Spices Cooking Quotes

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Those around you can have their novellas, sweet, their short stories of cliché and coincidence, occasionally spiced up with tricks of the quirky, the achingly mundane, the grotesque. A few will even cook up Greek tragedy, those born into misery, destined to die in misery. But you, my bride of quietness, you will craft nothing less than epic with your life. Out of all of them, your story will be the one to last.
Marisha Pessl (Special Topics in Calamity Physics)
All worries are less with wine.
Amit Kalantri (Wealth of Words)
The same chemicals were used in the cooking as were used on the composition of her own being: only those which caused the most violent reaction, contradiction, and teasing, the refusal to answer questions but the love of putting them, and all the strong spices of human relationship which bore a relation to black pepper, paprika, soybean sauce, ketchup and red peppers.
Anaïs Nin (Ladders to Fire)
[The kitchen] was also messy--delightfully so, thought Jane--and it didn't look as though lots of cooking went on there. There was a laptop computer on the counter with duck stickers on it, the spice cabinet was full of Ben's toy trucks, and Jane couldn't spot a cookbook anywhere. This is the kitchen of a Thinker, she decided, and promised herself that she'd never bother with cooking, either.
Jeanne Birdsall (The Penderwicks on Gardam Street (The Penderwicks, #2))
Hunger gives flavour to the food.
Amit Kalantri (Wealth of Words)
Some people when they see cheese, chocolate or cake they don't think of calories.
Amit Kalantri (Wealth of Words)
There are very few men and women, I suspect, who cooked and marketed their way through the past war without losing forever some of the nonchalant extravagance of the Twenties. They will feel, until their final days on earth, a kind of culinary caution: butter, no matter how unlimited, is a precious substance not lightly to be wasted; meats, too, and eggs, and all the far-brought spices of the world, take on a new significance, having once been so rare. And that is good, for there can be no more shameful carelessness than with the food we eat for life itself When we exist without thought or thanksgiving we are not men, but beasts.
M.F.K. Fisher (The Art of Eating)
Rome was mud and smoky skies; the rank smell of the Tiber and the exotically spiced cooking fires of a hundred different nationalities. Rome was white marble and gilding and heady perfumes; the blare of trumpets and the shrieking of market-women and the eternal, sub-aural hum of more people, speaking more languages than Gaius had ever imagined existed, crammed together on seven hills whose contours had long ago disappeared beneath this encrustation if humanity. Rome was the pulsing heart of the world.
Marion Zimmer Bradley (The Forest House (Avalon, #2))
I'm not a purist. Coffee drinking minus cream and sugar is an acquired taste. I'm still not sure it isn't like telling chefs to dispense with spices in cooking.
Kevin Sinnott (The Art and Craft of Coffee: An Enthusiast's Guide to Selecting, Roasting, and Brewing Exquisite Coffee)
Cookery means the knowledge of Medea and of Circe and of Helen and of the Queen of Sheba. It means the knowledge of all herbs and fruits and balms and spices, and all that is healing and sweet in the fields and groves and savory in meats. It means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French art and Arabian hospitality; and, in fine, it means that you are to be perfectly and always ladies — loaf givers.
John Ruskin
The story goes like this," he said. "We were having dinner together, you and I. As we do from time to time. It was grimgrouse. Over-spiced. You killed the cook for that. Temper." He added, as an instructive side, "You know, in a story, it's the details like that that make it seem real. Anyway, you for a bone stuck in your mustache. Did I mention you has a mustache?
Laini Taylor (Days of Blood & Starlight (Daughter of Smoke & Bone, #2))
The past was a consumable, subject to the national preference for familiar products. And history, in America, is a dish best served plain. The first course could include a dollop of Italian in 1492, but not Spanish spice or French sauce or too much Indian corn. Nothing too filling or fancy ahead of the turkey and pumpkin pie, just the way Grandma used to cook it.
Tony Horwitz (A Voyage Long and Strange: Rediscovering the New World)
His high spiced wares were made to sell, and they sold; and his thousands of readers could as rationally charge their delight in filth upon him, as a glutton can shift upon his cook the responsibility of his beastly excess.
Charles Dickens (Martin Chuzzlewit)
A good spice often deceives us into thinking that someone is a good cook.
Mokokoma Mokhonoana
…food is capable of feeding far more than a rumbling stomach. Food is life; our well-being demands it. Food is art and magic; it evokes emotion and colors memory, and in skilled hands, meals become greater than the sum of their ingredients. Food is self-evident; plucked right from the ground or vine or sea, its power to delight is immediate. Food is discovery; finding an untried spice or cuisine is for me like uncovering a new element. Food is evolution; how we interpret it remains ever fluid. Food is humanitarian: sharing it bridges cultures, making friends of strangers pleasantly surprised to learn how much common ground they ultimately share.
Anthony Beal
Little spice and chillies don’t do any harm. They rather make your dish tastier. When you feel angry or irritated for short term, just think that life is adding some spice and chillies in the dish it’s cooking for you.
Shunya
For some young artists, it can take a bit of time to discover which tools (which medium, or genre, or career pathway) will truly suit them best. For me, although many different art forms attract me, the tools that I find most natural and comfortable are language and oil paint; I've also learned that as someone with a limited number of spoons it's best to keep my toolbox clean and simple. My husband, by contrast, thrives with a toolbox absolutely crowded to bursting, working with language, voice, musical instruments, puppets, masks animated on a theater stage, computer and video imagery, and half a dozen other things besides, no one of these tools more important than the others, and all somehow working together. For other artists, the tools at hand might be needles and thread; or a jeweller's torch; or a rack of cooking spices; or the time to shape a young child's day.... To me, it's all art, inside the studio and out. At least it is if we approach our lives that way.
Terri Windling
But most critically, sweet, never try to change the narrative structure of someone else’s story, though you will certainly be tempted to, as you watch those poor souls in school, in life, heading unwittingly down dangerous tangents, fatal digressions from which they will unlikely be able to emerge. Resist the temptation. Spend your energies on your story. Reworking it. Making it better. Increasing the scale, the depth of content, the universal themes. And I don’t care what those themes are – they’re yours to uncover and stand behind – so long as, at the very least, there is courage. Guts. Mut, in German. Those around you can have their novellas, sweet, their short stories of cliché and coincidence, occasionally spiced up with tricks of the quirky, the achingly mundane, the grotesque. A few will even cook up Greek tragedy, those born into misery, destined to die in misery. But you, my bride of quietness, you will craft nothing less than epic with your life. Out of all of them, your story will be the one to last.
Marisha Pessl (Special Topics in Calamity Physics)
It had taken Jack awhile to get used to Spanish cooking. They never served the great joints of beef, legs of pork and haunches of venison without which no feast was complete in England; nor did they consume thick slabs of bread. They did not have the lush pastures for grazing vast herds of cattle or the rich soil on which to grow fields of waving wheat. They made up for the relatively small quantities of meat by imaginative ways of cooking it with all kinds of spices
Ken Follett (The Pillars of the Earth (Kingsbridge, #1))
Spices are like colors: if you mix them all together you get a taste that is akin to the colors black, dark brown, or grey. But if you mix spices judiciously and sparingly—as you would mix yellow and blue to make green—you get a wholly unexpected and beautiful flavor.
Clifford Cohen
I am more of an herb guy than a spice guy. It comes back to a certain conservatism I have regarding food. The French are not big on spices; they use more herbs. I know the spices used in European cooking and use them in moderation. I am not going to serve a dish that is wildly nutmegged!" David Waltuck, Chanterelle NYC
Karen Page
A good cook was like a good educator; his duty was solely to bring out the talent of the chicken and show it to best advantage, as a good teacher brings out the talent inherent in a young man. Granted that the original talent was there in the chicken, too much coaxing, stuffing, imposing, and spicing would merely distract from its simple beauty and virtue.
Lin Yutang (Moment in Peking)
Herbs? Herbs are from the leaves and stems of plants. Spices, on the other hand, are from the root, bark, and seeds.
Timothy Ferriss (The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life)
When a good woman stops being afraid, the devil turns and runs.
Patricia V. Davis (Cooking for Ghosts (The Secret Spice Cafe Trilogy, #1))
Whilst the food we eat nowadays has much to be grateful to the likes of Marco Polo, Alexander the Great and Vasco De Gama, who would have introduced the tangy flavours of South Africa’s Rainbow Cuisine on his way around the Cape of Good Hope to India, Arabic cuisine, with spices of cinnamon, cloves, saffron and ginger was a lot more enterprising than Western cooking at the time. The medley of colours that the spices offered the food had mystical meanings to the Arabs
Karl Wiggins (Wrong Planet - Searching for your Tribe)
The idea is that readers don't come blank to books. Consciously and not, we bring all the biases that come with our nationality, gender, race, class, age. They you layer onto that the status of our health, employment, relationships, not to mention our particular relationship to each book--who gave it to us, where we read it, what books we've already read--and as my professor put it, 'That massive array of spices has as much to do with the flavor of the soup as whatever the cook intended
Kelly Corrigan (Glitter and Glue)
Cooking’s like making music.” She threw him a smile. “It’s the perfect storm of smell and touch and taste and even sound, you know? That sizzle in the pan, the pop of spices. The moment you turn the heat off and there, right there, the ingredients let off a warm, enveloping steam.” “I eat to survive,” he said, matter-of-factly. She opened her mouth, then shut it. Was it sad to eat for survival? That was exactly what they were doing right here and the pleasure of it was almost blinding.
Adriana Anders (Whiteout (Survival Instincts, #1))
What is cooking if not an art form? From the mandala of fresh whole foods and spices carefully selected for each dish to the mindful manner in which it is prepared, presented, and enjoyed, every meal is a unique manifestation of your authentic voice.
Julie Piatt (The Plantpower Way: Whole Food Plant-Based Recipes and Guidance for The Whole Family)
It was Christmas night in the Castle of the Forest Sauvage, and all around length. It hung on the boughs of the forest trees in rounded lumps, even better than apple-blossom, and occasionally slid off the roofs of the village when it saw the chance of falling on some amusing character and giving pleasure to all. The boys made snowballs with it, but never put stones in them to hurt each other, and the dogs, when they were taken out to scombre, bit it and rolled in it, and looked surprised but delighted when they vanished into the bigger drifts. There was skating on the moat, which roared with the gliding bones which they used for skates, while hot chestnuts and spiced mead were served on the bank to all and sundry. The owls hooted. The cooks put out plenty of crumbs for the small birds. The villagers brought out their red mufflers. Sir Ector’s face shone redder even than these. And reddest of all shone the cottage fires down the main street of an evening,
T.H. White (The Once and Future King (The Once and Future King, #1-4))
Sweetness peppered with spice. A smidgen of naughtiness with the nice. Toss in some goofiness with the smart. Throw in some strength to support the heart. Cupfuls of love to even it all out and tenaciousness sprinkled in to combat the doubt. Cook over some fire to meld it all in and you've got one good woman underneath this skin. 2012
Jenna Cornell
Then there is the boy who talks out loud to himself and his only subject is food. This is what he sounds like— Meat, stew, potatoes, peppers, roasted turnips, spices, flour to thicken. Cook over low heat. Potato dumplings, edges browned, not burned. Ladle thick gravy on roast. Cabbage galumpkies, noodle kugel, Carrot cake with dates, finely chopped…
Jennifer Roy (Yellow Star)
A Wrong Planet Chef always take an interest in the origins of the food he cooks. A particular dish of vegetables, herbs and spices could, for instance, have begun life 5000 years ago on the Indian subcontinent, perhaps in Central India where vegetarian Hindi food is considered as God (Brahman) as it sustains the entire physical, mental, emotional and sensual aspects of the human being. The dish may then have migrated to the Punjab region of the Indian-Pakistan border - The Land of Five Waters - around 250 BC, and from here could have moved on to Western Asia or North Africa as soldiers and merchants moved west with their families into the Eastern parts of the Roman empire, where the cooks would have experimented with new combinations of food, adding fruits, shellfish or poultry to the exotic dish. The dish could then have travelled in any direction heading North through Germany or Sweden to Britain or maybe migrating through Persia or North Africa to Spain and Portugal, creating two very distinct and separate menus but meeting once again in France
Karl Wiggins (Wrong Planet - Searching for your Tribe)
I'm not a person whom the sight of olive oil repels, and I love Greek cooking. We had onion soup with grated cheese on top; then the souvlaka, which comes spiced with lemon and herbs, and flanked with chips and green beans in oil and a big dish of tomato salad. Then cheese, and halvas, which is a sort of loaf made of grated nuts and honey, and is delicious. And finally the wonderful grapes of Greece.
Mary Stewart (My Brother Michael)
For nearly a week I neither cooked nor grocery shopped. Instead, all of our various families took Eric and me out for Mexican food, for barbecue, for beignets. We ate cheese biscuits with Rice Krispies, and spiced pecans, and red beans and rice, and gumbo, and all those other things that New Yorkers would turn up their noses at, but New Yorkers don't know everything, do they? This is what Texas, and family, are for.
Julie Powell (Julie & Julia: My Year of Cooking Dangerously)
Smoky Candied Bacon Sweet Potatoes prep time: 15 minutes     cook time: 40 minutes     servings: 10-12 The flavors of Fall come together in this dish of spiced roasted sweet potatoes with candied pecans and bacon. ingredients 3 pounds sweet potatoes, peels on and scrubbed 6 ounces bacon, sliced into 1-inch pieces 1/2 cup pecans, roughly chopped 1/3 cup pure Grade B maple syrup 1 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon cinnamon 1/4 teaspoon cayenne powder method Preheat oven to 400 degrees F. Cut the sweet potatoes into even cubes then toss them with all of the ingredients in a bowl. Spread in a single layer on a rimmed baking sheet lined with parchment paper and roast for 20 minutes. Stir and continue roasting for 15 minutes. Turn the oven to broil and brown the potatoes for an additional 5 minutes. Watch the nuts closely and pull the tray out early if they begin to burn.
Danielle Walker (Danielle Walker's Against All Grain: Thankful, 20 Thanksgiving Gluten-free and Paleo Recipes)
I worked in construction management and I don’t think construction workers are always honoured in the way they deserve. Barring natural disasters, a house or a 50-storey building is going to remain standing until it’s demolished, and that’s irrespective of the quality of craftsmanship. But the aesthetic qualities of good bricks will never be appreciated unless the workmanship is of the highest standard. Whether it’s writing, cooking or bricklaying, quality of workmanship will always be the determining factor as to whether or not the finished product turns out mediocre or really exceptional. The choice of brick - just like the choice of words or spices - may well have a large bearing on the aesthetics of a new build, be it a large housing estate or just an ordinary garden wall but put the trowel in the right hands and poor-quality bricks can be made to look much better than they really are.
Karl Wiggins (Wrong Planet - Searching for your Tribe)
I cut our paper dinner with a pair of scissors borrowed from the front desk of the hotel. I cooked with a spice rack box of crayons – sixteen colors. I seasoned the pumpkin pie with orange crayon, and basted the turkey's crisp skin in brown. I was remorseless with my sketchbook abattoir, playing the part of carnivore just as surely as I was play-acting the role of wife. I may as well have been a wax figure in a dollhouse eating the wax-scented food.
Jalina Mhyana (Dreaming in Night Vision: A Story in Vignettes)
The aroma from Mom’s chopped herbs and sprinkled spices swims through the house. The pots are shaking to a boil; the oven is warming. I get Mom to try a few words. And while I am teaching Mom, she is teaching Maxine what a pinch of that and a dab of this means. While we wait for the food to cook, Mom adds in lessons on love and tells Maxine the remedy to a broken heart. Tells her how to move on. Mom looks at me, says, “You paying attention? You’ll need this one day.
Renée Watson (Piecing Me Together)
Buy the best you can afford • Extra-virgin Olive Oil, pressed in the last calendar year • Whole chunks of Parmigiano-Reggiano from Italy • Chocolate and Cocoa Powder Buy whole and prepare yourself • Pick and chop fresh herbs (and always use Italian or flat-leaf parsley). • Juice lemons and limes • Peel, chop, and pound garlic • Grind spices • Soak, rinse, filet, and chop salt-packed anchovies • Make chicken stock when you can (see for a recipe). Or buy fresh or frozen stock from your butcher, rather than the boxed or canned stuff
Samin Nosrat (Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking)
Cooking is like playing a violin. The bow is a tool used to play, as is the knives and other tools you use to prepare. (a chef's knife is even held in the same manner) Spices are the notes used in the score. The way the food is cooked and prepared is the rhythm and tempo. The ingredients are the violin themselves, ready to be played upon. The finished dish is the music played to its best melody. All of these things must be applied together at the right pace, manner, and time in order to create a flavourful rush of artwork and beauty.
Jennifer Megan Varnadore
Nuts and seeds contain 150 to 200 calories per ounce. Eating a small amount—one ounce or less—each day, however, adds valuable nutrients and healthy unprocessed fats. Nuts and seeds are ideal in salad dressings, particularly when blended with fruits and spices or vegetable juice (tomato, celery, carrot). Always eat nuts and seeds raw because the roasting process alters their beneficial fats. Commercially packaged nuts and seeds are often cooked in hydrogenated oils, adding trans fats and sodium to your diet, so these are absolutely off the list. If
Joel Fuhrman (Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Loss)
Loaves of fig and pepper bread, of course. But there was also lasagna cooked in miniature pumpkins, and pumpkin-seed brittle. Roasted red pepper soup, and spiced caramel potato cakes. Corn muffins and brown sugar popcorn balls and a dozen cupcakes, each with a different frosting, because what was first frost without frosting? Pear beer and clove ginger ale in dark bottles sat in the icy beverage tub. They ate well into the afternoon, and the more they ate, the more food there seemed to be. Pretzel buns and cranberry cheese and walnuts appearing, just when they thought they'd tasted everything.
Sarah Addison Allen (First Frost (Waverley Family, #2))
When Jasmine woke that morning she'd been dreaming of breakfast. Not cornflakes or melba toast, skim milk and a sorry slice of apple. No, Jasmine was elbow deep in creamy oatmeal slathered with brown sugar and hot cream. Next, a plate of eggs Sardou: poached eggs nestled sweetly in the baby-smooth bottoms of artichokes and napped with a blushing spiced hollandaise sauce. Jasmine stared up at the ceiling, her mouth a swamp of saliva as she mentally mopped the rest of the hollandaise sauce with a crust of crusty French bread before taking a sip of nutty chicory coffee and reaching for a freshly fried beignet so covered with powdered sugar it made her sneeze.
Nina Killham (How to Cook a Tart)
I’m a big believer in cooking your own meals. It makes it much easier not only to ensure that you eat fresh foods but also to follow the second rule of eating (see previous chapter), which advises incorporating as many colors, tastes, textures, and aromas as possible into one’s meal. Beyond those benefits, I feel that cooking celebrates self-respect, and it’s especially important on the Warrior Diet. Through cooking, you can control exactly what you put inside your body. It’s a creative process, where you use trial and error to determine what you like.You can use different herbs and spices to increase or balance flavors, aromas, and textures.You’re not a scavenger on the Warrior Diet.
Ori Hofmekler (The Warrior Diet)
When I lived in New York and went to Chinatown, I learned that these flavors and their meanings were actually a foundation of ancient Chinese medicine. Salty translated to fear and the frantic energy that tries to compensate for or hide it. Sweet was the first flavor we recognized from our mother's milk, and to which we turned when we were worried and unsure or depressed. Sour usually meant anger and frustration. Bitter signified matters of the heart, from simply feeling unloved to the almost overwhelming loss of a great love. Most spices, along with coffee and chocolate, had some bitterness in their flavor profile. Even sugar, when it cooked too long, turned bitter. But to me, spice was for grief, because it lingered longest.
Judith M. Fertig (The Cake Therapist)
Their cook at Badenoch was a crotchety old lady who hadn't tried a new recipe in decades. "Dinna tell Mrs. MacGuff that or she'll put a spider in your tea." "Try it and tell me 'tis not worth the risk." He tore off a corner of the bridie and lifted the bite to Katherine's lips. It fairly melted on her tongue. In addition to the crusty pasty, a unique mix of spices seasoned the savory meat inside, a burst of sensations for her mouth. "Och, you're right. This is worth braving a spider. I'll get Cook to show me how she makes these, and then Mrs. MacGuff will either learn from me or she'll have to suffer my presence in her kitchen from time to time. And we know how she loves that!" "So," he said smugly, his dark eyes alight with triumph, "ye do intend to come home with me after Christmas, then.
