• Rutabaga, Celery, Dill, & Smoked Chicken Soup
  • Matcha Whoopie Pies with Sakura Buttercream Filling
  • Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage
  • Mushroom Chicken Pie
  • Pistachio Wasabi Beets
  • Sichuan Chili Oil, and variety of cold-chicken-based lunches
  • Lemony Pea and Radish Salad with Mint
  • The Fort Greene
  • East African Sweet Pea Soup
  • Lazy, Rustic, Haphazard, and Amazing Sour Cherry Pies
  • Malaysian Chicken Satay
  • The Wildman’s iPhone App
  • Welsh Cakes with Dried Apricots and Candied Ginger
  • Farmhouse Pork with Black Beans and Green Peppers (and Trotter Gear)
  • Black Pepper Tofu with Pork
  • Peposo
  • Toasted Hazelnut Chai
  • Kentucky Coffee Spread
  • Banana Guacamole
  • Spicy Shrimp with Wine Rice
  • Double Ginger Chocolate Chunk Scones
  • Artichoke and Blood Orange Salad (with frisee, parsley, and cardamom)
  • Chevre Truffles
  • Clementine Sassafras Ice Cream
  • Jack is Closed (but you can vote for our pie on Sunday)
  • Our Wedding
  • Pecan Mole
  • Son-in-Law Eggs
  • Saffron Turmeric Cake with Meyer Lemon Sorbet, Argan Oil Whipped Cream, Almond Brittle, and Thyme
  • My Triumphant Return, with a Book Giveaway!

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Roundup of Food Blog Posts I’ve Enjoyed #8

My partner (well, fiance) Dave and I have recently taken up glassblowing at our local glass studio, Urban Glass. The studio is spacious, well-equipped, and very safety conscious. They offer a ton of interesting classes. We are working our way through their glassblowing classes, and renting studio time to practice on our own as often as we can. It’s a thrilling art, and I am immensely enjoying learning how to blow and craft hot glass.

The photo above is of my favorite piece so far, a small pitcher I made right after learning how to add handles to my blown pieces. I love everything about this piece. I also love the following food blog posts, so after you are done letting me show off my handiwork, please explore the following links to find more beautiful food photography, interesting recipes, and some thoughts on the politics of food.

One of my absolute favorite food bloggers around, Rob of Hungry in Hogtown, made el Bulli’s deep fried rabbit ears with aromatic herbs. He really did convince his butcher to find him some bunny ears, then he flavored them, fried them, and ate the cuddly crunchy treats. Now, when I first saw his post, I wasn’t put off by the fluffy photo up top. My partner, my brother, and I immediately agreed that we wanted to make this dish as soon as we get a chance. It turns out that not everyone is as relaxed about bunnies as I am, though, and the comments left were both passionate and extensive. Rob addressed some of the political issues that were raised in his next post, I crumb in peace: deep fried rabbit ears and the politics of food. Whether your interest lies primarily in the deliciousness of food or the politics of food, checking out these posts would be well worth your time.

Abbacat, who occasionally blogs about food, put up an explanation for how to convince a small child to eat fish and cabbage. I may have to try this technique on some seafood-hating adults I know.

I am a bit peeved at the fellow behind Off the Bone, because up until about a week ago, he lived just a few blocks away from me, and now he does not. I had to go help kick him out of Brooklyn last Saturday so he could move back to Boston to rejoin his wife, who spent the past year in Siberia. I can’t fault his priorities, but I do miss him a lot. After all, who else would invite me over to eat spare homemade Bacon Toffee? Who else would give me the cookie dough from out his freezer when he realized it would never survive the long trip to Boston? I think the moral of this story is that I need more friends who live within a 10 block radius of my apartment. That, and bacon toffee is really remarkably delicious. It has salt, it has sugar, it has umami – what’s not to like?

Another friend of mine recently created a new food blog, Raspberry Debacle. We have a lot in common, not least of which is an absurd love of bees. And so I was utterly delighted when one of her first posts told the tale (and recipe) of Honey Bee Biscuits and Flying Monks. For some really spectacularly charming food photography, and a cookie recipe that sure looks good to me, go take a look at this wonderful new food blog.

While I’m on the subject of new food blogs, I must mention that I have been entirely entranced by the photography on another new-to-me food blog, Cloudberry Quark. Deinin’s Carroty Karelian Pasties, for example, look so good that I have been considering making a carrot casserole just so that I can have leftovers with which to make those pasties.

You probably already have Delicious Days bookmarked, but if not, now is the time to fix that. The beautifully illustrated step-by-step instructions for how to make Grandma Salazar’s Tamales are simply not to be missed.

Barbara of Tigers & Strawberries, another perennial favorite of mine, has done it once again by posting her recipe for a Vietnamese sauce known as Nuoc Cham. A sizzlingly fresh sauce that Barbara describes as having that wonderful Vietnamese balance of hot, sour, salty, sweet, and savory flavors, I think it may become another key kitchen staple around my apartment.

