Are you a confessed foodie? These super sweet and savory novels are sure to satisfy your cravings! Indulge in a food-themed book or two and take your passion for cuisine on a literary adventure. Warning: Don't read these foodie books whilst hungry. You may accidentally find yourself in the ki
Guide to the best fiction books for foodies. Read magical fantasy books about food. Delicious new novels you won't be able to put down.
While my first loves are travel and reading, my next is most definitely food! This list of food…
Are you a confessed foodie? These super sweet and savory novels are sure to satisfy your cravings! Indulge in a food-themed book or two and take your passion for cuisine on a literary adventure. Warning: Don't read these foodie books whilst hungry. You may accidentally find yourself in the ki
Guide to the best fiction books for foodies. Read magical fantasy books about food. Delicious new novels you won't be able to put down.
The author of ‘The Coincidence of Coconut Cake’ serves up food-forward novels.
From books with food in the title to fiction books with recipes, this list of fiction books about food has something for everyone.
The author of ‘The Coincidence of Coconut Cake’ serves up food-forward novels.
Are you a confessed foodie? These super sweet and savory novels are sure to satisfy your cravings! Indulge in a food-themed book or two and take your passion for cuisine on a literary adventure. Warning: Don't read these foodie books whilst hungry. You may accidentally find yourself in the ki
Guide to the best fiction books for foodies. Read magical fantasy books about food. Delicious new novels you won't be able to put down.
While my first loves are travel and reading, my next is most definitely food! This list of food…
Feast your eyes on this delicious list of French food fiction. The following list includes books that blend…
Guide to the best fiction books for foodies. Read magical fantasy books about food. Delicious new novels you won't be able to put down.
This delicious list of Italian food fiction is sure to leave you with some wanderlust... and potentially an appetite too!
Looking for the best novels about food? This foodie fiction reading list is sure to satiate your cravings, tacos included.
This compilation of American food fiction explores the United States through literature and taste. Perfect for foodies and travel lovers!
The ultimate guide to the best novels about food, including general fiction, romance, historical fiction and more! Find your perfect foodie fiction here!
The Hunger Games: Bread from District 4 Recipe
Today's "Avatar" food doesn't have a specific episode reference, but dumplings of various kinds have made their way into both ATLA and TLoK because of the heavy influence from Asian cultures. Dumplings is a food chosen initially from the Avatar Wikia's listing of Air Nomad food, and then solidified and expounded upon by the fact that the Air Nomad society takes much inspiration from the high altitude, spiritual culture of Tibet, where vegetarian momos (dumplings) are a common food. As you may recall, all Air Nomads, including Aang, were vegetarian because of their spiritual beliefs (as learned in ATLA s.1, ep.5). Also, just FYI, the existence of momo dumplings is not why Aang's winged lemur is named Momo, though it is a pretty awesome coincidence. No, he's named Momo because he stole a moon peach from Sokka (ATLA s.1, ep.3), and "momo" is the Japanese word for peach. Note: Below you'll find two momo filling recipes, one savory and one sweet. The sweet recipe is one I came up with based on the fact that Air Nomads often ate nuts and fruit and I thought Aang would appreciate something sweet. The ingredients are foods commonly used in Tibetan cooking. You'll also find below a few ways to cook momos such as steamed, fried, and in broth. There's also a tomato chutney/salsa recipe (tomato is commonly used with momos, but not necessarily in them). Also, you can totally add meat, but of course it will no longer be Air Nomad friendly. Simply substitute ground meat for the tofu and mushrooms in the savory recipe below (or, you know, keep the mushrooms). Air Nomad Vegetarian Momos (Dumplings) Ingredients: Dough 4 Cups White All-Purpose Flour 1 1/2 Cup (or more) Hot Water 1/4 tsp. Salt Savory Filling 2 Cups Pre-Shredded Coleslaw Cabbage Mix, pref. w/ carrots (found in salad section of grocery store) 1/2 Onion, chopped 1 pkg. (abt. 3.2 oz) Shiitake Mushrooms 1/4 Cup Chopped Fresh Cilantro 6 oz. Tofu 1/2 tsp. Fresh Ginger, grated 1 tsp. Minced Garlic 1 Tbsp. Soy Sauce 1 Vegetable Bullion Cube dissolved in 1/4 Cup Hot Water Ground Pepper, to taste Sweet Filling 1 Cup Walnut Pieces 1/3 Cup Chopped Dates 1/3 Cup Raisins 6 oz. Tofu 1 Tbsp. Honey Dash of Allspice OR Ground Cloves, Nutmeg, & Cinnamon, to taste Tomato Chutney (optional) 5-6 Canned, Whole, Peeled Tomatoes (or simply get a large can of these tomatoes & pull out however many you want to use) 1/4 Cup (or less) Chopped Cilantro 1 tsp. Minced Garlic Chili Pepper or Red Pepper Paste OR deseeded hot peppers, to taste (optional) Important Items: Steamer or Rice Cooker with a steaming tray (if you want to steam the dumplings) Food Processor or Blender (optional) Rolling Pin Circle Cutter or Large Cup Directions: 1. In a large bowl combine the flour & salt. Pour in the hot water a little at a time, either kneading with your hands or with a dough hook attachment to a mixer (I used my stand mixer. I'm sure you could also use a bread machine). Keep adding water & mixing/kneading until you have an elastic dough that is no longer sticky (if you used a mixer, it's good to knead by hand for the last stretch to make sure it's the right consistency--like noodle dough & pizza dough). If the dough id too sticky, knead in a small amount of flour, if it's too dry, add water. You get the idea. The amounts of water to flour are general & depend on your climate. To keep the dough from drying out, put tit back in the bowl & cover it with a slightly damp towel or simply put the bowl upside down over the dough. 2. If making the savory filling, blend/process or chop very small, the cabbage, mushrooms, & cilantro & then put them in a large bowl. Add the rest of the ingredients to the bowl & combine with our hands. If making the sweet filling, process/blend/chop small the walnuts, dates, & raisins & then put them in a bowl & add the tofu, honey, & spices. Mix with your hands. Put the filling in the fridge until ready to use. (If you'll be steaming your dumplings, set up your steamer now & get the water on its way to a boil. Remember to keep an eye on your steamer water level so it doesn't run out & you burn the bottom of your pot!) 3. Separate the dough into manageable sections, like thirds, keeping the dough you're not working with under the bowl or towel, & roll it out on a lightly floured board to about 1/8 in. thickness. Use a circle cutter or cup rim, about the width of your palm or a little greater, & cut as many circles as you can, re-rolling the dough & cutting until there's no dough left. As you make circles, stack them (they should not be sticky, remember?) & cover them with an upturned bowl or slightly damp towel. Repeat this with all of the dough sections until all you have are a bunch of dough circles. 4. Bring your filling from the fridge & set it close to your work surface with the circles. Lay one circle at a time in front of you &, using either the rolling pin or your fingers, flatten & stretch out the edges of the dough circle even more (you want the edges to be thinner than the center). Next, place a tablespoon-sized amount of filling in the center of the circle. To close the dumpling, gather the edges in by pleating & flattening upward as you go around. As you pleat round & round the dough will close up like a little pouch. Once the opening is as small as you can get it, pinch it together & twist. Carefully break off any excess dough at the top. You can see in the pictures that I made a little circle at the top of my momos. This is common & a way to lessen dough thickness at the top (maybe). Using your thumb, index, & middle finger, carefully pinch the dough around the top until you get a raised circle (FYI, long fingernails are not so hot for this). Note: I made my dumplings round, but you can also make half moons by wetting the edges of the circle & then simply folding it in half & pleating/crimping the edges closed. I chose round so it would look more like the somewhat unique Tibetan momos. 5. To steam the dumplings, brush oil on your steamer tray & place the dumplings in, about 1/2 or a little less apart. Steam for about 10-12mins & then remove to a serving plate. Serve hot. To fry the dumplings, melt some butter (Tibetan's love butter, it's good against chapped lips) in a large pan (make sure it's a pan with a lid) & then add the dumplings. Fry top & bottom until browned & then pour in 1/4 cup or so of water & put the lip over the pan. Steam the dumplings in the pan for about 5 mins or until they are soft & cooked through. Serve hot. To make dumplings in tomato broth (using the savory dumplings of course), cook the dumplings like noodles in the juice from the can of whole tomatoes used for the chutney below + enough water with dissolved vegetable bullion cubes to create a thin, flavorful broth. Garnish with fresh cilantro. Serve hot. 6. (optional) To make a tomato chutney-that's-really-like-a-salsa to eat with the savory momos, process or blender-ize about 5-6 whole peeled tomatoes, chopped fresh cilantro, minced garlic, & add in whatever amount of spiciness you'd like by way of pepper paste or chopped hot peppers. The savory momos are also great with soy sauce or other dumpling/potsticker type dips. Note: For the sweet momos (which are also served hot), a drizzling of honey on top is very nice.
