Yes, you read that correctly, it does say pumpkin tiramisu. I didn't want to let pumpkin season pass by without at least attempting to create and like a couple more recipes. I won't say that I love it yet, but it's becoming more tolerable. I really wanted to buy a real pumpkin and not purée in a tin, and cook with it. Honestly though, none of the pumpkin recipes on the internet appeal to me. All the cakes, scones, bars, cupcakes and pies, as lovely as they look, they're not what I want. There is nothing out there that makes me go running to buy a pumpkin, disembowel and cook it. I however, really wanted to run out there and buy one. I wasn't sure what I wanted to do with it, but I knew it had to be more than the fresh, cut out pumpkin vase for my fall centrepiece on my Thanksgiving table. So, with much enthusiasm I went to my local Isabelle Farm stand and picked out a small pie pumpkin. After a short photography session, the pumpkin was cut up, roasted and puréed. By now, I knew that I wanted to make this pumpkin tiramisu. I wanted something different, something creamy and not so heavy on the whole pumpkin pie spice thing. If you are looking for an easy, fairly quick and ... continue reading...
Chicken Laksa | A Fusion Noodle Soup
Amongst the many emails from my favourite bloggers that arrive in my inbox, there are also a few online food magazine newsletters that inundate it (ok, there are more than a few). Most of the time I just give the email newsletter a once over and bin it. Sometimes, there are features and dishes that catch my eye and I actually log on and read. Food 52, Saveur and BBC Good Food are the emails I find myself opening on a regular basis. They always have such an interesting take on a classic recipe or sometimes, a genius new one. One such email from BBC Good Food had me perusing their site and reading an article on autumn recipes and so on. Amongst the many pages I flicked through, I happened upon a recipe for a pumpkin laksa. I didn't pay much attention to it (probably because it said PUMPKIN :) ) doing an once over and moving on. A few days later, I was pondering about dinner and rummaging the fridge and store cupboard for inspiration. I had all the makings for a pad Thai and/or a Thai curry and as wonderful as both these dishes are, it was very cold outside and instinctively, my body was wanting a soothing and warming soup or something with noodles. For some reason when the ... continue reading...
Orange and Pomegranate Salad
I had a fabulous evening on Friday catching up with a long time friend who came to visit me in Denver. Last time we were together was back in 2010 when I had just moved to Denver from Houston, and though we keep in touch, it's often few and far between and usually just a text here and there. When I first moved to the US, I was at the mercy of my parents. This meant that for the first few years, I worked for them at subservient levels! There were no benefits, no sick pay, no sick days, no holidays off, no holiday pay, it pretty much was the worst job ever! I did, however, get to eat free food but there are only so many finger sandwiches and banana cream pies you can eat! I did get to experiment with some baking and learn catering experience, but as a college student interested in engineering, preparing 200 choux puffs wasn't quite top priority. In hindsight, of course, I learned a lot; my catering experience, restaurant management, kitchen management, inventory control, all great lessons for when I open my place :) Add to that, the opportunity to meet some of the commanders of the space shuttles ( we were close to NASA) and to see the Queen drive by on one of her US tours and wave ... continue reading...
Toad in the Hole for Bonfire Night
Toad in the Hole, the most popular and traditional of childhood English dishes, is nothing more than sausages cooked inside of a Yorkshire Pudding batter (batter similar to American popovers). Having not lived in England for a while now, I don't know if its popularity has waned or not, but back in the day, it was a popular presence on many tables for evening tea. The origin of the funny name is a matter of discussion, but traditionally refers to the sausages resembling toad or frogs peeking out (I personally don't see that at all, but that's me). Food history claims that it wasn't always sausages that were cooked in the batter but any kind of leftover meat. I'm thinking that all the leftover meat started ending up in delicious shepherds pies and cottage pies and they started using bangers to add to Yorkshire pudding batter. The the best part of the Toad in the Hole is the Yorkshire pudding and I would find plenty of excuses to make it as often as possible. To top it all off, I never ate this in England as a child. It wasn't made at my home and it wasn't a restaurant staple, and even if it was, I couldn't eat it. Indian cuisine isn't much for sausages and the like, though we do ... continue reading...
Kheema Aloo | Ground Meat and Potato Curry
Were there any foods that you didn't like or refused to eat as a child? Any vegetables you didn't care for or did you ever have a teenage stint at vegetarianism? As a child I pretty much ate and liked every kind of vegetable. I loved eggplants and cauliflower in particular, vegetables that many children refuse to eat. One thing I had an issue with, and still do now, is the dark meat from the chicken and ground meat. I really detested drum sticks and for some reason, that is always the piece my mum gave me! My father preferred the white meat so he was automatically given most of it and the rest divided amongst the children. Since I was always stuck with the drumstick and I hated it, I just started declining the chicken altogether. The whole dislike of the ground meat/mince is a texture thing. I just don't like the texture of any thing that has ground meat. I was like this as a child, too and this one I didn't grow out of. I particularly disliked a ground lamb and spinach curry my mother used to make. I found it quite awful and that dinner time seemed to me to last an eternity. It came to the point that it was being made every week, sometimes twice and I couldn't tolerate it! ... continue reading...
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