Meena of Hooked on Heat says that making this Hot and Sour Fish Curry is so quick and easy, she was able to do it while watching an engrossing Bollywood flick. I’m not sure I could throw the curry together nearly as fast as she did, but for food like that, I would be willing to spend the time to make it.

Bee of Rasa Malaysia always inspires me to brave Malaysian cuisine outside the restaurant, and in my home. I mostly just read food blogs and admire the photography, but Bee’s recipes I actually tend to try – and make again and again. I don’t think I know how to compliment her any more highly than that. And so you know that I will eventually get around to trying the dish featured in one of her more recent posts, Penang Hokkien Mee (Prawn Mee / Har Meen / Mee Yoke / 福建虾面). It is a soup based on a pork and shrimp stock, filled with pork, shrimp shallots, noodles, chili paste, and all sorts of good stuff. As usual, there is more going on in that one bowl than I think I could keep track of, but I have to try, and I’m sure that I will end up with a great meal in the attempt.

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16 Responses to “Roundup of Food Blog Posts I’ve Enjoyed #8”

  1. Tanna says:

    Wow! I’m blown away by the glass!! Then to find out you did it yourself…that is fabulous.
    Then I’m sorry to repeat myself but WOW what a wonderful bunch of links for great reading.
    Thanks so very much!

  2. tw says:

    The glass _is_ gorgeous, but now you’re going to get me started on Hokkien mee.

    In my part of the world (separated from Penang by about the distance from NY to Boston), that’s not Hokkien mee. It’s prawn mee. Which is all very well and good, but in smushing the two terms together, they’re missing out on something lush and wonderful.

    Hokkien mee is a mix of yellow egg noodles and vermicelli braised in a wok with a shrimp and pork stock (but very litttle of it), so that it has not only the flavor of the stock, but also that delightful wok hei. Garnishes are beansprouts and shrimp, no pork, no hardboiled egg. Chili paste and lime.

    And I miss you too. (wife and coauthor, by the way. =)

  3. tw says:

    And oh – /rant. =) The photography on Cloudberry Quark is intriguing, a little bit each of Donna Hay’s photographer and the Cook, the Thief, His Wife and Her Lover.

  4. Danielle,

    You are too sweet. Thanks for the plug. By the way, if you are wondering why the title is sooo long and the different names, that’s because what is called Penang Hokkien Mee is called Har Meen / Mee Yoke elsewhere in Malaysia.

    I read TW’s comment about Hokkien Mee cooked in a wok with wok hei and no pork, no hardboiled eggs, and he is absolutely correct too because what is Hokkien Mee in Penang it’s not the Hokkien Mee in Kuala Lumpur. In Penang, Hokkien Mee is what I made, but in KL area, it’s a stir-fried noodle dish. So you have it. I probably should add a note in the post to avoid confusion.

    Anyway thanks and happy eating. :)

  5. Brilynn says:

    1- Your glass work is awesome! I’d love to give that a try sometime.
    2- Those links were super, why did I not know about bacon toffee before now? I went straight from the post to the kitchen to make some with my homemade bacon. There will be a post about it soon, it’s amazing.

  6. Your glasswork is gorgeous! What a joy it must be to pour liquid out of something so exquisite that you’ve made yourself!

  7. [...] Roundup of Food Blog Posts I’ve Enjoyed #8 | Main [...]

  8. Danielle says:

    Tanna – Thank you, and enjoy!

    tw – Thanks for explaining all that. I really knew nothing about the dish or the terminology beyond what Bee explained in her post. And, come visit soon!

    RM – It’s such a fascinatingly complex and interwoven set of cuisines, no?

    Brilynn – You should give it a try! It is so much fun. And I can’t wait to read your post on the bacon toffee.

    Lisa – Thank you! It really is.

  9. That glass pitcher is beautiful!

  10. Bron says:

    Oh WOW! That is awesome, glass blowing is something I’ve often been fascinated by also, perhaps I should check out if there any classes locally too

  11. Helen says:

    You are so extremely talented! This pitcher is gorgeous! I wish I could find such classes to take with B.

  12. Stephanie says:

    I had no idea you were a honey lover! I’ll get you a copy of my book “Honey from Flower to Table” when I’m back in Brooklyn in the fall. Lots of gorgeous bee pix, and fun recipes…Your glassblowing is so cool! Very inspirational–you are such a multitalented star!

  13. Danielle says:

    Mercedes – Thank you!

    Bron – I definitely recommend trying to find a class. Dave and I have signed up for the next one already.

    Helen – Thank you!

    Stephanie – Really? We should get together sometime and I will tell you all about my beekeeping obsession. I would love to read your book! Please give me a call or an email once you’re back in town!

  14. mandira says:

    the glass is gorgeous, beautiful colors. I also liked your curried cauliflower photos, I could eat right from the bowl :)

  15. Kristen says:

    Another beautiful glass blown creation. Love the colors!

  16. I’ve just spent an hour going through all the wonderful blogs you posted. Thanks for the tour!

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