I guess I’ve put my foot in it. Somehow my threatening to bake a cream pie and toss it at someone has resulted in my attempting a tried, tested, and true British comfort food: Treacle Tart. There are hundreds of recipes, but the consensus seems to point to Golden Syrup as this pie filling’s base. This is the “recommended” brand: Tin Bottle
Pho During one of my few days off, I decided to avail myself of a nice bowl of Vietnamese Noodle Soup (Pho) with some light reading. Honestly, can anyone ask for more? Here we have beautiful authentic soup that actually gellatinized when it cooled, perfectly cooked noodles, crisp (translated:fresh) garnishes, thinly sliced beef, savoury meat balls, and nasty bits as Anthony Bourdain calls them (beef tendons). The beef tendons are optional. Regarding the gellatinizing aspect of the soup, this signifies that the soup is most likely made on the premises with actual meat and bones... | Continue reading article
Hot Pot “Twas the night before Christmas and, all through the house, not a creature was stirring, not even a mouse.” Yeah well, come morning, the lady of the house wasn’t wearing a kerchief. I sure as heck wasn’t wearing a cap. Instead, I was chasing around the kitchen with a chef’s knife and multiple plates layered with plastic wrap and thinly cut meat. My better half and I had decided to organize a Chinese fondu (aka Hot Pot) for Christmas dinner. On the menu: pork tenderloin (sliced) beef (sliced) chicken breast (sliced) stewed beef... | Continue reading article
Bicotti Well, another holiday season came and went. As with the past 3 years, the office Christmas party season saw me bake biscotti for my fellow unsuspecting cube dwellers. This year’s tweak: I honey roasted the almonds and substituted the vanilla extract with Grand Marnier. I figured the boost of orange would set off the sweetened almonds. Happily the small amount of added alcohol didn’t wreak havoc with the acid/base balance of the recipe.
Rested Roast Shortly before Christmas, a wonderful person furnished me with packaged and purchased lard-based pastry from a supermarket. With several cuts of pork in the freezer, including several tenderloins, my first instinct was to try my hand at pork wellington. However, when push came to shove, I found myself facing a lack of time, so I purchased a nice pork loin and proceeded to roast it. The recipe follows:
Welcome to foodiePrints!!! Don My name is Don. I am the owner, primary contributor, and one of the founding members of foodiePrints. foodiePrints is a blog that my better half and I put together to provide an outlet for my obsession with food. Your host is a foodie. I love all things food from shopping for exotic ingredients to exploring foreign and domestic cuisines and cobbling together my take on various recipes in my meager kitchen. Please note that I am not a chef. I am not a cook. I have no formal training. I... | Continue reading article