culinarygypsy

The spice of my life…a personal journey and philosophy

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  • Recipes
    • “Golden Oldies” iconic and classic recipes
      • Ceviche
      • Chicken a la King!
      • Classic Table Side Caesar Salad
      • Moules marinières
      • Moussaka
      • Original Prawn Cocktail… A true golden oldie…
      • Perfect French Fries
      • Serious Ragù Bolognese
      • Shepherd’s pie or cottage pie
      • Sole Meuniere
      • Som Tam Green Papaya Salad
      • THE Best Spaghetti Bolognese
      • Traditional French Onion Soup
      • Welsh rarebit
      • Fish ‘n’ Chips
      • Friday Night Fisherman’s Pie 
    • Beef
      • Steak Tartare
      • Twice Cooked Beef Short ribs with Dijon-Horseradish Sour Cream
      • Hungarian Goulash
    • Chinese Favorites from the Eight Regional Cuisines
      • Chairman Mao’s Hunan Red-Braised Pork
      • Jinan Style Sweet and Sour Carp
      • Sichuan Kung Pao chicken (宫保鸡丁 gōng bǎo jī dīng)
      • Yangzhou Chao Fried Rice
    • New Nordic and Baltic Recipes
      • Baltic Seafood bisque
      • Pearl Barley Salad with fried sausages and yogurt and kefir Dressing
      • Pumpkin Soup with honey roasted pumpkin seeds and parsley oil
    • Noodles
      • Beef tendon noodle soup
      • Char Kway Teow Beef – Fried Rice Noodles with Beef
      • Pho Bo -Vietnamese beef noodle soup
      • Dan Dan Mien
      • Hong Kong-Style Wonton Noodle Soup
      • Pad Thai (Thai style rice stick noodles)
    • Offal
      • Beef cheeks braised in red wine with roasted marrow bone
      • Chopped Liver
      • Fegato alla Veneziana Calves Liver, Venetian Style
      • Oxtail Gyōza or Wontons
    • Recipes from the Spice Islands……..Indonesia, Malaysia and Singapore
      • Singapore Chili Crab
      • Ayam Bakar – BBQ chicken
      • Laksa Lemak
      • Nasi Goreng (Indonesian Fried Rice)
      • Padang Fish Curry
      • Rendang Daging Padang – Padang Style Beef Rendang
    • Rice
      • Pistachio Basmati Rice Pilaf
      • Sushi Rice
      • Thai Khao pad goong sai khai, fried rice with prawns and egg
      • Lentils, Rice and Caramelized Onions (Mujadara)
      • Paella Valencia
      • Makloubeh (Upside down rice and lamb casserole)
      • Green tea Risotto with pancetta wrapped seared scallops,Adamame Puree and Ponzu sauce with Salmon Roe
      • Thai style Rice Congee with pork or chicken (Kao Tom Moo / Kao Tom Ghai)
    • Sandwiches
      • BLTC grilled cheese, tomato and bacon sandwich
      • Classic Grilled Cheese Sandwich
      • Mozzarella in carrozza
    • Soups
    • Poultry
      • Crispy Duck with mandarin pancakes, spring onions, cucumber and plum sauce
      • Bresse Chicken Thigh stuffed with Foie Gras and Braised in chicken and truffle Broth
      • Cornish Hen stuffed with Israeli couscous and tomato and pepper ragout
    • Recipes from the Shuk
      • ” Chraime” Sephardic Fish in Spicy Tomato Sauce
      • A Simple Hamin Recipe
      • Chopped Liver
      • Hanukah Potato Latkes Recipe
      • Hummus, the Original
      • Israeli Fish Cakes
      • Kubbeh / קובה
        • Fried Kubbeh
        • Kubbeh Khamoustah (Kubbeh In Sour Soup)
      • Lamb Koftahs
      • Mediterranean Fish Stew
      • PERFECT HUMMUS
      • Stewed Eggplant and Swiss Chard
      • Yemeni Chicken Soup with Hawaij
      • Yemeni Chicken Soup with Hawaij
      • Zucchini, Bulgur and Feta Fritters
      • Israeli Meatballs (“Ketzitzot”)
      • Mahane Yahuda Vegetable Curry
      • Yemenite Beef Soup
      • Beetroot Soup with Black Cumin
      • Falafel
      • Sea Bass with tahini, eggplant and a chick pea ragout
      • Sea bass and beetroot carpaccio with mirin and miso vinaigrette
    • Foie Gras
      • Sautéed Duck Liver and Roasted Pumpkin on Rocket
      • Salt and spice cured foie gras
      • Foie Gras Figs
      • Foie Gras and apple “Tatin”
  • Travelogues
    • A Cebuano Feast
    • A fisherman’s Lunch, Huizhou
    • Potatoes, Sausages and Beer
    • Potatoes, Sausages and Beer – Eastern European Street Food
    • Shuk Mahane Yahuda Jerusalem
    • Shenzhen – A Chinese Cuisine Melting Pot
      • Hakka Lunch
      • Mao Jia Hunan Restaurant Shenzhen
  • Wine
    • Cooking with wine
    • Israel’s Wines of Celebration – by Adam Montefiore
    • New Wines from an Ancient Land – Adam S. Montefiore
    • The Red Revolution – Wine in China
  • About the Culinarygypsy
  • Cuisine Graphics
    • Bali and Indonesia The Spice Islands a melting pot of cuisines
    • Dim Sum Sunday at Victory Restaurant Shenzhen
    • Sichuan Cuisine
    • Xinjiang Tong Gu Te Uighur Restaurant
    • Spice cuisine (dishes from the legendary restaurant “Spice” Conrad Bali)
    • Cafe Marco a La Carte (Marco Polo Shenzhen)
  • Sustainable and Organic F&B
    • Green Jobs – a sustainable restaurant from the inside

