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November 01 2018


October 14 2018


September 17 2018

Cherry Tomato Tart

This cherry tomato tart calls for a homemade herbed crust, heavy cream, goat cheese, Parmigiano-Reggiano, and tons of tomatoes.

Tomato cheese tart with an herbed crust

Originally published July 8, 2015

An odd and unusual thing happened to us this summer in our garden. Something almost out of science fiction. [Cue otherworldly music.]

Let me back up. Before this year, The One’s and my vegetable garden took up all of a 10-foot circle around an old tree stump. We would dutifully...

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Reposted fromsigalongastronomy sigalongastronomy

French Roast Chicken ~ Poulet Rôti

Poulet rôti, or French roast chicken, is a classic of the Franco culinary empire. And it’s so simple: just season a chicken with herbs, place it on top of root vegetables, and baste it with plenty of butter. C’est incroyable, non?

French roast chicken, called poulet rôti in french, in a white pan sitting top of roasted root vegetables

Adapted from Mardi Michels | In the French Kitchen with Kids | Random House, 2018

This approach to roast chicken is sorta like a French woman’s approach to tossing a scarf around her neck....

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Reposted fromsigalongastronomy sigalongastronomy

Pesto Genovese

This pesto Genovese is a classic Italian tradition that’s simple to toss together and has countless uses that extend way beyond tossing it with pasta.

Pesto genovese

Adapted from Katie Caldesi | Cook Italy | Kyle Books, 2010

This pesto Genovese is a spoon-it-straight-from-the-jar-and-slather-it-on-everything sorta sauce with the taste of Italian tradition, the seduction of sophistication. You can toss it with pasta, natch. Although let’s...

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Reposted fromsigalongastronomy sigalongastronomy

Homemade Tomato Paste

Homemade tomato paste is surprisingly easy to make in your kitchen. All you need are tomatoes, salt, olive oil, and a food mill. And time. Lots of good old-fashioned unattended time.

Homemade tomato paste

Adapted from Rosetta Costantino | My Calabria | W. W. Norton & Company, 2010

Homemade tomato paste, or conserva di pomodori , boasts a deep, mellow, caramelized flavor that’s wholly unlike the acidic taste of canned tomato paste, according to...

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Reposted fromsigalongastronomy sigalongastronomy

Freezer Tomato Sauce

This freezer tomato sauce is essentially a simple homemade spaghetti sauce you make from your glut of garden tomatoes, stash in the freezer, and thank yourself for having done so come winter.

Freezer tomato sauce

Adapted from Susie Theodorou | Can I Freeze It? | William Morrow, 2007

If having freezer tomato sauce at the ready is something that sounds pretty nifty to you, then chances are you need to drop everything and make this easy, fresh, homemade...

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Reposted fromsigalongastronomy sigalongastronomy

August 02 2018


Char Siu Pork

Char siu pork is a classic Cantonese dish. This is a modern riff on the dish. Instead of using pork belly or pork butt, this recipe calls for pork tenderloin. The sauce is a mix of soy sauce, Chinese five spice, garlic, and ginger.


Adapted from Virginia Willis | Secrets of the Southern Table | Houghton Mifflin Harcourt, 2018

This isn’t quite the traditional Chinese roasted pork recipe. It swaps the traditional indulgent pork butt or pork belly for learner pork tenderloin but tastes every iota as sweet and sticky and authentic as the real deal. See for yourself…

recipe »


@hyosunro: Cucumber kimchi recipe you should try! Great with your Korean BBQ! goo.gl/UQwTQy

Reposted bykerio kerio

July 15 2018

Seared Scallops

Seared scallops should be knee-wobblingly golden on the outside, lusciously wobbly inside, and sweetly supple through and through. Here’s how to ensure you get exactly that.

Seared scallops

Adapted from America's Test Kitchen | The Complete Cooking for Two Cookbook | Boston Common Press, 2014

This seared scallops recipes tells you exactly how to sear scallops so they turn out perfectly golden brown on the surface, ever so slightly wobbly on the...

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Reposted fromsigalongastronomy sigalongastronomy

Homemade Mayonnaise

This homemade mayonnaise, made from egg yolks, oil, mustard, and vinegar, will quickly become a must-have staple in your arsenal. We also include tips and tricks on how to fix a seemingly hopelessly broken mayonnaise.

A whisk with homemade mayonnaise on it

Adapted from Joël Robuchon | The Complete Robuchon | Alfred A. Knopf, 2008

Millions have become adept at slathering mayo on all manner of food stuff. Yet few have attempted to make it at home. This foolproof recipe may...

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How to Freeze Herbs

To freeze herbs, all you need are your favorite aromatics from the garden or the rest of that bunch of cilantro you bought last week, a little lovely olive oil, and an ice cube tray to preserve that herbaceousness for another day. You’ll never toss perfectly good herbs again.

How to freeze basil

Adapted from Amelia Freer | Cook. Nourish. Glow. | Harper Wave, 2016 Susan Bell

Knowing how to freeze that abundance of herbs from the garden (or last...

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July 05 2018


July 04 2018


June 04 2018


June 02 2018


@sinaiee_maryam: Broad beans season almost there for us. Try this gorgeous broad bean rice dish from Iran and serve with delicately spiced lamb shanks (recipe included). thepersianfusion.com/persian-broad-…


@sinaiee_maryam: Simple to make vegetarian rice with aubergines. thepersianfusion.com/persian-style-…

Reposted byRekrut-KbananaappleMrCoffe

@sinaiee_maryam: Check out my Persian ice cream with rosewater and chunks of cream and candied fresh rose petals. It's addictive, you can't say I didn't warn you! thepersianfusion.com/rose-and-vanil…

Reposted byfinkreghschaafKryptonitemolotovcupcake
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