The pancake batter is made in a similar way to a soufflé batter, i.e. egg whites, beaten stiff, are folded into a starchy, cheesy base. The result is pancakes that are light and substantial at the same time. The banana and cheese flavors, which permeate every tiny particle of the light and tender pancakes, come through with every bite.
Here's another delicious answer to the question: "What can I make with overripe bananas?"
Though I wouldn't say that I'm a complete bread noob, I still consider yeast bread a thing of mystery. I have been making yeast bread regularly for 3-4 years now, but it's still a series of hits and misses. For recipes which have proven to work consistently, I have shared them with you on my blog. I'm just hoping you don't ask me why they work for I have no clue. Take this Chianti pine nut bread for example. It works, and I'm thankful for that. I just don't know why.
Remember GFB's coconut batter-fried sweet potatoes from last year? This version is just as good, if not better. The batter is simpler and lighter. The sweet potatoes are shredded more finely into long, thin strands, resulting in much, much crispier, bird's nest-like fritters that bear more resemblance to shoestring potatoes than potato fries. The only thing that remains the same is the dipping sauce, a perfect mixture of Thai sweet chilli sauce, chopped roasted peanuts, and chopped fresh cilantro. Some things just can't be improved upon, I guess.
This simple table sauce is so commonplace -- lowly even -- in the Thai households that it's almost ridiculous for me to blog about it. A blog post on this sauce is in many ways like a blog post on table salt and pepper. And I bet this post, just like a few similar ones in the past, will bring my way many have-you-run-out-of-stuff-to-blog-about-HUH? email and voice messages from my friends and family in Thailand.
I'm positive I can hear the condescending laughter of food snobs from all corners of the world as I'm composing this paragraph in my head. Though I'd heard of blanquette de veau since I was a kid, my first encounter with this sublime veal stew took place only a few years ago during a trip to Paris. Wait, that's not the uncool part; it's this one: I discovered it at, of all blessed places, the Louvre's food court -- the place where mediocrity reigns.
They say all phenomena in life comprise two opposing yet complementary forces. Though the two forces constantly fluctuate, both are present at all times. Yin vs. yang. Darkness vs. light. Goodness vs. evil. No wonder after a rare display of a well-concealed side of me, my whole being is straining and striving to restore the equilibrium by making something that doesn't drip with cuteness. I just had to. It's a matter of survival.
Hence the pig ears.
Rumor has been going around that I am the Grinch who destroyed Valentine's. I don't know how it got started. Sure, I might have said something that seems to suggest that I hate Valentine's. The truth is, deep -- really deep -- down, despite the fact that I am the type that starts a new year with a requiem, I am quite a romantic. Please believe me.
Just not in ways that most people are used to is all.
I know this may sound strange to some as many people don't necessarily consider macaroni and cheese as anything but a savory dish. Nevertheless, the concept of sweet or savory-sweet macaroni and cheese has been around for a long time. Dishes wherein egg noodles are baked in sweetened dairy-based cream sauce exist in different cuisines around the world, mainly Eastern European. And though the names by which this type of dish is called vary just as greatly as the cuisines of which it's part, I simply call it, "delicious."
There are so many great recipes in the book, Julia & Jacques: Cooking at Home, some of which seem too ordinary to mention on a food blog. But once one pauses to think of why recipes like that get included in such a high-profile book in the first place, one feels compelled to give these recipes a shot.
Nestled somewhere in the book, fully revealed (to all), yet somehow previously concealed (to me) is Julia Child's chicken and rice soup recipe in which she blends together cooked white rice, and chicken stock in a blender to achieve a creamy, velvety soup with no added cream.
This post is under construction. Please pardon the dust.
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