Penny's International Incident Parties are so fun. They're sort of culinary word-association tests - say "dumplings" or "noodles", and see the cavalcade of different associations passionate cooks tease from them. For our last party, I was wanton with wontons. Now, let's canoodle with noodles!You know those lists that start, "You know you're a... when..."? Like, "You know you're obsessed with food when you have cookbooks on your bedside table." Or, "You know you're a blogger when you begin to regale a friend or family member with a great story, and they interrupt you to say, 'I know. I read it on ...
Archives for “recipes”
Ethiopian cuisine - bright splots of spicy wats on round, tangy injera bread. As pretty as a painter's palette. For a while, though, it was a "restaurant-only" thing for me. I had it in the "do not attempt" pile, along with making filo pastry from scratch or deboning a chicken. There was no particular reason, only ignorance. The lovely Bianca changed all that by surprising me one day with my first tubs of berbere and niter kibbeh, from Mama Rosina's in Footscray. Now, Ethiopian is as easy as whipping out my trusty Old El Paso taco kit!Berbere is a brick-red ...
Found these Black Russian tomatoes at Masters Fresh Fruit at the Footscray Market. $3.99 a kg! Farmers markets, eat your heart out. They are an heirloom variety which are dark olive in colour.To make Black Russian bruschetta, take some crusty bread, toast and rub with a cut garlic clove. Slice tomatoes and place on top. Season with plenty of good salt and freshly cracked black pepper. Scatter torn basil over the top, and drizzle with extra virgin. Oh yeah!! Tomato heaven! These little babies are really sweet, almost no acid. If only it were tomato season all year round, as ...
