Wednesday, December 28, 2011

Spicy Chicken and Rice Mulligatawny Soup

I've been absent from the food blog world for the past couple of weeks (Did you miss me? Please say yes!) and the reason is twofold: I took a much-needed hiatus from technology when I went to New Orleans, and then, shortly after I got back, I got full-on walloped by an evil, nasty head cold.

Enter this soup. I needed something warm, healing, and spicy, and so I used a mulligatawny recipe from my favorite new cookbook, Rice & Curry: Sri Lankan Home Cooking, as a base, and tweaked it just enough so that it reminded me of a South Asian version of chicken and rice soup.

Monday, December 19, 2011

It's Cocktail Time: Tasty Trix is featured on the Food Network UK's Locally Sourced Blog!

Pinch me, because this drink  ....

... is featured on this here little ole site:
How cool is that?
There is very little that can cheer me up after returning from a trip to New Orleans. I wake up in a gray fog of "meh," missing the warmth, the food, the people, the architecture, the music, and, of course, the cocktails of that most beautiful, strange, and fiercely individual city in the whole United States - maybe the world.

But having a recipe featured on the Food Network UK site? Well, now, that's gonna cheer me up a bit! And that's just what happened this morning. 

Thursday, December 15, 2011

Crispy Kale Chip Tortilla ... Cooked in Glorious Duck Fat, for a Trixified French Fridays with Dorie

Doristas, as you read this I am stuffing my face in New Orleans. I will check out all of your lovely tortillas when I return!

Unlike last time - we will speak of the bland pork roast no more - I am not going to be at all cranky about this week's French Fridays with Dorie recipe. Granted, I changed the whole thing around,  but not because I thought the original tortilla was lacking. It's just that ... well, it was full of potato chips. And I love potato chips - maybe a little too much.

You see, I have been depriving myself of all carby goodness in anticipation of my trip to New Orleans (see above). And so I set out to devise a carb-free version of the potato chip tortilla using kale chips.

Wednesday, December 14, 2011

An Ode to Texas Red Chili for a Very Wordy Wednesday, and the Cookbook Giveaway Winner

I had no idea that I was so influenced by pop culture until a recent episode of Top Chef set off a deep and undeniable craving in me for something that I had never even had: a proper Texas red chili. In the challenge, cheftestants were tasked with creating their own bubbling vats of chili, and they were judged harshly by the hungry rodeo-going Texans, especially if they put non-traditional ingredients into their dish.

Number one on the verboten list? Beans. As one Texan put it, "Anybody who knows beans about chili knows that chili ain't got no beans."

Friday, December 9, 2011

Chard and Pecan Stuffed Pork Roast with a Boozy Tart Cherry Sauce for FrenchFridays with Dorie

I have one word to describe this week's French Fridays with Dorie dish, a chard-stuffed pork roast: bland. No, wait, I have another: boring. Hang on, here are some more: a waste of perfectly good ingredients that would have been much more interesting used in another way.

But what do I really think?

Sunday, December 4, 2011

Sri Lankan Beetroot Curry and an Awesome Cookbook Giveaway

Remember a few weeks ago I promised you a giveaway of my favorite new cookbook, Skiz Fernando's Rice & Curry: Sri Lankan Home Cooking? Well, here it is! I knew this book was something special the second I cracked it open, and as it turns I'm not the only one: In the time since I set up this little giveaway, the book has been named by the New York Times as a notable cookbook of 2011.  

The author has kindly given me permission to share a recipe with you to give you a little taste of what you'll find in the book. If you've never had Sri Lankan food, you'll notice that while it does share certain ingredients and flavor profiles with Indian and South Asian cuisines, it's definitely its own thing. Plus, many of the dishes in the book are unique to Fernando's family and you won't find them done exactly the same way anywhere else.