Food and Crafts for All Occasions

Hearty Kale and Bean Soup with Italian Sausage

This simple soup turned out a great hit at our recent Society lunch. I've never heard so many ravings about a soup before, and being a devoted soup lover myself I'm happy to share the recipe.

To my taste, kale and beans are a perfect match. Red kale and fava beans in puff pastry turnovers. Sautéed green kale and garbanzo beans as a side for grilled sardines. This time it is green kale and cannellini beans in a soup with mildly spicy Italian sausage.

Green Egg Smoked Pork Baby Back Ribs

Have you watched So I Married an Axe Murderer? If you have, you should remember how Charlie’s mom got herself a Juice Tiger and announced that she juices everything now. Well, the same happened to us after we'd bought a Green Egg grill. We grill and smoke everything we can put our hands on. For the smoking purposes we also got a special blower/fan called BBQ Guru that lets the Green Egg maintain the same low temperature for a long time. We also bought a plate setter for indirect heat.

Khmeli-suneli, a spice blend

In the lazy dolma recipe I mentioned a spice blend called khmeli-suneli and promised to give my recipe of it.

Khmeli-Suneli is a dry herb blend that consists of dried basil, parsley, coriander, fenugreek, dill weed, bay leaves, marjoram and some others. It belongs to the cuisine of Georgia, the one that is located in Southwestern Asia and once was a part of the Soviet Union. Because of latter khmeli-suneli became (and still is) very popular in Russia and other former Soviet republics.

Do Chua, Vietnamese Sweet Pickled Daikon and Carrots

To continue the tasty theme of Asian style pickles, here’s another great recipe for you. Do chua is Vietnamese daikon and carrot pickles that are served alongside a variety of dishes, in salads and in famous Banh Mi sandwiches.

Skordalia, a Garlicky Greek Dip

Skordalia (with the stress on the last syllable) is a garlicky Greek dip that goes fabulous with warm pita or deep fried seafood and fish. It can be made either with potatoes or white bread. I prefer the former since, to my taste, it gives lighter and smoother consistency. The other day, I served it with the deep fried smelt and the pairing of the two was surprisingly good. Like they were meant for each other, really.

Spice Blends: Curry Powder

As you might’ve noticed, I like to use spices in my cooking. A lot. And lots. I have just counted my spices, spice blends and dried herbs and it turns out I have almost 100. Well, in fact, at least 100, because I’m certain that I have some more hidden in my pantry, but am reluctant to search for them right now.

Thai Curry Paste, Red and Green

Amazingly fragrant,  super spicy and a bit tart, for Thai food lovers curry paste doesn’t need any introduction. When added to sauces, soups, dumpling fillings and patties mixtures, it makes their flavor brighter and more sophisticated. And you know what, Thai curries can be used not only for Thai dishes. One of my favorite pasta dishes is sweet potato or yams stuffed ravioli in cream and Thai green curry sauce.

Chili Garlic Oil

This oil is a good thing to have in your pantry. In my kitchen, it’s used mostly for Asian dishes like Mongolian beef, Bun Bo Hue or beef tripe with chili oil and cilantro. But, overall, it’s good for any recipe that calls for spicy oil – dressings, stews, stir fries and soups.