, cooked over hot coals by specialists – men from the northern part of Nigeria, where this...