by Brian | May 2, 2017 | Recipes, Uncategorized
In 50 Great Curries of Thailand, Vatcharin Bhumichitr offers the Malaysian classic, one now served in restaurants around the world. The smoothness of coconut cream, pinch of kaffir lime leaves, and the brightness of curry paste all marry here is a rich dish....
by Brian | Apr 28, 2017 | Uncategorized
For most of us, our early life has us eating breakfast out of a bowl. I ate Kellogg’s corn flakes by the boxload. I added some sugar to them, of course. I am old enough so I can remember a “new” product: frosted flakes. I added sugar to those to. I had an inattentive...
by Brian | Apr 26, 2017 | Recipes, Uncategorized
My local Japanese restaurant is wonderful. I walk in and even before I have sat down, I can hear the bottle of beer being opened and the back a voice in the kitchen shouts, “Shumai! Double order.” This appetizer is ubiquitous in Japanese restaurants for a very simple...
by Brian | Apr 19, 2017 | Dessert Digest, Recipes, Uncategorized
Do you love coconut? Chocolate? Read on. In France you can enjoy a magnificent multi-layer cake, the Marjolaine, made with conventional flour plus ground almonds and hazelnuts. Three years ago Alice Medrich wrote Flour Flavors suggesting alternatives to baking with...
by Brian | Apr 18, 2017 | Recipes, Uncategorized
In 50 Great Curries of Thailand, Vatcharin Bhumichitr offers this Thai classic with a western twist. Here the duck is roasted in a “Western Way.” The duck can be served with pasta, potatoes or salad. If you were in Thailand, then the dish would come with rice or...
by Brian | Apr 17, 2017 | Recipes, Uncategorized
How can you resist that picture? A meaty portobello is baked with a balsamic glaze. That base is then topped with avocados, scallions, chives, and cheese. Oh, some dill, too. This is a dish with substance and tang. And multiple shades of green. It can be tough...
