Food, Photography and Bon Mots
This Stuffed Eggplant in Curry with Coconut Dal would be perfect as an entree for the vegetarians at your Thanksgiving table. Actually, it would be perfect for anyone at your Thanksgiving table. Here is the link: Stuffed Eggplant In Curry and Coconut Dal.
Are green beans on your menu for Thanksgiving? Try this delicious take on the holiday tradition. Here is the link to this great Green Bean With Dried Cherry Vinaigrette dish from Blue Cayenne’s archive of more than 400 recipes: Green Beans With Dried Cherry Vinaigrette.
What is Thanksgiving without soft yeasty rolls?
Here is a great recipe from Blue Cayenne’s archives: Soft Dinner Rolls.
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is for a popular holiday Cranberry Sauce. It would be perfect for your holiday table. You will find…
Since 2020, Americans have consumed between fifteen and nineteen pounds of apples per person per year. Whoa! Time to amp up your apple consumption if you haven’t been doing your part. This apple cake is tasty as a simple breakfast cake with a steaming cup…
My Chief Quality Officer (CQO) Juliet and I wish you a happy Halloween and a happy season of fall baking.
This Pumpkin Cake With Maple Frosting is perfect for both occasions.
This cake recipe is from Deb Perelman’s Smitten Kitchen Keepers. You can buy this cookbook through your local bookstore or on Amazon here.
The Maple Buttercream Frosting recipe is a King Arthur Baking recipe. You can find the original recipe here.
Here is the recipe as I prepared it in my kitchen.
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is for a Roquefort Salad Dressing You will find the recipe here. Want to dive deeper into our…
Need a delicious way to eat your greens? This Mediterranean Greens and Phyllo Pie is just what your need. This recipe makes a large pie and, with a little reheating in the oven to crisp the phyllo layers, lasts for days. This recipe is from…
Bored with all the traditional recipes for banana bread?
Here is a unique variation on the traditional banana bread recipe—one replete with optional (and tasty) Middle Eastern vibes. (If you are a banana bread traditionalist, don’t pass this recipe up because of the perhaps-unfamiliar Middle Eastern ingredients. This bread is very very good any way you prepare it– served plain or drizzled with the exotic tahini and honey sauce. )
This Banana Bread comes from Yotam Ottolenghi’s cookbook, Plenty More. The book can be ordered through your local bookstore or purchased through Amazon here.
Over the nine years of Blue Cayenne’s existence, I’ve happily cooked many Ottolenghi recipes–particularly the early cookbooks that featured Ottolenghi’s collaboration with Palestinian chef Sami Tamimi. I’ve featured a few of the recipes on Blue Cayenne. Here, for instance, is a link to another favorite Ottolenghi recipe: Tandoori Chickpeas. That recipe is exceptional. Trust me, you need to make this one…soon! Here is a photo:
Ottolenghi and his gifted cooking crew (Helen Goh, Verena Lochmuller and Tara Wigley) just published a new cookbook, Ottolenghi Comfort. I’ll keep you posted on my cooking adventures in that book. (I have my eye on a recipe for Coconut Rice With Peanut Sauce and Cucumber Relish. How wonderful does that sound?)
Here is the recipe for the Tahini and Honey Banana Bread as I prepared it in my kitchen.
It’s our birthday! Blue Cayenne is nine years old. Our first post was on October 6, 2015. Here we are more than six hundred posts later still cooking and writing and photographing. Who knew? We certainly didn’t. Neither I nor my ever faithful Chief Quality…
