Pasta (sometimes known as noodles in the US) comes in dozens of different shapes and sizes and is used in a variety of different ways in cooking. From long to tubular, from stuffed to special shape and not forgetting the tiny variety we use in soups. We all use it but how much do we know about it? I have never really stopped to think about why different kinds of pasta exist. Why do the various shapes and sizes matter? Put your culinary knowledge to the test and improve the way you cook with pasta by taking Flavorly’s quiz!
This weekend we are expecting some of the coldest weather in Houston since 1989. When temperatures drop, the fire is lit in our house and the blankets come out. So do winter casseroles. What is a ‘casserole’? There is little difference between a casserole and a stew. A purist would say that a casserole goes in the oven, heating the dish from all directions, while a stew goes on the stovetop and is heated from the bottom. Another point of difference is a casserole is the name of the pot used for cooking. One of my favorite casseroles is a hearty sausage and lentil version, simmered with chopped tomatoes and flavored with garlic and rosemary.Continue reading
I have been one of the lucky few. However, not so much for others this week finding themselves without power, water and safe drinking water in perishingly cold weather for several days. Eating becomes a survival imperative rather than a culinary experience under such testing circumstances. Shopping for food – whether it involves selecting ingredients or dining out – is a factor of what you can find rather than what you set out to get. And what you cook is limited to what’s in the pantry and what you manage to lay your hands on in the grocery store. Even with the experience and lessons learned from seasonal hurricanes I don’t think any of us anticipated how challenging this week would be. But with the benefit of hindsight here are some healthy no-cook meals I may try to plan in advance next time.
Any Texas pit master will tell you that there isn’t one single style of Texas barbecue. Texans from all over the state have their own distinctive preferences, from the dry rub variety of central Texas to the sweet, tomato based marinades of the east. But barbecue isn’t unique to Texas, nor even to the US in general. Asia has its own special version of this well loved global flavor: Introducing Char Siu.
Photo Credit: Feed Strategy
January 24th was National Peanut Butter Day. Peanuts have received bad press in recent times, partly because of the saturated fat content but mostly for their notorious allergen. However peanuts are one of the few ingredients featured in cuisines around the world and in that sense one might call the peanut a culinary superstar. But what gives rise to such acclaim? The answer lies in much more than flavor alone…
The new meal on Flavorly’s menu this week is Pistachio Roasted Rack of Lamb and I for one couldn’t be happier. For some reason lamb seems harder to find in grocery stores than other meat and is infrequently on the restaurant menu – at least where I live here in Texas. I miss it. Sundays roasts were always something I would look forward to growing up; a kind of a British institution. I have often wondered why lamb is so elusive in the US and have read numerous theories. But it’s time to set the record straight. I can think of at least five reasons why we should be eating more lamb and here they are.
One of the things I miss most about British eating habits is the Sunday roast. In some ways it looks like one of the easiest meals to prepare – no complicated sauces, no special seasonings to worry about. On the other hand, it is one of the most difficult because it requires careful timing of the main event (the roast meat) while several side dishes cook to perfection so they are ready to serve simultaneously. In addition, it is annoyingly easy to overcook the green vegetables, create soggy roast potatoes and bake Yorkshire puddings that fail to rise. Why on earth would anyone want to go to such trouble? The answer is because practice makes perfect and the end result is spectacular!
The first in this series of Global Recipe Cards is South African Bobotie. For anyone who loves to cook with ground beef or hamburger, this is a recipe to add to your repertoire.
Category: Entree, Comfort Food
Global Flavor: South African
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Researching material for a blog about a global flavor or national cuisine is always enlightening. For example, initially I assumed General Tso Chicken was named after a 19th Hunanese general because he had a penchant for spicy chicken. Wrong.
Then, I read about Chef Peng Chang-kuei, who made the dish famous in Taiwan in the 1950s. So, the dish must be authentically Taiwanese, right? Wrong again. So, what in the world is General Tso chicken if the general didn’t eat it and neither do the Taiwanese?