Here is a follow-up to one of my previous posts, the recipe for Thai Green Curry Paste. The paste is stir fried in a bit of oil, then covered with coconut juice, coconut milk and aromatic herbs. It's left to simmer for 45 minutes until the meat is tender and infused with the curry flavors. Thai Green Chicken Curry with Herbs Save Print Author: Aleks Recipe type: Sauces and Marinades Cuisine: Thai Ingredients 2 tbs grapeseed oil, or other low smoke-point oil 2 chicken [Read more...]
I know that the world probably doesn't need another crepes recipe, but here is what we've been making in this snow-blasted part of the world. If you have a crepe maker, then by all means use it, below I give directions for a skillet. This recipe will yield 6 medium crepes, so double, or triple it dependent on your needs. You can fill them with jam or Nutella and enjoy for breakfast, or make a savory dish for dinner - swap for tortillas, or make croquettes with your favorite filling. Notice [Read more...]
I recently learned how to make crème fraîche and that turned out to be a very bad thing. I can basically eat this stuff by the cupful. If you've never come across crème fraîche, it's a very rich soured cream that is very smooth, velvety and you can use it to garnish anything from cakes, to soup to vegetables. It's widely available in the UK and France, but I've never come across it in Canada. Then, this recipe, not really even a recipe, just dropped into my life. Please save me from it. To [Read more...]
My Spinach Linguine with Pesto and Cream is a northern Italian inspired dish that sounds heavier than it really is. I used turkey stock as a base for the sauce and enriched it with just a couple tablespoons of cream. I usually keep cubes of pesto in my freezer and add it to simple Italian dishes like this one. I didn't have any fresh sweet basil on hand, but use it for garnish if you do. We ate this dish for lunch, but it will do well for dinner as well, maybe with a salad and some olive [Read more...]
I was inspired by another Foodgawker member to attempt a new spin on quinoa fritters. It's not that I mind broccoli, I'm just not usually drawn to it - this way of cooking it is fantastic, without any of that broccoli flavor. Frying up the fritters over a bit of oil really gives the quinoa crunchiness and extra flavor.
I'm not usually into adding gobs of cream, throwing sticks of butter into my food, that sort of thing. I don't mind a degree of dietary "badness", all is good if you strike a certain balance. Some things are just better with butter. Or cream, like this case. This creamy lentil soup is delicious, and all you need is to drizzle a tablespoon over the top and voila, done. Feels bad, but it isn't. Just don't forget to take out your bay leaves before starting to puree, or you'll be like me - [Read more...]
If you are fortunate enough to have access to fresh zucchini blossoms, this recipe is downright heavenly and brings out all the wonderful herb flavors. These simple fried zucchini blossoms were one of the nicest things I've eaten all spring. Fried Zucchini Blossoms Save Print Author: Aleks Recipe type: Snacks and Appetizers Cuisine: Italian Ingredients 18 zucchini blossoms A pint (500 ml) cold water (sparkling adds a nice touch), or a mixture of beer and water 3 heaping [Read more...]