http://www.fearlessinthekitchen.com Conquering the kitchen one recipe at a time Tue, 16 Feb 2010 15:20:02 +0000 http://backend.userland.com/rss092 en I'm generally not a fan of fruit in savoury dishes. No apple with my goat's cheese salad, no grapes with my fish, and certainly no watermelon with my feta. However, all my prejudice about fruit in my food (I'm apparently a poet today) disappeared when I tasted these cheesy toasts ... http://www.fearlessinthekitchen.com/2010/02/16/toast-cheese-and-fennelpeach-chutney/#utm_source=rss&utm_medium=rss&utm_campaign=toast-cheese-and-fennelpeach-chutney After more than a month of snow, low temperatures and general winter malaise, I think everyone is looking forward to spring. Alas, winter has no intention of letting up, and it's back to the kitchen to whip up some comfort food. Probably everyone with good intentions (health-wise) has fallen off ... http://www.fearlessinthekitchen.com/2010/02/09/cheese-souffle/#utm_source=rss&utm_medium=rss&utm_campaign=cheese-souffle Good news for those of you who are the proud owners of an iPhone (and like to cook): Michael Ruhlman's Ratio app was released today. This app helps you to calculate the exact ratio for doughs, batters, custards, sauces and many more kitchen staples. The good news is that its ... http://www.fearlessinthekitchen.com/2009/12/16/ratio-app-for-iphone-released/#utm_source=rss&utm_medium=rss&utm_campaign=ratio-app-for-iphone-released Ever since fall has been in full swing I've been craving risotto. I usually make it once a month, but lately my consumption has increased to more than once a week. Combined with the pumpkin season I think I am in heaven. And if you try my pumpkin risotto combination ... http://www.fearlessinthekitchen.com/2009/11/17/best-risotto-ever/#utm_source=rss&utm_medium=rss&utm_campaign=best-risotto-ever I was going to write about my homemade ketchup, but I dropped the first bottle I made on my kitchen floor. If I had taken pictures then this would become more of a CSI fan blog. Of course I made a new batch, but I haven't gotten around to taking ... http://www.fearlessinthekitchen.com/2009/10/22/oh-what-the-heck-let-them-eat-more-cake/#utm_source=rss&utm_medium=rss&utm_campaign=oh-what-the-heck-let-them-eat-more-cake Carrot cake seems to have an uncanny ability to divide a room full of people within seconds. In the one corner you have its very vocal advocates who can't stop praising the delectable combination of carrots, nuts and cream cheese, while in the other corner people are pulling very strange ... http://www.fearlessinthekitchen.com/2009/09/29/carrot-cake-carrot-cake-have-you-any-nuts/#utm_source=rss&utm_medium=rss&utm_campaign=carrot-cake-carrot-cake-have-you-any-nuts soon, with, among others, a recipe for fried green tomatoes, vegetarian lasagna and homemade ketchup. Until then, here's a fantastic video of hand-pulled noodles being made. It is really mesmerizing... And I wish I had those wicked skills! http://www.fearlessinthekitchen.com/2009/09/21/im-coming-back/#utm_source=rss&utm_medium=rss&utm_campaign=im-coming-back I haven't been updating because I have been really really busy, but I have another guest post to keep my loyal reader(s) occupied until I return in full force. Joyce has been lucky enough to go the Ivy, the new restaurant of Francois Geurds, who is a loyal disciple of ... http://www.fearlessinthekitchen.com/2009/06/25/guest-post-ivy/#utm_source=rss&utm_medium=rss&utm_campaign=guest-post-ivy   This recipe actually combines two things I like to write about: food and wine. A classic example of two birds with one stone! I used Vin Santo (literally: holy wine), a traditional Tuscan dessert wine made from Trebbiano and Malvasia grapes. It is usually eaten with biscotti (also called cantucci), ... http://www.fearlessinthekitchen.com/2009/05/21/italian-dessert-strawberry-parfait-with-mascarpone-and-biscotti/#utm_source=rss&utm_medium=rss&utm_campaign=italian-dessert-strawberry-parfait-with-mascarpone-and-biscotti This post is going to be mean. Mean because I'm using an ingredient that's very hard to come by fresh: morels. Morels are a type of mushroom usually sold dried or canned, and when sold fresh they are ridiculously expensive (kinda like the elusive truffle). Luckily my mother found a ... http://www.fearlessinthekitchen.com/2009/04/22/morels/#utm_source=rss&utm_medium=rss&utm_campaign=morels