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Tuesday, 30 October 2012

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

Simply Recipes

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There is 1 new post in "Simply Recipes"

Squid Ink Pasta with Pumpkin, Sage and Browned Butter

Squid Ink Pasta with Pumpkin, Sage and Browned Butter

Okay, I know. This is one of those weird ones. But it is Halloween, and I was looking for something black and orange (go SF Giants!) to make, and I saw a package of squid ink pasta at The Pasta Shop in Berkeley, and I just had to have it. Have you ever had squid ink pasta? It's pasta that has been flavored (and naturally colored) with jet black squid ink. Which now that I think about it, doesn't sound particularly appetizing, unless of course you've tried it. In which case you will go to great lengths to obtain and consume it. Squid ink pasta is absolutely delicious. Like, don't-bother-me, leave-me-alone-while-I-savor-this, wow-this-is-good, delicious. As for the specific taste? The pasta itself is only lightly flavored with the squid ink, so the pasta tastes like pasta, just really good. (How's that for an explanation?)

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Sunday, 28 October 2012

Koleksi Resep Masakan | Koleksi resep makanan, resep masakan Indonesia, Masakan Eropa, Masakan Cina, Resep Masakan daerah Indonesia, Masakan Tradisional Indonesia. - Koleksi Resep Masakan | Koleksi resep makanan, resep masakan Indonesia, Masakan Eropa, Masakan Cina, Resep Masakan daerah Indonesia, Masakan Tradisional Indonesia.

 

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Friday, 26 October 2012

[Update] There are 2 new posts in "Simply Recipes"

Simply Recipes

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


There are 2 new posts in "Simply Recipes"

Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

From the recipe archive, don't throw out your pumpkin seeds! ~Elise

Fall has arrived and with it, the pumpkin season. There are always plenty of pumpkins to carve up around Halloween time and a great way to make use of the pumpkin seeds is eat them, salted and toasted. Our preference is with the shells on - if they are toasted properly they are wonderfully crunchy and easy to eat. It helps if you are going to eat them with the shells on that you use seeds from sugar pumpkins, somewhat smaller than the mega-sized carving pumpkins (not really pumpkins but large squash). The trick? Boil the seeds in salted water first, and then toast them in the oven.

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Celery Stir Fry

Celery Stir Fry

Celery. We take it for granted, don't we? It adds crunch to potato salads, and flavor to chicken stock and turkey stuffing; it's ever the bridesmaid, never the bride. That's why I was intrigued when I saw a recipe for celery stir-fry in my friend Nancy Hachisu's Japanese Farm Food cookbook, a simple celery stir-fry with chili infused oil and soy sauce. Such a simple preparation, and so so good. Try it!

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