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Tuesday, November 30, 2010
Thursday, November 18, 2010
Thanksgiving Your Way
Thanksgiving draws near, and there are plane and train tickets being purchased, silver being polished, and guest rooms cleared out across the country. As the only holiday that makes no bones about the meal being the main attraction, you might be planning a menu or testing out a new pie recipe. Perhaps you are the lone cook, part of a multi-generational team, or aided by waist-high sous chefs.
As our growing catalog attests, there are myriad ethniticites and food cultures thriving in the U.S. and we're curious about how you celebrate Thanksgiving. Do you incorporate local flavors or specialties? Is your dinner a fusion of traditional Thanksgiving dishes and another cuisine? Have you never had turkey? Tell us about your Thanksgiving dinner in the comments!
From Healthy South Indian Cooking
*Roasted Turkey
*Savory Mushroom Rice, page 115
*Green Beans Poriyal, page 158 OR Peas Poriyal, page 193 OR Cauiliflower Poriyal, page 179
*Potatoes Roasted with Garlic and Tomatoes, page 207
*Acorn Squash Masala Poriyal, page 154
From Argentina Cooks!
*Creole Roast Turkey, page 42
*Persimmon and Sausage Stuffing, page 43
*Pumpkin Humitas, page 243
*Chard in Cream Sauce, page 54 OR Green Beans with Potatoes, page 281
*Piquant Sweet Potatoes, page 163
From Farms and Foods of Ohio
*Turkey Brined in Buttermilk, page 57 OR Roasted Heritage Turkey, page 58
*Heritage Dressing (Stuffing), page 59
*Heirloom Tomato Salad, page 90 OR Autumn Salad with Maple Vinaigrette, page 140
*Lavender Roasted Vegetables, page 134
*Horseradish Mashed Potatoes, page 205
*Maple Walnut Tart, page 139
As our growing catalog attests, there are myriad ethniticites and food cultures thriving in the U.S. and we're curious about how you celebrate Thanksgiving. Do you incorporate local flavors or specialties? Is your dinner a fusion of traditional Thanksgiving dishes and another cuisine? Have you never had turkey? Tell us about your Thanksgiving dinner in the comments!
Sample Menus from Hippocrene Books
*Savory Mushroom Rice, page 115
*Green Beans Poriyal, page 158 OR Peas Poriyal, page 193 OR Cauiliflower Poriyal, page 179
*Potatoes Roasted with Garlic and Tomatoes, page 207
*Acorn Squash Masala Poriyal, page 154
From Argentina Cooks!
*Persimmon and Sausage Stuffing, page 43
*Pumpkin Humitas, page 243
*Chard in Cream Sauce, page 54 OR Green Beans with Potatoes, page 281
*Piquant Sweet Potatoes, page 163
From Farms and Foods of Ohio
*Heritage Dressing (Stuffing), page 59
*Heirloom Tomato Salad, page 90 OR Autumn Salad with Maple Vinaigrette, page 140
*Lavender Roasted Vegetables, page 134
*Horseradish Mashed Potatoes, page 205
*Maple Walnut Tart, page 139
Wednesday, November 10, 2010
More Malaysian Food on the Way!
If you're looking for more delicious nasi lemak and beef rendang, or if you missed the festivities, keep a look out for the Malaysian Food Truck! Tomorrow they will be in Queens and they will be giving out free samples from local restaurants. There's a map online so find the truck before they run out! And if your slowpoke friends miss it, you can make them your favorites with recipes from Flavors of Malaysia.
Wednesday, November 3, 2010
Author Susheela Raghavan in The Journal News
UPDATE: Hopefully you enjoyed the article posted last week. However, it was missing a recipe for peanut satay sauce and few photos. Please enjoy the full article here.
If you're one of our Facebook friends, you've already read the wonderful article on Susheela Raghavan and her new book Flavors of Malaysia in The Journal News. Linda Lombroso's interview shows that Flavors of Malaysia is "more than a simple cookbook — it’s a heartfelt memoir filled with photos, anecdotes and a detailed cultural history of the Malaysian people." We hope you try the recipes, and join us this weekend at Grand Central Station for Eat | Drink | Explore Malaysia Kitchen !
If you're one of our Facebook friends, you've already read the wonderful article on Susheela Raghavan and her new book Flavors of Malaysia in The Journal News. Linda Lombroso's interview shows that Flavors of Malaysia is "more than a simple cookbook — it’s a heartfelt memoir filled with photos, anecdotes and a detailed cultural history of the Malaysian people." We hope you try the recipes, and join us this weekend at Grand Central Station for Eat | Drink | Explore Malaysia Kitchen !
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