Mia Marlowe (Once Upon a Plaid (Spirit of the Highlands, #2))
Similarly, Harlem restaurant owner and cook Obie Green, who, like James Brown, was a native of Augusta, Georgia, insisted that soul is cooking with love. “And I cook with soul and feeling.” Bob Jeffries, also a southerner, argued that soul food was down-home food “cooked with care and love—with soul.”57 South Carolina–born culinary writer and cook Verta Mae Grosvenor also makes the argument that the right feelings are essential to making soul food, “and you can’t it get [them] from no recipe book (mine included).” She insists that a good cookbook does not make a good cook. “How a book gon tell you how to cook.” It’s what you “put in the cooking and I don’t mean spices either.” Jeffries also agreed that soul food was made without recipes; it was made with inexpensive ingredients that “any fool would know how to cook” if they grew up eating it.58
Frederick Douglass Opie (Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History))
Don't believe vegetarians who tell you that meat has no flavor, that it comes from the spices or the marinade. The flavor is already there: earth and metal, salt and fat, blood. My favorite meat is chicken. I can eat a whole bird standing up in the kitchen, straight from the oven, burning my bare hands on its flesh. Anyone can roast a chicken, it is a good animal to cook. Lamb, on the other hand, is much harder to get right. You have to lock in the flavor, rubbing it with sea salt like you are exfoliating your own drying skin, tenderly basting it in its own juices, hour after hour. You have to make small slits across the surface of the leg, through which you can insert sprigs of rosemary, or cloves of garlic, or both. These incisions should run against the grain, in the opposite direction to which the muscle fibers lie. You can tell the direction better when the meat is still uncooked, when it is marbled and raw. It is worth running your finger along those fibers, all the way from one end to the other. This doesn't help with anything. It won't change how you cook it. But it is good to come to terms with things as they are. Preparing meat is always an act of physical labor. Whacking rib eye with a rolling pin. Snapping apart an arc of pork crackling. And there is something inescapably candid about it, too. If you've ever spatchcocked a goose- if you've pressed your weight down on its breastbone, felt it flatten and give, its bones rearranging under your hands- you will know what I am talking about. We are all capable of cruelty. Sometimes I imagine the feeling of a sliver of roast beef on my tongue: the pink flesh of my own body cradling the flesh of something else's. It makes sense to me that there is a market for a vegetarian burger that bleeds.
Lara Williams (Supper Club)
somewhere there is a women in China holding a black umbrella so she won’t taste the salt of the rain when the sky begins to weep, there is a 17 year old girl who smells like pomegranates and has summer air tight on her naked skin, wrapping around her scars like veins in a bloody garden, who won’t make it past tomorrow, there is a young man, who buys yellow flowers for the woman in apartment 84B, who learned braille when he realized she couldn’t read his poetry about her white neck and mint eyes there are people watching films, making love for the first time, opening mail with the heading of ‘i miss you’, cooking noodles with organic spices and red sauces, buying lemon detergent, ignoring ‘do not smoke’ signs, painting murals of his lips in abandoned warehouses, chewing the words ‘i love you’ over and over again, swallowing phone numbers and forgotten birthdays, eating strawberry pies, drinking white wine off of each others open mouths, ignoring the telephone, reading this poem somewhere someone is thinking i’m alone somewhere someone finally understands they never really were
Anonymous
HERE ARE MY TEN BEEF NOODLE SOUP COMMANDMENTS: 1. Throw out the first: always flash-boil your bones and beef to get the “musk” out. I’ve gone back and forth on this a lot. I would sometimes brown the meat as opposed to boil, but decided in the end that for this soup, you gotta boil. If you brown, it’s overpowering. The lesson that beef noodle soup teaches you is restraint. Sometimes less is more if you want all the flavors in the dish to speak to you. 2. Make sure the oil is medium-high when the aromatics go down and get a slight caramelization. It’s a fine line. Too much caramelization and it becomes too heavy, but no caramelization and your stock is weak. 3. Rice wine can be tricky. Most people like to vaporize it so that all the alcohol is cooked off. I like to leave a little of the alcohol flavor ’cause it tends to cut through the grease a bit. 4. Absolutely no butter, lard, or duck fat. I’ve seen people in America try to “kick it up a notch” with animal fats and it ruins the soup. Peanut oil or die. 5. Don’t burn the chilis and peppercorns, not even a little bit. You want the spice and the numbness, but not the smokiness. 6. After sautéing the chilis/peppercorns, turn off the heat and let them sit in the oil to steep. This is another reason you want to turn the heat off early. 7. Strain your chilis/peppercorns out of the oil, put them in a muslin bag, and set them aside. Then add ginger/garlic/scallions to the oil in that order. Stage them. 8. I use tomatoes in my beef noodle soup, but I add them after the soup is finished and everything is strained. I let them hang out in the soup as it sits on the stove over the course of the day. I cut the tomatoes thin so they give off flavor without having to cook too long and so you can serve them still intact. 9. Always use either shank or chuck flap. Brisket is too tough. If you want to make it interesting, add pig’s foot or oxtail. 10. Do you. I don’t give you measurements with this because I gave you all the ingredients and the technique. The best part about beef noodle soup is that there are no rules. It just has to have beef, noodle, and soup. There are people that do clear broth beef noodle soup. Beef noodle soup with dairy. Beef noodle soup with pig’s blood. It would suck if you looked at my recipe and never made your own, ’cause everyone has a beef noodle soup in them. Show it to me.
Eddie Huang (Fresh Off the Boat)
The more I experimented, the more I wanted to discover flavor, texture, scent. Gently toasting spices. Mixing herbs. My immediate instincts were toward anything like comfort food, the hallmarks of which were a moderate warmth and a sloppy, squelching quality: soups, stews, casseroles, tagines, goulashes. I glazed cauliflower with honey and mustard, roasted it alongside garlic and onions to a sweet gold crisp, then whizzed it up in a blender. I graduated to more complicated soups: Cuban black bean required slow cooking with a full leg of ham, the meat falling almost erotically away from the bone, swirled up in a thick, savory goo. Italian wedding soup was a favorite, because it looked so fundamentally wrong- the egg stringy and half cooked, swimming alongside thoughtlessly tossed-in stale bread and not-quite-melted strips of Parmesan. But it was delicious, the peculiar consistency and salty heartiness of it. Casseroles were an exercise in patience. I'd season with sprigs of herbs and leave them ticking over, checking up every half hour or so, thrilled by the steamy waves of roasting tomatoes and stewed celery when I opened up the oven. Seafood excited me, but I felt I had too much to learn. The proximity of Polish stores resulted in a weeklong obsession with bigos- a hunter's stew made with cabbage and meat and garnished with anything from caraway seeds to juniper berries.
Lara Williams (Supper Club)
That knife! It looks similar to a machete-like weapon used in India- the Kukri! He's using it to chop leeks, ginger and some herbs... Which he's tossing into a pot of rich chicken stock!" "Ah! Now he's grinding his spices!" Cross! "What?! He's crossing different implements in every step of his recipe?! Can he even do that?!" "I recognize that mortar and pestle. It's the kind they use in India to grind spices." "Oh gosh... I can already smell the fragrance from here!" He clearly knows just how much to grind each spice... ... and to toast each in a little oil to really bring out its fragrance! "Ah, I see! What he has steaming on that other burner is shark fin!" "From Indian cuisine, we dive straight into something very Chinese! Cross! Saiba x Mò Liú Zhâo!" "What the heck? He's stroking the fin... ... quickly running the claws along its grain!" Ah! I see what he's doing! Shark fin by itself is flavorless. Even in true Chinese cuisine... ...it's simmered in Paitan stock or oyster sauce first to give it a stronger, more concentrated umami punch. But by using those claws, he can't skip that step... ... and directly infuse the fin with umami flavor compounds! "Saiba... Cross..." "Aaaah! That implement! I recognize that one! Eishi Tsukasa!" Tsukasa Senpai's Super-Sized Grater-Sword! "He took a huge lump of butter... ... and is grating it down into shavings at unbelievable speed!"
Yuto Tsukuda (食戟のソーマ 35 [Shokugeki no Souma 35] (Food Wars: Shokugeki no Soma, #35))
If the queen catches you in here again, Princess, she'll sentence you to do the dishes right alongside me! she heard another voice ring out. No one was there, but Snow knew the voice. It was Mrs. Kindred, the cook who had survived her aunt's dismissals over the years. When Snow's mother was alive, she'd encouraged her daughter to be friendly with those who helped them in the castle, and Mrs. Kindred had always been Snow's favorite person to chat with. She could see herself sitting on a chair, no more than six or seven, watching Mrs. Kindred chop onions, carrots, and leeks and throw them all into a giant pot of broth. She and Mrs. Kindred only stole a few moments together most days now- she suspected her aunt must have forbidden the cook from talking to her, what with how Mrs. Kindred always quickly sent Snow on her way- but back then she had always peppered the cook with questions. ("How do you cut the carrots so small? Why do leeks have sand in them? What spices are you going to add? How do you know how much to put in?") On one such occasion, she'd been such a distraction that Mrs. Kindred had finally picked her up, holding her high on her broad chest, and let her stir the pot herself. Eventually, she taught her how to dice and chop, too, since Snow wouldn't stop talking. By suppertime, young Snow had convinced herself she'd made the whole meal. She had been proud, too, carrying the dishes out to the dining table that night.
Jen Calonita (Mirror, Mirror (A Twisted Tale: Snow White))
If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.
Kyung-ran Jo (Tongue)
Hisako Arato... ... is an expert at medicinal cooking!" MEDICINAL COOKING Based on both Western and Eastern medicinal practices, it melds together food and pharmaceutical science. It is a culinary specialty that incorporates natural remedies and Chinese medicine into recipes to promote overall dietary health. "Besides the four traditional natural remedies, I also added Jiāng Huáng, Dà huí Xiāng, and Xiāo huí Xiāng... ... to create my own original 'Medicinal Spice Mix.' Steeping them in water for an hour drew out their medicinal properties. Then I added the mutton and various vegetables and boiled them until they were tender. Some Shaoxing wine and a cilantro garnish at the end gave it a strong, refreshing fragrance. " "That's right! Now that you mention it, there's a whole lot of overlap between medicinal cooking and curry. The medicinal herbs Jiāng Huáng, Dà huí Xiāng, and Xiāo huí Xiāng are commonly called turmeric, star anise and fennel! All three of those are spices any good curry's gotta have!" "By basing her dish on those spices, she was able to tie her medicinal cooking techniques into the curry. That makes this a dish that only she could create!" "Yes. This is my version of a Medicinal Curry... It's called 'Si wu Tang Mutton Curry'!" "I can feel it! I can feel the healing energies flowing through my body!" "Delicious! The spices highlight the strong, robust flavor of the mutton perfectly! And the mild sweetness of the vegetables has seeped into the roux, mellowing the overall flavor!" Thanks to Si wu Tang, just a few bites have the curry's heat spreading through my whole body!" "Yes. Si wu Tang is said to soothe the kidneys, boost inner chi... ... and purge both body and mind of impurities!
Yuto Tsukuda (食戟のソーマ 7 [Shokugeki no Souma 7] (Food Wars: Shokugeki no Soma, #7))
Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...
Lawrence Norfolk (John Saturnall's Feast)
Step 6. Ensure That Your Environment Supports Your Goals Some people subscribe to the philosophy that if the cure doesn’t hurt, it can’t be working. When it comes to permanent changes in diet and lifestyle, the opposite philosophy is the best: The less painful the program, the more likely it is to succeed. Take steps to make your new life easier. Modify your daily behavior so that your surroundings work for you, not against you. Have the right pots, pans, and utensils to cook with; have the right spices, herbs, and seasonings to make your meals delicious; have your cookbooks handy and review them often to make your dishes lively and appealing. Make sure you give yourself the time to shop for food and cook your meals. Change your life to support your health. Don’t sacrifice your health for worthless conveniences. Avoid temptation. Very few people could quit smoking without ridding their house of cigarettes. Alcoholics avoid bars to stop drinking. Protect yourself by protecting your environment. Decrease the time when you are exposed to rich foods to avoid testing your “willpower.” One of the best ways to do this is to throw all the rich foods out of the house. Just as important is to replace harmful foods with those used in the McDougall Program for Maximum Weight Loss. If many of your meals are eaten away from home, make the situations meet your needs. Go to restaurants that offer at least one delicious, nutritious item. Ask the waiter to remove the butter and olive oil from the table. Accept invitations to dinner from friends who eat and live healthfully. Bring healthful foods with you whenever possible. Keep those people close who support your efforts and do not try to sabotage you. Ask family and friends to stop giving you boxes of candy and cakes as gifts. Instead suggest flowers, a card, or a fruit basket. Tell your mother that if she really loves you she’ll feed you properly, forgoing her traditional beef stroganoff.
John A. McDougall (The Mcdougall Program for Maximum Weight Loss)
The moment I put it in my mouth and bit down... ... an exquisite and entirely unexpected flavor exploded in my mouth! It burst across my tongue, rushed up through my nose... ... and rose all the way up to my brain!" "No! It can't be!" "How is that possible?! Anyone with eyes can see there's nothing special to that dish! Its fragrance was entirely inferior to Asahi's dish from the get-go!" "That there. That's what it is. I knew something wasn't right." "Asahi?" "Something felt off the instant the cloche was removed. His dish is fried rice. It uses tons of butter, soy sauce and spices. Yet it hardly had any aroma!" "Good catch. The secret is in one of the five grand cuisine dishes I melded together... A slightly atypical take on the French Oeuf Mayonnaise. ." "Ouef Mayonnaise, or eggs and mayonnaise, is an appetizer you can find in any French bistro. Hard-boiled eggs are sliced, coated with a house-blend mayo and garnished with vegetables. Though, in your dish, I can tell you chose very soft-boiled eggs instead. Hm. Very interesting, Soma Yukihira. He took those soft-boiled eggs and some homemade mayo and blended them into a sauce...... which he then poured over his steamed rice and tossed until each and every grain was coated, its flavor sealed inside! To cook them so that each individual grain is completely covered... ... takes incredibly fast and precise wok handling over extremely high heat! No average chef could manage that feat!" " Whaaa?! Ah! It's so thin I didn't notice it at first glance, but there it is, a very slight glaze! That makes each of these grains of rice a miniature, self-contained Omurice! The moment you bite into them, that eggy coating is broken... ... releasing all the flavors and aromas of the dish onto your palate in one explosive rush!" No wonder! That's what entranced the judges. That sudden, powerful explosion of flavor! "Yep! Even when it's served, my dish still hides its fangs. Only when you bite into it does it bite back with all it's got. I call it my Odorless Fried Rice.
Yuto Tsukuda (食戟のソーマ 36 [Shokugeki no Souma 36] (Food Wars: Shokugeki no Soma, #36))
Hugo’s Prizewinning Praline Pumpkin Pie What does it take to turn out a prizewinning pie? Lots of “mouth feel,” as the saying goes. When the pie cracked as it baked, we added a last-minute ring of pecan praline and that convenient coverall, a small mountain of brandy whipped cream, for first prize in the St. Michaels contest, restaurant division. 9-inch deep-dish pie shell FOR THE FILLING 1 15-ounce can pumpkin, unsweetened 1 cup brown sugar, loosely packed 2 teaspoons cinnamon* ¼ teaspoon cloves* 2 teaspoons fresh ginger, grated ¼ teaspoon salt 2/3 cup whipping cream 2/3 cup milk 4 eggs FOR THE PRALINE 3 tablespoons flour 3 tablespoons brown sugar 2 tablespoons butter, softened ¾ cup pecan halves FOR THE CREAM ½ pint whipping cream 1 tablespoon sugar 1 tablespoon brandy Heat the oven to 400 degrees. Partly bake the pie shell on the middle oven rack for about 10 minutes until it looks set. In a food processor, blend the pumpkin, sugar, spices, and salt for one minute. In a heavy saucepan, cook this pumpkin mixture at a simmer, stirring constantly, for about 5 minutes. Remove pumpkin from the heat and stir in the cream and milk. Whisk eggs to combine whites and yolks and blend thoroughly into the pumpkin mixture. Pour this into the pie shell, adding any extra filling after the pie has baked for about 5 minutes. Bake the pie on the lower oven rack for about 20 minutes and prepare the praline. In a small bowl, combine the flour, sugar, and butter and stir in the pecans. Remove the pie from the oven and spoon the pecan mixture in a circle around the edge of the pie, inside the crust, and return it to the oven. Continue baking for about 10 minutes more until the filling is puffed and wiggles very slightly when the pie is gently shaken. Cool on a wire rack. Whip the cream and sugar together until stiff, then stir in the brandy. When the pie is completely cool, mound the cream on top, inside the ring of pecans. Serve right away or refrigerate. Serves 6 to 8. *Freshly ground cinnamon and cloves are best, but spice straight from the jar will do.
Carol Eron Rizzoli (The House at Royal Oak: Starting Over & Rebuilding a Life One Room at a Time)
It's basty!" "There's definitely a soup underneath the crust. I see carrots. Gingko nuts. Mushrooms. And... Shark fin! Simmered until it's falling apart!" Aah! It's all too much! I-I don't care if I burn my mouth... I want to dive in right now! Mm! Mmmm! UWAAAAH! "Incredible! The shark fin melts into a soft wave of warm umami goodness on the tongue... ...with the crispy piecrust providing a delectably crunchy contrast!" "Mmm... this piecrust shows all the signs of the swordsmanship he stole from Eishi Tsukasa too." Instead of melting warm butter to mix into the flour, he grated cold butter into granules and blended them... ... to form small lumps that then became airy layers during the baking, making the crust crispier and lighter. A light, airy crust like that soaks up the broth, making it the perfect complement to this dish! "Judge Ohizumi, what's that "basty" thing you were talking about?" "It's a dish in a certain style of cooking that's preserved for centuries in Nagasaki- Shippoku cuisine." "Shippoku cuisine?" Centuries ago, when Japan was still closed off from the rest of the world, only the island of Dejima in Nagasaki was permitted to trade with the West. There, a new style of cooking that fused Japanese, Chinese and Western foods was born- Shippoku cuisine! One of its signature dishes is Basty, which is a soup covered with a lattice piecrust. *It's widely assumed that Basty originated from the Portuguese word "Pasta."* "Shippoku cuisine is already a hybrid of many vastly different cooking styles, making it a perfect choice for this theme!" "The lattice piecrust is French. Under it is a wonderfully savory Chinese shark fin soup. And the soup's rich chicken broth and the vegetables in it have all been thoroughly infused with powerfully aromatic spices... ... using distinctively Indian spice blends and techniques!" "Hm? Wait a minute. There's more than just shark fin and vegetables in this soup. This looks just like an Italian ravioli! I wonder what's in it? ?!" "Holy crap, look at it stretch!" "What is that?! Mozzarella?! A mochi pouch?!" "Nope! Neither! That's Dondurma. Or as some people call it... ... Turkish ice cream. A major ingredient in Dondurma is salep, a flour made from the root of certain orchids. It gives the dish a thick, sticky texture. The moist chewiness of ravioli pasta melds together with the sticky gumminess of the Dondurma... ... making for an addictively thick and chewy texture!
Yuto Tsukuda (食戟のソーマ 35 [Shokugeki no Souma 35] (Food Wars: Shokugeki no Soma, #35))
I woke up as the first light began to bring an orange glow to the tops of the whispering pines (and sky) above me at 5:43 but lay still to avoid waking Hope for another half-hour. She had suffered through a tough and mostly sleepless night, and I wanted to give her every second I could as the next week promised to be very stressful for her (and me), and that was if everything went according to plan. At a few minutes after six, she either sensed the growing light or my wakefulness and shifted to give me a wet kiss. We both moved down towards the slit in the bottom of my Hennessy hammock and dropped out and down onto the pine needles to explore the morning. Both of us went a ways into the woods to take care of early morning elimination, and we met back by the hammock to discuss breakfast. I shook out some Tyler kibble (a modified GORP recipe) for me and an equal amount of Hope’s kibble for her. As soon as we had scarfed down the basic snack, we picked our way down the sloping shore to the water’s edge, jumped down into the warm water (relative to the cool morning air at any rate) for a swim as the sun came up, lighting the tips of the tallest pines on the opposite shore. Hope and I were bandit camping (a term that I had learned soon after arriving in this part of the world, and enjoyed the feel of), avoiding the established campsites that ringed Follensby Clear Pond. We found our home for the last seventeen days (riding the cooling August nights from the full moon on the ninth to what would be a new moon tonight) near a sandy swimming spot. From there, we worked our way up (and inland) fifty feet back from the water to a flat spot where some long-ago hunter had built/burned a fire pit. We used the pit to cook some of our meals (despite the illegality of the closeness to the water and the fire pit cooking outside an approved campsite … they call it ‘bandit camping’ for a reason). My canoe was far enough up the shore and into the brush to be invisible even if you knew to look for it, and nobody did/would/had. After we had rung a full measure of enjoyment out of our quiet morning swim, I grabbed the stringer I had anchored to the sandy bottom the previous afternoon after fishing, pulled the two lake trout off, killed them as quickly/painlessly/neatly as I could manage, handed one to Hope, and navigated back up the hill to our campsite. I started one of the burners on my Coleman stove (not wanting to signal our position too much, as the ranger for this area liked morning paddles, and although we had something of an understanding, I didn’t want to put him in an uncomfortable position … we had, after all, been camping far too long in a spot too close to the water). Once I had gutted/buttered/spiced the fish, I put my foil-wrapped trout over the flame (flipping and moving it every minute or so, according to the sound/smell of the cooking fish); Hope ate hers raw, as is her preference. It was a perfect morning … just me and my dog, seemingly alone in the world, doing exactly what we wanted to be doing.
