I hate brown rice. Am I allowed to say that in this era of demonizing everything white? But I had a bunch of leftover rice (wild and brown combined) that I had to figure out what to do with. To be fair, I didn’t exactly cook it properly so it was gummy. That certainly didn’t… Continue reading The Kitchn: Baked brown rice, lentils and cauliflower with cucumber yogurt sauce
It’s orthodox Christmas today, so I figured this would be an excellent day to try out a couple recipes from Mamushka, the Ukrainian cookbook I recently got. I’ve mentioned before that I have Ukrainian heritage, but we didn’t grow up culturally Ukrainian. My grandfather never seemed to want to pass down the traditions. I’m not… Continue reading Mamushka: Borshch (beet broth) and Pampushky (garlic bread)
I forgot to post about this when I made it. A very simple, but lovely, frittata from Gordon Ramsay – with bacon, pea, green onion and goat cheese. It burnt a bit on the bottom, but it was still very tasty.
The French Brasserie Cookbook is one of my newer acquisitions. A tarte tatin has been on my cooking bucket list for a while, so I decided to give it a go on New Year’s Eve. This recipe adds rosemary and toasted almonds to the basic recipe. It also uses puff pastry, which is also on… Continue reading French Brasserie Cookbook – Tarte tatin with rosemary and toasted almonds