I was going to steam some mange tout to accompany the salmon phyllo parcels, but decided to shred them into an Asian-style slaw instead. I just go with whatever vegetables I have on hand – cabbage, carrots, peppers, bean sprouts, celery, and daikon radish are all options.
I usually add grated ginger to the dressing as well, but I thought the fish had that base covered. Continue reading
Considering what to do with the peppers left over from our Brazilian World Cup meal, I remembered a recipe for Piedmont peppers I used to make regularly. I served the peppers along with the linguine pesto I’d promised Lyra for dinner. The recipe is from Elizabeth David’s Italian Food, with a few adjustments. Continue reading
There are lots of recipes for stamppot, using different combinations of root vegetables and greens. I opted for “boerenkool stamppot”, mainly because it used up the rest of the kale I bought for the caldo verde. Most of the recipes called for bacon, but as I was serving the stamppot with slavinken, I left it out and added some diced gouda cheese instead. Continue reading
Not sure if this is specifically Argentinian, but apparently it is South American. Continue reading
When I was looking for Argentinian potato dishes to accompany the lomo asado, this recipe from Argentinian chef Francis Mallman kept coming up. Essentially it’s a quick-cooked potato galette that serves as a base for the grilled meat. Continue reading
Refried beans are very easy to make, and taste so much better than the tinned ones you can buy. Continue reading
