Food Blog of the Day Archive

Welcome to the Featured Food Blog of the Day Archive! Look for great food blogs, get inspiration and discover new dishes. Want to nominate a great food blog to be featured? Contact us!

 

July 26, 2011
I first became interested in chicken adobo when I saw a recipe for it using a slow cooker. It looked delicious but completely different than the adobo that I was familiar with. I thought adobo was that rich, spicy, reddish-brown mexican sauce that comes with chipotle peppers. The recipe I saw didn't even involve any chile peppers. So, I started doing some research. Turns out Filipino adobo is a completely different beast than Mexican or Spanish adobo. This adobo is a tangy, salty mix of vinegar, soy sauce, garlic, and spices that is used to marinate and stew meat.
July 25, 2011
Despite owning over a hundred cookbooks (I’m too afraid to count them now!), I don’t (yet) own any by Ottolenghi, even though quite a few people have emailed me about how wonderful his books and recipes are. The simple truth is, I don’t know much about Ottolenghi so I was very interested in trying out this recipe for dinner tonight.
July 24, 2011
Because the garden is pumping out greens, and every meal is an attempt to use them (that’s ours above, about to flower), I tossed in a bunch of pac choy and broccoli. Because I wanted something that would slide down easy, I added rice noodles. On the top was cilantro, also from the garden.
July 23, 2011
These lamb meatballs are amazing and so fragrant and delicious. Since I didn’t have all the ingredients for my salad, I wasn’t going to take pictures of the step by step instructions to make this. However, once I saw how gorgeous these meatballs turned out, I just couldn’t help it but take some pictures of them and post them here.
July 22, 2011
Pork hocks are from the shoulder part of the pig. It is parallel to pork shanks with crosses cuts. It is well known for its tenderness and rich flavor. It is also flavorful and is loaded with irresistible aroma. Since this piece generally consists of much skin, tendons and ligaments, it requires long cooking through stewing or braising to be made palatable.
July 21, 2011
I found this incredibly delicious looking recipe for cheese pinwheel rolls and decided I HAD to try them, my way of course. So next time you’re thinking of throwing some store bought garlic bread next to the spaghetti or lasagna, try these instead. Your taste buds will thank you.
July 20, 2011
One evening to avoid the continual-mommy-cattle call, I escaped by making an appetizer for the family. I also chose to cook it outside on the grill so as to further avoid additional cries. Cooking it outside on the grill in 100 degree weather pretty much meant that Son and Daughters stayed inside, and I got about 10 minutes of peace and quiet by the grill. When I carried the crostini in, the cries began all over again. I quickly remedied that by stuffing a crostini into all open mouths and sat quietly in the corner enjoying the peace and quiet, however momentary it was.
July 19, 2011
I think the secret to a good coconut ice is the icing sugar to coconut ratio. Not enough coconut, and the sweet loses its appeal for me. It needs a bit of chewiness :-)
July 18, 2011
When I tell people that I have to regularly give away home-made cakes and pastries in case they go stale and need to be tossed out, I’m often greeted with gasps of shock and disbelief.
July 17, 2011
I saw these a few years ago on Iron chef. Cups made of cucumber. Brilliant. I am embarrassed to say that it took me nearly a year to figure out how it was done. Turns out, it’s so easy. All you need is a melon baller.
July 16, 2011
Someone please tell me what day and hour it is because I honestly don't know. Last week was sort of this whirlwind of get-on-a-plane, get-off-a-plane, give-a-talk, get-back-on-a-plane, get-back-off-a-plane, meet-new-people, get-back-on-a-plane... and rinse and repeat and so on and so forth. Hence, I have no idea what day it actually is right now! One moment I was in Scotland, then the next in Manchester (UK), and then in Atlanta (Georgia), and then back in California, and my head is still spinning from it all, and I can't really stomach the thought of another long plane ride, like, ever again. Or at the very least, for a few months, please I just want to stay in one place and time zone, thank you very much.
July 15, 2011
If you are looking for a recipe to add flavors in a dessert, goiabada will be a perfect choice!
July 14, 2011
Banana bread with a thick caramel glaze - what could be better?
July 13, 2011
I first discovered jicama at my favorite Mexican Restaurant in Michigan. It's a sweet root vegetable eaten as a "palate cleanser" after a decadent meal of spices and flavors.
July 12, 2011
You can see a picture of the Tartine bread pudding above. Miraculous, I tell you, is an understatement. The Tartine bread pudding was moist with a rich custard and just the right amount of tartness from the early summer strawberries.
July 11, 2011
To counterpoint the grilled meats, I made some rose flavored berry agar-agar. The colors of the berries are perfect for the holiday.
July 10, 2011
This Vegan Chocolate Mousse Torte is an example of that. How can you make mousse vegan? A simple creamy ingredient does the trick…Avocado!
July 9, 2011
I made these for a summer picnic with friends at Regent’s Park a couple of weeks back. I thought they were just ok though, could be improved upon! The sponge was a little dry, as it usually is with genoise cakes so I soaked them with green tea syrup.
July 8, 2011
We love roasted beets. We also love goat cheese. We especially love when the two ingredients are combined to yield the yummiest result… roasted beet and goat cheese salad. It’s the perfect pairing of the two ingredients. If it’s on the menu, it’ll end up on our table for us to enjoy!
July 7, 2011
We both particularly liked this dish, so I figured I’d share it here, as I hope to do with some of our future meals. Lamb is my personal favorite protein and I’m lucky that Ryan likes it as much as I do! We prefer ours quite rare (almost still “baa”-ing, even), but if you like a more well-done product, you can simply increase my recommended cooking times by a minute or two.

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