Jamie Sheffield (Between the Carries)
Spice Cake in a Cup   Ingredients: 4 tablespoons of all-purpose flour 3 tablespoons of granulated sugar 2 teaspoons of spice-cinnamon or ginger (whichever you prefer) 1/8 of a teaspoon of baking powder 1 medium-sized egg white - lightly-beaten 3 tablespoons of either milk or soy-milk 2 tablespoons of vegetable oil 1/4 of a teaspoon of vanilla extract   Directions: You will need 1 microwavable coffee cup   Mix-together the flour, spice, sugar, & baking powder in the coffee cup. Now mix-in the egg white. Add the milk, vanilla & oil and mix-well   Place the cup into a microwave set on HIGH & cook for about 2&1/2 minutes.   (The cake should be done when it stops rising and sets)
Coleen Montgomery (Cake in a Cup, Mug Cake, Cake in a Jar and Pie in a Jar Recipe Cookbook. Collection of 60+ Recipes)
Something About Cooking Cooking is sometimes a pleasure, sometimes a duty, sometimes a burden and sometimes a martyrdom, all according to the point of view. The extremes are rarities, and sometimes duty and burden are synonymous. In ordinary understanding we have American cooking and Foreign cooking, and to one accustomed to plain American cooking, all variants, and all additions of spices, herbs, or unusual condiments is classed under the head of Foreign. In the average American family cooking is a duty usually considered as one of the necessary evils of existence, and food is prepared as it is usually eaten—hastily—something to fill the stomach. The excuse most frequently heard in San Francisco for the restaurant habit, and for living in cooped-up apartments, is that the wife wants to get away from the burden of the kitchen and drudgery of housework. And like many other effects this eventually becomes a cause, for both husband and wife become accustomed to better cooking than they could get at home and there is a continuance of the custom, for both get a distaste for plainly cooked food, and the wife does not know how to cook any other way.
Clarence Edgar Edwords (Bohemian San Francisco Its restaurants and their most famous recipes The elegant art of dining.)
Take a Trip to Bali through Food! Enter Bali through the food, spices and cooking culture of the island. An array of favorite dishes drinks, and desserts for those whose passion is food. Interesting and enjoyable reading and cooking!” Margery Hamai. Bodhi Tree Dharma Center. Honolulu, Hawaii “I am very happy that the book is ready to enjoy. We are very proud that some Puri Lumbung cuisine (authentic recipe) is in your book. I hope this can enrich the knowledge and creation of people in the cooking world.” Yudhi Ishwari, Puri Lumbung Cottages, Munduk, northern Bali. April 2014 “Great travel journalism! Not only a thorough book about a fascinating cuisine, but good travel journalism as well. A delightful journey for the senses.” By Mutual Publishing, LLC (Consignment) on April 30, 2014 “We are proud and happy that one of our graduates is the author of an interesting book enjoyed by many readers.” Kachuen Gee, Head Librarian, Leonard Lief Library, Herbert Lehman College, Bronx, New York. May 2014
Margery Hamai Puri Lumbung cottages Munduk Mutual Publishing Kachuen Gee
Minestrone Soup Minestrone is a classic Italian vegetable soup. The zucchini and cabbage are added at the end for a burst of fresh flavor. INGREDIENTS | SERVES 8 3 cloves garlic, minced 15 ounces canned fire-roasted diced tomatoes 28 ounces canned crushed tomatoes 2 stalks celery, diced 1 medium onion, diced 3 medium carrots, diced 3 cups Roasted Vegetable Stock or Chicken Stock 30 ounces canned kidney beans, drained and rinsed 2 tablespoons tomato paste 2 tablespoons minced basil 2 tablespoons minced oregano 2 tablespoons minced Italian parsley 1½ cups shredded cabbage ¾ cup diced zucchini 1 teaspoon salt ½ teaspoon pepper 8 ounces small cooked pasta Add the garlic, diced and crushed tomatoes, celery, onions, carrots, stock, beans, tomato paste, basil, and spices to a 4-quart slow cooker. Cook on low heat for 6–8 hours. Add shredded cabbage and zucchini and turn to high for the last hour. Stir in the salt, pepper, and pasta before serving. PER SERVING Calories: 270 | Fat: 1.5g | Sodium: 900mg | Carbohydrates: 55g | Fiber: 10g | Protein: 13g Suggested Pasta Shapes for Soup Anchellini, small shells, hoops, alfabeto, or ditaletti are all small pasta shapes suitable for soup. For heartier soups, try bow ties or rotini. Thin rice noodles or vermicelli are better for Asian-style soups. Mushroom Barley Soup Using three types of mushrooms adds a lot of flavor to this soup. INGREDIENTS | SERVES 8 1 ounce dried porcini mushrooms 1 cup boiling water 1½ teaspoons butter 5 ounces sliced fresh shiitake mushrooms 4 ounces sliced fresh button mushrooms 1 large onion, diced 1 clove garlic, minced
Rachel Rappaport (The Everything Healthy Slow Cooker Cookbook (Everything Series))
Foreword Reviews Magazine. Foreword Reviews. Summer 2014 issue. "By way of introduction to Vivienne Kruger’s Balinese Food, bear in mind that eight degrees south of the equator, this modest-sized lava rich, emerald green island rests among the 17,508 remote, culturally distinct constellation of Indonesian islands. It is home to three million mortals who believe they are protected by an unfathomable number of Bali-Hindu goddesses and gods that inhabit the island’s sacred mountain peaks. The Balinese are unlike almost any other island people in that they are suspicious, even distrustful of the sea, believing mischievous spirits and negative powers dwell there—the underworld, as it were. Yes, they eat seafood, they just mostly let other Indonesians do the fetching. Fittingly, Kruger’s masterful use of language; dogged, on the ground conversations with thousands of Balinese cooks and farmers; and disarming humanity leads to a culinary-minded compendium unlike almost any other. Bali, you got the scribe you deserved. What made Kruger’s work even more impressive is the fact that almost nothing about Balinese food history has been written down over the years. She writes: “Like so many other traditions in Bali, cooking techniques and eating habits are passed down verbally by elders to their children and grandchildren who help in the kitchen. However, Indonesia has an old orally transmitted food culture because the pleasure of storytelling is entwined with the pleasure and effort of cooking and eating.” Balinese Food is framed around twenty-one chapters, including the all-important Sacred Ceremonial Cuisine, Traditional Village Foods, the Cult of Rice, Balinese Pig, Balinese Duck, and specialized cooking techniques like saté, banana leaf wrappers, and the use of bumbu, a sacred, powerful dry spice paste mixture. In the chapter Seafood in Bali, she lists a popular, fragrant accompaniment called Sambal Matah—chopped shallots, red chilies, coconut oil, and kaffir lime juice—that is always served raw and fresh, in this case, alongside a simple recipe for grilled tuna. An outstanding achievement in the realm of island cooking and Indonesian history, Balinese Food showcases the Balinese people in the most flattering of ways.
Foreword Reviews Magazine
Przyprawy dla dania to jak makijaż dla kobiety. Potrafią wydobyć smaki, których istnienia byś nawet nie podejrzewał.
Witold Szabłowski (Jak nakarmić dyktatora)
What do you remember most about what your pai put in his lamb chops?" "I think it was basically salt, pepper, and garlic." He squeezed his eyes shut and focused so hard that not dropping a kiss on his earnestly pursed mouth was the hardest thing. His eyes opened, bright with memory. "Of course. Mint." "That's perfect. Since we're only allowed only five tools, simple is good." "My mãe always made rice and potatoes with it. How about we make lamb chops and a biryani-style pilaf?" Ashna blinked. Since when was Rico such a foodie? He shrugged but his lips tugged to one side in his crooked smile. "What? I live in London. Of course Indian is my favorite cuisine." Tossing an onion at him, she asked him to start chopping, and put the rice to boil. Then she turned to the lamb chops. The automatic reflex to follow Baba's recipe to within an inch of its life rolled through her. But when she ignored it, the need to hyperventilate didn't follow. Next to her Rico was fully tuned in to her body language, dividing his focus between following the instructions she threw out and the job at hand. As he'd talked about his father's chops, she'd imagined exactly how she wanted them to taste. An overtone of garlic and lemon and an undertone of mint. The rice would be simple, in keeping with the Brazilian tradition, but she'd liven it up with fried onions, cashew nuts, whole black cardamom, cloves, bay leaves, and cinnamon stick. All she wanted was to create something that tasted like Rico's childhood, combined with their future together, and it felt like she was flying. Just like with her teas, she knew exactly what she wanted to taste and she knew exactly how to layer ingredients to coax out those flavors, those feelings. It was her and that alchemy and Rico's hands flying to follow instructions and help her make it happen. "There's another thing we have to make," she said. Rico raised a brow as he stirred rice into the spice-infused butter. "I want to make tea. A festive chai." He smiled at her, heat intensifying his eyes. Really? Talking about tea turned him on? Wasn't the universe just full of good news today.
Sonali Dev (Recipe for Persuasion (The Rajes, #2))
Not only was the best time of day to eat outlined, but also what foods to eat at the different times of year. Elizabethan physicians advised eating according to the season, to balance the weather’s effect on digestion. In warm weather, “cool and moist” foods such as fruits and vegetables and light meats like chicken were recommended. In the winter, “hot and dry” spices such as ginger, mustard, and pepper and “hot” meats such as mutton and beef were encouraged.
Francine Segan (Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook)
Sufia began to grind turmeric with a giant stone shaped like a rolling pin. She passed the stone back and forth over the turmeric bulb, smashing it into a rough paste, and then went over it again and again until it turned smooth, darkening to the colour of crushed marigolds.
Tahmima Anam (The Good Muslim)
Buttermilk Fried Chicken PREP TIME: 7 MINUTES / COOK TIME: 20 TO 25 MINUTES / SERVES 4 370°F FRY FAMILY FAVORITE Fried chicken is perhaps the most decadent of fried foods. But many people don’t make it at home because oil splatters everywhere when you fry chicken. And it’s just not healthy to eat it too often. The air fryer comes to the rescue with this wonderful adaptation. 6 chicken pieces: drumsticks, breasts, and thighs 1 cup flour 2 teaspoons paprika Pinch salt Freshly ground black pepper ⅓ cup buttermilk 2 eggs 2 tablespoons olive oil 1½ cups bread crumbs 1. Pat the chicken dry. In a shallow bowl, combine the flour, paprika, salt, and pepper. 2. In another bowl, beat the buttermilk with the eggs until smooth. 3. In a third bowl, combine the olive oil and bread crumbs until mixed. 4. Dredge the chicken in the flour, then into the eggs to coat, and finally into the bread crumbs, patting the crumbs firmly onto the chicken skin. 5. Air-fry the chicken for 20 to 25 minutes, turning each piece over halfway during cooking, until the meat registers 165°F on a meat thermometer and the chicken is brown and crisp. Let cool for 5 minutes, then serve. Variation tip: You can marinate the chicken in buttermilk and spices such as cayenne pepper, chili powder, or garlic powder overnight before you cook it. This makes the chicken even more moist and tender and adds flavor. Per serving: Calories: 644; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 214mg; Sodium: 495mg; Carbohydrates: 55g;
Linda Johnson Larsen (The Complete Air Fryer Cookbook: Amazingly Easy Recipes to Fry, Bake, Grill, and Roast with Your Air Fryer)
What does my being your life mate mean exactly?” Anders stared at her blankly, and then said, “I told you, a life mate is a rare and precious treasure. They are someone an immortal can live with happily and in peace.” “Yes, but—” Valerie hesitated, a bit frustrated in her effort to verbalize what she wanted to know. Finally, she just asked, “What do you want from me, Anders?” “You,” he said simply, and reached out to take her hands gently in his. “I realize that your experiences in that house were horrible and traumatizing, and most likely turned you against my kind, Valerie. But I would remind you there are evil and bad mortals as well. All immortals are not like the one who attacked and took you from the street that night, then kept you in a cage to feed on.” Valerie stared at him silently, memories of the house running through her head. They were quickly followed by the memories she’d made with this man. The drive to Cambridge and back, the pool, their walk, the shared meals, cooking together, the overwhelming passion, waking up cradled in his arms . . . Oddly enough, the horror and trauma from the house had paled somewhat next to the vibrancy of the memories she’d started to make with Anders. They were like sepia photos next to new, modern, color ones. Anders continued, “And I also know that as a mortal you are more used to a long and slow courtship before making such an important decision. But for my kind it is different. A life mate is a gift to us and knowing we cannot read or control them, that we share pleasure, and that our other appetites are returning is enough in our minds to tell us that this is the one we are meant to be with. That this is the one who suits us in all ways. So, what I want is to spend the rest of my very long life with you at my side and in my bed. And if you agree to that, I promise I will never hurt or bring harm to you. I would sooner hurt myself.” He squeezed her fingers gently. “I would give my life for you, Valerie. Because having experienced the vibrancy and tasted the spice of life with you, returning to the dull, cold existence I had before you is unbearable to even consider.” Anders stared solemnly into her wide eyes as he said that, and then released her hands and sat back, adding, “However, I know you may need more time to make up your mind about whether you are willing to be my life mate. And that is the real reason you were moved to Leigh and Lucian’s home, to give you the chance to get to know me, to see if you could accept being my life mate.” “And if I can’t?” Valerie asked quietly. “Then your memories will be erased like the other women and you too, will be returned to your life to live it out as you choose without your experiences to haunt you.
Lynsay Sands (Immortal Ever After (Argeneau, #18))
The red gravy was the starting point- sauce 'tomate' to her mom, the mother sauce. She grabbed a big yellow onion, two ribs of celery, a fat carrot, and a handful of parsley, the 'quattro evangelistas,' the "four saints," of Italian cooking. She diced the onion, celery, and carrot first, then cut a sweet red pepper and parsley even finer, like grains of wet sand, running the knife through them again and again. She picked off five cloves of garlic, smashed, peeled, and gave them a rough dice, so that they'd flavor the sauce but not overwhelm it. Three big glugs of olive oil went into the heated pot, followed by the 'evangelistas,' salt and pepper, and only then by the garlic, so it wouldn't burn. She folded in a dollop of tomato paste. While they simmered, she stripped a handful of dried herbs from the collection she kept hanging- rosemary, basil, thyme, oregano- then rubbed her hands together over the pot and watched the flecks drift down like tiny green snowflakes.
Brian O'Reilly (Angelina's Bachelors)
Roasted Sweet Potato Wedges Makes 8 wedges The trick to achieving tender oil-free roasted sweet potatoes is to steam them before you put them in the oven. This precooking prevents the sweet potatoes from becoming overly chewy, which can happen when you roast them from raw without any oil. —DS 2 medium sweet potatoes (about 11/2 pounds), peeled and quartered lengthwise 1 teaspoon granulated garlic 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1. Preheat the oven to 425°F. 2. Place a steamer insert in a saucepan and add about 2 inches of water (the water should not come above the level of the bottom of the steamer). Cover the pan and bring the water to a boil. Place the potato wedges in the steamer, cover, and steam the potatoes until just tender, about 7 minutes. 3. Transfer the potato wedges to a nonstick baking sheet or a regular baking sheet lined with a silicone mat, arranging them in a single layer. 4. In a small bowl, combine the garlic, cumin, chili powder, salt, and pepper. Sprinkle the spice mixture evenly over the sweet potatoes. 5. Bake until brown and tender, 15 to 20 minutes, turning once during cooking. Serve hot.
Alona Pulde (The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet)
Oyster Stew SERVES 4 Why, then the world’s mine oyster, Which I with sword will open. THE MERRY WIVES OF WINDSOR, 2.2 THE ORIGINAL RECIPE calls for “slic’t nutmeg,” a sophisticated touch to add flavor to a dish. Nutmeg, one of the most common spices in Elizabethan recipes, became so popular that eighteenth- and nineteenth-century ladies and gentlemen carried small personal silver nutmeg graters with them to dinner parties.
Francine Segan (Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook)
The Elizabethans used many more herbs than we do today, including those rarely seen in modern kitchens, such as hyssop, pennyroyal, tansy, and rue. According to a sixteenth-century nutrition guide, A Dyetary of Healthe, “There is no Herbe, nor weede, but God hae given vertue to them, to helpe man.” Puréed Carrots with Currants and Spices SERVES 6 Let me see; what am I to buy for our sheep-shearing feast?
Francine Segan (Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook)
The pill numbs the mind from the highs and lows of life, turning the symphony of sensations to one unvaried note. That’s not how life is meant to be experienced. The savor of life is spiced with as many tears as it is with laughter. The depths of despair give substance to the thrill of victory. The good cannot be known unless the bad is experienced to contrast. The gold pill takes all that has meaning away. I will not succumb to its power! I hide three of the pills as I always do and
William Cook (Fresh Fear: An Anthology of Macabre Horror)
We begin with an onion soup as smoky and fragrant as autumn leaves, with croutons and grated Gruyère and a sprinkle of paprika over the top. She serves and watches me throughout, waiting, perhaps, for me to produce from thin air an even more perfect confection that will cast her effort into the shade. Instead I eat, and talk, and smile, and compliment the chef, and the chink of crockery goes through her head, and she feels slightly dazed, not quite herself. Well, pulque is a mysterious brew, and the punch is liberally spiked with it, courtesy of Yours Truly, of course, in honor of the joyful occasion. As comfort, perhaps, she serves more punch, and the scent of the cloves is like being buried alive, and the taste is like chilies spiced with fire, and she wonders, Will it ever end? The second course is sweet foie gras, sliced on thin toast with quinces and figs. It's the snap that gives this dish its charm, like the snap of correctly tempered chocolate, and the foie gras melts so lingeringly in the mouth, as soft as praline truffle, and it is served with a glass of ice-cold Sauternes that Anouk disdains, but which Rosette sips in a tiny glass no larger than a thimble, and she gives her rare and sunny smile, and signs impatiently for more. The third course is a salmon baked en papillote and served whole, with a béarnaise sauce. Alice complains she is nearly full, but Nico shares his plate with her, feeding her tidbits and laughing at her minuscule appetite. Then comes the pièce de résistance: the goose, long roasted in a hot oven so that the fat has melted from the skin, leaving it crisp and almost caramelized, and the flesh so tender it slips off the bones like a silk stocking from a lady's leg. Around it there are chestnuts and roast potatoes, all cooked and crackling in the golden fat.
Joanne Harris (The Girl with No Shadow (Chocolat, #2))
This is an art I can enjoy. There is a kind of sorcery in all cooking; in the choosing of ingredients, the process of mixing, grating, melting, infusing, and flavoring, the recipes taken from ancient books, the traditional utensils- the pestle and mortar with which my mother made her incense turned to a more homely purpose, her spices and aromatics giving up their subtleties to a baser, more sensual magic. And it is partly the transience of it delights me; so much loving preparation, so much art and experience, put into a pleasure that can last only a moment, and which only a few will ever fully appreciate. My mother always viewed my interest with indulgent contempt. To her, food was no pleasure but a tiresome necessity to be worried over, a tax on the price of our freedom. I stole menus from restaurants and looked longingly into patisserie windows. I must have been ten years old- maybe older- before I first tasted real chocolate. But still the fascination endured. I carried recipes in my head like maps. All kinds of recipes: torn from abandoned magazines in busy railway stations, wheedled from people on the road, strange marriages of my own confection. Mother with her cards, her divinations, directed our mad course across Europe. Cookery cards anchored us, placed landmarks on the bleak borders. Paris smells of baking bread and croissants; Marseille of bouillabaisse and grilled garlic. Berlin was Eisbrei with sauerkraut and Kartoffelsalat, Rome was the ice cream I ate without paying in a tiny restaurant beside the river.
Joanne Harris (Chocolat (Chocolat, #1))
My sense of smell seemed preternaturally enhanced, so that I could almost taste every dish- the fish grilled in the ashes of the brazier, the roasted goat's cheese, the dark pancakes and the light, the hot chocolate cake, the confit de canard and the spiced merguez...