Coming September 1st, 2020! "Embark on a foodie’s journey through the world of anime—and learn to recreate delicious dishes from your favorite series—with this practical guide to anime food. Japanese animation has beautiful designs, fleshed out characters, and engaging storylines—and it’s also overflowing with so many scrumptiously rendered meals! Do you ever watch your favorite anime series and start craving the crunch of crispy seafood or the warmth of delicious noodles and broth or the fluffiness of soft, airy cakes? Now, you can make your cravings a reality with Cook Anime! Join an otaku on her tour through anime food and find out what your favorite characters are savoring and sharing—from bento to yakisoba—and then learn to make it at home! Along with each recipe, you will discover facts behind the food, such as history, culture, tips, and more. Perfect for foodies and anime-lovers alike, Cook Anime is the all-inclusive guide to making the meals of this Japanese artform." To order COOK ANIME visit the links below: US UK Australia Worldwide
I'm addicted to the figure skating anime "Yuri on Ice", y'all. It's got the sweetest romance on the planet! And so much feel-good-ness flowing through it that you can't help feeling great and hopeful after watching (along with craving the next episode so hard!). Food features heavily in the show, especially as symbolism. The first episode establishes the story and character-significance of the traditional Japanese comfort food katsudon, or pork cutlet bowl for the main character Japanese ice skater Yuri Katsuki, and in extension, for his new coach and prior ice skating legend Victor Nikiforov. Another character is introduced, also named Yuri, who is from Russia (same as Victor), and we learn that he loves the traditional Russian comfort food piroshki because his grandfather, whom he loved most in the world, makes them for him (in-fact, the first YOI episode is partially-titled "Easy as Pirozhki!!". In episode 8, after taking a bite of a piroshki his grandfather made him, this Yuri (Yuri Plisetsky) asks if his grandfather is familiar with katsudon, because Yuri tried it while visiting Japan and really liked it. In episode 9, Yuri's grandfather gives him another bag of homemade piroshki, and when Yuri P. (nicknamed Yurio in the series) bites into it he is beyond surprised. "Just try these." "There's pork cutlet, fried eggs, and white rice in here! What's with this pirozhki?!" "It's a pork cutlet bowl pirozhki! Eat them and do well in today's free skate, Yuratchka." –"Yuri!!! On Ice", episode 9 At the end of the episode, in a rare show of camaraderie, Yurio gives the rest of his precious katsudon piroshki to Yuri K., who is extremely touched by the sentiment. Although Yurio is the character that is shown with an attachment to piroshki, I like to think that it could also represent Victor, as he is also from Russia, and the fusion of it with katsudon can symbolize the bond of Yuri K. and Victor's deepening relationship. Of course, it also symbolizes Yuri and Yurio's growing friendship/respect ;). ("Vkusno" means "tasty" in Russian.😊) Note: I initially brainstormed katsudon sushi rolls (sans seaweed, of course) to be the filling for these piroshki (the egg, onion, & katsu pieces rolled up in the peas & rice), but upon implementation it proved to be too much rice to bite through combined with the dough of the piroshki, and also caused the piroshki to be hecka huge. You could still go this route by using less rice & flattening it more, but at that point it wouldn't be as stable a roll, and you may as well just layer it as directed below. If you did want to make filling bundles though, lay the ingredients on a large sheet of plastic wrap and roll it up tightly, then unwrap from the plastic. Also to note, I did bake a few of these, to see the difference, and I wasn't too keen on the texture of the bread from baking, BUT I did half bake, half deep fry a few and they were great! Haha, so random (I started baking some and after taking a bite of one I had just pulled out of the oven I was like, nope, gonna fry instead). If you want to bake them though, brush the wrapped up piroshki with an egg wash (beaten egg + 1 Tbsp. water) and bake at 375ºF for about 25 minutes, or until golden brown. If you want to be crazy and experiment like I did, bake them for about 12 minutes and then fry them in oil for a few minutes until golden brown. Piroshki dough recipe adapted from Natasha's Kitchen. ** If you simply want to make Yuri K's katsudon (pork cutlet bowl), click here for the recipe! Yurio's Katsudon Pirozhki Ingredients: Piroshki Dough 1/2 Tbsp. Active Dry Yeast 1/2 Cup Water 1/4 Cup + 2 Tbsp. Milk 1 tbsp. Oil 2 tsp. Sugar + pinch extra to sprinkle in yeast 2 tsp. Salt 2 1/4 Cup Flour Oil for Frying Tonkatsu ~ 1 lb. Pork Cutlets (~ 4 cutlets, fat trimmed off) Salt & Pepper ~1/3 Cup Flour 1 Egg, beaten ~1/2 Cup Panko Bread Crumbs Oil for Frying (I use Canola) Katsudon 1 Cup Water 1 tsp. Dashi Powder 4 Tbsp. Aji Mirin 2 Tbsp. Soy Sauce 2 Tbsp. Sugar 1 Large Onion, julienned ~8 Eggs ~2 Cups Cooked White Rice Frozen Peas Directions: 1. Piroshki Dough: Put the yeast in a large mixing bowl. Combine the water & milk & heat for about 45 seconds or so in the microwave to make it nice & warm. Pour this mixture over the yeast, sprinkle in a little sugar, & let sit for about 15 minutes to foam up. Add in the Tbsp. of oil, 2 tsp. sugar, salt, & flour. Mix on low with a dough hook until the dough comes together & is fully combined. 