Thursday, October 26, 2017
Thursday, October 19, 2017
Vegan "Bolognese" (Carrot Walnut Sauce/Spread)
Vegan "Bolognese" (Carrot Walnut Sauce/Spread)
#becauseittastesgood1 Lb trimmed and peeled carrots
2 yellow onions
4 Tbsp olive oil, plus more as needed
2/3 cup chopped walnuts
2 garlic cloves
pinch of cayenne or chili flakes
small handful of parsley leaves
2 tsp pomegranate molasses or 1 tsp balsamic vinegar
Salt and pepper to taste
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Thursday, October 12, 2017
Mackerel Tartar with Beets
Mackerel Tartar with Beets Recipe
#becauseittastesgood1 Lb beets
1 Lb mackerel (raw fish safety info: https://youtu.be/62L_uqk26KE)
2 Tbsp minced red onion
2 Tbsp minced herbs (cilantro, parsley, dill, or tarragon)
2 tsp rinsed and minced capers
1 tsp grated ginger
1 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
3 Tbsp olive oil
1 tsp whole grain mustard
toasted bread
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My cooking classes in the Boston area:
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Thursday, October 5, 2017
The End of Authentic Food
What does it mean for a dish to be authentic? Is the quest for authenticity the same as the quest for deliciousness? How do you balance tradition and innovation?
Here is the SeriousEats tiramisu recipe that got me thinking about this topic: http://www.seriouseats.com/2017/06/how-to-make-the-best-tiramisu.html and here is their video: https://youtu.be/0FrTin1Bjkw
Please note that I haven't tried this recipe yet, but I agree with them on whipped cream. I also use it in place of egg whites in my tiramisu.
Support my channel
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My cooking classes in the Boston area:
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