Browsing All Posts filed under »Food«

Vanilla Custard with Strawberries, Lemon & Lavender

November 27, 2013 by


Ingredients – 2 servings Adjust sugar to taste. I cooked this without measuring anything. 4 egg yolks 1 cup whole milk 1/2 vanilla bean juice of 2 lemons dried lavender flowers 1/4 & 1/3 cups sugar 2/3 cup fresh strawberries, sliced Mix 1/4 cup sugar, lavender, and lemon juice in saucepan. Cook over medium heat until […]

Lamb and Lentil Vegetable Stew

September 11, 2013 by


My friend has been on the cabbage soup diet for a while. I liked the idea of homemade vegetable stew, but am not keen on very low calorie diets, so I made this up. The particular vegetables are what I used, but this is one of those recipes where you add what you have in […]

Chicken With Vegetables and Wild Rice

July 30, 2013 by


  Ingredients 5 chicken drumsticks olive oil coarse salt fresh oregano 3 leeks 5 small or 3 large carrots 2 cloves garlic 5 dried porcini mushrooms large handful french beans, cleaned and trimmed 3 tbsp butter black pepper 1 package mixed wild/brown rice 1/4 cup white cooking wine 3/4 cup mixed mild cheese (any mixture […]

Red Tonic – Non-Alcoholic Cocktail (Vegan)

May 3, 2013 by


I love mixing fresh herbs and fruits. ~~~~~ Ingredients (per glass) 1/4 cup 100% cranberry juice (unsweetened, full-strength) 2 key limes 1/2 orange tip of 1 fresh rosemary stalk, washed optional: simple syrup (to make, mix sugar and water until sugar is dissolved) 1) Juice the fruits into the glass. If they’re a little sour, […]

Depression & Vegetarianism

May 1, 2013 by


When I’m happy I’m a vegetarian. When I get morose, I start eating meat again. Psych has informed me that the adrenal gland is stimulated by salt and fat: the things I’m drawn to when I start sneaking in meat & fish. I think my depression is undercutting my attempts to be a full vegetarian. […]

Forbidden Curry

April 22, 2013 by


I’ve named this “forbidden curry” because it uses black rice, which was apparently reserved for the Emperor in ancient China. It’s a fresh curry: no fermentation, no marinading — and it tastes like a garden in your mouth. This recipe is only limited by the speed of your rice cooker, prep included. I always find […]

Pot-Au-Feu, Sort Of

April 22, 2013 by


Ingredients 6 chicken drumsticks flour (gluten-free flour will work just as well, but please don’t use cornstarch) salt & pepper olive oil (to coat the pan) Spanish chorizo, cut into 1 cm (1/2 in.) pieces (if you live in the U.S., I recommend Olli Salumeria’s) 3 large shallots 2 cloves garlic or 3-4 cloves fermented […]

Mushroom Soup (Vegan/Vegetarian)

March 20, 2013 by


I make this once every few months. It takes about a million hours to prepare but it’s worth every single minute. ~~~~~ You’ll need: Two tubs mixed mushrooms (about 1 kilo): 1 tub (500g) white button, 1 tub (500g) mixture of whatever looks fresh or good at the supermarket, especially exotics like porcini and shiitake […]

Weird-Ass Black Beans (Vegan)

March 15, 2013 by


Trust me on this recipe. Trust me. I got the base recipe from my sweetheart friend Sophie, who’s too busy and important to answer my letters, and added some random shit in it, and it tasted amazing. ~~~~~ You’ll need: lidded saucepan wooden spoon 1 can low-salt black beans 1 tbsp fried shallots (I get […]

Teriyaki Base (The Beefiest Beef You Ever Beefed)

June 24, 2012 by


This recipe is for a lovely stir-fry. I prefer it without teriyaki sauce, but I’ve included the instructions for teriyaki below. It serves two with rice, or one on Atkins. Step One – Aging – New York strip steak – olive oil – coarse salt – deep plate or casserole dish – knife, fork, cutting board […]