2. Dip your hands in flour & scrape the dough from the sides of the bowl so it's somewhat ball-ish in the center of the bowl. Cover the bowl with plastic wrap & let rise in a warm place for about an hour. (I turned my oven to "warm" for about a minute, then turned it off & closed the dough in there). Flour your hands again & scrape down the dough. Mix it on low speed again for about a minute & then cover it & rise it again in the same way for another hour. Prepare the filling during this time. 3. Tonkatsu part: In a heavy-bottomed pan, bring about 1" or so of canola oil to 350ºF. Rinse the pork & pat it dry with a paper towel. Score each piece a little with a sharp knife, & then sprinkle a little salt & pepper on both sides. Cut each cutlet in half along the length. Put the flour, beaten egg, & panko crumbs in seperate bowls. Dredge each piece of pork in flour, then dip in egg, & then coat well in panko. 4. Depending on the size of your pan, place a few breaded pork pieces in the oil at a time, making sure not to crowd (so, 2-3 pieces should be fine). Cook until deep golden brown & crispy, turning to evenly cook both sides, about 4-5 mins total (make sure the temperature in stable!). Remove the tonkatsu to a paper towel-lined wire rack. 5. Katsudon part: In a small pan, combine 1/4 cup of the dashi stock, 1 Tbsp. of mirin, 1/2 Tbsp. soy sauce, & 1/2 Tbsp. sugar with about 1/4 of the cut onions, & bring to a boil so that the onions get tender, stirring occasionally. Cut each tonkatsu piece into a few horizontal strips, keeping the strips of each piece together (you don't need to cut them completely through like with regular katsudon, but it's not a big deal if you do). Place 2 of the cut tonkatsu into the pan & break an egg over each. Cover the pan with a lid & let cook until the eggs are set. Remove to a large plate. Repeat these steps (combining the sauce ingredients w/ onions, cutting the tonkatsu, cooking with egg) until each tonkatsu has egg & onion. If there is any sauce/liquid from the pan throughout the process, reserve it in a little measuring cup. 6. Making the Piroshki: Heat about 1 1/2" of oil in the heavy-bottomed pan to 350ºF (just add a little more oil to the pan you used earlier, after scooping out any panic crumbs). Heavily flour your hands & a flat work surface. Pull off about a palm-sized portion of dough & flatten it on the work surface, in the flour. Roll the dough to about 4 1/2" x 6" (doesn't need to be exact, but you want it flat, without being so thin that it tears). 7. Place about a Tbsp. worth of cooked rice down the center, staying away from the edges. Place a bunch of frozen peas on the rice (or you could do peas first & then rice), then lay on an egg & onion covered katsu piece (you want the katsu to be about 1 1/2" wide x about 3" - 3 1/2" long. If the piece is too big, just trim it & use the extra pieces for another piroshki). Put more onions & egg on if needed & put about another Tbsp. of rice on top with some more peas. If you have any reserve sauce/liquid, pour a little bit on. Draw up the edges of the dough & pinch them to close. Carefully pick up the piroshki & roll it in your hands to smooth it out & shape it basically like a potato. Repeat this process until all of the katsu et al has been bundled up in piroshki dough. 8. Lower a piroshki or two (depending on the size of your pan) into the hot oil & cook until a deep golden brown, turning to evenly cook both sides (keeping an eye on the oil temperature–you want it at 350ºF). Remove to a paper towel-lined rack & let cool until able to handle comfortably. Serve as is or with a little tonkatsu sauce on the side for dipping (mixed with a little spicy sauce if you prefer that!). * Catch "Yuri!!! On Ice" on Crunchyroll! *
I'm addicted to the figure skating anime "Yuri on Ice", y'all. It's got the sweetest romance on the planet! And so much feel-good-ness flowing through it that you can't help feeling great and hopeful after watching (along with craving the next episode so hard!). Food features heavily in the show, especially as symbolism. The first episode establishes the story and character-significance of the traditional Japanese comfort food katsudon, or pork cutlet bowl for the main character Japanese ice skater Yuri Katsuki, and in extension, for his new coach and prior ice skating legend Victor Nikiforov. Another character is introduced, also named Yuri, who is from Russia (same as Victor), and we learn that he loves the traditional Russian comfort food piroshki because his grandfather, whom he loved most in the world, makes them for him (in-fact, the first YOI episode is partially-titled "Easy as Pirozhki!!". In episode 8, after taking a bite of a piroshki his grandfather made him, this Yuri (Yuri Plisetsky) asks if his grandfather is familiar with katsudon, because Yuri tried it while visiting Japan and really