Joanne Harris (Chocolat (Chocolat, #1))
Roux seemed different here, more relaxed, outlined in fire as he supervised his cooking. I remember river crayfish, split and grilled over the embers, sardines, early corn, sweet potatoes, caramelized apples rolled in sugar and flash-fried in butter, thick pancakes, honey. We ate with our fingers from tin plates and drank cider and more of the spiced wine.
Joanne Harris (Chocolat (Chocolat, #1))
Everyone jumps to their stations and I meet Richard and Amanda at ours. We're in charge of assembling spoonfuls of sweet-potato casserole but with a Spanish twist. That was my idea, a Southern holiday meal meets a twist of southern Spain. Most of the hors d'oeuvres were prepared beforehand so we just need to get them in the oven and put on the finishing garnishes. I begin scooping sweet-potato casserole onto ceramic serving spoons while Richard garnishes them with sugared walnuts and Spanish sausage. Three months ago, most of us had never even tried Spanish cuisine, and today we're hosting a semi-Spanish-themed banquet. We work like machines. I spoon and pass the bite to my left. Richard adds walnuts and sausage, and passes the plate. Amanda adds parsley and cleans the plate. Chili aioli would make this bomb. A sweet and savory bite. I almost walk to the spice cabinet, then stop myself. That's not the recipe. We make trays and trays of food; some are set forward for the students who will begin serving. These are the skewers of winter veggies and single-serve portions of herbed stuffing with jamón ibérico- the less hearty bites. While the first course is being distributed the rest of us begin wiping down our stations. Our mini bites of sweet potato and mac and cheese will be going out next.
Elizabeth Acevedo (With the Fire on High)
Can you name me these ingredients?" Chef Amadí points to the different herbs and spices. "I can see that you know," she says. And I do know. I pick up the large leaf and sniff it. It's smaller than the type we use back home but I'd know that scent anywhere. "That one's bay leaf," I say. "And that seed is cardamom." She nods and shoots me a wink. She moves us to a different station and opens a container where several large octopi chill on beds of ice. I've never worked with octopus and I'm fascinated by the vibrant red color of the skin and the slippery feeling of it in my hands. She demonstrates with a knife how to slice through the octopus tentacles that she will marinate for grilling.
Elizabeth Acevedo (With the Fire on High)
Chef Ayden says you have something special. An 'affinity with the things that come from the dirt,' he says. A master of spices. And coming from Ayden that means a lot. He doesn't usually believe in natural inclinations. Only in working hard enough to make the hard work seem effortless. Is it true about you?" I know my eyebrows look about ready to parachute off my face. "You mean the bay-leaf thing?" "No more oil, that's good." She takes the bowl of marinated octopus from my hand, covers it with a red cloth, and puts it in the fridge. "The 'bay-leaf thing' is exactly what I mean. You're new to Spain. From what your teacher tells me, not many of you have had exposure to world cuisines. Yet, you know a variety of herb that looks and smells slightly different when found outside of this region. I'm sure you've probably seen it in other ways. You've probably mixed spices together no one told you would go together. Cut a vegetable in a certain way that you believe will render it more flavorful. You know things that no one has taught you, sí?" I shake my head no at her. 'Buela always said I had magic hands but I've never said it out loud about myself. And I don't know if I believed it was magic as much as I believed I'm a really good cook. But she is right; most of my experimenting is with spices. "My aunt Sarah sends me recipes that I practice with. And I watch a lot on Food Network. Do you have that channel here? It's really good. They have this show called Chopped-" Chef Amadí puts down the rag she was wiping down the counter with and takes my hands in hers. Studies my palms. "Chef Ayden tells me you have a gift. If you don't want to call it magic, fine. You have a gift and it's probably changed the lives of people around you. When you cook, you are giving people a gift. Remember that.
Elizabeth Acevedo (With the Fire on High)
Beef and Broccoli Stir Fry Serves 4 Ingredients: 1/2 lb flank steak, cut in strips 3 cups broccoli florets 1 onion, chopped 1 cup white button mushrooms, chopped 1 cup beef broth 1/3 cup cashew nuts 2 tbsp soy sauce 1 tbsp honey 1 tsp lemon zest 1 tsp grated ginger 3 tbsp olive oil 1 tsp cornstarch Directions: Place the meat in the freezer for 20 minutes then cut it in thin slices. Place it in a bowl together with soy sauce, honey, lemon zest and ginger. Stir to coat well and set aside for 30 minutes. Stir fry steak in olive oil over high heat for 2-3 minutes until cooked through. Add and stir fry broccoli, onion, mushrooms and cashews. Stir in spice. Dilute cornstarch into beef broth and add it to the meat mixture. Stir until thickened.
Vesela Tabakova (One-Pot Cookbook: Family-Friendly Everyday Dinner Recipes for Busy People on a Budget (FREE BONUS RECIPES: 10 Ridiculously Easy Jam and Jelly Recipes Anyone Can Make) (Healthy Cookbook Series 23))
And today, for the first time, we are given a real recipe: making chocolate pudding from scratch. We stir cocoa and cornstarch and sugar together, then stir in milk. Chef guides us step by step and we all clean our stations as the pudding chills. As I'm putting away my ingredients, a little red bottle in the pantry calls my attention. I snatch it up and sprinkle some on my pudding. When Chef Ayden calls us up to test our dishes, I'm the first student to set my bowl in front of him. He grabs a clean plastic spoon and pulls my dish closer to him, leaning down to inspect it, turning the dish slowly in a circle. "Mmm. Nice chocolate color, smooth texture; you made sure the cream didn't break, which is great. And I'm curious what this is on top." He takes a tiny spoonful and pops it into his mouth, and the moment his mouth closes around the spoon his eyelids close, too. I wonder if my cooking woo-woo will work on him. "What is that?" he asks, his eyes still closed. I assume he means the spice on top and not whatever memory may have been loosened by my pudding. His eyes open and I realize the question was in fact for me. "I used a little smoked paprika," I say. Heat creeps up my neck. I hadn't even thought about what would happen if I used an ingredient that wasn't in the original recipe. "You trying to show off, Emoni?" Chef Ayden asks me very, very seriously. "No, Chef. I wasn't." "The ancient Aztecs too would pair chocolate with chipotle and cayenne and other spices, although it is not so common now. Why'd you add it?" "I don't know. I saw it in the pantry and felt the flavors would work well together." He takes another spoonful. Chef told us from the beginning that since every student is evaluated, he would very rarely take more than one bite of any single dish. I'm surprised he does so now, but he closes his eyes again as if the darkness behind his lids will help him better taste the flavors. His eyes pop open. "This isn't bad." He drops his spoon. "Emoni, I think creativity is good. And this, this..." He gives a half laugh like he's surprised he doesn't know what to say. He clears his throat and it seems almost like a memory has him choked up.
Elizabeth Acevedo (With the Fire on High)
Many ancient traditions including Ayurveda believe that most vegetables need to be eaten cooked, not raw. This recipe provides the green goodness of vegetables with spices and calcium to provide a nutrient rich-smoothie or soup. ¼ teaspoon natural salt ¼ teaspoon turmeric 1 teaspoon garam masala 1 tablespoon of ghee 8 ounces of water 16 ounces of fresh vegetables 4 ounces of paneer raw or cooked (cheese curd) Make paneer. Add turmeric, salt, water, oil, and cook for 15 minutes. Add greens and masala and cover with glass top. Watch for brightness in the green color of the vegetables. When you see a rich brilliant green, stop cooking. Blend the vegetables with the paneer and serve with lime.
Ramiel Nagel (Cure Tooth Decay: Heal And Prevent Cavities With Nutrition)
I began the process of transforming the slab of pork belly in the fridge into my version of a Shanghai-style dish. I chopped the lean meat into bite-size pieces, and then blanched and browned them in demerara sugar and sesame oil. The sizzle and occasional pop accompanied the incomparable, savory aroma of rendering fat. As the meat stewed in its juices, I created a sauce comprising pink peppercorns, star anise, cloves, sweet soy sauce, and Chinese rice wine in the hot wok. I braised the pork belly, checking in at intervals to ensure the tenderness of the meat.
Roselle Lim (Natalie Tan's Book of Luck and Fortune)
A few days before the club, Stevie and Erin produced the wares of their dumpster dives. New potatoes, udon noodles, shiitake mushrooms, raspberry doughnuts, baked meringues, feta cheese, frozen peas, farfalle pasta, tomato puree, tinned salmon, plus a load of day-old radishes. "The most important part of any dumpster dive," Erin said, moving her hand expansively over the food, "is showing off what you have found." I processed the food as she'd taught me: cleaning the packaging with diluted bleach and soaking the vegetables in a vinegar-water solution. In the large chrome restaurant kitchen, I spread it all out across the counter and thought about what I'd make. We had bought just one extra ingredient: enormous cuts of T-bone steak. We thought red meat should be a prerequisite for all Supper Clubs. An element of spontaneity had also been agreed on, with no set menu, no dietary requirements- just eat whatever's in front of you and be sure to eat it all. The plan was to spend all night at the restaurant, waiting hours between courses. I made grilled potatoes and spiced salmon for the first course. I roasted radishes and topped them with crumbled feta for the second. Cold noodle salad with shiitake mushrooms and peas for the third, and T-bone steaks cooked rare, with a side of garlic-tomato pasta, for the main course. For dessert I made a strange sort of Eton mess, with chunks of torn doughnuts and smashed meringue covered in cream and sugar.
Lara Williams (Supper Club)
On my knees, I touched the tip of my tongue to my lips, catching a drop of his seed. Pleasure-chamber. My very skin shivered, anticipating the lash. “As you wish, my lord,” I whispered. It is not needful, I think, to detail what befell thereafter; it was a good meal, a very good one indeed, for de Morhban’s cooks were the equal of his gardeners. We had fresh seafood, baby squids so new-caught they fairly squirmed, cooked in their own inky juices. And after that, a stuffed turbot that I weep to remember, with rice and rare spices. Three wines, from the Lusande Valley, and a dish with apples … I cannot recall it now. De Morhban’s eyes were on me through the whole of it, keen and grey and knowing. He had the measure of it now, what I was. How desire ran like a fever in my blood.
Jacqueline Carey (Kushiel's Dart (Phèdre's Trilogy, #1))
SLOW-COOKER MOROCCAN CHICKEN with Orange Couscous Thanks to a wonderful blend of spices and dried fruit, ordinary chicken gets a Moroccan makeover in this meal-in-one dish. Don’t be put off by the long list of ingredients—this dish is simple to put together. SERVES 6 | 1 cup chicken mixture and ½ cup couscous per serving Cooking spray CHICKEN 2 medium carrots, cut crosswise into ½-inch pieces 1 medium sweet onion, such as Vidalia, Maui, or Oso Sweet, halved lengthwise, thinly sliced lengthwise, and separated into half-rings 1 large rib of celery, chopped 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1½- to 2-inch cubes ⅓ cup dried plums, coarsely chopped ⅓ cup dried apricots, coarsely chopped ⅓ cup golden raisins ⅓ cup white balsamic vinegar 2 tablespoons all-purpose flour 1 cup dry white wine (regular or nonalcoholic) 3 tablespoons firmly packed light brown sugar 3 medium garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon cayenne 1 15.5-ounce can no-salt-added cannellini beans, white kidney beans, or chickpeas, rinsed and drained COUSCOUS ½ cup water ½ cup fresh orange juice 1 cup uncooked whole-wheat couscous Lightly spray a 3½- or 4-quart slow cooker with cooking spray. Put the carrots, onion, and celery in the slow cooker. Place the chicken cubes over the vegetables. Top with the dried plums, apricots, and raisins. Don’t stir. In a medium bowl, whisk together the vinegar and flour until smooth. Gradually whisk in the wine. Whisk in the remaining chicken ingredients except the beans. Pour over the chicken mixture. Don’t stir. Cook, covered, on low for 5½ to 6½ hours or on high for 2½ to 3 hours, or until the chicken and vegetables are tender. Stir in the beans. Cook, covered, for 5 to 10 minutes (on either low or high), or until the beans are heated through. While the beans are heating, in a small saucepan, bring the water and orange juice just to a boil over high heat. Remove from the heat. Stir in the couscous. Let stand, covered, for 5 minutes. Fluff with a fork. Spoon onto plates. Ladle the chicken mixture over the couscous mixture. PER SERVING calories 450 total fat 2.5 g saturated 0.5 g trans 0.0 g polyunsaturated 0.5 g monounsaturated 0.5 g cholesterol 44 mg sodium 108 mg carbohydrates 76 g fiber 11 g sugars 27 g protein 28 g calcium 99 mg potassium 833 mg dietary exchanges 3 starch 1½ fruit 1 vegetable 2½ very lean meat
American Heart Association (American Heart Association Low-Salt Cookbook: A Complete Guide to Reducing Sodium and Fat in Your Diet)
I make the very best halwa chebakia. With mint tea, or qamar-el-deen- you can take some home to your family." Such an offer cannot be refused. I know this from experience. Years of traveling with my mother have taught me that food is a universal passport. Whatever the constraints of language, culture or geography, food crosses over all boundaries. To offer food is to extend the hand of friendship; to accept is to be accepted into the most closed of communities. I wondered if Francis Reynaud had ever thought of this approach. Knowing him, he hasn't. Reynaud means well, but he isn't the type to buy halwa chebakia or to drink a glass of mint tea in the little café on the corner of the Boulevard P'tit Baghdad. I followed Fatima into the house, making sure to leave my shoes at the door. It was pleasantly cool inside and smelt of frangipani; the shutters closed since midday to guard against the heat of the sun. A door led into the kitchen, from which I caught the mingled scents of anise and almond and rosewater and chickpeas cooked in turmeric, and chopped mint, and toasted cardamom, and those wonderful halwa chebakia, sweet little sesame pastries deep-fried in oil, just small enough to pop into the mouth, flower-shaped and brittle and perfect with a glass of mint tea...
Joanne Harris (Peaches for Father Francis (Chocolat, #3))
Any meal that includes all six tastes is balancing to all doshas. Unless someone is very imbalanced, a six-taste meal is enough. In the case of any imbalance, keep meals simple, light, fresh, and easy to digest. This will suit all doshas. Prepare a large single-course meal and adjust portion size and spicing for individual doshas. For example, say you make rice, mung dal, and sautéed greens for a group. A person with vata imbalance can make the rice their largest portion, and add an extra dollop of ghee or stir in their favorite warming spice. A person with pitta imbalance can have equal portions and add a generous garnish of fresh cilantro, mint, or dill. A person with kapha imbalance can reduce the portion of rice, favoring instead the dal and the greens, and sprinkle with red pepper flakes. Use meal plans as templates, and be creative. Repeat days that work well for you.. Pick one day of the week to prepare foods in advance.
Tiffany Shelton (Ayurveda Cookbook: Healthy Everyday Recipes to Heal your Mind, Body, and Soul. Ayurvedic Cooking for Beginners)
Store-bought spices are often sprayed with preservatives to extend shelf life, and yet they lose potency over time. Purchase spices whole and grinds small amounts at a time. Preserve them in airtight glass jars to keep them fresh. Pantry Whole mung beans Split mung beans, also called yellow dal or moong dal Basmati rice Ghee, or grass-fed unsalted butter to make your own Extra-virgin olive oil Coconut oil Apple cider vinegar Tamari (a Japanese variety of soy sauce that is gluten-free and preservative-free) Almonds, cashews, pumpkin seeds, sunflower seeds Shredded coconut Cocoa powder Raw honey Maple syrup Jaggery or Sucanat Fresh produce Lemons, limes, citrus, in season Apples, berries, seasonal fruits Root vegetables, like carrots, sweet potatoes, turnips, according to season Leafy greens, in season Seasonal favorites like avocado, broccoli, pumpkin Fresh peas and green beans Fresh cilantro, parsley, other herbs Spices/herbs Spring: Ground ginger, cinnamon, turmeric, black pepper, cayenne, or red pepper flakes Summer: Ground coriander, turmeric, fennel seeds, mint, dill Autumn: Ground ginger, cinnamon, cardamom, whole nutmeg, fenugreek Winter: Ground ginger, cinnamon, cloves, turmeric, fenugreek General: Mustard seeds (brown), pink or sea salt, whole peppercorns Miscellaneous Whole-milk plain yogurt Dates
Tiffany Shelton (Ayurveda Cookbook: Healthy Everyday Recipes to Heal your Mind, Body, and Soul. Ayurvedic Cooking for Beginners)
you hate to cook and just want the cheapest, easiest way to make healthy meals, I highly recommend dietitian Jeff Novick’s Fast Food DVD series. Using common staples like canned beans, frozen vegetables, quick-cook whole grains, and spice mixes, Jeff shows you how you can feed your family healthfully in no time for about four dollars a day per person. The DVDs also include grocery store walk-
Michael Greger (How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease)
The spice you used in the pâte... that was allspice, right?" ALLSPICE The allspice plant is a tropical, mid-canopy tree. The leaves are dried fruits are often used as a cooking spice. It was given the name "allspice" because it combines the flavor of cinnamon, nutmeg and cloves. "It's a convenient spice for nullifying the smelliness of some ingredients. You used it to get rid of the smell from the chicken liver, right?" "O-oh! Um... Yes, but..." ? "I mean, for the last two days... all of you have tasted a whole lot of dishes for judging, right? And, um... allspice can be used not just to eliminate smells but also to aid digestion. I-I thought maybe...um... i-it would be nice if I could make a dish that's easier on the tummy..." WAAAAAAAAHHHH! "I knew it! I knew my darling Megumi was the best!" "Yes. Our eyes do not deceive us. We were right!
Yuto Tsukuda (食戟のソーマ 4 [Shokugeki no Souma 4] (Food Wars: Shokugeki no Soma, #4))
Wouldn't you agree that we've each made it this far precisely because each of us has pursued our own goals? Those around us are continually pressing forward, growing, learning and moving onward. Doesn't that in and of itself give us the courage to take that first step ourselves?" "Excuse me? You dare give your opinion to the Dean of the Totsuki Institute? You, a lowly servant of the Nakiri Family?!" "No! I-I'm not just a... a... I... I'm..." Come here with me! "I'm not just Miss Erina's aide... I'm also her friend!" "Hisako!" "KYAAAA!" "Secretary Girl!" "Father, Hisako is correct. Chefs who hold different views, different values, and who cook with different goals than I do... it was only because of my interactions with them that I could create this dish. Meeting those you call "contaminated," Father... ... is what transformed everything. They are the greatest spice cooking has to offer me.
Yuto Tsukuda (食戟のソーマ 30 [Shokugeki no Souma 30] (Food Wars: Shokugeki no Soma, #30))
PROTEIN SOUP This soup is very easy to digest and can be eaten all year long. You could live on it alone for quite some time if need be. I recommend it especially for anyone with digestive difficulties like gas, malabsorption of food, or chronic fatigue. This soup makes a great medicine to rebuild the body without digestive difficulties, and so is ideal for babies, women after giving birth, the elderly, or anyone in a weakened condition. Spicing beans with onions, hing (asafetida), cumin, fennel, cayenne, salt, pepper, and cardamom helps produce less gas. INGREDIENTS 1 cup split yellow mung beans 2 cups white basmati rice 1 inch fresh gingerroot, chopped 1 small handful fresh cilantro leaves, chopped 2 tbs. ghee (clarified butter) 1 tsp. turmeric 1 tsp. coriander powder 1 tsp. cumin powder 1 tsp. whole cumin seeds 1 tsp. mustard seeds 1 tsp. kosher or rock salt* 1 pinch hing (asafoetida) 7–10 cups water *Bragg Liquid Aminos can be added after cooking for flavor or to replace salt. Wash beans and rice together until water runs clear. In a large pot on medium heat mix ghee, mustard seeds, turmeric, hing, ginger, cumin seeds, cumin powder, and coriander powder, and stir together for a few minutes. Add rice and beans and stir again. Add the water and salt and bring to a boil. Boil for 10 minutes. Turn heat to low, cover pot, and continue to cook until rice and beans become soft (about 30–40 minutes). Add the cilantro leaves just before serving.
