This is a lovely warm potato salad with a little extra flavor thrown in with fresh dill and caraway seeds that give this potato dish a wonderfully bright and savory flavor.
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Bacon, vinegar, and mustard give this vegetable side dish a nice little punch. If you are looking to make it vegetarian, the dressing is great even without the bacon, just start by cooking the onion and continue on.
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Have you seen a more beautiful pork chop? I have discovered the secret to great pork chops (and great steaks) is time. And a sous vide. Mostly the sous vide, the time is just how the sous vide works its magic.
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The Ploughman’s Lunch, from what I have seen, can be as simple or complicated as you want it to be. A few slices of cheese, bread, and something pickled seem to be the only necessary criteria.
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Can I tell you my favorite kind of morning? One that starts out warm and sunny, with the smell of butter warming in a pan, fluffy pancakes with fresh fruit compote, a cup of light roast coffee, and an F1 race.
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I often think of French food as delicate, refined, and frankly… finicky. This is none of those things. It is hearty, warming, and hard to mess up. It does take some time and patience, but you are rewarded with deep flavors, wonderful textures, and with a light side salad a wonderful meal.
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The simplicity is really what makes this salad lovely.
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Southern French tart, popular throughout the region.
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For this race weekend menu I made a bit of “street fare”. Barbajuan, ubiquitous and popular in Monaco and Pissaladiere, a specialty of Nice.
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Basque-style chicken thighs in a rich tomato and sweet pepper sauce, fresh green salad, creamy fava beans, and smoked paprika roasted potatoes.
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This Azeri Stew is rich, flavorful, and although it takes time, it does require excessive attention. This version is full of bright green herbs cooked down and mixed with fragrant lamb and a kick of lemon juice.
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These Sichuan Chicken Wings might be one of my all-time favorites. Sweet, spicy, sticky, so good. The wings do take a bit of work and attention, so I paired them with two super simple and quick recipes for Vegetarian Chow Mein and Stir-Fried Choy Sum.
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This is a super quick and simple slaw/ salad that can be served with just about any Middle Eastern meal.
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When I read about Bahraini cuisine, the consensus is that is is a rich mix of Arabic, Persian, Indian, African and European cuisines. You can taste that in this meal with tamarind flavors, cardamom and cinnamon, and of course with the staple of rice and seafood, it is a pretty good meal to exemplify the small island state and their eclectic and rich food culture.
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For the Australian Grand Prix this year we made Grilled Shrimp and Corn Rolls with Smashed Avocado spread. They were delicious! Served with a bright little salad and a few bottles of Cooper’s Beer, it was a lovely start to the new season. I couldn’t resist find a recipe for grilled shrimp, just so I could say we were having shrimp on the barbie!
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This spread came together pretty quickly and hit all the right buttons for a little bit of finger food, a little bit of crusty bread to sop up some saucy stuff, and some veggies strewn throughout. A nice glass of Spanish Rioja topped off the evening perfectly.
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2019 is here! Who is ready for a new F1 season?
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Basbousa is a traditional Middle Eastern sweet cake made with semolina and a rosewater sugar syrup. It is a lovely sweet treat at the end of a large meal.
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The dressing and fresh herbs are the real stars of this dish. Simple ingredients are taken to new places with the addition of sumac, pomegranate molasses, and crunchy bits of pita.
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