liked it. In episode 9, Yuri's grandfather gives him another bag of homemade piroshki, and when Yuri P. (nicknamed Yurio in the series) bites into it he is beyond surprised. "Just try these." "There's pork cutlet, fried eggs, and white rice in here! What's with this pirozhki?!" "It's a pork cutlet bowl pirozhki! Eat them and do well in today's free skate, Yuratchka." –"Yuri!!! On Ice", episode 9 At the end of the episode, in a rare show of camaraderie, Yurio gives the rest of his precious katsudon piroshki to Yuri K., who is extremely touched by the sentiment. Although Yurio is the character that is shown with an attachment to piroshki, I like to think that it could also represent Victor, as he is also from Russia, and the fusion of it with katsudon can symbolize the bond of Yuri K. and Victor's deepening relationship. Of course, it also symbolizes Yuri and Yurio's growing friendship/respect ;). ("Vkusno" means "tasty" in Russian.😊) Note: I initially brainstormed katsudon sushi rolls (sans seaweed, of course) to be the filling for these piroshki (the egg, onion, & katsu pieces rolled up in the peas & rice), but upon implementation it proved to be too much rice to bite through combined with the dough of the piroshki, and also caused the piroshki to be hecka huge. You could still go this route by using less rice & flattening it more, but at that point it wouldn't be as stable a roll, and you may as well just layer it as directed below. If you did want to make filling bundles though, lay the ingredients on a large sheet of plastic wrap and roll it up tightly, then unwrap from the plastic. Also to note, I did bake a few of these, to see the difference, and I wasn't too keen on the texture of the bread from baking, BUT I did half bake, half deep fry a few and they were great! Haha, so random (I started baking some and after taking a bite of one I had just pulled out of the oven I was like, nope, gonna fry instead). If you want to bake them though, brush the wrapped up piroshki with an egg wash (beaten egg + 1 Tbsp. water) and bake at 375ºF for about 25 minutes, or until golden brown. If you want to be crazy and experiment like I did, bake them for about 12 minutes and then fry them in oil for a few minutes until golden brown. Piroshki dough recipe adapted from Natasha's Kitchen. ** If you simply want to make Yuri K's katsudon (pork cutlet bowl), click here for the recipe! Yurio's Katsudon Pirozhki Ingredients: Piroshki Dough 1/2 Tbsp. Active Dry Yeast 1/2 Cup Water 1/4 Cup + 2 Tbsp. Milk 1 tbsp. Oil 2 tsp. Sugar + pinch extra to sprinkle in yeast 2 tsp. Salt 2 1/4 Cup Flour Oil for Frying Tonkatsu ~ 1 lb. Pork Cutlets (~ 4 cutlets, fat trimmed off) Salt & Pepper ~1/3 Cup Flour 1 Egg, beaten ~1/2 Cup Panko Bread Crumbs Oil for Frying (I use Canola) Katsudon 1 Cup Water 1 tsp. Dashi Powder 4 Tbsp. Aji Mirin 2 Tbsp. Soy Sauce 2 Tbsp. Sugar 1 Large Onion, julienned ~8 Eggs ~2 Cups Cooked White Rice Frozen Peas Directions: 1. Piroshki Dough: Put the yeast in a large mixing bowl. Combine the water & milk & heat for about 45 seconds or so in the microwave to make it nice & warm. Pour this mixture over the yeast, sprinkle in a little sugar, & let sit for about 15 minutes to foam up. Add in the Tbsp. of oil, 2 tsp. sugar, salt, & flour. Mix on low with a dough hook until the dough comes together & is fully combined. 2. Dip your hands in flour & scrape the dough from the sides of the bowl so it's somewhat ball-ish in the center of the bowl. Cover the bowl with plastic wrap & let rise in a warm place for about an hour. (I turned my oven to "warm" for about a minute, then turned it off & closed the dough in there). Flour your hands again & scrape down the dough. Mix it on low speed again for about a minute & then cover it & rise it again in the same way for another hour. Prepare the filling during this time. 3. Tonkatsu part: In a heavy-bottomed pan, bring about 1" or so of canola oil to 350ºF. Rinse the pork & pat it dry with a paper towel. Score each piece a little with a sharp knife, & then sprinkle a little salt & pepper on both sides. Cut each cutlet in half along the length. Put the flour, beaten egg, & panko crumbs in seperate bowls. Dredge each piece of pork in flour, then dip in egg, & then coat well in panko. 4. Depending on the size of your pan, place a few breaded pork pieces in the oil at a time, making sure not to crowd (so, 2-3 pieces should be fine). Cook until deep golden brown & crispy, turning to evenly cook both sides, about 4-5 mins total (make sure the temperature in stable!). Remove the tonkatsu to a paper towel-lined wire rack. 5. Katsudon part: In a small pan, combine 1/4 cup of the dashi stock, 1 Tbsp. of mirin, 1/2 Tbsp. soy sauce, & 1/2 Tbsp. sugar with about 1/4 of the cut onions, & bring to a boil so that the onions get tender, stirring occasionally. Cut each tonkatsu piece into a few horizontal strips, keeping the strips of each piece together (you don't need to cut them completely through like with regular katsudon, but it's not a big deal if you do). Place 2 of the cut tonkatsu into the pan & break an egg over each. Cover the pan with a lid & let cook until the eggs are set. Remove to a large plate. Repeat these steps (combining the sauce ingredients w/ onions, cutting the tonkatsu, cooking with egg) until each tonkatsu has egg & onion. If there is any sauce/liquid from the pan throughout the process, reserve it in a little measuring cup. 6. Making the Piroshki: Heat about 1 1/2" of oil in the heavy-bottomed pan to 350ºF (just add a little more oil to the pan you used earlier, after scooping out any panic crumbs). Heavily flour your hands & a flat work surface. Pull off about a palm-sized portion of dough & flatten it on the work surface, in the flour. Roll the dough to about 4 1/2" x 6" (doesn't need to be exact, but you want it flat, without being so thin that it tears). 