John Douillard (The 3-Season Diet: Eat the Way Nature Intended: Lose Weight, Beat Food Cravings, and Get Fit)
Stuffed zucchini This is a bastardized version of a Turkish original. Serve it cold, just above fridge temperature, with goat’s-milk yogurt. Serves 6 as a starter 1 medium onion, finely chopped 1 tbsp olive oil 2/3 cup short-grain rice 2 tbsp currants 1 tbsp pine nuts 2 tbsp chopped parsley, plus extra to garnish 1/2 tsp dried mint 1/2 tsp ground allspice 1/4 tsp ground cinnamon 1/4 tsp ground cloves 3 tbsp lemon juice 3 medium zucchini 3/4 cup boiling water 11/2 tbsp sugar salt and black pepper Sauté the onion in the oil until softened. Add the rice, currants, pine nuts, parsley, mint, spices and half the lemon juice. Continue cooking on low heat for 5 minutes, stirring occasionally. Halve the zucchini lengthways along the center and use a spoon to scoop out some of the flesh to make “boats.” Place them in a shallow saucepan that is large enough to accommodate them side by side. Fill them with the rice stuffing. Pour the boiling water, remaining lemon juice, sugar and some salt around the zucchini. The liquid should not come as high as the filling. Simmer, covered, for 30 to 40 minutes, basting the filling occasionally with the cooking juices. The zucchini are ready when the rice is al dente and almost all the juices have evaporated. Allow to cool down completely before refrigerating. Garnish with chopped parsley when serving.
Yotam Ottolenghi (Plenty: Vibrant Recipes from London's Ottolenghi)
1 cup milk (more or less, depending on how thick you like your oatmeal) ½ cup quick-cook rolled oats ¼ cup canned pumpkin puree ¼ teaspoon pumpkin pie spice ¼ teaspoon cinnamon ¼ teaspoon salt ½ banana, sliced ¼ cup walnuts, chopped 2 tablespoons maple syrup Whipped cream (optional) Bring the milk to a boil in a saucepan. Add the oats, then stir in the pumpkin, spices, and salt. Cook, stirring constantly, about 2 minutes (or as indicated by the package directions on the rolled oats). Pour the oatmeal into a bowl and add sliced banana, walnuts, maple syrup, and whipped cream (if desired).
Jordan Reid (Carrying On: Style, Beauty, Décor (and More) for the Nervous New Mom)
Recipes of Sita People have to be fed during a war. And so the kitchens of Lanka were busy. Those who were going to the war had to be fed; those who were returning from the war had to be fed. Food had to inspire, comfort and stir passions. The smell of rice boiling, vegetables frying and fish roasting filled the city streets, mingling with the smell of blood, rotting flesh and burning towers. The aromas reached Sita’s grove. ‘Don’t you like that smell?’ asked Trijata noticing Sita’s expression as she inhaled the vapours. Trijata, Vibhishana’s daughter, had become a friend. ‘If I was cooking, I would change the proportion of the spices,’ Sita said. She gave her suggestions to Trijata, who promptly conveyed them to the royal kitchen. Mandodari followed these instructions and soon a different aroma wafted out of the kitchen. So enticing was the resulting aroma that other rakshasa cooks came to the Ashoka grove and asked Sita for cooking tips. Without tasting the food, just by smelling what had been prepared, like a skilled cook, Sita gave her suggestions. ‘Add more salt.’ ‘Replace mustard with pepper.’ ‘Mix ginger with tamarind.’ ‘Less cloves, more coconut milk.’ These suggestions were promptly executed, and before long Lanka was full of the most delightful aromas and flavours, so delightful that sons and brothers and husbands and fathers wanted to stay back and relish more food. They wanted to burp, then sleep, then wake up and eat again. They wanted to chew areca nuts wrapped in betel leaves and enjoy the company of their wives on swings. No war, no fighting, just conversations over food. Ravana noticed the lethargy in his men, their reluctance to fight. They were not afraid. They were not drunk. They were just too happy to go to war. Furious, he ordered the kitchens to be closed. ‘Starve the soldiers. Hungry men are angry men. In anger they will kill the monkeys. The only food they can eat is monkey flesh.
Devdutt Pattanaik (Sita: An Illustrated Retelling of the Ramayana)
The secrets of the kitchen were revealed to you in stages, on a need-to-know basis, just like the secrets of womanhood. You started wearing bras; you started handling the pressure cooker for lentils. You went from wearing skirts and half saris to wearing full saris, and at about the same time you got to make the rice-batter crepes called dosas for everyone’s tiffin. You did not get told the secret ratio of spices for the house-made sambar curry powder until you came of marriageable age. And to truly have a womanly figure, you had to eat, to be voluptuously full of food. This, of course, was in stark contrast to what was considered womanly or desirable in the West, especially when I started modeling. To look good in Western clothes you had to be extremely thin. Prior to this, I never thought about my weight except to think it wasn’t ever enough. Then, with modeling, I started depending on my looks to feed myself (though my profession didn’t allow me to actually eat very much). When I started hosting food shows, my career went from fashion to food, from not eating to really eating a lot, to put it mildly. Only this time the opposing demands of having to eat all this food and still look good by Western standards of beauty were off the charts. This tug-of-war was something I would struggle with for most of a decade.
Padma Lakshmi (Love, Loss, and What We Ate: A Memoir)
Cooking is an art to me. A clean kitchen is my canvas. Fresh fruits, vegetables, herbs, spices, grains & meats are my paints. And my hands are my brushes.
Sotero M Lopez II
Cardamom, an ancient spice that you’ll find in Indian cooking, is often used as a digestive aid and a breath freshener. But it also stimulates the flow of bile, which enhances liver health and fat metabolism. Cinnamon contains phytochemicals that increase glucose metabolism in cells (and when glucose is metabolized, it doesn’t get stored as fat). It also can help to lower blood sugar, decrease blood pressure, and reduce triglyceride levels and “bad” (low-density lipoprotein [LDL]) cholesterol. Ginger helps control nausea, but it also decreases the stickiness of blood, which helps to prevent blood clots, and decreases inflammation. In animal studies, it lowered cholesterol and slowed the development of atherosclerosis. Turmeric contains curcumin, one of the most powerful compounds in the plant kingdom. Curcumin has been used at the University of Texas MD Anderson Cancer Center in cancer trials. It’s being studied in memory loss research at Columbia University Medical Center (it was shown to slow memory loss in laboratory animals) and at the University of California. It’s extremely healthy for the liver, which is “ground zero” for detoxification. Curcumin has also been shown to improve arthritis symptoms, not surprising in view of its enormous anti-inflammatory firepower. (Both of us take curcumin in supplement form; see more on supplements in Chapter 8.)
Steven Masley (Smart Fat: Eat More Fat. Lose More Weight. Get Healthy Now.)
The first dishes, carried out on Barroni's exquisite silver platters, were a selection of marzipan fancies, shaped into hearts and silvered; a mostarda of black figs in spiced syrup; skewers of prosciutto marinated in red wine that I had reduced until it was thick and almost black; little frittate with herbs, each covered with finely sliced black truffles; whole baby melanzane, simmered in olive oil, a recipe I had got from a Turkish merchant I had met in the bathhouse. I set about putting the second course together. I heated two kinds of biroldi, blood sausages: one variety I had made pig's blood, pine nuts and raisins; the other was made from calf's blood, minced pork and pecorino. Quails, larks, grey partridge and figpeckers were roasting over the fire, painted with a sauce made from grape molasses, boiled wine, orange juice, cinnamon and saffron. They blackened as they turned, the thick sauce becoming a lovely, shiny caramel. There were roasted front-quarters of hare, on which would go a deep crimson, almost black sauce made from their blood, raisins, boiled wine and black pepper. Three roasted heads of young pigs, to which I had added tusks and decorated with pastry dyed black with walnut juice so that they resembled wild boar, then baked. Meanwhile, there was a whole sheep turning over the fire, more or less done, but I was holding it so that it would be perfect. The swan- there had to be a swan, Baroni had decided- was ready. I attached it to the armature of wire I had made, so that it stood up regally. The sturgeon, which I had cooked last night at home, and had finally set in aspic at around the fourth hour after midnight, was waiting in a covered salver. There were black cabbage leaves rolled around hazelnuts and cheese; rice porridge cooked in the Venetian style with cuttlefish ink; and of course the roebuck, roasting as well, but already trussed in the position I had designed for it.
Philip Kazan (Appetite)
I would. When we do we won’t know where it starts and where it ends. Sex for us would be a spice in our soup pot of love mixed with other ingredients to make our lives’ meals exciting. A spice alone can’t cook you a soup. You need dozens of ingredients to make it work. People burn their love pots for failure to combine the basic ingredients.
Godwin Inyang (Gamblers Make Better Lovers (and Other Stories))
NOURISHING TRADITIONAL FOODS Proteins: Fresh, pasture-raised meat including beef, lamb, game, chicken, turkey, duck and other fowl; organ meats from pastured animals; seafood of all types from deep sea waters; fresh shellfish in season; fish eggs; fresh eggs from pastured poultry; organic fermented soy products in small amounts. Fats: Fresh butter and cream from pasture-fed cows, preferably raw and cultured; lard and beef, lamb, goose and duck fat from pastured animals; extra virgin olive oil; unrefined flax seed oil in small amounts; coconut oil and palm oil. Dairy: Raw, whole milk and cultured dairy products, such as yoghurt, piima milk, kefir and raw cheese, from traditional breeds of pasture-fed cows and goats. Carbohydrates: Organic whole grain products properly treated for the removal of phytates, such as sourdough and sprouted grain bread and soaked or sprouted cereal grains; soaked and fermented legumes including lentils, beans, and chickpeas; sprouted or soaked seeds and nuts; fresh fruits and vegetables, both raw and cooked; fermented vegetables. Beverages: Filtered, high-mineral water; lacto-fermented drinks made from grain or fruit; meat stocks and vegetable broths. Condiments: Unrefined sea salt; raw vinegar; spices in moderation; fresh herbs; naturally fermented soy sauce and fish sauce.
Sally Fallon Morell (Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats)
Just the right amount of cumin and oregano, I can tell," he adds, "and with that zing you got the chile peppers right on the button- three-alarm, I'd say." "Plus paprika and Tabasco and guess what? Beer," I inform him. "But wanna know my real secret? A little bit of bitter chocolate." "Chocolate!" he exclaims. "Yep, chocolate." "How much?" he asks real excited. "That's my little secret, Mr. Dewitt," I tease him as I chuckle. "Well, I'll be damned." "I'm so glad it's not too soupy," Mrs. Dewitt says next. "Just thick enough." "Masa harina?" he asks. "My, my, Mr. Dewitt," I try to compliment him, "I can tell you do know your bowl o' red." He finishes up the bowl and lets out this crude laugh. "Don't fix any myself, but I warned you, sister, you're dealing with real chiliheads around this house." "So you've decided you like it without the beans?" I ask. He wipes his mouth on the linen napkin like he's just eaten Russian caviar instead of plain old Texas chili. "Now, I ain't saying that by a long shot, Loretta, 'cause for me chili's not chili without beans. But I got an open mind, and besides, you say you also fix a big pot of pintos on the side?" "Yeah, I do, spiced up with jalapeños." "What else you serve with your chili?" "Anything you want," I tell him in a real confident tone. "Guacamole, coleslaw, rice, tacos, sour cream, red pepper vinegar, and maybe some corn tortillas my Mexican helper makes- just tell me whatcha like.
James Villas (Hungry for Happiness)
The loin of Cinta Senese had been sitting in the cold room, begging to be cooked. I'd shown it to Filippo- This is our supper, I'd said, and he'd replied that supper was too far away, and didn't the painters deserve the best, serving God as they did? So I'd grabbed it, along with some garlic, thyme, rosemary, peppercorns and nutmeg. Surely they'd have salt at the studio... Filippo had bought some onions, a flask of milk and a hunk of prosciutto on the way. I hunted around in the small, chaotic niche where the artists kept their food and discovered a dusty flask of olive oil. Sniffing it dubiously, I found it was quite fresh: the dark green oil from the hills behind Arezzo. In Florence we almost always cooked in lard, oil would do in a pinch. The kiln was lit but not being used for anything, and the fire was dying down. I threw some pieces of oak onto it, chopped the onions and the ham with a borrowed knife, cut the loin away from the ribs. The artists had a trivet and some old pans which they used to cook with every now and again, though mostly they lived on pies from the cook-shop up the street. There was an earthenware pot with a cracked lid, which seemed clean enough. I put it on the trivet, poured in a good stream of the green oil, browned the meat in its wrapping of fatty rind. Sandro gave up a cup of white wine, unwillingly, which I threw over the pork. When it had cooked off, I crushed two big cloves of garlic and added them along with the rosemary I had brought, and a handful of thyme. The milk had just foamed, and I poured it over the meat. The air filled with a rich, creamy, meaty waft.
Philip Kazan (Appetite)
Chicken Cacciatore I am a lover of braised meats, whether it’s pot roast or short ribs or beef brisket…or this beautiful stewed chicken dish. Just give me some meat, a pot with a lid, and some combination of liquid ingredients, and I’ll be eating out of your hand…as long as your hand is holding braised meat. That might have been the weirdest introductory sentence of any recipe I’ve ever written. Chicken cacciatore generally involves browning chicken pieces in a pot over high heat, then sautéing a mix of vegetables--onions, peppers, mushrooms, tomatoes--in the same pot. Spices are added, followed by a little wine and broth, and the chicken and veggies are allowed to cook together in the oven long enough for magic to happen… And magic does happen. I use chicken thighs for this recipe because I happen to love chicken thighs. But you can use a cut-up whole chicken or a mix of your favorite pieces. Just be sure to leave the skin on or you’ll regret it the rest of your life. Not that I’m dramatic or anything.
Ree Drummond (The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper!)
But his eyes were kind and he treated Bartolomeo as an equal, which surprised the apprentice, who helped the secondo stuff thick slabs of tuna with grated cheese, cinnamon, cloves, nutmeg, and saffron. They dusted them in fennel flour, then cooked them over the fire with a bit of garlic.
Crystal King (The Chef's Secret)
Of course, I myself had ordered the barbecue and links and ribs from the guys at Pink Pig- ten pounds of just the smoky brisket itself- and, of course, nothing would do but for Mama to serve them on her silver-plated platters somebody had given her when she and Daddy got married. But every single other dish on that huge table was Mama's handiwork. There were the collards she'd mentioned, but also her red cabbage coleslaw, and barbecued pintos, and big bowls of okra and tomatoes, and corn pudding, and potato salad made with potatoes boiled in water spiced with Texas Pete, and baskets of jalapeño cornbread, and not only two pans of her rich banana pudding but also two sticky cherry cobblers. Must have been twenty different items on that buffet- enough to feed double the number of guests.
James Villas (Hungry for Happiness)
Concepción has a new recipe for patatas pobres; R loved it and even E ate some: 1 kilo potatoes 100 ml. oil 10 peppercorns 2 cloves garlic ¼ teaspoon cumin ½ teaspoon paprika 50 ml. water 1 teaspoon salt 1 teaspoon vinegar Slice and fry the potatoes, mash the spices together and dissolve in water, add to the potatoes with the salt and vinegar. Cook until ready. Very simple and delicious.
Joan Fallon (Spanish Lavender)
Fukuoka, more than any other city in Japan, is responsible for ramen's rocket-ship trajectory, and the ensuing shift in Japan's cultural identity abroad. Between Hide-Chan, Ichiran, and Ippudo- three of the biggest ramen chains in the world- they've brought the soup to corners of the globe that still thought ramen meant a bag of dried noodles and a dehydrated spice packet. But while Ichiran and Ippudo are purveyors of classic tonkotsu, undoubtedly the defining ramen of the modern era, Hideto has a decidedly different belief about ramen and its mutability. "There are no boundaries for ramen, no rules," he says. "It's all freestyle." As we talk at his original Hide-Chan location in the Kego area of Fukuoka, a new bowl arrives on the table, a prototype for his borderless ramen philosophy. A coffee filter is filled with katsuobushi, smoked skipjack tuna flakes, and balanced over a bowl with a pair of chopsticks. Hideto pours chicken stock through the filter, which soaks up the katsuobushi and emerges into the bowl as clear as a consommé. He adds rice noodles and sawtooth coriander then slides it over to me. Compared with other Hide-Chan creations, though, this one shows remarkable restraint. While I sip the soup, Hideto pulls out his cell phone and plays a video of him layering hot pork cheeks and cold noodles into a hollowed-out porcelain skull, then dumping a cocktail shaker filled with chili oil, shrimp oil, truffle oil, and dashi over the top. Other creations include spicy arrabbiata ramen with pancetta and roasted tomatoes, foie gras ramen with orange jam and blueberry miso, and black ramen made with bamboo ash dipped into a mix of miso and onions caramelized for forty-five days.
Matt Goulding (Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture)
In theory, toppings can include almost anything, but 95 percent of the ramen you consume in Japan will be topped with chashu, Chinese-style roasted pork. In a perfect world, that means luscious slices of marinated belly or shoulder, carefully basted over a low temperature until the fat has rendered and the meat collapses with a hard stare. Beyond the pork, the only other sure bet in a bowl of ramen is negi, thinly sliced green onion, little islands of allium sting in a sea of richness. Pickled bamboo shoots (menma), sheets of nori, bean sprouts, fish cake, raw garlic, and soy-soaked eggs are common constituents, but of course there is a whole world of outlier ingredients that make it into more esoteric bowls, which we'll get into later. While shape and size will vary depending on region and style, ramen noodles all share one thing in common: alkaline salts. Called kansui in Japanese, alkaline salts are what give the noodles a yellow tint and allow them to stand up to the blistering heat of the soup without degrading into a gummy mass. In fact, in the sprawling ecosystem of noodle soups, it may be the alkaline noodle alone that unites the ramen universe: "If it doesn't have kansui, it's not ramen," Kamimura says. Noodles and toppings are paramount in the ramen formula, but the broth is undoubtedly the soul of the bowl, there to unite the disparate tastes and textures at work in the dish. This is where a ramen chef makes his name. Broth can be made from an encyclopedia of flora and fauna: chicken, pork, fish, mushrooms, root vegetables, herbs, spices. Ramen broth isn't about nuance; it's about impact, which is why making most soup involves high heat, long cooking times, and giant heaps of chicken bones, pork bones, or both. Tare is the flavor base that anchors each bowl, that special potion- usually just an ounce or two of concentrated liquid- that bends ramen into one camp or another. In Sapporo, tare is made with miso. In Tokyo, soy sauce takes the lead. At enterprising ramen joints, you'll find tare made with up to two dozen ingredients, an apothecary's stash of dried fish and fungus and esoteric add-ons. The objective of tare is essentially the core objective of Japanese food itself: to pack as much umami as possible into every bite.
Matt Goulding (Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture)
All around me, other dishes were taking shape: for the first service, a group of young girls were gilding candied plums, figs, oranges and apricots with fine gold leaf, and more gold was being smoothed onto sweet biscuits of fried dough cut into witty shapes and drenched in spiced syrup and rose water. There were torte of every kind: filled with pork belly and zucca; torte in the style of Bologna, filled with cheeses and pepper, and torte filled with capons and squabs. There were sausages, whole hams from all over the north of Italy. My suckling pigs were for the second service, alongside the lampreys, candied lemons wrapped in the finest sheet of silver, an enormous sturgeon in ginger sauce, a whole roast roebuck with gilded horns, cuttlefish cooked in their own ink.
Philip Kazan (Appetite)
One day they let me knead the ingredients for sausage meat, and the raw foods themselves seized me: lean pork and soft, white fat- The one talks to the other, said Carenza. Without the fat, the lean is too dry, and without the lean... she stuck out her tongue, too much. I grated some cheese: dry pecorino that had been in our larder for months, and some fresh marzolino, tasting both. Mace went in, and cinnamon, and black pepper. How much salt? Mamma showed me in the palm of her hand, Let me sweep it into the bowl. Then she broke some eggs onto the mixture. This is my secret, she said, and grated the rind of an orange so that the crumbs covered everything in a thin layer of gold. Do you want to mix it, Nino? Almost laughing with excitement, I plunged my fingers through the cold silkiness of the eggs, feeling the yolks pop, then made fists deep inside the meat. I could smell the orange, the pork, the cheese, the spices, and then they started to melt together into something else. When it was all mixed together I licked my fingers, though Carenza slapped my hand away from my mouth, and after we'd stuffed them into the slimy pink intestines and cooked up a few for ourselves, I discovered how the fire had changed the flavors yet again. The clear, fresh taste of the pork had deepened and intensified, while the cool blandness of the fat had changed into something rich and buttery that held the spices and the orange zest. And the salt seemed to have performed this magic, because it was everywhere, but at the same time hardly noticeable.
