Latest Food Blogs from Adesina's Kitchen
Moo Shu Pork with Homemade Pancakes
I'm totally mad for moo shu and I think that what does it is the inclusion of the awful sounding (but awfully addictively good) tree fungus. Tender pork, spicy ginger and matchsticks of bamboo shoots all solidify the greatness, but it's the ebony slivers of the tree fungus that make me crazy with delight over this one. Continue reading →
Peach Bellini Jam
Guest Poster, Angie says, "One of my friends who picked with me suggested making jam and I said no way can I do that and she suggested making freezer jam. I rushed out bought some jars and freezer jam pectin and tried it out ? and the results were amazing! I used Sugar in the Raw, which totally made it super expensive but it was the best jam ever ? and I was astonished I made it." Continue reading →
Stock to Soup to Consommé
As one who makes homemade stock at least once a week, I was ready for this Daring Kitchen Challenge for consommé. Not to mention the fact that my consommé would have a good home in my buddy Devaki Das' guest post for Roasted Apple, Brie and Thyme Soup. What to serve with? None other than a golden, airy loaf of homemade Herbed Focaccia with Caramelized Onions. Continue reading →
Herbed Focaccia with Caramelized Onions
Good bread, and I mean the kind that meets the rigorous demands of the title of penultimate comfort food, makes me get into all sorts of trouble. A perfectly crusty on the outside, airy on the inside baguette goes from obsession to nonexistence in a matter of seconds. Continue reading →
Dev?s Roasted Apple, Brie & Thyme Soup
The flavors in this soup sing the praises of autumn, but upon first sip, you'll notice that it's as light as air and almost reminiscent of spring. It's the kind of ethereal taste that makes you feel as if the chef slaved for hours and hours perfectly balancing flavors and textures. Continue reading →
An Interview with Food Blogger Devaki Das
"At the risk of sounding pretentious, I knew that there was a reason for my love and passion for food and cooking. I have been cooking since I was 9 years old and all my knowledge has been a acquired through true grit experience. I am self-taught. And I believe that my knowledge is meant to be shared. If one person can cook, make a dish well that they would never have been able to accomplish previously, then the blog is doing what it has set out...
Bistro Menu for Beginners
This menu is as confident as you'll be puttering around the kitchen, attending to perfectly seasoned dishes for the steamiest of affairs. And it's up to you whether you choose to play Coltrane or Chaka Khan in the background - that's for you and your date du jour to figure out. Continue reading →
Green Salad with Lazy Vinaigrette
The art of the homemade vinaigrette is essential for every cook, but is truly as complicated as boiling water. With all the hype that we place on pre-made salad dressings, there's a need for a call to action with this simple salad topper. You simply twirl a bit of fruity olive oil and bright vinegar around a large bowl and toss. Done. Continue reading →
Yogurt Chicken
This dish was happened upon by accident - while making tandoori chicken for the first time, I worked out a version that would leverage the tenderizing properties of the yogurt without any turmeric (the hubs can't eat it). The result was a delicately spiced marinade that turned white meat chicken into a moist, flavorful treat that could hold up to cooking without drying out. Continue reading →
Meatballs with Coconut Curry
This recipe is all about using wholesome ingredients and creating your flavors from scratch. You're toasting and grinding spices, leveraging fresh curry leaves instead of a powder, and blending the meat with aromatic onions, garlic and ginger. It may seem a serious job as you shop and cook, but the resulting curry has a depth of flavor that will make you a convert, dried spice mixes be damned. Continue reading →
