After braising some of my Violetto di Sant’Erasmo purple artichokes, I have used the rest in a simple grilled dish. The whole point of this recipe is to enjoy the tender creamy texture and taste of these baby purple artichokes….
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I managed to procure some Violetto di Sant’Erasmo purple artichoke from Venice. They were exquisite. To fully enjoy the tender creamy texture of these purple beauties, I did a simple braising with white wine.
English: Baby Purple Artichoke, Fiesole Artichoke Italian: Carciofo violetto Artichokes belong to a species of thistle and the edition part of the plant is the flower bud. Native to the Mediterranean, artichokes were eaten by the ancient Greeks and Roman….
Bhatmas Sadeko भटमास साँधेको is a very simple Nepalese snack. Some people call it a “salad” but it is not entirely accurate. The reason being Bhatmas Sadeko भटमास साँधेको is enjoyed either as a side dish, or simply with cold beer. There are a thousand variety of Bhatmas Sadeko भटमास साँधेको , according to my Nepalese grocer Pratap, but this is the simplest way to make it.
Once widely available from the Caucasus to the Mediterranean, the Bath Asparagus is not an asparagus ( Asparagus officinalis) but part of the lily family.
Now a rare plant in the wild, it is only found in the UK in some places such as the south of Bath. Hence the English name “Bath Asparagus”. It is believed that the plant was introduced to Bath by the Romans two thousand years ago.
The turnip is a root vegetable originating from Europe, but it reached China very early on, around two thouand years ago. Today, the Chinese turnip is naturalised in China and is mainly grown and eaten in the Zhenan 浙南 region (the southern part of the Zhejiang 浙江 province that has a mild temperate climate).
As a follow up to my Daikon no Nimono 大根の煮物 recipe, this is an extremely popular Kyoto dish called Furofuki Daikon ふろふき大根. There are many variations of course, and the difference lies in the miso sauce. One comment about daikons:…
Daikon no Nimono 大根の煮物 is an extremely simple dish that is a regular, traditional accompaniment in Japanese meals. Daikons 大根 are very nutritious. The taste takes a bit of getting used to for non-East Asians but once you eat it a…
I have recently discovered what the internet has claimed to be the “true cinnamon”. The hype worried me a bit, especially when the claims about the benefits of “true cinnamon” are often exaggerated and mixed with a considerable amount of…
Latin: Cryptotaenia japonica Japanese: Mitsuba ミツバ, 三つ葉 Chinese: 三叶芹/三葉芹, 鸭儿芹/鴨兒芹 Korean: 파드득나물, 압아근(鴨兒根) English: Wild Japanese Parsley Mitsuba is a wild herb native to East Asia. Used commonly as a garnish in Japan, its stems and roots could also be…
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My name is Harry. Let's connect on the best things life has to offer. Carry It Like Harry is my Belgium-based blog about menswear, travel, recipes and restaurants. Talk to you soon!