Philip Kazan (Appetite)
This sweetness scooped like some bright fruit plum peach apricot watermelon perhaps from myself this sweetness It is a whimsical touch, which surprises and troubles me. That this stony and prosaic woman should in her secret moments harbor such thoughts. For she was sealed from us- from everyone- with such fierceness that I had thought her incapable of yielding. I never saw her cry. She rarely smiled, and then only in the kitchen with her palette of flavors at her fingertips, talking to herself (so I thought) in the same toneless mutter, enunciating the names of herbs and spices- cinnamon, thyme, peppermint, coriander, saffron, basil, lovage- running a monotonous commentary. See the tile. Has to be the right heat. Too low, the pancake is soggy. Too high, the butter fries black, smokes, the pancake crisps. I understood because I saw in our kitchen seminars the one way in which I might win a little of her approval, and because every good war needs the occasional amnesty. Country recipes from her native Brittany were her favorites; the buckwheat pancakes we ate with everything, the far breton and kouign amann and galette bretonne that we sold in downriver Angers with our goat's cheeses and our sausage and fruit.
Joanne Harris (Five Quarters of the Orange)
I shared my love of books with Benny, but Aunt Yolanda opened my eyes to the world of food as art, cooking without cans. She introduced me to the magic of spices, the exotic perfume of fresh herbs crushed between fingers. Younger than my mother, she was rounded in just the right spots, from her love of good food, and when we talked she looked right at me and listened, nodding and laughing loudly when I'd tell jokes, holding my hand when we'd walk, as if we were best friends or sisters. She liked Anne and Christine, too, but I could tell I was her favorite. She took me with her on shopping trips, to the fish market near the waterfront and the farm stands out west. Sometimes she'd journey to the Asian grocers in Northeast Portland or the hippie vegetarian markets on Hawthorne to find something special. We'd come home laden with ingredients that I knew my mother had never heard of, and the resulting feasts would fill me with a yearning to go to different places, to try new things.
Jennie Shortridge (Eating Heaven)
After that, she talked about the food. The spices. How they used to make lentils and rice on Thursday and fried fish on Friday and how they prepared sheets of tomato paste or apricots and left them to dry on the rooftops.
Jessica Soffer (Tomorrow There Will Be Apricots)
It is a shame that Mama doesn't use the hundreds of other fruits and vegetables and spices available from around the world. If it isn't Indian, according to her, it isn't good. I think she stared so long at the blueberries that they shriveled. The butcher gave me three whole breasts of fresh free-range chicken. All of a sudden I have become very particular about ecological vegetables and free-range chickens. If they've petted the chicken and played with it before cutting it open for my eating pleasure, I'll be happy to purchase its body parts. Even if I have a tough time understanding this ecological nonsense, I feel better for buying carrots that were grown without chemicals, and I can't come up with a good reason to deny myself that happiness. I marinated the chicken breasts in white wine and salt and pepper for a while and then grilled them on the barbecue outside. The blueberry sauce was ridiculously simple. Fry some onions in butter, add the regular green chili, ginger, garlic, and fry a while longer. Add just a touch of tomato paste along with white wine vinegar. In the end add the blueberries. Cook until everything becomes soft. Blend in a blender. Put it in a saucepan and heat it until it bubbles. In the end because G'ma wouldn't shut up about going back right away, I added, in anger and therefore in too much quantity: cayenne pepper. I felt the sauce needed a little bite... but I think I bit off more than the others could swallow. I took the grilled chicken, cut the breasts in long slices, and poured the sauce over them. I made some regularbasmatiwith fried cardamoms and some regular tomato and onion raita.I put too much green chili in the raitaas well.
Amulya Malladi (Serving Crazy with Curry)
I put some flour, salt, and spices in a freezer bag and then put the pieces of lamb in and then went shake-shake-shake. The lamb was nicely covered with the flour. I browned the lamb and then put it aside. Then I fried some onion with cinnamon, cloves, and cardamom, added some tomatoes and then the lamb, and cooked until the lamb was all flaky. I mixed chopped lettuce, pieces of avocado, and pomegranate seeds, along with a little bit of lemon juice. I cut the pita bread open, put the lamb curry in, and then the lettuce-avocado mixture. All done!
Amulya Malladi (Serving Crazy with Curry)
A depachika is like nothing else. It is the endless bounty of a hawker's bazaar, but with Japanese civility. It is Japanese food and foreign food, sweet and savory. The best depachika have more than a hundred specialized stands and cannot be understood on a single visit. I felt as though I had a handle on Life Supermarket the first time I shopped there, but I never felt entirely comfortable in a depachika. They are the food equivalent of Borges's "The Library of Babel": if it's edible, someone is probably selling it, but how do you find it? How do you resist the cakes and spices and Chinese delis and bento boxes you'll pass on the way? At the Isetan depachika, in Shinjuku, French pastry god Pierre Hermé sells his signature cakes and macarons. Not to be outdone, Franco-Japanese pastry god Sadaharu Aoki sells his own nearby. Tokyo is the best place in the world to eat French pastry. The quality and selection are as good as or better than in Paris, and the snootiness factor is zero. I wandered by a collection of things on sticks: yakitori at one stand, kushiage at another. Kushiage are panko-breaded and fried foods on sticks. At any depachika, you can buy kushiage either golden and cooked, or pale and raw to fry at home. Neither option is terribly appetizing: the fried stuff is losing crispness by the second, and who wants to deep-fry in a poorly ventilated Tokyo apartment in the summer? But the overall effect of the display is mesmerizing: look at all the different foods they've put on sticks! Pork, peppers, mushrooms, squash, taro, and two dozen other little cubes.
Matthew Amster-Burton (Pretty Good Number One: An American Family Eats Tokyo)
The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory. I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce. I decided to cook the rice in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voilà, Cajun prawn biriyani. I served it with some regular cucumber raita. Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don't like some things and then when we try them again, we realize that we had been wrong.
Amulya Malladi (Serving Crazy with Curry)
Spiced cider This recipe is really easy to make and perfect for wassailing. For a non-alcoholic drink, replace the cider with apple juice. You will need 3 apples, grated 1½ litres/2½ pints cider or apple juice 75g/scant ½ cup brown sugar ½ tsp whole nutmeg, grated ¼ tsp ground cloves 3 tsp dried cinnamon stick, grated 2 tsp fresh ginger root, grated Place the apples in a large pan and cover with the cider, then cook for about 5 minutes or until the fruit is soft. Add the sugar and spices and gently simmer for 20 minutes to 1 hour, depending on your taste. Pour into a large cup or bowl to be shared around, while offering the blessing waes hael (‘good health’).
Danu Forest (The Magic of the Winter Solstice: Seasonal celebrations to honour nature's ever-turning wheel)
In the pantry she found a jug of olive oil, several bulbs of garlic and onion, some ripe tomatoes, half a lemon, several dates, a big cabbage, some rice, jars of cardamom, tea, pepper, green wheat, sugar, turmeric, salt, nutmeg, fenugreek, dried mint, saffron, cinnamon, oregano, sumac, lentils, and powdered coffee. And behind all this, glowing and sweating, smooth and satiny, black as onyx and fat as a baby, she found an eggplant. Aunt Camille held it up high in the air with both hands like a midwife holds the newly caught infant and announced, "The answer to our prayers!" Thus ensued some scooping and scraping, some slicing and dicing, some stuffing and some baking. She found a few raisins here, a few pine nuts there, did some frying in aliya- the fat of the lamb's tail. She had to experiment a bit with the heat in that fire-hold- and before you knew it, there was a magnificent dish of stuffed eggplant presented on a cobalt-blue glass platter. The fragrance of the dish filled the kitchen and wafted around them as she carried the platter through the forest to the jinn. He hadn't stopped his prayers once in all this time, but as Aunt Camille drew closer, the rich, garlicky, buttery, nuttery, eggplanty flavor swirled around his head until he felt his senses would be lifted right out of his body.
Diana Abu-Jaber (Crescent)
For my first home-cooked meal in Tokyo, I took an assortment of beautiful Japanese ingredients and did what came naturally: I made Chinese food. I stir-fried some beautifully marbled kurobuta (Berkshire breed) pork with bok choy, ginger, and leeks, sauced it with soy sauce, mirin, and vinegar, and served it over rice, sprinkled with shichimi tōgarashi seven-spice mixture. This seemed like a reasonable act of Japanese-Chinese fusion. I made some quick-pickled cucumbers on the side. This was before we discovered that anything you do to a Japanese cucumber diminishes it. I should have known this; once I interviewed a Japanese-American farmer who grows more than a hundred Asian vegetables in Washington state. Naturally, I asked him about his personal favorite. Cucumber, he said. "How do you prepare it?" I asked. "Slice and eat." The whole meal was about the same as something I'd make at home, but I cooked it in Japan. It was like the SpongeBob SquarePants episode where SpongeBob has to work the night shift at the Krusty Krab, and he keeps saying things like, "I'm chopping lettuce... at night!" I was slicing cucumbers... in Tokyo!
Matthew Amster-Burton (Pretty Good Number One: An American Family Eats Tokyo)
From time to time she tasted his food. The sausage was delicious, seasoned with ginger and spices. His sides were all buttery and rich- the mushrooms sautéed in butter, the tattie scones cooked in butter. She tried the black pudding with trepidation. It wasn't her favorite item, but it wasn't awful. It tasted a bit like liverwurst mixed with oatmeal. All of his dishes were rich and heavy. She had to lighten up their menu. Her vegetables looked beautiful- red and yellow tomatoes, grilled Portobello mushrooms, purple potatoes. Colorful, bright, bursting with flavor. She prepared an orange marmalade, another Scottish specialty, and paired it with crispy challah toast. Cady and Em would have loved that part. The fruit salad was all citrus and lemon basil. The sauce fruity and tart.
Penny Watson (A Taste of Heaven)
I slice fresh garlic, rub it into the meat with olive oil, then insert the thin wafers into tiny slits I cut along the grain. After rinsing my hands, I hold them to my face, inhale the garlic perfume still on my skin. I could easily wipe it away on the faucet, a spoon, any piece of stainless steel, but I've never understood why people find it offensive. It's the smell of anticipation, the promise of a wonderful meal in the offing. Opening the spice cabinet, I breathe in the fragrance of all those jars I left behind: saffron threads, cardamom pods, star anise, Tahitian vanilla. I almost weep at the sight of my Fleur de Sel. No one ever gets my obsession with sea salt, especially expensive sea salt. They don't understand that it brightens the flavor of food, wakes it up, like a condiment. Regular table salt just makes food salty.
Jennie Shortridge (Eating Heaven)
I spent an inordinate amount of time at the markets, Apicius on my heels, purchasing the most costly spices; reams of opulent silk for pillow coverings; ornate, one-of-a-kind oil lamps; and hundred-year-old wines so thick that only the best honey, lead, and spices would bring them back to life. I buried fish in salt, and sealed plums in spirits and left them to age in the dark. I made Roman absinthe and apple wine. I bought the best suckling pigs and began to fatten them on the most expensive figs. I fed our goats a specially sourced mixture of apples, hay, and clover to give their milk new flavor.
Crystal King (Feast of Sorrow)
Every Day Take Your Daily Doses Black Cumin (Nigella sativa) (¼ tsp) As noted in the Appetite Suppression section, a systematic review and meta-analysis of randomized, controlled weight-loss trials found that about a quarter teaspoon of black cumin powder every day appears to reduce body mass index within a span of a couple of months. Note that black cumin is different from regular cumin, for which the dosing is different. (See below.) Garlic Powder (¼ tsp) Randomized, double-blind, placebo-controlled studies have found that as little as a daily quarter teaspoon of garlic powder can reduce body fat at a cost of perhaps two cents a day. Ground Ginger (1 tsp) or Cayenne Pepper (½ tsp) Randomized controlled trials have found that ¼ teaspoon to 1½ teaspoons a day of ground ginger significantly decreased body weight for just pennies a day. It can be as easy as stirring the ground spice into a cup of hot water. Note: Ginger may work better in the morning than evening. Chai tea is a tasty way to combine the green tea and ginger tweaks into a single beverage. Alternately, for BAT activation, you can add one raw jalapeño pepper or a half teaspoon of red pepper powder (or, presumably, crushed red pepper flakes) into your daily diet. To help beat the heat, you can very thinly slice or finely chop the jalapeño to reduce its bite to little prickles, or mix the red pepper into soup or the whole-food vegetable smoothie I featured in one of my cooking videos on NutritionFacts.org.4985 Nutritional Yeast (2 tsp) Two teaspoons of baker’s, brewer’s, or nutritional yeast contains roughly the amount of beta 1,3/1,6 glucans found in randomized, double-blind, placebo-controlled clinical trials to facilitate weight loss. Cumin (Cuminum cyminum) (½ tsp with lunch and dinner) Overweight women randomized to add a half teaspoon of cumin to their lunches and dinners beat out the control group by four more pounds and an extra inch off their waists. There is also evidence to support the use of the spice saffron, but a pinch a day would cost a dollar, whereas a teaspoon of cumin costs less than ten cents. Green Tea (3 cups) Drink three cups a day between meals (waiting at least an hour after a meal so as to not interfere with iron absorption). During meals, drink water, black coffee, or hibiscus tea mixed 6:1 with lemon verbena, but never exceed three cups of fluid an hour (important given my water preloading advice). Take advantage of the reinforcing effect of caffeine by drinking your green tea along with something healthy you wish you liked more, but don’t consume large amounts of caffeine within six hours of bedtime. Taking your tea without sweetener is best, but if you typically sweeten your tea with honey or sugar, try yacon syrup instead. Stay
Michael Greger (How Not to Diet: The Groundbreaking Science of Healthy, Permanent Weight Loss)
Every Day Take Your Daily Doses Black Cumin (Nigella sativa) (¼ tsp) As noted in the Appetite Suppression section, a systematic review and meta-analysis of randomized, controlled weight-loss trials found that about a quarter teaspoon of black cumin powder every day appears to reduce body mass index within a span of a couple of months. Note that black cumin is different from regular cumin, for which the dosing is different. (See below.) Garlic Powder (¼ tsp) Randomized, double-blind, placebo-controlled studies have found that as little as a daily quarter teaspoon of garlic powder can reduce body fat at a cost of perhaps two cents a day. Ground Ginger (1 tsp) or Cayenne Pepper (½ tsp) Randomized controlled trials have found that ¼ teaspoon to 1½ teaspoons a day of ground ginger significantly decreased body weight for just pennies a day. It can be as easy as stirring the ground spice into a cup of hot water. Note: Ginger may work better in the morning than evening. Chai tea is a tasty way to combine the green tea and ginger tweaks into a single beverage. Alternately, for BAT activation, you can add one raw jalapeño pepper or a half teaspoon of red pepper powder (or, presumably, crushed red pepper flakes) into your daily diet. To help beat the heat, you can very thinly slice or finely chop the jalapeño to reduce its bite to little prickles, or mix the red pepper into soup or the whole-food vegetable smoothie I featured in one of my cooking videos on NutritionFacts.org.4985
Michael Greger (How Not to Diet: The Groundbreaking Science of Healthy, Permanent Weight Loss)
It had been illuminating to watch Carmen really dig in and cook without commercial interruption, without cameras. Her pout was gone, replaced by a look of studious concentration, and she had chopped and minced and blended spices to create amazing bursts of flavor. The sofrito she had made, saucing together onion, tomato, and garlic in olive oil, had elevated the toasted chicken into a fragrant and unforgettable dish.
Kate Jacobs (Comfort Food)
It's a special thick curry broth... ... that I made from bone stock, ginger, garlic and a handful of carefully selected curry spices. That's what that "moon" is made of. Add some gelatin to firm it up, wrap it in the pork bun meat and then cook it! Once it eventually crumbles, all that savory curry goodness seeps out into the mapo tofu noodles!
Yuto Tsukuda (食戟のソーマ 16 [Shokugeki no Souma 16] (Food Wars: Shokugeki no Soma, #16))
Split red or orange lentils are even easier. They’re ready in five minutes, quicker than boiling pasta.2372 Once they’ve softened, rinse them to cool, then mix with herbs and lemon juice for a basic legume salad. Another favorite of mine is to cook lentils a little longer so they thicken into almost a purée before adding spices like curry, turmeric, cumin, and garam masala for a thick, savory, and healthy Indian-inspired sauce.
Michael Greger (How Not to Diet: The Groundbreaking Science of Healthy, Permanent Weight Loss)
He piled his plate with some rice and stir-fried sausages. Germanian food. The cooks were getting exotic again. At least they’d moved away from JoSeun dishes, which Joel found far too spicy. After grabbing a flagon of spiced apple juice,
Brandon Sanderson (The Rithmatist (Rithmatist, #1))
Separate pots of simmering French and Italian soup stocks... Bowls of various Chinese spice blends... Trimmed and marinating lamb shanks, a common ingredient in Turkish cooking... And the foundation of all Indian cuisine- toasting the starter spices!
Yuto Tsukuda (食戟のソーマ 35 [Shokugeki no Souma 35] (Food Wars: Shokugeki no Soma, #35))
To eat these foods again in the new country was a way of holding on to the grandmothers and mothers who had first cooked with them. Often, however, the remembering through food is bittersweet, because even when you have tracked down every last herb and spice, the missing ingredient is the cook. You find you don’t want pasta ‘just like Mama used to make’; you actually want Mama herself.
Bee Wilson (First Bite: How We Learn to Eat)
As Ross entered the kitchen, he saw Ernest sitting at the scrubbed wooden table. The boy wolfed down a plate of breakfast as if it were the first decent meal he'd had in months. Sophia stood at the range with the scrawny cook-maid, apparently showing her how to prepare the morning's fare. "Turn them like this," Sophia was saying, expertly flipping a row of little cakes on a griddle pan. The kitchen atmosphere was especially fragrant today, spiced with frying bacon, coffee, and sizzling batter. Sophia looked fresh and wholesome, the trim curves of her figure outlined by a white apron that covered her charcoal-gray dress. Her gleaming hair was pinned in a coil at the top of her head and tied with a blue ribbon. As she saw him standing in the doorway, a smile lit her sapphire eyes, and she was so dazzlingly pretty that Ross felt a painful jab low in his stomach. "Good morning, Sir Ross," she said. "Will you have some breakfast?" "No, thank you," he replied automatically. "Only a jug of coffee. I never..." He paused as the cook set a platter on the table. It was piled with steaming batter cakes sitting in a pool of blackberry sauce. He had a special fondness for blackberries. "Just one or two?" Sophia coaxed. Abruptly it became less important that he adhere to his usual habits. Perhaps he could make time for a little breakfast, Ross reasoned. A five-minute delay would make no difference in his schedule. He found himself seated at the table facing a plate heaped with cakes, crisp bacon, and coddled eggs. Sophia filled a mug with steaming black coffee, and smiled at him once more before resuming her place at the range with Eliza. Ross picked up his fork and stared at it as if he didn't quite know what to do with it. "They're good, sir," Ernest ventured, stuffing his mouth so greedily that it seemed likely he would choke. Ross took a bite of the fruit-soaked cake and washed it down with a swallow of hot coffee. As he continued to eat, he felt an unfamiliar sense of well-being. Good God, it had been a long time since he'd had anything other than Eliza's wretched concoctions. For the next few minutes Ross ate until the platter of cakes was demolished. Sophia came now and then to refill his cup or offer more bacon. The cozy warmth of the kitchen and the sight of Sophia as she moved about the room caused a tide of unwilling pleasure inside him.
Lisa Kleypas (Lady Sophia's Lover (Bow Street Runners, #2))
Mark Bittman is the New York Times’s “minimalist cook” and author, whose books include: How to Cook Everything, The VB6 Cookbook, and The Food Matters Cookbook. Bittman says you can do virtually all the cooking you need to with just these cooking supplies. 6 Use this list as your guide when minimizing your kitchen: eight-inch, plastic-handle stainless alloy chef’s knife instant-read thermometer three stainless steel bowls sturdy pair of tongs sturdy sheet pan plastic cutting board paring knife can opener vegetable peeler colander small, medium, and large cast-aluminum saucepans medium nonstick cast-aluminum pan large steep-sided, heavier-duty steel pan skimmer slotted spoon heat-resistant rubber spatula bread knife big whisk food processor salad spinner Microplane grater coffee and spice grinder blender knife sharpener
Joshua Becker (The Minimalist Home: A Room-by-Room Guide to a Decluttered, Refocused Life)
Enjoy cooking, enjoy the spices of life.
