rice flour

Sup! Loves Cookbooks: Turquoise A Chef's Travels In Turkey

24 Feb 2010
Sup! Loves Cook Books: Turquoise A Chef's Travels In Turkey

I have made this cook book available in my OpenSky Shop. Just CLICK here to be taken straight there.

"Food Porn" just what does that mean? Where did the phrase even come from? I find the casual use of that term mildly disturbing and a bit inappropriate. It's not that I am a prude in any way (at all), but it does seem a bit disrespectful to actual pornography. Because it indicates a snobbish sort of elitism– a bit of tongue-in-cheek wryness designed to let the reader know just how hip we foodies think we must be. Do we really need to let the world know how cool and open-minded we are by embracing "pornography" in this superior way? Oh the irony of it, because (it seems to the world) that we foodies see pornography as – well, bourgeois.

Though to be fair, I suppose the term got its start because many of the same carnal (animalistic) instincts are tickled by both varieties of porn. Still food porn can embarrass me in a way that the other kind cannot.

Understanding the etymology of the term might help me embrace it and come to know what it means. Which may help me see why I find the term so ridiculous.

Sippity Sup Continues »
Tags: | 14 Comments

Zucchini Fritters with Dill

Zucchini Fritters with Dill
By jgreghenry Published February 23, 2010
Prep time: 30
Yield:1 ()

Ingredients:

  • 1.33333 lb zucchini
  • 0 sea salt
  • 1 small onion, grated
  • 1 clv garlic, peeled and minced
  • 4 oz feta, crumbled
  • 0.25 c dill, finely chopped
  • 2 T flat-leaf parseley, leaves
  • 2 eggs, well beaten
  • 0.333333 c all-purpose flour
  • 2 T rice flour
  • 0 fresh ground black pepper
  • 0 oilive oil, for frying

Directions

Grate the zucchini coarsely and put into a colander. Sprinkle lightly with salt and toss, then leave for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can and pat dry with kitchen paper. Mix the zucchini with the onion, garlic, feta, herbs and eggs in a large bowl. Sift on the flours, then season with pepper and stir to combine. Heat a little olive oil in a nonstick frying pan over medium heat until sizzling. Drop small tablespoons of batter into the hot oil and flatten gently. Cook for 2 minutes on each side, or until golden brown. Drain on paper towels and serve piping hot.

Notes:

makes 16 Source: Turquoise: A Chef's Travels Through Turkey