Friday, November 27, 2015
A huge part of influence on a county's culture comes from its immigrants. In regards to the Arabian Gulf, the Indian influence is undeniable and can be seen in everything from karak and biryani to henna parties and movie screenings. The Filipino influence is just as prominent, as displayed by population statistics.
Sunday, November 22, 2015
Smoothie bowls have been all the rage in culinary 2015. It is exactly what the name entails: a smoothie poured in a bowl. The difference is that in a regular smoothie you blend all the fixings (seeds, other fruit, etc) in and slurp the lot. Smoothie bowls allow you to see your toppings and eat them like soup in a bowl.
Thursday, November 19, 2015
Monday, November 16, 2015
The difference between a crostini and a bruschetta is that the latter's toasted bread is rubbed with some garlic before it is topped. So I already have a Spanish tomato bruschetta on MCW, but this tomato crostini is special because of the whipped feta.
Friday, November 13, 2015
Coddled eggs are basically soft cooked eggs that have their shell removed and are cooked in a container in a water bath. Butter the sides of a Bonne Maman jar, add a couple of ingredients, crack the egg inside, and bake in a water bath.
Tuesday, November 10, 2015
This month's MENA Cooking Club feature is the Kingdom of Saudi Arabia. The MENA Cooking Club explores the differences and similarities of the Middle East and North African countries through local cuisine. Previous entries include Algeria, Bahrain, Djibouti, Egypt, Iraq, Jordan, Lebanon, Malta, Morocco, Oman, Occupied Palestine, and most recently Qatar.
Sunday, November 8, 2015
This green beans side dish is a wonderful compliment to poultry, red meats, or fish alike.
Gremolata is an Italian condiment made of lemon zest, garlic, and chopped parsley. This gremolata has added substance by adding fried fresh breadcrumbs to the mix.
Wednesday, November 4, 2015
Thursday, October 29, 2015
Tuesday, October 27, 2015
Full disclosure, this shepherd's pie is from Jamie Oliver's Comfort Food cookbook and my family and I agree that my cottage pie is so much better. Having said that, Jamie did suggest to serve this pie with "lots of condiments" so when we ate it with HP it was much better and not so bland.