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Peppery Chicken Curry
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Beurre Maître d’Hôtel (sorta)
Not really a recipe, more a quick spur of the moment posting. Eating grilled cod tonight and while I was whipping up my favourite compound butter, one derived from the authentic maitre D’s butter; a simple compound butter made from butter, parsley and lemon juice, I figured I might as well take a few shots while I was at it. So technically this is not a real Beurre Maître d’hôte….
Fresh Summer Pesto
This pesto is slightly different from a classic pesto. Slightly but just enough to give it a little curve. I’m using a different ratio, a light olive oil and the added lemon juice makes this pesto just a tad softer and fresher. Works perfect for summer pasta as well as sandwiches and pizzas. I needed the pesto for a recipe I plan on posting later this week, but then it…
Harissa
Moroccan cuisine is now trendy in nl. Don’t look at me; I have no idea what it is that makes food trendy or not. What do I know? At the end of the day I’m just a mom who’s glad she managed to get enough veggies into her kid without force-feeding him. I still remember when Sushi became a hype here. Anyone who wanted to be someone would hang around…
Tanane
Don’t frown, you’ll end up needing botox! Yes, I could see you frown when you read the name ‘Tanane‘. I like keeping you guys off balance; keeps you sharp! Here’s a recipe from my girl, Khadya, who runs a gorgeous website (with matching products) over at
Onion Confit
Confit is a posh name for something you cook the heck out of until it ends up looking like jam. Or marmalade. Nah, seriously, it’s a way of preserving foods by cooking it in (its own) fat. This can be meat, poultry, vegetables or fruit. It usually ends up looking like jam. It’s been a while since my last good onion recipe—admit my Mezgaldi was a pretty darn good recipe—and…
Atjar Ketimun Manis
Sometimes a flaming hot Indonesian cucumber pickle just doesn’t add to a dish. That’s when this crunchy, mellow and sweet Atjar comes into play!
