Today’s entry supplies it too, with a pair of warmers. Indonesia’s cooks contribute the sambal, while Korea’s kitchens produce gochujang, a fermented bean-pepper paste served alongside the main course. While the flavors span different parts of the continent, both impart a vigor that gently stimulates the palate and satisfies the spirit. They definitely give this… Continue reading We Need Heat, Stat!
That’s the whole concept of tempura – once the oil is hot enough to begin bubbling, lightly battered food is dipped in it just long enough to flash cook it and to seal in the flavors. The batter actually protects the food from the oil and ensures the edibles are steamed, not fried, and that… Continue reading It’s Quick
Whatever else its challenges, the oncoming coldness makes hearty meals beautifully satisfying and even more delicious. These charms glow with additional radiance when novel ingredients take their appreciation to brand-new levels. Food which already was warmly comforting becomes bracing in its newfound delights. Chicken stew is a great example. The Korean version is called Dak… Continue reading Tried and New
No, it’s true! Despite the demonic titles, both of today’s selections are legitimately delicious, a combination that, despite divergent sources, pair well. Deviled Beef Short Ribs and Salad with Devil’s Rain Dressing only sound diabolical, but they taste, well, glorious. It’s Halloween after all, meaning a shiver or two are in order, but first and… Continue reading The Devil, You Say!
That’s where it matters, in the little things that combine to bring greatness. None greater, and none littler, than the fine-grained Moroccan couscous that underlies today’s offering, Moroccan Lamb and Seven-Vegetable Couscous. From this fluffy and buttery base rises an immensely satisfying stew spirited to culinary paradise by a whole Kasbah-worth of subtle, haunting, North… Continue reading Fine Detail
Just as the summer beach vacation is an annual East Coast tradition, so too is the journey back home again. A somewhat somber moment, perhaps, realizing it’ll be nearly a year before the next time, but a delicious extravagance like Lobster Newburg helps make the return trip something to anticipate, even to savor. A proper… Continue reading The Trip Home
True, the bamboo mat that’s part of a sushi kit is perfectly applied to its task, though so too is wrapping thinly-pounded steak around fresh vegetables in preparation for the grill. This forms an egg roll of sorts, though with flamed steak filling in quite nicely for the outer shell. Here’s a roll set on… Continue reading Roll with It
As children, most of us didn’t care for brussels sprouts, and that’s conveying the disdain rather mildly. Rare was the kid who didn’t rank the vegetable high on the list of Most Hated Things in the World, right between homework (#8) and early bedtimes (#6). Maybe, though, that’s because the greenery wasn’t cooked properly, or… Continue reading And to Think…
After Rome fell in the fifth century, the empire’s eastern half thrived along the Mediterranean for nearly a millennium longer. As Byzantium, it brandished civilization’s torch, which kept the Dark Ages at bay until the Renaissance got its footing. Though the Byzantines faded into our collective past centuries ago, they left a record of what… Continue reading A Meal for the Ages
At last, a post celebrates two civilizations, Spanish and Moroccan (Moorish) that have inspired many creations. Today’s attempts draw from a time, centuries ago, when the two societies were more closely intertwined and seemed to share a common destiny. In fact, today we explore the culinary history of Al-Andalus, as medieval Moorish Spain was known… Continue reading Sweetness of Two Cultures