Sweta Chakraborty
Essential Ingredients in the Paleo Kitchen   Transitioning to a Paleo lifestyle means that gradually you’ll become familiar with previously unknown ingredients. Stock your pantry with some of the foods from below and you’ll always have something quick and easy to whip up: Frozen broth (for adding to meals in a pinch – see recipe below) Plenty of dried herbs and spices (oregano, black pepper, turmeric and cinnamon are always needed and full of antioxidants) Cans of coconut milk and cream (for soups and smoothies) Coconut oil, olive oil, avocado oil (for cooking and dressings) Fresh lemons Fresh garlic and ginger Fresh herbs such as coriander and parsley (grow some on your kitchen window sill) Avocadoes A jar of tahini (a great peanut butter substitute and salad dressing ingredient) Dijon mustard (for any kind of meat) Honey Crushed tomatoes or tomato puree (avoid those brands in cans) Eggs Greek yogurt (for sauces) A bar of 80% cacao dark chocolate (for when your cravings hit!) Plenty of good quality butter
Sara Banks (Paleo Diet: Amazingly Delicious Paleo Diet Recipes for Weight Loss (Weight Loss Recipes, Paleo Diet Recipes Book 1))
No-Grain Granola Bars   Time: 2 ½ - 3 ½ hours Servings: 16     Granola bars make perfect breakfasts or afternoon snacks. These delicious granola bars surprisingly don’t contain any grains at all.   Ingredients:   1 cup assorted nuts 1 cup assorted seeds 1 1/2 cups coconut flakes 1 cup assorted dried fruit 1/4 cup almond butter 1/4 cup coconut oil 1/4 tsp. pure vanilla extract 1/2 tsp. cinnamon 1/4 tsp. nutmeg   How to Cook:   Finely chop half of the nuts and seeds with a knife or in the food processor. Roughly chop the rest. Put all the nuts and seeds in a large bowl and add the fruit and coconut. Heat the wet ingredients and spices on medium heat in a pan until the mixture bubbles and then add it to the bowl and stir it together. Spread the mixture into a baking sheet lined with tin foil or parchment paper. Press the mixture into a block with your hands or a spatula. Allow it to cool for 2 to 3 hours and then cut it into rectangular or square granola bars.       Tips: You can use any nuts, seeds and dried fruit you want for this recipe, although the nuts and seeds should be raw or dry roasted without added oil. Experiment until you come up with a flavor combination you enjoy.
Ravi Kishore (Wheat Fast Low Carb CookBook for Weight Loss: Top 49 Wheat Free Beginners Recipes, Who Want to Lose Belly Fat Without Dieting and Prevent Diabetes.)
She knew she was delaying the inevitable- trying to locate Agnete's address- but decided to make a list of things to buy first, looking for shops close to the hotel and purposefully ignoring her uncertain finances. She dunked a sopaipilla in her coffee and brushed powdered sugar from her lips, the plate of chile-flecked fried polenta, chorizo, and eggs already finished. It might not have been a vacation, but it felt like one. She was on her own, eating strange foods, planning to spend money she wasn't sure she had, and no one was paying the slightest bit of attention to her. She had fallen down the rabbit hole. It was easiest to come up with ideas for Saisee, whose pride in her cooking shone in everything she concocted, tossing in a pinch of this and a smidgen of that. Alice had even watched her hold crushed spices in the palm of her hand and blow them gently over the pot. 'My momma taught me that. Best way to get flavor to every part of the pot.' For here there would be white posole and blue cornmeal, a collection of chile powders, and piloncillo, the little cones of unrefined Mexican sugars Alice imagined she might use to make caramelized custard.
Tracy Guzeman (The Gravity of Birds)
As he talked, Pepino roughly diced a concasse into a stainless steel bowl, deftly peeling and deseeding three small, vine-ripened tomatoes in a blink of an eye, leaving them to marinate in extra-virgin olive oil with some brunoised carrot, parsley, and garlic. He heated butter and oil in a pan and let it come up to a foam while he quickly rinsed a dozen shrimp. He dropped the vegetables into the pan and let them cook down with a beaker of white wine while he delicately deveined the backs and bellies of the shrimp, leaving the heads undisturbed. He set a second pan on low heat, poured a light coating of olive oil and rubbed the pan with a large clove of garlic; he browned four large, bias-cut slices from a baguette and left them to gently brown in the oil. He added a whisper of salt to his sauce, a generous grind of black pepper, saffron, a pinch of cayenne, and a dash of brown sugar. He laid the shrimp into the sauce, turned them and let them finish, then quickly pulled them out to a side plate at the precisely pink moment of doneness. He mounted his improvised beurre blanc with a knob of butter, plated the fried bread, laid on the shrimp and fragrant sauce, which he left unsieved and rustic, and sprinkled chopped scallions and parsley over everything. Angelina poured two glasses from the remainder of the wine he'd used in the sauce, an acidic, wonderfully dry 'Gavi di Gavi' from Piedmont, and they touched glasses before diving in. The shrimp were fresh and perfectly cooked. They ate them shells and all, sucked the sweet meat of the heads with relish, then wiped every last drop of the sauce from their plates with the crostini, which were beautifully crisp on the outside and moist and lacy on the inside.
Brian O'Reilly (Angelina's Bachelors)
She decided to make salmon baked in a touch of olive oil, topped with pine nuts, and served over spinach flash-fried in the salmon-and-olive-oil drippings. She added brown rice that she had slow-boiled with the herb hawthorn. Just as she finished, Cordelia arrived with a woman she had found standing in the sidewalk out front. "My husband has high blood pressure," she explained, negotiating the stairs down into Portia's apartment with care. "He's never happy with anything I make for supper, so I should tell you that you probably don't have anything that will work for me." Cordelia took a look at the meal, raised an eyebrow at Portia, and then turned to the woman. "This is the perfect meal for your husband's high blood pressure. Fish oil, nuts, hawthorn, whole grains." Next, a pumpkin pie went to a woman who couldn't sleep. "Pie?" she asked in a doubtful tone. "Pumpkin," Portia clarified, "is good for insomnia." An apricot crumble spiced with cloves and topped with oats and brown sugar went to a woman drawn with stress. Then a man walked through the door, shoulders slumped. Cordelia and Olivia eyed him for a second. "I know the feeling," Olivia said, and fetched him a half gallon of the celery and cabbage soup Portia had found herself preparing earlier. The man peered into the container, grew a tad queasier, and said, "No thanks." "Do you or don't you have a hangover?" Olivia demanded, then drew a breath. "Really," she added more kindly. "Eat this and you'll feel better." He came back the next day for more. "Cabbage is no cure for drinking too much," Cordelia told him. He just shrugged and slapped down his money for two quarts of soup instead of one.
Linda Francis Lee (The Glass Kitchen)
Portia gasped awake with the taste of apples in her mouth- crisp green apples smothered in brown sugar and spice. She needed to bake. Lying tangled in the sheets, she tried to calm her racing heart. She tried to write off this urge, too. It was nothing more than a knee-jerk reaction to moving to the Big Apple. But no matter how forcefully she told herself she had stuffed the knowledge back down, she realized that she hadn't. Not really. When she would have smelled bleach and sundries cotton, it was the scent of apples and buttery caramel that swirled in her mind. The urges to bake and cook were getting stronger, the knowing coming back to life like simple syrup spun into cotton candy.
Linda Francis Lee (The Glass Kitchen)
But more than this - not even, after your victims have been killed, will you eat them just as they are from the slaughter-house. You boil, roast, and altogether metamorphose them by fire and condiments. You entirely alter and disguise the murdered animal by use of ten thousand sweet herbs and spices, that your natural taste may be deceived and be prepared to take the unnatural food. A proper and witty rebuke was that of the Spartan who bought a fish and gave it to his cook to dress. When the latter asked for butter, and olive oil, and vinegar, he replied, 'Why, if I had all these things I should not have bought the fish!
Plutarch (Plutarch's Morals)
Right now, Harlem is delicious. On the corner of 125th and Frederick Douglass Avenue, I turn my head south and see Little Senegal steeped in barter and food. Then I look north. Charles' Country Pan Fried Chicken is beyond my sight, but I know it's there. Smothered pork chops, hoppin' John, and fried chicken so good it makes you believe in prayer. Charles and his soul food is not alone. When hidden or right on an avenue, Harlem is cooking. An entire neighborhood is draped in spice and smells: cumin, garlic, brown sugar. And if that's not enough, take a peek and pause at the folks selling a heart's desire: wooden bracelets, gold-plated necklaces, sun dresses, bed sheets, Jamaican beef patties. You are in Harlem.
Marcus Samuelsson (The Red Rooster Cookbook: The Story of Food and Hustle in Harlem)
Everything depends on the moment the spice hits the pan: whether it sizzles with mouthwatering fragrance or turns to ash. Once, I thought happiness was the sizzle in the pan. But it’s not. Happiness is the spice – that fragile speck, beholden to the heat, always and forever tempered by our environment.
Sasha Martin (Life from Scratch: A Memoir of Food, Family, and Forgiveness)
If Captain Cook was not the first of European navigators to discover the Hawaiian Islands, he was at least the first to chart and make their existence known to the world. It has been pretty satisfactorily established that Juan Gaetano, the captain of a Spanish galleon sailing from the Mexican coast to the Spice Islands, discovered the group as early as 1555. But he did not make his discovery known at the time, and the existence of an old manuscript chart in the archives of the Spanish government is all that remains to attest his claim to it.
King David Kalakaua (Legends & Myths of Hawaii)
Fesenjan, better known as pomegranate walnut stew is a popular dish for main events in Iran. Rice is also cooked often, as it can be prepared with a variety of spices and meats.
Mina Kelly (Amazing Pictures and Facts About Iran: The Most Amazing Fact Book for Kids About Iran)
Cornell researcher Sherman theorized the antimicrobial properties of these spices is one of the reasons humans like the taste of spicy food. Foods cooked with these spices were better preserved, and in a time before refrigeration, the people who ate them were at a lower risk of food-borne illness. They were healthier and lived longer than people who did not consume spicy food, so they had more children. Natural selection favored those who ate spicy food, because they survived, and the preference for spicy food became a dominant trait in humanity. A
Sarah Lohman (Eight Flavors: The Untold Story of American Cuisine)
The great quantity of pepper used here was common in medieval meat preparations, where a protein was crusted in expensive spices—including “sweet” spices like cinnamon and cloves. As I read it, I recalled the grade-school myth that heavy spicing hid the taste of spoiled meat. But as spices were costly in the middle ages, the story can’t be true—someone who could afford to cook with these spices could also afford fresh meat. Instead, the old legend might simply be misinterpreted. The antimicrobial properties of the spices used in recipes like Washington’s—as well as the salt and lemon juice, two other powerful antimicrobials—would have helped to preserve the meat and keep it fresh longer. Lemon-Pepper
Sarah Lohman (Eight Flavors: The Untold Story of American Cuisine)
Such a careful chef would never have caused this disaster. And no one who makes such tasty porridge could be responsible for this disarray," she announced. "Whatever-after did you add to it?" "Just a pinch of cinnamon, some of my favorite spices, and a little bit of cream." Rosabella was happy to share her cooking tips. Momma Bear continued to smile, but when she thought Rosabella wasn't looking, she added some more honey. Rosabella laughed to herself. Momma Bear must have a sweet tooth.
Perdita Finn (Ever After High: Once Upon a Twist: Rosabella and the Three Bears (Fairy Tale Retelling, #3))
She pulls from a shelf certain rare spices and sugars that her successor is unlikely to use. Insulating the jars with softbound books and sheafs of cooking notes, she packs them in a carton that came to this kitchen holding boxes of Italian pasta. She examines the fanciful designs on a container of sugar imported from Turkey, a favorite finish for the surface of cookies: bearclaws, butter wafers. The large, faceted granules glitter like bluish rhinestones; children always choose those cookies first. She wonders if she will be able to get this sugar anymore, if borders will tighten so austerely that she will lose some of her most precious, treasured ingredients: the best dried lavender and mascarpone, pomegranate molasses. But in the scheme of things, does it matter? She comes upon her collection of vinegars, which she uses to brighten the character of certain cakes, to hold the line between sweet and cloying. She takes down a spicy vinegar she bought at a nearby farm; inside the bottle, purple peppers, like sleeping bats, hang from the surface of the liquid. Greenie used it in a dark chocolate ice cream and molasses pie.
Julia Glass (The Whole World Over)
I guess everyone likes praise for what they do, but that night I enjoyed cooking for the Olekseis more than I ever had before. Everything about the ingredients, the smells, the textures, everything delighted me. Maybe I should specialize in Russian food. I sliced the garlic and dropped it into the pan. It started to sizzle, and I turned the heat down and began slicing the onion. It was very fresh, very pungent. My eyes watered, and I got sniffly. Then I smelled a hint of burn on the garlic and hurried back to the stove and shook the pan. Just in time. The slices were brown but not too brown. I was getting good at this. I could detect the smell of burning just before it happened. That had to be some sort of superpower. As I put the rest of the dish together- dicing deep, ruby beets; slicing carrots and Yukon gold potatoes, sizzling spicy sausage in the pan; spicing and tasting, and mixing, and finally pureeing the whole thing into a savory maroon liquid- I continued to marvel at the perfect ripeness and freshness of every ingredient I'd picked out.
Beth Harbison (When in Doubt, Add Butter)
Arin was in the still room, trying to soothe the anxiety of a woman who was saying that she had just preserved the jams, and must all of them be used for the banquet, every last one? She didn’t think the Dacrans appreciated ilea fruit. Why serve something they wouldn’t love as much as the Herrani did? It would be best, surely, to keep at least those jars for winter. Trying to explain the politics of such lavish consumption tangled Arin up in frustrated half sentences, because it didn’t make much sense to him, either, to consume every edible thing in one night. And then he heard Roshar’s accented voice in Herrani drifting down the hall from the ktichens. “…you don’t understand. The piece of meat must be the finest, cut from the loin, seasoned with this spice, not that one…” Arin excused himself, told the woman he’d discuss jams later, and followed the prince’s voice. “…and it must be well roasted on the outside, almost charred, yet bloody inside. Bright pink. Listen. This is crucial. If anything goes wrong, the banquet will be ruined.” Arin entered the main kitchen to find the prince haranguing the head cook, who slid a half-lidded look of annoyed sufferance at Arin. “There you are.” Roshar beamed. “I need your help, Arin.” “For the preparation of meat?” “It’s very important. You must impress this importance upon your cook here. The fate of political relations between my country and yours hangs in the balance.” “Because of meat.” “It’s for his tiger,” said the cook. Arin palmed his face, eyes squeezed shut. “Your tiger.” “He’s very particular,” said Roshar. “You can’t bring the tiger to the banquet.” “Little Arin has missed me. I will not be parted from him.” “Would you consider changing his name?” “No.” “What if I begged?” “Not a chance.” “Roshar, the tiger has grown.” “And what a sweet big boy he is.” “You can’t bring him into a dining hall filled with hundreds of people.” “He’ll behave. He has the mien and manners of a prince.” “Oh, like you?” “I resent your tone.” “I’m not sure you can control him.” “Has he ever been aught but the gentlest of creatures? Would you deny your namesake the chance to bear witness to our victorious celebration? And, of course, to the vision of you and Kestrel: side by side, Herrani and Valorian, a love for the ages. The stuff of songs, Arin! How you’ll get married, and make babies--” “Gods, Roshar, shut up.
Marie Rutkoski (The Winner's Kiss (The Winner's Trilogy, #3))
Arin was in the still room, trying to soothe the anxiety of a woman who was saying that she had just preserved the jams, and must all of them be used for the banquet, every last one? She didn’t think the Dacrans appreciated ilea fruit. Why serve something they wouldn’t love as much as the Herrani did? It would be best, surely, to keep at least those jars for winter. Trying to explain the politics of such lavish consumption tangled Arin up in frustrated half sentences, because it didn’t make much sense to him, either, to consume every edible thing in one night. And then he heard Roshar’s accented voice in Herrani drifting down the hall from the ktichens. “…you don’t understand. The piece of meat must be the finest, cut from the loin, seasoned with this spice, not that one…” Arin excused himself, told the woman he’d discuss jams later, and followed the prince’s voice. “…and it must be well roasted on the outside, almost charred, yet bloody inside. Bright pink. Listen. This is crucial. If anything goes wrong, the banquet will be ruined.” Arin entered the main kitchen to find the prince haranguing the head cook, who slid a half-lidded look of annoyed sufferance at Arin. “There you are.” Roshar beamed. “I need your help, Arin.” “For the preparation of meat?” “It’s very important. You must impress this importance upon your cook here. The fate of political relations between my country and yours hangs in the balance.
Marie Rutkoski (The Winner's Kiss (The Winner's Trilogy, #3))
Every time she cooked, the smell of her spices took me back to the souk of Byblos and the seafood restaurants with their alluring perfumes.
Adalina Mae (Nothing Is Predictable)
Cruciferous vegetables Examples: broccoli, cabbage, cauliflower Servings: 1 Size: ½ cup Greens Examples: kale, spinach Swiss chard Servings: 2 Size: 1 cup raw, ½ cup cooked Other vegetables Examples: beets, peppers, carrots Servings: 2 Size: 1 cup leafy, ½ cup non-leafy, ½ cup juice Beans Examples: black beans, kidney beans, lentils Servings: 3 Size: ¼ cup dip, ½ cup cooked, 1 cup fresh Berries Examples: grapes, raisins, cherries Servings: 1 Size: ¼ dried, ½ cup fresh or frozen Other fruit Examples: apples, avocados, bananas Servings: 3 Size: 1 cup fruit, 1 medium, ¼ cup dried Flaxseeds Servings: 1 Size: 1 tbsp Nuts and seeds Examples: peanut butter, whole almonds, sunflower seeds Servings: 1 Size: ¼ cup or 2 tbsp butter Spices Examples: turmeric Servings: 1 Size: ¼ tsp Whole grains Examples: rice, quinoa, bread Servings: 3 Size: ½ cup cooked, 1 slice of bread Water Servings: 5 Size: 12 oz. Daily
Project Inspiration (Summary of How Not To Die By Michael Greger, M.D. with Gene Stone)
Every decade has a unique hematological riddle, and for Minot's era, that riddle was pernicious anemia. Anemia is the deficiency of red blood cells-and its most common form arises from a lack of iron, a crucial nutrient used to build red blood cells. But pernicious anemia, the rare variant that Minot studied, was not caused by iron deficiency (indeed, its name derives from its intransigence to the standard treatment of anemia with iron). By feeding patients increasingly macabre concoctions-half a pound of chicken liver, half-cooked hamburgers, raw hog stomach, and even once the regurgitated gastric juices of one of his students (spiced up with butter, lemon, and parsley)-Minot and his team of researchers conclusively demonstrated in 1926 that pernicious anemia was caused by the lack of a critical micronutrient, a single molecule later identified as vitamin b13. In 1934, Minot and two of his colleagues won the Nobel Prize for this pathbreaking work. Minot had shown that replacing a single molecule could restore the normalcy of blood in this complex hematological disease. Blood was an organ whose activity could be turned on and off by molecular switches.
Siddhartha Mukherjee (The Emperor of All Maladies)
She put so much love and magic into her baking. I bet you all had your favorite-" Kat tries to swallow her tears but she can't. "Pistachio cream croissants!" Noa shouts out. Kat blinks, scanning the crowd for the perpetrator and sees Noa looking up at her, grinning. Kat nods. "My favorite too." She looks out at the congregation again, blinking back her tears. "Zucchini and caramelized onion pizza!" someone else shouts. Kat sniffs, wiping her eyes with the back of her hand. "Tiramisu cheesecake!" "Vanilla and elderflower brownies!" "Cinnamon and nutmeg biscuits!" "Spiced chocolate cake!" Kat starts to smile. She looks out at the congregation, at their happy, memory-filled faces, the taste of Cosima's baking still on their tongues, and feels her heart begin to lift. "Passion fruit and pear cannoli!" "Chocolate and pistachio cream cupcakes!" shouts Amandine. "Dough twists dipped in Nutella!" Heloise calls out.
Menna van Praag (The Witches of Cambridge)
Perilee’s Wartime Spice Cake 1 cup brown sugar, firmly packed 1 1/2 cups water 1/3 cup shortening or lard 2/3 cup raisins 1/2 teaspoon each ground cloves and nutmeg 2 teaspoons cinnamon 1 teaspoon baking soda 1 teaspoon salt 2 cups flour 1 teaspoon baking powder Boil brown sugar, water, shortening, raisins, and spices together for 3 minutes. Cool. Dissolve baking soda in 2 teaspoons water and add with salt to raisin mixture. Stir together flour and baking powder and add to raisin mixture one cup at a time, beating well after each addition. Pour into a greased and floured 8-inch square pan and bake at 325 °F for about 50 minutes. (Adapted from Butterless, Eggless, Milkless Cake, in Recipes and Stories of Early Day Settlers; and from Depression Cake, described in Whistleberries, Stirabout and Depression Cake: Food Customs and Concoctions of the Frontier West.) Hattie’s Lighter-than-Lead Biscuits 3/4 cup cooked oatmeal, cooled 1 1/2 cups wheat or rye flour 4 teaspoons baking powder 3/4 teaspoon salt 2 tablespoons lard, shortening, or butter 1/4 cup milk Mix oatmeal with sifted flour, baking powder, and salt. Cut in lard, shortening, or butter. Add milk and mix, forming a soft dough. Do not overmix. Roll out on lightly floured surface to 1/4 to 1/2 inch thick. Cut with floured biscuit cutter (or drinking glass) and bake on an ungreased cookie sheet at 425 °F for 12 to 15 minutes. (These are what Hattie served to Rooster Jim in Chapter 17.)
