These are my saved Pinboard links for 9th July 2012:
- Curry laksa recipe | Vegetarian | Yotam Ottolenghi | Life and style | The Guardian – Make a special trip to an Asian grocer to get the ingredients for this heart- and limb-warming soup. If you can't get tofu puffs, cut firm tofu into big chunks, coat generously in cornflour and deep-fry. Thai basil and mint would make a welcome addition at the end. Serves four, generously.
- The new vegetarian: Yotam Ottolenghi prepares black pepper tofu | Life and style | The Guardian – My friend Helen Goh recently forced me to go on a culinary tour of Malaysia, where she spent the first 10 years of her life. Poor me had to endure a long week scoffing some of the world's most spectacular street foods. Helen's vivid food memories, and her affectionate family, the Lees, guided us in this too short but ultra-exciting journey. In the coming weeks, I'll be trying to recreate a few highlights, so I can share with you a bit of my misery. This tofu dish is a veggie version of a Chinese classic, best served with plain steamed white rice. The original recipe calls for double the number of chillies, but I warn you that even this version is very hot, so you may want to take it down even further. If you have an Asian grocer nearby, get the fresh tofu that's set in a tub. It has a wonderful silky, light texture. Serves four.
- Homemade Potato Chips, Two Ways – an article from Food52 – Today, Lara Ferroni shows us two methods for making addictive, crisp potato chips in small batches at home. Lara is the author of Doughnuts: Simple and Delicious Recipes to Make at Home, and the forthcoming book, Real Snacks: Make Your Favorite Childhood Treats Without All the Junk.
- Pizza: The Seasonal, Whole Wheat Version – an article from Food52 – Nicholas has come to terms with feeding his children this pizza for breakfast — you should too.
- Brigit Binns’ Crab Cakes – an article from Food52 – Crab cakes — hold the bread, please.
- Sunday Supper: Beef Tamale Pie With Cornmeal Crust | Serious Eats – Though not slow-simmered, this dark, brooding chili gets a boost—and plenty of depth—from earthy ancho powder and unsweetened cocoa. The trick is having enough liquid, so the pie retains moisture while cooking. Having tried a few batches, this lineup—undrained tomatoes, two cans of chili beans (one drained), six ounces of beer and lime juice—works just right.
Meanwhile, a cornmeal crust adds texture and a touch of sweetness, thanks to a sprinkling of sugar. Just don't skimp on the baking soda, which keeps the topping airy.
Individual baking dishes work best, though a traditional casserole will more than suffice.
- Sunday Brunch: Johnnycakes (Cornmeal Pancakes) with Chili Syrup | Serious Eats – Depending on where you come from, Johnnycakes will take different forms. In the Caribbean, they're fried, wheat flour bread, but in most of the United States, they're a unleavened corn pancakes. This version is the one most commonly found throughout the East Coast.
If you're a fan of polenta or grits, you'll love Johnnycakes, which are basically fried polenta cakes. Adding some salt and spice with an easy to make chili syrup gives these simple corn pancakes some extra excitement. It's also a great glaze for shrimp on the grill, or even a roast chicken.
- Vegan Sausage Patties | Hell Yeah It’s Vegan! – I’ve gotten multiple requests for these vegan sausage patties in the two weeks since this blog has been back up, and with good reason! Sure, you can purchase expensive uncooked vegan sausage, but once you’ve tried these sausage patties, why would you want to?
This ranks as one of my favorite recipes of all time. These sausage patties are simple and quick to throw together, and frequently find themselves on a plate with pancakes on warm Saturday mornings at my house. They also go nicely on a toasted English muffin with a slice of fried tofu, melted vegan cheese and mustard. They’ve got great texture and are omnivore-approved, so check it out!