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May 27, Malay Spices - the four siblings: cinnamon, star anise, cardamom an
2008-05-27 13:46:00 Introduction to common Malay spices found in Malay cooking. Four popular spices as well as other kinds which are widely used.
America Discovers Curry Laksa
2008-05-22 00:00:00 Peranakan or Nonya cuisine, and curry laksa haven't really be discovered in United States, that is until recently. Laksa has begun to sporadically appear on The Food Network, the Travel Channel and other foodie programs and networks. Laksa made it's most recent appearance on last nights episode (episode 11) of Top Chef on Bravo, with a shrimp laksa made by one of the contestants. Bourdain, evidently judged the Laksa to smoky for his taste, after announcing that he "took his laksa seriously". Interestingly, it might be noted that Bourdain presumably had his first laksa two seasons back on his traveling foodie show "No Reservations".
By: Chilefire
Book Review: Grilled Pizza & Piadinas
2008-05-07 00:00:00 The dough, in my opinion is going to make or break a book like this one. Yes, the flavor combinations that Priebe puts together in his book are great too - but in the end the crust recipe was going decide it for me - it is foundation of good pizza and the toughest nut to crack. Historically I have always purchased my dough from the best pizzeria that I can find, so while this was not the first time I was making my own dough, a good recipe was going to bring me back to this book over and over.
By: Chilefire
Diamonds of The Desert - Medjool Dates
2008-04-30 00:00:00 Once reserved exclusively for Moroccan royalty and their most important guests, Medjool dates were considered a precious confection and for many remain so today.
By: Chilefire
Kitchen Gadget: The Kohler Karbon™ Sexy Articulating Kitchen Faucet
2008-04-17 00:00:00 Occasionally I like to highlight a cooking or kitchen gadget here on Chilefire - However normally I have actually used the gadgets that I am reviewing today. In this case I couldn't help myself - I had to post about this gadget before I got my hands on it.
By: Chilefire
Experiments Smoking Salt: Part II
2008-03-31 00:00:00 Almost two years ago I wrote up an article on a series of experiments I was doing smoking salt. At the time I promised a follow up article posting my results in a "couple of weeks". Clearly it has taken me longer to get here than a couple of weeks, but I didn't want to post on the subject again until I sorted out some of the details and techniques and had a chance to do some research.
By: Chilefire
Star Anise
2008-02-19 03:00:00 Star anise, star aniseed, badiane or Chinese star anise, is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a small native evergreen tree of southwest China. The star shaped fruits are harvested just before ripening. It is widely used in Chinese cuisine, in Indian cuisine where it ...
By: Food...!
Special Kadala Curry/Chickpeas with Coriander and Star Anise
2008-02-15 09:17:00 The kadala curry at home always tastes different when my mom makes it. Its a mix of a lot of cuisines, I am sure, but the end result is always yummy. This one is from my archives, a recipe that I always wanted to document.What I Used:Serves 2Chickpeas/Kabuli Channa/Velutha Kadala - 1 cupCoriander - 4 tbspCoconut - 4 tbspRed chillies - 4Garlic - 6 podsStar anise - 2For tempering:Oil, mustard seeds, curry leaves.How I Made It:1. The chickpeas should be soaked in water overnight. Pressure cook this for 2 whistles, with some turmeric and salt.2. Roast the coriander, garlic, red chillies, star anise and coconut in a non-stick pan till it emits a nice smell and turns golden (about 5-7 minutes). Let it cool.3. Grind the roasted masala to a coarse paste with very little water.4. Heat oil, let the mustard seeds crackle. Add curry leaves and some more red chillies if you like the curry spicy. Add the masala paste to this and stir for a minute. Add the cooked chick peas and adjust water and sa...
