183. Georgian Pork Stew p.485

183. Georgian Pork Stew p.485

The recipe
The Georgian Salsa called ajika, which I blogged about last time totally blew me away. This pork stew uses a lot of the same flavours, and integrates the ajika as an important ingredient, so predictably, I like it a lot. The stew uses some unusual ingredients including summer savory, corriander seeds, fenugreek, and dried [...]

21 July 2008 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
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182. Georgian Salsa p.896

182. Georgian Salsa p.896

The recipe
I know next to nothing about the republic of Georgia, but this salsa has me pricing out flights. This salsa, and the stew I added it to are probably the most memorable things I’ve eaten this year. None of the ingredients used in the dish are particularly exotic, but the flavour is unlike anything [...]

20 July 2008 | Sauces and Salsas, The Book | Comments Off
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126. Mexican Corn Soup p.87

126. Mexican Corn Soup p.87

There’s no online recipe for this one.
I just don’t know about summertime soups. The Book has dozens of cold soups based on fresh sweet fruit and vegetables. I can’t say that they appeal to me very much. In part it’s the dissonance of cold soup that bugs me, but I’m not even a huge fan [...]

1 December 2007 | Soups, The Book | 7 Comments
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81. Spaghetti Squash with Moroccan Spices p.581

81. Spaghetti Squash with Moroccan Spices p.581

The recipe
This recipe was extremely simple, and as far I’ve seen is the only recipe in The Book that calls for the use of a microwave. Basically a spaghetti squash is microwaved, the strands are pulled out and tossed with a compound butter made with garlic, cumin, coriander, cayenne, and salt. Top with a bit [...]

29 August 2007 | The Book, Vegetables | 3 Comments
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