I’ve been on an asian food kick lately. I don’t know what it is but I’ve just been craving asian food like a pregnant woman craves ice cream and pickles. In fact the pregnant lady joke is completely relevant in my mind since my cookbook is soon to be birthed so maybe that’s all a part of the process. I’m actually supposed to get my early copy and review copies this february, so I’m ecstatic about that. Also you should expect a bibimbap to accompany this recipe later this week because I served this with it. I just decided to make the chili garlic sauce a separate recipe because it deserves it’s own post because it’s a special condiment to me.
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Spelling seems to throw me off quite often when it comes to the spelling a recipe that is regional. Many of these recipes seem to have multiple names which sometimes have a purpose that clarifies specific ingredient usage or something releative to that. Most of the time this is not the case and they just seem to have multiple names specified on location of the region which is when it starts throwing me off.
Is it ganoush, ghanoush, ghannouj, ganush, or ghannoug? I’m sure there are others out there, but I think it’s a little unfair to throw these names out there to someone like me that’s slightly OCD. I might be using the term “slightly” a tad loosely though.
Salsa is one of those wonders of the world. Sure you can use it as a dip for just about anything but it can also be used in the kitchen as a highly versatile ingredient. If I’m ever lurking in the kitchen and making my food which is basically 100 percent of the time, it has to taste good. If it doesn’t taste good, I wont want to eat it and probably wont. I’m not a picky eater when it comes to taste, all I’m saying is that it should look good and taste good
First and foremost, pesto is one of the most powerful sauces that one can place on just about anything. Yet it is so easy to make and stores in the fridge quite well. With spring time hitting hard and summer coming up, because of course I’m already looking forward to summer, the freshness from this pesto is really livening to any dish.
Pastured eggs are not only a nutritional powerhouse but I think can easily be claimed as one of the most versatile ingredients in any kitchen at any time. Eggs can literally be used for anything and everything. Eggs can be breakfast, lunch, dinner, dessert. They are the main ingredient to scrambled eggs, the structure for meatballs, the lift for muffins, the thickener for a sauce, the base for a custard, or the emulsion for a beautiful mayonnaise Which brings me to my main topic and the star of the show here, duck eggs. Extravagant, beautiful and quite frankly amazing.
I’ve always been afraid to actually take on making my own tomato sauce. But after trying it, I realized it is actually incredibly easy and very rewarding. I was nudged into doing it after reading through a book I got for Christmas called The Essentials of Classic Italian Cooking by Marcella Hazan. To which is actually a really great book and I am really enjoying it.
She explains everything so perfectly and doesn’t skip a beat. I haven’t read many cookbooks but I am just now starting up and looking through her book I have found some pretty great recipes, but among all of them I figured this one screamed the basis of Italian food. Fresh, simple, and robust ingredients combined to create an uplifting symphony of flavor.
You know that song chestnuts roasting on an open fire? Okay well I say out with the old and in with the new. I’m talking, hazelnuts roasting, but screw the open fire, those bad boys need to go in the oven. That my friends is where it’s at. And yeah I wasn’t kidding about that hazelnut spree I was talking about on my Facebook page. I cannot get off of the love of hazelnuts lately but this is my last post about hazelnuts for a while. I promise.
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