I cooked these black beans and rice in a rice-cooker. The rice-cooker is definetley the best way to make rice in general. So a couple years ago I started experimenting with making other types of rice dishes in mine. It turns out, this is actually a really smart idea. It’s simple and really good. Try my recipe! Continue reading
When I open my freezer door and little black sub-tropical sickles of pain start falling out I know it’s time to make some banana bread. It’s that same old story, you’ve heard ten times. We love bananas, so we buy lots of bananas. But after we eat one banana, we forget about bananas. Then other bananas start breeding fruit flies and we remember bananas. Then we put bananas in freezer door and forget about bananas again. Until bananas knock out curious kitchen cat when we open freezer door. It’s a vicious cycle, but there are a couple of positive byproducts (besides those of fruit flies and shame) banana bread and joy. Continue reading
Apple butter started out as a way to preserve fruit. The concentrated sugars in the apple butter give it a much longer shelf-life than that of raw apples. It’s basically applesauce that has been cooked down and caramelized until it’s smooth, dark and buttery (it doesn’t have any actual dairy butter in it). Sometimes it’s cooked with spices and sometimes it’s left plain. Since it’s traditionally made in Fall after apple harvest, I, like many Americans, associate it with the Holidays. So to me it makes sense to cook it with cinnamon, cloves, and allspice.
So I’m trying out WordPress on my phone. And so far I like it.
Anyway, so this is our office. Its awesome. Awesome people work here too.
Lingonberry jam is a type of sauce or preserve made with the small, red, round fruit of a type of low-lying shrub that grows throughout the Northern Hemisphere. The lingonberry (Vaccinium vitis-idaea) is known as cowberry in English speaking countries. The lingonberry, being a member of the same Genus as a cranberry, is quite similar to them. They are even often referred to as low-bush cranberries. They do grow quite close to the ground, much like another member of the Vaccinium genus, blueberries. Unlike blueberry however, lingonberry is rarely cultivated and instead picked from the wild. Which can make them quite expensive.
Squash, especially Winter squashes, are really great with curry. I added carrot slices but you can also add some potato cubes to this dish. Also, if you like your curry to be saucier, add more liquid. Some sort of meat could certainly be added to this recipe as well. I am a big fan of squash so I like it by itself. I always eat more squash than I should whenever I make it.
The main difficulty with making your own French fries, a.k.a. frites, is managing the oil. If you don’t have a deep-fat-fryer you will want to use a large high-sided pot or pan with a heavy bottom. Then make sure you don’t fill it too much more than halfway with oil. Secondly, use a digital thermometer so that you can monitor the temperature of the oil – a very important thing to know. If you have any questions about tools, visit the Tools and Equipment section.
Roasting root vegetables is a really good way to cook them. They respond very well to both high and dry heat (i.e. when they get crispy). This recipe combines carrot, parsnip, and potatoes with olive oil and Provencal herbes. Also to make them look pretty they are garnished with a balsamic vinegar reduction.
This corn side dish is quick to make and easy to improvise. The combination shown above uses four of the items that you will almost always find in my kitchen: frozen sweet corn, butter, cumin, and sambal. Sambal is a sauce made from chilies, I believe it comes from Java originally. It is delicious stuff, it can be a bit spicy though.
Hi everyone. The blog is where I will be writing about things that don’t quite fit into the rest of the site.
Like for example:
– Recipes for things that have no business what-so-ever being on a website about meat: recipes for vegetable side-dishes, baked goods, preserves, infusions and what-not. This is also where I will be posting any of my kitchen experiments, whether successful or not..