Halloween Squid Ink Pasta with Pumpkin & Cured Epidermis

The makings of a grown up halloween dish: seasonal squash, homemade squid Ink Pasta and “cured epideris”.

Well this year Halloween was not going to get away with just once post apparently. When I was hunting for black food coloring I came close to using squid ink in a sweet out of desperation to get my black color. My pastry chef friend Karyn saved that day … but now I really wanted to use the squid ink to. Fresh made Squid Ink Pasta to the rescue. Throw in some pumpkin for color and atmosphere, and a little bit of suspicious meat: Squid Ink Pasta with Pumpkin and Cured Epidermis.

Happy Halloween buaaahahahaha!

Squid Ink Pasta with Pumpkin and proscuitto

Tasty reading ahead, KEEP GOING… →

Maraq Fahfah (Somali Soup)

It’s time for the MENA (Middle Eastern & North African) Cooking Group. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. The host of the month will choose a savory and a sweet dish from the country and the members pick one dish to make.

This month we are exploring Djibouti and I chose to go with the Maraq Fahfah (or Somali soup).

Somali Maraq Fahfah Soup

Tasty reading ahead, KEEP GOING… →

Shrimp Saganaki as a classic Greek Meze

Oh so looking forward to what everyone will make for this 5 Star Makeover. Our theme this month is Greek Meze, or appetizers. We all checked in to make sure no recipe will be made twice so watch out for the round up for amazing Greek fare inspiration. I chose a wonderful meze which can easily be transformed into a main meal as well. My meze is called Garides Saganaki, or Shrimp Saganaki.

Tasty reading ahead, KEEP GOING… →

Ice Cream Bloghop: Strawberry Sour Cream and Chili Peppers

I am late this year. Normally I would be posting at least my second ice cream recipe at this date, because i am obsessed with ice cream. This month’s love blog hop is helping me get back on track as Ice Cream is the theme this June.I have made lots of unusual flavors in the past but I wanted something a bit more traditional this time,and add a kick of course!

Strawberries were calling my name. I have been eating them like crazy lately. I already a few recipes posted for strawberry ice cream but I think my holds it’s own.I went with a Strawberry Ice Cream that also contains Sour Cream and chose to add a bit of punch with a touch of Chili Peppers flakes. The hot factor is very subtle but it is there, a perfect ending I think.

Ξ Strawberry Sour Cream Ice Cream and Chili Peppers Ξ
adapted from Two Peas and their Pod, original recipe from The Perfect Scoop

Ingredients:

1 pound fresh strawberries, rinsed and hulled
2/3 cup granulated sugar
1 tablespoon vodka or kirsch
1 cup sour cream
1 cup heavy cream
1/2 teaspoon freshly squeezed lemon juice
1/4 tsp chili pepper flakes

Place all the ingredients in a blender and pulse until almost smooth, but still slightly chunky. Refrigerate mixture for at least one hour. Freeze in your ice cream maker according to the manufacturer’s instructions.

June is #icecreamlove month!

Please join in on the #icecreamlove fun by linking up any ice cream recipe from the month of June OR July 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #icecreamlove event! The twitter hashtag is #icecreamlove 🙂

See what ice cream flavors my fellow co-host have posted…

Astig Vegan
Baker Street
Baking and Cooking, a Tale of Two Loves
BigFatBaker
Bon à croquer
Cake balls, cookies and more
Cheap Ethnic Eatz
Georgiescakes
Hobby And More
Mis Pensamientos
No One Likes Crumbley Cookies
Pippi’s in the Kitchen Again
Queen’s Notebook
Rico sin Azúcar
Simply Reem
Soni’s Food for Thought
That Skinny Chick Can Bake!!!
The Spicy RD
Vegetarian Mamma
You Made That?

 

Express Harissa “Broth”

Harissa claims its roots are in Tunisian but it is very popular everywhere in Northern part of Africa. The key ingredients in a traditional harissa are bird’s eye chili peppers, serrano peppers and other hot chilis and spices such as garlic paste, coriander, red chili powder, caraway as well as some vegetable or olive oil. Other options are of cumin, red peppers, garlic, coriander and lemon juice. It is a very adaptable recipe.

Of course recipes for harissa can vary greatly depending in which region you are in or even in who’s house you are eating it. Usually harissa has a paste like consistency which is added as a condiment to recipes like stews, spreads, sauces and cousous.

The version I will show you here is more like a broth consistency and is super fast to make. The flavors are very basic too so feel free to add garlic or coriander or what ever you like. Add it to a soup for a fiery kick or dip some torn pita in it. Let you imagination run wild. This recipe yields about 1/2 cup but feel free to multiply for larger quantities.

Ξ Express Harissa Ξ

1 1/2tbsp paprika
1/2 tsp bird’s eye chili powder (substitute with cayenne)
1/4 tsp cumin
1/2 cup water
juice of 1/2 lime or to taste

In a small pan add the paprika, the bird’s eye chili powder and the cumin. Add the water to the pan and mix well. Bring the mixture to the point of boiling but as soon as bubble appear remove it from the heat – boiling will damage the natural oil essences of the spices. Add fresh lime juice to taste and let cool before serving.

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