Author: vlahos

 

Hummus and pita, falafel and tahini sauce, skordalia, toum Syria & Greece, Egypt, Greece, Lebanon

Poutine Fresh French Fries, buncha cheese curds (aka squeaky cheese), and gravy poured on top. Crispy Pork Belly. Preheat 425F Brush olive oil, and sprinkle 2 tsp salt on top. Let sit 20 minutes. Score the fat. Pat dry. Rub with salt and oil (yes, again) Rub 2 tbsp oil on the fat. Rub top… Continue reading 2024-04-11

 

Strawberry Sh@rtcakes. Just like regular strawberry shortcakes but with a splattering of chocolate. For more info on chocolate, click on the tempering chocolate link.

Baisc recipe: 1 part cocoa powder 1 part cocoa butter powdered sugar and flavourings to taste some already tempered chocolate 4:4:3 tbsp is what I normally use. All temperature ranges are absolute maximums. If you go over, you can easily ruin everything. If you want to try your hand at tempering (without a microwave because… Continue reading tempering chocolate

Rice can easily be divided into 3 types, based on length. ratio is typical water:rice Long grain white rice has a neutral flavour, light and fluffy texture. Best in stir fry, casserole, pilafs, stuffings 2:1 Brown rice has a nutty flavour and is more chewy than white. Fluffs up like white, but doesn’t clump as… Continue reading 2024-04-04

Testing some “Manitoba Salmon” (Salmon does NOT grow in Manitoba) Beef bones -> brothing it up Fresh Pickerel -> doing something with it Yams -> doing something with it

Super Basic Bread This, but skip everything other than the flour, water, salt, yeast. Make sure your camera is zoomed-in as much as possible. In a 3-cup bowl, whisk together 1 cup of warm water (100-110F)+ 1 tbsp active yeast + 3 tbsp sugar, and let sit for 15 minutes. In a large bowl, whisk… Continue reading 2024-03-29

*GADGET ALERT* My German-made mandoline arrived! A knife works just fine, but it’s a new toy, and I’ma play with it today! I’m taking some eggplant, cutting it into 1/4″ thick rounds, salting the heck out of them, letting it rest for 30 minutes in brine/water, rinsing the salt off, towel dry, egg wash (not… Continue reading 2024-03-28