If fresh buffallo mozarella and provolone cheese jostle for the gold medal of Italian pasta filata (spun paste), then burrata stands without question in platinum position. And worthy of an ode. Burrata, burrata Where art thou, oh burrata On aisles and cold shelves In Italia and beyond You – burrata are found in the best company of cheeses money can buy Blessed are ye, oh cheesemakers of Puglia And blessed are the fruits of your vats Mozzarella di buffalo, Provolone and cheese above all cheeses – Burrata. Cheese like ‘Pregnant bellies’ Tummies full of ritagli (scraps) and panna (cream)...
Daring Cooks Go South Indian With A Feast
If you are acquainted with Indian food, like I thought I was then consider this question I pose to you today: Is Indian food countriversal (like universal but for countries)? Is it? Well I certainly thought it was. Sipping on a mug of steaming ginger tea and chatting with friend and neighbor I reeled off all the Indian dishes I loved so – Tikka Masala, Tandoori Chicken and on and on I went. Dishes that my old friends and neighbours had lovingly prepared for me time and time again.
My Favourite Things – End of Summer Edition
Repurposing Kitchen Utensils I love multitasking….and I heart gadgets and utensils than fit that bill. A garlic press shines new light on mincing ginger, a pasta roller that doubles as a pizza base roller, creating consistently thin Italian-style pizza bases – so what if you end up with pizza lenghts as opposed to rounds? Deliciousness cannot be constrained by geometry!
The Best of Summer: Strawberry & Lemon Sorbet
There are some recipes that stop you in your tracks and require few words. This is one of them – a ‘genius recipe’ in the new column by Kristen Miglore, senior editor at food52.com where weekly, great recipes are unearthed from the worlds cookbooks.This recipe thrilled me to no end because
Simple Desserts: Lemon Possets
Strike a pose and fancy yourself English. Do you? Do you? Then say posset. When Macbeth asked for a posset to be prepared for him before going to bed he referred to a curdled milk drink, popular in his time. It was considered a specific remedy for some minor illnesses, such as a cold, and a general remedy for others, as even today people drink hot milk to help them get to sleep.
Daring Cooks Fresh Pasta Challenge
I couldn’t believe when he gave me the machine…..8 years ago. I had wanted to make my own pasta forever and getting one of the silver, rolling thingies was top of my list in Nigeria, in 2003. So when a friend moving abroad offered me his brand new, unused machine, I snapped it up!
My Favourite Things – ‘Dutch’ Special
Holland, my sweet Holland Soon I shall see you no more How is it that time so quickly goes by? And now I return To Nigeria, my beloved Homeland
Happy 4th of July/Celebrate with a Root Beer Float
I can’t recall when exactly I learnt or heard of root beer but as I stood by the table, ready to pay for a drink and burger at the annual 4th of July ceremony for ‘Americans in the Hague & environs’, something clicked and I reached for a can, not without asking the guy on the other side if root beer tasted like ‘ginger beer’. To which his response was ‘no’.
A World of Terrines
I’ve always wanted to make a terrine so when Penny tooted the International Incident Party horn, I danced to her tune. A year ago, I updated my library with a purchase of Franck Pontais’s book ‘Terrines & Verrines’– one of the few English books (the other mostly in French) on the subject of those two master categories of cuisine a la Francais. Terrines are great make-ahead (and good-to-freeze) dishes for large gatherings – making great accompaniments to main courses; alternatively, they could be well portioned into small portions for starters or canapés. So armed with this great catalogue of beautiful...