Posted Thu, 03/27/14
The Breakfast Cookbook was released today!
The Breakfast Cookbook is the seventh title in Food Fare's exclusive collection of Cookbooks. It is available at Amazon and Barnes & Noble. The book also comes in Adobe Digital format, which can be obtained by clicking here. More than thirty food images and other graphics are available in the Adobe Digital edition of the Breakfast Cookbook. However, because of time-consuming and costly formatting issues, food images and other graphics are not displayed in Kindle or Nook editions of the e-book.
A few of our breakfast recipes include Bacon & Eggs Casserole, Bara Ceirch (Welsh Oatcakes), Biscuits & Gravy, Bliny (Russian Pancakes), Breakfast Fruit Salad, Broiled Grapefruit, Cornmeal Pancakes, Creamed Eggs with Ham, Crepes Suzette, Denver Omelet, Eggs & Peppers, Eggs Benedict, Ffroes (Welsh Pancakes), Fluffy Omelet Pie, Friar's Omelet,Huevos Rancheros (Mexican Eggs in Sauce), Neptune's Breakfast, Omuraisu (Japanese Rice Omelet), Pastrami & Eggs with Mushrooms, Pumpkin French Toast, Sabich (Israeli morning sandwich), Sausage & Cheese Grits Casserole, Scrambled Eggs with Lobster, Sourdough Hotcakes and Whole Wheat Pancakes, among many others.
Posted Mon, 03/10/14
I'm often forced to settle for "quick" meals because of my working schedule, and usually have no complaints.
However, over the weekend I sampled the "sweet & sour chicken" flavor of Maruchan's yakisoba ramen noodle meals. While I love other flavors, sweet & sour chicken just didn't cut it. It was nasty and too sweet, frankly. I do not recommend the flavor.
On the other hand, I also tried the egg, sausage, cheese and potato breakfast burrito from El Monterey yesterday. It was inexpensive yet very tasty. Highly recommended!
Posted Sun, 03/02/14
Pinterest is a great tool for those interested in food, cooking and other related culinary endeavors. Since the beginning of the year, the following Food Fare pics have been repeatedly "re-pinned" by other members:
Arabic Cookery (3)
Basque Flavors (9)
German Gourmania (7)
Jewish Cuisine (6)
Malagasy Matsiro (4)
Olive Oil (2)
Russian Kitchen (14)
Savory Spain (2)
Swedish Koket (5)
Tea Time (2)
*List updated 03/31/14
Posted Mon, 02/24/14
Today's lunch and my idea of culinary heaven:
Green salad with Ranch dressing, baby carrots, broccoli flowerets, cauliflower, cherry tomatoes, shredded mozzarella cheese and sugar peas - all liberally seasoned with salt and black pepper, of course.
Click on the above image to view larger size in a new window.
I could become a vegetarian so easily.
Posted Sat, 02/08/14
My Saturday culinary experiment:
Fried Hominy (Cherokee)
4 strips bacon
1 can (15.5 oz.) white hominy, drained
1 small onion, diced
Black pepper to taste
In a skillet, fry bacon until crisp. Remove bacon from skillet; set aside. Drain most of the grease from skillet. Add hominy and diced onion; cook and stir over medium heat for several minutes or until hominy browns slightly and onions are soft. Crumble cooked bacon into hominy mixture; mix well. Serve.
I served the dish with scrambled eggs - excellent! Note: Click on above picture to view larger size in a new window.
Posted Tue, 01/21/14
Arabic Cookery has been released - finally!
Arabic Cookery contains more than 250 traditional recipes from Algeria, Bahrain, Chad, Comoros, Cyprus, Djibouti, Egypt, Eritrea, Iran, Iraq, Jordan, Kuwait, Lebanon, Libya, Mauritania, Morocco, Oman, Qatar, Saudi Arabia, Somalia, Sudan, Syria, Tunisia, the United Arab Emirates (UAE) and Yemen. Arabic Cookery also contains common food words, information about holy days and other traditions, and resources for further study.
The collection took me nearly one year to assemble, with copious recipe experimentation, photography and seemingly endless days, weeks and months of research via online resources, e-books and print books.
Some of the recipes in Arabic Cookery include Aseeda (Sudanese wheat porridge), Basbousa (Egyptian nut cakes), Batata Mbattina (Libyan lamb & potato sandwiches), Beghrir (Algerian honeycomb pancakes), Café Nss Nss (Moroccan Coffee), Chelo (Iranian fluffy rice), Cossey (Chadian bean fritters), Curry d'Agneau (Comorian Lamb Curry), Dawood Basha (Syrian Meatballs), Eliotes (Cypriot olive pies), Ghuraiba (Kuwaiti almond cookie balls), Gress (Emirian fried crushed bread), Hembesha (Eritrean Bread), Jubina (Somali cream cheese dessert), Kimaje (Saudi Arabian flatbread), Leksour (Mauritanian lamb stew with pancakes), Machbous (Bahraini chicken with spiced rice), Malawah (Yemeni skillet bread), Mzoura (Tunisian spiced parsnips), Sako (Omani tapioca with nuts & saffron), Sambuusa (Djiboutian savory pastries), Samke Harra (Lebanese Spicy Fish), Tabouleh (Jordanian bulgur salad), Tharid (Qatari lamb & chickpea stew) and Yalanchi (Iraqi stuffed tomatoes), among many others.
I've also provided a handful of screenshots from Arabic Cookery, which are only available in the Adobe Digital edition of the book. More than one hundred food images and nation flags are available in the Adobe Digital edition of Arabic Cookery. Because of time-consuming and costly formatting issues, food images or nation flags are not displayed in Kindle, Kobo or Nook editions of the book. That being said, I was able to offer the e-book version for $2.25 while the Adobe Digital edition runs $22.50 (187 pages, 3.1 MB). Excerpts from the book are also available by clicking here.
While many mealtime dishes appear to be similar in Middle Eastern cuisine, there are uniquely distinct flavors to be found in the different countries, regions, cities and villages. The collective cultures are rich with fascinating histories, traditions and culinary offerings, along with unrelenting civil, political and religious strife. However, Arabic Cookery is not meant to be a historical narrative but rather an enjoyable bit about general Middle Eastern culture and their delicious food.
For more, read the special edition of Food Notes about Arabic Cookery >
Cheers! (to your health).