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http://twofoodiesonejourney.blogspot.com
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Mushroom tacos from Wes Avila’s great taco book - corn tortillas with roasted halloumi, shiitake mushrooms (cooked with garlic, thyme, bay leaf) and button mushrooms (cooked with curry powder, garlic, thyme, bay leaf and shallots) topped with parsley and a salsa made from coriander seeds, olive oil, garlic sherry vinegar, dried red pepper flakes, paprika and jalapeno) And a salad made with cavolo nero, lemon juice and crispy chickpeas (roasted in the oven with cumin and coriander seeds and chili powder) and a tahini and roasted sesame oil vinaigrette
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- 11
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Oven roasted tofu (with a sauce made from sesame oil, soy sauce, ginger and garlic) and butternut squash and hazelnuts. Finished with some scallions and parsley
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Variation of chraime sauce with shrimp and penne. This chraime variation is made with garlic, rosemary, coriander and fennel seeds, lemon juice, diced tomatoes, tomato paste and cilantro
- 755 replies
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- 10
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Enchiladas with a filling made with chicken breast, spinach, mix of mushrooms (button, oyster, shiitake), red onion and a salsa made with tomatillos, jalapeno, cilantro, garlic, chicken broth and sour cream. Topped with some queso fresco
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Penne with chicken breast, sweet potatoes, scallions and sage with gorgonzola dolce. Pasta wasn’t cooked separately but directly together with sweet potatoes and scallions which is sometimes a bit tricky with the timing to not overcook everything but yields in a nice, creamy sauce.
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Sous vide port tenderloin (60C, 3.5h) with a honey and lime vinaigrette (lime juice and zest, honey, mustard, mayonnaise, ginger, mint and oil). Served with oven roasted butternut squash with red onion, pumpkin seeds, nigella seeds, cumin, coriander, turmeric, cardamon, cinnamon, chile, sugar, cilantro and some yoghurt to finish and balanced
- 755 replies
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- 19
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Quick vegetable chili with red peppers, celery, kidney and navy beans, diced tomatoes, onion, garlic, thyme and chili. Served over bulgur.
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Chicken, rapini and napa cabbage stir-fry - chicken breast was velveted by marinating in a mixture of shaoxing wine, egg white and cornstarch and afterwards briefly (deep) fried in oil. Then stir-fried with rapini and napa cabbage with a sauce made from soy sauce, oyster sauce, chicken broth, chili oil and chili flakes. Served with rice
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Pasta with shrimps in a sauce made with dried tomatoes, tomato paste, scallions, garlic, parsley, basil, feta, heavy cream, dry vermouth and chicken broth
- 755 replies
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Quick and simple variation on chili with chicken breast, chorizo, red kidney and navy beans, onion, garlic, diced tomatoes, chili and parsley- topped with some sour cream and served with rice
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Red lentil soup with curry powder, cumin and cinnamon. Topped with diced apples, scallions, jalapeno and olive oil
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- 10
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Variation on mansoor dal - red lentils cooked in water and coconut milk with onion, garlic, ginger, brown mustard seeds, fennel seeds, cardamom, turmeric, red pepper flakes. Finished with some wilted spinach and lime juice. Served with diced tomatoes and some coconut flakes.
- 755 replies
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- 14
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The Splendid Table cookbook has an interesting chapter around the history of ragu Bolognese with a number of different recipes. There is also an older version described as Baroque Ragu with mix of different meats - pancetta, ground pork and beef, pork sausage, chicken thighs and chicken gizzards (all of them diced), cooked together with carrot, celery, onion, garlic, tomato paste, hints of ground cloves, bay leaf, white wine, chicken broth and finished with a little bit of heavy cream. Served over fettuccine and with parmesan
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- 18
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Moroccan inspired red lentil soup with celery, diced tomatoes, onion, garlic, raz al hanout, cumin, coriander, chicken broth and cilantro. Served with fried onion made with jalapeño, cinnamon and lemon juice. Finished with some Greek yogurt
- 755 replies
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