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Showing 15 results for the author: Michael Natkin.
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Lapsang souchong fog
It is a popular device in modern restaurants to serve clouds of perfumed smoke as a way to enhance a dish, adding another layer of sensory experience. Smoke can be produced with a small smoking gun, or expensive paraphenalia, and served to the diner along with the rest of the food under an enclosure. Alinea fills plastic bags with the ...
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Vegetarian potstickers (aka gyoza)
The first rule of potstickers is that you can never make enough potstickers. At least in my family, we fight over the last few like seagulls over a spilled bag of kettle corn.If you haven't had them, potstickers are Chinese or Japanese pan-fried dumplings with a savory filling, dipped in a soy, vinegar and sesame oil sauce. What is not to like? Plan on making a minimum of 4 per person as an appetizer, but really you could ...
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[CSN stores, which offers everything from cookware to kids beds has offered a nice kitchen scale to our readers; read through to the end to find out more.]I woke up yesterday to find out that Herbivoracious had been nominated by Saveur Magazine as one of six finalists in the Best Special Interest Blog category of their Best Food Blog Awards. I'm totally thrilled by that recognition, because I think Saveur presents some ...
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Spicy Mango Salad with Shichimi Togarashi
The seasoning for this mango salad was inspired by shichimi togarashi (or the very similar nanami togarashi), a spicy Japanese condiment of ground chili peppers with orange peel, sesame seed and other spices. I've always bought premade togarashi, but then it occurred to me that I could make my own for more control ...
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Thai tofu salad (yam taohu)
Thai salads (yam) are tremendously refreshing, full of the bright flavors of herbs, citrus and chili peppers, balanced with salt and sweetness from either fruit or palm sugar. They are great with a beer, or as part of a complete meal with rice and a curry or noodle dish.
[Hey, did I mention? Please join the Herbivoracious Facebook page and share it with your friends; it is a great place to have more ...
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Eggplant in a kaffir-lime scented coconut-milk curry
Today's dish is a coconut milk-based curry, with some, but not all of the same ingredients you would find in a typical Thai green curry. I planned to serve it with two other quite spicy dishes (stay tuned, or join our new Facebook fan page for a hint), so I wanted this dish to be mild but very aromatic.
Kaffir lime is one of my favorite flavors. ...
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I've written previously about how Seattle is experiencing a resurgence of food carts. They have taken our culinary scene by storm, cooking up everything from Korean-Hawaiian tacos to poutine. What I didn't understand until now is that comparing our food cart scene with Portland's is like comparing a takeover of the middle-school student council with the French revolution. While Seattle has slowly come around to allowing street food vendors under somewhat onerous regulations, ...
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Swiss chard cooked with berbere Berbere, the quintessential Ethiopian spice mixture, is great to have in your pantry, because it can add complex spice and heat to any basic preparation of vegetables. Depending on the cook, in addition to the chiles it is likely to have ginger, cloves, coriander, allspice, and less familiar flavors like long pepper, ajwain, and rue and more. If you don't have ready access to and Ethiopian grocery, you can make your own or ...
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Mesir wat - Ethiopian red lentil puree
I've loved Ethiopian food for years. The cuisine is very vegetarian friendly, with many dishes based on lentils, and various vegetable stews, all served with copious quantities of injera - a delicious, slightly sour and spongy flatbread which serves as both plate and eating utensil.
For some reason, while I cook food from all over the world, I've never made a lot of Ethiopian food at home. ...
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Two cans of Pringles later, my studio was in ruins"Crunch is so universally appreciated that whenever I finish a recipe, I ask myself, 'Is there any way to add a little more crunch?' Often it makes the difference between a dish that is merely good and one that is miraculous. In short, if in doubt, crunch it." - Chef Michel Richard, Happy in the Kitchen...
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Vegetarian tamales with a red chile portabella filling
Tamales have got to be one of my favorite things to make and eat. Sure, they are a bit of a production. Traditionally, you would have a group of friends and family for a tamale party (tamalada), working together to make a happy assembly line (with plenty of cervezas). So far, I've mostly made them myself. My kiddo was enthusiastic but unfortunately got frustrated when it required a little precision in the spreading ...
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Roasted cauliflower salad with white beans
Roasted cauliflower is a staple side-dish in my house. We all love that caramelized flavor. And because cauliflower keeps quite well in the refrigerator, it works well with our lifestyle. We don't always know how many times in a given week we're going to get to prepare a full meal.
Simply roasting the cauliflower with olive oil and salt is terrific. But there is no limit to the ways you can dress ...
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Amuse bouche of avocado, kumquat, green onion, jalapeno, mint[This is part three and a half of my four part series on salt, acid, fat and crunch - fundamental qualities that will make your food pop.]
So I came home with some kumquats, and, in the mood to just play with a fun ingredient, set about creating an amuse bouche. I never meant it to be part of this series, but that's how it worked out.If you ...
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Stringozzi con funghi (pasta with mushrooms)
Living in Seattle, we get some of the best wild mushrooms in the country at our markets, often within hours of being foraged. The bounty of morels, chanterelles, porcini, maitake, and dozens of other varieties is astonishing. Sometimes I forget how delicious cultivated button mushrooms can be.
This bag of beautiful stringozzi (a thick, square-profiled noodle) came from ChefShop.com. Owner Tim Mar sources them from Etruria, a boutique importer of foods from Umbria. Tim ...
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Superb EVOO infused with Mandarin from ChefShop.com
[This is part three of my series on salt, acid, fat and crunch - fundamental qualities that will make your food pop.]
I'm not the first person to observe that Americans have a crazy, conflicted relationship to fat. We love it, and eat far more of it than probably just about any other country in the world. God knows we have the obesity epidemic to show for it. At the ...
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