Walk the streets of New York City and you will find a pretzel vendor on nearly every corner. It’s a temptation that some can’t resist, but that those of us allergic to wheat must. These easy pretzel bites allow you to indulge at home. Serve them with Honey Mustard Sauce for the big game or leave off the salt and dip them in Chocolate Syrup for a snack that’s savory and sweet.
Author: chefalice
The chip cooking method may seem a bit left field, but it’s fuss free and lets you get on with other things, like having a beer. If that’s too much for you, just dunk some bread in the sauce. Try La Chouffe, a bottle-fermented Belgian blonde–style beer with this. Clean and crisp, it has a zippy, fruity taste of orange and coriander that complements the mussel broth and washes the palate clean.
The crab is really a carrier for this drop-dead tasty sauce. This is a real fusion dish: part Chinese, part Indian, part Malaysian. Don’t even think of eating this with cutlery; it would be a crime. All you need is some steamed rice and a finger bowl, and maybe a few napkins. And of course a lager.
For all its simplicity, this Southern Indian dish is surprisingly good. Please hunt down fresh curry leaves from an Asian specialty store, where they are often kept in the fridge. While curries often taste better the next day, I’ve fast-tracked things by cooking the sauce and then setting it aside for a short while for the flavours to develop. And they really do. Then all you do is poach the fish in the sauce (or ‘gravy’, as they refer to it in India), then sit back and enjoy with a golden ale.
Persimmon (kaki) is one of the most popular of fruits in Japan. The astringency of hachiya persimmons come from their high level of tannins; they are bitter and chalky and are only edible when they fully ripen at which point the chalkiness fades and the sweetness of the fruit comes forward. You will know hachiya persimmons are ripened when they become very soft, the flesh translucent and jelly-like, and their skin loses its opacity developing a full brilliant red-orange colour. And this is when they are ready for this recipe a super-quick and uncomplicated dessert inspired by a recent visit…