Wow! I was about to make some thit kho tonight when I realized I had lost my favorite recipe during these numerous last moves…argg thankfully iphone was here to be my tonight’s hero. Phewww! of course I could kind of remember how to do it…but it’s been a while…and as the best damn caramel pork I’ve ever had, (yes, even better than mom’s) I wanted to make it right and be ready for the Tết season to begin. I will be posting my mom’s recipe here soon though, it’s super extra magnificently good too, and much faster and easier to do so stay tuned!
Note: The coconut water used in this recipe is the clear liquid from the heart of the immature coconut. Do not confuse it with the white coconut milk (canned and frozen) that is extracted from the grated flesh of the mature coconut. You may purchase coconut water frozen; it is usually sold in clear, square or rectangular plastic bags — sometimes a few thin slices of coconut meat are included. Pork belly (where bacon comes from) is the desired and traditional cut for this dish because it has the perfect balance of lean meat to fat. However, you may substitute the leaner Boston butt.
Ingredients:
(Serves 6)
- 3 tablespoons oil
- 4 tablespoons sugar
- 3 garlic cloves, slivered
- 2 shallots, slivered
- 2 tablespoons peeled, slivered fresh ginger
- 1 1/2 to 2 pounds pork belly or side pork, or Boston butt, cut into 1/2 x 1-inch slices
- 1/3 to 1/2 cup fish sauce
- 12 ounces fresh or frozen coconut water (see head note)
- 4 hard-cooked eggs, quartered
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Posted by: Aurelie
on January 31, 2010.
Category: COMFORT FOOD, GO(o)DNESS, VIETNAMESE, WINTER COMFY
Ingredients
(Yields 6 servings)
- 1 (14-ounce) package extra-firm tofu, drained
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 3 cloves garlic, finely chopped
- 3 green onions, finely chopped
- 1 (15-ounce) can black beans, drained and rinsed
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Posted by: MozzaMatt
on January 30, 2010.
Category: MEATLESS
Check out your favorite Flowers of Vice Recipes on your iphone, it will be handy at the grocery store!
Posted by: Aurelie
on January 29, 2010.
Category: NEWS
Ingredients
- 2 cups flour (I like to mix all-purpose and almond for instance)
- 1 stick of butter
- 1 tsp salt
- 2–3 tbsp ice-cold water
Optional:
- 1/4 cup brown sugar
- 1 tsp almond extract
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Posted by: Maud
on January 28, 2010.
Category: MEATLESS, PASTA, SWEET
Surprisingly light and very smooth dessert. Since it’s not too sweet, it works well as a snack as well!
Ingredients
- 1 pie crust
- 1 cup ricotta (fat free works)
- 1 cup “fromage blanc” (the closest in the US is “Mediterranean-style cheese yogurt”)
- 2 eggs
- 1/2 cup of sweetener (agave, honey, sugar…)
- 2 tbsp flour (all-purpose or almond)
- 1/2 cup sliced almonds
- 2 pears peeled and cut in 1/8th
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Posted by: Maud
on January 28, 2010.
Category: QUICK n EASY, SWEET
Makes 6 small cakes
- 1 wild Alaskan salmon fillet (cooked). Alternatively, you can use canned salmon …
- 2 medium-size eggs
- 1 carrot, 1 celery branch, 1 cilantro (or parsley) bunch, 1 green onion. All those finely chopped
- 1/2 to 1 cup of bread crumbs
- spices: dash of cayenne pepper, cumin, tumeric and ground mustard … salt and pepper to taste
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Posted by: Maud
on January 28, 2010.
Category: HEALTHY N' LIGHT, QUICK n EASY, SEAFOOD
Rouille is a special sauce from the south of France. It’s basically a spicy mayonnaise, orange in color and delicious spread on some garlic grated bread. Traditionally it’s the sauce that comes with the bouillabaisse.(check out momo’s quick and easy recipe!) Alternatively I like make a tasty snack by spreading some rouille on a grilled toast (pain de seigle paysan from the pain quotidien is great!) that I rub with fresh garlic, topped with a few slices of avocados.
Ingredients
- 3 garlic cloves
- 1 egg yolk
- 1 cup olive oil
- spices: cayenne pepper, paprika, piment d’espellette and harissa if you like it xtra spicy (or 1 teaspoon of dijon mustard)
- a spoonfull of “mie de pain” funny there is no english word for that…so basically it’s the part of the bread that is not the crust…
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Posted by: Aurelie
on January 28, 2010.
