The kebab has got to be one of the most beloved meat on a stick dishes in the world. Every country seems to have one with their special take on them. The idea of meat on a stick goes back as far as the Romans and Greeks but it was the Persians and Turks who perfected it and brought it to the rest of the world. Of course, if you think about it, I am sure the caveman roasted his meat on a stick once he discovered fire...so in essence, kebabs have been around for aeons. Now, the marination, the choice and cut of meat, and addition of spices is all new and differs from country to country. In India and Pakistan the food is heavily influenced by the Ottoman and Persian empires. There is a huge selection of kebabs and grilled meats, all marinated in different spices and cooked with different methods. For example, in India, there is a kebab where strips of lamb or mutton are marinated and cooked on hot stones where the stone itself adds a dimension of flavour (I am going to try this soon using my pizza stone and my grill). One of my favourite childhood kebab is one made with boneless meat and lentils mashed together, into a thick meat paste, formed into a patty and stuffed with an ... continue reading...
Kouign Amann
Here is another recipe that has been on my "to bake" list ever since I mastered croissants, the famous sweet, caramelised bread of Brittany, the Kouign Amann. I was told that I simply should try this and that is was even better than croissants. Those were some lofty claims because to me, croissants are IT. I know there are tonnes of other pastries and breads that may be more involved and even tastier but to me the perfect crossiant is pretty elusive, especially in the bakeries here. So many places just don't know how to get them right. I am not claiming to be some expert in croissant baking, but I do know a bad one! So, the Kouign Amann has been an interest for a while now. I have never tried one so I wasn't sure what an authentic one tasted like, but considering it has salted butter, lots of sugar and is baked until all caramelised, I was pretty sure it was going to be good. I also took Davis Lebovitz's word for it because you know he can't be wrong. The name of this Breton cake, Kouign Amann is derived from the Breton word for cake; kouign and butter; amann. Two of my favourite words. Hearing about the virtues of this cake/bread was easier than finding a recipe for it. There ... continue reading...
Banh Mi Ga ~ Vietnamese Chicken Sandwich
The very first time I came across these delightfully flavourful, fragrant, spicy sandwiches was at my local Asian store in Houston. Unfortunately, I couldn't try them back then because for one, I couldn't communicate with the little old lady making them to ask her which ones, if any, didn't have pork. All I know is that they looked so colourful and appetising as she handed them over to the person ordering, and I knew I had to research them so I knew what to ask (providing I could communicate with the person), next time I had the opportunity. I never did get to try one. After I researched the banh mi, I found out that most are based around meat, though there is an occasional vegetarian one and ones made for breakfast that have eggs, but they too have some sort of meat, usually pork, that I could not eat. Even the chicken ones usually have a pâté smeared inside and that puts it out of my reach. So, the only way to satisfy my craving for these wonderful morsels was to make them myself. They have been on my "to do" list for a good two or three years now! I just never got around to making them. I have been fortunate to live close to a fabulous Asian stores each time I've moved (4 ... continue reading...
Cod Cakes
When I think back on my school days gone by, apart from memories of my friends and teachers; laughter and fun on the playground; the other most memorable moments are of school lunches. I guess even back then, at a young age, I had an interest in food. Of course, most memories are just plain bad, because let's face it, school lunch is pretty awful even today. My children always complain about the awful smells that emanate from their cafeterias but what's really sad is that Boulder Valley schools have the better school lunches! Their meals are all sourced locally and are organic. Even then, my children refuse to eat their cafeteria food and I have to make packed lunches every day. Still, some of the best puddings and desserts I remember are from my school days. There were a few mains that I enjoyed; the fried fish on Fridays with chips and peas was always a favourite. My elementary school lunch was awful though. The convent had the food catered from a school lunch caterer, I believe and it was just disgusting. The days we had boiled Brussels sprouts were intolerable; even to sit in the classroom with that smell was a punishment, let alone eat them at lunch time. It is only recently ... continue reading...
Spring Break 2013 ~ Houston and San Antonio
I am back after a wonderful 10 days of rest and relaxation! I wish I could say that was true but I am sure you all understand when I say, vacationing is exhausting! As much as I love going away and doing something other than the usual grind, it is so wonderful to come home and crawl into your own bed. I don't know about y'all, but even though its great to get a break from the kitchen chores and cooking, I can only eat restaurant food for 3 days max and after that I am wanting to cook and eat home food again. We ate out the entire trip pretty much except for one day when we had a family BBQ. I thought I would share some photos from my trip since I haven't started back in the kitchen yet and though I have post or two ready to go, maybe you'd like to see a non food post? Here is my Spring Break 2013 trip to a Houston wedding and San Antonio, for two days of actual Spring Break. Despite all the tiredness and fatigue, I had a fabulous time! It was so wonderful to see my dad, siblings, nieces, cousins, aunts, uncles and friends! We were eating a lot, talking and laughing way too much and sleeping in the wee hours of the morning. It was a lovely family reunion after about 4 years. My ... continue reading...
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