Food, Glorious Food

From: [eatingclub] Vancouver

We’ve had kimchi fried rice out in restaurants, but I never really
thought to make it at home until I tested Jaden’s kimchi fried rice
recipe for her upcoming Steamy Kitchen cookbook. …more

From: The seasonal gourmet

This recipe is for a leek tart (or quiche, if you’d prefer) and makes
an excellent dish for breakfast or lunch. You could round it out with a
light salad and fresh fruit or some croissants and imagine you’re in a
cosy French cafe…more

From: Dunkin Cooking

I have been trying to do a lot of pumpkin recipes this month and I was looking through a magazine the other day and saw a pumpkin bisque soup, it sounded really good to me however I prefer soup with more substance. I started thinking of what I could put together in a soup that would taste good with pumpkin. This recipe is what I created in my head; it turned out just as good as I thought it would….more

From: Kayotic Kitchen

Now of course a party wouldn’t be a party in my house without my beloved Spanish Varillas!
But I’m going to share another party food/tapas/appetizer recipe that’s
easy, tasty and fool-proof. You can even let your kids help make them,
they’ll love it. What’s even better is the fact you can make them a day
(or even two) ahead of time and bake them when you need them! Huge time
saver….more

From: My  Kitchen Snippets

Wanton is another favorite at the take-out place either in soup or
fried. Make these little fried wantons for your guest as it makes a
great appetizers or snacks. You can get fresh wanton skins from the
Asian Markets or the supermarkets. There are two type of skin sold so
make sure you get the square one…more

from: Dinners for a year and beyond

My kids love sauteed apples, and I make them frequently. Not one to
repeat many recipes, I tried roasting the apples in the oven instead. A
benefit of this method is that once the apples are ready to go into the
oven, they basically cook themselves. The center cut pork chops were
rubbed with cinnamon and seared in a hot pan. They finished cooking in
the oven with the apples. The chops were topped with a glaze of maple
syrup, shallots, apple cider vinegar, and a grind of pepper….more

From: Flavor explosions

The char siu bao is a dimsum staple. Sweet, juicy bits of Chinese bbq pork oozing out of the soft, sweet bun.

If you don’t have steamer baskets, use a wok or a big pot with a
vegetable steamer (or an inverted bowl), but place the buns on a heat
proof plate to steam, so to avoid being splashed by the water beneath.
If you live near a Chinatown, you can easily get a steamer rack for
less than a dollar (you can find them in the “aisle” outside the shop,
by the sidewalk — what marketers would call term “the impulse buy
placement”. Go figure.)…more

From: [eatingclub] Vancouver

 I’ve been experimenting with the ratio of whole wheat flour to white in
my foccacia. For this particular one, I tried using all whole wheat
flour. I also added in a handful of cornmeal.

I
added some sliced Yukon gold potatoes and rosemary on top of it, as
well a scattering of more cornmeal, and let it bake for 35-40 minutes…more

From: Once Upon a Plate

The cherry tomatoes are also from the garden. Incidentally, if you
haven’t tried pan roasting tomatoes on the vine stove top in a little
olive oil, then sprinkled with coarse salt, I recommend preparing them
that way as a side dish. This method works well with both cherry and
regular size tomatoes on the vine…more

From: About.com

The famed burger is served in pubs, fish & chip shops and
restaurants around the country. It usually consists of a juicy beef
patty in a bun served with with cheese, sliced tomato, sliced, canned
beetroot, onions, lettuce, bacon and an egg. Some versions are served
with a slice of pineapple for that extra flavor of summer…more