Posted in Entrees, Hunan, Hunan Cuisine, Uncategorized on July 11, 2007 | Leave a Comment »
Or thank goodness for the silk road!
Beef With Cumin; Revolutionary Chinese Cooking, page 102
When you think Chinese food, do you think cumin? I didn’t. But thanks to the silk road, Muslim traders and settlers, cumin has a place in Chinese cuisine. Dunlop notes that cumin is associated with the Muslim influenced city of Xinjiang.
Kevin, busy [...]
Posted in Entrees, Hunan, Hunan Cuisine, Sides on July 2, 2007 | Leave a Comment »
Finishing out Les Halles with a whimper rather than a bang forced us to forgo may favorite recipe in the book, Choucroute Garnie. I’ll let the memory of that steaming bowl of porky goodness resonate untainted in my head for a while longer. Why ruin a wonderful memory?
We drew out the month mostly because, [...]
Posted in Entrees, Les Halles on June 18, 2007 | Leave a Comment »
duch a l’orange
les halles cookbook, page 194
I live on a lake, with ducks, I live on a lane named after a type of duck, Mallard lane to be exact, so I couldn’t help but think twice about consuming one of these fine feathered birds, worried that their wild brothers could attack me at some point. [...]
Posted in Entrees, Les Halles on May 16, 2007 | 5 Comments »
I, Mary-Elizabeth W. Crowe, do solemnly swear, to read a recipe all the way through, before I make my shopping list. I will not merely peruse the ingredient list, ticking off items in my pantry. No. I will read through the preparation steps, noting when things need to be marinated over night, or stacked together [...]
Posted in Entrees, Les Halles on May 16, 2007 | 1 Comment »
Les Halles
Skate Grenobloise, page 1oo.
Our third attempt in the Les Halles handbook was Skate Grenobloise. Skate wings. After hearing horror stories similar to those of shark fin procuring, I was skeptical (of both the stories and the actual fish). Labeled as a “junk fish” in the book, I was pretty sure we’d have an extremely [...]
Posted in Entrees, Les Halles on May 13, 2007 | 2 Comments »
Les Halles Cookbook
Salade d’onglete, page 123
Ever since returning from Korea I’ve been in a state of bliss every time I order a steak/chef/cobb salad, basically a largish, meal sized salad. Tough to come by in the “Land of Morning Calm/No suitable salads over here, move along sir.” So excited was I by this recipe that [...]
Posted in Entrees, New American Chef, moroccan on May 2, 2007 | 2 Comments »
Chicken Tajine with Prunes
Recipe by Adbel Rebbaj, from The New American Chef, page 413
Morocco has turned out to be quite the boon for the cooking Crowes, coming to the tasty conclusion of chicken with prunes. This recipe had striking similarities in ingredient list to our earlier post of Cornish hens with pomegranate/honey so I was [...]
Posted in Entrees, New American Chef on April 29, 2007 | 1 Comment »
Lamb Tajine with Lemons and Olives.
New American Chef, page 409, recipe by Rafih and Rita Benjelloun
The play between sweet and and savory, salty and sweet in Moroccan cuisine was fully on display with this recipe.
I so disagree. I found this recipe to be bland, watery, and on the whole very sad.
This recipe also [...]
Posted in Entrees, New American Chef, Soups on April 19, 2007 | 2 Comments »
Pho, from The New American Chef, page 383, recipe inspired by Pho Bang.
To end our week of Vietnamese cooking, we stood up to the challenge of making pho from scratch.
By now I’m sure that everyone out there knows what pho is. But to not make an ass of u or me, pho (pronounced fa. Really. [...]
Posted in Entrees, New American Chef, Salads on April 1, 2007 | 1 Comment »
We have received some complaints of late as to our lack of identification when writing, or who’s who. While it is very clear to us, (Kevin is a smarty pants who interjects obscure culture references and such and I breath the air of a seasoned culinarian) we’ll make it easy for you. Kevin will post [...]
