7 Top Thai Food Blogs to Follow in 2012 | Thai Street Food and Pictures | Eating Thai Food. Listed below are 7 of the most delicious Thai food blogs (English blogs) to follow in 2012: Richard Barrow is the Thai food lover behind Enjoy Thai Food. He blogs about an assortment of all things Thai food and tackles some awesome street food challenges as well as things like the Thai school lunch challenge. Among the articles that Richard posts, he also handles the task of reporting live food events like the annual Thai vegetarian festival from his twitter account. Website: Enjoy Thai Food Austin Bush’s food blog is by all means one of the top Thai street food blogs in Thailand. When he publishes an article, you can be guaranteed that it will be about a street stall that is worth visiting.
His knowledge of Thai food paired with his amazing food photography is a mouthwatering combination – I get a lot of food photo inspiration from reading his blog! Website: Austin Bush Food Blog Looking for truly authentic Thai recipes? You know the common dish of tom yum goong? Website: Thai Food Master. Two Tarts: Ruby Yacht Cocktail. Pomegranate juice and champagne are sweetened with some simple syrup to create this beautiful and festive holiday cocktail. Look at how supremely pink it is -- it might just make the perfect bridal shower drink too. I found this drink in one of my many new cookbooks specializing in using seasonal ingredients. (This is the benefit of having a very bookish husband -- he'll use any excuse to spend more time in the bookstore or library, and now he's getting familiar with the cooking section.
Score.) This is one of the few drinks from Eating Local by Janet Fletcher. It caught my eye because I received three pomegranates in my organic delivery box, and aside from placing a few seeds on a salad, I was a bit at a loss as to what to do with them. Ruby Yacht1/2 oz (1 tb) fresh pomegranate juice*1/2 oz (1 tb) simple syrup (see below)4 oz (1/2 cup) chilled Champagne1 orange twistPut the pomegranate juice and the syrup in the flute, then top with Champagne.
Making Pastrami – The Navel in the Coffin | Weekend Food Projects. I was not planning on writing another post on pastrami so soon. The pastrami experiment was successful, however there was one thing that nagged me about my last two batches. It was flavorful and reminded me of the NYC Jewish delis I remembered, but there was something still missing…FAT! Pastrami is not diet food and it needs a certain amount of fat to be really good. What I made was the equivalent of diet pastrami. So I started to do my research on who and what makes the best pastrami in the world. In a first for Weekend Food Projects, I am considering the pastrami project done. Ingredients: 1 Beef navel plate (about four pounds and brined for a week) 2.5 tablespoons of coriander seeds 2.5 tablespoons of black peppercorns Application: After removing the brisket from the brine, soak for 30 minutes in cold water, rinse and dry thoroughly, and let rest for a hour in the refrigerator.
Margarita Ice Pops Recipe at Epicurious. Homemade Cheese Co. - Premium Quality Cheese, Yogurt and Mediterranean Salads made fresh in Bangkok, Thailand. Pumpkin Risotto. What is it about pumpkin and how each time I serve it, it makes people swoon? Nostalgia. Nostalgia is a powerful tool in the chef’s arsenal. It’s a direct line to the hearts and minds of your guests. It's that smell from mama’s kitchen. When it comes to a wine pairing, you could go with an earthy Italian white with brisk acidity, but I wanted something a little different and I’m glad I chose the route of exploration. 2007 Masi Campofiorin Ripasso Veronese IGT - The nose showed black cherry, dusty potpourri and sautéed mushroom with hints of cinnamon and clove.
Meet Chef Eric GuidoAfter working in the New York City restaurant scene, Eric Guido branched out, organizing private dining and tasting events centered around Italian cuisine and wine. Continue on to page 2 for the recipe Pumpkin Risotto with Peas and Spicy Pumpkin SeedsServes 4 To cook the peas, prepare an ice bath and pour the chicken stock and one cup of water into a pot and bring to a simmer.
Sexy Summer Fruit Cocktails: Passion Fruit. Passion fruit; the name speaks perfect volumes. This delectable little fruit truly comes into its own during the hottest of summer months and is undoubtedly worth the wait. With its guarded exterior and lusciously tangy, seeded center, the little edible portion of this fruit is utterly tantalizing. While sipping back the silky insides of the passion fruit is a speechless experience, every other sense simply goes wild.
Just picture, cutting through its dark red exterior and catching that first glimpse of its bright orange flesh, sitting delicately in the hollow interior, like the milk of a coconut. It’s as if the world goes silent and all that exists is you and your passion fruit. Luckily for us this experience translates swimmingly into cocktail form, quite possibly dangerously so. Maracuja Serving Size: 1 (but do multiply and make punch!) Add all ingredients and shake vigorously over ice for 30 seconds. Olallieberry Honey Syrup. Savory Onion and Leek Tart Recipe. Difficulty:Easy | Total Time: 1 hr 30 mins | Active Time: | Makes:8 to 10 servings Inspired by the Alsatian flammenküche, which is a tart with onions, cream, and bacon, this dish is an homage to cuisine from German-speaking Europe (Alsace, Austria, Belgium, and Germany in particular). Because we like to make things a little more interesting, we decided to add some leeks, crème fraîche, and a mix of herbs.
Serve this tart alone, or paired with a Butter Lettuce and Pumpkin Seed Salad. What to buy: Please take the time to make this dough from scratch, which will lend a flaky butteriness to the dish. Of course, if you are short on time, go ahead and use a store-bought crust. Crème fraîche is a naturally thickened fresh cream with a tangy flavor and a rich texture, and it does not curdle or separate when heated. Game plan: Here are some tips on how to make the dough. This recipe was featured as part of our Moktoberfest! Melt 1 tablespoon of the butter in a large frying pan over medium heat.
Fillet Steak Rossini Collins Style Recipe. Pumpkin Chili « thebitesizedbaker. I need to get off the computer and start doing some real work. Talk about senioritis, I thought it was only a high school thing? Guess not. There are two culprits to blame… and my negligence is not one of them. First culprit, Pinterest. It is a virtual pinboard that is seriously addicting. I personally love it for saving recipes, but I also use it for books I’ve read, DIY projects, places I’d like to travel, health and fitness, decorating ideas, and fashion. Get to know me, follow me, or you know… whatever. Second culprit, Pumpkin Chili. Whenever I’ve made chili in the past I typically throw in anything/everything I have on hand, but this time I wanted to add a little seasonal flavor. ‘Tis the season of pumpkin. Pumpkin Chili by the Bite-Sized Baker: 1 tablespoon olive oil 1 ½ pounds ground turkey 1 small yellow onion, chopped ½ red bell pepper, chopped ½ yellow bell pepper, chopped 2 cloves garlic, minced 1 cup pumpkin puree ½ cup tomato sauce 1 can diced tomatoes, drained 1 can black beans.
One Hungry Mama. Thai Food by SheSimmers.