I try many different Sichuan Broad Bean Pastes with Chili, which typically are identified, in genuinely Chinese products, by the characters 辣豆瓣酱 … this product, however, is somewhat different than those I usually counter. I don’t plan on buying it again, but I thought I would share my experience … Continue reading “Foodstuff: Chuan Pi Broad Bean Sauce”
Well, ‘Fake Parmesan’ is clearly not how the manufacturer actually identifies this particular product… rather it is identified on the label as a ‘Grate Soy Topping’ with “Parmesan flavor”. Now, I have to say, here, that the double quotes around the ‘Parmesan flavor’ in the previous sentence are intentionally applied there because, having been curious enough to sample this item, the description is just a bit…well, optimistic… Continue reading “Foodstuff: Fake Parmesan”
As I had some nice fresh Basil on hand, I wanted to put together a Pesto, primarily for use as a pasta sauce. I also wanted to do something a little different than the usual Genoese style with garlic and pine-nuts and I decided to use green olives and green Jalapeno for a tangier, spicier result. The name I came up with, Pesto Piccante, has, it turns out already been used before and , when I searched the name on line I found some (mainly commercial) productions that are tomato based, and look very much to me like Italian variations of Salsa.
Well, screw it … I am going to use the name anyway … Continue reading “Pesto Piccante”
This little food item has been sitting in my cupboard for quite a while waiting to be used but, this past weekend, I finally got around to giving it a try. In one sense, I was a little disappointed in that, despite being called a ‘chili’ paste, there was barely any heat to it at all. That being said, though, it did have other compensating qualities that still make it quite useful… Continue reading “Foodstuff: Thai Roasted Chili Paste”
Ratatouille has its roots in Provence, and commonly associated with Nice. It is something of a melange of vegetables, stewed or braised with the seasonings of the region… Thyme, Garlic, Basil, etc. … but there are many variations. The main ingredients typically include Eggplant, tomato, onion, and bell pepper, but zucchini and fennel often appear, with mushrooms and black olives being added in some recipes.
Most traditionally, the main ingredients are individually sautéed with a little olive oil, and then finally cooked together until everything gets nicely blended with a rich ‘creaminess’. These days, Balsamic vinegar is often added, with white wine also being used in some cases. The dish could be served hot, as a side dish, but it is often served at room temperature, on its own, or with other foods, essentially in the manner of a relish.
For today’s recipe, I am also doing a two stage cooking but, here, I am roasting some of the vegetables before-hand and then letting them sit overnight with some aromatics to develop flavor before finishing with the ‘saucier’ portion of the recipe … Continue reading “Ratatouille”
This little item arrived in a parcel of foodstuffs I recently ordered from down south. I had completely forgotten ordering it but I ended up being very glad I did …
It is a Cock Brand™ product, and at first, I mistook their logo as being the same as that of the manufacturers who make one of my favorite Sriracha Sauces. They are a different company, however, but when I checked their website, I saw a number of other products I have bought before and which I found to be very good.
The ingredient list on the label specifies the main components being, in descending quantity order: Soybean Oil, Holy Basil leaves, Garlic, Red Chili, Sugar, Salt, and Oyster Sauce. The aroma, on opening the jar, is a little hard to describe in that no specific ingredient leaps out at one… It smells a little like a mild XO sauce, but with a very herbaceous quality … even a little ‘minty’.
The flavor, though, is terrific. It is somewhat fiery, although not blindingly so, and the oyster sauce and sugar lend it a marine sweetness. The Holy Basil, which can be quite pungent, even harsh, when used fresh in some dishes, is nicely mellow in here and really adds a very pleasant herbal note to the overall flavor.
Anyway, just before this product arrived, I was trying to think of a way to ‘round out’ a specific dish I had in mind… this suddenly seemed like the perfect addition and I will be posting the recipe very shortly…
Korean Red Pepper Powder is a very versatile food product but its primary uses are in the making of Kimchi and also in the preparation of the Korean fermented red pepper paste known as Gochujang. Most of the ground chili available to me locally is quite coarse, with the exception of Cayenne Pepper, which is pretty fiery. The typical Korean Red Pepper Powder can be quite mild, is very finely milled, and also has a very pretty bright red color that makes for a very attractive pickle… Continue reading “Foodstuff: Korean Red Pepper Powder”
If you have eaten at a Korean restaurant you will recognize ‘Banchans’ as being the small (usually free) side dishes that accompany the main meal. Cabbage Kimchi is a standard offering but there are many others and I tend to rate a restaurant on the number and variety of selections provided.
Today’s offering is not an actual Korean recipe (to the best of my knowledge) but the combination of Preserved Salted Radish along with Gochujang chilli paste makes it a pretty good fit to the basic theme… Continue reading “Salted Radish Banchan”
Before leaving home on travels recently, I had a large bunch of parsley and some Jalapeno peppers that wouldn’t have survived my absence and so I decided to make a ‘herbed’ jelly with them to use as a condiment and cooking ingredient. Unfortunately, though I preserved the pictures I took of the process until my return, I couldn’t locate my notes and so the ‘recipe’ I provide is a bit general. Still, I think you will have no trouble in following the basic idea and adapting it to suit your own taste… [ Continue reading “Parsley-Jalapeno Jelly”
This rather gnarly looking object is not a withered old tree branch, but rather is the root vegetable that is the source of that sharp, pungent white condiment usually only encountered in jars purchased at the supermarket. Most people are well familiar with the commercial product as an especially good accompaniment to roast beef, but it does have other uses as well. It is sometimes used in ‘Bloody Mary’ concoctions, it works well as a sandwich spread for all sorts of creations (and not just those using cold beef), and it is very commonly used to provide the sharp bite of the standard seafood cocktail sauce. Quite a few Cole-slaw sauces also use it too. The purchased varieties are fine to use, as long as you don’t let them age too long, but there are some benefits to using the fresh article that are also worth investigating… Continue reading “Foodstuff: Horseradish Root”