Monthly Archives: October 2011

Using your noodle: The real Chinese diet

October 22, 2011 in Cuisines of the World 1 Comment

I must apologize to all my readers that have not had the pleasure yet of living in or visiting China because this blog is dedicated to those of us expatriates who have had the enlightening experience of seeing our Chinese friends (especially girl friends) wolfing down enormous  amounts of food at least 3 times a … Continue reading →

SIMPLICITY IS THE ULTIMATE CHALLENGE

October 6, 2011 in Culinary rants 1 Comment

“Simplicity is the ultimate sophistication.” — Leonardo da Vinci In cooking, simplicity is the ultimate sign of perfection but it is also the hardest thing to achieve perfectly. There is a Zen philosophy that states “it is more important to emphasize what there isn’t rather than what there is” When you think of it, the … Continue reading →

Dining Out – A fantasy fulfilled

October 1, 2011 in Restaurants Leave a comment

“Entering the room aromatic, heady aromas drift in from the kitchen. In anticipation of savouring something marvellous that will soon greet my taste buds, my mouth waters as I look forward to the fine meal ahead. A glass of wine is offered and I smile and greet the host. Arriving to the table I find … Continue reading →

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  • October 2011
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  • April 2011
  • March 2011
  • February 2011
  • January 2011

Past Posts

  • A raw deal… April 18, 2015
  • An Ode to a Meat Ball February 28, 2015
  • Goulash…A winter’s Tale December 2, 2014
  • Ground or minced…what’s the beef? October 11, 2014
  • You and Your Food, a Love-Hate Relationship June 8, 2014
  • Hummus…a recipe for peace?… maybe! June 1, 2014
  • The Holy Trinity – cheese, bread and wine June 1, 2014
  • Cooking with camera…the new reality December 10, 2013
  • Inside out – an ode to offal! November 13, 2013
  • The Holy Trinity – cheese, bread and wine November 2, 2013
  • Street Eats October 6, 2013
  • Iconic Dishes September 29, 2013
  • Hummus…a recipe for peace?… maybe! July 18, 2013
  • A matter of taste: delicious or distasteful July 12, 2013
  • The wanderings of food…fusion or confusion cuisine?… it’s always been here May 24, 2013

Blogroll

  • The Rise of the Pheonix – Revival of Israel’s Traditional Wineries by Adam Montefiore
  • Hakerem – Israeli wines

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