Month: March 2015

Books & Reads

On Cookbook Browsing

Oh, cookbooks and cold weather. Blankets, apple pies and steaming mugs of spiced tea should be all the rage. It’s been cold in New York. Really cold. We’ve had rain and snow and chill. On days like this, there is no better place to hang out than a bookstore, especially a huge Barnes & Nobles. […]

Baking, Travel & Exploration

The Art of Pita Bread

Pita. Pita Bread. A delightful flatbread, the best of which is barely sweet, soft and with good ‘pocket’. The best pita bread I’ve had in my life has been from a Lebanese restaurant called Jedoudna in Dubai. I love Jedoudna because they bake their pitas to order. What does that deliver to you? Me? The freshest bread […]

Techniques

How To Make Some Kind of Peanut Brittle

Making toppings for desserts like brittles and pralines are relatively easy. They involve nuts and caramel. But easy doesn’t mean you should hurry through the process which might lead to ‘caring less’, it means a few steps with utmost care to accomplish great results. Brittle is a type of confection consisting of flat broken pieces […]

Drinks

Six (6) Drinks from & with Agbalumo

You can do a number of things with both the skin and the flesh, and seeds of the African Star Apple. At the start of my exploration, I didn’t realise how much of the flavour was in and could be extracted from the flesh. The notes below chart my progress with this fruit that can […]

Nigerian Cuisine, Recipes

Three (3) Sweet Recipes with Pawpaw

Pawpaw. Papaya. Suited to sweet.and savoury preparations. Spiralised Pawpaw. Fruit & Tea. Bruleed Toast. By now, you would know I have OCD. Compulsiveness in most of my ways. Like when I discover a new ingredient or see it in new light. You must know that I become consumed with it, using, learning, smelling, tasting, photographing […]