7. Place about a Tbsp. worth of cooked rice down the center, staying away from the edges. Place a bunch of frozen peas on the rice (or you could do peas first & then rice), then lay on an egg & onion covered katsu piece (you want the katsu to be about 1 1/2" wide x about 3" - 3 1/2" long. If the piece is too big, just trim it & use the extra pieces for another piroshki). Put more onions & egg on if needed & put about another Tbsp. of rice on top with some more peas. If you have any reserve sauce/liquid, pour a little bit on. Draw up the edges of the dough & pinch them to close. Carefully pick up the piroshki & roll it in your hands to smooth it out & shape it basically like a potato. Repeat this process until all of the katsu et al has been bundled up in piroshki dough. 8. Lower a piroshki or two (depending on the size of your pan) into the hot oil & cook until a deep golden brown, turning to evenly cook both sides (keeping an eye on the oil temperature–you want it at 350ºF). Remove to a paper towel-lined rack & let cool until able to handle comfortably. Serve as is or with a little tonkatsu sauce on the side for dipping (mixed with a little spicy sauce if you prefer that!). * Catch "Yuri!!! On Ice" on Crunchyroll! *
Songbird Surrounded by the scent of death Caged Yet singing Still This episode is named for Ko ko Mono, the course of preserved vegetables that signals the beginning of the end of the Kaiseki dinner. Its crisp textures and aromatic vinegared flavors sharpen the senses and prepare the diner for the final courses. Please pass some to Alana. Not all background actors are boars and dummies but here is a couple waiting outside the studio for their scenes to start Ortolans, then and now I have known for some time that ortolan will be on the menu at Hannibal’s table. This lovely bird has frequent mention in Harris’ novels: as a child he hears them in the woods beyond Lecter Castle; he listens to their song at the Café de L’Este with Lady Murasaki; he hears them again trilling in the background of a threatening phonecall – then releases them after he dispatches their hapless cager - the restaurateur who put them on the menu and his sister in the soup. I imagine these little songbirds flitting from room to room like yellow moths in Hannibal’s Memory Palace. Ortolans are tiny songbirds no bigger than a man's thumb. Unfortunately for their species they are delicious. Now illegal to sell for the purposes of eating, they are famous as food of gourmands through the ages. They are captured live and force-fed til they are bloated. Not with a feeding horn, as are foie gras geese and ducks, but by taking advantage of their instinct to feed voraciously at night. Romans used to blind the birds so they would think it was night and feed endlessly. Now, they are merely put in covered cages and fed nuts and fruit. When they become so bloated they cannot move, they are quickly drowned in Armagnac, then plucked and roasted whole - they are eaten in one mouthful - bones guts and all. The little head with the brain and the crispy beak is thought to be the best part. Traditionally, one covers one's head with a cloth napkin while eating the bird so God will not see you engaging in such debauched indulgence. My sketch sent to Heads of Departments prior to shooting The early draft of the script has the food scenes fleshed out so I have already been working on the cooking and eating of ortolans. The problem I have is that eating the bird is illegal. I couldn’t buy one let alone the two dozen I would need for the dining room scene. And as dedicated as I am to this show, I am not going to get a bb gun and hie to the hills of Gdansk to bag them. Besides, Mads and Hugh may not be up for chomping their way through several pounds of whole baby birds. I need to make ortolan fakes. The birds they used in Babette’s Feast were made of marzipan – the ones in Gigi must have been quail – judging by the size. Ortolans are not much bigger than a man’s thumb. Faking the songbirds I don’t want to make them out of marzipan because it would be a horrible thing to ask Mads and Hugh to eat that much hot, sweet, gummy almond paste. (Hot, because they will, like Freddie-in-a-wheelchair, enter flaming.) Some sad examples of what not to use: gnocchi, solid potato, gefilte fish There must be something that tastes neutral but can be sculpted to look like a little roast bird. I experiment: carved potatoes have promise but fall apart after cooking…gefilte fish has the wrong texture…gnocchi shows promise