How To Archives - Page 5 of 6 - The Boozy Epicure

The Food of Jerusalem – Part 4: Homemade Pita Bread

March 26, 2013July 28, 2016 bread, pita

This recipe isn't out of Jerusalem: A Cookbook, but I'm including it in this series of posts because it was an integral part of the meal. Bread is one of the staples of every cuisine, from the French baguette, to Indian Naan, each food culture has it's requisite bread. So... Read More

How To Mains

The Food of Jerusalem – Part 3: Kofta b’siniyah and Salad

March 26, 2013September 1, 2016 cucumbers, lamb, Mains, pine nuts, salad, tahini, tomatoes

As the center of the Jerusalem meal, I made Kofta b'siniyah (pg 195). Kofta are really just meatballs, shaped more like torpedos than rounds. What was interesting to me about the recipe is that, unlike most meatball or meatloaf style recipes I've tried, the kofta included no breadcrumbs or eggs.... Read More

How To

The Food of Jerusalem – Part 2: Basic Hummus

March 26, 2013July 28, 2016 chickpeas, garbanzo beans, Greek, hummus, snack

In the past, I've always made hummus from canned chickpeas. Toss in a food processor with tahini (or peanut butter, not as good, but still yummy,) lemon juice, garlic, parsley and called it quits. What I usually make is tasty enough, but nowhere near as smooth and unctuous as the... Read More

How To Side Dishes

Easy Garlic Bread

March 23, 2013September 1, 2016 bread, garlic

When I eat pasta with red sauce, I crave garlic bread. This is less of a recipe, and more a basic technique, but one that I use every time I make garlic bread. First, the bread. You can use anything you like, but my favorite is ciabatta or any other... Read More

How To Mains

Healthy Dinner, Lemon Broiled Tilapia and Cous Cous

March 17, 2013September 1, 2016 cous cous, fish, Mains, tilapia

Sometimes I'm in the mood for a light dinner. It's beginning to warm up in Orlando and the idea of soup or a braise when the temperature outside is nearing 80 just sounds wrong, too heavy, too rich. This is the time I want simple, clean flavors, refreshing white wine,... Read More

How To Veggies and Salads

Making Salad Sing…

March 9, 2013September 1, 2016 croutons, dressing, salad

How to make salad dressing and croutons at homeI'm not a particular health nut, but boy do I love a good salad. I don't know why people don't make them more. Most people think of salad as something they either order at a restaurant, or make at home by buying... Read More

How To Pasta

Homemade Pesto – Easiest Meal Ever

February 21, 2013July 24, 2017 cheese, herbs, Italian, Mains, nuts, pasta, pesto

I love homemade pesto, and what an easy dinner it makes. Put a pot of water on to boil, and by the time your pasta is done, the sauce is made and you are eating. I came home starving tonight, and I wanted to get dinner on the table as... Read More

How To

The Canelé Quest

February 20, 2013January 11, 2017 baking, caneles, sweets

A canelé (or cannelé) is a little french pastry I've heard very aptly described as crème brûlée in a bite sized cake. Well, they aren't actually cakes (although some people consider the mini ones petit fours), but they are more solid than a custard. They originate from the Bordeaux region of... Read More

How To Soups and Stews

My take on ribollita, a hearty Italian soup

February 18, 2013January 11, 2017

I love all kinds of soup. There is just something so comforting about a big steaming bowl in front of you. Especially when that something is a bowl of hearty ribollita soup. In case you aren't familiar with it, ribollita is a famous Tuscan soup, with main ingredients being beans,... Read More

How To

Can you use store-bought liquid egg whites in macarons? My first attempt.

February 18, 2013January 11, 2017 baking, cookies, macarons, sweets

I am breaking the rules today. If you are like me, every time you make macarons you have to figure out what to do with all those leftover egg yolks. There are entire blogs dedicated to just that question. Yes, I've made pasta and custards and carbonara, but come on,... Read More