Someone on a mailing list pointed me to a site making fun of old cookbooks. Go and see for yourself The Gallery of Regrettable Food
English
Chinesisches Neujahr – Chinese New Year
Silvester und der Jahreswechsel nach 2006 liegt hinter uns. Für mehr als 1,5 Milliarden Menschen beginnt aber das Jahr erst in ein paar Wochen, am 29. Januar. Dieser Tag markiert den 1. Tag des Jahres 4704 nach chinesischer Zeitrechnung, ein Jahr im astrologischen Zeichen des Hundes. Die Feierlichkeiten beginnen mit dem ersten Neumond des neuen Jahres (oder dem zweiten Neumond nach der Wintersonnwende), und enden 15 Tage später mit dem Vollmond. New Year’s Eve and the celebrations of the New Year are history for 2006. But more than 1.5 billion people will start into a new year in a few weeks, on January 29, 2006. This marks the first day of the new (lunar) year of 4704 according to the Chinese calendar. Festivities start at the first new moon...
WBW #16 – Altos de Tamaron, 2002
This month’s theme of Wine Blogging Wednesday is Judge A Bottle By Its Cover, hosted by Derrick. For my first entry in a WBW event, I chose this bottle: Altos de Tamaron, Tinto 2002Ribera del Duero DO, Spain(100 % Tempranillo) Why did I choose this wine? First, I like artsy labels… the painting reminded me of the parts of northern Spain I have visited years ago, and I liked the concept of a two-part label. I love blue, and I feel that the typographic style chosen ist very modern, as opposed to many wine labels/covers you can usually see over here in the ‘old world’. On top of that, I’ve always wanted to try a Tempranillo from that part of the world… The wine was far from spectacular, an...
Chicken Madras, Delia-style
Last night’s dinner was Chicken Madras. The original idea came from Delia online. Usually, I prefer real Indian food to colonial curry powder dishes, but this time I wanted something easy. Delia Smith’s recipe fit the bill. Of course, I fiddled with the recipe – I didn’t have garlic, so I used a shallot for the spice paste – even better since my DH has a sales job and his customers prefer non-garlic salespeople . This worked fine, but I wholeheartedly recommend making the spice paste in a mortar, if you have a decent one. Tainting your blender with a miniscule amount of turmeric-yellow spice paste isn’t worth the cleaning, after all. And I didn’t have Sharwood’s Hot Curry Powder, either. I think I have seen Sharwood’s products over...
The Future Of Food
Now, this is not exactly a product review, but a movie review. a few days ago I had the opportunity to watch The Future of Food, a terrific and terrifying movie dealing with genetically modified (GM) food and its consequences for our agriculture and future. Farmers are forced into bankrupcy by seed-patenting companies, foods are altered so much they may be harmful without anyone knowing it, the economical damage is as bad as the ecological damage… the Green Revolution ist basically a coup d’etat of biotech companies patenting every little piece of our food heritage – leaving behind malnutrition, biological warfare and catastrophes you wouldn’t even dream of. Meet farmers who stood up against the power of money and attorneys to fight for their right to produce real food...
IMBB #19 – Vegan Cooking – Kabocha Squash Fusion Soup
This month’s IMBB event is hosted by Becks & Posh, featuring vegan cuisine. While, as an ex-vegetarian, vegan is not my preferred style of cooking, I do eat a lot of vegan meals without thinking about them or considering them especially “vegan”. Thank you for the idea of cooking decidedly different : ! For this event I was planning to make fabulous veggie sushi, which – unfortunately – turned out less than fabulous because I got the wrong kind of nori leaves. So I grabbed the latest addition to my cookbook shelf – Anita Loh-Yien Lau’s “Asian Greens” – and found lots of lovely ideas… my entry is slightly adapted from a recipe for Squash Coconut Soup. Kabocha Squash, Coconut & Curry Soup with Bok Choy The soup turned...
IMBB #17 – Tea – Green Tea Shrimp & Almonds
This month’s IMBB event is hosted by A la Cuisine, featuring tea as ingredient. Tonight we had a fabulous dinner with Prawns with Green Jasmine Tea and Almonds What you need:
IMBB #16 – Eggs – Japanese Omelet Salad
This month’s edition of Is My Blog Burning is hosted by Seattle Bon Vivant, featuring one of the most versatile ingredients ever: eggs! Funny enough, my second entry to an IMBB event is also the first native entry to this blog on its new location. I am glad I made it just in time to participate – although I knew all along what I was going to cook, the approach of incredibly hot summer weather (and hey, we’re even north of Seattle over here in Hamburg, Germany) slowed my mind considerably. At last, I managed to get the ingredients I needed for a Japanese Omelet Salad This is inspired by and adapted from a recipe in Paul Gayler’s ‘Vegetarian Cookbook”. The recipe says to put the rice and veggies...
Dim-Sum Stuffed Peppers
This is taken from one of my all time favorite cookbooks, Elizabeth Rozin’s “Blue Corn and Chocolate”. I’ve had more shrimps (more like a 1 lb-bag) which was ok, a few tablespoons leftovers went into a tortilla de camarones or Spanish shrimp omelet for the BF to take to work today. At the Turkish greengrocers I bought 4 small green blocky peppers, I have seen these at oriental markets, but nowhere else. They are perfect for stuffing the traditional way (rice or ground meat or both) and seemed to fit the description in the recipe. The recipe says ‘makes 16 stuffed pepper pieces’. I found that smaller (and rather flat) pieces work perfectly – probably my blocky peppers are much larger, which would fit the increased amount of stuffing....
IMBB #15 – Coconut Pudding with Lime Sauce
IMBB 15th edition: Is my blog jelled? It did take me about 5 minutes to decide on my first entry to an IMBB event. With a key ingredient like gelatin, dessert was a natural. This Coconut Pudding with Lime Sauce does not look spectacular, but the taste is wonderful. It is not too sweet, and the cononut flavor is balanced by the tartness of the lime syrup. (makes 4 servings) for the pudding 4 leaves of white gelatin 4 tablespoons milk, cold 400 ml cocoonut milk, canned 200 g whipping cream 2 tablespoons confectioner’s sugar 1 tablespoon coconut liqueur, such as Malibu or Batida de Coco for the sauce 2 limes 100 ml dry white wine 3 tablespoons sugar Soak gelatin in cold milk until needed. Rinse 4 cups...
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