Saturday, October 3, 2015

868. Asian Chicken Salad

This salad mirrors Asian flavors through the combination of purple cabbage, carrots, and fresh coriander. Lime, soy sauce, and chili also go in the dressing. As for the chicken, you can poach it, but I preferred to bread and lightly fry it instead.

Thursday, October 1, 2015

867. Meatball Kale Stew

This stew is actually something of a cross between a curry and a soup. You can adjust the thickness to your liking. The coconut milk lends a very subtle and smooth flavor to this stew, and the kale is a hearty compliment to the meatballs.

Sunday, September 27, 2015

866. Treacle Tart

Treacle tart for me equates Harry Potter and Hogwarts' House Tables heaving with delicious and welcoming food. It is a traditional British dessert, and very simple and easy to make provided you can get your hands on a tin of golden syrup.

Thursday, September 24, 2015

865. Iraqi Diheena Halwa

Eid Al Adha mubarak to all my fellow brothers and sisters in Islam. May Allah guide us to the Straight Path and be pleased with us.
Dubbed the Iraqi Fudge, Diheena (الدهينية) is an ancient recipe developed through the ages. Like many ancient arts, the specialists make it best. So if you have a have dodging bullets of idolators in Najaf just to get a taste of Diheena, you can try this home made version instead.

Wednesday, September 23, 2015

864. Roast Prune Chicken

And the roast chicken chronicles continue. This time, it's a surprisingly complex and flavorsome combination of the strangest ingredients tossed together and baked. My first of mixing soy sauce and pomegranate molasses was hesitant, but wildly successful stovetop chicken here. This recipe even has mango chutney in it!

Sunday, September 20, 2015

863. Blue Cheese Walnut Gnocchi

True, I made this sauce with gnocci, but it would work just as well with most pastas. The combination of blue cheese and walnuts is a winning one. Just try a slice of Bresse Bleu with a walnut half over an oat cracker and you'll see.

Friday, September 18, 2015

862. Red Velvet Baked Donuts

It seems like red velvet is quickly becoming a thing here on MCW: cupcakes, brownies, and brownie cake, cheesecake, and now baked donuts. This cream cheese frosting competes for attention just as much as the cake/baked good.

Wednesday, September 16, 2015

861. Cinnamon Baked Donuts

I went and bought a mini-donut baking tin, and I like it, too. These donuts would fare best in the colder seasons, as the warmth of cinnamon and nutmeg strongly urge you to combine them with a steaming mug of hot chocolate or coffee. But who really cares what season it is when cooking?

Monday, September 14, 2015

860. Puffed Meat Loaf

If the genes of a beef wellington and a meat loaf were to be crossed, this puffed meat loaf would be the resulting offspring. Individual pockets of seared minced meat patties, sandwiched over sauteed mushroom and topped with creamy spinach, all wrapped in a golden puffed crust.

Saturday, September 12, 2015

859. Gratin Dauphinois

Gratin dauphinois is a French-Swiss potato dish cooked very simply where thinly sliced potatoes release their natural starch to thicken their own milky-creamy bath. That's right: no flour or cornstarch thickeners here.