until the revised script comes in saying that Hannibal “lifts the bird by the head and puts the body in his mouth…then draws the head and beak into his mouth blithely crushing them between his molars.” None of the things I have been working with are solid enough for that. The slightest pressure would cause the head to crack off and roll across the table. When all else fails, use marzipan So with the deadline nearing, I decide that marzipan is my best alternative. Mads and Hugh will just have to act like they are enjoying it. I carve a little wooden cradle for forming the birds – so they won’t have flat backs – and cut up a square of fiberglass mesh from a window screen to press against the marzipan to make the skin texture. Pine nuts for eyes and spaghetti for the little legs. I make them hollow so they will be a little easier to eat. Testing the flame colour of various flammable substances - hmmmm overproof rum, brandy or lighter fluid? Decorated tray ready to go out with Buddy and Pedro in the pan. I named the two "ortolans" after a pair of penguins at the Toronto Zoo who were internet stars a few years ago for their ill-fated love affair.. Acting delicious… The shoot goes well. I’ve planned to accompany the ortolans with oysters and foie gras – just like the last controversial meal of Frances’ President Mitterrand before he died of cancer. And although Mads and Hugh hate the marzipan, they do the scene beautifully sending my hand-made baby birds to a fiery sticky death by cognac flambe – eating them whole imagining the crunchy bones, guts, Armagnac-filled lungs -- take after take after take. oysters on barnacles and fake ice crawling with crayfish Torchon of wine-cured foie gras decorated with butterflies (Will) and peacock feather eyes (Hannibal) The kitchen scenes will be shot in tomorrow by 2nd Unit. So I have to head back to my studio kitchen and make another flocking bunch of the baked buntings overnight. Second Unit has a different vibe. Usually, I work with Main Unit because the dining room scenes are long and involve dialogue. Second unit does close-ups or pick-up shots -- quick sequences that will be cut into the main action -- usually shot MOS (without sound) with a much smaller crew. The atmosphere is comfortable and intimate. The team works fast and tight. If Main Unit is an opera house, 2nd Unit is a downstairs jazz club. I will enjoy the low-key pressure of playing by ear. Chris Burne is directing so he will be spinning LPs on an old turntable while we shoot his inventive angles. It’s nearing the end of the season so the editors have a long list of close-ups and inserts they need to polish the final edits. I’ll tell you all about it in a couple weeks. Another batch of ortolans prepped for next day's 2nd Unit But now, it’s time to cook! PUT THAT BUDGIE BACK!!! We are not roasting tiny tweeters! That’s just wrong. Here’s a recipe for the next best thing: Quail. Which are perfectly legal and can be easily and inexpensively purchased reassuringly headless, clawless and totally gutless on a Styrofoam tray. Stuffed with sweetbreads to give your dinner that Hannibal touch. Quail Stuffed with Sweetbreads 3 mains or 6 appetizers 1 lb Sweetbreads 4 Tbsp Butter 1 cup Onions, dices ½ cup Celery, diced 1 cup Mushrooms, diced 1 tsp Fresh thyme leaves 1 tsp Green onions, chopped 2 Tbsp Red wine pinch Ground nutmeg Salt, Pepper to taste 6 Quails 3 slices Bacon, halved 6 pc Butcher’s string 1. Soak sweetbreads overnight in water. Drain and rinse well. In a medium-sized saucepan, cover sweetbreads with cold water and bring to boil over high heat. Turn heat to low and simmer for 15 minutes. Drain and rinse under cold water to stop cooking. Peel off membrane and connective tissue. Chop coarsely and set aside. 2. In a large sauté pan, melt butter over medium-high heat. Add onions and sauté for 2 minutes. Add celery and sauté for another 2 minutes. Add mushrooms and saute until juices have evaporated and mixture is fairly dry. Remove from heat. Add chopped sweetbreads, thyme, green onions, wine, nutmeg, salt and pepper. Mix thoroughly and allow to cool. 3. Preheat oven to 400°F (200°C). On a baking sheet, crumple a large sheet of foil so it forms 6 evenly spaced shallow “nests” on which to balance each quail. This will keep the quails upright and ensure even browning. 4. Using paper towel, dry the quail inside and out. Sprinkle salt and pepper inside and out. Stuff the cavity of each quail with sweetbread mixture. Thread a toothpick through each cavity opening to keep stuffing from falling out. Tie legs of each bird together with string. Place quails on prepared sheet and place one piece of bacon on top of each bird. Roast for 15 to 20 minutes or until browned. Rest for at least 10 minutes, remove string and toothpicks and serve. Flambe them at the table if you wish with warm cognac or brandy. If you flambe these birds, raise a glass to Freddie Lounds – the bait in the lure. It’s really really hard for that outspoken redhead to play dead. I got a message from her saying she was hiding out at Will’s place – finding only Steinbeck, Hemingway and fishing magazines his bookshelves – so nothing much for her to do except play