May 2011 Archives
Sfogliatelle was my Grandfathers favorite dessert. Ever since he passed away about a year ago, I have been meaning to try and make this Italian delicacy at home. I knew it would be pretty tough, but I thought that with my mom and sisters help we would be able to figure it out. After reading countless recipes and watching a bunch of youtube videos, we were finally ready to give it a shot! While it is still a fairly involved recipe with some advanced techniques, it was actually much easier than I had expected! It was a fun family project with delicious results. I went with a fairly traditional filling of polenta and ricotta, but if I can convince everyone to do this again some time (maybe next year?), I would like to get a bit more creative and try something like raspberry, or even try the more American version; lobster tails!
I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music?" From there we worked together to come up with this deep, colorful, and multi-flavored lasagna version of a timpano. If you are using words like deep, colorful, and multi-flavored to describe something inspired by tUnE-yArDs, you already know you got it right!
This green curry paste isn't the most authentic thing I make, but it's one of the first exotic recipes I ever followed and it has a special place in my cooking arsenal. The best thing about it though, is it is versatile. I have used it in many places where green curry isn't expected, and only had great results! When I decided to make enchiladas with it, I was surprised I hadn't thought of it before. The flavors went really well together.
There was once a time, not long ago, when I was the pizza king of Bermuda. There were only 2 wood burning brick ovens on the island, and one of them was built by me and resided in my backyard. Pizza parties were hosted often and people came from near and far to taste the pies. The mere mention of the word pizza would cause an OFWGKTA style riot in my neighborhood. I realized this weekend that those days are over. Now, I can invite upwards of 30 people to my apartment for pizza and have not one single person show up! That won't stop me from making delicious pizzas though. The newest creation was the "H-bomb" pizza; habanero, bacon and banana. It was sort of a new take on the crowd favorite of bacon pineapple and jalapeno.
I really wanted this to be "saag paneer mac and cheese", but I can't conscientiously call it a mac and cheese. It just wasn't cheesy/creamy enough. Don't get me wrong, there was TONS of cheese in here! Just as much as most mac and cheeses I make, however paneer is not a very creamy or melty cheese, and more than half of it was fried and meant to stay in cube form. Despite not being proper mac and cheese, it still was proper delicious! Saag paneer is practically a pesto and begs to be paired with pasta.
This was one of those things that I thought seemed so obvious. We all like horseradish mixed in our mash potatoes, why not cut out the middleman and just mash up fresh horseradish? The root reminded me a lot of celery root, and that tastes great mashed. Why hasn't anyone done it? Well, because it doesn't work. One quick trip to wikipedia could have prevented this tragedy. the root darkens, loses its pungency, and becomes unpleasantly bitter when exposed to air and heat. Unpleasant doesn't even describe how grossly bitter this mash was. Let's take a look shall we?
Often on TFimB, I use pulled pork in a dish, but only glaze over the recipe or how I made it, focusing more on the new dish I am using it in. This week on Tablespoon, I actually go into step by step detail on how to cook the pork itself. Check out my favorite recipe for shredded pork on tablespoon.
I was craving some tacos on Cinco de Mayo, but I ended up working late and by the time I got home I didn't feel like cooking or doing anything really. I finally got my chance to have tacos over the weekend and the cravings were satisfied. I was going to call them surf and turf tacos, but ever since watching Skins (the UK version) surf and turf has a different meaning to me.
Have you guys seen the show "Treme" on HBO? I'm sort of a TV nerd (scripted serials, not reality) and I am obsessed with this show. The second season started 2 weeks ago, and I gathered my other obsessed friends at one of their places for a New Orleans themed feast to watch the premiere. After all, Anthony Bourdain co-wrote the episode, and is a full time writer for the show now, so we had to indulge! It was a great time, and I really hope we can do it a few more times before the season is over!
This meal is just crazy. The best thing about it is that it's actually a traditional Peruvian dish! Vinegar + Steak + French frys = happy. Check out the Peruvian Steak and French Fry Stir Fry on tablespoon.
I couldn't leave my tally of Beastie Boys food references incomplete any longer! I finally grabbed the album yesterday (I haven't purchased a hard copy of a CD in ages!) so that I could read the lyrics and figure out exactly what they are saying! At some point I will probably merge this in with the rest of them, but I think I will keep it separate for awhile. Here we go!
Love bun! This version has some awesome caramely vietnameatballs. This was posted last week on Tablespoon but I was too busy with Beastie week to share it with you guys. Vietnamese Xiu Mai Bun on tablespoon.
I've always thought that jalapeno poppers are a little awkward. Jalapenos are a little too big to eat in one bite. They vary drastically in heat level, some are super spicy while others are mild, and most importantly, you need to slice them down the side to properly stuff the things. I decided to upgrade this snack to the more appropriate habanero. They are bite sized, super flavorful, and prettier than jalapenos. You just need to make sure to remove all the seeds and scrape out the ribs and membrane of the habaneros to make them bearable to eat! I stuffed these guys with pulled pork, queso blanco, and banana, the ultimate habanero flavor complement.