August 30, 2011
Take a block of feta. Drizzle a little olive oil over the top and spread it out. Add garlic all over the top. Wrap it in foil. Place on the grill until it's nice and hot.
Don't worry, it won't melt. Just be careful it doesn't stick to the foil on the bottom. You may want to put some olive oil down there too just to be safe.
August 25, 2011
You ever have one of those awesome Vietnamese sandwiches called bahn mi? You know those delicious veggies that are in them? Well now you can make them yourself! Crunchy, salty, sweet: the perfect topping or addition to any Vietnamese dish (goes great with fish sauce!). Enjoy!
1/2 lb. carrots, sliced in thin rounds or thin match-like strips
1/2 lb. daikon radish (or any radish), cut same as carrots
3 cups warm water
3 Tablespoons distilled or rice vinegar
2 tablespoons sugar
2 tablespoons salt
1. Mix warm water, vinegar, sugar, and salt until everything is dissolved.
2. Combine carrots and radish together in a jar.
3. Pour brine mixture into jar. Close lid and let it pickle for about 3-5 days or till desired sourness. For immediate use, let marinade for about 1 hour.
August 20, 2011
August 15, 2011
There's something truly satisfying about making things from scratch. Things just seem to taste better and you're happier with the results. Such is the case for these burger buns.
They may feel heavy and dense in your hand, but cut them open and splay your burger upon it, and you will realize these are the perfect burger buns. They do exactly what you would want a bun to do, AND they taste amazing. Enjoy!
August 10, 2011
August 05, 2011
A wonderful, light, soft, and beautiful challah bread. You will not be able to get enough of this bread. Try it with peanut butter and banana or as french toast.
Challah is easier to braid than you think, and it's even fun! Your mouth will water as it's baking. Enjoy!
August 01, 2011
Borscht. Try and say that again. It's not that difficult or anything but there are 5 consonants in a row. That's a lot of consonants with only 1 vowel. Anyway...
Where was I? Right, Borscht! This is some awesome Ukrainian Borscht. Not sure what borscht is? It's a beet soup with a couple other veggies in it. That's what gives it the wonderfully dark red (almost blood-like) color.
We made a couple tweaks on a traditional recipe, and it turned out to be a huge hit! Like the sweet and salty together? Then you'll love this. Enjoy!