Monthly Archives: March 2017

Cucamelon & Tomato Salsa

Tossed a salsa together with some chilled and halved cucamelon, a ripe, cubed, fleshy tomato, a handful of sliced spring onion, and sesame-soy-garlic dressing inspired by Chinese Smashed Cucumbers With Sesame Oil and Garlic. Advertisements

Cucamelon & Tomato Salsa

Tossed a salsa together with some chilled and halved cucamelon, a ripe, cubed, fleshy tomato, a handful of sliced spring onion, and sesame-soy-garlic dressing inspired by Chinese Smashed Cucumbers With Sesame Oil and Garlic.

Chicken Potpie for Modern Times

Baked the NYT’s Chicken Potpie for the Modern Cook and made a batch of Rough Puff to top it off (without the curry powder, but included the turmeric for its comforting, medicinal properties and a golden hue).

Chicken Potpie for Modern Times

Baked the NYT’s Chicken Potpie for the Modern Cook and made a batch of Rough Puff to top it off (without the curry powder, but included the turmeric for its comforting, medicinal properties and a golden hue).

Monkey Bread Bolognese

Drew inspiration from the Korean Barbecue Monkey Bread recipe to make a bolognese version. Started with 750ml bolognese sauce, 3 cups grated mozzarella cheese, 500g refrigerated, aged pizza dough shaped into 16-or-so tiny balls, and 4 sliced green onions. Tossed these

Monkey Bread Bolognese

Drew inspiration from the Korean Barbecue Monkey Bread recipe to make a bolognese version. Started with 750ml bolognese sauce, 3 cups grated mozzarella cheese, 500g refrigerated, aged pizza dough shaped into 16-or-so tiny balls, and 4 sliced green onions. Tossed these