Almond Whipped Cream

Almond whipped cream has different properties than dairy whipped cream. It is much lighter, there is less fat in it. It doesn’t form stiff picks, so it can’t be used for decorating cakes or pastries. But it tastes good and it will successfully replace whipped cream in, for example, coffee or hot chocolate.

January 13, 2015
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Pumpkin Seed Oil “Burrata”

I used Austrian pumpkin seed oil to flavor my modernist “burrata” appetizers. This oil is a culinary specialty from southern Austria, Styria. It adds beautiful green color and amazingly reach nutty flavor.

January 13, 2015
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Pkhali

Pkhali (ფხალი) is a signature Georgian appetizer. Its consistency is similar to pesto and tapenade. Pkhali’s main ingredients are cooked vegetables and walnuts mixed with traditional herbs and spices. If you don’t aim for authenticity, and rather prefer to explore your own vegetables-nuts-herbs-spices variations, play with different nuts and seeds. Use your favorite spice mixes and herbs instead of Utskho Suneli and Khmeli Suneli. You won’t be able to name your dish “pkhali”, but you’ll enjoy it for sure.

January 13, 2015
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Megrelian Kharcho

Kharcho (ხარჩო) is a traditional Georgian meaty soup or stew. It is usually made with beef or chicken, but can also be made with other meats and poultry. Depending on the region, its consistency may vary. There are many recipes, many variations. What similar characteristics make them all “kharcho”?

January 13, 2015
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Okonomiyaki, Osaka Style

Okonomiyaki is a Japanese pancake made of shredded cabbage mixed with a variety of ingredients and some batter. Cooked okonomiyaki is served with okonomi sauce, Japanese mayonnaise, katsuobushi, and aonori. All these components are important.

Okonomiyaki originated from the Osaka and Hiroshima areas (West) of Japan. The name means “what you like, grilled”. Okonomi means “what you want” or “what you like”, yaki means “grilled” or “cooked”.

January 12, 2015
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Aquacate + Mole

Guacamoles are the best when made fresh. The ingredients that make guacamole taste wonderful lose their intensity with the time. Try to make it at home with ripe avocados, crushed fresh herbs and green chiles, and freshly squeezed key lime juice — and you’ll never buy guacamole again.

January 12, 2015
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Medieval British Fruitcake

This recipe is to two big loafs of fruitcake. Be patient and let it mature for a month. It’ll smell like holidays and taste like old magic — a true Christmas treat!

January 12, 2015
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The Most Popular Thai Soups: Tom Kha

My Tom Kha Thale is a Thai-flavored bouillabaisse: the Thai soup base — coconut milk, galangal, lemongrass, kaffir lime leaves, fish sauce, lime juice, Thai chilies — and the best seafood medley I can get.

January 10, 2015
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The Most Popular Thai Soups: Tom Yam

Tom Yam Kung (prawns or seafood combo) and Tom Yam Gai (chicken) are the most popular variations of Tom Yam outside of Thailand. They are made with fresh readily-available ingredients, they are easy to make, and they are beautiful, low-calorie soups. Vegans can use recipes where the shrimp paste and fish sauce are substituted with plant-based ingredients. The best way to substitute is to make your own Thai chili and curry pastes, stir-fry sauces, and salad dressings. Once you make your own vegetarian Nam Prik Pao, it’s only a matter of minutes to cook a vegetarian Tom Yam.

January 10, 2015
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Rasam

Rasam is an important part of traditional South Indian menu. If you start with a precooked lentil stock, store-bought organic tomato puree, it is very quick and easy to make. It is light and bright and perfect for vegetarian and vegan diets.

January 10, 2015
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