Skip to main content

Its a wonderful world

At Whole Foods I had Chicken Marbella. I wonder if Chicken Marengo in The Good Home cookbook is anything good like it.
Chicken Kiev. Chicken Divan. When a colleague got this for a potluck I misheard it as Chicken Divine.
Spaetzle reminds me of a sweet dish that my neighbor made during my childhood. She cooked rolled wheat dough tortillas cut into diamond shape in water with sugar and cinnamon. It reminds me of Kubba from the Iraqi cookbook too.
Noodles with cabbage.
Saffron is the stigma from the fall-flowering crocus flower.
Beets in orange sauce.
According to Richard J Perry, unlike spoonbread, corn pudding doesnt contain any cornmeal, so the texture is smoother. On the other hand, it is not as light because the egg whites are not beaten seperately. Okra is a member of the same family as hibiscus and cotton. Cooking Okra with acidic ingredients, in this case tomatoes, complements the slippery texture of this vegetable.
Peach Honey Butter.
I saw caramel frosted yellow cakes at Fry's grocery store.
Fruit cobbler,buckle,crunch,slump,grunt,crisp,crumble,compote

Comments

Post a Comment

Popular posts from this blog

Vadi biyyam

Vadi Biyyam We do this for the 21st day of baby's birth. The rice is then cooked in a couple of days, with all neighbours invited for lunch. number of times a woman can receive lap rice odi biyyam songs
Post a Comment
Read more

Egg Malai Masala

  Egg Malai Masala  Its fun when things turn out as they should. I pureed the onions and then cooked them well. I added the milk for the egg Malai Masala and made chicken curry with other half of the onion base. I used kasoori methi in both. Many times I have felt the onions grainy, but this time I got it right. Patience.
Post a Comment
Read more

Cuban Bread

So you should already know the sweet and breadrolls book if you have already read of the popovers. I have planned on making bread for a long time. A detour of popovers and finally I'm aqui. From the same book, I tried this Cuban bread and enjoyed making the slits in the bread. Like a surgeon. I still have to get the proofing right. The actual recipe reading takes place in real time. I was reading about the bread on the web and when I came across the lines about how it is different from a French bread in that it is left to rise after shaping the loaf, I was worried that my Cuban bread would lose its nationality. Turns out that I hadnt progressed that far into the recipe. The Best American travel writing 2008 Khubz al arabi
Post a Comment
Read more