with the dogs… Next week: what’s black and white and read red all over? More of you have been cooking and sharing: Frittata by Christian Christian S sent along this photo of his deliciously fresh looking frittata with shrimp! Lounds-o Saltado made by Rosendo Rosendo M went to university in Perú and writes: "You can imagine how wide-eyed I got when Hannibal decided to cook this. Followed your directions and this came out easily one of my best plates. Can't wait for season 3!" Maru's Osso buco - love the stag onthe risotto dish And dessert in the same red white and green Italian theme - Maru's Dolce Vita Maru made the ossobuco with risotto milanese and reports "added sauteed green asparagus (because I felt there had to be more veggies, especially green ones.) As a dessert, to go with the red-white-green Italian theme, I combined flourless white chocolate cake, raspberry and kiwi with cranberry sauce, chopped pistachios and whipped cream. yummilicious lamb's hearts on mashed potatoes from Arron and Emma in Leicester Arron and Emma try their own ideas for a Hannibal themed dinner for two each week. Arron says,"First week we made Bacon wrapped lambs heart with Broccoli and Mash potato (We Brits love our mash!) and Emma made a lovely blood cherry cheesecake." Arron's helping hand in the pate-making ready for the oven Roasted! Emma's blood-drizzled cheesecake Next week Arron decided to go all out and made a whole arm feast! He describes, "Stuffed Pork loin with Cumberland and apple sausage stuffing and a sausage hand based upon my own! We served it with honey roasted figs, baked apple and grapes, with Dauphinoise potatoes, asparagus with cheese and dried bacon. Emma made a lovely lemon tart that also went well with the honey roasted figs & crème fraiche." Thanks for sharing your Hannimeals - you continue to amaze me with your ability!!! pix to: [email protected] Unless otherwise stated, all content copyright Janice Poon 2014
So you want to gift someone a cookbook. Which one do you buy? Check out our handy guide and find out.
Fictional food recipes inspired by games, movies, books and television.
Crafted with inspiration from Bolin's favorite street food in "Legend of Korra," these dumplings encapsulate the spirit of adventure and resilience, combining the flavors of Republic City with a touch of Thai influence, just like the beloved characters themselves.
Fideuà, a version of paella which uses fideos pasta, brings together squid, prawns, tomatoes and sweet but spicy pimentón. Serve with a dollop of garlic alioli.
Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock. Loaded with veggies and protein, it's a delicious one-pot meal that will take the chill out of even the coldest of days.
3 féle sajt & 3 féle paradicsom a mediterrán olasz tésztacsőben sütve! Kihívás teljesítve! Ninjaaa! #3fix 🍅🧀🍝
There are a few books that have first lines that when read aloud are immediately recognizable. For example, this next one: Call me Ishmael. Some years ago—never mind how long precisely—having little or no money in my purse, and nothing particular to interest me on shore, I thought I would sail about a little and see the watery part of the world. You guessed Moby-Dick, correct? Many of us are fanatics about something. Music, sports, books, food. Captain Ahab, captain of the Pequod, was a full-blown, maniacal fanatic about the great, white whale: Moby Dick. And can you blame him, knowing that on a previous voyage, the whale bit off Ahab’s leg? He must find the whale. He must kill it. He has one singular focus, but does he succeed? In chapter 15, titled Chowder, Ahab and Peleg enjoy a homemade New England Clam Chowder. However, a warm savory steam from the kitchen served to belie the apparently cheerless prospect before us. But when that smoking chowder came in, the mystery was delightfully explained. Oh! sweet friends, hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuits, and salted pork cut up into little flakes! the whole enriched with butter, and plentifully seasoned with pepper and salt. While eating this chowder out of my mama’s wedding china (which is probably a wee bit fancier than how Ahab dined), I realized that I’ll never be as fanatical (filled with an excessive and single-minded zeal) as the most “ungodly, godly” man, Ahab. It’s too bad he wasn’t fanatical about New England clam chowder. This soup is good! Ahab’s Clam Chowder Serves 6–8 Level of Difficulty: easy Ingredients 2 tbsp unsalted butter 1 medium onion, finely diced 2 celery stalks trimmed, quartered lengthwise, then sliced into ¼–inch pieces 3 tbsp all-purpose flour 2 c chicken stock 2 (10-ounce) cans chopped clams in juice 1 c heavy cream 2 bay leaves 1 lb Idaho potatoes, cut into ½–inch cubes 4 slices of bacon, cooked and chopped into small pieces Salt and freshly ground black pepper How to Make Heat the butter in a large pot over medium-high heat. Add the onion and celery and sauté until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), and then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes. Top with cooked bacon.
B totally loved playing " Persona 4 Golden " on his PSVita (somewhat) recently. P4G is an updated and expanded 2012 version of t...