TOMATO-CARROT SOUP...DELICATELY FLAVOURED WITH STAR ANISE
2008-02-13 12:10:00 "Men are like soup: you always want to have one on the back burner, just in case."Unattributed feminist quote Tomato-Carrot Soup with Star AniseTried my hand at a tomato-carrot soup this morning, flavoured delicately with a spice that has intrigued me endlessly over the past few days. None other than the pretty star anise ! A nice & gentle vegetarian soup, beautifully flavoured & great for the winter chill that has descended upon us...an adaptation on a soup my mother makes almost everyday in the winter months.Star Anise...the pretty spice!Star anise plays a key role in the slow cooked dishes that characterize Eastern Chinese cuisine. Its licorice flavor enhances red cooked dishes. It is also the secret ingredient in many Indian stews and curries. And yes...literally...'No croutons required'!!Ingredients:Tomatoes- - 8-10 medium / quarteredCarrots - 2 / chopped roughlyOnion - 1 / quarteredGarlic - 2 clovesRed Lentil (Masoor dal) - 1 tbsp (optional/I add it to increase food ...
Cranberry Orange Relish
2008-01-16 05:05:00 For Taste & Create V, I have been paired with Jill of Hey, That Tastes Good! Eagerly, I browsed through Jill's site for a recipe to create. Jill's site was an education for me - it was my first encounter with a blogger who blogs gluten free. Hmmmm, I thought, here's a challenge for me!! After reviewing several recipes that appeared delicious, I settled on the Cranberry-Orange Relish, for several reasons! Firstly, I love cranberries. Secondly, I adore oranges. Thirdly, I am fanatical about relishes. And last but not the least, I had never tried making anything with cranberries thus far.Jill's original recipe can be found at: Cranberry Orange Relish. It calls for the pulp and zest of 1 orange, 3 cups cranberries, and 11/2 cups sugar to be whisked together in the food processor, refrigerated to blend well, and then enjoyed.Much as I liked this recipe, I found that I could not follow it exactly. Firstly, my food processor had just given way. And secondly, an uncooked relish woul...
By: Annarasa
Product Comparison Review: Santoku Knives
2007-12-15 00:00:00 The Santoku is a Japanese chef's knife, a low-tip style with a broad blade and a slightly curved cutting edge. in Japan, this knife is used as the same kitchen workhorse as a French chef's knife is in European kitchens. Its cutting edge is less curved than the traditional chef's knife, so it provides less rocking action. The blade is designed for superb straight-down slicing and precise chopping. The santoku is often ground with alternating hollows on each side called Kullenschliffs. The hollows create breaks in the blade, which provide air pockets, allowing food to fall away cleanly.
By: Chilefire
Nov 29, Star anise - a beautifully shaped star-like dried spice.
2007-11-29 05:05:00 Learn more about star anise, not to be confused with the poisonous version of aniseed star. Read on about this interesting fact.
Pheasant with star anise, ginger, noodles and broccoli
2007-11-01 10:13:00 Based largely on a Rick Stein recipe, this is a great way of dealing with a pheasant. While it's all well and good to roast a pheasant in the traditional way, it does tend towards dryness. Here it is kept nice and moist with interesting spicing.
Columbus & The Humble Chile - A Meditation
2007-10-05 00:00:00 The chile, it seems to me, is one of the few foods that has its own god. — Diana Kennedy
By: Chilefire
Book Review: Morimoto, The New Art of Japanese Cooking
2007-09-26 00:00:00 Book Review: Morimoto, The New Art of Japanese Cooking
By: Chilefire
On Star Anise : a common spice
2007-05-24 06:32:00 Star anise, star aniseed or Chinese star anise, (Chinese: ??, pinyin: b?ji?o, lit. “eight-horn”) is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a small native evergreen tree of southwest China. The star shaped fruits are harvested just before ripening. It is widely used in Chinese cuisine, ...
Ginger & Lemongrass, Star Anise & Thai Chiles - A Delicate Offering
2007-01-31 05:08:01 This is a dish that I came up with after some experimentation I have been doing with asian spice broths. I wanted to combine four distinct spice flavors in a broth or stock base that would not overpower the subtleties of flavor and aromatics offered by the seasonings; ginger, lemongrass, star anise and Thai chile.
By: Chilefire
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