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Wednesday 29 September 2010

[Update] There are 3 new posts in "Simply Recipes"

Simply Recipes

Here is the Simply Recipes update for mobile.kuliner.mailbox@blogger.com


There are 3 new posts in "Simply Recipes"

Toasted Parmesan Rinds

Toasted Parmesan Rinds

Looking for a way to use up those Parmesan rinds collecting in your cheese drawer? Check this out. A friend of mine showed me this trick the other day that was so drop-dead easy, so obvious, so I-can't-believe-I-didn't-think-of-this, and so good, I've been eating my way through Parm rinds every day since. All you do is shave them to about a 1/2-inch, no less than 1/4-inch, thickness, spear them with a fork and toast them like marshmallows over a gas flame. Or if you have a broiler, pop them in the broiler. Then slice them into cubes or strips and eat. Sprinkle over salads or soups like a crouton, a pure Parmesan crouton.

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Eggplant Green Curry

Eggplant Green Curry

One of my favorite dishes on the planet is a green curry made with eggplant. But you really need to know what you are doing to make it, and I don't. Which is why we are turning to guest contributor Garrett McCord for this recipe. This is as good as any I've had a restaurant. It does call for special ingredients which are available at most Asian markets. ~Elise

When I was learning to cook in college a Thai friend's mother told me that there are two particular tricks you need to be aware of to craft a truly outstanding curry. The first is that if you're using eggplant you have to blister and sear it in order to enhance its unique taste. The second is that you have to lightly fry your curry paste in order to reveal its true potential. Only then will you have a curry worth eating.

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Jamaican Rice and Peas

Jamaican Rice and Peas

When doing research for our recent Jamaican goat curry recipe, what came up most often as an accompaniment was something those from Jamaica call "rice and peas". (Several commenters suggested this dish too.) Traditionally the "peas" are pigeon peas, often substituted with kidney beans (which is what we are using). The rice is cooked in coconut milk.

Oh my gosh. This is one of those I-can't-wait-to-make-it-again dishes. Think of it as a Caribbean version of a Cajun red beans and rice. Our version is a little different from the traditional rice and peas in that we sauté onion and garlic to start the recipe, then add a little fresh grated ginger for added zing. Serve it with curry, roasted meats, jerk chicken or all by itself. The rice is especially good with a little lime juice sprinkled on to serve.

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Wednesday 22 September 2010

[Update] There is 1 new post in "Simply Recipes"






Green Chile Enchiladas

Green Chile Enchiladas

If you were to ask me what my favorite food was in the whole world, I would most likely respond, enchiladas. And not the exotic, wonderfully complex authentic enchiladas from Mexico, but the cheesy casserole American version my mom made for us growing up. Just smelling the tortillas being lightly fried (to soften them so they roll up easily), and my tummy will leap for joy knowing that enchiladas will be ready shortly. This is the scent of my childhood, my mom in the kitchen, the family around the table. We always make enough for leftovers because as my father will happily tell you, there is nothing better than my mom's enchiladas, re-heated for breakfast.

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