This began as an experiment based on a recipe I saw on a cooking magazine site that insisted you could make risotto without stirring. I was extremely dubious.
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Japanese Chicken Curry For People Who Have Never Been To Japan
Posted by Gordon White on
The sum total of my knowledge about Japan comes from two years of language lessons in early high school and that one episode of An Idiot Abroad where Karl eats fermented fish.
Grown Ups’ Peanut Butter Fudge
Posted by Gordon White on
You typically make fudge with plain ol’ brown sugar. Switching that up for dark muscovado sugar gives it a smokier, more molassesy and decidedly more adult taste.
Rarebit Ciabatta
Posted by Gordon White on
Welsh Rarebit gets its name from the seventeenth century belief that the Welsh were too poor even to afford rabbit… Hence “Welsh” rabbit is merely cheese on toast.
Chicory Gratin
Posted by Gordon White on
Chicory… definitely one of those ingredients that tips me in favour of one menu selection over another.
Moroccan Mushrooms With Apricot Couscous
Posted by Gordon White on
James and I ate at a reasonably good Moroccan restaurant during our most recent trip to Paris where I discovered that North African wine isn’t even remotely shit.
Tuscan Chickpea Soup And Optimised Garlic Bread
Posted by Gordon White on
There comes a point in the preparation where everything begins to feel vaguely industrial… like you’re working in a garlicky meth lab.
Voodoo Sweet Potato
Posted by Gordon White on
This recipe gets its name from a way of cooking sweet potato I first read in a voodoo spell book.
