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Now that there is a chill in the air and the nights are drawing in sooner I’m in the mood to cook at home.  We live in an era of convenience these days, sometimes its fun to make your own as opposed to buying things in.  Once such a thing is Pasta and Pesto.  I find making pasta completely soothing.  Maybe its all that tension released when you are working the dough by hand?  I don’t know, I just know that making things by had brings me joy. Plus it means that I can go shopping for quality ingredients at Lina Stores

Tags: I Made This Noodles ScottCanCook

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I’m pickle obsessed. I love how they manage to be mouth puckering sour and still have elements of sweet, spice and even undertones of umami. I love eating them as ingredients in sandwiches, on burgers and as garnishes on dishes. I’ve even been known to drink the pickle juice at the bottom of the jar, vinegar is good for you, right?

My pickle obsession goes back to my childhood. My mother would spend several weeks in late summer and early autumn pickling and preserving vegetables for use during the rest of the year and for gift giving. It would take weeks. Our house would be filled with that sweet acidic smell of brine, there would be jars upon hot jars filled with salted vegetables waiting for their batch in the brine then sealed for a couple months of hibernation.

As much as I would love to carry on in the same vein, I just don’t have space to make and store them. More importantly, she did loads, I would not have the use for that many pickles. Before you suggest that I make some for myself then start a business to sell the rest, I’ve been there (not with pickles mind you)

So what is a boy to do? Quick Pickles to the answer. These are pickles that you make, are ready to eat in about 24 hours, they are stored in the fridge, stay ‘fresh’ for about 2 months (if they last that long) and are super easy.

What’s probably the best thing about these pickles is you can mix and match the spices and herbs with the veg. The ultimate kitchen alchemy project. Go on... 

Tags: I Made This Recipe

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If you are in London right now, you are feeling my pain…. ITS TOO DARN HOT! Yeah, I like the warm weather, but this city is not built for this heat! I’m not built for this heat as a matter of fact. I loved the cooler summers that we used to have here a few years ago. Thanks for that Mr Global Warming.

I’m heavily investing in ice and ice-cream at the moment, but other than that I don’t want to cook at all unless I’m outside doing something on the BBQ. The heat is hell, I’m not turning on the stove at all (or at least as little as possible). So, finding cool/cold things to eat has been fun… been eating loads of salads and smoothies, but I want more.

Tags: I Made This Recipe Noodles Korean Summer Chilled ScottCanCook

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I was born in Southern America, Georgia to be precise.  Though we moved from the south to the midwest when I was only three, I still claim my birthright as a southerner.   I mean would be crazy not to.   No disrespect to the cuisine of Colorado, the food of the south speaks to me more.  Peach pie, Sweet tea, Biscuits and gravy, crawfish boil, gumbo, etouffee and of course Jambalaya. 

Tags: Lunch I Made This American Rice Collaboration Recipe Deep South Seafood

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I had the pleasure of attending an evening of Greek produce and food.  Before the night, Greek food to me was grilled lamb, plastic wrapped feta and moussaka.  Yeah, I know it’s more than that, what I liked most was their passion for the ingredients. 

We learned about currants, dairy, mastic and obviously olive oil. In my mind I never associate olive oil with Greece, yes, I knew that they produced it.   But it really hit home how important it is to Greece when reminded that it comes from a sacred and blessed tree dating to ancient Greece. Olive branches were used to crown Olympic winners after all.

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