the chef mimi blog – so much food, so little time…
LATEST POSTS| the chef mimi blog
Drizzle and Dip is a favorite food blog of mine. And don’t you just love the name?! Sam Linsell is “a professional food stylist, trained chef, recipe developer and food photographer hunting down the delicious things in life.” As soon as you see her photos, you’ll know she’s professional. Check her out on Instagram -| the chef mimi blog
One of my favorite contemporary cookbooks is Open Kitchen, by Susan Spungen, published in 2020. Ms. Spungen, from Wikipedia, “is an American food writer, editor, and food stylist. Spungen was founding food editor and editorial director of food at Martha Stewart Living Omnimedia, publisher of Martha Stewart Living magazine, from 1991 to 2003.”| the chef mimi blog
Ezme is a name of a diced vegetable “salad” that originates from Turkey. I’ve seen versions in other countries, but the Turkish version is slightly different. The word ezme translates to crushed or mashed, and sometimes the salad called ezme looks more like a tomato-based salsa or relish. It’s typically served with grilled meats, bread,| the chef mimi blog
This recipe comes from the online magazine Gourmet Traveller, out of Australia. The recipe author is Chef Ross Lusted, who is chef and owner of the restaurant Woodcut, located in Sydney. According to what I found online: “Ross Lusted is one of Australia's most highly acclaimed and influential chefs and restaurateurs, internationally recognized| the chef mimi blog
I came up with this salad idea when I was thinking about panzanella recently, the Italian salad made with chunks of stale bread. It’s got lots of tomatoes, and my tomatoes and going strong this summer. There are probably hundreds of versions around the world for salads utilizing leftover bread. It's a very "peasant" thing| the chef mimi blog
I first tasted yuzu kosho at a sushi restaurant. I’d heard of it, just like everybody who’s interested in food, because it was a definite trend a few years back. At least that’s when I discovered it. And it was good! Yuzu is an Asian citrus fruit, slightly larger than a mandarin orange, shown on the| the chef mimi blog
This cellophane-noodle salad, with creamy avocados, crunchy peanuts and a chile-honey dressing, is a perfect showcase for tender lobster. It’s a doozy of a recipe. It’s elegant and perfect for company, or if you’re just craving lobster and some spicy flavors. The recipe I’m using is from Food and Wine, and is by Chef Vongerichten,| the chef mimi blog
I came across a beautiful food photo a while back, maybe on Instagram, and the caption read "cachapa." Of course I had to seach online and discovered that cachapas are corn pancakes from Venezuela, typically served for breakfast. Then I found this recipe from the Food Network,| the chef mimi blog
This salad recipe isn’t terribly unique, but it’s a simple and healthy salad with lots of flavor, which I love, made up primarily of cannellini beans and tuna. It’s a quick and hearty salad similar to ones I’ve made for myself after a vacation, before getting the chance to buy produce at the market. I| the chef mimi blog
When I think of sweet and sour pork, my mind goes to classic Chinese-American restaurants that serve terrible food. Everything seemed to be drowned in gloppy, gelatinous sauces, no matter if it was pork, beef, or chicken. Fortunately, my experience at these restaurants was decades back. I’m much wiser now! This recipe is from Gourmet| the chef mimi blog
Last year we had the extreme pleasure of visiting the island of Bora Bora in the middle of the Pacific Ocean. Because it’s part of French Polynesia, many islanders and hotel staff spoke French. It was fun for me to speak French, albeit limited French. What was especially| the chef mimi blog
