shain

Breakfast for a chilly morning. Polenta with cornmeal and fresh corn, blended smooth with some cream, milk and pecorino. Mushrooms (edit: and chestnuts) pan fried in butter and thyme, red wine, reduced.

I assume you are referring to aged cheeses, to which I'll agree - this recipe doesn't come together my in mind. However, curried cauliflower with paneer is a classic.

Pasta e fagioli. Borlotti beans, celery, onion, rosemary, pepper, sage, olive oil.

Serious Eats do Italian (and Italian American) very well: https://www.seriouseats.com/recipes/topics/cuisine/italian

Cold weather calls for warming food. Tcholent, baked all night long.

Sweet pasta with creamy milk-malt-vanilla sauce, with poppy seeds, and a small amount of cocoa.

Pizza bianca with mushrooms, thyme, garlic and parmesan post bake. Sfincione with tomato sauce, caramelized onions, toasted breadcrumbs and pecorino. Nonna-style pizza.

Made this earlier this week - I had extra steamed bun dough with which i made lotus seed filled buns.

Balkan bean stew with two types of beans, peppers, celeriac, tomato, garlic, herbs (parsley, cilantro, dill, tarragon). Sour cream. Noodles.

Bread pudding with coconut cream, bananas, hazelnuts, raisins, rum, dark brown sugar. Bread pudding, and custard in general, are perhaps my favorite sweets

Steamed buns with shredded tofu and eggplant in spicy five spice and hoisin sauce. Ginger quick pickles to be added. Stir fried zucchini and egg in (mildly) sweet and sour chili sauce, with black vinegar, mandarin peel, sesame, coriander, Sichuan peppercorns.

You guessed right, that was a typo on my side. Thanks for noticing. I'm lucky to have a bakery nearby that produces decent, if simple, breads (not an obvious thing outside of the cities here). Sadly they could do better with their wholemeal breads, as this 50% one was a little dry.

Letcho with peppers, cabbage and mushrooms. Plenty of paprika, garlic and some caraway. The eggs poached shakshuka-style rather than roughly scrambled.

Supper i had defrosted bialy with cream cheese and scrambled egg; and a quick Greek style spinach salad with onion, sirene, walnuts, olive oil and red wine vinegar.

@Jim D. My favorite is "Har Bracha", it is great for sweets and raw applications, it is strong and toasty, sweet and bitter. The one I use more often is "Al Karawan" which is my favorite for savory applications such as hummus and tahini sauce. Another good one is "Al Arz". "Al Jamal" is also very good, but only for sweets (it's too dark and sweet for savory applications).

A laminated babka is a beautiful thing, so I'm sure that it would have been delicious even sans filling. I've eaten and made my fair share of tahini filled babkas, which are quite popular in Israel. I'll share my 2 cents. First, obviously, is to use a good tahini, one with a strong nutty well-toasted flavor, naturally sweet and gently bitter. You should also make sure to use plenty of it. The second tip is that tahini flavor is mostly "bass notes", and has no acidity. You need to complement it in order for it to come through (especially in bread).In savory applications, tahini is always paired with acid, like lemon. In pastry, I like to pair it with silan (date molasses) which adds this acidity. It also boosts the caramelized notes of the tahini. The second thing that you want is some high notes - a good vanilla will do, but I much prefer a sprinkle of rose water (or orange blossom), cardamom also does wonders. Here's my filling recipe (for a cake made from 250g of flour): 85g tahini 80g silan (one with no sugar added), you can sub with blended dates and a sprinkle of lemon juice. a big pinch of salt Rose or orange blossom water (strength varies greatly, so go with your taste, I use ~1/2 tsp) 1/4 tsp cardamom optional: 1/4 tsp cinnamon Sometimes I replace part of the tahini with coconut cream. For the looks, try a cover of ground pistachios.

Cabbage slaw with apples and pomegranate in yogurt and poppy seed dressing. Chopped vegetable salad (this is probably the dish I make the most often. I usually use tahini sauce as dressing, but sometimes, including here, I opt for olive oil and lemon). Buchari bread (that's a slightly enriched bread). Cauliflower and chickpeas in coconut-yogurt based curry. Roasted potatoes in (mildly) sweet and hot chili sauce, with sesame, sesame oil, soy sauce and silan. Tandoori style chicken and tofu, cooked on the grill. Spicy kebabs with plenty of cumin, served with chickpeas in tomato-ginger stew and grilled onions. Apple crumble with cinnamon, and pear crumble with red wine, star anise and vanilla.

Oyster chowder, but I dialed down on both the cream and potatoes, so it won't be very thick. In lieu if oyster crackers, I used crunchy fish shaped crackers.

Oatmeal with peanut butter, banana, orange zest and nutmeg. Banana and pecans candied in silan.

Hi all, I'm excited to be visiting Taiwan for two weeks this February. Obviously, there's lots of info online, but still I thought I might ask for tips here. Especially recommendations for restaurants and vegetarian food (molluscs are fine), but not only. Thanks

I'm behind on posting :P Bialys - crisp and tender, with savory and sweet onion-poppy filling. Pea salad with mayonnaise, not-quite-hard boiled eggs, pickles, dill. Here after the first bake. And after a brushing of butter and second bake (always double bake your breads/muffins if you want them extra crispy!):

@leonidas this looks like a very tasty cake In BraveTart, Stella Park has a recipe for red velvet cake that uses red wine. But I'm now intrigued about a cake with wine as a main flavor (sans cocoa). Anyone familiar with one? Perhaps a variation over rum baba.

@Anna N It's a simple dish: 3 onions, chopped - caramelize deeply with butter 2 cloves garlic, mince and saute shortly Add: 1 cup milk 3% fat (220 ml) 3 eggs 3 tbsp flour 1/2 tsp baking powder nutmeg, to taste (about 1/4 tsp, but depends on freshness) salt, to taste (about 1 tsp) optional: chopped parsley optional: Grated cheese such as Gruyere or Emmental. Mix well. Pour into lightly oiled pan. Bake apx 45 minutes at 180 deg C (it should be set, but don't over bake). Let chill well, otherwise it will be liquidy. Can be made ahead. Best reheated before eating

Onion custard casserole with nutmeg. Rosti with rosemary, cheese. Sauteed wild mushrooms. Sour cream.

Creamy (but just slightly so) mushroom soup, with wild mushrooms. Also cauliflower florets (not blended). Rustic baguette, store bought, re-heated and crisped. Persimmon "carpaccio" with orange zest, mint, lemon juice, olive oil, chili.