Kirby Larson (Hattie Big Sky)
We'll start with a '95 Kistler-Dutton Ranch." She poured one for herself and tasted it. Ah, yes, she thought. Intense and lively with layers of pear, spice, vanilla, and nutmeg. And a hint of honey, if she wasn't mistaken. She smacked her lips. Her foray entered into, she was relaxing and beginning to enjoy herself. She grinned with glee as she wrapped herself into her oversize apron. "As I am a culinary orphan, I have chosen dishes from a wide range of influences. We're starting with classical French. In France, to begin, they often offer you what they call 'amuse bouches.' Amusements for the mouth. Here are yours." She set before him a platter filled with baby profiteroles, little puffs of pastry sliced in the middle and filled with a surprise. Troy reached out and brought one to his lips. His face flushed with pleasure as he bit into the creamy filling. "Yes," she said. "Finely chopped cooked lobster mixed with finely chopped cooked mushrooms sautéed in lobster butter. All bound with hot béchamel sauce.
Nina Killham (How to Cook a Tart)
Every human being has had their heart broken, every person you'll ever meet lives on a daily basis with a private pain they work hard to conceal.
Patricia V. Davis (Cooking for Ghosts (The Secret Spice Cafe Trilogy, #1))
Some people smoked when they were upset, some did yoga, or drank, or paced, or picked fights, or counted to one hundred. Georgia cooked. As a small girl growing up in Massachusetts, she'd spent most of her time in her grandmother's kitchen, watching wide-eyed as Grammy kneaded the dough for her famous pumpernickel bread, sliced up parsnips and turnips for her world-class pot roast, or, if she was feeling exotic, butterflied shrimp for her delicious Thai basil seafood. A big-boned woman of solid peasant stock, as she herself used to say, Grammy moved around the cramped kitchen with grace and efficiency, her curly gray hair twisted into a low bun. Humming pop songs from the forties, her cheeks a pleasing pink, she turned out dish after fabulous dish from the cranky Tappan stove she refused to replace. Those times with Grammy were the happiest Georgia could remember. It had been almost a year since she died, and not a day passed that Georgia didn't miss her. She pulled out half a dozen eggs, sliced supermarket Swiss and some bacon from the double-width Sub-Zero. A quick scan of the spice rack yielded a lifetime supply of Old Bay seasoning, three different kinds of peppercorns, and 'sel de mer' from France's Brittany coast. People's pantries were as perplexing as their lives.
Jenny Nelson (Georgia's Kitchen)
Saturday afternoon she deboned chicken breasts and put the raw meat aside; then she simmered the bones with green onions and squashed garlic and ginger. She mixed ground pork with diced water chestnuts and green onions and soy sauce and sherry, stuffed the wonton skins with this mixture, and froze them to be boiled the next day. Then she made the stuffing for Richard's favorite egg rolls. It was poor menu planning- Vivian would never have served wontons and egg rolls at the same meal- but she felt sorry for Richard, living on hot dogs as he'd been. Anyway they all liked her egg rolls, even Aunt Barbara. Sunday morning she stayed home from church and started the tea eggs simmering (another source of soy sauce for Annie). She slivered the raw chicken breast left from yesterday- dangling the occasional tidbit for J.C., who sat on her stool and cried "Yeow!" whenever she felt neglected- and slivered carrots and bamboo shoots and Napa cabbage and more green onions and set it all aside to stir-fry at the last minute with rice stick noodles. This was her favorite dish, simple though it was, and Aunt Rubina's favorite; it had been Vivian's favorite of Olivia's recipes, too. (Vivian had never dabbled much in Chinese cooking herself.) Then she sliced the beef and asparagus and chopped the fermented black beans for her father's favorite dish.
Susan Gilbert-Collins (Starting from Scratch)
Jasmine licked her finger and flipped through her notes: Smoked Chicken with Pureed Spiced Lentils, Hot Ham and Bacon Biscuits, Cassoulet Salad with Garlic Sausages. After three cookbooks, she was finally finding her voice. She had discovered her future lay in rustic, not structure. Oh, she had tried the nouvelle rage. Who could forget her Breast of Chicken on a Bed of Pureed Grapes, her Diced Brie and Kumquat Salsa, her Orange and Chocolate Salad with Grand Marnier Vinaigrette? But her instincts had rightly moved her closer to large portions. She hated the increasing fad of so much visible white plate. She preferred mounds of gorgeous food and puddles of sauces. Jasmine kneaded her heavy flesh and smiled. She had finally found her term. She was going to be a gastrofeminist. She would be Queen of Abundance, Empress of Excess. No apologies of appetite for her, no 'No thank you, I'm full,' no pushing away her plate with a sad but weary smile. Her dishes would fulfill the deepest, most primal urge. Beef stews enriched with chocolate and a hint of cinnamon, apple cakes dripping with Calvados and butter, pork sautéed with shallots, lots of cream, and mustard.
Nina Killham (How to Cook a Tart)
The lid of a shoebox is shallow and can be used like a tray. It can be placed in the cupboard to hold your cooking oils and spices, keeping the base of the cupboard clean. Unlike many shelf liners, these lids don’t slip and are much easier to replace.
Marie Kondō (The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing (Magic Cleaning #1))
1/2 cup sugar, 1 cup salt, and 1 gallon of water. To this brine you can add spices and seasoning such as peppercorns, cloves, garlic, herbs, or any other flavorful aromatics.
Jason Logsdon (Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking)
ASIAN-FLAVORED CHICKEN SKEWERS Serves: 4   Prep time: 35 to 60 minutes   Cook time: 10 minutes MARINADE: ½ cup low-sodium, gluten-free tamari 1 teaspoon grated fresh gingerroot 3 cloves garlic, crushed 2 tablespoons sesame oil 1½ teaspoons five-spice powder
Mark Hyman (The Blood Sugar Solution 10-Day Detox Diet: Activate Your Body's Natural Ability to Burn Fat and Lose Weight Fast)
While there is no proven way to halt the progression of Alzheimer’s, if you do know anyone suffering from the disease, regularly cooking him or her saffron-spiced paella may help.
Michael Greger (How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease)
Basic Formula for Delicious Candy or Cake Dough 1 cup any nuts 1 cup any dried fruits 1 tablespoon oil to make it stick together Spices (optional) Mix in a food processor. Roll candies or use as crust layers for the cake. Yield: 2 cups of delicious dough
Victoria Boutenko (12 Steps to Raw Foods: How to End Your Addiction to Cooked Food)
Getting the Most From The Chili Vegetarian Recipe Chili has become an approved mainstay of vegetarian cooking. An actual chili vegetarian recipe cook yet, understands that there's more to just randomly adding any type of chili pepper. There are some matters which you should take into consideration with your recipe. Understand Your Chili Naturally, the number of chili in your chili recipe will obviously depend on your own natural ability to survive hotness. The question however is the best way to discover if there's an excessive amount of chili. One basic step would be to understand your chili peppers. It's a fact for example that bell peppers and pimiento supply no hot flavor in any way so you are able to essentially add just as much as you need in a dish. Habanero and santaka chilies yet are on the list of hottest so you'd do good to add reasonable numbers in your recipe. The well-known jalapenos are just around rather hot and are frequently the favourite fixings in a vegetarian cooking. Rev Up on Fairly Hot For those that can not manage habaneros that are overly hot, they can raise chili peppers to the middle or lower range of hotness. In addition , they are natural pain killers that tend not to dull your entire critical perceptions. Manage Chilies Correctly Chilies can burn skin. Manage chilies just with your bare hands if you just have a modest amount to cut. Chili juice on your own eyes can be an extremely distressing experience. Handle the Heat Tomato sauce can also be considered successful in helping reduce the hotness of chili. Beer and other drinks should be avoided if it's already too hot in your mouth. Combination with Other Flavors Your food would taste best with garlic, legumes, tofu, onions and tomatoes. Simply make sure you combine your ingredients nicely so the flavor will not stick in only some parts of the recipe but watch out for burnt fixings. Specialists guide though that fixings should not be combined all at once since this could kill the hot flavor. Saut the spices slowly to discharge the oil that holds the secret to its hot flavor. Determined by the dish, you'll be able to serve a chili dish 24 hours later to give time for flavors and tastes to mixture.
Vegetarian Recipe
Gamma was an aggressively terrible cook. She resented recipes. She was openly hostile toward spices. Like a feral cat, she instinctively bristled against any domestication
Karin Slaughter (The Good Daughter (The Good Daughter, #1))
Fifty miles out of Prague, the halved carcass of a freshly killed hog hangs, still steaming in the cold, from what looks like a child’s swing set. It’s a wet, drizzling morning and your feet are sopping and you’ve been warming yourself against the chill by huddling around the small fire over which a pot of pig parts boils. The butcher’s family and friends are drinking slivovitz and beer, and though noon is still a few hours off, you’ve had quite a few of both. Someone calls you inside to the tiled workspace, where the butcher has mixed the pig’s blood with cooked onions and spices and crumbs of country bread, and he’s ready to fill the casings. Usually, they slip the casing over a metal tube, turn on the grinding machine, cram in the forcemeat or filling, and the sausages fill like magic. This guy does it differently. He chops everything by hand. A wet mesa of black filling covers his cutting board, barely retaining its shape—yet he grabs the casing in one hand, puts two fingers in one open end, makes the “V” sign, stretching it disturbingly, and reaches with the other—then buries both his hands in the mix. A whirlwind of movement as he squeezes with his right hand, using his palm like a funnel, somehow squirting the bloody, barely containable stuff straight into the opening. He does this again and again with breathtaking speed, mowing his way across the wooden table, like a thresher cutting a row through a cornfield, a long, plump, rapidly growing, glistening, fully filled length of sausage engorging to his left as he moves. It’s a dark, purplish color through the translucent membrane. An assistant pinches off links, pins them with broken bits of wooden skewer. In moments, they are done.
Anthony Bourdain (Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook)
Slow-Cooked Rump Roast INGREDIENTS  1-2 pounds beef rump roast  3-4 cups chicken broth (no sugar added)  2 large onions, roughly chopped  5-6 garlic cloves, peeled  1 (8 ounce) container of mushrooms, sliced  salt and pepper to taste  1 teaspoon garlic powder  1 teaspoon onion powder  1/2 teaspoon paprika  1/2 cup full-fat coconut milk, canned  Mushroom gravy PREP TIME: 10 MINUTES—COOK TIME: 6-8 HOURS Serves: 4-6 1. Pull out that handy slow cooker of yours! 2. Add in the broth, coconut milk, onions, garlic, mushrooms, and spice to your slow cooker and mix together. 3. Make a little room in your slow cooker around the mushroom mix and plop that cute little rump roast in the pot. 4. Turn on low for 6-8 hours.
Juli Bauer (OMG. That's Paleo?)
Because I know, I think, how it happened. One sells one’s soul in increments, slowly, over time. First, it’s a simple travel show (‘Good for the book!’). Next thing you know, you’re getting dry-humped by an ex-wrestler on the Spice Channel. I
Anthony Bourdain (A Cook's Tour: Global Adventures in Extreme Cuisines)
Nate carefully dipped vanilla, butter pecan, strawberry, and rocky road. Each scoop was full and rounded. Jack and Lara blinked at the same time. Four big scoops for the small lady. Could Edna really eat it all? Apparently so, and more to boot, as she went on to remind Nate. "The works." Nate gave her a thumbs-up. Jack resumed eating. His patty melt was delicious, thick with cheese and perfectly cooked. Beside him, Lara enjoyed her own sandwich. They silently anticipated the works. Which was soon realized. With dramatic flair, Nate proceeded to drizzle hot fudge topping over the rocky road, add strawberry sauce to the strawberry ice cream, caramel to the butter pecan, and a spoonful of warm melted marshmallow to the vanilla.
Kate Angell (The Bakeshop at Pumpkin and Spice)
Cooking for him is a craft of spice and oil. His food burns the tongue and clogs the arteries. When he looks around him here, he does not see prickly leaves and hairy little berries for an effervescent salad, tan stalks of wheat for a heavenly balloon of sone-ground, stove-top-baked flatbread. He sees instead units of backbreaking toil. He sees hours and days and weeks and years. He sees the labor by which a farmer exchanges his allocation of time in this world for an allocation of time in this world.
Mohsin Hamid (How to Get Filthy Rich in Rising Asia)
Mr. Wesley Jones’s Barbecue Mop This is my adaptation of a barbecue mop innovated by Mr. Wesley Jones, a barbecue master interviewed by the WPA, and who cooked during antebellum slavery. ½ stick butter, unsalted 1 large yellow or white onion, well chopped 2 cloves garlic, minced 1 cup apple cider vinegar ½ cup water 1 tbsp kosher salt 1 tsp coarse black pepper     1 pod long red cayenne pepper, or 1 tsp red pepper flakes 1 tsp dried rubbed sage     1 tsp dried basil leaves, or 1 tbsp minced fresh basil ½ tsp crushed coriander seed     ¼ cup dark brown sugar or 4 tbsp molasses (not blackstrap) Melt butter in a large saucepan. Add onion and garlic and sauté on medium heat until translucent. Turn heat down slightly and add vinegar, water, and the salt and spices. Allow to cook gently for about thirty minutes to an hour. To be used as a light mop sauce or glaze during the last 15 to 30 minutes of barbecuing and as a dip for cooked meat.
Michael W. Twitty (The Cooking Gene: A Journey Through African American Culinary History in the Old South)
Layla poured the batter into the pan, drawing circles with the back of a tumbler to create a large crepe. "I've made coconut chutney, green chutney, and red chutney to go with it, as well as sambar." She pointed to the souplike side dish that was one of her favorite accompaniments to masala dosas. The journey through the dips with their hints of salt, heat, sour, and spice were what made masala dosas special.
Sara Desai (The Marriage Game)
They walked quickly through the kitchen. A woman in a blue salwar kameez skewered bright orange pieces of chicken to go into the tandoor. An older woman was peeling and slicing a bag of onions. Two cooks in white aprons stirred pots full of spicy potatoes, braised lamb, and chunks of paneer swimming in creamy spinach. At the back of the kitchen, the cook who had glared at him when he had come to talk to Nasir used a giant paddle to stir a vat of what appeared to be goat curry. Sam breathed in the sweet mixed aroma of cardamom, turmeric, garam masala, and fresh chilies as Daisy led him past the stainless steel counters. It was the smell of his mother's kitchen last night when they'd had dinner together. The scent of home.
Sara Desai (The Marriage Game)
If you want waiters in tuxedos with white linen cloths over their arms, menus with unpronounceable words all over them, and high-priced wines served in silver ice buckets when you go out for Italian food, our little restaurant is not the place to come. But if you mostly want good, solid, home-cooked pasta with tasty sauces made with real vegetables and spices by a real Italian Mama and will trade white linen for red-and-white checked plastic tablecloths, you'll like our place just fine. If you're okay with a choice of just two wines, red or white, we'll give you as much of it as you want, from our famous bottomless wine bottle — free with your dinner. This restaurant owner took competitive disadvantages and turned them into a good, solid, “fun” selling story.
Dan S. Kennedy (The Ultimate Sales Letter: Attract New Customers. Boost your Sales.)
Mrs. Shepherd stood at the head of the table as she delivered her annual tutorial on "foods of the world." This was Italy day, and when Mrs. Shepherd said something about the "pungent power of Mediterranean spices," Mary Dawn leaned towards Rosie and wrinkled her nose "Your people like garlic, right?" she said. Rosie couldn't believe she was talking to her. "Yeah," she said, sliding her elbows off the table and sitting up straighter. "For sauce, mostly." "Uh-huh," Mary Dawn said, her voice growing louder. "My mother refuses to cook with it. Says garlic has a way of staying with you. Seeps out of your pores." She flashed an exaggerated frown of sympathy as the girls started exchanging glances. "You must be so embarrassed to smell like your mother's kitchen all the time." All of them started flapping their hands in front of their noses, pretending to wave away the stink. Rosie stared straight ahead. I will not cry. I will not cry. "Okay, girls," Mrs. Shepherd finally said. "Quiet down." No defense of Rosie. No detention for them. Why couldn't her mother cook ring around the chicken or Boston baked beans like the other mothers? Why didn't she ever use Crisco like they did in class, instead of smelly olive oil? At the sound of the bell, she dashed out of the room.
Connie Schultz (The Daughters of Erietown)
Spring Green with Spiced Turnips
Samantha Schwartz (Cooking with Turmeric: Tasty Recipes Using Turmeric)
1 large aubergine, cut into bite-sized chunks (about 2cm) 150g shiitake mushrooms (or brown, chestnut or white mushrooms), stems removed, thinly sliced 10 cherry tomatoes, halved 800ml coconut milk 400ml good-quality vegetable stock 100g tenderstem broccoli, cut into large chunks 100g dried rice vermicelli noodles, or other thin noodles 2–3 tbsp kecap manis 1–2 tbsp rice vinegar or white wine vinegar Sea salt, to taste Coconut oil or sunflower oil, for frying Kerupuk or prawn crackers, to serve Lime wedges, to serve For the spice paste Large bunch of coriander 4 garlic cloves, peeled and sliced 2 small banana shallots or 4 Thai shallots, peeled and sliced 4 long red chillies, half deseeded, all sliced 2cm piece of ginger (about 10g), peeled and sliced 1 lemongrass stalk, outer woody layers removed, thinly sliced 1 tsp ground coriander Pick some of the coriander leaves from the stalks and set aside to use as a garnish. Place all the coriander stalks and remaining leaves, along with the other spice paste ingredients, in a food processor and blend to a smooth paste. Heat 2 tablespoons of oil in a wide, deep saucepan or casserole dish over a medium heat and fry the spice paste until fragrant, about 10 minutes. Add the aubergine chunks and sliced mushrooms with another 1 tablespoon of oil and cook, stirring, for 2–3 minutes. As soon as they have started to soften, add the tomatoes, coconut milk and vegetable stock and bring to the boil, then reduce to a simmer for 30 minutes. Add the broccoli and simmer for a further 5 minutes. Meanwhile, place the noodles in a heatproof bowl, pour over boiling water and leave for 10 minutes (or follow the packet instructions). Drain and toss with a little oil to prevent them sticking together. When ready to serve, check the vegetables are soft and the aubergine is cooked through. Add the noodles to the soup and warm through. Season with kecap manis, vinegar and salt. Taste to check the seasoning, then serve immediately garnished with the reserved coriander leaves, and the crackers, lime wedges and sambal on the side.
Lara Lee (Coconut & Sambal: Recipes from my Indonesian Kitchen)
Lulu had made fish tacos using her abuela's recipe, which had travelled around the world from Puerto Vallarta in Mexico with her when her abuela fled an arranged marriage. The secret to her spices was fresh cocoa. Always. Even if only a pinch. And it worked. Alice ate like a hungry dog, cleaning her loaded plate three times and necking beers until she wore the dozy smile of satisfaction that Lulu strived for whenever she cooked. Just one of the things her abuela taught her. It was also Lulu's abuela who taught her she had prevision. Just like me, she'd say knowingly. Foresight ran in the women of their family, an unbreakable thread through generations, to see danger before it arrived; to see trauma when it was hidden; to see love before it bloomed. Trust yourself, Lupita, her abuela used to say, looking deep into her eyes. This is why we named you 'Little Wolf'. Your instincts will always guide you, like the stars. Lulu was twelve when her abuela died. Afterwards, Lulu's grief-stricken mother banished their traditional ways. She cleansed their home of shadow boxes and rosary beads. No chili chocolate, no sugar skulls. No fire, no spice. No folktales. No monarch butterflies. No foresight. But Lulu's visions didn't stop. Her mother took her to a doctor in the city. Overactive imagination, the doctor said with a smile as he gave Lulu jelly beans, and her mother a referral to an optometrist. Lulu was prescribed glasses. Are they gone? her mother asked, eyes brimming with desperation. Lulu pushed her new glasses up her nose and nodded. She never again told anyone about her visions. Instead she spent nights by her window, whispering to her abuela in the sky.
Holly Ringland (The Lost Flowers of Alice Hart)
Essentially, chefs don’t start cooking until everything is, literally, in its place: their instruments and spices are organized 办UFV毕业证书q微2072299317菲莎河谷大学文凭证书,办理UFV学历认证书/留服教育部认证书,UFV真实存档可查认证学历,UFV offer录取通知书,雅思代考,申请学校University of the Fraser Valley Diploma,Transcript
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