Category: FRENCH, MEATLESS, QUICK n EASY, SAUCE
Here’s an quick n easy recipe from the pantry. Tarts and quiches are traditional to France as a main course. This is my adaptation of the Quiche Lorraine into a Quiche Nicoise.
Ingredients
- 1 filo dough or alternatively a pie crust . The filo is lighter and more flaky, you can get one ready made from the frozen section at your grocery store. Or make it yourself.
- 1 big can of tuna in olive oil. (take the italian brands, they tend to be less dry).
- 1 big yellow onion
- dijon mustard
- 1 cup of creme fraiche or heavy whipped cream
- spices: nutmeg, rosemary, salt, pepper
- a few cheey tomatoes for decoration
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Posted by: Aurelie
on January 28, 2010.
Category: FRENCH, QUICK n EASY, WINTER COMFY
Ingredients
(Yields 6–8 Servings)
- 2 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 1 medium yellow onion, chopped
- 6 cups low-sodium vegetable broth
- 1 cup thinly sliced Savoy cabbage
- 1/4 cup tomato paste
- 1/4 cup fresh chopped parsley
- 1 tablespoon chopped basil
- 2 large stalks of celery, sliced
- 2 medium carrots, peeled and chopped
- 1 dried bay leaf
- 1 (28-ounce) can chopped tomatoes, with their liquid
- 1 cup canned chickpeas, drained
- 1 cup dried fusilli pasta
- 1 (15-ounce) can cannellini or white beans, drained
- Salt and pepper to taste
- 3/4 to 1 cup grated Parmesan cheese
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Posted by: MozzaMatt
on January 27, 2010.
Category: COMFORT FOOD, ITALIAN, MEATLESS
.
Ingredients
(Yields 4–5 cups)
- Strainer for chick peas
- Food Processor
- Grill pan
- 2 large cans of chickpeas/garbanzo beans, drained and rinsed
- 1/2 cup Tahini paste (aka Sesame Seed Puree)
- 5 cloves of garlic, minced finely
- Zest and juice and pulp of 2–3 lemons
- 1 tablespoon cumin
- 1/2 teaspoon of dried, crushed red pepper
- 2 teaspoons Kosher Salt
- 1 teaspoons fresh ground pepper
- 1/8–1/2 cup of extra virgin oil
- 1 teaspoon of good paprika
- Up to 1/2 cup of fresh water
- Package of pita bread
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Posted by: MozzaMatt
on January 27, 2010.
Category: COMFORT FOOD, MIDDLE EASTERN
This is one of my favorite comfort dishes that my mother used to make for my sister and I.
Ingredients
(Yields 10–12 Servings)
- 1 (16 ounce) package mostaccioli pasta
- 1 tablespoon vegetable oil
- 1 1/2 cups distilled white vinegar
- 1 1/2 cups white sugar
- 1 medium onion, chopped
- 1 medium cucumber, chopped
- 1 (4 ounce) jar chopped pimento
- 2 teaspoons prepared yellow mustard
- 1 tablespoon garlic powder
- 1 tablespoon parsley flakes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Details »
Posted by: MozzaMatt
on January 27, 2010.
Category: COMFORT FOOD, PASTA
Ingredients — The Dough:
Yields one 12″ pizza from a modified Lehmann NY-style dough formulation.
Total dough weight = 11.88 oz. (336.66 g.)
Thickness factor (TF) = 0.105
- 100%, King Arthur Sir Lancelot Bread Flour: 7.15 oz. (202.03 g.), (1 1/2 c. plus 2 T. plus 5/8 t.)
- 63%, Distilled Water (at around 100° F): 4.50 oz. (127.65 g.), (1/2 c. plus 2 t.)
- 1%, Olive Oil: 0.07 oz. (2.03 g.), (a bit less than 1/2 t.)
- 1.75%, Salt: 0.13 oz. (3.55 g.), (a bit over 5/8 t.)
- 0.40%, Instant Dry Yeast: 0.03 oz. (0.81 g.), (a bit over 1/4 t.)
Details »
Posted by: MozzaMatt
on January 25, 2010.
Category: PIZZAIOLO, WINTER COMFY Tags: pizza new york style at home
